japanese-offset-plating-tweezers1&&&JPT-Offset180&&& Kobayashi Japanese Offset Plating Tweezers 180mm&&&Kobayashi Japanese Offset Plating Tweezers are a step up in refinement for cooks who want the same control and versatility as standard plating tweezers, with the fit and finish you expect from Japanese manufacturing. They keep your hands out of the food, give you precise placement of delicate ingredients, and help bring a clean, composed look to finished dishes.
The offset design is the standout feature. It allows you to reach into a plate without blocking your view, giving you better visibility and more natural control while working. At just under 7 inches, these tweezers offer a slightly longer reach than typical 6.5" models, making them especially useful for larger plates or more detailed plating work. The stainless steel construction is smooth, responsive, and built for daily use in busy kitchens.
Care Instructions: Hand wash with warm soapy water and dry after each use. The stainless steel construction is durable and rust-resistant with proper care.
Brand: Kobayashi Industry
Made In: Japan
Material: SUS430 Stainless Steel
Weight: 28 g (1.0 oz)
Length: 179 mm (~7")
Style: Offset
Use: Plating, Ingredient Placement, Delicate Prep Work
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-japanese-offset-plating-tweezers-180mm-29.png&&&0&&&||&&&||&&&@@@
sarurure120g&&&2KRustRemover&&&2,000 Grit Rust Remover Block (Green)&&&The 2000 Grit Rust Remover Block is a medium-grit abrasive block for cleaning surface rust and staining from carbon steel knife blades. More aggressive than the brown 3K block, it is the better starting point for more significant rust spots or areas of heavier oxidation. Soak for about 5 minutes before use, apply light pressure, and work in consistent strokes. Follow with the finer brown block for a cleaner finish. Simple, effective, and inexpensive - the kind of tool every carbon steel knife owner should keep in the drawer.
Grit: 2000 (approx.)
Color: Green
Use: Soak 5 minutes before use, light pressure
Best for: Medium rust removal, use before the 3K brown block
&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/2-000-grit-rust-remover-block-green-69.png&&&0&&&||&&&||&&&||@@@
20xloupe&&&MG21007&&&20X Illuminated Loupe&&&A loupe is one of the most useful tools a sharpener can own, and most people who get one wish they had done it sooner. The 20X magnification on this illuminated jeweler loupe is the practical sweet spot for edge inspection work: high enough to see burrs, scratch patterns, and edge geometry clearly, but with enough field of view to track what is happening across the full width of the bevel. The built-in LED illumination is the feature that makes this genuinely useful rather than just interesting - viewing a knife edge without good light tells you almost nothing, and the LEDs on this loupe are bright and well aimed at the subject. Dr. Matt - one of the sharpening community contributors Mark relies on for gear recommendations - has been using and recommending this loupe for years. It is included in several CKTG sharpening sets for that reason.
The practical applications go further than most buyers expect. Checking for a burr and confirming it has been fully removed. Comparing the scratch pattern left by one stone to the next in a progression. Identifying inconsistent bevel angles - spots where the sharpie is not being removed evenly. Catching chips and micro-damage before they become bigger problems. Checking a strop for contamination. Verifying that a single-bevel ura is flat. The loupe makes all of these visible in a way that naked-eye inspection simply cannot. One reviewer uses it for fine art prints, turntable styli, and photography work in addition to knife sharpening - the optical quality is that good. Comes with an extra battery and a small storage case. Battery type is LR927 (also labeled SR927 on some equivalents).
What Customers Are Saying: Twenty-eight reviewers. The verdict is consistent: better than expected, clearer than other loupes at this price, and genuinely useful for serious sharpening work. The LED brightness and lens clarity are called out repeatedly. One experienced artist with a drawer full of loupes says none come close to this one. Another describes it as essential for tracking burr development and minimizing how much steel is removed per session.
Care Instructions: Keep the lens clean with a soft cloth. Store in the included case.
Magnification: 20X
Illumination: Built-in LED
Includes: Extra battery, storage case
&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/20x-illuminated-loupe-118.png&&&4.5&&&||&&&||&&&||@@@
3pcssaseset&&&3PCSSayaSecond&&&3 Pcs Saya Second Set&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
This set contains three saya seconds: a Gyuto Saya 210mm A, a Gyuto Saya 240mm A, and a Cleaver Saya. These are sayas with minor cosmetic or functional defects that prevent them from being sold as first-quality pieces. The 210mm has a pin hole that is slightly oversized for the standard saya pin. The 240mm has a separation at the end of the wood. The cleaver saya has some discoloration in the wood. All three are functional sayas that will protect a blade - the defects are cosmetic or minor mechanical issues, not structural failures. Priced accordingly.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
Care Instructions: Do not store a wet or damp knife in the saya. Wipe the blade dry before inserting. Air the sayas out periodically.
Contents: Gyuto Saya 210mm A, Gyuto Saya 240mm A, Cleaver Saya
Material: Magnolia Wood
Condition: Seconds - minor cosmetic or functional defects as noted
Includes: Tapered black pins
&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3-pcs-saya-second-set-133.png&&&0&&&||&&&||&&&@@@
3krurebl&&&3KRustRemover&&&3,000 Grit Rust Remover Block (Brown)&&&The 3000 Grit Rust Remover Block is a fine-grit abrasive block for cleaning surface rust, staining, and patina from carbon steel knife blades. At 3K grit it removes oxidation without leaving deep scratches, making it the right choice for light maintenance work or as a finishing step after the coarser green block. Soak for a few minutes before use, apply light pressure, and work in consistent strokes along the blade road. The result is a noticeably cleaner, smoother surface. A practical item for anyone who uses carbon steel knives regularly and wants a quick, controlled way to keep the blade looking sharp between sharpenings.
Grit: 3000 (approx.)
Color: Brown
Use: Soak 5 minutes before use, light pressure
Best for: Light rust removal, finishing after coarser block
&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3-000-grit-rust-remover-block-brown-57.png&&&4.5&&&||&&&||&&&||@@@
45xmimiwled&&&MG21011&&&30x Jewelers Loupe w/ LED&&&You cannot sharpen what you cannot see - and at the scale of a knife edge, your naked eye cannot see enough. A burr that feels gone under your fingernail is often still there under magnification. An uneven bevel that is producing an asymmetric edge is invisible without a loupe. A scratch pattern that is not polishing out at the right grit is something you diagnose visually, not by feel. The 30x Jewelers Loupe with LED gives you the view you need to understand what is actually happening at the edge rather than guessing. One reviewer who owns 15 of them - and keeps them in his knife case, first aid kits, and workshop - calls it a tool that will revolutionize the way you think about your edges. Another said people at work call him a nut for using one, but none of their knives can slice through paper the way his does.
The LED is the key feature that separates this from a basic loupe - the light shines directly at the edge you are inspecting, illuminating the scratch pattern, the burr formation, and the polish level in a way that ambient light alone cannot. One practical tip from experienced users: hold the loupe so the LED light bounces off the grind textures at an angle rather than shining straight in, which gives better contrast and makes burr detection easier. There is a short learning curve to find the correct focal distance, but once you have it, the view is clear. The true magnification is likely 12-20x rather than a precise 30x - reviewers note the optics are better than budget loupes typically produce at this price, with low off-center distortion and a wide field of view. This is not a precision instrument; it is an accessible, inexpensive tool that makes you a better sharpener.
What Customers Are Saying: Seventeen reviewers have given this loupe a 4.5 star average. The most enthusiastic reviewer owns 15 of them distributed across knife bags and toolkits and says he does not know how he would sharpen without it. Multiple buyers describe it as indispensable for checking burr formation during sharpening sessions and confirming polish quality before finishing. A straight razor user praised the LED for illuminating the edge clearly during post-sharpening inspection. The one lower rating flagged battery drain and a battery compartment that can be difficult to open - worth noting for long-term daily use.
Item: 30x Jewelers Loupe with LED
Magnification: Approx. 30x (12-20x practical)
Light: LED
Power: Battery (included)
Item Number: MG21011
Care Instructions: Wipe the lens clean with a soft cloth. Keep dry and store in a case or pocket when not in use. Replace batteries when the LED dims noticeably. Do not expose to water or harsh chemicals.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/30x-jewelers-loupe-w-led-72.png&&&4.5&&&||&&&||&&&||@@@
5drstcowhexk&&&5/16Drillcollar&&&5/16" Drill Stop Collar&&&5/16" Drill Stop Collar W/ Hex Key. You can use this as a quick and easy stone measuring jig for different edge pro stones along with the angle cube that is also available on the site. Comes with a hex key.&&&&&&3.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/5-16-drill-stop-collar-94.png&&&5&&&||&&&||&&&@@@
haamstkit&&&RichmondStropKit&&&5pc Richmond Strop Kit w/ 3" x 11"&&&The Richmond 5-piece strop kit is the most complete stropping setup CKTG offers and the recommended starting point for anyone who wants a serious edge-finishing system. It brings together the steel strop base, two stropping surfaces, and two diamond paste compounds in one purchase - no guessing at compatibility or trying to assemble the right combination piece by piece. At 3x11 inches the kit is sized for full-length kitchen knives including 240-270mm gyutos and sujihikis.
The recommended workflow is straightforward. Apply a small amount of diamond paste to the balsa strop and spread it thin - a little goes a long way. Work the edge on the loaded balsa for a few strokes per side at your sharpening angle. Then finish on the plain bovine leather strop to align the apex and remove the final wire edge. Both strops have magnetic backing and attach directly to the Richmond steel base, which sits flat on any counter with its rubber feet. Use the 0.5 micron paste on the balsa as the first step, then move to the bovine leather plain for final alignment. The 1 micron paste is available for a less aggressive compound step if preferred. Note: the instructional video on the product page shows a horse strop; the kit currently ships with a bovine strop instead. The diamond pastes ship in a syringe format for easier application - both are water-based and can be thinned with a drop of water if the consistency is too thick.
What Customers Are Saying: 45 reviewers averaging very highly. Gil Clounie calls it easy to use with everything needed to keep edges crazy sharp. One reviewer notes the paste can be a bit challenging to spread on leather at first and recommends watching technique videos - he gives four stars but calls it super useful for final polishing. One detailed reviewer who uses a comprehensive sharpening progression calls this kit an excellent complement to a stone setup rather than a stone replacement, and describes the results as the best edges he has achieved. The consensus across 45 reviews: buy this as part of your sharpening setup, use the paste on balsa and finish on the bovine leather, and follow the included instructions. The base and strop system draw repeated praise for stability and ease of swapping substrates.
Care Instructions: Apply diamond paste to the balsa surface in a thin layer. Use edge-trailing strokes on both strops. Load the bovine strop with compound sparingly or use it plain. Remove strops by lifting from the magnet side to protect the adhesive bond. Store strops flat under light pressure when not in use.
Contents: Richmond Strop Base, Bark-Tanned Bovine Strop 3 x 11 in, Balsa Strop 3 x 11 in, 1 Micron Diamond Paste (syringe), 0.5 Micron Diamond Paste (syringe)
Base Material: Powder-Coated Steel
Base Support: Rubber Feet
Strop Backing: Magnetic
Format: 3 in x 11 in
&&&&&&67&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/5pc-richmond-strop-kit-w-3-x-11-99.png&&&5&&&||&&&||&&&@@@
adwasibr&&&AWSB&&&Adjustable Waterstone Sink Bridge&&&Sharpening on a countertop means slurry, water, and metal particles spreading across the surface - and if you use splash-and-go stones, it also means repeatedly moving the stone to the sink to add water. The Adjustable Waterstone Sink Bridge eliminates both problems at once. Set it over your sink, place your stone on it, and sharpen directly above the drain. Water runs off as you work, cleanup is immediate, and you never have to move the stone mid-session. The solid rubber bumpers grip the sink rim securely and hold the bridge stable during sharpening without slipping or shifting.
The bridge adjusts from 6.75 to 17.75 inches in length, which covers the vast majority of kitchen and utility sinks. The stone holder section also adjusts to accommodate different stone sizes - standard full-size Japanese waterstones, half stones, and smaller stones all seat securely. If you prefer to sharpen on a counter rather than over the sink, the bridge works equally well as a standalone stone holder on a flat surface. Rubber bumpers protect the sink rim and countertop from scratches in both configurations.
What Customers Are Saying: The one reviewer gave five stars and described exactly the problem this product solves - countertop mess and the inconvenience of moving stones to add water during splash-and-go sharpening. He called it very stable during use and excellent value. Simple, honest feedback for a simple, well-executed tool.
Item: Adjustable Waterstone Sink Bridge
Adjustable Length: 6.75 in to 17.75 in
Use: Over sink or on countertop
Grip: Solid rubber bumpers
Fits: Most kitchen and utility sinks
Accommodates: Various stone sizes
Item Number: AWSB
Care Instructions: Rinse after use and dry thoroughly. The rubber bumpers can be wiped clean with a damp cloth. Store dry between sharpening sessions.&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/adjustable-waterstone-sink-bridge-109.png&&&5&&&||&&&||&&&||@@@
angust&&&AngleStars&&&Angle Guide Stars&&&Angle Guide Stars are a simple sharpening aid for anyone building freehand whetstone technique. Place the star on the stone, rest your knife blade against the appropriate angle indicator, and use it to establish your target bevel angle before you begin sharpening strokes. Available in angles from 13 to 25 degrees, covering everything from thin Japanese kitchen knives at the finer end through to more robust edges at the wider end.
These are particularly useful during the learning phase when muscle memory for holding a consistent angle is still developing. They are also a useful reference tool for experienced sharpeners who want to verify an angle before starting on a knife they have not sharpened before. Inexpensive enough to keep in any sharpening kit as a permanent reference.
Angles: 13 to 25 degrees
Use: Place on stone, rest knife against indicator to find angle
Best for: Building freehand sharpening technique
&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/angle-guide-stars-40.png&&&0&&&||&&&||&&&||@@@
anasbu17&&&AAS-B170&&&Anryu AS Bunka 170mm&&&Eighteen months of daily kitchen use. One pass on quality stones in that entire period, with only leather stropping in between. That is the kind of edge retention testimony that Aogami Super at 61-62 HRC can produce when the grind is right - and this bunka gets the grind right. Ikeda-san continues the work of master blacksmith Katsushige Anryu, who spent 50 years in Echizen and was among the founders of Takefu Knife Village before passing the shop to his trusted apprentice. The AS line carries that legacy forward with Aogami Super core steel, stainless san-mai cladding, and a kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish applied to each knife by hand.
The bunka format gives this knife a particular edge in daily use. The reverse tanto tip opens up fine point work, the gently curved belly handles the full range of cutting motions from push to rocking, and the 48mm blade height provides knuckle clearance through board work without excess mass. At 174mm and 154g with a 4mm spine, it is solid and stiff in hand - not a laser in the traditional sense, but ground thin enough behind the edge that it performs like one at the cutting point. The kurouchi cladding holds up well to regular use and develops a low, attractive patina over time. The hammered surface contributes to food release along the blade road. The rosewood octagonal handle with black pakka ferrule fits comfortably in a range of hand sizes and suits extended prep sessions well.
What Customers Are Saying: Three owners across a wide range of experience levels all land on the same verdict: this is a knife that becomes more impressive over time. The long-term owner who used it as their primary kitchen knife for 18 months with minimal sharpening describes it as replacing three previous favorites - the edge retention, character in the hand, and surprisingly low reactivity compared to other AS blades set it apart. A second owner calls it a masterpiece and praises the handle fit and overall build quality. A third notes the combination of beautiful craftsmanship and exceptional value. There is a consistent theme across all three: the knife rewards patience and reveals its qualities over time rather than all at once.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings - AS rewards consistent maintenance with outstanding edge retention.
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless, Hammered
Finish: Kurouchi (Black Finish)
HRC: 61-62
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.4 oz (154g)
Blade Length: 174mm
Total Length: 323mm
Spine Thickness at Base: 4mm
Blade Height: 48mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-bunka-170mm-238.png&&&5&&&||&&&||&&&@@@
anasgy21&&&AAS-G210&&&Anryu AS Gyuto 210mm&&&The gyuto (Japan's all-purpose chef knife) at 210mm is where Aogami Super carbon steel finds one of its most natural expressions. The format demands an edge that holds through extended prep sessions across proteins, vegetables, and aromatics without constant attention - and AS at 61-62 HRC delivers that consistently. Ikeda-san now leads Anryu Hamono following master blacksmith Katsushige Anryu, who spent 50 years in Echizen and helped found Takefu Knife Village before stepping back. The 210mm gyuto continues that lineage with the same construction that defines the AS line: Aogami Super core, stainless san-mai cladding, kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish applied by hand.
At 213mm with 48mm blade height and a 4mm spine, this is a substantial, well-proportioned knife - not a laser, but ground with enough geometry that it performs thin at the edge. The flat heel section transitions to a gentle belly curve that accommodates both push cut and rocking technique without compromise, making it a natural fit for cooks who shift between cutting styles depending on what they are working with. At 164g the balance is solid rather than light, which gives the knife a confident, grounded feel through long sessions at the board. The rosewood octagonal handle and black pakka ferrule are well-matched to the blade in both proportion and character - warm grain against the dark kurouchi and hammered cladding finish.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards consistent technique with edge retention that becomes noticeable over time.
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless, Hammered
Finish: Kurouchi (Black Finish)
HRC: 61-62
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.8 oz (164g)
Blade Length: 213mm
Total Length: 360mm
Spine Thickness at Base: 4mm
Blade Height: 48mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-210mm-244.png&&&0&&&||&&&||&&&@@@
anasgy24&&&AAS-G240&&&Anryu AS Gyuto 240mm&&&Katsushige Anryu spent 50 years forging in Echizen and helped found Takefu Knife Village - actively training the next generation of Japanese blacksmiths rather than keeping the craft to himself. That contribution to the tradition is part of why the Anryu name carries weight well beyond the knives themselves. Ikeda-san now leads Anryu Hamono as Anryu-san's trusted successor, producing the AS line with the same commitment to quality that built the reputation. The 240mm gyuto is the most complete expression of what the line can do - the length and blade height to handle the full range of serious kitchen work, the AS core to hold an edge through it, and the kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish to make the whole thing look as good as it performs.
Aogami Super at 61-62 HRC is hard enough that the edge develops its own character over time - one owner describes a beautiful blueish purple patina forming within two weeks of use, which is typical of how AS steel responds to regular kitchen work. The grind has enough substance at the heel to give the blade real power on the board, tapering toward the tip in a way that keeps the point nimble and precise for detail cuts. At 243mm with 50mm blade height and 188g, the knife has authoritative presence without being heavy. The flat heel to gentle belly transition handles both push and rocking cuts confidently, and the kurouchi surface provides a slight grip during cutting that several reviewers specifically note. The rosewood octagonal handle and black pakka ferrule are well-proportioned for the blade length and sit comfortably through extended prep sessions.
What Customers Are Saying: Four owners across a range of experience levels describe this as a knife that earns respect through performance rather than just appearance - though the appearance draws consistent praise too. One reviewer who was drawn to the knife through Anryu-san's role founding the Takefu collective describes it as a remarkable piece of history that performs as well as it looks, with a blade road that shimmers and a grind that thins out beautifully. A second owner notes it cuts through large produce effortlessly and the patina development over two weeks of use is genuinely attractive. A third who waited months for stock to return says the wait was worth it. All four note the overall craftsmanship is at a level that justifies the reputation.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards consistent maintenance with edge retention that becomes impressive over extended use.
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless, Hammered
Finish: Kurouchi (Black Finish)
HRC: 61-62
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 6.6 oz (188g)
Blade Length: 243mm
Total Length: 400mm
Spine Thickness at Base: 4mm
Blade Height: 50mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-240mm-294.png&&&5&&&||&&&||&&&@@@
anasna16&&&AAS-N165&&&Anryu AS Nakiri 165mm&&&The Anryu AS line moves quickly. One reviewer notes these knives tend to sell within hours of restocking - which tells you something about the reputation Ikeda-san has built continuing the tradition Katsushige Anryu established over 50 years in Echizen. Anryu-san was among the founders of Takefu Knife Village, and the standard he set is the one Ikeda-san now works to uphold. The nakiri (Japan's dedicated vegetable knife) is one of the most natural formats for the AS construction - flat-profiled, efficient on push cuts, and well-suited to the kind of edge retention Aogami Super delivers at its best.
The spine at 3mm is not a laser profile - but the grind more than compensates. The geometry thins from the spine toward the edge in a way that puts actual cutting performance firmly in laser territory, giving the knife a planted, solid feel on the board without the wedging that a less well-ground knife would produce. At 161mm with 51mm blade height and a gentle belly, the nakiri handles push and rocking cuts with equal confidence. The kurouchi (black finish, as-forged surface) and tsuchime (hammered) cladding stay impressively intact through regular use - one long-term owner reports the finish remains nearly as good as new after extended daily kitchen work. The rosewood octagonal handle and black pakka ferrule keep the overall aesthetic clean and consistent with the rest of the line.
What Customers Are Saying: The one reviewer on this knife owns three Anryu knives including two from the AS line, and calls this one a screamer. The grind is specifically praised as putting it firmly in laser territory despite the 3mm spine, and the edge is described as capable of holding at an insane level with Aogami Super steel at this hardness. The reviewer notes the edge is somewhat delicate given the hardness - it excels at vegetable prep but should be kept away from harder items. A highly credible review from someone who clearly knows the line well.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards good technique with an outstanding edge.
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless, Hammered
Finish: Kurouchi (Black Finish)
HRC: 61-62
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.1 oz (144g)
Blade Length: 161mm
Total Length: 308mm
Spine Thickness at Base: 3mm
Blade Height: 51mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-nakiri-165mm-273.png&&&5&&&||&&&||&&&@@@
anaspe12&&&AAS-P120&&&Anryu AS Petty 120mm&&&Katsushige Anryu spent more than 50 years forging knives in Echizen, building a reputation serious enough that he was among the founders of Takefu Knife Village - the cooperative that became one of the most important centers of Japanese blade making. When he stepped back from daily production, he passed the hammer to his trusted apprentice, Ikeda-san, who now leads Anryu Hamono and carries forward the same standards. The AS line is Ikeda-san's work under that tradition: Aogami Super (blue paper steel) at the core, stainless cladding in san-mai construction, and a kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish that gives each knife a genuinely handmade character.
Aogami Super sits at the top of the Hitachi Blue Paper family. The added tungsten and vanadium push hardness and edge retention beyond standard Blue and White steels, while the elevated chromium content gives it slightly better corrosion resistance than other carbon steels - though it still rewards attentive drying after use. At 120mm this petty is the most compact knife in the AS line, sized for precise in-hand work on fruit, aromatics, and small ingredients where a larger knife is simply too much tool. The 2.5mm spine keeps it light and nimble, and the rosewood octagonal handle with black pakka ferrule is well-proportioned and comfortable through extended detail work.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards good sharpening technique and stropping with a truly outstanding edge.
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-120mm-179.png&&&0&&&||&&&||&&&@@@
anaspe15&&&AAS-P150&&&Anryu AS Petty 150mm&&&The petty at 150mm sits at the longer end of the format - compact enough for in-hand work on fruit and aromatics, long enough to function as a capable board knife for small prep tasks that a larger gyuto or santoku is too unwieldy to handle precisely. Ikeda-san now leads Anryu Hamono after 50 years of production under master blacksmith Katsushige Anryu, one of the founders of Takefu Knife Village in Echizen. The AS line is built around Aogami Super carbon steel - the highest-performing steel in the Hitachi Blue Paper family - clad san-mai in stainless steel and finished with the kurouchi (black finish, as-forged surface) and tsuchime (hammered) combination that makes these knives immediately recognizable.
Aogami Super earns its reputation through edge retention. Hardened to 61-62 HRC, it holds a keen edge through extended sessions and sharpens back to a genuinely impressive level when the time comes - AS rewards quality water stones and regular stropping. The stainless cladding makes daily maintenance more forgiving than a fully reactive blade, though the exposed core at the edge still benefits from attentive drying after use. At 149mm with a 3mm spine and 84g, the knife has a comfortable, confident feel in hand without being heavy. The rosewood octagonal handle and black pakka ferrule complement the dark blade finish well and are proportioned correctly for the size of the knife.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-150mm-265.png&&&0&&&||&&&||&&&@@@
anassa17&&&AAS-S170&&&Anryu AS Santoku 170mm&&&Aogami Super (blue paper steel) is the top of the Hitachi Blue Paper family - the addition of tungsten and vanadium to the standard Blue #1 and Blue #2 composition pushes hardness and wear resistance to a level that makes it one of the most capable carbon steels available for kitchen knife production. Ikeda-san brings it to the santoku (three virtues) format under the Anryu Hamono name, continuing the work of master blacksmith Katsushige Anryu, who spent 50 years in Echizen before passing the shop to his apprentice. Anryu-san was among the founders of Takefu Knife Village and is credited with helping shape the cooperative that trained a generation of Japanese blacksmiths.
At 169mm with 46mm blade height and a 4mm spine, this is a substantial knife with a flat heel section that transitions to a gentle belly - responsive to both push cuts and rocking technique depending on what the task demands. The AS core at 61-62 HRC takes a fine edge and holds it well, and the stainless cladding makes day-to-day maintenance more forgiving than a fully reactive blade. The kurouchi (black finish, as-forged surface) and tsuchime (hammered) cladding finish is applied by hand and contributes to food release along the blade road. Reviewers note the edge comes up quickly on quality stones with just a few passes, and the through-food feel is clean. The rosewood octagonal handle and black pakka ferrule complete the package with a warm, well-finished look that suits the character of the blade.
What Customers Are Saying: Two owners describe this as a knife that over-delivers on value. One who was specifically looking for a santoku with more surface interest than a plain kurouchi finish describes the grind as thin behind the edge and the overall performance as genuinely impressive. A second reviewer - a more experienced sharpener - notes the 50/50 bevel and the clean cutting action through product, and calls out the craftsmanship of the kurouchi and tsuchime finishes as typical of Anryu quality. Both note the edge benefits from a quick pass on stones before first use, which is worth knowing going in.
Care Instructions: Aogami Super is reactive carbon steel and will develop a patina with use. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless, Hammered
Finish: Kurouchi (Black Finish)
HRC: 61-62
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.0 oz (140g)
Blade Length: 169mm
Total Length: 313mm
Spine Thickness at Base: 4mm
Blade Height: 46mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-santoku-170mm-274.png&&&5&&&||&&&||&&&@@@
anbl2bu17&&&AnryuAOBunka&&&Anryu Blue #2 Hammered Bunka 170mm&&&A classic bunka in both size and proportions, this 170mm blade from Anryu Hamono pairs a short, versatile tip with a blade height that is noticeably tall for its length, giving plenty of knuckle clearance on the board. The choil is nicely radiused, and the spine and corners are polished to a clean finish throughout.
At the core is Hitachi Blue Paper #2 carbon steel, wrapped in a stainless steel cladding finished with the deep, rustic hammer marks Anryu Hamono is known for. The stainless layer adds strength and helps protect the reactive core, though the exposed edge will still discolor with use and can rust if left wet or dirty. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is now run day to day by Ikeda san, who took over the workshop after Anryu san stepped back following a 50-year career, though Anryu himself, now over 80, still forges part-time.
What Customers Are Saying: Reviewers consistently praise how light and nimble this bunka feels in hand, with several mentioning they reach for it constantly over other knives in their kitchen for everyday tasks like onions and shallots. The hammered finish and hand-chiseled kanji draw specific compliments for how cleanly they are executed. The one consistent caution across reviews is that the thin grind, while wonderful for cutting performance, can be fragile against hard contact.
Care Instructions: Because the edge is reactive carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet or dirty. Avoid leaving acidic foods like citrus or tomato against the blade for long stretches, and apply a light coat of camellia oil if the knife will sit unused for a while. Hand wash only, and given how thin the blade is ground, avoid striking the edge directly against a hard cutting board or twisting it sideways in food, since that kind of contact is the most common cause of chipping on a grind this fine.
Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.6 oz (130 g)
Blade Length: 170 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-bunka-170mm-147.png&&&4.5&&&||&&&||&&&||@@@
anbl2hagy18&&&AnryuAOGyuto180&&&Anryu Blue #2 Hammered Gyuto 180mm&&&Most gyutos run 210mm or longer, but this 180mm version from Anryu Hamono sits closer to a hybrid of a petty and a santoku, both in size and in how it handles. Cooks who prefer a shorter blade will find it surprisingly versatile, equally at home on a small board or in a tight kitchen.
The core is Hitachi Blue Paper #2 carbon steel, wrapped in a stainless steel cladding with the rustic hammered finish that defines the Anryu Hamono lineup, and finished with an even, well-balanced grind. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is led day to day by Ikeda san, who took over from Anryu san after a 50-year career, though Anryu, now over 80, still forges knives part-time.
What Customers Are Saying: One longtime collector of this line, now on a tenth knife from the same maker, describes them as consistently razor sharp out of the box and beautiful to look at. Another reviewer who has used the knife for several months reports very little blade flex and strong edge retention, noting it has become a reliable everyday option for tasks where a more expensive knife would normally be set aside.
Care Instructions: This gyuto carries a reactive carbon steel edge, so wipe and dry it immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long periods, and use a light coat of camellia oil if it will go unused for a while. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind.
Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
Edge Grind: Even (see choil photo)
Weight: 4.6 oz (130 g)
Blade Length: 183 mm
Total Length: 328 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-180mm-274.png&&&5&&&||&&&||&&&||@@@
anhagy21&&&AnryuAOGyuto210&&&Anryu Blue #2 Hammered Gyuto 210mm&&&Hitachi Aogami #2, known in the West as Blue Paper #2, has a long-standing reputation for taking a razor-sharp edge and holding it for an extended stretch, and this 210mm gyuto from Anryu Hamono puts that steel to work at a length suited to both professional and home kitchens.
The core is hardened to about 63 HRC and is wrapped in stainless steel for easier upkeep, with the cladding given the rustic hammered finish the Hammered line is named for. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is run day to day by Ikeda san, who took over the workshop after Anryu san, now over 80, retired from daily forging following a 50-year career, though Anryu still makes knives part-time. Note that the product video on this page shows an earlier version of the knife, so refer to the current photos for the most accurate look at what ships today.
What Customers Are Saying: One reviewer describes the gyuto as thin and relatively light while still feeling substantial on the board, with the lower portion of the blade gliding smoothly through vegetables and the hammered texture higher up helping with food release as well as looks. The overall fit and finish draws praise as extremely comfortable and user-friendly, with more than one buyer referencing the broader reputation Anryu knives carry among collectors.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The carbon steel core is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long periods, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind and the patina that will naturally develop with regular use.
Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.9 oz (166 g)
Blade Length: 213 mm
Total Length: 357 mm
Spine Thickness at Heel: 4.5 mm
Blade Height: 48 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-210mm-192.png&&&5&&&||&&&||&&&||@@@
kaanasgy24&&&AnryuAOGyuto240&&&Anryu Blue #2 Hammered Gyuto 240mm&&&At 240mm, this gyuto from Anryu Hamono is sized for cooks who want a true workhorse blade, long enough for big produce and proteins while keeping the same hand-forged character found across the rest of the Hammered line.
The core is Hitachi Aogami #2 carbon steel hardened to about 63 HRC, wrapped in stainless steel for easier maintenance while still showing off the rustic hammered texture the line is known for. Because each knife is handmade, allow for some variation in dimensions between individual examples. The handle is an oval rosewood with a black pakka wood ferrule. Anryu Hamono is run day to day by Ikeda san, who took over the workshop after Anryu san, now over 80, stepped back from daily forging following a 50-year career, though Anryu still makes knives part-time.
What Customers Are Saying: Reviewers consistently praise the performance and look of this gyuto, with several calling it the top knife in their kitchen and highlighting how sharp it arrives, especially with the optional sharpening service.
Care Instructions: The carbon steel core is reactive, so wipe and dry the blade immediately after each use, even when rinsing throughout a long shift, and avoid letting it sit wet for extended periods. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and keep the edge away from bones and frozen foods.
Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
Edge Grind: Even (see choil photo)
Weight: 6.8 oz (194 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Heel: 5 mm
Blade Height: 52 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-240mm-215.png&&&4.5&&&||&&&||&&&||@@@
kaanasna16&&&AnryuAONakiri&&&Anryu Blue #2 Hammered Nakiri 165mm&&&Hitachi Aogami #2 has long been a favorite among Japanese knife enthusiasts for how readily it takes an edge and how well it holds one, and this 165mm nakiri from Anryu Hamono puts that reputation to work on vegetables. The rustic, hand-hammered cladding and clean fit and finish are signature traits of the Hammered lineup.
The core steel is reactive carbon, wrapped in a stainless cladding for easier upkeep, and finished with a first-rate grind suited to the flat profile and tall blade height a nakiri needs for push cutting. Because each knife is handmade, expect some variation in dimensions between individual examples. The handle is an oval rosewood with a black pakka wood ferrule.
What Customers Are Saying: Reviewers consistently praise the fit and finish, balance, and comfortable rounded choil on this nakiri, with several buying a second one as a gift after trying it themselves. One reviewer noted the factory edge out of the box was just okay rather than razor sharp, which is worth knowing for anyone who wants to dive straight into heavy use without a touch-up first, though the same review still rated the knife highly overall for its geometry and value. Most owners describe the blade as astonishingly sharp once it has had any sharpening attention at all.
Care Instructions: Because the edge is reactive carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and a few passes on a fine water stone before the first real use will bring the factory edge up to its full potential.
Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.9 oz (168 g)
Blade Length: 160 mm
Total Length: 309 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-nakiri-165mm-233.png&&&5&&&||&&&||&&&@@@
anbl2hape13&&&AnryuAOPetty120&&&Anryu Blue #2 Hammered Petty 120mm&&&Anryu Hamono has been producing knives in Echizen, Japan, for over 50 years. The shop is now led by Ikeda san, the trusted apprentice who took over from the founder and handles the lion's share of production today. Anryu knives have built a loyal following at CKTG for a combination of precise fit and finish, quality steel selection, and a hammered aesthetic that is both functional and distinctive. Many customers own multiple knives from this maker - a reliable sign of long-term satisfaction.
The Anryu Blue #2 Hammered Petty 120mm is built around a core of Hitachi Aogami #2 (Blue Paper #2) carbon steel clad in stainless on both faces. The cladding is hand-hammered into the tsuchime finish that Anryu is known for - a surface that reduces food adhesion and gives the blade road a textured, forged appearance where stainless and carbon steels meet. The exposed Blue #2 edge takes an extremely keen edge and holds it well. This is a light and agile petty - well suited to meat prep, filleting smaller fish, and precision utility work like thin apple slices and fine vegetable cuts. The blade features a nicely radiused choil, polished spine corners, and an oval rosewood handle with a pakka wood ferrule.
What Customers Are Saying: Reviewers consistently praise how light and agile this knife feels in hand - one uses it as a go-to for meat prep and filleting fish around 3 lbs, another reached for it to cut razor-thin apple slices for a salad presentation. The hammered finish patinas beautifully, including in the transition zone where the stainless cladding meets the carbon edge. Multiple customers own several Anryu knives and call this one well-priced for the fit and finish. One reviewer noted it arrived with two nicks and required refinishing before use - worth inspecting out of the box. The Blue #2 edge is consistently described as easy to bring to a keen edge on a stone.
Storage Note: Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
Care Instructions: The stainless cladding on the blade road is low maintenance, but the exposed Blue #2 carbon edge is reactive and will patina naturally with use - including in the hammered transition zone. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. Blue #2 sharpens readily on quality water stones and rewards regular stropping.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Hammered Stainless
Finish: Tsuchime (Hammered)
Handle: Oval Rosewood
Ferrule: Black Pakka Wood
Weight: 3.1 oz (88 g)
Blade Length: 151 mm
Total Length: 278 mm
Spine Thickness at Heel: 4.5 mm
Blade Height: 34 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-120mm-60.png&&&5&&&||&&&||&&&||@@@
kaanaspe13&&&AnryuAOPetty150&&&Anryu Blue #2 Hammered Petty 150mm&&&Among the various sizes in the Anryu Hammered lineup, this 150mm petty has become a genuine go-to for many owners, light enough for detail work yet long enough to handle real prep and even light meat trimming and boning.
The blade is built from Hitachi Blue Paper #2 carbon steel with a stainless steel cladding, adding strength to the core while protecting it from corrosion, and finished with the deep hammered texture the line is known for. The exposed carbon edge will discolor with normal use and can rust if left wet or dirty, so keeping it dry and clean is the simplest way to keep it performing well. The handle is an oval rosewood with a black pakka wood ferrule.
Please note that due to the thickness of the spine on this knife, CKTG does not carry a saya that fits it. A felt blade guard is recommended instead for safe storage.
What Customers Are Saying: Owners consistently describe this petty as light, well-balanced, and impressively sharp for an out-of-the-box edge, with several calling out the fit and finish as exceptional for the price. More than one buyer mentions it as a repeat purchase after owning a previous version with a different handle. One reviewer did receive a knife with a couple of small nicks already in the blade and had to resharpen it before first use, a frustrating but isolated experience compared to the otherwise consistent praise this petty receives.
Care Instructions: Because the edge is reactive carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet or dirty. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil if the knife will go unused for a while. Hand wash only.
Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
Weight: 3.1 oz (88 g)
Blade Length: 151 mm
Total Length: 278 mm
Spine Thickness at Heel: 4.5 mm
Blade Height: 34 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-150mm-181.png&&&5&&&||&&&||&&&||@@@
anhabl2pe75&&&AnryuAOPetty75&&&Anryu Blue #2 Hammered Petty 75mm&&&At 75mm, this is one of the smallest blades in the entire Anryu Hamono lineup, built for processing small ingredients and prepping garnishes rather than full size cutting tasks. The slim tip and nicely rounded choil and spine make it comfortable for detailed work in hand.
The core is Hitachi Blue Paper #2 carbon steel, also known as Aogami #2, hardened to roughly 62 to 63 HRC and wrapped in a stainless steel cladding with the classic hammered finish executed cleanly across the small blade. The handle is an oval rosewood with a black pakka wood ferrule, matching the rest of the Hammered line. Anryu Hamono is now run day to day by Ikeda san, who took over the workshop after Anryu san stepped back following a 50 year career, though Anryu, now 80, still forges part time.
What Customers Are Saying:The lone review on this petty describes it simply as an exceptional little knife within the Anryu Hammered lineup, a sentiment consistent with the broader praise this line receives for fit, finish, and overall performance at this size.
Care Instructions:Because the edge is reactive carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet or dirty. Keep acidic foods like citrus away from extended contact with the blade, and apply a light coat of camellia oil if the knife will go unused for a while. Hand wash only to keep the blade and handle in good condition.
Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Finish: Hammered
Engraving: Laser
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 1.9 oz (54 g)
Blade Length: 80 mm
Total Length: 207 mm
Spine Thickness at Base: 3 mm
Blade Height: 29 mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-75mm-172.png&&&5&&&||&&&||&&&||@@@
anryu&&&AnryuAOSantoku&&&Anryu Blue #2 Hammered Santoku 165mm&&&Few names carry as much weight among Japanese knife collectors as Anryu, whose 50-year career building the Hammered line earned a lasting following before he handed the daily work of the shop to his apprentice, Ikeda san. Now over 80, Anryu still forges knives part-time, and this 165mm santoku shows off the rustic, hand-hammered aesthetic the workshop is best known for.
At the core is Hitachi Aogami #2 carbon steel, prized for how easily it takes an edge and how long it holds one, paired with a high-performance grind that makes this santoku as capable on the board as it is striking to look at. Because each knife is handmade, slight dimensional variation between individual examples is normal. The handle is an oval rosewood with a black pakka wood ferrule.
What Customers Are Saying: With more than a dozen reviews, this santoku is one of the most consistently praised knives in the entire Hammered line. Buyers repeatedly describe it as light, easy to keep sharp, and a noticeable upgrade over heavier Western santokus they previously owned, with several naming it their new go-to knife after the first use. The hammered finish and overall craftsmanship draw steady compliments, and more than one reviewer notes that the exposed carbon edge develops a patina with regular use, which most describe as part of the appeal rather than a downside as long as the blade is kept dry between uses.
Care Instructions: Because the edge is reactive carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil if the santoku will go unused for a while. Hand wash only, and a quick hone on a ceramic rod between sharpenings will help keep the edge at its sharpest.
Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.0 oz (140 g)
Blade Length: 170 mm
Total Length: 310 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-santoku-165mm-192.png&&&5&&&||&&&||&&&||@@@
anbl2hasu27&&&AnryuAOSuji270&&&Anryu Blue #2 Hammered Sujihiki 270mm&&&Anryu san spent 50 years building a reputation among Japanese knife enthusiasts before handing the daily work of his workshop to his longtime apprentice, Ikeda san. Now over 80, Anryu still forges knives part-time, and this 270mm sujihiki carries forward the same hammered aesthetic and high-performance grind the Hammered line has long been known for.
The core is Hitachi Aogami #2 carbon steel hardened to roughly 62 to 63 HRC, wrapped in a stainless steel cladding to ease maintenance while leaving the famous rustic hammer marks visible. Because each knife is made by hand, slight variation in dimensions between individual examples should be expected. The handle is an oval rosewood with a black pakka wood ferrule, and the long, slender profile is built for clean, precise slicing work on roasts, fish, and other proteins.
Care Instructions: The exposed carbon steel edge is reactive, so wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and given the length of the blade, store it where it will not knock against other tools in a drawer.
Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Hammered
HRC: 62-63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 6.3 oz (180 g)
Blade Length: 264 mm
Total Length: 422 mm
Spine Thickness at Base: 4 mm
Blade Height: 40 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-sujihiki-270mm-132.png&&&0&&&||&&&||&&&||@@@
ankudabu16&&&AnryuShiro-Bunka&&&Anryu Kurouchi Damascus Bunka 165mm&&&Katsushige Anryu spent 50 years forging knives at Takefu Knife Village in Echizen - long enough to be counted among the founding members of that cooperative workshop - before passing the business to his longtime apprentice, Ikeda-san. The transition preserved everything that made Anryu Hamono worth seeking out: the hand-forging process, the Shirogami (white paper steel) #2 core, and the layered iron Damascus cladding that gives these knives their visual character. Ikeda-san continues the work with the same materials and the same workshop.
The bunka format combines the flat heel-to-gentle-belly profile of the santoku with the angled reverse tanto tip that opens up fine point work and gives the knife a more aggressive visual line. With a 174mm blade length and a 48mm height, this version has real board presence - the tall blade provides excellent knuckle clearance in a pinch grip through sustained vegetable prep. The construction is the key to the visual identity: the kurouchi (black as-forged) finish on the upper blade road transitions into the underlying suminagashi (flowing water) Damascus pattern as it meets the shinogi line, producing the two-tone effect visible in the photos. The 4mm spine at the heel tapers aggressively - reviewers note it thins to approximately 2mm just 20mm from the heel, making it a thin-bladed knife despite the thick end near the handle. Shirogami #2 at 61-62 HRC takes a very sharp edge and sharpens easily on quality water stones. Both core and cladding are reactive and require consistent care. The blade is paired with an oval rosewood handle with a black pakka ferrule.
What Customers Are Saying: Five reviewers have consistently positive reactions. The sharpness out of the box is the most common theme - one reviewer calls it the best knife in a nine-knife Japanese collection. Another describes the thinness behind the edge as remarkable: the 4mm spine thins dramatically within the first 20mm, producing a blade that slices through vegetables effortlessly.
Care Instructions: Shirogami (white paper steel) #2 and the iron Damascus cladding are both highly reactive - the entire blade surface will patina and can rust if left wet. Wipe and dry during and after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. Hand wash only. Sharpen on quality water stones.
Blade Height: 48 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-bunka-165mm-271.png&&&4.5&&&||&&&||&&&@@@
kaankusugy21&&&AnryuShiro-Gyuto210&&&Anryu Kurouchi Damascus Gyuto 210mm&&&This 210mm gyuto carries the signature Anryu choil curve, a shape that makes for a notably comfortable pinch grip, paired with a balance point sitting just forward of the heel. The blade runs fairly thick out of the handle before thinning out nicely toward an extremely fine tip, and the cutting edge has a pronounced curve that suits both rocking and push cutting styles.
The core is Shirogami #2, also called White #2, a high carbon steel set into a multi-layer soft iron Damascus cladding. The outer layer carries a well-executed kurouchi finish that transitions into a layered suminagashi pattern along the blade road. Anryu Hamono was founded by Katsushige Anryu, a fourth-generation blacksmith who has since handed daily forging over to his longtime apprentice Ikeda-san, though Anryu still works the hammer from time to time. The handle is an oval rosewood with a black pakka wood ferrule.
What Customers Are Saying: With eleven reviews, this gyuto is one of the most consistently loved knives in the entire Anryu lineup, with buyers repeatedly calling it screaming sharp, beautifully finished, and a knife that makes everything else in the kitchen feel like a chore by comparison. One professional cook reports using it daily and praises how well it holds an edge even under heavy use, with the main caution being that, as a reactive carbon steel, it will discolor with use, so it should not be treated roughly, like being used to crush garlic or ginger with the side of the blade.
Care Instructions: Shirogami #2 is a reactive carbon steel, and the soft iron cladding is reactive as well, so wipe and dry the blade promptly after every use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and sharpen on quality water stones.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Cladding: Soft Iron Damascus
HRC: 61
Finish: Kurouchi
Edge Grind: Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 6.2 oz (178 g)
Blade Length: 217 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-gyuto-210mm-257.png&&&5&&&||&&&||&&&@@@
kaankusuna&&&AnryuShiro-Nakiri&&&Anryu Kurouchi Damascus Nakiri 165mm&&&Nakiri translates to cutting greens, and this shape has become increasingly popular in both home and professional kitchens for how easily it handles vegetable prep. This kakugata style nakiri, the more common of the two main nakiri shapes, has a square, flat profile, while the less common higashigata or kantogata style features a rounded heel and curved edge instead. Ground thin to avoid wedging in harder vegetables, this 165mm Anryu Hamono version is a strong example of the shape done well.
The core is Shirogami #2 high carbon steel, hardened to about 61 HRC, set into a multi-layer soft iron Damascus cladding finished with a rustic kurouchi coating that fades into a layered suminagashi pattern along the blade road. Anryu Hamono was founded by Katsushige Anryu, a fourth-generation blacksmith who has since handed daily forging over to his longtime apprentice Ikeda san. The handle is an oval rosewood with a black pakka wood ferrule.
What Customers Are Saying: Reviewers consistently call this nakiri a pleasure to use, with several praising the balance, the fit and finish, and how quickly it gets through onions, garlic, and other vegetables. More than one buyer specifically recommends the optional sharpening service to get the most out of the blade, and one longtime carpenter and aspiring blacksmith singles out the Damascus layering and kurouchi finish as genuinely gorgeous up close. The factory edge arrives sharp for most buyers, with a couple of reviewers giving it a few extra passes on a fine stone before putting it to heavy use in a commercial kitchen.
Care Instructions: Shirogami #2 is a reactive carbon steel, and the soft iron cladding is reactive as well, so wipe and dry the blade promptly after every use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and sharpen on quality water stones.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Cladding: Soft Iron Damascus
HRC: 61
Finish: Kurouchi
Edge Grind: Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.2 oz (147 g)
Blade Length: 165 mm
Total Length: 307 mm
Spine Thickness at Base: 4 mm
Blade Height: 51 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-nakiri-165mm-204.png&&&5&&&||&&&||&&&@@@
ankudape12&&&AnryuShiroPetty120&&&Anryu Kurouchi Damascus Petty 120mm&&&At 120mm, this petty from Anryu Hamono is sized for small, detailed tasks like trimming proteins, peeling, and prepping garnishes, while staying light enough for extended in-hand work. The blade carries the rustic kurouchi finish the line is named for, fading into a layered suminagashi pattern along the blade road.
The core is Shirogami #2, also called White #2, a high carbon steel valued for excellent edge retention and relatively easy sharpening, set into a multi-layer soft iron Damascus cladding. Anryu Hamono was founded by Katsushige Anryu, a fourth-generation blacksmith who has since handed daily forging over to his longtime apprentice Ikeda san, though Anryu himself still works the hammer from time to time. The handle is an oval rosewood with a black pakka wood ferrule.
What Customers Are Saying: The one reviewer on this listing calls the petty lightweight and perfect for small jobs like cutting onions and garlic, describing it as razor sharp right out of the box.
Care Instructions: Shirogami #2 is a reactive carbon steel, and the soft iron cladding is reactive as well, so wipe and dry the blade promptly after every use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and sharpen on quality water stones.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Cladding: Soft Iron Damascus
HRC: 61
Finish: Kurouchi
Edge Grind: Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 2.2 oz (62 g)
Blade Length: 120 mm
Total Length: 246 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-petty-120mm-90.png&&&5&&&||&&&||&&&@@@
ankudape15&&&AnryuShiroPetty150&&&Anryu Kurouchi Damascus Petty 150mm&&&Shirogami #2, also known as White #2, is a high-carbon steel prized for taking an extremely keen edge and sharpening back to that edge with relative ease, and this 150mm petty from Anryu Hamono puts it to work in a versatile, everyday size. The core is set into a multi-layer soft iron Damascus cladding, finished in a rustic kurouchi coating that fades into a layered suminagashi pattern along the blade road.
Anryu Hamono was founded by Katsushige Anryu, a fourth-generation blacksmith who has since handed daily forging over to his longtime apprentice, Ikeda san, though Anryu still works the hammer from time to time. This petty handles general prep, garnish work, and other smaller cutting tasks with ease, and the handle is an oval rosewood with a black pakka wood ferrule.
Care Instructions: Shirogami #2 is a reactive carbon steel, and the soft iron cladding is reactive as well, so wipe and dry the blade promptly after every use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and sharpen on quality water stones.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Cladding: Soft Iron Damascus
HRC: 61
Finish: Kurouchi
Edge Grind: Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 2.6 oz (74 g)
Blade Length: 150 mm
Total Length: 276 mm
Spine Thickness at Base: 3 mm
Blade Height: 34 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-petty-150mm-153.png&&&0&&&||&&&||&&&@@@
ankudasa16&&&AnryuShiro-Santoku&&&Anryu Kurouchi Damascus Santoku 165mm&&&After a 50-year career, Anryu san handed daily forging duties at Anryu Hamono over to his longtime apprentice, Ikeda san, who continues to build knives with the same attention to detail the workshop is known for. This hand-hammered 165mm santoku is thin at the edge and arrives fairly sharp out of the box, with just a few strokes on a fine stone bringing it to a razor edge.
The core is Shirogami #2 high carbon steel, hardened to about 61 HRC and prized for its strong edge retention and relative ease of sharpening, set into a multi-layer soft iron Damascus cladding. The outer layer carries a rustic kurouchi coating that fades into a layered suminagashi pattern along the blade road. The choil and neck area are nicely finished, and the handle is a basic but well-made oval rosewood with a black pakka wood ferrule.
What Customers Are Saying: Reviewers consistently describe this santoku as a work of art, with one buyer who also owns the 270mm Anryu gyuto praising the same attention to detail and a balance point exactly where they expected to find it. Another longtime knife user of over 60 years calls it a precision-crafted, purpose-built blade that sharpens easily and holds up well, while a third reviewer simply describes it as gorgeous and notes it has held its edge well so far.
Care Instructions: Shirogami #2 is a reactive carbon steel, and the soft iron cladding is reactive as well, so wipe and dry the blade promptly after every use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and sharpen on quality water stones.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Cladding: Soft Iron Damascus
HRC: 61
Finish: Kurouchi
Edge Grind: Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.0 oz (142 g)
Blade Length: 172 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-santoku-165mm-190.png&&&5&&&||&&&||&&&@@@
aprema&&&EPRetractable&&&Apex Retractable Magnet&&&New for 2019! This Retractable Magnet for the Edge Pro Apex helps you keep your blade stuck to the table of the machine and it works really well!
You may find the occasional knife where the magnetism will hinder your ability to sharpen. So instead of permanently attaching the magnet under the table, we found a way that allows the user to quickly and easily activate and deactivate the magnet by raising and lowering it, no tools required. Use the magnetic knife sharpener when it's helpful, lower the magnet when it's not. Quick and simple. Just the way we like it.
Installing the Edge Pro Apex table magnet accessory on new machines is VERY simple. The housing press fits (tightly) under the table. For older models, you may have to replace the leg screws (which will be provided) to make room for the magnet.
***ONLY FITS THE APEX MODEL****&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/apex-retractable-magnet-90.png&&&5&&&||&&&||&&&||@@@
ar1kshst&&&Arashiyama1K&&&Arashiyama 1K Sharpening Stone&&&The Arashiyama 1000 Grit Water Stone is one of our favorite mid grit stones for its ease of use, affordability, and versatility across a wide range of knife steels. It is a fast cutting stone with excellent tactile feedback, making it easy to control pressure and angle while sharpening. This stone works equally well for routine edge maintenance or for refining an edge after coarse stone work.
The finish left by the Arashiyama 1000 is crisp and toothy, making it a great choice as a final stone for many kitchen knives. It bites well into food and provides excellent performance for daily cooking tasks. This balance of speed, feedback, and edge quality makes it a dependable and forgiving stone for both beginners and experienced sharpeners.
Care Instructions: Soak briefly before use. Keep the surface wet during sharpening. Do not permasoak. Allow the stone to dry fully between sessions.
Brand: Arashiyama
Grit: 1000
Stone Type: Water Stone
Size: 210 x 72 x 25 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-1k-sharpening-stone-122.png&&&5&&&||&&&||&&&||@@@
takenoko8000&&&Arashiyama6000x&&&Arashiyama 6K (Takenoko)&&&The Arashiyama 6000 Grit Water Stone, also sometimes referred to as the Takenoko 8000, is a fast cutting finishing stone that offers excellent feedback and a refined edge suitable for everyday kitchen knives. It works well as a final stone in a sharpening progression and leaves a clean, crisp edge that performs well in real world cooking. This stone is splash and go but will absorb some water, making it easy to use and forgiving in a wide range of sharpening styles.
This stone sits in a very desirable balance point between hardness and feel. It is relatively hard without feeling glassy, providing a smooth and enjoyable sharpening experience. A light slurry can be raised easily if desired to further refine the edge. Durable, versatile, and easy to maintain, this stone represents outstanding value in the 6000 grit and above finishing stone category and remains a proven choice that continues to perform despite newer options entering the market.
Care Instructions: Splash with water before use or soak briefly if desired. Keep the surface wet during sharpening. Allow the stone to dry fully between sessions. Do not permasoak.
Brand: Arashiyama
Also Known As: Takenoko
Stone Type: Finishing Water Stone
Grit: 6000
Soak Type: Splash and Go
Dimensions: 210 x 72 x 25 mm
Use: Final Edge Refinement and Polishing&&&&&&63&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/arashiyama-6k-takenoko-71.png&&&5&&&||&&&||&&&||@@@
arbdpakn80&&&Artifex-Paring&&&Artifex BD1N Paring Knife 80mm&&&BD1N is a high-chromium, high-carbon stainless steel produced by Carpenter Technology in the United States, and it sits at the foundation of everything in the Artifex line. Hardened to HRC 61 on this paring knife, it delivers edge retention and sharpness well beyond what most knives at this price point are capable of — which is exactly the point. CKTGs Artifex line exists to give professional cooks and serious home cooks access to genuinely capable steel without the cost or anxiety that comes with carrying expensive knives into demanding environments.
At 80mm the blade length hits the most useful range for in-hand paring work — compact enough for precise control through peeling, trimming, and detail cuts, long enough to handle fruit, small vegetables, and the kind of repetitive hand tasks where the size and feel of the knife in the grip matters more than reach. The blade runs 1.8mm at the heel with a 20mm height and a 50/50 bevel at 15 degrees per side, producing a fine, precise edge that stays sharp through sustained daily use on a wide range of tasks. At 2.2 oz the knife barely registers in hand, which is the right feel for extended paring sessions. The full-tang G-10 handle provides a secure, moisture-resistant grip and includes a relieved spine and slight heel bevel — small details that reflect the attention to fit and finish that distinguishes this line. It pairs naturally with the Artifex II gyuto for cooks building a two-knife kit that can handle anything a professional kitchen delivers.
What Customers Are Saying: Reviewers who own both the Artifex II gyuto and this paring knife consistently describe the two as a natural pair — the same steel, the same construction philosophy, and the same strong value at different sizes. Edge retention is the most frequently praised attribute, with multiple owners noting the knife holds its factory edge through weeks of daily home use without needing attention. A bartender who bought several as gifts for colleagues describes every recipient loving them — including one who nicked herself borrowing it, unaware of how sharp it actually was. One detailed reviewer specifically calls out 80mm as the ideal paring length for in-hand dexterity and praises the BD1N steel for being both easy to sharpen and hard enough to hold an edge — a combination that is harder to find than it sounds at this price.
Care Instructions: BD1N stainless steel is low maintenance and highly corrosion resistant. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones when needed and maintain with a ceramic rod or strop between sessions. Avoid hard bones and frozen foods.
Brand: Richmond
Line: Artifex
Construction: Laser Cut, Mono Steel
Steel: Carpenter BD1N Stainless
HRC: 61
Edge Grind: Even, Double Bevel
Bevel: 50/50, 15 degrees per side
Handle: Western (Yo)
Scales: G-10
Blade Length: 80mm
Total Length: 180mm
Spine Thickness at Heel: 1.8mm
Blade Height: 20mm
Weight: 2.2 oz (64g)
&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/artifex-bd1n-paring-knife-80mm-114.png&&&5&&&||&&&||&&&@@@
riariigy21&&&ARTIFEX2G210&&&Artifex II BD1N Gyuto 210mm&&&The Artifex II is CKTGs own knife, designed specifically for professional cooks who need serious edge performance without the anxiety of carrying an expensive blade into a busy kitchen. At HRC 63, Carpenter BD1N is among the highest-performing stainless steels available in this price range — harder than most production knives, which translates directly into exceptional edge retention through long shifts and demanding prep. The blades are manufactured to CKTGs specifications using American-made BD1N steel, and the result has become one of the best-selling knives in the catalog among line cooks across the country.
The blade is laser cut from BD1N mono steel with a thin grind — 2.2mm at the heel tapering toward a fine edge at 16 degrees per side — that gives the knife a fast, precise feel well beyond what the price would suggest. At 210mm blade length and 44.6mm height the profile is versatile and well proportioned, with enough belly for comfortable rocking cuts and a flat section near the heel that handles push cutting efficiently. At 6.2 oz the knife is light enough to use for extended periods without fatigue. The G-10 fiberglass handle scales are attached with two rivets, essentially impervious to moisture, and built to absorb the kind of daily punishment that a professional kitchen delivers. One note worth passing on from multiple reviewers: the choil has sharp edges out of the box that benefit from a few minutes with sandpaper — a quick fix that several owners mention as the only thing standing between this knife and perfection.
What Customers Are Saying: The reviews on this knife span culinary school instructors, sushi chefs, home cooks making their first Japanese knife purchase, and line cooks who have been using it daily for years. A culinary instructor in Boston has purchased close to 30 of these for students and gives them to graduates as a gift — a more meaningful endorsement than any individual review. Professional cooks describe it as the knife that holds its edge better than anything else in their kit, with one owner comparing it favorably to a knife at four times the price. First-time Japanese knife buyers consistently describe the out-of-the-box sharpness as a genuine revelation. Edge retention is the most frequently cited strength, with multiple owners noting they used it for weeks or months before the first sharpening was needed. It has been purchased as a gift repeatedly, given away to friends and family, and repurchased — sometimes multiple times by the same buyer.
Care Instructions: BD1N stainless steel is low maintenance and highly corrosion resistant. Hand wash and dry after each use — avoid the dishwasher. The steel responds well to water stones and strops readily between sessions. Avoid hard bones and frozen foods. A quick pass on a honing rod during service will extend edge life considerably.
Brand: Richmond
Line: Artifex II
Construction: Laser Cut, Mono Steel
Steel: Carpenter BD1N Stainless
HRC: 63
Edge Grind: Even, Double Bevel
Bevel: 50/50, 16 degrees per side
Handle: Western (Yo)
Scales: G-10
Blade Length: 210mm
Total Length: 335mm
Spine Thickness at Heel: 2.2mm
Blade Height: 44.6mm
Weight: 6.2 oz (176g)
&&&&&&59.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/artifex-ii-bd1n-gyuto-210mm-sale-164.png&&&5&&&||&&&||&&&||@@@
at14dipl&&&AtomaBIG-140&&&Atoma 3" x 8" Plate 140 Grit&&&The Atoma 140 Diamond Plate is one of the most versatile and practical tools you can add to a sharpening setup. Whether you are building your first kit or refining a professional bench, this plate solves multiple problems with one durable solution. The diamond abrasive is embedded in a dot matrix pattern on a stainless steel sheet and mounted to a rigid aluminum base, creating a flat, stable surface that stays true over time.
At 140 grit, this plate is aggressive and fast cutting. It is ideal for chip repair, bevel setting, and heavy stock removal on hard steels. Many sharpeners use it primarily as a flattening plate to restore dished water stones. The open dot pattern allows swarf and slurry to clear efficiently, reducing suction and keeping the plate cutting freely. It will abrade virtually any water stone on the market and do so quickly. The 140-grit diamond sheet can also be replaced when worn, extending the life of the base and increasing long-term value.
Care Instructions: Rinse clean after use and allow to dry thoroughly. Use light pressure and let the diamonds do the work. Avoid dropping the plate or striking hard surfaces to maintain flatness.
Brand: Atoma
Grit: 140
Type: Diamond Sharpening Plate
Construction: Diamond abrasive on stainless sheet with aluminum base
Use: Heavy stock removal and water stone flattening
Length: 210 mm
Width: 75 mm
Thickness: 10 mm
Weight: 1 lb, 3.2 oz (544 g)
&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-140-grit-43.png&&&5&&&||&&&||&&&@@@
atoma325400pad&&&AtomaBIG-400&&&Atoma 3" x 8" Plate 400 Grit&&&The Atoma 400 Diamond Plate fills the gap between heavy repair work and true edge refinement. If the 140 grit is your bulldozer, the 400 is your precision grading tool. It offers controlled stock removal while still cutting quickly, making it an excellent choice for bevel setting, light chip repair, and transitioning into mid-grit stone work. The diamond abrasive is arranged in a dot matrix pattern on a stainless steel sheet and mounted to a rigid aluminum base, ensuring long-term flatness and consistent performance.
The 400-grit plate is aggressive enough to shape edges efficiently, yet refined enough to leave a clean scratch pattern that makes progression to 800 or 1000 grit stones seamless. Many sharpeners also use the 400 as a maintenance flattening plate for water stones when less material removal is required than with a 140. The spaced dot design helps clear swarf and reduces suction, allowing the plate to glide smoothly across stones. Like other plates in the series, the diamond sheet can be replaced when worn, extending the useful life of the tool and protecting your investment.
Care Instructions: Rinse thoroughly after use and allow to dry completely. Use moderate pressure and let the diamonds cut efficiently. Avoid dropping or striking the plate to preserve flatness.
Brand: Atoma
Grit: 400
Type: Diamond Sharpening Plate
Construction: Diamond abrasive on stainless sheet with aluminum base
Use: Bevel setting, light repair, stone flattening
Length: 210 mm
Width: 75 mm
Thickness: 10 mm
Weight: 1 lb, 3.1 oz (542 g)
&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-400-grit-50.png&&&5&&&||&&&||&&&@@@
atrepa140gr&&&Thin140Grit&&&Atoma Replacement Pads 140 Grit&&&The Atoma replacement pad is the diamond abrasive sheet only - without the aluminum base plate. It is designed for sharpeners who already own the Atoma base and need to replace the worn diamond surface, or who want to mount the pad to their own flat plate or holder. The diamond abrasive is arranged in Atoma dot matrix pattern on a stainless steel sheet: the open dot layout clears swarf and slurry efficiently, reduces suction during stone flattening, and produces a more consistent scratch pattern than solid-surface diamond plates. Size: 210mm x 75mm x 1mm. The pad attaches to the Atoma base with adhesive.
The 140-grit pad is the most aggressive in the Atoma replacement range and the correct choice for sharpeners whose primary use is stone flattening and coarse stock removal. At 140 grit the pad cuts faster than any water stone and handles chip repair, bevel setting, and thinning work efficiently. It is the grit that gets the most use in a typical flattening session - aggressive enough to restore a dished stone quickly without requiring excessive passes. The dot matrix pattern clears swarf better at this grit than at finer grits where swarf volume is lower. Compatible with the standard Atoma 3x8 base plate. Also usable on custom flat holders of appropriate dimensions.
Care Instructions: Rinse under water after use to clear swarf. Store dry. The diamond surface will wear over time with heavy use - this is normal.
Brand: Atoma
Grit: 140
Type: Replacement pad only (no base)
Pattern: Dot matrix
Size: 210mm x 75mm x 1mm
Origin: Japan
Note: Adheres to Atoma base with adhesive
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-140-grit-115.png&&&0&&&||&&&||&&&@@@
atrepa400gr&&&Thin400Grit&&&Atoma Replacement Pads 400 Grit&&&The Atoma replacement pad is the diamond abrasive sheet only - without the aluminum base plate. It is designed for sharpeners who already own the Atoma base and need to replace the worn diamond surface, or who want to mount the pad to their own flat plate or holder. The diamond abrasive is arranged in Atoma dot matrix pattern on a stainless steel sheet: the open dot layout clears swarf and slurry efficiently, reduces suction during stone flattening, and produces a more consistent scratch pattern than solid-surface diamond plates. Size: 210mm x 75mm x 1mm. The pad attaches to the Atoma base with adhesive.
The 400-grit pad is the maintenance flattening choice in the Atoma replacement range - less aggressive than the 140, producing a finer scratch pattern on the stone surface after lapping. For sharpeners who flatten regularly and want the stone surface left in better condition after each session, the 400-grit pad is the appropriate choice over the 140. It also works well for direct edge work on knives, particularly for bevel setting and light chip repair where a 140-grit scratch pattern would be unnecessarily coarse. The dot matrix pattern produces a more consistent finish than solid-surface plates at this grit. Compatible with the standard Atoma 3x8 base plate.
Care Instructions: Rinse under water after use to clear swarf. Store dry. The diamond surface will wear over time with heavy use - this is normal.
Brand: Atoma
Grit: 400
Type: Replacement pad only (no base)
Pattern: Dot matrix
Size: 210mm x 75mm x 1mm
Origin: Japan
Note: Adheres to Atoma base with adhesive
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-400-grit-114.png&&&0&&&||&&&||&&&@@@
bamapa&&&BalsaStrop11&&&Balsa Strop 3" x 11"&&&Balsa wood is the right stropping substrate when you want to load a compound and have it stay put. The soft-but-rigid surface accepts diamond paste, CBN, chromium oxide, and other compounds readily, embedding the abrasive particles so they remain in place during stropping rather than shifting or rolling as they can on smoother materials. When the compound is spent, sand the surface lightly to clean and flatten it, then reload. This process is fast, cheap, and repeatable - one of the most economical ways to experiment with a range of compounds without committing to expensive purpose-built substrates.
This 3-inch x 11-inch pad has a magnetic backing that attaches directly to the Richmond strop base. The 11-inch length covers full-sized kitchen knives including 270mm gyutos and sujihikis without needing to reposition. The balsa thickness is firm enough to provide stable support without excessive flex under stropping pressure. Works on kitchen knives, razors, and any edge where compound-loaded stropping is part of the sharpening routine.
What Customers Are Saying: 28 reviewers. Pete Filandro confirms it works well with chromium oxide, CBN, and diamond. One razor enthusiast uses CBN paste specifically - .5 and .25 micron cubic boron nitride - on all his straight edge razors and considers it the ideal substrate for that application. He has experimented with cutting the balsa lengthwise and stacking pieces to create a thicker, denser strop surface - a technique that works well for straight edge work. Multiple reviewers confirm that very hard balsa produces better results and recommend seeking out the firmest material available.
Care Instructions: Apply compound in a thin layer and spread evenly before use. Strop with edge-trailing strokes. When compound is spent, sand lightly to clean and flatten. Remove by lifting from the magnet side. Store flat.
Brand: CKTG
Material: Balsa Wood
Dimensions: 3 in x 11 in
Backing: Magnetic
Compatible: Richmond Strop Base
Use With: Diamond paste, CBN, chromium oxide, or any stropping compound
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/balsa-strop-3-x-11-54.png&&&5&&&||&&&||&&&@@@
8balsastrop&&&BalsaStrop8&&&Balsa Strop 3" x 8"&&&Balsa wood is a counterintuitive stropping substrate until you use it. It is light and soft to the touch, but its compressibility is actually what makes it effective: when you press a loaded balsa surface against an edge, the compound particles embed into the wood and stay there while you strop, rather than rolling or shifting as they can on smoother materials. This creates a more consistent, aggressive cutting action that is particularly effective for early stropping steps and for working with coarser micron compounds that need a surface with some bite.
The CKTG balsa strop measures 3 inches x 8 inches with a magnetic backing that attaches directly to the CKTG strop base or strop plate. Apply your compound in a thin layer, work it into the surface, and strop at your sharpening angle using edge-trailing strokes. When the compound is spent, lightly sand the surface clean and flat with a piece of sandpaper - the balsa resets easily and is ready to load with a new compound. Use it with diamond paste, CBN, or chromium oxide. Works on kitchen knives, razors, and other sharpened tools.
What Customers Are Saying: Seven reviewers. Larry Johnson uses his balsa plain (no compound loaded) for quick touch-ups, especially after cutting a case of tomatoes, and calls it the thickest of his strops - it fits snugly on the CKTG magnetic base. Alison Kamerman calls it great. Allen appreciates that CKTG made it interchangeable with the same base system across the strop range.
Care Instructions: Apply compound in a thin layer and spread evenly. Strop with edge-trailing strokes. When compound is spent, sand the surface lightly to clean and flatten. Store flat. Replace when the surface is too worn to sand flat.
Brand: CKTG
Material: Balsa Wood
Dimensions: 3 in x 8 in
Backing: Magnetic
Compatible: CKTG Strop Base and Strop Plate
Use With: Diamond paste, CBN, chromium oxide
&&&&&&10.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/balsa-strop-3-x-8-50.png&&&5&&&||&&&||&&&||@@@
bachset&&&Bamboo-Black-Box&&&Bamboo Chopstick Set&&&Bamboo chopsticks have a lighter, more flexible feel in the hand than wood, and a natural texture that many people prefer for everyday use. This set includes five pairs with a classic Japanese minimalist print at the handle end - clean, understated designs in a range of colors that give the set visual variety without being busy. The gift box packaging makes this the most presentation-ready option in the CKTG chopstick lineup, which makes it a natural choice when you want something that looks considered straight off the shelf.
The non-slip design runs along the lower portion of each chopstick and gives you reliable grip on food without requiring the extra finesse that fully smooth chopsticks demand. At 22.5cm these are a standard adult length that works comfortably for most hand sizes. The bamboo construction keeps each pair light and natural-feeling in the hand. These are made in China with Japanese design elements - worth knowing if origin matters for your purchase.
Care Instructions: Hand wash only with mild soap and warm water. Do not microwave or put in the dishwasher. Dry thoroughly after washing - bamboo can crack if left wet or subjected to prolonged heat exposure.
Origin: Made in China with Japanese design elements
Material: Bamboo
Pattern: Japanese minimalist print (varies across pairs)
Tips: Non-slip
Length: 22.5 cm
Weight: 155 g (full set)
Quantity: 5 pairs
Includes: Gift box
Item Number: Bamboo-Black-Box
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bamboo-chopstick-set-117.png&&&0&&&||&&&||&&&@@@
bester1200&&&Bester1200WaterStone&&&Bester 1200 Grit Stone&&&The Bester 1200 Grit Water Stone is a strong performing medium grit stone that combines fast cutting speed with a refined finish that is slightly finer than a typical 1000 grit. It requires a thorough soak before use, after which it cuts quickly and develops a smooth, even slurry that helps refine edges efficiently. This stone offers excellent tactile feedback with a distinctive feel that many sharpeners appreciate.
During use, the Bester 1200 forms a wide grey slurry within a few minutes and benefits from adding small amounts of water to keep the surface active. It excels at removing heavy scratches left by coarser stones and evens out rough bevels all the way to the tip of the edge. Durable and slow wearing, it delivers consistent results across a wide range of steels and represents excellent value for a mid grit stone.
Care Instructions: Soak thoroughly before use. Keep the surface wet during sharpening and add water as needed to maintain slurry. Do not permasoak. Allow the stone to dry fully between sessions.
Brand: Bester
Stone Type: Water Stone
Grit: 1200
Dimensions: 212 x 75 x 25 mm&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bester-1200-grit-stone-72.png&&&5&&&||&&&||&&&||@@@
bifishst6&&&Bitey-Combo&&&Bitey Finisher Sharpening Stone #600/#1200&&&The Shibata Bitey Finisher is a practical combination waterstone designed by master sharpener Takayuki Shibata for cooks who want an edge with bite, not just polish. Instead of chasing an ultra-fine mirror finish, this stone creates a refined, micro-textured edge that grips tomato skins, peppers, onions, proteins, and everyday prep ingredients with confidence.
The dual-grit layout gives you two useful finishing stages in one compact stone. Use the 600-grit side to establish a clean, toothy microbevel, then move to the 1200-grit side to refine the edge while preserving the grab and feedback that make a kitchen knife feel lively on the board. The firm abrasive body helps maintain a consistent bevel and resists wearing too quickly, making this a smart finisher for working cooks and home sharpeners who value real cutting performance over showy polish.
Care Instructions: Soak briefly before use, keep the surface wet while sharpening, and flatten as needed to maintain an even working surface. After sharpening, strop lightly on leather, denim, or newspaper to clean up the edge without removing too much bite.
Designer: Takayuki Shibata
Stone Type: Combination Waterstone
Grits: 600 / 1200
Purpose: Sharpening with refined bite
Use: Brief soak or splash-and-go style use
Finish: Toothy, practical edge for everyday prep
Origin: Japan&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bitey-finisher-sharpening-stone-600-1200-76.png&&&0&&&||&&&||&&&||@@@
hobust3x&&&BovineStrop11&&&Bovine Strop 3" x 11"&&&A bark-tanned bovine leather strop is the classic final step in a knife sharpening session - a dense, flat surface that removes the fine wire edge, aligns the apex, and brings the knife from sharp to cutting-sharp. The Richmond bovine strop measures 3 inches x 11 inches in bark-tanned leather with a magnetic backing that attaches to the Richmond strop base. The 11-inch length covers full-sized kitchen knives without repositioning.
Use plain leather for final edge alignment after finishing stones, or load the surface with diamond paste or CBN spray for a more aggressive compound finishing step. Bark-tanned leather is denser than chrome-tanned and provides better compound retention and more consistent edge feedback. The magnetic backing swaps in and out of the Richmond base cleanly, making it easy to use alongside balsa, denim, or kangaroo strops in a multi-stage finishing sequence.
What Customers Are Saying: Eleven reviewers. John Arnett pairs this strop with 5 micron paste and reports a highly polished blade as a result - the knife guards he also purchased keep his bag safe during transport. Daniel Rodriguez is on his second bovine strop after cutting into the first one during sharpening, and calls the leather hard enough to avoid unintentional edge convexing while still being soft enough to conform to the knife geometry and deliver excellent results.
Care Instructions: Load with stropping compound as needed. Use edge-trailing strokes only - never push the edge forward into the leather. Wipe excess compound periodically. Store flat. The leather will darken and develop a patina with use - this is normal.
Brand: Richmond
Material: Bark-Tanned Bovine Leather
Dimensions: 3 in x 11 in
Backing: Magnetic
Compatible: Richmond Strop Base
Use With: Plain leather, diamond paste, or CBN spray
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-11-91.png&&&4.5&&&||&&&||&&&||@@@
8inlest&&&BovineStrop8&&&Bovine Strop 3" x 8"&&&A leather strop is the final step in a sharpening session and one of the most important maintenance tools a serious knife user can own. Regular stropping between sharpenings removes the microscopic wire edge that forms with use, keeps the edge aligned, and extends the time between full sharpening sessions significantly. This CKTG bovine leather strop measures 3 inches x 8 inches in bark-tanned leather with a smooth grain side suited for final edge finishing. The magnetic backing attaches securely to a CKTG strop base or strop plate for a stable, flat stropping surface.
Use the smooth grain side for plain stropping or load it with diamond spray or CBN spray for a more aggressive finishing compound. Edge-trailing strokes only at your sharpening angle - never push the edge into the leather. The bark-tanned bovine leather is dense and durable, holding compound well and providing good feedback through the stroke. Works on kitchen knives, razors, pocket knives, chisels, and other sharpened tools. Pairs naturally with the CKTG denim strop for a two-stage sequence.
What Customers Are Saying: Two reviewers. Mike Trump calls it a reasonable strop for the price, noting some units show leather blemishes that do not affect cutting performance but do load up with swarf at the high spots more quickly than a perfectly flat surface. He mentions missing the horse hide strops that CKTG previously carried - useful context for buyers who sharpened with those. The second reviewer confirms solid everyday performance.
Care Instructions: Load with stropping compound as needed. Wipe excess compound periodically to prevent buildup. Store flat. The leather will darken and develop a patina with use - this is normal and does not affect performance.
Brand: CKTG
Material: Bark-Tanned Bovine Leather
Dimensions: 3 inches x 8 inches
Backing: Magnetic
Side: Smooth grain for finishing
Compatible: CKTG Strop Base and Strop Plate
Use With: Diamond spray, CBN spray, or plain leather stropping
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-8-136.png&&&4.5&&&||&&&||&&&||@@@
batalestfore&&&EPBovineStrop1x6&&&Bovine Strop for Edge Pro 1" x 6"&&&The Edge Pro Apex produces excellent sharpening results - but adding a leather strop to the system takes it to a different level. This CKTG bovine leather strop combines bark-tanned honing leather with a standard Edge Pro plate, letting you strop at your exact sharpening angle on the same system you sharpened on. The result is a mirror-polished edge produced entirely on the Edge Pro without moving to a separate stropping setup. At 1 inch x 6 inches the proportions match the Edge Pro stone format exactly.
Use the fine-grain side with or without stropping compound. Diamond spray or CBN spray loaded onto the leather will produce a more aggressive cutting action for faster edge refinement. Without compound, plain leather stropping removes the fine wire edge and aligns the apex. Always use edge-trailing strokes on a leather strop - pushing the edge forward will cut into the leather and damage the surface. Go backwards only, the same direction you would strop freehand.
What Customers Are Saying: Nine reviews averaging 4.5 stars. Reviewers consistently praise the quality of the strop and the mirror polish it produces on the Edge Pro. One reviewer calls it simple, affordable, and valuable - noting it makes a real difference to edge quality. Another confirms it works with or without compound and recommends it as an essential addition to any Edge Pro setup.
Care Instructions: Load with stropping compound as needed. Wipe excess compound periodically. Store dry. Replace when the leather surface becomes worn or contaminated.
Brand: CKTG
Material: Bark-Tanned Bovine Leather
Format: Mounted on Edge Pro plate
Dimensions: 1 inch x 6 inches
Compatible: Edge Pro Apex and Pro systems
Use With: Diamond spray, CBN spray, or plain leather
Technique: Edge-trailing strokes only
&&&&&&10.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-for-edge-pro-1-x-6-53.png&&&4.5&&&||&&&||&&&||@@@
bovinestrop3x8&&&BuffaloStrop8&&&Buffalo Strop 3" x 8"&&&Buffalo leather is a robust, durable stropping substrate that holds compound well and provides consistent results over a long service life. This 3-inch x 8-inch strop is cut from buffalo hide and fitted with a magnetic backing that attaches directly to the CKTG 3x8 strop base or strop plate. The format and dimensions match the rest of the CKTG 3x8 strop system - swap it in and out alongside denim, balsa, or kangaroo strops on the same base.
Use edge-trailing strokes at your sharpening angle. CKTG recommends loading buffalo leather with diamond paste or diamond spray rather than running it plain - the texture of the leather responds particularly well to compound, and the results are noticeably better than unloaded stropping. CBN spray works equally well. A few strokes per side after loading removes the fine wire edge and brings the apex into alignment.
Care Instructions: Load with diamond paste or diamond spray and spread evenly before use. Strop with edge-trailing strokes. Wipe excess compound from the surface periodically. Store flat.
Material: Buffalo Leather
Dimensions: 3 in x 8 in
Backing: Magnetic
Compatible: CKTG 3 x 8 Strop Base and Strop Plate
Recommended Use: With diamond paste or diamond spray
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-3-x-8-65.png&&&0&&&||&&&||&&&||@@@
bumpersticker&&&Honor&&&Bumper Sticker&&&Let’s be honest—your knives probably *are* sharper. Now you can prove it without saying a word. This CKTG bumper sticker delivers the message loud and clear with a little humor and just the right amount of attitude.
Perfect for your car, toolbox, sharpening station, or anywhere you want to show off your edge (literally). It’s a fun way to connect with fellow knife nerds and get a few laughs along the way. Results may vary depending on your sharpening skills.
Care Instructions: Apply to a clean, dry surface. Press firmly and smooth out any air bubbles for best adhesion.
Brand: Chefknivestogo
Type: Bumper Sticker
Message: My Knives Are Sharper Than Your Honor Student
Use: Car, Toolbox, Workbench
Color: White with Black/Red Print&&&&&&1.49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bumper-sticker-145.png&&&5&&&||&&&||&&&@@@
cacodpocl&&&146965&&&Cape Cod Polishing Cloths&&&Cape Cod Metal Polishing Cloths are pre-moistened cotton cloths infused with just the right amount of polish, making them an easy and effective way to remove patina and restore shine to carbon steel knives and other metal surfaces. Just wipe the blade gently and then buff it clean with a dry cloth—microfiber works especially well for a clean, streak-free finish.
These cloths are simple to use and highly effective. Rub the surface lightly for general cleaning or apply more pressure for tougher spots. Be sure to buff the polish off while it’s still wet—do not rinse it off with water. The polishing cloths are reusable and will continue working even after they become discolored, lasting through many uses until they eventually wear out.
Customers Are Saying: Users love how easy these cloths make it to clean and restore carbon steel. They’re especially popular for removing patina and bringing back a bright finish without the mess of traditional liquid polishes.
Care Instructions: Do not wash the polishing cloths—this will remove the active polishing compound. They are designed to be reused many times, even after darkening. Buffing cloths, however, can be hand washed separately and air dried for continued use.
Each cloth is reusable and will last through many applications until it naturally wears out.
Product: Cape Cod Metal Polishing Cloths
Material: Cotton Cloth with Polishing Compound
Use: Removes patina and polishes metal surfaces
Application: Wipe on, then buff off with dry cloth
Reusable: Yes, until cloth disintegrates
Care: Do not wash polishing cloths; buffing cloths may be hand washed&&&&&&7.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cape-cod-polishing-cloths-169.png&&&4&&&||&&&||&&&@@@
catpleflgott&&&EarsFlat-Plate&&&Cat Face "Ears Flat Got That" Plate 4.75"&&&This blue and white Cat Face plate features “Ears Flat Got That,” a wide-eyed feline with flattened ears and a knowing little smile. His bold indigo markings and expressive face give him a confident, slightly mischievous personality while still fitting beautifully into a classic Japanese blue and white collection. Playful, modern, and full of character.
Measuring 4.75" in diameter, this small plate is perfect for soy sauce with sushi, dipping sauces, olives, pickles, candies, or small desserts. It also makes a fun ring dish, a spot for loose change, or a simple decorative accent on a counter or shelf. Made in Japan from ceramic, it is microwave and dishwasher safe for convenient everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use.
Design: Ears Flat Got That Blue and White Cat Face
Origin: Japan
Material: Ceramic
Diameter: 4.75 inches
Microwave Safe: Yes
Dishwasher Safe: Yes&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-face-ears-flat-got-that-plate-4-75-2.png&&&0&&&||&&&||&&&@@@
catfahpl4x4&&&Hokuro-Plate&&&Cat Face "Hokuro" Plate 4.75"&&&"Hokuro" means "Beauty Mark" in Japanese, and this blue and white Cat Face plate features “Hokuro,” affectionately named for the distinctive beauty mark on his cheek. His wide eyes, simple lines, and bold indigo cap give him a slightly surprised, sweet expression full of personality. The clean blue tones feel modern while still fitting beautifully into a classic Japanese blue and white collection.
Measuring 4.75" in diameter, this small plate is perfect for soy sauce, dipping sauces, olives, pickles, or small desserts. It also makes a charming ring dish or catch-all for loose change. Made in Japan from ceramic, it is microwave and dishwasher safe for easy everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use.
Design: Hokuro Blue and White Cat Face (SHICHITA)
Origin: Japan
Material: Ceramic
Diameter: 4.75 inches
Microwave Safe: Yes
Dishwasher Safe: Yes&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-face-hokuro-plate-4-75-2.png&&&5&&&||&&&||&&&@@@
catplm4x4&&&Maru-Plate&&&Cat Face "Maru" Plate 4.75"&&&This blue and white Cat Face plate features “Maru,” a round-faced feline with bold indigo markings and a wide-eyed expression full of personality. The clean lines and layered blue tones feel modern while still fitting beautifully into a classic Japanese blue and white collection. Playful, slightly serious, and undeniably charming.
At 4.75" in diameter, this small plate is perfect for soy sauce, dipping sauces, olives, pickles, or small desserts. It also makes a great ring dish or catch-all for loose change. Made in Japan from ceramic, it is microwave and dishwasher safe for easy everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use.
Design: Maru Blue and White Cat Face (SHICHITA)
Origin: Japan
Material: Ceramic
Diameter: 4.75 inches
Microwave Safe: Yes
Dishwasher Safe: Yes&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-face-maru-plate-4-75-2.png&&&5&&&||&&&||&&&@@@
catfapl4&&&MeowStar-Plate&&&Cat Face "Meowchelin Star" Plate 4.75"&&&This blue and white Cat Face plate features “Meowchelin Star,” a round striped feline with wide eyes and bold indigo markings that radiate charm. His expressive face and hand-drawn stripes give him a lively, almost animated personality while still fitting beautifully into a classic Japanese blue and white collection. Playful, distinctive, and easy to mix with other Japanese ceramics.
Measuring 4.75" in diameter, this small plate is perfect for soy sauce with sushi, dipping sauces, olives, pickles, candies, or small desserts. It also makes a great ring dish, a spot for loose change, or a simple decorative accent on a counter or shelf. Made in Japan from ceramic, it is microwave and dishwasher safe for convenient everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use.
Design: Meowchelin Star Blue and White Cat Face
Origin: Japan
Material: Ceramic
Diameter: 4.75 inches
Microwave Safe: Yes
Dishwasher Safe: Yes&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-face-plate-4-75-45.png&&&5&&&||&&&||&&&@@@
cattotebag&&&788-077&&&Cat Tote Bag&&&This 100% cotton tote bag features an adorable cat face design and can be worn like a backpack using the dual drawstring straps. Measuring 17" x 13.5", it’s perfect for everyday errands, shopping, or carrying your favorite books. Wash separately before first use to avoid any color transfer from the natural dyeing process.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-tote-bag-55.png&&&0&&&||&&&||&&&@@@
cckbonechopper&&&KF1602&&&CCK Bone Chopper&&&Chan Chi Kee is the largest cleaver manufacturer in the world, and the Bone Chopper is the knife in their lineup that makes that claim feel entirely credible. This is not a vegetable slicer, a general-purpose cutter, or a crossover tool. It is a dedicated bone chopper - 852g of carbon steel with an 8mm spine - built specifically for the kind of work that would damage every other knife in the CCK range. Whole carcass breakdown, thick joint work, heavy stock bones, hard cuts that need mass and momentum rather than finesse. If that is what you need, this is the knife for it.
The blade runs 228mm with a 101mm height - broad enough to stay stable through a heavy chop and thick enough at the spine to absorb the kind of repeated impact that would crack a thinner blade. The carbon steel is deliberately kept at a softer temper for this type of work: a harder steel would be more prone to chipping under bone contact, while the softer carbon takes a working edge, sharpens back quickly after a hard session, and holds up over years of use without showing damage. The barrel-shaped wooden handle keeps the grip simple and secure. Minor cosmetic marks over time are normal and expected on a tool used this hard - they are signs of a knife doing its job. Note that finish sharpening service is not available for this knife, and neither the CKTG cleaver saya nor the tiger wood cleaver stand fit this model. A felt blade guard is recommended for storage.
What Customers Are Saying: Owners describe this as a knife that simply does not flinch. Whole goat breakdown, thick cured ham bones, heavy stock prep - multiple reviewers report putting it through demanding work over years without a single chip or ding in the blade. One restaurant owner notes it has held up through consistent professional use for over four years with minimal maintenance. The general consensus is that this is a tool you buy once and keep for a very long time, and several owners with extensive knife collections note it delivers as much satisfaction in daily use as knives costing many times more. Reviewers are consistent on one point: this is a bone chopper, not a multipurpose cleaver, and within that role it is essentially without peer at its price point.
Care Instructions: The Bone Chopper is made from carbon steel and requires careful drying after every use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to impact work and resharpen as needed on quality water stones - the softer carbon steel sharpens easily and responds well to regular maintenance. Store with a felt blade guard to protect both the edge and surrounding items.
Maker: Chan Chi Kee (CCK)
Location: Hong Kong
Steel: Carbon Steel
Engraving: Laser Engraved
Weight: 1 lb 14 oz (852g)
Blade Length: 228mm
Total Length: 338mm
Spine Thickness at Heel: 8mm
Blade Height: 101mm
Storage Note: CKTG cleaver saya and tiger wood cleaver stand do not fit this model - felt blade guard recommended
Service Note: Finish sharpening service not available for this knife
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-bone-chopper-321.png&&&5&&&||&&&||&&&@@@
ccksmclstha&&&KF1813&&&CCK Cai Dao KF1813 Stainless&&&Most CCK cleavers pair a carbon or stainless blade with a traditional wood or composite handle. The KF1813 takes a different approach - both the blade and the handle are stainless steel, making this one of the most low-maintenance knives in the entire CCK lineup. There is nothing to oil, nothing to dry carefully, nothing to worry about. It is a tool built for cooks who want the performance of a CCK cai dao with essentially zero upkeep demands.
Cai dao translates as vegetable knife, and that is exactly what this is built for. The blade is ground thin - 2mm at the spine - which gives it the kind of light, fast cutting feel that makes CCK cleavers so easy to reach for. At 192mm it is compact and nimble, with a flat edge profile that delivers full board contact on push cuts and a wide face that doubles as a bench scraper between tasks. Boneless proteins, aromatics, and the full range of vegetable prep are well within its comfort zone. Bones, frozen foods, and hard materials are not - the geometry is tuned for precision, not brute force. Note that the standard CKTG cleaver saya does not fit this model due to size differences.
What Customers Are Saying: Owners describe this as a knife that is immediately impressive out of the box - razor sharp, light in hand, and easy to control. Professional cooks mention reaching for it during busy service and finding that colleagues notice. Several reviewers bought additional units as gifts after becoming attached to the first, and the ease of maintenance that the full stainless construction provides is consistently noted as a meaningful advantage in a working kitchen environment.
Care Instructions: The KF1813 is fully stainless and very easy to maintain. Hand wash with mild soap and dry after use. Avoid the dishwasher and abrasive scrubbers. Do not use on bones, frozen foods, or hard materials. Store on a magnetic strip or in a blade guard to protect the edge. Sharpen on quality water stones and maintain with a ceramic rod between full sharpenings.
Maker: Chan Chi Kee
Location: Hong Kong
Blade Steel: Stainless Steel
Handle: Stainless Steel
Engraving: Laser Engraved
Weight: 8.6 oz (246g)
Blade Length: 192mm
Total Length: 295mm
Spine Thickness at Heel: 2mm
Blade Height: 80mm
Storage Note: Standard CKTG cleaver saya does not fit this model
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-cai-dao-kf1813-stainless-91.png&&&5&&&||&&&||&&&@@@
cckkaukoch&&&KF1411&&&CCK Kau Kong Chopper&&&Most CCK cleavers are slicers - thin blades built for vegetables, boneless proteins, and fine prep work. The Kau Kong is the exception. This is CCK's dedicated bone chopper, a thick-spined carbon steel cleaver built for the jobs that would damage every other knife in the lineup. Poultry breakdown, chicken bones, tough cuts that need mass and momentum rather than finesse - this is where the Kau Kong earns its place. Chan Chi Kee has been producing traditional Chinese cutlery in Hong Kong for generations, and the Kau Kong represents the working end of that tradition: a serious tool for serious tasks.
The blade is broad and tall with a 7mm spine that gives the knife the forward weight needed to power through bone cleanly. At 695g it has genuine heft, yet CCK has ground it well enough that it feels more maneuverable in hand than those numbers suggest - the balance point keeps chopping controlled rather than fatiguing. The blade height tapers from 135mm at the front to 110mm at the back, a geometry that concentrates mass where you need it most on the chop. The softer carbon steel is a deliberate choice for a bone cleaver: it absorbs repeated impact better than a harder steel would, and it sharpens back to a working edge quickly after a heavy session on poultry or tougher cuts.
What Customers Are Saying: Owners who use this knife professionally describe it as genuinely transforming repetitive tasks like breaking down whole chickens - making work that used to feel like labor feel almost effortless by comparison. The forward weight and grind draw specific praise for making bone cuts clean and decisive without requiring excessive force. One experienced cleaver user with Sugimoto cleavers in their collection notes the Kau Kong holds its own as a hybrid chopper and slicer that satisfies a wide range of tasks for both professional and home cooks. The carbon steel gets consistently positive marks for how easily it sharpens back to a working edge after heavy use.
Care Instructions: The Kau Kong is made from carbon steel and requires careful drying after each use to prevent rust. Hand wash only - no dishwasher and no soaking. Wipe the blade down immediately after use and apply a light coat of camellia oil before storage. Use a heavy wood cutting board suited to chopping work and inspect the edge regularly - the softer steel is easy to sharpen but will show wear faster than a thin-ground slicer after bone work. Resharpen as needed on quality water stones to keep the edge performing.
Maker: Chan Chi Kee (CCK)
Location: Hong Kong
Steel: Carbon Steel
Engraving: Laser Engraved
Weight: 24.6 oz (695g)
Blade Length: 205mm
Total Length: 312mm
Spine Thickness at Base: 7mm
Blade Height at Front: 135mm
Blade Height at Back: 110mm
Storage Note: Cleaver stand does not fit this knife
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-kau-kong-chopper-311.png&&&5&&&||&&&@@@
chchikeeslkf&&&KF1302-New-One&&&CCK KF1302 Cai Dao&&&Chan Chi Kee has been producing Chinese kitchen knives in Hong Kong for generations, and the KF1302 Cai Dao represents the more refined end of their cleaver lineup. Where the KF1303 is the workhorse sangdao that most people reach for first, the KF1302 is longer and slightly taller - built with a focus on finesse cutting rather than general prep. Cai dao translates roughly as vegetable knife, and that is exactly what this is optimized for: clean, controlled, precise work on produce.
The blade is high-carbon steel ground notably thin, which is what gives it the feedback and edge precision that fine prep work demands. Julienning, chiffonade cuts, paper-thin slicing of vegetables and aromatics - this is where the KF1302 earns its place. The thin geometry means it glides rather than wedges, and the flat edge profile gives you full board contact on push cuts. Like all CCK carbon steel knives it will develop a patina with use, which is normal and expected. This knife is not for bones, frozen foods, or hard ingredients of any kind - the edge is tuned for finesse and should be used accordingly. Note that no saya is available for this model.
Care Instructions: The KF1302 is made from high-carbon steel and requires attentive care to prevent rust. Wipe and dry the blade immediately after each use and never leave it soaking or in a dishwasher. Avoid leaving acidic foods on the edge for any length of time. Apply a light coat of food-safe oil such as camellia oil before extended storage. Use a wood or rubber cutting board and avoid any twisting or lateral pressure on the edge during use.
Brand: CCK (Chan Chi Kee)
Location: Hong Kong
Steel: High-Carbon Steel
Style: Cai Dao (Vegetable Cleaver)
Storage Note: No saya available for this model
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-kf1302-cai-dao-29.png&&&5&&&||&&&@@@
cckcleaver1&&&BIGLARGEKF1103&&&CCK Large Slicer&&&If the KF1303 is the knife that converts people to Chinese cleavers, the Large Slicer is what they reach for once they are fully converted. Chan Chi Kee has been producing Chinese kitchen knives in Hong Kong for generations, and the KF1103 follows the same fundamental philosophy as the rest of the lineup - thin carbon steel, honest construction, performance that routinely surprises cooks who expect a knife this size to feel unwieldy. In China and across much of Asia the cleaver is the default all-purpose kitchen knife, and at this scale it is easy to see why: more blade height means more knuckle clearance, more surface for bench scraping, and a presence on the board that makes high-volume prep feel genuinely efficient.
The blade is ground thin for its size - thin enough to take an impressively sharp edge and move through dense vegetables, proteins, and aromatics without wedging. The flat profile gives full board contact on push cuts, and the tall face doubles as a wide bench scraper between tasks. Carbon steel means it will develop a patina with use and requires attentive drying after each session, but the trade-off is an edge response and sharpening ease that stainless simply cannot match at this price point. At 411g the knife is notably lighter than its dimensions suggest, which is one of the details that consistently catches first-time users off guard. This is not a bone chopper - it is a high-performance slicer that happens to be large, and should be used accordingly. Note that the CKTG cleaver saya does not fit this model.
What Customers Are Saying: Professional chefs with years of experience describe this as one of the best knives they have owned at any price, and several note it replaced most of their knife roll for daily prep. The combination of size and surprising lightness draws consistent praise - cooks with larger hands in particular find the 110mm blade height gives them the knuckle clearance that smaller cleavers lack. Edge retention and sharpening ease get high marks across the board, with multiple owners noting it takes an edge comparable to much more expensive Japanese knives. Many buyers come to this knife after the KF1303 and describe it as the natural upgrade - a little taller and longer, but with the same essential character. A recurring theme is that this knife makes cooking more enjoyable, not just more efficient.
Care Instructions: The CCK Large Slicer is made from carbon steel and will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only - no dishwasher. Apply a light coat of camellia oil before extended storage. Use wood or rubber cutting boards and avoid bones, frozen foods, and hard materials - this is a slicer, not a chopper.
Maker: Chan Chi Kee (CCK)
Location: Hong Kong
Steel: Carbon Steel
Engraving: Laser Engraved
Weight: 14.5 oz (411g)
Blade Length: 227mm
Total Length: 330mm
Spine Thickness at Heel: 3mm
Blade Height: 110mm
Handle Diameter: 30.5mm
Storage Note: CKTG cleaver saya does not fit this model
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-large-slicer-332.png&&&5&&&||&&&@@@
cckcleaver3&&&KF2205&&&CCK Li'l Rhino Cleaver&&&Every other CCK cleaver in the lineup follows the same general template: tall, flat, rectangular, built for push cuts and board contact. The Lil Rhino throws that template out entirely. Named for its resemblance to a rhinoceros horn, this is a curved, pointed carbon steel blade that brings a completely different set of skills to the cutting board. It is not a substitute for the KF1303 or the KF1912 - it is something else, a tool with its own logic and its own rewards for cooks willing to learn it.
Chan Chi Kee has been producing Chinese kitchen knives in Hong Kong for generations, and the Lil Rhino represents the more unconventional end of their range. The curved edge runs all the way to the pointed tip, giving you more usable edge length than the profile might suggest - useful for portioning fillets, working between bones, removing skin, and making drawing cuts that a flat cleaver simply cannot execute. The pointed tip gets into tight spaces with ease. At 215mm and 240g it is compact and lighter than it looks, and the carbon steel blade sharpens effortlessly, taking a keen edge on basic stones and holding it through hard use. Fit and finish are utilitarian rather than refined, which is exactly what you should expect from a working tool at this level. Note that finish sharpening service is not available for this knife, and the standard CKTG cleaver saya does not fit this model.
What Customers Are Saying: Reviewers consistently describe the Lil Rhino as a knife that starts as a curiosity and ends up as a kitchen staple. Several bought it on impulse for the look alone and found themselves reaching for it daily. The edge gets high marks across the board - the carbon steel sharpens quickly and holds well, with multiple owners noting it performs at a level well above its price point. Professional cooks mention using it through full shifts and having coworkers ask about it. The curved profile takes a session or two to get comfortable with, particularly for cooks accustomed to flat-edge technique, but those who put in the time consistently report it becoming one of the most versatile knives they own. The pointed tip draws specific praise for its usefulness on proteins and fish.
Care Instructions: The Lil Rhino is made from carbon steel and will develop a patina with regular use. Wipe and dry the blade after every use and avoid leaving it wet or in contact with acidic foods for any length of time. Hand wash only - no dishwasher. Apply a light coat of camellia oil before storage, especially if the knife will sit unused for more than a few days. Use wood or rubber cutting boards to protect the edge and avoid lateral stress on the blade during use.
Maker: Chan Chi Kee (CCK)
Location: Hong Kong
Construction: Forged Mono Carbon Steel
HRC: Approximately 57-59
Finish: Kurouchi (Blacksmith's Finish)
Bevel: Double Bevel, Even (50/50)
Handle: Wooden Barrel Style with Metal Ferrule and Stick Tang
Engraving: Laser Engraved
Weight: 8.5 oz (240g)
Blade Length: 215mm
Total Length: 290mm
Spine Thickness at Heel: 3mm
Blade Height: 81mm
Storage Note: Standard CKTG cleaver saya does not fit this model
Service Note: Finish sharpening service not available for this knife
&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-li-l-rhino-cleaver-309.png&&&4.5&&&||&&&||&&&@@@
cckcleaver2&&&KF1303&&&CCK Small Cleaver KF1303&&&Chan Chi Kee has been making cleavers in Hong Kong for generations, and the KF1303 is the knife that put them on the map for Western cooks. This style of knife - called a sangdao, or small Chinese chef knife - is built for speed and precision rather than brute force. It is not a bone chopper. What it is, is one of the most capable and enjoyable vegetable and protein knives you can put on a cutting board, and it has earned a devoted following among home cooks and professionals alike. It was featured in Christopher Kimball's Milk Street Magazine, and demand jumped significantly as a result. That kind of attention does not happen by accident.
The KF1303 is made from carbon steel with a kurouchi (black, as-forged) finish that adds surface toughness and gives the blade a distinctive, workmanlike look. The blade is notably thin for a cleaver - thin enough to take a keen edge and move through dense vegetables and boneless meats with very little resistance. A slight belly in the edge profile keeps the tip from digging into the board during fast chopping strokes. The flat of the blade doubles as a bench scraper for transferring prep work, and the wide face gives you a confident, stable platform for rocking cuts. At 210mm it is compact enough to feel nimble rather than intimidating, which is part of why so many people who pick one up never go back to a traditional chef knife.
What Customers Are Saying: Owners describe this as a knife that consistently surprises people who expect a cleaver to feel heavy and unwieldy. The sharpness out of the box draws repeated praise, and many report that a quick session on a basic whetstone takes the edge to a level that makes hard vegetables feel like no resistance at all. Professional cooks mention reaching for it during full shifts across a wide range of tasks. Several long-term users note that it has quietly replaced the rest of their knife roll for daily prep. A common theme is that first-time cleaver users find the format clicks almost immediately, and a number of reviewers specifically note how well it handles garlic, ginger, and other fine work that you might not associate with a cleaver profile.
Care Instructions: The KF1303 is made from carbon steel and will develop a patina with use. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply a light coat of food-safe oil such as camellia oil if storing for any extended period. Do not use this knife on bones, frozen foods, or hard materials - it is a vegetable and boneless protein knife and should be treated accordingly.
Brand: CCK (Chan Chi Kee)
Location: Hong Kong
Steel: Carbon Steel
Finish: Kurouchi (Black As-Forged)
Engraving: Laser Engraved
Weight: 8.8 oz (249g)
Blade Length: 210mm
Total Length: 315mm
Spine Thickness at Heel: 3mm
Blade Height: 89mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-small-cleaver-kf1303-158.png&&&5&&&||&&&||&&&@@@
ccksmstcl&&&KF1912&&&CCK Small Stainless Cleaver 205mm&&&Chan Chi Kee has been making Chinese kitchen knives in Hong Kong for generations, building a reputation on thin blades, honest construction, and performance that far exceeds what the modest appearance might suggest. The CCK lineup is the standard by which most Chinese cleavers are judged, and the stainless model exists for one clear reason: to give cooks who want the CCK experience without the maintenance demands of carbon steel a straight path in. This is the same fundamental knife - same profile, same thin geometry, same workhorse character - in a steel that shrugs off moisture and requires nothing more than a rinse and a dry.
At 205mm the blade is compact and light, which is part of what surprises people who pick one up expecting something heavy and blunt. This is a vegetable slicer first and foremost, ground thin enough to move through produce, boneless proteins, and aromatics with very little resistance. The flat edge profile gives you full contact on push cuts, and the wide face does double duty as a bench scraper for moving prep work around the board. Stainless steel means sharpening is a touch more work than carbon, but the edge responds well to quality water stones and holds up reliably through daily use. Do not use this knife on bones, frozen foods, or hard materials - the blade is designed for finesse, not force.
What Customers Are Saying: Owners consistently describe this as the knife that quietly took over their kitchen. Many who expected to use it occasionally for vegetable prep find it has become the first knife they reach for across nearly every task - vegetables, proteins, aromatics, and even bread. The lightweight feel draws particular praise, especially from cooks who found heavier knives tiring. Several reviewers note that the stainless version was a deliberate choice for ease of maintenance, and that it sharpens more easily than they anticipated. A common theme is that first-time cleaver users are genuinely surprised by how quickly the format clicks, and by how much more confident and efficient their prep work becomes as a result.
Care Instructions: The CCK Small Stainless Cleaver is low-maintenance by design. Hand wash with mild soap and dry thoroughly after use - avoid the dishwasher and abrasive scrubbers. Do not use on bones, frozen foods, or hard materials. Store on a magnetic strip, in a blade guard, or in a knife block to protect the edge between uses. Sharpen on quality water stones and maintain with a ceramic rod or strop between full sharpenings.
Brand: CCK (Chan Chi Kee)
Location: Hong Kong
Steel: Stainless Steel
Style: Sangdao (Small Chinese Chef Knife)
Blade Length: 205mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-small-stainless-cleaver-205mm-137.png&&&5&&&||&&&||&&&@@@
pacrchho&&&300248&&&Ceramic Crane Chopsticks Holder&&&Add a graceful touch of Japanese artistry to your table setting with this ceramic chopsticks holder shaped like an origami crane. Designed to elevate your chopsticks off the table, it keeps them clean while adding a subtle decorative accent inspired by traditional Japanese symbolism.
Each piece is made in Japan from smooth, durable ceramic with crisp detailing that captures the elegance of a folded paper crane - a symbol of peace and good fortune. Perfect for everyday meals or as part of a refined table presentation.
Care Instructions: Hand wash or wipe clean with a soft cloth. Avoid abrasive cleaners.
Material: Ceramic
Shape: Origami Crane
Dimensions: 1.25" x 2.5" x 1.25"
Weight: 16 g
Made in Japan
&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ceramic-crane-chopsticks-holder-32.png&&&0&&&||&&&||&&&@@@
ce320mesist&&&401&&&Cerax 320 Grit Standard Size&&&Suehiro has been producing sharpening stones in Niigata Prefecture since 1932, and the Cerax line sits at the top of their synthetic stone range. The stones are made with a high concentration of abrasive particles and minimal binder material, which produces a stone that cuts actively, builds slurry well, and provides good tactile feedback through the session. The Cerax line occupies a middle position on the hardness scale - softer than the Shapton Pro, harder than the Naniwa Super Stone - which gives it a responsive feel that experienced sharpeners often prefer for feedback-intensive work. Short soak before use is recommended for most grits; do not perma-soak.
The 320-grit Cerax is a serious coarse stone built for thinning work, chip repair, and bevel setting. The high abrasive concentration cuts faster than the Shapton Pro 320 at the same grit - a comparison made directly by multiple forum members who own both - with the tradeoff that it dishes more readily. For sustained thinning sessions that is an acceptable trade: the cutting speed and the feedback the stone provides through the stroke more than compensate, and regular flattening with a diamond plate keeps it performing. The scratch pattern it leaves is clean and transitions to a 1K without excessive bridging work. Soaking for 10 minutes before use is important - an undersoaked Cerax at this grit will load up and perform poorly. Once properly soaked it holds water well through a long session. Standard size: 205mm x 73mm x 27mm.
What Customers Are Saying: Two reviewers confirm it cuts fast and performs well for aggressive metal removal and thinning work. Feedback from CKTG forum members who have compared it directly to the Shapton Pro 320 consistently describes it as faster cutting with more dishing - an accurate summary of the tradeoff.
Care Instructions: Soak for 5-10 minutes before use on the 320 and 1K. The 6K is splash-and-go. Add water during sharpening as needed. Flatten with a diamond plate when dishing develops. Do not perma-soak. Store dry.
Brand: Suehiro
Line: Cerax
Grit: 320
Use: Soak 10 minutes before use
Dimensions: 205mm x 73mm x 27mm
Origin: Niigata, Japan
Note: Do not perma-soak
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cerax-320-grit-standard-size-76.png&&&5&&&||&&&||&&&||@@@
ceraxcombo1k3k&&&CR-3800&&&Cerax Combo 1K/3K&&&Suehiro has been producing sharpening stones in Niigata Prefecture since 1932, and the Cerax line sits at the top of their synthetic stone range. The stones are made with a high concentration of abrasive particles and minimal binder material, which produces a stone that cuts actively, builds slurry well, and provides good tactile feedback through the session. The Cerax line occupies a middle position on the hardness scale - softer than the Shapton Pro, harder than the Naniwa Super Stone - which gives it a responsive feel that experienced sharpeners often prefer for feedback-intensive work. Short soak before use is recommended for most grits; do not perma-soak.
The Cerax Combo gives you the two grits that do the most work in a typical sharpening session in a single stone. The 1K side handles bevel setting, edge repair, and the bulk of metal removal - the same high-abrasive-concentration 1K that is the most popular standalone stone in the Cerax line. The 3K side follows to refine the scratch pattern left by the 1K, removing the medium marks and bringing the edge to a clean working sharpness that handles most kitchen tasks without a further finishing step. For cooks who want a complete sharpening setup in a compact form, this combination covers the full range from dull to sharp in a single purchase. The 3K side also works as a standalone light maintenance stone for knives that are already in good condition and need only occasional touch-up. Both sides measure 185mm x 65mm. Soak 5-10 minutes before use. Rubber holder included.
What Customers Are Saying: Eight reviewers confirm it is a practical, capable combination stone. The 1K side cuts fast and responsive; the 3K refines cleanly without excessive passes. Described consistently as excellent value - two quality stones for the price of one, with the convenience of a single piece to store and set up. Recommended as a first serious sharpening stone for anyone moving past entry-level gear.
Care Instructions: Soak for 5-10 minutes before use on the 320 and 1K. The 6K is splash-and-go. Add water during sharpening as needed. Flatten with a diamond plate when dishing develops. Do not perma-soak. Store dry.
Brand: Suehiro
Line: Cerax
Grit: 1,000 / 3,000
Use: Soak 5-10 minutes before use
Includes: Rubber stone holder
Dimensions: 185mm x 65mm
Origin: Niigata, Japan
Note: Do not perma-soak
&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cerax-combo-1k-3k-116.png&&&4.5&&&||&&&||&&&||@@@
chkntogorost&&&RoundBlack&&&Chef Knives To Go Round Sticker&&&The Chef Knives To Go Round Sticker is a simple, fun way to show your love for sharp edges and great gear. Featuring our classic CKTG logo, this high-quality sticker looks great on toolboxes, knife cases, water bottles, laptops, or anywhere you want to represent your favorite knife shop.
At 2 3/4" in diameter, it’s the perfect size—easy to spot without being over the top. Durable and easy to apply, it sticks cleanly and holds up well with everyday use. Whether you're a home cook, pro chef, or sharpening enthusiast, it’s a small badge of honor for people who appreciate a seriously sharp knife.
Care Instructions: Apply to a clean, dry surface for best adhesion. Press firmly and allow time to fully set. Avoid repeated repositioning once applied.
Diameter: 2 3/4"
Design: CKTG Logo
Shape: Round
Use: Laptops, Toolboxes, Knife Cases, Water Bottles&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chef-knives-to-go-round-sticker-119.png&&&0&&&||&&&||&&&@@@
chbaai10pa&&&BandAids&&&Chefknivestogo Band Aids 10 Pack&&&CKTG Band Aids 10 Pack. Sharp knives are great… until they remind you who’s in charge. These Chefknivestogo Band Aids are your official badge of honor for those “I’ll just do one quick cut” moments that didn’t go as planned.
Keep a pack nearby whether you're prepping dinner, breaking down boxes, or showing off your new gyuto skills. Each bandage features the CKTG logo so even your minor kitchen mishaps can have a little style. Practical, funny, and honestly… you’ll probably need them.
Care Instructions: For minor cuts only. Clean the wound before applying. Replace as needed and keep dry for best adhesion. If you need more than one… maybe slow down a bit.
Brand: Chefknivestogo
Type: Adhesive Bandages
Quantity: 10 Pack
Use: Minor Cuts and Scrapes
Design: CKTG Logo
Color: White with Red/Black Print&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-band-aids-10-pack-128.png&&&0&&&||&&&||&&&@@@
chblfekn3pcs&&&3-6-8&&&Chefknivestogo Black Felt Knife Guard 3pc Set&&&A drawer full of unprotected knife edges is a bad situation for the knives and for anyone reaching in without looking. The CKTG Black Felt Knife Guard 3pc Set is sized to fit popular three-piece knife sets - including the Tojiro 3-piece set - giving you a matched set of guards that slide on quickly and protect edges during storage or transport. Each guard combines a rigid black plastic exterior with a soft felt-lined interior: the shell absorbs impacts from other objects, the felt protects the edge and finish from scratching.
The guards slide on and off easily without requiring force, and the felt lining is gentle enough for even thin, high-hardness edges. They keep knives separated and edge-protected in a drawer, knife roll, or bag without adding meaningful bulk or weight. A simple, practical solution that makes the difference between a well-maintained edge and one that picks up chips from rattling against other knives in storage.
What Customers Are Saying: Charles Rogers confirms they fit his Tojiro knives perfectly - he notes to be careful about the direction you slide them on to avoid catching the edge. Ashley praises the price and fast shipping.
Care Instructions: Always install with the spine of the knife exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard - trapped moisture can cause rust on carbon steel edges. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Quantity: 3 Guards
Exterior: Black Plastic
Interior: Soft Felt Lining
Fits: Popular 3-piece knife sets including Tojiro 3pc set
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-felt-knife-guard-3pc-set-73.png&&&5&&&||&&&||&&&||@@@
chbloftw&&&BlackOffsetTweezers&&&Chefknivestogo Black Offset Tweezers&&&Offset plating tweezers are standard issue in professional kitchens, and the CKTG Black Offset Tweezers are the version CKTG brands and stocks because they work well, hold up, and cost what they should. Black-coated stainless steel, 208mm, offset tip - a clean, practical tool for daily plating work.
The fine stainless steel tips provide a secure grip on small, delicate ingredients - microgreens, herbs, edible flowers, and garnishes. The offset design gives you a clear line of sight to the plate without your hand hovering directly over the food, which makes ingredient placement more controlled and less rushed. At 208mm these run on the longer side for offset tweezers, giving real reach and leverage during plating. Each pair is engraved with Chefknivestogo. Also available in gold, blue, and rainbow finishes for cooks who keep color-coded tools on the line.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Tip Style: Offset Fine Tip
Length: 208 mm (8 in)
Weight: 36 g (1.3 oz)
Material: Stainless Steel
Engraving: Chefknivestogo
Finish: Black
Also Available In: Gold, Blue, Rainbow
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-offset-tweezers-157.png&&&0&&&||&&&||&&&@@@
chblgu&&&NEWCKTGBladeGuardSet&&&Chefknivestogo Blade Guard 3pc Set&&&Laminated cardstock blade guards are the simplest, lightest form of knife edge protection - a sleeve that slides over the blade to separate it from other knives in a drawer or bag and prevent chips, scratches, and accidental cuts when reaching in without looking. This three-piece set is made from durable laminated cardstock that holds its shape through repeated use and is considerably tougher than the name suggests.
The knife sleeves cardboard, accommodate knives up to 12 inches in length and can be trimmed with scissors to fit shorter blades - a practical advantage if you want a closer fit than the standard size provides. Multiple sizes within one set means you can adjust for different knives without buying multiple packs. Lightweight enough that they add nothing to a knife roll or bag. An inexpensive, practical solution for cooks who want basic edge protection without the bulk of a hard-shell guard, or for knife sharpeners who return client knives in protected condition.
What Customers Are Saying: Gino loves these and notes you can cut them to size with scissors - he buys one for every knife in the drawer. John Bitting uses them in his knife sharpening business, returning client knives with these guards on, and says everyone loves receiving them. Brian buys one for every knife in his bag, but recommends erring on the side of larger rather than smaller - he bought one too small for a 240mm gyuto and the heel of the blade punctured through the end during rolling in a cloth knife roll. Blake calls them great price and does the trick.
Care Instructions: Keep dry. Replace if the cardstock becomes saturated or the laminate peels. Do not use on wet or oily blades. Store flat when not in use.
Brand: CKTG
Quantity: 3 Guards
Material: Laminated Cardstock
Max Knife Length: 12 in
Trimmable: Yes, with scissors
&&&&&&3.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blade-guard-3pc-set-66.png&&&5&&&||&&&||&&&@@@
chbloftw1&&&BlueOffsetTweezers&&&Chefknivestogo Blue Offset Tweezers&&&The CKTG Blue Offset Tweezers are the same 208mm offset plating tweezers as the standard version, finished in a vibrant blue coating that makes them easy to spot on a crowded prep station or in a knife roll. Blue is also a practical color choice for line cooks who color-code their tools by station or task.
The fine stainless steel tips provide a secure grip on small, delicate ingredients - microgreens, herbs, edible flowers, and garnishes. The offset design gives you a clear line of sight to the plate without your hand hovering directly over the food, which makes ingredient placement more controlled and less rushed. At 208mm these run on the longer side for offset tweezers, giving real reach and leverage during plating. Each pair is engraved with Chefknivestogo. Also available in black, gold, and rainbow finishes.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Tip Style: Offset Fine Tip
Length: 208 mm (8 in)
Weight: 36 g (1.3 oz)
Material: Stainless Steel
Engraving: Chefknivestogo
Finish: Blue
Also Available In: Black, Gold, Rainbow
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blue-offset-tweezers-211.png&&&0&&&||&&&||&&&@@@
tsoilst1&&&Camellia&&&Chefknivestogo Camellia Oil 118ml&&&Camellia oil — known in Japan as tsubaki oil — has been used for centuries to protect blades from rust and moisture. It is the traditional choice for carbon steel knife care in Japan, and for good reason: the oil is thin, absorbs cleanly without leaving a greasy residue, and provides a reliable protective barrier against the oxidation that reactive steels are prone to during storage. If you own carbon steel knives, this is the oil to keep within reach.
This 118ml bottle contains virgin organic camellia oil extracted from the seeds of the Camellia oleifera plant. The oil is light, nearly odorless, and absorbs into blade steel and wooden handles without building up over time. The bottle is fitted with a fine spray top that makes application quick and controlled — a light spritz across the blade followed by a wipe with a paper towel or cloth is all that is needed. The same oil works well on wooden handles to prevent drying and cracking, and experienced users find it useful as a light lubricant on oil sharpening stones as well. A 118ml bottle goes a long way; home cooks typically find a single bottle lasts through years of regular use. Not for consumption — for blade and tool care only.
What Customers Are Saying: Reviewers consistently describe the oil as clean, unscented, and thin — exactly what is needed for carbon steel knife maintenance. Multiple owners note it lasts considerably longer than expected given regular use, with home cooks describing a single bottle as sufficient for years of daily application. Users who own both carbon knives and straight razors mention it as their go-to protective oil across both categories. One reviewer new to Japanese knives specifically notes it held up well through the first several weeks without any stickiness or degradation in quality.
Care Instructions: Apply a light coat to clean, dry blade steel before storing. Wipe any excess with a paper towel or cloth. Reapply as needed, especially after extended storage or in humid conditions. Not for consumption.
Use: Carbon steel knife and tool rust prevention, handle conditioning
Note: Not for consumption
&&&&&&14.25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-camellia-oil-118ml-49.png&&&4.5&&&||&&&||&&&||@@@
chblgu12&&&CardstockBladeProtector&&&Chefknivestogo Cardstock Blade Guard 12"&&&This handy laminated, cardstock knife guard works well at a good price for covering your knives and transporting them in your knife bags or storing in your kitchen drawers. These will handle blades up to 12" long but will work great with smaller ones as well. The sheaths are surprisingly durable and are a low-priced, easy way to protect your edges.
1 Large Blade Guard 12" x 2.5" (305mm x 63mm)&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blade-guard-12-168.png&&&0&&&||&&&||&&&@@@
chdipa25mi&&&CKTGPaste-25&&&Chefknivestogo Diamond Paste 0.25 Micron&&&This is the finest diamond paste in our lineup, designed for the final stage of edge refinement. At just 0.25 micron, this ultra-fine abrasive delivers a highly polished, razor-sharp edge that will noticeably enhance cutting performance. The water-based formulation spreads easily and works cleanly on a variety of strop substrates, making it an excellent choice for users looking to push their edges to the highest level of sharpness and refinement.
A small amount goes a long way with this compound. Simply apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is ideal as a final finishing step after sharpening and pairs well with leather or synthetic strops for consistent, high-end results.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
What Customers Are Saying: Customers consistently praise the speed and effectiveness of this ultra-fine paste, noting that it can quickly restore edges that were difficult to refine even with high-grit stones. Users report achieving razor-level sharpness with minimal effort, often describing the results as dramatic and immediate. Many also highlight its excellent value, ease of use, and dependable performance.
Brand: Chefknivestogo
Abrasive Type: Diamond Paste
Grit Size: 0.25 Micron
Base: Water-Based
Net Weight: 5 g
Use: Final Polishing / Stropping Compound
&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-25-micron-106.png&&&5&&&||&&&||&&&||@@@
chdipa5mi&&&CKTGPaste-5&&&Chefknivestogo Diamond Paste 0.5 Micron&&&This 0.5 micron diamond paste is an excellent choice for final edge refinement, delivering a highly polished and extremely sharp edge with just a bit more bite than ultra-fine compounds. It strikes a great balance between polishing and performance, making it ideal for users who want a refined edge that still has excellent cutting aggression. The water-based formulation spreads easily and works cleanly on a variety of strop substrates, making it a versatile addition to any sharpening setup.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste works well as a final or near-final step after sharpening and pairs nicely with leather or synthetic strops for consistent, high-performance results.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
What Customers Are Saying: Customers appreciate the fast cutting speed and impressive polishing ability of this 0.5 micron paste, noting that it quickly refines edges to a very high level of sharpness. Many users highlight how easy it is to apply and how little product is needed, while also praising the excellent value and reliable, consistent results across a range of blades.
Brand: Chefknivestogo
Abrasive Type: Diamond Paste
Grit Size: 0.5 Micron
Base: Water-Based
Net Weight: 5 g
Use: Final / Near-Final Polishing Stropping Compound
&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-5-micron-82.png&&&0&&&||&&&||&&&||@@@
chdipa75mi&&&CKTGPaste-75&&&Chefknivestogo Diamond Paste 0.75 Micron&&&This 0.75 micron diamond paste offers an excellent blend of refinement and cutting speed, making it a great choice for bringing edges to a very high level of sharpness while still maintaining a bit of bite. It’s ideal as a near-final step in your stropping progression, helping to clean up scratch patterns and enhance edge performance without over-polishing. The water-based formulation spreads easily and works cleanly on a variety of strop substrates.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste pairs well with leather or synthetic strops and is a great bridge between coarser compounds and ultra-fine finishing abrasives.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
What Customers Are Saying: Customers like the balance this 0.75 micron paste provides, noting that it refines edges quickly while still leaving enough bite for excellent cutting performance. Many users highlight its ease of use, efficient polishing action, and consistent results, making it a dependable step in a stropping progression.
Brand: Chefknivestogo
Abrasive Type: Diamond Paste
Grit Size: 0.75 Micron
Base: Water-Based
Net Weight: 5 g
Use: Mid-to-Final Polishing Stropping Compound
&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-75-micron-81.png&&&0&&&||&&&||&&&||@@@
chdipa1mi&&&CKTGPaste-1&&&Chefknivestogo Diamond Paste 1 Micron&&&This 1 micron diamond paste is our most popular option and an outstanding choice for finishing kitchen knives. It delivers an excellent balance of refinement and bite, leaving edges extremely sharp while still maintaining the tooth needed for real-world cutting performance. The water-based formulation spreads easily and works cleanly on a variety of strop substrates, making it a reliable, go-to compound for both beginners and experienced sharpeners.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is ideal as a final step for most kitchen knives and pairs well with leather or synthetic strops for consistent, high-performance results.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
What Customers Are Saying: Customers consistently favor this 1 micron paste for its ability to produce a razor-sharp edge with just the right amount of bite for kitchen use. Many highlight how easy it is to use and how quickly it delivers excellent results, making it a dependable finishing compound and a favorite in daily sharpening routines.
Brand: Chefknivestogo
Abrasive Type: Diamond Paste
Grit Size: 1 Micron
Base: Water-Based
Net Weight: 5 g
Use: Final Polishing / Stropping Compound for Kitchen Knives
&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-1-micron-178.png&&&5&&&||&&&||&&&||@@@
chdipa3mi&&&CKTGPaste-3&&&Chefknivestogo Diamond Paste 3 Micron&&&This 3 micron diamond paste is an excellent choice for refining edges before moving to ultra-fine finishing steps. It offers fast cutting speed with noticeable improvement in edge clarity, making it a practical and cost-effective alternative to very high-grit sharpening stones. As stones get finer, they also become significantly more expensive, so this paste provides an easy way to achieve excellent results without the added cost. The water-based formulation spreads easily and works cleanly on leather, balsa, and other strop materials.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is quick, easy to use, and very effective at improving sharpness and refining scratch patterns prior to final polishing.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
What Customers Are Saying: Customers appreciate the strong performance and value of this 3 micron paste, noting that it delivers fast, visible improvements in edge sharpness without the need for expensive high-grit stones. Many users highlight how easy it is to apply and how effective it is as a pre-finishing step, making it a smart addition to any sharpening progression.
&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-3-micron-116.png&&&4.5&&&||&&&||&&&||@@@
chdipa5mi1&&&CKTGPaste-5Micron&&&Chefknivestogo Diamond Paste 5 Micron&&&This 5 micron diamond paste is a great starting point for stropping and early edge refinement. It cuts quickly and helps clean up scratch patterns from medium-grit stones, making it an excellent first step in a stropping progression. The balance of cutting power and refinement allows you to noticeably improve sharpness while preparing the edge for finer compounds. The water-based formulation spreads easily and works cleanly on leather, balsa, and other strop substrates.
A small amount goes a long way with this compound. Apply a few small dots to your strop and spread into a thin, even layer using a disposable tool like a plastic spoon. Allow it to dry before use, then strop using light, edge-trailing strokes. This paste is quick, easy to use, and very effective for establishing a clean, refined edge before moving to finer micron levels.
Care Instructions: Store your loaded strop in a clean plastic bag and keep it under light weight to help maintain adhesion and prevent contamination from dust or debris. Avoid over-applying paste, as a thin layer provides the best performance.
What Customers Are Saying: One reviewer found this paste thicker than the finer micron variants and harder to spread evenly - thinning it with a small drop of water before application makes spreading easier. Customers value the fast cutting speed and versatility of this 5 micron paste, noting that it quickly improves edge sharpness and prepares blades for finer finishing steps. Many users appreciate how easy it is to apply and how effective it is as an entry point into stropping, delivering consistent and reliable results.
Brand: Chefknivestogo
Abrasive Type: Diamond Paste
Grit Size: 5 Micron
Base: Water-Based
Net Weight: 5 g
Use: Initial Stropping / Edge Refinement Compound
&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-5-micron-199.png&&&2&&&||&&&||&&&||@@@
drizzlespoon&&&Spoon-Drizzle&&&Chefknivestogo Drizzle Spoon&&&The drizzle spoon fills a specific gap in the plating toolkit - not a saucing spoon, not a squeeze bottle, but something in between. The generously sized stainless bowl feeds directly into an integrated pour spout that gives you a controlled, consistent stream of sauce, oil, or reduction rather than a free pour or a squeeze bottle burst. At 8 inches it is compact enough for close, precise work on a composed plate, and the stainless construction cleans easily between uses during service.
The control the pour spout provides makes it especially useful for finishing work: drizzling herb oil across a plate, laying a thin line of reduced balsamic, or working with chocolate for pastry applications. One reviewer who describes himself as classically trained found the spoon unlocked chocolate script work he had previously done only with piping bags - he notes it takes very little time to become proficient at writing in a cursive script with it, and calls it a more practical approach than hours of piping bag work for pastry decoration.
What Customers Are Saying: One reviewer with a classical plating background found the drizzle spoon most useful for chocolate work - he describes learning to write in cursive script on plates quickly and with much less effort than traditional piping bag techniques. He notes it makes pastry decoration considerably more approachable.
Care Instructions: Hand wash and dry thoroughly after use. The integrated spout should be flushed clean immediately after use with sauces or reductions that can set or thicken.
Brand: CKTG
Material: Stainless Steel
Length: 8 in (203mm)
Feature: Integrated Pour Spout
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-drizzle-spoon-65.png&&&5&&&||&&&||&&&@@@
chgooftw&&&GoldOffsetTweezers&&&Chefknivestogo Gold Offset Tweezers&&&The CKTG Gold Offset Tweezers bring a warmer visual presence to the same 208mm offset plating tool that line cooks reach for daily. The gold finish stands out on a dark prep surface and adds distinction to a kit without changing how the tool works.
The fine stainless steel tips provide a secure grip on small, delicate ingredients - microgreens, herbs, edible flowers, and garnishes. The offset design gives you a clear line of sight to the plate without your hand hovering directly over the food, which makes ingredient placement more controlled and less rushed. At 208mm these run on the longer side for offset tweezers, giving real reach and leverage during plating. Each pair is engraved with Chefknivestogo. Also available in black, blue, and rainbow finishes.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Tip Style: Offset Fine Tip
Length: 208 mm (8 in)
Weight: 36 g (1.3 oz)
Material: Stainless Steel
Engraving: Chefknivestogo
Finish: Gold
Also Available In: Black, Blue, Rainbow
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-gold-offset-tweezers-237.png&&&0&&&||&&&||&&&@@@
chknbox&&&CKTG-Knife-Box&&&Chefknivestogo Knife Box&&&A good knife deserves a proper box. The CKTG knife box is a clean, sturdy cardboard box sized specifically for kitchen knives — 2 3/4 inches wide by 15 3/4 inches long, large enough to fit most gyutos, sujihikis, and longer knives comfortably. It is the same style of box knives ship in from CKTG, and it is available separately for anyone who wants to give a knife as a gift without it arriving in plain shipping packaging.
At under five dollars it is one of the easiest upgrades to a knife gift — a simple way to present a knife cleanly and intentionally rather than handing it over in a bag or bubble wrap. It works equally well for a single knife purchase you are wrapping yourself or as an add-on when ordering a knife as a present for someone else. No frills, no padding included — just a well-proportioned box that does the job and lets the knife inside speak for itself.
Brand: CKTG
Dimensions: 2.75" x 15.75"
Material: Cardboard
Use: Knife gift box and presentation
&&&&&&4.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-knife-box-139.png&&&0&&&||&&&||&&&@@@
mini-offset-spatula&&&MiniSpat-Black&&&Chefknivestogo Mini Offset Spatula&&&A good offset spatula is one of those kitchen tools that earns its place quickly and never leaves. The angled blade puts your hand above and away from the work surface, giving you a level of control that a straight spatula simply cannot match — essential for spreading frostings, smoothing fillings, lifting delicate items, and any plating work where precision matters. The CKTG Mini Offset Spatula is a compact, versatile version of this classic tool, sized for everyday kitchen tasks and branded with the Chef Knives To Go name.
The thin, flexible powder-coated blade bends just enough to glide smoothly over surfaces without tearing or dragging. It is equally at home spreading butter on toast, smoothing cream cheese on a bagel, flipping small items on a pan, or adding a professional finishing touch to plated dishes. The offset angle allows you to reach the edges and corners of pans and boards more easily than a straight blade, and the round black handle fits comfortably in hand with a secure grip. Stainless construction means it is durable, rust resistant, and easy to clean — hand wash and dry thoroughly after use.
Care Instructions: Hand wash with mild soap and dry thoroughly after use to prevent water spots. The stainless blade is durable and rust resistant with proper care.
Brand: Chef Knives To Go
Blade Material: Stainless Steel
Handle Color: Black, Powder-Coated
Blade Style: Offset, Flexible
Care: Hand wash and dry thoroughly
Weight: 3.3 oz (94 g)
Blade Length: ~3.25" (82 mm)
Total Length: 8" (205 mm)
Blade Width: 19 mm
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-mini-offset-spatula-95.png&&&0&&&||&&&||&&&@@@
cooftw&&&RainbowOffsetTweezers&&&Chefknivestogo Rainbow Offset Tweezers&&&The CKTG Rainbow Offset Tweezers are the same 208mm offset plating tool as the rest of the CKTG colored tweezer lineup, finished in an eye-catching multicolor coating. Several reviewers describe them as comparable to JB Prince tweezers - same offset geometry and build quality - at a fraction of the price.
The fine stainless steel tips provide a secure grip on small, delicate ingredients - microgreens, herbs, edible flowers, and garnishes. The offset design gives you a clear line of sight to the plate without your hand hovering directly over the food, which makes ingredient placement more controlled and less rushed. At 208mm these run on the longer side for offset tweezers, giving real reach and leverage during plating. Each pair is engraved with Chefknivestogo. Also available in black, blue, and gold finishes.
What Customers Are Saying: Four reviewers. One uses tweezers for tasting, stirring, moving pan handles, and general work beyond plating - he calls the thickness and length of these perfect for that range of tasks and notes the tip is not as fine as some dedicated plating tweezers, which suits his broader use. Christopher Miller compares them to JB Prince and notes the rainbow finish is durable with careful use but can wear with daily bucket soaking - worth knowing if that is your workflow. Devon Avery calls them precise with good grip, noting they run on the smaller side.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Tip Style: Offset Fine Tip
Length: 208 mm (8 in)
Weight: 36 g (1.3 oz)
Material: Stainless Steel
Engraving: Chefknivestogo
Finish: Rainbow
Also Available In: Black, Blue, Gold
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-rainbow-offset-tweezers-146.png&&&4.5&&&||&&&||&&&@@@
chsh&&&Sharpie&&&Chefknivestogo Sharpie!&&&We couldn’t resist putting our logo on a Sharpie—and honestly, it just makes sense. If you work in a kitchen or go to culinary school, you already know how essential a good marker is. Labeling prep, dating containers, keeping your station organized…Sharpies are part of the daily kit, and this one adds a little CKTG personality to the mix.
It writes like a Sharpie should—bold, reliable, and always within reach (until someone tries to swipe it). Customers love it as a fun add-on, a practical tool, or even a clever way to hit free shipping. It’s simple, useful, and just a little bit legendary in the kitchen world.
Care Instructions: Cap tightly after use to prevent drying. Store in a cool, dry place.
Brand: Chefknivestogo
Type: Permanent Marker
Use: Kitchen, School, General Purpose
Ink: Black Permanent Ink
Review Synopsis: Customers love the humor and practicality of this item. Many point out that you can never have enough Sharpies in a kitchen, and the CKTG branding helps yours stand out (and maybe not get “borrowed”). It’s often added to reach free shipping thresholds and ends up being a surprisingly appreciated bonus. Reviews range from straightforward praise to tongue-in-cheek exaggerations, but the message is consistent—it’s a simple, useful tool with a fun personality.&&&&&&1.55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-sharpie-127.png&&&5&&&||&&&||&&&@@@
wallet&&&Wallet&&&Chefknivestogo Slim Fit Leather Wallet Sale!&&&Chefknivestogo Leather Wallet — A Sharp Addition to Our Swag Collection
We’re excited to add this sleek leather wallet to our growing Chefknivestogo swag lineup! Just like our knives, it blends function, form, and quality craftsmanship in one clean design.
Crafted from 100% genuine leather with a smooth finish and durable polyester lining, this minimalist wallet offers everyday practicality without the bulk. Despite its slim size — just 3 1/8" x 4 7/16" x 1/9" — it features eight smartly designed slots to keep your essentials organized and accessible.
The embossed Chefknivestogo logo adds a touch of class and makes this a perfect gift for any knife enthusiast or loyal fan. Each wallet comes beautifully boxed and ready to gift.
**Features:**
100% Leather Exterior
Polyester Lining
Slim Profile: 3 1/8" x 4 7/16" x 1/9"
8 Convenient Card Slots
Embossed Chefknivestogo Logo
Gift Box Included
Would you like me to tailor it further for a Turbify product listing (HT&&&&&&9.95&&&5.95&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-slim-fit-leather-wallet-closeout-10.png&&&5&&&||&&&||&&&@@@
chsmhibo15x8&&&Chefknivestogo-Hinoki&&&Chefknivestogo Small Hinoki Board 15" x 8" x 0.75"&&&Hinoki is Japanese cypress, one of the most prized woods in Japan with a history stretching back centuries. It has been used in the construction of sacred temples, traditional bath houses, and the finest wooden interiors in the country - valued for its tight grain, natural durability, and the warm, clean fragrance it releases when cut or wetted. In the kitchen, those same qualities make it an exceptional cutting board material, and it has been a staple in professional Japanese kitchens for generations.
This board is imported directly from Japan and sized at 15 x 8 x 0.75 inches - a practical everyday format large enough for sandwich prep, salad assembly, fruit, cheese, and light vegetable work, but compact and light enough to pull out and put away without a second thought. Hinoki is softer than most Western hardwoods, which means it is exceptionally gentle on knife edges, helping maintain sharpness between sharpenings. It is also naturally antimicrobial, resisting the bacteria and odors that can develop in harder, more porous boards over time. The pleasant cedar-like scent it releases during use is one of those small pleasures that makes time in the kitchen more enjoyable.
Care Instructions: Wet the surface before use to help prevent staining. Hand wash with mild soap after each session, never soak the board, and keep it out of the dishwasher. Dry it promptly - standing upright or flat in a dry spot away from direct heat. An occasional treatment with a food-safe board conditioner keeps the wood nourished and extends its life. The CKTG Handle and Board Wax is a mineral oil and beeswax blend made in-house at CKTG and works well on hinoki boards - apply a small amount, work it in, and wipe off the excess.
Brand: Chef Knives To Go
Material: Hinoki (Japanese Cypress)
Origin: Japan
Dimensions: 15 in x 8 in x 0.75 in
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-small-hinoki-board-15-x-8-x-75-57.png&&&0&&&||&&&||&&&@@@
chlost&&&ChefknivestogoLogoSticer&&&Chefknivestogo Sticker 5"&&&Chef Knives To Go (CKTG) is a specialty retailer focused on high-performance kitchen knives, sharpening stones, and culinary tools for both professional chefs and home cooks. Founded by Mark Richmond and Susan Brown and based in Madison, Wisconsin, we have spent over two decades building relationships with knife makers in Japan and around the world to offer a carefully curated selection of tools known for their performance, craftsmanship, and value.
What started as a small home-based project grew quickly into a full-time business. Sue’s interest in cooking and culinary school sparked the idea, and Mark saw the opportunity to bring high-quality knives to a wider audience online. Within a year, the business outgrew its original space and moved into a dedicated location near the University of Wisconsin before eventually relocating to Fitchburg, Wisconsin, where we operate today.
Over time, our focus has centered on handcrafted Japanese knives from respected blacksmiths such as Takeda, Moritaka, and Tanaka, along with a strong selection of sharpening stones and accessories. We are committed to offering honest advice, fast shipping, and long-term customer support to cooks who value well-made tools.
This page features the official Chef Knives To Go (CKTG) logo used across our website, forum, and customer communications.
Care Instructions: Stickers can be applied to clean, dry surfaces. For best adhesion, avoid oil or moisture during application.
&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-sticker-5-77.png&&&0&&&||&&&||&&&@@@
chtsh&&&T-Shirt&&&Chefknivestogo T-Shirt&&&Show your colors and your love for all things sharp with the official CKTG T-Shirt. Made from a high-quality cotton and poly blend fine knit jersey, the shirt is soft, comfortable, and built to hold its shape through regular washing.
The design features the CKTG logo printed on the front pocket area and a crossed knives design with the Stay Sharp motto in full size on the back. Full cut for a roomier fit, double-stitched sleeves and bottom hem, ribbed crew neck collar, and a tear-away tag for comfort. Made to be worn rather than just owned.
What Customers Are Saying: Four reviewers, all five stars. The words that come up most are soft, comfortable, and great fit. One reviewer wore it to the grocery store and got stopped multiple times by people asking about CKTG and whether he sharpened knives. He called it a sharp-looking shirt. Another has worn it repeatedly and says it holds up well and is a great way to represent a favorite knife resource. These shirts make good gifts for the knife-obsessed cook in your life, or for yourself.
Care Instructions: Machine wash cold and tumble dry low to preserve the print and the fabric. Do not bleach.
Brand: Chef Knives To Go
Material: Cotton/Poly Blend Fine Knit Jersey
Fit: Full Cut
Features: Double-Stitched Sleeves and Hem, Ribbed Crew Neck, Tear-Away Tag
Print: CKTG Logo Front, Crossed Knives with Stay Sharp Motto Back
&&&"Size" "Small" "Medium" "Large" "X Large" "XX Large" "XXX Large"&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-t-shirt-117.png&&&5&&&||&&&||&&&@@@
chrese&&&Chips&&&Chip/Tip Repair Service&&&We offer professional chip and tip repair for kitchen knives. Whether your blade has taken a serious chip, lost a tip, or suffered edge damage, we will restore it to working condition and finish with a sharp edge.
Quick Note: We do NOT send a box. Please pack and ship your knife to us after ordering. Order one service per knife.
How It Works: Place your order, pack your knife, and ship it using any carrier (USPS, UPS, FedEx, etc.). You are responsible for packing and shipping the knife to us.
Good To Know: If you order other items from our store at the same time, we will hold your order until your knife arrives, complete the repair, and ship everything back together in one package.
Packing Instructions: Wrap the blade in cardboard, bubble wrap, or a knife guard and tape it so it cannot move or cut through the packaging. Place it in a sturdy box and include your name inside (very important). Watch our packing video below before shipping.
Shipping Address: Chefknivestogo, 5980 Executive Drive, Suite D, Fitchburg, WI 53719
Turnaround Time: Most orders are completed within a few days of arrival and shipped back promptly.
What We Can Do: Remove chips, repair or reshape broken tips, restore the edge profile, and return your knife sharp and ready to use. For major damage, send us a photo before ordering so we can confirm the repair is possible.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chip-tip-repair-service-190.png&&&5&&&||&&&||&&&@@@
chkibigtube&&&CK-B1-BigTuna&&&Chopper King Blue #1 Big Tuna 280mm&&&There are knives, and then there is the Chopper King Big Tuna Cleaver. At 2 lbs 11 oz with a 190mm blade height and 5mm spine this is not a general-purpose kitchen knife. It is a purpose-built tuna-breaking cleaver designed to quarter and break down large whole fish with the kind of authority a gyuto or sujihiki simply cannot provide at scale. Chopper King builds this in Taiwan using Takefu Steel V-toku1 - Blue #1 (Aogami #1) carbon steel, the same high-quality Hitachi steel found in premium Japanese knives - forge-welded san mai with stainless cladding and hardened to 64 HRC. Genuinely hard for a blade this size and mass, which is what makes the edge retention and sharpness work at the demands of serious fish breaking.
The geometry is built for the task: a tall curved belly profile that maximizes usable cutting surface through large cross-sections, a 285mm blade length with the reach to work across a full bluefin or yellowfin, and enough mass to do work that lighter knives push through rather than cut cleanly. The 64 HRC Blue #1 core takes a very sharp edge and keeps it through demanding use. The stainless cladding protects the reactive core across most of the blade road. One reviewer calls it scary sharp and says it makes quick work of quartering out big tunas. This knife is also an extraordinary conversation starter at a cook-off or fish market.
What Customers Are Saying: Brian Chang - one verified review, five stars - calls it scary sharp and confirms it makes quick work of quartering large tunas. Short and to the point from someone who clearly knows what the knife is for.
Care Instructions: Blue #1 is a reactive carbon steel. The exposed core at the edge will develop a patina with use. Wipe and dry the blade thoroughly after every use and avoid leaving fish or acidic materials on the edge. Hand wash only. Apply camellia oil before storage. Sharpen on large-format quality water stones - the blade size requires either a long stone or working in sections.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: Takefu V-toku1 (Blue #1 Aogami)
Cladding: Stainless
HRC: 64
Weight: 2 lbs 11 oz (1.2 kg)
Blade Length: 285mm
Total Length: 350mm
Spine Thickness: 5mm
Blade Height at Tallest Point: 190mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-blue-1-big-tuna-280mm-54.png&&&5&&&||&&&@@@
chkikish&&&Green-Shears&&&Chopper King Kitchen Shears - Green&&&Chopper King Kitchen Shears are a budget-friendly, all-purpose tool made in Taiwan and built for reliable everyday performance. Constructed from high-grade stainless steel, these shears offer good toughness, corrosion resistance, and easy maintenance. They are well suited for a wide range of kitchen tasks including trimming meat, breaking down poultry, cutting herbs, and handling general prep work. The blades are designed to deliver clean, consistent cuts while holding up well under regular use.
The ergonomic handles provide a comfortable, secure grip, making them easy to control during longer prep sessions. With a slightly larger size and sturdy feel, these shears strike a nice balance between power and usability, making them a solid choice for both home cooks and professionals looking for dependable performance at a great price.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Avoid cutting very hard materials such as bones or frozen foods to prevent damage and maintain edge performance.
Brand: Chopper King
Type: Kitchen Shears
Construction: Stainless Steel
Length: 210 mm
Blade Length: 80 mm
Weight: 5.3 oz (150 g)
Made in: Taiwan&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-kitchen-shears-58.png&&&5&&&||&&&||&&&@@@
chkimiork5fi&&&CK-K5-MiniOrca&&&Chopper King Mini Orca K5 Fish Knife 160mm&&&Chopper King is a small, family-run workshop based in Taiwan, producing knives with a handcrafted roughness that factory lines simply cannot replicate. CKTG is their first and only US dealer, which means this is one of those finds you will not stumble across anywhere else. The Mini Orca is built in the funayuki style - a blade format with Japanese fishing and kitchen roots, designed to handle fish efficiently while pulling double duty on general prep. It is the kind of knife that earns its place through honest performance rather than pedigree.
This compact 157mm version is forged from K5 carbon steel, a reactive high-carbon alloy that responds well to sharpening and develops a natural patina with use. The shorter blade makes it nimble and easy to maneuver, with a blade height of 70mm that gives generous knuckle clearance - more than you might expect at this length. The spine runs 2mm at the base, tapering to a capable edge. The handle is a wood barrel construction with a clear coat finish and a welded stainless steel tang that keeps moisture out of the joint. Compact, characterful, and built with more care than the price suggests.
Care Instructions: K5 is a carbon steel and will react with moisture and acidic foods. Wipe the blade dry immediately after use and do not leave it wet or in contact with food for extended periods. A light coat of camellia oil is recommended for longer storage. Hand wash only - no dishwasher. The blade will develop a patina over time, which is normal and actually helps protect the steel. Sharpen on quality water stones and strop regularly to maintain the edge.
Maker: Chopper King
Location: Taiwan
Edge Steel: K5 Carbon Steel
Knife Type: Fish Knife
Weight: 7.5 oz (214 g)
Blade Length: 157 mm
Total Length: 265 mm
Spine Thickness at Base: 2 mm
Blade Height: 70 mm&&&&&&39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-mini-orca-k5-fish-knife-160mm-85.png&&&0&&&||&&&||&&&@@@
chkisidrvch&&&CK-VG1-MiniChop&&&Chopper King Silver Dragon VG1 Mini Chopper 180mm&&&The Chopper King Silver Dragon VG1 Mini Chopper offers a practical step into semi-stainless performance while maintaining the bold, workhorse character the brand is known for. Designed for cooks who want a tall blade with power and stability, this compact cleaver handles vegetables, boneless proteins, and general prep with confidence. It delivers substantial weight and blade height without moving into oversized territory.
This knife is hammer-forged in Taiwan using san mai construction with a VG1 core steel, often referred to as Stainless Chromax. VG1 is a semi-stainless steel that offers a balanced combination of edge retention, ease of sharpening, and improved corrosion resistance compared to traditional carbon steels. It takes a fine, clean edge and maintains it well under regular kitchen use. The soft stainless cladding adds durability and reduces maintenance, making it easier to manage in a busy home or professional environment. With a thick 4 mm spine and generous 87 mm blade height, the knife has excellent knuckle clearance and a stable, authoritative feel on the board.
Handcrafted Note: Chopper King cleavers are forged by a skilled Taiwanese blacksmith and prioritize performance over cosmetic perfection. Minor scratches, visible hammer marks, and slight grind inconsistencies are normal. These are working knives built for use, not display pieces.
Care Instructions: Although more stain-resistant than carbon steel, the core is not fully stainless. Hand-wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones, and do not torque the blade sideways during use.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: VG1 (Semi Stainless Chromax)
Cladding: Stainless Steel
Weight: ~1 lb. (452 g)
Blade Length: 183 mm
Total Length: 290 mm
Spine Thickness at Base: 4 mm
Blade Height at Base: 85 mm
Grip Length: 95 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-silver-dragon-vg1-mini-chopper-180mm-25.png&&&0&&&||&&&||&&&@@@
chkismkisc&&&Purple-Shears&&&Chopper King Small Kitchen Scissors - Purple&&&The Chopper King Kitchen Scissors are a handy, all-purpose tool designed for everyday kitchen and household use. Made from stainless steel in Taiwan, they feature a compact, easy-to-control design that works well for snipping herbs, opening packages, and handling a wide range of quick cutting tasks around the house.
The ergonomic handles provide a comfortable grip, and the lightweight build makes them easy to use without feeling bulky or tiring in hand. Simple, practical, and well made, these scissors are a useful addition to any kitchen drawer.
Care Instructions: Hand wash and dry thoroughly after use. Do not leave wet for extended periods. Store in a dry place.
Brand: Chopper King
Type: Kitchen Scissors
Material: Stainless Steel
Origin: Taiwan
Length: 6.5"
Width: 3.25"
Weight: 2 oz (58 g)&&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-small-kitchen-scissors-43.png&&&0&&&||&&&||&&&@@@
sonofork5cas&&&CK-K5-SonofOrca&&&Chopper King Son of Orca K5 Fish Knife 215mm&&&Chopper King is a small, family-run workshop based in Taiwan, producing knives with a handcrafted roughness that factory lines simply cannot replicate. CKTG is their first and only US dealer, which means this is one of those finds you will not stumble across anywhere else. The Son of Orca is built in the funayuki style - a blade format with Japanese fishing and kitchen roots, designed to handle fish efficiently while pulling double duty on general prep. It is the kind of knife that earns its place through honest performance rather than pedigree.
The blade is forged from K5 carbon steel, a reactive high-carbon alloy that responds well to sharpening and develops a natural patina with use. With a blade length of about 215mm, it sits in useful territory - long enough for fish work and slicing tasks, compact enough to stay nimble. The spine runs 3mm thick at the base and tapers to a capable edge, with a blade height of 63mm that gives you good knuckle clearance. The handle is a wood barrel construction, the same style used across the Chopper King cleaver line. It has a clear coat finish and a welded stainless steel tang, which keeps moisture out of the joint. The whole package is deliberately unpretentious - rough around the edges in the best sense, with balance and geometry that have impressed more than a few cooks who expected less.
What Customers Are Saying: Reviewers have been genuinely surprised by how well this knife performs at its price point. The balance draws consistent praise - several owners noted the forward weight actually adds stability during chopping and butchering tasks without becoming unwieldy. The K5 steel earns high marks for sharpening easily and taking a keen edge, with one reviewer noting it outperformed a majority of knives in their collection for ease of sharpening. The handle is described as comfortably sized with a practical finish. A couple of reviewers recommend sealing the neck joint with wax and oiling the handle to get it dialed in. The general consensus is that this knife overdelivers in a meaningful way - one owner called it the most impressive recent addition to a collection of premium knives.
Care Instructions: K5 is a carbon steel and will react with moisture and acidic foods. Wipe the blade dry immediately after use and do not leave it wet or in contact with food for extended periods. A light coat of camellia oil is recommended for longer storage. Hand wash only - no dishwasher. The blade will develop a patina over time, which is normal and actually helps protect the steel. Sharpen on quality water stones and strop regularly to maintain the edge.
Maker: Chopper King
Location: Taiwan
Edge Steel: K5 Carbon Steel
Weight: 9.1 oz (258 g)
Blade Length: 215 mm
Total Length: 320 mm
Spine Thickness at Base: 3 mm
Blade Height: 63 mm
Handle Length: 110 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-son-of-orca-k5-fish-knife-215mm-28.png&&&4.5&&&||&&&||&&&@@@
taknkiau&&&CK-AUS10-Cleaver&&&Chopper King Stainless Cleaver 210mm&&&The Chopper King lineup leans heavily toward carbon steel, which delivers exceptional sharpness but requires more attentive care in a busy kitchen environment. The AUS10 Stainless Cleaver is the fully stainless option - same hammer-forged san mai construction from Taiwan, same format and blade height, with an AUS10 stainless core imported from Japan that takes a fine edge and holds it without the reactive behavior of Shirogami or Blue steel. For cooks who want Chopper King performance without thinking about patina and drying after every use, this is the one to reach for.
AUS10 is a high-carbon stainless alloy known for taking a fine edge while offering solid edge retention and toughness in daily use. With a blade length of just over 210mm and a height of 106mm at the center, it provides generous board clearance and stability for vegetables and boneless proteins. The spine tapers from 3mm at the heel to 1.5mm at mid-blade for good cutting efficiency. The maple handle is comfortable and practical.
What Customers Are Saying: The most detailed review comes from a professional cook who keeps this knife in his bag and has bought four Chopper Kings total. He notes that on days with heavy prep, four Chopper Kings are in use across the station simultaneously. He reaches for this stainless version when kitchen humidity makes carbon steel impractical - the AUS10 strops back wicked sharp on balsa with diamond spray and sharpens easily on stones when needed. He also notes it is easy to identify on a busy station because of its size.
Care Instructions: AUS10 is stainless and low maintenance. Hand wash and dry after use. Avoid the dishwasher. Do not cut frozen foods or hard bones. Maintain the edge on water stones as needed.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches and cosmetic imperfections are common. They are a tremendous value for the performance you receive.
Maker: Chopper King
Location: Taiwan
Construction: San Mai, Hammer Forged
Edge Steel: AUS10 Stainless Steel from Japan
Cladding: Stainless
Weight: 12.4 oz (352 g)
Blade Length: 212 mm
Total Length: 320 mm
Blade Height at Base: 101 mm
Blade Height at Center: 106 mm
Spine Thickness at Base: 3 mm
Spine Thickness at Middle: 1.5 mm
Handle: Maple&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-stainless-cleaver-210mm-23.png&&&5&&&||&&&@@@
chkiwh2na161&&&CK-VG1-Nakiri&&&Chopper King VG1 Nakiri 165mm&&&The Chopper King Stainless VG1 Tall Nakiri is a bold, highly functional vegetable knife designed for power, control, and everyday performance. Made in Taiwan by the Chopper King Knife Factory, this tall nakiri features a generous blade height and a mostly flat edge profile that excels at push cutting, chopping, and fast prep. The hammered san-mai construction adds strength while keeping the knife well-balanced and comfortable in hand.
This knife uses Japanese Takefu VG1 stainless steel for the core, replacing the former White #2 carbon steel. VG1 is a fine-grained stainless steel that sharpens easily, takes a clean edge, and offers excellent corrosion resistance with minimal maintenance. The stainless cladding further reduces reactivity, making this a strong choice for cooks who want high performance without carbon steel upkeep. An engraved dragon motif adds character, while the octagonal mahogany handle with blackwood ferrule provides a secure, comfortable grip.
Handcrafted Note: These knives are made by hand at an exceptional value. As a result, you may notice minor cosmetic marks or light scratches from the forging and finishing process. These do not affect performance and are considered part of the character of a handmade knife - details you would not typically see on mass-produced factory knives.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: VG1 Stainless Steel (Japan)
Cladding: Stainless Steel
HRC: 60–61
Weight: approx. 7.3 oz (208 g)
Blade Length: 159 mm
Total Length: 323 mm
Spine Thickness at Base: 3 mm
Blade Height: 59 mm
Handle: Mahogany Octagonal with Blackwood Ferrule&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg1-nakiri-165mm-26.png&&&5&&&||&&&||&&&@@@
chkivgno1cl&&&CK-VG10-Cleaver&&&Chopper King VG10 Cleaver 210mm&&&The Chopper King ST VG10 Cleaver 210mm is built for cooks who want stainless performance in a tall, thin profile. With a 105 mm blade height and relatively thin geometry, it excels at vegetables, boneless proteins, and push cutting on the board. The profile offers generous knuckle clearance while remaining balanced and easy to control.
Forged in Taiwan using three-layer stainless-clad construction, the core steel is VG10, a well-known stainless alloy valued for edge retention, fine grain structure, and corrosion resistance. It takes a keen edge and holds it well with routine maintenance. The blade measures approximately 3 mm at the base and thins to about 1.5 mm through the middle, giving it good cutting efficiency while maintaining strength. The maple handle provides a comfortable grip and complements the clean stainless build.
Care Instructions: VG10 is stainless and low maintenance, but the knife should still be hand-washed and dried after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones and do not torque the blade sideways during use.
Maker: Chopper King
Location: Taiwan
Construction: Stainless Clad, Three-Layer
Edge Steel: VG10 Stainless
Weight: 11.9 oz (338 g)
Blade Length: 211 mm
Total Length: 318 mm
Spine Thickness at Base: 3 mm
Spine Thickness at Middle: 1.5 mm
Blade Height: 105 mm
Handle Length: 109 mm
Handle: Maple&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-cleaver-210mm-82.png&&&5&&&||&&&@@@
chopper-king-vg10-g2402&&&CK-VG10-G240&&&Chopper King VG10 Gyuto 240mm&&&The Chopper King VG10 Gyuto 240mm is a strong entry point into high-performance stainless steel knives using high quality Japanese steel. Built for cooks who want reliable cutting performance and easy maintenance, this knife delivers a clean, sharp edge with the versatility of a classic gyuto profile. It’s a practical, everyday tool that punches above its price point.
The blade is made from VG10 stainless steel, a popular Japanese alloy known for its ability to take a very fine edge while offering good edge retention and corrosion resistance. It sharpens cleanly, holds an edge well, and is much easier to care for than carbon steel. The thinner profile and moderate spine give it a light, agile feel on the board, while the 240mm length provides excellent reach for larger prep tasks. The blade height offers good knuckle clearance, and the overall balance makes it comfortable for extended use.
Care Instructions: Hand wash and dry thoroughly after use. Do not use in the dishwasher. Avoid cutting frozen foods or hard materials. Maintain the edge with water stones or quality sharpening systems.
Maker: Chopper King
Location: Taiwan
Knife Type: Gyuto
Steel: VG10 Stainless Steel
Edge Grind: Even
Weight: 8.0 oz (228 g)
Blade Length: 241 mm
Total Length: 388 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-gyuto-240mm-55.png&&&0&&&||&&&||&&&@@@
chkivgsmsl21&&&CK-VG10-SS&&&Chopper King VG10 Small Slicer 205mm&&&VG10 is Chopper King stepping up the steel specification on the Small Slicer format - the same 205mm blade length and CCK 1303 profile that fits the CKTG cleaver saya, now built around a VG10 stainless core imported from Japan rather than White #2 carbon. VG10 is known for its fine-grain structure, excellent edge retention, and corrosion resistance, and at 60-61 HRC it takes a very sharp edge that holds well through demanding prep. For cooks who want the Chinese chef knife profile without managing a reactive carbon edge in a busy kitchen, this is the cleanest option in the Chopper King lineup.
Hammer forged in Taiwan using san mai construction, the VG10 core is clad in stainless and the maple round handle completes a practical, unpretentious package. At 88.5mm height at mid-blade there is good board clearance and knuckle room without the full imposing height of the larger Chopper King cleaver - slightly easier to maneuver, still plenty of cutting surface for vegetables, aromatics, and boneless proteins. One reviewer cut 20 pounds of butternut squash without issue and praised strong edge retention and a quick return to a wicked edge on a Chosera 1000.
What Customers Are Saying: Larry Johnson, who also owns the White #2 larger cleaver, calls this one fantastic - noting the slightly shorter height makes it a bit easier to maneuver. After 20 lbs of butternut squash the edge held well and a quick touch-up on the Chosera 1000 brought it right back. He calls it great blade and great quality.
Care Instructions: VG10 is stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Do not cut frozen foods or hard bones. Maintain the edge with water stones or a ceramic rod as needed.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches and hammer marks are common. They offer tremendous performance for the price, but they are not museum-quality showpieces.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: VG10 Stainless from Japan
HRC: 60-61
Weight: 10.6 oz (300 g)
Blade Length: 205mm
Blade Height at Base: 91mm
Blade Height at Middle: 88.5mm
Spine Thickness at Base: 3mm
Spine Thickness at Middle: 2mm
Handle: Maple, Round
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-small-slicer-205mm-177.png&&&5&&&||&&&@@@
knkish2cl&&&CK-W2-Cleaver&&&Chopper King White #2 Cleaver 210mm&&&Chopper King is a small operation out of Taiwan producing Chinese-style cleavers and slicers with Japanese steel at prices that make little sense until you pick one up and realize the quality is genuine. CKTG is the first US dealer to carry them. This 210mm cleaver is built around a core of White #2 (Shirogami #2) carbon steel imported from Japan - the same steel found in high-end Japanese knives prized for its pure composition, fine grain structure, and ability to take an exceptionally keen edge quickly.
With a blade length at just over 210mm and a tall profile, this is a Chinese chef knife in the classic mold - a shape that has been handling vegetables, aromatics, and boneless proteins in professional kitchens across Asia for centuries. It arrives sharp and gets sharper fast: reviewers report screaming edges on Shapton Glass stones, and call the price-to-performance ratio off the charts. The profile is large enough to be an authoritative presence on the board and works equally well for scooping ingredients into a pan. The maple round handle is comfortable and practical.
What Customers Are Saying: A professional sharpener who makes short videos on his knives reports that the edge after refinement is exceptional for a cleaver. Another reviewer warns that it is a large knife that walks a fine line for smaller users but calls it perfect for him - particularly for smashing garlic and scooping prep. The grind along the edge can be slightly uneven in spots, but reviewers consistently note this is purely cosmetic and does not affect cutting performance. The spine and choil arrive sharp and benefit from a quick pass with sandpaper before heavy use.
Care Instructions: White #2 is a reactive carbon steel - the edge will develop a patina naturally with use. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil before storage.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They are a tremendous value for the performance you receive, but they are not museum-quality showpieces.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel from Japan
Cladding: Stainless
HRC: 60-61
Handle: Maple, Round
Weight: 11.8 oz (334 g)
Blade Length: 212 mm
Total Length: 320 mm
Spine Thickness at Base: 3 mm
Blade Height at Base: 103 mm
Blade Height at Middle: 107 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-cleaver-215mm-78.png&&&5&&&||&&&@@@
chkiwh2mich1&&&CK-W2-MiniChop&&&Chopper King White #2 Mini Chopper 170mm&&&The Chopper King White #2 Mini Chopper is a serious upgrade for cooks looking to step into carbon steel performance without breaking the bank. Featuring imported Japanese White #2 carbon steel, stainless cladding, and a comfortable maple round handle, this knife delivers traditional edge feel at a price that competes aggressively with many mass-produced Chinese cleavers. It is built for cooks who want real cutting performance, not just a big blade.
This knife is hammer-forged in Taiwan using san mai construction with a White #2 (Shirogami #2) carbon steel core imported from Japan. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take a screaming sharp edge quickly. Hardened to 60–61 HRC, it sharpens unbelievably fast and responds beautifully on water stones. One customer noted that after professional thinning and a slight hollow grind adjustment, the knife absolutely sailed through food. The steel has proven surprisingly tough for hard prep, showing only minor micro nicks even under heavy use. While edge retention is typical of White #2, touch-ups are fast and easy, often going straight to a 2000-grit stone for quick maintenance. The stainless cladding helps reduce reactivity and makes carbon steel easier to manage in a busy kitchen.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They offer tremendous performance for the price, but they are not museum-quality showpieces.
Care Instructions: Hand-wash and dry thoroughly after use. The core steel is reactive and will develop a patina with use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Maintain the edge with water stones and avoid torquing the blade sideways during use.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel from Japan
Cladding: Stainless Steel
HRC: 60-61
Weight: 8.3 oz (236 g)
Blade Length: 170 mm
Total Length: 277 mm
Blade Height at Base: 75 mm
Blade Height at Middle: 79 mm
Spine Thickness at Base: 4 mm
Spine Thickness at Middle: 1.5 mm
Handle: Maple, Round&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-mini-chopper-170mm-103.png&&&5&&&||&&&@@@
chkiw2smsl&&&CK-W2-SS&&&Chopper King White #2 Small Slicer 210mm&&&The Small Slicer profile is Chopper King scaled down to something closer to the CCK 1303 - a height that suits cooks who find the taller cleaver format more than they need for everyday prep, while keeping the same flat edge geometry and cutting efficiency of the Chinese chef knife style. With a blade length just over 210mm and a blade height of just over 80mm, it is maneuverable and precise without sacrificing the board presence that makes this format effective. The profile also means it fits the CKTG cleaver saya.
This version is built around a White #2 (Shirogami #2) carbon steel core imported from Japan, hammer-forged san mai with stainless cladding and hardened to 60-61 HRC. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take an exceptionally keen edge quickly - it sharpens fast and responds beautifully on water stones. One reviewer who has been reaching for this knife as his default for nearly two years reports that, among his collection of more expensive knives, this is the one he actually uses. The stainless cladding reduces reactivity and makes carbon steel easier to manage in a busy kitchen environment.
What Customers Are Saying: The most compelling review comes from a cook who cites excellent steel, good size, and performance that more expensive knives in his collection do not meaningfully surpass. A second reviewer who came from flimsy Kiwi cleavers found the grind needed work out of the box, but after professional thinning and adjustment, the knife sailed through food. Both note the steel is notably tough for White #2 - minor micro-nicks under hard prep rather than chipping.
Care Instructions: The White #2 core is reactive and will develop a patina with use. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil before storage. The stainless cladding handles itself - the edge is the part that needs attention.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They are a tremendous value for the performance you receive, but they are not museum-quality showpieces.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 (Shirogami #2) from Japan
Cladding: Stainless Steel
HRC: 60-61
Weight: 10.0 oz (284 g)
Blade Length: 211 mm
Total Length: 318 mm
Blade Height at Base: 83 mm
Blade Height at Middle: 88 mm
Spine Thickness at Base: 3 mm
Spine Thickness at Middle: 2 mm
Handle: Maple, Round&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-small-slicer-205mm-156.png&&&4.5&&&||&&&@@@
80grdiplfore&&&CKTG120EdgePro&&&CKTG 120 Grit Diamond Plate for the Edge Pro&&&Diamond plates cut faster than water stones and never need flattening - they stay flat because they are flat, bonded to a rigid base rather than abraded into shape over time. The CKTG diamond plates use nickel-bonded diamond abrasive on a steel plate, sized for both direct knife sharpening and stone flattening. They are a significant step up in cutting speed from silicon carbide flattening stones and cost a fraction of the Atoma. The honest tradeoff: slightly more stiction on stones than the Atoma dot-matrix design, and a less even scratch pattern on knife edges - but for general flattening and repair work at this price, they are outstanding value.
The 120-grit plate is the most aggressive option in the CKTG Edge Pro range - sized for the Edge Pro system but useful for any situation where fast, coarse stock removal is needed. On the Edge Pro it handles significant chip repair, full bevel resets, and bringing badly damaged edges back to a workable state before progressing to finer stones. As a standalone plate it removes material faster than any water stone in the lineup, which makes it useful for thinning work and tasks where a water stone would take too many strokes. At this grit the scratch pattern is coarse and will need several intermediate steps before reaching a refined edge, but for the heavy removal work it is built for it performs efficiently.
What Customers Are Saying: The one reviewer confirms it cuts aggressively and performs as a capable coarse plate for Edge Pro use.
Care Instructions: Rinse under water after use to clear swarf. Store dry. The diamond surface will wear over time with heavy use - this is normal.
Brand: CKTG
Grit: 120
Sized for: Edge Pro sharpening system
Use: Coarse stock removal and chip repair
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-120-grit-diamond-plate-for-the-edge-pro-92.png&&&5&&&||&&&||&&&||@@@
140grdistflp&&&BIG140DiamondPlate&&&CKTG 140 Grit Diamond Flattening Plate 3x8&&&The CKTG 140 Grit Diamond Stone Flattening Plate is a versatile, fast-cutting tool designed to keep your sharpening stones flat and working at their best. Measuring 8" x 2.75", this plate offers plenty of usable surface area for routine stone maintenance, chamfering stone edges, and quick corrective work. The 140-grit diamond surface strikes an ideal balance - aggressive enough to flatten efficiently, yet refined enough to leave stones cutting cleanly and evenly.
This plate is especially well suited for regular pre-sharpening touch-ups, making it easy to maintain stone flatness with just a quick 10–15 second pass. Users consistently note how effective it is for truing mid- and lower-grit stones without over-smoothing them, and many also use the back of the plate as a reference surface to check edge profiles. It’s a practical, budget-friendly alternative to higher-priced diamond plates and an essential tool for anyone sharpening regularly.
Care Instructions: Splash water onto both the plate and stone before use. Mark the stone with a pencil and rub in circular or cross-hatch motions until the marks are removed. Rinse the plate after use to clear swarf and dry thoroughly before storage. Use light pressure and allow the diamonds to do the work.
Grit: 140 (coarse)
Dimensions: 8" x 2.75"
Use: Stone flattening, chamfering, quick metal removal
Best for: Routine maintenance of low- to mid-grit stones
Cutting speed: Fast and efficient
Value: Excellent performance for the price&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-140-grit-diamond-flattening-plate-3-x8-151.png&&&4.5&&&||&&&||&&&||@@@
ckcbnsp05mi&&&CKTG-CBN5&&&CKTG 2oz CBN Spray 0.5 Micron&&&Cubic Boron Nitride (CBN) is the second hardest abrasive material after diamond, and in a spray emulsion it produces a distinctly refined edge finish. At 0.5 micron (32,000 grit), this spray is in the upper range of fine finishing compounds - it cuts efficiently and delivers a highly polished edge with a slight aggressive bite that many sharpeners prefer over the ultra-smooth feel of finer compounds. This is the go-to finishing spray in the CKTG sharpening shop.
Each 2oz bottle contains 10 carats of CBN powder in a spray emulsion. Apply 2-3 sprays to your strop, allow the liquid to absorb slightly, then strop at your sharpening angle using edge-trailing strokes. The compound loads into the strop and lasts through multiple sessions - shake well before each use. Works on kangaroo leather, bovine leather, denim, balsa, and other stropping substrates. CKTG particularly recommends it on roo leather for maximum refinement.
What Customers Are Saying: Two reviewers, both enthusiastic. Jeff Fallon compared this to numerous other sprays and pastes before writing a review and calls it the best he has used - noting it leaves a slightly aggressive edge character that he prefers, with better performance than competitors by a wide margin. The second reviewer noticed a significant improvement in edge quality compared to stropping without compound.
Care Instructions: Shake well before each use. Store at room temperature away from direct sunlight. Keep cap tight between uses.
Brand: CKTG
Abrasive: Cubic Boron Nitride (CBN)
Grit: 0.5 micron (approx 32,000 grit)
CBN Content: 10 carats per bottle
Volume: 2 oz
Use On: Leather, roo leather, denim, balsa
Purpose: Final edge finishing and polishing
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-0-5-micron-320.png&&&5&&&||&&&||&&&||@@@
ckcbnsp1mi&&&CKTG-CBN1&&&CKTG 2oz CBN Spray 1 Micron&&&Cubic Boron Nitride (CBN) is the second hardest abrasive material after diamond - and in a 1-micron emulsion it produces an extraordinarily fine edge finish that diamond spray at the same grit level cannot quite replicate. The cutting action is faster and the surface finish is slightly more refined. This 2oz bottle contains 10 carats of 1-micron CBN powder in an emulsion that loads easily onto leather, roo leather, denim, balsa, or any stropping substrate. At 1 micron this is 16,000 grit - a finishing compound, not a cutting compound. Use it as the final step after stones to remove the last traces of the wire edge and bring your knife to its sharpest possible state.
This is the go-to finishing spray in the CKTG sharpening shop. A few sprays onto a roo leather strop, followed by 10-15 edge-trailing strokes per side, will produce a mirror-polished, hair-shaving edge on kitchen knives, razors, and pocket knives. Pairs perfectly with the CKTG Roo Strop Block for maximum edge refinement. Load sparingly - a little goes a long way. One bottle provides many hundreds of stropping sessions.
Care Instructions: Shake well before use. Store at room temperature away from direct sunlight. Keep cap tight between uses.
Brand: CKTG
Abrasive: Cubic Boron Nitride (CBN)
Grit: 1 Micron (approx. 16,000 grit)
CBN Content: 10 Carats per bottle
Volume: 2 oz
Use On: Leather, roo leather, denim, balsa, and other stropping substrates
Purpose: Final edge finishing and polishing
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-1-micron-151.png&&&5&&&||&&&||&&&@@@
ck400grdiplf&&&CKTG400EdgePro&&&CKTG 400 Grit Diamond Plate for the Edge Pro&&&Diamond plates cut faster than water stones and never need flattening - they stay flat because they are flat, bonded to a rigid base rather than abraded into shape over time. The CKTG diamond plates use nickel-bonded diamond abrasive on a steel plate, sized for both direct knife sharpening and stone flattening. They are a significant step up in cutting speed from silicon carbide flattening stones and cost a fraction of the Atoma. The honest tradeoff: slightly more stiction on stones than the Atoma dot-matrix design, and a less even scratch pattern on knife edges - but for general flattening and repair work at this price, they are outstanding value.
This 400-grit plate is sized for the Edge Pro sharpening system but works equally well as a general flattening plate. On the Edge Pro it provides an aggressive cutting option for bevel setting, chip repair, and resetting heavily worn edges before transitioning to the finer stones in the progression. As a flattening plate it handles regular maintenance on stones up through 2K-3K, restoring a flat surface quickly. The Edge Pro sizing also makes it convenient for lapping Edge Pro stones themselves when they develop a dish from sustained use. The plate uses nickel-bonded diamond abrasive on a steel backing.
What Customers Are Saying: Nine reviewers confirm good performance for Edge Pro use and general flattening. Described as a reliable plate that does the job at a practical price point.
Care Instructions: Rinse under water after use to clear swarf. Store dry. The diamond surface will wear over time with heavy use - this is normal.
Brand: CKTG
Grit: 400
Sized for: Edge Pro sharpening system
Use: Edge Pro sharpening and stone flattening
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-400-grit-diamond-plate-for-the-edge-pro-144.png&&&5&&&||&&&||&&&||@@@
ri8pltw&&&LG-Tweezers&&&CKTG 8" Plating Tweezers&&&Plating tweezers at 8 inches give you more reach and leverage than the standard 6.5-inch format, which makes a real difference when working on larger plates, tall compositions, or reaching across a hot pan without losing precision. The CKTG 8-inch Plating Tweezers are built for that extended-reach use case.
Textured grip strips are cut into both the outside of the arms and the inside of the tips, providing secure control whether you are placing a garnish on a finished dish or flipping shrimp in a hot pan. The stainless steel construction is heavy-duty and easy to clean, and the heavy spring design gives you reliable tension through repeated use. These double effectively as cooking tweezers for turning vegetables, handling bacon, or working at the grill - anywhere more precise control than standard tongs is worth having.
Care Instructions: Hand wash with warm soapy water and dry after each use. The stainless steel construction is durable and rust resistant with proper care.
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-8-plating-tweezers-136.png&&&0&&&||&&&||&&&@@@
ck80grdipl&&&BIG80DiamondPlate&&&CKTG 80 Grit Diamond Flattening Plate 3x8&&&The CKTG 80 Grit Diamond Flattening Plate is a fast, no-nonsense tool designed to make short work of stone flattening and heavy metal removal. With an aggressive 80-grit diamond surface, this plate excels at truing low-grit sharpening stones, resetting uneven bevels, and correcting problem areas quickly and efficiently. It’s an ideal choice for users who want speed and effectiveness without paying premium diamond-plate prices.
This plate cuts extremely fast and stays flat, making it especially useful for coarse stones that need to remain coarse after flattening. Users consistently praise its ability to flatten stones cleanly without glazing them over, while also doubling as a reliable surface for checking edge profiles or performing heavy stock removal on tools and knives. It’s a big time-saver, a solid shop workhorse, and one of the best performance-per-dollar diamond plates we offer.
Care Instructions: Rinse the plate with water after use to remove swarf and debris, then dry thoroughly before storage. Do not store wet or submerged. Use light to moderate pressure and allow the diamonds to do the work. For stone flattening, use a cross-hatch pattern to ensure even contact and consistent results.
Grit: 80 (extra coarse)
Use: Stone flattening and heavy metal removal
Best for: Low-grit stones, bevel correction, profiling
Cutting speed: Extremely fast and aggressive
Value: Excellent performance at a budget-friendly price&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/80-grit-diamond-flattening-plate-3-x8-101.png&&&5&&&||&&&||&&&@@@
anguforshst&&&blueangleguides&&&CKTG Angle Guides For Sharpening Stones&&&The single most common question new sharpeners ask is how to find the correct angle - and it is a fair question because getting it wrong undermines everything else in the session. These angle guides answer that question directly. Place the guide on your stone, secure it with a rubber band, and lay the knife against it to establish the reference angle before your first stroke. No guessing, no eyeballing, no trying to hold a coin under the blade. The guides sit on the stone surface rather than clipping to the spine, which means they do not interfere with your sharpening stroke the way clip-on guides do. Use them until the angle is in your muscle memory, then set them aside.
The set includes six guides covering 10, 12, 15, 17, 20, and 25 degrees - the full range of useful sharpening angles for Japanese and European knives. Japanese knives typically sharpen at 10 to 15 degrees per side; European knives at 17 to 20 degrees. One experienced reviewer uses these to thin down hard Japanese knives to 10 degrees and softer steels to 12 degrees, checking the bevel reflection to confirm accuracy. Another instructor used them to teach a group of beginners freehand sharpening and found they understood the concept of consistent angle quickly. One practical note from reviewers: these are a visual reference rather than a fixed guide - they establish the angle for your first stroke but you maintain that angle through the session yourself. They will not hold the blade at the angle for you. Also worth knowing: the guides are plastic and will scuff if the blade contacts them during a stroke, and should not be cleaned with acetone.
What Customers Are Saying: Fifteen reviewers have given these a 4.5 star average. The consensus is that these are an essential training aid for anyone learning freehand sharpening - cheap, useful, and effective at solving the angle problem that every new sharpener faces. Multiple buyers describe them as a permanent fixture in their sharpening kit even after developing confident freehand technique, using them as a quick reference check rather than a full session guide. The lower ratings acknowledge the guides work as described but note the learning curve involved in understanding that they are a reference point, not a fixed guide rail.
Brand: CKTG
Item: Angle Guides for Sharpening Stones
Angles Included: 10, 12, 15, 17, 20, 25 degrees
Quantity: 6 guides
Mounting: Rubber band (included)
Material: Plastic
Item Number: blueangleguides
Care Instructions: Rinse with water after use and dry thoroughly. Do not clean with acetone or harsh solvents - will discolor and damage the plastic. Store dry between sessions.&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-angle-guides-for-sharpening-stones-85.png&&&4.5&&&||&&&||&&&||@@@
ckbesc&&&Bench-Scraper&&&CKTG Bench Scraper Sale!&&&A bench scraper is the kind of tool that earns its place in the drawer faster than almost anything else in the kitchen. CKTG carries this one because it is straightforward, well-made, and genuinely useful across prep, baking, and general cooking in a way that neither a knife nor a spatula fully covers.
The broad rectangular stainless blade features measurement marks from 1 to 6 inches in quarter-inch increments, useful for portioning dough and cutting even sections without having to reach for a ruler. The full-length contoured handle provides a comfortable, non-slip grip whether you are pushing through dough or using the flat edge to sweep a pile of chopped vegetables from board to pan. At 6 inches wide and 4 inches tall the scraper has enough surface to move a significant amount of material in a single pass, which saves time during high-volume prep.
What Customers Are Saying: Both reviewers give five stars. One bought it as an impulse add-on and now uses it every day - specifically calling out how well it works for scraping vegetables and cleaning an oversized cutting board. The other sums it up simply: it is what it is, and what it is works.
Care Instructions: Dishwasher safe, though hand washing and drying immediately after use will preserve the finish longer. Store in a drawer or utensil holder.
Brand: CKTG
Blade Material: Stainless Steel
Blade Shape: Broad Rectangular
Measurement Marks: 1-6 inches in 1/4 inch increments
Handle: Full-Length, Non-Slip Grip
Weight: 5.4 oz (154 g)
Blade Length: 150 mm (6 in)
Blade Width: 105 mm (4 in)
&&&&&&7.95&&&5.95&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-bench-scraper-sale-124.png&&&5&&&||&&&||&&&@@@
ckblceshrod&&&CKTGBlack&&&CKTG Black Ceramic Sharpening Rod 270mm&&&Not all ceramic rods are the same, and the material quality makes a meaningful difference in how well they work. The CKTG Black Ceramic Honing Rod is built around a higher-grade ceramic rated at 8 on the Mohs hardness scale - harder than most ceramic rods in this price range - with a 2K grit surface that sits in a useful middle ground: aggressive enough to quickly realign and refresh a rolled or fatigued edge, fine enough to leave a sharp, slightly toothy result that performs well in a working kitchen. At 270mm of usable rod length it handles longer blades comfortably, and the straightness of the ceramic is something we paid particular attention to in sourcing this rod. A light, high-impact plastic handle keeps the overall weight down and cleans up easily. A hanging ring at the end of the handle gives you a storage option if a magnetic strip or knife block is not the right fit. The 16mm rod diameter is worth noting - it will not fit in most standard knife block slots, so a leather sheath or magnetic storage is the practical choice for most users.
Ceramic is the right material for maintaining Japanese kitchen knives and any hard steel above 60 HRC. A standard steel honing rod is softer than many of the steels used in Japanese knives - it will not align the edge effectively and can cause micro-chipping over time. To use the rod, plant the tip on a folded towel or cutting board to hold it steady, then draw the edge down the rod at the existing bevel angle using light, consistent pressure. For most Japanese knives that means around 15 degrees per side. A few strokes per side is usually sufficient for regular maintenance. This rod is equally effective on German and French carbon and stainless steel, and several owners use it across a mixed knife roll without any issues.
What Customers Are Saying: Professional cooks and serious home users consistently describe this as the rod that replaced everything else in their kit. Multiple reviewers note it extends the time between full stone sharpenings significantly - owners who previously sharpened weekly find monthly sessions are now sufficient with regular rod maintenance. The edge character gets specific praise: reviewers describe it as sharp with a slight tooth that performs particularly well in a commercial kitchen context where knives are in continuous use. Several users have tested it across an unusually wide range of steels - from soft German stainless to ZDP-189 and SG2 at the hard end - and report it handles the full range effectively. A recurring note is that beginners find it easy to get good results quickly, while experienced knife users appreciate the consistent quality of the ceramic itself.
Brand: CKTG
Ceramic Hardness: 8 Mohs
Grit: 2000 (2K)
Rod Length: 270mm
Total Length: 400mm
Rod Diameter: 16mm
Handle: High-Impact Plastic with Hanging Ring
Storage Note: Rod diameter does not fit standard knife block slots - leather sheath or magnetic storage recommended
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-ceramic-sharpening-rod-270mm-sale-132.png&&&5&&&||&&&||&&&@@@
blfekngu271&&&CKTGFelt-10wide&&&CKTG Black Felt Knife Guard 10.5" / 266mm&&&The 266mm guard covers the 240mm gyuto range - the most common size for a dedicated Japanese chef knife - with 55mm of height that keeps both the edge and a generous section of blade road protected in storage and transport. The rigid black plastic exterior absorbs impacts from other objects in a drawer or knife bag. The soft felt-lined interior protects the edge and finish without scratching, and sits close enough to the blade face to prevent excessive movement inside the guard.
For carbon steel gyutos in particular, the felt lining serves a secondary function beyond edge protection: it absorbs residual moisture and helps keep the reactive steel dry between uses. Multiple reviewers specifically note using this guard as part of their carbon steel care routine - sliding the knife in after wiping and drying, knowing the felt provides an additional layer of protection against rust. A simple, practical addition to every knife purchase.
What Customers Are Saying: Ravi tucks his Tojiro Shirogami 210mm gyuto away in this guard after every use and has had no edge issues, noting it helps keep moisture away from high carbon steel - he grabs one with every knife purchase. Chris Lawrence confirms it fits his Shibata Kotetsu AS Gyuto 240mm cleanly - not too tight, so it does not feel like it is blunting the edge every time it goes in. Chuck Nishan notes good guards that will not scratch blades. David McCormack calls it great bang for buck that does the job.
Care Instructions: Always install with the spine exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Size: 266mm (10.5 in) long x 55mm (2.1 in) tall
Exterior: Black Plastic
Interior: Soft Felt Lining
Fits: Gyutos up to 240mm and similar blades
&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-10-5-266mm-69.png&&&5&&&||&&&||&&&@@@
ckblfekngu30&&&CKTGFelt-11wide&&&CKTG Black Felt Knife Guard 11.75" / 295mm&&&The longest guard in the CKTG felt knife guard line - 295mm (11.75 inches) long and 57mm (2.25 inches) tall - sized specifically for the larger knives that standard guards cannot cover: 270mm gyutos, sujihikis, and other long-format blades that account for a significant portion of the CKTG catalog. The construction is the same throughout the line: rigid black plastic exterior that absorbs impacts from other objects, soft felt-lined interior that protects edges and finishes without scratching.
For line cooks who carry a hanging knife bag, this guard has a practical advantage over a saya: it is narrower in profile, which means it takes up less space in a crowded bag and makes it easier to reach other knives without reorganizing the whole kit. At the price point it is a straightforward decision to put one of these on every long knife in your collection rather than leaving blades unprotected in a roll or drawer.
What Customers Are Saying: Nathan H uses this one for his Yahiko 270mm Sujihiki and praises the lining quality and material. Larry Johnson who would prefer sayas for every blade calls these very affordable and functional - he specifically notes the smaller footprint compared to a saya makes a significant difference in his crowded hanging bag. Alain Robillard bought a guard for every knife he purchased and highly recommends them. AK calls it an excellent and economic alternative to the traditional saya.
Care Instructions: Always install with the spine exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Size: 295mm (11.75 in) long x 57mm (2.25 in) tall
Exterior: Black Plastic
Interior: Soft Felt Lining
Fits: Sujihikis, gyutos, and blades up to 270mm+
&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-11-75-295mm-94.png&&&5&&&||&&&||&&&@@@
ckblfekngu90&&&CKTGFelt-3slim&&&CKTG Black Felt Knife Guard 3.75" / 95mm&&&The smallest guard in the CKTG line is sized for kogatanas, small paring knives, and other short blades up to 90mm. At 95mm (3.75 inches) long and 32mm (1.25 inches) tall it provides a wider profile relative to its length than the larger guards - useful for blades that are short but not narrow. The same black plastic exterior and soft felt-lined interior construction protects edges from impacts and finish from scratching.
One practical note from reviewers: if your blade is exactly 90mm and your knife has a front bolster (ricasso), the bolster may push the blade slightly past the end of the guard - measure your blade from the tip to where the edge begins (not where the handle starts) before purchasing to confirm it will sit fully inside. For kogatanas and most small paring knives without a bolster this guard fits cleanly.
What Customers Are Saying: Alain Robillard bought a guard for every knife he purchased and recommends them for protection. Tim W notes his 90mm Tojiro paring knife fits, but the front bolster means the blade slides just slightly past the end - a useful heads-up for buyers with bolster-fitted knives. Mike describes it as a convenient and inexpensive way to protect edges and finishes when a case or magnetic strip is not available - the felt liner will not scratch, the plastic shell protects against other objects.
Care Instructions: Always install with the spine exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Size: 95mm (3.75 in) long x 32mm (1.25 in) tall
Exterior: Black Plastic
Interior: Soft Felt Lining
Fits: Kogatanas, small paring knives, and blades up to 90mm
Note: Measure blade length only (tip to start of edge, not handle) before purchasing if knife has a front bolster
&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-3-75-95mm-87.png&&&4.5&&&||&&&||&&&@@@
ckblfekngu13&&&CKTGFelt-4slim&&&CKTG Black Felt Knife Guard 4.5" / 120mm&&&The smallest covered knife is still a knife that can chip or scratch in storage. The 4.5-inch guard is sized for paring knives, kogatanas, and other short blades in the 90-115mm range - the knives most likely to rattle around unprotected in a drawer or bag because a proper saya is hard to find at this size and the cost often exceeds the knife. At 120mm (4.75 inches) long and 25mm (just under 1 inch) tall it provides compact, reliable protection at a price that makes equipping every small blade in the collection a straightforward decision.
The same construction as every guard in the CKTG line: rigid black plastic exterior, soft felt-lined interior. The felt keeps the edge safe from the shell, protects the finish from scratching, and helps absorb residual moisture on carbon steel blades.
What Customers Are Saying: AK calls it simple, economic, and very effective - an excellent alternative to the traditional saya for cooks who want their edges protected without the cost of custom blade covers for smaller knives.
Care Instructions: Always install with the spine exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Size: 120mm (4.75 in) long x 25mm (just under 1 in) tall
Exterior: Black Plastic
Interior: Soft Felt Lining
Fits: Paring knives, kogatanas, and blades up to 115mm
&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-4-5-120mm-124.png&&&5&&&||&&&||&&&@@@
ckblfekngu27&&&CKTGFelt-5slim&&&CKTG Black Felt Knife Guard 5.5" / 150mm&&&Sized for petty and paring knives in the 120-140mm range, the 5.5-inch guard is the right choice for the small blades that tend to get left unprotected in a drawer or bag. At 150mm (6 inches) long and 25mm (just under 1 inch) tall it is a compact guard that fits small knives snugly without looseness that would allow movement inside. The black plastic exterior protects against impacts; the soft felt-lined interior keeps the edge and finish safe from scratching.
Paul Frontiero, who considers CKTG felt guards the best available anywhere, specifically notes this size fits snugly without sticking - a meaningful detail because a guard that requires force to remove can catch the edge on the way out. At 25mm height this guard is sized for blades on the narrower end of the petty range - reviewers with 130mm petties note it covers the blade rather than the full height, which is a practical consideration if full coverage is a priority.
What Customers Are Saying: Paul Frontiero rates the CKTG felt guard line the highest quality available and says this size fits snug but does not stick - the felted interior protects the steel from rust or stain. Alain Robillard bought a guard for every knife he purchased and highly recommends them for protection. Nathan H notes the quality is good but suggests going up a size if you want full blade height coverage on a 130mm petty - a useful tip for buyers in that range.
Care Instructions: Always install with the spine exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Size: 150mm (5.5 in) long x 25mm (just under 1 in) tall
Exterior: Black Plastic
Interior: Soft Felt Lining
Fits: Petty and paring knives up to 140mm
&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-5-5-150mm-123.png&&&4.5&&&||&&&||&&&@@@
ckblfekngu6&&&CKTGFelt-6slim&&&CKTG Black Felt Knife Guard 6" / 160mm&&&Petty knives, paring knives, and utility blades in the 120-150mm range are the knives most likely to go unprotected in a drawer - too small to bother with a saya, easy to forget about until one picks up a chip from another blade. The 6-inch CKTG felt guard solves that problem: 160mm (6.25 inches) long and 33mm (1.25 inches) tall, it fits smaller Japanese knives precisely and slides on and off quickly enough that there is no reason to leave a blade unprotected between uses.
The black plastic exterior holds its shape and absorbs impacts from other objects in the drawer or bag. The soft felt interior protects the edge and finish without scratching. One reviewer notes it can feel stiff to install and remove initially - this loosens with use. A small investment that extends the life of every edge it protects.
What Customers Are Saying: David Iannazzone calls it simple and functional quality - does what it is supposed to do, as described. Ram Miller uses it for a Tojiro petty knife and notes it does the job well, with some initial stiffness that will likely loosen over time. Theresa Banks has purchased from CKTG multiple times and always finds the quality high - she uses these as Christmas gifts.
Care Instructions: Always install with the spine exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Size: 160mm (6.25 in) long x 33mm (1.25 in) tall
Exterior: Black Plastic
Interior: Soft Felt Lining
Fits: Petty knives, paring knives, and utility blades up to 150mm
&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-6-160mm-123.png&&&4.5&&&||&&&||&&&@@@
blackfelt7&&&CKTGFelt-7wide&&&CKTG Black Felt Knife Guard 7" /177mm&&&The 7-inch guard is sized for the most common Japanese vegetable knife formats - santoku, bunka, nakiri - at 180mm (7 inches) long and 50mm (2 inches) tall. It also fits shorter gyutos and western chef knives in the 160-175mm range. The same black plastic exterior and soft felt-lined interior construction as the rest of the CKTG line: the shell protects against impacts, the felt protects the edge and finish without scratching, and the fit is snug enough that the knife does not rattle inside.
Reviewers consistently describe this guard as noticeably more substantial than cheaper alternatives - stiffer, more durable, and better finished than the thin plastic guards that come with some knives or sell for similar prices elsewhere. It is the right size to grab alongside any santoku or nakiri purchase.
What Customers Are Saying: Jared Aragon bought this as part of his first CKTG order expecting the usual thin plastic guard and was most pleasantly surprised - notably more sturdy and higher quality than the guards he already had at home. Melissa bought one for her new Wusthof nakiri and reports a perfect fit. Erik calls these his favorite knife guards and consistently reaches for them. Nathan H notes the quality is good but wished this size ran about 5mm longer for his Tojiro cleaver - a useful sizing note for cleaver buyers.
Care Instructions: Always install with the spine exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Size: 180mm (7 in) long x 50mm (2 in) tall
Exterior: Black Plastic
Interior: Soft Felt Lining
Fits: Santokus, bunkas, nakiris, and shorter knives
&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-7-177mm-161.png&&&5&&&||&&&||&&&@@@
ckblfekngu22&&&CKTGFelt-8wide&&&CKTG Black Felt Knife Guard 8" / 220mm&&&The 220mm guard is the workhorse of the CKTG felt knife guard line - sized to fit santokus, bunkas, nakiris, and the short end of the gyuto range in one. At 50mm (2 inches) tall it covers a generous section of blade road along with the edge, keeping knives protected in drawers, rolls, and bags without adding meaningful bulk. The construction that makes this guard worth buying over cheaper alternatives is the felt lining: dense enough to protect the edge from the plastic shell, soft enough that it will not scratch even a mirror-polished blade.
With over 30 reviews this is the most frequently purchased size in the line, and the consistent theme across all of them is that these guards perform at or above the level of alternatives that cost significantly more. One reviewer who sharpens for family and friends sends knives back in CKTG guards because everyone loves receiving them. Another buys a matching guard for every new knife he purchases as a matter of routine. The felt-lined interior can also be lightly oiled without issue - useful for long-term storage of carbon steel blades.
What Customers Are Saying: Paul Frontiero calls these the best blade guards on the market - nobody comes close. He notes you can even apply a light oil to the felt interior with no ill effect, useful for carbon steel storage. Daniel Peristere sees no difference between these and guards sold by other vendors at much higher prices - fit and finish is excellent and he buys one to match every new knife. Mike Hansen keeps one on every knife in his roll for travel to class, kitchen duty, and family events. Jared Aragon, coming from cheaper guards, was most pleasantly surprised by the sturdiness and quality - noticeably better than what he already had. Jeff Guerin called it amazing on his first CKTG order and praised the fast shipping.
Care Instructions: Always install with the spine exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard. The felt interior can be lightly oiled for carbon steel storage. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Size: 220mm (8 in) long x 50mm (2 in) tall
Exterior: Black Plastic
Interior: Soft Felt Lining
Fits: Santokus, bunkas, nakiris, and shorter gyutos
&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-8-220mm-102.png&&&5&&&||&&&||&&&@@@
ckblfekngu&&&CKTGFelt-9wide&&&CKTG Black Felt Knife Guard 9.75" / 250mm&&&At 250mm (9.75 inches) long and 50mm (2 inches) tall this guard fits the 210mm gyuto range comfortably with room to spare - one of the most-used sizes in the CKTG felt guard line because the 210mm gyuto is one of the most common knives in any serious collection. The rigid black plastic exterior protects the edge from impacts with other objects in a drawer or bag. The soft felt-lined interior holds the blade gently without scratching the edge or the finish.
The installation direction matters: always position the guard so the spine of the knife is exposed and the cutting edge is fully covered by the felt lining. Dry knives thoroughly before placing them in the guard - moisture trapped inside a closed guard can cause rust on carbon steel edges. At this price there is no reason not to have one on every knife that does not already have a saya.
Care Instructions: Always install with the spine exposed and the cutting edge fully covered. Dry knives thoroughly before placing them in the guard. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Size: 250mm (9.75 in) long x 50mm (2 in) tall
Exterior: Black Plastic
Interior: Soft Felt Lining
Fits: Gyutos up to 210mm and similar blades
&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-9-75-250mm-sale-2.png&&&0&&&||&&&||&&&@@@
ckblblgu925s&&&10-Pack&&&CKTG Black Felt Knife Guard set 9.75" / 250mm Sale&&&Ten guards in one order means every knife in a serious collection gets protected without picking up guards one at a time. This 10-pack of CKTG Black Felt Knife Guards are all sized at 250mm (9.75 inches) long and 50mm (2 inches) tall - the right size for most gyutos in the 210mm to 240mm range plus sujihikis and longer petties. The same construction as the individual guards: rigid black plastic exterior, soft felt-lined interior that protects edges and finishes from scratching and absorbs impacts from other objects in a drawer or bag.
Buying in bulk at this price point makes sense for cooks who always add a guard to every new knife purchase - or for knife sharpeners who return knives to clients in protected condition. Each guard slides on and off easily without force.
Care Instructions: Always install with the spine of the knife exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Quantity: 10 Guards
Size: 250mm (9.75 in) long x 50mm (2 in) tall
Exterior: Black Plastic
Interior: Soft Felt Lining
&&&&&&50&&&35&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-set-9-75-250mm-sale-8.png&&&0&&&||&&&||&&&@@@
smallbunkasaya&&&CKTGSaya-Bunka&&&CKTG Bunka Saya&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from poplar wood: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two bunkas from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for bunka knives in the CKTG lineup. The bunka profile, with its angled reverse tanto tip, requires a saya shaped to accommodate that forward sweep at the tip. This saya is cut for that geometry. Bunka blade heights vary more than most formats between makers, so buying with the knife is particularly important here.
Care Instructions: Do not store a wet or damp knife in a saya - poplar wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Poplar Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-bunka-saya-172.png&&&5&&&||&&&||&&&||@@@
facck13clsa&&&CKTGSaya-Cleaver&&&CKTG Cleaver Saya&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for Chinese-style cleavers in the CKTG lineup. The cleaver saya is the largest we carry - sized for the tall, wide blade of the Chinese chef knife format. Cleaver dimensions are more consistent than single-bevel Japanese knives, but spine thickness still varies enough to warrant buying with the knife when possible.
What Customers Are Saying: Fifteen reviewers confirm good fit. Described as a must-have for cleaver owners - protects the large blade during storage and transport and fits multiple cleaver models in the CKTG lineup.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cleaver-saya-218.png&&&5&&&||&&&||&&&||@@@
ckcodipl40&&&diamond-combo-plate&&&CKTG Combination Diamond Plate 400/1,000&&&Diamond plates cut faster than water stones and never need flattening - they stay flat because they are flat, bonded to a rigid base rather than abraded into shape over time. The CKTG diamond plates use nickel-bonded diamond abrasive on a steel plate, sized for both direct knife sharpening and stone flattening. They are a significant step up in cutting speed from silicon carbide flattening stones and cost a fraction of the Atoma. The honest tradeoff: slightly more stiction on stones than the Atoma dot-matrix design, and a less even scratch pattern on knife edges - but for general flattening and repair work at this price, they are outstanding value.
The combination plate gives you both grits in one piece - the 400-grit side for regular maintenance flattening and moderate stock removal, and the 1,000-grit side for light flattening of fine stones and direct edge work on harder steels. Flip the plate to switch grits. For sharpeners who want to cover flattening duties without buying multiple separate plates, the combination plate is the practical choice. The 400 side handles the bulk of flattening work on stones up through 2K-3K; the 1K side is appropriate for lapping higher-grit finishing stones where a 400-grit scratch pattern would be too coarse. Both grits are on a single rigid base for stability during use.
What Customers Are Saying: Fourteen reviewers confirm it works well for flattening and edge repair at outstanding value. Described as a workhorse plate that holds up through sustained use. Several reviewers note they own multiple CKTG plates alongside premium Atoma plates and find the CKTG combination more than sufficient for routine flattening duties.
Care Instructions: Rinse under water after use to clear swarf. Store dry. The diamond surface will wear over time with heavy use - this is normal.
Brand: CKTG
Grits: 400 / 1,000
Use: Stone flattening and direct sharpening
Size: 3" x 8"
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-combination-diamond-plate-400-1-000-172.png&&&4.5&&&||&&&||&&&||@@@
tadesa16&&&CKTGSaya-Deba165&&&CKTG Deba Saya 165mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from magnolia wood: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for 165mm deba knives in the CKTG lineup.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-saya-165mm-245.png&&&0&&&||&&&||&&&||@@@
ckde18sa&&&CKTGSaya-Deba180&&&CKTG Deba Saya 180mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from magnolia wood: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for 180mm deba knives in the CKTG lineup.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-saya-180mm-75.png&&&4.5&&&||&&&||&&&||@@@
ckdiplset12&&&120-400-1K&&&CKTG Diamond Plate 3 pc Set For Edge Pro&&&Diamond plates cut faster and stay flatter than conventional water stones, and this three-piece set from CKTG puts the three most useful grits together in a single purchase. Each plate measures 150mm x 20.5mm of usable diamond surface, mounts to a black plastic base, and fits the Edge Pro sharpening system right out of the box. The progression covers coarse stock removal at 120 grit, mid-range sharpening and edge setting at 400 grit, and refined finishing at 1,000 grit - a complete foundation for nearly any sharpening task on the Edge Pro.
The practical advantage of diamond over stone is most apparent on hard or difficult steels. These plates bite into high-hardness alloys that slow down conventional abrasives, and because the diamond surface does not dish, angle consistency stays reliable across the full life of the plate. Whether the job is repairing a chipped edge, resetting a bevel, or cycling through a batch of knives before finishing on a strop, this set handles the heavy lifting efficiently.
What Customers Are Saying: Customers who use these plates in active sharpening routines report that they dramatically reduce the total time spent per knife by quickly establishing a consistent starting point before moving to finishing stones. Users working on extremely hard steels - including some of the most difficult alloys available - note that the diamond plates resolved chipping and edge damage in minutes where standard stones had made little progress. Several reviewers use these plates professionally and consider them a permanent replacement for the stock Edge Pro water stones that came with their machines.
Care Instructions: Rinse the plates with water before and after each use to flush metal swarf from the diamond surface. Avoid letting filings dry and accumulate. Store the plates flat to protect the diamond surface between sessions.
&&&&&&27.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-diamond-plate-3-pc-set-for-edge-pro-116.png&&&5&&&||&&&||&&&||@@@
ck3pcdsettr&&&5-7-8&&&CKTG Felt Guard Trio for D Set&&&The Felt Guard Trio is sized specifically to fit the Tojiro 3pc DP set - three guards in 5.5, 7, and 8.5 inch lengths that correspond to the petty, santoku or nakiri, and gyuto blade lengths in that set. Rather than buying individual guards and guessing at sizing, this combination covers the most common blade sizes in a matched set that comes ready to use. Each guard uses the same black plastic exterior and soft felt-lined interior construction as the full CKTG felt guard line.
The guards slide on and off easily, the felt lining is gentle on edges and finishes, and the rigid plastic shell protects against impacts in a drawer or knife roll. A matched trio for a matching set - a cleaner solution than mismatched guards picked up one at a time.
Care Instructions: Always install with the spine of the knife exposed and the cutting edge fully covered by the felt lining. Dry knives thoroughly before placing them in the guard - trapped moisture can cause rust on carbon steel edges. Clean the interior felt occasionally with a dry cloth.
Brand: CKTG
Quantity: 3 Guards
Sizes Included: 5.5 in, 7 in, 8.5 in
Exterior: Black Plastic
Interior: Soft Felt Lining
Designed For: Tojiro 3pc DP Set
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-felt-guard-trio-for-d-set-15.png&&&5&&&||&&&||&&&@@@
inshse&&&FINISHSHARPENING&&&CKTG Finish Sharpening&&&Add this service to your knife order if you would like us to apply a final sharpening before it ships. We put a fresh, razor-sharp edge on the knife and take the opportunity to inspect it carefully before it leaves our shop.
This service is per knife and must be purchased with a knife.
What We Do: We refine the factory edge using our sharpening stones and strops to improve sharpness and cutting performance. We also check the knife for fit, finish, and any issues so you receive it in top condition.
When to Use This: Choose this if you want maximum out-of-the-box sharpness or just prefer that we give the knife a final touch before shipping.
Turnaround Time: No delay--this is done during order processing.
Important: This service is only available with a knife purchase and cannot be ordered by itself.&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-finish-sharpening-9.png&&&5&&&||&&&||&&&||@@@
ck18gysa1&&&CKTGSaya-Gyuto180A&&&CKTG Gyuto Saya 180mm A&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 180mm gyuto knives in the CKTG lineup. Sized for 180mm gyutos - a compact chef knife length suited for smaller kitchens and cooks who prefer a shorter blade. Spine thickness and blade height vary by maker at this length; hand-adjustment at time of order ensures a good fit.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-180mm-a-50.png&&&0&&&||&&&||&&&||@@@
si21gysa&&&CKTGSaya-Gyuto210A&&&CKTG Gyuto Saya 210mm A&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 210mm gyuto knives in the CKTG lineup. The 210mm gyuto is the most common size in the Japanese kitchen knife market and the size we fit sayas to most frequently. Even at this standard length, blade height, spine thickness, and tip profile vary enough between makers that hand-adjustment is routine.
What Customers Are Saying: Twenty-six reviewers confirm good fit when purchased alongside the gyuto. The most reviewed saya on the site - consistently described as well-made and a worthwhile addition to any Japanese knife.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-210mm-a-107.png&&&5&&&||&&&||&&&||@@@
si21gyunsa&&&CKTGSaya-Gyuto210B&&&CKTG Gyuto Saya 210mm B&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 210mm gyutos with wider spine or taller blade height. The B variant has more interior room than the A variant and accommodates 210mm gyutos that run taller or have a heavier spine - knives like the Moritaka or Tabata tall gyutos that sit outside standard proportions. Email us with your knife details if unsure which variant fits.
What Customers Are Saying: Two reviewers confirm good fit when purchased alongside the gyuto.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-210mm-b-97.png&&&5&&&||&&&||&&&||@@@
si24gysa&&&CKTGSaya-Gyuto240A&&&CKTG Gyuto Saya 240mm A&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 240mm gyuto knives in the CKTG lineup. The 240mm gyuto is the preferred size for professional kitchen use and the length where blade geometry varies most widely - from thin lasers at 44mm height to tall all-purpose knives at 54mm or more. The A variant covers standard-height 240mm gyutos; if your knife is unusually tall or has a heavy spine, the B variant may be a better fit.
What Customers Are Saying: Three reviewers confirm good fit when purchased alongside the gyuto.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-240mm-a-119.png&&&4.5&&&||&&&||&&&||@@@
si24ungysa&&&CKTGSaya-Gyuto240B&&&CKTG Gyuto Saya 240mm B&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 240mm gyutos with taller blade height or wider spine. The B variant accommodates 240mm gyutos that exceed the standard proportions the A variant is built around - taller blades, heavier spines, or profiles that push against the A saya interior. If your 240mm gyuto has more height or spine thickness than average, this is the correct choice.
What Customers Are Saying: Fifteen reviewers confirm good fit when purchased alongside the gyuto.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-240mm-b-123.png&&&4.5&&&||&&&||&&&||@@@
siungy27sa&&&CKTGSaya-Gyuto270A&&&CKTG Gyuto Saya 270mm A&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 270mm gyuto knives in the CKTG lineup. The 270mm gyuto is the longest standard chef knife size and is used primarily in professional kitchens where the additional reach pays off on large prep volumes. At this length the saya is longer and slightly heavier than the 240mm version.
What Customers Are Saying: Six reviewers confirm good fit when purchased alongside the gyuto.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-270mm-a-121.png&&&5&&&||&&&||&&&||@@@
chwoco&&&4oz&&&CKTG Handle and Board Wax&&&This product came out of practical necessity. At CKTG, wooden handles and sayas pass through the shop constantly, and keeping unfinished wood in good condition requires something that actually works - not a generic board oil. The Handle and Board Wax is a blend of food-grade mineral oil and double-refined beeswax that CKTG formulated and uses in-house daily. It is the same product used to finish sayas before they ship and to condition the wa handles on knives throughout the office. When something works well enough to use on your own product, it is worth selling.
Mineral oil penetrates the wood to hydrate and stabilize it from the inside, while beeswax seals the surface and creates a protective barrier against moisture and staining. Together they bring out the grain, deepen the color, and leave wood looking nourished rather than coated. It works on knife handles, cutting boards, sayas, salad bowls, rolling pins, and wooden utensils - any unfinished wood that benefits from conditioning. Application is straightforward: rub a small amount onto the wood, work it in, and wipe off the excess with a clean cloth. A little goes a long way, and the 4-ounce container treats a large number of surfaces. Two coats with a day between them is the recommended approach for new or very dry wood.
What Customers Are Saying: A knife maker who uses it professionally confirms no reactivity on carbon steel blades during handle installs and describes the scent as similar to honey butter. Multiple reviewers apply it with their bare hands rather than a cloth, finding the warmth helps work it into the grain more evenly. One reviewer softens the wax slightly in the microwave before application, which makes spreading easier - a tip several others have echoed. The range of surfaces people use it on keeps expanding in the reviews: wa handles, sayas, cutting boards, straight razor handles, wooden spoons, work cart tops, and unfinished handle blanks. A dry-climate reviewer credits the wax with preventing cutting boards and sayas from cracking during harsh winter conditions. Repeat purchases are common - the 4-ounce container lasts a long time, but customers come back because it works.
Care Instructions: Start with clean, dry wood. Scoop a small amount and work it into the wood with a cloth or your fingertips. Let it sit for several minutes, then wipe off any excess with a clean rag. For cutting boards or very dry wood, apply a second coat after 24 hours. Reapply to handles and boards periodically as needed, particularly in dry climates or after heavy use.
Brand: CKTG
Contents: Food-Grade Mineral Oil, Double-Refined Beeswax
Food Safe: Yes
Size: 4 oz
Use On: Knife Handles, Cutting Boards, Sayas, Wooden Utensils
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-handle-and-board-wax-107.png&&&5&&&||&&&||&&&@@@
prhaknbag&&&CKTG-Drumstick-Bag&&&CKTG Hanging Knife Bag - Tan&&&A hanging knife bag is a fundamentally different tool from a roll or case. It mounts on the wall at your station, stays open during service, and lets you reach in and out quickly without unrolling or unzipping anything. The CKTG Hanging Knife Bag in tan ballistic nylon is designed for exactly that workflow: wall-mounted access that keeps your most-used knives within easy reach during a full service without taking up any counter space.
The rigid 1-inch spine keeps the bag open and easy to close even when fully stocked - a detail that matters when you are moving quickly. Deep pockets prevent knives from sliding up and working loose during movement between stations or during transport by bus or bike, which one reviewer specifically credits as solving a problem he had with shallower bags. A zipper pocket handles smaller tools and accessories. The top handle and removable shoulder strap give you carry options when you need to move. Tan ballistic nylon construction is weatherproof and durable through heavy professional use.
What Customers Are Saying: Josef Guiang keeps his most-used knives in this bag for quick in-and-out access during service and calls it a space saver and efficient. His only wish is that the zipper pocket opened into a second knife slot behind it - a perfect spot for a cleaver. Steven loves how smoothly the knives slide in and lock in place - so much so that he wants more bags so he can put more knives in them. Tyrer credits the deep pockets with solving his problem of knives slipping up and out during his commute by bus and skateboard. Larry Johnson has two of these bags in his kitchen and calls them great.
Care Instructions: Wipe clean with a damp cloth. The ballistic nylon exterior is weatherproof and easy to maintain. Do not machine wash. Check strap attachment stitching periodically under heavy use.
Brand: CKTG
Material: Ballistic Nylon
Color: Tan
Spine: Rigid 1 in
Carry Options: Top Handle, Removable Shoulder Strap, Wall Mount
Pockets: Multiple deep knife pockets plus zipper accessory pocket
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-hanging-knife-bag-57.png&&&5&&&||&&&||&&&@@@
honesukisaya&&&CKTGSaya-HonesukiA&&&CKTG Honesuki Saya 150mm A&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from poplar wood: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two honesuki from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for honesuki knives in the CKTG lineup with thinner spines.
Care Instructions: Do not store a wet or damp knife in a saya - poplar wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Poplar Wood
Includes: Tapered Black Pin
Fit: Hand-Adjusted at CKTG for Each Knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-honesuki-saya-150mm-a-67.png&&&5&&&||&&&||&&&||@@@
siho150sab&&&CKTGSaya-HonesukiB&&&CKTG Honesuki Saya 150mm B&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from poplar wood: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two honesuki from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for honesuki knives in the CKTG lineup with taller blade heights.
What Customers Are Saying: Michael Wilson reports a saya that fits his Moritaka Honesuki perfectly, with fast shipping and a great product overall. Another reviewer found the fit bulkier than expected with the blade slightly loose inside and noted the pin requires some effort to remove each time - useful context for buyers with a snugger expectation, though the saya still serves its protective purpose.
Care Instructions: Do not store a wet or damp knife in a saya - poplar wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Poplar Wood
Includes: Tapered Black Pin
Fit: Hand-Adjusted at CKTG for Each Knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-honesuki-saya-150mm-b-124.png&&&4&&&||&&&||&&&||@@@
ckkisa21&&&CKTGSaya-Kiri210&&&CKTG Kiritsuke Saya 210mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 210mm kiritsuke knives in the CKTG lineup. The kiritsuke has an angled, clipped tip that requires a saya shaped to that specific geometry. The forward sweep of the tip is the fitting challenge here - buying with the knife allows us to confirm the tip seats correctly inside the saya before shipping.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-210mm-48.png&&&0&&&||&&&||&&&||@@@
ckkisa24&&&CKTGSaya-Kiri240&&&CKTG Kiritsuke Saya 240mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 240mm kiritsuke knives in the CKTG lineup. The 240mm kiritsuke is the most common size for this format in professional kitchens. The angled tip geometry is the key fitting variable - we confirm tip clearance at time of order when the knife and saya are purchased together.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-240mm-78.png&&&0&&&||&&&||&&&||@@@
ckth&&&DTH-208-Black&&&CKTG Meat Thermometer - Black&&&This is the thermometer we carry at CKTG because it does the job reliably without overcomplicating it. Instant-read, backlit display, auto-on when opened and auto-off when closed, IPX4 water-resistant rating, and a built-in reference chart for common protein temperatures. Everything you need and nothing you do not.
The fold-out probe powers the unit on automatically when opened and shuts it off when folded away. A backlit LCD makes it easy to read in low light, controls let you toggle between Celsius and Fahrenheit or hold a reading, and the auto-shutoff kicks in after about 10 minutes to extend battery life. A standard CR2032 battery powers it, which is easy to find anywhere rather than requiring a specialist trip.
What Customers Are Saying: Six reviewers with a 4.5-star average. One experienced cook with a premium thermometer collection says this matches his more expensive models degree for degree and that at this price he could buy several backup units. Reviewers consistently praise the fast, accurate reads and the convenience of a common battery. The fair notes worth knowing: the unit runs about a foot long when fully extended, which some find cumbersome for smaller food items, and a couple of reviewers note the power button requires a manual press rather than activating automatically on opening. Still, the consensus is that this is a straightforward, dependable tool that earns its place in any kitchen.
Care Instructions: Wipe the probe clean after each use and dry before storing. The IPX4 water resistance means it can handle splashes but should not be submerged. Store with the probe folded closed.
Type: Instant Read Digital Thermometer
Color: Black
Temperature Range: -50C to 300C (-58F to 572F)
Resolution: 0.1C / 0.1F
Accuracy: Plus or minus 1C (0-150C)
Response Time: 3 seconds or under below 95C / 203F
Display: Backlit LCD
Water Resistance: IPX4
Power: 1 x CR2032 battery (included)
Auto Shutoff: Approx. 10 minutes
Functions: C/F switch, hold, max/min, backlight
&&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-meat-thermometer-black-2.png&&&4.5&&&||&&&@@@
sinasa&&&CKTGSaya-NakiriA&&&CKTG Nakiri Saya A&&&This nakiri knife sheath is a traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from poplar wood: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for nakiri knives in the CKTG lineup with thinner spines. Nakiri dimensions vary significantly between makers: blade height can range from 45mm to 60mm, and spine thickness from 2mm to 5mm across the knives we carry. Buying with the knife is strongly recommended.
Care Instructions: Do not store a wet or damp knife in a saya - poplar wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Poplar Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-nakiri-saya-a-194.png&&&4.5&&&||&&&||&&&||@@@
si16nasab&&&CKTGSaya-NakiriB&&&CKTG Nakiri Saya B&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from poplar wood: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for nakiri knives in the CKTG lineup with thicker spines and/or taller blade heights (though it will not fit a Tall Nakiri). Nakiri dimensions vary significantly between makers: blade height can range from 45mm to 60mm, and spine thickness from 2mm to 5mm across the knives we carry. Buying with the knife is strongly recommended.
Care Instructions: Do not store a wet or damp knife in a saya - poplar wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Poplar Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-nakiri-saya-b-265.png&&&0&&&||&&&||&&&||@@@
120mmpettysaya&&&CKTGSaya-Petty120A&&&CKTG Petty Saya 120mm A&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for 120mm petty knives in the CKTG lineup. At this compact size, the saya is slim and lightweight - easy to slip into a knife roll or drawer. Dimensions are matched to the petty knives we carry; buying with the knife is especially important at smaller sizes, where tolerances are tighter.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-120mm-a-136.png&&&0&&&||&&&||&&&||@@@
si15pesa&&&CKTGSaya-Petty150&&&CKTG Petty Saya 150mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from poplar wood: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for 150mm petty knives in the CKTG lineup.
Care Instructions: Do not store a wet or damp knife in a saya - poplar wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Poplar Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-150mm-157.png&&&5&&&||&&&||&&&||@@@
ckpesa18&&&CKTGSaya-Petty180&&&CKTG Petty Saya 180mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from magnolia wood: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two bunkas from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for 180mm petty knives in the CKTG lineup.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-180mm-52.png&&&0&&&||&&&||&&&||@@@
ck120tapesa&&&CKTGSaya-PettyTall120&&&CKTG Petty Saya Tall 120mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for tall-profile 120mm petty knives. The taller interior dimension accommodates petty knives with extra blade height - knives like the Enjin Tall Petty that run noticeably taller than a standard 120mm petty. If your petty is taller than average, this is the correct saya.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-tall-120mm-60.png&&&5&&&||&&&||&&&||@@@
cktg-pizza-rocker-16-inch&&&Pizza-Cutter&&&CKTG Pizza Rocker 14 Inch &&&The Chef Knives To Go Pizza Rocker is a simple, effective tool for slicing pizza cleanly without dragging toppings across the pie. Instead of rolling through the crust with a wheel cutter, this 16 inch rocker uses a long curved blade and a smooth rocking motion to cut across large pizzas, flatbreads, and sheet pan pies with less mess and better control.
The blade is made from 304 stainless steel for good durability, easy cleaning, and resistance to rust and staining. The one-piece design has no wheel, axle, or small moving parts to loosen or trap food, making it a practical choice for home pizza nights, outdoor pizza ovens, and busy kitchen use. The broad handle area gives you a secure grip, and the included protective cover makes storage safer in a drawer, knife roll, or gear bag.
This style is especially useful for larger pizzas and thicker crusts, where a small wheel cutter can struggle or require several passes. Use a steady rocking motion from one side to the other and you can make fast, clean cuts while keeping cheese and toppings more intact.
Care Instructions: This pizza rocker is dishwasher safe, but hand washing and drying are recommended to keep the edge performing well. Use on wood, plastic, or other appropriate cutting surfaces. Do not use on glass, stone, or ceramic boards. Store with the protective cover in place.
Brand: Chef Knives To Go
Product: Pizza Rocker
Blade Material: 304 Stainless Steel
Construction: One-Piece Design
Blade Length: 16 Inch
Width: 4.18 Inch
Weight: 375 g
Color: Silver
Protective Cover: Included
Cleaning: Dishwasher Safe
Use: Pizza, Flatbread, Sheet Pan Pizza, and Similar Foods
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-pizza-rocker-16-inch-43.png&&&0&&&||&&&||&&&@@@
taspha&&&CKTG-Rocher-Spoon&&&CKTG Rocher Spoon Stainless&&&The quenelle is one of those plating techniques that separates composed desserts from casual ones - a three-sided oval of ice cream, mousse, ganache, or butter shaped with two spoons into something that looks effortless and takes real practice to execute cleanly. The right spoon makes the process considerably easier, and most cooks who do this work regularly end up with a dedicated rocher spoon rather than improvising with whatever is in the drawer. This one is built from 304 stainless steel with a mirror polish, sized and weighted to work through cold, dense bases without losing control of the shape.
At 8.625 inches long and 1.57 inches wide, the deep oval bowl sits in the large tablespoon range - the right size for a substantial quenelle that reads clearly on a composed plate without overwhelming it. At 3.5 oz the spoon has enough mass to feel authoritative through the two-spoon transfer motion, and the mirror polish keeps the surface smooth enough that cold bases release cleanly rather than dragging. The handle tapers to a flat, paddle-shaped end that sits naturally between the fingers and provides good feedback through the shaping motion.
Care Instructions: Hand wash and dry promptly after use. The mirror polish is best maintained by avoiding abrasive scrubbers and the dishwasher.
Brand: CKTG
Material: 304 Stainless Steel
Finish: Mirror Polish
Weight: 3.5 oz
Length: 8.625 in (219mm)
Width: 1.57 in (40mm)
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-rocher-spoon-stainless-44.png&&&0&&&||&&&||&&&@@@
ckroostbl3x&&&RooStropBlock&&&CKTG Roo Strop Block 3x2"&&&Kangaroo leather - roo leather - is widely regarded as the finest stropping substrate available. Its fiber density is significantly higher than bovine leather, producing a tighter, more consistent surface that polishes a fine edge faster and more evenly than standard leather. The CKTG Roo Strop Block measures 3 inches x 2 inches in a comfortable hand-held format - no base required. Hold the block firmly, strop at your sharpening angle with edge-trailing strokes, and the roo leather surface will refine your edge to a level that bovine leather takes longer to achieve.
Use plain for finishing or load with diamond spray or CBN spray for a more aggressive cutting action. At 3x2 inches it is compact enough to use in tight spaces and easy to hold securely through extended stropping sessions. This is the strop of choice in our own sharpening shop when we want the finest possible edge finish. Works on kitchen knives, razors, pocket knives, and any sharpened tool where edge refinement matters. An excellent finisher after stones or as a daily maintenance tool between sharpening sessions.
Care Instructions: Load with stropping compound as needed. Store dry. The roo leather will develop a patina with use - normal and expected.
Brand: CKTG
Material: Kangaroo (Roo) Leather
Dimensions: 3 inches x 2 inches
Format: Hand-held block - no base required
Use With: Diamond spray, CBN spray, or plain
Technique: Edge-trailing strokes only
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-block-3x2-19.png&&&0&&&||&&&||&&&||@@@
saya&&&CKTGSaya-SantokuA&&&CKTG Santoku Saya A&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from poplar wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two santokus from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for santoku knives in the CKTG lineup with thinner spines.
Care Instructions: Do not store a wet or damp knife in a saya - poplar wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Poplar Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-santoku-saya-a-124.png&&&4.5&&&||&&&||&&&||@@@
sisasab&&&CKTGSaya-SantokuB&&&CKTG Santoku Saya B&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. This CKTG saya is made from poplar wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.
Fit is the critical detail with sayas. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping.
Japanese blacksmiths often work by hand and do not produce knives to a standardized dimension - two santokus from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG, we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is recommended instead.
This saya is sized for santoku knives in the CKTG lineup with thicker spines.
Care Instructions: Do not store a wet or damp knife in a saya - poplar wood absorbs moisture, and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Poplar Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-santoku-saya-b-166.png&&&0&&&||&&&||&&&||@@@
ckshsebyjomc&&&CKTGSharpening&&&CKTG Sharpening Service&&&We offer professional sharpening for kitchen knives to restore a clean, razor-sharp edge. Whether your knife is slightly dull or overdue for maintenance, we will bring it back to peak performance.
This service is per knife, not per order.
Quick Note: We do NOT send a box. Please pack and ship your knife to us after ordering. Order one service per knife.
How It Works: Place your order, pack your knife, and ship it via any carrier (USPS, UPS, FedEx, etc.). You are responsible for packing and shipping the knife to us.
Good To Know: If you order other items from our store at the same time, we will hold your order until your knife arrives, complete the repair, and ship everything back together in one package.
Packing Instructions: Wrap the blade in cardboard, bubble wrap, or a knife guard and tape it so it cannot move or cut through the packaging. Place it in a sturdy box and include your name inside (very important). Watch our packing video below before shipping.
Shipping Address: Chefknivestogo, 5980 Executive Drive, Suite D, Fitchburg, WI 53719
Turnaround Time: Most orders are completed within a few days of arrival and shipped back promptly.
What We Do: Restore a sharp edge, improve cutting performance, and clean up minor wear. If your knife has chips or damage, please order our chip/tip repair service or email us first.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sharpening-service-182.png&&&5&&&||&&&||&&&@@@
cktgsticker6&&&Oval-CKTG&&&CKTG Sticker 6"&&&Perfect for your knife case, water bottle, or laptop, this stylish sticker proudly represents Chef Knives To Go - your go-to destination for top-notch Japanese kitchen knives. Stick it and make a statement in the kitchen and beyond!&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sticker-6-39.png&&&0&&&||&&&||&&&@@@
cksusa24&&&CKTGSaya-Suji240&&&CKTG Sujihiki Saya 240mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 240mm sujihiki knives in the CKTG lineup. The sujihiki - Japan dedicated slicing knife - has a long, narrow profile with low blade height, typically 35-45mm. The saya is cut accordingly: slim and elongated, fitting the narrow geometry of the format. Sujihiki blade heights vary less than gyutos between makers, but spine thickness still varies enough that buying with the knife is the best approach.
What Customers Are Saying: The one reviewer confirms good fit when purchased alongside the sujihiki.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-240mm-108.png&&&3&&&||&&&||&&&||@@@
sisu27sa&&&CKTGSaya-Suji270A&&&CKTG Sujihiki Saya 270mm A&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 270mm sujihiki knives with standard dimensions in the CKTG lineup. The A variant fits 270mm sujihikis with standard blade height and spine thickness. If your sujihiki is taller or heavier than average, the B variant may be a better fit. Email us with your knife details to confirm.
What Customers Are Saying: Twelve reviewers confirm good fit when purchased alongside the sujihiki. The most reviewed sujihiki saya on the site.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-270mm-a-83.png&&&5&&&||&&&||&&&||@@@
isscsu27sa&&&CKTGSaya-Suji270B&&&CKTG Sujihiki Saya 270mm B&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 270mm sujihiki knives in the CKTG lineup. Sized for 270mm sujihiki knives - the professional standard length for slicing work. The B designation indicates this variant has slightly more interior room than the A version to accommodate sujihikis with a taller blade height or wider spine.
What Customers Are Saying: Five reviewers confirm good fit when purchased alongside the sujihiki.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-270mm-b-88.png&&&5&&&||&&&||&&&||@@@
ck30susa&&&CKTGSaya-Suji300&&&CKTG Sujihiki Saya 300mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 300mm sujihiki knives in the CKTG lineup. The 300mm sujihiki saya is the longest slicing knife saya we carry. At this length the saya provides full blade protection for extended slicers used in professional settings for large roasts and whole fish.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-300mm-23.png&&&0&&&||&&&||&&&||@@@
21yasa&&&CKTGSaya-Yanagi210&&&CKTG Yanagiba Saya 210mm&&&The CKTG Yanagiba Saya 210mm is a traditional wooden sheath designed to protect and store 210mm yanagiba knives we carry. These single-bevel blades have unique profiles and precise geometries, so proper fit is especially important to ensure the knife seats cleanly and safely inside the saya. This sheath offers secure protection while preserving the clean, refined look of your knife during storage or transport.
It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you are buying a saya separately, we will need to know which knife you are purchasing it for-please include this in the Comments section of your shopping cart. Small variations in blade thickness, height, and profile can affect compatibility, and we match each saya carefully to avoid fit issues.
If a knife has a compatible saya, it will be shown and linked directly on that the knife product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.
Care Instructions: Insert and remove the blade gently-do not force it into the saya. Store in a dry place and avoid excess moisture or heat, which can cause the wood to warp or crack over time.
Style: Yanagiba Saya
Size: 210mm
Material: Wood
Compatibility: Designed for select CKTG yanagiba knives
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-210mm-126.png&&&0&&&||&&&||&&&||@@@
ckya24sa&&&CKTGSaya-Yanagi240&&&CKTG Yanagiba Saya 240mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 240mm yanagiba knives in the CKTG lineup. The yanagiba is a long, narrow, single-bevel slicing knife used for sashimi and fish. The single-bevel profile means the saya must accommodate the asymmetric grind - the flat ura side and the bevel side create a different cross-section than a double-bevel knife. Buying with the knife is strongly recommended.
What Customers Are Saying: Two reviewers confirm good fit when purchased alongside the yanagiba.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-240mm-120.png&&&4.5&&&||&&&||&&&||@@@
ckya27sa&&&CKTGSaya-Yanagi270&&&CKTG Yanagiba Saya 270mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 270mm yanagiba knives in the CKTG lineup. Sized for the 270mm yanagiba - the professional standard length for sashimi work. Single-bevel profile means the saya interior must account for the asymmetric cross-section; hand-adjustment at time of order ensures correct seating.
What Customers Are Saying: The one reviewer confirms good fit when purchased alongside the yanagiba.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-270mm-121.png&&&5&&&||&&&||&&&||@@@
yasa30&&&CKTGSaya-Yanagi300&&&CKTG Yanagiba Saya 300mm&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for 300mm yanagiba knives in the CKTG lineup. The 300mm yanagiba saya is the longest single-bevel saya we carry - used with the full-length sashimi knives preferred by experienced Japanese kitchen professionals for working through larger fish.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-300mm-69.png&&&0&&&||&&&||&&&||@@@
saoksh&&&TR-OKUBO&&&Crane Okubo Shears 180mm&&&Crane is a well-regarded Japanese producer of traditional shears, and the Okubo shear is one of their better-known designs - named for a large, wide head that provides more blade contact per cut and a more authoritative stroke through heavier stems and branches than a narrow-blade shear can deliver. Originally designed for bonsai work, these have been adopted by a growing number of professional and home cooks who find that the carbon steel quality, the tactile precision of the fixed-pivot construction, and the comfortable large handles make them an excellent kitchen shear alternative.
The steel is high-carbon with added vanadium - a composition similar to shirogami (white paper steel) but with better toughness. Hardness at HRC60 gives the edge good holding ability through sustained cutting work. At 7.4 oz and 180mm total length with 50mm blades, the Okubo is a confident size - more blade and more presence than the Nagaike shears, with handles that work for larger hands. Crane produces quality tools in the premium tier of this category.
What Customers Are Saying: Two reviewers and both describe the same experience: very sharp out of the box, comfortable large handles, and a look that matches the quality. One bought them as a gift and was able to try them before handing them over - enough to confirm they were the right choice.
Care Instructions: High-carbon steel will rust if left wet. Wipe and dry after every use. Apply camellia or mineral oil before storage. The vanadium content adds toughness but does not make the steel stainless.
Brand: Crane
Item: TR-OKUBO
Steel: High-Carbon Steel with Vanadium
HRC: Approx. 60
Weight: 7.4 oz (210 g)
Blade Length: 50mm
Total Length: 180mm
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/crane-okubo-shears-180mm-55.png&&&5&&&||&&&||&&&@@@
cutofflestsq&&&stropsquare&&&Cut Off Leather Strop Squares&&&These leather squares are the off-cuts produced when CKTG trims 3x11 strops down to 3x8 size. Rather than waste the leather, the 3x3-inch sections are available here as an inexpensive stropping substrate for any application that calls for a small leather surface. The leather is the same bark-tanned bovine material used in the main strop lineup.
A 3x3-inch leather square is useful for stropping small blades, carving tools, pocket knives, straight razors, and any tool where a full-size strop is more surface than needed. Glue or tape one to a piece of wood to make a palm-sized strop, or load with compound and use freehand. Stock varies.
Care Instructions: Load with stropping compound as needed. Store flat and dry.
Material: Bark-Tanned Bovine Leather
Dimensions: Approx 3 in x 3 in
Stock: Varies (produced as off-cuts when trimming strop pads)
&&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cut-off-leather-strop-squares-163.png&&&0&&&||&&&||&&&@@@
dav2ho14&&&ClassicV2-Honesuki&&&Daovua Classic V2 Honesuki 145mm&&&The honesuki (meaning "loves bone" in Japanese) is a purpose-built poultry and butchery knife, and the Daovua Classic V2 version brings that focused utility at a price that makes it an easy addition to any kitchen kit. The Nhat family workshop in Vietnam developed the Classic V2 line as a deliberate step forward from their original rustic leaf spring knives — cleaner profiles, better heat treatment, improved surface finish, and more carefully constructed handles. The honesuki shape features a stiff, triangular blade with a sharp tip and a thick spine designed to navigate joints, separate skin, and work around bone with precision and control. At 145mm it is the right size for breaking down chickens, spatchcocking birds, and handling the detail work that a larger knife cannot do cleanly.
At 3.9 oz (112g) with a 3mm spine at the heel, this knife has the rigidity a honesuki requires without feeling heavy in hand. The 41mm blade height keeps the profile compact and maneuverable close to the bone. The recycled leaf spring carbon steel takes a very sharp edge and responds well on the stone, making maintenance straightforward even for cooks still developing their sharpening skills. The octagonal wa handle (wood type and color vary) is comfortable and secure during the twisting, pulling motions that butchery work demands. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal. We recommend adding our finish sharpening service at checkout for the best out-of-box performance.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
Maker: Daovua
Steel: Recycled Leaf Spring Carbon Steel
Handle: Octagonal Wa (wood type and color vary)
Edge Grind: Even Double Bevel
Weight: 3.9 oz (112 g)
Blade Length: 146 mm
Total Length: 280 mm
Spine Thickness at Heel: 3 mm
Blade Height: 41 mm
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-honesuki-145mm-129.png&&&0&&&||&&&||&&&@@@
daclv2sa16&&&ClassicV2-Santoku&&&Daovua Classic V2 Santoku 165mm&&&The Daovua Classic V2 line represents a significant step forward for the Nhat family workshop in Vietnam. After years of producing their beloved rustic leaf spring knives, Daovua invested in an improved facility and a new direction: cleaner profiles, better surface finish, and handles with more refined construction. The Classic V2 Santoku at 165mm reflects that evolution — it carries the same honest, handmade character the brand is known for while delivering a more refined cutting experience suited to a wider range of cooks. The santoku profile, with its flat-to-slightly-curved edge and sheep's foot tip, is equally at home with push cuts through vegetables and the rocking motions of everyday prep work. The steel is recycled leaf spring carbon steel, the same material that made the original Daovua line so popular, now worked into a more polished package.
At just 4.0 oz (114g) with a 47mm blade height, this is a nimble, lively knife that handles long sessions without fatigue. The spine runs 2mm at the heel and tapers toward the tip for a responsive feel through the cut. The octagonal wa handle (wood type and color vary) fits naturally in hand and provides a secure, comfortable grip. As with all Daovua knives, each piece is made by hand, so dimensions are approximate and minor variation between examples is normal and expected. We recommend adding our finish sharpening service at checkout to get the most out of this blade from day one.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Customers praise this knife as an excellent entry point into carbon steel ownership. One buyer purchased it specifically to learn proper carbon knife care and maintenance, noting that while it runs a touch light in hand, a quick touch-up on the stone brought the edge to a very capable level. Another reviewer used the santoku page to share feedback on the V2 bunka, calling the blade shape, sharpness, and quality perfect, and highlighting the exceptional customer service from CKTG when a handle issue arose. The overall picture is a well-made, honest knife that punches above its price and rewards those willing to learn the small rituals of carbon steel care.
Maker: Daovua
Steel: Recycled Leaf Spring Carbon Steel
Handle: Octagonal Wa (wood type and color vary)
Edge Grind: Even Double Bevel
Weight: 4.0 oz (114 g)
Blade Length: 165 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-santoku-165mm-285.png&&&5&&&||&&&||&&&@@@
dav2kicl18&&&ClassicV2-TheTank&&&Daovua Classic V2 The Tank 185mm&&&The Tank is Daovua's most imposing knife — a kiritsuke-cleaver hybrid that combines the angular, flat-profiled silhouette of a kiritsuke with the mass and blade height of a cleaver. At 185mm with an 83mm blade height and a 3mm spine at the heel, this is a substantial piece of recycled leaf spring carbon steel designed for cooks who want presence and power without giving up the precision a pointed tip provides. The Nhat family workshop built this knife as part of their Classic V2 line, which represents a deliberate step forward from their original rustic leaf spring knives — better heat treatment, cleaner geometry, improved surface finish, and more carefully constructed handles. If the other V2 knives are refined workhorses, The Tank is the one you reach for when the job calls for authority.
Weighing in at 9.5 oz (270g), this knife has enough mass to power through dense vegetables, squash, and thick-skinned produce with minimal effort, while the flat edge profile and sharp kiritsuke tip allow for the controlled push cuts and detail work that a heavier cleaver cannot manage. The spine tapers from 3mm at the heel toward the tip, keeping the blade from feeling unwieldy despite its size. The octagonal wa handle (wood type and color vary) is built to handle the knife's weight comfortably over extended use. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal. We recommend adding our finish sharpening service at checkout to get the best possible edge from the start.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
Maker: Daovua
Steel: Recycled Leaf Spring Carbon Steel
Handle: Octagonal Wa (wood type and color vary)
Edge Grind: Even Double Bevel
Weight: 9.5 oz (270 g)
Blade Length: 185 mm
Total Length: 332 mm
Spine Thickness at Heel: 3 mm
Blade Height: 83 mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-the-tank-185mm-101.png&&&0&&&||&&&||&&&@@@
dasastkn&&&Daovua-Bunka&&&Daovua Leaf Spring Bunka 185mm&&&The bunka is a reverse-tanto profile that blends a flat push-cutting edge with a pointed, precise tip - and the Nhat family interpretation of it, forged from recycled automotive leaf springs in Vietnam, has become one of the most talked-about knives in the entire Daovua line. Most leaf springs are made from 5160 steel, an alloy several respected custom blacksmiths seek out specifically for its toughness and edge-taking ability, and this bunka puts that steel to genuinely serious use. The blade runs roughly 180mm at the edge with a curved belly beginning a couple inches from the heel - every blade varies slightly, since each is hand forged individually.
These knives carry pits, scratches, hammer marks, and cladding imperfections that are part of the forging process, not a flaw to apologize for. What the rustic look does not prepare you for is the edge: thin behind the bevel, light in the hand, and capable of a razor-sharp result with just a few passes on a water stone if it is not already there out of the box. The handle, while not factory perfect, feels genuinely good in hand, and a bit of sanding and oil takes it to a level most owners find more than acceptable for daily use.
What Customers Are Saying: Reviewers consistently describe this bunka as exceeding expectations by a wide margin. One calls it a great value with a comfortable, well-balanced handle and a cool rustic look that draws attention and conversation. A working professional describes the size and unique profile as a powerhouse in a busy kitchen, saying it replaced three knives in his roll and has become his daily driver - remarkable at this price. A longtime knife enthusiast who spent decades collecting German and commercial Japanese knives says he wrote out the specs for his ideal knife - flat belly, thin spine, high-carbon steel, handmade, wa handle - and found it here, calling it now his favorite everyday knife and hoping the line never gets discontinued.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade immediately after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put it in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so measurements may vary.
Maker: Daovua
Blacksmith: The Nhat Family
Location: Vietnam
Edge Steel: Leaf Spring Carbon Steel
Edge Grind: Even Double Bevel (50/50)
Handle: Octagonal (color and wood type vary)
Weight: 4.2 oz (120 g)
Blade Length: 187 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-bunka-185mm-142.png&&&4.5&&&||&&&||&&&@@@
dalespgy21&&&Daovua-Gyuto210&&&Daovua Leaf Spring Gyuto 210mm&&&The Daovua Leaf Spring Gyuto 210mm is a rugged, character-filled knife that delivers impressive performance at a very approachable price. Forged in small batches in Vietnam from recycled automotive leaf springs, each knife has a unique, handmade feel that sets it apart from more refined, factory-produced blades. The classic gyuto profile gives you excellent versatility for slicing, chopping, and general prep work, making it a great all-around kitchen tool.
This knife uses high-carbon leaf spring steel (commonly 5160), which is known for its toughness, ease of sharpening, and ability to take a very sharp edge. The grind is generally thin with a slightly convex feel, giving you solid cutting performance with durability to match. These are not meant to be perfect—expect some rustic fit and finish, along with variation from knife to knife. Avoid bones and frozen foods, but for everyday prep, this is a tough, fun, and highly usable knife that’s especially appealing for those looking to explore carbon steel.
What Customers Are Saying: Customers consistently praise this knife for its outstanding value and surprising performance. Many note how quickly it takes a sharp edge and how easy it is to maintain, making it a popular choice for learning to sharpen. The lightweight feel and good balance are frequently mentioned, along with the comfortable handle and easy handling during long prep sessions. Reviewers also appreciate the rustic, handmade character, noting that while fit and finish can vary, the performance more than makes up for it. Overall, it’s seen as a fun, reliable daily driver that punches well above its price point.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Each knife is made by hand so measurements may vary.
Maker: Daovua
Location: Vietnam
Edge Steel: Leaf Spring Carbon Steel
Construction: Mono Steel
Cladding: None
Edge Grind: Even
Handle: Octagonal (varies)
Weight: 4.7 oz (134 g)
Blade Length: 210 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-210mm-421.png&&&4.5&&&||&&&||&&&@@@
dalespgy24&&&Daovua-Gyuto240&&&Daovua Leaf Spring Gyuto 240mm&&&The Daovua Leaf Spring Gyuto 240mm represents how far this young Vietnamese maker has come. Early versions were rough, but these have improved dramatically in grind, finish, and overall performance. The profile is classic gyuto with a comfortable flat spot and gentle belly, making it well suited for push cutting, slicing, and general prep work. It is a fun, capable knife that punches well above its price point and continues to surprise customers with how well it cuts.
This knife is forged from recycled automotive leaf spring steel, typically 5160, a tough and forgiving carbon steel that takes a very sharp edge and responds quickly to sharpening. The grind is thin with good edge geometry, giving it strong cutting performance while maintaining durability. These are handmade knives with a rustic character, so expect variations in fit and finish along with small imperfections. Avoid bones and frozen foods, but for everyday kitchen work this is a tough, lively, and very enjoyable knife to use.
What Customers Are Saying: Customers consistently praise the cutting performance and value of this knife, noting how easily it takes a sharp edge and how well it performs after a quick touch up. Many mention that it exceeds expectations given the price, with surprisingly good geometry and solid heat treatment. Users also appreciate the improvements in fit and finish compared to earlier versions. Overall, it is seen as a fun, hardworking knife that delivers strong real world performance and is especially appealing for those getting into carbon steel or learning to sharpen.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Maker: Daovua
Blacksmith: The Nhat Family
Location: Vietnam
Edge Steel: Leaf Spring Carbon Steel (5160)
Construction: Mono Steel
Cladding: None
Edge Grind: Even 50/50
Handle: Octagonal (varies)
Blade Length: 243 mm
Total Length: 380 mm
Spine Thickness at Base: 2 mm
Blade Height: 54 mm
Weight: 6.2 oz (178 g)&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-240mm-575.png&&&4.5&&&||&&&||&&&@@@
dalesphobokn&&&Daovua-Honesuki&&&Daovua Leaf Spring Honesuki 150mm&&&Daovua is a young Vietnamese knife company that CKTG started working with a few years ago when their first offerings were honestly best described as project knives. The quality has improved substantially since then, and this honesuki is a good example of what the company does well at a genuinely low price point. The blade is made from recycled automotive leaf springs - typically 5160 carbon steel, a tough, shock-resistant alloy that many custom blacksmiths favor for exactly this kind of repurposing.
The honesuki format is built for parting out poultry - a stiff, triangular profile with a pointed tip designed to navigate joints and strip meat from bone with precision a standard knife cannot match. The kurouchi finish on this blade is smooth and well executed, and while the overall fit and finish are not refined, the grind itself is notably good for the price. The heat treatment is solid. This is a great introduction to carbon steel for a new cook, a project knife for someone learning to sharpen, or a low-stakes way to try the honesuki format for the first time.
What Customers Are Saying: One reviewer calls it a great knife for the price - the edge geometry is good, and it moves through a chicken with ease, taking an edge easily as well. He notes the edge retention is not exceptional, which is consistent with what CKTG states about this line, but for the price, the overall package delivers.
Care Instructions: 5160 carbon steel is reactive and will patina with use. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
Blade Height: 41 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-honesuki-150mm-187.png&&&4.5&&&||&&&||&&&@@@
daovua-leaf-spring-kiritsuke-210mm&&&Daovua-Kiritsuke210&&&Daovua Leaf Spring Kiritsuke 210mm&&&Daovua knives are made by the Nhat family in Vietnam using recycled automotive leaf spring carbon steel, a tough and practical material that gives this line its rugged character and strong value. This 210mm kiritsuke brings that steel to a longer, flatter, k-tip format that works well for cooks who like a decisive push cut, good board contact, and a pointed tip for detail work.
The blade measures 210mm at the edge with a 55mm blade height, giving it solid knuckle clearance and enough surface area to move chopped vegetables from the board. The flatter profile favors push-cutting and chopping, while the pointed kiritsuke-style tip is useful for trimming, scoring, and precise cuts. The recycled leaf spring carbon steel is reactive, tough, and capable of taking a very sharp edge on water stones.
Like other Daovua knives, this kiritsuke has a rustic handmade finish with hammer marks, scratches, small imperfections, and individual variation from knife to knife. That is part of the appeal rather than something to hide. The octagonal handle gives the knife a comfortable wa-style feel and keeps the overall package simple, useful, and full of handmade character.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade immediately after each use and do not leave it wet. Avoid leaving acidic foods on the edge for extended periods. Do not put it in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so measurements may vary.
Maker: Daovua
Blacksmith: Nhat Family
Edge Steel: Recycled Leaf Spring Carbon Steel
Handle: Octagonal (color and wood type vary)
Edge Grind: Even, Double Bevel
Weight: 5.6 oz (160 g)
Blade Length: 210 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 55 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kiritsuke-210mm-54.png&&&0&&&||&&&||&&&@@@
dalespki24&&&Daovua-Kiritsuke240&&&Daovua Leaf Spring Kiritsuke 240mm&&&The Daovua Leaf Spring Kiritsuke 240mm is a great example of what this small Vietnamese workshop does best - a simple, hardworking knife that delivers serious cutting performance at an honest price. The kiritsuke profile combines the length and flat-to-curved edge of a gyuto with the angled reverse tanto tip that adds precision for detail work. The flat midsection of the 240mm blade suits push cutting through vegetables while the tip geometry handles finer tasks. The tall blade at 59mm gives you good knuckle clearance and makes the knife useful for scooping and transferring ingredients off the board.
The blade is forged from recycled leaf spring carbon steel - typically 5160 - a tough, forgiving alloy that takes a very sharp edge and sharpens readily on water stones. The grind is thin with a slightly convex feel that aids food release, and the kurouchi (black as-forged) finish protects the reactive surface during use. Daovua knives are made by the Nhat family and carry the handmade character of a small workshop - small imperfections in fit and finish are part of the nature of these knives and do not affect cutting performance. Avoid bones and frozen foods, but for everyday prep work this is a durable and dependable tool.
What Customers Are Saying: Customers consistently praise the performance and value of these knives, especially for cooks new to carbon steel. Many highlight how easily they sharpen and how quickly they take a keen edge. Reviewers appreciate the lightweight feel, balance, and versatility for everyday prep. Several note it became a favorite daily-use knife thanks to its cutting ability and no-nonsense performance.
Care Instructions: Leaf spring carbon steel is reactive - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. A patina will develop with use and adds natural protection - let it build rather than scrubbing it off. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings.
Each knife is made by hand so measurements may vary.
Maker: Daovua
Blacksmith: The Nhat Family
Location: Vietnam
Construction: Mono Steel, Hand Forged
Edge Steel: Leaf Spring Carbon Steel (5160)
HRC: 60-61
Finish: Kurouchi (Black as-forged)
Edge Grind: Even, 50/50
Handle: Octagonal (color and wood type vary)
Weight: 6.2 oz (178 g)
Blade Length: 240 mm
Total Length: 385 mm
Spine Thickness at Heel: 2 mm
Blade Height: 59 mm&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kiritsuke-240mm-378.png&&&4.5&&&||&&&||&&&@@@
dalespko&&&Daovua-Kogatana&&&Daovua Leaf Spring Kogatana&&&Daovua knives are made by the Nhat family in Vietnam, forged by hand using traditional techniques and materials that most of the knife world stopped using decades ago. The leaf spring steel they work with — typically 5160, a tough chromium-vanadium carbon alloy used in automotive suspension systems — is sourced from recycled vehicle parts and given a second life as kitchen cutlery. It is an unconventional origin story that produces genuinely capable knives, and CKTG has been one of the most vocal advocates for what the Nhat family is doing since we first started carrying their work.
This kogatana is forged from leaf spring carbon steel with a thin grind and a 50/50 even bevel that produces strong cutting performance well beyond what the size and price would suggest. At 60mm, the blade is compact and precise, well suited to box cutting, utility work, opening packaging, detail tasks around the kitchen, and anything else that calls for a short, sharp, maneuverable edge. These are handmade knives with a rustic character, and minor variations in fit, finish, and dimensions are part of the deal. The steel is tough and forgiving, responds quickly to a honing rod or water stones, and develops a natural patina with use that most carbon steel owners come to appreciate. At this price point, there is simply nothing else like it.
What Customers Are Saying: Reviewers consistently reach for this knife daily — box cutting, opening packages, letter opening, kitchen prep — and describe it as one of those tools that earns a permanent spot within arm's reach. Edge retention draws repeated praise, with one owner noting months of box-cutting use before the first touch-up was needed. The sharpness out of the box is described as genuinely dangerous by more than one reviewer, which in this context is a compliment. It has been purchased as a gift and nearly kept by the buyer, which tells you something about the value proposition at this size and price.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put it in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so measurements may vary.
Maker: Daovua
Blacksmith: The Nhat Family
Location: Vietnam
Edge Steel: Leaf Spring Carbon Steel (5160)
Construction: Mono Steel
Cladding: None
Edge Grind: Even Grind
Bevel: 50/50
Weight: 1.7 oz (48 g)
Blade Length: 60 mm
Total Length: 200 mm
Spine Thickness: 2 mm
Blade Height: 19 mm&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kogatana-139.png&&&5&&&||&&&||&&&@@@
knfogrbuy&&&Daovua-Nakiri&&&Daovua Leaf Spring Nakiri 165mm&&&The Nhat family makes this nakiri by hand in Vietnam from reclaimed high-carbon leaf spring steel - automotive suspension parts given a second life as kitchen cutlery. It is designed specifically for vegetable preparation: chopping, push cutting, and processing large volumes of produce without ceremony. Simple in appearance, genuinely effective in performance, and built by a small family operation that CKTG has supported since their earliest, rougher work.
The profile carries slightly more belly than a traditional flat nakiri, allowing both push cutting and light rocking depending on technique. The heat treatment produces a tough, capable edge that sharpens easily and performs reliably in daily kitchen use. Fit and finish are intentionally rustic, with a kurouchi surface that reflects the handmade forging process rather than a factory grind. As with most high-carbon kitchen knives, avoid twisting during cuts and keep it away from bones or frozen foods to prevent chipping.
What Customers Are Saying: One reviewer who added the CKTG finish sharpening service describes the result as razor sharp and reaches for it constantly since it arrived. The rustic, slightly crude look is balanced by a handle that reviewers consistently single out as genuinely nice both to look at and to hold.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya or blade guard, or on a magnetic strip to protect the edge.
Each knife is made by hand so measurements may vary.
Origin: Vietnam (Nhat Family Workshop)
Construction: Hand Forged, Mono Steel
Edge Steel: High-Carbon Leaf Spring Steel
Finish: Kurouchi (Rustic Black Finish)
Edge Grind: Even, Double Bevel
Handle: Octagonal (wood type and color vary)
Weight: 4.8 oz (135 g)
Blade Length: 164 mm
Total Length: 308 mm
Spine Thickness at Heel: 2 mm
Blade Height: 56 mm&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-nakiri-165mm-211.png&&&4.5&&&||&&&||&&&@@@
dalesppe21&&&Daovua-Petty210&&&Daovua Leaf Spring Petty 210mm&&&The Daovua Leaf Spring Petty 210mm is an unusually long petty that blurs the line between utility knife and short slicer. With its extended length and narrow profile, it excels at trimming proteins, slicing cooked meats, and handling detailed prep work with precision. Many users end up using it more like a compact sujihiki, especially for portioning and line work where control and agility matter.
This knife is forged from recycled leaf spring carbon steel (typically 5160), a tough, easy-to-sharpen steel that takes a very keen edge and responds quickly to touch-ups. The grind is thin with a slightly convex feel, offering a nice mix of cutting performance and durability. Dao Vua knives are known for their rustic, handmade character and fit and finish will vary, and imperfections are part of the experience. Avoid bones and frozen foods, but for everyday prep and protein work this is a tough, lively, and highly functional blade.
What Customers Are Saying: Customers consistently highlight how versatile and effective this long petty is, especially for slicing meats and trimming proteins. Many describe it as performing like a short sujihiki, gliding through foods like chicken, pork, and beef with ease. Reviewers also note how quickly it sharpens and how well it responds to quick touch-ups during service. Several experienced users call it a go to knife in busy kitchens, praising its performance, durability, and ease of maintenance. Overall, it is seen as a hardworking, no-nonsense tool that delivers excellent real-world performance.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Maker: Daovua
Blacksmith: The Nhat Family
Location: Vietnam
Edge Steel: Leaf Spring Carbon Steel (5160)
Construction: Mono Steel
Cladding: None
Edge Grind: Even 50/50
Handle: Octagonal (varies)
Blade Length: 215 mm
Total Length: 365 mm
Spine Thickness at Base: 2 mm
Blade Height: 32 mm
Weight: 4.1 oz (116 g)&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-petty-210mm-333.png&&&5&&&||&&&||&&&@@@
dalesppicl18&&&Daovua-Piranha&&&Daovua Leaf Spring Piranha Cleaver 185mm&&&This Daovua Leaf Spring Piranha Cleaver 185mm is a fun, rugged, and highly capable knife made from reclaimed leaf spring steel. These knives are forged in small batches in Vietnam and have a raw, handcrafted character that really stands out. The profile is aggressive and versatile—great for chopping, slicing, and working through larger ingredients with ease. Each knife has its own unique look and personality, making it feel more like a tool made by hand than a mass-produced product.
This knife uses high-carbon leaf spring steel, which takes a very sharp edge with relatively little effort and is tough enough for heavier kitchen work. The grind is generally even and slightly convex, giving you good cutting performance with durability to match. These are not delicate lasers—they are meant to be used and enjoyed. Expect some fit and finish quirks as part of the charm. Avoid bones and frozen foods to prevent chipping, but otherwise these are very forgiving and fun knives to use.
What Customers Are Saying: Customers love this knife for its excellent performance and value. Many mention how sharp it gets with minimal effort and how well the carbon steel holds its edge. It’s often a first step into carbon steel knives, and users appreciate learning the benefits like edge retention and ease of sharpening. The tall blade and flat profile are favorites for prep work, and several reviewers note how fun and versatile it is to use. Overall, it’s a well-balanced, easy-to-love knife that punches above its price point.
Care Instructions: This knife is made from reactive carbon steel and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for long periods. Do not put in the dishwasher. Regular honing and occasional sharpening will keep it performing at its best.
Maker: Daovua
Location: Vietnam
Edge Steel: Leaf Spring Carbon Steel
Construction: Mono Steel
Cladding: None
Edge Grind: Even
Handle: Wood (varies)
Blade Length: 185 mm
Total Length: ~310 mm
Spine Thickness at Base: ~3-4 mm
Blade Height: Tall Cleaver Profile&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-piranha-cleaver-185mm-298.png&&&4.5&&&||&&&||&&&@@@
dalespsa18&&&Daovua-Santoku&&&Daovua Leaf Spring Santoku 175mm&&&Finding unusual knife makers in unexpected corners of the world is part of what makes this work interesting - new construction, new materials, new shapes that challenge the standard idea of what a good knife should be. The Nhat family, a small blacksmith operation working out of Vietnam, fits squarely into that category: hand forging leaf spring steel salvaged from cars and trucks into genuinely capable kitchen knives, with CKTG input shaping the line over several years of collaboration.
This santoku carries the same rustic character as the rest of the line - expect dents, scratches, and handle variation from piece to piece, since each knife is made by hand from recycled material. What sets it apart is the heat treatment and grind quality: the steel takes an edge readily, and most owners describe the out-of-box performance as good, with a few passes on a stone taking it to razor-sharp. For a knife at this price, the cutting performance regularly surprises buyers who expected a novelty rather than a genuine working tool.
What Customers Are Saying: A reviewer who runs a sharpening business describes a quick session on 1000 and 3000 grit stones producing a razor-sharp edge that takes a decent patina and holds well, calling the balance and feel genuinely enjoyable and the cutting performance comparable to knives costing five times as much. Another professional cook bought one to test against a friend's pipeline-steel version, added the CKTG sharpening service, and reports it works beautifully as a daily driver in a professional kitchen, calling it a better value than the popular brands recommended by mainstream cooking publications. A third reviewer who uses it daily in a restaurant setting describes it as beautiful and great once properly stoned, ideal for cooks cutting all day.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade immediately after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put it in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so measurements may vary.
Maker: Daovua Cooperative
Location: Vietnam
Edge Steel: Leaf Spring Carbon Steel
Edge Grind: Even, Double Bevel
Handle: Octagonal (color and wood type vary)
Weight: 4.7 oz (134 g)
Blade Length: 175 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 54 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-santoku-175mm-167.png&&&5&&&||&&&||&&&@@@
dalespsl27&&&Daovua-Slicer&&&Daovua Leaf Spring Slicer 270mm&&&A long, narrow slicer in leaf spring steel is not something most budget knife lines attempt, but the Nhat family has built a genuine following with this one. Forged by hand in Vietnam from recycled automotive leaf springs - typically 5160, a tough carbon alloy favored by several respected custom blacksmiths - this slicer brings the same handmade character as the rest of the Daovua line to a longer, slimmer format built for proteins and detailed slicing work rather than vegetable prep.
The profile draws comparisons to a sujihiki: long enough for single-stroke cuts through roasts and large proteins, narrow enough to stay precise through detailed work. The steel takes an edge readily and responds well to progressively finer water stones for cooks who want to push the sharpness further than the out-of-box result. Rustic fit and finish, hammer-forged character, and the handmade variation that runs through this entire line are all part of the package - this is a working tool built around genuine cutting performance rather than showroom polish.
What Customers Are Saying: One reviewer who purchased it specifically for its aesthetic - unable to find a comparable sakimaru-style blade for less than four figures elsewhere - calls the craftsmanship and pricing a clear win. Another describes searching for a quality sujihiki, discovering this instead, and praising the handle as the nicest of any knife in his collection at this price point. A third bought it as a meat slicer and was surprised by the quality for the price, noting that taking it up through progressively finer grits produces a genuinely polished, capable edge - and that despite a personal preference for single-bevel slicers, converting this one to a single bevel was straightforward. He calls Daovua knives close to perfect for working cooks: sharp, affordable, easy to sharpen, and hard to damage.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade immediately after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put in the dishwasher. A light coat of camellia or food-grade mineral oil before storage will protect against rust. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so all measurements are approximations.
Maker: Daovua
Blacksmith: The Nhat Family
Location: Vietnam
Construction: Mono Steel
Edge Steel: Leaf Spring Carbon Steel (5160)
HRC: 60-61
Cladding: None
Finish: Kurouchi
Edge Grind: Even 50/50
Handle: Octagonal Wood (color and wood type vary)
Weight: 6.3 oz (179 g)
Blade Length: 270mm
Spine Thickness at Base: 2.6mm
Blade Height: 35mm
&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-slicer-270mm-54.png&&&5&&&||&&&||&&&@@@
dasmvecl18&&&Daovua-SmCleaver&&&Daovua Leaf Spring Small Cleaver 200mm&&&Daovua knives are made by the Nhat family in Vietnam, forged by hand from recycled automotive leaf spring steel — typically 5160, a chromium-vanadium carbon alloy used in vehicle suspension systems that was never intended for kitchen cutlery and turns out to be exceptionally well suited to it. Tough, reactive, and fast to sharpen, leaf spring steel has been a quiet favorite among certain blacksmiths for generations. The Nhat family brings it to the table without pretense: these are working knives with a forge finish, hammer marks, and the kind of character that comes from prioritizing performance over cosmetics. CKTG has been one of the most vocal advocates for what this family produces, and this small cleaver is among the most beloved items in the catalog.
At 201mm blade length and 89mm height this is a Chinese-style vegetable cleaver — thin, relatively light at 10.4 oz, and built for the push-cut and slice work that the format does best. The spine runs 2mm at the heel and tapers toward a fine edge that is capable of taking a genuinely razor-sharp edge on water stones. The blade profile has a noticeable rocker to it which suits slicing and rocking cuts well — buyers who prefer a flat edge for pure push cutting may want to consider the taller nakiri format instead. The handle varies from knife to knife in wood type and color, and minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers strongly recommend adding the CKTG finish sharpening service at checkout — the out-of-box edge varies and the sharpening service gives you a reliable reference for what this steel is actually capable of.
What Customers Are Saying: The reviews on this cleaver are among the most entertaining and enthusiastic in the Daovua lineup. Multiple buyers describe it becoming their primary kitchen knife within weeks of arrival, displacing more expensive tools including Global chef knives and various Japanese options. Professional cooks describe it as a high-speed beater with tons of personality and call it their favorite thin line knife. The CKTG finish sharpening service is mentioned repeatedly as a strong recommendation — one reviewer describes their son picking up a pepper after the first cut and reacting with genuine disbelief at the sharpness. Edge retention draws consistent praise once the knife is properly sharpened, and the carbon steel is described by multiple owners as less reactive than expected. One detailed reviewer notes the deep rocker requires adjustment for cooks used to a flatter profile, and recommends some time on a coarse diamond plate for those who want to reduce it. The consensus is clear: imperfect, characterful, and difficult to put down.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put in the dishwasher. A light coat of camellia or food-grade mineral oil before storage will protect against rust. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Maker: Daovua
Blacksmith: The Nhat Family
Location: Vietnam
Steel: Leaf Spring Carbon Steel (5160)
Construction: Mono Steel
Edge Grind: Even, Double Bevel
Handle: Octagonal (wood type and color vary)
Blade Length: 201mm
Total Length: 343mm
Spine Thickness at Heel: 2mm
Blade Height: 89mm
Weight: 10.4 oz (294g)
Each knife is made by hand so measurements may vary.
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-small-cleaver-200mm-137.png&&&5&&&||&&&||&&&@@@
dalespstkn14&&&Daovua-Steak&&&Daovua Leaf Spring Steak Knife 115mm&&&Daovua knives are made by the Nhat family in Vietnam, forged by hand from recycled automotive leaf spring steel - typically 5160, a tough chromium-vanadium carbon alloy built for automotive suspension systems and given a second life as kitchen cutlery. Several respected custom knife makers source the same recycled material for their own work, so the unconventional origin is no gimmick. CKTG discovered this small operation several years ago when their first knives were honestly best described as project knives, and the improvement in grind quality and fit and finish since then has been substantial.
This is the first steak knife the Nhat family has made for CKTG, and it delivers. The blade is forged from leaf spring carbon steel with sophisticated grinding for the price point and a handle that is genuinely pleasant to hold despite its rustic character. The edge geometry is surprisingly refined, and the steel takes an edge with an ease that continues to impress buyers who expect less from a knife at this price. As with all carbon steel, keep it dry after washing to prevent rust.
What Customers Are Saying: Reviewers consistently praise this as exactly what a steak knife should be - rugged enough to use with confidence, refined enough to feel right in the hand. One owner with a large collection of high-end Japanese knives calls it the perfect fill for a gap most knife collections have, noting the steel holds an edge well and sharpens in seconds. Another describes it as razor-sharp out of the box, light, and well balanced, with a handmade look that justifies the price many times over. A third highlights the handle as having real character and a story behind it - acknowledging the knives are not Hollywood-polished, but that the charm is the point. Reviewers who work in kitchens praise its edge-taking ability above all else.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade immediately after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put it in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so measurements may vary.
Maker: Daovua
Blacksmith: The Nhat Family
Location: Vietnam
Construction: Hammer Forged, Mono Steel
Edge Steel: Recycled Leaf Spring Steel (5160 Carbon Steel)
Edge Grind: Even, Double Bevel
Handle: Octagonal (color and wood type vary)
Weight: 2.0 oz (60 g)
Blade Length: 115 mm
Total Length: 240 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 30 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-steak-knife-115mm-412.png&&&5&&&||&&&||&&&@@@
daovua-leaf-spring-tall-bunka&&&Daovua-BunkaTALL&&&Daovua Leaf Spring Tall Bunka 180mm&&&Daovua knives are made by the Nhat family in Vietnam using recycled automotive leaf spring carbon steel, a tough and practical material that has helped make this line one of the most interesting values in handmade kitchen knives. The tall bunka takes the familiar reverse-tanto profile and gives it extra blade height, creating a compact but commanding knife for cooks who like clearance, control, and a little more presence on the board.
This 180mm tall bunka has a 63mm blade height, giving it plenty of knuckle clearance and enough surface area to scoop chopped vegetables easily. The flat forward profile works well for push-cutting and chopping, while the pointed k-tip gives you precision for tip work, trimming, and detail cuts. The recycled leaf spring carbon steel is reactive, tough, and capable of taking a very sharp edge on water stones. Like other Daovua knives, expect a rustic handmade finish with hammer marks, scratches, small imperfections, and individual variation from knife to knife. That character is part of the appeal.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade immediately after each use and do not leave it wet. Avoid leaving acidic foods on the edge for extended periods. Do not put it in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so measurements may vary.
Maker: Daovua
Edge Steel: Recycled Leaf Spring Carbon Steel
Handle: Octagonal (color and wood type may vary)
Edge Grind: Even Double Bevel
Weight: 6.5 oz (185 g)
Blade Length: 180 mm
Total Length: 325 mm
Spine Thickness at Heel: 2 mm
Blade Height: 63 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-bunka-180mm-51.png&&&0&&&||&&&||&&&@@@
daclv2tagy21&&&Daovua-Gyuto210TALL&&&Daovua Leaf Spring Tall Gyuto 210mm&&&The Nhat family workshop in Vietnam has been forging knives from recycled leaf spring steel for generations - repurposing the same high-carbon steel used in vehicle suspension systems into kitchen knives with a toughness and edge-taking ability that purpose-made knife steels rarely match at this price. The Leaf Spring line represents the Daovua formula in its most direct form: hand-forged carbon steel, practical construction, honest performance.
The tall gyuto at 210mm is a distinctive format - the standard gyuto blade length with a blade height of 65mm versus the 45mm of a standard gyuto. That extra height gives exceptional knuckle clearance on the board, makes scooping prep from the cutting surface easy without adjusting your grip, and puts this knife in useful territory between a standard gyuto and a cleaver. At 6.0 oz and just 2mm spine thickness, the knife is notably thin and nimble despite the tall profile - it moves through food without the drag a heavier blade would create. The flatter edge profile suits push-cutting through vegetables and proteins. The octagonal wa handle is comfortable in hand and complements the forward balance of the tall blade well. As with all Daovua knives, each piece is made by hand - minor variation between examples is normal and expected. We strongly recommend adding the CKTG finish sharpening service at checkout, which gives us a chance to inspect and optimize the blade before it ships.
What Customers Are Saying: Four reviews averaging 4.5 stars. Crow calls it a knife that puts in some work - fit and finish not perfect for the price point but excellent, and his arrived wickedly sharp without the sharpening service. The thin blade makes quick work of meat and vegetables. Steven owns many Daovua knives and describes this as a knife built to outlast him - if you want a 500-dollar knife for 100 dollars, Daovua is the way. Elaine gave it as a Christmas gift and says her recipient loved everything about it, and adds: get the sharpening service.
Care Instructions: Leaf spring carbon steel is reactive and will patina naturally with use - the dark patina that develops over time helps protect the blade and is normal and desirable. Hand wash with mild soap and dry immediately after each use. Never put it in the dishwasher. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with camellia oil or food-grade mineral oil before storage keeps the blade in good condition. Store on a magnetic strip, in a saya, or in a dry place away from moisture. Regular honing keeps the edge performing between sharpening sessions.
Each knife is made by hand so measurements may vary.
Maker: Daovua
Line: Leaf Spring
Location: Vietnam
Construction: Hand-Forged
Steel: Recycled Leaf Spring Carbon Steel
Edge Grind: Even, Double Bevel
Handle: Octagonal Wa (wood type and color vary)
Weight: 6.0 oz (170 g)
Blade Length: 214 mm
Total Length: 362 mm
Spine Thickness at Heel: 2 mm
Blade Height: 65 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-gyuto-210mm-7.png&&&4.5&&&||&&&||&&&@@@
daovua-leaf-spring-gyuto-240mm&&&Daovua-Gyuto240TALL&&&Daovua Leaf Spring Tall Gyuto 240mm&&&Daovua knives are made by the Nhat family in Vietnam, forged by hand from recycled automotive leaf spring steel — typically 5160, a chromium-vanadium carbon alloy used in vehicle suspension systems that was never intended for kitchen cutlery but turns out to be exceptionally well suited to it. Tough, reactive, and fast to sharpen, leaf spring steel has been a quiet favorite among certain blacksmiths for generations. The Nhat family brings it to the table without pretense: these are working knives with a forge finish, hammer marks, and the kind of character that comes from prioritizing performance over cosmetics.
This is a classic gyuto profile that's been magnified, making it well suited for push cutting, slicing, and general prep work. The spine runs 2mm at the heel and tapers toward a fine edge that is capable of taking a genuinely razor-sharp edge on water stones. The blade profile has a noticeable rock to it, which suits slicing and rocking cuts well. The minor variations in fit, finish, and dimensions are part of the deal with a handmade knife at this price. Several reviewers of other Daovua knives strongly recommend adding the CKTG finish sharpening service at checkout — the out-of-box edge varies and the sharpening service gives you a reliable reference for what this steel is actually capable of.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put it in the dishwasher. A light coat of camellia or food-grade mineral oil before storage will protect against rust. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so measurements may vary.
Maker: Daovua
Blacksmith: The Nhat Family
Location: Vietnam
Steel: Leaf Spring Carbon Steel (5160)
Construction: Mono Steel
Edge Grind: Even, Double Bevel
Handle: Octagonal (wood color and type may vary)
Weight: 7.7 oz (220 g)
Blade Length: 240 mm
Total Length: 405 mm
Spine Thickness at Heel: 2 mm
Blade Height: 70 mm&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-gyuto-240mm-4.png&&&5&&&||&&&||&&&||@@@
dalesptana17&&&Daovua-NakiriTALL&&&Daovua Leaf Spring Tall Nakiri 175mm&&&The Daovua knife company is a Vietnamese operation making blades out of old car parts that has grown into a thriving small business producing genuinely excellent kitchen tools at exceptionally attractive prices. The Nhat family forges these from recycled leaf springs taken from old cars and trucks - not as strange a source as it sounds, since several top-tier blacksmiths dip into the same supply for their own prized work. Unlike those expensive custom pieces, the Nhat family creations are unapologetically function over form: hammer marks, scratches, pitting, and other forge-fire character are part of every blade.
This tall nakiri sits almost between a cleaver and a traditional nakiri in stance - thin enough to glide through vegetables of all kinds, tall enough to add real knuckle clearance and presence on the board. The steel takes an incredibly sharp edge, which is the headline feature across this entire line regardless of fit and finish variation. For a unique, high-value take on a familiar format, this tall nakiri delivers a genuinely distinctive tool.
What Customers Are Saying: A professional chef calls it wicked sharp straight out of the box after adding the CKTG sharpening service, noting it passed every kitchen test he put it through on day one and that knowing the story behind the blade only adds to the appeal. Another reviewer with 25-plus hours of professional vegetable prep on the knife praises the height, weight, and shape, noting that once it gets sluggish against tougher produce like pepper skin, a quick pass on the hone brings it right back. A third reviewer searching for an affordable Japanese-style knife calls it sharp, well-weighted, and genuinely capable of doing the job at a price that other options simply cannot match.
Care Instructions: Hand wash with mild soap and dry immediately after each use. Do not put it in the dishwasher. Carbon steel will naturally form a dark patina that helps protect against rust - this is normal and desirable. If red rust appears, remove it gently with a rust eraser or Bar Keepers Friend. For added protection, lightly oil the blade with food-grade mineral or camellia oil before storage. Store in a dry place, ideally in a sheath or on a magnetic strip.
Each knife is made by hand so all measurements are approximations.
Maker: Daovua
Blacksmith: The Nhat Family
Location: Vietnam
Edge Steel: Leaf Spring Carbon Steel
Handle: Octagonal (color and wood type vary)
Edge Grind: Even, Double Bevel
Weight: 7.3 oz (206 g)
Blade Length: 177 mm
Total Length: 324 mm
Spine Thickness at Heel: 2 mm
Blade Height: 75mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-nakiri-175mm-447.png&&&5&&&||&&&||&&&@@@
dalesptape&&&Daovua-TallPetty&&&Daovua Leaf Spring Tall Petty 130mm&&&Car and truck leaf springs make surprisingly good knife steel. These discarded automotive parts are typically forged from 5160 carbon steel, the same alloy several respected custom knife makers seek out for their own work. The Nhat family, a small blacksmith operation in Vietnam, has built a devoted following by turning this recycled steel into genuinely capable kitchen knives - rustic in fit and finish, but sharp in a way that surprises people expecting less.
This tall petty has one of the most rounded profiles in the line, which makes it a favorite among cooks who like a rocking motion when chopping herbs and small ingredients. The handle, like the blade, carries a handmade character rather than factory polish - a bit of sanding and oil brings it to a genuinely comfortable grip. The steel takes an edge readily; a few passes on a water stone after arrival typically produces a razor-sharp result, and most owners find that small investment of time well worth it.
What Customers Are Saying: Reviewers consistently describe this petty as punching well above its price. One owner calls the fit and finish better than its reputation suggests, with a smooth spine and choil and an attractive handle, noting the rustic finish is part of what makes it appealing. Another reaches for it constantly for small quick tasks and praises the handle specifically. A third describes it as nice and tall, easy to spot in a busy kitchen's pile of knives, and a knife that cuts better than acceptably for the price. One professional who needs cheap, expendable blades for fast-moving catering work calls it ideal: distinctive, durable, and a great value at this size.
Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade immediately after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put it in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.
Each knife is made by hand so measurements may vary.
Brand: Daovua
Blacksmith: Nhat Family
Location: Vietnam
Construction: Hammer Forged, Mono Steel
Edge Steel: Recycled Leaf Spring Steel
Handle: Octagonal (color and wood type vary)
Edge Grind: Even, Double Bevel
Weight: 3.4 oz (96 g)
Blade Length: 130 mm
Total Length: 255 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-tall-petty-130mm-194.png&&&5&&&||&&&||&&&@@@
dalespkicl18&&&Daovua-TheTank&&&Daovua Leaf Spring The Tank 180mm&&&Daovua is a family operation based in Vietnam, and their leaf spring knives have developed a devoted following for reasons that have nothing to do with polish or prestige. The Nhat family sources recycled leaf springs from old vehicles — a time-honored practice among skilled blacksmiths — and forges them into high-carbon blades with a level of performance that consistently surprises people expecting a rough-and-ready tool. This small cleaver at 200mm is a Chinese-style vegetable cleaver (caidao) built for the daily work of a busy kitchen: push cutting, slicing, mincing, and scooping. The blade is thin behind the edge and light in the hand, with a tall profile that adds knuckle clearance and doubles as a bench scraper for moving prep from board to pan. The forge finish is honest and unapologetic — hammer marks, a dark patina, and surface character that tells you exactly how it was made.
At 2mm at the spine and 89mm tall, this cleaver is nimble rather than beefy. The octagonal wa handle (wood type and color vary) sits comfortably in hand and provides a secure grip through extended prep sessions. The even double-bevel grind is straightforward to sharpen, and the high-carbon steel responds quickly on a whetstone to produce a keen, lasting edge. Note that each knife is made by hand, so dimensions are approximate and cosmetic variation from piece to piece is expected and normal. Because of the reactive nature of the steel, we strongly recommend adding our finish sharpening service at checkout — it dials in the edge and gives you a reliable starting point for your own maintenance.
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.
What Customers Are Saying:
Customers consistently praise the value, edge-taking ability, and character of this cleaver. Many note it has become their go-to kitchen knife, displacing more expensive knives in their rotation. The forge finish draws polarized reactions — some love the raw, handmade look while others find it an acquired taste — but nearly everyone agrees the blade geometry and cutting performance exceed expectations at this price. Multiple reviewers strongly recommend adding the finish sharpening service at checkout for the best out-of-box experience.
Maker: Daovua
Steel: Recycled Leaf Spring Carbon Steel
Handle: Octagonal Wa (wood type and color vary)
Edge Grind: Even Double Bevel
Weight: 10.4 oz (294 g)
Blade Length: 201 mm
Total Length: 343 mm
Spine Thickness at Heel: 2 mm
Blade Height: 89 mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-the-tank-180mm-130.png&&&4.5&&&||&&&||&&&@@@
dest3xmaba&&&DenimStrop11&&&Denim Strop 3" x 11"&&&Denim has been used by knife sharpeners for decades, and for good reason. The tight weave holds diamond spray and other fine compounds evenly across the surface, and the slightly fibrous texture removes a fine burr quickly without introducing a new one. Unlike leather, denim does not contribute any abrasion of its own - when loaded with diamond spray, the compound does all the work and the result is a clean, fine edge without the substrate interfering. This CKTG denim strop measures 3 inches x 11 inches with a magnetic backing that fits directly on the CKTG strop base.
Use with CKTG diamond spray or CBN spray. Apply a few sprays, let the denim absorb slightly, then strop at your sharpening angle with edge-trailing strokes. One practical note from a reviewer: the edges of the denim can fray over time with heavy use. Singeing the cut edges with a hot knife or heat tool when first receiving the strop can minimize this - a simple step that extends the life of the substrate.
What Customers Are Saying: Two reviewers. Max loaded his with compound and calls it fast-acting, comparing the feel to a coarse linen strop. He notes edge fraying as the only complaint and has experimented with heat-sealing the edges to address it. James B added one to a leather strop order as an inexpensive add-on and calls it a light-draw, compound-holding strop that works great.
Care Instructions: Load with diamond or CBN spray and strop with edge-trailing strokes. The fabric will darken with compound buildup over time - this is normal. Replace when the surface becomes worn or the edges fray significantly.
Brand: CKTG
Material: Denim
Dimensions: 3 in x 11 in
Backing: Magnetic
Compatible: CKTG Strop Base
Use With: Diamond spray or CBN spray
&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/denim-strop-3x11-magnet-backing-157.png&&&5&&&||&&&||&&&||@@@
ckdest3x&&&DenimStrop8&&&Denim Strop 3" x 8"&&&Denim loaded with diamond spray is one of the most effective stropping substrates available - fast cutting, consistent, and capable of producing a mirror-polished edge with minimal effort. The tight weave of denim holds diamond spray evenly across the surface, and the slightly aggressive texture removes the fine burr left after sharpening more efficiently than smooth leather alone. This CKTG denim strop measures 3 inches x 8 inches and features a magnetic backing that attaches directly to our strop base or strop plate for a stable, flat stropping surface.
Use with CKTG diamond spray or CBN spray for best results. Edge-trailing strokes only - never push the edge into the strop or you will cut into the fabric. Load the strop with a few sprays, allow it to absorb slightly, then strop at your sharpening angle using light, consistent pressure. Pairs well with the bovine leather strop for a two-stage finishing sequence - denim to remove the burr, leather to refine the final edge. Works on kitchen knives, pocket knives, razors, and other sharpened tools.
Care Instructions: Reload with diamond or CBN spray as needed. The denim will darken over time from compound buildup - this is normal and does not affect performance. Replace when the fabric surface becomes worn or contaminated.
Brand: CKTG
Material: Denim
Dimensions: 3 inches x 8 inches
Backing: Magnetic
Compatible: CKTG Strop Base and Strop Plate
Use With: Diamond spray or CBN spray
Technique: Edge-trailing strokes only
&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-denim-strop-3x8-magnet-backed-144.png&&&4&&&||&&&||&&&||@@@
doibl2gy21cu&&&DoiB2-G210&&&Doi Blue #2 Gyuto 215mm&&&Itsuo Doi comes from one of the most respected lineages in the knife world. His father, Keijiro Doi, was a true legend of Sakai blacksmithing, acclaimed for perfecting a difficult low-temperature forging technique and for being an early pioneer of forging Aogami, or Blue Steel, which was previously considered an extremely difficult material to work with. Itsuo worked alongside his father for nearly 50 years, producing high quality blades for chefs and collectors worldwide, and has continued that tradition under his own name.
This 215mm gyuto is built around Blue #2 carbon steel, hardened to 62+ HRC and clad in soft iron in the san mai style. This is not a laser. It carries real heft at the spine and a stout, stiff tip, and the symmetrical 50/50 edge is well suited to both push and rocking cutters. The exposed edge steel receives a high polish that contrasts beautifully against the outer cladding, and the magnolia octagonal handle with black pakka wood ferrule rounds out a knife that rewards serious daily use.
What Customers Are Saying: Both reviewers give this knife five stars and both use the word special. One describes it as a work of art, calls the cutting edge precise and the fit and finish impeccable, and notes the steel develops a shimmering blue patina quickly and attractively. The other is an experienced collector with several high-end knives who says this gyuto matches his dedicated onion slicing knife stroke for stroke, dispatches garlic with confidence, and glides through raw beef cheek without complaint. He describes a very talented sharpener putting a convex profile on it that works on everything from ripe tomatoes to tough substrates, and calls it his poor mans Homura while quietly saving for the real thing to compare. His overall verdict: if he could only keep one large multipurpose blade, this is the one.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use. The exposed edge will develop a natural patina over time, which is normal and adds character. Avoid leaving acidic foods against the blade, apply camellia oil for longer term storage, and hand wash only.
Blacksmith: Itsuo Doi
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Soft Iron
HRC: 62+
Edge Grind: Even, 50/50 (See Choil Shot)
Handle: Magnolia Octagonal
Ferrule: Black Pakka Wood
Weight: 7.5 oz (214 g)
Blade Length: 218 mm
Total Length: 376 mm
Spine Thickness at Heel: 3.2 mm
Blade Height: 50.8 mm
&&&&&&299.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-215mm-116.png&&&5&&&||&&&||&&&|kika21gy|@@@
doibl2gy24&&&DoiB2-G240&&&Doi Blue #2 Gyuto 240mm&&&A long, slender gyuto by Itsuo Doi was not something we carried for a long time, since the Sakai tradition leans heavily single bevel. When we finally asked Doi-san to build one, what came back exceeded what we asked for.
The blade is elegant and unhurried looking, built from Blue #2 carbon steel hardened to 62+ HRC and clad in soft iron applied in the san mai style. The inner core receives a classic Doi polish while the outer cladding takes a beautiful satin finish, and hand engraved kanji adds a traditional touch that suits the knife perfectly. Itsuo Doi is the son of Keijiro Doi, one of the great legends of Sakai blacksmithing, and spent nearly 50 years working alongside his father producing blades for chefs and serious collectors. The magnolia octagonal handle with buffalo horn ferrule is exactly the right complement to a blade this refined.
What Customers Are Saying: Five reviewers, five stars. One describes the sound the knife makes slicing through a carrot as barely audible, the blade whispering past a zucchini and coming to rest against the board with quiet finality, calling it the highest praise he can give a well made knife. A professional cook uses it for prep work and values the edge retention above all else, while another calls it very good at everything except the densest produce and one of a very rare type of gyuto. The consensus is that this is a knife that looks, feels, and performs like a serious tool.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use. The exposed edge will develop a natural patina over time, which is normal and adds character. Avoid leaving acidic foods against the blade, apply camellia oil for longer term storage, and hand wash only.
Maker: Itsuo Doi
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Core Steel: Blue #2 (Aogami #2)
Cladding: Soft Iron
HRC: 62+
Edge Grind: 50/50 (See Choil Photo)
Engraving: Hand Engraved
Handle: Magnolia Wood Octagonal
Ferrule: Buffalo Horn
Weight: 7.0 oz (200 g)
Blade Length: 247 mm
Total Length: 406 mm
Spine Thickness at Base: 2.9 mm
Blade Height: 48.8 mm
&&&&&&329.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-240mm-371.png&&&5&&&||&&&||&&&@@@
doisansatage&&&1169&&&Doi Blue #2 Hien Kengata Deba 180mm&&&The Hien series is produced by Sakai Takayuki and ground by master blacksmith Itsuo Doi, whose family name has been synonymous with the finest single bevel work in Sakai for generations. Doi-san is the son of Keijiro Doi, one of the landmark figures in Japanese kitchen knife history, and spent nearly 50 years at his side producing blades for serious chefs and collectors worldwide.
This kengata deba is a specialist blade with a more acute, pointed tip than a standard deba, making it particularly precise when working around fish bones and joints. The Blue #2 core is hardened to 62-63 HRC and finished with a mirror polish on the front face of the blade, which is the traditional presentation for a high-end single bevel knife from Sakai. The outer soft iron cladding is left with a contrasting finish, and the knife comes with an ebony octagonal handle, buffalo horn ferrule, and a black lacquered saya. Single bevel, right-handed only.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use. Keep the mirror polished face clean and dry between uses to prevent rust, and avoid leaving acidic foods against the blade. Apply camellia oil for longer term storage. Hand wash only, and use a quality water stone suited to single bevel geometry when sharpening.
Blacksmith: Itsuo Doi
Brand: Sakai Takayuki
Line: Hien
Construction: Hammer Forged, Ni Mai
Location: Sakai, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Soft Iron
Finish: Mirror Polish (Front Face)
HRC: 62-63
Edge Grind: Single Bevel, Right-Handed
Handle: Ebony Octagonal
Ferrule: Buffalo Horn
Black Saya Included
Weight: 12.4 oz (352 g)
Blade Length: 186 mm
Total Length: 328 mm
Spine Thickness at Base: 6.8 mm
Blade Height at Base: 50.8 mm
&&&&&&695&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-hien-kengata-deba-180mm-20.png&&&0&&&||&&&||&&&@@@
doibl2hohu12&&&2253&&&Doi Blue #2 Homura Hunter 120mm&&&The Homura name carries real weight in the Doi lineup, representing some of the finest work to come out of the Sakai shop. This 120mm Hunter brings that same Homura construction to a compact, stout blade designed for outdoor and field use as much as the kitchen.
Itsuo Doi, son of the legendary Keijiro Doi, hammer forges this blade in the san mai style, with a Blue #2 carbon steel core wrapped in soft iron cladding, hardened well into the 60s HRC. At 125mm blade length and just 32mm tall at the heel, it is a thick-spined, precise little knife with real authority through its size, and it comes with a premium leather sheath for protection in the field. The even edge grind and well-finished choil make it comfortable to use and easy to sharpen.
What Customers Are Saying: The single reviewer to date used this knife for culling chickens, driving it through neck bones into a wooden stump repeatedly before switching to fine organ work, and it handled both tasks without complaint. His conclusion: amazing quality.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use. The exposed edge will develop a natural patina over time. Avoid leaving moisture or acidic material against the blade, apply camellia oil before storage, and hand wash only.
Blacksmith: Itsuo Doi
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Soft Iron
Edge Grind: Even (See Choil Shot)
Weight: 6.4 oz (182 g)
Blade Length: 125 mm
Overall Length: 240 mm
Spine Thickness at Heel: 4.4 mm
Blade Height at Heel: 32.6 mm
Includes Leather Sheath
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-homura-hunter-120mm-353.png&&&5&&&||&&&||&&&@@@
dragonfly&&&160-913&&&Dragonfly Plate Small 5" x 5"&&&Blue luster is one of those finishes that looks even better in person, and this small square plate shows it off beautifully. The surface has a smooth, glossy glaze with a subtle rainbow luster, and the dragonfly relief adds just enough texture to catch the light without getting in the way of use.
At 5" x 5" it is a perfect little dish for soy sauce, ponzu, dipping oils, or small sides like pickles and olives. The square shape stacks neatly and presents food with clean lines, while the raised dragonfly motif gives it a handcrafted, made in Japan feel that stands out on the table.
Care Instructions: Hand wash or use the dishwasher on a gentle cycle. Avoid sudden temperature changes to help protect the glaze. Do not use in the oven.
Item No: 160-913
Made in Japan
Material: Ceramic
Finish: Blue luster glaze with rainbow luster effect
Design: Dragonfly relief
Size: 5" x 5" square&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/dragonfly-plate-small-5-x-5-54.png&&&0&&&||&&&||&&&@@@
raforfeam&&&Special&&&E Gift Code&&&A CKTG e-gift card is the right answer when someone you know wants a Japanese knife but you are not sure which one to pick. Order in any denomination - multiples of $25 - and we will email you a coupon code within a few hours that the recipient can use on anything on the site. If you order multiple gift cards and want them combined into a single code for easier gifting, just note that preference in the comments box at checkout and we will take care of it.
Gift cards never expire and can be used toward any purchase on chefknivestogo.com. They work on knives, sharpening stones, accessories, and everything else we carry. If the recipient already knows what they want, the code applies directly at checkout. If they want to browse first, it gives them the freedom to take their time and choose exactly the right knife for their kitchen.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/e-gift-code-72.png&&&5&&&||&&&||&&&@@@
edpro1grst&&&EdgePro1000Grit&&&Edge Pro 1,000 Grit Stone (Yellow)&&&Alongside the 400 grit peach stone, the 1000 grit yellow is considered one of the two must-have stones in the Edge Pro Apex lineup. If you only buy two stones for your system, these are the ones. The 1000 is where edges get refined after the bevel-setting work of the coarser grits - it removes the deeper scratch pattern left by the 400 or 600 and replaces it with a finer surface that transitions cleanly into a polished working edge. One reviewer notes this is the stone he uses as a finishing stone on German kitchen knives, which reflects how fine the actual cutting behavior is at this grit level. Like the 600, the ANSI bonded grit scale reads differently from JIS - ANSI 1000 bonded is roughly equivalent to JIS 2500, which means this stone is performing at a meaningfully higher refinement level than a 1000 grit Japanese waterstone.
The stone is very hard, which keeps it cutting consistently rather than loading up and glazing over. One reviewer notes the key maintenance habit: clean frequently during use. Swarf accumulates on the surface and reduces cutting efficiency if left to build up - a quick rinse every few passes keeps it performing at its best. The transition from the 400 to the 1000 is described by one reviewer as not too large a leap, which is accurate - the 400 leaves a cleaner scratch pattern than most coarse stones, and the 1000 refines it efficiently. Made in the USA, sold mounted to the plate, compatible with all Apex and Professional models. Do not buy imitations - the real Edge Pro stones are worth the price.
What Customers Are Saying: Five reviewers gave this stone a near-perfect average. One experienced user confirms it puts a really nice working edge on any knife at a fair price - and specifically warns against buying cheap imitations online. A second praises the quality relative to other stones he has used and calls out the cleaning tip as essential. A third uses it as his final stone on German kitchen knives, which reflects how refined the 1000 ANSI bonded actually performs. The first reviewer makes a useful point about grit scale differences between manufacturers - worth searching for a unified grit chart if you want to understand where this stone sits relative to Japanese waterstones in your existing kit.
Brand: Edge Pro
Origin: Made in USA
Grit: 1000
Color: Yellow
Abrasive: Aluminum Oxide
Compatibility: Edge Pro Apex and Professional systems
Mount: Sold mounted to plate
Item Number: EdgePro1000Grit
Care Instructions: Rinse and clean the stone surface frequently during use - swarf buildup reduces cutting efficiency. Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1-000-grit-stone-yellow-54.png&&&5&&&||&&&||&&&||@@@
edpro120grst&&&EdgePro120Grit&&&Edge Pro 120 Grit Stone (Gray)&&&The 120 grit stone is the most aggressive option in the Edge Pro Apex lineup - the stone you reach for when a knife needs serious work that finer grits would take too long to handle. Significant reprofiling, major bevel changes, chips that have to be ground out, neglected edges that have lost their geometry - this is the right tool for all of it. At 120 grit it removes steel fast enough to handle hard stainless steels like M390, S30V, and VG-10, which are notoriously resistant to coarser work on softer abrasives. The stone comes sold mounted to the plate, ready to drop into the Edge Pro Apex system without any additional setup.
One practical note from experienced users: at 120 grit on softer stainless steels, the stone cuts aggressively enough that you can remove too much material if you are not paying attention. That is a feature, not a flaw - it means the stone is doing its job efficiently. It does dish with regular use, so flattening with a diamond plate is part of the maintenance routine. The stone works hard and wears accordingly at this grit level, which is the expected trade-off for a coarse aluminum oxide stone that cuts well on difficult steels.
What Customers Are Saying: Reviewers consistently praise the cutting speed on hard steels - one experienced Edge Pro user calls it his go-to for reprofiling and notes it handles M390 and similar steels that other coarse stones struggle with. A second used it to work through a reprofiling project on an old survival knife and reported it does exactly what a 120 grit stone should do. A third praised the fit in the Edge Pro system and the place it fills in the factory progression. A fourth buys multiples to hand out when friends discover his sharpening hobby and ask him to work on their knives - a good way to describe what a $18 coarse stone is genuinely useful for.
Brand: Edge Pro
Grit: 120
Color: Gray
Abrasive: Aluminum Oxide
Compatibility: Edge Pro Apex systems
Mount: Sold mounted to plate
Item Number: EdgePro120Grit
Care Instructions: Rinse after use and store dry. Flatten regularly with a diamond plate to maintain a true surface - at 120 grit, dishing occurs with regular use and flattening is part of normal maintenance. Keep dry between sessions.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-120-grit-stone-gray-53.png&&&5&&&||&&&||&&&||@@@
edpro17dimas&&&EDMS-1700&&&Edge Pro 1700 Diamond Matrix Stone&&&At 1700 grit the Edge Pro Diamond Matrix Stone is working at a level of refinement that approaches the upper range of most sharpening progressions - an edge that is highly polished, consistent, and ready for stropping or final finishing on leather with compound. This is the stone for experienced Edge Pro users who have built out a full diamond progression and want to take the edge as far as the system can go before the strop takes over. It sits above the 950 in the lineup and produces a noticeably finer surface that reduces the number of stropping passes needed to arrive at a final working edge. For knives you want at their absolute best - single bevel Japanese knives, straight razors, high-end kitchen knives in hard steels - the 1700 is the last stone in the progression.
The construction is identical to the rest of the Diamond Matrix line: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that maintains true, straight geometry across the full sharpening surface. At this grit level the flat, consistent geometry of the diamond backing matters more than at coarser grits - any bow or twist in the stone would produce an inconsistent scratch pattern that shows clearly under a loupe at 1700 grit. Edge Pro designed the aluminum blank specifically to prevent that, and the result is a stone that delivers reliable, repeatable results at the most demanding end of the refinement range. No dishing, no flattening required, and consistent performance across the full life of the stone.
Brand: Edge Pro
Origin: Made in USA
Grit: 1700
Abrasive: Monocrystalline Diamond Matrix
Backing: CNC Machined Aluminum Blank
Use: High polish finishing before stropping
Compatibility: Edge Pro Apex and Professional systems
Mount: Sold mounted to plate
Item Number: EDMS-1700
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1700-diamond-matrix-stone-46.png&&&0&&&||&&&||&&&||@@@
20grpota&&&EP-2000-Tapes&&&Edge Pro 2000 Grit Polish Tapes&&&Polish tapes are the final step in a well-built Edge Pro progression, and the 2000 grit tapes are where an edge transitions from sharp to refined. Essentially ultra-fine abrasive film, these tapes attach to aluminum or glass Edge Pro blanks and remove the micro-scratches left by the last stone in your sequence, bringing the edge to a high-polish finish. Each pack contains 15 tapes, giving you plenty of material to work through a solid run of knives before restocking.
The 2000 grit is most effective with light pressure and a few deliberate strokes - these are not stock-removal tools but finishing media, and they respond best to a controlled touch. Coming off a 1000 grit stone, the jump to 2000 delivers a noticeable increase in edge refinement and surface shine. For those who want to push further, they pair well with a 6000 grit tape or a loaded strop as the next step. Because they are sacrificial by design and wear with use, having a full pack on hand keeps the workflow uninterrupted across multiple sharpening sessions.
What Customers Are Saying: Users consistently note that the step from a 1000 grit stone to the 2000 grit tape produces a more substantial improvement than expected, with the edge taking on a polished appearance in just a few passes. Reviewers appreciate that the tapes clean up after stones quickly and with minimal effort. The main practical note from customers is that individual tapes have a limited lifespan by nature - most report getting roughly two knives per tape - which makes the 15-pack quantity a sensible value for regular use.
Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Apply to a clean aluminum or glass Edge Pro blank before use and discard when the cutting surface is exhausted.
Brand: Edge Pro
Type: Polish Tape
Grit: 2000
Quantity: 15 tapes per pack
Compatibility: Edge Pro aluminum or glass blanks
&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-2000-grit-polish-tapes-71.png&&&4.5&&&||&&&||&&&||@@@
edpro220shst&&&EdgePro220Grit&&&Edge Pro 220 Grit Mounted (White)&&&If the 120 grit stone handles emergency work - major chips, full reprofiling, badly neglected edges - the 220 grit is the stone you use for everything else that requires coarse work. Bevel setting on new knives, restoring edges that have seen regular use without sharpening, and serving as the first stone in a normal progression all fall squarely in the 220 grit range. One experienced Edge Pro user called it the workhorse stone for Apex users - the one that does the most work in the most sessions, setting a clean bevel profile that the finer grits then refine and polish. Made in the USA, sold mounted to the plate, and ready to snap into any Apex or Professional model sharpener without tools.
The 220 sits in a practical sweet spot in the Edge Pro lineup: coarse enough to remove steel meaningfully and establish bevel geometry efficiently, refined enough to leave a scratch pattern that transitions cleanly to a 400 or 600 grit stone without requiring extra work to clean up. One reviewer notes this stone does have a faster wear rate than higher grits - expected behavior at 220, where the abrasive is working harder and wearing proportionally. Flatten it when it starts to dish and it keeps cutting consistently. The white aluminum oxide abrasive is a classic, time-tested material for this grit level and performs reliably across the full range of kitchen knife steels.
What Customers Are Saying: All four reviewers gave five stars. The workhorse stone description from the first reviewer captures exactly what this stone is for. A second notes it introduces the knife to the Edge Pro system cleanly and sets a nice profile, while confirming the faster wear rate at this grit - both accurate observations. A third calls it part of the best sharpening system he has used, easy to learn and easy to use. A fourth praises it as cutting well in the factory Edge Pro progression. The consensus is a reliable, practical stone that does what a 220 grit coarse stone should do consistently.
Brand: Edge Pro
Origin: Made in USA
Grit: 220
Color: White
Abrasive: Aluminum Oxide
Compatibility: Edge Pro Apex and Professional systems
Mount: Sold mounted to plate
Item Number: EdgePro220Grit
Care Instructions: Rinse after use and store dry. Flatten regularly with a diamond plate - the 220 grit stone wears faster than higher grits and benefits from more frequent maintenance. Keep dry between sessions.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-220-grit-mounted-white-34.png&&&5&&&||&&&||&&&||@@@
edpro300grdi&&&EDMS-250&&&Edge Pro 250 Grit Diamond Matrix Stone&&&The 250 Grit Diamond Matrix Stone sits between the 80 grit in raw aggression and the conventional aluminum oxide stones in refinement - a coarse diamond stone built for bevel setting, moderate chip repair, and edge work on harder steels like powdered metal variants that resist softer abrasives. The diamond abrasive cuts consistently across a wide range of steel hardnesses without loading up, and unlike aluminum oxide stones, diamond stones do not dish with use. The substrate is attached to a precision CNC-machined aluminum blank that reduces bow and twist and maintains true, straight geometry across the full sharpening surface. The monocrystalline diamond abrasive is tight in particle size with even distribution, which produces a consistent scratch pattern and reliable results across sessions.
One reviewer who owns most of the Diamond Matrix line describes going from reprofile to near-mirror finish with just four stones, calling the performance well beyond expectations. It is worth being direct about what diamond matrix stones offer versus premium waterstones at a similar grit rating: diamond stones do not wear, stay flat indefinitely, and perform consistently on the hardest steels available. They do not build slurry, and the cutting feedback is different from what waterstone users are accustomed to. One reviewer compared this unfavorably to a 320 grit Shapton GlassStone on cutting feel - a fair observation if you are used to the feedback and speed of a premium Japanese waterstone at this grit level. The advantage of diamond is longevity and consistent geometry, not necessarily the same tactile experience as a hard waterstone.
What Customers Are Saying: Two reviewers with opposing perspectives. One who owns the full Diamond Matrix lineup gives five stars and calls the performance phenomenal - noting four stones take him from reprofiling to a mirror finish. The other gives three stars and finds a Shapton GlassStone 320 outperforms it on cutting feel - a useful comparison for anyone deciding between diamond and waterstone at this grit level. Both are honest assessments of two different sharpening philosophies: diamond for longevity and consistent geometry, premium waterstones for cutting feedback and speed.
Brand: Edge Pro
Origin: Made in USA
Grit: 250
Abrasive: Monocrystalline Diamond Matrix
Backing: CNC Machined Aluminum Blank
Use: Bevel setting, moderate chip repair, hard steel sharpening
Compatibility: Edge Pro Apex and Professional systems
Mount: Sold mounted to plate
Item Number: EDMS-250
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Keep dry between sessions. Rinse swarf from the surface during use to maintain cutting efficiency.&&&&&&78&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-250-grit-diamond-matrix-stone-55.png&&&4&&&||&&&||&&&||@@@
30grpota&&&EP-3000-Tapes&&&Edge Pro 3000 Grit Polish Tapes&&&The 3000 grit tape sits one step above the 2000 in the Edge Pro polishing sequence, and the difference is visible. Where the 2000 grit brings an edge to a polished shine, the 3000 refines it further - tightening the scratch pattern and deepening the mirror effect noticeably. These are finishing media, not abrasives in the conventional sense, and they work best with deliberate light pressure on a clean edge that has already been properly worked through the stone progression. Each pack contains 15 tapes, providing enough material for a solid run of knives before restocking.
The tapes attach to Edge Pro aluminum or glass blanks and are consumable by design. The abrasive surface wears toward the center first, where most knives have their greatest curvature, but users who skip grades in the progression will exhaust tapes faster. Working through each step in sequence - stones, then 2000, then 3000 - gets the most out of each tape and produces a more consistent result across the full length of the blade. Those looking to push further from here can continue to a 6000 grit tape or a loaded leather strop.
What Customers Are Saying: Reviewers confirm the 3000 grit produces a measurable step up in mirror quality over the 2000, with the polish visibly deeper after just a few passes. The consistent feedback is that light pressure and a proper progression from earlier grits is key - tapes used in sequence last longer and perform better than those used to skip steps. Customers note the tapes wear relatively quickly, particularly in the center of the blade curve, but treat this as expected behavior for a sacrificial finishing medium rather than a quality issue.
Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Apply to a clean Edge Pro blank before use and discard when the polishing surface is exhausted.
Brand: Edge Pro
Type: Polish Tape
Grit: 3000
Quantity: 15 tapes per pack
Compatibility: Edge Pro aluminum or glass blanks
&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-3000-grit-polish-tapes-71.png&&&4.5&&&||&&&||&&&||@@@
edpro320grst&&&EdgePro400Grit&&&Edge Pro 400 Grit Mounted Stone (Peach)&&&The 400 grit peach stone replaced the old 320 in the Edge Pro lineup and is considered by many experienced Apex users to be one of the two must-have stones in the system - the other being the 1000. It sits in a uniquely versatile position: aggressive enough to handle abrasion-resistant stainless steels like CTS-XHP, 154CM, and S30V without the brute force of the 120 or 220, refined enough to leave a scratch pattern that cleans up quickly on the 1000 grit stone. For hard stainless steels in the 58-62 HRC range, skipping the 220 and going straight to the 400 is often the right call - it moves steel fast enough on those steels while leaving less work for subsequent grits to clean up.
One practical note from an experienced user that is worth knowing: these stones behave differently from waterstone bench stones like Shaptons or Naniwas. Speed and pressure matter in a specific way on the Edge Pro - slow down the arm speed and use light pressure, and you can hear the stone cutting properly. Going fast is counterproductive. On softer steels, skip this stone and start with the 600 instead - the 400 is optimized for the harder steel range where you need meaningful metal removal without the aggressiveness of the coarser grits. This is also now the same thickness as the 120 and 220, which is worth noting if you are replacing an older thinner version. Made in the USA, sold mounted to the plate, compatible with all Apex and Professional models.
What Customers Are Saying: Five reviewers gave perfect scores. One calls it his favorite of the standard Edge Pro stones and notes the price at CKTG is significantly better than other vendors - one reviewer paid 40% more elsewhere before finding it here. The most detailed review maps out exactly where this stone fits across different steel types and describes the correct technique for getting the best results - slow arm speed, light pressure, listen for the cutting sound. The consensus among experienced users is that alongside the 1000 grit stone, the 400 is the most useful and versatile stone in the standard Edge Pro progression.
Brand: Edge Pro
Origin: Made in USA
Grit: 400
Color: Peach
Note: Replaced the old 320 grit stone
Compatibility: Edge Pro Apex and Professional systems
Mount: Sold mounted to plate
Item Number: EdgePro400Grit
Care Instructions: Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions. Use slow arm speed and light pressure for best cutting results on this stone.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-400-grit-mounted-stone-peach-14.png&&&5&&&||&&&||&&&||@@@
edpro40grst&&&EDMS-4000&&&Edge Pro 4000 Grit Diamond Matrix Stone&&&The 4000 Grit Diamond Matrix Stone is the polishing stone in the Edge Pro Diamond Matrix lineup - the stone that takes an already-refined edge to a true mirror finish. At 4000 grit the diamond abrasive is fine enough to produce a full mirror with a little time, while still cutting faster than you would expect at this level of refinement. One reviewer who gives it five stars calls it exceptional - noting it produces a perfect mirror and a sharpness he describes as hair-splitting at 28 degrees. That is a wide angle for a mirror-polished edge, which says something about how fine and consistent the surface is coming off this stone. No need for polishing tapes on the Apex system - this stone does the job more durably and with better control over angle geometry.
The 4000 grit Diamond Matrix is also one of the ideal choices for ceramic knife polishing on the Edge Pro - the same diamond abrasive capability that makes the 80 grit diamond the right tool for ceramic knife bevel setting makes this the right tool for ceramic knife finishing. No other stone in the standard Edge Pro aluminum oxide lineup can touch ceramic. The CNC-machined aluminum blank keeps the geometry flat and true across the full sharpening surface, the monocrystalline diamond abrasive maintains a superior and consistent scratch pattern, and unlike a polishing tape, the stone will not tear or misalign mid-session. If you find polishing tapes too delicate for your workflow, this is the solution.
What Customers Are Saying: The one reviewer called these polishing stones exceptional - noting they cut fairly fast for their grit, deliver a very consistent scratch pattern, and produce a perfect mirror finish with time. Hair-splitting sharpness at 28 degrees is the result he reports, which is as strong an endorsement as you can give a polishing stone. He noted this is the kind of product that actually compelled him to leave a review, which says something.
Brand: Edge Pro
Origin: Made in USA
Grit: 4000
Abrasive: Monocrystalline Diamond Matrix
Backing: CNC Machined Aluminum Blank
Use: Mirror polish finishing, ceramic knife sharpening, super steel polishing
Compatibility: Edge Pro Apex and Professional systems
Mount: Sold mounted to plate
Item Number: EDMS-4000
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-4000-grit-diamond-matrix-stone-39.png&&&5&&&||&&&||&&&||@@@
edpro450grdi&&&EDMS-450&&&Edge Pro 450 Grit Diamond Matrix Stone&&&The 450 Grit Diamond Matrix Stone is where bevel refinement happens in a diamond-focused Edge Pro setup - the natural next step after the 250 grit for cooks who want to work through a progression using diamond abrasive throughout rather than mixing diamond coarse stones with aluminum oxide finishing stones. At 450 grit the cutting action is meaningfully finer than the 250 while still removing metal efficiently enough to clean up the scratch pattern from the previous stone in a reasonable number of passes. The diamond abrasive handles virtually any steel without slowing down, which makes this particularly useful for high-hardness powdered metal variants that can slow aluminum oxide stones at this grit level.
The construction matches the rest of the Diamond Matrix lineup: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that reduces bow and twist and ensures true, straight geometry across the sharpening surface. That flat, true geometry is the underlying advantage of the Diamond Matrix stones over conventional mounted stones - consistent angle delivery across the full stroke, no high or low spots developing with use, and no need to flatten. The scratch pattern at 450 grit is described by Edge Pro as superior, which reflects the monocrystalline diamond producing a more uniform surface than aluminum oxide at comparable grits.
Brand: Edge Pro
Origin: Made in USA
Grit: 450
Abrasive: Monocrystalline Diamond Matrix
Backing: CNC Machined Aluminum Blank
Use: Bevel refinement, intermediate grit in diamond progression
Compatibility: Edge Pro Apex and Professional systems
Mount: Sold mounted to plate
Item Number: EDMS-450
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-450-grit-diamond-matrix-stone-58.png&&&0&&&||&&&||&&&||@@@
edpro600grst&&&EdgePro600Grit&&&Edge Pro 600 Grit Stone (Brown)&&&The 600 grit brown stone fills the gap between the 400 and the 1000 in the Edge Pro Apex lineup - a useful intermediate step for cooks who want a smoother transition between those two grits, or who are working with softer steels where skipping straight from the 400 to the 1000 leaves more scratch refinement work than necessary. On softer stainless steels in the 54-58 HRC range, starting with the 600 rather than the 400 is the more efficient approach - you still remove steel effectively without the additional refinement work that the coarser stone requires. The 400 and 1000 are the two must-have stones in the Apex system; the 600 is the intelligent addition once you understand how your steels respond to each grit.
One reviewer offers a useful technical note worth knowing: at 600 grit on bonded stones, the actual cutting behavior is comparable to a JIS 1000 to 1200 grit waterstone - finer than the ANSI rating alone would suggest. This is because ANSI bonded stone ratings and JIS waterstone ratings use different scales, and the 600 ANSI bonded stone performs in a noticeably more refined range than a 600 grit Shapton or Naniwa waterstone would. That makes it a practical bridge stone and an effective final stone on lower-end kitchen knives that do not require the full progression. Hard construction, easy to clean, and ready to snap into any Apex or Professional model. Made in the USA, sold mounted to the plate.
What Customers Are Saying: Both reviewers are satisfied with the stone. One praises it as cutting well in the factory Edge Pro progression alongside the other standard stones. The second provides the useful technical note about grit equivalency, confirms it is a hard stone that cleans up easily, and uses it as a finishing stone on lower-end knives - a practical application that reflects the stone performing at the finer end of its rated range. Two reviews is a thin sample but both point in the same direction: a reliable stone that does what it should in the progression.
Brand: Edge Pro
Origin: Made in USA
Grit: 600
Color: Brown
Abrasive: Aluminum Oxide
Compatibility: Edge Pro Apex and Professional systems
Mount: Sold mounted to plate
Item Number: EdgePro600Grit
Care Instructions: Rinse after use and store dry. Flatten with a diamond plate when dishing is noticeable. Keep dry between sessions.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-600-grit-stone-brown-53.png&&&4.5&&&||&&&||&&&||@@@
edpro60grta&&&EP-6000-Tapes&&&Edge Pro 6000 Grit Polish Tapes&&&The 6000 grit tape is the finest step in the Edge Pro polishing sequence and the one that brings an edge to its highest level of surface refinement. At this grit, any remaining micro-scratches from the stone progression are removed and the bevel takes on a deep, even mirror quality. These are extremely fine abrasive films - thinner and more delicate than the coarser tapes - and they reward careful technique. Edge trailing strokes are essential at this grit for best results, and knocking down any remaining burr before starting will protect the tape surface and extend its useful life. Each pack contains 15 tapes.
The 6000 grit is particularly effective on hard stainless steels, where the fine abrasive can develop an edge quality that a leather strop with compound may not match. Because the tape is so fine, any unevenness left in the scratch pattern from earlier steps will become more visible at this stage rather than less - which is useful feedback. An edge that looks worse at 6000 than it did at 3000 is signaling that an earlier step in the progression needs more attention. Working cleanly through each grit in sequence is what allows the 6000 to do its job properly.
What Customers Are Saying: Customers consistently describe the 6000 as the tape that takes an already sharp edge to a noticeably higher level of refinement, with hard stainless steels responding especially well. Several reviewers note it outperforms leather stropping with compound for the final polishing step. The consistent practical advice from users is to use very light pressure, work with edge trailing strokes, and ensure any burr is fully removed before starting - the tape is the most fragile in the lineup and benefits most from a controlled approach. Like the other tapes in the range, individual strips are consumable by design and wear relatively quickly, making the 15-pack quantity a practical value for regular use.
Care Instructions: These tapes are single-use consumables and are not intended to be cleaned or reused once the abrasive surface is spent. Keep unused tapes stored flat in a dry location. Always use edge trailing strokes when applying the tape to avoid nicking or tearing the surface. Discard when the polishing surface is exhausted.
Brand: Edge Pro
Type: Polish Tape
Grit: 6000
Quantity: 15 tapes per pack
Compatibility: Edge Pro aluminum or glass blanks
Technique: Edge trailing strokes recommended
&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-6000-grit-polish-tapes-83.png&&&5&&&||&&&||&&&||@@@
edprodima80g&&&EDMS-80&&&Edge Pro 80 Grit Diamond Matrix Stone&&&The 80 grit Diamond Matrix Stone sits at the most aggressive end of the Edge Pro lineup - a diamond abrasive stone for situations where even the 120 grit aluminum oxide stone is not fast enough. Extreme reprofiling, severely damaged edges, full bevel geometry changes, and hardened tool steel that resists conventional abrasives all fall within its range. It also handles one application that no other stone in the system can: ceramic knives. Ceramic blades require diamond abrasive to sharpen at all - conventional aluminum oxide stones make no meaningful contact with ceramic. If you own ceramic knives and want to sharpen them on the Apex, this stone is the only option that works.
One important technique note that Edge Pro includes with this stone and that every user needs to know before picking it up: do not develop a full burr with the 80 grit Diamond Matrix. The stone removes metal so aggressively that developing a burr risks taking off too much material at the cutting edge. The correct approach is to either stop just short of a burr, or work at a slightly lower angle than your primary bevel angle to remove metal without cutting all the way to the edge. Follow with the 120 or 220 aluminum oxide stone to refine the bevel and then develop the burr at your primary angle through the normal progression. Used correctly, this stone performs tasks that nothing else in the Edge Pro system can handle.
Brand: Edge Pro
Origin: Made in USA
Grit: 80
Abrasive: Diamond Matrix
Use: Extreme metal removal, ceramic knife sharpening
Compatibility: Edge Pro Apex and Professional systems
Mount: Sold mounted to plate
Item Number: EDMS-80
Important: Do not develop a burr with this stone
Care Instructions: Rinse after use and store dry. Diamond abrasive stones do not dish like aluminum oxide stones but should be kept clean of swarf buildup during use. Keep dry between sessions. Handle with care - diamond matrix stones are more expensive to replace than standard aluminum oxide stones.&&&&&&86&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-80-grit-diamond-matrix-stone-44.png&&&0&&&||&&&||&&&||@@@
edpro950grdi&&&EDMS-950&&&Edge Pro 950 Grit Diamond Matrix Stone&&&The 950 Grit Diamond Matrix Stone is the finishing stone in the Edge Pro Diamond Matrix lineup - the last step before a strop in a pure diamond progression. At 950 grit the cutting action is fine enough to refine the scratch pattern from the 450 into a polished, consistent edge that responds well to stropping and produces a keen working edge on virtually any steel. For Edge Pro users who have built a full Diamond Matrix kit, this is where the session ends before leather. For those mixing diamond and aluminum oxide stones, the 950 can substitute for the 1000 grit aluminum oxide yellow stone as the final step in the progression, with the added benefit that it will never dish or require flattening.
The construction is consistent with the rest of the Diamond Matrix line: monocrystalline diamond abrasive with tight particle size and even distribution, bonded to a precision CNC-machined aluminum blank that maintains true, straight geometry across the full sharpening surface. That flat, predictable geometry is the structural advantage of the Diamond Matrix stones over conventional mounted aluminum oxide stones - consistent angle delivery on every stroke, no geometric distortion developing with use, and no maintenance between sessions beyond a quick rinse. The 950 cuts quickly for its grit level and works on all steels, including those that slow down conventional abrasives. A well-considered final stone for the serious Edge Pro user.
Brand: Edge Pro
Origin: Made in USA
Grit: 950
Abrasive: Monocrystalline Diamond Matrix
Backing: CNC Machined Aluminum Blank
Use: Final polishing step before stropping in diamond progression
Compatibility: Edge Pro Apex and Professional systems
Mount: Sold mounted to plate
Item Number: EDMS-950
Care Instructions: Rinse after use and store dry. Diamond stones do not dish and do not require flattening. Rinse swarf from the surface during use to maintain cutting efficiency. Keep dry between sessions.&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-950-grit-diamond-matrix-stone-58.png&&&0&&&||&&&||&&&||@@@
edgeproapex1&&&Apex1&&&Edge Pro Apex 1&&&The Edge Pro Apex 1 is the entry point into the Edge Pro guided sharpening system - a fixed-angle platform that holds the stone at a consistent angle against the blade, removing the guesswork that makes freehand sharpening difficult to learn. It sharpens any size or shape of kitchen knife, including serrated blades, at exactly the same angle every time. The water stones in this kit are custom formulated, easy to maintain, and far less aggressive than electric sharpeners, which means less metal removal and longer knife life. No power required, no heat generated. Made in the USA.
The Apex 1 is the right starting kit for home cooks who want to move away from pull-through sharpeners and electric units. It comes with 220 and 400 grit stones - enough to restore a working edge on most kitchen knives. Additional stones can be added as skills develop. The system breaks down into a compact black Cordura case and is easy to store or take along.
What Customers Are Saying: Eight reviewers. Richard describes excellent results on both large and small kitchen knives and calls CKTG fast to ship. Eric offers an honest note worth reading before buying: the Apex is not foolproof and has a learning curve - he recommends practicing on inexpensive knives before moving to good ones. That is sound advice for any sharpening system. Once the technique clicks, the results are consistent and repeatable every time.
Care Instructions: Rinse stones with clean water after each use and allow to air dry before storing. Clean the guide rod and pivot arm with a damp cloth. Store everything in the included Cordura carrying case.
Edge Pro Apex Sharpening System
Black Cordura Carrying Case
Instructional Manual
Microfiber Cloth
Water Bottle
Edge Pro 220 Grit Stone
Edge Pro 400 Grit Stone
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-1-118.png&&&4.5&&&||&&&||&&&||@@@
edgeproapex3&&&Apex3&&&Edge Pro Apex 3&&&The Edge Pro Apex is one of the most practical and reliable guided sharpening systems available, and Kit #3 is the version we recommend most. Whether you are picking up a sharpening system for the first time or looking for a compact, repeatable solution for professional use, the Apex delivers consistent results without the learning curve of freehand sharpening. It is used by home cooks, professional chefs, and line cooks alike - anyone who needs sharp knives quickly and reliably.
The system works by holding the stone at a fixed angle against the blade, removing the guesswork that trips up most beginners and slows down even experienced sharpeners. It creates no heat, so the temper of your knives is never at risk. It sets up in seconds on any smooth surface, requires no power, and breaks down into a compact carrying case that is easy to transport. Kit #3 includes five water stones covering the full range from coarse to ultra fine - 120, 220, 400, 600, and 1,000 grit - giving you everything needed to remove nicks, reset a bevel, and refine an edge to razor sharpness. A 1,200 grit ceramic honing rod is also included for quick touch-ups between full sharpenings.
Customers who struggled with freehand sharpening consistently find the Apex to be the system that finally gets their knives sharp. Those who cook across multiple disciplines - kitchen, hunting, camping, fishing - particularly appreciate how well it handles a wide variety of blade shapes including tanto tips, recurves, and serrated edges. The consensus is that the fixed angle guidance and full stone range make it a worthwhile investment for anyone maintaining more than a knife or two on a regular basis.
Once a knife has been sharpened on the Apex, the included ceramic honing rod becomes a surprisingly powerful maintenance tool. Because it removes so little metal, it can restore a sharp edge in seconds and be used repeatedly between full sharpening sessions. It is particularly effective on Apex-sharpened edges and far more capable than a standard honing steel for maintaining a fine edge over time.
Care Instructions: Rinse stones with clean water after each use and allow to air dry before storing. Clean the guide rod and pivot arm with a damp cloth. Store everything in the included Cordura carrying case.
Edge Pro Apex 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-3-123.png&&&4.5&&&||&&&||&&&||@@@
edgeproapex4&&&Apex4&&&Edge Pro Apex 4&&&The Edge Pro Apex 4 is the most complete version of the Edge Pro guided sharpening system, refined by Ben Dale over 20 years and more than 100,000 knives sharpened. Whether you are a professional chef, a serious home cook, a hunter, or simply someone who wants sharp knives without the years of practice freehand sharpening demands, the Apex delivers consistent, repeatable results every time. The angle guide adjusts smoothly from 10 to 35 degrees per side with clearly marked increments at 10, 15, 18, 21, and 24 degrees, giving you precise control over your edge geometry without locking you into fixed positions.
What sets the Apex 4 apart from other kits is the inclusion of 2,000 and 3,000 grit polishing tapes along with two blanks to mount them on. These tapes take the edge beyond what stones alone can achieve, producing a mirror polish that not only looks exceptional but holds its sharpness longer in real use. The five aluminum oxide water stones - 120, 220, 400, 600, and 1,000 grit - cover everything from reprofiling a neglected blade to refining a working edge, and the 1,200 grit ceramic honing rod keeps your knives sharp between full sharpening sessions. The whole system packs into a compact black Cordura carrying case that is easy to store and travel with.
The reviews on this system speak for themselves. Complete beginners are putting mirror polished edges on their knives within their first session. Professional cooks who have tried every other system on the market consistently call it the best they have used. Customers praise the intuitive setup, the versatility across blade types and sizes, and the satisfaction of watching a dull knife transform into something genuinely scary sharp. Several note that CKTG ships it fast and well packed - a bonus when you are this eager to get started.
The Apex 4 works on kitchen knives, pocket knives, hunting knives, and most blade shapes including tanto tips and scimitar profiles. As with any sharpening system, a little practice goes a long way - most users feel confident after just a handful of knives. No power required, no heat generated, and no maintenance beyond routine cleaning.
Care Instructions: Rinse stones with clean water after each use and allow to air dry before storing. Clean the guide rod and pivot arm with a damp cloth. Store everything in the included Cordura carrying case.
Edge Pro Apex 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-4-125.png&&&5&&&||&&&||&&&||@@@
edproapbemo&&&BenchMount&&&Edge Pro Apex Bench Mount&&&One of the most common frustrations with the Edge Pro Apex is keeping it from shifting during a sharpening session. The bench mount solves that problem cleanly. This small jig attaches the Apex to a workbench or countertop using any standard C clamp, screw clamp, or speed clamp - the kind most people already have on hand. The clamp is not included, but compatibility is broad and a basic 4-inch quick-lock clamp pairs with it immediately. Once locked down, the machine holds its position firmly through a full sharpening session without any of the plastic-on-surface sliding that comes with the stock setup.
For anyone who sharpens regularly or runs knives in volume, the stability improvement is substantial. A fixed base means the angle arm stays true from the first stroke to the last, which matters most when working through a long progression or handling knives that require careful bevel work. The mount is a low-cost addition that makes the Edge Pro feel like a more serious piece of equipment without requiring any modification to the machine itself.
What Customers Are Saying: Both reviewers rate this a full five stars and describe it as a straightforward upgrade that delivers exactly what it promises. Customers note the mount locks the machine down solidly enough to handle aggressive sharpening without any flex or movement, and praise the combination of simple design and immediate effectiveness. The consensus is that any regular Edge Pro user will find it worth adding.
Care Instructions: Wipe the mount down after use to remove any metal filings or moisture. Store in a dry location. Inspect the clamp connection periodically to ensure it remains secure before each sharpening session.
Brand: Edge Pro
Type: Bench Mount Jig
Compatibility: Edge Pro Apex
Clamp Type: Works with most C clamps, screw clamps, and speed clamps
Clamp Included: No
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-bench-mount-89.png&&&5&&&||&&&||&&&||@@@
edproapplkit&&&KIT-1&&&Edge Pro Apex Plus Kit #1&&&
The Apex A-Plus Kit: Precision Redefined
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #1:
Apex sharpening system featuring time-tested quality and precision
A-Plus Upgrade frame for enhanced stability and flexible mounting options
Low-profile removable magnet
C-Clamp for mounting
220 grit sharpening stone
400 grit sharpening stone
Water bottle
Blue clean-up towel
Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-plus-kit-1-48.png&&&0&&&||&&&||&&&||@@@
apexpluskit3&&&KIT-3&&&Edge Pro Apex Plus Kit #3&&&
The Apex A-Plus Kit: Precision Redefined
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #3:
Apex sharpening system featuring time-tested quality and precision
A-Plus Upgrade frame for enhanced stability and flexible mounting options
Low-profile removable magnet
C-Clamp for mounting
120 grit sharpening stone
220 grit sharpening stone
400 grit sharpening stone
600 grit sharpening stone
1000 grit sharpening stone
8" ceramic hone
Water bottle
Blue clean-up towel
Perfect for hobbyists and professionals alike, the Apex A-Plus Kit delivers a sharpening experience that’s smoother, more precise, and built to last. Ready to elevate your edge? The Apex A-Plus Kit is here.&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-3-48.png&&&0&&&||&&&||&&&||@@@
apexpluskit2&&&KIT-4&&&Edge Pro Apex Plus Kit #4&&&
The Apex A-Plus Kit: Precision Redefined
Experience the legendary performance of the Apex sharpening system, now enhanced with the A-Plus Upgrade. Built for serious sharpeners, this all-in-one kit delivers unparalleled stability, precision, and ergonomic comfort.
The A-Plus Upgrade replaces the traditional Apex frame with a stronger, more rigid design that eliminates the need for suction cups or legs. It offers multiple mounting options to suit your sharpening setup: clamp it to a countertop, pair it with a weighted base, or secure it permanently with pre-drilled holes. Whichever method you choose, you’ll immediately notice the improvement in sturdiness and control.
This upgraded design also raises the work height and positions the sharpening platform closer to the edge of your workstation, allowing you to maintain better posture—a big win for comfort and efficiency during longer sharpening sessions.
What’s Included in Kit #4:
Apex sharpening system with proven quality and precision
A-Plus Upgrade frame for enhanced stability and flexible mounting options
Low-profile removable magnet
C-Clamp for mounting
120 grit sharpening stone
220 grit sharpening stone
400 grit sharpening stone
600 grit sharpening stone
1000 grit sharpening stone
2000 grit polishing tapes (pack of 15)
3000 grit polishing tapes (pack of 15)
2 polish tape mounting blanks
8" ceramic hone
Water bottle
Blue clean-up towel
Perfect for both hobbyists and professionals, the Apex A-Plus Kit delivers a smoother, more precise, and more durable sharpening experience. Ready to elevate your edge? The Apex A-Plus Kit is ready for you.&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/apex-plus-kit-4-48.png&&&0&&&||&&&||&&&||@@@
edproapscat&&&ApexScissor&&&Edge Pro Apex Scissor Attachment&&&The Edge Pro Apex is one of the most capable guided sharpening systems available for home use, and the Scissor Attachment extends what it can do well beyond kitchen knives. Mount this attachment to your Apex and you can sharpen scissors and flat-edged tools at a precise, repeatable angle - the same angle-controlled consistency that makes the Edge Pro so effective on knives applies equally well here. Kitchen shears, hair styling scissors, pruning shears, flat chisels, plane blades up to 2.25 inches wide, and most gouges are all within its capability. If you have invested in quality scissors or woodworking tools and want a reliable way to maintain them, this attachment is the practical solution. Note that this attachment is designed specifically for the Edge Pro Apex home model and does not fit the Edge Pro Professional model.
What Customers Are Saying: Owners describe the construction as genuinely precise - one reviewer with a toolroom background specifically noted the quality of the blade clamping system and the zero-slop fit of the device. The results on scissors draw consistent praise, with owners reporting clean, effective edges achieved quickly. One user offers a useful sharpening tip: bring one scissor blade to a full polish and leave the opposing blade at a coarser finish - this combination allows the rough blade to grip material while the polished blade cuts cleanly. Several owners note it performs equally well on chisels and plane blades, making it a versatile addition to any shop that already uses an Apex.
Brand: Edge Pro
Compatible With: Edge Pro Apex (home model only)
Sharpens: Scissors, shears, plane blades up to 2.25 inches wide, flat chisels, most gouges
Note: Does not fit the Edge Pro Professional model
&&&&&&149&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-scissor-attachment-131.png&&&5&&&||&&&||&&&||@@@
edproapsucu&&&2ApexSuctionCups&&&Edge Pro Apex Suction Cups&&&These are replacement suction cups for the Edge Pro Apex sharpener. Comes as a set of 2.&&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-suction-cups-91.png&&&0&&&||&&&||&&&||@@@
edproesacpa&&&7pcset&&&Edge Pro Essential Accessory Pack&&&This set has changed as of 7/13/2022.
Trick out your Edge Pro with our favorite and best-selling accessories! You get 7 items in the set and each one will add to your ability to get a fantastic edge on your knives.
Deburring Block - used to deburr between stones
20x Illuminated Loupe - for viewing your work
Extra Guide Clip (these tend to wear out)
120 Grit Diamond Plate for flattening and quick metal removal on your machine.
Drill Stop Collar - for use between stones changes
Magnet - for holding your knives in place on machine
Spring - for quick stone changes&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-essential-accessory-pack-91.png&&&5&&&||&&&||&&&||@@@
edprogucl&&&EdgeProGuideClip&&&Edge Pro Guide Clip&&&Edge Pro Guide Clip. This little clip is what contacts the spine of your blade to keep it on the platform without having the knife slide its way down the machine. They wear out with use so we offer them to those of you who need replacements at nominal cost.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-guide-clip-123.png&&&0&&&||&&&||&&&@@@
edprosmknat&&&EPsmallknife&&&Edge Pro Small Knife Attachment&&&The standard Edge Pro table works well for kitchen knives and longer blades, but short knives present a problem - a blade that does not extend past the edge of the platform cannot be positioned correctly for consistent angle sharpening. The Small Knife Attachment, designed by Edge Pro founder Ben Dale, solves this by providing a narrower 2-inch wide platform that positions short blades properly relative to the sharpening arm. It is compatible with both the Apex and Professional models and includes an adjustable miniature guide plate to accommodate small knives of varying widths. The attachment measures 2 inches wide and 1/4 inch thick.
The practical range this opens up is significant. Petty knives, paring knives, pocket knives, and folding knives with blades under roughly 2.5 inches all benefit from the smaller platform. For anyone who sharpens folders regularly, the attachment is particularly useful - it allows the full blade to be sharpened in a single position without repositioning, which keeps the bevel consistent from heel to tip. Very small blades with complex geometry will still present some challenge, but for the broad category of short kitchen and EDC knives, this attachment fills a genuine gap in the standard Edge Pro setup.
What Customers Are Saying: Customers confirm the attachment does exactly what it is designed to do, with several noting it is a must-have for anyone who sharpens folding knives on the Edge Pro. Users appreciate that it hooks directly onto the existing machine without modification and handles the full sharpening stroke on short blades without needing to reposition. One reviewer notes that the attachment sits slightly farther from the rare earth magnet than the standard table, which requires a bit more attention to blade positioning, but considers this a minor trade-off for the access it provides to smaller blade formats.
Care Instructions: Wipe the attachment clean after each use to remove metal filings and moisture. Store in a dry location. Check that the adjustable guide plate is properly set before each session to ensure accurate blade positioning.
Brand: Edge Pro
Type: Small Knife Attachment
Designer: Ben Dale
Dimensions: 2 inches wide, 1/4 inch thick
Includes: Adjustable miniature guide plate
Compatibility: Edge Pro Apex and Professional models
&&&&&&28&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-small-knife-attachment-131.png&&&4.5&&&||&&&||&&&||@@@
edprocospfor&&&EPSpring&&&Edge Pro Spring For Quick Stone Changes&&&If you own an Edge Pro Apex, this spring is the first upgrade to buy. The stock stone attachment uses a screw ball that requires multiple turns to swap stones between grits - a minor annoyance that adds up across a full sharpening session with six or eight stone changes. This compression spring replaces that system with a push-on, pop-off mechanism that makes stone changes effortless. Installation takes two minutes: unscrew the ball, remove the brass collar, slide the spring onto the arm, tighten the screw ball back in place. Done.
The spring holds stones just as securely as the screw ball system during sharpening while making changes between grits immediate and frictionless. If you use the Edge Pro regularly, the time savings across a sharpening session are real - and the reduced friction of the workflow makes the whole process more enjoyable. Fourteen five-star reviews and the most consistently recommended Edge Pro accessory on knife forums. Watch the included video for a brief installation walkthrough.
What Customers Are Saying: Fourteen reviews averaging five stars. Reviewers call it the best upgrade for the Edge Pro with no exceptions - multiple reviewers describe it as their favorite accessory and note they immediately ordered extras to have on hand. One reviewer calls it a must-have that makes stone changes as fast as they can go.
Brand: CKTG
Compatible: Edge Pro Apex and Pro systems
Function: Replaces screw ball for quick stone changes
Note: Watch the product video for installation guide
&&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-spring-for-quick-stone-changes-124.png&&&5&&&||&&&||&&&@@@
emstbag4x&&&S-10828&&&Empty Strop Bag 4" x 12"&&&These are the same bags we include with our strops. We occasionally get requests for extras, so we made them available here. They measure 4" x 12" and are 4 mil thick for durability. Each bag features a zip-lock closure so it can be securely resealed for storage.
Care Instructions: Keep dry. Store flat when empty.
Dimensions: 4 in x 12 in
Thickness: 4 mil
Closure: Zip-lock
&&&&&&0.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/empty-strop-bag-4-x-12-53.png&&&5&&&||&&&||&&&||@@@
enwh2us18&&&OE-KTS180US&&&Enami White #2 Usuba 180mm&&&Tadashi Enami is one of Sakai most respected active blacksmiths, holding the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts. His specialty is the wakashizuke technique, an old-school method of bonding soft iron to hard steel using iron powder and heat when constructing single-bevel knives. This technique produces a particularly strong and consistent bond between the jigane (outer cladding) and the hagane (inner core steel), and it is increasingly rare because so few blacksmiths still practice it. Enami-san is one of the few.
The usuba is Japan dedicated vegetable knife - a single-bevel, flat-edged blade designed specifically for push-cutting vegetables with absolute precision. Where the nakiri (Japan double-bevel vegetable knife) is more accessible and handles general vegetable work well, the usuba rewards proper single-bevel technique with a level of precision and control that a double-bevel blade simply cannot match. This 180mm version uses Shirogami (white paper steel) #2 at the core - a very pure carbon steel that takes an exceptional edge - over soft iron cladding with a tsuchime (hammered) kurouchi (black as-forged) finish. The 4.5mm spine at the heel tapers toward the tip, providing the heft needed for authority through denser vegetables while maintaining fine edge geometry. At 7.0 oz with 45mm blade height this is a substantial usuba, sized for the board presence the format requires. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.
What Customers Are Saying: The one reviewer describes this as an excellent knife - very sharp, well made, perfectly proportioned for demanding tasks like breaking down watermelons and other large or dense produce that a nakiri would find challenging. The balance between heft and blade quality is specifically praised, and the construction of both blade and handle described as very well done.
Care Instructions: Shirogami #2 is a highly reactive carbon steel and the soft iron cladding compounds that reactivity. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Single-bevel sharpening requires care - sharpen the flat (ura) side lightly to remove the burr and focus work on the bevel side. Use quality water stones.
Blacksmith: Tadashi Enami
Location: Sakai, Japan
Awards: Dento-Kogei-shi (Master of Traditional Crafts)
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-usuba-180mm-90.png&&&5&&&||&&&||&&&@@@
enwh2ya24&&&OE-KTS240SH&&&Enami White #2 Yanagiba 240mm&&&Tadashi Enami holds the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts - and specializes in the wakashizuke technique of single-bevel construction: bonding soft iron to hard steel using iron powder and heat, a method practiced by old-school blacksmiths in Sakai that produces a strong, consistent bond between the jigane (outer cladding) and hagane (inner core steel). It is a vanishing skill, and Enami-san is among the few still working in this way in one of Japan most storied cutlery-making cities.
The 240mm yanagiba - Japan dedicated sashimi knife - is the entry point of the Enami three-length range and the size most commonly chosen by home cooks and professionals who are new to the format. The single-bevel geometry allows the cook to draw the blade through fish in a single uninterrupted stroke, with the flat back face reflecting the cut surface away cleanly as it separates. The result is a cleaner cut with less cellular damage than a double-bevel knife produces. The Shirogami (white paper steel) #2 core takes an exceptional edge at single-bevel angles, and the soft iron cladding with tsuchime (hammered) kurouchi (black as-forged) finish keeps the outer faces protected. Blade height at 31mm and total length at 377mm give the 240mm its focused, narrow yanagiba geometry. 5.6 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.
Care Instructions: Shirogami #2 is highly reactive and the soft iron cladding is equally reactive. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen the bevel side on quality water stones; polish the ura (flat) side lightly to remove burr only.
Blacksmith: Tadashi Enami
Location: Sakai, Japan
Awards: Dento-Kogei-shi (Master of Traditional Crafts)
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-240mm-252.png&&&0&&&||&&&||&&&@@@
enwh2ya27&&&OE-KTS270SH&&&Enami White #2 Yanagiba 270mm&&&The wakashizuke technique is the work that distinguishes Tadashi Enami from most blacksmiths producing single-bevel knives today. Rather than the more common lamination approach, Enami-san bonds soft iron to hard steel using iron powder and heat - an old-school Sakai method that produces a particularly strong and consistent union between the jigane (outer cladding) and the hagane (inner core steel). He holds the Dento-Kogei-shi title, Japan national designation for a master of traditional crafts, and this way of working is central to why that recognition exists.
The 270mm yanagiba is the professional standard size for sashimi work - long enough to slice most whole fish fillets in a single controlled draw, without the extra reach of the 300mm that some cooks find demanding in smaller kitchen spaces. At 264mm actual blade length with 33mm height, the geometry is focused and narrow - built for the long draw-cut technique the yanagiba format is designed for. The Shirogami (white paper steel) #2 core takes a very fine, sharp edge that holds well through sustained sashimi work and responds quickly to stropping. The 4.3mm spine at the heel provides enough mass to carry the stroke through, while the single-bevel grind produces the clean, undistorted cut face that Japanese raw fish preparation demands. 7.3 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.
Care Instructions: Shirogami #2 is highly reactive carbon steel. Wipe and dry immediately after use. Avoid acids and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones, focusing on the bevel side; polish the ura (flat) side lightly to remove burr only.
Blacksmith: Tadashi Enami
Location: Sakai, Japan
Awards: Dento-Kogei-shi (Master of Traditional Crafts)
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-270mm-243.png&&&0&&&||&&&||&&&@@@
enwh2ya30&&&OE-KTS300SH&&&Enami White #2 Yanagiba 300mm&&&Sakai has been producing single-bevel knives for Japanese professional kitchens for centuries, and Tadashi Enami represents that tradition at a high level. He holds the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts - and his specialty is the wakashizuke technique of bonding soft iron to hard steel using iron powder and heat when constructing single-bevel blades. This old-school method is rarely practiced today. It produces a strong, consistent bond between the jigane (outer cladding) and hagane (inner core steel) that distinguishes his work from the majority of production single-bevel knives on the market.
At 295mm actual blade length, the 300mm yanagiba is the longest in the Enami range and the choice for experienced sashimi cooks who work with larger whole fish - tuna loins, whole sea bass, large yellowtail - where the additional length pays off in fewer strokes, more control per pass, and a cleaner finished slice. The 37.7mm blade height is notably taller than the 240mm and 270mm versions in the line, giving the 300mm better board presence and more surface contact through larger cuts. The Shirogami (white paper steel) #2 core takes a fine edge well suited to the steep single-bevel angle that yanagiba work demands. 4.5mm spine at the heel, tsuchime (hammered) kurouchi (black as-forged) finish over soft iron cladding. 8.3 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.
Care Instructions: Shirogami #2 is highly reactive carbon steel and the soft iron cladding compounds that reactivity. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones, focusing on the bevel side; polish the ura (flat) side only lightly to remove burr.
Blacksmith: Tadashi Enami
Location: Sakai, Japan
Awards: Dento-Kogei-shi (Master of Traditional Crafts)
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-300mm-90.png&&&0&&&||&&&||&&&@@@
fishscaler&&&FishScaler-NEWSilver&&&Fish Scaler - New!&&&Scaling fish by hand with a knife is slow work and sends scales flying in every direction. A dedicated fish scaler does the job faster, cleaner, and with far less mess. This one is built from 430 stainless steel - a corrosion-resistant alloy that holds up well in a wet kitchen environment - and at 8.5 inches it has enough length to work efficiently on most fish without requiring multiple passes. The toothed scaling edge grips and removes scales in short, controlled strokes rather than scraping, which keeps the work tidy and protects the flesh underneath.
It is dishwasher safe, which makes cleanup straightforward after a session on whole fish. A practical, inexpensive addition to any kitchen that deals regularly with whole fish prep.
Material: 430 Stainless Steel
Length: 8.5"
Care: Dishwasher safe
&&&&&&7.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fish-scaler-new-70.png&&&0&&&||&&&||&&&@@@
fletchers-mill-cherry-condiment-cups&&&4-Cups&&&Fletcher's Mill Cherry Condiment Cups&&&These hardwood condiment cups are a simple, handsome way to organize sauces, spices, small prep items, and charcuterie board accents. Made from premium hardwoods and finished with food-safe mineral oil, they bring a warm natural look to the table while staying practical for everyday kitchen use.
The set includes four small cups, each measuring approximately 2.5 inches wide by 1 inch tall. Use them for dipping sauces, finishing salts, spice portions, minced herbs, garlic, mise en place, olives, nuts, or individual condiments. They are especially useful for charcuterie presentations, where small details can make a board look more thoughtful and polished.
Each cup is made in the USA and finished to show the natural character of the wood. Because these are made from real hardwood, grain pattern and color will vary from piece to piece, giving each set its own look. Our CKTG board and handle wax works well for maintaining these cups since it is made with food-safe mineral oil and food-safe beeswax.
Care Instructions: Clean with a damp cloth and wipe dry immediately. Do not soak. Do not put in the dishwasher. Water or excess moisture can damage the wood finish. Reapply food-safe mineral oil or CKTG board and handle wax as needed to maintain the wood.
Product: Hardwood Condiment Cups
Set Includes: 4 Cups
Material: Premium Hardwood
Finish: Food-Safe Mineral Oil
Size: Approx. 2.5 inches D x 1 inch H
Use: Sauces, Spices, Prep, Condiments, and Charcuterie
Care: Clean with Damp Cloth and Wipe Dry
Recommended Maintenance: CKTG Board and Handle Wax
Made In: USA
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fletcher-s-mill-cherry-condiment-cups-47.png&&&0&&&||&&&||&&&@@@
fletchers-mill-bakery-pin&&&FM-BakersRollPin&&&Fletchers' Mill Bakers Pin 18.5" Maple&&&The Fletchers’ Mill Bakers Pin is a handy rolling pin made for small, precise baking jobs. With its compact 18.5" length and 2" diameter, it keeps your hands close to the dough, giving you excellent control when rolling out pastry squares, cookie dough, dumpling wrappers, small pie crusts, and other detail work.
Made from solid rock maple, this pin is built for long-term use in both home and professional kitchens. Its simple handle-free design makes it easy to maneuver, especially when working with smaller portions of dough where a full-size rolling pin feels clumsy.
Brand: Fletchers’ Mill
Type: Bakers Pin / Small Rolling Pin
Material: Solid Rock Maple
Length: 18.5"
Diameter: 2"
Use: Pastry, Cookie Dough, Small Dough Portions
Made for: Home Bakers and Professional Chefs
Care and Cleaning: Wipe clean with a damp cloth. Do not put in the dishwasher or submerge in water. To season, apply a quarter-size drop of mineral oil to a soft cloth and lightly coat the rolling pin.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fletchers-mill-bakers-pin-18-5-maple-4.png&&&0&&&||&&&@@@
honeydipper&&&FM-HoneyDipper&&&Fletchers' Mill Beaded Wood Honey Dipper&&&This wood honey dipper from Fletchers' Mill is handcrafted in New Vineyard, Maine, from premium American hardwood - the same material and craftsmanship behind their pepper mills and rolling pins. Deep radiused grooves capture honey efficiently and release it in a controlled drizzle without dripping. The beaded handle shows off the natural wood grain and feels balanced in hand. At 7 inches, it works equally well at the breakfast table, alongside a tea set, or straight from the jar. A simple, well-made wooden honey dipper at a price that makes it an easy addition to any kitchen or a thoughtful small gift.
Care Instructions: Wipe clean with a damp cloth after each use and dry completely. Do not submerge in water or put in the dishwasher - moisture will damage the wood finish over time. Apply food-safe mineral oil occasionally to condition the wood and extend its life.
Brand: Fletchers' Mill
Location: New Vineyard, Maine, USA
Material: American Hardwood
Length: 7 inches
Diameter: 1.25 inches
Care: Wipe with damp cloth, dry completely - not dishwasher safe&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fletchers-mill-beaded-wood-honey-dipper-6.png&&&0&&&||&&&||&&&@@@
fletchers-mill-border-grill-pepper-mill&&&FM-PepperMill-Cherry&&&Fletchers' Mill Border Grill Pepper Mill 8" Cherry&&&The Border Grill Pepper Mill is a collaboration between Fletchers Mill and the acclaimed chef duo Mary Sue Milliken and Susan Feniger, whose Border Grill and Ciudad restaurants made freshly ground black pepper a point of emphasis in their cooking. Their requirements for a pepper mill were demanding: precise grind control, consistent output from fine to coarse, and the build quality to hold up in a professional kitchen over years of daily use. Architect Josh Schweitzer translated those requirements into a clean, considered design at 8 inches - a size that works equally well on a dining table and a prep station.
Fletchers Mill builds every mill in New Vineyard, Maine, from American hardwoods, raw log to finished product, entirely in-house. This version is finished in cherry - a warm, reddish-brown hardwood that darkens and develops character with age. The stainless steel two-step mechanism first cracks peppercorns to release their natural oils, then grinds them to your chosen consistency. The Lock and Grind crown nut adjusts and locks the grind setting so it holds between uses. The pop-out mechanism makes cleaning and refilling straightforward. Lifetime guarantee on all mechanisms and wood products. Made in USA.
Care Instructions: Do not submerge in water or put in the dishwasher. To clean, unscrew the top nut, remove the top, empty remaining pepper, and pop out the rod by tapping firmly against a hard surface. Clean the interior with a dry brush or cloth. Wipe the exterior with a damp cloth and dry completely.
Brand: Fletchers Mill
Model: Border Grill
Location: New Vineyard, Maine, USA
Wood: Cherry
Height: 8 inches
Mechanism: Stainless Steel Two-Step Grind
Grind Settings: Fine to Coarse
Feature: Lock and Grind Crown Nut
Feature: Pop-Out Mechanism for Easy Cleaning
Warranty: Lifetime on Mechanism and Wood
&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fletchers-mill-border-grill-pepper-mill-8-82.png&&&0&&&||&&&||&&&@@@
fletchers-mill-border-grill-pepper-mill-8-inch-&&&FM-PepperMill-Walnut&&&Fletchers' Mill Border Grill Pepper Mill 8" Walnut&&&Walnut brings a darker, richer grain to the Border Grill Pepper Mill - a fitting match for a design shaped by chefs who care about what a kitchen tool looks like as much as what it does. The collaboration between Fletchers Mill and Mary Sue Milliken and Susan Feniger of Border Grill and Ciudad produced a pepper mill grinder built to their demanding professional standards: precise grind control from fine to coarse, consistent output, and the durability to perform in a commercial kitchen for years. Architect Josh Schweitzer handled the design, and the result is a clean 8-inch form that belongs on any table.
Fletchers Mill builds every mill in New Vineyard, Maine, from American hardwoods, raw log to finished product, entirely in-house. The stainless steel two-step mechanism first cracks peppercorns to release their natural oils, then grinds them to your chosen consistency - fine for fish, medium for gravies, coarse for meats. The Lock and Grind crown nut adjusts and locks the grind setting between uses. The pop-out mechanism makes cleaning and refilling easy. Lifetime guarantee on all mechanisms and wood products. One of the best pepper mills made in the USA.
Care Instructions: Do not submerge in water or put in the dishwasher. To clean, unscrew the top nut, remove the top, empty remaining pepper, and pop out the rod by tapping firmly against a hard surface. Clean the interior with a dry brush or cloth. Wipe the exterior with a damp cloth and dry completely.
Brand: Fletchers Mill
Model: Border Grill
Location: New Vineyard, Maine, USA
Wood: Walnut
Height: 8 inches
Mechanism: Stainless Steel Two-Step Grind
Grind Settings: Fine to Coarse
Feature: Lock and Grind Crown Nut
Feature: Pop-Out Mechanism for Easy Cleaning
Warranty: Lifetime on Mechanism and Wood
&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fletchers-mill-border-grill-pepper-mill-8-inch-walnut-40.png&&&0&&&||&&&||&&&@@@
fletchers-mill-french-rolling-pin-20-inch&&&FM-FrenchRollPin&&&Fletchers' Mill French Rolling Pin 20" Maple&&&Fletchers Mill has been handcrafting wood products in New Vineyard, Maine since 1978, and this 20-inch French rolling pin in solid rock maple is one of the cleaner examples of what they do: no unnecessary parts, no bulk, just one piece of sustainably harvested New England hardwood shaped into a tool that professional pastry chefs consistently prefer over handled alternatives.
The French rolling pin format is tapered at both ends with no handles and no axle. This puts your hands directly on the wood and keeps them close to the dough, where you can feel exactly how thick the sheet is getting and adjust pressure in real time. Rock maple is one of the hardest American hardwoods - smooth, dense, resistant to warping, and durable enough to outlast several generations of plastic and handled pins. The smooth sanded finish resists sticking without over-flouring the surface, which matters when you are rolling delicate pastry dough. At 20 inches and 0.75 lbs it handles pie crusts, pasta dough, puff pastry, laminated doughs, and crackers with ease. Featured by Epicurious as a top pick.
Care Instructions: Wipe with a damp cloth after each use and dry completely. Never submerge in water or put in the dishwasher - moisture will damage the wood and can cause warping over time. Apply a light coat of food-safe mineral oil occasionally to condition the wood and extend its life.
Brand: Fletchers Mill
Location: New Vineyard, Maine, USA
Material: Solid Rock Maple
Style: French Tapered - No Handles
Length: 20 inches
Diameter at Center: 1.5 inches
Weight: 0.75 lbs
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fletchers-mill-french-rolling-pin-20-maple-31.png&&&0&&&||&&&||&&&@@@
tortilla-rolling-pin&&&FM-TortillaRollPin&&&Fletchers' Mill Tortilla Rolling Pin 8" Maple&&&The palote - a simple straight wooden dowel without handles - is the tool home cooks across Mexico and the American Southwest have used for generations to roll perfect flour tortillas. No handles means your hands stay close to the dough for direct tactile feedback on thickness and pressure. The shorter 8-inch length makes it easy to spin the dough in small increments, which is how you work toward a consistent circle. Traditional wooden dowels also absorb just enough flour to prevent sticking without over-flouring the surface - something plastic and metal alternatives cannot do.
This tortilla rolling pin is handcrafted by Fletchers Mill in New Vineyard, Maine, from solid rock maple - one of the hardest and most durable American hardwoods available. The same format works equally well for empanadas, egg rolls, pot stickers, dumplings, and flatbreads of all kinds. A tortilla recipe in English and Spanish is included. Simple, well-made, and built to last.
Care Instructions: Wipe clean with a damp cloth after each use and dry completely. Do not submerge in water or put in the dishwasher - moisture will damage the wood over time. Season occasionally with a small amount of food-safe mineral oil to condition the wood.
Brand: Fletchers Mill
Location: New Vineyard, Maine, USA
Material: Solid Rock Maple
Style: Straight Dowel - No Handles (Palote)
Length: 8 inches
Diameter: 1.35 inches
Includes: Tortilla recipe in English and Spanish
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fletchers-mill-tortilla-rolling-pin-8-inch-maple-20.png&&&0&&&||&&&||&&&@@@
fucufachcl&&&FA-70&&&Fuji Cutlery Chinese-Style Cleaver&&&Fuji Cutlery - part of the TOJIRO family - brings Japanese manufacturing standards to a Chinese-style cleaver format that most home cooks overlook entirely. This is not a bone-breaking cleaver; it is a vegetable and general prep knife with the surface area of a cleaver and the handling characteristics of a chef knife. The blade has a slight curve toward the tip that enables rocking and push-cutting, making it more versatile than a fully flat Chinese cleaver and more familiar for cooks already comfortable with a curved Western profile.
The blade is fully stainless - a genuine advantage in a knife that sees constant wet work with produce. The barrel-shaped wooden handle provides a secure, balanced grip that outperforms the straight handles on many traditional Chinese cleavers, giving you more control on fine work without sacrificing the heft that makes cleavers effective. This knife is made in Japan, not in China where most cleavers in this category originate. For cooks who want the broad surface area and power of a cleaver without committing to carbon steel care, this is a well-considered option.
What Customers Are Saying: Reviewers find this cleaver a great value, noting that it handles produce, citrus, and general prep confidently. The barrel handle draws consistent positive comments - comfortable after an initial adjustment period and more controlled than straight-handled alternatives. TOJIRO quality and reputation are frequently cited as reasons for the purchase.
Care Instructions: Fully stainless. Hand wash and dry after use. Avoid the dishwasher, as detergents and high heat can damage the handle and dull the edge. Do not use on hard bone, frozen foods, or very hard shells. Hone when needed and sharpen on quality water stones for best long-term performance.
Manufacturer: Fuji Cutlery (TOJIRO)
Location: Japan
Construction: Mono Steel
Steel: Stainless
HRC: 57
Bevel: Double Bevel, Even (50/50)
Handle: Natural Wood
Weight: 12 oz (340 g)
Blade Length: 180 mm
Total Length: 285 mm
Spine Thickness at Heel: 2.3 mm
Blade Height: 85 mm
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-fuji-cutlery-chinese-style-cleaver-30.png&&&4.5&&&||&&&||&&&||@@@
shtrshdmainj&&&FC-462-Sharpener&&&Fuji Cutlery Shaple Triple Sharpener Made in Japan!&&&The Fuji Cutlery FC-462 is a compact, three-stage handheld sharpener designed for quick and reliable dry sharpening at home. Made in Japan by Tojiro, this convenient tool combines diamond and ceramic abrasives to restore and refine everyday kitchen knives without water or complicated technique.
The first stage features a coarse diamond wheel to re-establish dull or rolled edges. The next two stages use ceramic wheels that smooth and polish the edge for a cleaner, longer-lasting finish. Because the angles are preset, the FC-462 is especially useful for home cooks who want consistent results without needing to learn whetstone sharpening.
This sharpener is best suited for double-bevel Western and Japanese stainless steel knives. High-end carbon steel knives and traditional single-bevel blades are better maintained with whetstones, but for everyday upkeep, the FC-462 offers excellent performance, speed, and ease of use.
A practical and durable sharpener from a trusted Japanese maker, ideal for anyone who wants sharp knives with minimal effort.
Care & Use
Use light pressure — let the abrasives do the work
Works best on double-bevel stainless steel knives (gyuto, santoku, petty, chef’s knives, etc.)
Not for single-bevel knives, serrated knives, or delicate high-hardness carbon blades
Sharpen dry — no water required
Wipe knives clean after sharpening to remove residue
Clean the sharpener housing with a dry cloth after use
Width: 40 mm&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-shaple-triple-sharpener-made-in-japan-5.png&&&0&&&||&&&||&&&||@@@
toststchcl&&&FG-68&&&Fuji Cutlery Stainless Steel Chinese-Style Cleaver&&&The Toryumon line comes out of Fuji Cutlery, TOJIRO's Tsubame City operation, and it brings the same straightforward manufacturing standards that TOJIRO applies across their entire catalog - solid materials, consistent quality control, and a design philosophy that prioritizes function over flourish. This Chinese-style cleaver was featured on Milk Street, where its combination of stainless construction, approachable size, and Japanese manufacturing caught the attention of serious home cooks looking for a cleaver that could handle daily prep without carbon steel maintenance.
What sets this cleaver apart from the broader category is the belly. Unlike fully flat Chinese cleavers, this blade has a slight curve toward the tip that enables rocking and push-cutting, giving it the versatility of a chef knife alongside the surface area and heft of a cleaver. At 180mm blade length and 85mm height at the belly, it is compact enough to handle with precision while still covering significant board real estate. The stainless blade is fully corrosion resistant and easy to maintain. The rosewood handle with two rivets is comfortable and well-proportioned for the blade, though it rewards a pinch grip for best control. Note: the standard cleaver saya does not fit this knife.
What Customers Are Saying: Reviewers praise the value and versatility of this cleaver, noting it handles vegetables, wok prep, and general chopping with equal confidence. The curved belly draws consistent positive feedback for making rocking cuts and larger items easier to manage. Those who sharpen their own knives find it takes an edge easily and holds up well to regular use; one reviewer noted the out-of-box edge benefited from a quick touch-up before first use.
Care Instructions: Fully stainless. Hand wash and dry after use. Avoid the dishwasher, as detergents and high heat can damage the handle and dull the edge. Do not use on hard bone, frozen foods, or very hard shells. Hone when needed and sharpen on quality water stones for best long-term performance.
Brand: Fuji Cutlery
Line: Toryumon
Manufacturer: TOJIRO
Location: Tsubame City, Japan
Construction: Mono Steel
Steel: Stainless
Handle: Rosewood
Rivets: 2
Weight: 10.4 oz (295 g)
Blade Length: 180 mm
Total Length: 280 mm
Blade Height at Belly: 85 mm
Blade Height at Heel: 80 mm
Storage Note: Standard cleaver saya does not fit this knife
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-stainless-steel-chinese-style-cleaver-275.png&&&4.5&&&||&&&||&&&||@@@
fubl2si12&&&FJ2-W120&&&Fujishika Blue #2 Sickle 120mm&&&The 120mm sickle is the compact version of the Fujishika Blue #2 range - smaller blade, lower weight, better suited for close work in tight garden beds, fine weeding around established plants, and harvesting small quantities of herbs and greens where the 180mm would be too long to maneuver. Fujishika operates a blacksmith shop in Ono City, Hyogo Prefecture, a region with deep roots in Japanese blade production, and these sickles connect to the same tradition that produced many of the kitchen knives sold at CKTG - the same blacksmithing knowledge applied to the agricultural tools that fed Japan for centuries before kitchen cutlery became a specialty category.
The blade is Aogami (blue paper steel) #2 carbon steel - the same steel used in many serious kitchen knives - ground to the curved sickle profile for pulling cuts through grass, weeds, and small plants. The compact 120mm blade makes it easy to carry in a pocket, a garden bag, or slipped into a belt loop when moving around the plot. At the price point, these are functional tools first and interesting objects second - worth keeping in the garden shed, the kitchen drawer, or both.
Care Instructions: Carbon steel - wipe and dry after use. Apply oil before storage. Do not leave wet or dirty.
Maker: Fujishika
Location: Ono City, Japan
Item: FJ2-W120
Steel: Aogami (Blue Paper Steel) #2
Blade Length: 120mm
Style: Traditional Japanese Sickle
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-120mm-191.png&&&0&&&||&&&||&&&@@@
fubl2si18&&&YA2-HD18&&&Fujishika Blue #2 Sickle 180mm&&&Sickle-making is a declining trade in Japan, but it shares deep roots with the blacksmith traditions that also produced many of the kitchen knives sold at CKTG. The same forging knowledge, the same steel choices, the same heat treatment discipline - applied to tools built for the rice field and the garden rather than the kitchen. Fujishika operates a blacksmith shop in Ono City, Hyogo Prefecture, a region with a long tradition of blade production, and specializes in these traditional agricultural tools that most Western gardeners have never encountered.
This sickle is made with Aogami (blue paper steel) #2 carbon steel - the same steel used in many serious kitchen knives - with an 180mm blade. The curved blade is designed for pulling cuts through grass, weeds, and small rice plants: you draw it toward you rather than chopping down. Japanese farmers use these for weeding small plots and harvesting rice by hand, tasks that require a blade that stays sharp through extended fieldwork. The carbon steel takes a fine edge and responds well to simple field maintenance. The tool is lightweight and compact - easy to carry in a pocket or garden bag.
Care Instructions: This is a carbon steel tool and will rust if left wet. Wipe and dry after every use. Apply a light coat of camellia or general mineral oil before storage. Keep away from prolonged moisture.
Maker: Fujishika
Location: Ono City, Japan
Steel: Aogami (Blue Paper Steel) #2
Blade Length: 180mm
Style: Traditional Japanese Sickle
&&&&&&44&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-180mm-215.png&&&0&&&||&&&||&&&@@@
haandin1&&&YK5-H140&&&Fujishika Japanese Garden Hoe&&&Fujishika makes this one-handed triangle hoe - called Katate Sankaku Hoe in Japanese, where "katate" means one hand and "sankaku" means triangle - in a blacksmith shop in Ono City, Hyogo Prefecture. It is designed by Hasegawa-san for the practical work of digging out weeds from garden beds, mounding soil around plants, and cultivating between rows without bending down to hand-pull.
The triangle profile provides three working edges: the pointed tip gets into tight spaces between plants, and the two angled sides can cut weeds on both the push and pull stroke. The construction is san mai - a carbon steel core clad with soft iron - which is a deliberate upgrade from the mono steel used in cheaper versions. Mono steel garden hoes lose their edge quickly once the hardened surface layer is gone; this clad construction provides a hard cutting core protected by softer, tougher iron on the outer faces, so the edge holds through sustained use in compacted or rocky soil. The handle is magnolia wood, light and comfortable for extended work.
What Customers Are Saying: The one reviewer on this hoe bought it after using one through a season and ordering a second for a family member - describing it as a beautiful addition to any tool collection and a genuinely useful garden tool rather than a display piece.
Care Instructions: Carbon steel will rust if left dirty or wet. Rinse off soil, wipe dry, and store dry after each use. A light coat of oil before winter storage will prevent pitting during extended time in the garden shed.
Maker: Fujishika (Hasegawa-san)
Location: Ono City, Japan
Item: YK5-H140
Construction: San Mai (Carbon Core, Soft Iron Cladding)
Handle: Magnolia Wood
Style: Triangle Hoe (Katate Sankaku Hoe)
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-japanese-garden-hoe-158.png&&&5&&&||&&&||&&&@@@
furoshiki-wrapping-cloth&&&Furoshiki-Cranes&&&Furoshiki Wrapping Cloth: Cranes&&&Furoshiki is the traditional Japanese art of wrapping with cloth instead of paper - used for centuries to carry and gift everything from bento boxes to special occasion presents. This one features a Moon and Crane design in cotton, sized at 19.7 by 19.7 inches, which is right in the sweet spot for wrapping a gift box, a bottle, or a small stack of items with one of the classic furoshiki knots.
We get a lot of customers buying knives and other items here as gifts, and a furoshiki is a natural way to wrap them - colorful, reusable, and a little more memorable than a roll of paper that gets torn off and thrown away. The crane is one of the most recognized motifs in Japanese textile design, traditionally tied to ideas of longevity and good fortune, which makes this a fitting choice for weddings, anniversaries, and other meaningful occasions. The cotton is sturdy enough to handle being tied and retied, and the cloth itself becomes part of the gift rather than something to discard.
Made in Japan, washable, and good for repeat use - once the gift is unwrapped, the cloth can be used again as a furoshiki, a scarf, a small tablecloth, or simple fabric decor.
Brand: TAYU-TAFU
Pattern: Moon and Crane
Material: 100% Cotton
Made in Japan
Dimensions: 19.7 x 19.7 inches (50 x 50 cm)
Care: Machine or hand washable&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/furoshiki-wrapping-cloth-cranes-22.png&&&0&&&||&&&||&&&@@@
ge00sislsp&&&Gestura-SlottedSpoon&&&Gestura 00 Silver Slotted Spoon&&&The 00 is the slotted companion to the 01 - same Niigata workshop, same tumbled matte finish, same hand-finished lathe work by Mr. Okada, with two key differences: a thicker, more durable handle for heavier use, and an identifying slot that lets liquid drain while you lift. That slot is what makes the 00 the right tool for retrieving things from liquid - poaching water, blanching baths, hot butter, fryer oil, and braises. Fish tempura from the fryer, chops from a pan of butter, an olive from a 12-quart container at the back of the walk-in - all with the feel and control of a solid spoon rather than the clumsy mechanical grip of a spider or tongs.
The same flea market vintage aesthetic as the 01 - tumbled to a matte, imperfect surface that reflects the worn character of the vintage steel that inspired the line. Stamped and etched in Niigata, then finished by hand on a lathe. The thicker handle on the 00 is a deliberate design choice: the tasks this spoon handles tend to involve more resistance and more heat, and the additional mass helps. One tablespoon capacity for measuring and sauce work when needed.
Care Instructions: Hand wash only. Dry thoroughly after washing. Not dishwasher safe.
Maker: Okada
Location: Niigata, Japan
Material: 18/10 Stainless Steel
Finish: Tumbled Matte Silver
Feature: Identifying Slot
Volume: 1 Tablespoon (0.5 oz)
Length: 230mm (9 in)
Packaging: Recycled Chipboard
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-silver-slotted-spoon-114.png&&&0&&&||&&&||&&&@@@
ge01gosp&&&Gestura-GoldSpoon&&&Gestura 01 Gold Spoon&&&The 01 Gold is the same proven spoon as the 01 Silver - same Niigata workshop, same Mr. Okada, same stamped and lathe-finished construction, same precise one-tablespoon capacity - finished in gold plating that gives it a warmer, richer look on the pass or the plate. Where the silver version blends into the working aesthetic of a busy kitchen, the gold stands out in a way that reads as intentional rather than decorative. Professional cooks have been reaching for it as both a plating tool and a service piece.
The tumbled matte texture is applied before the gold plating, which gives the surface an intentionally worn, imperfect character consistent with the flea market vintage aesthetic that inspired the Gestura line. The one-tablespoon capacity, tapered tip, flared wings, and bowl-heavy balance are the same as the silver version - this is the same tool in a different finish, not a different tool. At $35 it is the premium option in the 01 line and worth it for cooks who want the gold look without sacrificing the functional design that made the silver popular.
What Customers Are Saying: One reviewer tracked this spoon down after it sold out everywhere she looked and spent weeks on a restock waiting list. She received it within days of the restock notification and calls it beautiful - noting she loves the matte finish and large size. She recommends checking YouTube to learn about its full range of uses.
Care Instructions: Hand wash only. The gold plating holds up well to regular kitchen use but should not go in the dishwasher. Dry thoroughly after washing.
Maker: Okada
Location: Niigata, Japan
Material: 18/10 Stainless Steel, Gold Plated
Finish: Tumbled Matte Gold
Volume: 1 Tablespoon (0.5 oz)
Length: 230mm (9 in)
Packaging: Recycled Chipboard
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gold-spoon-129.png&&&5&&&||&&&||&&&@@@
ge01gusp&&&Gestura-GunmetalSpoon&&&Gestura 01 Gunmetal Spoon&&&The gunmetal finish is the darkest and most industrial-looking option in the Gestura lineup - a tumbled matte surface that reads like aged tool steel rather than polished tableware. It fits the origin story of the line well: Mr. Okada in his Niigata workshop draws from the worn character of vintage American and European steel, and the gunmetal finish brings that reference closer to the surface than the silver or gold versions. Stamped, etched, and hand-finished on a lathe, the same as every spoon in the line.
The 01 format is the solid-bowl spoon - a precise one-tablespoon capacity that removes one variable from measuring, basting, and saucing. The deep bowl holds liquid without spilling during movement. The tapered tip delivers cleanly to the plate. The long handle reaches into pots without bringing your hand close to heat. The thin flared wings scrape the bottom corners of storage containers and hold the spoon in place inside empty deli containers. Balance and weight are carefully considered in the Niigata workshop, and it shows in how the spoon sits in the hand during extended service work.
Care Instructions: Hand wash only. Dry thoroughly after washing. Not dishwasher safe.
Maker: Okada
Location: Niigata, Japan
Material: 18/10 Stainless Steel
Finish: Tumbled Gunmetal
Volume: 1 Tablespoon (0.5 oz)
Length: 230mm (9 in)
Packaging: Recycled Chipboard
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gunmetal-spoon-37.png&&&0&&&||&&&||&&&@@@
gestura&&&Gestura-Spoon&&&Gestura 01 Silver Spoon&&&Mr. Okada runs a small workshop in Niigata, Japan, where he stamps, etches, and hand-finishes each Gestura spoon on a lathe. The inspiration for the line came from worn vintage steel - the kind of American and European pieces you find at flea markets with decades of kitchen use worked into them. Each spoon is tumbled rather than polished, which gives the 18/10 stainless a matte, textured surface that feels intentionally imperfect and ages well in daily use.
The 01 format is the solid-bowl spoon. A precise one-tablespoon capacity removes one variable from measuring, basting, and saucing. The deep bowl holds liquid without spilling during movement. The tapered tip delivers cleanly to the plate or into a narrow container. Flared wings along the bowl edge scrape the bottom corners of storage containers and keep the spoon seated inside empty deli containers rather than sliding out - a small detail that earns its keep on a busy station. The long handle reaches into pots without bringing your hand close to heat. Balance and weight are carefully considered in the Niigata workshop, and it shows in how the spoon sits in the hand.
What Customers Are Saying: One reviewer switched from a Kunz as his daily kitchen spoon and reaches for the Gestura more often now. The wings that scrape container corners and the bowl-heavy design that keeps it seated inside empty deli containers are the details he cites. The even one-tablespoon capacity is useful for on-the-fly measuring. He notes the finer details show real effort and care in the design.
Care Instructions: Hand wash only. Dry thoroughly after washing. Not dishwasher safe.
Maker: Okada
Location: Niigata, Japan
Material: 18/10 Stainless Steel
Finish: Tumbled Matte Silver
Volume: 1 Tablespoon (0.5 oz)
Length: 230mm (9 in)
Packaging: Recycled Chipboard
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-silver-spoon-158.png&&&5&&&||&&&||&&&@@@
geesaofsp&&&Gestura-Spatula&&&Gestura Esa Offset Spatula&&&The Esa Offset Spatula is made in Niigata Prefecture through a collaboration between a local woodworker and steel manufacturer. The blade is formed from heat-treated flexible steel that bends under pressure and springs back to true, making it ideal for delicate turning, lifting, and spreading tasks. Its offset profile keeps your hand clear of the work surface while providing excellent control and leverage.
The handle is crafted from beautiful Japanese oak and lightly finished with walnut oil to preserve the wood's natural feel. The blade is secured using only two rivets—no resins, glues, or plastics resulting in a simple, durable construction that highlights traditional materials and thoughtful design.
Care Instructions: Hand wash only and dry thoroughly after use. Not dishwasher safe.
Maker: Esa
Location: Niigata Prefecture, Japan
Blade Material: Heat-Treated Flexible Steel
Handle: Japanese Oak
Blade Length: 4.25 inches
Total Length: 10 inches
Packaging: Recycled Chipboard&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-esa-offset-spatula-48.png&&&0&&&||&&&||&&&@@@
gestgotw&&&Gestura-Gold-Tweezers&&&Gestura Stando Gold Tweezer&&&The Gestura Stando Gold is the same mid-length plating and cooking tweezer as the silver version, finished in a gold coating that adds visual distinction without changing how it works. At 255mm it covers both plating and stovetop tasks - turning small vegetables, handling noodles, placing delicate garnishes - with the finesse of chopsticks and the confidence of a connected, spring-tensioned tool.
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 elevated off any surface - no cross-contamination from setting the tool down on a board or counter. The curve is sized to lean on a variety of vessels including 1/9 hotel pans, pint containers, bowls, and pan handles with a lip or corner, which keeps the tool accessible and off the surface simultaneously. For cooks who keep tweezers in matching sets or just want a tool that looks as considered as it performs, the gold finish is a worthwhile option.
Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers. Store in a dry place to protect the tips.
Brand: Gestura
Made In: Niigata, Japan
Material: 18/8 Stainless Steel
Finish: Gold
Weight: 58 g (2.0 oz)
Length: 255 mm
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-gold-tweezer-133.png&&&0&&&||&&&||&&&@@@
gestsitw&&&Gestura-Silver-Tweezers&&&Gestura Stando Silver Tweezer&&&The Gestura Stando Silver merges the tapered profile of Japanese cooking chopsticks with the tension and precision of plating tweezers. At 255mm it sits in a mid-length range suited to both plating and stovetop tasks - turning small vegetables, handling noodles, and placing delicate garnishes with more control than standard tongs and more confidence than loose chopsticks.
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 elevated off any surface - no cross-contamination from setting the tool down on a board or counter. The curve is sized to lean on a variety of vessels including 1/9 hotel pans, pint containers, bowls, and pan handles with a lip or corner, which keeps the tool accessible and off the surface simultaneously. Plating tweezers are not only for microgreens and elaborate restaurant presentations - Stando is a practical tool for any cook who wants more accuracy during everyday kitchen work.
Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers. Store in a dry place to protect the tips.
Brand: Gestura
Made In: Niigata, Japan
Material: 18/8 Stainless Steel
Finish: Silver
Weight: 58 g (2.0 oz)
Length: 255 mm
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-silver-tweezer-137.png&&&0&&&||&&&||&&&@@@
gibl2gy21&&&GAN-G21H&&&Gihei Blue #2 Gyuto 210mm&&&Gihei was established in Sanjo City, Japan in 1928 - nearly a century of knife production in one of Japan dedicated metalworking centers. Atsushi Hosokawa and his son run the shop today, producing both the HAP40 line that made their reputation at CKTG and this Blue #2 carbon steel line for cooks who prefer reactive carbon. Blue #2 - Hitachi Aogami #2 - at 62-63 HRC, covered in SUS 405 stainless cladding that protects the flanks while the carbon edge does the cutting work. Magnolia handle with buffalo horn ferrule.
At 214mm blade length and 6.6 oz the Gihei Blue #2 gyuto 210mm is a substantial knife with real presence. Chris switched from Shun knives and calls this a completely different experience. The fit and finish immediately sets it apart. Multiple reviewers describe the Blue #2 edge as exceptionally sharp and capable, with a reactive patina that develops character over months of use. Blue #2 at 62-63 HRC, SUS 405 cladding. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: Six five-star reviews. Chris switched from Shun knives and describes this as a completely different experience. The fit and finish immediately set it apart. The Blue #2 edge develops a patina over months of use that he finds adds character. Multiple reviewers praise the combination of carbon steel sharpness with the practical stainless-clad maintenance that makes daily use realistic for cooks who want carbon performance without full reactive care. The handle is traditional Japanese octagonal - comfortable and well-fitted.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: Even 50/50 Double Bevel
Handle: Magnolia (Ho) Octagonal
Ferrule: Buffalo Horn
Weight: 6.6 oz (188g)
Blade Length: 214mm
Total Length: 360mm
Spine Thickness at Heel: 4mm at Base
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-318.png&&&5&&&||&&&||&&&||@@@
gibl2gy21fas&&&Gan-G21H-2nd&&&Gihei Blue #2 Gyuto 210mm Factory Seconds&&&The Hosokawa family has been producing knives at Gihei in Sanjo City, Japan since 1928. Atsushi Hosokawa and his son run the operation today - a small, focused shop that produces both HAP40 semi-stainless and Blue #2 carbon steel lines for cooks who want the performance of a specialist blacksmith at an accessible price. The Blue #2 line uses Hitachi Aogami #2 at 62-63 HRC clad in SUS 405 stainless steel for practical daily maintenance. Magnolia handle with buffalo horn ferrule.
This is a factory seconds version of the Gihei Blue #2 Gyuto 210mm - the same blade, the same Blue #2 at 62-63 HRC, the same SUS 405 cladding and performance - with handles that are slightly offset to the left on some examples in this batch. The offset is a cosmetic variance that does not affect cutting performance in any meaningful way, particularly for right-handed cooks. Full performance at a reduced price. Even 50/50 double-bevel grind. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: Even 50/50 Double Bevel
Handle: Magnolia (Ho) Octagonal - Note: Handle Slightly Offset on Some Examples
Ferrule: Buffalo Horn
Weight: 6.6 oz (188g)
Blade Length: 214mm
Total Length: 360mm
Spine Thickness at Heel: 4mm at Base
&&&&&&275&&&245&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-factory-seconds-52.png&&&5&&&||&&&||&&&||@@@
gibl2gy24&&&GAN-G24H&&&Gihei Blue #2 Gyuto 240mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in serious kitchens through a combination of edge sharpness, retention, and toughness that puts it among the most trusted carbon steels in the Japanese knife tradition. Gihei heat-treats it to 62-63 HRC at their shop in Sanjo City, Japan - established in 1928 and run today by Atsushi Hosokawa and his son. SUS 405 stainless cladding covers the flanks, keeping daily maintenance simple while the reactive carbon edge delivers performance. Magnolia handle with buffalo horn ferrule.
At 239mm blade length, 8.6 oz, and 4mm spine the Gihei Blue #2 240mm gyuto is a substantial professional knife with real weight behind it. Flavio received his in Italy in five days and calls it a workhorse - CKTG rocks. Multiple reviewers praise the edge retention and the quality of the Blue #2 at 62-63 HRC. Blue #2 delivers on the promise of carbon steel: sharper than stainless, easier to sharpen than most, and a reactive edge that rewards cooks who maintain their knives. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: Six five-star reviews. Flavio ordered from Italy and received his in five days - calls it a workhorse and praises CKTG service. Multiple reviewers describe the Blue #2 at 62-63 HRC as delivering exactly what a reactive carbon steel knife promises: sharper than stainless, easier to sharpen than many alternatives, and a reactive edge that develops a protective patina with use. At 8.6 oz this is a substantial knife - the weight rewards cooks who work with large volumes.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: Even 50/50 Double Bevel
Handle: Magnolia (Ho) Octagonal
Ferrule: Buffalo Horn
Weight: 8.6 oz (244g)
Blade Length: 239mm
Total Length: 408mm
Spine Thickness at Heel: 4mm at Base
&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-240mm-283.png&&&5&&&||&&&||&&&||@@@
gibl2na16&&&GAN-N16R&&&Gihei Blue #2 Nakiri 165mm&&&Gihei was established in Sanjo City, Japan in 1928 - nearly a century of knife production in one of Japan dedicated metalworking centers. Atsushi Hosokawa and his son run the shop today, producing both the HAP40 line that made their reputation at CKTG and this Blue #2 carbon steel line for cooks who prefer reactive carbon. Blue #2 - Hitachi Aogami #2 - at 62-63 HRC, covered in SUS 405 stainless cladding that protects the flanks while the carbon edge does the cutting work. Magnolia handle with buffalo horn ferrule.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting produce. At 156mm blade length and 5.1 oz with Blue #2 at 62-63 HRC and SUS 405 cladding this is a well-built nakiri for the cook who wants reactive carbon performance with practical stainless-clad maintenance. Magnolia Oval handle, Buffalo Horn ferrule. Even 50/50 double-bevel grind. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: Even 50/50 Double Bevel
Handle: Magnolia Oval
Ferrule: Buffalo Horn
Weight: 5.1 oz (146g)
Blade Length: 156mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-nakiri-165mm-324.png&&&0&&&||&&&||&&&||@@@
gibl2pe15&&&GAN-P15R&&&Gihei Blue #2 Petty 150mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in serious kitchens through a combination of edge sharpness, retention, and toughness that puts it among the most trusted carbon steels in the Japanese knife tradition. Gihei heat-treats it to 62-63 HRC at their shop in Sanjo City, Japan - established in 1928 and run today by Atsushi Hosokawa and his son. SUS 405 stainless cladding covers the flanks, keeping daily maintenance simple while the reactive carbon edge delivers performance. Magnolia handle with buffalo horn ferrule.
The 150mm Blue #2 petty is a notably substantial petty - at 4mm spine at the heel and 3.5 oz it has more backbone than most petty knives at this length. Bob has used his for years, rehandled it, and keeps reaching for it. He especially likes the small flat spot toward the front that he finds perfect for smaller kitchen jobs. It has held a permanent spot on his magnetic strip ever since he got it. Blue #2 at 62-63 HRC, SUS 405 cladding. Magnolia Oval handle, Buffalo Horn ferrule. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: One five-star review from Bob - has owned this petty for years, liked it enough to rehandle it, and it has held a permanent spot on his magnetic strip ever since. He especially likes the small flat spot toward the front that feels perfect for smaller kitchen jobs. A knife that earns loyalty through sustained daily use.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: Even 50/50 Double Bevel
Handle: Magnolia Oval
Ferrule: Buffalo Horn
Weight: 3.5 oz (100g)
Blade Length: 151mm
Total Length: 291mm
Spine Thickness at Heel: 4mm at Base
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-petty-150mm-313.png&&&5&&&||&&&||&&&||@@@
gihape17&&&GAN-P17R&&&Gihei Blue #2 Petty 170mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in serious kitchens through a combination of edge sharpness, retention, and toughness that puts it among the most trusted carbon steels in the Japanese knife tradition. Gihei heat-treats it to 62-63 HRC at their shop in Sanjo City, Japan - established in 1928 and run today by Atsushi Hosokawa and his son. SUS 405 stainless cladding covers the flanks, keeping daily maintenance simple while the reactive carbon edge delivers performance. Magnolia handle with buffalo horn ferrule.
The 170mm Blue #2 petty sits at the long end of the petty range - long enough for comfortable board work through proteins and produce, compact enough for in-hand trimming and detail work. At 3.8 oz and 37mm blade height with a 3mm spine and Blue #2 at 61 HRC this is a light, capable utility knife. Magnolia Oval handle. Even 50/50 double-bevel grind. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 61
Edge Grind: Even 50/50 Double Bevel
Handle: Magnolia (Ho) Oval
Weight: 3.8 oz (106g)
Blade Length: 166mm
Total Length: 308mm
Spine Thickness at Heel: 3mm
Blade Height: 37mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-petty-170mm-141.png&&&0&&&||&&&||&&&||@@@
gibl2sa16&&&GAN-S16H&&&Gihei Blue #2 Santoku 165mm&&&The Hosokawa family has been producing knives at Gihei in Sanjo City, Japan since 1928. Atsushi Hosokawa and his son run the operation today - a small, focused shop that produces both HAP40 semi-stainless and Blue #2 carbon steel lines for cooks who want the performance of a specialist blacksmith at an accessible price. The Blue #2 line uses Hitachi Aogami #2 at 62-63 HRC clad in SUS 405 stainless steel for practical daily maintenance. Magnolia handle with buffalo horn ferrule.
The santoku - three virtues in Japanese - is the all-purpose compact knife in the Blue #2 line. At 4.4 oz and 165mm blade length with Blue #2 at 62-63 HRC and SUS 405 cladding this is a well-proportioned all-purpose knife for the cook who wants carbon steel sharpness in a familiar format. Magnolia Octagonal handle, Buffalo Horn ferrule. Even 50/50 double-bevel grind. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: Even 50/50 Double Bevel
Handle: Magnolia Octagonal
Ferrule: Buffalo Horn
Weight: 4.4 oz (126g)
Blade Length: 165mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-santoku-165mm-319.png&&&0&&&||&&&||&&&||@@@
gihabu16&&&GHP-KG17U&&&Gihei HAP40 Bunka 170mm&&&HAP40 is what CKTG has been calling Voodoo Steel for years - a powdered high-speed semi-stainless alloy from Hitachi Metals that holds its edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super and SG2, fine-grained enough to take a razor-sharp edge, and semi-stainless enough to handle daily kitchen use without the reactive surface care that carbon demands. Gihei has been building around this steel in Sanjo City since the shop was established in 1928. Atsushi Hosokawa and his son run the operation today.
The bunka at 173mm combines the versatility of a santoku with a reverse tanto tip for precise detail work a flat-tipped blade cannot handle. At 3.9 oz and HAP40 at 65-66 HRC this is the lightest knife in the Gihei HAP40 lineup. The reverse tanto tip handles fine garnish cuts, aromatics, and tight prep tasks alongside the full range of daily kitchen work. Octagonal Oak Urushi handle. Even 50/50 double-bevel grind. Free US shipping over $100.
Care Instructions: HAP40 is a semi-stainless steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - HAP40 at 65-66 HRC sharpens more readily than its hardness suggests and responds well to stropping between sessions. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the lineup.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: HAP40 PM Semi-Stainless (Hagane)
Cladding: Stainless Steel (Jigane)
HRC: 65-66
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Oak Urushi
Weight: 3.9 oz (110g)
Blade Length: 173mm
Total Length: 308mm
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-bunka-170mm-266.png&&&0&&&||&&&||&&&||@@@
gihagy211&&&GHP-G20U&&&Gihei HAP40 Gyuto 210mm&&&Gihei has been forging knives in Sanjo City, Japan since 1928 - nearly a century of production in one of Japan dedicated knife-making centers. The shop is run today by Atsushi Hosokawa and his son, a father-and-son team who have built Gihei into one of the most interesting small producers in the CKTG catalog. Their signature material is HAP40 - a powdered high-speed semi-stainless steel that CKTG has been calling Voodoo Steel for years. At 65-66 HRC it holds an edge three to five times longer than traditional carbon or stainless alternatives. Semi-stainless means it is highly corrosion resistant under normal kitchen conditions without sacrificing the edge behavior of a serious carbon blade.
The gyuto at 203mm actual blade length is the all-purpose chef knife in the HAP40 line - light at 5.0 oz, nimble with a 41mm blade height, and a 2mm spine that tapers toward the tip for precise cutting. The geometry is notably thin, with reviewers describing edge retention as exceptional and thinness approaching laser levels. The oak octagonal handle is fitted with urushi lacquer finish and mounted with a traditional Japanese tang - not a full western tang. This is the construction method used across traditional Japanese kitchen knives and is strong and durable with normal use. The oak octagonal handle pairs naturally with the serious character of the steel.
What Customers Are Saying: Matthew Kreider calls the HAP40 gyuto a 5-star knife in every performance category - it holds an edge, gets wicked sharp, and looks excellent. He notes the traditional Japanese tang construction and recommends using it with normal kitchen tasks as intended. The edge retention and sharpness are the qualities that define this knife for everyone who works with it.
Care Instructions: HAP40 is semi-stainless and highly resistant under normal kitchen conditions. Hand wash and dry after use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpen with consistent angle and light pressure - HAP40 sharpens more readily than its hardness suggests and responds well to stropping. The extraordinary edge retention means far less frequent sharpening than standard steels.
Maker: Gihei (Atsushi Hosokawa)
Location: Sanjo City, Japan
Est: 1928
Construction: San Mai
Edge Steel: HAP40 (Voodoo Steel)
Cladding: Stainless
HRC: 65-66
Tang: Traditional Japanese Tang
Handle: Octagonal Oak with Urushi Lacquer
Weight: 5.0 oz (142 g)
Blade Length: 203mm
Spine Thickness: 2mm
Blade Height: 41mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-210mm-582.png&&&4.5&&&||&&&||&&&||@@@
gihagy24&&&GHP-G24K&&&Gihei HAP40 Gyuto 240mm&&&Atsushi Hosokawa and his son have been producing knives at Gihei in Sanjo City since taking over a shop established in 1928. Their focus is HAP40 - Hitachi powdered high-speed semi-stainless steel that achieves 65-66 HRC through powder metallurgy that conventional steel production cannot match. The result is edge retention that consistently surprises cooks who encounter it for the first time - three to five times longer between sharpenings than standard carbon or stainless alternatives. Oak octagonal handle with urushi lacquer finish. San mai construction with stainless cladding.
The gyuto at 246mm blade length is the professional standard length in the Gihei lineup - more reach through large proteins and produce, more board coverage per stroke. At 6.8 oz and 246mm actual blade length with 53mm height and a 2mm spine this is a well-proportioned knife with real presence. The Keyaki (Japanese Elm) octagonal handle with buffalo horn ferrule is a premium upgrade over the oak handle found on the other HAP40 knives - distinctive grain and color that makes each handle unique. HAP40 at 65-66 HRC. Even 50/50 double-bevel grind. Free US shipping over $100.
Care Instructions: HAP40 is a semi-stainless steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - HAP40 at 65-66 HRC sharpens more readily than its hardness suggests and responds well to stropping between sessions. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the lineup.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: HAP40 PM Semi-Stainless (Hagane)
Cladding: Stainless Steel (Jigane)
HRC: 65-66
Edge Grind: Even 50/50 Double Bevel
Handle: Keyaki (Japanese Elm) Octagonal
Ferrule: Buffalo Horn
Weight: 6.8 oz (192g)
Blade Length: 246mm
Total Length: 408mm
Spine Thickness at Heel: 2mm
Blade Height: 53mm
&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-240mm-51.png&&&5&&&||&&&||&&&||@@@
giheihap401&&&GHP-KG20U&&&Gihei HAP40 Kiritsuke 200mm&&&Atsushi Hosokawa and his son have been producing knives at Gihei in Sanjo City since taking over a shop established in 1928. Their focus is HAP40 - Hitachi powdered high-speed semi-stainless steel that achieves 65-66 HRC through powder metallurgy that conventional steel production cannot match. The result is edge retention that consistently surprises cooks who encounter it for the first time - three to five times longer between sharpenings than standard carbon or stainless alternatives. Oak octagonal handle with urushi lacquer finish. San mai construction with stainless cladding.
The kiritsuke at 203mm blade length is the format that suits cooks who want the flat profile and tanto tip alongside Gihei HAP40 steel. Marty calls it everything he wanted - his first HAP40 knife. He put his own edge on it after the finish sharpening service and describes the result as an absolute razor edge. Simple, elegant design he calls it. HAP40 at 65-66 HRC, san mai with stainless cladding. Octagonal Oak Urushi handle. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: One five-star review from Marty - his first HAP40 knife. Received the CKTG finish sharpening service and was happy with it, then put his own edge on it because he cannot resist doing so. Had heard HAP40 was difficult to hand-sharpen at this hardness - found no such issues and describes the result as an absolute razor edge. Simple, elegant design that delivers on every count. His note on hand-sharpening HAP40 is worth sharing: the steel responds well to consistent technique.
Care Instructions: HAP40 is a semi-stainless steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - HAP40 at 65-66 HRC sharpens more readily than its hardness suggests and responds well to stropping between sessions. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the lineup.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: HAP40 PM Semi-Stainless (Hagane)
Cladding: Stainless Steel (Jigane)
HRC: 65-66
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Oak Urushi
Weight: 5.0 oz (142g)
Blade Length: 203mm
&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-kiritsuke-200mm-247.png&&&5&&&||&&&||&&&||@@@
gihana16&&&GHP-N16U&&&Gihei HAP40 Nakiri 165mm&&&Gihei has been forging knives in Sanjo City, Japan since 1928 - nearly a century of production in one of Japan dedicated knife-making centers. The shop is run today by Atsushi Hosokawa and his son, a father-and-son team who have pushed Gihei into genuinely modern territory while keeping the Sanjo City craft tradition at the foundation. Their signature material is HAP40 - a powdered high-speed semi-stainless steel that CKTG has been calling Voodoo Steel for years. At 65-66 HRC it holds an edge three to five times longer than traditional carbon or stainless steels. Oak octagonal handle with urushi lacquer finish.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. Casey replaced a years-long SG2 steel chef knife habit with this nakiri and calls it his daily go-to - easier to sharpen than SG2, better edge retention, and a knife he reaches for every day for vegetables, meat, and fine knife work. He bought it unsure of the steel and calls it the best decision he made. HAP40 at 65-66 HRC, 1.5mm spine at the heel - remarkably thin. Oak Octagonal Burnt Urushi handle. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: Four five-star reviews. Casey replaced his SG2 chef knife habit with this nakiri and calls it his daily go-to - easier to sharpen than SG2, holds a better edge, and reaches for it every single day for vegetables, meat, and fine knife work. He bought it unsure of HAP40 and calls it the best decision. The 1.5mm spine at the heel makes this one of the thinnest-ground nakiris we carry. HAP40 edge retention in a dedicated vegetable knife is a compelling combination.
Care Instructions: HAP40 is a semi-stainless steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - HAP40 at 65-66 HRC sharpens more readily than its hardness suggests and responds well to stropping between sessions. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the lineup.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: HAP40 PM Semi-Stainless (Hagane)
Cladding: Stainless Steel (Jigane)
HRC: 65-66
Edge Grind: Even 50/50 Double Bevel
Handle: Oak Octagonal Burnt Urushi
Weight: 4.9 oz (140g)
Blade Length: 157mm
Total Length: 303mm
Spine Thickness at Heel: 1.5mm
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-nakiri-165mm-426.png&&&5&&&||&&&||&&&||@@@
gihape15&&&GHP-P15U&&&Gihei HAP40 Petty 150mm&&&HAP40 is what CKTG has been calling Voodoo Steel for years - a powdered high-speed semi-stainless alloy from Hitachi Metals that holds its edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super and SG2, fine-grained enough to take a razor-sharp edge, and semi-stainless enough to handle daily kitchen use without the reactive surface care that carbon demands. Gihei has been building around this steel in Sanjo City since the shop was established in 1928. Atsushi Hosokawa and his son run the operation today.
The petty at 150mm blade length is the compact utility knife in the Gihei HAP40 line - precise for in-hand work and small board tasks. At just 2.4 oz it is feather light with HAP40 at 65-66 HRC. Peter calls it very good for the price - usably sharp out of the box but genuinely excellent after a session on quality stones. He is amazed at how light it is and calls the wa handle a nice size and comfortable. An experienced sharpener notes the HAP40 at this hardness gets dramatically sharper when worked properly. Oak Octagonal Urushi handle. Even 50/50 double-bevel grind. Free US shipping over $100.
What Customers Are Saying: Eight five-star reviews. Peter calls it very good for the price - usably sharp out of the box and genuinely excellent after a session on quality stones. He is amazed at how light it feels and calls the wa handle comfortable. An experienced sharpener describes spending time on stones and achieving dramatically better results - HAP40 at 65-66 HRC rewards proper technique with an edge that holds through sustained use. Multiple reviewers note the edge retention is noticeably better than any stainless alternative they have used.
Care Instructions: HAP40 is a semi-stainless steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - HAP40 at 65-66 HRC sharpens more readily than its hardness suggests and responds well to stropping between sessions. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the lineup.
Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: HAP40 PM Semi-Stainless (Hagane)
Cladding: Stainless Steel (Jigane)
HRC: 65-66
Edge Grind: Even 50/50 Double Bevel
Handle: Oak Octagonal Urushi
Weight: 2.4 oz (68g)
Blade Length: 150mm
Total Length: 274mm
Spine Thickness at Heel: 2mm
Blade Height: 30mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-petty-150mm-579.png&&&5&&&||&&&||&&&||@@@
gihasa16&&&GHP-S16U&&&Gihei HAP40 Santoku 165mm&&&HAP40 is the steel that defines Gihei - a powdered high-speed semi-stainless alloy that Atsushi Hosokawa and his son have been working at their Sanjo City shop since taking over a business established in 1928. CKTG has called it Voodoo Steel for years because the edge retention is genuinely difficult to believe until you experience it. At 65-66 HRC it holds an edge three to five times longer than traditional carbon or stainless alternatives, meaning less time at the stones and more time cooking. HAP40 is semi-stainless - highly resistant to corrosion under normal kitchen conditions without giving up the edge characteristics of carbon steel.
The santoku at 165mm is the compact all-purpose knife in the HAP40 line - three virtues (slicing, dicing, mincing) in a format that suits home cooks and professionals who prefer a shorter blade. San mai construction with stainless cladding keeps the blade road low-maintenance. The geometry is notably thin - reviewers describe it as approaching laser territory with near-zero wedging. At this thinness HAP40 delivers extraordinary food release and slicing performance. The oak octagonal handle with urushi lacquer finish gives the knife a traditional Japanese aesthetic that the performance more than supports.
What Customers Are Saying: One reviewer rated it across five categories: edge retention 5+ (exceptional even for HAP40), wedging nearly 5 (thin geometry approaching laser levels), food stickiness 2 (a trade-off of the thin grind), sharpening difficulty 3+ (HAP40 takes more patience than carbon but rewards the effort), and profile a solid 4. Another reviewer who owns a Takeda AS gyuto and a Kohetsu nakiri calls the Gihei a new feeling - arrived extremely sharp and cuts like nothing he has used before, and he can hardly believe how it performs.
Care Instructions: HAP40 is semi-stainless and highly resistant under normal kitchen conditions. Hand wash and dry after use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpens more readily than its hardness suggests - consistent angle and light pressure are the keys. Strop regularly. The extraordinary edge retention means less frequent sharpening than any other steel in the lineup.
Maker: Gihei (Atsushi Hosokawa)
Location: Sanjo City, Japan
Est: 1928
Construction: San Mai
Edge Steel: HAP40 (Voodoo Steel)
Cladding: Stainless
HRC: 65-66
Handle: Octagonal Oak with Urushi Lacquer
Blade Length: 165mm
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-santoku-165mm-503.png&&&5&&&||&&&||&&&||@@@
hatacrjacebe&&&HCL-M190N&&&Hakata Tamaki Crafted Japanese Cedar Bento Box&&&Hakata Tamaki Crafted Japanese Cedar Bento Box – Natural Finish (Middle Size). One Per Customer Please.
Elevate your daily routine with this beautifully crafted cedar bento box from Hakata Tamaki, a small workshop dedicated to preserving traditional Japanese bent-wood techniques. Each box is shaped from select Japanese cedar, a material long valued for its light weight, gentle aroma, and naturally fresh-keeping properties. The warm grain patterns and clean oval form reflect a level of craftsmanship that stands out the moment you hold it.
This middle-size box (188 × 125 × 50 mm) is practical and versatile. Use it for simple lunches, snacks, or small storage around the home—its compact shape makes it an attractive way to hold jewelry, tea accessories, or desk items. The included lid fits with precision, and the overall build quality reflects the careful handwork of the maker.
Unlike many modern bent-wood boxes produced with a protective urethane layer, this version is offered in a pure natural finish at our request. There is no coating—only the authentic look, aroma, and texture of Japanese cedar. Because natural wood can breathe and slightly shift with humidity, each piece will develop its own character over time. Production is small-batch, and availability is limited.
For those who appreciate traditional craft with everyday usefulness, this Hakata Tamaki cedar bento box offers a beautiful connection between form, function, and heritage.
Care & Use
Wipe clean with a soft cloth. Avoid soaking, dishwashers, or microwaves. Allow the box to dry fully after use. Because this version has no urethane coating, avoid long exposure to oils or sauces.
Specifications
• Maker: Hakata Tamaki
• Model: HCL-M190N
• Product: Crafted Bento / Lunch Box
• Material: Japanese Cedar
• Finish: Natural (Uncoated)
• Construction: Traditional Bent Wood
• Size: 188 × 125 × 50 mm (Middle Size)
• Origin: Japan
• Includes Divider and Gift Box &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hakata-tamaki-crafted-japanese-cedar-bento-box-69.png&&&0&&&||&&&||&&&@@@
haasbu16&&&HAS-B165&&&Harukaze AS Bunka 165mm&&&Aogami Super is the highest-performing carbon steel in the Hitachi Blue paper series - augmented with additional carbon, chromium, and tungsten beyond the Blue #2 baseline, hardened to 63 HRC, and capable of taking and holding an edge that more expensive steels struggle to match. The Harukaze line was built exclusively for CKTG to put that steel into a well-made knife at a price that makes it genuinely accessible. Made in Tosa, Japan, and finished with hand-engraved kanji on the blade - a detail that is unusual at this price and reflects the care taken throughout.
The bunka brings a reverse tanto tip to the all-purpose knife format - part chef knife, part detail blade - and the Harukaze AS Bunka 165mm is the format at its most affordable without meaningful compromise on steel. The Aogami Super core is covered with stainless cladding and given a migaki (polished) finish, and the laser grind that the Tosa factory applies to this blade produces a knife that cuts with noticeably less resistance than the category typically offers. At 165mm the format handles push-cutting through vegetables, proteins, and herbs with the pointed tip adding detail work capability that a standard chef knife profile cannot match. The rosewood oval handle with pakka ferrule and hand-engraved kanji complete the package.
What Customers Are Saying: One buyer describes this bunka flatly as a laser - it goes through produce like it is not even there, and requires a whole different cutting technique than a Western knife. The exposed Aogami Super edge is noted as developing a nice patina within the first week of regular use, which experienced carbon users find satisfying. The only note is that the blade height is on the shorter side - a minor consideration for cooks who prefer more knuckle clearance.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Blade Length: 165 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-bunka-165mm-341.png&&&5&&&||&&&||&&&||@@@
haaswagy21&&&HAS-G180&&&Harukaze AS Gyuto 180mm&&&The Harukaze line - windy spring in Japanese - is a CKTG exclusive, built by a respected factory in Tosa, Japan, to bring top-tier core steel to cooks at an accessible price. Tosa is one of the most prolific knife-making regions in Japan, and the factory behind Harukaze applies the same attention to construction and finish that defines the region best production. The Aogami Super core is hardened to 63 HRC, the stainless cladding protects the blade road, and the hand-engraved kanji adds a mark of craft that is rare at this price point.
At 180mm the Harukaze AS Gyuto is the compact option in the lineup - shorter and lighter than the 210mm and 240mm versions, but built on the same Aogami Super core at 63 HRC with the same stainless cladding and migaki finish. This length is particularly well-suited to smaller hands, tighter kitchen setups where a longer blade is impractical, and cooks who prefer a more nimble knife for most daily tasks. The rosewood oval handle with pakka ferrule is cleanly made, the hand-engraved kanji adds character, and the overall weight is light enough that the knife feels responsive rather than inert in the hand.
What Customers Are Saying: Buyers consistently describe this as light, thin, and sharp - a combination that makes it particularly effective for small tasks, tight board spaces, and home kitchens where a full-length gyuto would feel like too much knife. Several first-time Japanese knife buyers chose this length as their entry point and describe the transition from a Western knife as immediate and noticeable. The nicely rounded spine and choil edges get a specific mention as comfortable details for a knife at this price. Edge retention through regular home use earns consistent praise.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Weight: 4.1 oz
Blade Length: 180 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-180mm-181.png&&&5&&&||&&&||&&&||@@@
haas21gy&&&HAS-G210&&&Harukaze AS Gyuto 210mm&&&Harukaze means windy spring in Japanese, and the line that carries that name was built specifically for CKTG by a respected factory in Tosa, one of the most productive knife-making regions in Japan. Tosa has a long tradition of producing honest, well-made blades at accessible prices, and the Harukaze line is a direct expression of that tradition: serious core steel, solid construction, and details - like the hand-engraved kanji on the blade - that signal genuine craft at a price that does not.
The 210mm gyuto is the format that introduces more cooks to Japanese knives than any other - versatile enough to handle the full range of daily prep, long enough to be genuinely capable, and approachable enough for cooks at any experience level. This one starts with an Aogami Super core at 63 HRC, covered with stainless cladding that protects the blade road while leaving the reactive AS edge free to perform. The migaki (polished) finish is clean and bright, the rosewood oval handle with pakka ferrule is comfortable in a standard grip, and the overall package delivers a cutting experience that typically requires spending considerably more.
What Customers Are Saying: Sixteen reviews tell a consistent story: sharp out of the box, easy to maintain, and a genuine gateway into Japanese knife performance. Professional cooks describe it as a reliable daily driver that holds its edge through full service shifts. Home cooks making the jump from European knives consistently note the difference is immediate - in sharpness, in cutting feel, and in how little effort the knife requires through produce. The value relative to the price comes up in nearly every review, and multiple buyers describe returning to purchase additional knives in the line.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Weight: 5.4 oz (153 g)
Blade Length: 217 mm
Total Length: 358 mm
Spine Thickness at Heel: 2 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-210mm-107.png&&&4.5&&&||&&&||&&&||@@@
haas24wagy&&&HAS-G240&&&Harukaze AS Gyuto 240mm&&&Tosa has been producing knives for centuries and remains one of the most respected blade-making regions in Japan. The Harukaze line - meaning windy spring - was built exclusively for CKTG by a respected Tosa factory, designed from the outset to bring serious steel and honest construction to cooks who want the real thing without the premium price. The hand-engraved kanji on the blade is an unusual detail at this price point - a signal that the maker considers these knives worth finishing properly.
At 240mm the Harukaze AS Gyuto reaches its full professional length - the format for cooks who want maximum slicing capability, uninterrupted strokes through large proteins, and the reach to handle whole fish and full-size vegetables efficiently. The Aogami Super core at 63 HRC is covered with stainless cladding and given a migaki (polished) finish that keeps the blade road clean and bright. The rosewood oval handle with pakka ferrule is well-proportioned for the longer blade, and the hand-engraved kanji on the blade adds a craft detail that is genuinely unusual at this price. For cooks who want carbon steel performance at professional length without a professional price, this is one of the best options in the CKTG catalog.
What Customers Are Saying: Buyers describe this gyuto as ultra sharp out of the box with a cutting feel that makes dense vegetables like carrots feel effortless. One buyer purchased it as a gift and notes it went through produce with a lightness that surprised both the giver and the recipient. The fit and finish earn consistent praise as well above what the price suggests, and several buyers describe this as the last gyuto they expect to need at this length.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Weight: 5.9 oz (168 g)
Blade Length: 247 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-240mm-161.png&&&5&&&||&&&||&&&||@@@
haaswaki21&&&HAS-K210&&&Harukaze AS Kiritsuke 210mm&&&Harukaze means windy spring in Japanese, and the line that carries that name was built specifically for CKTG by a respected factory in Tosa, one of the most productive knife-making regions in Japan. Tosa has a long tradition of producing honest, well-made blades at accessible prices, and the Harukaze line is a direct expression of that tradition: serious core steel, solid construction, and details - like the hand-engraved kanji on the blade - that signal genuine craft at a price that does not.
The kiritsuke format combines the long flat profile suited to slicing with the angled K-tip that excels at vegetable work and detail cuts. The double-bevel version makes the traditionally single-chef-only format accessible to all cooks, and the Harukaze AS Kiritsuke 210mm puts Aogami Super steel into that profile at a price that makes it one of the most compelling entry points to the format in the catalog. The AS core at 63 HRC is covered with stainless cladding and finished migaki (polished), giving a blade that handles slicing, push-cutting, and detail work with a sharpness and edge retention that the format demands. The rosewood oval handle with pakka ferrule is well-suited to both pinch and handle grips, and the hand-engraved kanji is a consistent Harukaze signature across the line.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Blade Length: 210 mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-kiritsuke-210mm-137.png&&&5&&&||&&&||&&&||@@@
haaski24&&&HAS-K240&&&Harukaze AS Kiritsuke 240mm&&&Aogami Super is the highest-performing carbon steel in the Hitachi Blue paper series - augmented with additional carbon, chromium, and tungsten beyond the Blue #2 baseline, hardened to 63 HRC, and capable of taking and holding an edge that more expensive steels struggle to match. The Harukaze line was built exclusively for CKTG to put that steel into a well-made knife at a price that makes it genuinely accessible. Made in Tosa, Japan, and finished with hand-engraved kanji on the blade - a detail that is unusual at this price and reflects the care taken throughout.
At 240mm the Harukaze AS Kiritsuke reaches its full professional length - the format that handles large proteins in long uninterrupted slicing strokes while the K-tip retains the precision point work capability that makes the kiritsuke profile so versatile in a professional setting. The Aogami Super core at 63 HRC is covered with stainless cladding and finished migaki (polished) for a clean, bright blade road. Tosa runs the blade slightly long at this size - closer to 245mm - giving extra reach that professional cooks at the board will appreciate. The rosewood oval handle with pakka ferrule is well-proportioned for the longer blade, and the hand-engraved kanji is the craft signature that runs through the entire Harukaze line.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Blade Length: 240 mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-kiritsuke-240mm-247.png&&&0&&&||&&&||&&&||@@@
haasmobu17&&&HASM-B170&&&Harukaze AS Morado Bunka 170mm&&&The bunka is among the most versatile formats in Japanese knife production - a relatively flat profile that excels at push-cutting and chopping, paired with a reverse tanto tip that adds precision point work capability that a standard chef knife profile cannot match. The Harukaze AS Morado Bunka 170mm puts Aogami Super steel into that format with a hammered kurouchi (as-forged black) finish that gives the blade road a traditional, handcrafted character. Made exclusively for CKTG by a factory in Tosa, Japan, Harukaze means windy spring - and the Morado sub-line is the kurouchi expression of the range.
The AS core at 63 HRC is covered with stainless cladding, and the hammered surface on the blade road provides practical food release alongside the visual appeal. At 170mm the bunka handles the full range of daily prep tasks with authority - vegetables, proteins, herbs - and the pointed tip adds scoring and detail capability that makes it genuinely more versatile than the gyuto profile for some styles of cooking. The rosewood oval handle with maple ferrule and hand-engraved kanji complete a knife that delivers more than its price suggests.
What Customers Are Saying: Six buyers describe this bunka as a real bargain - great for general kitchen work, precise and flat at the board, and a knife that consistently exceeds expectations for the price. The flat profile gets specific praise for its precision in push-cutting technique, and multiple buyers note the knife performs beyond what they anticipated based on the price point alone.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 170 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-bunka-170mm-215.png&&&4.5&&&||&&&||&&&||@@@
haasmogy18&&&HASM-G180&&&Harukaze AS Morado Gyuto 180mm&&&The Harukaze AS Morado sub-line is the hammered kurouchi counterpart to the standard Harukaze AS range - same Aogami Super core, same Tosa factory, same CKTG exclusive production, but with a hammered kurouchi (as-forged) finish on the blade road and a maple ferrule in place of pakka. Harukaze means windy spring in Japanese, and the line was designed to bring serious carbon steel to cooks who want genuine performance at an honest price. The hand-engraved kanji remains a signature detail across both sub-lines.
At 180mm the Harukaze AS Morado Gyuto is the compact option in the Morado lineup - shorter and lighter than the 210mm and 240mm versions, but built on the same Aogami Super core at 63 HRC with the same hammered kurouchi (as-forged black) finish on the stainless cladding. This length is particularly well-suited to smaller hands, tighter kitchen setups, and cooks who prefer a nimble blade for the majority of their daily prep work. The kurouchi finish gives the blade road a traditional, handforged appearance and provides practical food release through push-cutting and chopping. The rosewood oval handle with maple ferrule is comfortable in hand, and the hand-engraved kanji carries through from the rest of the line.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 180 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-180mm-269.png&&&0&&&||&&&||&&&||@@@
haashagy21&&&HASM-G210&&&Harukaze AS Morado Gyuto 210mm&&&The Harukaze AS Morado sub-line is the hammered kurouchi counterpart to the standard Harukaze AS range - same Aogami Super core, same Tosa factory, same CKTG exclusive production, but with a hammered kurouchi (as-forged) finish on the blade road and a maple ferrule in place of pakka. Harukaze means windy spring in Japanese, and the line was designed to bring serious carbon steel to cooks who want genuine performance at an honest price. The hand-engraved kanji remains a signature detail across both sub-lines.
The 210mm gyuto is the format that covers more daily prep tasks than any other single knife, and the Morado version pairs that versatility with a hammered kurouchi (as-forged black) finish that gives the blade road a traditional, handmade appearance alongside practical food release benefits. The Aogami Super core at 63 HRC is covered with stainless cladding, and the blade runs slightly long at around 215mm - characteristic of Tosa production - giving extra reach without moving up a size. The rosewood oval handle with maple ferrule is well-made and comfortable, and the hand-engraved kanji carries through from the standard AS line.
What Customers Are Saying: Seven reviews highlight excellent value and a very good edge once the knife is dialed in. One experienced buyer notes it arrives somewhat thick behind the edge with a spine and choil that benefit from some finishing work - but after that investment describes it as an excellent knife. The handle quality earns consistent praise as well-executed for the price, and the AS steel draws appreciation from buyers who know what the alloy is capable of. Multiple buyers describe the knife as punching above its weight once it has been properly set up.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 215 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-210mm-301.png&&&4.5&&&||&&&||&&&||@@@
hamoasgy24&&&HASM-G240&&&Harukaze AS Morado Gyuto 240mm&&&Where the standard Harukaze AS line carries a migaki (polished) finish, the Morado sub-line goes the other direction: hammered kurouchi - the as-forged black surface that protects the blade road, adds a degree of food release, and gives the knife a distinctly different character on the block. Same Aogami Super core at 63 HRC, same Tosa factory, same CKTG exclusive production - different finish, different handle ferrule, different aesthetic. Harukaze means windy spring in Japanese. Made exclusively for CKTG.
At 240mm the Harukaze AS Morado Gyuto reaches its full professional length - the format that handles whole proteins, large fish, and extended slicing tasks that shorter blades cannot accomplish cleanly in a single pass. The Aogami Super core at 63 HRC is covered with stainless cladding and finished with the hammered kurouchi (as-forged black) surface that defines the Morado sub-line. The blade runs slightly long at around 245mm - typical of Tosa production - giving extra reach that professional cooks will appreciate. The kurouchi finish on the blade road protects the cladding, adds food release through long slicing strokes, and gives the knife a character that the migaki-finished standard line does not have. The rosewood oval handle with maple ferrule is well-proportioned for the longer blade.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 245 mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-240mm-127.png&&&5&&&||&&&||&&&||@@@
haasmoki21&&&HASM-K210&&&Harukaze AS Morado Kiritsuke 210mm&&&Where the standard Harukaze AS line carries a migaki (polished) finish, the Morado sub-line goes the other direction: hammered kurouchi - the as-forged black surface that protects the blade road, adds a degree of food release, and gives the knife a distinctly different character on the block. Same Aogami Super core at 63 HRC, same Tosa factory, same CKTG exclusive production - different finish, different handle ferrule, different aesthetic. Harukaze means windy spring in Japanese. Made exclusively for CKTG.
The kiritsuke is the most prestigious format in the traditional Japanese kitchen hierarchy, and the double-bevel version makes that distinctive K-tip profile accessible to all cooks. The flat edge excels at push-cutting and slicing, while the pointed tip adds detail capability that a standard chef knife profile cannot match. The Harukaze AS Morado Kiritsuke 210mm pairs that format with Aogami Super core steel at 63 HRC and a hammered kurouchi finish that gives the blade road a traditional, handforged appearance. Made exclusively for CKTG from a factory in Tosa, Japan, this is a visually striking and capable knife at a price that makes the kiritsuke format approachable.
The stainless cladding protects the reactive AS core across the blade road, the kurouchi hammered surface adds food release and character, and the hand-engraved kanji is a consistent Harukaze detail across both sub-lines. The rosewood oval handle with maple ferrule is comfortable in both pinch and handle grips, and the overall package delivers on the kiritsuke profile at a price where most options compromise on steel quality.
What Customers Are Saying: One buyer who took a risk on this kiritsuke despite finding few reviews online reports a pleasant surprise - the knife arrived with a serviceable edge that performed well immediately, with quality that exceeded what the price suggested. The AS steel and kurouchi finish drew specific appreciation from a buyer who had studied the format before purchasing.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 210 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-210mm-250.png&&&5&&&||&&&||&&&||@@@
haasmoki24&&&HASM-K240&&&Harukaze AS Morado Kiritsuke 240mm&&&The 240mm kiritsuke is the professional expression of the format - long enough to handle large proteins and whole fish in single pulling strokes, with the K-tip retaining the detail work capability that makes the kiritsuke profile so effective in a serious kitchen. The Harukaze AS Morado Kiritsuke 240mm pairs that length with an Aogami Super core at 63 HRC and the hammered kurouchi (as-forged black) finish that defines the Morado sub-line. Made exclusively for CKTG by a factory in Tosa, Japan, Harukaze means windy spring - and this is the most imposing knife in the lineup.
The blade runs slightly long at around 245mm - characteristic of Tosa production - with a consistent 2mm spine thickness that carries through the length of the blade before tapering to the K-tip. The stainless cladding with kurouchi hammered finish protects the reactive AS core and gives the blade road a traditional, handforged appearance. The rosewood oval handle with maple ferrule is notably bold and round in profile, well-suited to the scale of a 240mm blade and comfortable in a full grip.
What Customers Are Saying: One buyer describes this kiritsuke as very nice overall - very sharp right out of the box, with a bold round handle and beautiful maple ferrule that suit the scale of the blade well. The consistent spine thickness is noted as making the knife well-suited to larger prep tasks while the tip handles fine work without issue.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 245 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-240mm-1.png&&&5&&&||&&&||&&&||@@@
harukaze1&&&HASM-N165&&&Harukaze AS Morado Nakiri 165mm&&&The Harukaze AS Morado sub-line is the hammered kurouchi counterpart to the standard Harukaze AS range - same Aogami Super core, same Tosa factory, same CKTG exclusive production, but with a hammered kurouchi (as-forged) finish on the blade road and a maple ferrule in place of pakka. Harukaze means windy spring in Japanese, and the line was designed to bring serious carbon steel to cooks who want genuine performance at an honest price. The hand-engraved kanji remains a signature detail across both sub-lines.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the Morado version adds the hammered kurouchi (as-forged black) finish to a format that already rewards daily use at the cutting board. The Aogami Super core at 63 HRC is covered with stainless cladding, and the kurouchi surface on the blade road provides food release through dense produce while giving the knife its distinctive handforged appearance. At 165mm with a flat profile and good blade height, this nakiri handles everything from fine julienne to breaking down whole cabbages with a push-cutting efficiency that a curved profile cannot replicate. The rosewood oval handle with maple ferrule is comfortable for extended prep sessions, and the hand-engraved kanji is the craft signature consistent across the Harukaze line.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 165 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-nakiri-165mm-293.png&&&4.5&&&||&&&||&&&||@@@
harukaze4&&&HASM-P135&&&Harukaze AS Morado Petty 135mm&&&The compact end of the petty format - 135mm is short enough to be precise and nimble in the hand, long enough to handle small board tasks without feeling limited. The Harukaze AS Morado Petty 135mm puts Aogami Super core steel at 63 HRC into that format with the hammered kurouchi (as-forged black) finish that defines the Morado sub-line. Made exclusively for CKTG by a factory in Tosa, Japan, Harukaze means windy spring - and the Morado line was designed to offer the same serious steel as the standard AS range in a finish with more traditional character.
The stainless cladding with kurouchi surface protects the reactive AS edge, and the hammered texture on the blade road provides food release through detailed in-hand work. The reactive AS edge develops a natural patina with use that experienced carbon users find both functional and satisfying. The rosewood oval handle with maple ferrule is well-proportioned for the compact blade, and the hand-engraved kanji adds a craft detail that is unusual at this price.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 135 mm
&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-135mm-286.png&&&0&&&||&&&||&&&||@@@
haasmope15&&&HASM-P150&&&Harukaze AS Morado Petty 150mm&&&Where the standard Harukaze AS line carries a migaki (polished) finish, the Morado sub-line goes the other direction: hammered kurouchi - the as-forged black surface that protects the blade road, adds a degree of food release, and gives the knife a distinctly different character on the block. Same Aogami Super core at 63 HRC, same Tosa factory, same CKTG exclusive production - different finish, different handle ferrule, different aesthetic. Harukaze means windy spring in Japanese. Made exclusively for CKTG.
At 150mm the Harukaze AS Morado Petty covers the versatile mid-length of the format - long enough for board work on proteins and produce, short enough to use in hand for peeling, trimming, and detail tasks. The hammered kurouchi (as-forged black) finish on the stainless cladding gives this petty a different character from the migaki-finished standard line - more rustic, more traditional, and with a practical food release quality on the blade road. The Aogami Super core at 63 HRC is the constant across both sub-lines: a steel that takes an acute edge and holds it well, and sharpens with a responsiveness that stainless pettys rarely match. The rosewood oval handle with maple ferrule and hand-engraved kanji round out a petty that delivers well above its price.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 150 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-150mm-233.png&&&0&&&||&&&||&&&||@@@
haashasa18sp&&&HASM-S170&&&Harukaze AS Morado Santoku 170mm&&&Where the standard Harukaze AS line carries a migaki (polished) finish, the Morado sub-line goes the other direction: hammered kurouchi - the as-forged black surface that protects the blade road, adds a degree of food release, and gives the knife a distinctly different character on the block. Same Aogami Super core at 63 HRC, same Tosa factory, same CKTG exclusive production - different finish, different handle ferrule, different aesthetic. Harukaze means windy spring in Japanese. Made exclusively for CKTG.
The santoku (three virtues) is Japan all-purpose chef knife, and the Morado version of the Harukaze AS Santoku 170mm brings the hammered kurouchi finish to a format already well-suited to home cooks and professional close-quarters work alike. The Aogami Super core at 63 HRC sits beneath stainless cladding with the kurouchi as-forged black surface on the blade road - a finish that protects the cladding, aids food release, and gives the knife a distinctly different character from the migaki-finished standard line. The relatively flat profile excels at push-cutting through vegetables and proteins, and the 170mm length is well-suited to a wide range of kitchen sizes and tasks. The rosewood oval handle with maple ferrule is comfortable in daily use.
What Customers Are Saying: Eight reviews describe this santoku as very sharp out of the box and extremely nimble - a quality that makes it a natural pick for quick knife work on a professional line. The price-to-performance ratio comes up consistently: buyers note it is hard to find Aogami Super at this price point paired with this level of fit and finish. One buyer purchased this as a gift for a daughter and notes the edge retention has been outstanding through regular home use. The kurouchi finish draws specific praise for the character it adds to the blade.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 170 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-santoku-170mm-154.png&&&4.5&&&||&&&||&&&||@@@
haasmosu27&&&HASM-S270&&&Harukaze AS Morado Sujihiki 270mm&&&The Harukaze AS Morado sub-line is the hammered kurouchi counterpart to the standard Harukaze AS range - same Aogami Super core, same Tosa factory, same CKTG exclusive production, but with a hammered kurouchi (as-forged) finish on the blade road and a maple ferrule in place of pakka. Harukaze means windy spring in Japanese, and the line was designed to bring serious carbon steel to cooks who want genuine performance at an honest price. The hand-engraved kanji remains a signature detail across both sub-lines.
The sujihiki is Japan dedicated slicing knife - long, narrow, double-beveled - built for the pulling cuts that carve cooked meats, slice fish, and portion terrines without tearing the cut surface. The Harukaze AS Morado Sujihiki 270mm brings the hammered kurouchi (as-forged black) finish to the slicing format - a combination that is unusual in the category and gives this knife a distinctly different appearance from the polished stainless sujihikis that dominate the accessible price range. The Aogami Super core at 63 HRC holds an edge through extended slicing sessions and sharpens with a responsiveness that makes maintaining a keen edge straightforward. At 270mm this is the most popular slicing length, capable of handling most protein and fish species in a single uninterrupted pull. The rosewood oval handle with maple ferrule and hand-engraved kanji complete a slicing knife that delivers genuine carbon steel performance at an honest price.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Kurouchi Hammered
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Maple
Engraving: Hand Engraved Kanji
Blade Length: 270 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-sujihiki-270mm-186.png&&&0&&&||&&&||&&&||@@@
haasna16&&&HAS-N165&&&Harukaze AS Nakiri 165mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the Harukaze AS Nakiri 165mm puts that format to work with an Aogami Super core that most knives at this price cannot match on steel alone. Made exclusively for CKTG by a respected factory in Tosa, Japan, Harukaze means windy spring and the line was designed to bring serious core steel to cooks at a genuinely accessible price. The AS core is hardened to 63 HRC and covered with stainless cladding, and the hand-engraved kanji adds a craft detail that signals the maker cares about the finish as much as the function.
At 165mm with a flat profile and generous blade height, this nakiri handles everything from fine julienne to breaking down whole cabbages with a push-cutting efficiency that a curved chef knife profile cannot replicate. The migaki (polished) finish on the stainless cladding keeps the blade road clean, and the Aogami Super edge takes on a natural patina with use that experienced carbon users find both functional and satisfying. The rosewood oval handle with pakka ferrule is comfortable for extended prep sessions.
What Customers Are Saying: One long-time knife enthusiast describes this as their favorite knife for vegetables by some margin - it came sharp out of the box and held a working edge for six months before needing a sharpening session. Edge retention on the AS core draws consistent praise across five reviews, with buyers noting the steel stays sharp through sustained vegetable prep far longer than stainless knives at comparable prices. The value for the price is the consensus - several buyers describe returning to the line specifically because the nakiri exceeded expectations.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Blade Length: 165 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-nakiri-165mm-266.png&&&5&&&||&&&||&&&||@@@
haaspe131&&&HAS-P135&&&Harukaze AS Petty 135mm&&&The petty is the most underrated format in a Japanese knife collection - versatile enough for board work, precise enough for in-hand tasks, and in a good steel, sharp enough to make detail prep genuinely satisfying. The Harukaze AS Petty 135mm pairs that format with an Aogami Super core at 63 HRC - a steel that most knives at this price cannot offer - made exclusively for CKTG by a respected factory in Tosa, Japan. Harukaze means windy spring, and the line was built to bring serious steel to cooks at a price that makes it genuinely accessible.
At 135mm this petty is the compact option in the Harukaze lineup - short enough to be precise and nimble in the hand, long enough to handle small board tasks for proteins and produce. The AS core is covered with stainless cladding and finished migaki (polished), and the reactive edge develops a natural patina with use that experienced carbon users find both functional and attractive. The rosewood oval handle with pakka ferrule is a clean, comfortable fit for the format, and the hand-engraved kanji on the blade adds a craft detail that is unusual for a knife at this price.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Blade Length: 135 mm
&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-petty-135mm-310.png&&&0&&&||&&&||&&&||@@@
haaspe13&&&HAS-P150&&&Harukaze AS Petty 150mm&&&The Harukaze line - windy spring in Japanese - is a CKTG exclusive, built by a respected factory in Tosa, Japan, to bring top-tier core steel to cooks at an accessible price. Tosa is one of the most prolific knife-making regions in Japan, and the factory behind Harukaze applies the same attention to construction and finish that defines the region best production. The Aogami Super core is hardened to 63 HRC, the stainless cladding protects the blade road, and the hand-engraved kanji adds a mark of craft that is rare at this price point.
At 150mm the Harukaze AS Petty is the versatile mid-length of the format - long enough to handle board work for proteins, herbs, and smaller produce, short enough to use in hand for peeling, trimming, and detail tasks. The Aogami Super core at 63 HRC is covered with stainless cladding and finished migaki (polished), giving a petty that is sharp, easy to maintain on the cladding side, and capable of reaching an edge acuity that stainless pettys at this price rarely match. The rosewood oval handle with pakka ferrule is well-proportioned for the compact blade, and the hand-engraved kanji is an unusual detail at this price that reflects the care taken throughout the Harukaze line.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Blade Length: 150 mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-petty-135mm-252.png&&&0&&&||&&&||&&&||@@@
haassa16&&&HAS-S170&&&Harukaze AS Santoku 170mm&&&The santoku (three virtues) is Japan all-purpose chef knife - built for meat, fish, and vegetables with a shorter, flatter profile that suits a wide range of cooks and kitchen sizes. The Harukaze AS Santoku 170mm pairs that accessible format with an Aogami Super core that most santokus at this price cannot offer - a steel that reaches 63 HRC, holds an acute edge with genuine conviction, and sharpens on water stones with a responsiveness that stainless alloys rarely match. Made exclusively for CKTG by a factory in Tosa, Japan, Harukaze means windy spring - and this knife delivers on that name.
The stainless cladding protects the reactive AS core across the blade road while the migaki (polished) finish keeps the surface clean and bright. At 170mm with a dropped tip and flat-to-slightly-curved profile, this santoku is immediately approachable for home cooks and capable enough for professional close-quarters work. The rosewood oval handle with pakka ferrule is comfortable in both pinch and handle grips, and the hand-engraved kanji on the blade adds a mark of craft that is unusual at this price point.
What Customers Are Saying: A home cook new to Japanese knives describes the AS Santoku as immediately impressive - razor sharp with the CKTG sharpening service added to the order, and tested across a wide variety of vegetables with excellent results throughout. The combination of accessible format and serious steel makes this a consistent recommendation for cooks making their first move into Japanese cutlery.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Blade Length: 170 mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-santoku-170mm-144.png&&&4&&&||&&&||&&&||@@@
haassu24&&&HAS-S240&&&Harukaze AS Sujihiki 240mm&&&Tosa has been producing knives for centuries and remains one of the most respected blade-making regions in Japan. The Harukaze line - meaning windy spring - was built exclusively for CKTG by a respected Tosa factory, designed from the outset to bring serious steel and honest construction to cooks who want the real thing without the premium price. The hand-engraved kanji on the blade is an unusual detail at this price point - a signal that the maker considers these knives worth finishing properly.
The sujihiki is Japan dedicated slicing knife - long, narrow, double-beveled - built for the pulling cuts that carve cooked meats, slice terrines, and portion fish without tearing or compressing the cut surface. The Harukaze AS Sujihiki 240mm puts an Aogami Super core into that format at a price that makes carbon steel slicing performance accessible to serious home cooks and professional kitchens alike. The AS core at 63 HRC is covered with stainless cladding and finished migaki (polished), giving a blade that holds an acute edge through extended slicing sessions and sharpens with a responsiveness that stainless sujihikis cannot match. The rosewood oval handle with pakka ferrule is well-proportioned for the format, and the hand-engraved kanji adds a craft detail that reflects the quality of the blade.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Blade Length: 240 mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-240mm-253.png&&&0&&&||&&&||&&&||@@@
harukaze7&&&HAS-S270&&&Harukaze AS Sujihiki 270mm&&&Aogami Super is the highest-performing carbon steel in the Hitachi Blue paper series - augmented with additional carbon, chromium, and tungsten beyond the Blue #2 baseline, hardened to 63 HRC, and capable of taking and holding an edge that more expensive steels struggle to match. The Harukaze line was built exclusively for CKTG to put that steel into a well-made knife at a price that makes it genuinely accessible. Made in Tosa, Japan, and finished with hand-engraved kanji on the blade - a detail that is unusual at this price and reflects the care taken throughout.
At 270mm the Harukaze AS Sujihiki reaches the most popular professional slicing length - long enough to handle most proteins and fish in a single pulling stroke, with the narrow blade height and thin profile of the sujihiki format reducing friction through the cut and producing cleaner slices than a wider blade. The Aogami Super core at 63 HRC gives this knife an edge that holds through sustained slicing sessions and sharpens on water stones with a responsiveness that stainless sujihikis cannot match. The migaki (polished) finish on the stainless cladding keeps the blade road clean and bright, the rosewood oval handle with pakka ferrule is well-proportioned for the format, and the hand-engraved kanji carries through from the rest of the standard AS line.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones to maintain the edge the AS core is capable of delivering. Free shipping over $100.
Maker: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (Blue Paper Steel)
HRC: 63
Cladding: Stainless
Finish: Migaki (Polished)
Edge Grind: Even (50/50)
Handle: Rosewood Oval
Ferrule: Pakka Wood
Engraving: Hand Engraved Kanji
Blade Length: 270 mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-270mm-251.png&&&4&&&||&&&||&&&||@@@
hamubl2dabu1&&&HMB2D-B165&&&Harukaze Blue #2 Mune Damascus Bunka 165mm&&&Blue #2, or Aogami #2, is one of the most respected carbon steels in the business, developed by Hitachi and prized for taking an exceptionally sharp edge while staying easy to sharpen at home. Harukaze puts that steel to work here under a striking Damascus cladding, a combination that looks every bit as good as it cuts.
This bunka is hammer forged in Tosa, Japan in a san mai construction, with the Blue #2 core wrapped in a reactive soft iron Damascus pattern that will develop its own character with use. The bunka profile combines a flat cutting edge with an angled tip, making it equally comfortable slicing, dicing, and handling detail work, and the 50/50 grind suits right and left handed cooks alike. A rosewood oval handle with black pakka wood ferrule completes a knife that punches well above its price.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron Damascus (Reactive)
HRC: 62
Edge Grind: 50/50
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.7 oz (134 g)
Blade Length: 167 mm
Total Length: 309 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-mune-damascus-bunka-165mm-28.png&&&0&&&||&&&||&&&||@@@
hamubl2dagy2&&&HMB2D-G210&&&Harukaze Blue #2 Mune Damascus Gyuto 210mm&&&The gyuto is the Japanese answer to the Western chef knife, and this 210mm version gives Harukaze room to show off both its Blue #2 steel and a striking Damascus pattern in one of the most popular sizes we carry.
Blue #2, or Aogami #2, is a carbon steel developed by Hitachi and respected for the balance it strikes between hardness and ease of sharpening, taking a genuinely sharp edge without demanding advanced technique to maintain. This gyuto is hammer forged in Tosa, Japan in a san mai construction, with the Blue #2 core wrapped in a reactive soft iron Damascus layer that develops character with use. The 50/50 grind suits both right and left handed cooks, and the rosewood oval handle with black pakka wood ferrule rounds out a knife that feels far sturdier than its price suggests.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron Damascus (Reactive)
HRC: 62
Edge Grind: 50/50
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.7 oz (136 g)
Blade Length: 215 mm
Total Length: 353 mm
Spine Thickness at Base: 3 mm
Blade Height: 49 mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-mune-damascus-gyuto-210mm-70.png&&&0&&&||&&&||&&&||@@@
hamubl2dasa1&&&HMB2D-S165&&&Harukaze Blue #2 Mune Damascus Santoku 165mm&&&Santoku means three virtues, a reference to the three jobs this shape is meant to handle: slicing, dicing, and mincing. This 165mm version from Harukaze brings that versatility to a tall, vegetable leaning blade with plenty of finger clearance over the board.
The steel here is Blue #2, a carbon steel developed by Hitachi and respected for taking an exceptionally sharp edge while remaining easy to sharpen at home. Harukaze hammer forges this santoku in Tosa, Japan in a san mai construction, wrapping the Blue #2 core in a reactive soft iron Damascus pattern that will develop its own character with use. The 50/50 grind works equally well for right and left handed cooks, and the rosewood oval handle with black pakka wood ferrule completes a knife that punches well above its price.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron Damascus (Reactive)
HRC: 62
Edge Grind: 50/50
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.8 oz (136 g)
Blade Length: 169 mm
Total Length: 309 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-mune-damascus-santoku-165mm-33.png&&&0&&&||&&&||&&&||@@@
hag3kasa16&&&HG3-M-B170&&&Harukaze G3 Migaki Bunka 170mm&&&G3 stainless steel, also known as Ginsan, is one of the most dependable steels in the Harukaze catalog, and this 170mm bunka shows it off under a bright, mirror polished migaki finish rather than the hammered or nashiji textures used elsewhere in the line. Migaki roughly translates to polished in Japanese.
The core is hardened to about 62 HRC and clad in polished stainless steel using a san mai construction, keeping the whole knife low maintenance since both layers resist rust. The bunka shape pairs a flat profile with a sharp, angled tip, suited to push cutting and detail work alike. The edge is ground symmetrically at 50/50 and finished with kanji engraving on both sides, and the handle is an oak octagonal shape.
Care Instructions:G3 stainless steel, also known as Ginsan, is low maintenance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 Stainless Steel (Ginsan)
Cladding: Polished Stainless Steel
HRC: 62
Edge Grind: 50/50
Handle: Oak Octagonal
Engraving: Hand Engraved Kanji
Weight: 4.4 oz (126 g)
Blade Length: 172 mm
Total Length: 314 mm
Spine Thickness at Heel: 2.7 mm
Blade Height at Heel: 42.4 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-bunka-170mm-26.png&&&0&&&||&&&||&&&||@@@
hag3kagy21&&&HG3-M-G210&&&Harukaze G3 Migaki Gyuto 210mm&&&This 210mm gyuto from the Harukaze G3 Migaki line is built to be an easy, do everything knife in the kitchen, with a bright, mirror polished finish that sets it apart from the hammered and nashiji options elsewhere in the Harukaze catalog. Migaki roughly translates to polished in Japanese, and the name describes the finish well.
The core is G3 stainless steel, also called Ginsan, hardened to about 62 HRC and clad in polished stainless steel using a san mai construction. Both layers being stainless keeps the knife genuinely low maintenance day to day. The blade carries a symmetrical 50/50 edge and kanji engraving on both sides, and the handle is an oak octagonal shape, finished to be lightweight and comfortable in hand.
What Customers Are Saying:One reviewer who uses this gyuto as their daily workhorse in a professional kitchen praises the construction, the comfortable wa style handle, and the distal taper for giving the blade a stiff feel with a fine, dexterous tip. The same reviewer notes that the Ginsan steel holds an edge for a long stretch with minimal maintenance, though it can take a bit more effort to bring back to sharp once it does dull, a fair tradeoff to weigh against its excellent edge retention. They liked the handle enough to order the matching santoku for that reason alone.
Care Instructions:G3 stainless steel, also known as Ginsan, is a low maintenance alloy, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones, allowing a little extra time given how well this steel holds an edge.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 Stainless Steel (Ginsan)
Cladding: Polished Stainless Steel
HRC: 62
Edge Grind: 50/50
Handle: Oak Octagonal
Engraving: Hand Engraved Kanji
Weight: 5.4 oz (154 g)
Blade Length: 214 mm
Total Length: 350 mm
Spine Thickness at Heel: 3.3 mm
Blade Height at Heel: 45.5 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-gyuto-210mm-251.png&&&5&&&||&&&||&&&||@@@
hag3mina16&&&HG3-M-N165&&&Harukaze G3 Migaki Nakiri 165mm&&&Most of the Harukaze lineup leans toward hammered or pear skin textures, but this 165mm nakiri from the G3 Migaki line takes the opposite approach with a bright, mirror polished finish, since migaki roughly translates to polished in Japanese. The flat, tall profile is built for efficient push cutting through vegetables.
The core is G3 stainless steel, also called Ginsan, hardened to about 62 HRC and clad in polished stainless steel through a san mai construction. Both layers being stainless keeps maintenance genuinely simple. The edge is ground symmetrically at 50/50 and finished with kanji engraving on both sides, and the handle is an oak octagonal shape, made in Tosa, Japan.
Care Instructions:G3 stainless steel, also known as Ginsan, is low maintenance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 Stainless Steel (Ginsan)
Cladding: Polished Stainless Steel
HRC: 62
Edge Grind: 50/50
Handle: Oak Octagonal
Engraving: Hand Engraved Kanji
Weight: 5.6 oz (160 g)
Blade Length: 161 mm
Total Length: 306 mm
Spine Thickness at Heel: 3.3 mm
Blade Height at Heel: 50.2 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-nakiri-165mm-90.png&&&0&&&||&&&||&&&||@@@
hahg3mipe15&&&HG3-M-P150&&&Harukaze G3 Migaki Petty 150mm&&&At 150mm, this petty from the Harukaze G3 Migaki line earns its keep on small, precise tasks while still being substantial enough for general prep. The bright, mirror polished migaki finish sets it apart from the hammered and nashiji textures found elsewhere in the Harukaze catalog, since migaki roughly translates to polished in Japanese.
The core is G3 stainless steel, also called Ginsan, hardened to about 62 HRC and clad in polished stainless steel through a san mai construction, which keeps the knife low maintenance since both layers resist rust. The petty carries a symmetrical 50/50 edge and kanji engraving on both sides, and the handle is a lightweight oak octagonal shape, comfortable for detail work like garnishes and trimming.
Care Instructions:G3 stainless steel, also known as Ginsan, is low maintenance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 Stainless Steel (Ginsan)
Cladding: Polished Stainless Steel
HRC: 62
Edge Grind: 50/50
Handle: Oak Octagonal
Engraving: Hand Engraved Kanji
Weight: 2.5 oz (74 g)
Blade Length: 155 mm
Total Length: 284 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 29 mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-petty-150mm-1.png&&&0&&&||&&&||&&&||@@@
hahgsa16&&&HG3-M-S165&&&Harukaze G3 Migaki Santoku 165mm&&&A santoku earns its keep as the everyday knife in most Japanese kitchens, and this 165mm version from the Harukaze G3 Migaki line pairs that versatility with a bright, mirror polished finish, since migaki roughly translates to polished in Japanese. It is light, nimble, and a genuine joy to use for general slicing and dicing.
The core is G3 stainless steel, also called Ginsan, hardened to about 62 HRC and clad in polished stainless steel through a san mai construction, offering both a refined look and added corrosion resistance. Hand engraved kanji decorates both sides of the blade, and the handle is an oak octagonal shape, lightweight, durable, and comfortable in hand. The edge is ground symmetrically at 50/50 for a well balanced feel.
Care Instructions:G3 stainless steel, also known as Ginsan, is low maintenance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 Stainless Steel (Ginsan)
Cladding: Polished Stainless Steel
HRC: 62
Edge Grind: 50/50
Handle: Oak Octagonal
Engraving: Hand Engraved Kanji
Weight: 4.6 oz (130 g)
Blade Length: 167 mm
Total Length: 309 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 46 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-santoku-165mm-275.png&&&0&&&||&&&||&&&||@@@
tsg3misu24&&&HG3-M-S270&&&Harukaze G3 Migaki Sujihiki 270mm&&&A sujihiki is built for one task above all, clean precise slicing, and this 270mm version from the Harukaze G3 Migaki line brings that focus to a bright, mirror polished finish, since migaki roughly translates to polished in Japanese. The long, slender profile is well suited to portioning roasts, fish, and other proteins in one continuous cut.
The core is G3 stainless steel, also known as Ginsan, a fine grained, high carbon alloy that offers a cutting feel and ease of sharpening similar to classic carbon steel while staying fully stainless. The core is clad in polished stainless steel through a san mai construction, and the handle is an oak octagonal shape, adding both elegance and comfort. The knife is made in Tosa, Japan.
Care Instructions:G3 stainless steel, also known as Ginsan, is low maintenance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer. Sharpen on quality water stones when the edge needs attention.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 Stainless Steel (Ginsan)
Cladding: Polished Stainless Steel
HRC: 62
Edge Grind: 50/50
Handle: Oak Octagonal
Engraving: Hand Engraved Kanji
Weight: 4.9 oz (140 g)
Blade Length: 272 mm
Total Length: 420 mm
Spine Thickness at Base: 2.3 mm
Blade Height at Base: 36.2 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-sujihiki-270mm-33.png&&&0&&&||&&&||&&&||@@@
harukaze5&&&HG3-B175&&&Harukaze G3 Nashiji Bunka 175mm&&&A bunka pairs a flat profile with a sharp, angled tip, and this 175mm version from the Harukaze G3 Nashiji line is built for cooks who prefer push cutting over rock chopping. Harukaze, meaning windy spring in Japanese, is made exclusively for CKTG by a mid sized factory in Tosa, Japan.
The core is G3 stainless steel, also known as Ginsan, hardened to about 62 HRC, and wrapped in a stainless nashiji, or pear skin, cladding for protection and texture. The blade carries a symmetrical 50/50 edge and kanji engraving, while the handle is an oval magnolia wood with a black pakka wood ferrule.
What Customers Are Saying:Reviewers describe this bunka as a joy to use, especially for cooks who are new to Japanese knives, and praise it as a strong value for the price. More than one owner highlights the pointed tip for fine work like garlic and detail prep, along with the flat portion of the blade for confident push cutting through vegetables, and several mention reaching for the bunka over other knives in their kitchen for most everyday tasks.
Care Instructions:Since the G3 core and stainless cladding both resist rust, this bunka stays easy to live with day to day. Hand wash and dry it after use, keep it out of the dishwasher, and avoid frozen foods or cutting through bone. Push cutting rather than rock chopping helps protect the edge on a profile like this, and routine sharpening on quality water stones will keep it performing well.
Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 4.2 oz (120 g)
Blade Length: 175 mm
Total Length: 313 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm
Photos credit: Gustavo Bermudez
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-bunka-165mm-254.png&&&5&&&||&&&||&&&||@@@
hag3gy21&&&HG3-G210&&&Harukaze G3 Nashiji Gyuto 210mm&&&At 210mm, this gyuto from the Harukaze G3 Nashiji line is built to be an easy, do everything knife in the kitchen. Harukaze means windy spring in Japanese, and the line is produced exclusively for CKTG by a mid sized factory in Tosa, Japan.
The core is G3 stainless steel, also known as Ginsan, hardened to about 62 HRC for an edge that takes well and holds up over time. A stainless cladding finished in a nashiji, or pear skin, texture wraps around the core to protect the blade and add visual interest, and the gyuto carries a symmetrical 50/50 edge with kanji engraving on both sides. The handle is an oval magnolia wood paired with a black pakka wood ferrule, keeping the whole knife light and easy to handle.
What Customers Are Saying:Owners consistently describe this gyuto as light, sharp out of the box, and an excellent value at its price point, with several mentioning the nashiji finish looks even better in person than in photos. The G3 core earns repeated praise for being easy to care for and quick to resharpen, and more than one reviewer has come back to buy additional knives from the line after trying this one. The most common note for improvement is the handle, which a few buyers describe as a bit light or prone to picking up dinginess over time, with the general recommendation being to seal or treat it early, or swap it for a heavier custom handle if a different feel is wanted at the back of the blade.
Care Instructions:Since both the G3 core and the stainless cladding resist rust, this gyuto stays easy to live with day to day. Hand wash and dry it after each use, and avoid the dishwasher along with frozen foods or cutting through bone. A few passes on quality water stones bring the edge back quickly, and treating the magnolia handle with a food safe oil now and then will help keep it from looking dingy with regular use.
Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 4.6 oz (132 g)
Blade Length: 217 mm
Total Length: 356 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Photos credit: Gustavo Bermudez
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-gyuto-210mm-163.png&&&5&&&||&&&||&&&||@@@
harukaze240&&&HG3-G240&&&Harukaze G3 Nashiji Gyuto 240mm&&&At 240mm, this gyuto from the Harukaze G3 Nashiji line steps up to the workhorse length many home cooks and professionals reach for as their main knife. Harukaze, meaning windy spring in Japanese, is made exclusively for CKTG by a mid sized factory in Tosa, Japan.
The core is G3 stainless steel, also called Ginsan, hardened to about 62 HRC and wrapped in a hammered stainless nashiji, or pear skin, cladding that keeps the larger blade impressively light. The gyuto is ground symmetrically at 50/50 and finished with kanji engraving, while the handle is an oval magnolia wood with a black pakka wood ferrule.
What Customers Are Saying:This gyuto has built up a long list of reviews praising it as a remarkable value at 240mm, with buyers repeatedly describing it as light for its size, very sharp out of the box, and an easy knife to bring to a mirror edge on water stones. Several reviewers mention it holding its own against far more expensive Japanese and Western knives they have owned, and more than one has come back to buy a second for a family member as a gift. A handful of notes for improvement come up across the reviews, including a blade profile that widens a bit quickly near the cladding line, which can cause slight wedging in dense ingredients, and a handle some buyers chose to treat with oil for a better feel and finish.
Care Instructions:The G3 core and stainless cladding keep this gyuto low maintenance at any size. Hand wash and dry it after use, skip the dishwasher, and keep it away from bones and frozen foods. Sharpen on quality water stones rather than diamond plates, since the thin, high hardness edge can turn brittle at very low angles on diamond stones, and treat the magnolia handle with a food safe oil if it feels dry on arrival.
Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 6.7 oz (190 g)
Blade Length: 245 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Photos credit: Gustavo Bermudez
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-gyuto-240mm-149.png&&&5&&&||&&&||&&&||@@@
hag3naki21&&&HG3-K210&&&Harukaze G3 Nashiji Kiritsuke 210mm&&&G3 - also known as Ginsan or Silver #3 - is one of the most practical steels available in a Japanese kitchen knife. It behaves like a carbon steel on the stone, taking a keen edge with minimal effort, while offering the corrosion resistance of a stainless alloy. Heat treated here to 62 HRC, it sits at a hardness that balances long edge life with the forgiveness that makes it easy to maintain. CKTG worked with a medium-sized factory in Tosa to build the Harukaze G3 line - Harukaze meaning windy spring - specifically as an accessible, high-quality option for cooks who want real performance without carbon steel maintenance.
This kiritsuke pairs that G3 core with stainless cladding finished in nashiji (pear skin) texture - a fine, matte surface that reduces drag and adds understated visual character. The profile is slightly flatter than a standard gyuto, making it well suited to push-cutting and slicing tasks, with the pointed tip giving it additional precision for detail work. The magnolia oval handle is light in hand and the kanji engraving on both sides of the blade adds an authentic touch unusual at this price. Blade height of 45mm provides comfortable knuckle clearance.
What Customers Are Saying: Reviewers rate this kiritsuke very highly across the board, noting the sharp out-of-box edge and the way it glides through both proteins and vegetables without resistance. Users new to the flat-profiled kiritsuke format find adjustment comes quickly, and the Ginsan steel makes maintenance straightforward. One reviewer notes the handle runs light and plans to rehandle eventually - worth knowing if handle balance is a priority for you.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel. Hand wash and dry after use. Sharpen on quality water stones when needed. No special storage requirements.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai
Core Steel: G3 Stainless (Ginsan / Silver #3)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Engraving: Kanji
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Weight: 5.2 oz (148 g)
Blade Length: 215 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Photos: Gustavo Bermudez
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-kiritsuke-210mm-263.png&&&5&&&||&&&||&&&||@@@
hag3ki24&&&HG3-K240&&&Harukaze G3 Nashiji Kiritsuke 240mm&&&G3 stainless steel, also called Ginsan, has built a strong reputation among budget friendly Japanese knives, and this 240mm kiritsuke from the Harukaze line shows why. The blade carries a stainless nashiji, or pear skin, cladding over the G3 core, all produced exclusively for CKTG by a mid sized factory in Tosa, Japan.
The kiritsuke profile combines the reach of a gyuto with a sharp, angled tip, giving it extra versatility for both general prep and more detailed cutting work. The edge is ground symmetrically at 50/50 and finished with kanji engraving on both sides, while the handle is an oval magnolia wood with a black pakka wood ferrule. Despite the thin grind and high hardness typical of G3, the steel takes well to regular sharpening and holds an edge for a long stretch between touch ups.
What Customers Are Saying:Reviewers single out the edge retention and the ease of sharpening for a stainless steel, with one owner reporting the knife still held a strong edge after about nine months of use. The fit between the handle and ferrule draws consistent praise, and buyers note that a thin, high hardness blade like this one rewards careful, controlled cutting rather than rough use, which keeps the edge intact over time.
Care Instructions:This kiritsuke is fully stainless, so day to day upkeep stays simple. Hand wash and dry the blade after use rather than placing it in a dishwasher, and avoid frozen foods or cutting through bone, since the thin, high hardness edge can chip under that kind of stress. Regular sharpening on quality water stones will keep the kiritsuke performing at its best.
Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 5.8 oz (166 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Photos credit: Gustavo Bermudez
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-kiritsuke-240mm-142.png&&&5&&&||&&&||&&&||@@@
hag3na16&&&HG3-N165&&&Harukaze G3 Nashiji Nakiri 165mm&&&This 165mm nakiri from the Harukaze G3 Nashiji line has become one of the most talked about values in the vegetable knife category. Harukaze, meaning windy spring in Japanese, is produced exclusively for CKTG by a mid sized factory in Tosa, Japan.
The nakiri is built around a G3 stainless core, also called Ginsan, hardened to about 62 HRC for strong edge retention. A stainless nashiji, or pear skin, cladding wraps the core for protection and visual texture, and the blade is finished with a 50/50 edge and kanji engraving on both sides. The handle is an oval magnolia wood with a black pakka wood ferrule.
What Customers Are Saying:Reviewers consistently call out the blade itself as excellent for the price, with a sharp, usable factory edge and an aesthetic that punches above its price point. The most common critique centers on the handle, which more than one buyer described as feeling unfinished or in need of a light sanding and an oil or tung treatment to match the polish found on pricier Japanese handles. A couple of reviewers also noted the nakiri profile has slightly more curve than a perfectly flat vegetable knife, which can cause minor wedging in dense vegetables like carrots, though most still found the everyday cutting performance excellent.
Care Instructions:The G3 core and stainless cladding keep this nakiri low maintenance day to day. Hand wash and dry it after use, skip the dishwasher, and avoid bones and frozen foods. A light sanding and a food safe oil or wood conditioner on the handle when it first arrives can improve the feel in hand, and routine sharpening on quality water stones will keep the edge performing well.
Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 4.7 oz (136 g)
Blade Length: 165 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Photos credit: Gustavo Bermudez
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-nakiri-165mm-154.png&&&4&&&||&&&||&&&||@@@
harukaze&&&HG3-P135&&&Harukaze G3 Nashiji Petty 135mm&&&This 135mm petty from the Harukaze G3 Nashiji line uses a half tang construction, meaning the steel does not run the full length into the handle, which keeps the blade itself light while shifting the balance slightly toward the tip. Harukaze, meaning windy spring in Japanese, is made exclusively for CKTG by a mid sized factory in Tosa, Japan.
The core is G3 stainless steel, also known as Ginsan, hardened to about 62 HRC, and wrapped in a stainless nashiji, or pear skin, cladding for protection and texture. The blade carries a symmetrical 50/50 edge and kanji engraving on both sides, while the handle is an oval magnolia wood with a black pakka wood ferrule.
What Customers Are Saying:Reviewers describe this petty as sharp, authentic, and detail oriented, with more than one buyer mentioning it as a repeat purchase after a first positive experience with CKTG. The half tang design and the front heavy balance it creates are noted directly by at least one reviewer, who found the lightweight feel and tip forward balance suited fine detail work even though it is a different feel than a full tang knife.
Care Instructions:Since the G3 core and stainless cladding both resist rust, this petty stays easy to maintain. Hand wash and dry it after use, keep it out of the dishwasher, and avoid frozen foods or cutting through bone. A quick touch up on quality water stones now and then is usually all this petty needs to come back to a sharp edge.
Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 2.3 oz (65 g)
Blade Length: 139 mm
Total Length: 265 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-135mm-162.png&&&5&&&||&&&||&&&||@@@
hag3nape15&&&HG3-P150&&&Harukaze G3 Nashiji Petty 150mm&&&Not every knife in the Harukaze G3 Nashiji line needs to be a full size gyuto, and this 150mm petty offers the same materials and craftsmanship in a smaller, more affordable package. Harukaze, meaning windy spring in Japanese, is made exclusively for CKTG by a mid sized factory in Tosa, Japan.
The petty uses the same G3 stainless core found across the line, also known as Ginsan, hardened to about 62 HRC for solid edge retention. A stainless nashiji, or pear skin, cladding protects the core and adds texture, while the blade is finished with a 50/50 edge and laser engraved kanji on both sides. The handle is an oval magnolia wood with a black pakka wood ferrule, sized to feel balanced in a smaller blade.
Care Instructions:Since both the G3 core and the cladding are stainless, this petty needs only light routine care. Hand wash and dry it after each use, keep it out of the dishwasher, and avoid frozen foods or cutting through bone. Sharpening on quality water stones every so often will keep the edge performing the way it did out of the box.
Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Laser Engraved
Weight: 2.5 oz (70 g)
Blade Length: 157 mm
Total Length: 282 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-150mm-251.png&&&0&&&||&&&||&&&||@@@
hag3nape80&&&HG3-P80&&&Harukaze G3 Nashiji Petty 80mm&&&Harukaze means spring wind in Japanese - a name chosen to evoke lightness and ease of use rather than technical heaviness or craft mystique. These knives are made exclusively for CKTG by a skilled factory in Tosa, Japan, and the G3 Nashiji line is designed around a specific goal: quality Japanese stainless construction at an accessible price, with a finish and handle that feel considered rather than utilitarian. G3 is a stainless steel hardened here to 62 HRC - notably high for a factory-produced stainless knife, which translates to better edge retention and sharpness than most European stainless knives in this price range.
At 86mm this petty sits at the compact end of the format - sized for in-hand work on fruit, garnishes, and small ingredients, and for the kind of fine board detail where a longer knife becomes too unwieldy to control accurately. The nashiji (pear skin) cladding finish is a fine, dimpled surface that gives the blade a softer visual character than a plain polish while contributing to food release during slicing. At 48g it is genuinely light - the 2mm spine and san mai construction keeping the weight minimal without sacrificing stiffness. Kanji laser engraving on both sides of the blade adds a small but pleasing finishing detail. The magnolia oval handle with black pakka ferrule is comfortable for in-hand use and matches the understated aesthetic of the blade well.
Care Instructions: G3 is stainless steel and low maintenance. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Brand: Harukaze
Location: Tosa, Japan
Made Exclusively for CKTG
Construction: San Mai
Edge Steel: G3 Stainless
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 62
Edge Grind: Even (50/50)
Engraving: Kanji Laser Engraved
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Weight: 1.7 oz (48g)
Blade Length: 86mm
Total Length: 203mm
Spine Thickness at Base: 2mm
Blade Height: 24mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-80mm-233.png&&&0&&&||&&&||&&&||@@@
hag3sa16&&&HG3-S165&&&Harukaze G3 Nashiji Santoku 165mm&&&G3 stainless steel, often called Ginsan, has earned a reputation as one of the best values in Japanese cutlery, and this 165mm santoku from the Harukaze line is a big part of why. Harukaze, meaning windy spring in Japanese, is made exclusively for CKTG by a mid sized factory in Tosa, Japan.
The core is hardened to about 62 HRC and wrapped in a stainless nashiji, or pear skin, cladding that protects the blade and gives it a distinctive texture. The santoku is ground with a symmetrical 50/50 edge and finished with kanji engraving on both sides, while the handle is an oval magnolia wood with a black pakka wood ferrule.
What Customers Are Saying:With well over a dozen reviews, this santoku has become one of the most reliably praised knives in the Harukaze line. Buyers across experience levels, from total beginners buying their first Japanese knife to home cooks comparing it against pricier carbon steel blades, describe it as consistently sharp out of the box and easy to bring back to a fine edge with basic water stones. The pear skin cladding draws repeated compliments for its look, and several reviewers call out the steel for sharpening like a carbon steel while staying fully stainless. The one recurring critique is the handle, which a number of buyers describe as roughly finished out of the box, though most found that a quick sanding and a coat of oil or stain brought it up to the level of the rest of the knife.
Care Instructions:The G3 core and stainless cladding keep this santoku low maintenance. Hand wash and dry it after each use, skip the dishwasher, and avoid bones and frozen foods. A light sanding and oil treatment on the handle when it first arrives is a common and worthwhile step, and routine sharpening on quality water stones will keep the edge at its best.
Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 4.0 oz (114 g)
Blade Length: 167 mm
Total Length: 307 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-santoku-165mm-136.png&&&5&&&||&&&||&&&||@@@
hag3nasu24&&&HG3-S240&&&Harukaze G3 Nashiji Sujihiki 240mm&&&A sujihiki is built for one task above all, clean precise slicing, and this 240mm version from the Harukaze G3 Nashiji line brings that focus to a budget friendly stainless knife. Harukaze, meaning windy spring in Japanese, is made exclusively for CKTG by a mid sized factory in Tosa, Japan.
The core is G3 stainless steel, also called Ginsan, hardened to about 62 HRC, and wrapped in a stainless nashiji, or pear skin, cladding for protection and texture. The blade is ground symmetrically at 50/50 and finished with kanji engraving, while the handle is an oval magnolia wood with a black pakka wood ferrule. The long, slender profile of the sujihiki makes it well suited to clean slicing cuts on roasts, fish, and other proteins.
Care Instructions:Both the G3 core and the stainless cladding make this sujihiki easy to maintain. Hand wash and dry the blade after use, avoid the dishwasher, and keep it away from bones and frozen foods. Given the length of the blade, store it where it will not knock against other tools in a drawer, and sharpen on quality water stones to keep the long edge performing well.
Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 4.4 oz (124 g)
Blade Length: 245 mm
Spine Thickness at Base: 2 mm
Blade Height: 35 mm
Photos credit: Gustavo Bermudez
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-240mm-251.png&&&0&&&||&&&||&&&||@@@
harukazeg3&&&HG3-S270&&&Harukaze G3 Nashiji Sujihiki 270mm&&&G3 stainless steel, also known as Ginsan, has built a reputation for punching well above its price point, and this 270mm sujihiki from the Harukaze line is one of the best examples in the lineup. Harukaze, meaning windy spring in Japanese, is made exclusively for CKTG by a mid sized factory in Tosa, Japan.
The core is hardened to about 62 HRC and wrapped in a stainless nashiji, or pear skin, cladding for protection and texture. The long, slender sujihiki profile is built for clean slicing work on roasts, fish, and other proteins, and the blade is finished with a symmetrical 50/50 edge and kanji engraving. The handle is an oval magnolia wood with a black pakka wood ferrule.
Care Instructions:The G3 core and stainless cladding keep this sujihiki low maintenance despite its length. Hand wash and dry the blade after use, avoid the dishwasher, and keep it away from bones and frozen foods. Store it where the long blade will not knock against other tools in a drawer, and sharpen on quality water stones to keep the edge performing at its best.
Brand: Harukaze
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Core Steel: G3 Stainless Steel (Ginsan)
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 5.0 oz (142 g)
Blade Length: 275 mm
Total Length: 428 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-270mm-251.png&&&0&&&||&&&||&&&||@@@
hav1gy21&&&HVG1-G210&&&Harukaze VG1 Gyuto 210mm&&&This 210mm gyuto from the Harukaze line is ground thin enough to earn the laser label, with a spine measuring just 2mm and a flat grind that stays thin right behind the edge. The blade is a single piece of VG1 stainless steel, with no cladding to add weight or bulk.
VG1 is a fully stainless steel that is easy to maintain and resists corrosion well, while still being tough and pleasant to use day to day. The fit and finish are well above what the price would suggest, with a simple but nicely executed oval rosewood handle and a maple ferrule. The handle is installed with an intentional gap at the machi, the space between the ferrule and the neck, a traditional detail sometimes called Tokyo style rather than a flaw.
Care Instructions:VG1 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Harukaze
Location: Tosa, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: VG1 Stainless Steel
Handle: Rosewood Oval
Ferrule: Maple
Machi: Gapped, Tokyo Style
Weight: 4.8 oz (134 g)
Blade Length: 212 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-gyuto-210mm-153.png&&&0&&&||&&&||&&&||@@@
hav1gy24&&&HVG1-G240&&&Harukaze VG1 Gyuto 240mm&&&VG1 is an easy to sharpen stainless mono steel, less hard and brittle than some other stainless options, and this 240mm gyuto from Harukaze shows off both its toughness and its overall feel on the board. As a single piece steel with no cladding, the blade keeps a laser thin profile, with a spine measuring just 2mm.
The fit and finish here are well above the price point, with a simple but nicely executed oval rosewood handle and a maple ferrule. The handle is installed with an intentional gap at the machi, the space between the ferrule and the neck, a traditional detail sometimes called Tokyo style rather than a flaw.
What Customers Are Saying:One reviewer describes this gyuto as light, nimble, and ferocious on the board, excelling at every task they have tried it on so far and putting their other gyutos to shame for usability. They note it is too early to speak to long term edge retention, but it has held up well through morning prep shifts with just a quick hone between tasks.
Care Instructions:VG1 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Harukaze
Location: Tosa, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: VG1 Stainless Steel
Handle: Rosewood Oval
Ferrule: Maple
Machi: Gapped, Tokyo Style
Weight: 5.5 oz (158 g)
Blade Length: 240 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-gyuto-240mm-151.png&&&5&&&||&&&||&&&||@@@
hav1pe15&&&HVG1-P150&&&Harukaze VG1 Petty 150mm&&&A 150mm petty covers most small, detailed cutting tasks in the kitchen, and this version from Harukaze brings the same laser thin grind found across the VG1 line to a smaller, more versatile size. The blade is a single piece of VG1 stainless steel with no cladding to add bulk.
VG1 is fully stainless, easy to maintain, and resists corrosion well while still holding up to daily use. The handle is a simple but nicely executed oval rosewood with a maple ferrule, installed with an intentional gap at the machi, the space between the ferrule and the neck, a traditional detail sometimes called Tokyo style rather than a flaw.
What Customers Are Saying:Both reviewers on this listing praise how easily the blade sharpens, with one calling it a true laser after only a minute on a basic combination stone, and the other reporting the same quick result on their own stone. Both also independently noted that the blade did not seat all the way into the handle on their particular knife, a genuine fit issue separate from the intentional machi gap, with one reviewer replacing the handle entirely and the other waiting on a replacement. Worth knowing about before ordering, though neither reviewer let it take away from how well the steel itself performed.
Care Instructions:VG1 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Harukaze
Location: Tosa, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: VG1 Stainless Steel
Handle: Rosewood Oval
Ferrule: Maple
Machi: Gapped, Tokyo Style
Weight: 2.0 oz (56 g)
Blade Length: 153 mm
Total Length: 277 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-petty-150mm-153.png&&&4.5&&&||&&&||&&&||@@@
havg1sa18&&&HVG1-S185&&&Harukaze VG1 Santoku 185mm&&&Most santokus run closer to 165 or 170mm, but this version from Harukaze stretches to 185mm, giving it a bit more reach than a typical santoku while keeping the same general shape and versatility. The blade is a single piece of VG1 stainless steel with no cladding, ground thin enough to earn the laser label, with a 2mm spine.
VG1 is fully stainless, easy to maintain, and resists corrosion well while still holding up to regular use. The handle is a simple but nicely executed oval rosewood with a maple ferrule, installed with an intentional gap at the machi, the space between the ferrule and the neck, a traditional detail sometimes called Tokyo style rather than a flaw. Our santoku sayas do not fit this knife because of the long machi. The blade guard is the way to go.
Care Instructions:VG1 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Harukaze
Location: Tosa, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: VG1 Stainless Steel
Handle: Rosewood Oval
Ferrule: Maple
Machi: Gapped, Tokyo Style
Edge Grind: Even (See Choil Photo)
Weight: 4.3 oz (122 g)
Blade Length: 187 mm
Total Length: 329 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-santoku-185mm-262.png&&&0&&&||&&&||&&&||@@@
havg1su27&&&HVG1-S270&&&Harukaze VG1 Sujihiki 270mm&&&Harukaze means windy spring in Japanese, and the line is made exclusively for CKTG by a well regarded factory in Tosa, spanning several different steels and styles. This 270mm sujihiki is one of the VG1 examples in that range, an easy to sharpen stainless mono steel that is less hard and brittle than some other stainless options.
Being fully stainless, VG1 is simple to maintain in terms of corrosion and rust prevention. The grind on this sujihiki is well executed, and the out of box edge is about average for this style of knife, meaning a quick trip to the stones will reveal a genuinely sharp blade underneath. The profile is versatile enough to double as a short, low height gyuto, and the handle is an oval rosewood with a maple ferrule, fully ambidextrous and installed with an intentional gap at the machi, a traditional detail sometimes called Tokyo style rather than a flaw.
What Customers Are Saying:The one reviewer on this listing reports the knife feels very nice in hand and arrived sharp right out of the box, with only light use so far but a strong first impression.
Care Instructions:VG1 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer. Sharpen on quality water stones when the edge needs attention.
Maker: Harukaze
Location: Tosa, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: VG1 Stainless Steel
Handle: Rosewood Oval
Ferrule: Maple
Machi: Gapped, Tokyo Style
Construction: Stamped, Mono Steel
Edge Grind: Even (See Choil Photo)
Weight: 5.1 oz (146 g)
Blade Length: 274 mm
Total Length: 430 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-sujihiki-270mm-308.png&&&5&&&||&&&||&&&||@@@
havgtsfi21&&&HVGT-F210&&&Harukaze VG10 Tsuchime Fillet 210mm&&&Harukaze, meaning "windy spring," has become one of our best brands for good bang-for-your-buck knives with high performance and excellent steels.
This fine-looking fillet knife is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
Care Instructions: VG10 is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
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: Even (50/50)
Weight: 5.4 oz (158 g)
Blade Length: 215 mm
Total Length: 335 mm
Spine Thickness at Base: 2 mm
Blade Height: 36 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-fillet-210mm-90.png&&&0&&&||&&&||&&&@@@
sataha24chkn&&&HVGT-G180&&&Harukaze VG10 Tsuchime Gyuto 180mm&&&The blade of this 180mm gyuto has been fashioned from a core of VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.
The 180mm gyuto is a real jack-of-all-trades in the kitchen. It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western-style handle is attractive and easy to care for, with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the Damascus hammered blade.
The Japanese-style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy-to-maintain knife for all kinds of uses and users.
Care Instructions: VG-10 is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG10
Edge Grind: Even
Handle: Rosewood Western (Yo)
Hardness: HRC 60 (special temper)
Bevel: Even (50/50)
Weight: 5.8 oz (166 g)
Edge Length: 184 mm
Total Length: 305 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-180mm-169.png&&&5&&&||&&&||&&&@@@
harukaze2&&&HVGT-G210&&&Harukaze VG10 Tsuchime Gyuto 210mm&&&Harukaze means windy spring, and it has become one of our best brands for good-quality, bang-for-your-buck knives with high performance and excellent steels.
This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
The Harukaze is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 216mm (they list it at 210mm), which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and has great looks at a very attractive price.
Care Instructions: VG10 is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
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: Even (50/50)
Weight: 6.5 oz (186 g)
Blade Length: 216 mm
Total Length: 338 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-210mm-150.png&&&5&&&||&&&||&&&@@@
havghagy24&&&HVGT-G240&&&Harukaze VG10 Tsuchime Gyuto 240mm&&&Harukaze means windy spring, and it has become one of our best brands for good bang-for-your-buck knives with high performance and excellent steels.
This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 245mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price.
Care Instructions: VG10 is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
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
Bevel: Even (50/50)
Weight: 8.8 oz (250 g)
Blade Length: 245 mm
Total Length: 372 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-240mm-148.png&&&5&&&||&&&||&&&@@@
havgtsho15&&&HVGT-H150&&&Harukaze VG10 Tsuchime Honesuki 150mm&&&The Harukaze VG10 Tsuchime Honesuki is a medium-length blade made for boning poultry and other proteins but can also be used as a do-it-all utility knife for various tasks around the kitchen.
The blade is made from the ever-popular VG10 stainless steel. It is easily the most used stainless alloy in the Japanese kitchen knife industry, and for good reason. VG10 "super steel" comprises carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG10 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 both sides. 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 with a lovely western-style rosewood handle with a stainless steel ferrule. It will serve you well for many years to come!
Care Instructions: VG10 is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Brand: Harukaze
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG10
Handle: Rosewood Western (Yo)
Hardness: HRC 60 (special temper)
Bevel: Even (50/50)
Weight: 5.6 oz (158 g)
Blade Length: 147 mm
Total Length: 266 mm
Spine Thickness at Heel: 2 mm
Blade Height: 39 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-honesuki-150mm-90.png&&&0&&&||&&&||&&&@@@
havgtsna16&&&HVGT-N165&&&Harukaze VG10 Tsuchime Nakiri 165mm&&&Harukaze means windy spring, and it has become one of our best brands for good-quality, bang-for-your-buck knives with high performance and excellent steels.
This fine-looking nakiri is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic nakiri, one of the most popular blade shapes used by Japanese cooks. It's on the long side, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and a great looker at a very attractive price.
Care Instructions: VG-10 is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
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: Even (50/50)
Weight: 6.6 oz (188 g)
Blade Length: 161 mm
Total Length: 288 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-nakiri-165mm-sale-137.png&&&0&&&||&&&||&&&@@@
havgtspe13&&&HVGT-P135&&&Harukaze VG10 Tsuchime Petty 135mm&&&At 135mm, the Harukaze VG10 Tsuchime Petty is a medium-length blade. It is a versatile cutting tool around the kitchen, whether cutting on a board or in hand. The knife also has the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies 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 handle with a stainless steel bolster. This is a great little petty at a very attractive price, that will serve you well for many years to come!
Care Instructions: VG10 is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
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: Even (50/50)
Weight: 3.1 oz (88 g)
Blade Length: 140 mm
Total Length: 249 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 28 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-petty-135mm-276.png&&&0&&&||&&&||&&&@@@
harukaze3&&&HVGT-P80&&&Harukaze VG10 Tsuchime Petty 80mm&&&A compact petty that fits in an apron pocket and stays sharp through a full shift is the kind of knife that earns a different kind of loyalty than a showpiece does. Harukaze knives are made exclusively for CKTG in Sakai, Japan, and the VG10 Tsuchime line is the stainless Damascus option in the lineup: a VG10 core clad in 17 layers of hammered stainless Damascus for visual texture and food release.
VG10 is one of the most proven stainless steels in the Japanese knife industry - a cobalt-alloyed steel hardened here to HRC60 that holds a practical working edge, sharpens back easily on quality water stones, and requires minimal daily maintenance beyond hand washing and drying. The tsuchime (hammered) outer cladding is applied to the softer stainless Damascus layers, giving the blade a textured surface that catches light and reduces blade-to-food adhesion during cuts. Weighing just 70g with a 2mm spine, this is a compact and light petty - precisely the size that disappears into a pocket or a roll and is ready whenever a precise small cut is needed. The western-style rosewood oval handle with a stainless bolster is comfortable and familiar in either hand grip or a standard handle grip.
What Customers Are Saying: Two owners describe this as a knife that earns its place in daily rotation. One professional cook keeps it in their apron pocket as a constant companion, praising the edge retention, ease of sharpening, and the comfort of the handle for extended use. The second owner bought it to complete a set and describes it as compact, beautiful, and great quality - worth the price as a companion piece to a larger knife.
Care Instructions: VG10 is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Brand: Harukaze
Location: Sakai, Japan
Made Exclusively for CKTG
Construction: San Mai, Laser Cut
Edge Steel: VG10 Stainless
Cladding: 17-Layer Hammered Damascus Stainless
Finish: Tsuchime (Hammered)
HRC: 60
Edge Grind: Even (50/50)
Handle: Rosewood Western
Bolster: Stainless Steel
Weight: 2.5 oz (70 g)
Blade Length: 84 mm
Total Length: 195 mm
Spine Thickness at Base: 2 mm
Blade Height: 22 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-petty-80mm-255.png&&&5&&&||&&&||&&&@@@
satahachkn21&&&HVGT-S185&&&Harukaze VG10 Tsuchime Santoku 185mm&&&Harukaze means windy spring, and it has become one of our best brands for good-quality, outstanding value 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, one of the most popular blade shapes used by Japanese cooks. At just over 185mm, this santoku runs on the longer side, 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.
Care Instructions: VG10 is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
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: Even (50/50)
Weight: 6.2 oz (178 g)
Edge Length: 186 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-santoku-185mm-213.png&&&4.5&&&||&&&||&&&@@@
havgtssu24&&&HVGT-S240&&&Harukaze VG10 Tsuchime Sujihiki 240mm&&&The blade of this 240mm suji has been fashioned from a core of VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to both sides. 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.
Care Instructions: VG10 is a low-maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
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: HRC 60 (special temper)
Bevel: Even (50/50)
Weight: 6.8 oz (192 g)
Blade Length: 240 mm
Total Length: 370 mm
Spine Thickness at Base: 2 mm
Blade Height: 36 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-sujihiki-240mm-313.png&&&0&&&||&&&||&&&@@@
hawh1kubu&&&HW2-B170&&&Harukaze White #2 Kurouchi Bunka 170mm&&&Harukaze translates to windy spring, a name we like for the image it brings to mind, and this bunka represents the carbon steel side of the lineup the company builds exclusively for us in Tosa, Japan.
The core here is White #2, or Shirogami #2, wrapped in a layer of soft iron that adds both lightness and strength, finished in a kurouchi, or black, coating that protects the blade and gives it a rustic, handmade look. This bunka runs surprisingly light in hand for how stout the blade looks, and the shape covers a wide range of kitchen tasks, from quick in-hand trimming to longer prep sessions. It comes with an oval rosewood handle and black pakka wood ferrule, comfortable for right and left handed cooks alike.
What Customers Are Saying: The most common reaction to this knife is surprise at how light it feels for its size, with more than one owner saying that took some getting used to before becoming one of their favorite qualities. Cooks consistently call it one of their go-to knives well over a year into ownership, and slicing tomatoes is a recurring point of praise for how effortlessly the edge gets through them. One reviewer did note a slight twist in their particular blade, with the edge and spine not perfectly aligned, though they said it was minor enough not to affect daily use. Most owners describe it as a serious bargain for the steel and fit and finish you get.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Harukaze
Location: Tosa, Japan
Blacksmith: Undisclosed
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Soft Iron
HRC: 60-61
Finish: Kurouchi
Edge Grind: Double Ground, Even (See Choil Photo)
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.9 oz (140 g)
Blade Length: 171 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm
&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-bunka-170mm-264.png&&&4.5&&&||&&&||&&&||@@@
hawh2sa17&&&HW2-S170&&&Harukaze White #2 Kurouchi Santoku 170mm&&&White #2, or Shirogami #2, is one of the purest carbon steels available, and Harukaze uses it here in a santoku built exclusively for us at a factory in Tosa, Japan, the same shop responsible for the rest of this line.
The White #2 core is wrapped in a layer of soft iron that adds lightness and strength, finished in a kurouchi, or black, coating that protects the blade and gives it a rustic, handmade character. This santoku runs stout and workhorse-like for the shape, which lends confidence at the board and helps the edge hold up over repeated use, while still staying light enough for long prep sessions. The oval rosewood handle and black pakka wood ferrule are shaped to work equally well in a right or left hand.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Harukaze
Location: Tosa, Japan
Blacksmith: Undisclosed
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Soft Iron
HRC: 60-61
Finish: Kurouchi
Edge Grind: Double Ground, Even (See Choil Photo)
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.0 oz (142 g)
Blade Length: 173 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-santoku-170mm-61.png&&&0&&&||&&&||&&&||@@@
haasmibu18&&&HFAS-B180&&&Hatsukokoro AS Migaki Bunka 180mm&&&The Hatsukokoro AS Migaki Bunka 180mm is a high-performance carbon steel knife that delivers excellent cutting feel at a very approachable price. The core steel is Aogami Super, one of the top-tier carbon steels available, known for its outstanding edge retention and ability to take a very fine, sharp edge. It is clad in stainless steel, which helps reduce maintenance while still giving you the benefits of a carbon steel edge.
This knife features a clean migaki (polished) finish and a comfortable octagonal ebony handle with a lacquered surface for durability and water resistance. The grind is even, making it suitable for both right- and left-handed users. It has a thin, nimble feel with good height for board work, making it a versatile choice for vegetables, proteins, and general prep. Like all carbon steel knives, the edge will develop a patina over time and should be kept clean and dry between uses.
What Customers Are Saying:
Customers consistently praise the excellent edge retention, ease of sharpening, and overall value. Many note that it performs like a much more expensive knife and quickly becomes a go-to in the kitchen.
Care Instructions: This knife has a reactive carbon steel core. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Store in a dry place and use a saya or blade guard to protect the edge.
Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62–63
Edge Grind: Even
Weight: 6.1 oz (174 g)
Blade Length: 181 mm
Total Length: 330 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Handle: Octagonal Ebony&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-bunka-180mm-28.png&&&5&&&||&&&||&&&||@@@
haasmigy21&&&HFAS-G210&&&Hatsukokoro AS Migaki Gyuto 210mm&&&Aogami Super is the premium carbon steel in Hitachis lineup - higher carbon content than Blue #1 or Blue #2, with molybdenum and vanadium additions that push edge retention and wear resistance to a level most stainless steels cannot match at any price. Hatsukokoro produces the AS Migaki line through the Sakai artisan tradition, coordinating specialist blacksmiths and grinders whose craft has been refined over generations. The migaki (polished) finish throughout is a mark of the extra attention given to these blades - nothing left rough, nothing left unfinished. HRC 62-63 with even grind for both right- and left-handed use.
At 214mm blade length and 45mm height with a 2mm spine this gyuto balances thin geometry with enough stiffness for confident all-purpose kitchen work. The stainless cladding on the flanks makes maintenance practical for cooks new to carbon steel - the reactive Aogami Super core does the cutting work while the cladding protects the sides. At 6.1 oz it is well-proportioned for a 210mm knife - light enough to feel agile through extended prep, substantial enough to feel authoritative on the board. The single-piece octagonal ebony handle with lacquer coating is dense, refined, and practical in a professional kitchen environment.
What Customers Are Saying: The one reviewer describes this as the sharpest out-of-box knife he has ever tried - cutting carrots like butter on first use with a noise from the paper test indicating extremely low resistance. He notes the knife arrived with a slight asymmetry on the edge that was easily corrected with a light pass on a 1000 grit stone and describes the overall performance as a genuinely great all-purpose knife for any kitchen.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Brand: Hatsukokoro
Line: AS Migaki
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Migaki (Polished)
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 6.1 oz (172g)
Blade Length: 214mm
Total Length: 367mm
Spine Thickness at Base: 2mm
Blade Height: 45mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-gyuto-210mm-7.png&&&5&&&||&&&||&&&||@@@
haasgy24&&&HFAS-G240&&&Hatsukokoro AS Migaki Gyuto 240mm&&&Aogami Super, often shortened to AS, sits at the top of the Hitachi carbon steel lineup, prized for combining very high hardness with a steep edge profile that holds up to serious daily use. Hatsukokoro builds this gyuto around that steel, and the value it delivers at this price point is hard to match.
This 240mm gyuto is roll forged in a san mai construction, with the AS core clad in stainless steel and finished in a bright migaki, or polished, surface that shows off the contrast between core and cladding. Roll forging starts from steel that has already been flattened into a sheet of consistent thickness, so the blade is stamped to shape rather than hammered out from a rough billet. The blade is hardened to 62-63 HRC, hard enough to hold an edge through long sessions while still being approachable to sharpen with the right stones. The single piece octagonal ebony handle carries a stained, lacquer coated finish for water resistance, and the even edge grind suits right and left handed cooks alike.
Care Instructions: Aogami Super is a reactive carbon steel and one of the hardest available, so it rewards good sharpening technique and stropping between uses. Wipe and dry the blade immediately after use, avoid leaving acidic foods against it, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62-63
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 7 oz (200 g)
Blade Length: 246 mm
Total Length: 403 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 50 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-gyuto-240mm-90.png&&&0&&&||&&&||&&&||@@@
haasmipe15&&&HFAS-P150&&&Hatsukokoro AS Migaki Petty 150mm&&&Aogami Super - Blue Super steel - sits at the top of the Japanese carbon steel hierarchy. Higher carbon content than Blue #1 or Blue #2, with added molybdenum and vanadium alongside chromium and tungsten, it achieves 62-63 HRC with exceptional wear resistance and holds a very fine edge through serious kitchen use. Hatsukokoro draws on the Sakai artisan tradition to produce the AS Migaki line - coordinating specialist blacksmiths and grinders whose expertise is focused exclusively on their role in the production process. The result is a knife that delivers Aogami Super performance at a price well below what comparable steel typically commands.
At 152mm blade length and 29mm height with a 1.5mm spine this petty is exceptionally thin - precise enough for in-hand detail work and light enough at 2.3 oz to feel like an extension of the hand through extended use. The migaki (polished) finish is clean throughout and the stainless cladding protects the reactive Aogami Super core on the flanks, making maintenance more forgiving than a mono-steel carbon knife would be. The even grind suits both right- and left-handed users. Single-piece octagonal ebony handle with lacquer coating for water resistance - dense and visually refined.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super rewards good sharpening technique with an edge that outperforms most stainless alternatives.
Each knife is made by hand so measurements may vary.
Brand: Hatsukokoro
Line: AS Migaki
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Migaki (Polished)
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 2.3 oz (64g)
Blade Length: 152mm
Total Length: 280mm
Spine Thickness at Base: 1.5mm
Blade Height: 29mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-petty-150mm-28.png&&&0&&&||&&&||&&&||@@@
haasmisa180&&&HFAS-S180&&&Hatsukokoro AS Migaki Santoku 180mm&&&Santoku means three virtues in Japanese - slicing, dicing, and mincing - and Aogami Super carbon steel at 62-63 HRC is one of the finest possible materials to build those virtues around. The AS Migaki line from Hatsukokoro brings Sakai artisan production to Aogami Super - coordinating specialist blacksmiths and grinders whose craft has been refined through generations of knife making in the Sakai tradition. The migaki (polished) finish is applied throughout, a mark of the extra finishing attention that separates this line from more utilitarian carbon steel offerings.
At 181mm blade length and 45mm height with a 2mm spine this santoku sits at the longer end of the format range - enough reach for confident board work through proteins and large vegetables while retaining the compact, all-purpose character that makes the santoku the most versatile knife format in the Japanese kitchen. The stainless cladding on the flanks keeps maintenance manageable for cooks who are new to carbon steel - the reactive Aogami Super core does the cutting work, the cladding protects everything else. Even grind for both right- and left-handed users. Single-piece octagonal ebony handle with lacquer coating.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Brand: Hatsukokoro
Line: AS Migaki
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Migaki (Polished)
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 5.6 oz (160g)
Blade Length: 181mm
Total Length: 330mm
Spine Thickness at Base: 2mm
Blade Height: 45mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-santoku-180mm-28.png&&&0&&&||&&&||&&&||@@@
haassu27&&&HFAS-S270&&&Hatsukokoro AS Migaki Sujihiki 270mm&&&Sujihiki is the dedicated slicing knife of the Japanese kitchen, built long and narrow for clean cuts through proteins without the sawing motion a shorter blade would require. Hatsukokoro builds this 270mm version around Aogami Super, a Hitachi carbon steel known for taking and holding a very steep, sharp edge.
The blade is roll forged in a san mai construction, with the AS core clad in stainless steel and brought up to a bright migaki, or polished, finish. Roll forging uses steel already flattened to a consistent thickness, so the blade is stamped directly to shape rather than hammered out from a rough billet. Hardened to 62-63 HRC, this steel sharpens easier than its hardness might suggest, and the even edge grind works for both right and left handed cooks. A single piece octagonal ebony handle with a stained, lacquer coated finish rounds out a knife built for serious slicing work.
Care Instructions: Aogami Super is a reactive carbon steel and one of the hardest available, so it rewards good sharpening technique and stropping between uses. Wipe and dry the blade immediately after use, avoid leaving acidic foods against it, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62-63
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 6.4 oz (182 g)
Blade Length: 274 mm
Total Length: 436 mm
Spine Thickness at Base: 2 mm
Blade Height: 41 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-sujihiki-270mm-68.png&&&0&&&||&&&||&&&||@@@
haasdagy21&&&HATAS-G210&&&Hatsukokoro AS Shinkiro Damascus Gyuto 210mm&&&Aogami Super is the finest alloy in the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium for exceptional edge retention and a sharpness potential that stainless steel cannot match at comparable hardness. Nihei Takahiro heat-treats it to 62-63 HRC in Fukushima, Japan, pairing it with soft iron cladding and a kurouchi forge finish that gives the Shinkiro line its rustic, handmade character. The Damascus pattern on the blade road - suminagashi, or flowing water - develops against the black kurouchi background in a combination that is genuinely striking in person. Hatsukokoro coordinates production through specialist craftsmen across Japan.
At 222mm blade length, 6.7 oz, and with a generous profile the Shinkiro 210mm gyuto is a capable all-purpose chef knife with the visual presence to match its cutting performance. The gyuto is Japan all-purpose chef knife - the format that handles the broadest range of daily kitchen tasks from proteins to vegetables to delicate garnish work. At 62-63 HRC the Aogami Super edge holds well through sustained use and sharpens back quickly on quality water stones. The soft iron cladding and kurouchi finish develop a rich patina with use - both will react with moisture and acidic foods, which is part of the character of this construction. Wenge octagonal handle with buffalo horn ferrule, even 50/50 double-bevel grind.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 62-63 HRC rewards good sharpening technique and responds beautifully to stropping between sessions.
Brand: Hatsukokoro
Line: Shinkiro Aogami Super Damascus
Blacksmith: Nihei Takahiro
Location: Fukushima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi (Black Forge) with Damascus Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 6.7 oz (190g)
Blade Length: 222mm
Total Length: 365mm
Spine Thickness at Heel: 3mm
Blade Height: 51mm
&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-shinkiro-damascus-gyuto-210mm-7.png&&&0&&&||&&&||&&&||@@@
haasdagy24&&&HATAS-G240&&&Hatsukokoro AS Shinkiro Damascus Gyuto 240mm&&&Nihei Takahiro forges the Shinkiro line in Fukushima, Japan - a region less associated with knife production than Sakai or Echizen, which makes the quality of these knives a genuine discovery for buyers who encounter them. Hatsukokoro works with specialist blacksmiths across Japan, selecting makers based on their mastery of specific steel and construction combinations. Nihei Takahiro specializes in Aogami Super with soft iron cladding - the Shinkiro line is his: kurouchi finish, Damascus blade road, wenge octagonal handle, and the kind of reactive carbon character that develops with use rather than resisting it.
The 240mm gyuto is the professional standard length - more reach on the pull stroke, more surface for slicing proteins and large produce, and a blade height of 50mm that gives good knuckle clearance on the board. At 7.8 oz and 256mm blade length this is a substantial knife with real presence for high-volume prep. Aogami Super at 62-63 HRC delivers the edge retention and sharpness that makes carbon steel the choice of serious cooks willing to care for a reactive blade. The kurouchi finish and soft iron cladding will develop a complex, mottled patina over time - a protective layer that forms naturally and adds to the visual character of the knife. The Damascus blade road provides a striking contrast between the dark kurouchi flanks and the flowing layered pattern. Wenge octagonal handle with buffalo horn ferrule, even 50/50 double-bevel grind.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 62-63 HRC rewards good sharpening technique and responds beautifully to stropping between sessions.
Brand: Hatsukokoro
Line: Shinkiro Aogami Super Damascus
Blacksmith: Nihei Takahiro
Location: Fukushima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi (Black Forge) with Damascus Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 7.8 oz (220g)
Blade Length: 256mm
Total Length: 404mm
Spine Thickness at Heel: 3mm
Blade Height: 50mm
&&&&&&410&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-shinkiro-damascus-gyuto-240mm-7.png&&&0&&&||&&&||&&&||@@@
haasshdape15&&&HATAS-P150&&&Hatsukokoro AS Shinkiro Damascus Petty 150mm&&&Shinkiro means mirage in Japanese - and the combination of kurouchi forge finish and flowing Damascus cladding on the blade road earns that name with a visual effect that shifts and changes as the knife moves in the light. Nihei Takahiro forges this line in Fukushima, Japan, using Aogami Super carbon steel at 62-63 HRC with soft iron cladding - a fully reactive construction where both the edge and the cladding will develop a rich patina with use. Hatsukokoro works with specialist blacksmiths across Japan, and Nihei Takahiro brings a distinct regional character to this line that sets it apart from Sakai or Echizen production.
The petty at 150mm sits at the longer end of the petty range - long enough for comfortable board work through proteins, citrus, and herbs, compact enough for in-hand trimming and detail tasks where a gyuto is excessive. At 3.6 oz and 34mm blade height this is a light, nimble knife with a pointed profile suited to fine cuts as well as general utility work. The soft iron cladding with kurouchi finish will develop a mottled, iron-rich patina over time - a natural characteristic of this traditional construction that many cooks find adds to the character. The Damascus pattern on the blade road provides visual contrast against the dark forge finish. Wenge octagonal handle with buffalo horn ferrule - well-finished and lightweight in hand. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 62-63 HRC rewards good sharpening technique and responds beautifully to stropping between sessions.
Brand: Hatsukokoro
Line: Shinkiro Aogami Super Damascus
Blacksmith: Nihei Takahiro
Location: Fukushima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi (Black Forge) with Damascus Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 3.6 oz (102g)
Blade Length: 156mm
Total Length: 284mm
Spine Thickness at Heel: 3.5mm
Blade Height: 34mm
&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-shinkiro-damascus-petty-150mm-52.png&&&0&&&||&&&||&&&@@@
haatpe15&&&F34D-P150&&&Hatsukokoro ATS34 Damascus Petty 150mm&&&ATS34 is a high-carbon stainless steel developed in Japan and used across a range of high-end cutting tool applications - kitchen knives, hunting knives, and straight razors among them. It carries excellent edge-forming characteristics, sharpens readily on quality water stones, and holds its edge well at the hardness levels a skilled maker can achieve with it. Hatsukokoro works with Nihei Takahiro in Tosa to produce the Hayabusa series, and the ATS34 Damascus line represents their approach to a premium stainless petty: thin grind, premium steel, Damascus cladding, kasumi finish, and a handle that suits the blade.
At 3.2 oz and 152mm this is a light, precise petty with a 3mm spine at the heel that tapers to a nimble tip - the kind of geometry that makes fine work feel effortless. The Damascus cladding wraps the ATS34 core in San Mai construction and is finished in kasumi (hazy) style, which gives the blade surface a soft, traditional character that lets the Damascus layering show without being mirror-polished. At HRC 61 the heat treatment is toward the upper end of what ATS34 achieves, and the even grind makes it equally accessible for right- and left-handed cooks. The one-piece octagonal ebony handle is well-fitted and carries a quiet elegance that suits the overall aesthetic of the knife.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai
Edge Steel: ATS34 Stainless Steel
Cladding: Damascus Stainless
Finish: Kasumi (Hazy)
HRC: 61 +/-
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 3.2 oz (92 g)
Blade Length: 152 mm
Total Length: 280 mm
Spine Thickness at Heel: 3 mm
Blade Height: 36 mm
Item Number: F34D-P150
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-petty-150mm-74.png&&&0&&&||&&&||&&&||@@@
haatsa18&&&F34D-S180&&&Hatsukokoro ATS34 Damascus Santoku 180mm&&&The santoku - Japan's three virtues knife, built for meat, fish, and vegetables in equal measure - is where most home cooks spend the most time. A well-made 180mm santoku covers the full range of everyday prep work with a blade that is long enough for meaningful cuts but compact enough to maneuver precisely. Hatsukokoro brings ATS34 stainless steel to the Hayabusa santoku in San Mai construction, with Damascus cladding and a kasumi finish that gives the blade an understated, refined character. ATS34 is a premium high-carbon stainless steel used across high-end cutting tool applications worldwide - it is chosen for excellent edge formation, good sharpenability, and the ability to hold a refined edge through regular kitchen use at the hardness levels a skilled maker achieves with it.
At 5.6 oz and 185mm of blade length this is a well-proportioned santoku with a notably generous blade height of 49.3mm - more surface area than most santokus in this format, which adds to the scoop-and-transfer utility that makes a tall blade useful during high-volume vegetable prep. The 3mm spine tapers well toward a responsive tip. The Damascus cladding sits above a polished edge bevel in a finish combination that shows the layered pattern without being mirror-bright. At HRC 61 the heat treatment is toward the upper end of ATS34 capability, and the even grind on both sides makes this accessible for right- and left-handed cooks alike. The one-piece octagonal ebony handle is well-fitted with the same quiet elegance that defines the Hayabusa line throughout.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai
Edge Steel: ATS34 Stainless Steel
Cladding: Damascus Stainless
Finish: Damascus Stainless
HRC: 61 +/-
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 5.6 oz (158 g)
Blade Length: 185 mm
Total Length: 323 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49.3 mm
Item Number: F34D-S180
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-damascus-santoku-180mm-46.png&&&0&&&||&&&||&&&||@@@
haatki21&&&F34M-K210&&&Hatsukokoro ATS34 Kiritsuke 210mm&&&The double bevel kiritsuke is the format that serious home cooks tend to discover after they have worked through gyutos and santokus - a blade that combines the length and curve of a gyuto with the angled, pointed kiritsuke tip that adds precision for detail work and a visual distinctiveness that sets it apart on the block. Unlike a traditional single-bevel kiritsuke, this double bevel version is accessible for both right- and left-handed cooks and sharpens on standard water stones without the specialized technique that single bevel edges require. Hatsukokoro brings ATS34 stainless steel to this format in the Hayabusa series, working with Nihei Takahiro in Tosa to produce a thin, light kiritsuke at a price that reflects the practical ambition of the line.
ATS34 is a premium high-carbon stainless steel with excellent edge-forming characteristics and good sharpenability at the hardness levels a skilled maker achieves with it. At 5.1 oz and 208mm this is a light, well-balanced knife - the 2.2mm spine at the heel is thin enough to keep the blade responsive through its length, and the 45.9mm blade height gives it enough surface for comfortable push cutting and scooping without the knife feeling oversized. The kasumi (hazy) finish contrasts gently with the polished edge bevel, giving the blade a traditional, understated character. San Mai construction keeps the ATS34 core performing at its best. The one-piece octagonal ebony handle completes a package that is quiet and considered in its aesthetic - a working knife that earns attention through performance rather than visual drama.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai
Edge Steel: ATS34 Stainless Steel
Cladding: Stainless Steel
Finish: Kasumi (Hazy)
HRC: 61 +/-
Edge Grind: Even (Double Bevel)
Handle: Octagonal Ebony
Weight: 5.1 oz (144 g)
Blade Length: 208 mm
Total Length: 351 mm
Spine Thickness at Heel: 2.2 mm
Blade Height: 45.9 mm
Item Number: F34M-K210
Care Instructions: ATS34 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-kiritsuke-210mm-44.png&&&0&&&||&&&||&&&||@@@
haaukish&&&HAUS6&&&Hatsukokoro AUS6 Kitchen Shears&&&Hatsukokoro AUS6 Stainless Steel Kitchen Shears are a lightweight, versatile tool made in a small factory in Japan. Built from AUS6 stainless steel, they offer good corrosion resistance, toughness, and easy maintenance, making them ideal for daily kitchen use. These shears handle a wide range of tasks including trimming meat, cutting dried fruits, snipping herbs, and shaping parchment. The fine, precise blades provide clean cuts while still being durable enough for general prep work.
A standout feature is the separable design, allowing the blades to come apart easily for thorough cleaning and maintenance. This is especially helpful when working with proteins or sticky ingredients. The integrated grip and compact size make them comfortable and easy to control, and they also include a built-in gripper section for cracking small bones or gripping items securely. Each pair comes packaged in an attractive Hatsukokoro gift box, making them a great option for both personal use and gifting.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Separate the blades for cleaning as needed and ensure they are completely dry before reassembling. Avoid cutting very hard materials such as bones or frozen foods to prevent damage.
Brand: Hatsukokoro
Type: Kitchen Shears
Construction: AUS6 Stainless Steel
Design: Separable
Weight: 4.1 oz (116 g)
Blade Length: 62 mm
Total Length: 198 mm
Made in: Japan&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aus6-kitchen-shears-58.png&&&0&&&||&&&||&&&@@@
hakobl1gy21&&&HLB-G210&&&Hatsukokoro Blue #1 Kokugei Gyuto 210mm&&&The gyuto chef knife format is where the Kokugei line really shows its character. At 210mm this is a classic all-purpose Japanese chef knife - long enough for confident slicing, nimble enough for detail work. Hatsukokoro builds the Kokugei around a Blue #1 carbon steel core with soft iron cladding, hammer-forged into san mai construction and left with a kurouchi finish that wears in beautifully over time. Made in Tosa, Japan, where working knives have been forged for generations. These are great knives for pro cooks who love good carbon steel.
Blue #1 is a step up from Blue #2 in purity and potential sharpness - a premium high-carbon steel with tungsten and chromium additions that push edge retention and hardness to 62-63 HRC. Cooks who ask about gyuto knife vs chef knife differences will find the Kokugei answers clearly: thinner, harder, and more responsive on the stone than a typical Western blade. The wenge octagonal handle with buffalo horn ferrule sits naturally in hand and balances well with the blade. A serious gyuto knife at a competitive price point.
Care Instructions: Blue #1 is a reactive carbon steel that will patina naturally with use. Wipe and dry the blade immediately after each use - do not leave moisture or acidic foods on the edge. Hand wash only, never dishwasher. Apply a light coat of camellia oil before storage. A well-maintained Blue #1 edge rewards good sharpening technique and stropping with exceptional sharpness and retention.
Brand: Hatsukokoro
Line: Kokugei
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 Carbon Steel
Cladding: Iron
Finish: Kurouchi (Black Forge Finish)
HRC: 62-63
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 6.7 oz (192g)
Blade Length: 215mm
Total Length: 364mm
Spine Thickness at Heel: 3mm
Blade Height: 49mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-gyuto-210mm-28.png&&&0&&&||&&&||&&&||@@@
hakobl1gy24&&&HLB-G240&&&Hatsukokoro Blue #1 Kokugei Gyuto 240mm&&&For cooks who want more blade - more reach on the pull stroke, more surface for rocking, more presence on the board - the 240mm gyuto is the standard professional length. Hatsukokoro builds the Kokugei 240mm around the same Blue #1 carbon steel core that defines the entire line: hammer-forged san mai construction, soft iron cladding, kurouchi finish, wenge octagonal handle with buffalo horn ferrule. Made in Tosa, Japan, where working knives have been forged for generations. These are great knives for pro cooks who love good carbon steel.
At 247mm of usable blade length and 62-63 HRC, this is a best gyuto knife candidate for anyone stepping up from stainless or looking for a carbon steel workhorse that performs above its price point. The kurouchi finish protects the iron cladding between sharpenings and gives the blade a rugged, honest look. Blue #1 is among the finest of the traditional Japanese carbon steels - sharper and more refined than Blue #2, with the kind of edge that makes prep work feel effortless. The chef knife vs gyuto debate ends here: try this and you will understand why Japanese kitchen knives have a following.
Care Instructions: Blue #1 is a reactive carbon steel that will patina naturally with use. Wipe and dry the blade immediately after each use - do not leave moisture or acidic foods on the edge. Hand wash only, never dishwasher. Apply a light coat of camellia oil before storage. A well-maintained Blue #1 edge rewards good sharpening technique and stropping with exceptional sharpness and retention.
Brand: Hatsukokoro
Line: Kokugei
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 Carbon Steel
Cladding: Iron
Finish: Kurouchi (Black Forge Finish)
HRC: 62-63
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 8.9 oz (254g)
Blade Length: 247mm
Total Length: 398mm
Spine Thickness at Base: 4mm
Blade Height: 51mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-gyuto-240mm-7.png&&&0&&&||&&&||&&&||@@@
hakobl1pe12&&&HLB-P120&&&Hatsukokoro Blue #1 Kokugei Petty 120mm&&&Hatsukokoro is one of the most versatile knife brands operating out of Tosa, Japan today, collaborating with a wide network of skilled blacksmiths to produce knives that span every price point and style. The Kokugei line - kokugei means black whale, a nod to the kurouchi finish - represents their most traditional approach: san mai construction, hammer-forged Blue #1 carbon steel core, soft iron cladding, and a wenge octagonal handle with buffalo horn ferrule. Honest, no-frills Japanese carbon steel built for performance.
The petty knife is Japan precision utility knife - equally at home on the cutting board and in hand. At 120mm this is the compact end of the petty range, making it a natural partner to a gyuto or santoku for detail work like trimming, peeling, and breaking down herbs. Blue #1 carbon steel is one of the finest knife steels made, combining excellent edge retention with a hardness of 62-63 HRC. The kurouchi finish gives the blade a rugged, workmanlike character that develops a natural patina with use.
Care Instructions: Blue #1 is a reactive carbon steel that will patina naturally with use. Wipe and dry the blade immediately after each use - do not leave moisture or acidic foods on the edge. Hand wash only, never dishwasher. Apply a light coat of camellia oil before storage. A well-maintained Blue #1 edge rewards good sharpening technique and stropping with exceptional sharpness and retention.
Brand: Hatsukokoro
Line: Kokugei
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 Carbon Steel
Cladding: Iron
Finish: Kurouchi (Black Forge Finish)
HRC: 62-63
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 2.8 oz (78g)
Blade Length: 124mm
Total Length: 253mm
Spine Thickness at Base: 3mm
Blade Height: 38mm
&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-petty-120mm-28.png&&&0&&&||&&&||&&&||@@@
hakobl1sa&&&HLB-S165&&&Hatsukokoro Blue #1 Kokugei Santoku 165mm&&&Blue #1 carbon steel is one of the most respected knife steels in Japan - a tungsten and chromium-enriched high-carbon alloy that takes a keen edge and holds it with authority. Hatsukokoro builds their Kokugei line around it, pairing the steel with a traditional soft iron cladding, kurouchi finish, and hammer-forged san mai construction to create knives with a distinctly Japanese character. Made in Tosa, Japan, the Kokugei - black whale - is a straightforward, honest line that lets the steel and craft do the talking.
The Japanese santoku knife is Japan all-purpose kitchen knife, and the Kokugei santoku at 165mm is a compact, nimble cutter well suited to home cooks and professionals alike. Flatter than a gyuto and easier to control for quick chopping and push-cutting, the santoku kitchen knife format shines on vegetables, proteins, and everyday prep. At 62-63 HRC, this carbon steel santoku knife holds its edge longer than most stainless options and sharpens to a level that stainless simply cannot match.
Care Instructions: Blue #1 is a reactive carbon steel that will patina naturally with use. Wipe and dry the blade immediately after each use - do not leave moisture or acidic foods on the edge. Hand wash only, never dishwasher. Apply a light coat of camellia oil before storage. A well-maintained Blue #1 edge rewards good sharpening technique and stropping with exceptional sharpness and retention.
Brand: Hatsukokoro
Line: Kokugei
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 Carbon Steel
Cladding: Iron
Finish: Kurouchi (Black Forge Finish)
HRC: 62-63
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 4.9 oz (138g)
Blade Length: 169mm
Total Length: 312mm
Spine Thickness at Base: 4mm
Blade Height: 46mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-santoku-180mm-7.png&&&0&&&||&&&||&&&||@@@
hatsukokoro6&&&HB1-S180&&&Hatsukokoro Blue #1 Komorebi Damascus Santoku 185mm&&&Komorebi is a Japanese word with no direct English equivalent - it describes the interplay of light filtering through leaves, the dappled quality of sunlight coming through a forest canopy. Hatsukokoro named this line for that quality because the natural stone finishing process produces a blade surface that behaves exactly that way: the layered Damascus cladding and the natural stone polish create a pattern of light and shadow across the steel that shifts as the blade moves. This is among the most visually distinctive finishes in the Hatsukokoro catalog, and it is achieved through a process that cannot be replicated by mechanical polishing.
The Komorebi is hammer forged in Tosa, Japan - a region with centuries of working knife production - with a Blue #1 (Aogami #1) carbon steel core at 62+ HRC. Blue #1 is the highest carbon content in the Aogami series, with chromium and tungsten additions that give it excellent wear resistance and the ability to hold a very fine edge through sustained use. The soft iron Damascus cladding is reactive and will develop a rich patina with kitchen use. At 187mm blade length and 50mm height this santoku is substantial - enough height for excellent knuckle clearance, enough length for confident all-purpose prep work. The octagonal ebony handle with buffalo horn ferrule is a premium pairing for a premium knife.
Care Instructions: Blue #1 is a reactive carbon steel and the soft iron Damascus cladding is also reactive - both will patina naturally with use. Wipe and dry the blade thoroughly after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. The patina that develops on the Damascus cladding is a natural and desirable part of owning this knife. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Brand: Hatsukokoro
Line: Komorebi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 (Aogami #1) Carbon Steel
Cladding: Soft Iron Damascus
HRC: 62+
Finish: Damascus, Natural Stone Finish
Edge Grind: Even
Handle: Octagonal Ebony
Ferrule: Buffalo Horn
Weight: 6.4 oz (182g)
Blade Length: 187mm
Total Length: 338mm
Spine Thickness at Heel: 3mm
Blade Height: 50mm
&&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-komorebi-damascus-santoku-185mm-78.png&&&0&&&||&&&||&&&||@@@
hatsukoro1&&&HKB2-B180&&&Hatsukokoro Blue #2 Kumokage Bunka 180mm&&&The bunka is one of the most practical knife formats in the Japanese kitchen - the versatility of a santoku knife with a reverse tanto tip built for precision work that a flat blade cannot do. Hatsukokoro builds the Kumokage Bunka around a Blue #2 carbon steel core, hammer-forged in Tosa into san mai construction. Kumokage means cloud shadow, and the Damascus cladding on the blade road earns that name - shifting and glimmering against the kurouchi forge finish.
At 182mm blade length and 62 HRC, this is a high carbon steel kitchen knife that handles daily prep with authority. The tall blade gives good knuckle clearance for board work while the pointed tip handles fine cuts that a nakiri or santoku would struggle with. Even double-bevel grind works equally well for right- and left-handed cooks. Wenge octagonal handle with buffalo horn ferrule. Photos by Gustavo Bermudez.
Care Instructions: Blue #2 is a reactive carbon steel that will patina naturally with use. Wipe and dry the blade immediately after each use. Do not leave moisture or acidic foods on the edge. Hand wash only, never dishwasher. Apply a light coat of camellia oil before storage.
Maker: Hatsukokoro
Line: Kumokage
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi and Damascus
HRC: 62+-
Edge Grind: Even
Engraving: Stamped
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.4 oz (155g)
Blade Length: 182mm
Total Length: 323mm
Spine Thickness at Base: 4mm
Blade Height: 46mm
Photos by Gustavo Bermudez
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-kumokage-bunka-180mm-28.png&&&0&&&||&&&||&&&||@@@
hatsukoro&&&HKB2-G210&&&Hatsukokoro Blue #2 Kumokage Gyuto 210mm&&&Hatsukokoro Kumokage Blue #2 Gyuto 210mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi and Damascus
HRC: 62+-
Edge Grind: Even
Engraving: Stamped
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 6.2 oz (175 g)
Blade Length: 210 mm
Total Length: 356 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-kumokage-gyuto-210mm-28.png&&&5&&&||&&&||&&&||@@@
hakubl2pe15&&&HKB2-P80&&&Hatsukokoro Blue #2 Kumokage Petty 80mm&&&At 80mm this is a true paring-length petty - short enough for precise in-hand work, sharp enough to make every cut feel effortless. The Kumokage line takes its name from the Japanese word for cloud shadow, a reference to the way Damascus cladding shifts across the blade road against the kurouchi forge finish. Blue #2 carbon steel core, hammer-forged by Tosa craftsmen into san mai construction with soft iron cladding and a wenge octagonal handle with buffalo horn ferrule.
Blue #2 at 62 HRC is a rewarding steel for cooks who take sharpening seriously - responsive on water stones, capable of a keen edge that stainless at this price cannot match, and forgiving enough that it does not punish small technique errors the way harder steels can. The even double-bevel grind works equally well for right- and left-handed users. A small knife with a lot of personality.
Care Instructions: Blue #2 is a reactive carbon steel that will patina naturally with use. Wipe and dry the blade immediately after each use. Do not leave moisture or acidic foods on the edge. Hand wash only, never dishwasher. Apply a light coat of camellia oil before storage.
Maker: Hatsukokoro
Line: Kumokage
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi and Damascus
HRC: 62+-
Edge Grind: Even
Engraving: Stamped
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 2.0 oz (56g)
Blade Length: 85mm
Total Length: 215mm
Spine Thickness at Base: 3mm
Blade Height: 30mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-kumokage-petty-80mm-7.png&&&0&&&||&&&||&&&||@@@
habl2ragy21&&&HRB-G210&&&Hatsukokoro Blue #2 Rainbow Gyuto 210mm&&&The Hatsukokoro Blue #2 Rainbow Gyuto 210mm is crafted in Seki, Japan and features a stunning near-mirror rainbow Damascus finish that really stands out in person. At its core is Blue #2 (Aogami #2) carbon steel, prized for its excellent edge retention, ease of sharpening, and crisp, responsive feel on the stones. The stainless cladding improves durability and reduces maintenance, while the ebony octagonal handle provides a comfortable, well-balanced grip suited for both home cooks and professionals.
Blue #2 carbon steel is a favorite among enthusiasts for its ability to take an extremely fine edge and maintain it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Maker: Hatsukokoro
Location: Seki, Japan
Construction: San Mai
Edge Steel: Blue #2 Carbon Steel
HRC: 62+-
Cladding: Stainless Rainbow Damascus
Edge Grind: Even 50/50
Handle: Ebony Octagonal
Weight: 5.9 oz (168 g)
Blade Length: 214 mm
Total Length: 358 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm&&&&&&236&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-gyuto-210mm-68.png&&&0&&&||&&&||&&&||@@@
habl2rape15&&&HRB-P150&&&Hatsukokoro Blue #2 Rainbow Petty 150mm&&&The Hatsukokoro Blue #2 Rainbow Petty 150mm is crafted in Seki, Japan and features a striking near-mirror rainbow Damascus finish that really stands out in person. At its core is Blue #2 (Aogami #2) carbon steel, prized for its excellent edge retention, ease of sharpening, and crisp, responsive feel on the stones. The stainless cladding helps reduce maintenance while adding durability, and the ebony octagonal handle provides a comfortable, refined grip that complements the knife’s lightweight, nimble feel.
Blue #2 carbon steel is a favorite among enthusiasts for its ability to take an extremely fine edge and hold it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Maker: Hatsukokoro
Location: Seki, Japan
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
HRC: 62 +-
Cladding: Stainless Rainbow Damascus
Edge Grind: Even 50/50
Handle: Ebony Octagonal
Weight: 2.7 oz (78 g)
Blade Length: 150 mm
Total Length: 276 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm&&&&&&169&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-petty-150mm-93.png&&&0&&&||&&&||&&&||@@@
habl2rasa18&&&HRB-S185&&&Hatsukokoro Blue #2 Rainbow Santoku 185mm&&&The Hatsukokoro Blue #2 Rainbow Santoku 185mm is crafted in Seki, Japan and showcases a stunning near-mirror rainbow Damascus finish that looks even better in person. At its core is Blue #2 (Aogami #2) carbon steel, known for its excellent edge retention, easy sharpening, and crisp, responsive feel on the stones. The stainless cladding adds durability and helps reduce maintenance, while the solid ebony octagonal handle provides a comfortable, well-balanced grip for precise control in the kitchen.
Blue #2 carbon steel is a favorite among enthusiasts for its ability to take a very fine edge and hold it through extended use. As with all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. With proper care, this steel delivers outstanding performance and long-term edge quality.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Maker: Hatsukokoro
Location: Seki, Japan
Construction: San Mai
Edge Steel: Blue #2 Carbon Steel
HRC: 62+-
Cladding: Stainless Rainbow Damascus
Edge Grind: Even 50/50
Handle: Ebony Octagonal
Weight: 5.5 oz (156 g)
Blade Length: 184 mm
Total Length: 321 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm&&&&&&208&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-rainbow-santoku-185mm-90.png&&&0&&&||&&&||&&&||@@@
hagisi3gy21&&&HSIG3-G210&&&Hatsukokoro Ginrei Silver 3 Gyuto 210mm&&&The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This gyuto is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.
The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.
At 210mm, the gyuto excels as a true all-purpose kitchen knife—ideal for slicing proteins, chopping vegetables, and handling everyday prep with efficiency. The blade height provides good knuckle clearance, while the thin spine and moderate weight give the knife a nimble, balanced feel on the board.
An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This honesuki boning knife is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.
The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.
At 150mm, this honesuki is purpose-built for breaking down poultry and working around joints with control and precision. The compact profile and pointed tip make it easy to maneuver through tight spaces, while the relatively tall heel provides stability when trimming and portioning. The thin spine and moderate weight give the knife a nimble, balanced feel in hand.
An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.
Care Instructions: Hand wash only and dry thoroughly after use. Do not use on frozen foods or hard bones. Avoid twisting or prying motions during use. Use a wooden or rubber cutting board to protect the edge. Store properly to protect the edge--our sayas do not fit this knife; choose the felt guard instead.
Made in Japan
Steel: Silver 3 Stainless Steel
Finish: Nashiji
Edge Grind: 50/50
Construction: San Mai
Engraving: Etched
Weight: 3.0 oz (86 g)
Blade Length: 145 mm
Total Length: 272 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm
Handle: Octagonal Ebony&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-honesuki-150mm-28.png&&&0&&&||&&&||&&&||@@@
hatsu-ginreis3-kiripetty115&&&HSIG3-KP115&&&Hatsukokoro Ginrei Silver 3 Kiri-Petty 115mm&&&Hatsukokoro is a Japanese knife brand focused on producing clean, well-executed knives across a range of steels and formats - the kind of maker whose work rewards closer attention than the price might initially suggest. The Ginrei line is their Silver 3 stainless offering: a semi-stainless steel with good corrosion resistance, a fine grain structure, and sharpening characteristics that fall between the ease of standard stainless and the edge refinement of carbon steel. It is a practical choice for cooks who want genuine Japanese knife performance without the reactive steel commitment, and Hatsukokoro builds it with san mai construction, a nashiji (pear skin) cladding finish, and an etched blade engraving that gives the knife a finished, considered appearance at an accessible price.
The kiri-petty format is a compact knife with a squared tip rather than the pointed profile of a standard petty - a geometry that makes it particularly useful for in-hand work where the rounded tip is safer and more controlled, and for detail cuts at the board where the flat tip can be used as a precise stopping point. At 115mm and 72g with a 2mm spine, this is an extremely light and compact knife - the kind of tool that disappears in the hand for small prep tasks and stays out of the way when the work is done. Silver 3 (Ginsan) is a reliable everyday stainless steel that sharpens readily on quality water stones and holds a good working edge without the attentive drying that carbon steel requires. The octagonal ebony handle is well-fitted and comfortable for both in-hand and board work, with a refined look that suits the quiet elegance of the nashiji cladding finish.
Care Instructions: Silver 3 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Avoid bones, frozen foods, and twisting cuts. Use wood or rubber cutting boards. Sharpen on quality water stones when the edge needs attention.
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This nakiri is forged with a Silver 3 (Ginsan) stainless steel core, valued for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a crisp, responsive edge while remaining forgiving enough for daily kitchen work. It sharpens cleanly on water stones and offers edge retention that exceeds most entry-level stainless steels.
The blade is finished in a subtle nashiji texture that adds visual depth while helping reduce food adhesion during chopping. A san mai construction sandwiches the Silver 3 core between softer stainless cladding, improving toughness and durability without sacrificing cutting feel. The even 50/50 double bevel grind makes the knife intuitive and comfortable for both right- and left-handed users.
At 170mm, this nakiri excels at vegetable prep—cleanly slicing, push-cutting, and chopping with speed and precision. The tall blade profile provides excellent knuckle clearance and generous board contact, while the thin spine and flat edge profile promote efficient, repeatable cuts with minimal rocking. The result is a knife that feels fast, stable, and confidence-inspiring on the board.
An octagonal ebony handle completes the design, offering a secure grip, good balance, and a refined aesthetic that pairs beautifully with the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This petty knife is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. When properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen tasks. It sharpens easily on water stones and offers edge retention that outperforms most entry-level stainless steels.
The blade features a soft nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction surrounds the Silver 3 core with softer stainless cladding, improving toughness and durability without compromising cutting feel. The even 50/50 double bevel grind makes the knife comfortable and predictable for both right- and left-handed users.
At 130mm, this petty excels at precision work—trimming proteins, slicing fruit, segmenting citrus, and handling in-hand tasks where control matters most. Its narrow blade profile and light weight make it extremely nimble, while the thin spine allows for clean, accurate cuts on the board when needed. This is an ideal complement to a gyuto or santoku for detail-oriented prep.
An octagonal ebony handle completes the knife, offering a secure grip, good balance, and a refined aesthetic that pairs perfectly with the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.
The Hatsukokoro Ginrei line takes its name from the Japanese term Ginrei, meaning “silver peak.” The phrase evokes the image of a snow-covered mountain ridge—clean, bright, and refined—and it’s an apt expression of this knife’s character: pure materials, controlled geometry, and quiet performance without excess.
This santoku is forged with a Silver 3 (Ginsan) stainless steel core, prized for its fine grain structure, excellent edge stability, and ease of sharpening. Properly heat-treated, Silver 3 delivers a sharp, responsive edge while remaining forgiving enough for daily kitchen use. It sharpens cleanly on water stones and holds an edge longer than most entry-level stainless steels.
The blade features a nashiji finish that adds subtle texture while helping to reduce food adhesion. A san mai construction wraps the Silver 3 core in softer stainless cladding for added toughness and durability. The grind is an even 50/50 double bevel, making it comfortable and predictable for both right- and left-handed users.
At 170mm, the santoku excels as a true all-purpose kitchen knife—ideal for slicing proteins, chopping vegetables, and handling everyday prep with efficiency. The blade height provides good knuckle clearance, while the thin spine and moderate weight give the knife a nimble, balanced feel on the board.
An octagonal ebony handle completes the package, offering a secure grip, excellent balance, and a refined aesthetic that complements the understated elegance of the Ginrei line.
Care Instructions: Hand wash only. Dry thoroughly after use. Avoid frozen foods, bones, or twisting cuts. Use a wooden or rubber cutting board. Store safely in a saya or blade guard when not in use.
Made in Japan
Steel: Silver 3 Stainless Steel
Finish: Nashiji
Edge Grind: 50/50
Construction: San Mai
Engraving: Etched
Weight: 5.2 oz (148 g)
Blade Length: 173 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Handle: Octagonal Ebony&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ginrei-silver-3-santoku-170mm-52.png&&&0&&&||&&&||&&&||@@@
hahabu18&&&FHP-B180&&&Hatsukokoro HAP40 Bunka 180mm&&&The Hatsukokoro HAP40 Bunka 180mm is a compact, versatile knife built for precision work and long-lasting edge performance. We’ve long referred to HAP40 as “Voodoo Steel” because it holds an edge significantly longer than most steels while still being relatively easy to sharpen. With its high hardness and fine grain structure, it delivers excellent cutting feel, edge stability, and durability for everyday use.
The bunka profile offers a flat edge for push cutting along with a pointed tip for detail work, making it a great all-around option in a slightly shorter length. The blade features a clean kasumi finish with stainless cladding for easier maintenance, and a well-balanced grind that combines thin cutting ability with strength. A one-piece octagonal ebony handle completes the knife with a refined look and comfortable grip.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Although semi-stainless, dry promptly after use to maintain the edge and finish.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai
Edge Steel: HAP40 Semi Stainless Steel
Cladding: Stainless Steel
Finish: Kasumi
Edge Grind: Even
HRC: 65-66
Weight: 4.7 oz (134 g)
Blade Length: 180 mm
Total Length: 318 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Handle: Octagonal Ebony&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-bunka-180mm-52.png&&&0&&&||&&&||&&&||@@@
hahagy21&&&FHP-G210&&&Hatsukokoro HAP40 Gyuto 210mm&&&The Hatsukokoro HAP40 Gyuto 210mm is a high-performance kitchen knife built for serious edge retention and long-term durability. We’ve long referred to HAP40 as “Voodoo Steel” because it holds a sharp edge noticeably longer than most steels while still being very manageable to sharpen. Heat treated to a high hardness, it delivers excellent cutting performance with a fine, precise edge and impressive wear resistance.
The blade features a clean kasumi finish with stainless cladding for easier maintenance, paired with a well-executed grind that balances thin cutting ability with durability. The one-piece octagonal ebony handle adds a refined look and solid feel in hand, making this an excellent choice for both home cooks and professionals seeking long-lasting performance.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Although semi-stainless, dry promptly after use to maintain the edge and finish.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai
Edge Steel: HAP40 Semi Stainless Steel
Cladding: Stainless Steel
Finish: Kasumi
Edge Grind: Even
HRC: 65-66
Weight: 5.4 oz (154 g)
Blade Length: 213 mm
Total Length: 356 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Handle: Octagonal Ebony&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-gyuto-210mm-48.png&&&4&&&||&&&||&&&||@@@
hahagibu18&&&HHG-B180&&&Hatsukokoro Hayabusa Ginsan Bunka 180mm&&&The bunka is one of the most practical knife formats in the Japanese kitchen - a reverse tanto tip for fine point work, a flat heel suited for push-cutting, and enough belly for moderate rocking. Hatsukokoro builds the Hayabusa Ginsan bunka in Seki City, Japan, coordinating through the Sakai artisan network where specialist blacksmiths and grinders each contribute their expertise to the finished blade. Ginsan (Silver #3) stainless steel at 60-61 HRC is the edge material - a fine-grained Japanese stainless that sharpens more like carbon than like typical stainless alloys and holds a keen edge with low maintenance. It is the stainless choice of cooks who want genuine sharpness without a reactive blade.
At 174mm blade length and 48mm height this bunka has excellent presence on the board - enough height for comfortable knuckle clearance and enough tip precision to do the detail work the format is known for. The 2mm spine keeps the grind thin and fast without sacrificing the stiffness needed for confident board cutting. The migaki (polished) finish runs clean from spine to edge and the etched engraving on the blade road is a Hatsukokoro signature. Wenge octagonal handle with black buffalo horn ferrule - a combination that stands out visually and holds up well in daily professional use.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and highly resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones. Strop regularly to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Hatsukokoro
Line: Hayabusa Ginsan
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 60-61
Finish: Migaki (Polished)
Engraving: Etched
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 4.3 oz (122g)
Blade Length: 174mm
Total Length: 312mm
Spine Thickness at Base: 2mm
Blade Height: 48mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-bunka-180mm-252.png&&&0&&&||&&&||&&&||@@@
hahavg5gy21&&&HHG-G210&&&Hatsukokoro Hayabusa Ginsan Gyuto 210mm&&&The gyuto is Japan all-purpose chef knife, and the Hayabusa Ginsan 210mm brings Sakai-quality production to the format at a price that makes it a clear entry point into serious Japanese knife ownership. Hatsukokoro coordinates through the Sakai artisan network - a centuries-old collaborative system where specialist blacksmiths, grinders, and handle makers each contribute their expertise. The result is consistent quality across every knife in the line. Ginsan (Silver #3) stainless steel at 60-61 HRC delivers edge sharpness and retention that most stainless steels at this price cannot approach - its fine grain structure responds well to quality water stones and maintains a keen edge through sustained kitchen use.
At 215mm blade length and 47mm height with a 1.9mm spine this gyuto is laser thin - the geometry drops through food with minimal resistance and gives the knife a fast, responsive feel in hand at just 4.4 oz. The migaki (polished) finish is clean and professional. Even grind suits both right- and left-handed users equally. The wenge octagonal handle with black buffalo horn ferrule is a combination that looks and feels significantly more expensive than the price suggests - dense grain against the polished blade is a striking pairing. If you are looking for a first serious Japanese gyuto at an accessible price point, this is a compelling option.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and highly resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones. Strop regularly to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Hatsukokoro
Line: Hayabusa Ginsan
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 60-61
Finish: Migaki (Polished)
Engraving: Etched
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 4.4 oz (126g)
Blade Length: 215mm
Total Length: 358mm
Spine Thickness at Base: 1.9mm
Blade Height: 47mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-gyuto-210mm-147.png&&&0&&&||&&&||&&&||@@@
hahagiki21&&&HHG-K210&&&Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm&&&Hatsukokoro produces knives in Seki City that consistently punch above their category - clean fit and finish, well-executed grinds, and steel choices that reward serious use. The Hayabusa line is built around Ginsan (Silver #3) stainless steel, a material that has earned a strong reputation among cooks who want a knife that behaves like carbon on the stone but requires none of the reactive steel maintenance. Roll forged in san mai construction at 60-61 HRC, the Hayabusa delivers edge retention and sharpening ease in equal measure.
The kiritsuke format in this line has a 1.9mm spine and 47mm blade height - thin enough to lean toward laser territory while still carrying enough mass to feel planted in hand. The migaki (polished) finish on the cladding and the etched Hatsukokoro logo give it a clean, professional look. The wenge octagonal handle with black buffalo horn ferrule is a standout combination - the dark wood grain is striking in person and the fit is tight and well-sealed. A small convex grind aids food release better than a fully flat bevel would at this geometry. For cooks who want a stainless knife that performs at near-laser levels without chipping concerns, this kiritsuke is a well-considered option.
What Customers Are Saying: The reviewer on this page delivers a thorough and favorable assessment, describing the knife as thin, well-crafted, and a strong compromise between near-laser geometry and durable everyday performance. The wenge handle draws specific praise for its grain and fit, and the Ginsan steel is noted as particularly easy to maintain.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel. Hand wash and dry after use. Sharpen on quality water stones when needed. No special storage requirements.
Brand: Hatsukokoro
Line: Hayabusa
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless
Cladding: Stainless Steel
HRC: 60-61
Finish: Migaki (Polished)
Engraving: Etched
Edge Grind: Even (50/50)
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
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
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-kiritsuke-210mm-182.png&&&5&&&||&&&||&&&||@@@
havg5lape121&&&HHG-P150&&&Hatsukokoro Hayabusa Ginsan Petty 150mm&&&Hatsukokoro coordinates production through the centuries-old Sakai artisan network - a system where specialist blacksmiths, grinders, and handle makers each contribute their expertise to produce knives that benefit from multiple layers of craft. The Hayabusa Ginsan line is produced in Seki City, Japan, using Ginsan (Silver #3) stainless steel - one of the finest Japanese stainless steels available, with a grain structure fine enough to support a genuinely sharp edge at 60-61 HRC while remaining highly resistant to corrosion. Ginsan is the stainless choice of cooks who want edge quality close to carbon without the reactive surface management carbon requires.
The petty format at 150mm is one of the most useful sizes in a Japanese knife roll - long enough for board work through herbs, citrus, and small proteins, narrow enough for in-hand detail cuts where a chef knife would feel excessive. At 1.9mm spine thickness this knife is laser thin and drops through food with minimal resistance - a characteristic that reviewers of the Hayabusa Ginsan line call out consistently as its most immediate quality. The migaki (polished) finish runs clean from spine to edge. Wenge octagonal handle with black buffalo horn ferrule - a handle combination that is both visually striking and practical in a wet kitchen environment.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and highly resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones. Strop regularly to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Hatsukokoro
Line: Hayabusa Ginsan
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 60-61
Finish: Migaki (Polished)
Engraving: Etched
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 2.5 oz (70g)
Blade Length: 153mm
Total Length: 276mm
Spine Thickness at Base: 1.9mm
Blade Height: 30mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-petty-150mm-101.png&&&0&&&||&&&||&&&||@@@
hahagiststsa&&&HHG-S180&&&Hatsukokoro Hayabusa Ginsan Santoku 180mm&&&Santoku means three virtues in Japanese - slicing, dicing, and mincing - and Ginsan (Silver #3) stainless steel is one of the best possible materials to build those virtues around. With a grain structure fine enough to support a genuinely sharp edge at 60-61 HRC and a corrosion resistance that requires no special care beyond normal washing and drying, Ginsan makes the Hayabusa Ginsan santoku accessible to cooks who want Japanese knife performance without carbon steel maintenance. Hatsukokoro coordinates production through the Sakai artisan network in Seki City - a centuries-old system where specialist blacksmiths and grinders each contribute their expertise to the finished blade.
At 174mm blade length and 48mm height with a 2mm spine this santoku is laser thin - it drops through food with minimal resistance and transitions easily between push-cutting and moderate rocking technique. The 180mm format sits at the longer end of the santoku range, giving it more reach than a typical 165mm while retaining the compact character that makes santoku knives popular in smaller kitchens. The migaki (polished) finish is clean and professional from spine to edge. Wenge octagonal handle with black buffalo horn ferrule.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and highly resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones. Strop regularly to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Hatsukokoro
Line: Hayabusa Ginsan
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 61
Finish: Migaki (Polished)
Engraving: Etched
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 4.3 oz (122g)
Blade Length: 174mm
Total Length: 313mm
Spine Thickness at Base: 2mm
Blade Height: 48mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-santoku-180mm-129.png&&&0&&&||&&&||&&&||@@@
havgtsgy21&&&HQS-G210&&&Hatsukokoro Hayabusa VG10 Tsuchime Gyuto 210mm&&&The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Gyuto 210mm is a versatile, high-performance chef’s knife that offers excellent cutting ability with refined aesthetics. Hatsukokoro continues to deliver strong value, and the Hayabusa (“falcon”) line is designed for speed and precision with a thin, responsive grind. The core steel is VG10 stainless, well known for its edge retention, corrosion resistance, and ability to take a very sharp, durable edge.
This knife features stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking while adding texture and visual appeal. The gyuto profile is the Japanese equivalent of a chef’s knife, making it ideal for a wide range of kitchen tasks including slicing, dicing, and chopping. Its light weight and thin geometry give it a nimble feel, while the octagonal bubinga handle provides comfort and control during extended use.
What Customers Are Saying:
Customers appreciate the balance of performance and value, noting the smooth cutting feel, sharp edge, and attractive finish. Many find it to be an excellent all-purpose knife that performs well above its price point.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
Brand: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless, Tsuchime, Suminagashi
Weight: 5.1 oz (146 g)
Blade Length: 205 mm
Total Length: 352 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm
Handle: Octagonal Bubinga&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-gyuto-210mm-52.png&&&0&&&||&&&||&&&||@@@
hahavgtsna16&&&HQS-N165&&&Hatsukokoro Hayabusa VG10 Tsuchime Nakiri 165mm&&&The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Nakiri 165mm is a high-performance vegetable knife that blends excellent cutting ability with striking aesthetics. Hatsukokoro is known for delivering strong value, and this Hayabusa (“falcon”) line lives up to its name with thin geometry and precise performance. The core steel is VG10 stainless, a proven favorite for its edge retention, corrosion resistance, and ability to take a very fine edge.
This knife features a stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking and adds visual depth. The flat profile makes it ideal for push cutting vegetables, while the thin grind gives it a smooth, effortless feel on the board. The octagonal olivewood handle provides a comfortable, secure grip (note: older videos may show an ebony handle). This is a great choice for anyone looking for a beautiful, low-maintenance nakiri with excellent performance.
What Customers Are Saying:
Customers highlight the knife’s thin grind, smooth cutting feel, and excellent performance on both soft ingredients and denser vegetables. Many note that it sharpens easily, takes a very keen edge, and holds it well, exceeding expectations for the price.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
Brand: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless, Tsuchime, Suminagashi
Weight: 5.5 oz (156 g)
Blade Length: 164 mm
Total Length: 317 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Handle: Octagonal Olive Wood (Trust Pictures not video)&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-vg10-tsuchime-nakiri-165mm-134.png&&&5&&&||&&&||&&&||@@@
havgtspe15&&&HQS-P150&&&Hatsukokoro Hayabusa VG10 Tsuchime Petty 150mm&&&Hatsukokoro is a Sakai-based knife brand working with Nihei Takahiro to produce a range of knives that deliver serious quality at accessible prices. Hayabusa - the Japanese word for falcon - names the line that represents their best effort at combining premium surface treatment with practical stainless performance. The combination on this petty is genuinely striking: a VG10 stainless steel core in a San Mai construction, clad in stainless and finished with both tsuchime (hammered) texture above the shinogi and suminagashi (flowing water Damascus) layering on the lower blade road. Two of the most visually appealing surface treatments in Japanese knife making, on one small blade.
At 2.6 oz and 151mm this is a light, compact petty that handles detail work with minimal fatigue - trimming, segmenting, in-hand peeling, and precision board work where a longer knife would be clumsy. The 2mm spine at the heel tapers well toward the tip, keeping the blade responsive at the point where fine work happens. VG10 stainless is low maintenance and sharpens readily on quality water stones, making this an accessible choice for cooks who want Japanese knife aesthetics and performance without reactive steel concerns. The octagonal bubinga handle is well-fitted and comfortable in a pinch grip, with a warm reddish-brown color that contrasts nicely with the Damascus blade pattern.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless, Tsuchime (Hammered) and Suminagashi (Damascus)
Handle: Octagonal Bubinga
Weight: 2.6 oz (76 g)
Blade Length: 151 mm
Total Length: 276 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
Item Number: HQS-P150
Care Instructions: VG10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The bubinga handle benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge.&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-vg10-tsuchime-petty-150mm-22.png&&&0&&&||&&&||&&&||@@@
havgtssa181&&&HQS-S180&&&Hatsukokoro Hayabusa VG10 Tsuchime Santoku 180mm&&&The Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Santoku 180mm is a versatile, high-performance kitchen knife that combines excellent cutting ability with eye-catching design. Hatsukokoro is known for delivering great value, and the Hayabusa (“falcon”) line reflects that with thin geometry and responsive performance. The core steel is VG10 stainless, a popular choice for its edge retention, corrosion resistance, and ability to take a very sharp edge.
This knife features stainless Damascus (suminagashi) cladding with a hammered (tsuchime) finish that helps reduce sticking and adds texture and depth to the blade. The santoku profile is ideal for a wide range of kitchen tasks including vegetables, proteins, and general prep work. Its relatively thin grind and light weight give it a nimble, easy-to-control feel on the board. The octagonal bubinga handle provides a comfortable, balanced grip for extended use.
What Customers Are Saying:
Customers appreciate the lightweight feel, smooth cutting performance, and excellent value. Many note how sharp the knife gets and how well it performs across a wide range of ingredients, making it a reliable daily driver.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
Brand: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless, Tsuchime, Suminagashi
Weight: 4.5 oz (128 g)
Blade Length: 174 mm
Total Length: 316 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm
Handle: Octagonal Bubinga&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-santoku-180mm-52.png&&&0&&&||&&&||&&&||@@@
hahisldgy19&&&HIK-G195&&&Hatsukokoro Hikari SLD Gyuto 195mm&&&At 195mm, this gyuto from the Hatsukokoro Hikari line sits between a compact petty and a full size chef knife, a versatile midpoint length for cooks who want one blade to handle most everyday tasks. The core is SLD, a semi stainless tool steel that takes a fine edge while staying noticeably easier to maintain than a fully reactive carbon steel.
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core and adding durability. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and finished in a clean satin polish that helps food release cleanly off the blade during slicing. The handle is an octagonal ebony, giving the knife a secure, comfortable grip.
Care Instructions:SLD is a semi stainless tool steel, more rust resistant than traditional carbon steel but still best treated with some care. Hand wash and dry the blade immediately after use rather than letting it soak, and avoid cutting through bones, frozen foods, or hard rinds. Sharpen on quality water stones, and regular stropping or honing will help keep the edge at its sharpest between full sharpenings.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Grind: 50/50 Convex, 12 Degrees Per Side
Handle: Octagonal Ebony
Finish: Satin Polish
Weight: 4.8 oz (136 g)
Blade Length: 198 mm
Total Length: 340 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-gyuto-195mm-52.png&&&0&&&||&&&||&&&||@@@
hahisldgy21&&&HIK-G210&&&Hatsukokoro Hikari SLD Gyuto 210mm&&&SLD steel by Hitachi sits in a genuinely useful middle ground that most cooks have not encountered. It is a semi-stainless tool steel - harder and more wear-resistant than most stainless options, with better corrosion resistance than standard carbon steels. For cooks who want the cutting performance of a hard reactive steel but find the maintenance demands of carbon too high for their kitchen environment, SLD is the answer. Hatsukokoro brings it to the Hikari gyuto in a San Mai construction with soft stainless cladding, and the result is a knife that cuts with clarity and confidence while requiring significantly less reactive maintenance than Blue or White steel alternatives. Hikari means light in Japanese - a name that suits the clean, refined aesthetic of this line.
The spec list on this knife rewards close reading. The primary grind is convex rather than flat, which means the blade surface bows slightly outward behind the edge - a geometry that reduces food sticking and adds some toughness to the edge without sacrificing the thin behind-the-edge profile that makes Japanese knives cut well. The edge is sharpened to 12 degrees per side, which is acute enough to deliver the clean, low-resistance cutting feel that distinguishes Japanese knives from their European counterparts. The satin polish above the shinogi promotes food release and gives the blade a refined, professional look without the reflectivity of a mirror finish. At 4.7 oz and 212mm the knife is well-proportioned - substantial enough for confident extended use, light enough to work comfortably through long prep sessions. The octagonal ebony handle is fitted cleanly and sits well in a pinch grip.
Brand: Hatsukokoro
Construction: San Mai
Edge Steel: SLD Semi-Stainless Steel
Cladding: Stainless
Grind: Convex, 50/50
Edge Angle: 12 degrees per side
Finish: Satin Polish
Handle: Octagonal Ebony
Weight: 4.7 oz (134 g)
Blade Length: 212 mm
Total Length: 352 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Item Number: HIK-G210
Care Instructions: SLD is semi-stainless with better corrosion resistance than carbon steel, but hand washing and prompt drying after use is still recommended. Avoid the dishwasher. Sharpen on quality water stones - the convex grind responds well to a careful sharpening technique. Strop regularly between sharpenings to maintain the acute edge angle. Avoid bones, frozen foods, and hard surfaces that could chip the edge.&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-gyuto-210mm-46.png&&&0&&&||&&&@@@
hahisldho15&&&HIK-H150&&&Hatsukokoro Hikari SLD Honesuki 150mm&&&A honesuki is built for breaking down poultry and working carefully around joints, and this 150mm version from the Hatsukokoro Hikari line pairs that purpose built shape with a core of SLD semi stainless tool steel. The compact profile and pointed tip make it easy to maneuver in tight spaces, while a relatively tall heel adds stability when trimming and portioning.
SLD delivers strong edge retention and toughness while asking for less maintenance than a fully reactive carbon steel. The blade carries a clean kasumi finish with a visible hamon line, ground with a symmetrical 50/50 convex bevel. The handle is an octagonal ebony with a polished finish, light and responsive in hand. Our sayas do not fit this knife. Choose the felt blade guard instead.
Care Instructions:Hand wash and dry the blade immediately after use rather than letting it soak, and use only wood or soft plastic cutting boards. Avoid cutting through bones, frozen foods, or hard rinds with the edge itself, since a honesuki is meant to work around joints rather than through them. Sharpen on quality water stones to keep the edge at its best.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Grind: 50/50 Convex, 12 Degrees Per Side
Handle: Octagonal Ebony
Finish: Satin Kasumi with Etched Hamon
Weight: 2.9 oz (82 g)
Blade Length: 150 mm
Total Length: 277 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-honesuki-150mm-52.png&&&0&&&||&&&@@@
hahisldna16&&&HIK-N160&&&Hatsukokoro Hikari SLD Nakiri 160mm&&&SLD is a semi stainless tool steel that holds an edge well while sharpening back to sharp with relative ease, and this 160mm nakiri from the Hatsukokoro Hikari line puts that balance to work on vegetable prep. The flat, tall profile is built for efficient push cutting straight through produce.
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core, and finished in a clean satin polish that helps reduce drag while slicing. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and the handle is an octagonal ebony for a comfortable, secure grip.
What Customers Are Saying:The one reviewer on this listing had been looking for a nakiri for some time and is glad they chose this one, reporting that it flies through hard produce like carrots and sweet potatoes, holds an edge well, and sharpens easily, with fit and finish they describe as very nice.
Care Instructions:SLD is more rust resistant than traditional carbon steel but still best treated with some care. Hand wash and dry the blade immediately after use rather than letting it soak, and avoid cutting through bones or frozen foods. Sharpen on quality water stones, and regular honing or stropping will keep the edge at its best.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Grind: 50/50 Convex, 12 Degrees Per Side
Handle: Octagonal Ebony
Finish: Satin Polish
Weight: 5.6 oz (158 g)
Blade Length: 160 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-nakiri-160mm-52.png&&&5&&&||&&&@@@
hahisldpe13&&&HIK-P130&&&Hatsukokoro Hikari SLD Petty 130mm&&&A 130mm petty is the right tool for detail work like trimming proteins, prepping herbs, and slicing citrus, tasks where a full size gyuto would be overkill, and this version from the Hatsukokoro Hikari line pairs that size with a core of SLD semi stainless tool steel for strong edge retention and easier upkeep than a fully reactive carbon steel.
The blade carries a clean kasumi finish with a visible hamon line, ground with a symmetrical 50/50 convex bevel for a refined, understated look. The handle is an octagonal ebony with a polished finish, light and responsive in hand, and the knife arrives laser sharp out of the box.
Care Instructions:Hand wash and dry the blade immediately after use rather than letting it soak, and use only wood or soft plastic cutting boards. Avoid bones, frozen foods, or hard rinds, and store the knife in a saya or blade guard between uses. Sharpen on quality water stones to keep the edge at its best.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Grind: 50/50 Convex, 12 Degrees Per Side
Handle: Octagonal Ebony
Finish: Satin Kasumi with Etched Hamon
Weight: 2.8 oz (80 g)
Blade Length: 130 mm
Total Length: 250 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-petty-130mm-48.png&&&0&&&||&&&@@@
hahisldsa17&&&HIK-S170&&&Hatsukokoro Hikari SLD Santoku 170mm&&&A santoku trades the length of a gyuto for a shorter, broader blade, and this 170mm version from the Hatsukokoro Hikari line uses that shape to handle slicing, dicing, and chopping across vegetables, fish, and meat with equal ease. The core is SLD, a semi stainless tool steel that balances strong edge retention with easier maintenance than a fully reactive carbon steel.
The blade is built with a san mai construction, with a softer stainless cladding protecting the SLD core, and finished in a clean satin polish that helps food release cleanly off the blade. The edge is ground with a subtle convex shape and a symmetrical 50/50 bevel, sharpened to about 12 degrees per side, and the handle is an octagonal ebony for a comfortable, secure grip.
Care Instructions:SLD is more rust resistant than traditional carbon steel but still best treated with some care. Hand wash and dry the blade immediately after use rather than letting it soak, and avoid cutting through bones or frozen foods. Sharpen on quality water stones, and regular honing or stropping will keep the edge at its best.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Grind: 50/50 Convex, 12 Degrees Per Side
Handle: Octagonal Ebony
Finish: Satin Polish
Weight: 4.6 oz (130 g)
Blade Length: 171 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-santoku-170mm-48.png&&&0&&&||&&&||&&&@@@
hakubl2bu16&&&HGO-B165&&&Hatsukokoro Kurogane Blue #2 Bunka 165mm&&&The Kurogane line comes out of Tosa, Japan, a region with a long tradition of honest, hard working carbon steel knives, and this bunka is a strong introduction to what that tradition produces.
The core is Blue #2, an Aogami carbon steel hardened past 62 HRC and prized for the very sharp edge it takes and holds. It is hammer forged in a san mai construction with a soft iron cladding for added durability and balance, finished in a rustic kurouchi, or black, blacksmith finish that gives the blade real character straight out of the box. The bunka profile combines a flat cutting edge with an angled tip, useful for everything from vegetables to detail work, and the 50/50 grind suits right and left handed cooks equally.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only. A finish sharpening before first use is recommended to bring the factory edge up to its full potential.
Maker: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
HRC: 62+
Edge Grind: Even, Double Bevel, 50/50
Weight: 5.2 oz (148 g)
Blade Length: 168 mm
Total Length: 310 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-bunka-165mm-79.png&&&0&&&||&&&||&&&||@@@
hakubl2gy21&&&HGO-G210&&&Hatsukokoro Kurogane Blue #2 Gyuto 210mm&&&Hatsukokoro Kurogane Blue #2 Gyuto 210mm
The Hatsukokoro Kurogane Blue #2 series represents honest, blacksmith-made Japanese knives rooted in tradition and function. Handcrafted in Tosa, Japan, each knife is hammer forged by a working blacksmith, not factory finished or cosmetically refined. These are true tools, built for performance first.
At the core is Blue #2 carbon steel, heat treated to approximately 62 HRC, prized for its excellent edge retention, sharpness, and feedback on the stones. The blade is constructed in san mai, with the hard Blue #2 core wrapped in soft iron cladding that adds toughness and resilience while reinforcing traditional forging methods.
The blade is finished with a rustic kurouchi surface, intentionally left raw and textured. Because these knives are made by hand, it is normal—and expected—to see small scratches, forge marks, or minor dents in the finish. These details are not defects; they are part of what makes each knife authentic and unique, reflecting the human hands that shaped it rather than machine perfection.
Ground with an even 50/50 double bevel, the Kurogane series is comfortable for both right- and left-handed users and performs well across a wide range of kitchen tasks. The grind emphasizes clean cutting and solid food release, making it a dependable daily-use gyuto for cooks who value function and character.
Please note that this knife features carbon steel and iron cladding, which will react to moisture. Wipe the blade dry during and after use to prevent rust and allow a natural patina to develop over time.
Finish sharpening is recommended to tailor the edge to your preferred cutting style and maximize performance.
Care Instructions: Hand wash only. Dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store safely in a saya or blade guard when not in use.
Maker: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Grind: Even, Double Bevel (50/50)
Edge Steel: Blue #2 Carbon Steel
HRC: ~62
Finish: Kurouchi (Rustic Blacksmith Finish)
Weight: 6.5 oz (186 g)
Blade Length: 206 mm
Total Length: 347 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 50 mm
Handle: Octagonal Ebony&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-gyuto-210mm-52.png&&&5&&&||&&&||&&&||@@@
hakubl2kobu1&&&HGO-KB120&&&Hatsukokoro Kurogane Blue #2 Ko Bunka 120mm&&&Ko means small, and this ko bunka shrinks the standard bunka profile down to a more compact, nimble size, useful for detail cutting, smaller produce, and anyone who prefers a lighter knife in hand.
Like the rest of the Kurogane line out of Tosa, Japan, the core here is Blue #2 carbon steel, hammer forged in a san mai construction with a soft iron cladding and finished in a rustic kurouchi, or black, blacksmith coating. That core takes a very sharp edge and holds it well, while the smaller 120mm format makes this knife especially easy to control for precision tasks. The 50/50 grind works equally well for right and left handed cooks.
Care Instructions: Blue #2 is a reactive carbon steel, so wash and dry the blade after each use to avoid rust. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only. A finish sharpening before first use is recommended to bring the factory edge up to its full potential.
Maker: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
HRC: 62+
Edge Grind: Even, Double Bevel, 50/50
Weight: 3.4 oz (98 g)
Blade Length: 123 mm
Total Length: 250 mm
Spine Thickness at Base: 3 mm
Blade Height: 41 mm
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-ko-bunka-120mm-52.png&&&0&&&||&&&||&&&||@@@
hakubl2kobu8&&&HGO-KB80&&&Hatsukokoro Kurogane Blue #2 Ko Bunka 80mm&&&The Hatsukokoro Kurogane Blue #2 Petty 85mm is handcrafted in Tosa, Japan and reflects the region’s long tradition of rugged, high-performance blades. Built with a hammer-forged san mai construction, it features a Blue #2 (Aogami #2) carbon steel core that delivers excellent edge retention, easy sharpening, and a crisp, responsive feel on the stones. The soft iron cladding adds toughness and balance, while the kurouchi finish provides a rustic look and a bit of added protection against corrosion.
Blue #2 carbon steel is well known for taking a very fine edge and holding it through extended use. Like all carbon steels, it will develop a patina over time and should be dried after use to prevent rust. These knives often benefit from a light finish sharpening out of the box to reach their full potential. With proper care, this knife offers outstanding performance in a compact, versatile format.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or in a damp environment. Avoid cutting hard or frozen foods. Use a soft wood or rubber cutting board to protect the edge. Carbon steel will naturally develop a patina with use.
Finish sharpening is recommended for optimal performance.
Weight: 2.8 oz (78 g)
Blade Length: 85 mm
Total Length: 214 mm
Spine Thickness at Base: 3 mm
Blade Height: 33 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-ko-bunka-80mm-52.png&&&0&&&||&&&||&&&||@@@
hakubl2na16&&&HGO-N165&&&Hatsukokoro Kurogane Blue #2 Nakiri 165mm&&&Nakiri means vegetable cutter, and this version brings the Kurogane lines hammer forged Blue #2 carbon steel to a flat edged, tall bladed shape built specifically for clean work through produce.
Hatsukokoro forges this knife in Tosa, Japan in a san mai construction, with the Blue #2 core encased in soft iron cladding and finished in a rustic kurouchi, or black, blacksmith coating that adds character right from the start. The blade height gives plenty of knuckle clearance over the board, and the 50/50 edge grind works equally well for right and left handed cooks. This is a steel that rewards attention: Blue #2 takes an exceptionally sharp edge and holds it through real use.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use to prevent rust. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only. A finish sharpening before first use is recommended to bring the factory edge up to its full potential.
Maker: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
HRC: 62+
Edge Grind: Even, Double Bevel, 50/50
Weight: 6.0 oz (170 g)
Blade Length: 160 mm
Total Length: 310 mm
Spine Thickness at Base: 3 mm
Blade Height: 50 mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-nakiri-165mm-32.png&&&0&&&||&&&||&&&||@@@
hakubl2de15&&&HAB2K-D155&&&Hatsukokoro Kurokaze Blue #2 Deba 155mm&&&Hatsukokoro’s Blue #2 series delivers excellent value with quality carbon steel, traditional finishes, and well-crafted handles. Blue #2 steel is known for taking a very sharp edge and being easy to maintain, making it a favorite for cooks who enjoy the feel and performance of carbon steel.
This knife features a distinctive hybrid design, combining a thick, deba-like spine with a double bevel edge and a bunka-style profile. The extra thickness adds strength and a solid feel, while the pointed tip and flatter edge provide versatility for general prep and detailed work. It’s a great choice for users who want a more robust knife with broader usability than a traditional single bevel blade.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless Steel
HRC: 61
Weight: 8.6 oz (244 g)
Blade Length: 155 mm
Total Length: 310 mm
Spine Thickness at Base: 7 mm
Blade Height: 53 mm
Handle: Oak Octagonal
Ferrule: Buffalo Horn
We do not carry a saya that fits this knife; we recommend the blade guard instead&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-155mm-48.png&&&0&&&||&&&||&&&@@@
hakubl2de16&&&HAB2K-D165&&&Hatsukokoro Kurokaze Blue #2 Deba 165mm&&&Hatsukokoro’s Blue #2 line offers excellent value with quality carbon steel, simple finishes, and well-made handles at an attractive price point. Blue #2 steel is known for taking a very sharp edge and being relatively easy to sharpen, making it a great choice for cooks who enjoy responsive carbon steel performance.
This knife has a unique design that blends a thick, deba-like spine with a double bevel edge and a bunka-style profile. The added thickness provides strength and durability, while the pointed tip and flatter edge make it more versatile for general prep and detail work. It’s a great option for users who want a robust, workhorse feel with more flexibility than a traditional single bevel knife.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless Steel
HRC: 61
Weight: 9.3 oz (264 g)
Blade Length: 168 mm
Total Length: 320 mm
Spine Thickness at Base: 7 mm
Blade Height: 53 mm
Handle: Oak Octagonal
Ferrule: Buffalo Horn&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-165mm-44.png&&&0&&&||&&&||&&&||@@@
hakubl2de18&&&HAB2K-D180&&&Hatsukokoro Kurokaze Blue #2 Deba 180mm&&&Hatsukokoro’s Blue #2 line offers excellent value with solid carbon steel performance, simple finishes, and attractive handles. Blue #2 steel is well known for its ability to take a very sharp edge while still being relatively forgiving to sharpen, making it a favorite among cooks who enjoy the feel of carbon steel.
This knife stands out with a thick, powerful build similar to a deba, but with a double bevel edge for easier use and more versatility. The added thickness provides strength and stability for heavier prep, while the grind still allows for controlled, precise cutting. It’s a great option for users who want a more robust knife without committing to a single bevel design.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless Steel
HRC: 61
Engraving: Laser Engraved
Handle: Teak Octagonal
Ferrule: Buffalo Horn
Weight: 11.2 oz (318 g)
Blade Length: 185 mm
Total Length: 337 mm
Spine Thickness at Base: 7 mm
Blade Height: 56 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-180mm-46.png&&&0&&&||&&&||&&&||@@@
harysg2bu18&&&HDR-B180&&&Hatsukokoro Ryuhyo SG2 Bunka 180mm&&&Ryuhyo translates to “Flowing Ice” — it reflects the knife’s smooth, gliding cut and clean, flowing Damascus pattern.
The Ryuhyo Bunka blends high-grade modern steel with elegant Japanese craftsmanship. Fueled by premium SG2 powdered stainless steel, this knife offers exceptional hardness, razor-sharp edge retention, and satisfying, long-term performance — all while delivering the versatility every home kitchen needs.
The blade geometry is ideal for slicing, dicing, and mincing: a broad, flat profile near the heel transitions to a gentle belly toward the tip, offering smooth cuts and excellent food release. The generous blade height combines with a balanced weight (~138 g / 4.9 oz) and stainless Damascus cladding to give a sense of solidity and precision in hand.
The octagonal ebony handle is crafted for comfort and control, giving the knife a refined, traditional Japanese feel that pairs beautifully with the Damascus blade.
Care Instructions: Hand-wash with mild soap and dry thoroughly after use. Avoid the dishwasher, harsh detergents, and abrasive scrubbers, as they can damage the edge and finish. Do not cut frozen foods or hard bones. Store the knife in a blade guard or saya, on a magnetic strip, or in a block to protect the edge. Maintain the edge with a ceramic rod or strop between sharpenings, and use water stones when a full sharpening is needed.
Brand: Hatsukokoro
Line: Ryuhyo
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless
Cladding: Stainless Steel
HRC: 62-64
Finish: Mirror Polished Damascus
Engraving: Laser Etched Logo
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Weight: 4.9 oz (138 g)
Blade Length: 176 mm
Total Length: 314 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-bunka-180mm-94.png&&&0&&&||&&&||&&&||@@@
harysg2gy21&&&HDR-G210&&&Hatsukokoro Ryuhyo SG2 Gyuto 210mm&&&Ryuhyo means "drift ice" in Japanese, capturing the essence of shimmering sea ice sliding across Hokkaido’s northern waters. This knife reflects that inspiration with a refined, elegant design and high-performance construction.
The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.
With a 218mm edge length and a total length of 361mm, the Ryuhyo Gyuto offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 48mm blade height and 2mm spine thickness at the base provide a comfortable balance between agility and control. Weighing only 146 grams (5.2 oz), the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.
Care Instructions: Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance.
Brand: Hatsukokoro
Line: Ryuhyo
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless
Cladding: Stainless Steel
HRC: 62-64
Finish: Mirror Polished Damascus
Engraving: Laser Etched Logo
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Weight: 5.2 oz (146 g)
Blade Length: 218 mm
Total Length: 361 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-gyuto-210mm-84.png&&&0&&&||&&&||&&&@@@
harysg2gy24&&&HDR-G240&&&Hatsukokoro Ryuhyo SG2 Gyuto 240mm&&&Ryuhyo means drift ice in Japanese, symbolizing the serene, glimmering sheets of sea ice that move across the northern waters of Hokkaido. The Ryuhyo 240mm Gyuto channels this imagery with a striking design and high-performance build crafted for serious cooks and professionals alike.
The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.
With an edge length of 244mm and an overall length of 390mm, this gyuto offers added reach for larger prep tasks without sacrificing control. The blade height of 53mm and spine thickness of 2mm at the base provide a confident and balanced feel. Weighing just 184 grams (6.5 ounces), it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.
Care Instructions: Hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge.
Brand: Hatsukokoro
Line: Ryuhyo
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless
Cladding: Stainless Steel
HRC: 62-64
Finish: Mirror Polished Damascus
Engraving: Laser Etched Logo
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Weight: 6.5 oz (184 g)
Blade Length: 244 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-gyuto-240mm-48.png&&&0&&&||&&&||&&&@@@
harysg2ki21&&&HDR-K210&&&Hatsukokoro Ryuhyo SG2 Kiritsuke 210mm&&&Ryuhyo - meaning drift ice in Japanese - is Hatsukokoro at its most refined. Made in Sakai, Japan, the Ryuhyo kiritsuke is built around SG2 (also known as R2), a powdered stainless steel that combines razor-sharp edge potential with genuine corrosion resistance at a hardness of 62-64 HRC. The san mai construction wraps that demanding core in softer stainless layers, reducing the brittleness that high-HRC blades can carry and making the knife more forgiving across different board materials and cutting styles.
The mirror-polished finish reveals a Damascus-style pattern that catches light the way its namesake - shimmering sea ice off the coast of Hokkaido - is said to. This is not surface decoration applied after the fact; it is a direct expression of the layered san mai construction visible through the polish. The octagonal ebony handle is rich and precise, well-matched to the blade in both weight and aesthetic. With a 218mm blade length, a 2mm spine, and a 49mm blade height, the Ryuhyo kiritsuke is a versatile, capable knife that balances agility and authority in equal measure.
Care Instructions: SG2 is stainless but hard and chip-prone at elevated HRC. Use wood or rubber boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings to maintain the edge, and sharpen on quality water stones in the 1000-6000 grit range.
Brand: Hatsukokoro
Line: Ryuhyo
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless
Cladding: Stainless Steel
HRC: 62-64
Finish: Mirror Polished Damascus
Engraving: Laser Etched Logo
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Weight: 5.4 oz (154 g)
Blade Length: 218 mm
Total Length: 358 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-kiritsuke-210mm-52.png&&&0&&&||&&&||&&&||@@@
harysg2ki24&&&HDR-K240&&&Hatsukokoro Ryuhyo SG2 Kiritsuke 240mm&&&Ryuhyo means "drift ice" in Japanese, symbolizing the serene, glimmering sheets of sea ice that move across the northern waters of Hokkaido. The Ryuhyo 240mm Kiritsuke channels this imagery with a striking design and high-performance build crafted for serious cooks and professionals alike.
The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.
With an edge length of 244mm and an overall length of 390mm, this kiritsuke offers added reach for larger prep tasks without sacrificing control. The blade height of 52mm and the spine thickness of 2mm at the base provide a confident and balanced feel. Weighing just 180 grams, it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.
Care Instructions: Hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge.
Brand: Hatsukokoro
Line: Ryuhyo
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless
Cladding: Stainless Steel
HRC: 62-64
Finish: Mirror Polished Damascus
Engraving: Laser Etched Logo
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Weight: 6.3 oz (180 g)
Blade Length: 244 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-kiritsuke-240mm-46.png&&&0&&&||&&&||&&&||@@@
harysg2pe15&&&HDR-P150&&&Hatsukokoro Ryuhyo SG2 Petty 150mm&&&Ryuhyo translates to "Flowing Ice," a name that reflects this knife's smooth, gliding cut and the clean, fluid movement of its Damascus pattern. The Ryuhyo Petty 150mm is designed for precision work--trimming proteins, slicing fruit, and handling detailed prep with speed and control--making it an ideal utility knife for everyday kitchen use.
At the core is SG2 powdered stainless steel, a high-performance steel known for its extremely fine grain, high hardness, and excellent edge retention. Proper heat treatment allows SG2 to take a very sharp edge while maintaining good stability, and it sharpens cleanly on water stones. The thin, controlled grind gives the knife an effortless cutting feel, but like all hard Japanese steels, it should be used with care--avoid twisting cuts or hard foods to prevent chipping. A flowing Damascus cladding adds toughness and visual depth without sacrificing performance.
The octagonal ebony handle provides a secure, balanced grip and a refined traditional feel that complements the blade's clean lines and elegant finish.
Care Instructions: Hand wash only and dry immediately after use. Do not use a dishwasher or abrasive cleaners. Avoid cutting frozen foods, bones, or very hard items. Store dry in a blade guard, saya, block, or on a magnetic strip. Maintain the edge with a ceramic rod or strop between sharpenings and use water stones when full sharpening is required.
Maker: Hatsukokoro
Location: Sakai, Japan
Steel: SG2 Powdered Stainless
Cladding: Damascus Stainless
Edge: Double Bevel, 50/50
Handle: Octagonal Ebony
Weight: 2.6 oz (74 g)
Blade Length: 156 mm
Total Length: 280 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 31 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-petty-150mm-46.png&&&0&&&||&&&||&&&||@@@
harysg2sa18&&&HDR-S180&&&Hatsukokoro Ryuhyo SG2 Santoku 180mm&&&Ryuhyo translates to flowing ice, a name that reflects the smooth, gliding cut of this santoku and the clean, flowing pattern in its Damascus cladding.
The core is SG2 powdered stainless steel, valued for exceptional hardness and edge retention along with relatively easy sharpening for a steel this hard. The blade geometry favors slicing, dicing, and mincing, with a broad, flat profile near the heel that transitions into a gentle belly toward the tip, helping with both control and food release.
The handle is an octagonal ebony in the traditional wa style, giving the knife a refined, balanced feel in hand that pairs well with the mirror polished Damascus pattern on the blade.
Care Instructions:Hand wash with mild soap and dry thoroughly after use rather than using the dishwasher or abrasive scrubbers, which can damage the edge and finish. Avoid cutting through frozen foods or hard bones. Store the knife in a saya, on a magnetic strip, or in a block to protect the edge, and maintain it with a ceramic rod or strop between sharpenings, moving to water stones when a full sharpening is needed.
Brand: Hatsukokoro
Line: Ryuhyo
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless
Cladding: Stainless Steel
HRC: 62-64
Finish: Mirror Polished Damascus
Engraving: Laser Etched Logo
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Weight: 4.8 oz (136 g)
Blade Length: 177 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-santoku-180mm-52.png&&&0&&&||&&&||&&&||@@@
hasg2dabu18&&&HD2D-B180&&&Hatsukokoro SG2 Damascus Bunka 180mm&&&The Hatsukokoro Ryuhyo SG2 Damascus Bunka 180mm is a handcrafted Japanese kitchen knife designed for precise, versatile food preparation. The bunka profile serves as an all-purpose chef’s kitchen knife, ideal for slicing vegetables, trimming proteins, mincing herbs, and handling daily meal prep tasks with control and efficiency. Lightweight and well-balanced, this kitchen knife feels nimble in hand and delivers clean, smooth cuts across a wide range of ingredients.
The core steel is SG2 powdered stainless steel, heat-treated to approximately 63 HRC for excellent edge retention and long-lasting sharpness. SG2 offers the performance of a high-end powdered steel with the convenience of stainless corrosion resistance. The core is clad in stainless Damascus using san mai construction, adding durability and subtle food release while maintaining a refined appearance. The double bevel 50/50 edge works comfortably for right- or left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: Although this is a stainless kitchen knife, hand wash and dry after each use. Do not soak or place in the dishwasher. Use a quality cutting board. A light touch-up on a 1000–2000 grit stone will keep the edge performing at its best.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Core Steel: SG2 Powdered Stainless Steel
Hardness: ~63 HRC
Finish: Stainless Damascus
Edge: Double Bevel, 50/50
Handle: Octagonal Olivewood
Weight: 4.8 oz (136 g)
Blade Length: 218 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-bunka-180mm-52.png&&&0&&&||&&&||&&&@@@
hasg2dagy21&&&HD2D-G210&&&Hatsukokoro SG2 Damascus Gyuto 210mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new 210mm gyuto combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 136 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Gyuto 210mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions:
Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the finish is stainless steel and light colored, like photo #3.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Steel: SG2
HRC: 63±
Finish: Stainless Damascus
Edge: Double Bevel – 50/50
Handle: Octagonal Olivewood
Weight: 4.8 oz (136 g)
Blade Length: 218 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-gyuto-210mm-209.png&&&0&&&||&&&||&&&||@@@
hasg2dagy24&&&HD2D-G240&&&Hatsukokoro SG2 Damascus Gyuto 240mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new 240mm gyuto combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At just over 160 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Gyuto 240mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Steel: SG2
HRC: 63±
Finish: Stainless Damascus
Edge: Double Bevel – 50/50
Handle: Octagonal Olivewood
Weight: 5.8 oz (164 g)
Blade Length: 244 mm
Total Length: 389 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-gyuto-240mm-197.png&&&0&&&||&&&||&&&||@@@
hasg2daki21&&&HD2D-K210&&&Hatsukokoro SG2 Damascus Kiritsuke 210mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new 210mm kiritsuke combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 130 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Kiritsuke 210mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions:
Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.
Specifications:
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Steel: SG2
HRC: 63±
Finish: Stainless Damascus
Edge: Double Bevel – 50/50
Handle: Octagonal Olivewood
Weight: 4.6 oz (130 g)
Blade Length: 219 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-kiritsuke-210mm-46.png&&&0&&&||&&&||&&&||@@@
hasg2daki24&&&HD2D-K240&&&Hatsukokoro SG2 Damascus Kiritsuke 240mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new 240mm kiritsuke combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 160 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Kiritsuke 240mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions:
Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.
Specifications:
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Steel: SG2
HRC: 63±
Finish: Stainless Damascus
Edge: Double Bevel – 50/50
Handle: Octagonal Olivewood
Weight: 5.6 oz (160 g)
Blade Length: 244 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-kiritsuke-240mm-52.png&&&0&&&||&&&@@@
hasg2dape15&&&HD2D-P150&&&Hatsukokoro SG2 Damascus Petty 150mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new petty combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At just under 60 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Petty 150mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions: Wipe dry after each use; avoid soaking or placing in the dishwasher; and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the finish is high-polish stainless and is light-colored and hard to photograph.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Steel: SG2
HRC: 63±
Finish: Stainless Damascus
Edge: Double Bevel – 50/50
Handle: Octagonal Olivewood
Weight: 2.0 oz (58 g)
Blade Length: 155 mm
Total Length: 279 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 31 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-petty-150mm-152.png&&&0&&&||&&&||&&&||@@@
hasg2dasa18&&&HD2D-S180&&&Hatsukokoro SG2 Damascus Santoku 180mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new santoku combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 130 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Santoku offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions:
Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the blade is stainless steel and light colored like photo 3.
Specifications:
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Steel: SG2
HRC: 63±
Finish: Stainless Damascus
Edge: Double Bevel – 50/50
Handle: Octagonal Olivewood
Weight: 4.6 oz (130 g)
Blade Length: 176 mm
Total Length: 314 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-santoku-180mm-154.png&&&0&&&||&&&||&&&||@@@
hasi3dabu18&&&HRP-B180&&&Hatsukokoro Silver 3 Damascus Bunka 180mm&&&Silver 3, also known as Ginsan, is a stainless steel respected for combining a genuinely sharp edge with minimal upkeep, making it a popular choice for cooks who want carbon steel performance without the reactivity. Hatsukokoro builds this bunka around that core in Miki, Japan.
The blade carries a hammer forged san mai construction with a striking stainless Damascus cladding that shows off the layered pattern this finish is known for. The bunka profile combines a flat cutting edge with an angled tip, useful for fine detail work as much as everyday slicing and dicing, and the 50/50 edge grind suits right and left handed cooks alike. An octagonal ebony handle rounds out a knife that pairs serious performance with a refined look.
Care Instructions: Silver 3 is a low maintenance stainless steel, so day to day care is simple. Hand wash and dry the blade rather than running it through a dishwasher, and use a quality water stone when it is time to sharpen.
Maker: Hatsukokoro
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Silver 3 (Ginsan) Stainless Steel
Cladding: Stainless Damascus
Edge Grind: Even, 50/50
Handle: Octagonal Ebony
Weight: 5.1 oz (146 g)
Blade Length: 175 mm
Total Length: 313 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-silver-3-damascus-bunka-180mm-52.png&&&0&&&||&&&||&&&||@@@
hasi3dasa18&&&HRP-S180&&&Hatsukokoro Silver 3 Damascus Santoku 180mm&&&This santoku puts the same Silver 3, or Ginsan, stainless steel found across the rest of the Hatsukokoro Silver 3 line into one of the most versatile shapes in the Japanese kitchen, built in Miki, Japan for everyday slicing, dicing, and mincing.
Ginsan strikes a strong balance between sharpness and ease of care, making it a good entry point for cooks who want genuine performance without the reactivity of a carbon steel. The blade is hammer forged in a san mai construction with a stainless Damascus cladding that gives it a striking layered look, and the even, 50/50 edge grind works equally well for right and left handed cooks. An octagonal ebony handle completes a knife built for daily use.
Care Instructions: Silver 3 is a low maintenance stainless steel, so day to day care is simple. Hand wash and dry the blade rather than running it through a dishwasher, and use a quality water stone when it is time to sharpen.
Maker: Hatsukokoro
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Silver 3 (Ginsan) Stainless Steel
Cladding: Stainless Damascus
Edge Grind: Even, 50/50
Handle: Octagonal Ebony
Weight: 5.0 oz (142 g)
Blade Length: 175 mm
Total Length: 313 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-silver-3-damascus-santoku-180mm-46.png&&&0&&&||&&&||&&&||@@@
haslddabu17&&&HLD-B170&&&Hatsukokoro SLD Damascus Bunka 170mm&&&The Hatsukokoro Hikari SLD Damascus Bunka 170mm brings together refined performance, striking Damascus aesthetics, and a compact, highly versatile profile. This knife is designed for cooks who want precision and control in a shorter blade, making it ideal for vegetables, proteins, and everyday prep work. The bunka shape offers a slightly more aggressive tip than a santoku, giving you added versatility for detail work while maintaining excellent balance and cutting flow.
At the core is SLD semi-stainless steel, known for its excellent edge retention and easier maintenance compared to traditional carbon steels. The stainless Damascus cladding not only protects the core but also enhances food release and delivers the beautiful layered pattern that defines the Hikari line. Lightweight, responsive, and finely finished in Sakai, this knife provides a smooth, confident cutting experience for both home cooks and professionals.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge and protect the blade.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Damascus
Finish: Damascus
Edge Grind: Even (50/50)
Weight: 5.0 oz (142 g)
Blade Length: 177 mm
Total Length: 317 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Handle: Octagonal Ebony&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-bunka-170mm-52.png&&&0&&&||&&&||&&&@@@
haslddagy19&&&HLD-G195&&&Hatsukokoro SLD Damascus Gyuto 195mm&&&SLD is a semi stainless tool steel, valued for delivering strong edge retention while staying easier to maintain than a fully reactive carbon steel. Hatsukokoro builds this gyuto around that core out of their shop in Sakai, Japan, in a mid length size that handles tight kitchens and smaller hands particularly well.
The SLD core is wrapped in stainless Damascus cladding, which improves food release, protects the edge, and gives the blade the flowing layered look the pattern is known for. At 195mm this gyuto runs fast and nimble, easy to control through long prep sessions without sacrificing the reach needed for slicing proteins and prepping vegetables. The san mai construction carries a subtle convex grind and 50/50 edge, and the octagonal ebony handle provides a comfortable, balanced grip.
Care Instructions: SLD is semi stainless and hard, which means it holds an edge well but can chip if it meets something it should not. Use wood or rubber cutting boards, avoid bones and frozen foods, and hand wash and dry the blade rather than letting it sit. Strop regularly between sharpenings to keep the edge in top shape.
Maker: Hatsukokoro
Location: Sakai, Japan
Edge Steel: SLD (Semi Stainless Tool Steel)
Cladding: Stainless Damascus
Construction: San Mai
Edge Grind: Double Bevel, 50/50
Handle: Octagonal Ebony
Weight: 4.7 oz (134 g)
Blade Length: 199 mm
Total Length: 340 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-gyuto-195mm-52.png&&&0&&&||&&&||&&&||@@@
haslddagy21&&&HLD-G210&&&Hatsukokoro SLD Damascus Gyuto 210mm&&&The SLD Damascus is the visually upgraded version of the Hikari gyuto - the same Hitachi SLD semi-stainless core, the same convex grind and 50/50 edge geometry, the same octagonal ebony handle, with Damascus stainless cladding wrapped around the blade rather than plain stainless. For cooks who want the practical advantages of SLD steel and the layered aesthetics of Damascus, this is the combination. SLD sits between reactive carbon and fully stainless - harder and more wear-resistant than most stainless options, with better corrosion resistance than standard carbon steels. It is a steel that cuts with the precision and clarity you associate with high-hardness carbon, without demanding the same level of reactive maintenance.
The Damascus cladding does double duty here - it adds visual depth that shows well on a 214mm blade, and the layered surface reduces food sticking compared to a polished flat finish. The convex grind is a detail worth understanding: where a flat grind creates a straight wedge from spine to edge, a convex grind bows slightly outward, which reduces the blade-food contact area during the cut and adds a measure of toughness to the edge geometry. Sharpened to 50/50 at an acute angle, this knife cuts with the directness you expect from a Japanese gyuto at a price that reflects Hatsukokoro's commitment to delivering serious performance without a premium markup.
What Customers Are Saying: The one reviewer bought this as her first Japanese knife and nearly a year of daily use later she is still on the same edge it came with. Extremely sharp out of the box, slices through vegetables of every size, and still her go-to knife every day. She notes it needs care and attention - which is exactly right for SLD - and calls the looks great. A first-knife experience that strong is the best possible advertisement for a gyuto at this price point.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Damascus Stainless
Grind: Convex, 50/50
Handle: Octagonal Ebony
Weight: 5.1 oz (144 g)
Blade Length: 214 mm
Total Length: 350 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Item Number: HLD-G210
Care Instructions: SLD is semi-stainless - hand wash and dry promptly after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the acute edge angle. The Damascus cladding adds some surface protection but the core steel benefits from consistent care. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-gyuto-210mm-44.png&&&5&&&||&&&||&&&||@@@
haslddaki11&&&HLD-KP115&&&Hatsukokoro SLD Damascus Kiri-Petty 115mm&&&The Hatsukokoro Hikari SLD Damascus Kiri-Petty 115mm brings the refined performance and layered Damascus finish of the Hikari series into a compact, highly maneuverable format. With 115mm of edge length and a slim 30mm blade height, this knife is purpose-built for detail work, trimming, peeling, and precise in-hand tasks, while still handling light board work with ease. The thin 1.5mm spine and light 76-gram weight make it exceptionally quick, responsive, and easy to control in tight spaces.
At the core is SLD semi-stainless tool steel, known for excellent edge retention and easier maintenance compared to fully reactive carbon steels. It sharpens cleanly and holds a fine edge well, making it a practical choice for daily prep. The core is clad in stainless Damascus, adding durability and corrosion resistance while showcasing the flowing layered pattern that defines the Hikari line. San mai construction and a subtle convex grind promote a smooth cutting feel with improved food release. The octagonal ebony handle offers a comfortable, secure grip and balances the blade nicely for controlled, confident use.
Care Instructions: Although SLD is semi-stainless, it is not fully stainless. Hand wash and dry promptly after use. Do not leave wet or store in a damp environment. Avoid cutting frozen foods or hard materials, and do not twist the blade during use.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Damascus
Edge: Double Bevel 50/50
Handle: Octagonal Ebony
Weight: 2.7 oz (76 g)
Blade Length: 115 mm
Total Length: 243 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 30 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-kiri-petty-115mm-19.png&&&0&&&||&&&||&&&||@@@
haslddana16&&&HLD-N160&&&Hatsukokoro SLD Damascus Nakiri 160mm&&&The nakiri is Japan's dedicated vegetable knife - a flat-edged blade that makes full contact with the cutting board on every stroke, no rocking, no heel gap. Push, land, lift. For cooks who spend serious time on vegetable prep it is a more efficient and precise tool than any all-purpose knife, and the 160mm format keeps it compact and maneuverable without sacrificing meaningful cutting surface. The SLD Damascus version from Hatsukokoro brings Hitachi SLD semi-stainless steel to this format - a steel that sits between reactive carbon and fully stainless in both performance and maintenance demands, offering excellent edge retention and wear resistance with better corrosion resistance than standard carbon steel alternatives.
At 50mm of blade height this is a notably tall nakiri for its length - the extra height means more blade surface for push-cutting through root vegetables and dense produce, and more useful area for scooping and transferring cut ingredients off the board. The Damascus stainless cladding in San Mai construction adds visual depth with the layered pattern showing clearly across the blade road, and the convex grind geometry reduces food sticking during the cut. The 50/50 even grind makes this equally comfortable for right- and left-handed cooks. The octagonal ebony handle is well-fitted and comfortable in both a pinch grip and a handle grip through extended prep sessions. At 5.5 oz the knife has enough presence to feel authoritative on dense vegetables without becoming fatiguing over time.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Damascus Stainless
Grind: Convex, 50/50
Handle: Octagonal Ebony
Weight: 5.5 oz (156 g)
Blade Length: 160 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Item Number: HLD-N160
Care Instructions: SLD is semi-stainless - hand wash and dry promptly after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid twisting or prying motions and hard materials that could chip the edge. The Damascus cladding adds surface protection but consistent care extends the life of the edge significantly.&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-nakiri-160mm-46.png&&&0&&&||&&&||&&&||@@@
haslddape13&&&HLD-P130&&&Hatsukokoro SLD Damascus Petty 130mm&&&The Hatsukokoro Hikari SLD Damascus Petty 130mm brings the refined performance and layered Damascus finish of the Hikari series into a compact, highly maneuverable format. At 133mm of edge length and just 30mm tall, this petty excels at detail work, trimming, and precise in-hand tasks while remaining capable on the board. Its thin 1.5mm spine and light 80g weight make it quick, responsive, and easy to control in tight spaces.
The core steel is SLD, a semi-stainless tool steel known for strong edge retention and easier maintenance compared to fully reactive carbon steels. It is clad in stainless Damascus, which adds durability and corrosion resistance while showcasing the flowing layered pattern that defines the Hikari line. The san mai construction and subtle convex grind support clean cutting and good food release, while the octagonal ebony handle provides balance and a comfortable grip.
Care Instructions: Although SLD is semi-stainless, it is not fully stainless. Hand wash and dry promptly after use. Do not leave wet or store in a damp environment. Avoid cutting frozen foods or hard materials and do not twist the blade during use.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Damascus
Edge: Double Bevel - 50/50
Handle: Octagonal Ebony
Weight: 2.8 oz (80 g)
Blade Length: 133 mm
Total Length: 257 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 30 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-petty-130mm-46.png&&&0&&&||&&&||&&&||@@@
haslddasa17&&&HLD-S170&&&Hatsukokoro SLD Damascus Santoku 170mm&&&This santoku brings the same SLD semi stainless tool steel core found across the rest of the Hatsukokoro SLD line to a compact, everyday profile built in Sakai, Japan, designed for vegetables, proteins, and general prep work in equal measure.
SLD delivers strong edge retention while staying easier to maintain than a fully reactive carbon steel, and here the core is wrapped in stainless Damascus cladding that improves food release and protects the edge while adding the flowing layered look the pattern is known for. The san mai construction carries a subtle convex grind and 50/50 edge, light and responsive in hand, and the octagonal ebony handle offers a secure, balanced grip through long sessions at the board.
Care Instructions: SLD is semi stainless and hard, which means it holds an edge well but can chip if it meets something it should not. Use wood or rubber cutting boards, avoid bones and frozen foods, and hand wash and dry the blade rather than letting it sit. Strop regularly between sharpenings to keep the edge in top shape.
Hatsukokoro manufactures their Sunaarashi ("sandstorm") line of knives in Seki City, Japan. These are gorgeous blades with lovely wenge handles and drop-dead beautiful blade design with a mirror finish. They are made with VG10 stainless steel for easy care and maintenance.
Brand: Hatsukokoro
Line: Sunaarashi (Sandstorm)
Location: Seki, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus
Finish: Kurozome
Engraving: Etched
Edge Grind: 50/50
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 4.1 oz (118 g)
Blade Length: 185 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Photos by Gustavo Bermudez&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg10-sunaarashi-kurozome-bunka-180mm-28.png&&&0&&&||&&&||&&&||@@@
hakuwh2gy18&&&HKW2-G180&&&Hatsukokoro White #2 Kurokaze Gyuto 180mm&&&Experience the epitome of Japanese small blacksmith, culinary craftsmanship. This exceptional blade showcases a time-honored San Mai, hammer-forged construction that marries tradition with cutting-edge performance.
At its core, premium White #2 (Shirogami 2) steel delivers a razor-sharp edge, perfectly complemented by a resilient stainless steel cladding that guards against corrosion. With an impressive HRC of 61, every cut is executed confidence.
The design is as striking as it is functional. A distinctive laser engraving accentuates the blade’s modern elegance, while the Wenge octagonal handle offers a secure, ergonomic grip. The refined buffalo horn ferrule adds a touch of natural luxury, ensuring this knife is as aesthetically pleasing as it is efficient. Please note you need to wipe the blade dry after washing and hand drying to prevent rust on the edge.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami 2)
Cladding: Stainless Steel
HRC: 61
Engraving: Laser Engraved
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.8 oz (164 g)
Blade Length: 190 mm
Total Length: 333 mm
Spine Thickness at Base: 4.4 mm
Blade Height: 45.4 mm
We do not carry a saya that fits this knife; we recommend the blade guard instead&&&&&&163&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-white-2-kurokaze-gyuto-180mm-7.png&&&0&&&||&&&||&&&||@@@
hakuwh2gy21&&&HKW2-G210&&&Hatsukokoro White #2 Kurokaze Gyuto 210mm&&&Hatsukokoro’s White #2 line highlights the best qualities of traditional carbon steel with excellent sharpness and easy maintenance. White #2 (Shirogami 2) is known for its fine grain structure and ability to take an extremely keen edge, offering great feedback on the stones and making it a favorite for both new and experienced sharpeners.
This larger gyuto has a solid, workhorse feel with a thicker spine and generous blade height, giving it strength and stability while still maintaining good cutting performance. The grind balances durability with clean slicing ability, making it well suited for a wide range of prep tasks. Stainless cladding helps reduce reactivity, while the wenge octagonal handle with buffalo horn ferrule provides a comfortable, refined grip.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami 2)
Cladding: Stainless Steel
HRC: 61
Weight: 7.0 oz (200 g)
Blade Length: 215 mm
Total Length: 363 mm
Spine Thickness at Base: 3.2 mm
Blade Height: 54 mm
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Our sayas do not fit this knife--we recommend the 8" felt guard instead&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-white-2-kurokaze-gyuto-210mm-28.png&&&0&&&||&&&||&&&||@@@
hakuwh2pe16&&&HKW2-P160&&&Hatsukokoro White #2 Kurokaze Petty 160mm&&&Hatsukokoro’s White #2 line offers a clean, traditional take on carbon steel performance with excellent sharpness and easy sharpening. White #2 (Shirogami 2) is prized for its fine grain structure, allowing it to take an extremely keen edge with great feedback on the stones, making it a favorite for both beginners and experienced sharpeners.
This knife is lightweight and nimble with a thin grind that excels at precise, controlled cutting. The stainless cladding helps reduce maintenance compared to fully reactive blades, while still delivering the crisp feel and edge quality that White #2 is known for. A wenge octagonal handle with buffalo horn ferrule adds a refined, comfortable grip.
Care Instructions: This is a carbon steel knife. Hand wash and dry immediately after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones and frozen foods. Apply a light coat of oil if storing for extended periods to prevent rust.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami 2)
Cladding: Stainless Steel
HRC: 61
Weight: 3.3 oz (92 g)
Blade Length: 162 mm
Total Length: 290 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 33.1 mm
Handle: Wenge Octagonal
Ferrule: Buffalo Horn&&&&&&164&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-white-2-kurokaze-petty-160mm-28.png&&&0&&&||&&&||&&&||@@@
hibl2fosp&&&Higo-SG-Type2&&&Higo Blue #2 Folder Speckled&&&We don’t often delve into the world of pocket or folding knives. But when we were offered this little beauty we thought it might be a nice addition to the store…and our customers' kitchen drawers or tool boxes.
The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.
The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.
This is a great little higo that stands out due to the good looking speckled handle that adds some bling to the package. The handle is also printed with some nice kanji, which also appear on the blade face.
Weight: 1.5 oz (43 g)
Cutting Blade Length: 71 mm
Total Length, Blade Open: 170 mm
Total Length, Blade Closed: 98 mm
Spine Thickness: 3 mm
Blade Height: 13 mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-blue-2-folder-speckled-238.png&&&0&&&||&&&||&&&@@@
hifobl2tosh&&&HIGO-SPE2&&&Higo Folder Blue #2 Tortoise Shell&&&We don’t often venture into the world of folding knives, but this one earned its spot. Compact, lightweight, and easy to carry, it’s a practical little tool for quick kitchen tasks, opening boxes, or keeping in a drawer where a full-size knife isn’t needed. It’s simple, functional, and has a bit of character you don’t usually see at this price point.
This higo-style folder is made in Miki City, Japan, a region with a long history of blade making. It follows the traditional friction folder design—there’s no lock, just the pressure of your thumb on the extended tang (chikiri) to keep the blade safely open during use. The tortoise shell acrylic handle gives it a distinctive look, accented by gold-toned kanji on both the handle and blade. It’s a straightforward, old-school design that works well as long as you use it with care. Avoid heavy-duty tasks or twisting cuts, and it will serve you reliably.
What Customers Are Saying: Customers consistently praise this knife for its sharpness, simplicity, and everyday usefulness. Several reviewers mention it’s an excellent box cutter and small utility blade, while others highlight its attractive finish and collectible feel. It’s described as “simple and sharp,” with one customer calling it a “gem of a folder.” Overall, buyers appreciate the combination of traditional design, good looks, and practical performance.
Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.
Weight: 1.4 oz
Blade Length: 71 mm
Total Length (Open): 170 mm
Total Length (Closed): 98 mm
Spine Thickness: 2.73 mm
Blade Height: 13 mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-blue-2-tortoise-shell-294.png&&&5&&&||&&&||&&&@@@
hifosk4me&&&Higo-MedKurouchi&&&Higo Folder SK4 Kurouchi Medium&&&We don’t often venture into folding knives, but this one is easy to like. It’s compact, lightweight, and built for everyday utility—perfect for opening boxes, light prep, or keeping handy in a drawer or toolbox. Simple, practical, and easy to carry, it delivers that classic “grab it and use it” feel that makes these knives so popular.
This higo-style folder is made in Miki City, Japan, by a small shop that focuses on traditional friction folders. There’s no lock—just the time-tested design where your thumb rests on the extended tang (chikiri) to keep the blade open during use. The SK4 carbon steel core takes a keen edge and sharpens easily, giving it a bit more bite than stainless options. Like all carbon steel, it will develop a patina over time and should be kept clean and dry. The simple metal handle keeps things true to the original higonokami style, with a clean, understated look that emphasizes function over flash.
What Customers Are Saying: Customers appreciate these knives for their sharpness, simplicity, and reliability as small utility tools. They’re frequently used as box cutters or light-duty everyday blades, with users noting how easy they are to maintain and how well they perform for such a compact knife. The traditional design and carbon steel edge also appeal to collectors and enthusiasts looking for an authentic higo experience.
Care Instructions: Hand wash and towel dry after use. Do not leave the blade wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use. Carbon steel will patina with use and can rust if neglected.
Blade Steel: SK4 Carbon Steel
Construction: Friction Folder (Non-Locking)
Weight: Approx. 1–2 oz (~40 g)
Made in Miki City, Japan
Blade Length: 70 mm
Total Unfolded Length: 170 mm&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-sk4-kurouchi-medium-166.png&&&5&&&||&&&||&&&@@@
hifopove&&&Higo-MedShiny&&&Higo Folder SK4 Polished Medium&&&Higo Folder Polished Version is the same classic design as our standard carbon steel higo folder, but with one upgrade: the blade receives a polished finish that gives it a cleaner and more refined look. The blade is made from reactive carbon steel, so it will patina with use, develop character over time, and should be wiped dry after cutting to prevent rust.
This style of folding knife is extremely common in Japan. It is simple, rugged, and designed for daily tasks like opening boxes, trimming paper, cutting string, or handling small chores around the home or shop. For many people in Japan, it is their go to pocket knife thanks to its compact size, light weight, and straightforward friction folder mechanism.
Made in Japan and built to be a practical everyday cutter, this polished version keeps the traditional higo look while adding a bit more refinement for those who prefer a cleaner finish. Care is required since there is no lock on the blade. It relies only on friction to stay open.
Construction: Friction Folder (Non-Locking)
Weight: Approx. 1–2 oz (~40 g)
Made in Miki City, Japan
Blade Length: 70 mm
Total Unfolded Length: 170 mm&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-sk4-polished-medium-137.png&&&5&&&||&&&||&&&@@@
shtabl2dara&&&Higo-Kurumi&&&Higo Folder VG10 Kurumi&&&Folding knives aren’t usually our focus, but every once in a while one comes along that’s just too good to ignore. Compact, lightweight, and easy to carry, this is a great little everyday knife for opening boxes, light cutting tasks, or keeping handy in a drawer or toolbox. It’s simple, practical, and has a refined look that stands out from typical utility blades.
This higo-style folder is made in Miki City, Japan by a small shop that specializes in traditional friction folders. It features VG10 stainless steel, known for its excellent edge retention and corrosion resistance, making it easy to care for while still delivering strong cutting performance. The knife is named “Kurumi,” meaning walnut in Japanese, a nod to the attractive walnut wood handle scales that give it a warm, natural look. Like all higo knives, it uses a non-locking friction design where your thumb rests on the extended tang (chikiri) to keep the blade open during use.
What Customers Are Saying: Customers highlight the knife’s clean, simple design and quality craftsmanship. One reviewer called it a “very finely crafted blade,” noting the beautiful handle and overall fit and finish. While it sticks to the traditional non-assisted opening style, users appreciate its smooth function and classic feel.
Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.
Blade Steel: VG10 Stainless Steel
Construction: Friction Folder (Non-Locking)
Handle: Walnut Wood (“Kurumi”)
Weight: 1.2 oz (34 g)
Blade Length: 72 mm
Total Length (Open): 185 mm
Made in Miki City, Japan&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-vg10-kurumi-118.png&&&5&&&||&&&||&&&||@@@
hivgfoso&&&HigoFolder-SoraBlue&&&Higo VG10 Folder Sora&&&Compact, lightweight, and easy to carry, this is a great little everyday knife for opening boxes, light cutting tasks, or keeping handy in a drawer or toolbox. It’s simple, practical, and has a refined look that stands out from typical utility blades.
This higo-style folder is made in Miki City, Japan by a small shop that specializes in traditional friction folders. It features VG10 stainless steel, known for its excellent edge retention and corrosion resistance, making it easy to care for while still delivering strong cutting performance. This version is named “Sora,” meaning sky in Japanese, inspired by the sky-blue wooden handle scales that give it a clean, eye-catching look. Like all higo knives, it uses a non-locking friction design where your thumb rests on the extended tang (chikiri) to keep the blade open during use.
What Customers Are Saying: Customers highlight the knife’s clean, simple design and quality craftsmanship. One reviewer called it a “very finely crafted blade,” noting the attractive handle and overall fit and finish. While it sticks to the traditional non-assisted opening style, users appreciate its smooth function and classic feel.
Care Instructions: Hand wash and towel dry after use. Do not leave the knife wet or store it in damp conditions. This is a non-locking friction folder—use light pressure and always maintain control of the blade during use.
Blade Steel: VG10 Stainless Steel
Construction: Friction Folder (Non-Locking)
Handle: Sky Blue Wood (“Sora”)
Weight: 1.2 oz (34 g)
Blade Length: 72 mm
Total Length (Open): 185 mm
Made in Miki City, Japan&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-vg10-folder-sora-243.png&&&0&&&||&&&||&&&@@@
hish1bu18&&&Hinokuni-Bunka&&&Hinokuni Shirogami #1 Bunka 180mm&&&The Hinokuni Shirogami #1 Bunka 180mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal. Our bunka sayas do not fit this knife.
Care Instructions:
This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 6.1 oz (172 g)
Blade Length: 178 mm
Total Length: 320 mm
Spine Thickness at Base: 3 mm
Blade Height: 49 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-bunka-180mm-264.png&&&0&&&||&&&||&&&@@@
hinokuni&&&Hinokuni-G210&&&Hinokuni Shirogami #1 Gyuto 210mm&&&Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. A true measure of a great knife is its grind, and as shown in the fourth photo, this blade features an exceptionally thin, even grind that delivers outstanding cutting performance and excellent sharpening response. Because Shirogami #1 contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions:
This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 6.3 oz (178 g)
Blade Length: 211 mm
Total Length: 355 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-gyuto-210mm-147.png&&&0&&&||&&&||&&&@@@
hish1gy24&&&Hinokuni-G240&&&Hinokuni Shirogami #1 Gyuto 240mm&&&Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. A true measure of a great knife is its grind, and as shown in the fourth photo, this blade features an exceptionally thin, even grind that delivers outstanding cutting performance and excellent sharpening response. Because Shirogami #1 contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions:
This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 6.9 oz (196 g)
Blade Length: 243 mm
Blade Height: 49 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-gyuto-240mm-367.png&&&0&&&||&&&||&&&@@@
hish1na18&&&Hinokuni-N180&&&Hinokuni Shirogami #1 Nakiri 180mm&&&Hand-forged in Kumamoto Prefecture, this knife is made by Hinokuni-san, a young blacksmith who recently became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade is constructed using san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for excellent cutting performance and easy sharpening, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions:
This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 7.6 oz (218 g)
Blade Length: 179 mm
Total Length: 320 mm
Spine Thickness at Heel: 4 mm
Blade Height: 50 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-nakiri-180mm-354.png&&&0&&&||&&&||&&&@@@
hish1na21&&&Hinokuni-N210&&&Hinokuni Shirogami #1 Nakiri 210mm&&&Hand-forged in Kumamoto Prefecture, this knife is made by Hinokuni-san, a young blacksmith who recently became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for excellent cutting performance and easy sharpening, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions:
This knife uses reactive carbon steel and features a very thin and hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 9.0 oz (256 g)
Blade Length: 205 mm
Total Length: 349 mm
Spine Thickness at Heel: 4 mm
Blade Height: 53 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-nakiri-210mm-244.png&&&0&&&||&&&||&&&@@@
hish1pe15&&&Hinokuni-P150&&&Hinokuni Shirogami #1 Petty 150mm&&&The Hinokuni Shirogami #1 Petty 150mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance, smooth food release, and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions:
This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 4.3 oz (122 g)
Blade Length: 154 mm
Total Length: 283 mm
Spine Thickness at Base: 4 mm
Blade Height: 42 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-petty-150mm-90.png&&&0&&&||&&&||&&&@@@
hish1sa18&&&Hinokuni-S180&&&Hinokuni Shirogami #1 Santoku 180mm&&&The Hinokuni Shirogami #1 Santoku 180mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance, excellent edge stability, and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions:
This knife uses reactive carbon steel and features a very thin and hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 6.5 oz (184 g)
Blade Length: 184 mm
Total Length: 324 mm
Spine Thickness at Base: 3 mm
Blade Height: 50 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-santoku-180mm-264.png&&&0&&&||&&&||&&&@@@
hish1sa21&&&Hinokuni-S210&&&Hinokuni Shirogami #1 Santoku 210mm&&&Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. A true measure of a great knife is its grind, and as shown in the fourth photo, this blade features an exceptionally thin, even grind that delivers outstanding cutting performance and excellent sharpening response. Because Shirogami #1 contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade is constructed using san mai construction, with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions:
This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 6.1 oz (174 g)
Blade Length: 215 mm
Total Length: 358 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm
No saya fits this knife; we recommend the felt blade guard&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-santoku-210mm-375.png&&&5&&&||&&&||&&&@@@
hish1tana18&&&Hinokuni-TallNakiri&&&Hinokuni Shirogami #1 Tall Nakiri 185mm&&&Hinokuni-san is a young blacksmith from Kumamoto Prefecture who became independent after apprenticing under Nishida-san, whose knives we also carry. He works exclusively with Shirogami (White) #1 carbon steel, a very pure steel prized for its ability to take an extremely fine edge and for its excellent sharpening characteristics. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. The thin, even grind delivers outstanding cutting performance and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions:
This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 9.4 oz (266 g)
Blade Length: 180 mm
Total Length: 317 mm
Spine Thickness at Heel: 4 mm
Blade Height: 67 mm
No saya fits this knife; we recommend a felt blade guard&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-tall-nakiri-185mm-251.png&&&0&&&||&&&||&&&@@@
tanegashima&&&TH4-G17PW&&&Hon-Tanegashima HAP40 Gyuto 170mm&&&Hon-Tanegashima is the original brand name used by Tabata Hamono for their handmade knives sold in Japan. “Hon” means true or authentic, and using this name highlights that this is their core, traditional line. This series represents a departure from their usual offerings, giving customers a chance to experience something unique while also making it easier to discover and search for a distinct new brand.
Crafted on Tanegashima Island south of Kagoshima, this compact 170mm gyuto is a versatile all-purpose knife that feels quick and agile in hand while still offering enough length for most kitchen tasks. It features HAP40 semi-stainless steel, prized for exceptional edge retention and wear resistance, clad in stainless steel with a refined kasumi finish that gives the blade a clean, misty look and easier maintenance. The profile provides a nice balance of flat spot and gentle belly, making it suitable for both push cutting and light rocking. The brown pakka wood handle with a classic 2-rivet design offers a comfortable, familiar grip. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 holds an edge for a very long time but takes more effort to sharpen than simpler steels, so quality stones and a bit of patience are recommended. Avoid bones and frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Roll Forged
Location: Tanegashima, Japan
Edge Steel: HAP40 Semi Stainless Steel
Cladding: Stainless Steel
Finish: Kasumi
HRC: 64-65
Bevel: Double Bevel
Edge Grind: Even Grind
Weight: 4.1 oz (118 g)
Blade Length: 175 mm
Total Length: 299 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 42 mm
Handle: Western, Brown Pakka Wood (Resembles Walnut)&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hon-tanegashima-hap40-gyuto-170mm-46.png&&&0&&&||&&&||&&&@@@
hon-tanegashima-gyuto210&&&TH4-G20PW&&&Hon-Tanegashima HAP40 Gyuto 210mm&&&Hon-Tanegashima is the original brand name used by Tabata Hamono for their handmade knives sold in Japan. “Hon” means true or authentic, and using this name highlights that this is their core, traditional line. This series represents a departure from their usual offerings, giving customers a chance to experience something unique while also making it easier to discover and search for a distinct new brand.
Crafted on Tanegashima Island south of Kagoshima, this 210mm gyuto is a versatile all-purpose knife that feels quick and agile in hand while still offering enough length for most kitchen tasks. It features HAP40 semi-stainless steel, prized for exceptional edge retention and wear resistance, clad in stainless steel with a refined kasumi finish that gives the blade a clean, misty look and easier maintenance. The profile provides a nice balance of flat spot and gentle belly, making it suitable for both push cutting and light rocking. The brown pakka wood handle with a classic 2-rivet design offers a comfortable, familiar grip. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 holds an edge for a very long time but takes more effort to sharpen than simpler steels, so quality stones and a bit of patience are recommended. Avoid bones and frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Roll Forged
Location: Tanegashima, Japan
Edge Steel: HAP40 Semi Stainless Steel
Cladding: Stainless Steel
Finish: Kasumi
HRC: 64-65
Bevel: Double Bevel
Edge Grind: Even Grind
Weight: 5.0 oz (142 g)
Blade Length: 205 mm
Total Length: 332 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm
Handle: Western, Brown Pakka Wood (Resembles Walnut)&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hon-tanegashima-hap40-gyuto-210mm-48.png&&&0&&&||&&&||&&&@@@
tahana16&&&TH4-N16PW&&&Hon-Tanegashima HAP40 Nakiri 160mm&&&Hon-Tanegashima is the original brand name used by Tabata Hamono for their handmade knives sold in Japan. “Hon” means true or authentic, and using this name highlights that this is their core, traditional line. This series represents a departure from their usual offerings, giving customers a chance to experience something unique while also making it easier to discover and search for a distinct new brand.
Crafted on Tanegashima Island south of Kagoshima, this nakiri features HAP40 semi-stainless steel, known for exceptional edge retention and wear resistance. The stainless cladding and kasumi finish provide a clean, misty look while helping with maintenance. The tall, flat profile excels at vegetable prep, offering excellent board contact and smooth push cutting. A comfortable brown pakka wood handle with a classic 2-rivet design rounds out the build. Chefknivestogo is proud to be the first U.S. dealer to offer these knives. HAP40 takes a very keen edge and holds it for a long time, though it requires a bit more effort to sharpen than simpler steels—use good stones and avoid bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry promptly after use. Do not put in the dishwasher. Avoid cutting hard materials like bones or frozen foods. Use a quality water stone for sharpening and store the knife dry.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Roll Forged
Location: Tanegashima, Japan
Edge Steel: HAP40 Semi Stainless Steel
Cladding: Stainless Steel
Finish: Kasumi
HRC: 64-65
Bevel: Double Bevel
Edge Grind: Even Grind
Weight: 5.3 oz (152 g)
Blade Length: 162 mm
Total Length: 293 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 51 mm
Handle: Western, Brown Pakka Wood (Resembles Walnut)&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hon-tanegashima-hap40-nakiri-160mm-29.png&&&0&&&||&&&||&&&@@@
id12cerodwna&&&R12-L&&&Idahone Fine Ceramic Rod 12"&&&The Idahone Fine Ceramic Rod is made in the United States from high-quality alumina ceramic and has earned a devoted following among cooks who maintain Japanese knives. At 1200 grit it sits in a practical sweet spot - fine enough to realign the edge without removing meaningful steel, coarse enough to actually do something in a few light passes. German-style honing steels are too aggressive for hard Japanese knives and do more damage than good at higher HRC. The Idahone is the right tool for the job: a few strokes before service and your edge comes back without wearing the blade down over time.
The 12-inch rod gives you plenty of surface to work with and reaches comfortably on longer blades. The natural wood handle is comfortable in the hand and the built-in metal hanging ring lets you keep it accessible above the counter rather than buried in a drawer. One important note from regular users: the rod will discolor as steel particles accumulate on the surface, which is normal and does not affect performance. Pick up the Super Eraser listed below - it is inexpensive and cleans the rod quickly. Also worth noting: the rod is round and will roll off a flat surface if set down carelessly. Handle it accordingly.
What Customers Are Saying: Twenty reviewers have given this rod an average of five stars, with consistent praise for how well it works on hard Japanese steels where a standard honing steel falls short. A professional cook called it indispensable after four years of travel use and bought a second one for home. Multiple buyers have purchased it as a gift. One reviewer who moved from a diamond rod and a ceramic competitor praised the 1200 grit as perfect for frequent light maintenance - neither too aggressive nor too gentle. A second noted it brings edges to paper-towel-shredding sharpness in a few passes and rates it equivalent to a 2000-grit Japanese water stone in finish feel.
Brand: Idahone
Origin: Made in USA
Material: Alumina Ceramic
Grit: 1200 (Fine)
Handle: Natural Wood
Rod Length: 12 in
Overall Length: 17.5 in
Weight: 7.6 oz
Care Instructions: The rod will discolor with use as metal particles accumulate - this is normal and does not affect performance. Clean with the Super Eraser (sold separately) or a damp cloth with mild abrasive. Avoid dropping on hard surfaces - ceramic rods can crack on impact. Hand wash only.&&&&&&39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/idahone-fine-ceramic-rod-12-70.png&&&5&&&||&&&@@@
im10fist&&&Imanishi10K&&&Imanishi 10,000 Finishing Stone&&&This magnesia-based water stone has been sold under several names over the years, but we refer to it by its manufacturer, Imanishi, and its grit rating. The Imanishi 10,000 Grit Stone is an excellent polishing stone that is capable of producing a true mirror finish on a wide range of steels. It offers fast cutting performance with excellent feedback and a medium hardness that makes it both effective and enjoyable to use.
In terms of feel, this stone is softer than the Naniwa Chosera 10,000 but harder than the Shapton 10,000, placing it in a very workable middle ground. It responds well to pressure changes and refines edges quickly and evenly. A full fifteen-minute soak is required before use to allow the stone to fully saturate and perform at its best.
Care Instructions: Soak for approximately fifteen minutes before use. Keep the surface wet during sharpening. Do not permasoak. Allow the stone to dry fully between sessions.
Brand: Imanishi
Location: Japan
Stone Type: Polishing Water Stone
Grit: 10,000
Dimensions: 210 x 76 x 26 mm
Weight: 764 g&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-10-000-finishing-stone-143.png&&&4.5&&&||&&&||&&&||@@@
ri400grwast&&&LATTE400Stone&&&Imanishi Latte 400 Grit Water Stone&&&This Imanishi Latte 400 Grit Water Stone 400 is designed for fast, controlled metal removal while still leaving a surprisingly clean and usable edge. It excels at setting new bevels, repairing small chips, and bringing very dull knives back to life efficiently. Despite its coarse rating, users consistently note the crisp edge quality it produces, making transitions to a 1k–3k stone smooth and predictable. The cutting speed is impressive without feeling overly aggressive, keeping you in control during heavy edge work.
This stone strikes an ideal balance between hardness and feedback. It resists loading, stays flat longer than many low-grit stones, and provides excellent tactile response while sharpening. The surface develops enough slurry to support light kasumi finishes on wide bevels, yet remains consistent and easy to clean. Thick, durable, and an outstanding value, this stone often replaces rougher 320–500 grit options as a go-to starting stone in a sharpening progression.
Care Instructions: Soak before use for approximately 5–10 minutes until bubbling slows. Do not permasoak. Rinse thoroughly after use and allow to air dry completely. Lap regularly to maintain a flat surface for optimal performance.
Country of Origin: Japan&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-latte-400-grit-water-stone-60.png&&&5&&&||&&&||&&&||@@@
impibr&&&Imanishi-Pink-Brick&&&Imanishi Pink Brick 220 Grit&&&he Imanishi Pink Brick 220 Grit Stone, also known as Arato Kun, is a powerful low grit stone designed for fast material removal across a wide range of steels. It cuts aggressively and efficiently, making it an excellent choice for thinning blades, repairing chips, and resetting bevels. As with most coarse stones, it will dish during use and should be flattened regularly with a diamond plate such as the CKTG Diamond Plate or an Atoma 140.
This stone is harder than its appearance suggests while still producing a gritty, sandy slurry that removes steel quickly and provides good feedback. It is not a substitute for a diamond plate when extreme removal is required, but it excels at heavy sharpening tasks where control and feel matter. The stone requires a full soak of about ten minutes before use and retains moisture for a long time, so adequate drying time is important. Allowing the stone to air dry overnight or longer will help prevent moisture related issues and keep it in good condition.
Care Instructions: Soak for approximately ten minutes before use. Keep the surface wet during sharpening. Flatten regularly. Allow the stone to dry fully before storage. Do not permasoak or store while damp.
Brand: Imanishi
Also Known As: Arato Kun
Stone Type: Coarse Water Stone
Grit: 220
Soak Type: Soaker
Dimensions: 205 x 75 x 50 mm
Use: Heavy Stock Removal, Thinning, and Chip Repair&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-pink-brick-220-grit-128.png&&&5&&&||&&&||&&&||@@@
inpipopro220&&&PinkPopRocks&&&Imanishi Pink Pop Rocks 220 Stone Flattener&&&The Imanishi Pink Pop Rocks 220 Stone Flattener gets its nickname honestly. Our first thought was bubble gum and then Pop Rocks came to mind. More importantly, this is an effective low grit stone for users who want strong flattening performance without spending extra money on a diamond plate such as the Atoma 140. It works extremely well for flattening water stones and is also useful for quick metal removal when setting bevels or repairing minor damage.
This stone is quite porous and absorbs water quickly, so a full ten minute soak is recommended before use along with keeping water on the surface while working. Despite its playful appearance, this is a serious and hardworking stone that offers excellent value for the price. The thick, heavy format provides long life and consistent performance for both sharpening and stone maintenance tasks.
Care Instructions: Soak for approximately ten minutes before use. Keep the surface wet during use. Do not permasoak. Allow the stone to dry fully between sessions.
Brand: Imanishi
Location: Japan
Stone Type: Stone Flattener and Low Grit Stone
Grit: 220
Dimensions: 207 x 65 x 33 mm
Weight: 670 g approximately 1.5 lb
Use: Stone Flattening and Rapid Metal Removal&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-pink-pop-rocks-220-stone-fixer-86.png&&&4.5&&&||&&&||&&&||@@@
imtwosi1kst&&&ImanishiCombo&&&Imanishi Two Sided 1K/6K Stone&&&The Imanishi 1000/6000 Combo Water Stone is one of the best sharpening values we carry and an excellent choice for cooks who want a simple, effective sharpening setup. This Japanese whetstone gives you two essential grits in one stone: a 1000 grit side for sharpening and edge repair, and a 6000 grit side for refining and polishing the edge to razor sharpness. For many home cooks and professional chefs alike, this combination provides everything needed to maintain extremely sharp kitchen knives.
Made in Japan by the respected Kyoto sharpening stone manufacturer that also produces our popular Shibata Bitey Finisher stone, this full-size combination stone offers a smooth, forgiving sharpening feel that many users quickly grow to appreciate. Both sides of the stone have a balanced hardness that provides good control without feeling overly soft or overly hard. The surface feels smooth while still cutting efficiently, making it a comfortable stone for beginners while still delivering excellent results for experienced sharpeners. Edges finished on the 6000 grit side tend to be both very sharp and impressively durable, holding their bite through extended kitchen prep.
The generous size of the stone provides a comfortable sharpening surface, while the dual-grit design saves both space and money compared to buying separate stones. Whether you are sharpening your first Japanese knife or maintaining a full knife roll, this stone is a reliable and affordable choice that performs well across both carbon steel and stainless steel kitchen knives.
Care Instructions: Soak the stone in water for about 5 minutes before use. During normal use the stone will slowly dish, so flatten it periodically with our 140 grit diamond flattening plate to keep the surface true. After sharpening, rinse the stone and allow it to air dry completely. Do not store the stone in an unheated space where freezing temperatures could cause cracking.
Brand: Imanishi
Type: Combination Water Stone
Grit: 1000 (Grey Side) / 6000 (White Side)
Stone Size: 205mm x 77mm x 36mm
Use: Sharpening and polishing kitchen knives
Origin: Japan&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-two-sided-1k-6k-stone-193.png&&&5&&&||&&&||&&&@@@
indithred&&&Instant-Read-Red&&&Instant-Read Digital Thermometer - Red&&&A reliable instant-read thermometer is one of those tools that earns its place in the kitchen the first time it saves you from overcooking a steak or undercooking a whole chicken. This compact red model covers everything from meat and poultry to candy, baked goods, and deep frying, with a wide temperature range and a fast response time.
The fold-out probe design is quick to deploy, the digital display is easy to read, and simple controls let you switch between Celsius and Fahrenheit or lock in a reading. A built-in reference chart on the unit gives you temperature guidelines for common proteins at a glance, which is useful when you are moving fast and do not want to second-guess doneness. A loop keeps it hanging within reach, and a magnetic back lets you mount it on any metal surface.
What Customers Are Saying: One reviewer calls this excellent at the price point, noting the read is fast and reliable. The fair tradeoffs: the display is on the smaller side compared to premium models like the ThermaP en, and the probe requires a straight insertion rather than a 90 degree angle, which some cooks with larger hands find takes a little getting used to. For the price it delivers exactly what most people need.
Care Instructions: Wipe the probe clean with a damp cloth after each use and dry before storing. Do not submerge the unit in water. Store folded in a dry location.
Type: Instant Read Digital Thermometer
Color: Red
Temperature Range: -50C to 300C (-58F to 572F)
Resolution: 0.1C / 0.1F
Accuracy: Plus or minus 1C (0-150C)
Power: 1 x CR2032 battery
Auto Shutoff: Approx. 10 minutes
Functions: C/F switch, hold
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/instant-read-digital-thermometer-red-47.png&&&5&&&||&&&||&&&@@@
jafisc&&&FishScaler-Brass&&&Japanese Brass Fish Scaler&&&The brass fish scaler is a tool that has been in continuous use in Japanese professional fish kitchens for generations - simple in design, effective in practice, and built from materials that hold up through daily commercial use without rusting or degrading. Where plastic scalers flex and stainless alternatives can feel slippery in a wet environment, brass has the weight and rigidity to grip and clear scales efficiently with each stroke, and it develops a natural patina over time that speaks to a tool used and valued rather than one sitting in a drawer.
The ridged brass head grips scales cleanly and removes them in short, controlled strokes without tearing the skin underneath - an important distinction for anyone who cares about presentation as well as efficiency. The hardwood handle provides a secure, comfortable grip even with wet hands, and at 190mm the overall length gives you enough leverage to work through larger fish without fatigue. At 108g it has a satisfying presence in the hand without feeling heavy. This is the kind of tool that professional fishmongers and serious home cooks reach for without thinking twice, and it will outlast several generations of cheaper alternatives without any special care required.
Head Material: Brass
Handle: Hardwood
Length: 190mm
Width: 35mm
Weight: 3.8 oz (108g)
&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-brass-fish-scaler-92.png&&&5&&&||&&&||&&&@@@
jachstset&&&311-523&&&Japanese Chopsticks Set - Blue&&&These Japanese chopsticks are made in Japan from wood with a smooth urethane finish and a blue-and-white patterned handle that draws from traditional porcelain motifs. The set includes five pairs, which makes it practical for everyday family use, guest settings, or giving as a gift - the reviewer who bought his first set to try them out is now on his fourth, each one a gift for family members. That kind of repeat purchase is the best possible signal for a product at this price point.
The non-slip tips are a functional detail that matters in daily use - they give you reliable grip on food without requiring the extra precision that fully smooth chopsticks demand. At 23cm these are a standard adult length, comfortable for most hand sizes, and the urethane coating keeps the wood protected and easy to clean. The blue-and-white pattern is consistent across all five pairs and looks at home at the table whether the meal is casual or more considered. A solid everyday set that also works well as a gift alongside a Japanese knife or kitchen tool.
What Customers Are Saying: The one reviewer called these the best and backed it up - he bought his first set to try them out, found them super sturdy and durable with great texture on the grip, and has since purchased three more sets as gifts for family. He notes his background gives him credible chopstick standards, and these meet them. That is exactly the kind of endorsement that matters for a product this straightforward.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish over time. Dry thoroughly after washing.
Origin: Made in Japan
Material: Wood with urethane finish
Pattern: Blue and white
Tips: Non-slip
Length: 23 cm
Quantity: 5 pairs
Item Number: 311-523
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-blue-114.png&&&5&&&||&&&||&&&@@@
jachsetfl&&&311-544&&&Japanese Chopsticks Set - Flowers&&&The Flowers set brings a warmer, more botanical aesthetic to the same well-made Japanese chopstick format as the Blue set - five pairs of wood-bodied chopsticks with a durable urethane finish and floral patterned handles that draw from traditional Japanese decorative motifs. The flower patterns vary across the five pairs as shown in the product photos, which gives the set a collected look rather than a uniform one. A natural choice for a table setting that leans toward warmth and natural character over graphic geometric patterns.
The construction is the same throughout: smooth wooden body, protective urethane coating, non-slip tips for reliable grip at the table, and a 23cm length that suits most adult hand sizes comfortably. Made in Japan, which matters for chopsticks - the fit, balance, and taper reflect real craft experience with a format that Japanese makers have refined over centuries. At five pairs the set covers a family table or a small dinner party, and it works equally well as a gift alongside a Japanese knife or kitchen tool for someone who appreciates thoughtful tableware.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish over time. Dry thoroughly after washing.
Origin: Made in Japan
Material: Wood with urethane finish
Pattern: Floral (varies across pairs)
Tips: Non-slip
Length: 23 cm
Quantity: 5 pairs
Item Number: 311-544
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-flowers-53.png&&&0&&&||&&&||&&&@@@
jawoch&&&67301-3&&&Japanese Chopsticks Set - Multi&&&The Multi Color set is the most visually varied of the Japanese chopstick sets at CKTG - five pairs, each with a different colored pattern on the handle, which makes them easy to tell apart at the table and gives the set an informal, cheerful character that suits everyday meals and casual hosting well. Where the Blue and Flowers sets lean toward a more considered aesthetic, the Multi works well for family use where each person can claim their own pair. The variety also makes it the most gift-friendly option of the three - there is something in it for anyone.
The construction follows the same approach as the rest of the line: urethane-finished bamboo body, non-slip tips for reliable everyday grip, and a 22.5cm length that sits comfortably in most adult hands. Bamboo is a natural material that holds up well with proper care and has a lighter, slightly more flexible feel than wood. Made in Japan at a price point that makes it easy to add to an order alongside a knife or sharpening accessory. A solid practical set that earns its place as a staple gift option in the CKTG accessory lineup.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the urethane finish and can cause bamboo to crack over time. Dry thoroughly after washing.
Origin: Made in Japan
Material: Bamboo with urethane finish
Pattern: Multi color (varies across pairs)
Tips: Non-slip
Length: 22.5 cm
Quantity: 5 pairs
Item Number: 67301-3
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-multi-94.png&&&0&&&||&&&||&&&@@@
jawoch22&&&Tsuchi-CL162&&&Japanese Gold Checkered Chopsticks 225mm&&&These individual Japanese wooden chopsticks are distinguished by the gold checkered inlay that runs along the upper handle - a classic geometric pattern that reads as refined and traditional without being ornate. At 225mm they sit in a comfortable standard length for most adult hands, and the construction reflects Japanese woodworking standards: precisely tapered, smooth to the touch, and appropriately weighted at 6g per pair.
At $20 for a single pair, these are a step up from an everyday set - better suited as a personal pair kept separately from the household, a gift for someone who appreciates Japanese craft and table culture, or a display piece for a collection. They pair naturally with the Japanese chopstick sets and holders also available in this section.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the finish over time. Dry thoroughly after washing.
Origin: Japan
Material: Wood
Design: Gold Checkered Inlay
Length: 225 mm
Weight: 6 g (per pair)
Quantity: 1 pair
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-gold-checkered-chopsticks-225mm-8.png&&&0&&&||&&&||&&&@@@
naniwa1&&&TAMU-EGGPAN&&&Japanese Iron Tamagoyaki Pan (Square Omelette Pan)&&&This compact iron omelette pan from Summit Industry is designed specifically for making neatly layered eggs with precision and control. Made in Japan, the TAMU-EGGPAN-3 features a narrow rectangular cooking surface that allows eggs to roll easily into uniform layers, making it ideal for tamagoyaki, rolled omelets, and other delicate egg preparations. Its slim footprint also makes it a great choice for smaller kitchens or single-portion cooking.
The pan is constructed from iron, which provides excellent heat retention and stable, even cooking once properly preheated. This steady heat helps create consistent browning and smooth egg layers without hot spots. The surface is coated with a temporary silicone layer that protects the iron from rust during shipping and storage. This coating will gradually wear away with use and is not intended to function as a nonstick surface. As the coating disappears, regular cooking oil will season the pan and develop the natural performance that iron cookware is known for.
Once seasoned through regular use, the pan becomes a durable everyday cooking tool that can handle metal utensils and develops improved release over time. The wooden handle provides a comfortable grip and stays cool during normal stovetop cooking. The pan is compatible with both gas and IH electric stovetops, making it a versatile choice for many kitchens.
Care Instructions:
Before first use, wash the pan with warm water and dry thoroughly.
The silicone coating is a temporary rust-prevention layer and will gradually wear away during normal use.
Apply a small amount of cooking oil before cooking and after cleaning to help season the iron.
Hand wash only with warm water and mild soap if needed.
Dry the pan completely after washing to prevent rust.
Metal utensils can be used once the pan begins developing its natural seasoning.
Dimensions: 4.1 x 14.7 x 2.8 inches (104 x 374 x 70 mm)
Weight: 0.45 kg&&&&&&38&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-iron-tamagoyaki-pan-square-omelette-pan-49.png&&&0&&&||&&&||&&&@@@
gift-box-blue-large&&&GiftBox-BlueLARGE&&&Japanese Knife Gift Box Blue Large&&&Mark has seen this kind of box used for small gifts, usually snacks, during his trips to Japan, where the presentation and intention behind a gift are treated as seriously as the gift itself. The tradition goes well past simple packaging - a well-chosen box communicates respect and sincerity before the recipient ever sees the contents.
This blue version show white and soft pink sakura blossoms, set against a deep blue background striped in fine gold. The kanji reads Go-Ryori-Bocho, the traditional label for a presentation box made specifically for a kitchen knife. Blue tends to read a touch more understated than red or green, making it a good fit for gifts meant to feel refined rather than celebratory - a retirement gift, a quiet thank-you, or simply a personal preference for cooler tones. The box is sturdy and rigid, not a flimsy folding carton, and includes a matching paper sheath to wrap the knife before it goes inside.
Color: Blue
Design: White and Pink Sakura with Gold Stripes
Made in: Japan
Includes: Matching Paper Sheath (240mm x 60mm)
Outer Length: 16.5 in (420mm)
Outer Width: 3 in (80mm)
Outer Height: 1.25 in (30mm)
Inner Length: 16.125 in (410mm)
Inner Width: 2.75 in (70mm)
Inner Depth: Just Under 1 in (25mm)
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-knife-gift-box-blue-large-33.png&&&0&&&||&&&||&&&@@@
gift-box-blue-medium&&&GiftBox-BlueMEDIUM&&&Japanese Knife Gift Box Blue Medium&&&Mark has seen this kind of box used for small gifts, usually snacks, during his trips to Japan, where the presentation and intention behind a gift are treated as seriously as the gift itself. The tradition goes well past simple packaging - a well-chosen box communicates respect and sincerity before the recipient ever sees the contents.
This version takes a different visual approach from the rest of the collection: a black-and-white checkered background covered edge to edge with colorful sensu, the traditional Japanese folding fan, in shades of red, orange, and green, scattered among small white blossoms. The kanji reads Go-Ryori-Bocho, the traditional label for a presentation box made specifically for a kitchen knife. The folding fan is its own long-standing motif in Japanese design, traditionally associated with good fortune and the gradual unfolding of happiness. This medium size suits shorter knives - petties, smaller santokus, and similar lengths. The box is sturdy and rigid, not a flimsy folding carton, and includes a matching paper sheath to wrap the knife before it goes inside.
Color: Black and White Checkered with Multicolor Fans
Design: Sensu (Folding Fan) and Blossom Pattern
Made in: Japan
Includes: Matching Paper Sheath (205mm x 60mm)
Outer Length: 14.5 in (367mm)
Outer Width: 3 in (80mm)
Outer Height: 1.25 in (30mm)
Inner Length: 14 in (357mm)
Inner Width: 2.75 in (70mm)
Inner Depth: Just Under 1 in (25mm)
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-knife-gift-box-blue-medium-5.png&&&0&&&||&&&||&&&@@@
gift-box-green-large&&&GiftBox-GreenLARGE&&&Japanese Knife Gift Box Green Large&&&In Japanese gift-giving culture, the presentation, care, and intention behind a gift carry as much weight as the item itself. During his travels in Japan, Mark received and witnessed small gifts exchanged (usually snacks) and the tradition runs far beyond mere packaging - it is a way of expressing respect, sincerity, and good fortune to the person on the other end. This box speaks directly to that tradition.
The deep green paper is patterned with white cranes in flight and scattered pink sakura blossoms against fine gold striping, with the kanji Go-Ryori-Bocho on the front - the traditional label for a box made specifically to present a kitchen knife. The crane has long been associated with longevity and good fortune in Japanese symbolism, making this a fitting choice for a gift meant to be kept and remembered. The box itself is sturdy and rigid rather than a flimsy folding carton, and it includes a matching paper sheath sized to slip around the knife before it goes into the box - a small extra touch that completes the presentation.
Color: Green
Design: White Cranes and Pink Sakura on Gold Stripes
Made in: Japan
Includes: Matching Paper Sheath (240mm x 60mm)
Outer Length: 16.5 in (420mm)
Outer Width: 3 in (80mm)
Outer Height: 1.25 in (30mm)
Inner Length: 16.125 in (410mm)
Inner Width: 2.75 in (70mm)
Inner Depth: Just Under 1 in (25mm)
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-knife-gift-box-green-large-14.png&&&0&&&||&&&@@@
gift-box-green-medium&&&GiftBox-GreenMedium&&&Japanese Knife Gift Box Green Medium&&&In Japanese gift-giving culture, the presentation, care, and intention behind a gift carry as much weight as the item itself. During his travels in Japan, Mark received and witnessed small gifts exchanged (usually snacks) and the tradition runs far beyond mere packaging - it is a way of expressing respect, sincerity, and good fortune to the person on the other end. This medium box speaks directly to that tradition.
The deep green paper is patterned with white cranes in flight and scattered pink sakura blossoms against fine gold striping, with the kanji Go-Ryori-Bocho on the front - the traditional label for a box made specifically to present a kitchen knife. The crane has long been associated with longevity and good fortune in Japanese symbolism, making this a fitting choice for a gift meant to be kept and remembered. This medium size suits shorter knives - petties, smaller santokus, and similar lengths - while still giving the presentation the same ceremony as the large box. The box itself is sturdy and rigid rather than a flimsy folding carton, and it includes a matching paper sheath sized to slip around the knife before it goes into the box.
Color: Green
Design: White Cranes and Pink Sakura on Gold Stripes
Made in: Japan
Includes: Matching Paper Sheath (205mm x 60mm)
Outer Length: 14.5 in (367mm)
Outer Width: 3 in (80mm)
Outer Height: 1.25 in (30mm)
Inner Length: 14 in (357mm)
Inner Width: 2.75 in (70mm)
Inner Depth: Just Under 1 in (25mm)
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-knife-gift-box-green-medium-14.png&&&0&&&||&&&||&&&@@@
gift-box-red-large&&&GiftBox-Large-Orange&&&Japanese Knife Gift Box Orange Large&&&In Japanese gift-giving culture, the presentation, care, and intention behind a gift carry as much weight as the item itself. During his travels in Japan, Mark received and witnessed small gifts exchanged, usually snacks, and the tradition runs far beyond mere packaging - it is a way of expressing respect, sincerity, and good fortune to the person on the other end. This box speaks directly to that tradition.
This version takes a different visual approach from the rest of the collection: a black-and-white checkered background covered edge to edge with colorful sensu, the traditional Japanese folding fan, in shades of orange and red, scattered among small white blossoms. The kanji on the front reads Go-Ryori-Bocho, the traditional label for a box made specifically to present a kitchen knife. The folding fan is its own long-standing motif in Japanese design, traditionally associated with good fortune and the gradual unfolding of happiness. The box itself is sturdy and rigid rather than a flimsy folding carton, and it includes a matching paper sheath sized to slip around the knife before it goes into the box.
Color: Orange
Design: Sensu (Folding Fan) and Blossom Pattern
Made in: Japan
Includes: Matching Paper Sheath (240mm x 60mm)
Outer Length: 16.5 in (420mm)
Outer Width: 3 in (80mm)
Outer Height: 1.25 in (30mm)
Inner Length: 16.125 in (410mm)
Inner Width: 2.75 in (70mm)
Inner Depth: Just Under 1 in (25mm)
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-knife-gift-box-orange-large-20.png&&&0&&&||&&&||&&&@@@
gift-box-red-medium&&&GiftBox-Orange-MEDIUM&&&Japanese Knife Gift Box Orange Medium&&&Mark has seen this kind of box used for small gifts, usually snacks, during his trips to Japan, where the presentation and intention behind a gift are treated as seriously as the gift itself. The tradition goes well past simple packaging - a well-chosen box communicates respect and sincerity before the recipient ever sees the contents.
This version takes a different visual approach from the rest of the collection: a black-and-white checkered background covered edge to edge with colorful sensu, the traditional Japanese folding fan, in shades of orange and red, scattered among small white blossoms. The kanji reads Go-Ryori-Bocho, the traditional label for a presentation box made specifically for a kitchen knife. The folding fan is its own long-standing motif in Japanese design, traditionally associated with good fortune and the gradual unfolding of happiness. This medium size suits shorter knives - petties, smaller santokus, and similar lengths. The box is sturdy and rigid, not a flimsy folding carton, and includes a matching paper sheath to wrap the knife before it goes inside.
Color: Orange
Design: Sensu (Folding Fan) and Blossom Pattern
Made in: Japan
Includes: Matching Paper Sheath (205mm x 60mm)
Outer Length: 14.5 in (367mm)
Outer Width: 3 in (80mm)
Outer Height: 1.25 in (30mm)
Inner Length: 14 in (357mm)
Inner Width: 2.75 in (70mm)
Inner Depth: Just Under 1 in (25mm)
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-knife-gift-box-orange-medium-20.png&&&0&&&||&&&||&&&@@@
owlmug&&&113-754&&&Japanese Mino Ware Owl Mug Sage Green 12.8 oz&&&This charming owl-shaped mug is crafted in Japan using traditional Mino ware, a ceramic tradition with more than 1,300 years of history. Rendered in a soft sage green with natural texture and subtle glaze variation, the mug has a friendly, hand-formed character that feels equally at home on a breakfast table or next to your favorite reading chair.
The sculpted owl design is both playful and thoughtfully executed, with gentle contours, expressive eyes, and a comfortable handle that fits naturally in the hand. Despite its whimsical appearance, this is a substantial, well-balanced mug with a satisfying weight and a smooth rim that makes it a pleasure to drink from. Each piece shows the quiet refinement and attention to detail that Japanese pottery is known for.
Mino ware originates in central Japan and has long been associated with tea culture and everyday functional ceramics. Over centuries, its forms and glazes have evolved while retaining a strong connection to hand craftsmanship. Today, the Mino region produces more than half of Japan’s ceramics, making it one of the country’s most important pottery centers. This mug reflects that heritage—simple, expressive, and made to be used and enjoyed daily.
Care Instructions: This mug is made from high-quality ceramic and is safe for both microwave and dishwasher use. For best long-term care, avoid sudden temperature changes and handle with care. As with all handmade ceramics, slight variations in glaze, color, and shape are natural and part of the charm of each piece.
Note: These mugs feature a deliberately textured, rustic finish typical of Mino ware. Surface variation is normal and part of the handmade character.
Style: Owl-Shaped Mug (Large)
Ware: Mino Ware (Mino-yaki)
Made In: Japan
Material: Ceramic
Color: Sage Green
Capacity: 12.8 oz / 380 ml
Height: 3.9 in / 9.8 cm
Diameter: 3.6 in / 9.2 cm
Microwave Safe: Yes
Dishwasher Safe: Yes
Please Note: Each mug is made by hand. Variations in glaze, color, texture, and form are normal and should be expected, making each piece uniquely its own.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-mino-ware-owl-mug-sage-green-12-8-oz-3.png&&&0&&&||&&&||&&&@@@
chunagura&&&Chunagura&&&Japanese Natural Giyo Nagura Slurry Stone&&&Japanese natural nagura stones are small conditioning stones used to raise a slurry on the surface of larger finishing stones. By rubbing the nagura across the surface of your sharpening stone, it releases fine abrasive particles that mix with water to create a slurry. This slurry improves the performance of your sharpening stone by increasing cutting speed, enhancing polishing ability, and refreshing the surface of fine finishing stones.
Nagura stones are most commonly used with natural finishing stones (Awasedo) and other fine stones in the 4000 grit range and higher. Raising a slurry helps prevent the main stone from glazing over and allows it to cut more consistently while producing a smoother, more refined finish on the edge. Because these stones are natural, each piece will vary slightly in color, shape, and hardness. They are simple splash-and-go tools that require only a little water to quickly produce an effective slurry.
Care Instructions: Wet both the sharpening stone and the nagura before use. Rub the nagura gently across the surface of the stone to raise slurry, then sharpen as normal. Rinse the nagura after use and allow it to air dry completely. Do not perma-soak natural stones. Store indoors in a temperature-controlled environment to prevent cracking from freezing moisture.
Stone Type: Natural Nagura Slurry Stone
Origin: Japan
Use: Slurry production and conditioning finishing stones
Weight: ~80 g (approximately 3 oz)
Notes: Size, shape, and color will vary slightly due to the natural material&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-natural-giyo-nagura-slurry-stone-4.png&&&5&&&||&&&||&&&||@@@
japahabr21&&&Palm-Brush&&&Japanese Palm Hand Brush 210mm&&&Elevate your cleaning with the 210mm Japanese Palm Hand Brush. An authentic, traditional item, birthed from the hands of Japan's seasoned craftsmen.
Meticulously woven using the robust Shuro (Japanese Hemp Palm) fibers by the master artisans of Yamamoto. This hand brush not only carries an ageless charm but also promises resilience, particularly in moisture-rich environments like kitchens and bathrooms. A staple in traditional Japanese homes, it’s crafted to be a lasting companion in your daily household routines.&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-palm-hand-brush-210mm-73.png&&&5&&&||&&&||&&&@@@
jashkn&&&Shrimp&&&Japanese Shrimp Knife Sale&&&Kurosawa san is a Tokyo-based artist who makes each one of these by hand — not in the sense of small-batch production, but truly one at a time, with the kind of meticulous attention to detail that makes the result more sculptural object than kitchen tool. The shrimp form is rendered with a realism that stops people in their tracks, and that reaction is the point. Japan has a long tradition of highly crafted novelty objects that carry real functional purpose, and this knife sits squarely in that tradition — unmistakably Japanese in sensibility, equal parts art and craft.
The blade is a compact VG-10 stainless steel knife concealed within the shrimp form, which measures 150mm from head to tail. VG-10 is a capable stainless steel that holds a good edge and requires minimal maintenance, which makes it a practical choice for a piece that will likely spend as much time on display as it does in hand. The level of handmade detail in the shrimp body — the segmentation, the texture, the overall form — reflects hours of careful work per piece, and no two are identical. This is the kind of object that belongs in a serious knife collection, makes an extraordinary gift for the right person, or simply earns a permanent spot on a display shelf where it will reliably prompt a conversation.
Care Instructions: VG-10 stainless steel is low maintenance. Wipe the blade clean with a damp cloth after use and dry thoroughly. Do not submerge or run water over the sculptural body. Store carefully to protect the handmade form.
Artist: Kurosawa san
Location: Tokyo, Japan
Blade Steel: VG-10 Stainless Steel
Total Length: 150mm
Construction: Handmade, one at a time
&&&&&&350&&&300&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-shrimp-knife-108.png&&&0&&&||&&&||&&&@@@
jasisach24&&&Tsuchi-CL112&&&Japanese Silver Sakura Chopsticks 240mm&&&The octagonal body is the first detail that sets these chopsticks apart from a standard round or tapered pair - the flat facets sit more naturally against the fingers and resist rolling on a flat surface, a practical refinement that Japanese craft tradition developed for both chopsticks and knife handles. The silver sakura petal inlay across the upper handle adds a seasonal Japanese motif that references spring and renewal, the most widely celebrated subject in Japanese visual culture.
At 240mm these are slightly longer than a standard adult pair, which suits larger hands particularly well and gives real reach. The 8g weight reflects the octagonal construction - a touch more substantial than a simple round chopstick without feeling heavy. Made in Japan, intended as an individual pair for gifting or personal use rather than a set for everyday table service. A natural companion to the Japanese chopstick sets and holders in this section.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or put in the dishwasher - prolonged exposure to water or dishwasher heat will damage the finish over time. Dry thoroughly after washing.
Origin: Japan
Material: Wood
Design: Silver Sakura Petals
Body Shape: Octagonal
Length: 240 mm
Weight: 8 g (per pair)
Quantity: 1 pair
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-silver-sakura-chopsticks-240mm-33.png&&&0&&&||&&&||&&&@@@
jastgota&&&Spoon-JapaneseGold&&&Japanese Stainless Gold Tablespoon&&&Made in Japan from high-quality stainless steel, this gold-finished tablespoon brings a refined aesthetic to the table without sacrificing practicality. The brushed gold surface has a warm, understated character that reads as intentional rather than decorative - well-suited to table settings where standard silver utensils feel too utilitarian, and equally at home in a professional kitchen where a distinctive spoon is worth having.
At 185mm and 1.4 oz it is compact and lightweight - comfortable for tableside service, tasting, or use as a small serving piece. The stainless construction is durable and easy to clean. Japan - Tsubame-Sanjo metalworking region has a long tradition of precision flatware production, and the fit and finish on this spoon reflects that standard. A simple, well-made tool at a practical price.
Care Instructions: Hand wash and dry thoroughly after use to preserve the brushed gold finish. Avoid abrasive scrubbers.
Made in Japan
Material: Stainless Steel
Finish: Brushed Gold
Weight: 1.4 oz (40 g)
Length: 185mm (7.25 in)
Width: 38mm (1.5 in)
&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-stainless-gold-tablespoon-152.png&&&0&&&||&&&||&&&@@@
jaststcublna&&&G-1201&&&Japanese Stainless Steel Curved Blade Nail Clipper w/ File&&&Details:
Brand: Green Bell
Location: Seki City, Japan
Size: Large
Main Material: Stainless Cutting Steel, PP resin
Length: 96mm
Weight: 58g
Model: G-1201
Made in Japan
Metal file attached to the base of the clippers&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-stainless-steel-curved-blade-nail-clipper-w-file-28.png&&&0&&&||&&&||&&&@@@
jasumoandpe&&&Suribachi-Brown&&&Japanese Suribachi Mortar & Pestle 15cm&&&Japanese Suribachi Mortar 6" (15cm) (Size #5, Brown, Silicone Base, with Pestle) is a traditional Japanese grinding bowl designed for efficiently crushing, mixing, and mashing ingredients like sesame seeds, garlic, herbs, and tofu. The interior features the classic combed ridges (kushi-no-me) that grip ingredients and improve grinding performance, making it faster and more controlled than a smooth mortar. This #5 size is a versatile mid-size option, ideal for everyday prep, small batches of sauces, and table-side use.
This version includes a non-slip silicone base for added stability and comes in a classic brown finish. It also includes a wooden surikogi pestle, so it’s ready to use right out of the box. Each unit is individually boxed, making it a great choice for retail display or gifting. A simple, time-tested tool with over 400 years of use in Japanese kitchens.
Care Instructions: Hand wash only and dry completely before storing. Do not use metal utensils inside the bowl, as they can damage the ridged surface. Avoid sudden temperature changes. Use the included wooden pestle to preserve the interior texture and ensure proper performance.
Style: Suribachi (Mortar) with Surikogi (Pestle)
Size: #5
Diameter: 15cm (5.9")
Material: Ceramic (mortar), Wood (pestle)
Base: Non-slip silicone
Color: Brown
Packaging: Individually boxed
Made in Japan&&&&&&22&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-suribachi-mortar-pestle-15cm-43.png&&&0&&&||&&&||&&&@@@
jasumope&&&Suribachi-Indigo&&&Japanese Suribachi Mortar & Pestle 18cm&&&Japanese Suribachi Mortar 8.7" (Size #6, Indigo, Silicone Base, with Pestle) is a traditional Japanese grinding bowl designed for efficiently crushing, mixing, and mashing ingredients like sesame seeds, garlic, herbs, and tofu. The interior features the classic combed ridges (kushi-no-me) that grip ingredients and improve grinding performance, making it faster and more controlled than a smooth mortar. This #6 size is ideal for everyday kitchen use with enough capacity for sauces, dressings, and prep work.
This version includes a non-slip silicone base for added stability and comes finished in an attractive indigo glaze. It also includes a matching wooden surikogi pestle, making it ready to use right out of the box. Each unit is individually boxed, which makes it suitable for retail display or gifting. A simple, effective tool with over 400 years of history behind its design.
Care Instructions: Hand wash only and dry completely before storing. Do not use metal utensils inside the bowl, as they can damage the ridged surface. Avoid sudden temperature changes. Use the included wooden pestle to preserve the interior texture and ensure proper performance.
Style: Suribachi (Mortar) with Surikogi (Pestle)
Size: #6
Diameter: 18 cm (7.1")
Height: Approx. 3.5"
Capacity: Approx. 36 oz (1000 ml)
Material: Ceramic (mortar), Wood (pestle)
Base: Non-slip silicone
Color: Indigo Blue
Packaging: Individually boxed
Made in Japan&&&&&&28&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-suribachi-mortar-pestle-18cm-39.png&&&0&&&||&&&||&&&@@@
jawoprbyyusa&&&WoodBlockPrint&&&Japanese Woodblock Print by Yuuka san&&&Yuua san is a woodblock print artist from Japan. We commissioned her to make these amazing prints to celebrate our 20th anniversary.
In Japan there are many gods in the Shinto religion and there is a special god of handtools called Kajiya Kojin. Yuuka san was inspired to make a block print depicting Kajiya Kojin with 3 heads & 6 hands. You will see many leaves at both sides. The tree is called “Katsura†which is a special tree existing in Japan and is a holy tree of God. Two white herons birds are flying which are considered messengers of God. There is a big stump of a tree in front of the God that Yuuka san noticed when touring the blacksmith shop at MIKI-SYO. Mr. Nagaike kindly took a short tour of his workshop, where he actually demonstrated how to flatten kogatanas for her to get inspiration.
Yuuka san made 24 prints in all and 21 of them were given to our blacksmith friends and distributors in Japan. We took #1 for our office. That leaves #2 and #3 that were are offering for sale. In the future, we may do a second run of them but this run is the first.
Artist: Yuuka San
Location: Miki City Japan
Wood Block Print Size: 250mm x 380mm
Signed with one red seal
Numbered Prints with 1-24.
Frame Included
&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-woodblock-print-by-yuuka-san-192.png&&&0&&&||&&&||&&&@@@
ckwaendgrcub&&&WalnutMedium&&&Jones Walnut End Grain Board 16" x 12" x 1 1/2"&&&The best cutting board for knives is one that works with the blade rather than against it, and end grain walnut does exactly that. Where a flat grain board cuts across the wood fibers and dulls the edge with every stroke, an end grain surface lets the blade slip between the fibers and spring back. Jones Cutting Boards, a small family-run shop in the USA, builds this 16 x 12 x 1.5 inch board from solid walnut with that specific geometry - and the result is a board that serious cooks reach for when they want their knives to stay sharp longer.
The walnut construction brings real advantages beyond edge preservation. End grain is self-healing to a degree: light surface marks close as the wood fibers recover, which keeps the board looking better over time than a flat grain alternative. The rich, dark walnut tones add warmth to any kitchen, and the integrated finger grooves at the ends make lifting and moving a board of this weight easy and secure. At 16 x 12 inches this is a genuinely capable prep surface - large enough for full-sized proteins and serious vegetable work without taking over the counter.
What Customers Are Saying: Nine reviewers, all very positive. One describes the surface as smooth as butter right out of the box, feeling great both to the touch and under the blade. A professional cook pairs this board with a Masakage Shimo and notes it absorbs oil aggressively at first - plan on a few applications of mineral oil or board conditioner over the first month to fully season the wood. A second reviewer bought one for himself and came back to buy another as a gift. The consistent thread across reviews is that this board delivers quality that justifies the price, and several owners describe it as a long-term piece rather than a kitchen consumable.
Drop Shipping Note: These boards are stocked by Jones Cutting Boards specifically for CKTG and ship directly from the manufacturer. They will arrive separately from any other items in your order with their own tracking number. Please allow up to two weeks for shipment, though many orders ship sooner. USA shipping only - AK, HI, and PR orders may incur an additional shipping charge. Ground shipping only.
Care Instructions: Hand wash with mild soap and warm water immediately after use. Do not soak or put in the dishwasher. Dry promptly and allow to air dry completely before storing. To keep the wood in good condition and prevent cracking, treat the board regularly with a food-safe mineral oil or board conditioner. The CKTG Handle and Board Wax is a mineral oil and beeswax blend made in-house at CKTG and works particularly well on end grain walnut - a small amount rubbed in and wiped off is all it takes. Store flat or upright in a dry location away from heat sources.
Maker: Jones Cutting Boards
Origin: USA
Material: Walnut
Construction: End Grain
Dimensions: 16 in x 12 in x 1.5 in
Shipping: Ground Only, Ships Direct from Maker
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-walnut-end-grain-board-18-x-12-x-1-1-2-132.png&&&5&&&||&&&||&&&@@@
kabeha15leha&&&2908-LEFT&&&Kanehide Bessaku Hankotsu 150mm Left&&&The hankotsu is a short, stiff Japanese boning knife built for breaking down large cuts of meat. Unlike a Western boning knife, the hankotsu has almost no flex - it is a rigid tool designed for leverage and precision against bone. This left-handed version gives southpaw cooks the correct asymmetric grind for the knife shape, which matters more here than on many other knives because the grind directly affects how the blade tracks through protein. The Kanehide Bessaku version uses the same TK semi-stainless steel as the TK line.
Care Instructions: TK steel is semi-stainless, sitting between true stainless and reactive carbon. Hand wash and dry after each use, avoid leaving the blade in standing water, and avoid the dishwasher.
Maker: Kanehide
Location: Seki City, Japan
Line: Bessaku
Steel: TK Semi-Stainless
Grind: Left-Handed
Weight: 3.9 oz (112 g)
Blade Length: 146 mm
Total Length: 259 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-hankotsu-150mm-left-112.png&&&0&&&||&&&||&&&@@@
kanehide2&&&3008-RIGHT&&&Kanehide Bessaku Hankotsu 150mm Right&&&The hankotsu is an unusual but highly effective knife format - built primarily for boning and processing meat with a stout, short blade that tapers to a very pointed tip. The most distinctive feature is the heel, where the blade transitions directly into the handle or bolster with zero knuckle clearance if used on a cutting board. That design is intentional: the hankotsu is meant for processing hanging meats, boning chops, or Frenching rib racks rather than board work. The blade has no flex at all, unlike a western boning knife, and for safety the edge is not sharpened all the way to the handle.
This is a single-bevel knife made for a specific hand orientation - this version is ground for right-handed use. Kanehide builds it from semi-stainless mono steel, the same alloy family used in their respected TK line, and the fit and finish on both the blade and rosewood handle are notably good given the price point.
What Customers Are Saying: Brian Chang field tested this on wild boar and axis deer, reporting sharp performance out of the box and quick work on field deboning - the blade held its edge and the sharp tip saved a lot of meat. Paul wanted a knife for butchering chicken but preferred a hankotsu to a honesuki, and found the steel user friendly, honing sharp and quick. Robert Rowe has used it for boning, trimming, and portioning meat for some time - the edge held up well through extended use, even with occasional bone contact. He notes the handle is basic but functional, and after 30-plus years of using Western butcher knives and general kitchen knives for meat work, this outperforms all of them.
Care Instructions: 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. Bar Keepers Friend can be used if desired.
Maker: Kanehide
Location: Miki, Japan
Grind: Single Bevel, Right-Handed
Handle: Rosewood
Weight: 4.2 oz (120 g)
Blade Length: 145mm
Total Length: 260mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-hankotsu-150mm-right-127.png&&&5&&&||&&&||&&&||@@@
kabeho15leha&&&2906-LEFT&&&Kanehide Bessaku Honesuki 150mm Left&&&The Kanehide Bessaku Honesuki is built from semi-stainless mono steel - the same alloy used in the well-regarded Kikuichi TKC line of blades - and offers a rare opportunity for left-handed cooks to get a properly oriented single-bevel honesuki rather than working against a right-handed grind. The honesuki format is designed for processing poultry, though plenty of cooks find uses for it well beyond the bird.
A defining feature of this knife is its asymmetric grind from spine to edge, a detail that improves performance and is not always present at this price point. The fit and finish of both blade and handle are genuinely impressive given how accessible the price is - the rosewood handle in particular is well conceived and nicely finished. For a cook looking to enter the specialized world of honesuki knives without a major investment, this is a knife worth serious consideration.
Care Instructions: 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. Bar Keepers Friend can be used if desired to maintain the surface.
Maker: Kanehide
Construction: Mono Steel
Edge Steel: Semi-Stainless
Grind: Asymmetric, Left-Handed
Handle: Rosewood
Weight: 4.8 oz (136 g)
Blade Length: 149mm
Total Length: 267mm
Spine Thickness at Base: 3mm
Blade Height: 39mm
&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-honesuki-150mm-left-142.png&&&0&&&||&&&||&&&@@@
kabesestho15&&&3006-RIGHT&&&Kanehide Bessaku Honesuki 150mm Right&&&Originally designed for processing poultry, the honesuki has found wider use for general boning and protein breakdown. The triangular blade profile and sharp tip work cleanly around joints and along bones in chicken, duck, and similar birds, and the stiff spine gives it the control needed for precision work. The Kanehide Bessaku version uses TK semi-stainless steel in a right-handed grind, matching the traditional single-bevel configuration for this knife type.
Care Instructions: TK steel is semi-stainless, sitting between true stainless and reactive carbon. Hand wash and dry after each use, avoid leaving the blade in standing water, and avoid the dishwasher.
Maker: Kanehide
Location: Seki City, Japan
Line: Bessaku
Steel: TK Semi-Stainless
Grind: Right-Handed
Weight: 4.8 oz (136 g)
Blade Length: 149 mm
Total Length: 269 mm
Spine Thickness at Base: 3 mm
Blade Height: 39 mm
&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-honesuki-150mm-right-181.png&&&0&&&||&&&||&&&@@@
kabesu27leha&&&2918L&&&Kanehide Bessaku Sujihiki 270mm Left&&&A left-handed sujihiki is difficult to find at any price point, and the Kanehide Bessaku version fills that gap with genuine quality. The sujihiki is the dedicated slicing knife of the Japanese kitchen: long, narrow, and built for clean pull-cuts through proteins and fish without tearing or compressing the ingredient. This 270mm version gives left-handed cooks that capability in a properly ground left-handed configuration at a price that makes it an easy recommendation.
Kanehide builds this in Seki City, Japan, from the same TK semi-stainless steel used throughout the Bessaku and TK lines. Good edge retention, accessible sharpening, and correct geometry for left-handed use - a combination genuinely hard to find at this price.
Care Instructions: TK steel is semi-stainless, sitting between true stainless and reactive carbon. Hand wash and dry after each use, avoid leaving the blade in standing water, and avoid the dishwasher.
Maker: Kanehide
Location: Seki City, Japan
Line: Bessaku
Steel: TK Semi-Stainless
Construction: Mono Steel
Grind: Left-Handed
Weight: 5.8 oz (164 g)
Blade Length: 271 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm
&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-sujihiki-270mm-left-115.png&&&0&&&||&&&||&&&@@@
kapsgy21&&&PS60-1211&&&Kanehide PS60 Gyuto 210mm&&&This 210mm gyuto from Kanehide has become one of the most recommended entry points into Japanese knives at CKTG, and for good reason. PS60 is a Hitachi made steel built originally for the razor industry, where Hitachi holds a dominant share of the global market, and it shares much of its chemistry with AEB-L and 13C26.
Kanehide pushes that steel further than a typical razor application calls for, heat treating it to about 60 to 61 HRC and following that with a cryogenic treatment in liquid nitrogen at negative 180 degrees Celsius. That sub zero step converts retained austenite into martensite, which boosts both hardness and wear resistance beyond what the heat treatment alone would achieve. The knife is mono steel with no cladding, ground with an asymmetric 70/30 bevel that works for both right and left handed cooks, and finished with a western mahogany handle.
What Customers Are Saying:With eighteen reviews, this gyuto is one of the most consistently praised knives in the entire lineup, with several buyers calling it the best fully stainless gyuto they have used at any price and more than one comparing it favorably against far more expensive Japanese and German knives. The factory edge draws repeated praise for arriving razor sharp, and the fit and finish, distal taper, and overall balance come up again and again as standout traits. A couple of more measured reviews note small fit and finish quirks worth knowing about, including one buyer who found a tiny gap where the handle meets the bolster on one side, and another who found the factory edge had dulled after about two weeks of regular use, though it sharpened back up easily on a basic combination stone.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones or strop regularly to keep the edge at its best.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: PS60 Stainless
HRC: 60-61
Edge Grind: Asymmetric 70/30
Handle: Western Mahogany
Weight: 6.5 oz (186 g)
Blade Length: 211 mm
Total Length: 335 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-210mm-541.png&&&5&&&||&&&||&&&||@@@
kapsgy24&&&PS60-1212&&&Kanehide PS60 Gyuto 240mm&&&The base of PS60 steel is Hitachi Gin5, one of the most widely used alloys in the razor blade industry, and Kanehide builds this 240mm gyuto around it with the same cryogenic treatment process used across the rest of the PS60 line. Liquid nitrogen at negative 180 degrees Celsius converts retained austenite into martensite during that process, enhancing both hardness and wear resistance beyond a standard heat treatment.
The result is a fully stainless, mono steel blade hardened to about 60 to 61 HRC, ground with an asymmetric 70/30 edge that suits both right and left handed cooks. The handle is western pakka wood, seamlessly attached and sized comfortably for most hand sizes, with the spine and choil rounded for comfort during long prep sessions.
What Customers Are Saying:With nineteen reviews, this is one of the most reviewed gyutos in the catalog, and the overall response is strongly positive, with buyers praising how thin and nimble the blade feels while still standing up to tougher root vegetables and dense produce. Several reviewers mention a small overgrind near the heel and tip as a minor, mostly cosmetic quirk on their particular knife, and one reviewer felt the handle ran a bit heavier than they preferred. One more critical review after three months of use found the bevel near the tip poorly finished and the edge not quite as sharp as expected, struggling on a tomato despite the knife arriving with normal sharpness otherwise, a useful data point alongside the much more numerous positive reviews. Most buyers describe the factory edge as good though not razor honed, with many choosing to sharpen it themselves shortly after it arrives.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones or strop regularly to keep the edge at its best.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: PS60 Stainless
HRC: 60-61
Edge Grind: Asymmetric 70/30
Handle: Western Pakka Wood
Weight: 7.1 oz (202 g)
Blade Length: 240 mm
Total Length: 365 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-561.png&&&4.5&&&||&&&||&&&||@@@
kapsna18&&&PS60-1280&&&Kanehide PS60 Nakiri 180mm&&&The Kanehide PS60 Nakiri 180mm is our top recommendation for a high-quality, Western-handled nakiri at an accessible price point. Kanehide uses PS60 stainless steel, produced by Hitachi for the razor industry, where edge stability and fine grain structure are critical. This steel is very similar to AEB-L and 13C26, making it tough, corrosion resistant, and exceptionally easy to sharpen.
Kanehide pushes this steel further with a specialized heat treatment and a cryogenic process using liquid nitrogen at -180°C. This converts retained austenite into martensite, resulting in increased hardness and improved wear resistance without sacrificing toughness. After extended in-house testing, this knife consistently stood out for its sharpness, balance, and reliability. It is fully stainless, holds an edge well, sharpens quickly, and is fitted with a comfortable Western rosewood handle, making it an outstanding everyday nakiri for home or professional use.
Care Instructions: Hand wash and dry immediately after use. Avoid cutting frozen foods, bones, or hard materials. Store dry.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Bevel: Double Bevel
Edge Grind: Asymmetric 60/40 (suitable for right- or left-handed users)
Steel: PS60 Stainless
HRC: 60–61
Handle: Western Rosewood
Weight: 6.3 oz (180 g)
Blade Length: 185 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-581.png&&&5&&&||&&&||&&&||@@@
kapspe12&&&PS60-1202&&&Kanehide PS60 Petty 120mm&&&The Kanehide PS series is made using PS60 (Pure Steel 60) stainless steel, a fine-grained alloy based on Hitachi’s Gin5 steel, long favored by razor blade manufacturers for its edge stability and toughness. Kanehide elevates this steel through a specialized heat treatment that brings hardness to 60–61 HRC, then further improves wear resistance with a cryogenic liquid-nitrogen process. The result is a stainless steel that sharpens easily, takes a very refined edge, and holds it well in daily use.
This knife is constructed from mono steel with no cladding, keeping the blade light, thin, and extremely nimble in hand. The profile features a well-executed distal taper from mid-blade to tip, contributing to excellent control and a smooth cutting feel. Fit and finish are notably high, with a rounded choil and spine for comfort and a clean, consistent grind throughout. The shorter blade height makes it an excellent choice for users with smaller hands or anyone looking for a precise, agile knife for detail work, garnishes, and smaller prep tasks.
Care Instructions: Hand wash and dry immediately after use. Avoid cutting frozen foods, bones, or hard materials. Store dry.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Bevel: Double Bevel
Edge Grind: Asymmetric, 70/30 (suitable for right- or left-handed users)
Steel: PS60 Stainless
HRC: 60–61
Handle: Western Rosewood
Weight: 2.8 oz (78 g)
Blade Length: 119 mm
Total Length: 230 mm
Spine Thickness at Base: 2 mm
Blade Height: 27 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-120mm-273.png&&&5&&&||&&&@@@
kapspe15&&&PS60-1204&&&Kanehide PS60 Petty 150mm&&&The Kanehide PS60 petty is built for small, detailed cutting work, and this 150mm version carries less blade height than other knives of similar length, which is a tradeoff some larger handed cooks may notice but most others will appreciate for how light and nimble it keeps the blade.
PS60 is a semi stainless alloy related to AEB-L and 13C26, originally developed for razor blades, hardened by Kanehide to about 60 to 61 HRC through special heat treating and a cryogenic treatment in liquid nitrogen at negative 180 degrees Celsius. The petty is mono steel with an asymmetric 70/30 edge, mated to a western mahogany handle and a stainless bolster with a smooth, comfortable feel.
What Customers Are Saying:Reviewers consistently describe this petty as razor sharp out of the box, with several line cooks naming it their main knife for fast paced prep work and fine detail cuts. One reviewer with extra large hands uses it almost like a paring knife, citing the modest blade height as exactly enough to clear a knuckle, and reports it has stayed sharp through weeks of daily use. The fit, finish, and balance draw consistent praise across nearly every review, with buyers calling it a great value smaller knife for the price.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones or strop regularly to keep the edge at its best.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: PS60 Stainless
HRC: 60-61
Edge Grind: Asymmetric 70/30
Handle: Western Mahogany
Weight: 2.9 oz (84 g)
Blade Length: 150 mm
Total Length: 262 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-150mm-363.png&&&5&&&||&&&||&&&||@@@
kapssa18&&&PS60-1290&&&Kanehide PS60 Santoku 180mm&&&Santoku translates to three virtues, a fitting name for a knife built to slice, dice, and mince equally well. This 180mm version from Kanehide combines the general versatility of a gyuto with a sheep foot tip, drawing the spine down toward the front of the blade with very little clearance above the cutting edge, which favors push cutting over a rocking motion.
The core is PS60, a semi stainless steel based on Hitachi Gin5 and closely related to AEB-L, hardened by Kanehide to about 60 to 61 HRC through special heat treating and a cryogenic treatment that boosts both hardness and wear resistance. The santoku carries an asymmetric 70/30 edge and is finished with a western rosewood handle, well suited to home cooks and line cooks who want an easy to maintain, all purpose blade.
What Customers Are Saying:Reviewers consistently praise the fit and finish on this santoku, often describing it as comparable to far more expensive knives, with several buyers purchasing a second one as a gift for a family member after trying it themselves. One owner who has used it almost daily for six months in a family kitchen reports the factory edge was excellent on arrival and that a bit of hand rubbed beeswax was all the handle ever needed, with the grind staying even and well balanced throughout regular use. More than one reviewer also notes it has become the preferred knife in their household over pricier German and Japanese alternatives.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones or strop regularly to keep the edge at its best.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: PS60 Stainless
HRC: 60-61
Edge Grind: Asymmetric 70/30
Handle: Western Rosewood
Weight: 5.8 oz (166 g)
Blade Length: 181 mm
Total Length: 297 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-180mm-605.png&&&5&&&||&&&||&&&||@@@
kapssu24&&&PS60-1217&&&Kanehide PS60 Sujihiki 240mm&&&At 240mm, this sujihiki from Kanehide sits on the shorter end of the sujihiki range, a good fit for smaller kitchens or anyone with limited board space, though it is still a capable slicer in its own right. PS60 is the steel behind it, a Hitachi developed alloy built originally for razors and closely related to AEB-L and 13C26.
Kanehide enhances both the hardness and wear resistance of this steel through special heat treating followed by a cryogenic treatment in liquid nitrogen at negative 180 degrees Celsius. The blade is mono steel with no cladding, ground thin as a slicer should be, with an asymmetric 70/30 edge biased to the right side. The handle is rosewood with a nice stainless bolster, and the fit and finish on both belie the price.
What Customers Are Saying:The lone reviewer on this listing describes the knife as a scalpel right out of the box, light, well balanced, and comfortable in hand, calling it a fantastic first run on a sushi bar and noting their head chef wants one too after seeing it in action.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: PS60 Stainless
HRC: 60-61
Edge Grind: Asymmetric, Right 70/30
Handle: Western Rosewood
Bolster: Stainless
Weight: 5.9 oz (168 g)
Blade Length: 239 mm
Total Length: 358 mm
Spine Thickness at Heel: 2 mm
Blade Height: 38 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-240mm-316.png&&&5&&&||&&&||&&&@@@
kapssu27&&&PS60-1218&&&Kanehide PS60 Sujihiki 270mm&&&Kanehide is based in Seki City, the historic heart of Japanese knife making, and the brand is best known there for meat processing knives used to butcher, fillet, and prepare proteins of all kinds, many of them single bevel designs built for one specific task. This 270mm sujihiki is one of their more general purpose offerings, built for clean, single action slicing cuts that reduce damage to whatever is being cut.
The core is PS60, a Hitachi made steel closely related to AEB-L and 13C26 and widely used in the razor blade industry, which Kanehide hardens further through special heat treating and a cryogenic treatment with liquid nitrogen. The blade is thin at the spine as a slicer should be, ground with a right biased asymmetric 70/30 edge, and finished with a rosewood western handle and a stainless bolster for a refined look.
What Customers Are Saying:The one reviewer on this listing rated it four stars, noting the factory edge arrived around a 6 out of 10 and needed a touch up on a fine stone before use, but reported it then ran for a full eight hour shift on a sushi prep line without any issues, calling it a great buy for the price.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: PS60 Stainless
HRC: 60-61
Edge Grind: Asymmetric, Right 70/30
Handle: Western Rosewood
Bolster: Stainless
Weight: 6.7 oz (192 g)
Blade Length: 270 mm
Total Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height: 41 mm
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-572.png&&&4&&&||&&&||&&&||@@@
kapsbu18&&&1689U&&&Kanehide PS60 Wa Bunka 180mm&&&The bunka is a compact, versatile knife with a reverse tanto tip that handles most everyday kitchen prep - chopping, slicing, push-cutting through vegetables - while the pointed tip adds precision for more detailed work. It sits between a santoku and a petty in its proportions and covers both roles comfortably, which is why cooks who work in smaller kitchen spaces often reach for it first. This one from Kanehide is built around PS60, a Hitachi steel developed for the razor industry and pushed to HRC 60-61 through a cryogenic treatment with liquid nitrogen at -180 degrees C - a process that converts retained austenite to martensite and increases both hardness and wear resistance beyond standard heat treatment.
At 4.3 oz and 184mm of blade length this is a light, nimble knife that disappears in the hand during prep. The mono steel construction keeps the geometry clean and straightforward to sharpen, and the 50/50 grind makes it equally accessible for right- and left-handed cooks. PS60 sharpens more readily than most stainless steels - it has the feedback and responsiveness on the stones that you usually associate with carbon steel, without the rust and patina concerns. The octagonal oak handle with burnt urushi finish is fitted cleanly and sits comfortably in both a pinch grip and a handle grip. Photos by Gustavo Bermudez.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Steel: PS60 Stainless
HRC: 60-61
Bevel: Double Bevel
Edge Grind: 50/50
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 4.3 oz (122 g)
Blade Length: 184 mm
Total Length: 329 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Photos: Gustavo Bermudez
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds easily and sharpens more like carbon than most stainless options. Strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-bunka-180mm-235.png&&&0&&&||&&&||&&&@@@
kapsgy19&&&PS60-1210&&&Kanehide PS60 Wa Gyuto 195mm&&&
The Kanehide PS60 Gyuto 195mm is our top choice for an excellent entry-level Japanese knife. After two months of testing, we felt this was quite simply the best Western-handled stainless steel knife in its price range. It is fully stainless, sharpens extremely well, has a nice comfortable rosewood handle, and offers the light, precise feel that makes Japanese gyutos so popular with both home cooks and professionals.
The blade is made from PS60 stainless steel and hardened to 60-61 HRC using a special heat treatment and cryogenic freezing process with liquid nitrogen at -180 C to improve hardness and wear resistance. This is a mono steel, double bevel gyuto, so it is easy to maintain and well suited for a wide range of kitchen prep tasks. It takes a very good edge, holds it nicely, and is a terrific choice for anyone wanting a dependable first Japanese knife. Please use proper technique and avoid twisting the edge or cutting bones, frozen foods, or very hard items.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to help prevent chipping.
Maker: Kanehide
Maker Region: Seki City, Japan
Style: Gyuto
Steel: PS60 Stainless
Construction: Mono Steel
Edge Grind: Double Bevel
Hardness: 60-61 HRC
Handle: Western Rosewood
Weight: 5.7 oz (164 g)
Blade Length: 197 mm
Total Length: 317 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-195mm-315.png&&&5&&&||&&&||&&&||@@@
kapswagy21&&&1611U&&&Kanehide PS60 Wa Gyuto 210mm&&&PS60 is a steel Hitachi developed for the razor industry - a market where edge sharpness and corrosion resistance are non-negotiable and where quality control is exceptionally strict. Kanehide, a Seki City specialist, took that steel and pushed it further through a cryogenic treatment process using liquid nitrogen at -180 degrees C. The sub-zero treatment converts retained austenite to martensite, which increases both hardness and wear resistance beyond what standard heat treatment alone can achieve. The result is a fully stainless knife at HRC 60-61 that sharpens remarkably easily - closer to the feel of a carbon steel on the stones than most stainless options at this price point.
This 210mm gyuto was a special request from CKTG - a wa-handled version of the PS60 at a price point that makes it a natural recommendation for cooks who want laser-thin performance in a traditional Japanese handle format. The asymmetric 70/30 grind works comfortably for both right- and left-handed cooks, and the blade geometry is thin enough behind the edge to cut noticeably better than most stainless knives in this range. The octagonal oak handle with a burnt urushi finish is well fitted and comfortable in a pinch grip. Eleven reviewers have given it five stars - that kind of consensus does not happen by accident.
What Customers Are Saying: Reviewers consistently highlight the knife as a step above VG-10 in both sharpness and edge retention, with several noting it outperforms more expensive stainless options they already own. Home cooks praise the easy sharpening and the way the edge holds up through regular use. One reviewer calls it a true laser that takes punishment on the board well and feels fantastic while doing so. Another had a custom handle fitted and called it his new baby. The single lower rating reflects a preference for heavier knives rather than any quality issue with the blade itself.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Steel: PS60 Stainless
HRC: 60-61
Bevel: Double Bevel
Edge Grind: Asymmetric 70/30
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 4.6 oz (132 g)
Blade Length: 210 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds well and sharpens more easily than most stainless options. Strop regularly between sharpenings. Avoid bones, frozen foods, and hard materials that could chip or roll the edge at this hardness level.&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-210mm-542.png&&&5&&&||&&&||&&&||@@@
kapsgy24cu1&&&1612U&&&Kanehide PS60 Wa Gyuto 240mm&&&This wa handled 240mm gyuto exists because of a direct request from Mark to the Kanehide blacksmith, asking for a laser ground, wa handled version of their popular PS60 mono steel gyuto. The result speaks for itself, performing well outside its price range.
PS60 is a semi stainless alloy closely related to AEB-L and 13C26, originally developed for razor blades, which Kanehide hardens to about 60 to 61 HRC through special heat treating followed by a cryogenic treatment in liquid nitrogen at negative 180 degrees Celsius. The blade is mono steel with no cladding, ground symmetrically at 50/50, and finished with an octagonal oak handle in a burnt urushi finish.
What Customers Are Saying:One reviewer compared this knife directly to the much pricier Konosuke HD2 after a friend recommended it, and after reaching out to CKTG for a comparable alternative, found this knife held up impressively well at a fraction of the cost, arriving close to fully sharp out of the box. Another long time owner who waited months before reviewing calls it a knife they reach for constantly even though they do not cook as often as they used to, a sign of how much they have come to rely on it.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones or strop regularly to keep the edge at its best.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: PS60 Stainless
HRC: 60-61
Edge Grind: 50/50
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 5.2 oz (148 g)
Blade Length: 243 mm
Total Length: 392 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-456.png&&&5&&&||&&&||&&&||@@@
kapski241&&&1614U&&&Kanehide PS60 Wa Kiritsuke 240mm&&&During a trip to Japan, Mark gave each of thirteen blacksmiths he met a personal request, and his request to Kanehide was a wa handled, laser ground version of their popular PS60 mono steel knife. This 240mm kiritsuke is one of the results, built around a steel that has a dominant share of the global razor blade market and shares much of its chemistry with AEB-L.
Kanehide hardens this PS60 steel to about 60 to 61 HRC through special heat treating, then follows that with a cryogenic treatment in liquid nitrogen at negative 180 degrees Celsius, converting retained austenite into martensite to boost both hardness and wear resistance. The result is a fully stainless knife that sharpens easily and cuts cleanly, finished with an octagonal oak handle in a burnt urushi finish. Our kiritsuke saya does not fit this knife. Try the blade guard instead.
What Customers Are Saying:One reviewer praised the customer service directly after CKTG caught and corrected a saya mix up on their order before it shipped, on top of receiving a knife that looked exactly as described and arrived very sharp. Another reviewer rated the knife four stars after the blade arrived noticeably warped and took some real effort to straighten, but reported that once straight, the factory edge was excellent and a touch up on stones brought it to a very keen finish, with the blade geometry handling potatoes and carrots with ease.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones or strop regularly to keep the edge at its best.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: PS60 Stainless
HRC: 60-61
Edge Grind: 50/50
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 5.3 oz (150 g)
Blade Length: 242 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-kiritsuke-240mm-448.png&&&4.5&&&||&&&||&&&@@@
kapsna181&&&1680U&&&Kanehide PS60 Wa Nakiri 180mm&&&PS60 nakiri - Japan's dedicated vegetable knife - is a flat-edged blade that makes full contact with the cutting board on every stroke. No rocking, no heel gap, no wasted motion. Push, land, lift. For cooks who process serious volumes of vegetables, a well-made nakiri changes how prep work feels, and this one is built on a steel that raises the bar for stainless performance at its price point. Kanehide in Seki City uses Hitachi PS60 - a razor-industry steel - with a cryogenic treatment at -180 degrees C that converts retained austenite to martensite and pushes hardness and wear resistance to HRC 60-61. The result is a fully stainless blade that sharpens with the ease and feedback of a reactive steel.
The 180mm blade gives this knife a substantial push-cutting surface while keeping the weight manageable at 4.4 oz. The 50/50 grind makes it accessible for right- and left-handed cooks alike, and the spine and choil have been rounded for comfort during extended prep sessions. The octagonal oak handle with a burnt urushi finish is fitted by our woodworker - a clean, traditional profile that keeps the balance point close to the hand. One reviewer called it an awesome nakiri with better fit and finish than expected and a flat, usable profile for both chopping and push cutting. That sums it up well.
What Customers Are Saying: The single reviewer gave it five stars and highlighted the fit and finish, the rounded choil and spine, the handle quality, and the flat usable profile as standout features. Called it thin yet sturdy - which is exactly what you want from a nakiri at this price.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Steel: PS60 Stainless
HRC: 60-61
Bevel: Double Bevel
Edge Grind: 50/50
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 4.4 oz (126 g)
Blade Length: 182 mm
Total Length: 320 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel responds well and sharpens more easily than most stainless options. Strop regularly between sharpenings. Avoid twisting or prying motions and hard materials that could chip the edge at this hardness level.&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-462.png&&&5&&&||&&&||&&&@@@
kapssa182&&&1690U&&&Kanehide PS60 Wa Santoku 180mm&&&For cooks who prefer a traditional Japanese grip, this 180mm santoku offers a wa handled alternative to the western handled PS60 santoku also sold at CKTG, built around the same steel that Hitachi developed for the razor industry and that shares much of its chemistry with AEB-L.
Kanehide hardens this PS60 steel to about 60 to 61 HRC through special heat treating, followed by a cryogenic treatment in liquid nitrogen at negative 180 degrees Celsius that converts retained austenite into martensite, boosting hardness and wear resistance beyond what heat treating alone could achieve. The result is a fully stainless, mono steel santoku that sharpens easily and cuts cleanly, finished with an octagonal oak handle in a burnt urushi finish with an attractive darkened end.
Care Instructions:PS60 is a fully stainless, cryogenically treated steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones or strop regularly to keep the edge at its best.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Edge Steel: PS60 Stainless
HRC: 60-61
Edge Grind: 50/50
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 4.7 oz (134 g)
Blade Length: 183 mm
Total Length: 329 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-180mm-606.png&&&0&&&||&&&||&&&||@@@
kapssu271&&&1618U&&&Kanehide PS60 Wa Sujihiki 270mm&&&The sujihiki - Japan's dedicated slicing knife - is built for a single purpose: long, clean passes through proteins without tearing or dragging. The narrow blade reduces surface contact, the length means fewer strokes per cut, and the thin geometry behind the edge lets it glide through flesh without wedging. If you carve roasts, break down whole fish, or slice large proteins at service, a good sujihiki changes how that work feels. CKTG requested this wa-handled version of the PS60 from Kanehide specifically - a thin, light slicing knife in a traditional Japanese handle format at a price that makes it easy to justify adding to the block.
PS60 is a Hitachi steel developed for the razor industry and pushed to HRC 60-61 through a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero process converts retained austenite to martensite, increasing both hardness and wear resistance beyond standard heat treatment. The result is a fully stainless knife that sharpens more readily than most stainless options - the feedback on the stones is closer to carbon steel than it has any right to be at this price. At 5.1 oz and 271mm of blade length the knife is light for its size, and the 2mm spine keeps it thin without feeling fragile. The octagonal oak handle with burnt urushi finish completes a package that is built for work and looks the part.
What Customers Are Saying: One reviewer bought this specifically to carve at family dinners, tested it on a bone-in leg of lamb and a roast beef on the same occasion, and came away impressed. A few strops on leather and 1-micron spray brought the out-of-box edge to slicing condition, and it delivered thin, clean slices through both proteins without losing its edge. He noted the knife is noticeably lighter than his previous carving knife and that the reduced weight eliminated hand fatigue during extended carving. Would definitely recommend, he said - a strong endorsement from someone who tested it under real conditions.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Steel: PS60 Stainless
HRC: 60-61
Bevel: Double Bevel
Edge Grind: 50/50
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 5.1 oz (144 g)
Blade Length: 271 mm
Total Length: 420 mm
Spine Thickness at Heel: 2 mm
Blade Height: 42 mm
Care Instructions: PS60 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones; the steel sharpens more easily than most stainless options. Strop regularly between sharpenings to maintain the slicing edge. Avoid bones, frozen foods, and lateral pressure that could chip or roll the edge at this hardness level.&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-571.png&&&5&&&||&&&||&&&@@@
katkgy21&&&2711&&&Kanehide TK Gyuto 210mm&&&Kanehide is a respected manufacturer in Seki City, Japan. We asked them to make a line of knives using their proprietary TK semi-stainless steel, and the result has become one of our most consistent recommendations for cooks who want genuine Japanese cutting performance at an accessible price. TK steel sits between a true carbon steel and a full stainless alloy - it takes and holds a nice edge, resharpens easily, and is more forgiving of moisture than a reactive carbon steel while still benefiting from basic care.
This 210mm gyuto is the flagship of the TK line and one of the first knives we recommend to people new to Japanese knives. The mono steel TK construction means no san mai layering and no cladding to worry about - just one material, ground thin and even. The blade runs to 212mm length and 46mm height, a practical everyday size for all cutting styles, from rocking to slicing to push cutting. At 61 HRC it holds an edge noticeably longer than most German knives at a fraction of the price.
What Customers Are Saying: Five reviewers, consistently enthusiastic. One says it outperforms all their German knives while being balanced and scalpel-like sharp, with the one reminder that it needs to be wiped and dried within a few minutes after use. A professional cook calls it a great price for a workhorse. A third describes it as a great introduction to Japanese knives - thin, light, and surprisingly capable across all the tasks they threw at it.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
Maker: Kanehide
Location: Seki City, Japan
Construction: Mono Steel
Steel: TK Semi-Stainless
HRC: 61
Edge Grind: Double Bevel
Handle: Black Pakka Wood
Weight: 6.6 oz (186 g)
Blade Length: 212 mm
Total Length: 338 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-gyuto-210mm-122.png&&&5&&&||&&&||&&&||@@@
katkhori15&&&2875R&&&Kanehide TK Honesuki 150mm Right&&&The honesuki is the Japanese poultry boning knife - a stiff, triangular blade with a sharp tip designed for working cleanly around joints, through skin, and along bones in chicken, duck, and similar birds. The Kanehide TK version applies the same semi-stainless TK steel found across the line to this specialized shape, making it a practical, no-drama tool for regular butchery work.
The single-sided right-handed grind is the traditional grind for a honesuki, giving it a clean, pushing action on the primary side. The Fibrox handle is a practical choice for poultry work - grippy, easy to clean, and comfortable in a wet or gloved hand. Note that TK steel is semi-stainless rather than fully stainless, so it can tarnish if left in standing water, as the one reviewer found after a sink incident. A rust eraser quickly resolved it.
What Customers Are Saying: One reviewer uses this for high-volume yakitori chicken processing and calls it perfect for the job, specifically choosing the Fibrox handle for its cleanability with gloves on. They confirm it handles the work efficiently and note the semi-stainless TK steel did tarnish slightly after sitting in a wet sink, but removed easily. They also call out that this is a good blade to practice single bevel sharpening technique on.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
Maker: Kanehide
Location: Seki City, Japan
Construction: Stamped, Mono Steel
Steel: TK Semi-Stainless
Type: Honesuki Boning Knife
Grind: Single-Sided, Right-Handed
Handle: Fibrox
Weight: 3.9 oz (110 g)
Blade Length: 150 mm
Total Length: 270 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-honesuki-150mm-right-130.png&&&5&&&||&&&||&&&||@@@
katk12pe&&&2702&&&Kanehide TK Petty 120mm&&&At 120mm, this is the compact end of the TK petty range and the right pick for cooks who use a small knife for the majority of their in-hand work: peeling, trimming, halving shallots, working around small bones, and any task where a 150mm or 210mm knife would feel like overkill. The TK semi-stainless mono steel gives it the same edge performance as the rest of the line, just scaled to a smaller, more precise format.
Kanehide makes this in Seki City, Japan, and the quality holds at this size the same way it does across the rest of the TK lineup. The black pakka wood handle is comfortable and durable, and the 61 HRC hardness means this little knife holds a good edge through real daily use.
What Customers Are Saying: Two reviewers both call this an excellent little knife. One is particularly pleased with the build quality and notes it arrived sharp out of the box before going straight to the strop for a refined edge. Another calls it a super nice little petty - compact, well built, and a great addition to a knife kit that already had the TK gyuto in it.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
Maker: Kanehide
Location: Seki City, Japan
Steel: TK Semi-Stainless
HRC: 61
Handle: Black Pakka Wood
Weight: 2.7 oz (78 g)
Blade Length: 119 mm
Total Length: 230 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-petty-120mm-124.png&&&5&&&||&&&||&&&||@@@
katkpe15&&&2704&&&Kanehide TK Petty 150mm&&&The 150mm petty is the most versatile utility knife in the TK lineup, long enough for real prep work and precise enough for in-hand tasks, filleting smaller fish, breaking down boneless chicken breasts, and any job that needs a nimble blade in close control. The TK semi-stainless mono steel construction keeps the grind even and the edge profile clean from heel to tip.
Kanehide makes these knives in Seki City, Japan, and the fit and finish reflect a manufacturer that takes quality seriously even at an accessible price point. The black pakka wood western handle is durable and comfortable, and the double bevel even grind suits both right and left handed cooks.
What Customers Are Saying: Three reviewers, excellent feedback. One calls this a razor - extremely sharp for filleting boneless skinless chicken, and the best knife they have ever used for that task even compared to more expensive knives. Another who bought it as part of a TK set says all three knives in the line have a comfortable handle, good balance, and most importantly, stay sharp through extended use. A note worth knowing: like all TK knives, this one prefers to be wiped and dried, and one reviewer confirms a bit of tarnishing from sitting in a wet sink, easily removed with a rust eraser.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
Maker: Kanehide
Location: Seki City, Japan
Steel: TK Semi-Stainless
Construction: Mono Steel
Edge Grind: Double Bevel
HRC: 61
Handle: Black Pakka Wood, Western
Weight: 3.0 oz (84 g)
Blade Length: 149 mm
Total Length: 262 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-petty-150mm-179.png&&&5&&&||&&&||&&&||@@@
katksa18&&&2790&&&Kanehide TK Santoku 180mm&&&Santoku means three virtues - slicing, dicing, and mincing - and this TK version from Kanehide in Seki City covers all three while staying genuinely easy to maintain for cooks who are not yet ready to commit to full carbon steel care. The TK semi-stainless steel takes a good edge and holds it well, and the 50/50 symmetric grind means sharpening is straightforward on stones or any guided system.
At 181mm blade length and 47mm tall, this santoku is full-sized without being unwieldy. The yo pakka wood handle suits right and left handed cooks equally well, and the Kanehide construction delivers a thin, light blade that cuts more efficiently than many knives at the same or higher price points.
What Customers Are Saying: One reviewer started with this santoku and then added the gyuto and petty as well, calling all three well balanced and noting they sail through hard vegetables. They highlight the 50/50 bevel as a practical advantage, letting them run it through any sharpener without a thought exercise. Consistent feedback across the TK line: better than expected at the price, and a reliable daily performer.
Care Instructions: TK steel is semi-stainless, sitting between a true stainless and a reactive carbon steel. It is more forgiving than carbon but still benefits from wiping and drying after use, especially after cutting acidic foods. Avoid the dishwasher. Hand wash only.
Maker: Kanehide
Location: Seki City, Japan
Steel: TK Semi-Stainless
HRC: 61
Edge: 50/50
Handle: Yo Pakka Wood
Weight: 5.8 oz (164 g)
Blade Length: 181 mm
Total Length: 304 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-santoku-180mm-119.png&&&5&&&||&&&||&&&||@@@
kadeknro&&&Kaneshige-Roll&&&Kaneshige Denim Knife Roll&&&Okayama selvedge denim is among the most respected denim fabric in the world - heavyweight, tightly woven, finished on old shuttle looms that produce the clean, self-finished edge that distinguishes selvedge from standard denim. It is a material with a devoted following among people who care about what their gear is made of, and it is an appropriate choice for a knife roll designed to carry tools that serious cooks have invested seriously in. Kaneshige uses this fabric for the roll body, pairs it with leather trim and solid brass hardware, and produces something that looks and feels more considered than the average canvas roll at this price point - and will age into something even better with regular use.
The roll opens to 790mm x 455mm with five pockets sized to carry a full working kit. The two smaller pockets at 163mm x 35mm handle petties and short utility knives. The three larger pockets run 275mm wide, at 80mm, 90mm, and 90mm depth - sized for gyutos, sujihikis, and yanagibas up to 270mm in length. CKTG tested a 270mm sujihiki in the large pocket and it fits securely. A protective flap covers the blade tips and a leather tie strap keeps everything snug when rolled. The denim construction softens and develops character with use while holding its structure - this is not a roll that collapses after a season of daily commuting.
Brand: Kaneshige
Material: Okayama Selvedge Denim
Trim: Leather
Hardware: Brass
Open Dimensions: 790 mm x 455 mm
Pockets: 5 total
Pocket 1: 163 mm x 35 mm
Pocket 2: 163 mm x 35 mm
Pocket 3: 275 mm x 80 mm
Pocket 4: 275 mm x 90 mm
Pocket 5: 275 mm x 90 mm
Closure: Leather tie strap
Fits: Up to 270mm sujihiki confirmed
Care Instructions: Spot clean with a damp cloth and mild soap. Do not machine wash or submerge - this will cause the denim to shrink unevenly and may damage the leather trim. Allow to air dry fully before storing knives inside. The leather trim can be conditioned occasionally with a food-safe leather conditioner to keep it supple.&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-denim-knife-roll-58.png&&&0&&&||&&&||&&&||@@@
kohicubo16x9&&&KONOSUKEHINOKI&&&Kaneshige Hinoki Cutting Board 16.5" x 9.5"&&&Hinoki is Japanese cypress, one of the most prized woods in Japan, with a history stretching back centuries. It has been used in the construction of sacred temples, traditional bath houses, and some of the finest wooden interiors in the country, valued for its tight grain, natural durability, and the warm, clean fragrance it releases when cut or wetted. In the kitchen, those same qualities make it an exceptional cutting board material, and it has been a staple in professional Japanese kitchens for generations. Kaneshige sources their hinoki from FSC certified forests in Japan, meaning every board is backed by responsible, sustainable forestry.
This board measures 16.5 by 9.5 by 0.75 inches, a generous everyday size that handles everything from quick sandwich prep to serious vegetable work with ease. Hinoki is softer than most Western hardwoods, which makes it exceptionally gentle on knife edges, helping maintain sharpness between sharpenings. The fresh, subtle cypress scent it releases during use is one of those small pleasures that makes time in the kitchen more enjoyable, and it naturally resists the bacteria and odors that can develop in harder boards over time.
What Customers Are Saying: Owners who switch to hinoki rarely go back. Reviewers consistently praise the lightweight feel and the distinctive fresh cypress aroma, with one buyer noting good timing since their old board fell apart the day before this one arrived. The thickness earns particular appreciation, feeling substantial and stable on the counter without being heavy. The fair tradeoffs worth knowing: the surface is soft, which is great for blade edges but means it can dent if knocked against something hard, and it stains more easily than denser boards. One owner mentioned the cypress scent was noticeable enough that a family member wondered if it transferred to food, though the reviewer personally did not notice this in practice. More than one buyer said they would happily buy a second one if a smaller size were offered.
Care Instructions: Wet the surface before use to help prevent staining. Hand wash with a mild detergent and rinse thoroughly after each session, never soak the board, and keep it out of the dishwasher. Dry it standing upright or laid flat in a dry spot away from direct heat. An occasional treatment with a food-safe board wax keeps the wood nourished and extends its life considerably. The CKTG Handle and Board Wax is a mineral oil and beeswax blend made in-house at CKTG that works particularly well on hinoki - apply a small amount, work it in, and wipe off the excess.
Maker: Kaneshige
Material: Hinoki (Japanese Cypress)
Origin: Japan
Certification: FSC Certified Sustainable Forestry
Dimensions: 16.5 in x 9.5 in x 0.75 in
Shipping: Ground Only
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-hinoki-cutting-board-16-5-x-9-5-119.png&&&5&&&||&&&@@@
kaaust90&&&SKT-2000&&&Kanetsugu AUS-8A Sheep's Foot Petty 90mm&&&A good line cook knife needs to do three things: arrive sharp, stay sharp through a service, and come back on a ceramic rod quickly when it does not. Kanetsugu AUS-8A does all three. Made in Seki City, Japan, since 1918 by one of the city's most established cutlery producers, this line uses AUS-8A stainless steel - a high-carbon alloy known for rust resistance and easy sharpening - in san mai roll-forged construction with a walnut western handle. Thin behind the edge, well-finished, and priced for the cook who needs real performance without a premium budget.
The 90mm sheep's foot petty is the most compact knife in this lineup - a pure in-hand paring tool with a flat spine that draws down to the tip, giving safe blade contact during in-hand peeling and trimming. Weighing 1.3 oz, it is feather-light with a pointed profile precise enough for detail cuts close to the fingers. AUS-8A at 59-60 HRC sharpens quickly on a ceramic rod or fine water stone. The walnut western handle is well-fitted and comfortable for close-grip work. A practical, no-fuss paring knife at a price that makes buying a backup an easy decision.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.
Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 1.3 oz (36 g)
Blade Length: 90 mm
Total Length: 195 mm
Spine Thickness at Heel: 1.5 mm
Blade Height: 21 mm&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-sheep-s-foot-petty-90mm-36.png&&&0&&&||&&&||&&&@@@
kaaustgy18&&&SKT-2004&&&Kanetsugu AUS-8A Stainless Gyuto 180mm&&&AUS-8A is the right steel for a line cook knife. Excellent rust resistance, easy to sharpen on a ceramic rod mid-service, and forgiving enough at 59-60 HRC that it does not punish the hard use that professional kitchens deliver. Kanetsugu Cutlery has been making knives in Seki City, Japan, since 1918, and this line reflects what a century of production for working kitchens looks like: san mai roll-forged construction, thin grind, walnut western handle, and a price point that makes owning a good Japanese knife accessible to cooks at any stage.
At 180mm, this gyuto is the most compact chef knife in the line - maneuverable in tighter kitchens, light at 3.2 oz, and built around the same AUS-8A core and walnut western handle as the larger sizes. The 1.5mm spine at the heel makes this the thinnest-spined knife in the line - the grind is notably responsive for the price point. A good choice for cooks with smaller hands, smaller boards, or those who want a fast, nimble blade for daily home prep without committing to a longer length. AUS-8A at 59-60 HRC resharpens quickly on a ceramic rod or quality water stones. Even double-bevel grind for right- and left-handed cooks.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.
Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 3.2 oz (92 g)
Blade Length: 180 mm
Total Length: 304 mm
Spine Thickness at Heel: 1.5 mm
Blade Height: 42 mm&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-gyuto-180mm-52.png&&&0&&&||&&&||&&&@@@
kaaustgy21&&&SKT-2005&&&Kanetsugu AUS-8A Stainless Gyuto 210mm&&&A good line cook knife needs to do three things: arrive sharp, stay sharp through a service, and come back on a ceramic rod quickly when it does not. Kanetsugu AUS-8A does all three. Made in Seki City, Japan, since 1918 by one of the city's most established cutlery producers, this line uses AUS-8A stainless steel - a high-carbon alloy known for rust resistance and easy sharpening - in san mai roll-forged construction with a walnut western handle. Thin behind the edge, well-finished, and priced for the cook who needs real performance without a premium budget.
Weighing only 3.7 oz and with a blade length of 210mm, this gyuto is well-proportioned for the full range of daily kitchen prep - long enough for confident slicing through proteins and larger produce, light enough to stay nimble through an extended service. The 2mm spine keeps the grind thin and the cutting feel responsive. AUS-8A at 59-60 HRC is more forgiving than harder steels while still taking and retaining a proper working edge.
What Customers Are Saying: One four-star review from Dani, a restaurant owner who bought two of these for professional use, rates it four stars relative to the full CKTG catalog - and says it delivers more than the price paid. The stainless-clad 59-60 HRC blade is more forgiving than harder knives while still taking and holding a proper edge. Her recommendation: great choice for a serious home cook or culinary student.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A sharpens quickly and responds well to regular maintenance.
Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 3.7 oz (108 g)
Blade Length: 210 mm
Total Length: 333 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-gyuto-210mm-237.png&&&4&&&||&&&||&&&@@@
kaaustna15&&&SKT-2007&&&Kanetsugu AUS-8A Stainless Nakiri 165mm&&&A good line cook knife needs to do three things: arrive sharp, stay sharp through a service, and come back on a ceramic rod quickly when it does not. Kanetsugu AUS-8A does all three. Made in Seki City, Japan, since 1918 by one of the city's most established cutlery producers, this line uses AUS-8A stainless steel - a high-carbon alloy known for rust resistance and easy sharpening - in san mai roll-forged construction with a walnut western handle. Thin behind the edge, well-finished, and priced for the cook who needs real performance without a premium budget.
The nakiri is Japan's dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. With a blade length of 158mm and a height of 45mm, this nakiri has good board coverage and excellent knuckle clearance for high-volume vegetable prep. AUS-8A at 59-60 HRC sharpens easily and delivers low-maintenance daily use. Walnut western handle, san mai roll-forged construction.
What Customers Are Saying: One five-star review from Connie, a professional cook who ran a Kiwi nakiri as her daily driver for years. She describes the Kanetsugu as the upgrade she was looking for - nearly the same familiar hand feel as her Kiwi but with real weight, no gunk-filled handle gap, and an edge that holds over a busy day of prep. After six months in her kit, she calls it a gem - humble, low-maintenance, and exactly what a mid-range nakiri should be.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.
Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 4.0 oz (114 g)
Blade Length: 158 mm
Total Length: 291 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-nakiri-150mm-39.png&&&5&&&||&&&||&&&@@@
kaaustpe12&&&SKT-2001&&&Kanetsugu AUS-8A Stainless Petty 120mm&&&Kanetsugu Cutlery has been producing knives in Seki City, Japan, since 1918 - over a century of production in one of Japan's great cutlery centers. The AUS-8A line is the line-cook knife: thin, well-ground, low-maintenance stainless steel at a price that makes it easy to put into hard daily use. AUS-8A is a high-carbon stainless alloy with nickel, manganese, vanadium, chromium, and molybdenum additions that give it excellent rust resistance and easy sharpening at 59-60 HRC. San mai roll-forged construction, walnut western handle. Made in Seki City exclusively for working kitchens.
The 120mm petty is the standard compact detail knife - precise enough for in-hand work through garlic, shallots, and small citrus, long enough for light board work where a paring knife would feel too short. At 1.7 oz, it is light and nimble with a pointed tip suited to both in-hand and board cutting styles. AUS-8A resharpens quickly on a ceramic honing rod - a practical advantage in a busy kitchen where a full sharpening session is not always possible. The walnut western handle is comfortable across grip styles. San mai roll-forged construction with stainless cladding.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.
Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 1.7 oz (48 g)
Blade Length: 120 mm
Total Length: 227 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-petty-120mm-48.png&&&0&&&||&&&||&&&@@@
kaaustpe15&&&SKT-2002&&&Kanetsugu AUS-8A Stainless Petty 150mm&&&AUS-8A is the right steel for a line cook knife. Excellent rust resistance, easy to sharpen on a ceramic rod mid-service, and forgiving enough at 59-60 HRC that it does not punish the hard use that professional kitchens deliver. Kanetsugu Cutlery has been making knives in Seki City, Japan, since 1918, and the AUS-8A line reflects what a century of production for working kitchens looks like: san mai roll-forged construction, thin grind, walnut western handle, and a price point that makes owning a good Japanese knife accessible to cooks at any stage.
At 150mm, this petty sits at the longer end of the petty range - a versatile utility knife that handles board work through proteins and produce as comfortably as it handles in-hand trimming and detail tasks. Weighing just 1.9 oz, it is light and precise with enough blade for real kitchen tasks. The profile suits trimming proteins, slicing citrus, portioning smaller ingredients, and any prep task where a gyuto feels excessive. AUS-8A is forgiving enough for cooks still developing their sharpening skills, while capable enough for professionals who run it hard. Walnut western handle, san mai roll-forged construction.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.
Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 1.9 oz (54 g)
Blade Length: 151 mm
Total Length: 257 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-petty-150mm-48.png&&&0&&&||&&&||&&&@@@
kanetsugu&&&SKT-2003&&&Kanetsugu AUS-8A Stainless Santoku 165mm&&&Kanetsugu Cutlery has been producing knives in Seki City, Japan, since 1918 - over a century of production in one of Japan's great cutlery centers. The AUS-8A line is the line-cook knife: thin, well-ground, low-maintenance stainless steel at a price that makes it easy to put into hard daily use. AUS-8A is a high-carbon stainless alloy with nickel, manganese, vanadium, chromium, and molybdenum additions that give it excellent rust resistance and easy sharpening at 59-60 HRC. San mai roll-forged construction, walnut western handle. Made in Seki City exclusively for working kitchens.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. Weighing 3.3oz, with a blade length of 168mm and a height of 45mm, this santoku is a well-proportioned all-purpose knife that handles the full range of daily prep. The flat edge profile suits push-cutting through vegetables and proteins without requiring the rocking motion a gyuto encourages. AUS-8A at 59-60 HRC holds a solid working edge through a service and comes back quickly on a ceramic rod between sessions. Walnut western handle, san mai roll-forged construction.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.
Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 3.3 oz (92 g)
Blade Length: 168 mm
Total Length: 293 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-santoku-165mm-90.png&&&3&&&||&&&||&&&@@@
kaaustsu21&&&SKT-2006&&&Kanetsugu AUS-8A Stainless Sujihiki 210mm&&&Kanetsugu Cutlery has been producing knives in Seki City, Japan, since 1918 - over a century of production in one of Japan's great cutlery centers. The AUS-8A line is the line-cook knife: thin, well-ground, low-maintenance stainless steel at a price that makes it easy to put into hard daily use. AUS-8A is a high-carbon stainless alloy with nickel, manganese, vanadium, chromium, and molybdenum additions that give it excellent rust resistance and easy sharpening at 59-60 HRC. San mai roll-forged construction, walnut western handle. Made in Seki City exclusively for working kitchens.
The sujihiki is Japan's dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. With a 210mm blade length and a height of only 34mm, this sujihiki is a lean, precise slicing tool at 3.3 oz. For cooks who do serious fish fabrication, carving roasts at the table, or portioning proteins for service, the narrow profile and 210mm length give clean single-stroke cuts that a wider chef knife cannot replicate. AUS-8A holds the fine slicing edge well through sustained use and resharpens quickly on a ceramic rod when needed. An accessible entry into the sujihiki format without a premium investment.
Care Instructions: AUS-8A is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones or a ceramic honing rod - AUS-8A at 59-60 HRC sharpens quickly and responds well to regular maintenance.
Brand: Kanetsugu
Line: AUS-8A
Location: Seki City, Japan
Founded: 1918
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Edge Grind: Even, Double Bevel
Handle: Walnut Western
Weight: 3.3 oz (92 g)
Blade Length: 210 mm
Total Length: 335 mm
Spine Thickness at Heel: 2 mm
Blade Height: 34 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-sujihiki-210mm-46.png&&&0&&&||&&&||&&&@@@
kavgbrkn21&&&SKT-6803&&&Kanetsugu Shiun VG10 Bread Knife 210mm&&&We’re always looking for knives that deliver maximum performance for the money, especially for line cooks who need tools that work hard without breaking the bank. This knife fits that role perfectly, combining quality stainless steel, a thin and efficient blade with well-executed serrations, and an excellent price point.
Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line is designed for practical, everyday kitchen use. The VG-10 stainless steel core is hardened to around 60 HRC, giving the blade strong edge retention, good toughness, and easy sharpening when maintenance is needed. The thin blade profile keeps cutting resistance low, while the serrated edge adds extra bite for foods with tougher skins or crusts, making it especially useful in fast-paced prep environments.
Stainless cladding improves durability and corrosion resistance, keeping upkeep simple during long shifts. The octagonal oak handle is lightweight, comfortable, and secure in hand, offering a traditional Japanese feel without unnecessary ornamentation. This is a straightforward, dependable knife built to perform reliably day after day.
Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge. Store in a blade guard or protective cover when not in use.
Maker: Kanetsugu Cutlery
Knife Line: Shiun
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless
HRC: 60
Handle: Oak, Octagonal
Weight: 4.1 oz (118 g)
Blade Length: 210 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-vg10-bread-knife-210mm-46.png&&&5&&&||&&&||&&&@@@
kashvgsa17&&&SKT-6503&&&Kanetsugu Shiun VG10 Gyuto 210mm&&&Kanetsugu is known for delivering excellent value, especially for hardworking line cooks who need reliable tools at a sensible price. This gyuto is a standout example, combining quality stainless steel, a thin and efficient blade, and a comfortable oak handle in a package that performs well above its price point.
Made in Seki City, Japan, the Shiun line is designed for everyday kitchen use where sharpness, control, and durability matter. The VG-10 stainless steel core is hardened to around 60 HRC, offering a strong balance of edge retention, toughness, and ease of sharpening. The thin blade geometry allows the knife to move cleanly through vegetables, proteins, and general prep tasks with minimal resistance.
Stainless cladding improves corrosion resistance and keeps maintenance simple during long shifts, while the octagonal oak handle provides a secure, comfortable grip with a traditional Japanese feel. This is a straightforward, no-nonsense gyuto built to work hard and hold up to daily use in busy kitchens.
Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge, and store in a blade guard or protective cover when not in use.
Maker: Kanetsugu Cutlery
Knife Line: Shiun
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless
HRC: 60
Handle: Oak, Octagonal
Weight: 4.8 oz (138 g)
Blade Length: 204 mm
Total Length: 352 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-shiun-vg10-gyuto-210mm-51.png&&&5&&&||&&&||&&&@@@
kashvgpe15&&&SKT-6203&&&Kanetsugu Shiun VG10 Petty 150mm&&&We are always on the lookout for knives that deliver exceptional performance at an approachable price, especially for line cooks and working kitchens. This knife checks all the boxes: quality stainless steel, a thin and efficient blade, a comfortable oak handle, and excellent value.
Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line features VG-10 stainless steel hardened to about 60 HRC. VG-10 is well known for its ability to take a fine edge, hold it through long prep sessions, and sharpen easily when it’s time for maintenance. The thin blade geometry gives this knife a smooth, precise cutting feel that punches well above its price point.
The stainless cladding adds durability and corrosion resistance, making this an easy-care option for busy kitchens. An octagonal oak handle keeps the knife lightweight and well-balanced, offering a secure grip and traditional Japanese feel without unnecessary flair. This is a straightforward, hardworking knife designed to perform day in and day out.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher or soak. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to protect the edge, and store in a blade guard or protective cover when not in use.
Maker: Kanetsugu Cutlery
Knife Line: Shiun
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless
HRC: 60
Handle: Oak, Octagonal
Weight: 2.8 oz (80 g)
Blade Length: 150 mm
Total Length: 279 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-shiun-vg10-petty-150mm-43.png&&&0&&&||&&&@@@
kavgsa17&&&SKT-6303&&&Kanetsugu Shiun VG10 Santoku 170mm&&&We are always searching for knives that deliver real value for working cooks, and this one stands out as a true bang-for-the-buck option. A thin, efficient blade, dependable stainless steel, and a comfortable oak handle come together at a price point that makes sense for busy line cooks and home kitchens alike.
Made in Seki City, Japan by Kanetsugu Cutlery, the Shiun line is built for everyday performance. The VG-10 stainless steel core is hardened to around 60 HRC, offering a great balance of sharpness, edge retention, and ease of sharpening. The san mai construction pairs this core with stainless cladding, improving durability and corrosion resistance while keeping maintenance simple.
The blade geometry is thin and agile, making this knife easy to control and efficient for vegetables, proteins, and general prep work. An octagonal oak handle keeps the knife lightweight and well-balanced, providing a secure grip and a classic Japanese feel without unnecessary extras. This is a straightforward, hardworking knife designed to perform reliably shift after shift.
Care Instructions: Hand wash only and dry thoroughly after use. Do not soak or place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Use a wooden or soft synthetic cutting board to preserve the edge, and store in a blade guard or protective cover when not in use.
Maker: Kanetsugu Cutlery
Knife Line: Shiun
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless
HRC: 60
Handle: Oak, Octagonal
Weight: 4.6 oz (172 g)
Blade Length: 172 mm
Total Length: 321 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-vg10-santoku-170mm-53.png&&&0&&&||&&&||&&&@@@
kaspgy21&&&SKT-9304&&&Kanetsugu SPG2 Gyuto 210mm&&&Kanetsugu Cutlery has been operating out of Seki City, Japan since 1918, and the Zuiun series was built to mark their centennial. SPG2, sometimes called Super Gold Powder 2, is a high speed powdered stainless steel developed for serious hardness, toughness, and corrosion resistance, and Kanetsugu put it front and center in this anniversary line.
This 210mm gyuto is roll forged in a san mai construction, with the SPG2 core hardened to 62-63 HRC and wrapped in a Damascus stainless cladding finished to a bright mirror shine. SPG2 holds an edge longer than most stainless steels on the market while remaining genuinely workable on the stones, a combination that makes it a strong choice for cooks who want serious performance without carbon steel maintenance. The gyuto profile makes this an all purpose chef knife suited to vegetables, proteins, and everything in between.
Care Instructions: SPG2 is a stainless powdered steel, but its hardness means it can chip if it meets something it should not. Use wood or rubber cutting boards, avoid bones and frozen foods, and hand wash and dry the blade rather than letting it sit. Strop regularly between sharpenings to keep the edge in top shape.
Maker: Kanetsugu Cutlery
Series: Zuiun
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: SPG2 Powdered Stainless Steel
Cladding: Damascus Stainless
HRC: 62-63
Finish: Mirror
Weight: 5.4 oz (152 g)
Blade Length: 207 mm
Total Length: 360 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-gyuto-210mm-187.png&&&0&&&||&&&||&&&@@@
kasppe15&&&SKT-9302&&&Kanetsugu SPG2 Petty 150mm&&&SPG2, sometimes called Super Gold Powder 2, is the steel Kanetsugu Cutlery chose to anchor the Zuiun series, a line built to mark their centennial after operating out of Seki City, Japan since 1918. It is a high speed powdered stainless steel developed for serious hardness, toughness, and corrosion resistance.
This 150mm petty is roll forged in a san mai construction, with the SPG2 core hardened to 62-63 HRC and wrapped in a Damascus stainless cladding finished to a bright mirror shine. At this size it earns its keep on smaller, more controlled tasks: peeling, trimming, breaking down smaller proteins, and detail work where a full sized gyuto would feel unwieldy. SPG2 holds an edge for a long time while staying genuinely workable on the stones, which matters even more on a knife meant for precision.
Care Instructions: SPG2 is a stainless powdered steel, but its hardness means it can chip if it meets something it should not. Use wood or rubber cutting boards, avoid bones and frozen foods, and hand wash and dry the blade rather than letting it sit. Strop regularly between sharpenings to keep the edge in top shape.
Maker: Kanetsugu Cutlery
Series: Zuiun
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: SPG2 Powdered Stainless Steel
Cladding: Damascus Stainless
HRC: 62-63
Finish: Mirror
Weight: 2.3 oz (66 g)
Blade Length: 151 mm
Total Length: 280 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-petty-150mm-186.png&&&0&&&||&&&||&&&@@@
kaspsa18&&&SKT-9303&&&Kanetsugu SPG2 Santoku 180mm&&&Kanetsugu Cutlery built the Zuiun series around SPG2, sometimes called Super Gold Powder 2, to mark the centennial of their shop in Seki City, Japan, which has been forging blades since 1918. SPG2 is a high speed powdered stainless steel chosen for its hardness, toughness, and resistance to corrosion.
This santoku is roll forged in a san mai construction, with the SPG2 core hardened to 62-63 HRC and wrapped in a Damascus stainless cladding finished to a bright mirror shine. The santoku shape covers slicing, dicing, and mincing in one versatile package, making it a natural everyday knife for cooks who want one blade that handles most kitchen tasks well. SPG2 holds an edge longer than most stainless steels while staying genuinely workable on the stones when it is time to sharpen.
Care Instructions: SPG2 is a stainless powdered steel, but its hardness means it can chip if it meets something it should not. Use wood or rubber cutting boards, avoid bones and frozen foods, and hand wash and dry the blade rather than letting it sit. Strop regularly between sharpenings to keep the edge in top shape.
Maker: Kanetsugu Cutlery
Series: Zuiun
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: SPG2 Powdered Stainless Steel
Cladding: Damascus Stainless
HRC: 62-63
Finish: Mirror
Weight: 4.8 oz (136 g)
Blade Length: 179 mm
Total Length: 330 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-santoku-180mm-143.png&&&0&&&||&&&||&&&@@@
kangaroostrop&&&EPRooStrop1x6&&&Kangaroo Strop for Edge Pro 1" x 6"&&&The Kangaroo Strop for Edge Pro 1" x 6" offers an ultra-fine stropping surface designed for maximum refinement and compound performance. Kangaroo leather is exceptionally smooth and dense, thinner than most leathers, which helps minimize unintended edge convexing while maintaining excellent control. It readily accepts compounds and provides a consistent, smooth draw during use.
Kangaroo leather excels with ultra-fine abrasives, especially 0.125 micron and below, because it contributes virtually no abrasion of its own and allows the compound to do the work. It remains strong and durable despite its thin profile. Each 1" x 6" strop is mounted on a precision aluminum blank for a perfect fit on Edge Pro systems.
What Customers Are Saying: Fifteen reviewers, consistently very positive. One has replaced the same strop twice over years of constant use and calls the durability excellent. Mark confirms it works very well with 0.5 micron diamond spray. Brandon Burnett compared it to his usual 1000 grit stone plus 2000 grit polish tape plus freehand green compound stropping sequence and reports noticeably better results with this strop and 1 micron diamond spray. Multiple reviewers describe the edge refinement as a step above their previous stropping setup.
Care Instructions: Apply compound sparingly and spread evenly. Use light pressure while stropping. Avoid overloading with abrasive. Store flat and keep dry. Clean gently if needed before switching compounds.
Material: Kangaroo Leather
Mount: Aluminum Blank
Size: 1" x 6"
Use: Ultra-Fine Edge Refinement
Best With: 0.125 Micron and Finer Compounds
&&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-1-x-6-120.png&&&5&&&||&&&||&&&||@@@
kastforedpro&&&EPRooStrop1x6Replacement&&&Kangaroo Strop for Edge Pro 1" x 6" 5 Piece Replacement Strips&&&This five-piece set is a replacement for the roo strops when they need replacing. This set Does Not come with the metal backing.
Kangaroo Strop For Edge Pro 1x6". Kangaroo is an ultrafine surface--smoother than a baby's butt. It takes compounds extremely well and is extremely thin, minimizing inadvertent edge convexing. It's also an extremely strong leather. In particular, roo works exceptionally well with grits 0.125 micron and below because it doesn't provide much, if any, abrasion on its own, letting the compounds shine through. It should work well enough on some of the coarser compounds. It also has a nice consistent draw.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the roo, which must be touched to truly believe just how fine it is.
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-1-x-6-5-piece-replacement-strips-16.png&&&0&&&||&&&||&&&@@@
kazdgy241&&&KZD-G24CG&&&Kanjo ZDP189 Gyuto 240mm&&&Kanjo Tsukahara works out of Seki, Japan, and we were the first company to carry his knives, back when ZDP189 was still a niche steel most cooks had never heard of. That early bet paid off: his work has built a steadily growing reputation as some of the finest knives on the market today, and this 240mm gyuto is a strong showcase of why.
ZDP189 is an ultra premium powdered stainless steel hardened here to 66 HRC, among the hardest steels we carry, and the blade is precision laser cut rather than hand hammered, which keeps the san mai construction exact and the grind even from heel to tip. Edge fit and finish are excellent, and the knife is topped off with a stabilized gray pakka wood handle and black pakka wood ferrule, chosen for durability and a clean, modern look.
What Customers Are Saying: Owners with deep collections single this knife out. One reviewer with experience across 30 Japanese knives, including Takamura, Kanehide, Hinoura, and Mac, says this gyuto outperforms all of them thanks to the ZDP189 steel paired with a thin, robust grind, and notes the edge does not roll under stress, instead chipping into tiny micro serrations that sharpen out easily without hurting performance. A working professional reports going up to two weeks between sharpenings and still having a usable edge, and finds these among the easiest knives in his kit to bring back to sharp. A third reviewer, an experienced home cook, calls it silly sharp with excellent edge retention and says the balance and feel make it a genuine pleasure to use. The consensus across all three: serious value for a serious knife.
Care Instructions: ZDP189 is a stainless powdered steel, but its extreme hardness means it can chip if it meets something it should not. Use wood or rubber cutting boards, avoid bones and frozen foods, and hand wash and dry the blade rather than letting it sit. The handle is well sealed and needs no special care beyond normal cleaning. Strop regularly between sharpenings to keep the edge in top shape.
Maker: Kanjo Tsukahara
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: ZDP189 Stainless Steel
HRC: 66
Cladding: Stainless
Edge Grind: Even, 50/50
Handle: Wa Octagonal, Gray Pakka Wood
Ferrule: Black Pakka Wood
Weight: 6.8 oz (194 g)
Blade Length: 240 mm
Total Length: 388 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-240mm-wa-handle-118.png&&&5&&&||&&&||&&&||@@@
kazdpe151&&&KZD-P15CG&&&Kanjo ZDP189 Petty 150mm&&&Kanjo Tsukahara has built a growing reputation in Seki, Japan for working in ZDP189, an ultra premium powdered steel, and we were the first company anywhere to carry his knives. This 150mm petty brings that same steel to a smaller, more controlled format.
The ZDP189 core is hardened to 66 HRC, among the hardest steels we carry, and the blade is precision laser cut in a san mai construction rather than hand hammered, keeping the edge grind even and the fit and finish excellent. At this size the knife handles in-hand work, fruit, bread, and detail tasks with real precision, and it carries the same stabilized gray pakka wood handle and black pakka wood ferrule found across the rest of the line, chosen for durability and a clean look.
What Customers Are Saying: Both reviewers describe a petty that punches above its size. One calls it always sharp and ready, describing the slightly compact dimensions as a genuine advantage rather than a drawback. The other bought it specifically for in-hand work, fanning fruit, slicing bread, and small produce, and found the out-of-the-box sharpness excellent, improving further after a strop on bovine leather. He notes it slices through avocado peel effortlessly and cuts cleanly through house-baked kaiser rolls without tearing the crust, and sums it up simply: if you need a petty, this is it.
Care Instructions: ZDP189 is a stainless powdered steel, but its extreme hardness means it can chip if it meets something it should not. Use wood or rubber cutting boards, avoid bones and frozen foods, and hand wash and dry the blade rather than letting it sit. The handle is well sealed and needs no special care beyond normal cleaning. Strop regularly between sharpenings to keep the edge in top shape.
Maker: Kanjo Tsukahara
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: ZDP189 Stainless Steel
HRC: 66
Cladding: Stainless
Edge Grind: Even, 50/50
Handle: Wa Octagonal, Gray Pakka Wood
Ferrule: Black Pakka Wood
Weight: 2.9 oz (82 g)
Blade Length: 150 mm
Total Length: 274 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-petty-150mm-358.png&&&5&&&||&&&||&&&@@@
kanta-okada-blue2-gyuto-210mm&&&Kanta-Gyuto&&&Kanta Okada Blue #2 Gyuto 210mm&&&Kanta Okada trained at Kajiya Sosei Juku — the Tosa Forged Blades school — before completing a two-year apprenticeship under a traditional hatchet blacksmith in Tosa, Japan. Now working independently, he brings that rigorous foundation to every knife he forges. His work is young and focused, shaped by one of Japan most respected regional forging traditions and a craftsman with everything still to prove.
This gyuto is built around a Blue #2 carbon steel core, a high-carbon alloy prized for its ability to take a razor-sharp edge and hold it through demanding use. The kurouchi — meaning black finish — surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The sandblast bevel adds a subtle contrast against the dark cladding and helps ingredients release cleanly during cutting. The burnt oak octagonal handle is both striking and comfortable in hand, a fitting complement to the handmade quality of the blade.
Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
Blacksmith: Kanta Okada
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi
Bevel: Sandblast
Handle: Burnt Oak Octagonal
Weight: TBD
Blade Length: TBD
Total Length: TBD
Spine Thickness at Heel: TBD
Blade Height: TBD
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanta-okada-blue-2-gyuto-210mm-17.png&&&0&&&||&&&||&&&@@@
kaasbu162&&&WAS-B16U&&&Karaku AS Bunka 165mm&&&The Karaku AS Bunka 165mm is forged in Tosa, Japan, using Aogami Super (AS), one of the finest high-carbon steels available for kitchen knives. AS is prized for its ability to take an extremely sharp edge and hold it for a long time, making it a favorite among cooks who value performance and edge retention. The iron cladding is finished in a kurouchi (blacksmith) finish, which not only gives the knife a rustic, traditional look but also adds a bit of protection against rust and helps reduce sticking during food prep. As with all carbon steel knives, you’ll still want to keep it clean and dry during use.
This version features an upgraded burnt oak octagonal handle that offers a comfortable, secure grip and a more refined feel in hand. Combined with the hand-forged san mai construction and solid grind, this knife delivers excellent cutting performance at a very approachable price point. If you’ve been curious about trying Aogami Super, this is an easy and rewarding way to experience it.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
Maker: Karaku
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Iron
Grind: Double Bevel
Finish: Kurouchi
Handle: Oak Octagonal, Burnt Urushi Finish
Weight: 5.0 oz (140 g)
Blade Length: 171 mm
Total Length: 310 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-bunka-165mm-373.png&&&0&&&||&&&||&&&||@@@
kaasbu18&&&WAS-B19U&&&Karaku AS Bunka 185mm&&&The Karaku AS Bunka 185mm is forged in Tosa, Japan, using Aogami Super (AS), one of the finest high-carbon steels available for kitchen knives. AS is prized for its ability to take an extremely sharp edge and hold it for a long time, making it a favorite among cooks who value performance and edge retention. The iron cladding is finished in a kurouchi (blacksmith) finish, which not only gives the knife a rustic, traditional look but also adds a bit of protection against rust and helps reduce sticking during food prep. As with all carbon steel knives, you’ll still want to keep it clean and dry during use.
This version features an upgraded burnt oak octagonal handle that offers a comfortable, secure grip and a more refined feel in hand. Combined with the hand-forged san mai construction and solid grind, this knife delivers excellent cutting performance at a very approachable price point. If you’ve been curious about trying Aogami Super, this is an easy and rewarding way to experience it.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
Maker: Karaku
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Iron
Grind: Double Bevel
Finish: Kurouchi
Handle: Oak Octagonal, Burnt Urushi Finish
Weight: 5.4 oz (154 g)
Blade Length: 189 mm
Total Length: 328 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-bunka-185mm-130.png&&&0&&&||&&&||&&&||@@@
kabl1gy21cu1&&&WAS-G21U&&&Karaku AS Gyuto 210mm&&&The Karaku AS Gyuto 210mm is a versatile, do-it-all chef’s knife forged in Tosa, Japan, by Michikuni Tokaji. Built with Aogami Super steel, it offers excellent edge retention and the ability to take a very fine, sharp edge while still being relatively easy to sharpen. This combination makes it a favorite among cooks who want high performance without excessive maintenance.
The profile on this gyuto is well balanced for both rocking and push cutting, making it suitable for a wide range of kitchen tasks—from slicing proteins to chopping vegetables and handling finer detail work. The soft iron cladding features a kurouchi finish that adds a rustic look, improves food release, and provides a bit of added protection against rust. As with all carbon steel knives, it’s important to keep the blade clean and dry after use.
An upgraded burnt urushi octagonal handle provides a comfortable, secure grip and long-term durability. Stabilized for everyday use, it complements the hand-forged blade nicely and enhances the overall value of the knife. If you’ve been wanting to try Aogami Super steel, this gyuto is an excellent and affordable introduction.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Engraving: Stamped on Both Sides
Weight: 5.9 oz (166 g)
Blade Length: 214 mm
Total Length: 365 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
Handle: Oak Octagonal, Burnt Urushi Finish&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-gyuto-210mm-792.png&&&5&&&||&&&||&&&||@@@
kaasgy24&&&WAS-G24U&&&Karaku AS Gyuto 240mm&&&The Karaku AS Gyuto 240mm is a larger, more powerful version of this popular Tosa-made workhorse. Forged by Michikuni Tokaji, the same blacksmith behind the Zakuri line, these knives are a great entry point into Aogami Super steel. Known for its excellent edge retention and ability to take a very fine edge, AS offers high performance while still being relatively easy to sharpen.
Tosa is a well-known knife-making region with a long tradition of producing practical, affordable tools, and that heritage shows clearly in this knife. The kurouchi finish gives the blade a rustic, no-nonsense look while also helping with food release and adding a bit of protection against corrosion. The longer 240mm blade provides extra reach and cutting power, making it ideal for larger ingredients and more demanding prep work, while still maintaining good control and responsiveness.
The oak octagonal handle offers a comfortable, secure grip and balances well with the longer blade. This is a straightforward, high-value gyuto that delivers excellent performance and character for the price -- perfect for anyone looking to step into the world of Aogami Super.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
Each knife is made by hand so measurements may vary.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Engraving: Stamped on Both Sides
Weight: 6.5 oz (186 g)
Blade Length: 246 mm
Total Length: 399 mm
Spine Thickness at Base: 4 mm
Blade Height: 49 mm
Handle: Oak Octagonal, Burnt Urushi Finish&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-gyuto-240mm-521.png&&&0&&&||&&&||&&&||@@@
kaasna163&&&WAS-N16U&&&Karaku AS Nakiri 165mm&&&The Karaku AS Nakiri 165mm is an excellent entry point into Japanese carbon steel knives, especially for cooks interested in the clean, efficient performance of a nakiri. This blade style is designed for vegetable prep, with a flat profile that excels at push cutting and full board contact. Forged in Tosa, Japan, this knife has a rustic, hand-crafted feel that reflects its origins and gives it plenty of character.
At the core is Aogami Super steel, known for taking a very fine edge and holding it well through extended use. After a quick sharpening session, this knife really comes alive and delivers impressive cutting performance for the price. The iron cladding features a kurouchi finish that adds a bit of protection and helps with food release, while maintaining that traditional look. As with all carbon steel knives, proper care is important--keep it clean and dry to prevent rust.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
Maker: Karaku
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Iron
Finish: Kurouchi
Edge Grind: Double Bevel
Weight: 5.7 oz (162 g)
Blade Length: 164 mm
Total Length: 313 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm
Handle: Oak Octagonal, Burnt Urushi Finish&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-nakiri-165mm-606.png&&&0&&&||&&&||&&&@@@
kabl1sa16&&&WAS-S16U&&&Karaku AS Santoku 165mm&&&The Karaku AS Santoku 165mm is a strong performer built around Aogami Super steel, one of the best high-carbon steels available for kitchen knives. It takes an extremely sharp edge and holds it well, making it a great choice for cooks who want high performance without constant sharpening. The soft iron cladding is finished in a traditional kurouchi (blacksmith) finish, which gives the blade a rustic look while also helping with rust resistance and improving food release. As with any carbon steel knife, you’ll still want to keep it clean and dry after use.
This knife is forged by Michikuni Tokaji in Tosa, Japan, and features a solid, workhorse-style grind with good thickness at the spine for durability. The upgraded oak octagonal handle with a burnt urushi finish adds comfort, grip, and a refined feel that pairs nicely with the rugged kurouchi blade. If you’ve been wanting to try Aogami Super, this santoku offers an excellent entry point with great performance for the price.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Edge Grind: Even
Weight: 4.9 oz (140g)
Blade Length: 171 mm
Total Length: 311 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Oak Octagonal, Burnt Urushi Finish&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-santoku-165mm-32.png&&&0&&&||&&&||&&&||@@@
kabl1gy211&&&WAO-B16U&&&Karaku Blue #1 Bunka 170mm&&&Blue #1, or Aogami #1, is the highest grade of Hitachi blue steel carbon alloy, used widely among Japanese professional cooks who want the finest edge possible and are willing to maintain it. Karaku puts it to work in this 170mm bunka, a shape that has gained serious traction in kitchens that previously relied on santoku, offering more precision at the tip and a similar overall cutting range.
Michikuni Tokaji forges this bunka in Tosa, Japan, in a san mai construction with an Aogami #1 core at 61 HRC wrapped in soft iron cladding and finished in a kurouchi, or black as-forged, surface. Stamped engraving on both sides is a signature touch of the Karaku line, and the overall impression is a well-made, unfussy working knife. At 171mm blade length and 48mm tall it has good proportions for most kitchen tasks.
What Customers Are Saying: One experienced reviewer with a large collection calls this a phenomenal bargain. They praise the weight and edge as making the knife do the work for them, describing it gliding through an onion with ease without wedging despite a thicker blade. The fit and finish is noted as not the best they have had, but an acceptable tradeoff given the performance at the price. Their original plan was to use it as a cheap home knife; it ended up as their first knife of choice at work.
Care Instructions: Blue #1 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #1 (Blue #1) Carbon Steel
Cladding: Soft Iron
HRC: 61
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Engraving: Stamped on Both Sides
Weight: 4.7 oz (134 g)
Blade Length: 171 mm
Total Length: 310 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-bunka-170mm-133.png&&&4&&&||&&&||&&&@@@
kabl1bu18&&&WAO-B19U&&&Karaku Blue #1 Bunka 185mm&&&The Karaku Blue #1 Bunka 185mm offers an excellent introduction to one of the finest carbon steels available. Aogami #1 is prized for its ability to take an extremely sharp edge while still being relatively easy to sharpen compared to many high-end steels. This knife uses a san mai construction with soft iron cladding and a kurouchi finish, giving it a traditional look along with strong cutting performance and good feedback on the stones.
The bunka profile is one of the most versatile shapes in the kitchen, combining the agility of a smaller knife with enough length and height to handle most prep tasks. It excels at push cutting, chopping, and detailed work, while still allowing some rocking motion when needed. The upgraded stabilized octagonal handle adds durability and comfort, making this a practical, well-balanced knife that punches above its price point. Aogami #1 will develop a patina and can rust if left wet, so proper care is important.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami #1 Carbon Steel
HRC: 61
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Engraving: Stamped on Both Sides
Weight: 5.4 oz (154 g)
Blade Length: 189 mm
Total Length: 328 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-bunka-185mm-51.png&&&0&&&||&&&||&&&@@@
kabl1gy212&&&WAO-G21U&&&Karaku Blue #1 Gyuto 210mm&&&The Karaku Blue #1 Gyuto 210mm showcases one of the finest carbon steels available in kitchen cutlery. Aogami #1 is highly regarded for its ability to take an extremely sharp edge and hold it through extended use, while still being responsive on the stones when it’s time to sharpen. The san mai construction with soft iron cladding provides toughness and balance, while the kurouchi finish adds a traditional look and helps slow down reactivity while improving food release.
This gyuto offers a versatile profile that handles a wide range of kitchen tasks with ease, from slicing proteins to chopping vegetables. The upgraded oak octagonal handle with a burnt urushi finish adds durability, grip, and visual appeal, making this an excellent value for a hand-forged knife. As with all carbon steel blades, it will develop a patina over time and should be kept clean and dry to prevent rust.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami #1 Carbon Steel
Finish: Kurouchi
Edge Grind: Even
Weight: 5.9 oz (166 g)
Blade Length: 213 mm
Total Length: 355 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-210mm-873.png&&&4&&&||&&&||&&&@@@
kabl1gy24&&&WAO-G24U&&&Karaku Blue #1 Gyuto 240mm&&&The Karaku Blue #1 Gyuto 240mm highlights one of the finest carbon steels used in kitchen knives today. Aogami #1 is prized for taking an extremely sharp edge and holding it through extended use, while still being relatively easy to sharpen. This knife features san mai construction with soft iron cladding, giving it a tough, resilient feel with excellent cutting performance. The kurouchi finish adds a traditional look while also helping reduce reactivity and improve food release.
The 240mm gyuto offers added length and power for larger prep tasks while still maintaining good balance and control. It’s well suited for slicing proteins, processing vegetables, and handling higher-volume prep with ease. The upgraded octagonal oak handle with a burnt urushi finish provides a secure, comfortable grip and long-term durability, making this an outstanding value for a hand-forged knife. As with all carbon steel knives, it will develop a patina and should be kept clean and dry to prevent rust.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami #1 Carbon Steel
Finish: Kurouchi
Edge Grind: Even
Weight: 6.5 oz (186 g)
Blade Length: 245 mm
Total Length: 392 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
Handle: Burnt Oak&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-240mm-90.png&&&0&&&||&&&||&&&@@@
kabl1na16&&&WAO-N16U&&&Karaku Blue #1 Nakiri 165mm&&&The nakiri is purpose built for vegetables, and pairing it with Blue #1 steel makes a strong argument for serious vegetable prep in a professional or ambitious home kitchen. Aogami #1 takes a keener edge than most carbon steels and holds it well, which translates directly into cleaner, more effortless cuts through dense produce over extended sessions.
Michikuni Tokaji forges this nakiri in Tosa, Japan, in a san mai construction with Aogami #1 at 61 HRC wrapped in soft iron cladding and finished in kurouchi. At 165mm blade length and 49mm tall it has plenty of knuckle clearance, and the flat edge and squared tip encourage efficient push cutting through a full range of produce. The octagonal oak handle with burnt urushi finish is a refined touch on an otherwise rustic knife.
Care Instructions: Blue #1 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #1 (Blue #1) Carbon Steel
Cladding: Soft Iron
HRC: 61
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Engraving: Stamped on Both Sides
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 5.7 oz (162 g)
Blade Length: 165 mm
Total Length: 317 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-nakiri-165mm-262.png&&&0&&&||&&&||&&&@@@
kabl1sa161&&&WAO-S16U&&&Karaku Blue #1 Santoku 165mm&&&The santoku is the most widely used knife in Japan, and the Karaku Blue #1 version brings a carbon steel usually reserved for more expensive or traditional single-bevel knives to an accessible, everyday shape. Aogami #1 is the top grade of Hitachi blue steel, capable of an extremely fine edge and good edge retention when maintained properly.
Michikuni Tokaji forges this santoku in Tosa, Japan, in a san mai construction with Aogami #1 at 61 HRC wrapped in soft iron cladding and given a kurouchi, or black as-forged, finish. The profile suits both rocking and push-cutting comfortably, and the stamped engraving on both sides of the blade is a signature Karaku detail.
Care Instructions: Aogami #1 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #1 (Blue #1) Carbon Steel
Cladding: Soft Iron
HRC: 61
Finish: Kurouchi
Edge Grind: Even (See Choil Shot)
Engraving: Stamped on Both Sides
Weight: 4.8 oz (136 g)
Blade Length: 172 mm
Total Length: 313 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 46 mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-santoku-165mm-233.png&&&0&&&||&&&||&&&@@@
kavgbu161&&&KY-102&&&Katayama VG10 Bunka 165mm&&&What makes Katayama-san's Damascus finish distinctive is what happens after the pattern is formed. The cladding is sandblasted to remove the surface layer, then polished back selectively - a process that leaves the Damascus pattern with a raised, tactile texture that one reviewer compared to aged wood or a topographic map. It is not a visual effect you can fully appreciate in a photograph, which is worth knowing before you buy: the knife looks better in person than it does on screen. Katayama-san trained for close to a decade under Saji-san in Echizen before launching independently in April 2021, and this bunka is from his debut collection.
The bunka is an ideal format for showing off what this construction can do. The reverse tanto tip opens up fine point work and detail cuts that a rounded knife profile cannot manage, while the flat heel and 48mm blade height handle board work through vegetables and proteins with equal efficiency. At 162mm and 112g with a 2mm spine it is compact and light - precise without being flimsy. The VG10 core at 61 HRC is hammer forged san-mai with a 50/50 grind, approachable for cooks building their sharpening technique while sharp enough to satisfy experienced users from first use. The kiyaki octagonal handle and ebony ferrule are well-proportioned for the blade and sit comfortably in a pinch grip.
What Customers Are Saying: The one reviewer - someone who has used a number of serious Japanese knives - describes the experience of first using this knife as the same kind of moment they had when they first picked up a real Japanese knife. The sandblasted and polished Damascus texture is called out as genuinely unique, the edge sharpness out of the box as excellent, and the balance and dexterity in hand as outstanding. They specifically noted they will be looking for more from Katayama-san.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
HRC: 61
Edge Grind: 50/50
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 3.9 oz (112g)
Blade Length: 162mm
Total Length: 305mm
Spine Thickness at Heel: 2mm
Blade Height: 48mm
Photos: Gustavo Bermudez
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-bunka-165mm-245.png&&&5&&&||&&&||&&&@@@
katayama&&&KY-104&&&Katayama VG10 Gyuto 210mm&&&The apprenticeship tradition in Japan produces blacksmiths who learn not by instruction alone but by years of doing the same work alongside a master until the standard becomes instinctive. Katayama-san spent eight years under Saji-san in Echizen before striking out on his own in April 2021. We were his first international customer - the relationship started when we reached out before he had even fully launched, and the quality of what he sent confirmed what we suspected from the early work. The VG10 Damascus collection is his debut, and the 210mm gyuto is the knife that shows the full range of what he has built.
The gyuto (Japan's all-purpose chef knife) at 210mm is the format that demands the most from the maker - it has to work through proteins, handle volume vegetable prep, stay nimble for detail work, and do all of it consistently. At 180g with a 3mm spine and 53mm blade height, this is a well-balanced, moderately weighted knife that cooks who prefer something with presence in the hand will appreciate. The VG10 core at 61 HRC is hammer forged san-mai with a 50/50 grind and the stainless Damascus cladding is sandblasted then polished to bring out the pattern with a tangible depth that flat-polished Damascus does not have. The kiyaki octagonal handle and ebony ferrule are a clean, attractive pairing. At 216mm actual blade length it has good reach without requiring a longer knife.
What Customers Are Saying: The one reviewer purchased this knife specifically as a stainless option for a cook who found carbon steel care intimidating. The verdict is clear: the knife is described as gorgeous, light in the hand, nimble, well-balanced, and a genuine pleasure to use. It is praised as an outstanding stainless option for cooks who want real Japanese knife performance without the reactive steel commitment - which is a fair and accurate summary of what VG10 Damascus from a well-trained Echizen blacksmith delivers.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
HRC: 61
Edge Grind: 50/50
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 6.3 oz (180g)
Blade Length: 216mm
Total Length: 360mm
Spine Thickness at Heel: 3mm
Blade Height: 53mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-gyuto-210mm-141.png&&&5&&&||&&&||&&&@@@
katayamasg2&&&KY-105&&&Katayama VG10 Gyuto 240mm&&&The 240mm gyuto (Japan's all-purpose chef knife) is where reach becomes a genuine advantage. More blade length means longer, more efficient strokes through proteins and larger produce, fewer repositioning passes on extended prep work, and the kind of board feel that shorter knives simply cannot replicate. Katayama-san trained for eight years under Saji-san in Echizen before launching his own workshop in 2021, and this 240mm is the largest knife in his debut VG10 suminagashi (flowing water Damascus) line. The cladding pattern on this version - listed as suminagashi - has the same underlying character as the Damascus across the rest of the line: stainless layers etched and finished to reveal a flowing, layered surface with genuine visual depth.
At 244mm blade length, 194g, and a 3mm spine, this is a knife that has the presence and reach for serious prep work while remaining well-balanced in the pinch grip. The VG10 core at 61 HRC is hammer forged san-mai with a 50/50 even grind - approachable to sharpen on quality water stones and low-maintenance as stainless steel in daily use. Hand-engraved kanji on the blade face adds a finishing detail that reflects the care Katayama-san brings to every part of the knife. The kiyaki octagonal handle and ebony ferrule are well-matched in proportion and sit comfortably through extended prep sessions.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG10 Stainless
Cladding: Suminagashi (Flowing Water), Stainless
HRC: 61
Edge Grind: Even
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 6.8 oz (194g)
Blade Length: 244mm
Total Length: 392mm
Spine Thickness at Heel: 3mm
Blade Height: 54mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-gyuto-240mm-160.png&&&0&&&||&&&||&&&@@@
katayama1&&&KY-103&&&Katayama VG10 Nakiri 160mm&&&The nakiri (Japan's dedicated vegetable knife) is a natural fit for the Katayama Damascus construction. A flat-profiled blade designed for push cuts through vegetables does not need the belly of a gyuto or the pointed tip of a bunka - it needs full board contact, good blade height for knuckle clearance, and a surface finish that aids food release. The sandblasted and polished stainless Damascus cladding on Katayama-san's knives delivers on the last point with a texture that contributes both visual character and a slightly reduced contact surface on the jigane (outer cladding steel). Katayama-san trained under Saji-san in Echizen for close to a decade before launching his own workshop in 2021.
At 161mm blade length with 50mm of height and a 3mm spine, this is a compact but well-proportioned nakiri - light enough at 150g to stay nimble through extended prep sessions, with enough blade height for comfortable push cuts without knuckle contact. The VG10 core at 61 HRC is hammer forged san-mai with a 50/50 even grind, approachable on quality water stones and low-maintenance as stainless steel in daily kitchen use. The kiyaki octagonal handle and ebony ferrule sit well together visually and feel comfortable in a pinch grip through longer work at the board.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
HRC: 61
Edge Grind: 50/50
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 5.4 oz (150g)
Blade Length: 161mm
Total Length: 301mm
Spine Thickness at Heel: 3mm
Blade Height: 50mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-nakiri-160mm-230.png&&&0&&&||&&&||&&&@@@
kavgpe13&&&KY-100&&&Katayama VG10 Petty 135mm&&&Katayama-san spent nearly a decade training under Saji-san in Echizen - one of the longest apprenticeships in a region already known for taking the craft seriously. When he finally launched his own workshop in April 2021, CKTG was his first international customer. The debut collection is built around VG10 stainless Damascus, and the quality of what he produced from the start reflects the depth of that training. The stainless Damascus cladding is sandblasted and polished in a way that gives the surface a tangible, layered texture - not a flat mirror or a simple pattern, but something with genuine character that improves the more closely you look at it.
The petty is where the precision of Katayama-san's work is most visible. At 137mm with a 2mm spine, this is a compact, nimble knife built for in-hand work on fruit, aromatics, and small ingredients, and for detail cuts at the board that a larger knife cannot manage accurately. The VG10 core at 61 HRC is hammer forged san-mai and ground 50/50, producing an even bevel that is accessible for cooks at any skill level while delivering genuine sharpness. The kiyaki octagonal handle with ebony ferrule is a refined combination - warm-toned wood against dark ebony, both materials well-matched to the blade in both proportion and visual character.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
HRC: 61
Edge Grind: 50/50
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 2.6 oz (74g)
Blade Length: 137mm
Total Length: 267mm
Spine Thickness at Heel: 2mm
Blade Height: 34mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-petty-135mm-224.png&&&0&&&||&&&||&&&@@@
kavgsa16&&&KY-101&&&Katayama VG10 Santoku 165mm&&&The Damascus finish on these knives does something that most Damascus cladding does not. Katayama-san sandblasts and then selectively polishes the stainless cladding, removing a controlled amount of the softer outer layer to reveal the underlying pattern in a way that has genuine tactile depth - the surface feels different from a standard polished Damascus, and the effect under light is equally unusual. He trained for close to a decade under Saji-san in Echizen before launching his own workshop in April 2021, and CKTG was among his first overseas accounts. The quality of his debut collection reflects that background directly.
The santoku (three virtues) at 165mm is the most versatile format in the lineup - flat enough at the heel for efficient push cuts through dense vegetables, with enough belly to handle rocking motions on aromatics and soft proteins. At 122g and a 2mm spine it is genuinely light and fast, the kind of knife that does not fatigue the hand through extended prep sessions. The VG10 core at 61 HRC is hammer forged san-mai, ground 50/50 for an even bevel that sharpens back predictably on quality water stones. The 51mm blade height gives good knuckle clearance for most hands. The kiyaki octagonal handle and ebony ferrule are a considered pairing - natural warmth against dark contrast, proportioned well for the blade size.
What Customers Are Saying: The one reviewer calls the finish remarkable and unlike anything they have seen - specifically noting the surface texture of the sandblasted and polished cladding as something that makes the knife stand apart visually. The knife is described as lightweight and nimble with an edge that produces a sharp, wicked result. VG10 is praised for being approachable to sharpen while still performing well, which is a fair summary of what the steel delivers.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
HRC: 61
Edge Grind: 50/50
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 4.3 oz (122g)
Blade Length: 165mm
Total Length: 308mm
Spine Thickness at Heel: 2mm
Blade Height: 51mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-santoku-165mm-254.png&&&5&&&||&&&||&&&@@@
kaasbu161&&&D-510&&&Kato AS Bunka 165mm&&&Kanehiro Uchi Hamono was founded in 1928 by Kintaro Kato in Takefu Village, one of the four legendary knife-making centers in Echizen, Japan. The workshop passed to Yoshimi Kato, who now runs it with a small crew and has built a reputation as one of the most respected blacksmiths working in that tradition today. The bunka format - compact, tall, with a reverse-tanto tip - has become one of the most popular shapes in modern kitchens, and Kato execution of it shows exactly why: tight, fast, and dexterous in use, with a pointed tip precise enough for detailed garnish work and a flat profile suited to push cutting.
The blade is built around an Aogami Super (AS) core hardened to 62 HRC, clad in soft stainless steel that protects most of the blade from reacting with acid or moisture - only the exposed edge will patina with use, which minimizes the maintenance burden compared to a fully exposed carbon blade. AS is prized for taking an acutely sharp edge and holding it through extended use, and the nashiji (pear skin) finish on the upper blade surface gives it a refined, rustic texture that catches light beautifully. Fit and finish are excellent throughout, and the hexagonal handle is comfortable and well balanced. As with all handmade knives, dimensions vary slightly from piece to piece.
What Customers Are Saying: One reviewer calls it a knife built for everyday use but executed to the highest standard, praising the balance, the acute AS edge, and a finish so striking it earns a permanent place in the kitchen. Another bought it specifically because they wanted a bunka from the senior Kato san himself, and found it terrific - sharp out of the box, beautifully clad, and well balanced enough to use rather than keep purely as a collectible.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
Finish: Nashiji (Pear Skin)
HRC: 62
Edge Grind: Even
Handle: Keyaki Octagonal
Weight: 4.4 oz (125 g)
Blade Length: 165mm
Total Length: 305mm
Spine Thickness at Base: 3mm
Blade Height: 47mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-bunka-165mm-142.png&&&5&&&||&&&||&&&||@@@
kaasgy18&&&D-504&&&Kato AS Gyuto 180mm&&&Kanehiro Uchi Hamono was founded by Kintaro Kato in 1928, based in Takefu Village, one of the four most renowned knife-making regions in Echizen, Japan. The workshop later passed into the hands of Yoshimi Kato, the blacksmith whose name now leads the line. This 180mm gyuto is built from Aogami Super (AS) - a steel derived from Aogami #2 (Blue #2) with added carbon, chromium, and tungsten, widely regarded as the finest of the Hitachi paper carbon steels for both edge retention and the ability to be sharpened to a genuinely acute angle.
The AS core is clad in soft stainless alloy, which adds strength and protects the blade from reacting with acid or moisture - though the exposed edge and spine still require the usual carbon steel care. The cladding wears a nashiji (pear skin) finish that gives the blade a refined, textured surface. At 187mm actual blade length this is a knife for smaller hands, smaller cutting boards, or tighter kitchen spaces, but do not let the compact size fool you - this is a serious performer capable of handling nearly every standard kitchen task. The shorter, lighter format gives it a nimble quality that many cooks find genuinely more fun to use than a longer gyuto.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Cladding: Stainless Steel
Finish: Nashiji (Pear Skin)
Engraving: Laser Engraved
Edge Grind: Even
Weight: 4.8 oz (136 g)
Blade Length: 187mm
Total Length: 327mm
Spine Thickness at Base: 3mm
Blade Height: 45mm
&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-180mm-117.png&&&0&&&||&&&||&&&||@@@
kawa21&&&D-505&&&Kato AS Gyuto 210mm&&&The Kato AS gyuto 210mm pairs the legendary edge-taking and edge-holding properties of Hitachi Aogami Super carbon steel with the everyday convenience of stainless steel cladding. Yoshimi Kato, master blacksmith at Kanehiro Uchi Hamono in Takefu Village, Echizen, hand-forges every blade in this line with the attractive nashiji finish that has become a signature of his work. This line has earned a particular following among culinary professionals for its tireless performance in high-volume kitchen environments - the stainless cladding takes the constant moisture exposure of a working kitchen in stride, while the exposed AS edge delivers sharpness most cooks rarely experience.
At 215mm actual blade length this is the most versatile size in the line, handling everything from delicate vegetable work to breaking down whole chickens with equal confidence. The octagonal handle with dark brown pakka wood ferrule provides secure, comfortable balance through extended sessions. As with all handmade knives, dimensions vary slightly from piece to piece.
What Customers Are Saying: One reviewer, new to Japanese knives but advised by professional chef friends, chose this specifically for the combination of true carbon performance with stainless-clad practicality, and reports the CKTG finish sharpening service left it razor sharp with an edge that held for a full month of regular use. A longtime owner of the 165mm version upgraded to this 210mm size and calls edge retention unbelievable, noting that with proper handling technique the steel is far less brittle than other premium steels they have tried - it breaks down whole chickens with ease and holds an edge like a surgeon scalpel. Another reviewer has now purchased this knife twice as a gift for family members and plans to finally get one for themselves.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
Finish: Nashiji (Pear Skin)
HRC: 62
Edge Grind: Even
Handle: Octagonal
Ferrule: Dark Brown Pakka Wood
Weight: 5.1 oz (146 g)
Blade Length: 215mm
Total Length: 357mm
Spine Thickness at Heel: 3mm
Blade Height: 46mm
&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-210mm-228.png&&&5&&&||&&&||&&&||@@@
kaasgy270&&&D-506&&&Kato AS Gyuto 240mm&&&When the Kato AS 240mm gyuto first arrived at CKTG, few knives offered the combination of Hitachi Aogami Super carbon steel with the convenience of stainless steel cladding. Today buyers have far more options at this construction style, but the Kato AS remains a standout - earning its reputation through outstanding performance in high-volume kitchen applications paired with a rustic, distinctive aesthetic that has not been replicated elsewhere. This version includes several refinements: a curved choil, laser-etched engraving in place of the earlier stamped mark, and an updated maple octagonal handle with improved finish.
The AS core is hardened to 62 HRC and clad in stainless steel finished with a nashiji (pear skin) texture - the combination that defines every knife in this line. At 241mm blade length and 52mm height, this is the largest and most capable gyuto Yoshimi Kato makes for CKTG, suited to serious volume work, large proteins, and the kind of demanding daily use that separates a working tool from a display piece. As with all handmade knives, dimensions vary slightly from piece to piece.
What Customers Are Saying: One reviewer switched from a Masamoto KS gyuto specifically because the lighter, lower-maintenance Masamoto patinaed and rusted too easily for daily kitchen work - this Kato AS gyuto became the replacement, offering better edge retention, easier upkeep thanks to the stainless cladding, and an octagonal handle the reviewer prefers over the d-shape and oval handles found elsewhere. Another reviewer, on their first carbon steel chef knife, was struck by the fit and finish straight out of the box - no rough edges anywhere - and reports it as the sharpest knife they had ever used fresh from the package, responding instantly and beautifully to stone work once the edge eventually needed attention.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
Finish: Nashiji (Pear Skin)
HRC: 62
Edge Grind: Even
Engraving: Laser Etched
Handle: Maple Octagonal
Weight: 6.2 oz (176 g)
Blade Length: 241mm
Total Length: 390mm
Spine Thickness at Heel: 3mm
Blade Height: 52mm
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-240mm-149.png&&&5&&&||&&&||&&&||@@@
kawa16&&&D-502&&&Kato AS Nakiri 165mm&&&The nakiri is purpose-built for cutting vegetables, and performing that task well demands both extraordinary craftsmanship in the grind and a steel capable of taking a genuinely excellent edge. The Kato AS nakiri delivers both, with master blacksmith Yoshimi Kato applying decades of skill to an Aogami Super carbon steel core that ranks among the finest cutlery steels available. For everyday convenience, the core is clad in low-maintenance stainless steel finished with an attractive nashiji (pear skin) surface that reduces food adhesion and gives the blade a refined, textured look.
At 159mm actual blade length this nakiri is precisely sized for efficient push cutting through stacks of vegetables. The thin edge geometry glides through produce with minimal effort and very little sticking to the side of the blade. As with all handmade knives, dimensions vary slightly from piece to piece.
What Customers Are Saying: One owner, after a few months with this as their first nakiri, describes it as gliding through produce with little effort and developing a patina they have come to appreciate as part of the character of the steel. Another calls the octagonal handle more comfortable than the western handles they had used previously, and notes the finish sharpening service produced a razor-sharp baseline that gave them confidence on the stones afterward. A longtime owner who uses it for daily prep describes the AS core as harder than competing premium steels, taking an absolutely wicked edge and holding it for roughly a month of regular home use before needing a touch-up - a remarkable interval for a knife in daily rotation.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
Finish: Nashiji (Pear Skin)
HRC: 62
Edge Grind: Even
Weight: 5.5 oz (156 g)
Blade Length: 159mm
Total Length: 302mm
Spine Thickness at Heel: 3mm
Blade Height: 51mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-nakiri-165mm-172.png&&&5&&&||&&&||&&&@@@
kawa15&&&D-501&&&Kato AS Petty 150mm&&&Few knives combine the characterful, handcrafted aesthetics this Kato AS line is known for with this level of cutting performance, and the 150mm petty proves the point at a smaller scale. Master blacksmith Yoshimi Kato hand-forges every blade in this line and finishes each with the rustic nashiji surface that has become his signature, working from a workshop with roots stretching back to 1928 in Takefu Village, Echizen.
The core is Hitachi Aogami Super steel, clad in low-maintenance stainless for everyday convenience, with the keen edge-taking and durable edge-holding properties that have made AS a favorite among serious cooks. The keyaki wood octagonal handle with brown pakka wood ferrule is comfortable and well balanced for the detail work a petty is built around - in-hand trimming, peeling, segmenting citrus, and mincing aromatics. As a handmade knife, dimensions vary slightly from piece to piece, and the carbon core will patina with normal use.
What Customers Are Saying: One reviewer who paired this petty with a matching Kato santoku found the original grind a bit thick for their preference and thinned it themselves, after which it became their go-to tool for shallot slicing and onion mincing - they note the fit and finish are superb regardless, and edge retention earns a full five stars even after extensive use on a hard cutting board. Another reviewer, after several months of use, calls the fit and finish great and the sharpness out of the box unbelievable, describing detailed cuts they did not expect to manage with a petty this size. A third describes the blade as visually striking with a dark, almost gun-metal finish and notes the steel rings with a clarity that speaks to genuinely excellent heat treatment - calling the blacksmiths behind it true experts at their craft.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
Finish: Nashiji (Pear Skin)
Handle: Keyaki Wood Octagonal
Ferrule: Brown Pakka Wood
Edge Grind: Even
Weight: 2.3 oz (66 g)
Blade Length: 150mm
Total Length: 279mm
Spine Thickness at Base: 2mm
Blade Height: 30mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-petty-150mm-205.png&&&4.5&&&||&&&||&&&||@@@
kasa16&&&D-503&&&Kato AS Santoku 165mm&&&The Kato AS santoku carries the refined, rustic, handcrafted aesthetics the entire AS lineup is known for, condensed into a compact 165mm package that suits cooks who prefer a shorter, more maneuverable blade than a full gyuto. Master blacksmith Yoshimi Kato hand-forges every blade in this line, applying decades of experience at Kanehiro Uchi Hamono in Takefu Village, Echizen, to a high-performance grind that brings out the best in Hitachi Aogami Super steel.
The AS core is a carbon steel and will patina with use, but maintenance stays simple thanks to the stainless steel cladding protecting the rest of the blade. The taper from heel to tip is gradual and well executed, allowing the blade to drop cleanly through whatever is on the board. Since these knives are made entirely by hand, dimensions vary slightly from one example to the next.
What Customers Are Saying: One reviewer calls it simply outstanding, noting this was their second purchase of the knife after buying the first for a family member - high praise for a vendor that genuinely understands the craft. Another, relatively new to Japanese knives, added the CKTG finish sharpening service and reports the santoku chops and slices through vegetables and proteins like a dream, calling it a well-balanced, beautifully crafted tool that impressed them enough to order the matching petty as well. A third, who already owned the matching petty, specifically wanted the AS cladding again and describes the gradual taper as letting the blade simply drop through food - calling it a tremendous kitchen tool they genuinely love using.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
Finish: Nashiji (Pear Skin)
HRC: 62
Edge Grind: Even
Weight: 5.0 oz (142 g)
Blade Length: 170mm
Total Length: 305mm
Spine Thickness at Base: 4mm
Blade Height: 46mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-santoku-165mm-143.png&&&5&&&||&&&||&&&||@@@
kasu271&&&D-507&&&Kato AS Sujihiki 270mm&&&The sujihiki is Japan dedicated slicing knife - long, narrow, and built for clean, precise draw cuts through proteins and larger ingredients. Yoshimi Kato hand-forges this 270mm version at his workshop in Echizen, Japan, building it in san mai construction around a core of Aogami Super (AS) carbon steel clad in stainless. The stainless cladding reduces maintenance across most of the blade while allowing the exposed core steel at the edge to develop the patina that carbon steel enthusiasts appreciate.
AS is prized for its ability to take an extremely sharp edge and hold it through long prep sessions, which makes it a natural fit for the sujihiki format, where smooth draw cuts and sustained edge retention matter most. The blade carries a rustic nashiji finish and an even double-bevel grind that delivers strong cutting performance while maintaining good food release. As with every handmade knife, slight variations in size, weight, and finish are normal and part of the character of the piece.
What Customers Are Saying: One reviewer who specifically favors double-bevel sujihiki calls the AS steel sharpness and the distinctive hand-chiseled kanji on the nashiji finish well worth the wait, describing a knife that draws through food smoothly and consistently. Another, purchasing their second knife from this maker, says both knives exceeded expectations and were well worth the money. A third describes the knife as very light, very stiff, with excellent fit and finish, noting that AS steel can be brought to a genuinely frightening level of sharpness with minimal effort.
Care Instructions: Hand wash and dry immediately after use. Do not put in the dishwasher or leave soaking in water. Use on wood or rubber cutting boards only and avoid cutting hard foods such as bones or frozen items. Carbon steel will develop a natural patina with use.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super (AS) Carbon Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even Double Bevel
Engraving: Hand Chiseled Kanji, Laser
Handle: Keyaki Octagonal
Weight: 5.9 oz (168 g)
Blade Length: 269mm
Total Length: 417mm
Spine Thickness at Heel: 3mm
Blade Height: 40mm
&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-sujihiki-270mm-212.png&&&5&&&||&&&||&&&||@@@
kagibu16&&&D-708KY&&&Kato Ginsan Bunka 165mm&&&Kanehiro Uchi Hamono was founded in 1928 in Takefu Village, Echizen, Japan, and has passed through three generations of leadership since: from the founder Kanehiro himself, to the esteemed blacksmith Hiroshi Kato, a Certified Traditional Craftsman, and now to his son-in-law Yoshimi Kato, who continues the family workshop tradition today. Yoshimi Kato is part owner of the Takefu Knife Village Cooperative and trained Syungo Ogata for seven years before Ogata struck out on his own - a lineage that places him among the most respected blacksmiths working in Echizen.
Ginsan (Silver #3) is one of Kato favorite steels to work with, prized for its rare balance of sharpness and durability: it sharpens and performs much like a reactive carbon steel while resisting corrosion close to standard stainless. The bunka blade here is built around a Ginsan core clad in softer stainless steel finished with an attractive nashiji (pear skin) texture, which means none of the rigorous cleaning and drying that high carbon steel demands. The reverse tanto-style tip and short, tall profile give the bunka real versatility - cutting, slicing, and chopping with equal confidence, which has made the format increasingly popular in both home and professional kitchens.
What Customers Are Saying: One longtime CKTG customer who has bought several knives over the years praises the careful, honest video reviews that helped guide the purchase, and reports that what initially seemed like an unremarkable nashiji finish grew on them considerably - calling the overall feel almost like a carbon blade without the maintenance burden. A professional chef since 2007 calls it the perfect balance of surgical sharpness and agility. A third buyer specifically wanted something their spouse would be comfortable using without extensive carbon steel care, and found the Ginsan delivered exactly that: great fit and finish, well-balanced steel, and genuinely fun to use for everyday tasks.
Care Instructions: Ginsan Silver #3 is a low-maintenance stainless steel that hand-washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. Sharpen on quality water stones and strop regularly - the steel responds well and rewards consistent maintenance with an edge that holds through serious use. Treat the keyaki handle periodically with camellia or board oil.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3)
Cladding: Stainless Nashiji (Pear Skin)
Handle: Keyaki Octagonal
Engraving: Laser Engraved
Edge Grind: Even
Weight: 4.5 oz (128 g)
Blade Length: 172mm
Total Length: 315mm
Spine Thickness at Heel: 3mm
Blade Height: 47mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-bunka-165mm-143.png&&&5&&&||&&&||&&&@@@
kagigy21&&&D-705KY&&&Kato Ginsan Gyuto 210mm&&&Yoshimi Kato works at Takefu Knife Village in Echizen, one of the most respected knife-making cooperatives in Japan, and has built a reputation as one of the most technically accomplished blacksmiths in the region. His work is known for precise heat treatment, exceptional grind consistency, and a level of fit and finish that punches well above the price in every line he produces. The Ginsan series represents Kato at his most practical - a hammer-forged san mai knife built around Hitachi Ginsan (Silver #3) steel, chosen specifically for cooks who want the sharpening response and edge quality of a high-end carbon steel without the reactive care requirements that come with it.
Ginsan is a low-maintenance stainless steel with enough carbon content to behave more like a semi-stainless in sharpening response and edge refinement - it gets genuinely sharp on water stones, holds that edge through sustained use, and responds well to stropping between sessions in a way that most conventional stainless steels cannot match. The blade is hammer forged with a stainless nashiji (pear skin) cladding that gives the knife a textured, understated surface with good food release characteristics. With a 214mm blade length and 46mm height, the knife has real presence - flat enough in profile for efficient push cutting, tall enough for solid knuckle clearance, and weighted at 5.2 oz to feel authoritative without becoming tiring. The octagonal keyaki handle is fitted with a black pakka wood ferrule and sits naturally in the pinch grip. Dimensions will vary between knives as this is a handmade item.
What Customers Are Saying: The reviews on this knife are among the most enthusiastic in the Kato lineup. One owner describes it as the best knife they have used across three years of trying other options - a workhorse that handles soft and hard products equally well and stays sharp all day without any rust. A second reviewer describes being surprised by how close it performs on soft product despite the thicker grind, and praises the Ginsan for getting very sharp very easily and responding exceptionally well to stropping. A third reviewer notes the flatter profile, the edge retention, the weight, and the nashiji finish in succession - all positives - and mentions filing the choil lightly as a left-handed user, finding the knife so well weighted that it remains genuinely enjoyable to use.
Care Instructions: Ginsan Silver #3 is a low-maintenance stainless steel that hand-washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. Sharpen on quality water stones and strop regularly - the steel responds well and rewards consistent maintenance with an edge that holds through serious use. Treat the keyaki handle periodically with camellia or board oil to keep the wood from drying out.
Each knife is made by hand so measurements may vary.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: Ginsan Silver #3 (G-3)
Cladding: Stainless Nashiji (Pear Skin)
Edge Grind: Double Bevel
Handle: Octagonal Keyaki
Ferrule: Black Pakka Wood
Weight: 5.2 oz (148 g)
Blade Length: 214mm
Total Length: 353mm
Spine Thickness at Heel: 3mm
Blade Height: 46mm
&&&&&&410&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-gyuto-210mm-124.png&&&5&&&||&&&||&&&||@@@
kagigy24&&&D-706KY&&&Kato Ginsan Gyuto 240mm&&&Ginsan steel - also known as Silver #3 - occupies a rare position in the Japanese knife world: it sharpens and performs much like a reactive carbon steel while offering corrosion resistance close to standard stainless. That combination makes it a natural fit for Yoshimi Kato, a master blacksmith at Takefu Village Cooperative in Echizen who is one of the most respected craftsmen CKTG works with. Kato is a part owner of the Takefu Village Cooperative, trained Syungo Ogata for seven years, and created the Yoshimi Hino line exclusively for this site. His work consistently reflects decades of craft at the highest level.
This 240mm gyuto uses san mai construction with a Ginsan core clad in soft stainless steel and finished in a nashiji (pear skin) surface that gives the blade a traditional, understated look. The spine carries some thickness at the heel and tapers well toward the tip, giving the knife presence and a confident feel in the hand while still cutting cleanly behind the edge. The octagonal handle is turned from light keyaki wood with a black pakka wood ferrule - a classic combination that balances well and wears comfortably over long prep sessions. The kanji engraving has been updated to laser etching for durability.
What Customers Are Saying: Reviewers consistently praise the knife for its fit and finish, noting the handmade quality is immediately apparent - not something that comes off a factory line. The Ginsan steel draws strong praise for sharpening easily and holding its edge for months between sessions, with one home cook reporting he sharpens every three to four months and could likely go longer. Several buyers mention the profile and handle comfort as standout features, and one reviewer purchased this as his very first knife from CKTG over ten years ago and still uses it daily as one of his favorites.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use and it will not rust or discolor under normal kitchen conditions. Sharpen on quality water stones and strop regularly to keep the edge at its best. Avoid bones, frozen foods, and hard materials that could chip the edge. No oiling required.
Each knife is made by hand so measurements may vary.
Blacksmith: Yoshimi Kato
Location: Takefu, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3)
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Handle: Keyaki Octagonal
Ferrule: Black Pakka Wood
Weight: 6.7 oz (192 g)
Blade Length: 243mm
Total Length: 390mm
Spine Thickness at Heel: 3mm
Blade Height: 52mm
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-gyuto-240mm-144.png&&&5&&&||&&&||&&&||@@@
kagina16&&&D-702KY&&&Kato Ginsan Nakiri 165mm&&&The nakiri is a beloved knife in Japan and has been steadily gaining traction in the West as a fun and genuinely functional vegetable cutter. The blade carries a flat profile for maximum edge-to-board contact - no accordion cuts here - and a thin grind purposefully designed to avoid splitting or wedging in hard ingredients. The squared-off tip doubles as a shovel for transferring chopped food from board to pan. This version follows the rounded-corner kamagata nakiri shape associated with the Osaka region, distinct from the strictly rectangular Tokyo style.
Yoshimi Kato builds this nakiri around a Ginsan (Silver #3) stainless steel core, laminated with softer stainless cladding for added strength and durability, and finished with the attractive nashiji (pear skin) texture that has become a signature across his work. Ginsan sharpens and performs much like a high-end carbon steel while remaining fully corrosion resistant - genuinely worry-free for everyday vegetable prep. The keyaki wood handle with black pakka wood ferrule completes a package that balances tradition with practical daily use.
What Customers Are Saying: One reviewer, on their second knife from Kato, calls the rustic nashiji finish wonderful and the handle perfectly fit and finished - sharpness improved noticeably after a few minutes of stropping, and the balance makes it slide cleanly through most produce. Another, a longtime gyuto user with five different lengths in rotation, switched to this nakiri and recommends anything Kato produces without reservation, praising the Ginsan steel as wonderful and practically worry-free, with a nashiji finish among the best they have seen and edge retention that holds up reliably between sharpenings.
Care Instructions: Ginsan Silver #3 is a low-maintenance stainless steel that hand-washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to keep the edge at its best. Treat the keyaki handle periodically with camellia or board oil.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3)
Cladding: Stainless Nashiji (Pear Skin)
Handle: Keyaki Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 5.1 oz (144 g)
Blade Length: 157mm
Total Length: 305mm
Spine Thickness at Heel: 3mm
Blade Height: 50mm
&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-nakiri-165mm-141.png&&&5&&&||&&&||&&&@@@
kagisa16&&&D-703KY&&&Kato Ginsan Santoku 170mm&&&Yoshimi Kato shapes this santoku from Ginsan steel - also known as Silver #3, Ginsanko, or Gin3 - a fine-grained high carbon stainless steel produced by Hitachi Metals. In the hands of a skilled smith like Kato, Ginsan behaves remarkably close to white steel in terms of edge formation and sharpness, while remaining genuinely corrosion resistant in daily use. The Ginsan hagane (core) is wrapped in a stainless cladding, producing a fully stainless blade that is both durable and easy to maintain. The outer cladding carries a nashiji (pear skin) finish that adds visual character while aiding food release.
Santoku translates to three virtues, and this knife earns the name with an agile feel and tall blade height that brings genuine versatility to slicing, chopping, and dicing. Many western chefs and home cooks alike have come to favor the santoku as their go-to blade for the bulk of daily kitchen tasks, and Kato execution of the format delivers the precision and balance that has made his name respected across the entire CKTG catalog.
What Customers Are Saying: A professional chef calls it outstanding - well balanced with a great grind and respectable sharpness right out of the box - and specifically appreciates not having to baby the steel the way carbon steel demands, noting they plan to buy more knives in this steel for exactly that reason.
Care Instructions: Ginsan Silver #3 is a low-maintenance stainless steel that hand-washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to keep the edge at its best. Treat the keyaki handle periodically with camellia or board oil.
Blacksmith: Yoshimi Kato
Brand: Kanehiro Uchi Hamono
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3)
Cladding: Stainless Nashiji (Pear Skin)
Handle: Keyaki Octagonal
Edge Grind: Even
Weight: 4.1 oz (118 g)
Blade Length: 172mm
Total Length: 312mm
Spine Thickness at Base: 3mm
Blade Height: 46mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-santoku-170mm-141.png&&&5&&&||&&&||&&&||@@@
kanasubu15&&&KatoNashiji-Bunka&&&Kato Nashiji Suminagashi Bunka 170mm&&&The bunka knife has become increasingly popular among professional and home chefs alike for its versatility. Shorter than a gyuto but taller in blade height, it suits a wide range of kitchen tasks and is especially favored by cooks who prefer push-cutting and chopping techniques over rocking - often standing in for a short gyuto or santoku. The reverse tanto profile adds a purposeful, distinctive look that has helped drive the growing popularity of this format.
Yoshimi Kato, son-in-law of the esteemed blacksmith Hiroshi Kato, has taken over the family business and continues to produce knives of the same exacting standard. He builds this bunka around a VG-10 stainless steel core, clad in soft stainless steel that is hammer forged into a beautiful suminagashi (Damascus) pattern. The upper blade road transitions into a nashiji (pear skin) finish, giving the blade a unique, eye-catching appearance. The result is easy to maintain while offering excellent rigidity and edge retention. Kato works out of the Takefu Knife Village cooperative in Echizen, home to some of the worlds most renowned blade makers, and his dedication to quality shows clearly in every knife that leaves his workshop.
What Customers Are Saying: One reviewer who counts Kato among their favorite knife makers describes the spine as satisfyingly thick and the finish as simple but genuinely beautiful in person, calling the knife a real workhorse in daily use.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-bunka-170mm-186.png&&&5&&&||&&&||&&&@@@
kanasugy21&&&KatoNashiji-Gyuto210&&&Kato Nashiji Suminagashi Gyuto 210mm&&&Yoshimi Kato is the son-in-law of Hiroshi Kato and worked alongside him for many years before recently taking over the family business, continuing to make knives for several respected brands just as his father-in-law did before him. He works out of the Takefu Knife Village cooperative, home to some of the worlds greatest blade makers.
This gyuto measures 215mm - a length well suited to most kitchens and chefs who want a compact, versatile knife capable of fine detail work as well as everyday prep. The belly runs fairly flat with a gentle curve to the tip, suiting both push cutters and rockers equally well. At 47mm blade height it sits on the shorter side for this length, which keeps the knife nimble. A nicely executed symmetrical 50/50 edge is ground into the VG-10 core, a steel that holds its sharpness exceptionally well. The VG-10 hagane is clad in a soft multi-layer stainless steel jigane, adding strength while protecting the inner core and making the knife genuinely easy to care for. Kato finishes the cladding with a striking nashiji texture that enhances the considerable visual appeal of the blade, and pairs it with a traditional walnut octagonal handle featuring a buffalo horn ferrule.
What Customers Are Saying: One reviewer, on their first gyuto, calls it beautifully made and extremely comfortable in hand, adding that the CKTG finish sharpening service left it razor sharp on arrival. Another describes it as the most enjoyable knife in their collection, one they always look forward to using. A sous chef working in a high-volume kitchen switched from a Miyabi Artisan after a few days with this gyuto and found they could not go back - praising the edge retention, the perfect grind, and a balance that makes it a genuine workhorse despite the added weight, with none of the drag through vegetables that some Damascus-clad knives suffer from.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-210mm-262.png&&&5&&&||&&&||&&&||@@@
kanasugy24&&&KatoNashiji-Gyuto240&&&Kato Nashiji Suminagashi Gyuto 240mm&&&The 240mm gyuto is the most popular size among both professional and home chefs - long enough to process almost any vegetable or protein, including the largest cuts, while remaining manageable for daily use. This version is built with a 50/50 grind that works equally well for left- and right-handed cooks, with a thin spine that tapers cleanly toward the tip and a fairly thin grind behind the edge.
Yoshimi Kato, son-in-law of the respected blacksmith Hiroshi Kato, recently took over the family business and continues making quality knives for several brands as well as this line built exclusively for CKTG. Kato works at Takefu Knife Village cooperative in Echizen, Japan, and counts VG-10 stainless steel among his favorite steels to work with - one of the most popular stainless alloys among Japanese knife makers, prized for very good edge retention alongside excellent wear and corrosion resistance. The inner core is covered with a soft stainless cladding, keeping maintenance simple, and finished with an etched Damascus pattern on the lower blade that transitions into the signature nashiji (pear skin) texture on the upper surface. A traditional walnut and black buffalo horn octagonal handle completes a knife that performs as well as it looks.
What Customers Are Saying: One reviewer purchased the 270mm version of this same line a year prior to writing the review and reports the blade remains razor sharp without ever needing a sharpening session - cleanly slicing through large beef tenderloin in a single gentle stroke and handling delicate fish with equal ease. They call it lighter than expected and a genuinely great value for the price. A professional chef with more than 40 knives in their collection calls this one of the best they own after only a few uses.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
&&&&&&415&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-240mm-257.png&&&5&&&||&&&||&&&||@@@
kavgnakobu13&&&KatoNashiji-KoBunka&&&Kato Nashiji Suminagashi Ko-Bunka 135mm&&&There is something quite intriguing about the shape of a bunka - the combination of a reverse tanto-style tip and a short, tall blade gives the knife a purposeful, distinctive look. The format has been gaining popularity for its do-it-all abilities: cutting, slicing, and chopping with ease, while the pointed tip handles smaller ingredients and tight spaces for garnish work and detailed prep. This ko-bunka, at a compact 129mm blade length, takes that versatility down to an even more precise scale.
Yoshimi Kato apprenticed under his father-in-law Hiroshi Kato for many years before recently taking the reins of the business, and continues to make knives for several leading brands including Masakage and Kanehiro. This line is a newer addition to his catalog, and the quality of grind, fit and finish, and overall aesthetic appeal have impressed everyone at CKTG who has handled one. The knife is built from VG-10, a stainless steel with roughly 1% carbon content alongside chromium, molybdenum, vanadium, cobalt, and manganese - first developed by Takefu Special Steel Company and now one of the most widely used stainless steels in kitchen cutlery anywhere. The inner core is layered san mai style under a Damascus stainless steel cladding that transitions into the signature nashiji (pear skin) finish, paired with a handsome walnut octagonal handle and pakka wood ferrule.
What Customers Are Saying: One reviewer who added the CKTG finish sharpening service calls it the sports car of kitchen knives after a month of use - thin, light, well balanced, and genuinely sharp, with the product video helping confirm the purchase decision.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Village
Edge Steel: VG-10
Cladding: Stainless Damascus
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Pakka Wood
Weight: 2.6 oz (74 g)
Blade Length: 129mm
Total Length: 257mm
Spine Thickness at Base: 3mm
Blade Height: 33mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-ko-bunka-135mm-225.png&&&5&&&||&&&||&&&@@@
kavgnana17&&&KatoNashiji-Nakiri&&&Kato Nashiji Suminagashi Nakiri 160mm&&&Nakiri knives have become genuinely popular in the US among both professional and home cooks, prized almost exclusively for the precision they bring to vegetable work. The classic oblong shape and very flat blade are the defining traits, though the exact profile varies by region in Japan - rectangular in the Tokyo style, or rounded at the far blunt corner in the Osaka-style kamagata nakiri, which this knife follows.
Yoshimi Kato builds this nakiri using widely respected VG-10 stainless steel as the hagane (inner core), covered in a soft stainless cladding (jigane) that is hammer forged into a lovely Damascus, or suminagashi, pattern. That pattern blends into the upper blade road where a nashiji (pear skin) finish has been applied, producing a blade that is genuinely easy to maintain while offering excellent rigidity and edge retention. Kato has taken up the mantle of his father in laws respected workshop and moved the company seamlessly into its next generation - CKTG has been consistent admirers of the craftsmanship that comes out of his shop, and this line of knives backs that admiration up with real performance.
What Customers Are Saying: One reviewer specifically chose this nakiri for the VG-10 steel and the striking appearance, calling the level of craftsmanship impeccable - the combination of Damascus and pear-skin texture is aesthetically stunning, and every non-sharpened edge is beautifully rounded and polished. They note the walnut handle feels comfortable even as a left-handed user. Another describes the knife arriving ahead of schedule in perfect condition and plans to shop with CKTG again. A self-described vegetarian who cooks for a family of four most nights calls this their go-to knife, appreciating the slightly weightier feel relative to other Japanese knives while still finding it nimble, with an edge that holds up reliably with routine honing.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-nakiri-160mm-191.png&&&5&&&||&&&||&&&@@@
kavgnape12&&&KatoNashiji-Petty120&&&Kato Nashiji Suminagashi Petty 120mm&&&Yoshimi Kato has taken the reins of the workshop founded by his father-in-law, Hiroshi Kato, and is widely regarded as one of the leading blacksmiths working in Echizen today. His knives reflect a careful balance of traditional craftsmanship, refined aesthetics, and practical performance.
This petty is forged using VG-10 stainless steel, a proven Japanese cutlery steel valued for strong edge retention, excellent wear resistance, and high corrosion resistance - the same steel trusted by respected names like Shun and Miyabi. The VG-10 core is clad in softer stainless steel and hammer forged to create a flowing suminagashi (Damascus) pattern, with the upper blade road transitioning into the signature nashiji (pear skin) finish that gives the knife its distinctive look while maintaining durability and ease of care. Despite its compact size, this petty is a genuinely capable and versatile tool - excelling at in-hand work like trimming, peeling, and garnishing, while the rigid blade and clean grind move effortlessly through herbs and small ingredients. Light, precise, and easy to control, this is a fun yet highly functional knife that quickly becomes a favorite for small detail prep.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Stainless Damascus
Edge Grind: Even 50/50
Handle: Walnut
Ferrule: Buffalo Horn
Weight: 2.0 oz (58 g)
Blade Length: 121mm
Total Length: 249mm
Spine Thickness at Base: 2mm
Blade Height: 30mm
&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-petty-120mm-236.png&&&0&&&||&&&||&&&||@@@
kavgdawa15&&&KatoNashiji-Petty150&&&Kato Nashiji Suminagashi Petty 150mm&&&Yoshimi Kato has taken the reins of the workshop founded by his father-in-law, Hiroshi Kato, and is widely regarded as one of the leading blacksmiths working in Echizen today. His knives reflect a careful balance of traditional craftsmanship, refined aesthetics, and practical performance.
This 150mm petty is forged using VG-10 stainless steel, a proven Japanese cutlery steel valued for strong edge retention, excellent wear resistance, and high corrosion resistance - the same steel trusted by respected names like Shun and Miyabi. The VG-10 core is clad in softer stainless steel and hammer forged to create a flowing suminagashi (Damascus) pattern, with the upper blade road transitioning into the signature nashiji (pear skin) finish that gives the knife its distinctive character. With its longer edge length compared to the 120mm version, this petty offers added reach and versatility while retaining the precision and control Kato is known for - performing beautifully for both in-hand work and light board tasks like slicing fruit, trimming proteins, and prepping vegetables. The blade is rigid and responsive, moving effortlessly through herbs and small ingredients.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Stainless Damascus
Edge Grind: Even 50/50
Handle: Walnut
Weight: 2.8 oz (80 g)
Blade Length: 150mm
Total Length: 279mm
Spine Thickness at Base: 3mm
Blade Height: 30mm
&&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-petty-150mm-183.png&&&0&&&||&&&||&&&||@@@
kanasusa16&&&KatoNashiji-Santoku&&&Kato Nashiji Suminagashi Santoku 165mm&&&Following in the footsteps of an illustrious father-in-law is never an easy thing to do, but blacksmiths have managed it for generations, and most seem to flourish and grow in the process. Yoshimi Kato apprenticed under his father-in-law, Hiroshi Kato, for many years before recently taking the reins of the family business. He has continued to make knives for several leading brands, including Masakage and Kanehiro, while also producing this line under the Kato family name.
This santoku features the popular VG-10 stainless steel - one of the most widely used stainless alloys among Japanese knife makers, known for very good edge retention alongside the wear and corrosion resistance that chefs seek out. The inner core of VG-10 carries an outer layer of Damascus stainless steel applied san mai style; the Damascus pattern is revealed on the lower blade and then transitions to a striking nashiji (pear skin) finish on the upper surface - an unusual and visually arresting combination. Finely crafted kanji and a traditional octagonal walnut handle with buffalo horn ferrule complete a genuinely attractive package that performs every bit as well as it looks.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-santoku-165mm-304.png&&&0&&&||&&&||&&&||@@@
mayukobu13&&&KatoNashiji-Santoku-Wenge&&&Kato Nashiji Suminagashi Santoku 165mm Wenge&&&This santoku carries the same VG-10 core and striking suminagashi-to-nashiji finish as the rest of the Kato Nashiji line, set apart by a dark wenge octagonal handle in place of the standard walnut. Yoshimi Kato apprenticed under his father-in-law, Hiroshi Kato, for many years before recently taking over the family business, and continues making knives for several respected brands including Masakage and Kanehiro alongside this line under his own family name.
The inner core of VG-10 - one of the most popular and well-regarded stainless steels in Japanese knife making - carries an outer layer of Damascus stainless steel applied san mai style. The pattern is revealed on the lower blade and transitions to a striking nashiji (pear skin) finish on the upper surface, an unusual and visually compelling look. Finely crafted kanji and the dark wenge handle with buffalo horn ferrule give this version a distinct visual identity within the line while delivering the same edge retention and wear resistance that VG-10 is known for.
What Customers Are Saying: One reviewer sums it up simply: light, crazy sharp, and gorgeous, with nothing left to dislike. Another bought it specifically for detail work and reports it was exactly what they were looking for, having relied on CKTG product videos to make the decision and recommending the finish sharpening service for anyone who has not mastered water stone sharpening yet. A third, just two days into ownership, calls it the cleanest cutting knife they have ever used, with a developing patina showing beautiful blue and gold tones, and says they plan to build their collection around this brand. A fourth, with larger hands than the handle is sized for, still found the knife sharpened easily and cut cleanly with no drag, noting it would suit a smaller-handed cook even better.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-santoku-165mm-wenge-1.png&&&5&&&||&&&||&&&@@@
kanasusu27&&&KatoNashiji-Suji270&&&Kato Nashiji Suminagashi Sujihiki 270mm&&&Yoshimi Kato, who recently took the reins of his father in laws esteemed business, continues the family tradition of crafting high-quality knives for various brands as well as this unique line built exclusively for CKTG. Kato hones his craft at the renowned Takefu Knife Village in Echizen, Japan, where he produces knives under notable names like Kanehiro and Masakage alongside his own. Among the materials he works with, VG-10 stainless steel stands out as one of his favorites - widely admired throughout the world of Japanese knife making.
VG-10 is prized for exceptional edge retention and outstanding resistance to wear and corrosion. The core of this 270mm sujihiki is encased in a soft stainless steel cladding, keeping the knife genuinely easy to maintain. Its aesthetic appeal matches its performance: a beautifully etched Damascus pattern runs along the lower blade before transitioning into the signature nashiji (pear skin) finish on the upper surface. At this length the sujihiki excels at long, single-stroke cuts through proteins and large ingredients - exactly the kind of work this format is built for. Paired with a traditional octagonal walnut handle and black buffalo horn ferrule, this knife is as much a visual statement as a high-performing tool, with a balance of form and function that delivers a superior cutting experience every time.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
&&&&&&415&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-sujihiki-270mm-238.png&&&0&&&||&&&||&&&||@@@
kabl2gy18&&&KB2-G18BW&&&Kawasaki Blue #2 Gyuto 185mm&&&The 185mm gyuto (Japan's all-purpose chef knife) occupies a specific place in the lineup - longer than a santoku and more capable across proteins and larger produce, but shorter than a 210mm and correspondingly more agile in tighter kitchen spaces or for cooks who prefer a lighter, more responsive knife over a longer one. Kawasaki Kajiya builds this one in Shiroishi-cho, Saga Prefecture, Kyushu, in a family forge that has been producing Blue #2 carbon steel knives for over 100 years, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami. Iron cladding, kurouchi (black finish, as-forged surface) finish, san mai construction - the same foundation as every knife in the lineup.
At 186mm blade length with 44mm height and a 3mm spine, the 185mm gyuto is a practical everyday knife with the belly profile needed for rocking cuts and the pointed tip for detail work. Blue #2 (Aogami 2) holds its edge reliably through demanding prep sessions and responds well to quality water stones when the time comes to resharpen. The walnut octagonal handle with black plastic ferrule is comfortable in a pinch grip through extended sessions. At 136g it has a confident, grounded feel without being heavy. Photos by Gustavo Bermudez.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2 (Aogami 2)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Plastic
Weight: 4.8 oz (136g)
Blade Length: 186mm
Total Length: 330mm
Spine Thickness at Base: 3mm
Blade Height: 44mm
Photos: Gustavo Bermudez
Each knife is made by hand so measurements may vary.&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-gyuto-185mm-48.png&&&0&&&||&&&||&&&@@@
kabl2gy21&&&KB2-G21BW&&&Kawasaki Blue #2 Gyuto 210mm&&&The 210mm gyuto (Japan's all-purpose chef knife) is the full expression of the Kawasaki Kajiya Blue #2 line. It is the largest knife in the lineup, the one that handles the widest range of tasks, and the format that most clearly demonstrates what a century-old family forge from Saga Prefecture can do with Blue #2 carbon steel, iron cladding, and a kurouchi (black finish, as-forged surface) finish applied by hand. Mr. Kawasaki and his nephew Mr. Mizokami work together in Shiroishi-cho on Kyushu, carrying forward a tradition that is now four generations deep - and the petty review from a collector who owns Matsubara and Yoshikazu Tanaka knives suggests the 210mm is worth the same attention.
At 215mm blade length with 45mm height and a 3mm spine, this is a well-proportioned all-purpose gyuto - enough reach for proteins and larger produce, enough height for knuckle clearance and bench-scraping, and a belly profile that accommodates both rocking and push cut technique. Blue #2 holds its edge well through demanding prep sessions and sharpens back cleanly on quality water stones. The walnut octagonal handle and black plastic ferrule are comfortable in a pinch grip through extended use. At 148g the balance is solid and planted without being fatiguing. This knife carries the full character of the Kawasaki Kajiya Blue #2 construction in its most capable format.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2 (Aogami 2)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even, Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Plastic
Weight: 5.2 oz (148g)
Blade Length: 215mm
Total Length: 358mm
Spine Thickness at Base: 3mm
Blade Height: 45mm
Each knife is made by hand so measurements may vary.&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-gyuto-210mm-48.png&&&0&&&||&&&||&&&@@@
kawasaki2&&&KB2-N16BW&&&Kawasaki Blue #2 Nakiri 165mm&&&The nakiri (Japan's dedicated vegetable knife) is where a carbon steel knife with iron cladding shows its character most clearly over time. The flat profile means edge-to-board contact across the full length of each push cut, and a knife that holds its edge well makes a noticeable difference through extended vegetable prep. Blue #2 (Aogami 2) is the right steel for this application - the added chromium and tungsten over White steel give it better edge retention at a hardness that still sharpens back readily on quality water stones. Kawasaki Kajiya has been forging with it for over 100 years in Shiroishi-cho, Saga Prefecture, Kyushu, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami.
At 160mm with 45mm blade height and a 3mm spine, this is a standard-sized nakiri with well-considered proportions - enough height for knuckle clearance and bench-scraping, enough length for efficient prep without being unwieldy. The kurouchi (black finish, as-forged surface) iron cladding develops a working patina alongside the reactive Blue #2 core at the edge, and the walnut octagonal handle with black plastic ferrule is a cleaner, more refined fit-out than the ho wood oval on the White #1 lineup. Photos by Gustavo Bermudez.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2 (Aogami 2)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even, 50/50
Handle: Walnut Octagonal
Ferrule: Black Plastic
Weight: 5 oz (144g)
Blade Length: 160mm
Total Length: 312mm
Spine Thickness at Base: 3mm
Blade Height: 45mm
Photos: Gustavo Bermudez
Each knife is made by hand so measurements may vary.&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-nakiri-165mm-100.png&&&0&&&||&&&||&&&@@@
kawasaki1&&&KB2-S13BW&&&Kawasaki Blue #2 Santoku 135mm&&&Blue #2 (Aogami 2) carbon steel sits at the top of the Hitachi Blue Paper family below Aogami Super - bringing better edge retention and slightly improved corrosion resistance compared to White steel while keeping the sharpening response and cutting feel that make carbon steel the choice of serious cooks. Kawasaki Kajiya produces the Blue #2 line from their family forge in Shiroishi-cho, Saga Prefecture, Kyushu - a shop over 100 years old, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami. Same traditional construction as their White #1 line: iron cladding, kurouchi (black finish, as-forged surface) finish, san mai, hand-forged from start to finish. The walnut octagonal handle with black plastic ferrule is cleaner and more refined than the traditional ho wood handle on the White #1 line.
At 136mm and 40mm blade height the compact santoku (three virtues) sits at the smaller end of the format - nimble and maneuverable, good for kitchens where space is tight or cooks who prefer a shorter blade for everyday prep. The flat heel profile handles push cuts cleanly and the gentle belly accommodates rocking technique when needed. Blue #2 is a forgiving carbon steel to sharpen and maintain - the edge comes up well on quality water stones and the slightly higher chromium compared to White steel means the reactive surface is a little more tolerant of brief lapses in drying care. Photos by Gustavo Bermudez.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2 (Aogami 2)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Plastic
Weight: 3.4 oz (98g)
Blade Length: 136mm
Total Length: 270mm
Spine Thickness at Base: 3mm
Blade Height: 40mm
Photos: Gustavo Bermudez
Each knife is made by hand so measurements may vary.&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-santoku-135mm-48.png&&&0&&&||&&&||&&&@@@
kabl2sa16&&&KB2-S16BW&&&Kawasaki Blue #2 Santoku 165mm&&&The standard santoku (three virtues) format at 165mm is where the Kawasaki Kajiya Blue #2 lineup shows its most versatile side. Long enough for the full range of everyday prep work, compact enough to stay nimble and precise, the santoku handles vegetables, proteins, and aromatics without asking the cook to think about which knife to reach for. Kawasaki Kajiya builds these in Shiroishi-cho, Saga Prefecture, on Kyushu, in a family forge that has been producing knives for over 100 years. Mr. Kawasaki leads the shop in its third generation alongside his nephew Mr. Mizokami as the fourth, working with Blue #2 (Aogami 2) carbon steel, iron cladding, and a kurouchi (black finish, as-forged surface) finish throughout the lineup.
At 160mm blade length with 45mm height and a 3mm spine, this is a well-proportioned santoku - the kind of knife that feels right from the first session and keeps feeling right the longer you use it. The Blue #2 core takes a clean, sharp edge and holds it better than White steel across an equal sharpening cycle, and the iron cladding develops its own character alongside the reactive core over time. The walnut octagonal handle with black plastic ferrule is comfortable in extended use and well-matched to the blade. Photos by Gustavo Bermudez.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2 (Aogami 2)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Plastic
Weight: 4.4 oz (124g)
Blade Length: 160mm
Total Length: 303mm
Spine Thickness at Base: 3mm
Blade Height: 45mm
Photos: Gustavo Bermudez
Each knife is made by hand so measurements may vary.&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-santoku-165mm-48.png&&&0&&&||&&&||&&&@@@
kawasaki&&&KB2-T11BW&&&Kawasaki Blue #2 Tall Petty 110mm&&&The difference between White #1 and Blue #2 (Aogami 2) carbon steel is a matter of degree and character. White #1 is the purer, more reactive steel - exceptionally responsive on the stone, extremely sharp, but requiring attentive care. Blue #2 adds chromium and tungsten to the formula, which gives it better edge retention and a slight improvement in corrosion resistance while keeping the essential quality that makes Japanese carbon steel worth using: the ability to take and hold a genuinely sharp edge that stainless cannot replicate. Kawasaki Kajiya, a family blacksmith shop in Shiroishi-cho, Saga Prefecture, Kyushu, has been working with both steels for over 100 years. Now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami, the shop produces the Blue #2 line alongside the White #1 lineup - same construction, different steel, different character.
The tall petty is the compact anchor of the Blue #2 lineup. At 110mm with 40mm blade height and a 2mm spine, it is a small knife with more board capability than the format usually offers. The extra height gives knuckle clearance, opens up rocking cuts, and makes the flat face useful for small bench-scraping work between cuts. Blue #2 at this construction level - iron cladding, kurouchi (black finish, as-forged surface) finish, san mai - is a working knife with genuine character that develops a patina and becomes more interesting over time. The walnut octagonal handle and black plastic ferrule are a step up from the ho wood oval on the White #1 line, with a more contemporary feel. Photos by Gustavo Bermudez.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2 (Aogami 2)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Plastic
Weight: 2.7 oz (78g)
Blade Length: 111mm
Total Length: 239mm
Spine Thickness at Base: 2mm
Blade Height: 40mm
Photos: Gustavo Bermudez
Each knife is made by hand so measurements may vary.&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-tall-petty-110mm-48.png&&&0&&&||&&&||&&&@@@
kabl2pe14&&&KB2-P14BW&&&Kawasaki Kajiya Blue #2 Petty 140mm&&&The review that came in on this petty is the kind that says more than a longer one could. An experienced knife buyer who owns Matsubara and Yoshikazu Tanaka knives - two of the most respected names in Japanese carbon steel - picks up a Kawasaki Kajiya Blue #2 petty expecting a fill-in knife and walks away ranking this small family forge from Saga Prefecture, Kyushu alongside the best blue steel makers she owns. Kawasaki Kajiya has been forging for over 100 years in Shiroishi-cho, now in its third and fourth generations under Mr. Kawasaki and his nephew Mr. Mizokami. That kind of endorsement from a serious collector is the most useful information a product page can carry.
The petty at 143mm and 38mm blade height with a 2.5mm spine is a lean, capable knife for in-hand work and fine detail cuts at the board. Blue #2 (Aogami 2) carbon steel at this level of construction - iron cladding, kurouchi (black finish, as-forged surface) finish, san mai - delivers a genuinely sharp edge with the edge retention that Blue #2 is known for over White steel. The walnut octagonal handle with black plastic ferrule is well-fitted and comfortable. At 88g the knife is light enough for extended in-hand work without fatigue.
What Customers Are Saying: One reviewer with an established collection of high-end blue steel knives including Matsubara and Yoshikazu Tanaka describes this petty as impressing well beyond expectations - easily handling fat trimming on pork chop, paper thin tip slices, and carrots with the kind of ease she associates with the top makers she collects. She rates this forge among the best blue steel blacksmiths she owns and notes she cannot wait to try more from this maker.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2 (Aogami 2)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Plastic
Weight: 3.1 oz (88g)
Blade Length: 143mm
Total Length: 267mm
Spine Thickness at Base: 2.5mm
Blade Height: 38mm
Each knife is made by hand so measurements may vary.&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-blue-2-petty-140mm-1.png&&&5&&&||&&&||&&&@@@
kakawh1na16&&&KS1-N16BH&&&Kawasaki Kajiya White #1 Nakiri 160mm&&&A nakiri (Japan's dedicated vegetable knife) in White #1 carbon steel with iron cladding from a century-old family forge is a specific and compelling combination. White #1 (Shirogami 1) takes a genuinely sharp edge and sharpens back easily - qualities that matter most in a nakiri, where the knife is doing high-volume push cuts through dense vegetables and the edge is what determines whether the experience is effortless or laborious. Kawasaki Kajiya, working from their shop in Shiroishi-cho, Saga Prefecture, on Kyushu, has been building these knives in their third and fourth generation - Mr. Kawasaki and his nephew Mr. Mizokami - with the same construction throughout: White #1 core, iron cladding, kurouchi finish, ho wood oval handle.
At 160mm with a 47mm blade height, 3mm spine, and 126g, this is a well-proportioned nakiri - flat enough to deliver full board contact on push cuts, tall enough for knuckle clearance and bench-scraping work between cuts, and substantial enough to feel planted through hard produce without being heavy. The iron cladding develops a protective patina alongside the reactive core over time, and the kurouchi (black finish, as-forged surface) on the jigane (outer cladding steel) adds a layer of surface protection that slows the early stages of patina formation. The ho wood oval handle and plastic ferrule are traditional, comfortable, and well-matched to the overall character of the knife. Each knife is made by hand so measurements may vary.
Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 is highly responsive to good sharpening technique.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Hitachi White #1 (Shirogami 1)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 4.5 oz (126g)
Blade Length: 160mm
Total Length: 303mm
Spine Thickness at Heel: 3mm
Blade Height: 47mm
Each knife is made by hand so measurements may vary.&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-nakiri-160mm-62.png&&&0&&&||&&&||&&&@@@
kakawh1pe14&&&KS1-P14BH&&&Kawasaki Kajiya White #1 Petty 140mm&&&The petty format is where a carbon steel blade of this quality shows its character most directly. Precise in-hand work on fruit, aromatics, and small ingredients demands an edge that is genuinely sharp and stays that way through a session - White #1 (Shirogami 1) delivers both. Kawasaki Kajiya has been forging with Hitachi White #1 for over a century in their family shop in Shiroishi-cho, Saga Prefecture, Kyushu. Mr. Kawasaki leads the shop in its third generation alongside his nephew Mr. Mizokami as the fourth, keeping all production in house with the kind of attention to craft that a small family operation can sustain in ways that larger manufacturers cannot.
At 142mm with a 38mm blade height and a 2mm spine, this is a lean, precise petty - longer than the tall petty version but narrower, which gives it a faster, more dart-like feel in the hand for detailed work. The White #1 core is forged san-mai with iron cladding and finished with the kurouchi (black finish, as-forged surface) treatment that characterizes the whole lineup. The iron cladding and reactive core will develop a patina together as the knife is used, and the kurouchi surface on the jigane (outer cladding steel) is a natural protector for the softer iron around the hagane (inner core steel) at the edge. The ho wood oval handle and plastic ferrule are traditional and practical. Each knife is made by hand so measurements may vary.
Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 responds exceptionally well to good sharpening technique.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Hitachi White #1 (Shirogami 1)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 2.4 oz (68g)
Blade Length: 142mm
Total Length: 266mm
Spine Thickness at Heel: 2mm
Blade Height: 38mm
Each knife is made by hand so measurements may vary.&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-petty-140mm-52.png&&&0&&&||&&&||&&&@@@
kakawh1sa13&&&KS1-S13BH&&&Kawasaki Kajiya White #1 Santoku 135mm&&&White #1 (Shirogami 1) carbon steel is one of the purest tool steels Hitachi produces - a high-carbon alloy with an extremely fine grain structure that allows it to take a very sharp edge and sharpens back with a responsiveness that more complex alloy steels cannot match. Kawasaki Kajiya has been working with it for over a century in their small family forge in Shiroishi-cho, Saga Prefecture, Kyushu. Now in its third generation under Mr. Kawasaki with his nephew Mr. Mizokami as the fourth, the shop combines traditional blacksmithing technique with iron cladding and a kurouchi (black finish, as-forged surface) finish that gives these knives their characteristic rustic, handmade look.
The 135mm santoku (three virtues) is the compact version of the format - shorter than the standard 165-170mm and sized for cooks who prefer a nimble, maneuverable knife for everyday prep rather than a longer blade. At 80g with a 3mm spine and 41mm blade height it has a solid, grounded feel on the board. The flat profile with a gentle belly handles both push cuts and rocking technique. White #1 at this level of construction and care rewards quality water stones with an edge that is noticeably sharper and more refined than most production knives can achieve, and the iron cladding develops its own distinct patina over time alongside the reactive core. The ho wood oval handle and plastic ferrule are traditional and comfortable.
Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 is highly responsive on the stone and rewards good technique.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi White #1 (Shirogami 1)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 2.8 oz (80g)
Blade Length: 136mm
Total Length: 265mm
Spine Thickness at Base: 3mm
Blade Height: 41mm
Each knife is made by hand so measurements may vary.&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-santoku-135mm-46.png&&&0&&&||&&&||&&&@@@
kakawh1sa16&&&KS1-S16BH&&&Kawasaki Kajiya White #1 Santoku 160mm&&&The 160mm santoku (three virtues) is the largest knife in the Kawasaki Kajiya White #1 lineup - the one that shows the full character of the construction at a size practical for everyday use across vegetables, proteins, and general kitchen prep. Kawasaki Kajiya works from Shiroishi-cho in Saga Prefecture, Kyushu, where the shop has been producing blades for over 100 years. Now in its third generation under Mr. Kawasaki with his nephew Mr. Mizokami representing the fourth, the shop keeps production in house and works with Hitachi White #1 (Shirogami 1) carbon steel throughout - iron cladding, kurouchi (black finish, as-forged surface) finish, and the kind of careful hand-forging that only a small family operation maintains at this level.
At 159mm with a 47mm blade height and 3mm spine, the proportions here are generous for a santoku - tall enough for real knuckle clearance and bench-scraping, long enough to handle most prep tasks without repositioning. At 124g it is moderate in weight - not a laser, but not heavy either, with a balance that suits both push cut and rocking technique across the full range of kitchen work. The White #1 core takes a sharp, refined edge and responds well to quality water stones, and the iron cladding develops its own patina alongside the reactive core over time. The ho wood oval handle and plastic ferrule are traditional and proportioned well for the blade. Each knife is made by hand so measurements may vary.
Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 rewards good sharpening technique with a superb edge.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Hitachi White #1 (Shirogami 1)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 4.4 oz (124g)
Blade Length: 159mm
Total Length: 304mm
Spine Thickness at Heel: 3mm
Blade Height: 47mm
Each knife is made by hand so measurements may vary.&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-santoku-160mm-62.png&&&0&&&||&&&||&&&@@@
kakawh1tape1&&&KS1-T11BH&&&Kawasaki Kajiya White #1 Tall Petty 110mm&&&Kawasaki Kajiya is a small family blacksmith shop in Shiroishi-cho, Saga Prefecture, on the island of Kyushu - a region with its own distinct knife-making tradition separate from the better-known centers of Sakai and Echizen. The shop has been producing blades for over 100 years and is now in its third and fourth generations, led by Mr. Kawasaki alongside his nephew Mr. Mizokami. They work with Hitachi White #1 (Shirogami 1) carbon steel throughout their lineup - one of the purest carbon steels produced by Hitachi, prized for its extremely fine grain structure, exceptional sharpness, and a sharpening response that produces a refined edge with relative ease. Iron cladding and a kurouchi (black finish, as-forged surface) complete the construction, giving these knives the kind of handmade character that only a small family forge can produce.
The tall petty is the most compact knife in the White #1 lineup - 110mm of blade length with a 40mm height that is notably tall for the format. That extra height makes the knife more capable at the board than a standard petty: the flat section handles push cuts through small vegetables, the belly opens up rocking motions, and the height gives knuckle clearance that narrower petty profiles lack. At 64g with a 2mm spine it is light and responsive. The ho wood oval handle and plastic ferrule are traditional and practical. This is a knife for cooks who want real Japanese carbon steel performance in a compact, precise format, and a family forge with a century of history behind it.
Care Instructions: White #1 is a reactive carbon steel and will develop a patina with use. The iron cladding will also develop color over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #1 is one of the most responsive steels on the stone and rewards careful sharpening with a superb edge.
Blacksmith: Kawasaki San
Location: Shiroishi-cho, Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi White #1 (Shirogami 1)
Cladding: Iron
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 2.2 oz (64g)
Blade Length: 110mm
Total Length: 232mm
Spine Thickness at Base: 2mm
Blade Height: 40mm
Each knife is made by hand so measurements may vary.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-tall-petty-110mm-46.png&&&0&&&||&&&||&&&@@@
kielcagy21&&&KEC-G210&&&Kikuichi Elite Carbon Gyuto 210mm&&&Over 700 years of blade production give Kikuichi a perspective on what a kitchen knife needs to be that most modern makers cannot claim. Founded in Nara Prefecture in 1300, the company has been supplying professional Japanese kitchens through centuries of changing techniques and materials. The Elite Carbon line is their professional workhorse - SK-5 carbon steel at 59-60 HRC in mono-steel construction, black pakka wood handle, laser-cut blade. Simple, proven, and built to perform through decades of daily use.
At 5.6 oz the 210mm Elite Carbon gyuto is notably light for its size - Shaun describes it as feeling almost like a stainless knife on first pickup. The balance point sits fingertip length in front of the bolster, 212mm actual edge length, 2mm spine throughout, 43mm height at heel. The out-of-the-box edge shaved arm hair cleanly and was polished rather than toothy - Kikuichi clearly finishes to a high standard before shipping. Shaun spent 10-15 minutes reprofiling to his preferred angle, suggesting the factory angle runs around 20 degrees per side. SK-5 at this grind is a reactive carbon knife that will develop a patina quickly - the light weight and carbon reactivity make it a distinctive choice for cooks who want something different from their current lineup.
What Customers Are Saying: One five-star review from Shaun with exceptional technical detail. He provides precise measurements: 148g actual weight, 212mm edge length, 2mm spine, 43mm heel height, balance point fingertip in front of bolster. Calls the out-of-the-box edge shaving sharp with a polished rather than toothy finish. Spent 10-15 minutes reprofiling to his preferred angle - a mark of an experienced sharpener who takes the knife seriously. The light feel and quality finish make a strong first impression.
Care Instructions: SK-5 carbon steel is reactive and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones - SK-5 at 59-60 HRC sharpens easily and takes a fine edge.
Brand: Kikuichi
Line: Elite Carbon
Founded: 1300 AD, Nara Prefecture
Construction: Mono Steel, Laser Cut
Steel: SK-5 Carbon Steel
HRC: 59-60
Handle: Black Pakka Wood
Weight: 5.6 oz (160g)
Total Length: 338mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-210mm-255.png&&&5&&&||&&&||&&&@@@
kielcagy24&&&KEC-G240&&&Kikuichi Elite Carbon Gyuto 240mm&&&This Kikuishi Chef Knife uses SK-5, a classic Japanese carbon tool steel - a well-proven alloy that takes a fine edge easily, holds it well through sustained kitchen use at 59-60 HRC, and sharpens more quickly than most premium stainless alternatives. Kikuichi has been using it in the Elite Carbon line as part of over 700 years of knife production in Japan. Mono-steel construction, black pakka wood handle, laser-cut blade. A professional-grade carbon steel kitchen knife at an accessible price.
At 243mm blade length, 52mm height, and 7.7 oz the 240mm gyuto is the professional standard - well-proportioned for high-volume prep and confident slicing. The 2mm spine keeps the grind thin and responsive. Big Tex calls it one of the best knives he has owned - sharp out of the box and uses it daily at both work and home. SK-5 at 59-60 HRC is a softer hardness than most premium Japanese carbon steels - the tradeoff is easier sharpening and more forgiving use, which suits professional environments where a knife takes real punishment. Kikuichi has been refining this balance for over 700 years. Black pakka wood handle, mono-steel laser-cut construction.
What Customers Are Saying: One five-star review from Big Tex - calls it one of the best knives he has owned, sharp out of the box, uses it at both work and home every day. The simplicity of that verdict from a regular professional user is a strong endorsement for a knife in this category.
Care Instructions: SK-5 carbon steel is reactive and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones - SK-5 at 59-60 HRC sharpens easily and takes a fine edge.
Brand: Kikuichi
Line: Elite Carbon
Founded: 1300 AD, Nara Prefecture
Construction: Mono Steel, Laser Cut
Steel: SK-5 Carbon Steel
HRC: 59-60
Handle: Black Pakka Wood
Weight: 7.7 oz (218g)
Blade Length: 243mm
Total Length: 375mm
Spine Thickness at Heel: 2mm
Blade Height: 52mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-240mm-250.png&&&5&&&||&&&||&&&@@@
kielcagy27&&&KEC-G270&&&Kikuichi Elite Carbon Gyuto 270mm&&&Kikuichi is one of Japan oldest cutlery companies - founded in Nara Prefecture in 1300, with over 700 years of blade production behind them. The Elite Carbon line uses SK-5 carbon steel in a mono-steel laser-cut construction - a simple, proven alloy at 59-60 HRC that takes a very fine edge and sharpens easily on quality water stones. Black pakka wood handle with a clean, understated profile suited to both professional and home kitchen use. Carbon steel reactive edge, stainless-look finish on the cladding.
The 270mm gyuto is the professional standard for high-volume prep - more reach per stroke, more surface for slicing large proteins and produce, and a blade height of 57mm that gives excellent knuckle clearance. At 9.6 oz it has real presence on the board. Brian is a professional chef of 20 years in high-end kitchens who bought this knife 14 years ago and has used it every single day since. His verdict after 14 years of professional daily use: holds a strong edge for a long time, easy to sharpen, the size and tip make it the most versatile knife he has ever used. If you have doubts, he says, they are unfounded.
What Customers Are Saying: One five-star review from a professional chef with 20 years of high-end kitchen experience. Brian bought this knife 14 years ago and has used it every day since. His assessment after that level of sustained professional use: holds a strong edge for a long time, easy to sharpen, the most versatile knife he has ever used. A single review from someone who has used the knife for 14 years of daily professional work is worth more than dozens of short-term impressions. If you are considering this knife, his conclusion is unambiguous: the doubts are unfounded.
Care Instructions: SK-5 carbon steel is reactive and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones - SK-5 at 59-60 HRC sharpens easily and takes a fine edge.
Brand: Kikuichi
Line: Elite Carbon
Founded: 1300 AD, Nara Prefecture
Construction: Mono Steel, Laser Cut
Steel: SK-5 Carbon Steel
HRC: 59-60
Handle: Black Pakka Wood
Weight: 9.6 oz (274g)
Total Length: 410mm
Spine Thickness at Base: 2mm
Blade Height: 57mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-270mm-281.png&&&5&&&||&&&||&&&@@@
kielcaho15&&&KEC-Honesuki&&&Kikuichi Elite Carbon Honesuki 150mm&&&SK-5 is a classic Japanese carbon tool steel - a well-proven alloy that takes a fine edge easily, holds it well through sustained kitchen use at 59-60 HRC, and sharpens more quickly than most premium stainless alternatives. Kikuichi has been using it in the Elite Carbon line as part of over 700 years of knife production in Japan. Mono-steel construction, black pakka wood handle, laser-cut blade. A professional-grade carbon steel kitchen knife at an accessible price.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and precise for working through joints and cartilage with the control a flexible western boning knife cannot provide. At 155mm blade length and 41mm height with a 2mm spine this is a well-proportioned honesuki with good tip precision for joint work. At 5.6 oz it has enough weight to feel substantial without being fatiguing. SK-5 carbon steel at 59-60 HRC takes a very reactive edge that sharpens easily and will develop a protective patina with use - an advantage in a boning knife that sees contact with bones, cartilage, and moisture. Kikuichi has been making professional Japanese kitchen knives since 1300 - the Elite Carbon honesuki reflects that depth of production experience in a knife format that rewards skilled technique.
Care Instructions: SK-5 carbon steel is reactive and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones - SK-5 at 59-60 HRC sharpens easily and takes a fine edge.
Brand: Kikuichi
Line: Elite Carbon
Founded: 1300 AD, Nara Prefecture
Construction: Mono Steel, Laser Cut
Steel: SK-5 Carbon Steel
HRC: 59-60
Handle: Black Pakka Wood
Weight: 5.6 oz (158g)
Total Length: 275mm
Spine Thickness at Base: 2mm
Blade Height: 41mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-honesuki-150mm-283.png&&&0&&&||&&&||&&&@@@
kielcape12&&&KEC-P120&&&Kikuichi Elite Carbon Petty 120mm&&&The Kikuichi Elite Carbon Petty is a really handy knife to have around the kitchen. It is small and light and will take on so many tasks that a larger blade just cannot handle.
It is made using a mono steel construction of SK-4 carbon steel. SK-4 is a soft carbon alloy that takes a very sharp edge. It also makes for a fairly easy knife to sharpen. The steel used here is hardened to 59-60 HRC. Being made from solid carbon steel, you must take extra care to keep the blade clean and dry between uses, as it will rust if not given this attention. After a bit of time, a patina will develop, which will reduce the chances of corrosion and thus the required maintenance.
A nicely finished black pakka wood handle endows the knife with a good balance and feel. It is attached with a stainless steel bolster and three rivets.
Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years. This is a very well-made and priced knife that will find favor in many professional and home kitchens.
Weight: 2.7 oz (78 g)
Blade Length: 125 mm
Total Length: 238 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-petty-120mm-232.png&&&0&&&||&&&||&&&@@@
kielca15peut&&&KEC-P150&&&Kikuichi Elite Carbon Petty 150mm&&&Kikuichi is one of Japan oldest cutlery companies - founded in Nara Prefecture in 1300, with over 700 years of blade production behind them. The Elite Carbon line uses SK-5 carbon steel in a mono-steel laser-cut construction - a simple, proven alloy at 59-60 HRC that takes a very fine edge and sharpens easily on quality water stones. Black pakka wood handle with a clean, understated profile suited to both professional and home kitchen use. Carbon steel reactive edge, stainless-look finish on the cladding.
The Elite Carbon petty 150mm uses Swedish carbon steel rather than SK-5 - a softer alloy that responds even more quickly to water stones and forms a patina faster than most Japanese carbon steels. Nick calls it awesome for home use - sharpens very well, patina forms quickly which he loves, and it is a very beautiful knife. He notes it is softer carbon and worth keeping that in mind before buying - a fair point for cooks used to higher-hardness Japanese steels. At 2.9 oz and 29.4mm height with a 1.7mm spine this is a narrow, light, and nimble detail knife for in-hand work and small board tasks. Matt notes the handle has some small gaps and the markings are stamped rather than engraved - worth knowing for buyers who prioritize finish quality. The cutting performance and ease of sharpening are the strengths.
What Customers Are Saying: Two reviews averaging 4.5 stars. Nick calls it awesome for home use - sharpens very well, patina forms quickly, very beautiful. He notes it is softer carbon than most Japanese alternatives - a characteristic worth knowing. Matt notes the handle had very small gaps at the tang junction and the markings are stamped rather than engraved - minor finish issues that affect appearance more than performance. Both reviewers find the cutting performance and sharpening ease the defining strengths.
Care Instructions: Swedish carbon steel is reactive and softer than most Japanese carbon steels - it will patina quickly with use, which is normal and desirable. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - the softer steel responds quickly and takes a fine edge with minimal effort.
Brand: Kikuichi
Line: Elite Carbon
Founded: 1300 AD, Nara Prefecture
Construction: Mono Steel, Stamped
Steel: Swedish Carbon Steel (SK-4)
Handle: Pakka Wood
Weight: 2.9 oz (84g)
Total Length: 268mm
Spine Thickness at Base: 1.7mm
Blade Height: 29.4mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-petty-150mm-158.png&&&4.5&&&||&&&||&&&@@@
kielcasu24&&&KEC-S240&&&Kikuichi Elite Carbon Sujihiki 240mm&&&Kikuichi is one of Japan oldest cutlery companies - founded in Nara Prefecture in 1300, with over 700 years of blade production behind them. The Elite Carbon line uses SK-5 carbon steel in a mono-steel laser-cut construction - a simple, proven alloy at 59-60 HRC that takes a very fine edge and sharpens easily on quality water stones. Black pakka wood handle with a clean, understated profile suited to both professional and home kitchen use. Carbon steel reactive edge, stainless-look finish on the cladding.
The 240mm sujihiki is the standard professional slicing length - enough blade for confident full-length cuts through whole fish and roasts without requiring the extended stroke of a 270mm. At 6.0 oz and 37mm blade height with a 2mm spine this is a lean, precise slicer. SK-5 carbon steel at HRC 60 sharpens very easily on quality water stones and takes a fine reactive edge that carbon steel enthusiasts prize for clean protein work. The notably asymmetric grind characteristic of the Elite Carbon sujihiki line provides very high slicing performance for cooks who understand how to work with it. Kikuichi has been producing professional slicing knives since 1300 - the construction reflects that depth of experience.
Care Instructions: SK-5 carbon steel is reactive and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones - SK-5 at 59-60 HRC sharpens easily and takes a fine edge.
Brand: Kikuichi
Line: Elite Carbon
Founded: 1300 AD, Nara Prefecture
Construction: Mono Steel, Laser Cut
Steel: SK-5 Carbon Steel
HRC: 60
Handle: Pakka Wood
Weight: 6.0 oz (172g)
Total Length: 374mm
Spine Thickness at Base: 2mm
Blade Height: 37mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-240mm-286.png&&&0&&&||&&&||&&&@@@
kielcasu27&&&KEC-S270&&&Kikuichi Elite Carbon Sujihiki 270mm&&&Over 700 years of blade production give Kikuichi a perspective on what a kitchen knife needs to be that most modern makers cannot claim. Founded in Nara Prefecture in 1300, the company has been supplying professional Japanese kitchens through centuries of changing techniques and materials. The Elite Carbon line is their professional workhorse - SK-5 carbon steel at 59-60 HRC in mono-steel construction, black pakka wood handle, laser-cut blade. Simple, proven, and built to perform through decades of daily use.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. At 266mm blade length and 40mm height with a 2mm spine this is a lean, precise slicer. Paul notes this knife has a notably asymmetric grind - the back side is slightly concave with only a modest bevel, while the front side has a large, slightly curved chisel-style bevel. This asymmetry is intentional and gives very high cutting performance for those who take the time to understand it. SK-5 at 59-60 HRC sharpens easily on quality water stones. For cooks who do serious fish fabrication or protein slicing this is a compelling combination: Kikuichi pedigree, carbon steel sharpness, and a grind designed for performance.
What Customers Are Saying: Eight reviews averaging 4.5 stars. Paul owns an older version and calls it beautiful performing - noting the notably asymmetric grind with a slightly concave back and large chisel-style front bevel that delivers very high performance for those who work with it. He notes the price has risen over the years and suggests confirming the current version matches the older specification before purchasing. Multiple reviewers praise the edge quality and the slicing performance on fish and proteins. The SK-5 carbon steel sharpens easily and holds well through sustained professional slicing use.
Care Instructions: SK-5 carbon steel is reactive and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply a light coat of camellia oil for long-term storage. Sharpen on quality water stones - SK-5 at 59-60 HRC sharpens easily and takes a fine edge.
Brand: Kikuichi
Line: Elite Carbon
Founded: 1300 AD, Nara Prefecture
Construction: Mono Steel, Laser Cut
Steel: SK-5 Carbon Steel
HRC: 59-60
Handle: Black Pakka Wood
Weight: 6.1 oz (174g)
Total Length: 395mm
Spine Thickness at Base: 2mm
Blade Height: 40mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-270mm-283.png&&&4.5&&&||&&&||&&&@@@
kiswwadagy21&&&KSW-G210&&&Kikuichi Swedish Warikomi Damascus Gyuto 210mm&&&AEB-L is a Swedish steel originally developed for the razor blade industry, valued for its ability to take an extremely fine edge along with strong corrosion resistance and easy sharpening, and this 210mm gyuto is one of the most popular sizes in the Kikuichi Swedish Warikomi Damascus line. It is small enough for detailed work but large enough to handle almost anything in the kitchen.
The core is wrapped using the warikomi method, where the hard AEB-L core is inserted into a slot cut into a softer outer cladding of nickel and stainless steel, creating a strong base along with a beautiful layered Damascus pattern. The knife is handmade in Sakai with excellent fit and finish, and the handle is an octagonal rosewood.
What Customers Are Saying:Reviewers describe this gyuto as gorgeous, sharp right out of the box, and impressively light and thin in hand, with one buyer specifically choosing it for that light, nimble feel and reporting the AEB-L steel responds wonderfully to honing while holding a razor edge for a long stretch. Another reviewer calls it the best knife in their collection, praising the rocking flow and finesse it brings to detailed cutting work.
Care Instructions:AEB-L is a low maintenance stainless steel with strong corrosion resistance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones, since AEB-L responds well to honing and comes back to a sharp edge with relatively little effort.
Brand: Kikuichi
Location: Sakai, Japan
Construction: San Mai, Warikomi
Edge Steel: AEB-L (Swedish Stainless)
Cladding: Stainless Damascus, 45 Layer
HRC: 60
Handle: Rosewood Octagonal
Weight: 4.2 oz (120 g)
Blade Length: 216 mm
Total Length: 350 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-210mm-319.png&&&5&&&||&&&||&&&@@@
kiswwadagy24&&&KSW-G240&&&Kikuichi Swedish Warikomi Damascus Gyuto 240mm&&&Kikuichi has been making knives in Sakai for generations, and the Swedish Warikomi Damascus line is among the most technically refined work in their catalog. The construction is warikomi - a forging method where the hard steel core is inserted into a softer outer steel rather than clad on top - producing a blade that is exceptionally thin and rigid. The core is AEB-L, a Swedish stainless steel with extremely fine carbide structure that allows it to take a very acute edge and hold it well. The 45-layer Damascus cladding alternates AEB-L with nickel, creating the flowing pattern that is then mirror-polished to a high finish. At HRC 60, the steel sharpens readily and holds its edge well through sustained kitchen use.
At 246mm blade length and 50mm height this gyuto - Japan all-purpose chef knife - is the lightest 240mm available at this level by the consistent account of multiple professional cooks who have put it to work. The 2mm spine runs to a fine distal taper toward the tip, which is where the thinness is most felt - precise and responsive in a way that thicker knives cannot match. The mirror-polished Damascus surface polishes back easily on fine-grit paper if it dulls with use. Rosewood octagonal handle. 5.1 oz.
What Customers Are Saying: Seven reviewers, all experienced knife users, with a consistent verdict: this is the thinnest and lightest 240mm they have used, it cuts like a laser through vegetables and boneless proteins, and the Damascus pattern is stunning. Professional line cooks have run it through demanding prep days without issue. The AEB-L sharpens easily with minimal burr formation. The honest note repeated across multiple reviews: the fine tip requires care. It has chipped and needed re-tipping under professional kitchen abuse - that is the honest tradeoff for a blade this thin, and everyone who accepts it reports long-term satisfaction and would replace it without hesitation.
Care Instructions: AEB-L is a stainless steel - hand wash and dry after use. Avoid bones, frozen foods, and hard materials that could chip the fine tip. Use wood or rubber boards only. Sharpen on quality water stones.
Brand: Kikuichi
Location: Sakai, Japan
Construction: Warikomi
Edge Steel: AEB-L Swedish Stainless
Cladding: 45-Layer Nickel Damascus
Finish: Mirror Polish
HRC: 60
Handle: Rosewood Octagonal
Weight: 5.1 oz (146 g)
Blade Length: 246mm
Total Length: 390mm
Spine Thickness at Base: 2mm
Blade Height: 50mm
&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-240mm-263.png&&&4.5&&&||&&&||&&&@@@
kiwana17&&&KSW-N175&&&Kikuichi Swedish Warikomi Damascus Nakiri 175mm&&&Kikuichi has been producing kitchen knives for the professional market for more than a century, and the company itself traces back roughly 700 years to its origins as a maker of samurai swords, distinguished by a chrysanthemum crest associated with the emperor as a mark of excellence. This 175mm nakiri carries that legacy forward in the Swedish Warikomi Damascus line, built from a core of AEB-L steel.
AEB-L was originally developed for the razor blade industry and is prized for taking an extremely fine edge, strong corrosion resistance, and easy sharpening. The core is clad in a total of 45 layers of Damascus stainless steel through the warikomi method, both adding to the beauty of the blade and simplifying maintenance. This is a classic nakiri in size and shape, with a flat edge and generous finger clearance suited to push cutting, and the handle is a traditional octagonal rosewood, handmade in Sakai with excellent fit and finish.
What Customers Are Saying:The one reviewer on this listing calls it an agile, lightweight nakiri, noting it could have been a little sharper on arrival, though that was easily remedied. Despite the eye catching Damascus pattern, they found the blade superb and easy to work with rather than just a pretty face.
Care Instructions:AEB-L is a low maintenance stainless steel with strong corrosion resistance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones, since AEB-L responds well to honing and comes back to a sharp edge with relatively little effort.
Brand: Kikuichi
Location: Sakai, Japan
Construction: San Mai, Warikomi
Edge Steel: AEB-L (Swedish Stainless)
Cladding: Stainless Damascus, 45 Layer
HRC: 60
Handle: Rosewood Octagonal
Weight: 4.3 oz (122 g)
Blade Length: 160 mm
Total Length: 302 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-nakiri-175mm-122.png&&&5&&&||&&&||&&&@@@
kiswwadape15&&&KSW-P150&&&Kikuichi Swedish Warikomi Damascus Petty 150mm&&&At 150mm, this petty from Kikuichi is sized for detail work like trimming proteins and prepping garnishes, while the fit and finish carry the same high standard found across the rest of the Swedish Warikomi Damascus line.
AEB-L was originally developed for the razor blade industry and is valued for taking an extremely fine edge, strong corrosion resistance, and easy sharpening, hardened here to about 60 HRC. The core is set into a softer outer cladding through the warikomi method, where the hard steel is inserted into a slot cut into the cladding rather than simply wrapped around it, creating both strength and a beautiful layered pattern. The handle is an octagonal rosewood with a black pakka wood ferrule, and the knife is handmade in Sakai with excellent fit and finish throughout.
What Customers Are Saying:Reviewers consistently praise this petty for its balance, food release, and the lack of any noticeable step where the handle meets the blade. More than one buyer notes the factory grind is not perfectly smooth and the out of box edge needed a quick strop or pass on the stones to reach its full potential, especially for tasks like citrus, but once touched up it stays sharp through serious use, including one reviewer who relies on it for everything from filleting to full primal butchery at work.
Care Instructions:AEB-L is a low maintenance stainless steel with strong corrosion resistance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones, since AEB-L responds well to honing and comes back to a sharp edge with relatively little effort.
Brand: Kikuichi
Location: Sakai, Japan
Construction: San Mai, Warikomi
Edge Steel: AEB-L (Swedish Stainless)
Cladding: Stainless Damascus, 45 Layer
HRC: 60
Handle: Rosewood Octagonal
Edge Grind: Even 50/50
Finish: Mirror
Ferrule: Black Pakka Wood
Weight: 2.2 oz (62 g)
Blade Length: 155 mm
Total Length: 273 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-petty-150mm-267.png&&&5&&&||&&&||&&&@@@
kiswwada&&&KSW-S180&&&Kikuichi Swedish Warikomi Damascus Santoku 180mm&&&This 180mm santoku carries the Swedish Warikomi Damascus construction Kikuichi is known for, a method where a core of AEB-L stainless steel is inserted into a slot cut into a softer outer cladding rather than simply wrapped around it. The result is a beautiful layered pattern with real strength behind it.
AEB-L was originally developed for the razor blade industry for its ability to take an extremely fine edge, and Kikuichi hardens it to about 60 HRC here. Each side of the blade carries 22 layers of nickel and stainless steel, creating a striking Damascus pattern while keeping the knife easy to maintain. The handle is an octagonal rosewood, and the whole knife is handmade in Sakai with excellent fit and finish.
What Customers Are Saying:Reviewers consistently praise this santoku as an excellent all around workhorse, with one professional cook using it as their daily go to in a high volume restaurant and noting good edge retention for a lower HRC steel along with how easy it is to sharpen back up. Another buyer switched from a longtime set of German knives after trying this line and has not looked back since.
Care Instructions:AEB-L is a low maintenance stainless steel with strong corrosion resistance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones, since AEB-L responds well to honing and comes back to a sharp edge with relatively little effort.
Brand: Kikuichi
Location: Sakai, Japan
Construction: San Mai, Warikomi
Edge Steel: AEB-L (Swedish Stainless)
Cladding: Stainless Damascus, 45 Layer
HRC: 60
Handle: Rosewood Octagonal
Weight: 4.2 oz (118 g)
Blade Length: 186 mm
Total Length: 320 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-santoku-180mm-297.png&&&5&&&||&&&||&&&@@@
kiswwadasu24&&&KSW-S240&&&Kikuichi Swedish Warikomi Damascus Sujihiki 240mm&&&Unlike a single sided yanagiba, this sujihiki carries a double bevel, which makes it easier to use and maintain for cooks who are not used to single bevel technique while still delivering the same clean, single slice cuts that matter most on delicate ingredients like fresh fish. At 240mm, it sits on the shorter end of the sujihiki range, a good fit for anyone with limited board space.
The core is AEB-L, a Swedish steel originally developed for the razor blade industry, prized for taking a very fine edge, resisting corrosion well, and sharpening easily. A total of 45 layers of nickel and stainless steel clad both sides of the core through the warikomi method, creating a striking Damascus pattern. The handle is an octagonal rosewood with a black pakka wood ferrule, and the double bevel design works equally well for left and right handed cooks.
What Customers Are Saying:The one reviewer on this listing calls the knife very elegant and very sharp, with fit and finish they describe as excellent.
Care Instructions:AEB-L is a low maintenance stainless steel with strong corrosion resistance, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer. Sharpen on quality water stones, since AEB-L responds well to honing.
Brand: Kikuichi
Location: Sakai, Japan
Construction: San Mai, Warikomi
Edge Steel: AEB-L (Swedish Stainless)
Cladding: Stainless Damascus, 45 Layer
HRC: 60
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.0 oz (114 g)
Blade Length: 247 mm
Total Length: 381 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm
&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-sujihiki-240mm-231.png&&&5&&&||&&&||&&&@@@
kiwadagy21&&&KWD-G210&&&Kikuichi Warikomi Damascus Gyuto 210mm&&&The Kikuichi Warikomi Damascus Gyuto 210mm is a beautifully made and easy-to-use chef's knife that blends Japanese blade making with a familiar Western-style handle. It is a great all-around cutter that is light, nimble, and built to handle daily prep with confidence.
The VG10 Damascus blade is made with a VG10 cutting core and 17 layers of Damascus cladding. VG10 is known for excellent edge retention, stain resistance, and toughness. The layered pattern gives the blade a classic and refined look. The hammered surface helps release food as you cut, reducing drag and adding a handmade look.
The full tang handle is crafted from warm, natural wood and shaped in a Western style, giving it a familiar feel for anyone used to European knives. It is comfortable, balanced, and easy to control. At 210mm, this gyuto hits the sweet spot for versatility. It is ideal for slicing, chopping, and general prep. The thin grind makes it a smooth and precise cutter. At about 46 mm tall, the blade gives you good knuckle clearance on the board while still feeling slim and easy to handle.
Each knife is handmade by Kikuichi in Japan and carries the chrysanthemum logo, a mark with centuries of history behind it.
Weight: 6.5 oz (184 g)
Blade Length: 215 mm
Total Length: 338 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
The Kikuichi Warikomi Damascus Gyuto 210mm is a reliable and attractive workhorse that feels great in the hand and excels across a wide range of tasks. It is a strong choice for both pros and home cooks who want a refined and high-performing knife.&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-gyuto-210mm-357.png&&&0&&&||&&&||&&&||@@@
kiwadagy24&&&KWD-G240&&&Kikuichi Warikomi Damascus Gyuto 240mm Sale!&&&The Kikuichi Warikomi Damascus Gyuto 240mm is a beautifully crafted all-purpose kitchen knife that blends traditional Japanese blade making with a familiar Western style handle. It is light, responsive, and designed to handle daily prep with confidence and ease.
The blade uses a VG10 cutting core wrapped in 17 layers of Damascus cladding. VG10 is known for its edge retention, stain resistance, and toughness, making it an excellent choice for a hardworking gyuto. The layered pattern gives the blade a classic and refined look, while the hammered surface helps reduce sticking by encouraging food release.
The Western-style handle is made from warm, natural wood and shaped for a comfortable, familiar grip. At 240mm, this gyuto offers extra reach for larger ingredients and more efficient slicing while still feeling balanced and easy to control. The thin grind provides smooth and precise cutting performance across a wide range of tasks.
Each knife is handmade by Kikuichi in Japan and carries the chrysanthemum crest, a symbol of their long tradition of quality and craftsmanship.
Care instruction: Hand wash and dry after use, and avoid the dishwasher.
Specifications:
Weight: 8.6 oz (244 g)
Blade Length: 247 mm
Total Length: 375 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&390&&&350&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-gyuto-240mm-376.png&&&0&&&||&&&||&&&@@@
kiwadana16&&&KWD-N165&&&Kikuichi Warikomi Damascus Nakiri 165mm&&&Kikuichi has a long history of making fine kitchen knives, and this Warikomi Damascus Nakiri 165mm is a great example of their blend of tradition, performance, and everyday practicality. The blade uses a VG10 core wrapped in 17 layers of Damascus cladding. VG10 is known for its good edge retention, stain resistance, and toughness, making it a reliable choice for daily prep. The layered damascus pattern adds visual appeal, and the hammered finish helps release food as you cut.
The Western-style handle is shaped from natural hardwood for a warm and comfortable feel in the hand. At 165mm, this nakiri offers a nimble size for vegetables and general prep while still feeling sturdy and easy to guide. The thin grind delivers smooth performance and clean cuts across a wide range of ingredients.
Each knife is handmade by Kikuichi in Japan and finished with their chrysanthemum crest, a mark of their long-standing craftsmanship.
Features:
Made in Sakai, Japan
Construction: San mai
Steel: VG10
Edge Grind: 50/50
Care instruction: Hand wash and dry after use, and avoid the dishwasher.
Specifications:
Weight: 6.3 oz (180 g)
Blade Length: 161 mm
Total Length: 290 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-nakiri-165mm-52.png&&&0&&&||&&&||&&&@@@
kiwadasa18&&&KWD-S185&&&Kikuichi Warikomi Damascus Santoku 185mm&&&Kikuichi has a long history of making fine kitchen knives, and this Warikomi Damascus Santoku is a versatile all-purpose cutter designed for daily prep in home and professional kitchens. The blade uses a VG10 core wrapped in 17 layers of Damascus cladding. VG10 offers good edge retention, stain resistance, and toughness, making it an ideal choice for a hardworking, everyday knife. The layered Damascus pattern gives the blade a refined look, while the hammered surface encourages food release as you cut.
The Western-style handle is shaped from natural hardwood and provides a warm, comfortable feel in the hand. At 180mm, this santoku is easy to maneuver and excels at vegetables, proteins, herbs, and general prep tasks. The thin grind delivers smooth cuts and confident performance across a wide range of ingredients.
Each knife is handmade by Kikuichi in Japan and finished with their chrysanthemum crest, a symbol of their long-standing craftsmanship.
Care instruction: Hand wash and dry after use and avoid the dishwasher.
Features:
Made in Sakai, Japan
Construction: San mai
Steel: VG10
Edge Grind: 50/50
Specifications:
Weight: 6.2 oz (178 g)
Blade Length: 187 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-santoku-185mm-52.png&&&0&&&||&&&||&&&@@@
kibl2de16&&&SK-D165&&&Kikumori White #2 Deba 165mm&&&Sakai Kikumori Hamono is a well-established knife shop in Sakai that deals with traditional craftsmen in the area. They were founded in 1926. Sakai is the mecca of Japanese knife making and they are known for the best quality and traditional manufacturing techniques.
Company: Sakai Kikumori Hamono
Blacksmith: Tanaka san
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Edge Grind: Single-bevel, right-handed
Engraving: Hand Engraved
Handle: Magnolia Oval
Weight: 9.2 oz (262 g)
Blade Length: 173 mm
Total Length: 310 mm
Spine Thickness at Base: 7.4 mm
Blade Height at Base: 50.1 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikumori-white-2-deba-165mm-68.png&&&0&&&||&&&||&&&@@@
kingcombostone&&&ST-04&&&King Combo Stone 800/6000&&&This is the perfect stone combo for new or occasional freehand sharpeners. It combines an 800-grit side for edge setting and sharpening and a 6000-grit side for final polishing and honing.
The King Deluxe stones are made with aluminum oxide particles suspended in a clay matrix. This combination allows the user to feel the cutting effect and thus control the process with more precision. Using water as the lubricant, the cutting particles are constantly washed away and replaced with new sharp particles that efficiently continue the polishing or honing process.
These stones are on the soft side of the scale and as such will require resurfacing as they will dish quite quickly. They need to be soaked in water for about 15 minutes prior to use.
King stones have earned a worldwide reputation as one of the go-to waterstones and they are a natural choice for many first time practitioners of the freehand sharpening art. This is a great combo stone to “hone” your skills! And an exceptional value for such a good all-around product. Measures 185 x 63 x 25mm.&&&&&&52&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/king-combo-stone-800-6000-94.png&&&5&&&||&&&||&&&||@@@
regiwipute&&&YHH-100&&&Kiridashi SK5 Katakana&&&The slim kiridashi Japanese knife with brass handle and saya is a compact, beautifully made little utility knife that is easy to carry and surprisingly useful. The SK5 carbon steel edge takes a very sharp edge and performs well for light cutting tasks, opening packages, trimming, and other everyday jobs where a small blade is all you need. The brass handle and matching sheath give it a distinctive look, and the brass sheet is secured by friction using a small dent made by the blacksmith on the side. A kanji stamp on the exterior sheath adds a nice traditional detail and reads “pennant knife.”
At just 20 grams, this kiridashi is incredibly light and slim, making it easy to slip into a pocket, pouch, or tool roll. Despite its small size, it feels purposeful and well made, with the kind of sharpness and practicality that makes it easy to reach for again and again. Customers especially like how compact, flat, and convenient it is for quick cutting tasks, and it also makes a fun and thoughtful gift.
Care Instructions: This knife uses carbon steel and should be kept clean and dry after use to prevent rust. Do not leave it wet or store it in the sheath while damp. Avoid cutting very hard materials or twisting the blade during use.
Style: Slim Kiridashi
Edge Steel: SK5 Carbon Steel
Handle Material: Brass
Saya Material: Brass
Stamp: Kanji stamp reading “Pennant Knife”
Overall Length: 127mm
Width: 17mm
Thickness: 1.7mm
Weight: 20g&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kiridashi-sk5-katakana-211.png&&&5&&&||&&&||&&&@@@
ki16debl2&&&C-1101&&&Kitaoka Blue #2 Deba 165mm&&&Hideo Kitaoka has been forging knife blades for over 30 years from his shop in Takefu Village, Echizen. Rather than trying to master every style and steel, he has spent his career concentrating on perfecting a handful of traditional single-bevel blade designs in just a couple of steel types. His deba knives are among his most prized and appreciated work, and this 165mm version is a great example of that focused dedication.
The blade is built in the traditional steel jacketed awase method, with a core hagane of Blue #2 carbon steel for the cutting edge and a jigane of soft iron protecting the spine and upper blade body. Blue #2, sometimes called Blue Paper #2 for the blue paper it ships in, is made at the Hitachi Yasugi plant from Japanese pure sand iron and outperforms White Steel in a couple of meaningful ways - better edge retention and the ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to 62-63 HRC, a sweet spot for this alloy that balances hardness with manageable sharpening. This strong, beautifully finished blade is fitted with a sandalwood octagonal handle and black pakka wood ferrule.
What Customers Are Saying: Reviewers consistently praise the out-of-box sharpness on this deba. One first-time deba owner calls it very sharp right out of the box with good weight and the right size for the job. Another reviewer who had been using a sujihiki for fish work for years calls switching to this deba a real treat, noting it gets screaming sharp after some initial work on the stones and has held its edge through repeated use on snapper, though he notes it takes a patina a bit quicker than most Blue steel he has used.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Takefu Village, Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Soft Iron
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Weight: ~9.5 oz (~268 g)
Blade Length: 170 mm
Total Length: 305 mm
Spine Thickness at Base: 7-8 mm
Blade Height: 51 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-165mm-174.png&&&4.5&&&||&&&@@@
kitaoka2&&&KitaokaAO-Deba165LEFT&&&Kitaoka Blue #2 Deba 165mm Lefty&&&Deba knives are one of the three most popular traditional knife shapes in Japan, mainly used for cleaning and filleting fish, and dressing poultry and other meats. The heavy, wide spine lends the stability needed to cut through tough joints and bones, while the spine thins gradually toward the tip, giving real control when filleting fish and guiding the blade along bones. This version is ground specifically for left-handed users, a genuinely rare configuration in the deba format.
This deba is made from Blue #2 Hitachi steel, a very popular alloy for kitchen knives that is essentially White #2 with added chromium and tungsten, giving the alloy improved corrosion resistance and edge retention. As with any carbon steel, careful cleaning and drying after use is essential. Blue #2 outperforms White Steel in a couple of meaningful ways - better edge retention and the ability to take a more acute edge geometry - and Kitaoka-san tempers his Blue Steel to 62-63 HRC, a sweet spot for the alloy. This strong, beautifully finished blade is fitted with an upgraded rosewood octagonal handle and black pakka wood ferrule.
What Customers Are Saying: One reviewer who has used this knife nearly daily for a year reports it retains a great edge throughout a full work day and takes a very fine edge. A second reviewer, after a week or two of use, calls it hefty, sharp, and a knife that holds a good edge - he appreciates the small hollow grind on the flat side both for food release and for helping him see exactly where his sharpening stone makes contact, and as his first single bevel knife found the learning curve well worth it given the quality and reasonable price.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, Left-Handed Grind
Edge Steel: Blue #2
HRC: 62-63
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 10.5 oz (296 g)
Blade Length: 170 mm
Total Length: 308 mm
Spine Thickness at Base: 7 mm
Blade Height: 51 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-165mm-lefty-133.png&&&5&&&||&&&||&&&@@@
ki18debl2&&&C-1102&&&Kitaoka Blue #2 Deba 180mm&&&This 180mm deba is the longest in the Kitaoka Blue #2 line and a quintessential rendition of the classic deba shape. The deba is one of the three most common traditional knife shapes in Japan, used mainly for cleaning and filleting fish, and dressing poultry and other meats. The heavy, wide spine lends the stability needed to cut through tough joints and bones with ease, while the spine gradually thins toward the tip, giving real control when filleting fish and guiding the blade along bones.
Hideo Kitaoka constructs this deba from Hitachi Blue #2 steel with a jigane of soft iron, forged in his shop in Takefu Village, Echizen, where he has spent over 30 years concentrating on a handful of traditional single-bevel blade styles. The blade has a single bevel with a mild concave backside and a lovely primary bevel on the front that reveals the core hagane steel just shy of the edge. Blue #2 has a genuinely great ability to take and maintain a sharp edge, and Kitaoka-san tempers it to 62-63 HRC - a sweet spot for the alloy. The knife is finished with a sandalwood octagonal handle with a black pakka wood ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Takefu Village, Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Soft Iron
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Weight: ~11.4 oz (~3212 g)
Blade Length: 185 mm
Total Length: 330 mm
Spine Thickness at Base: 7-8 mm
Blade Height: 54 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-180mm-159.png&&&0&&&||&&&@@@
kitaoka1&&&C-1102L&&&Kitaoka Blue #2 Deba 180mm Lefty&&&Hideo Kitaoka has been making knife blades for over 30 years, concentrating his craft on perfecting a handful of traditional knife styles in just a couple of steel types rather than spreading himself across every blade and alloy. This 180mm deba - the longest in the Kitaoka Blue #2 line - is a quintessential rendition of the classic blade shape, ground specifically for left-handed users.
The blade is built in the traditional steel jacketed awase method, with a core hagane of Blue #2 for the cutting edge and a jigane of soft iron protecting the spine and upper blade body. Blue #2 is made by Hitachi from Japanese pure sand iron at their Yasugi plant in Shimane Prefecture, and is highly regarded by blade makers and knife users alike. The blade carries a single bevel with a mild concave backside and a lovely primary bevel on the front that reveals the core hagane steel just shy of the edge - the genuinely great ability of Blue #2 to take and hold a sharp edge shows clearly here. The handle is rosewood octagonal.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, Left-Handed Grind
Edge Steel: Blue #2
HRC: 62-63
Handle: Rosewood Octagonal
Weight: 10.9 oz (310 g)
Blade Length: 181 mm
Total Length: 326 mm
Spine Thickness at Base: 7 mm
Blade Height: 52 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-180mm-lefty-129.png&&&0&&&||&&&||&&&@@@
ki18fubl2&&&KitaokaAO-Funayuki&&&Kitaoka Blue #2 Funayuki 180mm&&&The funayuki is a multi-purpose traditional single-bevel Japanese knife. The name translates to going on a boat, a nod to its origin among fishermen who used these knives to clean and prepare fish right on board. The exceptionally thin blade gives it the ability to slice fish and vegetables with controlled, efficient precision.
Hideo Kitaoka fashions this knife from carbon steel using the traditional jacketed awase method, with a core hagane of Blue #2 Aogami for the cutting edge and a jigane of soft iron protecting the spine and upper blade body. The genuinely sharp cutting edge is revealed at the bottom of the blade road. The knife is finished with a rosewood octagonal handle and black pakka wood ferrule, and the lighter handle gives the knife a blade-forward balance point that adds real character to an already attractive package.
What Customers Are Saying: One reviewer who wanted a general-purpose single bevel knife to experiment with chose this over a deba for its flatter belly, and reports the fit and finish are really nice, with a microbevel that will need some grinding out and some minor grind imperfections that are easy to address - he notes the kasumi finish subtly reveals the folded cladding layers. A second reviewer bought it specifically for fish work and put it through snapper, tile, tuna, and even tough-skinned grouper without any chipping issues, calling it a great knife overall.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Edge Steel: Blue #2
HRC: 62-63
Finish: Satin
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Exposed Machi)
Blade Length: 174 mm
Spine Thickness at Base: 5 mm
Blade Height: 45 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-funayuki-180mm-230.png&&&4.5&&&||&&&||&&&@@@
ki210kibl2&&&C-1108&&&Kitaoka Blue #2 Kiritsuke 210mm&&&There is something about the shape of a kiritsuke that recalls a samurai sword - a look that makes this knife a true kitchen weapon in the best sense. Kiritsuke knives are one of the few genuinely multipurpose traditional Japanese blades, capable of standing in for a yanagi when slicing fish or an usuba when cutting vegetables. The sword-shaped profile features a straighter edge than a yanagi and a longer blade than an usuba. In Japan, mastering this design correctly requires real skill with traditional knives, and tradition holds that only executive chefs use them, both as a symbol of status and because of the difficulty involved.
This 210mm kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine, hardened to 62-63 HRC. It is a single bevel knife with a mild concave grind on the back to aid food release. The blade is reactive, so keeping it dry between uses and wiping it down regularly when cutting acidic foods matters. The knife is intended for right-handed users only and is paired with a sandalwood octagonal handle.
What Customers Are Saying: Reviewers consistently report this knife arriving crazy sharp out of the box. One customer praises both the knife and the overall CKTG experience, wishing all suppliers were this good. Another simply calls it a beautiful, super-sharp knife and loves it. A third praises the nice edge, good weight, and balance straight out of the box. A fourth calls it a sushi machine, impressed with how well it performs for the price on thin fish slicing. A fifth confirms great service and a wickedly sharp edge out of the box, calling it a solid buy for the money.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Edge Steel: Blue #2
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Exposed Machi)
Weight: ~4.9 oz (140 g)
Blade Length: 195 mm
Total Length: 345 mm
Spine Thickness at Base: 3 mm
Blade Height: 35 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-210mm-211.png&&&5&&&||&&&@@@
ki24kibl2&&&C-1109&&&Kitaoka Blue #2 Kiritsuke 240mm&&&The kiritsuke is a generously sized, genuinely all-purpose knife meant to handle many cutting tasks around the kitchen. It is the only truly multipurpose traditional Japanese knife, and in Japan, only the executive chef is permitted to use one. This 240mm blade slices, dices, and minces quickly and efficiently, making it the kind of knife you reach for again and again.
Hideo Kitaoka and his small team of skilled craftsmen make this knife in Takefu Village, Echizen. Kitaoka-san speaks about his work as something learned one skill at a time, through the hands and the body - he describes himself as a third-generation craftsman carrying on his family business, focused mainly on traditional Japanese knives, with the goal of making blades that are amazingly sharp and genuinely satisfying to cut with. That dedication shows clearly in this knife and the rest of his collection. The blade is forged from Blue #2 steel with a soft iron cladding in a kasumi finish, hardened to 62-63 HRC with a one-sided traditional grind for right-handed users. The knife comes with an upgraded octagonal sandalwood handle.
What Customers Are Saying: One executive chef calls this a great quality blade and his first single bevel kiritsuke, noting he is loving the experience so far - his only notes are that the handle runs a touch small, though it still functions well with the narrow blade, and that the steel will react with certain foods while the tip itself is quite thin and fragile, both worth being aware of going in.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron, Kasumi Finish
Edge Steel: Blue #2
Grind: One-Sided Traditional, Right-Handed
HRC: 62-63
Finish: Satin
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Weight: ~6.0 oz (170 g)
Blade Length: 230 mm
Total Length: 380 mm
Spine Thickness at Base: 3-4 mm
Blade Height: 36-37 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-240mm-244.png&&&5&&&||&&&@@@
ki27kibl2ro&&&C-1110&&&Kitaoka Blue #2 Kiritsuke 270mm&&&This 270mm kiritsuke is the largest in the Kitaoka line - a classic sword-shaped blade with a fairly flat edge and a long, sharp tip. It is a general-purpose blade in Japan, equally adept at slicing fish or processing vegetables, though it remains a knife best suited to experienced users. Tradition holds that only top executive chefs in Japanese restaurants are considered skilled enough to handle a kiritsuke correctly.
The beautifully finished blade is forged from Aogami Blue #2 steel with a soft iron jigane outer layer, hardened to 62-63 HRC with a single bevel ground into the right-hand side of the blade. This is strictly a right-handed knife, and care must be taken with cleaning and drying to prevent corrosion, given the reactive nature of the steel. There is something about a kiritsuke that draws knife enthusiasts in - the slim, purposeful profile and genuine multitasking ability make it a knife many chefs are drawn to. The knife is finished with an octagonal sandalwood handle with a black pakka wood ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Edge Steel: Blue #2
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Sandalwood (updated after video)
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Exposed Machi)
Weight: ~6.6 oz (~186 g)
Blade Length: 256 mm
Total Length: 415 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 36-37 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-270mm-223.png&&&0&&&||&&&@@@
ki21yabl2&&&KitaokaAO-Yanagi210&&&Kitaoka Blue #2 Yanagiba 210mm&&&Hideo Kitaoka, born in 1950, works in Takefu Village, Echizen, in Fukui Prefecture, where he specializes in producing high-quality traditional Japanese blades. Echizen was the first production center for forged blades to receive the nationally recognized Traditional Craft Product designation, awarded in 1980, and blades have been hand-forged there since the Muromachi period, stretching back to the 1300s.
This 210mm yanagiba is short for the breed - most yanagiba run considerably longer for sushi and protein slicing - making this an especially good fit for home cooks or kitchens where board space is limited. Kitaoka forges the blade from Hitachi Blue Paper #2 steel hardened to 63-64 HRC. This high-carbon steel is essentially White #2 with added chromium and tungsten, which improves corrosion resistance, edge retention, and hardening depth at some cost to sharpening ease and outright sharpness compared to its White steel counterpart. The knife is finished with an octagonal rosewood handle with a black pakka wood ferrule.
What Customers Are Saying: One reviewer reports the out-of-the-box edge held up for a full shift on a busy sushi line before he sharpened it at home on his King 1000 and 6000 stones, after which it became screaming sharp - he specifically likes the mirror polish that develops on the edge after a vigorous sharpening session. A second reviewer calls it a fine piece of steel, noting the out-of-the-box edge was good but improved further on finer stones, with excellent fit and finish throughout.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Takefu Village, Echizen, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: Blue #2
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Rosewood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Weight: 4.2 oz (120 g)
Blade Length: 204 mm
Total Length: 344 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-210mm-220.png&&&5&&&||&&&||&&&@@@
ki24yabl2&&&C-1105&&&Kitaoka Blue #2 Yanagiba 240mm&&&The yanagiba was originally developed for slicing sashimi, with the long blade ensuring even, smooth cuts, though today it sees more general use as well. Yanagi are single-beveled - only one side of the edge is sharpened, with the reverse side curved slightly to keep fish from sticking to the blade as it slices through. These blades run thicker than the average Western knife but are still considered thin by Japanese standards.
Hideo Kitaoka has been forging high-end kitchen blades for over 30 years and, despite being a relative newcomer to the ancient art of Japanese blade making compared to some of his peers, has built a first-class reputation among professional chefs for his skill in shaping wonderful traditional blades. This yanagiba is forged from Aogami Blue #2 steel hardened to 62-63 HRC, with a layer of softer iron on the outside of the core for strength and edge retention. The satin-finished blade is paired with an octagonal sandalwood handle with a black pakka wood ferrule, giving the knife an overall lightness and blade-forward balance that suits the pulling motion a yanagiba is built around.
What Customers Are Saying: One reviewer with limited experience on this style of knife reports that after a single sharpening session, it cuts like a razor blade.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, Ni Mai
Grind: Traditional Single Bevel, Right-Handed
Edge Steel: Blue #2
HRC: 62-63
Finish: Satin
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Exposed Machi)
Weight: ~5.5 oz (156 g)
Blade Length: 235 mm
Total Length: 380 mm
Spine Thickness at Base: 3 mm
Blade Height: 32 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-240mm-206.png&&&5&&&||&&&@@@
ki27yabl2&&&C-1106&&&Kitaoka Blue #2 Yanagiba 270mm&&&This 270mm yanagiba occupies the sweet spot in yanagiba lengths - perfect for most sushi and protein slicing in almost every kitchen environment. The blade is long enough for a one-movement pull cut, which is essential for sushi preparation since a sawing motion would destroy the delicate flesh and produce an unattractive slice.
Hideo Kitaoka makes only traditional Japanese knives, having put all his time and effort into perfecting a handful of styles and steels rather than trying to be a generalist across every blade type. His steel of choice here is Aogami Blue #2, a high-carbon alloy with added chromium and tungsten that imparts toughness while aiding edge retention and overall durability. He hardens it to 63-64 HRC. As with all carbon steel, the blade is reactive, so be sure to dry it thoroughly after every use. The knife comes with an octagonal sandalwood handle with a black pakka wood ferrule.
What Customers Are Saying: One reviewer upgrading from a Shun yanagiba calls this knife a great looking, great performing upgrade for the price, length, and steel he was after - he does note it arrived with no edge out of the box, which he says is not unusual for a Japanese knife of this type, and that it took him two tries to get a proper edge established before the performance matched what the steel could deliver. A second reviewer, just 24 hours into ownership, reports being thoroughly impressed after slicing sake and hamachi - calling it perfectly balanced, razor sharp, and easy on the eyes.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
<
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Edge Steel: Blue #2
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Exposed Machi)
Weight: ~6.4 oz (~182 g)
Blade Length: 260 mm
Total Length: 420 mm
Spine Thickness at Base: 4 mm
Blade Height: 34 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-270mm-222.png&&&4.5&&&||&&&@@@
ki30yabl2&&&C-1107&&&Kitaoka Blue #2 Yanagiba 300mm&&&The yanagiba is a slicing dream - graceful, capable of remarkable sharpness, and found in the hands of every sushi chef worth their salt. Yanagi means willow leaf, referring to the long, narrow shape of the blade, and it is sharpened on one side only, a configuration known as single bevel. Traditionally used for slicing sashimi, these knives are equally at home with roast beef, ham, and other cooked boneless proteins.
This 300mm version is sized for cooks with ample board space who want the best slicing experience achievable in a single pull stroke - essential in sushi preparation since the technique leaves the delicate flesh of the fish unharmed by the bruising forces of a blunt blade or sawing action. The blade is forged from Hitachi Blue Paper #2 steel, which adds chromium and tungsten to differentiate it from its White #2 sibling, hardened to 62-63 HRC. The single-beveled blade has a back side that is nearly flat with just a slight concave profile, aiding food release and helping guide the blade through soft flesh in one precise stroke. The knife comes with a traditional octagonal sandalwood handle with a black pakka wood ferrule.
What Customers Are Saying: One reviewer simply calls it beautiful. A second describes the knife as obviously well built with every angle exactly as expected, arriving in impeccable condition, and praises the steel for taking an edge beautifully.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Edge Steel: Blue #2
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Sandalwood (updated after video)
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Exposed Machi)
Weight: ~7.7 oz (~218 g)
Blade Length: 292 mm
Total Length: 453 mm
Spine Thickness at Base: 3-4 mm
Blade Height: 36 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&305&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-300mm-205.png&&&5&&&||&&&@@@
kidade16wh1&&&C-511K&&&Kitaoka Damascus White #1 Deba 165mm&&&Hideo Kitaoka works in Takefu Village, Echizen, where he specializes in producing high-quality traditional Japanese kitchen knives. The cutting edge of this deba is forged from Hitachi White Paper #1 steel, a high-carbon alloy that is genuinely hard without being as brittle as one might expect. The outer layers are formed of many-layered Damascus steel - called suminagashi in Japanese - hardened to 63-64 HRC. These knives are not stainless, so cleaning and drying after use deserves real attention.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow it to chop through fish bones with ease, while its ability to take an extremely sharp edge supports delicate work and the filleting of even the smallest fish. We highly recommend Kitaoka knives to anyone making traditional Japanese cuisine. This deba is finished with an octagonal handle made of sandalwood and black pakka wood.
What Customers Are Saying: One reviewer calls this deba sharp as a razor with a beautiful Damascus pattern, reporting it cuts through fish bone and lobster shell effortlessly. He does note some minor polishing flaws at the back of the knife and an uneven dark area near the ferrule, which kept his rating just short of perfect despite being otherwise very pleased with the knife.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 9.1 oz (258 g)
Blade Length: 165mm
Total Length: 303mm
Spine Thickness at Heel: 8mm
Blade Height: 49mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-deba-165mm-28.png&&&4&&&||&&&||&&&@@@
kidade18wh1&&&C-03K&&&Kitaoka Damascus White #1 Deba 180mm&&&Hideo Kitaoka hails from Takefu Village in Fukui Prefecture, where he specializes in the production of high-quality kitchen knives. As with the rest of this collection, the cutting edge is forged from Hitachi White Paper #1 steel, a high-carbon alloy that is genuinely hard without being as brittle as one might expect. The outer layers are formed of many-layered Damascus steel - called suminagashi in Japanese - hardened to 63-64 HRC. These knives are not stainless, so cleaning and drying after use deserves real attention.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow it to chop through fish bones with ease, while its ability to take an extremely sharp edge supports delicate work and the filleting of even the smallest fish. This deba has a blade length of 183mm, suitable for medium-sized fish and cuts of protein. It is sharpened from one side only with a slightly concave backside, weighs just over 11 ounces - normal heft for a deba - and carries a forward balance point. The very thick spine, over 8mm, tapers gradually to a beautiful primary bevel. The handle is sandalwood with a black pakka wood ferrule.
What Customers Are Saying: One reviewer describes it as a good, heavy knife that was not especially sharp straight out of the box, but once properly sharpened, holds its edge really well - he reports it does the job well and looks good doing it.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 11.3 oz (322 g)
Blade Length: 185mm
Total Length: 330mm
Spine Thickness at Heel: 8mm
Blade Height: 54mm
Please Note: We only ship Kitaoka knives within the USA
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-deba-180mm-143.png&&&4&&&||&&&||&&&@@@
kidafu18wh1&&&C-790&&&Kitaoka Damascus White #1 Funayuki 170mm Sale!&&&A versatile all-around knife, the funayuki was traditionally used aboard Japanese fishing boats to prepare meals at sea and handle a range of cleaning and prep tasks. The name literally means going on a boat. These are extremely thin blades, and in Japan, typically only executive chefs are permitted to use this style, since it can chip easily in less skilled hands.
This funayuki is built with a core of Hitachi White Paper #1 steel covered with 12 layers of softer carbon steel in a Damascus style, with a traditional single-bevel profile sharpened on one side. The back side carries a slight concave profile to aid food release, and the single bevel allows for a potentially sharper edge than a double-bevel knife could achieve. Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen, and is well known for his skillful use of the suminagashi cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core, hardened to 63-64 HRC and capable of taking a screaming sharp edge that holds through hours of work. The knife is finished with an octagonal sandalwood handle with a black pakka wood ferrule, with a Tokyo-style gap at the machi paying homage to traditional Japanese sword design.
What Customers Are Saying: One reviewer calls this his new favorite go-to knife at home, praising the unrivaled craftsmanship, the perfectly straight blade, and a balance point that sits exactly at the pinch grip. He notes the Damascus pattern is stunning in person and the developing patina looks great, but flags that he chipped the very thin tip while carving meat off a steak bone - his own assessment is that the acute blade angle and thin spine near the tip make this knife better suited to santoku-style tasks than deba-style bone work.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Engraving: Hand Engraved
Weight: 6.3 oz (180 g)
Blade Length: 169 mm
Total Length: 319 mm
Spine Thickness at Base: 5 mm
Blade Height: 44 mm
Please Note: We only ship Kitaoka knives within the USA&&&&&&270&&&240&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-funayuki-180mm-141.png&&&5&&&||&&&@@@
kidaki21wh1&&&C-750&&&Kitaoka Damascus White #1 Kiritsuke 210mm&&&Kiritsuke knives are multi-purpose traditional blades that can stand in for a yanagi when slicing fish or an usuba when cutting vegetables. The kiritsuke is an attractive knife with a sword-shaped tip and a flat belly, and in Japan its use is reserved for highly skilled executive chefs only.
Hideo Kitaoka has been making high-end Japanese knives for over 30 years. This particular kiritsuke is forged from Hitachi White #1, a high-carbon steel known for its hardness and superior edge retention, hardened to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied, resulting in a suminagashi finish that adds beauty and strength to the blade. The knife is sharpened on one side only, with the reverse side featuring a slight concave profile, suiting right-handed users exclusively. Careful drying after use is essential to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood, with a Tokyo-style gap at the machi paying homage to traditional Japanese sword design. This is a wonderful multi-purpose knife, but one that requires real skill to extract its full potential.
What Customers Are Saying: One reviewer reports it arrived sharp out of the box and credits it with taking his knife skills to a new level, though he wishes for a bit more knuckle clearance - overall he is genuinely happy to have it in his collection.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Engraving: Hand Engraved
Weight: 4.8 oz (136 g)
Blade Length: 197mm
Total Length: 344mm
Spine Thickness at Heel: 3mm
Blade Height: 36mm
Please Note: We only ship Kitaoka knives within the USA
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-white-1-damascus-kiritsuke-210mm-28.png&&&5&&&||&&&||&&&@@@
kidaki24wh1&&&C-751&&&Kitaoka Damascus White #1 Kiritsuke 240mm&&&The kiritsuke is a large, multi-purpose kitchen knife known for its diamond-shaped tip that gives the blade a distinctly sword-like appearance. Kiritsukes are single-grind knives - while some makers produce double-grind blades that look similar, only a single-grind knife is considered a true kiritsuke. The shape and size give it a dual personality: it can be used like an usuba for cutting vegetables or like a yanagiba to slice raw fish. These knives demand real skill to use correctly and are therefore typically reserved for executive chefs in Japanese kitchens.
This Kitaoka Damascus kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core uses Shirogami #1 steel with a multilayer cladding of soft carbon steel that forms a beautiful Damascus pattern while enhancing strength and durability. As with all single-bevel knives, this is a one-handed design suited to right-handed users only, and the carbon blade requires careful cleaning and drying to reduce the chances of corrosion. A traditional octagonal handle made from sandalwood with a black pakka wood ferrule completes the package, with a Tokyo-style gap at the machi referencing traditional Japanese sword design.
What Customers Are Saying: One reviewer cannot say enough good things about this knife, praising the surprising heft, the masterful forging and grind, and calling it a genuine delight both to use and to look at.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Engraving: Hand Engraved
Weight: 5.8 oz (164 g)
Blade Length: 230mm
Total Length: 380mm
Spine Thickness at Heel: 3.5mm
Blade Height: 37mm
Please Note: We only ship Kitaoka knives within the USA
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-white-1-damascus-kiritsuke-240mm-72.png&&&5&&&||&&&||&&&@@@
kidawh1ki27&&&C-752&&&Kitaoka Damascus White #1 Kiritsuke 270mm&&&For over 30 years, Hideo Kitaoka has been making high-end Japanese knives from his small shop in Takefu Village, Echizen, Fukui Prefecture. He is known for his beautiful, skillful use of the suminagashi cladding technique, and this 270mm kiritsuke - the largest in the Damascus White #1 line - shows that skill clearly.
This is a completely handmade knife, with the core built from Shirogami #1 steel and a multilayer cladding of soft carbon steel that forms a beautiful Damascus pattern while enhancing strength and durability. Hardened to 63-64 HRC, the blade carries a 12-layer cladding of softer carbon steel applied in a stunning Damascus finish. 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 suits right-handed users only. The shape and size give a kiritsuke its dual personality, working like an usuba for vegetables or a yanagiba for raw fish, though the skill required to use one effectively means they are usually reserved for executive chefs in Japanese kitchens. The blade is finished with a traditional octagonal sandalwood handle and black pakka wood ferrule.
What Customers Are Saying: One reviewer calls it absolutely beautiful, a genuine work of art that redefines what sharp means to him - he also praises the overall CKTG experience, from service and knowledge to pricing and expedited shipping, and says he has recommended the shop to friends. A second reviewer agrees the knife and finish are beautiful, but notes it needed some attention on the stones to reach full sharpness - once properly sharpened and stropped, he calls it a genuine thing of beauty.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 7.1 oz (202 g)
Blade Length: 259mm
Total Length: 414mm
Spine Thickness at Base: 4mm
Blade Height: 36mm
Please Note: We only ship Kitaoka knives within the USA
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-white-1-damascus-kiritsuke-270mm-28.png&&&5&&&||&&&||&&&@@@
kidaus16&&&C-106&&&Kitaoka Damascus White #1 Usuba 165mm&&&This Kitaoka Damascus White #1 usuba is a beautiful knife by any measure. Master blacksmith Hideo Kitaoka forges his blades in the famed Takefu Village in Echizen, Fukui Prefecture - one of the oldest blade and sword forging centers in Japan - and this line holds true to those ancient principles and design ethics. As a single-bevel blade, it requires a higher understanding of cutting, slicing, and sharpening technique than a standard double-bevel knife.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead-flat edge contacts the board at every point, avoiding accordion cuts entirely. The name usuba translates to thin edge, and this is both a great performer and a visually stunning knife - the Damascus here is some of the best we have seen, with excellent fit and finish throughout. Hardened to 63-64 HRC, the edge holds its sharpness for a long time while remaining less brittle than many other carbon steel blades. The blade is mated to a well-finished octagonal handle made from sandalwood and black pakka wood, with a gap between the handle and the machi known as Tokyo Style - a nod to traditional Japanese sword design where a tsuba once held its place.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, Ni Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided, Traditional Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Engraving: Hand Engraved
Weight: 5.1 oz (146 g)
Blade Length: 160mm
Total Length: 300mm
Spine Thickness at Heel: 3.5mm
Blade Height: 43mm
Please Note: We only ship Kitaoka knives within the USA
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-usuba-165mm-141.png&&&0&&&||&&&||&&&@@@
kidawh1us18&&&C-180KAKU-S8&&&Kitaoka Damascus White #1 Usuba 180mm&&&Hand-forged by Hideo Kitaoka, this Damascus White #1 usuba exemplifies the classical traditions of Japanese single-bevel knives. Kitaoka-san works in Echizen, Japan, one of the oldest and most respected knife-making regions in the country, where bladesmithing techniques have been passed down for centuries. This knife reflects those traditions through disciplined geometry, precise heat treatment, and uncompromising craftsmanship.
The usuba is a specialized vegetable knife designed for katsuramuki (rotary peeling), precise push cutting, and ultra-clean board contact. Its perfectly flat edge ensures even contact along the entire blade, eliminating accordion cuts and producing clean, consistent slices. True to its name - usuba meaning thin edge - this knife is optimized for precision rather than versatility. At the core is White #1 carbon steel, heat-treated to approximately 63-64 HRC, delivering exceptional sharpness, edge retention, and responsiveness on the stones. Compared to harder, more brittle steels, this treatment balances longevity with resilience, suiting experienced users who appreciate traditional carbon steel performance. The blade is clad in carbon steel Damascus with striking, well-defined layering, and a traditional Tokyo-style machi gap separates the blade from the handle - a design detail rooted in Japanese sword construction where a tsuba once rested. The knife is fitted with an octagonal sandalwood handle and black pakka wood ferrule.
Care Instructions: Carbon steel requires prompt drying after use. Hand wash only and dry immediately. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is handmade; measurements may vary slightly.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
HRC: 63-64
Grind: Traditional Single Bevel, Right-Handed
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Engraving: Hand Engraved
Weight: 6.8 oz (193 g)
Blade Length: 168mm
Total Length: 322mm
Spine Thickness at Base: 4mm
Blade Height: 47mm
Please Note: We only ship Kitaoka knives within the USA
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-usuba-180mm-157.png&&&0&&&||&&&||&&&@@@
kidawh1ya21&&&C-04K&&&Kitaoka Damascus White #1 Yanagiba 210mm&&&When preparing fish for sushi, it is imperative to minimize the damage caused to the cellular structure of the ingredient. The yanagiba is designed solely for the purpose of slicing the thinnest pieces of fish, with a minimum of sticking and tearing. Several important criteria have to be met to satisfy these conditions. The blade needs to be long and thin so that the slice can be made with a single pulling cut. The thinness allows for the cutting to be achieved with very little downforce. The back side of the blade features a very slight concave profile to easily detach the sliced piece from the blade after cutting.
The Kitaoka Damascus Yanagiba featured here has a blade length of just over 205mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel, this is a knife suited to right-hand users only.
The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.
The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.4 oz (124 g)
Blade Length: 206 mm
Total Length: 347 mm
Spine Thickness at Heel: 3 mm
Blade Height: 30 mm
Please note: We only ship Kitaoka knives in the USA&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-yanagiba-210mm-51.png&&&0&&&||&&&||&&&@@@
kidaya24wh1&&&C-05K&&&Kitaoka Damascus White #1 Yanagiba 240mm&&&When preparing fish for sushi, minimizing damage to the cellular structure of the ingredient is essential. The yanagiba exists for exactly this purpose - slicing the thinnest pieces of fish with minimal sticking or tearing. The blade needs to be long and thin enough for a single pulling cut, the thinness keeps downforce minimal, and the slightly concave back side helps the sliced piece detach cleanly after cutting.
This Kitaoka Damascus yanagiba has a blade length of about 235mm, well suited to sushi preparation in spaces with limited room while still allowing a clean single cutting action. Due to the one-sided bevel, this knife suits right-handed users only. The core steel of Hitachi White Paper #1 is clad with multiple layers of softer carbon steel, creating a beautiful Damascus pattern while protecting and strengthening the hagane. Hideo Kitaoka finishes the blade with a traditional octagonal handle made from sandalwood and black pakka wood, with a Tokyo-style gap at the machi referencing traditional Japanese sword design.
What Customers Are Saying: One sushi professional calls this easily the best knife he owns, on par with his Enami kiritsuke and lighter than expected - it handled his busy sushi station all day, making nigiri, rolls, and sashimi a genuine joy to cut. A second reviewer simply confirms good steel.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Engraving: Hand Engraved
Weight: 5.0 oz (142 g)
Blade Length: 235mm
Total Length: 379mm
Spine Thickness at Heel: 3.5mm
Blade Height: 31mm
Please Note: We only ship Kitaoka knives within the USA
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-240mm-143.png&&&5&&&||&&&||&&&@@@
kidaya27wh1&&&C-06K&&&Kitaoka Damascus White #1 Yanagiba 270mm&&&The yanagiba slices boneless fish fillets into sashimi and toppings for other sushi dishes. The slender, long blade is built to cut in a single drawing stroke, requiring minimal pressure and avoiding the cell damage a sawing motion would cause. Expert sushi chefs can use different cutting techniques with this format to enhance the aesthetics and flavor of each type of fish.
Hideo Kitaoka crafts this blade from his small shop in Takefu Village, where he has honed his skills for over 30 years. These are completely handmade knives carrying real quality, looks, and character. Kitaoka-san has described the craft in his own words as something learned slowly through repetition - making ten or twenty knives of the same shape by simply pounding a hammer against red-hot iron, again and again, until the shape comes naturally. That is, in his view, the mind of a true craftsman. This yanagiba is built from White #1 steel, identical to Blue #1 but without the chromium and tungsten, making it essentially a pure carbon steel that takes an extremely fine edge and is a genuinely popular choice in Japanese cutlery. It has great edge retention and is hardened here to 63-64 HRC. At 260mm blade length, this is a perfect size for most chefs and kitchens, finished with a traditional octagonal sandalwood handle and black pakka wood ferrule.
What Customers Are Saying: One reviewer calls it a beautiful, well-crafted knife that felt comfortable right away and was very sharp out of the box, melting through both meats and vegetables - he is genuinely happy he bought it.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 6.4 oz (182 g)
Blade Length: 260mm
Total Length: 418mm
Spine Thickness at Heel: 4mm
Blade Height: 34mm
Please Note: We only ship Kitaoka knives within the USA
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-270mm-141.png&&&5&&&||&&&||&&&@@@
kiwh1daya30&&&C-07K&&&Kitaoka Damascus White #1 Yanagiba 300mm&&&This Kitaoka Damascus yanagiba is made entirely by hand, forged by Hideo Kitaoka in his small workshop in Takefu Village. Shirogami #1 steel forms the core construction, with a multilayer hagane of soft carbon steel outside, forged into a beautiful Damascus pattern that enhances the strength and durability of the knife. As with all single bevel knives, this is a one-handed design suited to right-handed users only, and the carbon blade requires careful cleaning and drying to reduce the chances of corrosion and discoloration.
This is primarily a sushi knife, where the most important goal is cutting fish in a single, light action that minimizes damage to the cellular structure of the ingredient. The added length of the 300mm blade makes that task easier than with a shorter version, though serious board space is needed to use the full length effectively. The beautiful slim blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood, with a Tokyo-style gap at the machi referencing traditional Japanese sword design. This is a very fine sushi knife, easy to recommend to any home or professional chef in search of a superbly crafted, gorgeous Japanese slicing knife.
What Customers Are Saying: One reviewer who processed salmon with this knife within hours of receiving it, including removing the skin, calls it an absolute dream - he praises the length and weight for doing most of the work, calls it his favorite steel, reports it sharp out of the box, and considers it a genuine grail knife for himself.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Blacksmith: Hideo Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus (12-Layer)
Edge Steel: White #1
HRC: 63-64
Grind: One-Sided Traditional, Right-Handed
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 7.4 oz (210 g)
Blade Length: 285mm
Total Length: 450mm
Spine Thickness at Base: 4mm
Blade Height: 35mm
Please Note: We only ship Kitaoka knives within the USA
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-300mm-140.png&&&5&&&||&&&||&&&@@@
kitayama8000&&&Kitayama8000&&&Kitayama 8000 Grit Water Stone&&&The Kitayama 8000 Grit Water Stone measures 205 x 75 x 25 mm and is officially rated at 8000 grit, even though some retailers list it as 12000 due to the refined finish it produces. We adhere to the true 8000 grit rating. This stone contains magnesium salts that dissolve in water, so extended soaking is not recommended. In normal use, simply splash water on the surface and begin sharpening.
The Kitayama is known for its creamy, smooth sharpening feel and excellent tactile feedback, often compared favorably to other high grit polishing stones. It maintains a consistent surface without loading up excessively and responds well to small additions of water during use. We now carry this stone in a baseless format, which customers strongly prefer. The baseless design allows sharpening on both sides of the stone and provides greater flexibility during use.
Care Instructions: Splash with water before use. Avoid extended soaking. Keep the surface wet during sharpening by adding water as needed. Allow the stone to dry fully before storage. Do not permasoak.
Brand: Kitayama
Stone Type: Polishing Water Stone
Grit: 8000
Soak Type: Splash and Go
Dimensions: 205 x 75 x 25 mm
Design: Baseless
Use: Final Polishing and Edge Refinement&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitayama-8000-grit-water-stone-129.png&&&5&&&||&&&||&&&||@@@
ststkitoseto&&&Tong-Set&&&Kitchen Tongs 2pc Set&&&A good pair of tongs is one of those kitchen tools that earns its place at every meal. Whether you are turning proteins in a hot pan, tossing vegetables on a sheet tray, or plating at the pass, reliable tongs need to feel secure in hand, hold up to heat, and not damage the cookware you have invested in. This two-piece set covers the range — a 9-inch for closer, more controlled work and a 12-inch for pots, pans, and anything that calls for a little more distance from the heat.
Both tongs are constructed from high-quality stainless steel that is sturdy, rust resistant, and light enough to handle comfortably through extended use. The silicone tips are heat resistant and safe on nonstick, stainless, and cast iron cookware — no scratching, no marking. A locking mechanism on each tong keeps them closed for compact drawer storage or hanging from the loop tab when counter or rack space is available. Both pieces are dishwasher safe, which keeps cleanup straightforward after service.
Care Instructions: Both tongs are dishwasher safe. For longer life, hand washing and drying before storage is always a good habit with stainless steel tools. Check the locking mechanism periodically to keep it operating smoothly.
Set Includes: 9-inch and 12-inch tongs
Material: Stainless Steel
Tips: Silicone — heat resistant, cookware safe
Locking: Yes
Storage: Loop tab for hanging
Dishwasher Safe: Yes&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitchen-tongs-2pc-set-sale-111.png&&&0&&&||&&&||&&&@@@
knstst&&&Straightener&&&Knife Straightening Stick&&&The Knife Straightening Stick is a specialist tool for correcting minor warps and bends in Japanese knife blades. San mai and kasumi-construction knives have a softer outer cladding over a hard steel core - this softer layer can flex and take on a slight set if lateral pressure is applied during use or storage. Left uncorrected, even a minor warp affects cutting performance and makes accurate sharpening harder to achieve.
Made from hard maple, this is the same type of tool used by Japanese blacksmiths and professional knife shops. Work slowly and deliberately - the goal is gradual correction with light, controlled pressure applied at the right point along the blade. Do not try to force a correction in one pass. An essential item for anyone who collects and uses Japanese knives regularly and wants to keep their blades performing at their best.
Care Instructions: Wipe clean after use. Store in a dry place. Apply only light, controlled pressure - never force a correction in a single pass.
Material: Hard Maple
Use: Correct minor warps in Japanese knife blades
Technique: Apply slow, gradual pressure - do not force
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/knife-straightening-stick-172.png&&&5&&&||&&&||&&&@@@
kntippr&&&RoundProtector&&&Knife Tip Protector&&&CKTG buys these knife tip protectors by the thousands and uses them on every larger knife that ships out of the shop. They are a simple plastic cap that fits over the tip of the blade to protect the most vulnerable point during shipping, mailing, or transport - the tip is the first thing to get damaged when a knife shifts in a package, and a small piece of plastic between the tip and whatever it is traveling next to prevents that damage entirely.
If you sharpen knives and send them through the mail, these are an essential part of the packaging process - a professional touch that protects the edge you just put on the blade and shows the recipient the knife arrived in proper condition. Sold individually at a price that makes buying a handful of them for your mailing kit a practical decision.
What Customers Are Saying: Jan Seward calls them essential - no more inadvertent accidents. Timostheos recommends them specifically for shipping knives on pass-arounds or sending knives out for maintenance and repair work.
Brand: CKTG
Material: Plastic
Use: Tip protection during shipping and transport
Sold: Individually
Note: The same tip protectors used by CKTG for all outgoing shipments
&&&&&&0.2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/knife-tip-protector-120.png&&&5&&&||&&&||&&&@@@
japanese-straight-plating-tweezers&&&JPT-Straight210&&&Kobayashi Japanese Straight Plating Tweezers 210mm&&&Kobayashi Industries has been manufacturing precision tools in Japan for decades, and these straight plating tweezers reflect that heritage - made entirely in Japan to a standard that immediately sets them apart from the mass-produced alternatives. At 210mm (~8.25 inches), these are on the longer end of the plating tweezers spectrum, giving working cooks extra reach and leverage for precise ingredient placement, delicate garnish work, and any task where control matters more than speed.
The straight profile is the classic format for plating tweezers - no offset angle, just a direct line from grip to tip that gives you an unobstructed view of exactly where the tip is going. Stainless steel construction keeps them rust-resistant, easy to sanitize, and built to hold up through daily professional use. At just 44g, they are light enough to use for extended plating sessions without fatigue. The tip alignment is precise right out of the box - no adjustment needed. These belong in a knife bag alongside your stones and your fish tweezers.
Care Instructions: Hand wash with warm soapy water and dry thoroughly after use. The stainless steel construction is highly rust-resistant with proper care. Store flat or in a roll to protect the tips.
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-straight-plating-tweezers-210mm-56.png&&&0&&&||&&&||&&&@@@
kosg2bu17&&&Kobayashi-Bunka&&&Kobayashi SG2 Bunka 170mm&&&What makes the Kobayashi line remarkable is the context. Kei Kobayashi spent his career before this as a sharpener and finisher for some of the leading blacksmiths in Seki City - never forging, always working the back end of the process. When he finally began making complete knives himself, the grind quality and finishing precision that came through immediately reflected years of understanding what makes a knife work from the edge outward. These were his first knives. The quality was not a surprise to us once we picked one up - it was a confirmation of exactly what we expected from someone with that background.
The bunka is one of the most practical formats in the Japanese kitchen - tall enough for knuckle clearance and wide board contact, short enough to stay nimble, with the distinctive reverse tanto tip that opens up fine point work that a rounded profile cannot manage. At 171mm and 138g it is light and fast on the board. The SG2 core at 63 HRC is clad in softer stainless and finished with a hairline texture on the cladding, contrasting with the polished SG2 edge that runs beneath it. Hand-chiseled kanji on the blade face adds a detail-level finish touch that most knives in this category skip entirely. The handle on this model is an octagonal red urushi-lacquered format - richer in color than the standard pakka version and a striking visual complement to the blade finish. Note that the handle color in person is darker and deeper than it appears in photos.
What Customers Are Saying: The one review on this knife comes from an owner picking up their second Japanese knife, who notes that the fit and finish exceeded expectations and that the knife has been a pleasure to use over more than a week of regular cooking. The handle color is flagged as darker in person than shown online - worth noting for buyers expecting a brighter red, though the deeper tone has its own appeal.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless, Hairline Finish
HRC: 63
Engraving: Hand-Chiseled Kanji
Handle: Octagonal Red Urushi Lacquer
Weight: 4.8 oz (138g)
Blade Length: 171mm
Total Length: 318mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-bunka-170mm-264.png&&&5&&&||&&&||&&&@@@
kobayashi&&&KSG2D-B170&&&Kobayashi SG2 Damascus Bunka 170mm&&&SG2 is widely considered one of the finest blade steels available for kitchen knives, and it was the natural choice for Kei Kobayashi as he moved from years spent sharpening and finishing knives for other blacksmiths in Seki City into forging his own line. The super-dense grain structure and purity of SG2 make it both harder and less brittle than many comparable steels, giving this bunka an edge that takes a very fine sharpness and holds it remarkably well. The SG2 core is clad in a softer stainless Damascus jacket for added protection.
This bunka is a genuine laser - thin, light, and exceptionally well finished throughout. The spine and choil have been carefully rounded for comfortable extended use, and the stainless Damascus cladding adds real visual interest without overwhelming the blade. The reverse tanto tip handles detail work and garnish with precision, while the flatter portion of the edge takes on chopping and general prep with ease. The rosewood octagonal handle with maple ferrule is well balanced and comfortable from the first use.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless Damascus
HRC: 63
Handle: Rosewood Octagonal
Ferrule: Maple
Weight: 4.4 oz (124 g)
Blade Length: 172 mm
Total Length: 318 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-bunka-170mm-251.png&&&0&&&||&&&||&&&@@@
kosg2dagy21&&&KSG2D-G210&&&Kobayashi SG2 Damascus Gyuto 210mm&&&SG2 is considered by many to be one of the finest blade steels in the world for kitchen knives, prized for a super-dense, pure grain structure that makes it both harder and less brittle than comparable steels. Kei Kobayashi chose it as his first offering when he moved from years of sharpening and finishing knives for other blacksmiths in Seki City into forging knives under his own name. The SG2 core in this gyuto is clad in a softer stainless Damascus jacket for added protection and easier sharpening.
This is a genuine laser in every sense - thin, light, and capable of falling through produce and proteins with very little resistance. The spine and choil are carefully rounded for comfortable use, and the rosewood octagonal handle with maple ferrule provides a comfortable, well-balanced grip even at this longer length.
What Customers Are Saying: Reviewers consistently describe this knife as a true laser, not a workhorse - thin enough that one reviewer put a couple of light bends in his blade during early use and cautions buyers to keep it away from bones or hard prying tasks, while emphasizing how effortlessly it falls through vegetables and clean proteins. Multiple reviewers note some food sticking to the blade, which they attribute to the slight matte finish on the Damascus combined with the thinness of the blade itself, though most still call the cutting feel superb and the handle beautiful. One owner who also has a Yoshimi Kato in HSS reports he is increasingly preferring the Kobayashi, noting the factory edge arrived very sharp and has only improved with light honing. Another calls it the most aesthetically beautiful knife in his collection, praising the pinch grip and skillful construction, while noting the balance point sits slightly forward given how light the blade is overall.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless Damascus
HRC: 63
Handle: Rosewood Octagonal
Ferrule: Maple
Weight: 4.9 oz (140 g)
Blade Length: 214 mm
Total Length: 357 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-210mm-268.png&&&5&&&||&&&||&&&||@@@
kosg2dagy24&&&KSG2D-G240&&&Kobayashi SG2 Damascus Gyuto 240mm&&&Kei Kobayashi worked for years as a sharpener and finisher for established blacksmiths in Seki City before forging knives under his own name, and SG2 was his choice of steel for these first offerings. The super-dense grain structure and purity of SG2 make it both harder and less brittle than many comparable steels, giving this 240mm gyuto an edge capable of taking and holding an excellent sharpness over extended use. The SG2 core is clad in a softer stainless Damascus jacket for added protection.
This gyuto is a genuine laser - thin, light, and finished to a high standard throughout. The spine and choil have been carefully rounded for comfortable extended use, and at 243mm this gyuto has the reach for larger proteins and high-volume prep while still moving with the speed and minimal resistance the SG2 laser grind is known for. The rosewood octagonal handle with maple ferrule completes a knife that looks every bit as good as it performs.
What Customers Are Saying: One reviewer calls this the sharpest knife he owns, praising the gorgeous Damascus finish and tasteful handle. The balance point sits just in front of the cutout, which makes a two-finger pinch grip especially comfortable on a knife this long. He does note that food sticks to the blade somewhat, which he attributes to the matte finish, but still calls it a genuinely fine knife overall.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless Damascus
HRC: 63
Handle: Rosewood Octagonal
Ferrule: Maple
Weight: 6.0 oz (170 g)
Blade Length: 243 mm
Total Length: 399 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm
Photos by Gustavo Bermudez
&&&&&&380&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-240mm-267.png&&&5&&&||&&&||&&&||@@@
kosg2dana16&&&KSG2D-N160&&&Kobayashi SG2 Damascus Nakiri 160mm&&&Kei Kobayashi is a relatively new face at the forge - before striking out on his own, he spent years working as a sharpener and finisher for established blacksmiths in Seki City, building a deep technical understanding of blade performance from the inside out. This nakiri is among his early creations, and given how recently he began forging, the quality on display here is genuinely impressive. He chose SG2 as his foundation steel: a powdered alloy renowned for its dense, pure grain structure, which makes it both harder and less brittle than many comparable steels. The SG2 core is clad in a softer stainless Damascus jacket for added protection and easier sharpening.
The nakiri is a do-it-all vegetable cutting tool - a wonderful all-around push cutter, slicer, and dicer that has become increasingly popular in home kitchens. Its tall height gives generous knuckle clearance over the cutting board, while the shorter length keeps it nimble and well suited to a wide range of produce and proteins. The rosewood octagonal handle with maple ferrule is comfortable and well finished.
What Customers Are Saying: One reviewer calls it an absolutely beautiful knife, with blade thickness well proportioned to its length and balance that feels just about perfect in hand - the Damascus pattern is subtle but clearly visible even from a distance, and the contrasting wood tones on the handle give it a striking look. His one significant complaint was that the blade arrived less sharp than expected with an uneven grind, and he recommends that buyers add the CKTG finishing sharpening service at checkout rather than risk having to fix it themselves or ship the knife back for a proper water stone sharpening.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless Damascus
HRC: 63
Handle: Rosewood Octagonal
Ferrule: Maple
Weight: 4.7 oz (134 g)
Blade Length: 159 mm
Total Length: 312 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Photos by Gustavo Bermudez
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-nakiri-160mm-127.png&&&4&&&||&&&||&&&@@@
kosg2dape15&&&KSG2D-P150&&&Kobayashi SG2 Damascus Petty 150mm&&&Before Kei Kobayashi ever picked up a hammer to forge his own knives, he spent years working as a sharpener and finisher for established blacksmiths in Seki City - building a technical understanding of how a blade should perform before ever shaping one himself. SG2 was his choice for these first offerings: a powdered steel renowned for its super-dense, pure grain structure, which makes it both harder and less brittle than many comparable steels. The result is an edge that takes a very fine sharpness and holds it for a long time, with the SG2 core clad in a stainless Damascus jacket for added protection.
This petty is a genuine laser - thin, light, and finished to a high standard throughout. The spine and choil are nicely rounded for comfortable extended use, and the Damascus pattern on the cladding is smooth and pleasing to the eye rather than aggressive or overdone. At 152mm this petty handles detail work, trimming, and light board tasks with real precision. The rosewood octagonal handle with maple ferrule is comfortable and well balanced for a knife this size.
What Customers Are Saying: One reviewer calls this a pretty little knife, measuring just 2mm near the handle and tapering to 0.5mm at the tip - genuinely thin by any standard. He praises the excellent SG2 core and the beautifully smooth Damascus cladding, noting he had been looking for a thin knife exactly like this for some time and considers it perfect. He liked it enough to buy a second one as a gift for his daughter.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless Damascus
HRC: 63
Handle: Rosewood Octagonal
Ferrule: Maple
Weight: 2.6 oz (74 g)
Blade Length: 152 mm
Total Length: 279 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-petty-150mm-301.png&&&5&&&||&&&||&&&||@@@
kosg2dasa17&&&KSG2D-S170&&&Kobayashi SG2 Damascus Santoku 170mm&&&Kei Kobayashi spent years as a sharpener and finisher for established blacksmiths in Seki City before forging knives under his own name, and that background shows clearly in the technical execution of this santoku. He chose SG2 as his foundation steel - a powdered alloy with an exceptionally dense, pure grain structure that makes it both harder and less brittle than many comparable steels. The result is an edge capable of taking a very fine sharpness and holding it for a long time, with the SG2 core clad in a softer stainless Damascus jacket for added protection.
This santoku is a genuine laser - thin, light, and finished to a high standard throughout. The spine and choil have been carefully rounded for comfortable extended use, and the Damascus pattern on the cladding adds real visual character. At 170mm this santoku handles slicing, dicing, and mincing with the all-purpose versatility the format is known for. The rosewood octagonal handle with maple ferrule is comfortable and well balanced.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless Damascus
HRC: 63
Handle: Rosewood Octagonal
Ferrule: Maple
Weight: 4.5 oz (128 g)
Blade Length: 170 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Photos by Gustavo Bermudez
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-santoku-170mm-240.png&&&0&&&||&&&||&&&||@@@
kosg2gy21&&&Kobayashi-Gyuto210&&&Kobayashi SG2 Gyuto 210mm&&&Six reviews all landing at five stars is a strong signal on any product. On a first-time blacksmith, it is remarkable. Kei Kobayashi spent the years before this line working as a sharpener and finisher for some of the leading names in Seki City - building a technical understanding of knife performance from the inside out before ever approaching the forge himself. When we were introduced to him through a contact in the industry and saw what he had produced, the quality was immediately apparent. The 210mm gyuto has become the centerpiece of the line for good reason: it is the format that shows everything Kobayashi-san can do with an SG2 laser profile.
The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. The SG2 core at 63 HRC is clad in softer stainless steel, the cladding given a fine hairline finish that creates a clear visual separation from the polished SG2 edge running at the base of the blade. The spine runs 2mm at the heel - thin enough that this is a true laser in every meaningful sense, moving through produce and proteins with almost no wedging or resistance. The choil and spine have been carefully rounded for comfortable extended use in a pinch grip. Hand-chiseled kanji on the blade face is a finishing detail that sets this knife apart from production alternatives. At 144g it is light enough to move quickly and precise enough to stay accurate across a long prep session. The seven-sided lacquer-treated wood handle is balanced for the blade and comfortable from first use.
What Customers Are Saying: Owners consistently describe this as a knife that performs at a level that surprises even experienced cooks. The laser grind draws the most consistent praise - multiple reviewers note that it outperforms other SG2 knives they own on everyday tasks like paper tests and slicing onion and tomato, with noticeably less resistance than comparable knives. Edge maintenance with a ceramic rod between full sharpenings is described as easy. One detailed review draws a specific comparison to a Yoshimi Kato gyuto on starchy vegetables like sweet potato, noting the Kobayashi glides through where the Kato wedges. The handle shape gets specific praise from cooks who find it more secure and natural than standard octagonal formats. First-time buyers and experienced collectors alike describe it as one of the best value propositions at its price point.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless, Hairline Finish
HRC: 63
Engraving: Hand-Chiseled Kanji
Handle: Seven-Sided Wood, Lacquer Treated
Weight: 5.1 oz (144g)
Blade Length: 213mm
Total Length: 357mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-210mm-307.png&&&5&&&||&&&||&&&||@@@
kosg2gy24&&&Kobayashi-Gyuto240&&&Kobayashi SG2 Gyuto 240mm&&&The 240mm is where the Kobayashi SG2 line finds its fullest expression. More blade length means the laser geometry does more work per stroke - the 2mm spine and thin SG2 grind that feels so responsive at 210mm becomes genuinely effortless at 240mm, particularly on larger produce and longer proteins where a shorter knife forces multiple repositioning passes. Kei Kobayashi built this line after years as a sharpener and finisher in Seki City, and the geometry reflects that background: he knows what a blade needs to do at the edge, and he has built these knives accordingly from the ground up.
The SG2 core is hardened to 63 HRC and clad san-mai in softer stainless steel, with the cladding dressed to a fine hairline finish that creates a visual contrast with the polished SG2 edge. The jigane (outer cladding steel) is softer than the core - it shows marks more readily than a harder cladding would, which is worth noting for buyers who prioritize pristine aesthetics over time, but it has no effect on cutting performance. What the SG2 hagane (inner core steel) delivers in edge retention and sharpness is the point of the knife, and it delivers it consistently. At 166g with a 242mm blade and 2mm spine, this is a true laser with the reach to handle everything from full proteins to large-scale vegetable prep. The seven-sided lacquer-treated pakka wood handle balances the blade well and sits comfortably in a pinch grip through extended use.
What Customers Are Saying: One owner with a Yoshimi Kato Aogami Super as their primary comparison notes that while both knives perform closely on most tasks, the Kobayashi is the knife they reach for first - particularly on starchy vegetables where the Kato wedges and the Kobayashi does not. Low maintenance is specifically noted as an advantage for daily use. A second owner describes it as the most impressive kitchen knife they have purchased, highlighting the fit and finish quality and the cutting geometry as among the best they have encountered. Both reviewers note it is a knife that rewards regular use rather than occasional admiration.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless, Hairline Finish
HRC: 63
Engraving: Hand-Chiseled Kanji
Handle: Seven-Sided Pakka Wood, Lacquer Treated
Weight: 5.8 oz (166g)
Blade Length: 242mm
Total Length: 392mm
Spine Thickness at Base: 2mm
Blade Height: 53mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-240mm-309.png&&&5&&&||&&&||&&&||@@@
kosg2gy24ro&&&KSR-G240&&&Kobayashi SG2 Gyuto 240mm Rosewood&&&Two handles, one blade. The rosewood version of the Kobayashi SG2 240mm gyuto delivers the same laser geometry, the same SG2 core at 63 HRC, and the same hairline-finished stainless cladding as the standard lacquer-handle model - with an octagonal rosewood handle that offers a more traditional Japanese aesthetic for cooks who prefer natural wood over the distinctive lacquered pakka format. The choice between them is purely about what sits better in the hand and the kitchen. The blade is the same knife.
Kei Kobayashi built this line after years as a sharpener and finisher working for leading blacksmiths in Seki City. That background is evident in the grind: a 2mm spine that tapers to a polished SG2 edge, ground thin enough to move through produce and proteins with almost no wedging or resistance. The SG2 powdered metallurgy core takes a finer edge and holds it longer than most conventional stainless steels, while the softer stainless cladding provides protection and makes sharpening more approachable. Hand-chiseled kanji on the blade face is the detail that signals how seriously Kobayashi-san takes the finishing work on every knife he produces. At 154g and 242mm, this is a light, capable gyuto (Japan's all-purpose chef knife) that performs across everything from daily vegetable prep to larger protein work without asking the cook to compromise.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Apply a light coat of food-safe oil to the rosewood handle periodically to keep it conditioned. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless, Hairline Finish
HRC: 63
Engraving: Hand-Chiseled Kanji
Handle: Octagonal Rosewood
Weight: 5.4 oz (154g)
Blade Length: 242mm
Total Length: 396mm
Spine Thickness at Base: 2mm
Blade Height: 53mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-240mm-rosewood-48.png&&&0&&&||&&&||&&&||@@@
kosg2na16&&&Kobayashi-Nakiri&&&Kobayashi SG2 Nakiri 165mm&&&The construction behind every Kobayashi knife starts with the same foundation: an SG2 powdered stainless core, clad in softer stainless steel and finished with a fine hairline texture that runs the full length of the blade face. SG2 is a powdered metallurgy steel produced in Japan with a notably dense grain structure - this translates to higher hardness, better edge retention, and a finer possible edge than most conventional stainless steels can achieve. Kei Kobayashi chose it as the basis for his first knives after years spent as a sharpener and finisher working for leading blacksmiths in Seki City, and it is a choice that reflects both his technical knowledge and his ambition for what this line should deliver.
The nakiri (Japan's dedicated vegetable knife) is one of the most satisfying formats to use in SG2 construction. The flat profile gives full board contact on push cuts, the tall blade height of 50mm provides ample knuckle clearance, and the wide face doubles as a bench scraper for moving prep work around. At 158mm blade length and 156g the knife is compact and substantial without feeling heavy. The 2mm spine is a genuine laser profile - thin enough that the knife moves through dense vegetables with almost no resistance. The seven-sided pakka wood handle is finished with a lacquer treatment that sits comfortably in hand and gives the knife a visual character distinctly its own. The balance point sits slightly forward of the choil, which gives the blade a planted, confident feel during push cuts through hard produce.
What Customers Are Saying: The one reviewer on this knife describes it as stunning in both appearance and use - noting that attention to the smallest finishing details is evident throughout, that the balance feels excellent despite the slight blade-forward weighting, and that the edge is super thin and precise, sharpened to a level that cuts without resistance. It is a short review but a compelling one from someone who clearly knows what they are looking at.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless, Hairline Finish
HRC: 63
Engraving: Hand-Chiseled Kanji
Handle: Seven-Sided Pakka Wood, Lacquer Treated
Weight: 5.5 oz (156g)
Blade Length: 158mm
Total Length: 311mm
Spine Thickness at Base: 2mm
Blade Height: 50mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-nakiri-165mm-262.png&&&5&&&||&&&||&&&@@@
kosg2pe15&&&Kobayashi-Petty150&&&Kobayashi SG2 Petty 150mm&&&The story behind Kei Kobayashi is one of those that makes carrying a new line genuinely exciting. Before picking up a hammer, Kobayashi-san spent years as a sharpener and finisher working for some of the top blacksmiths in Japan. He knew steel from the edge outward - how it behaved under a stone, how grind geometry affected cutting feel, what separated a knife that performed from one that merely looked good. When he finally turned to forging his own blades in Seki City, that depth of experience showed up immediately in the work. We were introduced to him through a friend in the industry and were struck by what he had produced on his first attempts.
The petty is where that precision is most visible. At 153mm with a 30mm blade height, this is a classically proportioned knife for in-hand work on fruit, herbs, aromatics, and detail cuts at the board. The SG2 powdered stainless core is hardened to 63 HRC and clad in softer stainless steel that is finished with a fine hairline texture - a surface treatment that contrasts beautifully with the polished SG2 edge running below it. The choil and spine are carefully rounded for a comfortable pinch grip, and hand-chiseled kanji elements on the blade face add a level of hand-finishing detail that you rarely see at this stage of a blacksmithing career. The seven-sided pakka wood handle with its lacquer-treated surface is an unusual format that fits the hand well and sets this knife apart visually from anything else in its category.
What Customers Are Saying: Owners describe the feel as exceptional - lightweight and well-balanced with a handle shape that fits naturally in the hand. Edge performance is described as outstanding out of the box, and the knife draws consistent praise for how cleanly it handles fine work including small fruit, vegetables, and precision detail cuts. The design quality and attention to finish details are noted as the kind of thing you notice more the longer you use the knife.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless, Hairline Finish
HRC: 63
Engraving: Hand-Chiseled Kanji
Handle: Seven-Sided Pakka Wood, Lacquer Treated
Weight: 3.1 oz (90g)
Blade Length: 153mm
Total Length: 280mm
Spine Thickness at Base: 2mm
Blade Height: 30mm
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-petty-150mm-319.png&&&5&&&||&&&||&&&||@@@
kosg2sa17&&&Kobayashi-Santoku&&&Kobayashi SG2 Santoku 170mm&&&SG2 is a powdered metallurgy stainless steel produced in Japan with a grain structure dense enough to support hardness levels that most conventional stainless steels cannot reach. At 63 HRC Kobayashi-san is pushing this steel to a level where edge retention and sharpness are both exceptional - and the years he spent sharpening and finishing blades for leading blacksmiths before turning to forging his own means he understands exactly what that hardness demands in terms of grind geometry and finishing care. These were his first knives. The standard they set was not what anyone expected from a first effort.
The santoku (three virtues) is one of the most versatile formats in the Japanese kitchen, handling vegetables, proteins, and general prep with equal competence at a length that most cooks find comfortable regardless of hand size or experience level. The SG2 core is clad in softer stainless steel finished with a fine hairline texture across the full blade face, creating a visual contrast with the polished SG2 edge running below it. The 2mm spine is a true laser profile - light and responsive on the board, with the kind of through-food feel that makes prep work noticeably faster and less effortful. Hand-chiseled kanji on the blade face is a finishing detail that reflects the attention Kobayashi-san brings to every part of the knife. The seven-sided lacquer-treated pakka wood handle is comfortable in extended use and gives the knife a visual identity that stands apart from the standard Japanese octagonal.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless, Hairline Finish
HRC: 63
Engraving: Hand-Chiseled Kanji
Handle: Seven-Sided Pakka Wood, Lacquer Treated
Weight: 4.8 oz (138g)
Blade Length: 170mm
Total Length: 318mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-santoku-170mm-346.png&&&5&&&||&&&||&&&||@@@
kosg2su27&&&Kobayashi-Suji270&&&Kobayashi SG2 Sujihiki 270mm&&&The sujihiki (Japan's dedicated slicing knife) rewards thin geometry more than almost any other format. A narrow, long blade with a 2mm spine and a polished SG2 edge is exactly the right combination for the work this knife is designed for - breaking down proteins in long single-stroke draws, slicing cooked meats, working through roasts and terrines where a thicker blade would compress and tear rather than cut cleanly. Kei Kobayashi came to forging after years as a sharpener and finisher in Seki City, and his understanding of what a knife needs to do at the edge informs every dimension of this blade.
The SG2 core runs the full 272mm length at 63 HRC, clad in softer stainless steel with a fine hairline finish across the blade face. The polished SG2 edge contrasts cleanly against the hairline cladding, and hand-chiseled kanji on the blade face reflect the same level of finishing attention that appears across the rest of the line. At 156g the knife is light for its length - light enough that long slicing sessions remain controlled rather than fatiguing - and the 43mm blade height is narrow enough to minimize drag against the cut surface. The seven-sided lacquer-treated pakka wood handle is balanced for the blade and familiar from the rest of the line, which makes this a natural companion piece for anyone already using a Kobayashi gyuto at the board. This knife is also a capable substitute for a yanagiba in sushi preparation for cooks who prefer a double-bevel format.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless, Hairline Finish
HRC: 63
Engraving: Hand-Chiseled Kanji
Handle: Seven-Sided Pakka Wood, Lacquer Treated
Weight: 5.5 oz (156g)
Blade Length: 272mm
Total Length: 423mm
Spine Thickness at Base: 2mm
Blade Height: 43mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-sujihiki-270mm-342.png&&&0&&&||&&&||&&&||@@@
kosg2su27ro&&&KSR-S270&&&Kobayashi SG2 Sujihiki 270mm Rosewood&&&The rosewood handle version of the Kobayashi SG2 Sujihiki offers the same high-performance laser blade as the lacquer-handle model in a more traditional Japanese handle pairing. Octagonal rosewood sits naturally in the hand for the long, controlled draw strokes that sujihiki work demands - single-stroke slicing of proteins, terrines, and anything that benefits from a narrow blade and an uninterrupted cutting motion. The choice between the two handle options comes down entirely to preference. The blade is identical.
Kei Kobayashi arrived at forging from years of sharpening and finishing work for leading blacksmiths in Seki City, and the geometry of this knife reflects that background directly. The SG2 core at 63 HRC is ground to a 2mm spine and finished with polished SG2 exposed at the edge, contrasting against the hairline-finished stainless cladding above it. Hand-chiseled kanji on the blade face is a detail that underscores how seriously Kobayashi-san approaches the finishing of each knife. At 144g and 273mm, this is a lightweight sujihiki (Japan's dedicated slicing knife) with the reach and the edge geometry to handle extended slicing sessions without fatigue. It also serves as a capable double-bevel substitute for a yanagiba in sushi preparation for cooks who prefer the versatility of an even grind.
Care Instructions: SG2 is stainless and highly resistant to rust, but it is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Apply a light coat of food-safe oil to the rosewood handle periodically to keep it conditioned. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Blacksmith: Kei Kobayashi
Location: Seki City, Japan
Construction: San Mai
Edge Steel: SG2 Stainless (R2)
Cladding: Stainless, Hairline Finish
HRC: 63
Engraving: Hand-Chiseled Kanji
Handle: Octagonal Rosewood
Weight: 5.0 oz (144g)
Blade Length: 273mm
Total Length: 428mm
Spine Thickness at Base: 2mm
Blade Height: 43mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-sujihiki-270mm-rosewood-48.png&&&0&&&||&&&||&&&@@@
kowh2wifash5&&&C456&&&Kogatana White #2 & Fabric Sheath&&&A Versatile Knife with Timeless Japanese Craftsmanship
Discover the charm and practicality of the Kogatana, a traditional Japanese utility knife cherished for generations. Handcrafted from carbon steel by skilled local blacksmiths, this knife embodies both functionality and artistry. Each Kogatana features a vibrant cord-wrapped handle and a fabric sheath, making it as visually appealing as it is reliable.
Each knife is unique so we'll be updating this item page with new looks and designs. Perfect for everyday tasks or as a collector’s item, this Kogatana is a small yet mighty piece of traditional craftsmanship.
Location: Miki City Japan
Construction: Hammer Forged, San Mai
Edge Grind: Double Bevel-Even Grind
Weight: 2.0oz/ 56g
Blade Length: 65mm
Overall Length: 150mm
Spine Thickness at Heel: 2.5mm
Blade Height at Heel: 20.6mm
Photos are current&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kogatana-white-2-fabric-sheath-319.png&&&0&&&||&&&||&&&@@@
ko1k6brkn24&&&CK6-R24CG&&&Kohetsu 1K6 Bread Knife 240mm&&&The team in Japan that produces the Kohetsu line for CKTG faced a straightforward design challenge with this bread knife: cooks wanted more reach without a completely new blade mold. The solution was clever - extending the machi, the section between the blade and the handle, to give the knife a longer feel while keeping the cutting edge consistent with the standard model. The result is a beautifully balanced Japanese serrated bread knife with added reach and none of the awkwardness that comes from simply making a blade longer. Made by Tsukahara in Seki City exclusively for CKTG.
The 1K6 stainless steel core at HRC 60 holds a sharp serrated edge through sustained use and sharpens easily on a ceramic honing rod or serration sharpener when the time comes. At 230mm of cutting edge and 144g this is a light, well-balanced knife that handles crusty sourdough, soft sandwich loaves, delicate pastry, and everything in between without compression or tearing. The grey pakka wood octagonal handle with black pakka ferrule matches the rest of the Kohetsu 1K6 line - understated, well finished, and comfortable for extended use. Spine thickness of 2.5mm at the heel and 38.4mm blade height give it a lean, precise profile suited to confident slicing strokes.
Care Instructions: 1K6 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Touch up the serrations with a ceramic honing rod or tapered serration sharpener when needed. Use a wooden or plastic cutting board.
Brand: Kohetsu
Maker: Tsukahara
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Steel: 1K6 Stainless Steel
HRC: 60 +/-
Edge Grind: Even
Handle: Grey Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.1 oz (144g)
Blade Length: 230mm
Total Length: 384mm
Spine Thickness at Heel: 2.5mm
Blade Height at Heel: 38.4mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-240mm-444.png&&&5&&&||&&&||&&&@@@
kots1k6brkn2&&&CK6-R24BH&&&Kohetsu 1K6 Bread Knife 240mm Maple&&&Bread culture has been quietly booming in Japan, and the knives being produced to meet that demand reflect the same commitment to quality and precision that defines Japanese kitchen cutlery. This Kohetsu 1K6 Wa Bread Knife is made by Tsukahara in Seki City — one of Japan most storied knife-making regions — and it brings a distinctly Japanese aesthetic to a format that most Western kitchens take for granted. When we were offered these we did not hesitate.
The blade is laser cut from 1K6 stainless steel — a high-carbon stainless alloy hardened to 60 HRC that holds a sharp serrated edge well and requires minimal maintenance. The mono steel construction keeps the blade clean, lightweight, and easy to control. At 228mm with a 38.2mm blade height it is a nimble, precise bread knife that handles crusty loaves, delicate pastries, and soft sandwich bread with equal confidence. The serrations cut cleanly without tearing or compressing the crumb. The maple octagonal handle with maple ferrule gives the knife a warm, refined wa character that makes it stand out on any knife roll or magnetic strip.
What Customers Are Saying: Customers who have been searching for a wa-handled bread knife for years consistently describe this as exactly what they were looking for. It glides through thick hard-crust homemade loaves effortlessly, feels light and well balanced in hand, and arrives sharp enough to impress right out of the box. The maple octagonal handle earns particular praise for its quality and feel — several customers note it was important to them that their bread knife match the Japanese handle style of the rest of their collection. The 1K6 steel is a fun novelty for knife enthusiasts looking to add something a little different. One customer put it best — this knife left them always looking for bread to cut.
Care Instructions: 1K6 stainless steel is low maintenance and rust resistant. Hand wash and dry thoroughly after use. Avoid the dishwasher. Serrated edges can be touched up with a ceramic rod or tapered diamond rod if needed, though they hold their edge well under normal use.
Brand: Kohetsu
Maker: Tsukahara
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Steel: 1K6 Stainless Steel
HRC: 60 +/-
Edge Grind: Even
Handle: Maple Octagonal
Ferrule: Maple
Weight: 5.1 oz (144 g)
Blade Length: 228 mm
Total Length: 384 mm
Spine Thickness at Heel: 2.4 mm
Blade Height: 38.2 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-240mm-385.png&&&5&&&||&&&||&&&@@@
ko1k6brknlob&&&CK6-R27WH&&&Kohetsu 1K6 Bread Knife 270mm&&&Most bread knife handles are western - and finding a wa-handled Japanese bread knife at 270mm is genuinely rare. The Kohetsu 1K6 is one of the few. Tsukahara produces this knife in Seki City, Japan, using laser-cut 1K6 stainless steel at 60 HRC with a mono steel construction that keeps the blade thin and light throughout the serrated edge. The extended machi - the gap between the handle and blade - is a clever design solution: rather than cutting a new blade die for a longer profile, the team extended the machi to give the knife a longer overall feel and reach without changing the working cutting edge. It works exactly as intended.
At 230mm blade length and 40mm height with a 2mm spine the 1K6 is noticeably thin and light for a bread knife at this price - 5.7 oz is easy on the hand through high-volume bread service. The serrated edge cuts through crusty sourdough and delicate sandwich bread with equal control. The maple octagonal handle with maple ferrule gives it the wa-handle feel and balance that makes it worth seeking out for cooks who prefer Japanese handle geometry across their entire kit.
What Customers Are Saying: The one reviewer is a professional cook who impulse-bought it for the wa handle and found it outperformed her previous bread knife across restaurant service. She notes the blade has little flex, a sturdy feel, and stays comfortable through ten or more loaves without the hand fatigue she experienced with a heavier bread knife. She calls the performance extremely strong.
Care Instructions: 1K6 is a stainless steel - hand wash and dry after each use. Avoid the dishwasher. Serrated edges are difficult to resharpen at home - a round ceramic rod or specialist serration sharpener can touch up individual gullets when the edge dulls over time.
Brand: Kohetsu
Maker: Tsukahara
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Steel: 1K6 Stainless Steel
HRC: 60 +-
Edge Grind: Even
Handle: Maple Octagonal
Ferrule: Maple
Weight: 5.7 oz (162g)
Blade Length: 230mm
Total Length: 416mm
Spine Thickness at Heel: 2mm
Blade Height: 40mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-270mm-197.png&&&5&&&||&&&||&&&@@@
ko1k6stsmsl21&&&CK6-C21BH&&&Kohetsu 1K6 Stainless Small Slicer 210mm Maple&&&Introducing the pinnacle of cutting artistry, the Kohetsu 1K6 Stainless Steel Knife, meticulously handcrafted by the master bladesmith Tsukahara San himself. Inspired by centuries of tradition and perfected in the renowned forge-fires of Seki City, Japan, this masterful tool captures the essence of functionality, quality, and elegance.
Our Kohetsu knife's exquisite construction begins with the Roll Forged, Mono Steel technique, utilizing only the finest quality 1K6 Stainless Steel. This high-grade material provides the optimal balance between durability and sharpness, boasting an impressive Hardness Rockwell (HRC) rating of 60+-, meaning it's not just built to perform, but also to last.
The artistry extends to its finely balanced weight of 11.2 ounces or 320 grams, perfectly complementing its blade length of 210mm. This expert design ensures precision in every slice, dice, and chop, allowing you to maneuver through your kitchen tasks with grace and efficiency.
The skillfully honed edge grind is even, ensuring a consistently flawless cut every time. With an overall length of 360mm and a spine thickness at the heel of 2.2mm, this knife offers an unmatched combination of strength and balance. The blade height at the heel is 81.5mm, providing ample clearance for knuckles, promoting comfort during extended use.
Elevate your culinary journey with the Kohetsu 1K6 Stainless Steel Knife, where every element reflects an unparalleled dedication to quality and craftsmanship. Experience the refined balance, superior sharpness, and undeniable charm of this remarkable knife— a true testament to Seki City's renowned bladesmithing legacy. Transform your kitchen into a canvas with Kohetsu, where every cut is a masterpiece.
Brand: Kohetsu
Maker: Tsukahara san
Location: Seki City, Japan
Construction: Roll Forged, Mono Steel
Steel Type: 1K6 Stainless Steel
HRC: 60 +-
Edge Grind: Even
Handle: Maple Wood Octagonal
Weight: 11.2 ounces / 320g
Blade Length: 210 mm
Overall Length: 360 mm
Spine Thickness at Heel: 2.2 mm
Blade Height at Heel: 81.5 mm
Our cleaver saya DOES fit this knife but it's on the loose side.
&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-503.png&&&0&&&||&&&||&&&@@@
ko1k6stsmsl2&&&CK6-C210U&&&Kohetsu 1K6 Stainless Small Slicer 210mm Oak&&&Kohetsu is a CKTG exclusive line made by Tsukahara in Seki City, Japan — one of the country most respected knife-making regions — and the 1K6 line represents an accessible entry point into serious Japanese knife performance. The 1K6 stainless steel alloy is hardened to 60 HRC, offering a strong balance of sharpness, edge retention, and stain resistance that makes it a practical choice for cooks who want high performance without the maintenance demands of carbon steel. The burnt oak octagonal handle gives the knife a distinctive character that bridges traditional Japanese aesthetics with an everyday working tool.
This cleaver is roll-forged from mono steel — a single piece of 1K6 stainless throughout — which keeps the construction clean, the balance honest, and the weight predictable in hand. At 210mm with an impressive 81.5mm blade height it has real authority on the cutting board. The tall flat blade is ideal for the push-cutting style favored by Chinese and Japanese cooks, excelling at vegetables, proteins, and general prep work. At 290g it is substantial but not heavy — enough mass to work efficiently without fatiguing the wrist through extended sessions. A note worth knowing: our cleaver saya does fit this knife but sits on the loose side.
Care Instructions: 1K6 stainless steel is low maintenance and rust resistant with proper care. Hand wash and dry thoroughly after use. Avoid the dishwasher and hard surfaces like ceramic boards. Sharpen on quality water stones and strop regularly to maintain the edge.
Brand: Kohetsu
Maker: Tsukahara
Location: Seki City, Japan
Construction: Roll Forged, Mono Steel
Steel: 1K6 Stainless Steel
HRC: 60 +/-
Edge Grind: Even
Handle: Oak Burnt Octagonal
Weight: 10.2 oz (290 g)
Blade Length: 210 mm
Total Length: 360 mm
Spine Thickness at Heel: 2.2 mm
Blade Height: 81.5 mm
Saya Note: CKTG cleaver saya fits but runs loose
&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-502.png&&&0&&&||&&&||&&&@@@
koaosubu17&&&CAS-B175&&&Kohetsu Aogami Super Bunka 175mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The bunka combines the versatility of a santoku with a reverse tanto tip built for precision detail work. The 175mm length gives good board coverage while the pointed tip handles cuts that a flat-tipped blade cannot. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 175mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-bunka-175mm-326.png&&&5&&&||&&&||&&&@@@
koaosugy18&&&CAS-G180&&&Kohetsu Aogami Super Gyuto 180mm&&&Tsukahara-san and his family have been making the Kohetsu line in Seki City exclusively for CKTG for years - a collaboration that grew out of Mark visiting the city and touring the specialist shops that produce these knives. Seki operates as a distributed craftsman network: forgers, grinders, sharpeners, and handle fitters each own one stage of production, with knives moving between shops in plastic crates on small delivery trucks. The Tsukahara family specializes in finish sharpening and the precise heat treatment that brings Aogami Super to HRC 64 consistently across every batch.
The gyuto at 180mm is a capable all-purpose chef knife with a thin grind that lets the blade pass through food with minimal resistance. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
What Customers Are Saying: Reviewers describe a knife that asks to be used rather than framed - light as a feather, razor sharp out of the box, and easy to maintain on quality stones. One professional cook retired his first Kohetsu after two years of heavy kitchen use and immediately bought another. The octagonal wa handle draws repeated praise for feel and balance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 180mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-180mm-313.png&&&5&&&||&&&||&&&@@@
koasgy21cu&&&CAS-G21C&&&Kohetsu Aogami Super Gyuto 210mm Gray&&&Seki City is Japan center of production-scale knife making - a city organized around the craft, where dozens of small specialist shops each own one part of the manufacturing process. Blades move from forger to grinder to sharpener to handle fitter, carried down the street in plastic crates on small delivery trucks. Mark visited Seki City and toured the shops that produce the Kohetsu line firsthand. The Kohetsu AS line is made exclusively for CKTG by the Tsukahara family - Tsukahara-san, his brothers, and his son - specialists in finish sharpening and the demanding heat treatment that Aogami Super requires to reach its full potential at HRC 64.
The gyuto at 210mm is a capable all-purpose chef knife with a thin grind that lets the blade pass through food with minimal resistance. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The dark grey pakka wood octagonal handle is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
What Customers Are Saying: Reviewers call this one of the most popular knives in the Kohetsu line - consistently praised for thin grinds that release food cleanly and an AS edge that performs above its price point. The gray pakka handle is noted for its durability and comfortable fit across grip styles.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Pakka Wood (Dark Grey)
Blade Length: 210mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-210mm-gray-141.png&&&4&&&||&&&||&&&|kika21gy|@@@
koaosugy24gr&&&CAS-G24C&&&Kohetsu Aogami Super Gyuto 240mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The gyuto at 240mm is a capable all-purpose chef knife with a thin grind that lets the blade pass through food with minimal resistance. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The dark grey pakka wood octagonal handle is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Pakka Wood (Dark Grey)
Blade Length: 240mm
Note: Sharpener intentionally thins the tip area for greater cutting performance - hazy scratch pattern near edge is normal, not a defect
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-240mm-gray-132.png&&&5&&&||&&&||&&&||@@@
rikoaosu24gy&&&CAS-G240&&&Kohetsu Aogami Super Gyuto 240mm&&&The Richmond Kohetsu Aogami Super gyuto has been one of the most sought-after knives in the CKTG lineup for years - a collaboration built on Mark visiting Seki City and working directly with the Tsukahara family to develop a knife that delivers exceptional AS performance at an accessible price. Seki operates as a distributed craftsman network: forgers, grinders, sharpeners, and handle fitters each own one stage of production, with knives moving between specialist shops in plastic crates on small delivery trucks. The Tsukahara family specializes in finish sharpening and brings Aogami Super to HRC 64 with batch-tested consistency.
The gyuto at 240mm is a capable all-purpose chef knife with a thin grind that lets the blade pass through food with minimal resistance. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
What Customers Are Saying: One of the most reviewed knives in the Kohetsu line. Reviewers describe an AS edge that truly sings on quality water stones and outperforms knives at significantly higher prices. The 60/40 grind and intentional tip thinning draw consistent praise for making precise cuts feel natural.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 240mm
Note: Sharpener intentionally thins the tip area for greater cutting performance - hazy scratch pattern near edge is normal, not a defect
&&&&&&209&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-240mm-298.png&&&5&&&||&&&||&&&||@@@
koaosu27gy&&&CAS-G27C&&&Kohetsu Aogami Super Gyuto 270mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The gyuto at 270mm is a capable all-purpose chef knife with a thin grind that lets the blade pass through food with minimal resistance. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
What Customers Are Saying: Reviewers describe an experience that redefines what sharp means in a kitchen knife - sub-millimeter thin garlic slices without effort, cuts that feel like gliding rather than cutting. One reviewer calls it the best knife he has ever used. The balance and handle feel of the wa handle draw consistent praise alongside the AS edge performance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 270mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-270mm-259.png&&&5&&&||&&&||&&&||@@@
koaosuho15&&&CAS-H15C&&&Kohetsu Aogami Super Honesuki 150mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and precise enough to work through joints and cartilage with control that a flexible Western boning knife cannot match. The double-bevel grind makes it equally useful as a general utility knife for butchery prep. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 150mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-honesuki-150mm-451.png&&&5&&&||&&&||&&&@@@
koaosuki21&&&CAS-K210&&&Kohetsu Aogami Super Kiritsuke 210mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The kiritsuke at 210mm combines the slicing reach of a gyuto with a clipped tanto tip for detail work - a striking profile that rewards developing technique. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 210mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-210mm-265.png&&&0&&&||&&&||&&&@@@
koaosuki24&&&CAS-K240&&&Kohetsu Aogami Super Kiritsuke 240mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The kiritsuke at 240mm combines the slicing reach of a gyuto with a clipped tanto tip for detail work - a striking profile that rewards developing technique. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 240mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-240mm-sale-144.png&&&4.5&&&||&&&||&&&@@@
koaosuna16&&&CAS-N16C&&&Kohetsu Aogami Super Nakiri 165mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting and chopping produce. Aogami Super in this format rewards the cook who does high-volume vegetable prep daily. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 165mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-nakiri-165mm-438.png&&&5&&&||&&&||&&&@@@
rikoaosu12pe&&&CAS-P120&&&Kohetsu Aogami Super Petty 120mm&&&The petty knife is the detail tool that serious cooks eventually reach for when a gyuto or santoku is simply too much blade. Kohetsu makes the AS Western petty in Seki City, Japan as a CKTG exclusive - the same Aogami Super core at HRC 64 and stainless cladding as the rest of the line, in a compact format built for in-hand trimming, peeling, and fine board work. The name Kohetsu loosely translates to "be happy." These knives are developed and specified by CKTG and available nowhere else.
At 120mm this petty knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 120mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-petty-120mm-297.png&&&5&&&||&&&||&&&||@@@
koaosupe15&&&CAS-P15C&&&Kohetsu Aogami Super Petty 150mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The petty knife sits at the longer end of the range - long enough for comfortable board work, compact enough for in-hand trim work where a gyuto would be too much blade. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 150mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-petty-150mm-358.png&&&5&&&||&&&||&&&||@@@
koaosusa18&&&CAS-S180&&&Kohetsu Aogami Super Santoku 180mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife that suits cooks who prefer a shorter, more compact blade. At 180mm this one sits at the larger end of the santoku range with excellent knuckle clearance. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
What Customers Are Saying: Multiple reviewers praise the edge retention on quality boards and the ease of sharpening on mid-range stones. One cook calls it a rival to higher-priced Japanese santokus and praises the handle comfort for right- and left-handed use. Another bought it as a gift for a gourmet home cook and calls Kohetsu some of the best knives for the money at any price point.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 180mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-santoku-180mm-327.png&&&5&&&||&&&||&&&@@@
koaosu27su&&&CAS-J27CSuji&&&Kohetsu Aogami Super Sujihiki 270mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins without tearing. Aogami Super at HRC 64 in this format unlocks the full potential of the steel for cooks who sharpen regularly. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 270mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-sujihiki-270mm-297.png&&&4.5&&&||&&&||&&&||@@@
koastogy24&&&CAS-OG4C&&&Kohetsu Aogami Super Togatta Gyuto 240mm&&&Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The gyuto at 240mm is a capable all-purpose chef knife with a thin grind that lets the blade pass through food with minimal resistance. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
What Customers Are Saying: One longtime customer describes buying this knife as a gift and receiving it back as a gift again on another occasion - a testament to how well it performs. Reviewers note performance that competes with knives at twice the price and praise the intentional tip thinning that makes fine cuts feel effortless.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Ho Wood (Magnolia)
Ferrule: Buffalo Horn
Blade Length: 240mm
Note: Sharpener intentionally thins the tip area for greater cutting performance - hazy scratch pattern near edge is normal, not a defect
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-togatta-gyuto-240mm-28.png&&&5&&&||&&&||&&&||@@@
koaswebu17&&&KAS-B175&&&Kohetsu AS Western Bunka 175mm&&&The bunka combines the versatility of a santoku with a reverse tanto tip built for detail work that a flat-tipped blade cannot handle cleanly. Kohetsu builds the AS Western bunka in Seki City, Japan as a CKTG exclusive - Aogami Super at HRC 64, stainless cladding, and a thin grind that makes this one of the most capable knives in the line for cooks who want one blade to handle a wide range of tasks. The name Kohetsu loosely translates to "be happy." CKTG is the only source for this line.
At 175mm this bunka knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 175mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-bunka-175mm-303.png&&&0&&&||&&&||&&&||@@@
koasgy18&&&KAS-G180&&&Kohetsu AS Western Gyuto 180mm&&&The 180mm gyuto is the most compact full-size chef knife in the Kohetsu AS Western lineup - maneuverable in tighter kitchens, light enough for extended prep sessions, and built around the same Aogami Super core at HRC 64 that makes the longer knives in this line perform so well. Kohetsu is a CKTG exclusive brand developed in partnership with a small specialist shop in Seki City, Japan. The name loosely translates to "be happy." Stainless cladding over the AS core keeps daily care straightforward without sacrificing the sharpness that carbon delivers.
At 180mm this gyuto chef knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
What Customers Are Saying: Reviewers praise better fit and finish than comparable AS knives at higher prices, noting thinner grinds and effortless food release.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 180mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-western-gyuto-180mm-28.png&&&5&&&||&&&||&&&||@@@
koaswegy21&&&KAS-G210&&&Kohetsu AS Western Gyuto 210mm&&&Kohetsu is a CKTG exclusive brand - knives we developed and specified ourselves, made in Seki City, Japan by a small shop that designs blades and specializes in finish sharpening. The name loosely translates to "be happy," which is exactly what these knives tend to produce. Aogami Super is the core steel across the entire AS Western line - the finest alloy in the Hitachi blue paper steel family, enriched with tungsten, chromium, and vanadium for exceptional edge retention and the ability to take a level of sharpness that most stainless steels cannot replicate. We specify each batch hardened to HRC 64 and test for consistency. CKTG is the only place these knives are available.
At 210mm this gyuto chef knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 210mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-210mm-323.png&&&5&&&||&&&||&&&||@@@
kowegy24&&&KAS-G240&&&Kohetsu AS Western Gyuto 240mm&&&Aogami Super is the finest alloy in the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium beyond standard Aogami, it achieves a level of edge retention and sharpness that sits at the top of the carbon steel hierarchy. In the Kohetsu AS Western line we specify it hardened to HRC 64 and tested for consistency, clad in stainless steel to protect the flanks and simplify daily maintenance. Kohetsu is a CKTG exclusive brand made in Seki City, Japan - the only place you can purchase this line.
At 240mm this gyuto chef knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
What Customers Are Saying: Reviewers describe AS steel that sings on the stones and note performance that competes with knives at twice the price. The factory micro-bevel benefits from a quick touchup on quality stones.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 240mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-240mm-178.png&&&5&&&||&&&||&&&||@@@
koweasgy27&&&KAS-G270&&&Kohetsu AS Western Gyuto 270mm&&&The 270mm gyuto is the longest knife in the Kohetsu AS Western line and a serious professional tool - built for breaking down large proteins, working through high-volume vegetable prep, and making the long slicing cuts where a shorter blade simply runs out of room. Kohetsu is a CKTG exclusive brand made in Seki City, Japan by a specialist shop we have worked with for years. Aogami Super at HRC 64, stainless cladding, and a thin grind that outperforms most carbon steel knives at twice the price. Note: these knives have a small cosmetic dent below the kanji from the bolster-making process - it does not affect use or performance.
At 270mm this gyuto chef knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
What Customers Are Saying: Note: these knives have a small factory dent below the kanji from the bolster-making process - cosmetic only with no effect on performance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 270mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-270mm-157.png&&&5&&&||&&&||&&&||@@@
koweasho150&&&KAS-H150&&&Kohetsu AS Western Honesuki 150mm&&&The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built to work through joints and cartilage with the kind of precision a flexible Western boning knife cannot match. Kohetsu builds the AS Western honesuki in Seki City, Japan as a CKTG exclusive, using Aogami Super carbon steel at HRC 64 with stainless cladding. The double-bevel grind on this version makes it equally useful as a general utility knife for butchery prep and in-hand detail work. Available only at CKTG.
At 150mm this honesuki boning knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 150mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-honesuki-150mm-105.png&&&3&&&||&&&||&&&||@@@
koaski24&&&KAS-K240&&&Kohetsu AS Western Kiritsuke 240mm&&&The kiritsuke format combines the length and slicing capability of a gyuto with a clipped tanto tip that handles fine detail work and precise cuts a rounded tip cannot. Kohetsu builds the AS Western kiritsuke in Seki City, Japan as a CKTG exclusive - Aogami Super at HRC 64 with stainless cladding and the same exceptional thin grind that defines the whole AS Western line. At 240mm it is a capable professional length knife with a presence on the board that reflects the striking kiritsuke profile. Available only at CKTG.
At 240mm this kiritsuke knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 240mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-western-kiritsuke-240mm-28.png&&&5&&&||&&&||&&&||@@@
koweasna16&&&KAS-N165&&&Kohetsu AS Western Nakiri 165mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting and chopping produce. Kohetsu builds the AS Western nakiri in Seki City, Japan as a CKTG exclusive, using Aogami Super carbon steel at HRC 64 with stainless cladding. For cooks who do high-volume vegetable prep, Aogami Super in a nakiri format is a compelling combination - the hardness and edge retention of a top-tier carbon steel in a knife purpose-built for the board work that showcases those qualities most.
At 165mm this nakiri vegetable knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 165mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-nakiri-165mm-156.png&&&5&&&||&&&||&&&||@@@
koweaspe12&&&KAS-P120&&&Kohetsu AS Western Petty 120mm&&&The petty knife is the detail tool that serious cooks eventually reach for when a gyuto or santoku is simply too much blade. Kohetsu makes the AS Western petty in Seki City, Japan as a CKTG exclusive - the same Aogami Super core at HRC 64 and stainless cladding as the rest of the line, in a compact format built for in-hand trimming, peeling, and fine board work. The name Kohetsu loosely translates to "be happy." These knives are developed and specified by CKTG and available nowhere else.
At 120mm this petty knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 120mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-petty-120mm-189.png&&&4.5&&&||&&&||&&&@@@
koweaspe15&&&KAS-P150&&&Kohetsu AS Western Petty 150mm&&&At 150mm the Kohetsu AS Western petty sits at the longer end of the petty range - long enough for comfortable board work through proteins and produce, compact enough for in-hand trim work where a full chef knife feels like too much. Made in Seki City, Japan as a CKTG exclusive, the AS Western line uses Aogami Super carbon steel at HRC 64 with stainless cladding. Kohetsu loosely translates to "be happy" - an accurate description of what these knives tend to deliver at their price point.
At 150mm this petty knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 150mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-petty-150mm-235.png&&&4.5&&&||&&&||&&&||@@@
koweassa18&&&KAS-S180&&&Kohetsu AS Western Santoku 180mm&&&Santoku means three virtues in Japanese - slicing, dicing, and mincing. The Kohetsu AS Western santoku delivers all three with Aogami Super carbon steel at HRC 64 behind a stainless-clad blade made in Seki City, Japan as a CKTG exclusive. At 180mm it sits at the larger end of the santoku range, giving excellent knuckle clearance and enough blade for confident board work without the reach of a full gyuto. Kohetsu loosely translates to "be happy" - and at this price point for this steel, that tends to be the outcome.
At 180mm this santoku knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 180mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-santoku-180mm-59.png&&&4.5&&&||&&&||&&&||@@@
koaswe27su&&&KAS-J270&&&Kohetsu AS Western Sujihiki 270mm&&&The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins without tearing or dragging. Kohetsu builds the AS Western sujihiki in Seki City, Japan as a CKTG exclusive, using Aogami Super at HRC 64 with stainless cladding. Aogami Super in a sujihiki format is a compelling choice for serious cooks - the hardness and razor-fine edge the steel supports are exactly the qualities that a slicing knife rewards most. Available only at CKTG.
At 270mm this sujihiki slicing knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Steel
HRC: 64
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 270mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-sujihiki-270mm-148.png&&&4.5&&&||&&&||&&&||@@@
kobl2cakn16&&&TAB-C160&&&Kohetsu Blue #2 Cabbage Knife 160mm&&&The cabbage knife is a format developed in the vegetable-farming regions around Sanjo City, Japan - a town as famous for its metalworking as it is for its agriculture. Farmers in these fields use a tool like this to harvest cabbage heads directly in the field, crouching down and cutting cleanly at the base with a single stroke. The 160mm blade and 48mm height give it the leverage and contact area for that kind of low, decisive work through a dense head of cabbage at ground level - a task that would abuse a kitchen knife and leave a standard folding knife hopelessly outmatched.
The construction is san mai: Aogami (blue paper steel) #2 core at 62 HRC clad in stainless steel. That combination gives the blade real cutting performance - Aogami #2 at 62 HRC takes a sharp, durable edge with a clean bite through fibrous produce - with the stainless cladding reducing maintenance. The carbon edge still requires care, but the flanks of the blade are protected. The handle is oval ho wood with black resin ferrule, compact and grippy for field work. At 5.1 oz and 316mm total length this is a serious tool that also pulls double duty as an outstanding heavy-duty kitchen knife for breaking down large cabbages, squash, and dense vegetables.
Care Instructions: The Aogami core is reactive carbon steel - wipe and dry after use, especially along the exposed edge. The stainless cladding handles the flanks, but the cutting edge will patina and can rust if left wet. Hand wash only. Sharpen on quality water stones.
Brand: Kohetsu
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami (Blue Paper Steel) #2
Cladding: Stainless Steel
HRC: 62
Handle: Ho Wood, Oval
Ferrule: Black Resin
Weight: 5.1 oz (146 g)
Blade Length: 171mm
Total Length: 316mm
Spine Thickness at Base: 3.5mm
Blade Height: 48.7mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-cabbage-knife-160mm-242.png&&&0&&&||&&&||&&&@@@
kobl2kubu17&&&TAB-B17U&&&Kohetsu Blue #2 Kurouchi Bunka 170mm&&&Kohetsu is a CKTG exclusive line made for us in Japan - the name loosely translates to "be happy." These knives are built for home cooks and professionals who want Blue #2 carbon steel performance in a clean, well-executed format at an accessible price.
This bunka is laser cut from a pre-formed san mai sheet in Seki, Japan, with a Blue #2 carbon steel core and soft iron cladding given a kurouchi, or black as-forged, finish. The laser cutting process delivers an even, consistent grind from heel to tip, and the bunka profile handles slicing, dicing, and detail work with the angled tip that makes this shape so popular. The burnt urushi octagonal handle gives it a refined, polished look that sits above the entry-level price point.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a natural patina with use. The soft iron cladding is also reactive, so wipe and dry the full blade immediately after use. Avoid leaving acidic foods against the blade, hand wash only, and apply a light coat of camellia oil for longer term storage.
Maker: Kohetsu
Location: Seki, Japan
CKTG Exclusive
Construction: San Mai, Laser Cut
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron (Reactive)
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: Gustavo Bermudez
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-bunka-170mm-293.png&&&0&&&||&&&||&&&@@@
kobl2na162&&&TAB-N16U&&&Kohetsu Blue #2 Kurouchi Nakiri 165mm&&&The nakiri is a perennial favorite at CKTG, and this Kohetsu Blue #2 version is one of the better arguments for trying one. The flat edge, tall blade, and squared tip are designed specifically for vegetable work, and the Blue #2 carbon steel core takes an exceptionally sharp edge while the kurouchi soft iron cladding develops its own character over time. A CKTG exclusive, laser cut in Seki, Japan.
At 162mm blade length and 49mm tall it is the right size for efficient daily prep, and the burnt urushi octagonal handle keeps the weight and balance right for extended sessions. Note: we do not have a saya that fits this knife - saya buyers beware.
What Customers Are Saying: One reviewer calls this the sexiest knife they own and the best one they own simultaneously, noting the weight, edge geometry, and blade height all work together to make vegetable prep effortless - as if the knife does all the work on its own. They specifically chose this 162mm nakiri over a 160mm bunka they had been using and found the upgrade immediate and obvious.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a natural patina with use. The soft iron cladding is also reactive, so wipe and dry the full blade immediately after use. Avoid leaving acidic foods against the blade, hand wash only, and apply a light coat of camellia oil for longer term storage.
Maker: Kohetsu
Location: Seki, Japan
CKTG Exclusive
Construction: San Mai, Laser Cut
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron (Reactive)
Finish: Kurouchi
Handle: Burnt Urushi Octagonal
Weight: 6.3 oz (178 g)
Blade Length: 162 mm
Total Length: 302 mm
Spine Thickness at Base: 5 mm
Blade Height: 49 mm
Note: No saya available for this knife
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-nakiri-165mm-sale-35.png&&&5&&&||&&&||&&&@@@
kobl2kusa16&&&TAB-S16U&&&Kohetsu Blue #2 Kurouchi Santoku 165mm&&&The santoku is the most commonly reached-for knife shape in Japan, and the Kohetsu Blue #2 version brings a genuine carbon steel edge to a format that is easy for most cooks to pick up and use immediately. This CKTG exclusive is laser cut from a pre-formed san mai sheet in Seki, with a Blue #2 core and a kurouchi, or black as-forged, soft iron cladding.
At 168mm blade length and 48mm tall this is a full-sized santoku with good proportions for most kitchen tasks. The burnt urushi octagonal handle gives it a traditional character, and the laser cut construction delivers an even grind across the full blade length. Note: we do not have a saya that fits this knife - saya buyers beware.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a natural patina with use. The soft iron cladding is also reactive, so wipe and dry the full blade immediately after use. Avoid leaving acidic foods against the blade, hand wash only, and apply a light coat of camellia oil for longer term storage.
Maker: Kohetsu
Location: Seki, Japan
CKTG Exclusive
Construction: San Mai, Laser Cut
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron (Reactive)
Finish: Kurouchi
Handle: Burnt Urushi Octagonal
Weight: 5.5 oz (158 g)
Blade Length: 168 mm
Total Length: 303 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-santoku-165mm-299.png&&&0&&&||&&&||&&&@@@
kobl2nabu17&&&SAN-B170&&&Kohetsu Blue #2 Nashiji Bunka 170mm&&&Blue #2 is Hitachi Metals Aogami #2 - a high-carbon tool steel with tungsten and chromium additions that give it exceptional edge retention, easy sharpenability, and the ability to reach a sharpness that stainless steels cannot match. At 62 HRC the edge holds well through sustained kitchen use and responds beautifully to quality water stones. The Kohetsu Blue #2 Nashiji line wraps that steel in stainless cladding - keeping all but the mirror-finished edge from forming a patina and making daily maintenance practical without sacrificing what makes carbon steel worth choosing. Made exclusively for CKTG in Sanjo City, Japan by a workshop Mark visited personally.
The bunka at 165mm combines the versatility of a santoku with a reverse tanto tip for precision detail work. Blue #2 in a bunka format rewards the cook who wants one compact knife that handles a wide range of daily tasks. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 165mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-170mm-294.png&&&5&&&||&&&||&&&@@@
kobl2nabu21&&&SAN-B210&&&Kohetsu Blue #2 Nashiji Bunka 210mm&&&Sanjo City is one of Japan great metalworking centers - a city with centuries of tradition in hammer-forged tools and blades, distinct from the production-scale knife making of Seki in both method and character. Mark visited the workshop that produces the Kohetsu Blue #2 Nashiji line twice over the years. On one visit the retired owner was still coming in to install handles while his son had taken over day-to-day operations - a passing of craft knowledge from one generation to the next that defines how the best Japanese knife shops endure. These knives are hammer forged, excellently heat treated, and made exclusively for CKTG.
The bunka at 210mm is the largest bunka in the line - full chef knife length with the reverse tanto tip profile. Unusual size that delivers gyuto-level board coverage with the precise tip work the bunka format enables. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
What Customers Are Saying: Reviewers consistently praise this as the best knife in the kitchen - light enough for small tasks, capable enough for large dicing jobs and big cuts through meat and vegetables. The nashiji finish draws specific praise as a favorite among reviewers who own multiple knives with different finishes. One cook on their third Kohetsu Blue #2 purchase calls this one thinner and lighter than the gyuto with outstanding balance for the price. The Blue #2 steel sharpens easily on a Shapton 1500 or 2000 and holds an edge well under moderate to heavy use. One reviewer notes the tip is more delicate than a gyuto tip and worth treating carefully - a fair point for any carbon steel knife with a pointed reverse tanto profile. The unanimous verdict: razor sharp, great looking, and worth every penny.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 210mm
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-210mm-361.png&&&5&&&||&&&||&&&@@@
kobl2nagy18&&&SAN-G180&&&Kohetsu Blue #2 Nashiji Gyuto 180mm&&&The Kohetsu Blue #2 Nashiji line was designed with line cooks in mind - and that focus shows in every spec: hammer-forged Blue #2 carbon steel at 62 HRC for a sharp edge that holds up through a long service, stainless cladding for practical daily maintenance, nashiji (pear skin) finish for food release, and a walnut octagonal handle that is comfortable through extended prep. Made in Sanjo City, Japan exclusively for CKTG by a workshop with decades of hammer-forged knife production behind them. One of the most popular lines we carry.
The gyuto at 180mm is the most compact chef knife in the Blue #2 Nashiji line - short, fast, and nimble with a pointed profile that makes it feel more like a long petty than a gyuto in hand. Ideal for smaller hands, smaller boards, or cooks who want a fast all-purpose blade. Walnut octagonal handle with black pakka wood ferrule. Note: 180mm Gyuto Saya does NOT fit this knife - the spine is very thick at the heel. Note: 180mm Gyuto Saya does NOT fit this knife - the spine is very thick at the heel The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
What Customers Are Saying: Reviewers describe a razor-sharp edge that measured an impressive bevel angle on a laser edge reader. One reviewer calls it light, easy to handle, and amazingly sharp. The short length and pointed profile make it feel fast and nimble - more like a long petty than a traditional gyuto, which is exactly the appeal for cooks who prefer compact blades.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 180mm
Note: 180mm Gyuto Saya does NOT fit this knife - the spine is very thick at the heel
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-180mm-272.png&&&5&&&||&&&||&&&@@@
kobl2nagy21&&&SAN-G210&&&Kohetsu Blue #2 Nashiji Gyuto 210mm&&&Blue #2 is Hitachi Metals Aogami #2 - a high-carbon tool steel with tungsten and chromium additions that give it exceptional edge retention, easy sharpenability, and the ability to reach a sharpness that stainless steels cannot match. At 62 HRC the edge holds well through sustained kitchen use and responds beautifully to quality water stones. The Kohetsu Blue #2 Nashiji line wraps that steel in stainless cladding - keeping all but the mirror-finished edge from forming a patina and making daily maintenance practical without sacrificing what makes carbon steel worth choosing. Made exclusively for CKTG in Sanjo City, Japan by a workshop Mark visited personally.
The gyuto at 210mm is the most popular size in the line - versatile, well-balanced, and sized for confident all-purpose prep. Blue #2 at 62 HRC delivers a sharp edge from day one that holds through sustained daily use. Weight: 5.8 oz (164g). Total length: 367mm. Spine: 4mm. Blade height: 47mm. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
What Customers Are Saying: This is one of the most reviewed knives in the CKTG catalog and the reviews tell a consistent story. Professional cooks praise exceptional fit and finish out of the box and an edge that comes back to factory sharpness after a single stropping session following a week of heavy kitchen use. One reviewer who owns five Kohetsu knives calls the Blue #2 Nashiji a new favorite and a daily go-to. A first-time carbon steel owner describes the lighter weight as a surprise coming from heavier western knives - and a preference he grew into quickly. Multiple reviewers note the knife handles tip draw, slicing, and rocking cuts with equal ease and describe it as aesthetically pleasing on top of performing well. Sharp stays sharp - that is the phrase that appears most consistently across the full review set.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 213mm
Weight: 5.8 oz (164g)
Total Length: 367mm
Spine Thickness at Heel: 4mm
Blade Height: 47mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-210mm-370.png&&&5&&&||&&&||&&&@@@
kobl2nagy24&&&SAN-G240&&&Kohetsu Blue #2 Nashiji Gyuto 240mm&&&Nashiji means pear skin in Japanese - a reference to the fine, dimpled texture of the sandblasted finish across the stainless cladding on this line. It reduces surface contact between blade and food, helps with release during cutting, and gives the knife a distinctive appearance that stands apart from polished alternatives. The Kohetsu Blue #2 Nashiji line was built as a best-in-class value line for line cooks and serious home cooks - top-of-the-line Hitachi Blue #2 steel at 62 HRC, hammer forged in Sanjo City, Japan, made exclusively for CKTG. Kohetsu loosely translates to "be happy." These knives earn that name.
The gyuto at 240mm is the professional standard length - more reach on the pull stroke, a 50mm blade height for good knuckle clearance, and the same excellent heat treatment and hammer-forged construction as every knife in the line. Weight: 6.7 oz (190g). Total length: 397mm. Spine: 4mm. Blade height: 50mm. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
What Customers Are Saying: Four reviews averaging just under five stars. The standout praise comes from a first-time CKTG customer who calls the quality outstanding and says the knife exceeded every expectation. Another reviewer praises the great steel and flat profile suited to push-cutting technique. One reviewer notes the non-cutting spine and choil edges can feel sharp on the hand - worth knowing before buying, and easily addressed with a few strokes on a fine stone. The handle on one knife ran slightly off-center, which the reviewer addressed by rehandling - a reminder that hand-finished knives can show small variances. The Blue #2 steel and overall performance draw consistent praise across all four reviewers.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 242mm
Weight: 6.7 oz (190g)
Total Length: 397mm
Spine Thickness at Heel: 4mm
Blade Height: 50mm
&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-240mm-336.png&&&4.5&&&||&&&||&&&@@@
kobl2naho15&&&SAN-H150&&&Kohetsu Blue #2 Nashiji Honesuki 150mm&&&The Kohetsu Blue #2 Nashiji line was designed with line cooks in mind - and that focus shows in every spec: hammer-forged Blue #2 carbon steel at 62 HRC for a sharp edge that holds up through a long service, stainless cladding for practical daily maintenance, nashiji (pear skin) finish for food release, and a walnut octagonal handle that is comfortable through extended prep. Made in Sanjo City, Japan exclusively for CKTG by a workshop with decades of hammer-forged knife production behind them. One of the most popular lines we carry.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built to work through joints and cartilage with authority. Blue #2 in a honesuki is a compelling combination - the sharpness and edge retention of top-tier carbon steel in the knife format that benefits most from both. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 150mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-honesuki-150mm-271.png&&&4.5&&&||&&&||&&&@@@
kobl2nakode1&&&SAN-A105&&&Kohetsu Blue #2 Nashiji Ko Deba 105mm&&&Some knives exist to introduce cooks to what Japanese carbon steel can do - and the Kohetsu Blue #2 Nashiji line has been doing that job better than almost anything else at its price for years. Hitachi Blue #2 at 62 HRC, hammer forged in Sanjo City, Japan by a multi-generation workshop Mark visited personally. Stainless cladding keeps the flanks clean while the reactive carbon edge delivers the sharpness and edge retention that makes carbon steel worth the small amount of extra care it requires. Nashiji (pear skin) finish on the cladding. Walnut octagonal handle with black pakka ferrule. Made exclusively for CKTG.
The gyuto at 210mm is the most popular size in the line - versatile, well-balanced, and sized for confident all-purpose prep. Blue #2 at 62 HRC delivers a sharp edge from day one that holds through sustained daily use. Original handle version. Note: Original handle version - see current Blue #2 Nashiji Gyuto 210mm for upgraded walnut octagonal handle The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 210mm
Note: Original handle version - see current Blue #2 Nashiji Gyuto 210mm for upgraded walnut octagonal handle
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-105mm-308.png&&&5&&&||&&&||&&&@@@
kobl2nakode12&&&SAN-A105Second&&&Kohetsu Blue #2 Nashiji Ko Deba 105mm - 2nds&&&This ko deba arrived from the manufacturer with a flaw in its spine, as shown clearly in the fourth product photo. It is being sold as-is at a reduced price for buyers who are comfortable with the cosmetic imperfection and want a capable Blue #2 carbon steel ko deba at a significant discount.
Kohetsu is a CKTG exclusive line. This ko deba is built from Blue #2 carbon steel at 62+ HRC with a stainless cladding finished in a nashiji, or pear skin, texture. The walnut octagonal handle and 50/50 grind make it usable for right and left handed cooks. The spine flaw is cosmetic and does not affect the cutting edge or performance - but please examine the photos carefully before ordering.
Care Instructions: Blue #2 is a reactive carbon steel, so the exposed edge will develop a natural patina with use and needs wiping and drying after each session. The stainless cladding takes care of itself. Hand wash only.
Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Location: Sanjo City, Japan
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Finish: Nashiji
HRC: 62+
Edge Grind: 50/50
Handle: Walnut Octagonal
Photo Credit: Gustavo Bermudez
Weight: 2.5 oz (72 g)
Blade Length: 106 mm
Total Length: 230 mm
Spine Thickness at Base: 3 mm
Blade Height: 36 mm
Note: Spine flaw visible in photo 4 - sold as-is
&&&&&&140&&&112&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-105mm-spine-issue-29.png&&&0&&&||&&&||&&&@@@
kobl2nakode11&&&SAN-A120&&&Kohetsu Blue #2 Nashiji Ko Deba 120mm&&&Blue #2 is Hitachi Metals Aogami #2 - a high-carbon tool steel with tungsten and chromium additions that give it exceptional edge retention, easy sharpenability, and the ability to reach a sharpness that stainless steels cannot match. At 62 HRC the edge holds well through sustained kitchen use and responds beautifully to quality water stones. The Kohetsu Blue #2 Nashiji line wraps that steel in stainless cladding - keeping all but the mirror-finished edge from forming a patina and making daily maintenance practical without sacrificing what makes carbon steel worth choosing. Made exclusively for CKTG in Sanjo City, Japan by a workshop Mark visited personally.
The gyuto at 240mm with the older handle - same Blue #2 core, same Sanjo City hammer-forged construction as the updated walnut handle version. Original handle version. Note: Original handle version - see current Blue #2 Nashiji Gyuto 240mm for upgraded walnut octagonal handle The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 240mm
Note: Original handle version - see current Blue #2 Nashiji Gyuto 240mm for upgraded walnut octagonal handle
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-120mm-295.png&&&0&&&||&&&||&&&@@@
kobl2na16&&&SAN-N165&&&Kohetsu Blue #2 Nashiji Nakiri 165mm&&&Sanjo City is one of Japan great metalworking centers - a city with centuries of tradition in hammer-forged tools and blades, distinct from the production-scale knife making of Seki in both method and character. Mark visited the workshop that produces the Kohetsu Blue #2 Nashiji line twice over the years. On one visit the retired owner was still coming in to install handles while his son had taken over day-to-day operations - a passing of craft knowledge from one generation to the next that defines how the best Japanese knife shops endure. These knives are hammer forged, excellently heat treated, and made exclusively for CKTG.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, purpose-built for push-cutting produce. The nashiji finish on the cladding helps vegetables release cleanly from the blade surface during high-volume prep. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
What Customers Are Saying: Reviewers praise this as a steal at the price - super sharp out of the box, a great chopping tool that cruises through vegetables, and one of the better-looking nakiris available. One reviewer stropped it on a 6k stone on arrival and describes it cutting like a dream, with the nashiji finish doing a genuinely good job releasing most vegetables cleanly. One detailed review raises a fair point worth knowing: the stainless cladding can trap pigment from deeply colored vegetables like beets, sweet potatoes, and carrots, and the hammered texture makes those stains harder to clean than a polished surface would be. This is a characteristic of textured stainless cladding generally, not a defect - and it does not affect cutting performance. If pristine aesthetics under hard use matter to you, that is worth knowing before buying. If you want an outstanding nakiri at this price point, the performance is there.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 165mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-nakiri-165mm-381.png&&&5&&&||&&&||&&&@@@
kobl2pe80&&&SAN-P135&&&Kohetsu Blue #2 Nashiji Petty 135mm&&&Nashiji means pear skin in Japanese - a reference to the fine, dimpled texture of the sandblasted finish across the stainless cladding on this line. It reduces surface contact between blade and food, helps with release during cutting, and gives the knife a distinctive appearance that stands apart from polished alternatives. The Kohetsu Blue #2 Nashiji line was built as a best-in-class value line for line cooks and serious home cooks - top-of-the-line Hitachi Blue #2 steel at 62 HRC, hammer forged in Sanjo City, Japan, made exclusively for CKTG. Kohetsu loosely translates to "be happy." These knives earn that name.
The petty at 80mm is the most compact knife in the Blue #2 Nashiji line - a pure paring and in-hand tool for peeling, trimming, and detail work where a longer blade is simply too much. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 80mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-135mm-328.png&&&4.5&&&||&&&||&&&@@@
kobl2nape17&&&SAN-O165&&&Kohetsu Blue #2 Nashiji Petty 170mm&&&Some knives exist to introduce cooks to what Japanese carbon steel can do - and the Kohetsu Blue #2 Nashiji line has been doing that job better than almost anything else at its price for years. Hitachi Blue #2 at 62 HRC, hammer forged in Sanjo City, Japan by a multi-generation workshop Mark visited personally. Stainless cladding keeps the flanks clean while the reactive carbon edge delivers the sharpness and edge retention that makes carbon steel worth the small amount of extra care it requires. Nashiji (pear skin) finish on the cladding. Walnut octagonal handle with black pakka ferrule. Made exclusively for CKTG.
The petty at 170mm sits at the very long end of the petty range - long enough for comfortable board work through proteins and produce, compact enough to feel nimble for in-hand tasks. A genuine gateway knife that converts cooks to carbon steel. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
What Customers Are Saying: Reviewers praise a well-made knife that is sharp, good-looking, and excellent value. One professional cook uses it as a general utility knife at the restaurant - it stands up to daily use and stays razor sharp. The nashiji finish draws specific praise for its appearance and food release.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 170mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-170mm-342.png&&&5&&&||&&&||&&&@@@
kobl2wasa16&&&SAN-S165&&&Kohetsu Blue #2 Nashiji Santoku 165mm&&&Nashiji means pear skin in Japanese - a reference to the fine, dimpled texture of the sandblasted finish across the stainless cladding on this line. It reduces surface contact between blade and food, helps with release during cutting, and gives the knife a distinctive appearance that stands apart from polished alternatives. The Kohetsu Blue #2 Nashiji line was built as a best-in-class value line for line cooks and serious home cooks - top-of-the-line Hitachi Blue #2 steel at 62 HRC, hammer forged in Sanjo City, Japan, made exclusively for CKTG. Kohetsu loosely translates to "be happy." These knives earn that name.
The santoku - three virtues in Japanese - is the all-purpose kitchen knife for cooks who prefer a shorter, more compact blade. At 165mm this one sits at the standard santoku length with a flat profile suited to push-cutting through vegetables and proteins. Weight: 4.4 oz (126g). Blade height: 48mm. Spine: 4mm. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
What Customers Are Saying: Reviewers praise this as the perfect goldilocks knife for smaller-handed cooks who find a full gyuto too large. One reviewer bought it for his wife - it became her daily knife for a year and is now also his go-to knife for slashing bread dough before baking. Easy to sharpen, holds an edge well, and well suited to cooks of all sizes.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 165mm
Weight: 4.4 oz (126g)
Total Length: 306mm
Spine Thickness at Heel: 4mm
Blade Height: 48mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-santoku-165mm-343.png&&&5&&&||&&&||&&&@@@
kobl2nasu24&&&SAN-J240&&&Kohetsu Blue #2 Nashiji Sujihiki 240mm&&&Some knives exist to introduce cooks to what Japanese carbon steel can do - and the Kohetsu Blue #2 Nashiji line has been doing that job better than almost anything else at its price for years. Hitachi Blue #2 at 62 HRC, hammer forged in Sanjo City, Japan by a multi-generation workshop Mark visited personally. Stainless cladding keeps the flanks clean while the reactive carbon edge delivers the sharpness and edge retention that makes carbon steel worth the small amount of extra care it requires. Nashiji (pear skin) finish on the cladding. Walnut octagonal handle with black pakka ferrule. Made exclusively for CKTG.
The sujihiki at 240mm is Japan dedicated slicing knife - narrower and longer than a petty, built for single-stroke cuts through proteins and fish. Blue #2 edge retention makes this a standout value in a slicing knife. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 240mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-240mm-44.png&&&0&&&||&&&||&&&@@@
kobl2nasu27&&&SAN-J270&&&Kohetsu Blue #2 Nashiji Sujihiki 270mm&&&Sanjo City is one of Japan great metalworking centers - a city with centuries of tradition in hammer-forged tools and blades, distinct from the production-scale knife making of Seki in both method and character. Mark visited the workshop that produces the Kohetsu Blue #2 Nashiji line twice over the years. On one visit the retired owner was still coming in to install handles while his son had taken over day-to-day operations - a passing of craft knowledge from one generation to the next that defines how the best Japanese knife shops endure. These knives are hammer forged, excellently heat treated, and made exclusively for CKTG.
The sujihiki at 270mm is the standard professional slicing length - enough blade for confident full-length cuts through roasts, fish, and proteins. Blue #2 at 62 HRC holds a fine slicing edge well between sharpenings. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 270mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-270mm-395.png&&&5&&&||&&&||&&&@@@
kobl2tagy24&&&CKA-TG24&&&Kohetsu Blue #2 Tall Gyuto 240mm&&&The Kohetsu Blue #2 Nashiji line was designed with line cooks in mind - and that focus shows in every spec: hammer-forged Blue #2 carbon steel at 62 HRC for a sharp edge that holds up through a long service, stainless cladding for practical daily maintenance, nashiji (pear skin) finish for food release, and a walnut octagonal handle that is comfortable through extended prep. Made in Sanjo City, Japan exclusively for CKTG by a workshop with decades of hammer-forged knife production behind them. One of the most popular lines we carry.
The gyuto at 240mm is the professional standard length - more reach on the pull stroke, a 50mm blade height for good knuckle clearance, and the same excellent heat treatment and hammer-forged construction as every knife in the line. Tall blade profile for extra knuckle clearance. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
What Customers Are Saying: The reviews on this knife are unusually detailed and unusually enthusiastic. One cook describes a year-long journey from German knives through online research before landing on the Kohetsu Blue #2 Nashiji line - and calls this gyuto among his favorites, with the 170mm bunka and sujihiki rounding out a kit that covers basically everything. He praises the price-to-performance-to-fit-finish intersection as something that nails it specifically for home cooks. Another reviewer went looking for a tall knife with heft and muscle for onions and large tomatoes - and found exactly that. Forward balance lends itself to letting the knife do the work, the carbon core sharpens easily, and the stainless cladding makes upkeep genuinely low maintenance. He calls it a no-brainer buy and notes it rewards thinning behind the edge for those who want to take it further. A third reviewer rates it 9 out of 10 sharpness out of the box, calls the fit and finish very good, and describes it as one of the better bang-for-your-buck knives available - a mid-weight workhorse that is thin behind the edge, 55mm tall, and worth every dollar. Minor notes: the choil and spine benefit from a light sanding, the tip taper runs slightly thicker, and the balance point sits forward. All workable. The unanimous verdict - if you have not bought this knife yet, why not.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the mirror-finished edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Line: Blue #2 Nashiji
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez
Blade Length: 240mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-tall-gyuto-240mm-344.png&&&5&&&||&&&||&&&@@@
ckknro8pcbl&&&CKTG-Blue-Knife-Roll&&&Kohetsu Denim Knife Roll 5 Pockets&&&Kohetsu means "Be Happy," and this Kohetsu Denim Knife Roll lives up to the name. It is a simple, durable, and well-made knife bag with room for a practical working set of kitchen knives and essential tools - built for cooks who carry their kit to work, culinary school, catering jobs, or outdoor cooking. The four knife pockets keep blades separated, protected, and easy to find. One large pocket handles small tools, scissors, thermometers, and other kitchen essentials.
The heavy-duty denim construction gives this kitchen knife roll a casual, sturdy feel that holds up through daily use. When rolled up, it secures with a canvas tie cord - compact, easy to carry, and easy to tuck away between shifts. The 22-inch wide layout when unrolled gives you room for gyutos, petty knives, santokus, nakiris, and similar full-size kitchen knives. The knife bag holds blades up to 16.9 inches in total length. For best protection, use felt blade guards on your knives before placing them in the sleeves, especially when transporting sharp edges to work or class.
Care Instructions: Spot clean with a damp cloth and mild soap. Allow to air dry fully before storing knives inside. Do not machine wash or dry.
Brand: Kohetsu
Material: Heavy-duty denim
Capacity: 4 knife pockets plus 1 large storage pocket
Maximum Knife Length: 16.9 in
Unrolled Size: 22 in wide x 16.9 in tall
Closure: Canvas tie cord
Use: Kitchen knife storage, work, culinary school, catering, BBQ&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-denim-knife-roll-5-pockets-4.png&&&0&&&||&&&||&&&@@@
kohabu17&&&KHP-B17C&&&Kohetsu HAP40 Bunka 175mm&&&No other steel on the CKTG site comes close to HAP40 in edge retention - not Aogami Super, not SG2, not VG10. Hitachi developed this powdered high-speed semi-stainless alloy for precision cutting tools, and in the hands of the Tsukahara family in Seki City it becomes one of the most capable kitchen knife steels available anywhere. Three to five times the edge retention of traditional steels at 65-66 HRC, fine-grained enough to sharpen with relative ease on quality water stones, and stainless-clad for low-maintenance daily use. CKTG has been calling it Voodoo Steel for years. The name fits.
The bunka combines the versatility of a santoku with a reverse tanto tip for precision work. The 175mm length gives good board coverage while the pointed tip handles fine cuts a flat-tipped blade cannot. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, light and easy to maneuver. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 175mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-bunka-175mm-289.png&&&5&&&||&&&||&&&@@@
kohagy181&&&KHP-G18C&&&Kohetsu HAP40 Gyuto 180mm&&&The Kohetsu HAP40 line is made exclusively for CKTG by the Tsukahara family in Seki City, Japan - the same specialist shop that produces the Kohetsu Aogami Super line. Seki operates as a distributed craftsman network: forgers, grinders, sharpeners, and handle fitters each own one stage of production, with blades moving between shops in plastic crates on small delivery trucks. Mark visited and toured these shops personally. The Tsukahara family specializes in the precise heat treatment that brings HAP40 to 65-66 HRC consistently - a harder target than most steels and one that requires real expertise to hit reliably.
The gyuto at 180mm features a thin distal taper toward the point and a profile that is fairly flat all the way to the slim tip - nimble and precise despite the blade length. At 5.1 oz (146g) it is light and well-balanced for extended prep work. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle. Full spec: 42mm blade height, 2mm spine. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers describe incredible performance and a lightweight feel that makes the knife a joy to use for extended sessions. One cook notes HAP40 will be a growing part of the knife range after the first purchase - a comment that reflects what happens when someone discovers this steel for the first time.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 180mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-180mm-sale-16.png&&&5&&&||&&&||&&&||@@@
kohawagy21&&&KHP-G21C&&&Kohetsu HAP40 Gyuto 210mm&&&No other steel on the CKTG site comes close to HAP40 in edge retention - not Aogami Super, not SG2, not VG10. Hitachi developed this powdered high-speed semi-stainless alloy for precision cutting tools, and in the hands of the Tsukahara family in Seki City it becomes one of the most capable kitchen knife steels available anywhere. Three to five times the edge retention of traditional steels at 65-66 HRC, fine-grained enough to sharpen with relative ease on quality water stones, and stainless-clad for low-maintenance daily use. CKTG has been calling it Voodoo Steel for years. The name fits.
The gyuto at 210mm features a thin distal taper toward the point and a profile that is fairly flat all the way to the slim tip - nimble and precise despite the blade length. At 5.5 oz it is light and well-balanced for extended prep work. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle. Thin distal taper to the tip. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers describe an edge that falls through food and slices newspaper without hesitation out of the box - and stays that way for weeks of home cook use without sharpening. The light weight and nimble feel draw consistent praise alongside the HAP40 edge performance.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 210mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-210mm-453.png&&&5&&&||&&&||&&&||@@@
kohawagy24&&&KHP-G24C&&&Kohetsu HAP40 Gyuto 240mm&&&HAP40 is a powdered high-speed semi-stainless steel from Hitachi Metals - and it has earned a devoted following among serious cooks for one reason above all others: edge retention that is simply in a different category from anything else. Kitchen knives made from HAP40 hold their edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super, harder than SG2, and fine-grained enough to take a screaming sharp edge and give it back easily on quality water stones. CKTG has been calling it Voodoo Steel for years - and anyone who has used it understands why.
The gyuto at 240mm features a thin distal taper toward the point and a profile that is fairly flat all the way to the slim tip - nimble and precise despite the blade length. At 5.8 oz it is light and well-balanced for extended prep work. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle. Thin profile - light for a 240mm at under 6 oz. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Multiple reviewers describe buying this as a gift and being unable to stop using it themselves first. One woodworker with high standards for edge tools describes chopping acorn squash with no comparison to a Blue #2 knife - the HAP40 version winning decisively. A recurring theme: cooks who buy one Kohetsu HAP40 come back to add more.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 240mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-240mm-1133.png&&&5&&&||&&&||&&&||@@@
kohawagy27&&&KHP-G27C&&&Kohetsu HAP40 Gyuto 270mm&&&HAP40 is a powdered high-speed semi-stainless steel from Hitachi Metals - and it has earned a devoted following among serious cooks for one reason above all others: edge retention that is simply in a different category from anything else. Kitchen knives made from HAP40 hold their edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super, harder than SG2, and fine-grained enough to take a screaming sharp edge and give it back easily on quality water stones. CKTG has been calling it Voodoo Steel for years - and anyone who has used it understands why.
The gyuto at 270mm features a thin distal taper toward the point and a profile that is fairly flat all the way to the slim tip - nimble and precise despite the blade length. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Upgraded dark grey pakka wood handle. Profile is fairly flat to a slim tip - nimble for a 270mm. Height 52.4mm. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers describe an insane edge retention that starts losing peak sharpness only after sustained pro use - one sushi bar cook bought the 210mm specifically because the 270mm was too good to give up. The laser-like thinness and upgraded pakka handle are called out as defining characteristics of this version.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 270mm
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-270mm-313.png&&&5&&&||&&&||&&&||@@@
kohaho15&&&KHP-H15C&&&Kohetsu HAP40 Honesuki 150mm&&&No other steel on the CKTG site comes close to HAP40 in edge retention - not Aogami Super, not SG2, not VG10. Hitachi developed this powdered high-speed semi-stainless alloy for precision cutting tools, and in the hands of the Tsukahara family in Seki City it becomes one of the most capable kitchen knife steels available anywhere. Three to five times the edge retention of traditional steels at 65-66 HRC, fine-grained enough to sharpen with relative ease on quality water stones, and stainless-clad for low-maintenance daily use. CKTG has been calling it Voodoo Steel for years. The name fits.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and precise enough to work through joints and cartilage with authority. The double-bevel grind makes it equally effective as a general utility knife for butchery prep. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, comfortable for in-hand boning work. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers note the honesuki paired naturally with the gyuto as a set - buying one Kohetsu HAP40 knife frequently leads to adding more. The edge retention on this boning knife is specifically praised for staying sharp through high-volume poultry butchery without constant touch-ups.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 150mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-honesuki-150mm-470.png&&&5&&&||&&&||&&&||@@@
kohaki24&&&KHP-K24C&&&Kohetsu HAP40 Kiritsuke 240mm&&&No other steel on the CKTG site comes close to HAP40 in edge retention - not Aogami Super, not SG2, not VG10. Hitachi developed this powdered high-speed semi-stainless alloy for precision cutting tools, and in the hands of the Tsukahara family in Seki City it becomes one of the most capable kitchen knife steels available anywhere. Three to five times the edge retention of traditional steels at 65-66 HRC, fine-grained enough to sharpen with relative ease on quality water stones, and stainless-clad for low-maintenance daily use. CKTG has been calling it Voodoo Steel for years. The name fits.
The kiritsuke at 240mm combines slicing reach with a clipped tanto tip for detail work - a striking profile that benefits enormously from the edge retention HAP40 delivers in high-volume professional use. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, well balanced for the kiritsuke profile. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 240mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-kiritsuke-240mm-429.png&&&4.5&&&||&&&||&&&@@@
kohana17&&&KHP-N16C&&&Kohetsu HAP40 Nakiri 165mm&&&HAP40 is a powdered high-speed semi-stainless steel from Hitachi Metals - and it has earned a devoted following among serious cooks for one reason above all others: edge retention that is simply in a different category from anything else. Kitchen knives made from HAP40 hold their edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super, harder than SG2, and fine-grained enough to take a screaming sharp edge and give it back easily on quality water stones. CKTG has been calling it Voodoo Steel for years - and anyone who has used it understands why.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. HAP40 in a nakiri is a remarkable combination - the edge retention that makes the steel famous deployed in the knife format that benefits most from not having to sharpen mid-service. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, well balanced for board work. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 165mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-nakiri-165mm-167.png&&&4.5&&&||&&&||&&&@@@
kohape121&&&KHP-P12C&&&Kohetsu HAP40 Petty 120mm&&&HAP40 is a powdered high-speed semi-stainless steel from Hitachi Metals - and it has earned a devoted following among serious cooks for one reason above all others: edge retention that is simply in a different category from anything else. Kitchen knives made from HAP40 hold their edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super, harder than SG2, and fine-grained enough to take a screaming sharp edge and give it back easily on quality water stones. CKTG has been calling it Voodoo Steel for years - and anyone who has used it understands why.
The petty at 120mm is the most compact knife in the Kohetsu HAP40 line - a pure detail and in-hand tool for peeling, trimming, and fine work where a longer blade is too much. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, light and well finished. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 120mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-120mm-446.png&&&5&&&||&&&||&&&||@@@
kohape15&&&KHP-P15C&&&Kohetsu HAP40 Petty 150mm&&&The Kohetsu HAP40 line is made exclusively for CKTG by the Tsukahara family in Seki City, Japan - the same specialist shop that produces the Kohetsu Aogami Super line. Seki operates as a distributed craftsman network: forgers, grinders, sharpeners, and handle fitters each own one stage of production, with blades moving between shops in plastic crates on small delivery trucks. Mark visited and toured these shops personally. The Tsukahara family specializes in the precise heat treatment that brings HAP40 to 65-66 HRC consistently - a harder target than most steels and one that requires real expertise to hit reliably.
The petty at 150mm sits at the longer end of the petty range - long enough for comfortable board work, compact enough for in-hand trim work where a gyuto would feel excessive. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, light and well finished. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers praise the out-of-the-box sharpness and the edge retention that keeps performing through weeks of use without touching a stone. One cook bought this petty after being impressed by the 240mm gyuto and returned to add the honesuki to the collection as well.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 150mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-150mm-501.png&&&4.5&&&||&&&||&&&||@@@
kohape18&&&KHP-P18C&&&Kohetsu HAP40 Petty 180mm&&&HAP40 is a powdered high-speed semi-stainless steel from Hitachi Metals - and it has earned a devoted following among serious cooks for one reason above all others: edge retention that is simply in a different category from anything else. Kitchen knives made from HAP40 hold their edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super, harder than SG2, and fine-grained enough to take a screaming sharp edge and give it back easily on quality water stones. CKTG has been calling it Voodoo Steel for years - and anyone who has used it understands why.
The petty at 180mm crosses into utility knife territory - a longer reach than a standard petty with enough blade for comfortable board work through proteins and produce. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, well finished throughout. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 180mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-180mm-357.png&&&0&&&||&&&||&&&||@@@
kohasa18&&&KHP-S18C&&&Kohetsu HAP40 Santoku 180mm&&&The Kohetsu HAP40 line is made exclusively for CKTG by the Tsukahara family in Seki City, Japan - the same specialist shop that produces the Kohetsu Aogami Super line. Seki operates as a distributed craftsman network: forgers, grinders, sharpeners, and handle fitters each own one stage of production, with blades moving between shops in plastic crates on small delivery trucks. Mark visited and toured these shops personally. The Tsukahara family specializes in the precise heat treatment that brings HAP40 to 65-66 HRC consistently - a harder target than most steels and one that requires real expertise to hit reliably.
The santoku - three virtues in Japanese - is the all-purpose kitchen knife for cooks who prefer a shorter, more compact blade. At 180mm this one sits at the larger end of the santoku range with a flatter profile suited to push-cutting and high-volume chopping. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, light and nimble in hand. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers describe cutting through onions, celery, and chiles out of the box without touching a stone - and finding the edge still performing weeks later. One professional sushi chef praises the steel specifically for line use. The fit and finish are called elegant and simple, with the steel being the star rather than expensive handwork.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 180mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-santoku-180mm-385.png&&&5&&&||&&&||&&&||@@@
kohasu27&&&KHP-J27C&&&Kohetsu HAP40 Sujihiki 270mm&&&No other steel on the CKTG site comes close to HAP40 in edge retention - not Aogami Super, not SG2, not VG10. Hitachi developed this powdered high-speed semi-stainless alloy for precision cutting tools, and in the hands of the Tsukahara family in Seki City it becomes one of the most capable kitchen knife steels available anywhere. Three to five times the edge retention of traditional steels at 65-66 HRC, fine-grained enough to sharpen with relative ease on quality water stones, and stainless-clad for low-maintenance daily use. CKTG has been calling it Voodoo Steel for years. The name fits.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. HAP40 edge retention in a slicing knife means fewer touch-ups during service and cleaner cuts from the first stroke to the last. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle, well balanced for long slicing strokes. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 270mm
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-sujihiki-270mm-346.png&&&5&&&||&&&||&&&||@@@
kohagy241&&&KHP-0G4GRAY&&&Kohetsu HAP40 Togatta Gyuto 240mm&&&The Kohetsu HAP40 line is made exclusively for CKTG by the Tsukahara family in Seki City, Japan - the same specialist shop that produces the Kohetsu Aogami Super line. Seki operates as a distributed craftsman network: forgers, grinders, sharpeners, and handle fitters each own one stage of production, with blades moving between shops in plastic crates on small delivery trucks. Mark visited and toured these shops personally. The Tsukahara family specializes in the precise heat treatment that brings HAP40 to 65-66 HRC consistently - a harder target than most steels and one that requires real expertise to hit reliably.
The gyuto at 240mm features a thin distal taper toward the point and a profile that is fairly flat all the way to the slim tip - nimble and precise despite the blade length. At 5.8 oz it is light and well-balanced for extended prep work. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge - biased right with a feathered tip - works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance straightforward. Octagonal dark grey pakka wood handle. Togatta means pointed - the slim tip profile is a defining characteristic of this version. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - the stainless cladding fully protects the flanks and the HAP40 core has meaningful corrosion resistance, but hand washing and drying after each use is still best practice. Avoid the dishwasher. HAP40 at 65-66 HRC is harder than most kitchen steels - use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more easily than most powdered steels but rewards patience and consistent angle. Strop regularly between sharpenings to maintain peak performance.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Octagonal Dark Grey Pakka Wood
Blade Length: 240mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-togatta-gyuto-240mm-1086.png&&&0&&&||&&&||&&&||@@@
kohawebu17&&&CHP-B175&&&Kohetsu HAP40 Western Bunka 175mm&&&No other steel on the CKTG site matches HAP40 for edge retention. Hitachi developed this powdered high-speed semi-stainless alloy for precision tool manufacturing, and kitchen knives made from it hold their edge three to five times longer than traditional steels. For professional cooks who sharpen on a schedule rather than a feeling, HAP40 changes the math entirely. The Kohetsu HAP40 Western line is made exclusively for CKTG by the Tsukahara family in Seki City, Japan. They fit the knives with full tang western handles with mahogany grips, stainless bolsters, and three rivets - the format that feels natural from the first use and stays comfortable through a long service.
The bunka combines the versatility of a santoku with a reverse tanto tip for detail work that a flat-tipped blade cannot handle. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.0 oz (172 g)
Blade Length: 176 mm
Total Length: 297 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-bunka-175mm-304.png&&&4.5&&&||&&&@@@
kohagy18&&&CHP-G180&&&Kohetsu HAP40 Western Gyuto 180mm&&&Seki City is Japan center of production-scale knife making - a city organized around the craft, where specialist shops each own one stage of the manufacturing process and blades move between them in plastic crates on small delivery trucks. Mark visited Seki and toured these shops personally. The Tsukahara family produces the Kohetsu HAP40 line exclusively for CKTG, specializing in the precise heat treatment that brings HAP40 to 65-66 HRC consistently. The western handle format - full tang mahogany with stainless bolster and three rivets - makes these knives immediately familiar to cooks coming from German or European brands while delivering performance those knives cannot approach.
The gyuto at 180mm is the most compact full-size chef knife in the HAP40 Western line - light, maneuverable, and built around the same Voodoo Steel core as the longer knives. Ideal for smaller kitchens or as a complement to a longer blade in a professional kit. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers describe an edge that falls through food on the first use and stays performing through weeks of home and professional kitchen use. The western handle draws praise for feeling immediately familiar while delivering HAP40 performance from day one.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge at 65-66 HRC. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 180mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-180mm-177.png&&&0&&&||&&&||&&&||@@@
kohagy21&&&CHP-G210&&&Kohetsu HAP40 Western Gyuto 210mm&&&The western handle format makes the Kohetsu HAP40 line accessible to any cook who has trained with European or German knives - familiar full tang construction, mahogany grip, stainless bolster, three rivets - combined with HAP40 steel that outperforms anything those knives are made from by a significant margin. Edge retention is three to five times longer than traditional steels. Kohetsu knives are made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The gyuto at 210mm is the heart of the HAP40 Western line - medium length, versatile, and light enough for extended prep while long enough to handle the full range of daily kitchen tasks. This is one of the most popular Kohetsu formats across all handle styles. At about 6 oz, it is well-balanced for extended prep sessions. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard.
What Customers Are Saying: Reviewers describe slicing through newspaper without hesitation and cutting through food with no noticeable drop in performance after a week of home cook use without sharpening. One cook notes the western handle made the transition from German knives completely natural, while the HAP40 edge was a revelation.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.3 oz (178 g)
Blade Length: 207 mm
Total Length: 332 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-210mm-169.png&&&4.5&&&||&&&@@@
kohagy24&&&CHP-G240&&&Kohetsu HAP40 Western Gyuto 240mm&&&HAP40 is what CKTG has been calling Voodoo Steel for years - a powdered high-speed semi-stainless alloy from Hitachi Metals that holds its edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC, it is harder than Aogami Super and SG2, fine-grained enough to take a razor-sharp edge, and semi-stainless enough to handle daily kitchen use without the reactive surface care that carbon demands. The Kohetsu HAP40 Western line brings that steel into a familiar western handle format - full tang mahogany with stainless bolster and three rivets - made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The gyuto at 240mm is the standard professional length - more reach on the pull stroke, more surface for slicing, and the extra blade height that makes large produce and proteins easier to work through efficiently. The HAP40 edge retention makes this the go-to knife for high-volume pro kitchen use. At just over 7 ounces, it is well-balanced for extended prep sessions. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Seasoned professionals describe this as their go-to high-volume prep knife. Reviewers call it awesome for both commercial and home kitchens, with edge retention that outlasts any traditional steel knife in the collection. The 240mm length and western handle make it an immediately productive knife for cooks of any background.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 7.2 oz (204 g)
Blade Length: 235 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-240mm-44.png&&&5&&&||&&&@@@
kohagy27&&&CHP-G270&&&Kohetsu HAP40 Western Gyuto 270mm&&&Seki City is Japan center of production-scale knife making - a city organized around the craft, where specialist shops each own one stage of the manufacturing process and blades move between them in plastic crates on small delivery trucks. Mark visited Seki and toured these shops personally. The Tsukahara family produces the Kohetsu HAP40 line exclusively for CKTG, specializing in the precise heat treatment that brings HAP40 to 65-66 HRC consistently. The western handle format - full tang mahogany with stainless bolster and three rivets - makes these knives immediately familiar to cooks coming from German or European brands while delivering performance those knives cannot approach.
The gyuto at 270mm is the largest blade in the HAP40 Western line - a serious professional tool for breaking down large proteins, working through high-volume vegetable prep, and making the long slicing cuts where a shorter blade runs out of room. Requires a large board and counter space but rewards that investment with performance no smaller knife can match. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers describe this as the knife that outperforms any smaller chef-style knife given the space to work. The HAP40 edge retention is specifically praised for keeping peak sharpness through sustained professional use. The laser-thin profile at 270mm makes it nimbler than the length suggests.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge at 65-66 HRC. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 270mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-270mm-146.png&&&4.5&&&||&&&||&&&||@@@
kohaho151&&&CHP-H150&&&Kohetsu HAP40 Western Honesuki 150mm&&&Seki City is Japan center of production-scale knife making - a city organized around the craft, where specialist shops each own one stage of the manufacturing process and blades move between them in plastic crates on small delivery trucks. Mark visited Seki and toured these shops personally. The Tsukahara family produces the Kohetsu HAP40 line exclusively for CKTG, specializing in the precise heat treatment that brings HAP40 to 65-66 HRC consistently. The western handle format - full tang mahogany with stainless bolster and three rivets - makes these knives immediately familiar to cooks coming from German or European brands while delivering performance those knives cannot approach.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built for working through joints and cartilage with authority. The double-bevel grind makes it equally useful for general butchery prep and in-hand detail work. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge at 65-66 HRC. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 150mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-honesuki-150mm-188.png&&&4.5&&&||&&&||&&&@@@
kohetsu-hap40-western-kiritsuke-gyuto-240mm&&&CHP-K240&&&Kohetsu HAP40 Western Kiritsuke 240mm&&&HAP40 is what CKTG has been calling Voodoo Steel for years - a powdered high-speed semi-stainless alloy from Hitachi Metals that holds its edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super and SG2, fine-grained enough to take a razor-sharp edge, and semi-stainless enough to handle daily kitchen use without the reactive surface care that carbon demands. The Kohetsu HAP40 Western line brings that steel into a familiar western handle format - full tang mahogany with stainless bolster and three rivets - made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The kiritsuke at 240mm uses the same gyuto profile as the rest of the HAP40 Western line - the tip area is hand-ground after forging to produce the clipped tanto angle that gives the kiritsuke its distinctive aggressive profile. The result is a knife with the versatility and board coverage of a 240mm gyuto plus the fine, precise tip that handles detail work a rounded blade cannot manage cleanly. At 6.5 oz it is well-balanced for extended prep sessions. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Seasoned professionals describe this as their go-to high-volume prep knife. Reviewers call it awesome for both commercial and home kitchens, with edge retention that outlasts any traditional steel knife in the collection. The 240mm length and western handle make it an immediately productive knife for cooks of any background.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.5 oz (184g)
Blade Length: 235mm
Total Length: 360mm
Spine Thickness at Base: 2mm
Blade Height: 50mm
&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-kiritsuke-240mm-163.png&&&0&&&||&&&||&&&||@@@
kohana16&&&CHP-N165&&&Kohetsu HAP40 Western Nakiri 165mm&&&The western handle format makes the Kohetsu HAP40 line accessible to any cook who has trained with European or German knives - familiar full tang construction, mahogany grip, stainless bolster, three rivets - combined with HAP40 steel that outperforms anything those knives are made from by a significant margin. Edge retention is three to five times longer than traditional steels. Kohetsu knives are made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The nakiri is Japan's dedicated vegetable knife - flat edge, tall blade, squared tip, purpose-built for push-cutting produce at speed. HAP40 edge retention in a nakiri means the blade stays sharp through the highest-volume vegetable prep without mid-service touch-ups. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge at 65-66 HRC. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.6 oz (186 g)
Blade Length: 159 mm
Total Length: 283 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-nakiri-165mm-45.png&&&4.5&&&||&&&@@@
kohape12&&&CHP-P120&&&Kohetsu HAP40 Western Petty 120mm&&&The western handle format makes the Kohetsu HAP40 line accessible to any cook who has trained with European or German knives - familiar full tang construction, mahogany grip, stainless bolster, three rivets - combined with HAP40 steel that outperforms anything those knives are made from by a significant margin. Edge retention three to five times longer than traditional steels. 65-66 HRC. Semi-stainless for low-maintenance daily use. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan - the same specialist shop producing the Kohetsu Aogami Super line.
The petty at 120mm is the most compact knife in the HAP40 Western line - a detail tool built for in-hand work, trimming, peeling, and fine cuts where a longer blade is simply too much. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge at 65-66 HRC. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 120mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-petty-120mm-185.png&&&4.5&&&||&&&||&&&@@@
kohape151&&&CHP-P150&&&Kohetsu HAP40 Western Petty 150mm&&&HAP40 is what CKTG has been calling Voodoo Steel for years - a powdered high-speed semi-stainless alloy from Hitachi Metals that holds its edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super and SG2, fine-grained enough to take a razor-sharp edge, and semi-stainless enough to handle daily kitchen use without the reactive surface care that carbon demands. The Kohetsu HAP40 Western line brings that steel into a familiar western handle format - full tang mahogany with stainless bolster and three rivets - made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The petty at 150mm occupies the versatile middle ground between a pure paring knife and a utility blade - long enough for comfortable board work, compact enough for precise in-hand tasks. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge at 65-66 HRC. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 150mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-petty-150mm-152.png&&&5&&&||&&&||&&&||@@@
kohape181&&&CHP-P180&&&Kohetsu HAP40 Western Petty 180mm&&&HAP40 is what CKTG has been calling Voodoo Steel for years - a powdered high-speed semi-stainless alloy from Hitachi Metals that holds its edge three to five times longer than traditional carbon or stainless steels. At 65-66 HRC it is harder than Aogami Super and SG2, fine-grained enough to take a razor-sharp edge, and semi-stainless enough to handle daily kitchen use without the reactive surface care that carbon demands. The Kohetsu HAP40 Western line brings that steel into a familiar western handle format - full tang mahogany with stainless bolster and three rivets - made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The petty at 180mm crosses into utility knife territory - a longer reach for board work through proteins and produce while remaining nimble enough for detail tasks that a gyuto cannot handle cleanly. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge at 65-66 HRC. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 180mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-petty-180mm-174.png&&&5&&&||&&&||&&&@@@
kohawasa18&&&CHP-S180&&&Kohetsu HAP40 Western Santoku 180mm&&&No other steel on the CKTG site matches HAP40 for edge retention. Hitachi developed this powdered high-speed semi-stainless alloy for precision tool manufacturing, and kitchen knives made from it hold their edge three to five times longer than traditional steels. For professional cooks who sharpen on a schedule rather than a feeling, HAP40 changes the math entirely. The Kohetsu HAP40 Western line is made exclusively for CKTG by the Tsukahara family in Seki City, Japan, in a full tang western handle with mahogany grip, stainless bolster, and three rivets - the format that feels natural from the first use and stays comfortable through a long service.
The santoku ("three virtues" in Japanese, for slicing, dicing, and mincing) is the all-purpose kitchen knife for cooks who prefer a shorter, more compact blade. The western handle suits cooks who want Japanese steel performance in a format they already know how to use. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
What Customers Are Saying: Reviewers praise cutting through produce out of the box without touching a stone and finding the edge still performing weeks later. The lightweight western handle and HAP40 steel combination is described as elegant and simple - the steel does the work without the expensive markup.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge at 65-66 HRC. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.1 oz (172 g)
Blade Length: 178 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-santoku-180mm-175.png&&&5&&&||&&&@@@
kohawesu27&&&CHP-J270&&&Kohetsu HAP40 Western Sujihiki 270mm&&&No other steel on the CKTG site matches HAP40 for edge retention. Hitachi developed this powdered high-speed semi-stainless alloy for precision tool manufacturing, and kitchen knives made from it hold their edge three to five times longer than traditional steels. For professional cooks who sharpen on a schedule rather than a feeling, HAP40 changes the math entirely. The Kohetsu HAP40 Western line is made exclusively for CKTG by the Tsukahara family in Seki City, Japan. They outfit the knives with full tang western handles with mahogany grips, stainless bolsters, and three rivets - the format that feels natural from the first use and stays comfortable through a long service.
The sujihiki is Japan's dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. HAP40 edge retention in a slicing knife means fewer touch-ups during service and consistently clean cuts from the first stroke to the last. The thin grind lets the blade pass through food with minimal resistance, and the 60/40 asymmetric edge works equally well for right- and left-handed cooks. Stainless san-mai cladding over the HAP40 core keeps daily maintenance simple. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a professional standard. CKTG is the only source for the Kohetsu HAP40 line.
Care Instructions: HAP40 is a semi-stainless steel - hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only and avoid bones, frozen foods, and hard materials that could chip the edge. Sharpen on quality water stones; HAP40 sharpens more readily than most powdered steels but rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain peak performance. The extraordinary edge retention means sharpening sessions are less frequent than with any other steel in the Kohetsu lineup.
Brand: Kohetsu
CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless (Powdered High Speed Steel)
Cladding: Stainless Steel
HRC: 65-66
Edge Grind: 60/40 Asymmetric Double Bevel
Engraving: Acid Etched Kanji
Handle: Mahogany Western - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 270mm&&& &&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-sujihiki-270mm-294.png&&&5&&&||&&&@@@
koknst3&&&KohetsuSticker&&&Kohetsu Knives Sticker&&&ay Masters is a customer, a knife enthusiast, and an artist - and when he designed this Kohetsu Knives sticker for us, he nailed it. The bold graphic captures everything the Kohetsu brand stands for: sharp knives, good energy, and the kanji for happiness front and center. Kohetsu loosely translates to “be happy,” and Ray ran with that. At 3 inches by 3 inches it is the right size for a knife bag, a water bottle, a laptop, a tool chest, or anywhere else that could use a little more knife art. One five-star review. One dollar. No regrets.
Care Instructions: Apply to clean, dry surfaces for best adhesion. Not recommended for dishwasher-exposed items.
Designer: Ray Masters
Brand: Kohetsu (CKTG Exclusive)
Dimensions: 3 x 3 inches
Item Code: KOHETSUSTICKER
&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-knives-sticker-41.png&&&5&&&||&&&||&&&@@@
minisword&&&Minisword&&&Kohetsu Mini Sword&&&This is a fun little novelty item found in a shop in Sanjo City. It is a miniature Japanese sword, not sharp, and its traditional purpose is cutting mochi, the small dessert confection served in Japan. It could also serve as a butter knife or a letter opener, but mostly it is just a fun little item that makes a great gift for anyone who loves Japanese culture, Japanese knives, or the idea of wielding a tiny katana at the cheese board.
It measures about 5 inches overall and is finished with a small emblem. The quality is solid for what it is, and several of our customers have found creative uses for it beyond mochi duty.
What Customers Are Saying: Eight reviewers, all five stars, and the reviews are genuinely charming. One customer uses them as martini olive skewers and plans to buy more. Another recognized the shop in Sanjo City where Mark found them and came home from Japan with the same thing for his daughters. A third bought one for each of their adult kids after the family discovered mochi ice cream, noting the kids have since found other excuses to brandish them. The word that keeps coming up is fun.
Care Instructions: Hand wash gently and dry before storing. Do not put in the dishwasher.
Type: Novelty / Decorative Mini Sword
Traditional Use: Mochi Cutting
Overall Length: Approx. 5 inches
Material: Metal
&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-mini-sword-54.png&&&5&&&||&&&||&&&@@@
koshbl2bu17&&&TAP-B17J&&&Kohetsu Shinano Blue #2 Bunka 170mm&&&San mai construction - three layers of steel with a hard carbon core and softer stainless cladding on each side - is the foundation of the Kohetsu Shinano line. The Blue #2 core at 62 HRC does the cutting work: sharp, edge-retentive, and responsive on quality water stones in a way stainless steels at this price cannot match. The stainless cladding protects everything but the mirror-finished edge from moisture and keeps daily maintenance simple. Named after the Shinano River in Niigata Prefecture, made in Sanjo City exclusively for CKTG.
The bunka at 173mm combines the versatility of a santoku with a reverse tanto tip for precision detail work a flat-tipped blade cannot handle cleanly. At 46mm height and 4mm spine this is a knife with real board presence and enough tip control for fine cuts through aromatics and herbs. The shiny migaki finish on the polished cladding gives it an eye-catching appearance that draws comments - paired with a Blue #2 edge that backs up the looks. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu Shinano line.
What Customers Are Saying: Five five-star reviews. The standout comes from a reviewer who compares it favorably to a Shun Classic and a Jikko AS santoku - calling it the sharpest he owns out of the box and praising the long neck to the choil for a comfortable pinch grip. He notes the polished cladding is eye candy despite initial skepticism about the shiny finish. One very minor note: the ferrule-to-handle fit runs at 98-99 percent - almost imperceptible. The Blue #2 reactive edge draws praise for developing a nice patina with proper care. An excellent blade at a very reasonable price for the steel.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Brand: Kohetsu
Line: Shinano
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Niigata Prefecture, Japan
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.2 oz (118g)
Blade Length: 173mm
Total Length: 317mm
Spine Thickness at Base: 4mm
Blade Height: 46mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-bunka-170mm-1074.png&&&5&&&||&&&||&&&@@@
koshbl2bu21&&&TAP-B21J&&&Kohetsu Shinano Blue #2 Bunka 210mm&&&Blue #2 - Hitachi Aogami #2 - is one of the most trusted carbon steels in the Japanese knife tradition. Tougher and more forgiving than Blue #1, easier to sharpen than many stainless alternatives, and capable of a sharpness that rewards cooks who take sharpening seriously. At 62 HRC the edge holds well through daily kitchen use and comes back quickly on quality water stones. The Kohetsu Shinano line wraps Blue #2 in stainless cladding - keeping all but the carbon edge protected from moisture and making day-to-day care practical. Made in Sanjo City, Niigata Prefecture, exclusively for CKTG.
The bunka at 214mm is the larger format in the Shinano line - full chef knife length with the reverse tanto tip profile and 49mm blade height for confident board work through larger produce and proteins. At 5.9 oz it has real presence without feeling heavy. The tanto-style tip handles garnish work, detail cuts, and tight spaces that a rounded gyuto tip would struggle with. Blue #2 at 62 HRC - sharp, edge-retentive, and easy to bring back on quality stones. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu Shinano line.
What Customers Are Saying: Four five-star reviews. A professional cook with two decades of restaurant experience calls it one of the best prep knives he has owned. A first-time Japanese steel buyer describes falling in love with the knife - noting it is more brittle than German steel as expected from the thin blade and razor edge, and emphasizing it is not for bones or frozen foods - but for regular slicing, dicing, and chopping it is exceptional. A reviewer in Germany received it in under 48 hours and calls the visual simplicity of the blade what sets these knives apart.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Brand: Kohetsu
Line: Shinano
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Niigata Prefecture, Japan
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.9 oz (166g)
Blade Length: 214mm
Total Length: 368mm
Spine Thickness at Base: 3mm
Blade Height: 49mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-bunka-210mm-419.png&&&5&&&||&&&||&&&@@@
koshbl2gy21&&&TAP-G21J&&&Kohetsu Shinano Blue #2 Gyuto 210mm&&&Niigata Prefecture has been producing blades since the era of Japanese swordmaking - and Sanjo City in particular has carried that tradition forward into some of the finest kitchen knives made today. The Kohetsu Shinano line is named after the Shinano River that flows through the region, and built by a workshop whose name CKTG keeps confidential - but whose work speaks clearly. Blue #2 carbon steel at 62 HRC, hammer-forged san mai construction with stainless cladding, walnut octagonal handle. Available exclusively through CKTG.
The gyuto at 214mm is Japan all-purpose chef knife - the format that handles the broadest range of daily kitchen tasks from proteins to vegetables. At 214mm blade length, 47mm height, and 5.2 oz this is a well-proportioned knife with good balance described by reviewers as heavier than most carbon knives but with excellent handling despite that weight. Blue #2 at 62 HRC sharpens quickly and holds its edge well through sustained use. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu Shinano line.
What Customers Are Saying: Six five-star reviews. Reviewers describe very good balance despite the knife feeling heavier than most carbon knives - the handling described as excellent across grip styles. One reviewer ran it on a leather strop after arrival and found it able to push through paper cleanly. Another praises the study design and comfortable grip. Shipping speed and quality draw consistent praise alongside the blade performance. Fast out of the box, easy to bring back on stones, and a reliable daily driver for both home cooks and professionals.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Brand: Kohetsu
Line: Shinano
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Niigata Prefecture, Japan
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.2 oz (150g)
Blade Length: 214mm
Total Length: 365mm
Spine Thickness at Base: 4mm
Blade Height: 47mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-gyuto-210mm-437.png&&&5&&&||&&&||&&&@@@
koshbl2gy24&&&TAP-G24J&&&Kohetsu Shinano Blue #2 Gyuto 240mm&&&The Shinano line takes its name from the Shinano River, which flows through Niigata Prefecture - one of Japan great sword and knife making regions, with a metalworking tradition that stretches back centuries. Sanjo City sits within that tradition, and the workshop that produces these knives for CKTG is undisclosed but accomplished: the fit, finish, and heat treatment speak for themselves. Blue #2 carbon steel at 62 HRC, stainless-clad san mai construction, walnut octagonal handle with black pakka ferrule. Made exclusively for CKTG.
The gyuto at 243mm is the longest knife in the Shinano line and the most refined. At 2mm spine thickness - notably thinner than the other knives in the line - it has a laser-like profile that drops through food with minimal resistance. At 5.65 oz and 50mm height it is light for a 240mm knife. Blue #2 at 62 HRC, hammer forged, with a sand-blasted stainless cladding finish. The go-to professional length for cooks who want maximum reach and efficiency. Weight updated November 2025. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu Shinano line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Brand: Kohetsu
Line: Shinano
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Niigata Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless, Sand Blasted Finish
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.65 oz (160g)
Blade Length: 243mm
Total Length: 393mm
Spine Thickness at Base: 2mm
Blade Height: 50mm
Note: Weight updated November 2025 - 5.65 oz (160g)
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-gyuto-240mm-478.png&&&5&&&||&&&||&&&@@@
koshbl2bu15&&&TAP-H15J&&&Kohetsu Shinano Blue #2 Honesuki 150mm&&&The Shinano line takes its name from the Shinano River, which flows through Niigata Prefecture - one of Japan great sword and knife making regions, with a metalworking tradition that stretches back centuries. Sanjo City sits within that tradition, and the workshop that produces these knives for CKTG is undisclosed but accomplished: the fit, finish, and heat treatment speak for themselves. Blue #2 carbon steel at 62 HRC, stainless-clad san mai construction, walnut octagonal handle with black pakka ferrule. Made exclusively for CKTG.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built to work through joints and cartilage with authority. Blue #2 at 62 HRC in a honesuki is a compelling combination: the sharpness and edge retention of top-tier carbon steel in a knife format that rewards both. At 153mm blade length with 40mm height and 3mm spine it is well proportioned for both poultry butchery and general utility work. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu Shinano line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Brand: Kohetsu
Line: Shinano
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Niigata Prefecture, Japan
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.9 oz (110g)
Blade Length: 153mm
Total Length: 292mm
Spine Thickness at Base: 3mm
Blade Height: 40mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-honesuki-150mm-167.png&&&0&&&||&&&||&&&@@@
koshbl2na16&&&TAP-N16J&&&Kohetsu Shinano Blue #2 Nakiri 165mm&&&Niigata Prefecture has been producing blades since the era of Japanese swordmaking - and Sanjo City in particular has carried that tradition forward into some of the finest kitchen knives made today. The Kohetsu Shinano line is named after the Shinano River that flows through the region, and built by a workshop whose name CKTG keeps confidential - but whose work speaks clearly. Blue #2 carbon steel at 62 HRC, hammer-forged san mai construction with stainless cladding, walnut octagonal handle. Available exclusively through CKTG.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. At 159mm blade length and 49mm height this is a substantial nakiri with excellent board coverage and knuckle clearance. Blue #2 at 62 HRC rewards the cook who does high-volume vegetable prep - the edge retention means fewer sharpening sessions, and the sand-blasted stainless cladding helps food release cleanly from the blade surface. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu Shinano line.
What Customers Are Saying: Four five-star reviews. One reviewer calls it his new favorite knife after using it every day for a month - the build quality and edge both described as wonderful, with only stropping needed to maintain a razor edge. A stainless patina developing naturally on the core steel is noted as a normal and welcome sign of use. Another reviewer calls it the sharpest out-of-the-box blade they have bought and one of the best knives from CKTG. High-quality, beautiful, and excellent value are the consistent descriptors across the full review set.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Brand: Kohetsu
Line: Shinano
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Niigata Prefecture, Japan
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.0 oz (142g)
Blade Length: 159mm
Total Length: 307mm
Spine Thickness at Base: 3.5mm
Blade Height: 49mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-nakiri-165mm-209.png&&&5&&&||&&&||&&&@@@
koshtape12&&&TAP-T12J&&&Kohetsu Shinano Blue #2 Tall Petty 120mm&&&Blue #2 - Hitachi Aogami #2 - is one of the most trusted carbon steels in the Japanese knife tradition. Tougher and more forgiving than Blue #1, easier to sharpen than many stainless alternatives, and capable of a sharpness that rewards cooks who take sharpening seriously. At 62 HRC the edge holds well through daily kitchen use and comes back quickly on quality water stones. The Kohetsu Shinano line wraps Blue #2 in stainless cladding - keeping all but the carbon edge protected from moisture and making day-to-day care practical. Made in Sanjo City, Niigata Prefecture, exclusively for CKTG.
The tall petty at 121mm is the most distinctive knife in the Shinano line. At 39mm blade height for a 120mm blade it is unusually tall for a petty - giving knuckle clearance on the board that a standard petty simply cannot provide. The result is a knife that functions as both a compact board knife for garlic, shallots, and herbs and a large paring knife for in-hand work. The 3mm spine gives it enough backbone for controlled cuts while remaining light at 2.9 oz. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu Shinano line.
What Customers Are Saying: Seven five-star reviews. The recurring theme is a knife that earns its place immediately through the unusual combination of compact length and tall blade. Reviewers praise the knuckle clearance the 39mm height provides during chopping and mincing of small items like garlic, shallots, and herbs - tasks where a standard petty would leave no room for the hand. One reviewer calls it a great large paring knife as well as a compact board knife. The Kohetsu fit and finish draws consistent praise across the review set.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Brand: Kohetsu
Line: Shinano
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Niigata Prefecture, Japan
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.9 oz (82g)
Blade Length: 121mm
Total Length: 243mm
Spine Thickness at Base: 3mm
Blade Height: 39mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-tall-petty-120mm-169.png&&&5&&&||&&&||&&&@@@
kosldbu17&&&TSD-B17T&&&Kohetsu SLD Bunka 170mm&&&Sanjo City has a centuries-old tradition in hammer-forged metalwork - a city organized around the craft, where quality and consistency are built into the production culture rather than enforced from outside. The workshop that makes the Kohetsu SLD line for CKTG is undisclosed but top-tier, and the knives reflect that: excellent fit and finish, precise heat treatment, and a stamped lattice pattern on the jigane (outer cladding) that gives the line a visual identity unlike anything else at the price. SLD semi-stainless tool steel at 61-62 HRC. Made exclusively for CKTG.
The bunka at 173mm combines the versatility of a santoku with a reverse tanto tip for fine detail work. At 44mm height and 4mm spine it has good board coverage with enough tip precision for cuts a flat-tipped blade cannot handle. The lattice finish and walnut handle make it one of the best-looking knives in the SLD line. Weight: 4.9 oz (140g). Blade height: 44mm. Spine: 4mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: Eleven five-star reviews. The standout review comes from a sous chef at a high-end NYC restaurant who bought this during the pandemic lockdown and transitioned it from home to work knife - and never wants to use anything else. A coworker borrowed it dull, called it freshly sharpened, and was told it had not been touched. She describes the edge retention as stunning. Another reviewer calls it the new household favorite - comfortable handle, fine-tipped enough for precision, long enough for chopping tasks. Occasionally shows light rust if not dried properly before storage - as expected for semi-stainless and easy to clean.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.9 oz (140g)
Blade Length: 173mm
Total Length: 314mm
Spine Thickness at Heel: 4mm
Blade Height: 44mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-bunka-170mm-324.png&&&5&&&||&&&||&&&@@@
kosldki21&&&TSD-B21T&&&Kohetsu SLD Bunka 210mm&&&The stamped lattice pattern on the jigane of the Kohetsu SLD line is not decorative filler - it is a visual identity that reviewers consistently call out as something they expect to see on knives at two or three times the price. The core is SLD semi-stainless tool steel - a Hitachi tool steel not originally designed for kitchen knives but perfectly suited to them: sharp, tough, stain resistant, and genuinely easy to sharpen. At 61-62 HRC it holds an edge well through daily kitchen use without the reactivity concerns of traditional carbon steel. Made exclusively for CKTG in Sanjo City, Japan.
The bunka at 212mm is the larger format in the SLD line - full chef knife length with the reverse tanto tip profile. At 6.2 oz and 49mm blade height this is a serious workhorse with enough blade for high-volume prep and enough tip precision for fine detail work. The thinner choil suits big hands and those who use a choking grip. Weight: 6.2 oz (176g). Blade height: 49mm. Spine: 4mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: Five five-star reviews. One professional cook kept this knife in his roll for years across multiple kitchens - calls it true workhorse steel that can get as sharp as you want and will not patina under normal use. The thinner choil gets specific praise for accommodating a choking grip. A second reviewer - who compares it to Benchmade pocket knives and high-end Japanese lasers - notes the lattice pattern is something typically found on knives three times the price. He calls the value proposition similar to a warehouse store: handmade knives with intricate lattice work and precise grinding at an accessible price. Paper-thin apple slices that fall off before the next cut.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.2 oz (176g)
Blade Length: 212mm
Total Length: 367mm
Spine Thickness at Heel: 4mm
Blade Height: 49mm
&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-bunka-210mm-sale-5.png&&&5&&&||&&&||&&&@@@
kosldgy18&&&TSD-G18T&&&Kohetsu SLD Gyuto 180mm&&&SLD is a semi-stainless tool steel from Hitachi - not a kitchen knife steel by origin, but one that has earned a devoted following among serious cooks for two reasons: it takes a very sharp edge and holds it remarkably well at 61-62 HRC, and it is far more stain resistant than traditional carbon steels despite sharpening like one. The stainless cladding wraps the SLD core and makes daily maintenance simple. Made in Sanjo City, Japan exclusively for CKTG - the same workshop that produces the Kohetsu Blue #2 Nashiji line.
The gyuto at 187mm is the most nimble chef knife in the SLD line - light at 4.4 oz, and with a profile that feels more like a long petty than a traditional gyuto in hand. Ideal for smaller kitchens, smaller hands, or cooks who want a fast, compact blade for daily prep without sacrificing the pointed tip of a gyuto. The even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: Five five-star reviews. One reviewer describes dropping the knife through sweet potatoes like they were not there - screaming sharp out of the box. An experienced sharpener who used the knife for over a year calls SLD a surprise steel - edge retention excellent, refreshes with a dozen strops on a dry 5k stone and holds paper-towel-slicing ability for a very long time. He bought two. The hammered finish draws praise for complementing the lattice aesthetic and providing a small amount of food release. Fit and finish is called very good throughout, including choil and spine relief.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks, and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even, Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (124 g)
Blade Length: 187 mm
Total Length: 327 mm
Spine Thickness at Heel: 4 mm
Blade Height: 45 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-180mm-260.png&&&5&&&||&&&@@@
kosld21gy&&&TSD-G21T&&&Kohetsu SLD Gyuto 210mm&&&Sanjo City has a centuries-old tradition in hammer-forged metalwork - a city organized around the craft, where quality and consistency are built into the production culture rather than enforced from outside. The workshop that makes the Kohetsu SLD line for CKTG is undisclosed but top-tier, and the knives reflect that: excellent fit and finish, precise heat treatment, and a stamped lattice pattern on the jigane (outer cladding) that gives the line a visual identity unlike anything else at the price. SLD semi-stainless tool steel at 61-62 HRC. Made exclusively for CKTG.
The gyuto at 214mm is the most popular size in the SLD line - versatile, well-proportioned, and built around the distal taper and thin geometry that makes Kohetsu knives outperform their price. At 5.7 oz and 48mm blade height it handles the full range of daily prep tasks with ease. Weight: 5.7 oz (160g). Blade height: 48mm. Spine: 4mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: Nine five-star reviews. A professional cook sharpened the knife a few days after arrival and reports it holding a good edge through daily kitchen use. A three-time Kohetsu SLD buyer calls it great bang for the buck - a few strokes on the strop produces a wicked edge and the lattice design consistently draws compliments from anyone who sees it in the kitchen.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.7 oz (160g)
Blade Length: 214mm
Total Length: 367mm
Spine Thickness at Heel: 4mm
Blade Height: 48mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-210mm-221.png&&&5&&&||&&&@@@
kosldgy24&&&TSD-G24T&&&Kohetsu SLD Gyuto 240mm&&&Kohetsu loosely translates to "be happy" - and the SLD line delivers on that with a combination that is hard to find at this price: semi-stainless SLD tool steel at 61-62 HRC, a stamped lattice finish on the jigane that looks like it belongs on a much more expensive knife, and walnut octagonal handles with black pakka ferrules. SLD sits in a useful middle ground between reactive carbon and standard stainless - it sharpens like carbon, resists staining like semi-stainless, and holds an edge longer than most stainless steels at this hardness. Made in Sanjo City, Japan exclusively for CKTG.
The gyuto at 243mm is the professional standard length - 7.8 oz, 52mm blade height, 4mm spine at the heel, with a generous profile suited to processing almost any ingredient without requiring an oversized work area. The lattice jigane finish with high-shine polish gives it a visual presence unusual at this price. Weight: 7.8 oz (221g). Blade height: 52mm. Spine: 4mm. Photos by Gustavo Bermudez. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 7.8 oz (221g)
Blade Length: 243mm
Total Length: 395mm
Spine Thickness at Heel: 4mm
Blade Height: 52mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-240mm-262.png&&&0&&&||&&&||&&&@@@
kosldho15&&&TSD-H15T&&&Kohetsu SLD Honesuki 150mm&&&SLD is a semi-stainless tool steel from Hitachi - not a kitchen knife steel by origin, but one that has earned a devoted following among serious cooks for two reasons: it takes a very sharp edge and holds it remarkably well at 61-62 HRC, and it is far more stain resistant than traditional carbon steels despite sharpening like one. The stainless cladding wraps the SLD core and makes daily maintenance simple. Made in Sanjo City, Japan exclusively for CKTG - the same workshop that produces the Kohetsu Blue #2 Nashiji line.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and precise for working through joints and cartilage. The SLD steel holds up particularly well in boning work where edge contact with bone and cartilage is unavoidable. Double-bevel grind for both right- and left-handed cooks. Weight: 3.7 oz (106g). Blade height: 40mm. Spine: 4mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.7 oz (106g)
Blade Length: 151mm
Total Length: 290mm
Spine Thickness at Heel: 4mm
Blade Height: 40mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-honesuki-150mm-261.png&&&0&&&||&&&||&&&@@@
kosldna16&&&TSD-N17T&&&Kohetsu SLD Nakiri 165mm&&&The stamped lattice pattern on the jigane of the Kohetsu SLD line is not decorative filler - it is a visual identity that reviewers consistently call out as something they expect to see on knives at two or three times the price. The core is SLD semi-stainless tool steel - a Hitachi tool steel not originally designed for kitchen knives but perfectly suited to them: sharp, tough, stain resistant, and genuinely easy to sharpen. At 61-62 HRC it holds an edge well through daily kitchen use without the reactivity concerns of traditional carbon steel. Made exclusively for CKTG in Sanjo City, Japan.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting produce. At 165mm blade length with 48mm height and 4mm spine this is a substantial nakiri with real board presence. The lattice stamped finish aids food release on sticky vegetables and green onions in particular. Weight: 5.4 oz (153g). Blade height: 48mm. Spine: 4mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: Eleven five-star reviews averaging a perfect score. Reviewers describe sharp delivery out of the box and a knife that feels exactly right in weight, size, and thickness. One first-time Japanese knife owner praises the push-cut capability on green onions specifically - clean through negi where rocking blades struggle. The semi-stainless nature draws repeated praise for removing anxiety about moisture and cleaning. One reviewer spent considerable time deciding and describes finding the SLD Nakiri as something that feels perfect across every dimension.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.4 oz (153g)
Blade Length: 165mm
Total Length: 305mm
Spine Thickness at Heel: 4mm
Blade Height: 48mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-nakiri-165mm-408.png&&&5&&&||&&&||&&&@@@
kohetsusld1&&&TSD-P13T&&&Kohetsu SLD Petty 130mm&&&Kohetsu loosely translates to "be happy" - and the SLD line delivers on that with a combination that is hard to find at this price: semi-stainless SLD tool steel at 61-62 HRC, a stamped lattice finish on the jigane that looks like it belongs on a much more expensive knife, and walnut octagonal handles with black pakka ferrules. SLD sits in a useful middle ground between reactive carbon and standard stainless - it sharpens like carbon, resists staining like semi-stainless, and holds an edge longer than most stainless steels at this hardness. Made in Sanjo City, Japan exclusively for CKTG.
The petty at 137mm fills the gap between a paring knife and a longer utility knife - useful for garlic, scallions, in-hand trimming, and smaller board tasks where a nakiri or gyuto would feel excessive. The hammered finish aids food release on grippy vegetables. Spine benefits from light rounding for extended use. Weight: 2.7 oz (78g). Blade height: 31mm. Spine: 3mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: Four five-star reviews. Reviewers praise enjoyable use and great food release. One experienced sharpener who had not previously regarded semi-stainless steels as serious cutters calls SLD an eye-opener - edge retention impressed him, and the hammered finish sheds well on grippy vegetables like potatoes. One reviewer bought SLD knives specifically for family use to protect more expensive carbon knives - and found himself reaching for them regularly. The spine benefits from light rounding for extended sessions.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.7 oz (78g)
Blade Length: 137mm
Total Length: 260mm
Spine Thickness at Heel: 3mm
Blade Height: 31mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-petty-130mm-264.png&&&5&&&||&&&||&&&@@@
kohetsu1&&&TSD-S17T&&&Kohetsu SLD Santoku 170mm&&&Kohetsu loosely translates to "be happy" - and the SLD line delivers on that with a combination that is hard to find at this price: semi-stainless SLD tool steel at 61-62 HRC, a stamped lattice finish on the jigane that looks like it belongs on a much more expensive knife, and walnut octagonal handles with black pakka ferrules. SLD sits in a useful middle ground between reactive carbon and standard stainless - it sharpens like carbon, resists staining like semi-stainless, and holds an edge longer than most stainless steels at this hardness. Made in Sanjo City, Japan exclusively for CKTG.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose knife for cooks who prefer a shorter, compact blade. At 170mm with 49mm height and 4mm spine this is a substantial santoku well suited to home cooks and professionals who want one nimble knife for daily prep. Light and well balanced at 4.8 oz. Weight: 4.8 oz (136g). Blade height: 49mm. Spine: 4mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: Six five-star reviews. One reviewer bought it as his new go-to knife and describes it as extremely good value - nicely balanced, light, nimble, with very good fit and finish for the price. Another reviewer bought it and his wife claimed it as hers. The recurring theme is a knife that exceeds expectations at its price point and becomes a daily driver.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.8 oz (136g)
Blade Length: 170mm
Total Length: 305mm
Spine Thickness at Heel: 4mm
Blade Height: 49mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-santoku-170mm-247.png&&&5&&&||&&&||&&&@@@
kosldsu24&&&TSD-J24T&&&Kohetsu SLD Sujihiki 240mm&&&SLD is a semi-stainless tool steel from Hitachi - not a kitchen knife steel by origin, but one that has earned a devoted following among serious cooks for two reasons: it takes a very sharp edge and holds it remarkably well at 61-62 HRC, and it is far more stain resistant than traditional carbon steels despite sharpening like one. The stainless cladding wraps the SLD core and makes daily maintenance simple. Made in Sanjo City, Japan exclusively for CKTG - the same workshop that produces the Kohetsu Blue #2 Nashiji line.
The sujihiki at 245mm is Japan dedicated slicing knife - narrow at 35mm blade height, light at 4.5 oz, and built for single-stroke cuts through fish, roasts, and proteins. SLD edge retention in a slicing knife means fewer touch-ups during service. The lattice jigane with polished finish gives it a striking profile. Weight: 4.5 oz (130g). Blade height: 35mm. Spine: 4mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.5 oz (130g)
Blade Length: 245mm
Total Length: 400mm
Spine Thickness at Heel: 4mm
Blade Height: 35mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-sujihiki-240mm-90.png&&&0&&&||&&&||&&&@@@
kosldsu27&&&TSD-J27T&&&Kohetsu SLD Sujihiki 270mm&&&The stamped lattice pattern on the jigane of the Kohetsu SLD line is not decorative filler - it is a visual identity that reviewers consistently call out as something they expect to see on knives at two or three times the price. The core is SLD semi-stainless tool steel - a Hitachi tool steel not originally designed for kitchen knives but perfectly suited to them: sharp, tough, stain resistant, and genuinely easy to sharpen. At 61-62 HRC it holds an edge well through daily kitchen use without the reactivity concerns of traditional carbon steel. Made exclusively for CKTG in Sanjo City, Japan.
The sujihiki at 272mm is the professional slicing length - 4.9 oz, 36mm blade height, 272mm of blade for confident full-length cuts through whole fish, roasts, and large proteins. SLD at 61-62 HRC holds a fine slicing edge well between sharpenings. The lattice jigane finish is the visual signature of the SLD line. Weight: 4.9 oz (140g). Blade height: 36mm. Spine: 4mm. Even double-bevel grind works equally well for right- and left-handed cooks. Stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.9 oz (140g)
Blade Length: 272mm
Total Length: 427mm
Spine Thickness at Heel: 4mm
Blade Height: 36mm
&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-sujihiki-270mm-48.png&&&0&&&||&&&||&&&@@@
kotw&&&KBT-S120&&&Kohetsu Tweezers&&&On a sourcing visit to a flatware manufacturer in Sanjo City, Japan, the serving and plating spoons were the original reason for the trip - but these tweezers immediately stood out. The shape, tension, and precision felt right for professional kitchen work, so CKTG added them to the lineup under the Kohetsu house brand.
Made in Japan, these tweezers are designed for detailed plating and delicate prep tasks. The fine, edged tips provide excellent grip, allowing confident placement of microgreens, herbs, and small garnishes with precision. They also work well for pulling pin bones from fish or handling small ingredients where control matters. Each pair is engraved with Kohetsu and "Be Happy," the brand message - a small detail that more than one reviewer has called out as a genuinely nice touch.
What Customers Are Saying: Six reviewers, mixed but mostly positive. John B calls them good quality and notes they work well for a variety of tasks. Michael Aldridge praises the sharp handling, grip, and the "Be Happy" engraving, though he wished they came in a Japanese box like the knives do. Jake Z used them to pull bones from salmon fillets on first use and found them well suited for the job. The honest counterpoint worth knowing: one reviewer found the steel bends under pressure and the edges can slip during pinning, making fish processing more difficult. Jon found them somewhat flexible and says he may try a thicker alternative next time. At this price point, they are a reasonable starting point for cooks who want to try plating tweezers without a larger investment.
Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers. Store in a dry place to protect the tips.
Brand: Kohetsu
Made In: Sanjo City, Japan
Material: Stainless Steel
Length: 120 mm (4.75 in)
Tip Style: Edged Precision Tips
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-tweezers-164.png&&&4&&&||&&&||&&&@@@
kovgdagy21&&&KVT-G21W&&&Kohetsu VG-10 Damascus Gyuto 210mm&&&Kohetsu translates loosely to "be happy" - and the VG10 Damascus line tends to produce exactly that reaction. VG10 is the most widely used premium stainless steel in the Japanese knife industry: fully stainless, excellent corrosion and wear resistance, and capable of a sharp edge at 60-61 HRC that holds up well through sustained kitchen use. Tsukahara-san builds this line exclusively for CKTG in Seki City, Japan, wrapping the VG10 core in etched stainless Damascus cladding that gives each knife a striking layered appearance at an accessible price.
At 210mm this gyuto sits on the shorter side of the chef knife range - a good choice for smaller hands, tighter kitchen spaces, or cooks who prefer a more maneuverable blade for daily prep. The Damascus cladding gives it a visual presence that competes with knives at twice the price. Black pakka wood western scales with stainless bolster. 50/50 even grind. Fully stainless and easy to maintain. CKTG is the only source for the Kohetsu VG10 Damascus line.
What Customers Are Saying: Reviewers describe a visually stunning knife that performs as well as it looks - sharp out of the box and with grind geometry that one reviewer calls better than the VG5 variant. Multiple buyers describe it as the first of many Kohetsu purchases. The Damascus finish and etched kanji are consistently praised as standout details at this price.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between sessions. Use wood or rubber cutting boards only. The etched Damascus cladding requires no special care.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara-san
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Etched Stainless Damascus
HRC: 60-61
Finish: Etched Damascus
Edge Grind: Even 50/50 Double Bevel
Engraving: Acid Etched Kanji
Blade Length: 210mm
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-210mm-245.png&&&4.5&&&||&&&||&&&@@@
kovgdagy24&&&KVT-G24W&&&Kohetsu VG-10 Damascus Gyuto 240mm&&&VG10 - also known as V Gold 10 - is the most widely used premium stainless steel in the Japanese knife industry, employed by leading commercial makers for its combination of corrosion resistance, wear resistance, and edge retention at 60-61 HRC. In the Kohetsu Damascus line, Tsukahara-san heat treats the VG10 core to 60 HRC and clads it in multiple layers of softer stainless steel in san-mai construction. The Damascus pattern is obtained through an etched engraving technique that brings out the layered structure across the blade road. Made exclusively for CKTG in Seki City, Japan.
The 240mm gyuto is the standard professional length - more reach for slicing, more surface for larger proteins and produce, and a blade height of 51mm that gives good knuckle clearance on the board. At 7.6 oz it is well balanced for extended prep sessions. Weight: 7.6 oz (216g). Blade height: 51mm. Spine: 2mm. Black pakka wood western scales with stainless bolster. 50/50 even grind. Etched kanji. Fully stainless and easy to maintain. CKTG is the only source for the Kohetsu VG10 Damascus line.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between sessions. Use wood or rubber cutting boards only. The etched Damascus cladding requires no special care.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara-san
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Etched Stainless Damascus
HRC: 60-61
Finish: Etched Damascus
Edge Grind: Even 50/50 Double Bevel
Engraving: Acid Etched Kanji
Blade Length: 240mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-240mm-259.png&&&5&&&||&&&||&&&@@@
kovgdagy27&&&KVT-G27W&&&Kohetsu VG-10 Damascus Gyuto 270mm&&&Kohetsu is a CKTG exclusive brand made in Seki City, Japan by Tsukahara-san - a specialist blacksmith in a city organized around distributed knife production, where each shop owns one stage of the process and blades move between them in plastic crates on small delivery trucks. Mark visited and toured these shops personally. The VG10 Damascus line uses a VG10 stainless core at 60 HRC clad in etched stainless Damascus - the most visually striking line in the Kohetsu catalog and one of the best values in a Damascus kitchen knife available anywhere.
The 270mm gyuto is the largest knife in the Kohetsu VG10 Damascus line and a serious professional tool - built for breaking down large proteins and working through high-volume prep where a shorter blade runs out of room. At 9.6 oz and 51mm blade height it has real presence on the board. Weight: 9.6 oz (227g). Blade height: 51mm. Spine: 2mm. Blade length: 238mm. Black pakka wood western scales with stainless bolster. 50/50 even grind. Etched kanji. Fully stainless and easy to maintain. CKTG is the only source for the Kohetsu VG10 Damascus line.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between sessions. Use wood or rubber cutting boards only. The etched Damascus cladding requires no special care.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara-san
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Etched Stainless Damascus
HRC: 60-61
Finish: Etched Damascus
Edge Grind: Even 50/50 Double Bevel
Engraving: Acid Etched Kanji
Blade Length: 270mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-270mm-273.png&&&0&&&||&&&||&&&@@@
kovgdape13&&&KVT-H13W&&&Kohetsu VG-10 Damascus Honesuki 135mm&&&Kohetsu is a CKTG exclusive brand made in Seki City, Japan by Tsukahara-san - a specialist blacksmith in a city organized around distributed knife production, where each shop owns one stage of the process and blades move between them in plastic crates on small delivery trucks. Mark visited and toured these shops personally. The VG10 Damascus line uses a VG10 stainless core at 60 HRC clad in etched stainless Damascus - the most visually striking line in the Kohetsu catalog and one of the best values in a Damascus kitchen knife available anywhere.
At 135mm this petty sits between the 120mm and 150mm - a medium length that handles both in-hand paring tasks and light board work through smaller ingredients with equal competence. Beautiful out of the box, razor sharp, and nimble in hand. The black micarta western handle with stainless bolster fits a range of hand sizes well. Black micarta western handle with stainless bolster and three pins. Fully stainless and easy to maintain. CKTG is the only source for the Kohetsu VG10 Damascus line.
What Customers Are Saying: Reviewers describe a beautiful, razor-sharp knife that is nimble and well suited to both smaller and larger hands. One reviewer notes it was bought as a gift and immediately became a household favorite. The Damascus cladding and etched kanji are called out as a standout aesthetic at the price point.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between sessions. Use wood or rubber cutting boards only. The etched Damascus cladding requires no special care.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara-san
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Etched Stainless Damascus
HRC: 60-61
Finish: Etched Damascus
Edge Grind: Even 50/50 Double Bevel
Engraving: Acid Etched Kanji
Blade Length: 135mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-honesuki-135mm-78.png&&&5&&&||&&&||&&&@@@
kovgdaki24&&&KVT-K24W&&&Kohetsu VG-10 Damascus Kiritsuke 240mm&&&The Damascus cladding on the Kohetsu VG10 line is not decorative - it is a functional multi-layer san-mai construction where softer stainless layers surround and protect a VG10 core, with the pattern revealed through a careful etching process. Tsukahara-san builds these exclusively for CKTG in Seki City, Japan, heat treating the VG10 core to 60 HRC for a balance of sharpness, edge retention, and toughness that handles daily kitchen use without fuss. The result is a knife that looks considerably more expensive than it is.
The kiritsuke at 240mm combines slicing reach with a clipped tanto tip for detail work that a rounded tip cannot handle cleanly - a striking profile that rewards developing technique and benefits enormously from the Damascus visual identity of this line. Black pakka wood western scales with stainless bolster. 50/50 even grind. Etched Damascus cladding and kanji. Fully stainless and easy to maintain. CKTG is the only source for the Kohetsu VG10 Damascus line.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between sessions. Use wood or rubber cutting boards only. The etched Damascus cladding requires no special care.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara-san
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Etched Stainless Damascus
HRC: 60-61
Finish: Etched Damascus
Edge Grind: Even 50/50 Double Bevel
Engraving: Acid Etched Kanji
Blade Length: 240mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-kiritsuke-240mm-90.png&&&0&&&||&&&||&&&@@@
kovgdape12&&&KVT-P12W&&&Kohetsu VG-10 Damascus Petty 120mm&&&The Damascus cladding on the Kohetsu VG10 line is not decorative - it is a functional multi-layer san-mai construction where softer stainless layers surround and protect a VG10 core, with the pattern revealed through a careful etching process. Tsukahara-san builds these exclusively for CKTG in Seki City, Japan, heat treating the VG10 core to 60 HRC for a balance of sharpness, edge retention, and toughness that handles daily kitchen use without fuss. The result is a knife that looks considerably more expensive than it is.
The 120mm petty is a classic compact detail knife - precisely proportioned for in-hand cutting, getting into tight spaces, and fine work around obstacles where a longer blade would be clumsy. The black micarta western handle with stainless bolster and three pins is well finished and comfortable for the close-grip work this knife is built for. Black micarta western handle with stainless bolster and three pins. Etched kanji. Fully stainless and easy to maintain. CKTG is the only source for the Kohetsu VG10 Damascus line.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between sessions. Use wood or rubber cutting boards only. The etched Damascus cladding requires no special care.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara-san
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Etched Stainless Damascus
HRC: 60-61
Finish: Etched Damascus
Edge Grind: Even 50/50 Double Bevel
Engraving: Acid Etched Kanji
Blade Length: 120mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-petty-120mm-239.png&&&5&&&||&&&||&&&@@@
kovgdape80&&&KVT-P08W&&&Kohetsu VG-10 Damascus Petty 80mm&&&VG10 - also known as V Gold 10 - is the most widely used premium stainless steel in the Japanese knife industry, employed by leading commercial makers for its combination of corrosion resistance, wear resistance, and edge retention at 60-61 HRC. In the Kohetsu Damascus line, Tsukahara-san heat treats the VG10 core to 60 HRC and clads it in multiple layers of softer stainless steel in san-mai construction. The Damascus pattern is obtained through an etched engraving technique that brings out the layered structure across the blade road. Made exclusively for CKTG in Seki City, Japan.
The 80mm petty is the smallest knife in the Kohetsu VG10 Damascus line - a pure in-hand paring tool for peeling, trimming, and detail work at the very compact end of the petty range. The thick tang on this size makes it handle-heavy by design, which is exactly right for a blade this short - the balance keeps it controlled during in-hand work. The fine tip is capable and precise but worth treating carefully; at 80mm there is not much blade to absorb an impact if the tip contacts a hard surface. Black micarta western handle with stainless bolster and three pins. Fully stainless and easy to maintain. CKTG is the only source for the Kohetsu VG10 Damascus line.
What Customers Are Saying: The one reviewer praises the edge retention and the handle-heavy balance that gives good control over the fine blade. The Damascus cladding draws specific praise for its beauty. A word of caution noted in reviews: the very fine tip is delicate and worth treating with care.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between sessions. Use wood or rubber cutting boards only. The etched Damascus cladding requires no special care.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara-san
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Etched Stainless Damascus
HRC: 60-61
Finish: Etched Damascus
Edge Grind: Even 50/50 Double Bevel
Engraving: Acid Etched Kanji
Blade Length: 80mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-petty-80mm-161.png&&&5&&&||&&&||&&&@@@
kovgtsgy18&&&KG5-G18W&&&Kohetsu VG-5 Tsuchime Gyuto 180mm&&&Tsuchime means hammered in Japanese - and the finish on the Kohetsu Tsuchime line is the real thing, a mottled hammered texture across the stainless cladding that reduces the surface contact between blade and food, improving release and giving each knife an appearance that sets it apart from polished alternatives. The core is VG5 stainless - a refined V Gold alloy with higher vanadium than VG10, no cobalt, and a grain structure that produces a tough, chip-resistant edge at 60 HRC that sharpens with ease. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The gyuto at 180mm is the most compact chef knife in the Tsuchime line - maneuverable, light, and suited to smaller kitchens or as a complement to a longer blade. Western handle. Hammered tsuchime stainless cladding. Thin profile with good distal taper. The western handle is full tang with a comfortable grip that suits a range of hand sizes. The hammered tsuchime finish across the cladding reduces blade-to-food contact for improved release. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu VG5 Tsuchime line.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Hammered Tsuchime Stainless
HRC: 60
Finish: Tsuchime (Hammered)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Western - Full Tang
Blade Length: 180mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-180mm-328.png&&&5&&&||&&&||&&&@@@
kovgtsgy21&&&KG5-G21W&&&Kohetsu VG-5 Tsuchime Gyuto 210mm&&&The western handle on the Kohetsu Tsuchime line makes it the accessible entry point into Kohetsu performance - a full tang handle that feels immediately familiar to cooks from any background, paired with VG5 stainless steel and a hammered tsuchime (hammered) cladding that distinguishes it from everything else in the price range. VG5 from the V Gold family has higher vanadium than VG10, no cobalt, and a tougher edge at 60 HRC that sharpens easily. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The gyuto at 210mm is the heart of the Tsuchime line - versatile, well-balanced, and built around the distal taper and thin geometry that make Kohetsu knives cut above their price point. Weight: 5.1 oz (146g). Blade height: 46mm. Spine: 2mm. Western handle. The western handle is full tang with a comfortable grip that suits a range of hand sizes. The hammered tsuchime finish across the cladding reduces blade-to-food contact for improved release. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu VG5 Tsuchime line.
What Customers Are Saying: Reviewers praise the outstanding out-of-the-box edge and the ease of sharpening. One reviewer chose VG5 specifically over VG10 for its toughness and found the steel delivered on every count - sharp, easy to maintain, and a good balance of heft and neutrality. The tsuchime finish and handle design are described as exactly right for the price.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Hammered Tsuchime Stainless
HRC: 60
Finish: Tsuchime (Hammered)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Western - Full Tang
Blade Length: 210mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-210mm-356.png&&&4.5&&&||&&&||&&&@@@
kovgtsgy24&&&KG5-G24TW&&&Kohetsu VG-5 Tsuchime Gyuto 240mm&&&VG5 is a refined member of the V Gold stainless family - higher vanadium than VG10, no cobalt, and a slightly larger grain structure that produces a tougher edge that is less prone to chipping. At 60 HRC it takes a sharp edge, holds it through a long day at the cutting board, and sharpens more readily than most premium stainless alloys. The Kohetsu Tsuchime line pairs that steel with a hammered tsuchime (hammered) finish across the cladding - a hand-worked appearance that helps food release from the blade and gives each knife a distinctive look. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The gyuto at 240mm is the professional standard length - 60 HRC VG5 in a knife sized for high-volume prep, with the thin profile and good distal taper that defines the Kohetsu line. HRC 60. Western handle. Good distal taper - starts thick at the heel and tapers toward the tip. Hammered tsuchime cladding. The western handle is full tang with a comfortable grip that suits a range of hand sizes. The hammered tsuchime finish across the cladding reduces blade-to-food contact for improved release. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu VG5 Tsuchime line.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Hammered Tsuchime Stainless
HRC: 60
Finish: Tsuchime (Hammered)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Western - Full Tang
Blade Length: 240mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-240mm-312.png&&&0&&&||&&&||&&&@@@
kovgtspe12&&&KG5-P12TW&&&Kohetsu VG-5 Tsuchime Petty 120mm&&&The western handle on the Kohetsu Tsuchime line makes it the accessible entry point into Kohetsu performance - a full tang handle that feels immediately familiar to cooks from any background, paired with VG5 stainless steel and a hammered tsuchime (hammered) cladding that distinguishes it from everything else in the price range. VG5 from the V Gold family has higher vanadium than VG10, no cobalt, and a tougher edge at 60 HRC that sharpens easily. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The petty at 120mm is the compact detail knife in the Tsuchime line - precise, light, and built for in-hand work, trimming, and fine cuts where a longer blade is excessive. Western handle. Hammered tsuchime stainless cladding. The western handle is full tang with a comfortable grip that suits a range of hand sizes. The hammered tsuchime finish across the cladding reduces blade-to-food contact for improved release. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu VG5 Tsuchime line.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Hammered Tsuchime Stainless
HRC: 60
Finish: Tsuchime (Hammered)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Western - Full Tang
Blade Length: 120mm
&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-petty-120mm-274.png&&&5&&&||&&&||&&&@@@
kovg5tspe15&&&KG5-P15TW&&&Kohetsu VG-5 Tsuchime Petty 150mm&&&VG5 is a refined member of the V Gold stainless family - higher vanadium than VG10, no cobalt, and a slightly larger grain structure that produces a tougher edge that is less prone to chipping. At 60 HRC it takes a sharp edge, holds it through a long day at the cutting board, and sharpens more readily than most premium stainless alloys. The Kohetsu Tsuchime line pairs that steel with a hammered tsuchime (hammered) finish across the cladding - a hand-worked appearance that helps food release from the blade and gives each knife a distinctive look. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The petty at 150mm covers the versatile middle ground between a paring knife and a utility blade - comfortable for board work and in-hand tasks equally. Western handle. Hammered tsuchime stainless cladding. The western handle is full tang with a comfortable grip that suits a range of hand sizes. The hammered tsuchime finish across the cladding reduces blade-to-food contact for improved release. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu VG5 Tsuchime line.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Hammered Tsuchime Stainless
HRC: 60
Finish: Tsuchime (Hammered)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Western - Full Tang
Blade Length: 150mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-petty-150mm-292.png&&&0&&&||&&&||&&&@@@
kovgtssa18&&&KG5-S18TW&&&Kohetsu VG-5 Tsuchime Santoku 180mm&&&The Kohetsu Tsuchime line combines two things cooks consistently want: a low-maintenance stainless steel that holds a fine edge, and a hammered tsuchime (hammered) finish that gives the blade a distinctive hand-worked appearance and helps food release cleanly. VG5 is the steel - a refined V Gold alloy with higher vanadium than VG10 and no cobalt, tougher and less chip-prone at 60 HRC while remaining genuinely easy to sharpen. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan - the only place this line is available.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade over a gyuto. Light and nimble at this length with a flat profile suited to push-cutting. Weight: 4.9 oz (140g). Blade height: 47.5mm. Spine: 2mm. Western handle. The western handle is full tang with a comfortable grip that suits a range of hand sizes. The hammered tsuchime finish across the cladding reduces blade-to-food contact for improved release. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu VG5 Tsuchime line.
What Customers Are Saying: Reviewers praise the exceptional out-of-the-box edge and the ease of sharpening VG5 compared to VG10. The hammered tsuchime finish is noted as genuinely attractive. One reviewer appreciated the tougher steel after concerns about VG10 chipping and found the knife both sharp and easy to maintain.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Hammered Tsuchime Stainless
HRC: 60
Finish: Tsuchime (Hammered)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Western - Full Tang
Blade Length: 180mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-santoku-180mm-272.png&&&5&&&||&&&||&&&@@@
kovg5tssu27&&&KG5-J27W&&&Kohetsu VG-5 Tsuchime Sujihiki 270mm&&&The Kohetsu Tsuchime line combines two things cooks consistently want: a low-maintenance stainless steel that holds a fine edge, and a hammered tsuchime (hammered) finish that gives the blade a distinctive hand-worked appearance and helps food release cleanly. VG5 is the steel - a refined V Gold alloy with higher vanadium than VG10 and no cobalt, tougher and less chip-prone at 60 HRC while remaining genuinely easy to sharpen. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan - the only place this line is available.
The sujihiki at 270mm is Japan dedicated slicing knife - the hammered tsuchime finish on the cladding gives it a distinctive appearance while VG5 delivers the edge retention needed for clean protein work. Western handle. Hammered tsuchime stainless cladding. The western handle is full tang with a comfortable grip that suits a range of hand sizes. The hammered tsuchime finish across the cladding reduces blade-to-food contact for improved release. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu VG5 Tsuchime line.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Hammered Tsuchime Stainless
HRC: 60
Finish: Tsuchime (Hammered)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Western - Full Tang
Blade Length: 270mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-sujihiki-270mm-138.png&&&0&&&||&&&||&&&@@@
kovg5stgy24&&&KG5-G24PC&&&Kohetsu VG5 Stainless Gyuto 240mm&&&VG5 is a refined stainless steel from the V Gold family - similar to VG10 but with a higher vanadium content and no cobalt, which produces a slightly larger grain structure that is tougher and less prone to chipping than VG10 at comparable hardness. At 60-61 HRC it takes a fine edge, holds it well through sustained kitchen use, and sharpens more easily than most premium stainless steels. Not mass-produced - VG5 fills a specific niche where pure steels with exacting alloys are required. The Kohetsu VG5 line is made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The gyuto at 240mm is the professional standard length - more reach on the pull stroke, more surface for slicing, more presence on the board. The grey pakka octagonal handle and black pakka ferrule give this version a clean, understated profile. Weight: 6.5 oz (186g). Blade height: 48mm. Spine: 2mm. Grey stabilized pakka wood octagonal handle with black pakka ferrule. Photos by Gustavo Bermudez. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. Stainless cladding over the VG5 core keeps daily maintenance simple - hand wash, dry, put away. Fit and finish are solid throughout. CKTG is the only source for the Kohetsu VG5 line.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Stainless
HRC: 60-61
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Stabilized Grey Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Blade Length: 240mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-gyuto-240mm-251.png&&&0&&&||&&&||&&&@@@
kovg5na17&&&KG5-N17PC&&&Kohetsu VG5 Stainless Nakiri 175mm&&&Kohetsu is a CKTG exclusive brand made in Seki City, Japan by the Tsukahara family - specialist knifesmiths in a city organized around the craft, where each shop owns one stage of production and blades move between them in plastic crates on small delivery trucks. Mark visited and toured these shops personally. The VG5 line uses a refined stainless steel from the V Gold family - similar to VG10 but with higher vanadium and no cobalt, producing a tougher, less chip-prone edge at 60-61 HRC that sharpens easily and performs well in daily kitchen use. Available only at CKTG.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. The VG5 edge holds up well through high-volume vegetable prep without constant touch-ups. Grey stabilized pakka wood octagonal handle with black pakka ferrule. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. Stainless cladding over the VG5 core keeps daily maintenance simple - hand wash, dry, put away. Fit and finish are solid throughout. CKTG is the only source for the Kohetsu VG5 line.
What Customers Are Saying: Reviewers describe a razor-sharp edge out of the box and a beautiful knife that performs exactly as described. The VG5 steel draws praise for being easy to maintain and sharp from first use.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Stainless
HRC: 60-61
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Stabilized Grey Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Blade Length: 175mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-nakiri-175mm-245.png&&&5&&&||&&&||&&&@@@
kovg5pe15&&&KG5-P15PC&&&Kohetsu VG5 Stainless Petty 150mm&&&The Kohetsu VG5 line was built around a simple goal: deliver excellent performance at an accessible price. VG5 is a refined stainless steel with exacting alloys - not mass-produced, similar to VG10 but with higher vanadium and no cobalt, which makes it tougher and less chip-prone while remaining easy to sharpen on quality water stones. At 60-61 HRC the edge is sharp out of the box and holds up well through daily kitchen use. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The petty at 150mm sits at the longer end of the petty range - enough blade for comfortable board work through proteins and produce, compact enough for in-hand detail work where a gyuto would be too much. Grey stabilized pakka wood octagonal handle with black pakka ferrule. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. Stainless cladding over the VG5 core keeps daily maintenance simple - hand wash, dry, put away. Fit and finish are solid throughout. CKTG is the only source for the Kohetsu VG5 line.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Stainless
HRC: 60-61
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Stabilized Grey Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Blade Length: 150mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-petty-150mm-223.png&&&0&&&||&&&||&&&@@@
kovg5stsu27&&&KG5-J27PC&&&Kohetsu VG5 Stainless Sujihiki 270mm&&&The Kohetsu VG5 line was built around a simple goal: deliver excellent performance at an accessible price. VG5 is a refined stainless steel with exacting alloys - not mass-produced, similar to VG10 but with higher vanadium and no cobalt, which makes it tougher and less chip-prone while remaining easy to sharpen on quality water stones. At 60-61 HRC the edge is sharp out of the box and holds up well through daily kitchen use. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The sujihiki is Japan dedicated slicing knife - long, narrow, built for single-stroke cuts through fish, roasts, and proteins without tearing or compression. VG5 at 60-61 HRC holds the fine slicing edge well between sharpenings. Grey stabilized pakka wood octagonal handle with black pakka ferrule. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. Stainless cladding over the VG5 core keeps daily maintenance simple - hand wash, dry, put away. Fit and finish are solid throughout. CKTG is the only source for the Kohetsu VG5 line.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Blacksmith: Tsukahara Family
Location: Seki City, Japan
Construction: San Mai
Edge Steel: VG5 Stainless
Cladding: Stainless
HRC: 60-61
Finish: Migaki (Polished)
Edge Grind: 60/40 Asymmetric Double Bevel
Handle: Stabilized Grey Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Blade Length: 270mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-sujihiki-270mm-251.png&&&0&&&||&&&||&&&@@@
kowh2bu17&&&TSB-B16W&&&Kohetsu White #2 Bunka 170mm&&&White #2 - Hitachi Shirogami #2 - is one of the purest carbon steels made in Japan. A very clean alloy with minimal additives, it takes an exceptionally fine edge and sharpens more easily than almost any other kitchen knife steel. At 62 HRC the edge is sharp and responsive on water stones. The Kohetsu White #2 line pairs that steel with soft iron cladding and a kurouchi (black forge) finish - giving the blade a rustic, hand-forged character that is quite different from the polished nashiji finish of the Blue #2 Nashiji line. Made in Sanjo City, Japan exclusively for CKTG.
The bunka combines the versatility of a santoku with a reverse tanto tip for precision detail work a flat-tipped blade cannot handle cleanly. At 173mm and 46mm height it is nimble and light at 4.0 oz - one of the lighter knives in the Kohetsu lineup. White #2 at 62 HRC takes a very fine edge and sharpens with ease on quality water stones. The soft iron cladding with kurouchi finish will develop a mottled, iron-rich patina over time - a natural characteristic of this construction that many cooks find adds to the knife character. Weight: 4.0 oz (114g). Blade height: 46mm. Spine: 4mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu White #2 line.
What Customers Are Saying: Two reviews averaging 4.5 stars. One reviewer calls it awesome - arrived fast and sharp. A second reviewer notes she personally prefers the Kohetsu Blue #2 line - a fair comparison since the Blue #2 Nashiji uses stainless cladding which requires less reactive surface care than the soft iron cladding here. The White #2 with soft iron cladding and kurouchi finish appeals to cooks who want a more traditional carbon steel experience - reactive flanks, developing patina, and the rustic character that comes with that choice. If you prefer lower-maintenance carbon steel, the Blue #2 Nashiji line is the right call. If you want the full kurouchi character, this is it.
Care Instructions: White #2 is a reactive carbon steel and soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black forge) finish on the cladding helps protect the flanks and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - White #2 at 62 HRC is one of the easiest carbon steels to sharpen and takes an exceptionally fine edge. Strop regularly between sharpenings.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Soft Iron
HRC: 62
Finish: Kurouchi (Black Forge)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.0 oz (114g)
Blade Length: 173mm
Total Length: 314mm
Spine Thickness at Heel: 4mm
Blade Height: 46mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-bunka-170mm-279.png&&&4.5&&&||&&&||&&&@@@
kowh2na16&&&TSB-N16W&&&Kohetsu White #2 Nakiri 165mm&&&Kurouchi means black finish in Japanese - the as-forged surface left on the blade after the blacksmith completes the forging process. On the Kohetsu White #2 line the kurouchi finish covers soft iron cladding that wraps a White #2 carbon steel core, giving each knife a rustic, purposeful appearance that reflects the hammer-forged tradition of Sanjo City, Japan. White #2 at 62 HRC is prized among sharpeners for its purity and its response on quality water stones - it takes one of the finest edges available in a kitchen knife steel and gives it back quickly between sessions. Made exclusively for CKTG.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. At 162mm blade length and 50mm height this is a substantial nakiri with excellent knuckle clearance and board coverage. White #2 in a nakiri is a rewarding combination - the edge purity and sharpness of this steel deployed in the knife format that benefits most from precise cutting. The kurouchi cladding develops a protective patina with use that adds character over time. Weight: 4.9 oz (140g). Blade height: 50mm. Spine: 4mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu White #2 line.
What Customers Are Saying: Three reviews averaging 4.5 stars. One reviewer bought this as an introduction-to-nakiri gift for a friend - calls it wicked sharp out of the box and nicely balanced, praising the rounded tip and overall finish as great value. Another describes it as a steal at the price - super sharp, a great chopping tool that cruises through vegetables, and good-looking on top of it. The Kohetsu fit and finish draws consistent praise across the review set.
Care Instructions: White #2 is a reactive carbon steel and soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black forge) finish on the cladding helps protect the flanks and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - White #2 at 62 HRC is one of the easiest carbon steels to sharpen and takes an exceptionally fine edge. Strop regularly between sharpenings.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Soft Iron
HRC: 62
Finish: Kurouchi (Black Forge)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.9 oz (140g)
Blade Length: 162mm
Total Length: 308mm
Spine Thickness at Heel: 4mm
Blade Height: 50mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-nakiri-165mm-328.png&&&4.5&&&||&&&||&&&@@@
kowh2sa16&&&TSB-S16W&&&Kohetsu White #2 Santoku 165mm&&&Sanjo City in Niigata Prefecture is one of Japan great metalworking centers - a city with centuries of hammer-forged craft behind it and workshops that still produce knives the traditional way. The Kohetsu White #2 line comes from that tradition: White #2 carbon steel at 62 HRC, soft iron cladding, kurouchi (black forge) finish, hammer forged and finished with a walnut octagonal handle and black pakka ferrule. Kohetsu loosely translates to "be happy" - and at this price for this steel and construction, that is an easy promise to keep. Made exclusively for CKTG.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. At 169mm and 49mm height this is a well-proportioned santoku that handles the full range of daily prep tasks light in hand at 4.4 oz. White #2 sharpens to a keener edge than Blue #2 - the tradeoff is slightly less toughness, but for home cooks and professionals who sharpen regularly it is an excellent choice. The kurouchi finish on the soft iron cladding gives it a rustic character that stands apart from polished alternatives at this price. Weight: 4.4 oz (124g). Blade height: 49mm. Spine: 4mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu White #2 line.
What Customers Are Saying: One five-star review. The reviewer received it as a gift and notes no defects and even grinds, a straight handle, and good heat treatment. He addresses a common concern directly: some cooks describe Kohetsu as having a factory knife feel, and his view is that at this price point that is a good thing - consistent, reliable, and exactly what it should be. A solid introduction to White #2 carbon steel at an accessible price.
Care Instructions: White #2 is a reactive carbon steel and soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black forge) finish on the cladding helps protect the flanks and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - White #2 at 62 HRC is one of the easiest carbon steels to sharpen and takes an exceptionally fine edge. Strop regularly between sharpenings.
Brand: Kohetsu
Exclusive: CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Soft Iron
HRC: 62
Finish: Kurouchi (Black Forge)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (124g)
Blade Length: 169mm
Total Length: 306mm
Spine Thickness at Heel: 4mm
Blade Height: 49mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-santoku-165mm-232.png&&&5&&&||&&&||&&&@@@
kobybl1gy22&&>225-BY-Blue1&&&Konosuke BY Blue #1 Gyuto 225mm&&&We’re proud to announce the release of the newly introduced Konosuke BY 225mm Gyuto in Blue #1 Steel, the latest creation from our friends at Konosuke Sakai.
This new line is forged by the legendary Yoshikazu Tanaka, one of Japan’s most respected blacksmiths, and finished entirely in-house at Konosuke’s workshop. Each blade is hand-sharpened and polished on Japanese whetstones by Konosuke’s own craftsmen, ensuring the flawless grind, polish, and fit and finish that the brand is known for. The result is a knife that embodies the perfect balance of tradition, performance, and refinement.
Please note that these are unique, and each one will vary from the specs listed below.
Maker: Konosuke
Location: Sakai, Japan
Line:BY
Knife Type: Gyuto
Steel Type: Blue #1 Carbon Steel
Cladding: Soft Iron
Handle: Khii Ebony
Handle Type: Octagonal
Construction Type: San Mai
Blade Grind: Even, 50/50
Weight: 7.3oz (207g)
Blade Length: 220 mm
Total Length: 375 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 54 mm
Saya: Included
Wooden Box: Included
Please note Konosuke intentionally gaps the handle machi for aesthetics&&&&&&600&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-by-blue-1-gyuto-225mm-44.png&&&0&&&||&&&||&&&||@@@
kofubl2gy21&&&C3188&&&Konosuke Fujiyama FM White #1 Gyuto 225mm&&&The New Konosuke Fujiyama line of kitchen knives is the stuff of legend. For as long as they have been made, these knives have received universal praise for their extraordinary designs, grinds, and fit and finish. Over the years Fujiyama knives have been hard to come by, and as a result, high on the lists of collectors and enthusiasts worldwide.
The original Fujiyama sharpener recently took some time off, which caused a break in production. The new sharpener is now up to speed and Fujiyamas are once again in stock, albeit briefly! The first wave of new knives bears the FM nomenclature to differentiate them from older varieties and some one-off specials that occasionally pop up.
The knife featured here is one of the latest iterations of the new variety, in that it bears some lovely hand-engraved kanji elements made by master engraver Mr. Kawamura. Otherwise, this is pure Fujiyama fare. From the stunning polishing and grinds to the extraordinary fit and finish, these blades are heirlooms in every regard.
One per customer.
Maker: Konosuke
Location: Sakai, Japan
Edge Steel: White #1
Cladding: Soft Iron
HRC: 61
Edge Grind: 50/50 (See Choil Photo)
Handle: Khii Laurel Octagonal
Weight: 6oz / 172g
Engraving: Hand-engraved by Akane san
Blade Length: 221mm
Spine Thickness at Base: 3mm
Blade Height: 52mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-fujiyama-fm-white-1-gyuto-225mm-122.png&&&5&&&||&&&||&&&||@@@
kofubl2gy211&&&KFW1-G210-Ebony&&&Konosuke Fujiyama White #1 Gyuto 210mm&&&Konosuke Fujiyama FM White #1 Gyuto 210mm Ebony With Leather Sheath.
One per customer.
Maker: Konosuke
Location: Sakai, Japan
Series: Fujiyama
Edge Steel: White #1
Cladding: Soft Iron
HRC: 61+-
Edge Grind: 50/50 (See Choil Photo)
Engraving: Hand Engraved
Blade Length: 201mm
Height: 50mm
Spine Thickness: 2.4mm
Weight: 5.1oz / 146g
Handle: Khii Ebony Octagonal
Machi: Gapped "Tokyo Style"
Includes Konosuke Leather Sheath&&&&&&490&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-fujiyama-white-2-gyuto-210mm-49.png&&&0&&&||&&&||&&&|kika21gy|@@@
kogsgy210&&&KGS-G210&&&Konosuke GS+ Gyuto 210mm&&&The GS+ 210mm gyuto is the knife that built the reputation of this line. Five reviews all at five stars, with language that keeps returning to the same qualities: insanely thin, falls through vegetables, blade becomes almost transparent in a pinch grip. Konosuke produces these in Sakai from GS+ semi-stainless steel at 61-62 HRC - a proprietary steel choice that gives the line better edge retention than the original GS while keeping the stain resistance and low maintenance that makes these knives practical for daily use. The grind on the GS+ is noticeably smoother than the original - both sides of the blade feel refined in a way that makes the cutting action cleaner and less effortful. The Khii chestnut octagonal handle has no ferrule and features the Tokyo-style machi gap that alludes to the tsuba (hilt guard) of traditional Japanese swords - mostly aesthetic, but it also puts the balance point precisely at the pinch grip, which is what the blade-transparent feeling in use is actually describing.
At 200mm actual blade length with 47mm height and a 2mm spine, this is a true laser in every meaningful sense. The knife moves through dense produce and proteins without wedging or resistance, and the 119g weight makes extended prep sessions comfortable rather than fatiguing. One owner bought it as a gift for his father and immediately needed to get one for himself. A second compares it to the 240mm - which he also owns - and notes that both share the same exceptional fit and finish, the same out-of-box edge quality, and the same superb balance in a pinch grip. A strop or leather brings the edge from already-sharp to genuinely screaming. The existing product video shows an older handle version - trust the photos, which show the current Khii chestnut handle.
What Customers Are Saying: Five owners across different experience levels return to the same themes: exceptional lightness, laser-thin geometry that glides through squash as if it were an apple, and balance so well-centered at the pinch grip that the blade feels almost weightless during use. One owner has only sharpened the 240mm version once since November - the 210mm shares the same edge retention. The verdict across all five is unambiguous: this is one of the best knives at its price point.
Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless
HRC: 61-62
Handle: Khii Chestnut Octagonal
Ferrule: None - Tokyo Style Machi Gap
Weight: 4.2 oz (119g)
Blade Length: 200mm
Total Length: 355mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-gyuto-210mm-230.png&&&5&&&||&&&||&&&||@@@
kogsgy24&&&KGS-G240&&&Konosuke GS+ Gyuto 240mm&&&The 240mm is where the GS+ line finds its fullest expression. More blade length amplifies everything the 2mm spine and GS+ semi-stainless grind deliver at 210mm - longer, more efficient strokes through proteins and larger produce, better reach for high-volume prep, and a laser-geometry feel that becomes more pronounced as the blade length increases. Konosuke produces this in Sakai at 61-62 HRC, with smoother grinds and better fit and finish than the original GS, and the same Khii chestnut octagonal handle and Tokyo-style machi gap that define the updated line. The machi gap - the small intentional space between the handle and the blade at the choil - is a detail borrowed from traditional Japanese sword design, where the gap accommodated the tsuba (hilt guard). Here it is mostly aesthetic, but it also places the balance point precisely at the pinch grip.
At 236mm blade length and 128g with 50mm blade height and a 2mm spine, this is a substantial gyuto (Japan's all-purpose chef knife) that performs light. Cooks who own both the 210mm and 240mm consistently describe the edge retention and balance as matching across both sizes - which reflects the consistency of Konosuke's production standard rather than any compromise in moving to a longer blade. The GS+ semi-stainless core is stain-resistant and low maintenance, sharpens readily on quality water stones, and responds well to a leather strop between full sharpenings. The Khii chestnut handle fits comfortably in a pinch grip through extended sessions. Trust the photos over the video, which shows an older handle version.
Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless
HRC: 61-62
Handle: Khii Chestnut Octagonal
Ferrule: None - Tokyo Style Machi Gap
Weight: 4.5 oz (128g)
Blade Length: 236mm
Total Length: 390mm
Spine Thickness at Base: 2mm
Blade Height: 50mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-gyuto-240mm-295.png&&&0&&&||&&&||&&&||@@@
kogspe150&&&KGS-P150&&&Konosuke GS+ Petty 150mm&&&Konosuke is one of the most respected names in Japanese laser knives - a Sakai-based producer with a reputation for exceptional grind quality, precise fit and finish, and a consistent standard of performance that has made them a longtime favorite among serious collectors. The GS+ line is their upgraded version of the original GS: the same semi-stainless core steel ground to an even higher standard, with an HRC of 61-62 that pushes edge retention and sharpness beyond the original, smoother grinds on both sides of the blade, and a new Khii chestnut octagonal handle that updates the aesthetic while keeping the wa handle character the line is known for. The Tokyo-style machi gap between the handle and blade - a small, intentional space that alludes to the tsuba (hilt guard) on traditional Japanese swords - is an aesthetic detail unique to this line.
The GS+ petty at 142mm is the compact knife in the lineup, built for in-hand work on fruit and aromatics and for the detail cuts at the board that a larger knife cannot perform with precision. At 51g it is genuinely featherlight - one of the lightest petty knives we carry at any price point - and the 2mm spine keeps it nimble and responsive from heel to tip. The GS+ semi-stainless core is stain-resistant and low maintenance, with an edge performance that one reviewer describes as a razor that seems to stay that way, and another calls simply brilliant - comparing it favorably to the Konosuke HD line. The Khii chestnut octagonal handle has no ferrule, which is part of what keeps the weight so low, and fits the hand naturally for both in-hand and board work.
What Customers Are Saying: Two owners sum it up efficiently. One describes it as super light, very easy to use, and sharp as a razor - the kind of knife you get excited to pull out of the drawer. The second is even more direct: absolutely brilliant, and calls it just as good as the Konosuke HD, no need to wait for those to come back in stock.
Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless
HRC: 61-62
Handle: Khii Chestnut Octagonal
Ferrule: None - Tokyo Style Machi Gap
Weight: 1.8 oz (51g)
Blade Length: 142mm
Total Length: 285mm
Spine Thickness at Base: 2mm
Blade Height: 27mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-petty-150mm-155.png&&&5&&&||&&&||&&&||@@@
kohd21wa&&&KHD2-G210&&&Konosuke HD2 Gyuto 220mm&&&The HD 220 mm gyuto is one of our most popular knives and an outstanding value in the Konosuke lineup. The actual edge length measures 220 mm, giving you a little more blade for your money while keeping the balance and agility that make this size so versatile in home kitchens. Light, precise, and easy to control, it handles slicing, push cutting, and chopping tasks with smooth efficiency even when board space is limited.
The proprietary HD semi stainless steel is heat treated to approximately 61 HRC, delivering excellent edge retention with easy sharpening and lower maintenance than traditional carbon steels. The grind is thin behind the edge for clean, low resistance cutting, while the 2.5 mm spine at the base provides stability and confidence. This version is fitted with a traditional magnolia wood handle and genuine water buffalo horn ferrule, offering classic Japanese aesthetics, comfort in hand, and exceptional value. As with any thin, hard Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or sheath. Because the actual edge length is 220 mm, this knife is too long for standard 210 mm gyuto sayas. Please choose the leather sheath or an 8 inch blade guard instead.
Maker: Konosuke
Location: Sakai, Japan
Steel: HD Semi Stainless
Construction: Mono steel
Hardness: ~61 HRC
Weight: 4.5 oz (128 g)
Blade Length: 220 mm
Total Length: 379 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 49 mm
Note: New taller version&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-207.png&&&5&&&||&&&||&&&||@@@
kohd2gyeb21&&&KHD2-G210Ebony&&&Konosuke HD2 Gyuto 220mm Ebony&&&The HD 220mm gyuto with ebony handle is one of the most popular knives we sell, combining refined performance with a very classy, understated look. The actual edge length measures a full 220mm, giving you a little more blade for your money while maintaining the balance and maneuverability that make this size ideal for home kitchens where board space can be limited. It feels light and nimble in hand yet offers enough length and height to handle serious prep with ease.
The proprietary HD semi stainless steel is heat treated to approximately 61 HRC, providing an excellent balance of edge retention and easy sharpening. The blade is ground thin behind the edge for smooth, low resistance cutting, while the 2.5 mm spine at the base offers stability and confidence. The ebony octagonal handle with laurel wood ferrule adds weight, presence, and a sophisticated aesthetic that pairs beautifully with the clean blade finish. As with any thin, hard Japanese knife, avoid twisting, prying, or cutting hard items such as bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or sheath. It will not fit standard 210 mm gyuto sayas. Please choose the leather sheath or an 8 inch blade guard instead.
Maker: Konosuke
Location: Sakai, Japan
Steel: HD Semi Stainless
Construction: Mono steel
Hardness: ~61 HRC
Weight: 5.1 oz (146 g)
Blade Length: 220 mm
Total Length: 375 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 49 mm
Note: New taller version&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-ebony-156.png&&&5&&&||&&&||&&&||@@@
kohd2gy21la&&&KHD2-G210Laurel&&&Konosuke HD2 Gyuto 220mm Laurel&&&At 220mm, this gyuto from Konosuke sits at one of the most popular sizes for home cooks, large enough for serious work but still sized sensibly for a home cutting board. Konosuke has built its reputation over more than 80 years in Sakai, and the HD line remains one of the best selling single lines at CKTG.
The core is HD2 semi stainless steel, hardened to about 61 HRC, which makes for an edge that is both easy to sharpen and able to hold up through long stretches of cutting. The blade carries a light, nimble feel suited to slicing, chopping, and general prep work, and the handle is a beautifully finished laurel octagonal shape. Because this knife is 220mm, it is too long for all of our 210mm gyuto sayas. Please choose the leather sheath or the 8 inch blade guard instead.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Mono Steel
Edge Steel: HD2 Semi-Stainless Steel
HRC: 61
Edge Grind: 50/50
Machi: Gapped, Tokyo Style
Handle: Laurel Octagonal
Weight: 5.1 oz (144 g)
Blade Length: 220 mm
Total Length: 375 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 49 mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-laurel-168.png&&&0&&&||&&&||&&&||@@@
kohdwa24&&&KHD2-G240&&&Konosuke HD2 Gyuto 240mm&&&At a featherlight weight for its size, this 240mm gyuto from Konosuke earns the laser label honestly, with an unbelievably thin grind and a razor sharp out of box edge that glides through produce with very little resistance. The handle is a finely finished ho wood with a buffalo horn ferrule, a more traditional pairing than the ebony or laurel options also available at CKTG.
The subtly convex blade carries real elegance in both its curvature and its performance, gliding cleanly through a soft tomato or other produce with very little effort. The core is HD2 semi stainless steel, hardened to about 61 HRC, which keeps the knife impressively thin while staying easier to maintain than a fully reactive carbon steel. Konosuke installs the handle with a small intentional gap at the machi, exposing the shoulders in what is known as Tokyo style, an intentional traditional detail rather than a flaw.
What Customers Are Saying:One longtime owner calls this the best gyuto they have used after years of trying others, praising how easily it sharpens, how long it holds an edge, and how well it handles everything from fruit to vegetables to protein prep, though they still reach for a beefier knife for genuinely hard ingredients like kabocha squash. Another reviewer, more used to a heavier carbon workhorse and a dedicated detail knife, describes this gyuto as delicate and still finding its place in their rotation, but calls it close to perfect for precision work and a knife that rewards good technique.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Mono Steel
Edge Steel: HD2 Semi-Stainless Steel
HRC: 61
Edge Grind: 50/50
Machi: Gapped, Tokyo Style
Handle: Ho Octagonal
Ferrule: Buffalo Horn
Weight: 4.6 oz (132 g)
Blade Length: 233 mm
Total Length: 390 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 49 mm
&&&&&&319&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-238.png&&&5&&&||&&&||&&&||@@@
kohd2cugy24&&&KHD2-G240Ebony&&&Konosuke HD2 Gyuto 240mm Ebony&&&The Konosuke HD2 Gyuto Ho 240mm is a high-performance Japanese chef’s kitchen knife and one of our best-selling gyuto models. Designed for precision food preparation, this chef’s kitchen knife features an ultra-thin, lightweight grind that glides effortlessly through vegetables, proteins, and herbs. The long, slim profile and refined geometry make it exceptionally nimble for a 240mm chef’s kitchen knife, delivering clean, controlled cuts with minimal resistance.
The blade is crafted from Konosuke’s proprietary HD2 monosteel, known for its fine grain structure, excellent edge retention, and easy sharpening response. The subtle convex grind enhances cutting performance and food release while maintaining a laser-like feel. This is a very thin, high-performance Japanese kitchen knife, so avoid twisting during cuts or cutting bones or frozen foods to prevent edge damage. The ebony octagonal handle is intentionally installed with a slight machi gap for traditional aesthetics and balance.
Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
Maker: Konosuke
Location: Sakai, Japan
Steel: HD2 Monosteel Construction
Edge: 50/50 Double Bevel
Handle: Octagonal Ebony
Machi: Intentional Gap (Traditional Style)
Weight: 5.1 oz (146 g)
Blade Length: 233 mm
Total Length: 390 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 49 mm
&&&&&&379&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-ebony-174.png&&&5&&&||&&&||&&&||@@@
kohd2gy24khl&&&KHD2-G240Laurel&&&Konosuke HD2 Gyuto 240mm Laurel&&&This Konosuke HD2 gyuto is one of the most talked about lasers in the CKTG catalog, the blade other thin grinds tend to get measured against. The fit and finish are exemplary, as expected from Konosuke, but the real story is in the grind itself.
The core is HD2 semi stainless steel, hardened to about 61 HRC, with an ultra thin, subtly convex profile that drops through produce with very little resistance. The out of box edge earns the term razor sharp in the truest sense, and the whole knife is built around subtlety and simplicity rather than flash. Being semi stainless, HD2 is easier to care for than an equivalent high carbon steel, though it will still patina over time unless kept polished. This particular knife features a Khii laurel handle, sized and weighted to balance the blade well in hand.
What Customers Are Saying:Reviewers confirm the knife lives up to its reputation, describing it as light, perfectly balanced at the pinch grip, and a true beast through produce with excellent food release thanks to the grind. One reviewer notes the blade stained fairly quickly after vegetable prep, though the stain was easily removed and did not look unattractive, and also points out the profile does not have much of a flat area, so it suits a bit of rocking motion better than pure push cutting.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Mono Steel
Edge Steel: HD2 Semi-Stainless Steel
HRC: 61
Edge Grind: 50/50
Machi: Gapped, Tokyo Style
Handle: Khii Laurel Octagonal
Weight: 4.9 oz (140 g)
Blade Length: 233 mm
Total Length: 390 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 49 mm
&&&&&&339&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-laurel-145.png&&&5&&&||&&&||&&&||@@@
kohd2ki24&&&KHD2-K240&&&Konosuke HD2 Kiritsuke 240mm&&&The Konosuke HD2 Kiritsuke 240mm is a high-performance Japanese chef’s kitchen knife featuring a distinctive kiritsuke-style tip and one of the most refined grinds in its class. Designed for precision food preparation, this kiritsuke chef’s kitchen knife combines the length and versatility of a gyuto with a more angular, aggressive tip for detailed slicing and fine work. The ultra-thin, lightweight grind glides effortlessly through vegetables, proteins, and herbs while offering exceptional control and feedback.
The blade is crafted from Konosuke’s proprietary HD2 monosteel, prized for its fine grain structure, excellent edge retention, and easy sharpening response. The subtle convex geometry enhances cutting performance and food release while maintaining a true laser-like feel. This is a very thin, high-performance Japanese kitchen knife, so avoid twisting during cuts or cutting bones or frozen foods to prevent edge damage. The ebony octagonal handle is intentionally installed with a slight machi gap for traditional aesthetics and balance.
Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
Maker: Konosuke
Location: Sakai, Japan
Steel: HD2 Monosteel Construction
Edge: 50/50 Double Bevel
Handle: Octagonal Ebony
Machi: Intentional Gap (Traditional Style)
Weight: 5.1 oz (146 g)
Blade Length: 233 mm
Total Length: 390 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 49 mm
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-kiritsuke-240mm-need-correct-picture-5.png&&&0&&&||&&&||&&&||@@@
kohd2na16&&&KHD2-NK&&&Konosuke HD2 Nakiri 165mm&&&Konosuke has built its reputation over more than 80 years working out of Sakai City, the historic heart of Japanese knife making, and the HD line remains one of the most popular single lines at CKTG. This 165mm nakiri is sized comfortably for a home kitchen, light and nimble enough for everyday vegetable prep.
The HD2 core is heat treated to about 61 HRC, giving the edge an easy sharpening experience along with strong edge retention through long prep sessions. The handle is a finely finished ho wood, also called magnolia, with a traditional buffalo horn ferrule. Konosuke installs the handle with a small intentional gap at the machi, a Tokyo style detail that traces back to when handles were burned into place rather than fitted with modern tolerances.
What Customers Are Saying:One reviewer who also owns a Yuki nakiri finds this one easier to use thanks to a lower blade height, reporting that it handles everything from tomatoes to potatoes and ham with ease and stays comfortable in hand through extended use. Another reviewer calls out Konosuke attention to detail and performance directly, describing this as a true laser category nakiri, very light and capable of genuinely fine cuts.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Mono Steel
Edge Steel: HD2 Semi-Stainless Steel
HRC: 61
Edge Grind: 50/50
Machi: Gapped, Tokyo Style
Handle: Magnolia (Ho) Octagonal
Ferrule: Traditional Buffalo Horn
Weight: 4.7 oz (133 g)
Blade Length: 165 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-90.png&&&5&&&||&&&||&&&||@@@
kohd2na16eb&&&KHD2-NKEbony&&&Konosuke HD2 Nakiri 165mm Ebony&&&This 165mm nakiri from Konosuke comes with an upgraded ebony handle, a step up from the standard ho wood option also available at CKTG, paired with the same HD2 core and laser thin grind the line is known for. Konosuke has built its reputation over more than 80 years in Sakai City, and the HD line remains one of the most popular single lines at CKTG.
The HD2 core is heat treated to about 61 HRC, easy to sharpen while still holding an edge through long prep sessions. The Khii ebony octagonal handle is paired with a laurel wood ferrule, and Konosuke installs the handle with a small intentional gap at the machi, a Tokyo style detail that traces back to when handles were burned into place rather than fitted with modern tolerances.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Mono Steel
Edge Steel: HD2 Semi-Stainless Steel
HRC: 61
Edge Grind: 50/50
Machi: Gapped, Tokyo Style
Handle: Ebony Wood Octagonal
Ferrule: Laurel Wood
Weight: 4.7 oz (133 g)
Blade Length: 165 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-ebony-90.png&&&0&&&||&&&||&&&||@@@
kohd2na16la&&&KHD2-NKLaurel&&&Konosuke HD2 Nakiri 165mm Laurel&&&This 165mm nakiri from Konosuke pairs the HD2 core and laser thin grind the line is known for with a Khii laurel handle, a lighter colored alternative to the ebony option also available at CKTG. The nakiri shape is sized comfortably for everyday vegetable prep in a home kitchen.
The HD2 core is heat treated to about 61 HRC, giving the edge an easy sharpening experience along with strong edge retention through long prep sessions. The octagonal laurel handle is finished to the same high standard found across the rest of the Konosuke catalog, and the handle is installed with a small intentional gap at the machi, a Tokyo style detail that traces back to when handles were burned into place rather than fitted with modern tolerances.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Mono Steel
Edge Steel: HD2 Semi-Stainless Steel
HRC: 61
Edge Grind: 50/50
Machi: Gapped, Tokyo Style
Handle: Laurel Wood Octagonal
Weight: 4.7 oz (133 g)
Blade Length: 165 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-laurel-90.png&&&0&&&||&&&||&&&||@@@
kohd2pe12&&&KHD2-P120&&&Konosuke HD2 Petty 120mm&&&At 120mm, this petty from Konosuke is sized for small, detailed tasks like trimming proteins, peeling, and prepping garnishes, while still carrying the same laser thin grind the HD line is known for. Petty knives like this one range from about 75mm up to 210mm and fill much the same role as a western paring or utility knife.
The core is HD2 semi stainless steel, heat treated by Konosuke to about 61 HRC for an edge that sharpens easily and holds up well even after a long work session. Konosuke has worked out of Sakai City for more than 80 years, building a reputation for quality and performance among serious knife collectors, and the HD line in particular has been one of the best selling single lines at CKTG, known to sell out within minutes when new batches go online. The handle is an octagonal ho wood with a black buffalo horn ferrule.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Ho Wood Octagonal
Ferrule: Black Buffalo Horn
Weight: 1.8 oz (52 g)
Blade Length: 112 mm
Total Length: 260 mm
Spine Thickness at Heel: 2 mm
Blade Height: 25 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-194.png&&&0&&&||&&&||&&&||@@@
kohd2pe12eb&&&KHD2-P120Ebony&&&Konosuke HD2 Petty 120mm Ebony&&&Among the handle options for this 120mm petty, the upgraded ebony version stands out with a deep, rich color that contrasts nicely against the bright HD2 blade. The mahogany ferrule adds a warm accent where the handle meets the bolster.
The core is HD2 semi stainless steel, heat treated by Konosuke to about 61 HRC, giving the edge an easy sharpening experience along with strong edge retention even after a long work session. Konosuke has built its reputation over more than 80 years in Sakai City, and the HD line remains one of the most popular single lines at CKTG, historically selling out within minutes of going online. Petty knives like this one, ranging from about 75mm up to 210mm, fill much the same role as a western paring or utility knife, well suited to garnish work and other small, detailed tasks.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Ebony Octagonal
Ferrule: Mahogany
Weight: 2.3 oz (66 g)
Blade Length: 112 mm
Total Length: 256 mm
Spine Thickness at Heel: 2 mm
Blade Height: 25 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-ebony-221.png&&&0&&&||&&&||&&&||@@@
kohd2pe12la1&&&KHD2-P120Laurel&&&Konosuke HD2 Petty 120mm Laurel&&&HD2 is a semi stainless steel that Konosuke heat treats to about 61 HRC, giving this 120mm petty an edge that sharpens easily while still holding up through a long work session. The handle on this version is a Khii laurel, a lighter colored alternative to the ebony option also available at CKTG.
Konosuke has built its reputation over more than 80 years working out of Sakai City, earning a following among serious knife collectors for consistent quality and performance. The HD line in particular has been one of the best selling single lines at CKTG, known to sell out within minutes when new batches go online. Petty knives like this one, ranging from about 75mm up to 210mm, fill much the same role as a western paring or utility knife, well suited to garnish work and other small, detailed tasks.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Laurel Octagonal
Weight: 1.9 oz (56 g)
Blade Length: 113 mm
Total Length: 257 mm
Spine Thickness at Heel: 2 mm
Blade Height: 25 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-laurel-186.png&&&0&&&||&&&||&&&||@@@
kohd2pe18&&&KHD2-P150&&&Konosuke HD2 Petty 150mm&&&When Konosuke first released the HD line, batches would sell out within minutes of going online, and the 150mm petty remains one of the most requested sizes in the lineup. Konosuke has built its reputation over more than 80 years working out of Sakai City, earning a following among serious knife collectors for consistent quality and performance.
The core is HD2 semi stainless steel, heat treated to about 61 HRC for an edge that sharpens easily and holds up well even after a long work session. At 150mm, the petty fills much the same role as a western paring or utility knife, well suited to garnish work and other small, detailed tasks, with a light, nimble feel in hand thanks to the thin grind. The handle is an octagonal ho wood with a buffalo horn ferrule.
What Customers Are Saying:The one reviewer on this listing calls it the best petty knife they have used, praising the light flex that comes from how thin the blade is ground.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Ho Octagonal
Ferrule: Buffalo Horn
Weight: 2.0 oz (56 g)
Blade Length: 142 mm
Total Length: 289 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-120.png&&&5&&&||&&&||&&&||@@@
kohd2pe15eb&&&KHD2-P150Ebony&&&Konosuke HD2 Petty 150mm Ebony&&&At 150mm, this petty from Konosuke offers a bit more reach than the 120mm size while staying just as nimble for trimming, peeling, and garnish prep. The ebony handle and mahogany ferrule give it a deep, rich look that pairs nicely with the bright HD2 blade.
The core is HD2 semi stainless steel, heat treated by Konosuke to about 61 HRC for an edge that sharpens easily and holds up well even after a long work session. Konosuke has worked out of Sakai City for more than 80 years, earning a reputation for quality and performance among serious knife collectors, and the HD line has been one of the best selling single lines at CKTG, known to sell out within minutes of going online.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Ebony Octagonal
Ferrule: Mahogany
Weight: 2.4 oz (68 g)
Blade Length: 142 mm
Total Length: 281 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-ebony-90.png&&&0&&&||&&&||&&&||@@@
kohd2pe15la&&&KHD2-P150Laurel&&&Konosuke HD2 Petty 150mm Laurel&&&Konosuke has spent more than 80 years building a reputation in Sakai City for quality and performance among serious knife collectors, and the HD line in particular has been one of the best selling single lines at CKTG, known to sell out within minutes of going online. This 150mm petty comes with a Khii laurel handle, a lighter colored alternative to the ebony option also available at CKTG.
The core is HD2 semi stainless steel, heat treated by Konosuke to about 61 HRC, giving the edge an easy sharpening experience along with strong edge retention even after a long work session. At 150mm, the petty offers a bit more reach than the 120mm size while staying just as nimble for garnish work and other small, detailed tasks.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Laurel Octagonal
Weight: 2.2 oz (62 g)
Blade Length: 142 mm
Total Length: 281 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-laurel-90.png&&&0&&&||&&&||&&&||@@@
kohd2gy271&&&KHD2-S270&&&Konosuke HD2 Sujihiki 270mm&&&Alongside the ebony and laurel handled versions of this 270mm sujihiki, Konosuke also offers this one with a ho wood handle and a buffalo horn ferrule, a simpler, more traditional pairing for cooks who do not need the upgraded handle materials. The blade itself is identical in performance to its more dressed up siblings.
The core is HD2, a semi stainless mono steel heat treated to about 61 HRC, ground with the same insanely thin geometry behind the edge that has made this series one of the most talked about lasers on the market. The spine runs thin throughout, and the steel takes and holds a genuinely acute sharpening angle well.
What Customers Are Saying:The one reviewer on this listing simply calls it the best knife they have ever used, describing the experience as truly spectacular and well worth the price.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer.
Maker: Konosuke
Location: Sakai, Japan
Construction: Mono Steel
Edge Steel: HD2 Semi-Stainless Steel
HRC: 61
Edge Grind: 50/50
Machi: Gapped, Tokyo Style
Handle: Octagonal Ho Wood
Ferrule: Buffalo Horn
Weight: 5.0 oz (140 g)
Blade Length: 260 mm
Total Length: 420 mm
Blade Height: 37 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-sujihiki-270mm-42.png&&&5&&&||&&&||&&&||@@@
kohd2gy27&&&KHD2-S270Ebony&&&Konosuke HD2 Sujihiki 270mm Ebony&&&Konosuke knives are known across the industry for exceptional quality, incredibly thin grinds, and flawless performance, and the HD line is consistently one of the most popular series CKTG carries. At 270mm, this sujihiki is ready for whatever a home cook or professional throws at it.
The blade is a mono steel construction using HD2 semi stainless steel, heat treated to about 61 HRC. The geometry here is built for high performance, with a spine that runs thin and an edge that gets insanely thin just behind the bevel, letting the steel take and hold a genuinely acute sharpening angle. The handle is ebony and laurel in a slim octagonal shape, and Konosuke installs it with a small intentional gap at the machi, a detail known as Tokyo style that traces back to when handles were burned into place rather than fitted with modern tolerances.
What Customers Are Saying:With six reviews, this sujihiki draws consistently high praise, with several buyers calling it the best knife in their collection and describing the out of box sharpness as exceptional, wafer thin at the edge, and a real pleasure to use even after owning other high end Japanese knives for years. One reviewer with larger hands would like to see a bit more height at the heel, and another suggests the choil could use a touch more rounding, both fair notes for anyone comparing this to other sujihikis in that size range.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer.
Maker: Konosuke
Location: Sakai, Japan
Construction: Mono Steel
Edge Steel: HD2 Semi-Stainless Steel
HRC: 61
Edge Grind: 50/50
Machi: Gapped, Tokyo Style
Handle: Octagonal Ebony
Ferrule: Laurel
Weight: 5.1 oz (144 g)
Blade Length: 261 mm
Total Length: 420 mm
Spine Thickness: 2 mm
Blade Height: 41 mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-sujihiki-270mm-ebony-73.png&&&5&&&||&&&||&&&||@@@
kohd2su27la&&&KHD2-S270Laurel&&&Konosuke HD2 Sujihiki 270mm Laurel&&&Konosuke knives have earned the nickname lasers for how thin they cut, and this 270mm sujihiki with a laurel handle is a strong example of that reputation. The handle offers a lighter colored alternative to the ebony version of the same knife also available at CKTG.
The blade is a mono steel construction using HD2 semi stainless steel, heat treated to about 61 HRC. The geometry is built for high performance, with a thin spine and an edge that runs insanely thin just behind the bevel, letting the steel hold a genuinely acute sharpening angle. The octagonal laurel handle finishes the knife off with the same fit and finish found throughout the Konosuke catalog.
Care Instructions:HD2 is a semi stainless steel, easier to care for than a fully reactive carbon steel but not entirely rust proof, so hand wash and dry the blade after use rather than running it through a dishwasher. It will develop a light patina over time, or you can keep it polished if you prefer a brighter look. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer.
Maker: Konosuke
Location: Sakai, Japan
Construction: Mono Steel
Edge Steel: HD2 Semi-Stainless Steel
HRC: 61
Edge Grind: 50/50
Machi: Gapped, Tokyo Style
Handle: Laurel Octagonal
Weight: 4.5 oz (128 g)
Blade Length: 261 mm
Total Length: 420 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-sujihiki-270mm-laurel-178.png&&&0&&&||&&&||&&&||@@@
konosukeks01&&&KS-01&&&Konosuke KS-01 White #1 Gyuto 225mm&&&Konosuke KS-01 White #1 Gyuto 225mm
The Konosuke KS-01 Gyuto represents the latest step in Konosuke's pursuit of the perfect balance between sharpness, edge retention, cutting action, and everyday usability. Built with refined finishing techniques and in-house sharpening, this series pushes the boundaries.
Production numbers are limited, so if you're interested in the knife, don't wait! Expect the unmistakable Konosuke fit and finish that have earned the brand a loyal following.
Each knife is made by hand so measurements may vary.
Maker: Konosuke
Location: Sakai, Japan
Series: KS-01
Construction: San Mai, Hammer Forged by Mr. Tanaka
Steel: White #1
Weight: 6.3 oz (179 g)
Blade Length: 220 mm
Total Length: 370 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 54 mm
Handle: Khii Ebony Octagonal
Finish: Refined Konosuke Polish
Saya Included&&&&&&600&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-ks-01-white-1-gyuto-225mm-42.png&&&0&&&||&&&||&&&||@@@
kolapin&&&KonoPin&&&Konosuke Lapel Pin&&&This small pin has the Konosuke logo enameled on it and it's a fun way to show off one of the top knife brands from Sakai. Size 1.25" x .425"&&&&&&6.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-lapel-pin-210.png&&&0&&&||&&&||&&&||@@@
koleke&&&Kono-Keyring&&&Konosuke Leather Keyring&&&This Konosuke leather key chain is a small detail that brings a smile, especially for knife lovers. Shaped like a miniature leather knife sheath, it reflects the same clean design and craftsmanship Konosuke is known for, just scaled down to pocket size. Lightweight and compact, it adds a subtle touch of personality without bulk.
Made from quality leather and stamped with the Konosuke logo, this keyring weighs just 8 grams and measures 6 cm in length not counting the metal ring. It is a fun, understated accessory that pairs perfectly with keys, knife bags, or zippers and makes a great gift for anyone who appreciates fine Japanese knives.
Care Instructions: Avoid prolonged exposure to water or moisture. If it gets wet, allow it to air dry naturally away from heat. Leather will darken and develop character over time with use.
Item: Leather Key Chain
Brand: Konosuke
Material: Leather
Design: Miniature knife sheath
Logo: Stamped Konosuke
Weight: 8 g
Length: 6 cm not including metal ring&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-keyring-42.png&&&0&&&||&&&||&&&||@@@
koleshfor21&&&Kono-Leather210&&&Konosuke Leather Sheath for 210mm&&&This sheath is made from vegetable-tanned Japanese cowhide and sized to fit Konosuke 210mm laser gyutos. It is the right way to protect a laser-thin blade during storage or travel - a soft cloth sleeve does not anchor the knife, and a hard plastic guard can loosen over time, but a properly fitted leather sheath keeps the blade secure, protects the edge, and ages well.
Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather. To remove the knife, angle the back of the blade toward you as you draw it out, keeping the edge away from the leather opening.
Care Instructions: Leather care is simple: keep the sheath dry and allow it to air out between uses. Condition the leather occasionally with a small amount of leather conditioner or beeswax to maintain suppleness. Never store the knife in the sheath when the blade is wet or damp.
Brand: Konosuke
Material: Vegetable-Tanned Japanese Cowhide
Compatible with: Konosuke 210mm Laser Gyuto
Use: Always insert spine-first to protect the edge and the leather
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-sheath-for-210mm-48.png&&&0&&&||&&&||&&&||@@@
koleshfor24&&&Kono-Leather240&&&Konosuke Leather Sheath for 240mm&&&For a 240mm laser gyuto, a properly fitted sheath is not optional - a blade this long and thin without edge protection is a safety and edge-quality concern during storage or transport. This Konosuke sheath is made from vegetable-tanned Japanese cowhide and sized specifically for Konosuke 240mm laser gyutos, keeping the blade anchored and protected.
Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather. To remove the knife, angle the back of the blade toward you as you draw it out.
Care Instructions: Keep the sheath dry and allow it to air out between uses. Condition the leather occasionally with a small amount of leather conditioner or beeswax to maintain suppleness. Never store the knife in the sheath when the blade is wet or damp.
Brand: Konosuke
Material: Vegetable-Tanned Japanese Cowhide
Compatible with: Konosuke 240mm Laser Gyuto
Use: Always insert spine-first to protect the edge and the leather
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-sheath-for-240mm-52.png&&&0&&&||&&&||&&&||@@@
konagy21&&&KGS-N-G210&&&Konosuke Nashiji Gyuto 210mm&&&The Nashiji line gives the GS+ construction a different surface character without changing what the knife does at the edge. The core is the same GS+ semi-stainless steel at 61-62 HRC, the spine is the same 2mm throughout, and the san mai construction and laser geometry are the same as the polished GS+ line. What changes is the cladding finish - a nashiji (pear skin) texture that gives the blade face a fine, dimpled surface rather than a plain polish, contributing to food release and giving the knife a quieter, more tactile visual quality. The handle shifts from Khii chestnut to Khii laurel - a cooler-toned wood that suits the matte aesthetic of the nashiji finish. Both lines share the Tokyo-style machi gap at the choil, a design detail borrowed from traditional Japanese sword construction where the gap accommodated the tsuba (hilt guard).
The 210mm gyuto (Japan's all-purpose chef knife), with a 200mm actual blade length and weighing 158g, is the most versatile knife in the Nashiji lineup. The 2mm spine and GS+ core produce the laser geometry that the GS+ line is known for - thin enough to move through produce and proteins with minimal resistance, light enough to stay comfortable through extended sessions, and balanced at the pinch grip in a way that makes the blade feel lighter than the spec suggests. The nashiji cladding surface reduces suction against cut vegetables and gives the knife a handmade tactility that the plain-polished version lacks. The Khii laurel octagonal handle has no ferrule and sits well in both pinch and handle grip.
Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 61-62
Handle: Khii Laurel Octagonal
Ferrule: None - Tokyo Style Machi Gap
Weight: 5.5 oz (158 g)
Blade Length: 200 mm
Total Length: 357 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-210mm-66.png&&&0&&&||&&&||&&&||@@@
konagy212n&&&KGS-N-G210Seconds&&&Konosuke Nashiji Gyuto 210mm - 2nds&&&These Konosuke Nashiji 210mm gyutos arrived with very minor surface scratches in the nashiji (pear skin) finish - cosmetic only, with no effect whatsoever on the blade geometry, edge, or performance. Konosuke acknowledged the imperfection with a modest discount, and we are passing the full savings directly to you. If cosmetic perfection matters less to you than owning one of the finest laser gyutos made in Japan at a reduced price, this is a rare opportunity.
The Nashiji line gives the GS+ construction a different surface character without changing what the knife does at the edge. The core is the same GS+ semi-stainless steel at 61-62 HRC, the spine is the same 2mm throughout, and the san mai construction and laser geometry are the same as the polished GS+ line. What changes is the cladding finish - a nashiji (pear skin) texture that gives the blade face a fine, dimpled surface rather than a plain polish, contributing to food release and giving the knife a quieter, more tactile visual quality. The handle shifts from Khii chestnut to Khii laurel - a cooler-toned wood that suits the matte aesthetic of the nashiji finish. Both lines share the Tokyo-style machi gap at the choil, a design detail borrowed from traditional Japanese sword construction where the gap accommodated the tsuba (hilt guard).
The 210mm gyuto (Japan's all-purpose chef knife), with a 200mm actual blade length and weighing 158g, is the most versatile knife in the Nashiji lineup. The 2mm spine and GS+ core produce the laser geometry that the GS+ line is known for - thin enough to move through produce and proteins with minimal resistance, light enough to stay comfortable through extended sessions, and balanced at the pinch grip in a way that makes the blade feel lighter than the spec suggests. The nashiji cladding surface reduces suction against cut vegetables and gives the knife a handmade tactility that the plain-polished version lacks. The Khii laurel octagonal handle has no ferrule and sits well in both pinch and handle grip.
Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 61-62
Handle: Khii Laurel Octagonal
Ferrule: None - Tokyo Style Machi Gap
Weight: 5.5 oz (158 g)
Blade Length: 200 mm
Total Length: 357 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&200&&&190&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-210mm-2nds-47.png&&&0&&&||&&&||&&&@@@
konagy24&&&KGS-N-G240&&&Konosuke Nashiji Gyuto 240mm&&&With a 236mm blade length and weighing 180g, the Nashiji 240mm is the most capable knife in the Konosuke GS+ Nashiji lineup - the one with the reach for full proteins, large-scale vegetable prep, and the extended, efficient strokes that a longer blade enables. The GS+ semi-stainless core at 61-62 HRC is the same across both the polished GS+ and Nashiji lines: a laser profile with a 2mm spine throughout, ground smoothly, and finished to a standard that shows in how the knife moves through food. The cladding here carries the nashiji (pear skin) surface - a fine, dimpled texture that contrasts with the plain polish of the standard GS+ line and provides a level of food release and visual character that the polished version does not have. The Khii laurel octagonal handle is cooler in tone than the Khii chestnut on the GS+ line, with no ferrule and the Tokyo-style machi gap that references the tsuba (hilt guard) of traditional Japanese sword design.
Cooks who already own the GS+ 210mm gyuto will find the 240mm Nashiji a natural extension - different surface character, same exceptional core geometry, different handle aesthetic. The 50mm blade height gives good knuckle clearance through board work and a wider face for bench-scraping between cuts. At 180g, the knife is light for a 240mm, which reflects how little material is in the spine and cladding - a product of Konosuke's precision grinding rather than any compromise in blade quality.
Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 61-62
Handle: Khii Laurel Octagonal
Ferrule: None - Tokyo Style Machi Gap
Weight: 6.3 oz (180 g)
Blade Length: 236 mm
Total Length: 392 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-240mm-75.png&&&0&&&||&&&@@@
konagy242nd&&&KGS-N-G240-2nd&&&Konosuke Nashiji Gyuto 240mm 2nd&&&These Konosuke Nashiji 240mm gyutos arrived with very minor surface scratches in the nashiji (pear skin) finish - cosmetic only, with no effect whatsoever on the blade geometry, edge, or performance. Konosuke acknowledged the imperfection with a modest discount, and we are passing the full savings directly to you. If cosmetic perfection matters less to you than owning one of the finest laser gyutos made in Japan at a reduced price, this is a rare opportunity.
Konosuke is one of the most respected knife makers in Sakai, Japan - known for laser-thin geometry, precision grinding, and a level of fit and finish that sets a benchmark at every price point. The GS+ semi-stainless core at 61-62 HRC delivers a laser profile with a 2mm spine throughout, ground to Konosuke's exacting standard. The dimpled nashiji surface provides food release and visual character the polished GS+ line does not have. The Khii laurel octagonal handle with Tokyo-style machi gap references traditional Japanese sword design. At 236mm blade length and 180g, this is a light, fast 240mm that rewards good technique with exceptional cutting performance.
Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones and maintain with a strop or ceramic rod between full sharpenings.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 61-62
Handle: Khii Laurel Octagonal
Ferrule: None - Tokyo Style Machi Gap
Weight: 6.3 oz (180g)
Blade Length: 236mm
Total Length: 392mm
Spine Thickness at Base: 2mm
Blade Height: 50mm
&&&&&&230&&&210&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-240mm-2nd-40.png&&&0&&&||&&&||&&&||@@@
konape15&&&KGS-N-P150&&&Konosuke Nashiji Petty 150mm&&&The difference between the GS+ and the Nashiji line comes down to finish. Both use the same GS+ semi-stainless core steel, the same san mai construction, the same 61-62 HRC, and the same laser-geometry 2mm spine. What changes is the cladding surface: the GS+ carries a plain polished stainless finish, while the Nashiji version is finished with a nashiji (pear skin) texture - a fine, dimpled surface that gives the blade a softer, more matte appearance and contributes to food release during slicing. The handle is also different: Khii laurel octagonal rather than the Khii chestnut on the GS+ line - a subtler, cooler-toned wood that suits the quieter aesthetic of the nashiji finish. Both share the Tokyo-style machi gap that alludes to the tsuba (hilt guard) of traditional Japanese sword design.
The petty at 140mm is the most compact knife in the Nashiji lineup, built for in-hand precision work on fruit, aromatics, and small ingredients, and for the kind of detail cuts at the board that require a short, light, responsive blade. At 66g it is extremely light - the 2mm spine and GS+ semi-stainless construction keeping the weight down without any compromise to stiffness or edge quality. The nashiji cladding surface is subtle in photographs but noticeably different in hand and in use - a texture that reduces suction against cut surfaces and gives the blade face a handmade character that the plain polished version does not have. The Khii laurel handle fits naturally in both pinch and handle grip with no ferrule required.
Care Instructions: GS+ semi-stainless is low maintenance and resistant to staining. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a strop or ceramic rod between full sharpenings.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 61-62
Handle: Khii Laurel Octagonal
Ferrule: None - Tokyo Style Machi Gap
Weight: 2.3 oz (66g)
Blade Length: 140mm
Total Length: 283mm
Spine Thickness at Base: 2mm
Blade Height: 28mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-petty-150mm-66.png&&&0&&&||&&&||&&&||@@@
koswstgy21&&&KSS-G210&&&Konosuke Swedish Stainless Gyuto 210mm&&&Few knife makers in Japan have a reputation as consistent or as hard-earned as Konosuke. Based in Sakai - a city that has been producing edged tools for over six centuries - Konosuke works at the refined end of the market, producing knives where the fit and finish, the steel selection, and the grind geometry all reflect a standard that more expensive knives sometimes fail to meet. The Swedish Stainless line is built around a straightforward premise: take a premium stainless steel, grind it to a laser-thin profile, and finish it to a level that justifies the name on the blade.
The gyuto (Japan's all-purpose chef knife) at 210mm is the most versatile format in the lineup. Konosuke sources high-purity Swedish stainless steel - a fine-grained alloy heat-treated to 61 HRC - and grinds it to a profile thin enough that it moves through produce and proteins with almost no resistance. At 130g and 2.1mm at the spine, this is a knife that disappears in the hand during long prep sessions. The spine and choil are hand-rounded for a smooth, comfortable pinch grip - a detail that separates knives built for actual use from knives built to photograph well. The octagonal ho wood handle with buffalo horn ferrule is understated and well-balanced. Low-maintenance stainless construction with high-performance geometry is a combination that is harder to execute than it sounds, and Konosuke does it as well as anyone.
Care Instructions: Swedish stainless is low maintenance and resistant to rust. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention. The thin laser grind rewards careful technique on the stone - use light pressure and maintain a consistent angle to preserve the geometry.
Maker: Konosuke
Location: Sakai, Japan
Steel: Swedish Stainless
HRC: 61
Grind: Even, Laser Thin
Handle: Octagonal Ho Wood
Ferrule: Buffalo Horn
Weight: 4.6 oz (130g)
Blade Length: 210mm
Total Length: 360mm
Spine Thickness at Base: 2.1mm
Blade Height: 48mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-210mm-221.png&&&0&&&||&&&||&&&||@@@
koswstgy24&&&KSS-G240&&&Konosuke Swedish Stainless Gyuto 240mm&&&Konosuke sources these Swedish stainless knives from Ashi Hamono, one of the most respected knife makers in Sakai, Japan. The knives are built to Konosuke specifications and carry the Konosuke name, but the Ashi Hamono connection is known among serious enthusiasts and it is part of what earns these knives such consistent praise - Ashi Hamono produces some of the finest laser-thin gyutos in Japan.
This 240mm gyuto is mono steel - a single piece of Swedish stainless steel rather than a san mai construction - ground laser-thin with a fine-grained structure that takes a very sharp edge and holds it well. At 235mm blade length and 48mm tall it has the proportions of a working chef knife, and the octagonal ho wood handle with buffalo horn ferrule gives it a traditional Japanese presentation. Please note: Konosuke intentionally leaves a small gap between the handle and machi for aesthetic and traditional reasons - this is a deliberate design choice, not a defect.
What Customers Are Saying: One reviewer calls this the best knife currently in their collection after trying many across different price points. They describe it as light, nimble, and exceptionally well balanced, noting it cuts ingredients effortlessly. They also own a 270mm Hitohira Ashi in White #2 and place this Swedish stainless version alongside it at the top of their collection - high praise given the comparison.
Care Instructions: Swedish stainless is a low maintenance steel. Hand wash and dry the blade after each use rather than running it through a dishwasher, and avoid cutting through bones or frozen foods. Use quality water stones when it is time to sharpen.
Location: Sakai, Japan
Made by: Ashi Hamono (Konosuke Specifications)
Knife Type: Gyuto
Steel Type: Swedish Stainless
Construction: Mono-Steel
Edge Grind: Even, 50/50
Handle: Octagonal Ho Wood
Ferrule: Buffalo Horn
Note: Gap between handle and machi is intentional - a traditional aesthetic choice
Weight: 4.6 oz (132 g)
Blade Length: 235 mm
Total Length: 392 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-240mm-375.png&&&5&&&||&&&||&&&||@@@
koswstgy27&&&KSS-G270&&&Konosuke Swedish Stainless Gyuto 270mm&&&The 270mm version of the Konosuke Swedish Stainless gyuto is the choice for cooks who want real reach on the board - the extra length over the 240mm makes a meaningful difference during extended slicing sessions and when working through larger proteins. Like the 240mm, this is made by Ashi Hamono in Sakai to Konosuke specifications, with the same laser-thin Swedish stainless mono steel construction.
This version comes with a western black pakka wood handle rather than the octagonal ho wood found on the 240mm, giving it a different grip character that suits cooks who prefer a western-style handle on their longer knives. At 273mm blade length and 52mm tall it is a serious tool, and the mono steel construction keeps the grind even from heel to tip. Konosuke intentionally leaves a small gap between the handle and machi as a traditional aesthetic choice - this is by design.
What Customers Are Saying: One reviewer who already owned the 240mm wa-handle version bought this 270mm western version to compare. They call both phenomenal knives and describe them as easily the elite cutters in their collection, noting the grind is very consistent, fit and finish excellent, and the knives perform like lasers without being delicate. Food release is also praised specifically.
Care Instructions: Swedish stainless is a low maintenance steel. Hand wash and dry the blade after each use rather than running it through a dishwasher, and avoid cutting through bones or frozen foods. Use quality water stones when it is time to sharpen.
Location: Sakai, Japan
Made by: Ashi Hamono (Konosuke Specifications)
Knife Type: Gyuto
Steel Type: Swedish Stainless
Handle Type: Western, Black Pakka Wood
Construction: Mono-Steel
Blade Grind: Even, 50/50
Note: Gap between handle and machi is intentional - a traditional aesthetic choice
Weight: 8.1 oz (232 g)
Blade Length: 273 mm
Total Length: 400 mm
Spine Thickness at Heel: 2.4 mm
Blade Height: 52 mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-270mm-159.png&&&5&&&||&&&||&&&@@@
mihagy18&&&MKP-YS901&&&Kotetsu Hamon 19C27 Gyuto 180mm&&&The gyuto, Japan's all-purpose chef knife, is the knife that does the most work in any serious kitchen, and the 180mm length is one of the more interesting choices in the range. Shorter than the standard 210mm that most Japanese knife buyers start with, it sits in a sweet spot that suits cooks who want the efficiency of a chef knife without the reach of a longer blade, while still responsive enough for detail work and capable enough for full prep sessions. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, built this line around this kind of practical thinking, and the 19C27 Hamon Gyuto is one of the most compelling arguments for what that approach delivers.
The blade is laser cut from san mai construction with a 19C27 Swedish stainless steel core clad in stainless steel, hardened to HRC 60-61. 19C27 is a Sandvik steel that occupies an unusual position: stainless enough to handle a professional kitchen environment without reactive care, but carbon-rich enough to sharpen quickly and hold a keen edge through sustained use in a way that most conventional stainless steels cannot match. The hamon running along the length of the blade is the visual signature of this line, a traditional temper line that reflects the differential heat treatment used to harden the cutting edge while leaving the spine softer and more resilient. With a blade length of just over 183mm and a 44mm height, the knife is agile and well proportioned, and at 4.9 oz, it has enough presence to handle larger tasks while remaining light enough for extended use. The black pakka wood handle is cleanly fitted and comfortable in a range of grip styles.
What Customers Are Saying: Professional line cooks describe this as a reliable workhorse that holds its edge through 50-plus-hour weeks and sharpens back up quickly -- exactly the performance profile that 19C27 is known for. Home cooks who received it as a gift describe it as becoming the first knife they reach for, displacing other knives in the kitchen within the first weeks of use. The sharpness out of the box draws consistent praise, and the hamon finish earns attention from everyone who handles it. The blade quality and steel performance are endorsed without reservation across all four reviews.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion-resistant under normal kitchen conditions. Hand wash and dry after each use, and avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good sharpening technique with an excellent edge. Strop regularly between sessions to extend the time between sharpenings.
Maker: Kotetsu Hamono
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Core Steel: 19C27 Stainless
Cladding: Stainless Steel
HRC: 60-61
Finish: Hamon
Edge Grind: Double Bevel
Handle: Western (Yo)
Scales: Black Pakka Wood
Weight: 4.9 oz (140 g)
Blade Length: 183 mm
Total Length: 309 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-hamon-19c27-gyuto-185mm-54.png&&&5&&&||&&&@@@
gohada24gy&&&MKP-YS902&&&Kotetsu Hamon 19C27 Nakiri 165mm&&&The nakiri — Japan's dedicated vegetable knife — is built around a simple principle: full flat edge contact with the board on every stroke. No curve, no tip to lift, no rocking motion required. Just clean, consistent push cuts through produce from heel to tip, which produces more uniform slices with less effort and a rhythm of cutting that is difficult to go back from once you have experienced it. Kotetsu Hamono put that format to work with the same 19C27 Swedish stainless steel and hamon finish that defines the rest of the Kumadori line, and the result is one of the better value propositions in the nakiri category at CKTG.
The blade is laser cut from san mai construction with a 19C27 stainless steel core clad in stainless steel, hardened to HRC 60 — stainless enough for low-maintenance professional use, carbon-rich enough to sharpen quickly and hold a keen edge through sustained prep work. The hamon temper line running along the blade is both a visual hallmark of the Kumadori line and a reflection of the differential hardening that gives the cutting edge its performance characteristics. With a 166mm blade length and a 44mm height, the knife has a compact, agile footprint well suited to garde manger and sauté prep, and at 5.5 oz it is light enough to use through long sessions without fatigue. The western handle is fitted with black pakka wood scales and sits comfortably in the pinch grip.
What Customers Are Saying: Professional cooks describe this as a sharp, nimble prep knife that holds up through 50-hour workweeks with only weekly honing needed after two months of daily use — a strong endorsement of both the steel and the heat treatment. Home cooks and professionals alike note the looks as a standout, describing it as a real looker that performs as well as it appears. One reviewer missed an earlier batch on sale and came back specifically for the next run, which tells you something about the repeat appeal. The consensus is consistent: sharp out of the box, light and nimble in use, and a strong value in its category.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Use wood or rubber cutting boards to protect the edge geometry and maximize knuckle clearance.
Maker: Kotetsu Hamono
Location: Seki City, Japan
Line: Kumadori
Construction: Laser Cut, San Mai
Core Steel: 19C27 Stainless
Cladding: Stainless Steel
HRC: 60
Finish: Hamon
Edge Grind: Double Bevel
Handle: Western (Yo)
Scales: Black Pakka Wood
Weight: 5.5 oz (156 g)
Blade Length: 166 mm
Total Length: 297 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-hamon-19c27-nakiri-165mm-147.png&&&5&&&||&&&||&&&@@@
mihape15&&&MKP-YS903&&&Kotetsu Hamon 19C27 Petty 150mm&&&Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, built the Kumadori line around a steel that most of the Japanese knife world overlooks in favor of more familiar names. 19C27 is a Swedish stainless produced by Sandvik — carbon-rich enough to take a keen edge and sharpen quickly on water stones, stainless enough to handle a professional kitchen environment without reactive care. At HRC 60-61, the heat treatment is dialed in well above most entry-level stainless knives, and the hamon — the visible temper line running the length of the blade — reflects the differential hardening that gives the cutting edge its performance characteristics. It is one of the more distinctive-looking knives at CKTG in its price range, and it backs up the aesthetics with real cutting performance.
This 150mm petty is laser cut from san mai construction with a 19C27 stainless core clad in stainless steel on both sides. The blade geometry is thin and well executed at 2mm at the heel, with a 30mm blade height that keeps the profile nimble and responsive for both board work and in-hand tasks. At 2.8 oz, the knife is genuinely light, which makes it comfortable across extended use and well suited to smaller hands as well as larger ones. The western handle is fitted with black pakka wood scales that are durable, moisture-resistant, and cleanly finished. The combination of the hamon, the fit and finish, and the price point makes this one of the more visually compelling knives at CKTG in its category.
What Customers Are Saying: Professional cooks and home users alike describe this as a knife that earns a permanent place in their kit quickly. The sharpening response draws particular attention — multiple owners describe it as the easiest stainless they have worked with on water stones, with one professional cook noting it holds a razor edge through sustained line use and resharpens without resistance. The looks draw as much comment as the performance, with several buyers noting the knife is even more attractive in person than in photos. One reviewer bought it specifically as a knife small enough for their partner to use comfortably and describes it delivering on every front. The overall consensus is strong value, strong performance, and a knife that is difficult to set down once it is in rotation.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion-resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Strop regularly between sessions to maintain performance.
Maker: Kotetsu Hamono
Location: Seki City, Japan
Line: Kumadori
Construction: Laser Cut, San Mai
Core Steel: 19C27 Stainless
Cladding: Stainless Steel
HRC: 60-61
Finish: Hamon
Edge Grind: Double Bevel
Handle: Western (Yo)
Scales: Black Pakka Wood
Weight: 2.8 oz (80g)
Blade Length: 152mm
Total Length: 264mm
Spine Thickness at Heel: 2mm
Blade Height: 30mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-hamon-19c27-petty-150mm-96.png&&&5&&&||&&&||&&&@@@
mi19hasa18&&&MKP-YS900&&&Kotetsu Hamon 19C27 Santoku 180mm&&&19C27 is a Swedish stainless steel produced by Sandvik that occupies an interesting position in the knife world — stainless enough for low-maintenance use, but with enough carbon to take a keen edge and sharpen easily on water stones in a way that most conventional stainless steels cannot match. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, chose it as the core steel for the Kumadori line, and the result is a knife that performs like a semi-stainless without the reactive care requirements of carbon steel. The hamon — the visible temper line that runs along the length of the blade — is a traditional feature of differentially hardened Japanese blades, and on this knife it serves as both a functional indicator of the heat treatment and one of the most visually striking details in the line.
This santoku is laser cut from san mai construction with a 19C27 stainless core clad in stainless steel on both sides, hardened to HRC 60-61 — a meaningful step up from most entry-level stainless steels. It excels as a true all-purpose kitchen knife—ideal for slicing proteins, chopping vegetables, and handling everyday prep with efficiency. The blade height provides good knuckle clearance, while the thin spine and moderate weight give the knife a nimble, balanced feel on the board. The western handle is fitted with black pakka wood scales that are durable, moisture-resistant, and cleanly finished. The combination of the hamon, the fit and finish, and the price point makes this one of the more visually compelling knives at CKTG in its category.
What Customers Are Saying: Professional cooks and home users alike describe this as a knife that looks as great as it performs. Customers also pointed out how light and nimble the knife feels, as well as how long the edge lasts through hours of use.
Care Instructions: 19C27 stainless steel is low maintenance and corrosion-resistant under normal kitchen conditions. Hand wash and dry after each use — avoid the dishwasher. Sharpen on quality water stones; the steel responds quickly and rewards good technique with an excellent edge. Strop regularly between sessions to maintain performance.
Maker: Kotetsu Hamono
Location: Seki City, Japan
Line: Kumadori
Construction: Laser Cut, San Mai
Core Steel: 19C27 Stainless
Cladding: Stainless Steel
HRC: 60-61
Finish: Hamon
Edge Grind: Double Bevel
Handle: Western (Yo)
Scales: Black Pakka Wood
Weight: 5.0 oz (144 g)
Blade Length: 180 mm
Total Length: 305 mm
Spine Thickness at Heel: 1.5 mm
Blade Height: 46 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-hamon-19c27-santoku-180mm-39.png&&&5&&&||&&&||&&&@@@
minamoto1&&&MKN-YH3001&&&Kotetsu Nashiji Blue #2 Gyuto 210mm&&&The Blue #2 (Aogami #2) steel at the core of this knife is one of the most trusted reactive steels in Japanese knife making - predictable, easy to sharpen, and capable of a keen, refined edge that rewards good technique on the stones. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, builds the Nashiji line around that steel in a San Mai laminated construction that wraps the reactive core in soft stainless cladding. The result is a knife that performs like carbon at the edge while offering meaningfully better corrosion resistance across the rest of the blade surface.
This 210mm gyuto - Japan's all-purpose chef knife - runs slightly compact at 202mm of actual cutting edge, which puts it in an interesting spot between a santoku and a full-length gyuto. The blade is finished above the shinogi in a hammered nashiji (pear skin) texture that gives it visual character and helps with food release. The exposed Blue #2 core at the edge will develop a patina with use, which actually adds a degree of rust resistance over time. The primary grind is symmetrical with a secondary bevel ground 70/30, which works well for both right- and left-handed cooks. The handle material is not specified on the page - please confirm before publishing.
What Customers Are Saying: Reviewers highlight the knife's balance and lightweight feel as standout qualities, with several noting it sits in a sweet spot between a santoku and a full gyuto - nimbler than most 210mm knives and more versatile in shape than a shorter blade. Professional cooks praise the edge retention, with one executive chef noting this knife outlasts his other knives between sharpenings. Multiple buyers purchased it as a gift and report recipients are delighted with the fit and finish. The stainless cladding draws specific praise from cooks who want lower maintenance than a full carbon blade without giving up the feel of reactive steel at the edge.
Care Instructions: The Blue #2 core is reactive carbon steel - wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. The stainless cladding protects most of the blade surface, but the exposed carbon core at the edge will patina with use. Apply a light coat of camellia oil for long-term storage. Hand wash only, sharpen on quality water stones, and strop regularly between sharpenings to keep the edge at its best.&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-gyuto-210mm-127.png&&&5&&&||&&&||&&&@@@
minamoto2&&&MKN-YA902&&&Kotetsu Nashiji Blue #2 Nakiri 165mm&&&The nakiri is a staple in Japanese home kitchens, and the Kotetsu Nashiji version makes a strong case for carbon steel performance with stainless maintenance. The Blue #2 core at 62 HRC takes a very sharp edge and holds it well through heavy vegetable work, while the stainless nashiji cladding means the flat blade faces require no special attention after washing.
Kotetsu Hamono builds this nakiri in Seki City with a flat edge, tall blade, and squared tip optimized for push cutting through a full range of produce. Nakiri means vegetable cutter in Japanese, and this one delivers on that straightforward brief with real cutting efficiency.
Care Instructions: The Blue #2 core is reactive carbon steel, but the stainless cladding protects the blade faces. Day to day care is simple: hand wash, dry immediately, and avoid bones and frozen foods to protect the edge. Use a quality water stone when it is time to sharpen.
Maker: Kotetsu Hamono
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even
Weight: 6.0 oz (172 g)
Blade Length: 166 mm
Total Length: 291 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-nakiri-165mm-148.png&&&0&&&||&&&||&&&@@@
minabl2pe13&&&MKN-YH3003&&&Kotetsu Nashiji Blue #2 Petty 135mm&&&Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, operates out of Seki City, Japan, and the Nashiji line is one of their most refined offerings: Blue #2 carbon steel under a polished stainless cladding with a nashiji, or pear skin, hammered finish that aids food release while giving the blade a striking appearance.
This 135mm petty runs slightly longer than many compact utility knives, which gives it real versatility for in-hand work, smaller proteins, and detail prep without the reach of a full 150mm. The Blue #2 core at 62 HRC takes a genuinely fine edge, and the stainless nashiji cladding means only the exposed edge is reactive - the rest of the blade is easy to maintain. The even grind suits both right and left handed cooks.
What Customers Are Saying: One professional cook who has used this knife almost daily for over a year calls it a fantastic little cutter that takes a very keen edge with minimal effort on the stones. They note the out-of-the-box edge was good enough for most uses and that after time on 1000 and 4000 grit stones it was screaming sharp. The narrow profile and even grind are highlights for their specific use.
Care Instructions: The Blue #2 core is reactive carbon steel, but the stainless cladding protects the blade faces. Day to day care is simple: hand wash, dry immediately, and avoid bones and frozen foods to protect the edge. Use a quality water stone when it is time to sharpen.
Maker: Kotetsu Hamono
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Finish: Nashiji (Hammered Polished)
HRC: 62
Edge Grind: Even
Weight: 2.6 oz (76 g)
Blade Length: 132 mm
Total Length: 235 mm
Spine Thickness at Heel: 2 mm
Blade Height: 27 mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-petty-135mm-127.png&&&5&&&||&&&@@@
minabl2sa18&&&MKN-YH3000&&&Kotetsu Nashiji Blue #2 Santoku 180mm&&&At 180mm the Kotetsu Nashiji santoku runs slightly longer than the typical 165mm or 170mm santoku, which gives it a bit more reach through larger produce and proteins without losing the compact feel that makes the santoku shape so widely useful. Kotetsu Hamono in Seki City builds this with a Blue #2 carbon steel core under a stainless nashiji cladding - excellent edge performance with a finish that is easy on the eyes and easy to maintain.
The combination of Blue #2 for edge steel and stainless for the cladding means only the exposed cutting edge is reactive, while the rest of the blade takes care of itself. Light, beautifully finished, and a genuine go-to for cooks who want a carbon steel edge without full carbon steel maintenance.
What Customers Are Saying: One cook who uses this as their primary work knife calls it amazing - easy to sharpen, light, and beautiful. They report getting through extended prep sessions without edge fatigue and call the whole experience a reason to keep coming back to CKTG.
Care Instructions: The Blue #2 core is reactive carbon steel, but the stainless cladding protects the blade faces. Day to day care is simple: hand wash, dry immediately, and avoid bones and frozen foods to protect the edge. Use a quality water stone when it is time to sharpen.
Maker: Kotetsu Hamono
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even
Weight: 5.3 oz (150 g)
Blade Length: 180 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-santoku-180mm-127.png&&&5&&&||&&&||&&&@@@
mibl2tsgy18&&&MKT-YH101&&&Kotetsu Tsuchime Blue #2 Gyuto 180mm&&&The Kotetsu Tsuchime Blue #2 Gyuto is a strong first step into Japanese chef knives, giving real cutting performance without a high price. Made in Seki City, Japan by Kotetsu Hamono, this gyuto is built to handle a wide mix of kitchen tasks from vegetables to proteins with easy control and a balanced feel. It is lightweight enough for everyday use yet substantial enough to inspire confidence for longer prep sessions, making it an excellent first upgrade for home cooks who want to learn what a quality Japanese blade can do.
At the heart is an Aogami 2 Blue Paper steel core, valued for sharpness that lasts, a clean slicing feel, and sharpening that is straightforward for novices and experienced users alike. Stainless steel cladding adds durability and lowers maintenance, while the hammered tsuchime finish helps food release and gives the knife a timeless, handworked look. This combination yields a knife that cuts far above its cost and rewards users who want to explore Japanese blades without overthinking the purchase.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Blade Height: 41 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-tsuchime-blue-2-gyuto-180mm-148.png&&&0&&&||&&&||&&&@@@
mibl2tsna16&&&MKT-YH102&&&Kotetsu Tsuchime Blue #2 Nakiri 165mm&&&The Kotetsu Tsuchime Blue #2 offers an approachable entry into Japanese kitchen knives with performance that immediately stands out. Made in Seki City, Japan by Kotetsu Hamono, this knife is designed to deliver excellent cutting ability, comfortable handling, and long term reliability at a very reasonable price point. It is well suited for home cooks who want a noticeable upgrade in sharpness and feel without added complexity.
The blade features an Aogami 2 Blue Paper steel core, valued for its edge retention, clean cutting feel, and ease of sharpening. Stainless steel cladding improves durability and reduces maintenance, while the hammered tsuchime finish helps with food release and adds a traditional handmade look. This combination of materials and construction creates a knife that cuts far above its price and makes an excellent first step into Japanese knives.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Blade Height: 48 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-tsuchime-blue-2-nakiri-165mm-128.png&&&5&&&||&&&||&&&@@@
kobl2tssa16&&&MKT-YH100&&&Kotetsu Tsuchime Blue #2 Santoku 170mm&&&The Kotetsu Tsuchime Blue #2 is an excellent introduction to Japanese kitchen knives, offering impressive cutting performance at an approachable price. Made in Seki City, Japan, this knife is designed for cooks who want a noticeable step up in sharpness and feel without moving into fragile or high-maintenance territory. The balanced profile and moderate weight make it comfortable and confidence-inspiring for everyday prep.
The blade features an Aogami 2 Blue Paper steel core, known for strong edge retention, clean cutting feel, and easy sharpening. Stainless steel cladding adds durability and reduces maintenance, while the hammered tsuchime finish helps with food release and gives the knife a classic handmade look. This combination delivers excellent performance, long edge life, and reliability that will surprise anyone new to Japanese knives.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Blade Height: 47 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-tsuchime-blue-2-santoku-170mm-60.png&&&5&&&||&&&||&&&||@@@
mivgda21gy&&&MKD-M102&&&Kotetsu VG-10 Damascus Gyuto 210mm&&&The 210mm gyuto is where most serious cooks land when they make their first move into Japanese kitchen knives, and for good reason. It is long enough to handle full-sized proteins and efficient prep work, compact enough to remain responsive and easy to control across an entire service, and balanced in a way that makes it feel like a natural extension of the hand rather than a tool being wielded. Kotetsu Hamono built this knife from the same VG-10 Damascus construction as the 240mm in the line, in a format that is easier to recommend as a first Japanese gyuto or an everyday workhorse for cooks who do not need the reach of a longer blade.
The blade is constructed with a VG-10 stainless steel core at HRC 60 clad in 33-layer stainless suminagashi (flowing water Damascus), the same pairing found throughout the Kotetsu Damascus series. The grind is thin throughout — 2mm at the heel, tapering to a fine edge — which produces noticeably less resistance through most cutting tasks than a heavier western knife at the same length. At 210mm blade length and 46mm height the knife has solid knuckle clearance and enough blade surface for efficient work on larger produce and proteins, while the western handle fitted with black pakka wood scales keeps the grip familiar and accessible for cooks transitioning from European-style knives. The 33-layer damascus cladding gives the blade a visually distinctive surface that holds up well through regular use without requiring special maintenance.
What Customers Are Saying: The reviewer on this page keeps it simple and direct: cuts great, looks great, nice handle. For a knife at this price point with this construction, that kind of uncomplicated satisfaction is exactly what the product is designed to deliver — and it does.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to maintain the edge between sessions. The damascus cladding is stainless and requires no special treatment beyond normal cleaning.
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-vg-10-damascus-gyuto-210mm-153.png&&&5&&&||&&&||&&&||@@@
mivgdagy24&&&MKD-M103&&&Kotetsu VG-10 Damascus Gyuto 240mm&&&One review, substantive and detailed enough to use. Four paragraphs. Different line from the Kumadori — this is the VG-10 Damascus series, so the opener should distinguish it clearly. The reviewer is thorough and honest, including a minor choil/spine note worth handling straightforwardly in the copy rather than glossing over.
Kotetsu Hamono has been producing quality knives from Seki City for decades, and the brand operates with a clear philosophy: strong steel, thin grinds, good fit and finish, and pricing that keeps the knives accessible to serious cooks rather than just collectors. The VG-10 Damascus gyuto is one of the more visually striking expressions of that approach — a 33-layer damascus cladding over a VG-10 stainless core that produces the flowing water pattern that knife enthusiasts recognize immediately, on a blade built to be used every day rather than displayed.
The blade is constructed with a VG-10 stainless steel core — a proven, well-regarded steel hardened here to HRC 60 — clad in 33-layer stainless suminagashi (flowing water Damascus). The grind is notably thin for the price point, which translates directly into less resistance through most cutting tasks and a nimbler feel than a typical German chef knife at the same length. At 248mm blade length and 50mm height this is a substantial knife with excellent knuckle clearance and enough blade to handle full-sized proteins and large-volume produce prep efficiently. The 2mm spine tapers toward a fine edge and the balance point falls just behind the pinch grip, which reviewers consistently describe as natural and confidence-inspiring. The blade profile carries good belly for rock chopping while retaining a flat enough section near the heel for push cutting. The western handle is fitted with black pakka wood scales and is cleanly constructed throughout.
What Customers Are Saying: The single review on this page is one of the most detailed in the Kotetsu lineup and covers the knife thoroughly. The reviewer describes the sharpness out of the box as excellent, the thinness as a genuine revelation compared to heavier German alternatives, the balance as perfect, and the fit and finish as beautiful. The blade profile earns specific praise for its versatility across cutting styles. One honest note: a minor burr was present on the choil and spine out of the box — the reviewer notes it was not uncomfortable in use and easily addressed with a little sandpaper, but it is worth mentioning for buyers who appreciate knowing what to expect. The overall verdict is an enthusiastic recommendation for anyone looking for a sharp, light, nimble, and visually impressive 240mm gyuto.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to regular kitchen use. Hand wash and dry after each use — avoid the dishwasher. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to maintain the edge between sessions. The damascus cladding is stainless and requires no special treatment beyond normal cleaning.
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-vg-10-damascus-gyuto-240mm-141.png&&&5&&&||&&&||&&&||@@@
komane&&&D-31BK-BlackCat&&&Kotobuki Maneki Neko - Black Beckoning Cat&&&Kotobuki Maneki Neko Charm – Black (Yakuyoke Figurine)
Invite protection and good fortune into your home with this Kotobuki Maneki Neko, the beloved Japanese “beckoning cat.” This small charm embodies centuries of folk tradition and craftsmanship, symbolizing the power to ward off misfortune while welcoming positive energy and prosperity.
The black Maneki Neko is especially prized for its yakuyoke qualities — protection from bad luck, illness, and evil spirits. Place it on a desk, shelf, or entryway to create a comforting presence and a touch of authentic Japanese culture in your space.
Each piece is crafted in Japan using traditional methods, reflecting the careful artistry and meaning behind this enduring good-luck symbol.
Care Instructions: Wipe clean with a soft cloth. Avoid harsh cleaners and prolonged moisture to maintain the finish.
Brand: Kotobuki
Material: Ceramic
Color: Black
Height: Approx. 2.5" (6.5 cm)
Made in Japan&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotobuki-maneki-neko-52.png&&&0&&&||&&&||&&&@@@
feshcagobeca&&&D-31G-GoldCat&&&Kotobuki Maneki Neko - Gold Beckoning Cat&&&Invite prosperity, positive energy, and protection into your space with this Kotobuki Gold Maneki Neko, the traditional Japanese “beckoning cat.” This small ceramic charm draws on centuries of folk belief and craftsmanship, symbolizing good fortune, abundance, and the gentle warding off of misfortune.
The gold Maneki Neko is especially associated with wealth, success, and financial good luck, making it a popular choice for businesses, home offices, and entryways. Its raised paw is said to beckon opportunity and positive energy, while its compact size allows it to fit comfortably on a desk, shelf, or countertop as a subtle yet meaningful accent.
Each piece is crafted in Japan using traditional ceramic techniques, reflecting the care, symbolism, and cultural significance behind this enduring good-luck figure. Slight variations in glaze and finish are natural and add to the charm of each individual piece.
Care Instructions:
Wipe clean with a soft, dry cloth. Avoid harsh cleaners, abrasive materials, and prolonged exposure to moisture to preserve the finish.
Brand: Kotobuki
Material: Ceramic
Color: Gold
Height: Approx. 2.5 in / 6.5 cm
Made In Japan&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/feng-shui-gold-cat-kotobuki-maneki-neko-charm-47.png&&&0&&&||&&&||&&&@@@
feshiwhcat&&&D-31W-WhiteCat&&&Kotobuki Maneki Neko - White Beckoning Cat&&&Invite peace, happiness, and positive beginnings into your space with this Kotobuki White Maneki Neko, the traditional Japanese “beckoning cat.” Long associated with purity and good fortune, this small ceramic charm reflects centuries of folk tradition centered on protection, harmony, and welcoming beneficial energy into daily life.
The white Maneki Neko is commonly linked to overall good luck, happiness, and positive outcomes, making it a thoughtful choice for the home, workplace, or as a symbolic gift. Its raised paw is said to beckon good fortune, while its simple, calming color gives it a timeless and versatile presence on a desk, shelf, or entryway.
Each piece is crafted in Japan using traditional ceramic methods, with subtle variations in glaze and finish that reflect its handmade nature. These small differences add character and ensure that each figure is unique.
Care Instructions:
Wipe clean with a soft, dry cloth. Avoid harsh cleaners, abrasive materials, and prolonged exposure to moisture to preserve the finish.
Brand: Kotobuki
Material: Ceramic
Color: White
Height: Approx. 2.5 in / 6.5 cm
Made In Japan&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/feng-shui-white-cat-kotobuki-maneki-neko-charm-29.png&&&0&&&||&&&||&&&@@@
kuhn-rikon-auto-safety-lid-lifter-can-opener&&&2240&&&Kuhn Rikon Auto Safety LidLifter Can Opener&&&The Kuhn Rikon Auto Safety LidLifter is one of the most genuinely clever can openers available - a tool that works differently from every traditional can opener and solves the two problems that make standard can openers annoying: sharp edges and messy lids. Instead of cutting across the top of the can, the LidLifter attaches itself to the rim and cuts around the outside bead of the lid. The result is a lid with no sharp edges on either the lid or the can, and an opener that never touches the contents of the can.
The self-attaching mechanism is the standout feature. Position the opener on top of the can with the two half circles lined up with the rim, twist the knob clockwise, and the opener grips and begins cutting automatically. After a full circle, you will feel the resistance drop - the can is open. Turn counter-clockwise to release. The built-in mini-pliers on the side of the opener (activated by pushing the button on the opposite side) grip the lid cleanly for removal without touching sharp metal. Ergonomic design requires minimal hand strength. Available in black.
Important note: the LidLifter does not cut from the top like a traditional can opener - it cuts into the bead of the lid from the side. Do not cut more than a full circle; over-cutting may create burrs. For domestic use only - not intended for commercial cans.
Care Instructions: Hand wash recommended. Dry thoroughly after washing.
Brand: Kuhn Rikon
Model: Auto Safety LidLifter
Item Code: 2240
UPC: 705475022402
Color: Black
Size: 7.25"
Features: Self-attaching, no sharp edges, hygienic, built-in mini-pliers
Use: Domestic only - not for commercial cans&&&&&&28.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-auto-safety-lidlifter-can-opener-31.png&&&0&&&||&&&||&&&@@@
kuhn-rikon-auto-safety-lidlifter-can-opener-red&&&2242&&&Kuhn Rikon Auto Safety LidLifter Can Opener Red&&&The Kuhn Rikon Auto Safety LidLifter® Can Opener is a smart, no-nonsense tool designed to make opening cans safer, cleaner, and easier. Using a side-cutting mechanism, it removes lids without creating sharp edges or metal shavings. The opener automatically locks onto the can and cuts smoothly around the lid with very little effort, making it ideal for everyday use.
The cutting wheel engages from the side rather than the top, leaving both the lid and rim smooth while keeping the contents untouched for better hygiene. A built-in lid lifter allows you to remove the top without using your hands, and the ergonomic design provides good control and comfort during use. There’s a slight learning curve at first, but once you get the feel for it, the performance is smooth and consistent. Durable, safe, and thoughtfully designed, this is a big upgrade over traditional can openers.
What Customers Are Saying: Customers love how easy and safe this opener is to use. It leaves no sharp edges, requires very little effort, and works especially well for those with weaker grip strength or arthritis. While a few mention a short learning curve, most say it quickly becomes second nature. Many users report years of reliable performance and often buy additional units as gifts.
Care Instructions: Wipe clean with a damp cloth and dry thoroughly. Do not immerse in water or place in the dishwasher. Avoid over-cutting beyond a full circle to prevent burrs or slivers. Store in a dry place.
Brand: Kuhn Rikon
Model: Auto Safety LidLifter®
Function: Can Opener
Cut Type: Side-Cutting (Smooth Edge)
Operation: Automatic Locking Grip
Feature: Integrated Lid Lifter
Hygiene: Does Not Touch Can Contents
Edge Result: No Sharp Edges
Handle: Ergonomic Design
Use: Domestic Use Only&&&&&&29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-auto-safety-lidlifter-can-opener-red-24.png&&&0&&&||&&&||&&&@@@
kuhn-rikon-spice-grinder&&&25550&&&Kuhn Rikon Black Ratchet Spice Grinder&&&Kuhn Rikon is a Swiss kitchenware brand with a long track record of designing tools that solve real kitchen problems without overcomplicating them. The ratchet spice grinder is a good example of that approach: a simple mechanism built around the one thing that makes grinding whole spices worthwhile - consistent, adjustable results without fighting the tool.
The grinding mechanism is ceramic, which means it will not rust, will not impart any metallic taste to the spice, and stays sharp over years of use. The ratchet handle is the key feature: a single downward press drives the grind, which eliminates the repetitive twisting motion that wears out wrists during extended prep. Coarseness is adjustable from fine to coarse depending on the application. The front-loading door makes refilling straightforward without dismantling the grinder. At 8.5 inches tall it fits comfortably on a prep station and handles whole peppercorns, sea salt, and most whole spice formats without issue. All materials are BPA-free throughout.
Care Instructions: Hand wash only. Do not submerge in water. Wipe the exterior clean and rinse the ceramic grinding mechanism as needed. The ceramic burr does not require oil or maintenance and will not corrode.
Brand: Kuhn Rikon
Origin: Switzerland
Mechanism: Ceramic Grinding Burr
Grind: Adjustable - Fine to Coarse
Handle: Ergonomic Ratchet
Fill: Front-Loading Door
Materials: BPA-Free
Height: 8.5 inches
Width: 2.3 inches
Weight: 12.7 oz (360 g)
SKU: 25550
&&&&&&26&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-black-ratchet-spice-grinder-4.png&&&0&&&||&&&||&&&@@@
kuhn-rikon-compact-jar-opener-white&&&22898&&&Kuhn Rikon Compact Jar Opener White&&&The Kuhn Rikon Compact Jar Opener is the solution to one of the most consistently frustrating kitchen tasks - opening stubborn jar lids and bottle tops that resist hand strength alone. The adjustable design works on jar lids and bottle tops up to 3.5 inches in diameter, covering everything from small spice jars to large pasta sauce lids. The stainless steel blade grips the lid securely and provides the mechanical advantage needed to break the seal without the hand strain that comes from twisting bare-handed.
The compact shape is a genuine practical feature rather than a marketing note - it stores efficiently in a drawer without the bulk of traditional jar openers, and the straightforward design means no moving parts to maintain or replace. A particularly useful tool for anyone with limited hand dexterity, arthritis, or hand strength. Makes a practical gift for that reason. Available in white.
Care Instructions: Hand wash and dry after use.
Brand: Kuhn Rikon
Model: Compact Jar Opener
Item Code: 22898
UPC: 705475228989
Color: White
Adjustable: Up to 3.5" diameter
Blade: Stainless Steel
Features: Compact storage, works on jar lids and bottle tops
&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-compact-jar-opener-white-54.png&&&0&&&||&&&||&&&@@@
kuhn-rikon-garlic-press&&&2315&&&Kuhn Rikon Garlic Press&&&The Kuhn Rikon Epicurean Garlic Press is a premium kitchen tool designed for cooks who want fast, effortless garlic prep with professional results. Made from heavy-duty stainless steel, this press delivers excellent leverage and consistent performance, easily crushing even large cloves without the need to peel them first. The result is a fine, uniform mince with minimal waste, making it a favorite among home cooks and professionals alike.
The thoughtful design includes a swing-out basket that makes cleanup quick and easy—one of the standout features of this press. The long, curved handles provide excellent ergonomics, reducing hand strain and making it comfortable to use even for those with limited grip strength. Built for durability, this is a tool that’s made to last for years of regular use. While it’s heavier and more expensive than basic presses, the performance and longevity more than justify the investment for serious cooks.
Care Instructions: Dishwasher safe for easy cleanup. For best results, rinse shortly after use to prevent garlic residue from drying in the press. Avoid using excessive force on hard materials and store in a dry place.
Brand: Kuhn Rikon
Model: Epicurean Garlic Press
Material: Stainless Steel
Function: Garlic Press / Crusher
Finish: Brushed Stainless
Cleaning: Dishwasher Safe
Design Feature: Swing-Out Basket for Easy Cleaning
Handle: Ergonomic, Curved Handles
Use: Presses Unpeeled Garlic Cloves
Origin: Switzerland&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-garlic-press-92.png&&&0&&&||&&&||&&&@@@
kuhn-rikon-gripper-jar-opener-white&&&2560&&&Kuhn Rikon Gripper Jar Opener&&&The Deluxe Gripper is the stainless steel handle version of Kuhn Rikon’s well-regarded Gripper Jar Opener - same proven mechanism, more durable construction. Kuhn Rikon is a Swiss company with over 80 years of experience making kitchen tools that are genuinely worth owning, and the Gripper is one of their most practical designs. Where most jar openers grip a lid at two points, the Deluxe uses three adjustable jaws that distribute pressure evenly around the lid surface. That extra contact point makes a real difference on stubborn or vacuum-sealed jars - more grip, less slipping, less force required from your hand.
The mechanism is straightforward: rotate the turn-knob to lock the three jaws onto the lid, hold the jar steady, push the handle counter-clockwise to break the seal, then loosen to release. The long stainless steel handle gives you the leverage to open even the tightest lids without strain, and the jaws lock firmly in place once engaged so the tool does not slip mid-turn. Works on both smooth-sided and grooved caps from 1 inch to 3.5 inches in diameter. A practical everyday tool that also makes a solid gift for anyone who cooks regularly.
Brand: Kuhn Rikon
Origin: Switzerland
Jaws: Three adjustable gripper jaws
Handle: Stainless Steel
Color: Red
Lid Range: 1 in to 3.5 in diameter
Works on smooth and grooved caps
Overall Length: 9.5 in
Care Instructions: Hand wash with mild soap and warm water. Dry thoroughly after washing. Hand washing is recommended to preserve the mechanism and finish over time.&&&&&&27&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-gripper-jar-opener-35.png&&&0&&&||&&&||&&&@@@
kuriicbrkn20&&&26745&&&Kuhn Rikon Iced Bread Knife 200mm&&&The Kuhn Rikon ICED Bread Knife is a sharp, sturdy serrated knife designed for clean slicing through crusty breads, baguettes, seeded loaves, and soft sandwich bread. The 20 cm blade is made from German stainless steel and ice-hardened for improved durability and corrosion resistance.
The weighted, riveted handle gives the knife a balanced feel in the hand, while the dark titanium coating adds a sleek, modern look. The serrated edge bites easily into firm crusts and glides through tender interiors without crushing the loaf.
Care Instructions: Hand wash and towel dry after use. Store safely in a knife block or blade guard. Keep away from children.
Brand: Kuhn Rikon
Line: ICED
Knife Type: Bread Knife
Blade Steel: German Stainless Steel
Blade Treatment: Ice-Hardened
Blade Finish: Dark Titanium Coating
Edge Type: Serrated
HRC: 53 ±2
Weight: 5.6 oz (159 g)
Blade Length: 200 mm
Total Length: 330 mm
Blade Height: 30 mm
Handle: Weighted, Riveted Handle
Use: Bread, Baguettes, Crusty Loaves, Sandwich Bread&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-iced-bread-knife-200mm-91.png&&&0&&&||&&&||&&&@@@
kuhn-rikon-iced-chef-knife-200mm&&&26742&&&Kuhn Rikon Iced Chef Knife 200mm / 8"&&&Kuhn Rikon is a Swiss kitchen tools company with roots going back over a century, best known for precision engineering and well-considered design. The Iced line applies a heat treatment process inspired by an old Swiss watchmaking technique: blades are heated to over 1000 degrees C and then rapidly cooled at minus 120 degrees C - a process the company calls ice hardening, borrowed from the practice of 19th century watchmakers who placed steel components in snow to increase durability and solidity. Applied to a kitchen knife blade made from German stainless steel, the result is a harder, more corrosion-resistant edge than standard tempering alone produces.
The 8 inch chef knife is the all-purpose format in the Iced lineup. The 200mm blade handles the full range of everyday kitchen prep - slicing, dicing, and chopping across vegetables, fruit, and proteins - with a sharp tip that stays useful for fine detail work. The handle is weighted and riveted for balance, with a dark titanium coating that gives it a distinctive, refined look. At HRC 53 the steel is on the softer end of the hardness range, which makes it forgiving to sharpen and easy to maintain on a honing rod - and importantly, it is the kind of knife you reach for without hesitation when you need to break down a butternut squash, cut through a pineapple, or do any of the rough work that makes you think twice before reaching for a high-hardness Japanese knife. Every serious cook needs at least one capable workhorse that can take the jobs that would make a delicate performance blade wince. This is that knife.
Care Instructions: Hand wash with lukewarm water and a mild detergent using a non-scratch sponge. Hand washing preserves the edge and extends the life of the blade. Dishwasher use is not recommended.
Brand: Kuhn Rikon
Line: Iced
Country of Manufacture: China
Steel: German Stainless Steel
Treatment: Ice-Hardened (Heated to 1000 degrees C, cooled to minus 120 degrees C)
Coating: Titanium (Handle)
HRC: 53 plus or minus 2
Handle: Weighted, Riveted
Blade Length: 200mm (7.87")
Overall Length: 335mm (13.18")
Weight: 0.18 kg
SKU: 26742
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-iced-chef-knife-200mm-8-2.png&&&5&&&||&&&||&&&||@@@
kuripakn&&&23353&&&Kuhn Rikon Paring Knife Graphite 90mm&&&Kuhn Rikon is a Swiss company with over 80 years of experience making practical kitchen tools, and this 90mm graphite paring knife is one of the most straightforward things they make. Japanese steel blade, food-safe nonstick silicone coating, no-slip handle, matching blade guard included. At this price point it is an easy recommendation as a beater knife - something to keep in a knife roll, a camp kit, a desk drawer, or a second kitchen without worrying about it. The sharpness out of the box consistently surprises people who buy it expecting a budget knife to perform like one.
The nonstick silicone coating reduces drag when cutting through sticky foods - fruit, soft cheese, cooked proteins - and makes the blade easy to wipe clean. The blade guard that comes with the knife makes it safe to toss in a bag or drawer without a saya. At 90mm this is a proper paring knife length - long enough to handle most small prep tasks, short enough for controlled in-hand work. The handle is plastic, which is exactly right for a knife at this price that will see rough use and regular washing.
What Customers Are Saying: Reviewers consistently highlight the sharpness as the standout quality - several noting it is shockingly good for the price. One buyer purchased four of them to keep one in the kitchen, one in the car, one at his desk, and gave one to his wife. Another uses it as an all-purpose utility blade for everything from halving berries to cutting cardboard, noting the edge hones back easily when it dulls. The blade guard gets specific praise for making it a practical camping and travel knife. Seven reviews, all five stars except one four-star - a strong consensus for a knife this accessible.
Brand: Kuhn Rikon
Origin: Switzerland
Steel: Japanese Steel
Coating: Food-Safe Nonstick Silicone
Handle: No-Slip Plastic
Color: Graphite
Blade Length: 90 mm (3.5 in)
Includes: Matching Blade Guard
Care Instructions: Hand wash with mild soap and warm water - the nonstick coating will last longer with hand washing than in a dishwasher. Dry after washing. The blade guard keeps the edge protected between uses and makes it safe to carry in a bag or roll.&&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-paring-knife-graphite-90mm-95.png&&&5&&&||&&&||&&&@@@
kuripe3pcset&&&2784&&&Kuhn Rikon Peeler 3pc Set&&&This 3-pack of Kuhn Rikon Swiss Carbon Peelers offers the same high-performance design in a set of bright, assorted colors. These lightweight peelers have a strong following among professional cooks for their speed, precision, and value.
The sharp carbon steel blades make quick work of fruits and vegetables while removing minimal waste. They arrive very sharp and stay that way longer than most peelers, and are affordable enough to replace when needed.
The ergonomic Y-style design works comfortably in either hand and includes a built-in potato eye remover for added convenience. Made in Switzerland, these peelers are a simple, effective tool for everyday prep.
Care Instructions: Hand wash and dry thoroughly after each use. Do not leave wet or soak, as the carbon steel blades can rust.
Brand: Kuhn Rikon
Type: Y-Style Peeler Set
Quantity: 3
Blade: Carbon Steel
Color: Assorted
Feature: Potato Eye Remover
Origin: Switzerland
Use: Peeling fruits and vegetables
Weight (each): 0.4 oz (12 g)
Length (each): ~4.25" (110 mm)
Blade Width (each): ~2" (50 mm)
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-peeler-3pc-set-114.png&&&0&&&||&&&||&&&@@@
kuriswcape&&&2770&&&Kuhn Rikon Swiss Carbon Peeler - Red&&&The Kuhn Rikon Swiss Carbon Peeler is the peeler that professional cooks reach for and home cooks discover and never replace. The carbon steel blade is noticeably sharper than a stainless alternative out of the box, and the Y-style swivel design peels in thin, consistent layers with minimal waste - a meaningful difference if you peel volume or simply prefer to lose as little of a vegetable as possible.
The design allows for fast, smooth peeling in either direction and is especially efficient for larger quantities of produce. Many cooks who grew up with straight peelers find the Y-style easier to handle and more precise. At this price point it is affordable enough to replace rather than resharpen, though most users find them lasting well with basic care. The built-in potato eye remover handles that task cleanly.
What Customers Are Saying: Nine reviewers, universally positive. One calls it simply the cheapest and best peeler available. Another has owned the same model for years and describes it as hands down their favorite despite acknowledging it is lightweight and will rust if left wet - they would not switch. A third specifically values how thin a peel it produces, noting it is easier to clean than a longitudinal blade peeler and results in less waste. One reviewer buys extras to have backups rather than ever be without one. One honest note consistent across reviews: the carbon blade will rust if left wet, so dry it promptly after use.
Care Instructions: Hand wash and dry thoroughly after each use. Do not leave wet or soak - the carbon steel blade will rust. Replace the blade or the whole peeler when it dulls rather than attempting to sharpen it.
Brand: Kuhn Rikon
Origin: Switzerland
Material: Carbon Steel Blade
Color: Red
Design: Y-Style
Feature: Built-In Potato Eye Remover
Weight: 0.4 oz (12 g)
Length: Approx 110 mm (4.25 in)
Blade Width: Approx 50 mm (2 in)
&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-swiss-carbon-peeler-red-49.png&&&5&&&||&&&||&&&@@@
kuriswmepe&&&2777-Metallic&&&Kuhn Rikon Swiss Metal Peeler&&&The all-metal Kuhn Rikon Swiss peeler is a direct response to the one limitation of the classic Kuhn Rikon carbon peeler: the carbon blade cannot sit in a sanitizer bucket without rusting. This stainless version solves that problem entirely. The blade can go in the bucket between uses, come out, get dried, and go right back to work - ideal for prep cooks who run continuous vegetable prep in commercial environments.
The blade is interchangeable with the plastic-handled carbon model, so cooks who already love the ergonomics of the original can swap this stainless blade into their existing handle. The built-in potato eye remover is the same design found on the classic version. The ultra-sharp swivel blade peels in wafer-thin layers with minimal waste. Ergonomic and ambidextrous.
What Customers Are Saying: All three reviewers are enthusiastic. One switched specifically because the carbon blades rusted in the sanitizer bucket and calls this a great solution - all stainless, sinks in the bucket, just pull it out and dry it when prep is done. He finds the handle slightly less comfortable than the original plastic model but not enough to reduce his recommendation. A second confirmed the blade fits in the original plastic body and reports it feels very sharp with a slightly shallower angle of attack than the carbon version. The third calls it simply a great peeler that performs well above its price point.
Care Instructions: The stainless blade is safe in a sanitizer bucket. Hand wash or dishwasher safe. Dry after washing. Handle with care - the blade is very sharp.
Brand: Kuhn Rikon
Origin: Switzerland
Material: Stainless Steel
Design: Y-Style Swivel Blade
Feature: Built-In Potato Eye Remover
Handedness: Ambidextrous
Weight: 0.2 lbs (approx)
Dimensions: 4 in x 2 in x 0.5 in
&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-swiss-metal-peeler-93.png&&&4.5&&&||&&&||&&&@@@
kuhuwhko&&&KujiraC&&&Kujira Humpback Whale Kogatana&&&Kujira means whale in Japanese - and the Kujira kogatana line celebrates that name with handle designs carved to resemble the great whales of the Pacific. This humpback whale version features a handle shaped to evoke the distinctive profile of the humpback - arched, flowing, and immediately recognizable. The kogatana itself is a traditional Japanese small utility knife, used historically by craftsmen for detail work, marking, and light cutting tasks where a larger knife would be too much tool. The blade is SK5 carbon steel, a high-carbon steel comparable to 1080 with good edge-taking properties and a character that rewards simple care.
At 50mm blade length and 152mm total length this is a compact, precise tool - suited for detail cuts, box opening, cord cutting, and the kind of close utility work that benefits from a very short, controlled blade. The double bevel even edge grind makes it accessible for both right- and left-handed users. SK5 is a reactive carbon steel that will develop a patina with use. A functional piece of Japanese craft that works as well as it looks - equally at home in a knife collector display or a toolbox.
Care Instructions: SK5 is a reactive carbon steel. Wipe and dry after use. Apply a light coat of camellia oil or food-safe mineral oil for storage. Avoid prolonged moisture contact.
Brand: Kujira
Design: Humpback Whale
Steel: SK5 Carbon Steel (similar to 1080)
Edge Grind: Double Bevel, Even
Weight: 2.1 oz (60g)
Blade Length: 50mm
Total Length: 152mm
Spine Thickness at Heel: 3mm
Blade Height: 22mm
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kujira-humpback-whale-kogatana-119.png&&&0&&&||&&&||&&&@@@
kujiraaknifeb&&&KujiraB&&&Kujira Minke Whale Kogatana&&&The minke whale is the most common of the great whales - sleek, fast, and found across every ocean on earth. The Kujira Minke Whale kogatana captures that streamlined profile in a handle shape that is both visually distinctive and comfortable in hand. Kujira means whale in Japanese, and the Kujira line brings that character to the traditional Japanese kogatana format - a small utility knife used historically by craftsmen for detail work, marking, and light cutting tasks. The blade is SK5 carbon steel, a high-carbon alloy comparable to 1080 that takes a good edge and responds well to simple maintenance.
At 58mm blade length and 172mm total length the Minke Whale kogatana is slightly larger than the Humpback version - a little more blade for tasks where the extra length helps. The double bevel even edge grind works equally for right- and left-handed users. SK5 is reactive and will develop a natural patina with use. A piece of functional Japanese craft that is worth owning for the handle design alone and equally worth using as an everyday utility knife.
Care Instructions: SK5 is a reactive carbon steel. Wipe and dry after use. Apply a light coat of camellia oil or food-safe mineral oil for storage. Avoid prolonged moisture contact.
Brand: Kujira
Design: Minke Whale
Steel: SK5 Carbon Steel (similar to 1080)
Edge Grind: Double Bevel, Even
Weight: 2.1 oz (60g)
Blade Length: 58mm
Total Length: 172mm
Spine Thickness at Heel: 3mm
Blade Height: 26mm
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kujira-minke-whale-kogatana-133.png&&&0&&&||&&&||&&&@@@
kurosaki1&&&KFSG-B170&&&Kurosaki Fujin SG2 Bunka 170mm&&&The bunka is a versatile reverse-tanto format - the clipped pointed tip suits detail work and precise cuts, the relatively flat profile suits push-cutting through produce and proteins, and the 47mm blade height gives it solid board presence without the bulk of a full nakiri. Yu Kurosaki brings the Fujin driving rain tsuchime finish to this format - the hammered pattern across the blade road that no other blacksmith produces quite the same way. Kurosaki trained under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen, and over more than two decades of production developed the tight tolerances, convex grind, and finish quality that have made him one of the most recognized names in Japanese knife making.
At 168mm blade length the Fujin bunka sits in a practical range - compact enough for precise work, long enough for general prep. SG2 stainless at 63 HRC delivers edge retention and sharpness that rewards cooks who maintain their knives well. The tsuchime cladding reduces food adhesion. The convex grind produces superior food release and the out-of-the-box sharpness that is consistent across every Kurosaki line. Rosewood octagonal handle with black pakka wood ferrule, laser engraved.
Care Instructions: SG2 is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Fujin
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
Cladding: Stainless (Driving Rain Tsuchime)
HRC: 63
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.8 oz (136 g)
Blade Length: 168mm
Total Length: 315mm
Spine Thickness at Base: 3mm
Blade Height: 47mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-bunka-170mm-60.png&&&0&&&||&&&||&&&||@@@
kurosaki2&&&KFSG-G210&&&Kurosaki Fujin SG2 Gyuto 210mm&&&The Fujin gyuto is the knife that draws the most research time from buyers considering the Kurosaki catalog - and one of the most consistent overdeliverers on that research. Yu Kurosaki trained under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen, and over more than 20 years of production developed the convex grind and finish quality that defines his work across every line. The Fujin driving rain tsuchime finish - a hammered pattern across the blade road that resembles rain caught mid-fall - is the most distinctive surface treatment in his catalog and the visual identity of this line. Fujin is the Japanese god of wind, and the blade earns that name in how it moves through food.
At 215mm blade length and 48mm height this is the core format of the line - all-purpose, well-proportioned, and capable across the full range of kitchen tasks. SG2 stainless at the listed HRC delivers edge retention and sharpness that rewards cooks who maintain their knives well. The convex grind reduces drag and produces food release that reviewers consistently describe as exceptional for a polished blade. Rosewood octagonal handle with black pakka wood ferrule, laser engraved. CKTG was among the first international accounts to carry Kurosaki knives - a relationship over a decade in the making.
What Customers Are Saying: Sean Gately calls the craftsmanship extraordinary - every tiny detail showing the work that went into it. He notes the VG version arrives amazingly sharp and the edge responds beautifully to a kangaroo leather strop between sessions. Mike spent significant time researching before buying and says everything stated in video reviews of this knife is spot on - a great all-around knife that delivers exactly what it promised. Both reviewers note the shiny, polished look as a strong draw alongside the performance.
Care Instructions: SG2 is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Fujin
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
Cladding: Stainless (Driving Rain Tsuchime)
HRC: 61+
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.7 oz (162 g)
Blade Length: 215mm
Total Length: 360mm
Spine Thickness at Base: 4mm
Blade Height: 48mm
&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-gyuto-210mm-54.png&&&5&&&||&&&||&&&||@@@
kuvgfugy24&&&KFSG-G240&&&Kurosaki Fujin SG2 Gyuto 240mm&&&At 242mm blade length and 51mm height the Fujin 240mm is the format for cooks who want more reach - more surface on the pull stroke, more blade for slicing proteins, more authority on the board. Yu Kurosaki brings the same driving rain tsuchime finish and convex grind to this length as every other Fujin knife, but at 240mm the full character of the line becomes most apparent: the hammered cladding catches light across a larger surface, the convex grind at this blade length produces exceptional food release through large cuts, and the SG2 stainless core holds a keen edge through the extended use that a 240mm knife is built for. Fujin is the Japanese god of wind, and Kurosaki earned a reputation for excellent VG10 and SG2 treatment over more than 20 years of production in Echizen.
Reviewers consistently call the Fujin one of the finest expressions of SG2 available - a heat treatment that achieves sharpness and retention at this steel specification that very few blacksmiths match. The tsuchime cladding is not decorative - it plays with light across the blade face in a way that makes every cut visually satisfying and reduces food adhesion in practice. Rosewood octagonal handle with black pakka wood ferrule, laser engraved spine.
What Customers Are Saying: Jeff B, a self-described Kurosaki fan, calls the Fujin a beautiful knife with a wonderfully executed grind - and rates it among the best VG10 treatments available from any maker. His only note is personal preference: he misses the chiseled kanji that Kurosaki used on earlier lines and finds the laser etching a step down aesthetically. Sergiy Gonchar calls it an excellent example of how to make a knife - truly a looker, plays with light off the finish, great VG10 heat treat, gets very sharp, comes with a good handle that sits comfortably in a pinch grip, great all-around profile.
Care Instructions: SG2 is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Fujin
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
Cladding: Stainless (Driving Rain Tsuchime)
HRC: 61+
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 6.8 oz (192 g)
Blade Length: 242mm
Total Length: 400mm
Spine Thickness at Base: 3mm
Blade Height: 51mm
&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-gyuto-240mm-60.png&&&4.5&&&||&&&||&&&||@@@
kufuvggy18&&&KFSG-G270&&&Kurosaki Fujin SG2 Gyuto 270mm&&&The 270mm Fujin is the most commanding knife in the Kurosaki lineup at CKTG - 272mm of blade, 56mm of height, and the driving rain tsuchime finish that makes the Fujin line immediately recognizable. This is the format for professional cooks and serious home cooks who want every advantage that a long blade provides: single-stroke pulls through whole salmon fillets, authority through large roasts and proteins, and the surface area for full-board slicing that shorter knives cannot provide. Yu Kurosaki trained under Hiroshi Kato in Echizen and over more than 20 years developed the convex grind and SG2 heat treatment that make the Fujin gyutos some of the most consistently praised in the catalog.
SG2 stainless at the listed HRC holds a keen edge through the extended demands that a 270mm knife encounters in professional use. The convex grind at this blade length produces exceptional food release across the full surface. The driving rain tsuchime cladding is both functional - reducing food adhesion - and visual, catching light across the large blade face in a way that makes the knife as satisfying to look at as it is to use. Rosewood octagonal handle with black pakka wood ferrule. Laser engraved. CKTG was among the first international accounts to carry Kurosaki knives - a relationship built over more than a decade.
Care Instructions: SG2 is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Fujin
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
Cladding: Stainless (Driving Rain Tsuchime)
HRC: 63
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 7.9 oz (224 g)
Blade Length: 272mm
Spine Thickness at Base: 4mm
Blade Height: 56mm
&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-gyuto-270mm-60.png&&&0&&&||&&&||&&&||@@@
kufusg2na16&&&KFSG-N160&&&Kurosaki Fujin SG2 Nakiri 160mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting through produce. In the Fujin line that format gets Yu Kurosaki driving rain tsuchime finish: a hammered pattern across the blade road that resembles rain caught mid-fall, a surface that reduces food adhesion and catches light in a way that makes the Fujin immediately recognizable. Kurosaki spent over 20 years developing the forging technique and grind geometry that defines his work, training under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen before establishing his own workshop.
At 156mm blade length and 50mm height the Fujin nakiri has good board coverage and knuckle clearance for push-cutting through stacks of vegetables. SG2 stainless at 63 HRC holds a keen edge through vegetable-heavy prep sessions without the reactive maintenance that carbon nakiri knives require. The convex grind reduces wedging and promotes food release across the full blade height - a nakiri that cuts cleanly and releases cleanly. Rosewood octagonal handle with black pakka wood ferrule, laser engraved.
Care Instructions: SG2 is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Fujin
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
Cladding: Stainless (Driving Rain Tsuchime)
HRC: 63
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.6 oz (158 g)
Blade Length: 156mm
Total Length: 307mm
Spine Thickness at Base: 3mm
Blade Height: 50mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-nakiri-160mm-90.png&&&0&&&||&&&||&&&@@@
kufusg2pe15&&&KFSG-P150&&&Kurosaki Fujin SG2 Petty 150mm&&&Fujin is the Japanese god of wind - and the tsuchime finish that Yu Kurosaki developed for this line reflects that name in a way few knife aesthetics manage. The hammered pattern across the blade road resembles driving rain caught mid-fall, a surface that is both functional and immediately recognizable. No other blacksmith produces a finish quite like it. Kurosaki trained under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen, and over more than 20 years of production developed the grind geometry and finish quality that makes his knives stand apart. CKTG was among the first international accounts to carry his work - a relationship built before his reputation became as broadly established as it is today.
The Fujin petty at 150mm blade length and 30mm height is the utility knife in the line - compact, precise, and capable of the detail tasks where a gyuto is excessive. SG2 stainless steel at 63 HRC delivers edge retention and sharpness that outlast standard stainless at comparable hardness while remaining fully corrosion resistant. The driving rain tsuchime cladding reduces food adhesion. The convex grind produces out-of-the-box sharpness that is characteristic of every Kurosaki line. Rosewood octagonal handle with black pakka wood ferrule. Laser engraved.
Care Instructions: SG2 is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Fujin
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
Cladding: Stainless (Driving Rain Tsuchime)
HRC: 63
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 2.7 oz (78 g)
Blade Length: 150mm
Total Length: 278mm
Spine Thickness at Base: 2mm
Blade Height: 30mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-petty-150mm-90.png&&&0&&&||&&&||&&&||@@@
kufusg2sa17&&&KFSG-S170&&&Kurosaki Fujin SG2 Santoku 170mm&&&Santoku means three virtues - the ability to handle meat, fish, and vegetables with equal facility. Yu Kurosaki builds this format into the Fujin line with the same driving rain tsuchime finish that defines the line: a hammered pattern across the blade road that resembles rain caught mid-fall, reduces food adhesion, and is immediately recognizable as Kurosaki work at a glance. Over more than 20 years of production in Echizen, Kurosaki developed the convex grind that makes his knives perform differently from nearly everything else in the same price range - the geometry that becomes nearly imperceptible at the edge, producing a blade that cuts hard dense produce and soft onion with equal facility.
At 169mm blade length and 45.6mm height the Fujin santoku is a precise, compact all-purpose knife. SG2 stainless at 63 HRC delivers exceptional edge retention and sharpness with full corrosion resistance. One reviewer who has been a longtime Kurosaki fan describes the downsweep profile and the nimble santoku shape as translating into an ergonomic cutting experience that his wrists appreciate - and notes the stainless-clad AS steel in this line builds a beautiful patina while the cladding remains clean. Rosewood octagonal handle with black pakka wood ferrule. Laser engraved.
Care Instructions: SG2 is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Fujin
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
Cladding: Stainless (Driving Rain Tsuchime)
HRC: 63
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.6 oz (132 g)
Blade Length: 169mm
Total Length: 310mm
Spine Thickness at Base: 3.1mm
Blade Height: 45.6mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-santoku-170mm-52.png&&&0&&&||&&&||&&&||@@@
kuhasa16&&&KGH-B170&&&Kurosaki Gekko VG XEOS Bunka 170mm&&&The bunka is a versatile reverse-tanto format - the clipped tip adds precision for detail work while the flat profile suits push-cutting through produce and proteins. At 170mm blade length and 47mm height the Gekko bunka is a compact, nimble all-purpose knife that suits cooks who want precise control and a pointed tip. Yu Kurosaki forges this in Echizen using VG XEOS stainless steel - a fully stainless alloy developed specifically for cutlery and heat treated to 62 HRC with a grain structure finer than standard VG10 - and finishes the blade road with a nashiji (pear skin) sandblasted texture that catches light across the cladding. Gekko means moonlight in Japanese, and the blade earns that name.
CKTG was among the first international accounts to carry Kurosaki knives after he finished his apprenticeship - a relationship of over a decade built before his work became as widely sought as it is today. The convex grind that defines every Kurosaki line is present here: a blade road that curves outward toward the edge, reducing drag and promoting food release. Out-of-the-box sharpness on Gekko knives consistently draws comments from first-time buyers. The oak octagonal handle is well-finished and comfortable through extended use. Laser engraved spine.
What Customers Are Saying: Ralph bought this knife the moment he saw it - a Kurosaki he had been wanting since he started collecting Japanese knives. Out of the box sharpness was amazing. He describes the blade as super thin with an amazing feel working through peppers, and recommends it for both professional and home use.
Care Instructions: VG XEOS is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS Stainless Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Oak Octagonal
Weight: 4.8 oz (136 g)
Blade Length: 170mm
Total Length: 315mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-bunka-170mm-29.png&&&5&&&||&&&||&&&||@@@
kugehagy21&&&KGH-G210&&&Kurosaki Gekko VG XEOS Gyuto 210mm&&&VG XEOS is one of the most interesting stainless steels Yu Kurosaki has worked with - a fully stainless alloy heat treated to 62 HRC with a grain structure that supports a finer, more durable edge than standard VG10. Kurosaki builds the Gekko line around it in Echizen, Japan, finishing the blade road with a nashiji (pear skin) sandblasted surface that gives the steel a deliberately distressed, moonlit appearance. Gekko means moonlight in Japanese and the blade earns that name - the nashiji texture shifts across the cladding in a way that polished steel cannot replicate. Laser engraving on the spine is a Kurosaki signature detail.
At 215mm blade length and 49mm height this is a classic all-purpose gyuto - long enough for confident slicing through proteins and larger produce, tall enough for comfortable knuckle clearance on the board. The 2mm spine runs thin throughout, giving the knife a light, responsive feel at 5.3 oz that belies its 210mm length. VG XEOS is fully stainless and highly resistant to corrosion - a low-maintenance choice that still rewards proper sharpening technique on quality water stones. Octagonal oak handle with even 50/50 double bevel grind.
Care Instructions: VG XEOS is fully stainless - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods to protect the thin edge at 62 HRC. Sharpen on quality water stones and strop regularly. Use wood or rubber cutting boards only.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS Stainless
Cladding: Stainless
HRC: 62
Finish: Nashiji (Sandblasted Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Handle: Octagonal Oak
Weight: 5.3 oz (152g)
Blade Length: 215mm
Total Length: 360mm
Spine Thickness at Base: 2mm
Blade Height: 49mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-gyuto-210mm-61.png&&&0&&&||&&&||&&&||@@@
kugevgxegy24&&&KGH-G240&&&Kurosaki Gekko VG XEOS Gyuto 240mm&&&For cooks who want more blade - more reach on the pull stroke, more surface for slicing, more presence on the board - the 240mm gyuto is the standard professional length and the Kurosaki Gekko delivers it with authority. Yu Kurosaki forges the Gekko in Echizen, Japan, working a VG XEOS stainless steel core into san mai construction with stainless cladding. The nashiji (pear skin) finish is sandblasted across the blade road, giving the steel a deliberately distressed, moonlit appearance that shifts in the light. Gekko means moonlight in Japanese and the blade earns that name. Laser engraving on the spine completes the look.
At 247mm blade length and 56mm height this is a tall, capable gyuto with excellent knuckle clearance and real presence for slicing through larger proteins and produce. The 2mm spine runs consistently thin, keeping the knife light at 6.8 oz despite the 240mm length. VG XEOS is a fully stainless alloy heat treated to 62 HRC - refined enough to support a finer edge than standard VG10 and durable enough to maintain it through sustained kitchen use. Fully stainless and highly corrosion resistant, it rewards proper sharpening technique without demanding the care that carbon requires. Octagonal oak handle, even 50/50 double bevel grind.
Care Instructions: VG XEOS is fully stainless - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods to protect the thin edge at 62 HRC. Sharpen on quality water stones and strop regularly. Use wood or rubber cutting boards only.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS Stainless
Cladding: Stainless
HRC: 62
Finish: Nashiji (Sandblasted Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Handle: Octagonal Oak
Weight: 6.8 oz (194g)
Blade Length: 247mm
Total Length: 405mm
Spine Thickness at Base: 2mm
Blade Height: 56mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-gyuto-240mm-106.png&&&0&&&||&&&||&&&||@@@
kugehana16&&&KGH-N160&&&Kurosaki Gekko VG XEOS Nakiri 160mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the Gekko VG XEOS version is one of the most capable and visually striking nakiris in the CKTG catalog. Yu Kurosaki forges this in Echizen using VG XEOS stainless steel at the core, a fully stainless alloy developed for high-performance cutlery and heat treated to 62 HRC with a grain structure finer than standard VG10. The nashiji (pear skin) finish sandblasted across the blade road gives it a moonlit, textured appearance that reduces food adhesion and shifts in the light - Gekko meaning moonlight in Japanese, and the blade earning that name in practice.
At 155mm blade length and 52mm height this nakiri has excellent board coverage and knuckle clearance for push-cutting through stacks of produce. The convex grind - a constant across every Kurosaki line - reduces wedging and promotes food release across the full blade height. VG XEOS at 62 HRC holds the edge well through vegetable-heavy prep sessions without the reactive maintenance that carbon nakiri knives demand. The laser engraved spine and oak octagonal handle complete a knife that looks as considered as it performs. CKTG was among the first international accounts to carry Kurosaki knives, a relationship over a decade in the making.
Care Instructions: VG XEOS is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS Stainless Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Oak Octagonal
Weight: 5.9 oz (168 g)
Blade Length: 155mm
Total Length: 310mm
Spine Thickness at Base: 2mm
Blade Height: 52mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-nakiri-160mm-78.png&&&0&&&||&&&||&&&@@@
kugevgxepe13&&&KGH-P130&&&Kurosaki Gekko VG XEOS Petty 130mm&&&Gekko means moonlight in Japanese - a name that suits the nashiji (pear skin) finish on the blade road, a sandblasted texture that catches light across the cladding in a way polished steel cannot replicate. Yu Kurosaki forges the Gekko line in Echizen using VG XEOS stainless steel - a fully stainless alloy developed specifically for cutlery and heat treated to 62 HRC with a grain structure that supports a finer, more durable edge than standard VG10. CKTG was the second international account Kurosaki accepted after finishing his apprenticeship - a relationship built over a decade of production before his work became as widely known as it is today.
At 133mm blade length and 29mm height the Gekko petty 130mm is the most compact and precise knife in the line - built for in-hand work, detail cuts, and the tight tasks where a longer blade gets in the way. VG XEOS at 62 HRC holds a keen edge through sustained use and resists corrosion without reactive care. The convex grind delivers out-of-the-box sharpness and food release that is characteristic of every Kurosaki line. Laser engraved. Oak octagonal handle with matching ferrule.
Care Instructions: VG XEOS is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS Stainless Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Oak Octagonal
Weight: 2.5 oz (70 g)
Blade Length: 133mm
Total Length: 262mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-petty-130mm-90.png&&&0&&&||&&&||&&&||@@@
kuhape15&&&KGH-P150&&&Kurosaki Gekko VG XEOS Petty 150mm&&&VG XEOS is a fully stainless alloy developed specifically for high-performance cutlery - harder and more refined than standard VG10, heat treated to 62 HRC with a grain structure that supports a finer edge and better retention at comparable hardness. Yu Kurosaki builds the Gekko line around it in Echizen, finishing the blade road with a nashiji (pear skin) sandblasted texture that gives the steel a deliberately distressed, moonlit appearance - Gekko meaning moonlight in Japanese. CKTG was among the first accounts internationally to carry Kurosaki knives, a relationship that began over a decade ago when he was still establishing his reputation.
At 152mm blade length and 33mm height the Gekko petty 150mm is a genuine utility knife as well as a detail knife - long enough for comfortable board work through herbs, proteins, and produce, compact enough for in-hand trimming where a gyuto is excessive. The convex grind delivers superior food release and the out-of-the-box sharpness that is a Kurosaki constant across every line. The nashiji cladding reduces food adhesion and gives the blade a visual character that shifts in changing light. Laser engraved. Oak octagonal handle.
Care Instructions: VG XEOS is fully stainless and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones and frozen foods. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly between sharpenings.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS Stainless Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 62
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser Engraved
Handle: Oak Octagonal
Weight: 2.7 oz (76 g)
Blade Length: 152mm
Total Length: 280mm
Spine Thickness at Base: 2mm
Blade Height: 33mm
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-petty-150mm-96.png&&&0&&&||&&&||&&&||@@@
kugevgxesa17&&&KGH-S170&&&Kurosaki Gekko VG XEOS Santoku 170mm&&&Yu Kurosaki, working out of Echizen, Japan, is one of the most respected and sought after blacksmiths we carry, known for an extensive range of steel types and striking cladding work across his lineup. This 170mm santoku uses VG XEOS, a newer stainless steel in his collection, hardened to about 62 HRC.
The blade is built with a san mai construction and finished in a traditional kasumi style, giving it a soft, matte look along the cladding that contrasts with the polished edge. The handle is an octagonal oak in the traditional wa style, and the edge is ground evenly at 50/50 for comfortable use by both right and left handed cooks.
What Customers Are Saying:One reviewer reports the knife has been used almost daily since it arrived, becoming a household favorite, with a strong factory edge that has only needed one touch up so far. They describe VG XEOS as highly stain resistant while still being reasonably easy to keep sharp, and say it looks great and performs just as well.
Care Instructions:VG XEOS is a stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS
HRC: 62
Cladding: Stainless
Finish: Kasumi
Handle: Octagonal Oak
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Weight: 4.6 oz (132 g)
Blade Length: 171 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-santoku-170mm-46.png&&&5&&&||&&&||&&&||@@@
kugesu27&&&KGH-S270&&&Kurosaki Gekko VG XEOS Sujihiki 270mm&&&Yu Kurosaki is one of the most celebrated blacksmiths working in Echizen today - versatile across steel types, technically precise, and capable of a finish quality that stands out even in a region known for exceptional knife making. The Gekko line takes its name from the Japanese word for moonlight, a reference to the nashiji (pear skin) finish that gives the blade road a fine, sand-blasted texture reminiscent of the surface of a Japanese pear. VG XEOS is a fully stainless steel developed specifically for cutlery - harder and more refined than typical VG10, heat treated to 62 HRC with a grain structure that supports a finer, more durable edge.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, meat, and proteins without tearing or dragging. At 271mm blade length and only 2mm spine thickness, the Gekko is a fast, precise Japanese slicer that excels at breaking down fish, slicing roasts, and working through proteins where clean cuts matter. The nashiji finish on the blade road contrasts beautifully against the polished edge steel, and the laser engraving on the spine is a Kurosaki signature detail. Octagonal oak handle with a clean, understated profile.
Care Instructions: VG XEOS is fully stainless - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods to protect the thin edge at 62 HRC. Sharpen on quality water stones and strop regularly. Use wood or rubber cutting boards only.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS Stainless
Cladding: Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Handle: Octagonal Oak
Weight: 6.3 oz (180g)
Blade Length: 271mm
Total Length: 430mm
Spine Thickness at Base: 2mm
Blade Height: 42mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-sujihiki-270mm-72.png&&&0&&&||&&&||&&&||@@@
kuasbu17&&&KOKUSEN-B170&&&Kurosaki Kokusen AS Bunka 170mm&&&The bunka is a versatile reverse-tanto format - the clipped pointed tip suits detail work and precise cuts, the flat profile suits push-cutting through produce and proteins, and the 47mm blade height gives it solid board presence without the bulk of a full nakiri. Yu Kurosaki builds the Kokusen line around Aogami Super (AS) carbon steel - one of the hardest and most refined carbon steels produced in Japan, hardened to 63-64 HRC - with stainless cladding and a kurouchi hammered finish that gives the line a dark, textured visual identity distinct from every other Kurosaki line. The carbon edge delivers sharpness and retention that rewards cooks who take their knife maintenance seriously.
At 170mm blade length the Kokusen bunka is a compact, nimble all-purpose knife. The convex grind - present throughout every Kurosaki line - reduces drag through food and promotes release across the full blade height. CKTG was among the first international accounts to carry Kurosaki knives, a relationship of over a decade built before his reputation became as broadly established as it is today. Rosewood octagonal handle with black pakka wood ferrule. Even 50/50 double-bevel grind.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Kokusen
Construction: San Mai
Edge Steel: Aogami Super (AS) Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi Hammered
HRC: 63-64
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.2 oz (120 g)
Blade Length: 170mm
Total Length: 315mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-bunka-170mm-32.png&&&0&&&||&&&||&&&||@@@
kukoasgy21&&&KOKUSEN-G210&&&Kurosaki Kokusen AS Gyuto 210mm&&&The Kokusen gyuto 210mm is the all-purpose knife at the heart of the line - the format most cooks reach for most often, built around Yu Kurosaki Aogami Super carbon steel at 63-64 HRC. AS is one of the highest-hardness carbon steels available from a serious production blacksmith, and in Kurosaki hands it delivers an edge precision and retention that stainless alternatives at this price range cannot match. The kurouchi hammered stainless cladding gives the line a dark, textured surface that develops a beautiful patina contrast against the clean stainless over time. Kurosaki trained under Hiroshi Kato in Echizen and built his reputation over more than 20 years of production - CKTG was among the first international accounts to carry his knives, a relationship of over a decade.
At 217mm blade length and 49mm height this is a precisely sized 210mm-class gyuto with a well-executed convex grind that reduces drag and promotes food release across the full blade height. The convex grind that is constant across every Kurosaki line becomes most apparent in the gyuto format: thin behind the edge, strong where it needs to be strong, and a food-release geometry that reviewers consistently describe as exceptional. Rosewood octagonal handle with black pakka wood ferrule.
What Customers Are Saying: Tim Streeter put it simply after receiving his: now that is a knife. Five stars, no elaboration needed.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Kokusen
Construction: San Mai
Edge Steel: Aogami Super (AS) Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi Hammered
HRC: 63-64
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.2 oz (148 g)
Blade Length: 217mm
Total Length: 362mm
Spine Thickness at Base: 2mm
Blade Height: 49mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-gyuto-210mm-123.png&&&5&&&||&&&||&&&||@@@
kukoasgy24&&&KOKUSEN-G240&&&Kurosaki Kokusen AS Gyuto 240mm&&&At 247mm blade length and 55mm height the Kokusen 240mm is the most capable format in the line - the professional standard length for a gyuto, built around Aogami Super (AS) carbon steel at 63-64 HRC. This is the knife for cooks who want the full advantage of a serious carbon edge: sharpness and retention that stainless alternatives at the same price simply cannot match, from a blacksmith whose convex grind and finish quality have made him one of the most respected in Echizen. Yu Kurosaki trained under Hiroshi Kato at Kanehiro Uchi Hamono and built his reputation over more than 20 years of production - CKTG was among the first international accounts to carry his knives, a relationship of over a decade.
The kurouchi hammered stainless cladding gives the line a dark, textured surface that develops a beautiful patina contrast over time as the carbon edge builds its own patina through use. At this blade length the convex grind - constant across every Kurosaki line - produces exceptional food release through large cross-sections and extended slicing tasks. At 6.6 oz with 55mm blade height it has real authority on the board without excessive weight. Rosewood octagonal handle with black pakka wood ferrule. Even 50/50 double-bevel grind.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Kokusen
Construction: San Mai
Edge Steel: Aogami Super (AS) Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi Hammered
HRC: 63-64
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 6.6 oz (188 g)
Blade Length: 247mm
Total Length: 404mm
Spine Thickness at Base: 2mm
Blade Height: 55mm
&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-gyuto-240mm-87.png&&&0&&&||&&&||&&&||@@@
kuasna16&&&KOKUSEN-N165&&&Kurosaki Kokusen AS Nakiri 165mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting through produce. In the Kokusen line that format gets Aogami Super (AS) carbon steel at the core: one of the hardest and most refined carbon steels produced in Japan, hardened to 63-64 HRC, with a sharpness potential and edge retention that places it well above standard stainless nakiris in the same price range. The kurouchi hammered stainless cladding gives the line its visual identity - a dark, textured surface that reduces food adhesion and develops character through use. Yu Kurosaki builds these in Echizen after more than 20 years of production, applying the convex grind that is his signature across every line.
At 155mm blade length and 53mm height this nakiri has excellent board coverage and knuckle clearance for push-cutting through stacks of vegetables. The combination of AS edge steel and Kurosaki convex grind produces food release and edge performance that reviewers with extensive collections consistently note as among the best they have experienced. CKTG was among the first international accounts to carry Kurosaki knives - a relationship of over a decade. Rosewood octagonal handle with black pakka wood ferrule.
What Customers Are Saying: Jay has been using this nakiri for months and calls it one of the great cutters in his collection. Food release, edge retention, and performance are all excellent - a consistent five-star performer for vegetable prep.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Kokusen
Construction: San Mai
Edge Steel: Aogami Super (AS) Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi Hammered
HRC: 63-64
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.4 oz (154 g)
Blade Length: 155mm
Total Length: 310mm
Spine Thickness at Base: 2mm
Blade Height: 53mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-nakiri-165mm-26.png&&&5&&&||&&&||&&&@@@
kukoaspe15&&&KOKUSEN-P150&&&Kurosaki Kokusen AS Petty 150mm&&&Kokusen is Yu Kurosaki Aogami Super carbon steel line - a choice that sets it apart from most other Kurosaki lines, which center on stainless steel. Aogami Super (AS) is one of the hardest and most refined carbon steels produced in Japan, hardened here to 63-64 HRC - a level that delivers edge retention significantly beyond what standard carbon or stainless alternatives achieve, and a sharpness ceiling that rewards cooks who develop their technique and maintenance routine. The kurouchi hammered finish on the stainless cladding gives the line its visual identity: a dark, textured surface that shifts in the light and releases food with exceptional efficiency.
CKTG was among the first international accounts to carry Kurosaki knives - a relationship built over more than a decade before his work became as broadly recognized as it is today. At 153mm blade length and 33mm height the Kokusen petty is the compact utility knife in the line - precise for in-hand trimming and detail board work, built around a carbon steel core that will take an edge that stainless alternatives at this price simply cannot match. The convex grind that defines all Kurosaki lines is present throughout: thin behind the edge, with the geometry that reduces drag and promotes food release. Rosewood octagonal handle with black pakka wood ferrule.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Kokusen
Construction: San Mai
Edge Steel: Aogami Super (AS) Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi Hammered
HRC: 63-64
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 2.7 oz (76 g)
Blade Length: 153mm
Total Length: 279mm
Spine Thickness at Base: 2mm
Blade Height: 33mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-petty-150mm-147.png&&&0&&&||&&&||&&&||@@@
kukoassa17&&&KOKUSEN-S170&&&Kurosaki Kokusen AS Santoku 170mm&&&Santoku means three virtues - the ability to handle meat, fish, and vegetables with equal facility. Yu Kurosaki builds this format into the Kokusen line with Aogami Super (AS) carbon steel at the core: one of the finest cutting steels in Japan, hardened to 63-64 HRC, with a sharpness ceiling and edge retention that places it well above stainless alternatives at comparable hardness. The kurouchi hammered stainless cladding gives the line its visual identity - a dark, textured surface that develops character through use and juxtaposes beautifully against the carbon edge as the patina builds. Kurosaki trained under Hiroshi Kato in Echizen and spent more than 20 years developing the grind geometry and finish quality that defines his work.
At 171mm blade length and 47mm height the Kokusen santoku is a compact, nimble all-purpose knife. The convex grind reduces drag and produces food release that matches the performance of the edge. CKTG was among the first international accounts to carry Kurosaki knives - a relationship of over a decade. Rosewood octagonal handle with black pakka wood ferrule.
What Customers Are Saying: Mark is a longtime Kurosaki fan who specifically chose the Kokusen for the stainless-clad AS combination. He notes the stainless-clad AS builds a beautiful patina on its own terms - the patina juxtaposes beautifully against the clean stainless cladding, which itself juxtaposes beautifully against the hammered kurouchi finish. He calls the downsweep profile ergonomic for his tight wrists and the nimble santoku shape capable of rock-chopping, slicing, and most anything else. He also notes the knife is durable enough for line knife duties with very little maintenance - a genuine endorsement from a professional user who knows Kurosaki knives well.
Care Instructions: Aogami Super is a reactive carbon steel. The stainless cladding is low maintenance but the exposed edge will patina and can rust if neglected. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. AS at 63-64 HRC rewards careful sharpening technique and responds beautifully to stropping.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Line: Kokusen
Construction: San Mai
Edge Steel: Aogami Super (AS) Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi Hammered
HRC: 63-64
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.3 oz (122 g)
Blade Length: 171mm
Total Length: 314mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-santoku-170mm-46.png&&&5&&&||&&&||&&&||@@@
kusebucu&&&KR-806RM&&&Kurosaki Senko Ei SG2 Bunka 170mm&&&The defining characteristic of Yu Kurosaki knives is the convex grind - a blade road that curves outward toward the edge rather than running flat or hollow. Done well, a convex grind reduces drag through food, improves release on sticky ingredients, and produces a more durable edge geometry than a flat grind at the same thickness. In the Senko Ei line, the convex grind becomes nearly imperceptible at the edge - the knife is thin where it needs to be thin and strong where it needs to be strong.
The bunka format combines the versatility of a santoku with a reverse tanto tip for precision work that a flat-tipped blade cannot manage cleanly. With a 170mm blade length and a 47mm blade height, the Senko Ei bunka covers full all-purpose chef knife territory with the added precision of the tanto tip for garnish work, fine cuts through aromatics, and tight detail tasks. At 4.1 oz, it is light and nimble. The convex grind improves release on sticky vegetables, while the SG2 core delivers edge retention that outlasts standard stainless. This beautiful blade is paired with an octagonal rosewood handle with a maple ferrule. The even 50/50 double-bevel grind works equally well for right- and left-handed cooks.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even, 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Maple Wood
Weight: 4.1 oz (116 g)
Blade Length: 170 mm
Total Length: 312 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-bunka-170mm-4.png&&&0&&&||&&&||&&&@@@
kurosaki4&&&KR-807RM&&&Kurosaki Senko Ei SG2 Gyuto 210mm&&&Yu Kurosaki trained under famed blacksmith Hiroshi Kato at Kanehiro Uchi Hamono in Echizen, and has spent over two decades building one of the most distinctive catalogs in Japanese knife making. His lines span wildly different aesthetics and steels - but the common thread is a convex grind that becomes nearly imperceptible at the edge, producing a knife that is athletic in character: equally capable of cutting hard, dense produce and gliding through soft onions. The Senko Ei line is SG2 powdered stainless steel hardened to 62 HRC with san mai stainless cladding, an octagonal rosewood and maple handle, and the Senko surface treatment that gives the line its visual identity.
The 210mm Ei gyuto is the most versatile knife in the Senko line. Weighing just 5.0 oz and with a 48mm height, this is the format that handles the broadest range of daily kitchen tasks. The even 50/50 double-bevel grind works equally well for right- and left-handed cooks.
What Customers Are Saying: One five-star review from Arturo, chef at a professional ramen shop. He calls it a laser knife - light, shiny, with masterful R2 treatment. His team uses it for carrot batons, potatoes, chicken breast, pork, mushrooms, and broccoli. He calls it the highest performance knife in the Senko series - perfect fit and finish, loves how sharp it gets and how long it stays sharp. He recommends it for smaller vegetable prep, meat prep, and tight spaces - and adds an honest note: this is a professional tool that requires knowing how to sharpen, repair, and maintain it properly.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even, 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Blonde Maple Wood
Weight: 5.0 oz (142 g)
Blade Length: 216 mm
Total Length: 358 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-210mm-472.png&&&5&&&||&&&||&&&||@@@
kusesg2gy24&&&KR-808RM&&&Kurosaki Senko Ei SG2 Gyuto 240mm&&&Echizen has been one of Japan dedicated knife-making regions for centuries - a cluster of skilled blacksmiths in Fukui Prefecture who have built their reputations through decades of specialized production. Yu Kurosaki is among the most celebrated working there today, having trained under Hiroshi Kato at Kanehiro Uchi Hamono before establishing his own shop. The Senko Ei line reflects over twenty years of developed technique: SG2 powdered stainless at 62 HRC, a convex grind that becomes nearly imperceptible at the edge, and a surface treatment that gives the line a distinctive appearance. Rosewood octagonal handle with blonde maple ferrule.
The 240mm gyuto is the professional standard length - at 248mm blade length and 56mm height it has the reach and board coverage for high-volume professional prep. The extra blade height of 56mm gives excellent knuckle clearance on the board. At 6.4 oz it has real presence without feeling heavy. Yu Kurosaki convex grind at this length becomes a genuinely formidable tool - thin enough to pass through food with minimal resistance, strong enough to handle the full range of professional kitchen tasks. SG2 at 62 HRC holds a keen edge through extended professional use. Rosewood octagonal handle with blonde maple ferrule. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Blond Maple Wood
Weight: 6.4 oz (182g)
Blade Length: 248mm
Total Length: 405mm
Spine Thickness at Base: 2mm
Blade Height: 56mm
&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-240mm-308.png&&&0&&&||&&&||&&&||@@@
kusg2sesa16&&&KR-809RM&&&Kurosaki Senko Ei SG2 Nakiri 165mm&&&Yu Kurosaki trained under famed blacksmith Hiroshi Kato at Kanehiro Uchi Hamono in Echizen, and has spent over two decades building one of the most distinctive catalogs in Japanese knife making. His lines span wildly different aesthetics and steels - but the common thread is a convex grind that becomes nearly imperceptible at the edge, producing a knife that is athletic in character: equally capable of cutting hard, dense produce and gliding through soft onions. The Senko Ei line is SG2 powdered stainless steel hardened to 62 HRC, with san mai stainless cladding, paired with an octagonal rosewood and maple handle. The Senko surface treatment gives the line its visual identity.
The nakiri is Japan's dedicated vegetable knife - with its flat edge, tall blade, and squared tip, it was built entirely for push-cutting produce. With a 155mm blade length and a 53mm height, this is a tall, substantial nakiri with exceptional board coverage and knuckle clearance. The even 50/50 double-bevel grind works equally well for right- and left-handed cooks.
What Customers Are Saying: Two reviews averaging 4.5 stars. Richard has heard the internet claim that hammered finishes do not work for food release - and calls that myth busted. Dicing an onion, the pieces fell away from the blade like rain. He compares it to his HAP40 laser and notes the Senko releases food where the laser sticks - a genuine practical advantage for vegetable prep. One minor note: the tang-to-handle junction could look neater - a small finish detail that does not affect performance. He ordered the CKTG sharpening service on arrival and highly recommends doing the same.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even, 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Maple Wood
Weight: 5.1 oz (146 g)
Blade Length: 155 mm
Total Length: 306 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-nakiri-165mm-183.png&&&4.5&&&||&&&||&&&@@@
kusesg2gy24c&&&KR-800RM&&&Kurosaki Senko Ei SG2 Petty 120mm&&&Yu Kurosaki trained under famed blacksmith Hiroshi Kato at Kanehiro Uchi Hamono in Echizen, and has spent over two decades building one of the most distinctive catalogs in Japanese knife making. His lines span wildly different aesthetics and steels - but the common thread is a convex grind that becomes nearly imperceptible at the edge, producing a knife that is athletic in character: equally capable cutting hard dense produce and gliding through soft onions. The Senko Ei line is SG2 powdered stainless at 62 HRC with san mai stainless cladding, rosewood octagonal handle, and the Senko surface treatment that gives the line its visual identity.
The 120mm petty is the most compact knife in the Senko Ei line - short, light, and built for the tight linework that a longer blade cannot manage cleanly. Arturo runs a ramen shop and uses both the 120mm and 150mm Senko pettys during service - calling them professional knives made and finished right. He notes the short length means a dropped knife hits the handle rather than the tip, an honest practical observation from a professional who works them hard. At 2.4 oz and 29mm height this is a precise, nimble detail knife. SG2 at 62 HRC holds a keen edge through sustained service without reactive maintenance. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
What Customers Are Saying: One five-star review from Arturo, chef at a ramen shop. He and his team run both the 120mm and 150mm Senko pettys through service day and night. He calls them professional knives made and finished right, and recommends the 120mm specifically for newer line cooks - noting the short length means a dropped knife hits the handle rather than the tip. A practical endorsement from someone who has tested this knife under real professional conditions.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even 50/50 Double Bevel
Handle: Sandalwood Octagonal
Weight: 2.4 oz (68g)
Blade Length: 121mm
Total Length: 245mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-120mm-305.png&&&5&&&||&&&||&&&||@@@
kusesg2pe12&&&KR-802RM&&&Kurosaki Senko Ei SG2 Petty 130mm&&&SG2 - also known as R2 - is a powdered metallurgical stainless steel that achieves 62 HRC through a grain structure too fine to reach with conventional steel making. The result is edge retention that outlasts standard stainless at comparable hardness, combined with full corrosion resistance and a sharpness potential that rewards cooks who develop their sharpening technique. Yu Kurosaki uses it at the core of the Senko Ei line, built in Echizen after over twenty years of production under top Japanese blacksmiths. San mai construction, stainless cladding, rosewood octagonal handle with blonde maple ferrule.
The 130mm petty sits between the 120mm and 150mm - slightly more blade length for board tasks while remaining compact enough for in-hand work. At 2.4 oz and 29mm height with a 2mm spine it shares the same light, precise profile as the 120mm but with additional reach for trimming proteins and portioning smaller ingredients. SG2 at 62 HRC is non-reactive and holds a remarkably sharp edge through sustained professional use. Sandalwood octagonal handle with the characteristic Senko finish on the blade road. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even 50/50 Double Bevel
Handle: Sandalwood Octagonal
Weight: 2.4 oz (68g)
Blade Length: 130mm
Total Length: 255mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-130mm-122.png&&&0&&&||&&&||&&&@@@
kusesg2pe15&&&KR-801RM&&&Kurosaki Senko Ei SG2 Petty 150mm&&&The defining characteristic of Yu Kurosaki knives is the convex grind - a blade road that curves outward toward the edge rather than running flat or hollow. Done well, a convex grind reduces drag through food, improves release on sticky ingredients, and produces a more durable edge geometry than a flat grind at the same thickness. In the Senko Ei line, the convex grind becomes nearly imperceptible at the edge - the knife is thin where it needs to be thin and strong where it needs to be strong. SG2 powdered stainless at 62 HRC, san mai construction, rosewood octagonal handle. Built in Echizen after over twenty years of production.
At 150mm the Senko Ei petty becomes a genuine utility knife as well as a detail knife - long enough for comfortable board work through proteins, produce, and herbs, compact enough for in-hand trimming where a gyuto is excessive. Arturo calls this petty perfection for linework - SG2 capable of specially sharp edges, non-reactive, perfect for on-the-fly prep through potatoes, avocado, and onion dice. He notes the gyutos in this line run laser-thin while this petty is slightly more robust - still an excellent performer but with more backbone for utility tasks. Rosewood octagonal handle. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
What Customers Are Saying: One five-star review from Arturo, ramen shop chef. He calls this petty perfection for linework - SG2 capable of specially sharp edges and practical as a non-reactive steel. Perfect for on-the-fly prep through potatoes, avocado cuts, and fast onion dice. He notes the gyutos in the Senko line run laser-thin while this petty is slightly more robust - still an excellent performer but with more backbone for utility tasks. Recommended for experienced line cooks with some sharpening skills.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Maple Wood
Weight: 2.8 oz (80g)
Blade Length: 152mm
Total Length: 281mm
Spine Thickness at Base: 2mm
Blade Height: 33mm
&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-150mm-408.png&&&5&&&||&&&||&&&||@@@
kusesg2pe151&&&KR-801WO&&&Kurosaki Senko Ei SG2 Petty 150mm Walnut&&&Echizen has been one of Japan dedicated knife-making regions for centuries - a cluster of skilled blacksmiths in Fukui Prefecture who have built their reputations through decades of specialized production. Yu Kurosaki is among the most celebrated working there today, having trained under Hiroshi Kato at Kanehiro Uchi Hamono before establishing his own shop. The Senko Ei line reflects over twenty years of developed technique: SG2 powdered stainless at 62 HRC, a convex grind that becomes nearly imperceptible at the edge, and a surface treatment that gives the line a distinctive appearance. Rosewood octagonal handle with blonde maple ferrule.
The walnut handle version of the 150mm Senko Ei petty offers the same SG2 core and Senko finish in a warmer, lighter handle option. At 2.8 oz and 33mm height with a 2mm spine this is a well-proportioned utility knife for the full range of petty tasks - in-hand trimming, board work through smaller ingredients, and the kind of precise prep cuts that professional kitchens demand between services. SG2 at 62 HRC is non-reactive and holds a keen edge longer than standard stainless alternatives. Walnut octagonal handle. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 2.8 oz (80g)
Blade Length: 152mm
Total Length: 281mm
Spine Thickness at Base: 2mm
Blade Height: 33mm
&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-150mm-466.png&&&0&&&||&&&||&&&@@@
kusesa16&&&KR-805RM&&&Kurosaki Senko Ei SG2 Santoku 165mm&&&SG2 - also known as R2 - is a powdered metallurgical stainless steel that achieves 62 HRC through a grain structure too fine to reach with conventional steel making. The result is edge retention that outlasts standard stainless at comparable hardness, combined with full corrosion resistance and a sharpness potential that rewards cooks who develop their sharpening technique. Yu Kurosaki uses it at the core of the Senko Ei line, built in Echizen after over twenty years of production under top Japanese blacksmiths. San mai construction, stainless cladding, rosewood octagonal handle with blonde maple ferrule.
The santoku at 172mm blade length is the all-purpose compact knife in the Senko Ei line - well-suited for cooks who prefer a shorter blade for daily prep. Kristopher describes his first Kurosaki knife as something that will not be his last - using it off and on in his restaurant for two months, with everyone who picked it up or even looked at it saying something good. The fit and finish, the SG2 edge performance, and the Senko visual identity all draw consistent praise. At 4.5 oz and 46mm height it handles slicing, dicing, and mincing with equal ease. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
What Customers Are Saying: Two five-star reviews. Kristopher calls this his first Yu Kurosaki knife - and says it will not be his last. Using it in his restaurant for two months, everyone who picked it up or even looked at it had something good to say. The fit and finish draws specific praise. Raphael calls it beautiful and good-performing - happy to have it in his collection. The Senko Ei santoku converts buyers into Kurosaki repeat customers consistently.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Blond Maple Wood
Weight: 4.5 oz (128g)
Blade Length: 172mm
Total Length: 313mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-ei-sg2-santoku-165mm-28.png&&&5&&&||&&&||&&&||@@@
kusesg2su241&&&KR-811RM&&&Kurosaki Senko Ei SG2 Sujihiki 240mm&&&SG2 - also known as R2 - is a powdered metallurgical stainless steel that achieves 62 HRC through a grain structure too fine to reach with conventional steel making. The result is edge retention that outlasts standard stainless at comparable hardness, combined with full corrosion resistance and a sharpness potential that rewards cooks who develop their sharpening technique. Yu Kurosaki uses it at the core of the Senko Ei line, built in Echizen after over twenty years of production under top Japanese blacksmiths. San mai construction, stainless cladding, rosewood octagonal handle with blonde maple ferrule.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins without tearing or compression. At 247mm blade length and only 37mm height with a 2mm spine the Senko Ei sujihiki is a lean, precise slicing tool at 4.7 oz. SG2 at 62 HRC holds the fine slicing edge well through sustained professional protein work. The Senko surface treatment on the blade road gives it a distinctive visual identity that matches the rest of the line. Rosewood octagonal handle with blonde maple ferrule. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Rosewood
Ferrule: Blond Maple Wood
Weight: 4.7 oz (134g)
Blade Length: 247mm
Total Length: 390mm
Spine Thickness at Base: 2mm
Blade Height: 37mm
&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-sujihiki-240mm-261.png&&&0&&&||&&&||&&&||@@@
kusesg2su27&&&KR-813RM&&&Kurosaki Senko Ei SG2 Sujihiki 270mm&&&The defining characteristic of Yu Kurosaki knives is the convex grind - a blade road that curves outward toward the edge rather than running flat or hollow. Done well, a convex grind reduces drag through food, improves release on sticky ingredients, and produces a more durable edge geometry than a flat grind at the same thickness. In the Senko Ei line, the convex grind becomes nearly imperceptible at the edge - the knife is thin where it needs to be thin and strong where it needs to be strong. SG2 powdered stainless at 62 HRC, san mai construction, rosewood octagonal handle. Built in Echizen after over twenty years of production.
The 270mm sujihiki is the professional standard slicing length - enough blade for full-length cuts through whole fish, large roasts, and proteins without requiring the awkward repositioning a shorter slicer demands. At 270mm blade length and 43mm height with a 2mm spine this is a substantial slicer at 5.8 oz. SG2 at 62 HRC holds a fine slicing edge through sustained use and sharpens back quickly on quality water stones. The convex grind improves release during long pull strokes. Rosewood octagonal handle with blonde maple ferrule. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Rosewood
Ferrule: Blond Maple Wood
Weight: 5.8 oz (164g)
Blade Length: 270mm
Total Length: 430mm
Spine Thickness at Base: 2mm
Blade Height: 43mm
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-sujihiki-270mm-sale-5.png&&&0&&&||&&&||&&&@@@
kusesg2wepe1&&&KR-807&&&Kurosaki Senko SG2 Gyuto 210mm&&&The Kurosaki Senko line offers two distinct gyuto profiles. The Ei version features a clipped kiritsuke-style tip for precise detail work. This version uses the standard gyuto profile - a classic rounded tip with a long gently curved edge that excels at both push-cutting and pull-cutting techniques. For cooks who prefer the familiarity of a traditional gyuto tip, the standard profile delivers the same SG2 powdered stainless steel at 62 HRC, the same convex grind, and the same Echizen production quality as the Ei version - in a shape that feels immediately natural across every grip style. Rosewood octagonal handle with maple ferrule.
At 215mm blade length and 50mm height the standard gyuto profile gives slightly more board coverage than the Ei version with a rounded tip that feels immediately familiar for cooks coming from any background. The long gently curved edge excels at both push-cutting and pull-cutting, the controllable tip handles detail work cleanly, and the SG2 core at 62 HRC delivers the edge retention and sharpness that makes this line worth the investment. At 4.9 oz it is slightly lighter than the Ei version. Rosewood octagonal handle with maple ferrule, convex grind throughout. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. Free US shipping over $100.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - SG2 at 62 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings. The convex grind benefits from a flat stone used with light, consistent pressure to maintain the geometry.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Senko
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Rosewood
Ferrule: Maple Ferrule
Weight: 4.9 oz (140g)
Blade Length: 215mm
Total Length: 362mm
Spine Thickness at Base: 2mm
Blade Height: 50mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-210mm-530.png&&&0&&&||&&&||&&&||@@@
kurosaki-shizuku-bunka&&&Shizuku-Bunka&&&Kurosaki Shizuku R2 Bunka 170mm&&&Yu Kurosaki trained under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen before establishing his own workshop alongside his brother - over 20 years of production that has made him one of the most technically accomplished and visually distinctive blacksmiths in Japan. CKTG was the second international account he accepted after finishing his apprenticeship, a relationship that began over a decade ago before his work became as widely sought as it is today. The Shizuku line - shizuku meaning droplet - is among his most recognizable: R2 powdered stainless steel at the core, hammered nashiji (pear skin) stainless cladding, and the convex grind that is a Kurosaki signature across every line he produces.
The bunka is a versatile reverse-tanto format - the clipped tip adds precision for detail work while the relatively flat profile suits push-cutting through vegetables and proteins. At 172mm blade length and 48mm height this is a compact and nimble knife with genuine authority on the board. R2 is the same steel as SG2, a powdered stainless produced by Takefu Special Steel that achieves exceptional hardness and edge retention at 62 HRC while remaining fully stainless in daily kitchen use. The nashiji cladding on the blade road reduces food adhesion and gives the knife a textured, forged character. The convex grind promotes excellent food release from the very first use. Rosewood octagonal handle with black pakka wood ferrule.
Care Instructions: R2 powdered stainless is stainless but hard and chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Sharpen on quality water stones with consistent angle and light pressure.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2 (SG2) Powdered Stainless
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Edge Grind: Even Convex Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.9 oz (138 g)
Blade Length: 172mm
Total Length: 320mm
Spine Thickness at Base: 3mm
Blade Height: 48mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-bunka-170mm-52.png&&&0&&&||&&&||&&&@@@
kurosaki-shizuku-sg2-gyuto210&&&Shizuku-Gyuto210&&&Kurosaki Shizuku R2 Gyuto 210mm&&&R2 powdered stainless steel is one of the most demanding materials a blacksmith can work with - and Yu Kurosaki has made it the foundation of his Shizuku line. Trained under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen, Kurosaki spent years mastering the techniques that now define his work: tight tolerances, a convex grind that sets his blades apart from most production knives at any price point, and out-of-the-box sharpness that consistently ranks among the finest in the CKTG catalog. CKTG was the second international account he accepted after completing his apprenticeship - a relationship of over a decade that began before his reputation became as widely established as it is today.
The 210mm gyuto is Japan all-purpose chef knife - the format most cooks reach for most often. This one is built around an R2 core (the same steel as SG2, a powdered stainless from Takefu Special Steel) hardened to 62 HRC and clad san mai in nashiji (pear skin) stainless steel. The nashiji texture on the blade road catches light beautifully and reduces food adhesion during use. At 215mm actual blade length and 47mm height it sits in the most useful range for daily kitchen work. The convex grind delivers exceptional food release from the first cut and contributes to the edge quality that makes these knives worth their price. Rosewood octagonal handle with black pakka wood ferrule, well-balanced through extended sessions.
Care Instructions: R2 powdered stainless is stainless but hard and chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Sharpen on quality water stones with consistent angle and light pressure.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2 (SG2) Powdered Stainless
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Edge Grind: Even Convex Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.6 oz (158 g)
Blade Length: 215mm
Total Length: 365mm
Spine Thickness at Base: 3mm
Blade Height: 47mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-gyuto-210mm-458.png&&&0&&&||&&&||&&&|kika21gy|@@@
kurosaki-shizuku-gyuto240&&&Shizuku-Gyuto240&&&Kurosaki Shizuku R2 Gyuto 240mm&&&At 243mm blade length and 51mm height the Kurosaki Shizuku Gyuto 240mm is the largest and most capable format in the Shizuku line - the knife that handles whole fish, large proteins, and extended prep sessions with a level of precision and edge quality that makes it a serious professional tool. Yu Kurosaki works alongside his brother in Echizen, Japan, where over two decades of production have built a reputation for some of the tightest tolerances and most distinctive aesthetics in the Japanese knife market. CKTG was the second international account he accepted after finishing his apprenticeship - a relationship that stretches back over a decade to before his work became as widely recognized and sought as it is today.
The Shizuku line centers on R2 powdered stainless steel - the same alloy as SG2, produced by Takefu Special Steel - hardened to 62 HRC and clad san mai in nashiji (pear skin) stainless steel. R2 at this hardness holds an edge through demanding prep sessions that would blunt standard stainless significantly faster, and the powdered steel composition gives it a refined grain structure that responds beautifully to sharpening. The nashiji cladding on the blade road reduces food adhesion and gives the knife a distinctive visual texture. The convex grind - a Kurosaki signature - delivers superior food release across the full blade face and contributes to the out-of-the-box sharpness that consistently ranks this line among the finest in the CKTG catalog. Rosewood octagonal handle with black pakka wood ferrule.
Care Instructions: R2 powdered stainless is stainless but hard and chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Sharpen on quality water stones with consistent angle and light pressure.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2 (SG2) Powdered Stainless
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Edge Grind: Even Convex Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 6.9 oz (198 g)
Blade Length: 243mm
Total Length: 405mm
Spine Thickness at Base: 3mm
Blade Height: 51mm
&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-gyuto-240mm-306.png&&&0&&&||&&&||&&&||@@@
kushr2pe12&&&Shizuku-Petty120&&&Kurosaki Shizuku R2 Petty 120mm&&&The Kurosaki R2 Petty 120mm is as impressive in performance as it is in appearance. Crafted by Kurosaki-san and his brother, this knife features an R2 stainless steel core, encased san-mai style in a protective stainless steel cladding. The core steel is hardened to 62 HRC, ensuring exceptional edge retention and durability.
Beyond its striking aesthetics, the distinctive cladding serves a functional purpose—it shimmers in the light while facilitating effortless food release, almost as if by magic. True to Kurosaki’s craftsmanship, the knife boasts an outstanding convex grind, delivering superior ingredient separation. Right out of the box, its sharpness ranks among the very best we offer.
Complementing the stunning blade is a beautifully crafted, traditional octagonal rosewood wa handle, offering excellent balance and comfort. With its fine craftsmanship, exquisite design, and top-tier performance, this knife is a standout in any kitchen. We highly recommend giving it a try.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless (Shizuku)
Steel: R2 Stainless
HRC: 62
Edge Grind: Even
Weight: 2.3 oz (66 g)
Blade Length: 123 mm
Total Length: 251 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Engraving: Laser Engraved&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-petty-120mm-169.png&&&0&&&||&&&||&&&||@@@
kurosaki-shizuku-santoku&&&Shizuku-Santoku&&&Kurosaki Shizuku R2 Santoku 170mm&&&Santoku means three virtues - the ability to handle meat, fish, and vegetables with equal facility. At 170mm with the flat heel and gentle belly of the santoku profile, this is the compact all-purpose format that suits cooks who prefer a shorter, more maneuverable blade over a full-length gyuto. In Yu Kurosaki hands that format becomes something considerably more than a standard santoku. Kurosaki trained under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen before opening his own workshop alongside his brother - over 20 years of production that has made him one of the most respected and sought-after blacksmiths working today. CKTG was the second international account he accepted after finishing his apprenticeship, a relationship that began over a decade ago.
The Shizuku santoku is built around an R2 powdered stainless core (the same steel as SG2, produced by Takefu Special Steel) hardened to 62 HRC and clad san mai in nashiji (pear skin) stainless steel. The nashiji texture on the blade road reduces food adhesion and gives the knife a distinctive visual character that changes in different light. The convex grind is the Kurosaki signature - it delivers superior food release and contributes to out-of-the-box sharpness that consistently ranks among the best in the CKTG catalog. At 170mm blade length and 46mm height it is precisely sized for the santoku format. Rosewood octagonal handle with black pakka wood ferrule.
Care Instructions: R2 powdered stainless is stainless but hard and chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Sharpen on quality water stones with consistent angle and light pressure.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2 (SG2) Powdered Stainless
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Edge Grind: Even Convex Double Bevel
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.0 oz (142 g)
Blade Length: 170mm
Total Length: 314mm
Spine Thickness at Base: 3mm
Blade Height: 46mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-santoku-170mm-227.png&&&0&&&||&&&||&&&@@@
kurosaki-shizuku-sujihiki270&&&Shizuku-Suji270&&&Kurosaki Shizuku R2 Sujihiki 270mm&&&The sujihiki is Japan dedicated slicing knife - long, narrow, and built for proteins. At 268mm it has the reach to break down a full salmon fillet or a large roast in a single stroke, and the 40mm blade height keeps it maneuverable through precise carving work. In Yu Kurosaki hands that format reaches a level of fit, finish, and edge quality that few blacksmiths achieve at any price point. Kurosaki trained under Hiroshi Kato at Kanehiro Uchi Hamono in Echizen before establishing his workshop alongside his brother - over 20 years of production during which he developed the tight tolerances, convex grind, and out-of-the-box sharpness that define his work. CKTG was the second international account he accepted after finishing his apprenticeship, a relationship built over a decade before his knives became as widely recognized as they are today.
The Shizuku sujihiki is built around an R2 powdered stainless core - the same steel as SG2, produced by Takefu Special Steel - hardened to 62 HRC and clad san mai in nashiji (pear skin) stainless steel. The nashiji texture on the blade road shimmers in the light and promotes food release along the flat of the blade. The convex grind delivers the food separation and edge retention that make this knife worth every dollar at the price. R2 at 62 HRC holds an edge through extended protein work that would blunt most knives significantly faster. The rosewood octagonal handle with black pakka wood ferrule balances the long blade well through extended carving and slicing sessions.
Care Instructions: R2 powdered stainless is stainless but hard and chip-prone at high HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Sharpen on quality water stones with consistent angle and light pressure.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2 (SG2) Powdered Stainless
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Edge Grind: Even Convex Double Bevel
Bevel: 50/50
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 6.0 oz (172 g)
Blade Length: 268mm
Total Length: 428mm
Spine Thickness at Base: 3mm
Blade Height: 40mm
&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-sujihiki-270mm-189.png&&&0&&&||&&&||&&&@@@
kurosakitshirt&&&Kurosaki-Shirts&&&Kurosaki T-Shirt Small Sale!&&&Kurosaki Japanese Knife T-Shirt – Wear Your Passion
Show your love for world-class Japanese craftsmanship with the Kurosaki Japanese Knife T-Shirt. Designed for knife enthusiasts, chefs, and collectors alike, this premium tee blends style, comfort, and a nod to one of Japan’s most revered knife makers.
Crafted from soft, high-quality fabric, this T-shirt offers a perfect fit for all-day wear—whether you’re in the kitchen, at the shop, or just out and about. Featuring a sleek Kurosaki design, it’s a subtle yet bold statement of appreciation for fine blades and expert craftsmanship.
Perfect as a gift or a personal wardrobe staple, the Kurosaki Japanese Knife T-Shirt lets you represent your passion with effortless style.&&&"Size" "Small"&&&30&&&10&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-t-shirt-sale-35.png&&&0&&&||&&&||&&&@@@
kurotori&&&KG3-B165&&&Kurotori G3 Bunka 165mm&&&Mirror polish on a kitchen knife is not purely decorative - it reveals the geometry of the grind with an honesty that satin or matte finishes conceal. On the Kurotori bunka, the mirror surface shows Hiroshi Kajihara grinding precision in full: a clean distal taper, consistent behind-edge thinness, and a finish that reflects light across the blade road in a way that photographs struggle to capture. Kajihara-san works in Shimanto, Kochi Prefecture - a region far from the major Japanese production centers - and produces knives with a level of hand finishing attention rarely seen at this price point. We are the first international dealer to carry Kurotori Hamono.
The bunka format suits this level of finish well. The reverse tanto tip handles precision work and detail cuts, the flat heel suits push-cutting, and the 165mm length keeps it agile through extended prep. Ginsan (Silver #3) stainless steel at 60-61 HRC delivers edge quality comparable to high-carbon steels - sharpening like carbon, resisting corrosion like stainless. The even 50/50 grind works equally well for right- and left-handed cooks. Custom maple burl octagonal handle - substantial, well-proportioned, and visually matched to the mirror blade finish.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones. The mirror finish will show light scratches from normal use over time - this is normal and does not affect performance.
Blacksmith: Hiroshi Kajihara
Brand: Kurotori
Location: Shimanto, Kochi, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 60-61
Finish: Mirror Polish
Edge Grind: Even 50/50
Handle: Custom Maple Burl Octagonal
Weight: 5.4 oz (154g)
Blade Length: 168mm
Total Length: 302mm
Spine Thickness at Heel: 3mm
Blade Height: 47mm
&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-g3-bunka-165mm-180.png&&&0&&&||&&&||&&&@@@
kumigikode13&&&KG3-G210&&&Kurotori G3 Gyuto 210mm&&&Ginsan (Silver #3) stainless steel sits in a category of its own among Japanese kitchen knife steels - its grain structure is fine enough to take and hold a genuinely sharp edge while its chromium content provides full corrosion resistance with no reactive surface management required. In Hiroshi Kajihara hands at Kurotori Hamono in Shimanto, Kochi Prefecture, it reaches its potential: hammer forged in san mai construction, finished to a flawless mirror polish that reflects his meticulous attention to detail on every blade that leaves the shop. We are the first international dealer to carry his work.
The gyuto - Japan all-purpose chef knife - is the natural showcase for this level of finish. At 210mm blade length and 47mm height with a 3mm spine this knife is well-proportioned for confident all-purpose board work. At 5.4 oz it is light and balanced. The even 50/50 double bevel grind suits both right- and left-handed cooks equally. The handle is made from 4,000 year old bog oak - dense, dark, stabilized by centuries of submersion, and visually striking against the mirror blade finish. This is a knife that performs at the level of the craftsmanship that produced it.
What Customers Are Saying: The one reviewer is a sous chef who has been using the knife for several months through heavy prep work. He calls it incredibly sharp right out of the box, praises the edge retention through four weeks of heavy use with only occasional ceramic rod touch-ups, and describes the overall performance as outstanding for a busy kitchen.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones. The mirror finish will show light scratches from normal use over time - this is normal and does not affect cutting performance.
Blacksmith: Hiroshi Kajihara
Brand: Kurotori
Location: Shimanto, Kochi, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 61
Finish: Mirror Polish
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Bog Oak (4,000 Year Old)
Weight: 5.4 oz (154g)
Blade Length: 210mm
Total Length: 365mm
Spine Thickness at Heel: 3mm
Blade Height: 47mm
Note: Mirror finish is more accurate in photos 2 and 3 than in the main image.
&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-g3-gyuto-210mm-188.png&&&5&&&||&&&||&&&|kika21gy|@@@
kugibu16cu&&&C44&&&Kurotori Ginsan Bunka 165mm&&&The handle on this Kurotori Ginsan bunka was installed a little closer to the ferrule than usual - a cosmetic variance with no effect on the blade geometry, edge, or performance. We are passing the full discount directly to you. The knife is otherwise identical to the standard production piece: Ginsan (Silver #3) stainless steel at 60-61 HRC, hammer forged san mai construction, flawless mirror polish applied by Hiroshi Kajihara at Kurotori Hamono in Shimanto, Kochi Prefecture. If cosmetic perfection matters less to you than owning exceptional mirror-finished Ginsan at a reduced price, this is the one.
Ginsan takes a fine edge and holds it well - sharpening like carbon steel with the corrosion resistance of stainless. The bunka format gives you a reverse tanto tip for precision work, a flat heel for push-cutting, and 165mm of well-ground blade for all-purpose kitchen use. The Khii laurel octagonal handle is lightweight and clean in hand. Even 50/50 double bevel grind for both right- and left-handed use.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones. The mirror finish will show light scratches from normal use over time - this is normal.
Blacksmith: Hiroshi Kajihara
Brand: Kurotori
Location: Shimanto, Kochi, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 60-61
Finish: Mirror Polish
Edge Grind: Even 50/50 Double Bevel
Handle: Khii Laurel Octagonal
Note: Handle installed slightly close to ferrule - cosmetic only
Weight: 4.9 oz (140g)
Blade Length: 168mm
Total Length: 302mm
Spine Thickness at Heel: 3mm
Blade Height: 47mm
&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-ginsan-bunka-165mm-sale-3.png&&&0&&&||&&&||&&&@@@
shforboandid&&&Rod-Sheath&&&Leather Sheath For Rods&&&The Leather Sheath for Rods is a simple, practical accessory designed to protect your ceramic or steel honing rod during storage and transport. This sheath fits the CKTG Ceramic Rod, the MAC SRB-104, and both Idahone Ceramic rods (10" and 12"), along with most other standard round honing rods on our site.
Ceramic rods in particular can be prone to chipping or breaking if bumped or dropped, and this leather sheath provides a durable layer of protection to help extend the life of your sharpening tools. It’s a great option for cooks who travel with their gear or keep rods in knife rolls or drawers where they may come into contact with other tools.
In addition to protection, this leather sheath offers a unique secondary use that many people overlook. When the rod is inside the sheath, it creates a firm, supported surface that can be used as a strop. By using light, edge-trailing strokes along the leather, you can refine and maintain your edge between sharpenings. This makes it a handy two-in-one tool for both transport and quick touch-ups in the kitchen.
Care Instructions: Keep dry when not in use. If the leather becomes wet, allow it to air dry completely. Occasional conditioning with leather balm will help maintain flexibility and longevity.&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/leather-sheath-for-rods-92.png&&&5&&&||&&&||&&&||@@@
macbibepakn&&&PK-25&&&MAC Bird's Beak Paring Knife&&&MAC Knife has been producing kitchen knives in Seki City since 1964 - a long enough run in one of Japan's most concentrated knife-making centers to develop a clear sense of what working cooks actually need from a daily-use knife. The Chef Series is MAC's practical tier: the same molybdenum alloy steel as the original MAC line, with 25-year limited manufacturer warranty and a price point that makes stocking a kitchen or replacing a worn knife straightforward. The Bird's Beak Paring knife is the most specialized format in the Chef Series - built entirely for in-hand work where a straight-edged knife is the wrong tool.
The bird's beak profile is a pronounced curve along both the spine and the edge, converging at a sharp tip - a geometry developed specifically for peeling and turning round produce, coring fruit, and removing eyes or imperfections from vegetables without losing contact with the curved surface. A straight-edged paring knife has to lift away and reposition constantly on a round apple or potato; the bird's beak follows the curve in a continuous motion. At 65mm, 24g, and just 1.4mm spine, this is one of the most compact knives on the site - light enough that it is easy to forget it is in your hand, which is exactly the point for extended in-hand paring work. Three reviewers have all arrived at the same conclusion: it is the right tool for the job and it is worth having more than one.
What Customers Are Saying: Three owners - including one who has bought multiple because the knife is so useful - all describe it as exactly what in-hand paring work needs. Sharpness, comfort in small hands, and the effectiveness of the curved edge for detail work and coring are the consistent themes. One reviewer cannot see how you could find a better knife for the task. A second specifically notes it works well for smaller hands. A third bought several because they are so handy around the kitchen.
Care Instructions: MAC molybdenum stainless is low maintenance. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones or a ceramic rod when the edge needs attention.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Line: Chef Series
Construction: Mono Steel, Roll Forged
Warranty: 25-Year Limited
Weight: 0.9 oz (24g)
Blade Length: 65mm
Total Length: 165mm
Spine Thickness at Heel: 1.4mm
Blade Height: 15mm
&&&&&&29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-bird-s-beak-paring-knife-271.png&&&5&&&||&&&||&&&@@@
mac-black-ceramic-honing-rod&&&SRB-104-ROD&&&MAC Black Ceramic Honing Rod 10.5"&&&Steel honing rods and Japanese knives are a poor match. The hard, fine-grained steels used in Japanese kitchen knives - many hardened well above 60 HRC - can chip or roll when dragged across a coarse steel rod at speed. Ceramic is the right material for this job, and MAC is one of the most trusted names in Japanese cutlery. Their Black Ceramic Honing Rod is built specifically to address the maintenance needs of high-hardness knives, and it does so with a design that sets it apart from most ceramic rods on the market: two distinct surfaces on a single rod. One side is coarser for edges that need more attention; the other is finer for regular touch-ups and daily maintenance. A rubber tip allows the rod to be planted securely on a work surface for a stable, controlled honing stroke, and a D-ring on the handle makes storage simple. At 10.5 inches of usable rod length it handles everything from a short petty to a long sujihiki without difficulty.
To use the rod, set the tip on a cutting board or folded towel to hold it steady, then draw the edge along the rod at the existing bevel angle - typically around 15 degrees per side for most Japanese knives - using light pressure and smooth, even strokes. The ceramic removes just enough material to realign and refresh the edge without the aggressive bite of a steel rod. Start on the coarser side if the edge has been neglected for a while, then finish on the fine side. For knives that are kept up regularly, the fine side alone is usually all that is needed between full sharpenings. This rod is also effective on German and Swedish steel, though the primary design intent is Japanese cutlery.
What Customers Are Saying: Owners across a wide range of experience levels describe this as the rod they reach for every time. Professional cooks report carrying it in their knife bags for over a year without any sign of damage, which addresses a common concern about ceramic durability in everyday use. The two-sided design draws consistent praise - reviewers appreciate having a coarser option available for knives that have been neglected, without needing a second tool. Several owners with high-hardness knives above 62 HRC note it performs well where steel rods simply cannot be used safely. A small number of users note the rod diameter is too wide to fit standard knife block storage slots, so it is worth checking dimensions before purchase if that matters to you.
Brand: MAC Cutlery
Model: SRB-104-ROD
Material: Ceramic (Coarse and Fine Sides)
Weight: 8.8 oz (249g)
Rod Length: 10.5” (267mm)
Total Length: 16” (406mm)
Rod Diameter: 0.63” (16mm)
&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-black-ceramic-honing-rod-10-5-129.png&&&5&&&||&&&||&&&||@@@
macchse8chkn1&&&BK-80&&&MAC Chef's Series Chef Knife 210mm&&&MAC Knife has been making professional kitchen knives in Seki City, Japan since 1964 - one of the first Japanese knife companies to sell into the US market, and one of the most consistently recommended brands for cooks making the transition from German knives. The Chef Series uses the same proprietary molybdenum alloy steel MAC developed in-house, ground thinner and harder than typical German knives to deliver noticeably better cutting performance at a price that makes the upgrade easy to justify. If you have been using thick, soft German steel, the difference is immediately apparent.
At 209mm blade length and 48mm height with a 2mm spine this 210mm chef knife is the standard all-purpose length - enough reach for confident board work through proteins and larger vegetables, compact enough to feel controlled in smaller kitchens. The molybdenum alloy holds a keen edge well and sharpens easily on quality water stones - a combination that makes this knife genuinely practical for daily use rather than just impressive out of the box. Sturdy riveted handle. No bolster - a design choice that keeps the knife lighter and makes full use of the heel area easier. 25 year warranty.
What Customers Are Saying: The one reviewer calls this his go-to knife alongside a CCK cleaver, praising the good balance, consistent performance through small fruits and vegetables, and edge retention that holds up well through regular use. He notes it is easier to use than more expensive knives he has tried before.
Care Instructions: Hand wash and dry after each use - never dishwasher. Avoid bones, frozen foods, and hard crusts. Sharpen on quality water stones and hone with a ceramic rod using light pressure to maintain the edge between full sharpenings.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Molybdenum Alloy Proprietary
Warranty: 25 Years
Weight: 7.0 oz (198g)
Blade Length: 209mm
Total Length: 337mm
Spine Thickness at Base: 2mm
Blade Height: 48mm
&&&&&&102&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-chef-knife-289.png&&&5&&&||&&&||&&&@@@
macchse10chk&&&BK-100&&&MAC Chef's Series Chef Knife 250mm&&&For cooks who want more blade - more reach on pull strokes, more surface for slicing, more confidence breaking down larger proteins - the 250mm Chef Series is the MAC answer. MAC Knife has been making professional kitchen knives in Seki City, Japan since 1964, and the Chef Series is the accessible entry point into that lineage. The same proprietary molybdenum alloy steel as the Professional Series, ground thinner and harder than typical German alternatives, at a price point that makes the upgrade from a European knife straightforward. MAC was among the first Japanese knife companies to enter the US market, and the Chef Series is the knife that introduced Japanese-style thinness and hardness to generations of American home cooks.
At 254mm blade length and 53mm height with a 2.5mm spine this is a substantial knife - tall enough for excellent knuckle clearance, long enough for confident slicing strokes, and still lighter than most German knives of comparable size. The molybdenum alloy holds a good edge and sharpens easily on quality water stones. Sturdy riveted handle with no bolster - keeping the weight down and making full use of the heel easier. Note: our sayas do not fit this knife. We recommend a blade guard instead. 25 year warranty.
Care Instructions: Hand wash and dry after each use - never dishwasher. Avoid bones, frozen foods, and hard crusts. Sharpen on quality water stones and hone with a ceramic rod using light pressure to maintain the edge between full sharpenings.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Molybdenum Alloy Proprietary
Warranty: 25 Years
Note: Sayas do not fit this knife - use blade guard instead
Weight: 7.9 oz (224g)
Blade Length: 254mm
Total Length: 375mm
Spine Thickness at Base: 2.5mm
Blade Height: 53mm
&&&&&&127&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-10-chef-knife-311.png&&&0&&&||&&&||&&&@@@
macchse8chkn&&&TH-80&&&MAC Chef's Series Dimpled Chef Knife 210mm&&&MAC Knife has been making knives in Seki City, Japan since 1964, and the Professional series is the line that built the brands reputation in Western kitchens. The MTH-80 is one of the most recommended chef knives at CKTG — not because it is the flashiest option in the catalog, but because it performs at a level that surprises cooks who are accustomed to heavier German-style knives. It is a knife that gets out of the way and lets you work.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered specifically to produce thin, tough blades that take and hold a keen edge — characteristics that are difficult to achieve simultaneously in most conventional stainless steels. At 2mm at the heel the blade geometry is notably lean, which translates directly into less resistance through most cutting tasks. The dimpled granton edge runs along the flat of the blade and helps food release cleanly rather than sticking and dragging during prep. The western-style handle is comfortable and well proportioned, and the knife balances naturally at the pinch grip. MAC warrants the MTH-80 for 25 years against defects in materials and workmanship — a confidence in the product that is worth noting at this price point.
What Customers Are Saying: Reviewers who come to this knife from German brands consistently describe the difference in feel as immediate and significant — lighter, more agile, and noticeably sharper out of the box. Several owners mention keeping it as their most-reached-for knife despite owning more expensive options, citing the thin geometry and reliable edge retention as the reasons it stays in rotation. The knife has been purchased as a gift multiple times by customers who already own one themselves, which says something. A few reviewers note that the handle runs on the smaller side, which suits smaller hands well but may feel compact to those used to heavier bolstered handles. CKTG sharpening service is mentioned positively by name in multiple reviews.
Care Instructions: Hand wash and dry after each use — the dishwasher is not suitable for any quality knife and will degrade the edge and handle over time. The steel responds well to water stones and ceramic honing rods; regular light maintenance on a honing rod between sharpenings will extend the life of the edge considerably. Avoid hard bones, frozen foods, and hard cutting surfaces.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Proprietary Chrome-Moly Vanadium
Edge Grind: Double Bevel, Granton (Dimpled)
Blade Length: 203mm
Total Length: 319mm
Spine Thickness at Heel: 2mm
Blade Height: 49mm
Weight: 6.8 oz (192g)
Warranty: 25 years against defects
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-dimpled-chef-knife-318.png&&&4.5&&&||&&&||&&&@@@
macchse10dic&&&TH-100&&&MAC Chef's Series Dimpled Chef Knife 250mm&&&The granton edge - shallow oval dimples ground into the blade road - reduces friction as the knife passes through food, helping slices release cleanly from the blade during extended cutting sessions. On a 250mm chef knife that sees high-volume prep work, that friction reduction adds up over the course of a day. MAC Knife has been making professional kitchen knives in Seki City, Japan since 1964 with a proprietary molybdenum alloy steel ground thinner and harder than typical German alternatives. The Chef Series Dimpled version brings that thinness and edge quality to a longer format with the added food release benefit of the granton edge.
At 253mm blade length and 53mm height with a 2.5mm spine this is a substantial knife built for serious kitchen use. The molybdenum alloy holds a good edge and sharpens easily - a combination that makes daily maintenance straightforward. Sturdy riveted handle with no bolster. Note: our sayas do not fit this knife. We recommend a blade guard instead. 25 year warranty.
What Customers Are Saying: The one reviewer describes this as his introduction to Japanese knives - very sharp out of the box with a toothy edge that bites into food confidently. He praises the light weight and the way it glides through food, calls it a favorite for high-volume prep when he does not want to worry about how he treats the blade. He notes the dimples do not noticeably improve food release but considers it a good knife at great value with consistently fast shipping and strong customer service.
Care Instructions: Hand wash and dry after each use - never dishwasher. Avoid bones, frozen foods, and hard crusts. Sharpen on quality water stones and hone with a ceramic rod using light pressure to maintain the edge between full sharpenings.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Molybdenum Alloy Proprietary
Edge: Granton (Dimpled)
Warranty: 25 Years
Note: Sayas do not fit this knife - use blade guard instead
Weight: 7.9 oz (224g)
Blade Length: 253mm
Total Length: 375mm
Spine Thickness at Base: 2.5mm
Blade Height: 53mm
&&&&&&134&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-10-dimpled-chef-knife-311.png&&&5&&&||&&&||&&&@@@
macchsefi&&&BNS-60&&&MAC Chef's Series Fillet&&&A fillet knife asks different things from a blade than a chef knife or gyuto - flexibility to follow bone contours, a narrow enough profile to work around joints and ribs cleanly, and a handle that maintains grip in wet, slippery butchering conditions. The MAC Chef Series fillet knife is designed around all three of those requirements. Made in Seki City, Japan since 1964, MAC built the fillet knife around their proprietary molybdenum alloy steel with a curved flexible blade that works well around bones while maintaining the edge retention MAC is known for across their kitchen knife line.
At 160mm blade length and 23mm height with a 2mm spine this is a compact, nimble fillet knife - well-suited for whole fish work, chicken and poultry butchery, and detail trimming tasks where a stiffer blade would be awkward. The oversized pakka wood handle is designed specifically for grip in wet conditions - a practical choice for a knife that will see fish and protein work. Lightweight at 4 oz. An affordable, reliable option from a brand with a 60-year track record in professional kitchens.
Care Instructions: Hand wash and dry after each use - never dishwasher. Rinse and dry immediately after fish work to prevent odor absorption in the handle. Sharpen on quality water stones using light, careful strokes along the flexible blade.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Molybdenum Alloy Proprietary
Handle: Pakka Wood Oversized
Weight: 4.0 oz (113g)
Blade Length: 160mm
Total Length: 285mm
Spine Thickness at Heel: 2mm
Blade Height: 23mm
&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-fillet-300.png&&&0&&&||&&&||&&&@@@
macchse8gy&&&HB-85&&&MAC Chef's Series Gyuto 210mm&&&At 5.1 oz for a 210mm gyuto the MAC Chef Series gyuto is one of the lightest knives in its class at this price point - and that lightness is its most immediate quality. MAC Knife has been making knives in Seki City, Japan since 1964 with a proprietary molybdenum alloy ground thinner and harder than typical German alternatives. The gyuto format - Japan all-purpose chef knife - suits the MAC thinness well: the reduced weight keeps the knife fast and nimble through extended prep work, and the 213mm blade length gives enough reach for confident slicing without feeling unwieldy in smaller kitchens.
At 213mm blade length and 46mm height with a 2mm spine this gyuto is well-proportioned for general kitchen use. The molybdenum alloy holds an edge adequately and sharpens easily on quality water stones - a combination that makes this knife practical for daily use. Sturdy riveted handle with no bolster. For cooks looking for a mac japanese knife at an entry price that still delivers genuine Japanese-style thinness and performance, the Chef Series gyuto is a clear starting point. 25 year warranty.
Care Instructions: Hand wash and dry after each use - never dishwasher. Avoid bones, frozen foods, and hard crusts. Sharpen on quality water stones and hone with a ceramic rod using light pressure between sharpenings.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Molybdenum Alloy Proprietary
Warranty: 25 Years
Weight: 5.1 oz (145g)
Blade Length: 213mm
Total Length: 323mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-5-gyuto-337.png&&&0&&&||&&&||&&&@@@
mac51utkn&&&HB-55&&&MAC Chef's Series Utility Knife 135mm&&&This is a perfect little utility knife for the budding chef in your family. MAC knives from Japan are well known for their value and overall quality of construction. The MAC Knife Chef's Series of cutlery is a value-priced line made for a variety of tasks and users. It features the same molybdenum alloy as the original MAC series of knives. Like their higher-priced siblings, they also carry a 25-year limited warranty from the manufacturer.
The knife is 135mm in length and works well as a small utility knife, steak knife, or large paring knife. It has a very comfortable handle and an overall fit and finish that totally belie its price. It is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium-sized ingredients. It is a light- to medium-weight blade with a good symmetrical grind, which offers clean and precise cuts. This is undoubtedly a high-value item and a great introduction to Japanese blades for those used to traditional Western knives.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 2.2 oz (64 g)
Blade Length: 136 mm
Total Length: 239 mm
Spine Thickness at Heel: 2 mm
Blade Height: 27 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-5-5-utility-knife-181.png&&&5&&&||&&&||&&&@@@
mackish&&&KS-85&&&MAC Kitchen Shears&&&These MAC Knife 8.5 in. Kitchen Shears are built for serious, heavy-duty kitchen work. Designed to power through hard shellfish shells, poultry bones, and fish bones, they deliver confident cutting strength while remaining controlled and precise in hand.
One blade features a micro-serrated edge to grip slippery surfaces, while the opposing blade is razor-polished for clean, forceful cuts through tough materials. The drop-forged stainless steel blades are exceptionally strong and are joined with an adjustable nut and quick-release joint, allowing you to fine-tune blade tension and separate the shears easily for thorough cleaning. Slightly right-handed in handle shape, they’re still comfortably used by many left-handed cooks as well.
Care Instructions: Hand wash and dry immediately after use. Use the quick-release joint to separate the blades for deep cleaning as needed. Avoid the dishwasher to preserve edge sharpness and joint tension.
Overall Length: 8.5 in
Blade Construction: Drop-forged stainless steel
Edge Type: One micro-serrated blade, one polished blade
Joint: Adjustable nut with quick-release
&&&&&&64&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-kitchen-shears-183.png&&&0&&&||&&&||&&&@@@
chkish&&&KS-63&&&MAC Kitchen Snips&&&MAC Knife Inc. has been making kitchen cutting tools in Seki City, Japan since 1964, and the Kitchen Snips reflect the same attention to practical design that defines their knife lineup. Compact at 6.5 inches overall, these are sized for control rather than brute force - built for cooks who need a precise, maneuverable tool that handles a wide range of tasks without fatigue.
The paired-blade design is what sets these apart from a standard pair of scissors. One blade carries a micro-serrated edge that grips and holds food securely during the cut, while the other is polished smooth. That combination prevents slipping and tearing, making the snips equally effective on delicate fresh herbs, shellfish, packaging, and general kitchen prep work. The action is clean and the size keeps them from feeling unwieldy in tighter cutting situations.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Blade: One micro-serrated, one smooth
Overall Length: 6.5 in
Care Instructions: Hand wash with mild soap and dry thoroughly after each use. Avoid the dishwasher, which can dull the micro-serrated edge and degrade the pivot action over time. Store in a drawer or utensil holder where the blades are protected from contact with other tools.&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-kitchen-snips-88.png&&&0&&&||&&&||&&&@@@
navekn6&&&JU-65&&&MAC Nakiri Knife 165mm&&&The MAC Nakiri Knife 165mm is a compact Japanese vegetable knife made for fast, confident prep work. The nakiri is Japan dedicated vegetable knife, with a tall blade, flat edge, and squared tip designed for push-cutting and chopping vegetables cleanly on the board.
This MAC nakiri has extra heft toward the tip, helping it move through firm vegetables like carrots, squash, cabbage, and onions with less effort. The tall blade gives your knuckles more clearance, helps guide straight cuts, and makes it easy to scoop chopped vegetables from the board. It is a friendly, practical knife that often becomes a favorite once cooks try the shape.
What Customers Are Saying: Customers praise this MAC nakiri for sharpness, edge holding, balance, and overall value. Several reviewers mention that it arrives very sharp, handles daily vegetable prep well, and is easy to sharpen on quality water stones. The common theme is simple: this is a well-made, reliable MAC knife that performs above its price point.
Care Instructions: MAC knives are stainless and easy to maintain, but they should be hand washed and dried after each use. Do not put this knife in the dishwasher. Avoid bones, frozen foods, and hard cutting surfaces. Sharpen on quality water stones as needed.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 5.4 oz (153 g)
Blade Length: 165 mm
Total Length: 290 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 48 mm
&&&&&&84&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-traditional-nakiri-165mm-28.png&&&4.5&&&||&&&||&&&@@@
macpr8hoedch&&&MTH-80&&&MAC Professional Dimpled Chef's Knife 210mm&&&The MAC Professional Series is the line that built their reputation. The chrome-moly vanadium steel MAC developed in-house is engineered specifically for kitchen knives: thin enough to feel agile at 2mm spine thickness, hard enough to hold a keen edge through serious use, and tough enough to earn a 25 year warranty against defects. The MAC professional series chef knife is one of the most recommended introductions to Japanese-style knives for cooks coming from German brands - lighter, thinner, and noticeably sharper than a Henckels or Wusthof at the same price point.
This 210mm version features a granton edge - shallow oval dimples ground into the blade road that reduce friction and help food release cleanly from the blade during slicing. The western-style handle fits comfortably in a range of hand sizes and the full bolster provides good balance. At 6.8 oz it is light enough for extended prep sessions without fatigue. MAC is confident enough in this knife to back it with a 25 year warranty.
What Customers Are Saying: Reviewers consistently praise this knife as a significant upgrade from German knives - lighter, sharper, and more agile on the board. Several mention it as the knife they reach for most despite owning fancier options. The sharpening service add-on received specific praise for arriving at a refined 12 degree edge. One reviewer called it one of the best values in an 8 inch chef knife available.
Care Instructions: Hand wash and dry after each use - never dishwasher. Avoid bones, frozen foods, and hard crusts. Sharpen on quality water stones and use a ceramic honing rod with light pressure between sharpenings to maintain the edge. The MAC ceramic honing rod is an ideal companion for this knife.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Chrome-Moly Vanadium Proprietary
Edge: Granton (Dimpled)
Warranty: 25 Years
Weight: 6.8 oz (192g)
Blade Length: 203mm
Total Length: 319mm
Spine Thickness at Heel: 2mm
Blade Height: 49mm
&&&&&&144&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-8-chef-s-knife-with-dimples-309.png&&&5&&&||&&&||&&&@@@
macprfikn7&&&SO-70&&&MAC Professional Fillet Knife 180mm Sale&&&A good fillet knife earns its place the moment you put it to a whole fish. It needs to be thin enough to feel the contours of the bone, flexible enough to follow the curve of a rib cage without tearing the flesh, and sharp enough to skin cleanly in a single pass. MAC has been making knives in Seki City since 1964, and the SO-70 is their answer to that specific brief - built from the same proprietary steel as the rest of the Professional line but shaped and ground for the particular demands of fish fabrication.
The blade is roll forged from MAC chrome-moly vanadium steel, an alloy engineered to achieve thinness and edge retention without the brittleness that compromises many hard stainless steels. At 2mm at the heel and just 4.1 oz total, the knife is notably light and flexible - thin enough to glide between flesh and skin with minimal resistance, with enough flex to track cleanly along pin bones and ribs on both round and flat fish. The blade profile is distinctive within the MAC lineup, narrower and more tapered than the petty or chef knives, and several reviewers note it doubles effectively as a short slicer for tasks beyond fish work. The bolster provides a well-balanced weight distribution that keeps the knife feeling controlled through the long, deliberate strokes that filleting requires. MAC backs this knife with a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Reviewers with extensive knife collections describe this as one of the more underappreciated knives in the MAC lineup, noting that the blade geometry is unlike anything else in the range - thin to a degree that surprises even experienced cooks. Sharpness out of the box is consistently praised, with multiple owners describing clean first-use performance on whole salmon and various round fish. One long-term MAC collector with over thirty knives notes the balance at the bolster as particularly well executed, and several buyers mention the knife working equally well for slicing tasks beyond its intended fish work. CKTG service and same-day shipping are mentioned positively by name.
Care Instructions: Hand wash and dry after each use - this knife is not dishwasher safe. Rinse promptly after contact with fish and dry thoroughly before storing to maintain the edge and prevent any surface discoloration. The steel responds well to water stones and ceramic honing rods. The flexible blade requires care on the sharpening stone - maintain consistent angle and light pressure to avoid uneven wear. Avoid hard bones and frozen product.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Proprietary Chrome-Moly Vanadium
Edge Grind: Double Bevel
Blade Length: 170mm
Total Length: 333mm
Spine Thickness at Heel: 2mm
Blade Height: 27mm
Weight: 4.1 oz (115g)
Warranty: 25 years against defects
&&&&&&149&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-fillet-knife-7-362.png&&&5&&&||&&&||&&&@@@
macprbokn6&&&BON-60&&&MAC Professional Honesuki 150mm Sale&&&The honesuki - Japanese dedicated poultry boning knife - is one of those tools that changes how you think about buying chicken. Once you can break down a whole bird quickly and cleanly, buying whole becomes the obvious choice: better value, better flavor from the carcass, and complete control over how the pieces are cut. MAC has been making knives in Seki City since 1964, and the BON-60 is their take on this classic format - built to the same standards as the rest of the Professional line and backed by the same 25-year warranty against defects in materials and workmanship.
The blade is roll forged from MAC proprietary chrome-moly vanadium steel, an alloy engineered for thinness and edge retention in a way that most conventional stainless steels cannot replicate. The triangular profile of the honesuki is purpose-designed for the specific demands of poultry work - the pointed tip navigates cleanly around joints and along the backbone, the flat spine provides control when pushing through cartilage, and the overall geometry keeps the blade tracking close to bone without binding or deflecting. At 155mm the blade length is well suited to everything from a standard chicken to a small turkey or game bird. The spine runs 3mm at the heel, giving the knife enough backbone for the occasional firm push through a joint without sacrificing the agility needed for detailed work. The western-style handle sits comfortably through the repetitive motions of fabrication work, and at 7.0 oz the knife has enough presence to feel authoritative without becoming tiring.
Care Instructions: Hand wash and dry after each use - this knife is not dishwasher safe. Rinse promptly after contact with raw poultry and dry thoroughly before storing. The steel responds well to water stones and ceramic honing rods; regular maintenance between sharpenings will keep the edge performing through repeated use. Avoid hard bones beyond poultry joints and do not use the knife on frozen product.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Proprietary Chrome-Moly Vanadium
Edge Grind: Double Bevel
Blade Length: 155mm
Total Length: 265mm
Spine Thickness at Heel: 3mm
Blade Height: 43mm
Weight: 7.0 oz (198g)
Warranty: 25 years against defects
&&&&&&126&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-honesuki-boning-knife-6-304.png&&&4&&&||&&&||&&&@@@
macprmichkn8&&&MBK-85&&&MAC Professional Mighty Chef's Knife 230mm&&&For cooks who have outgrown the 210mm and want more blade length without stepping into the unwieldy territory of a 270mm slicer, the 230mm Mighty sits in a sweet spot that MAC seems to have identified with unusual clarity. It is longer than the standard chef knife length that most cooks start with, which brings more forward momentum through each cut and genuine efficiency on larger proteins and high-volume prep, while remaining balanced and controlled enough for daily use. MAC has been making knives in Seki City since 1964, and the MBK-85 is among the most committed iterations of what the Professional line is built to do.
The blade is roll forged from MAC proprietary chrome-moly vanadium semi-stainless steel, engineered to be thin - 2mm at the heel - while staying tough enough to resist chipping under normal use. The 48mm blade height gives the knife a substantial presence on the board and good knuckle clearance, while the geometry stays lean enough to avoid the wedging that plagues thicker western knives through dense produce and larger cuts. At 7.5 oz the MBK-85 has more mass than the 210mm version, which is by design - the added length and weight work together to give the knife a decisive feel through each stroke without requiring extra force. The western-style handle is proportioned for larger hands and balances the longer blade predictably at the pinch grip. MAC backs this knife with a 25-year warranty against defects in materials and workmanship. As with all hard steels, avoid bones and hard materials that could chip the edge - the 25-year warranty covers defects, not misuse.
What Customers Are Saying: Reviewers who use this knife consistently describe it as difficult to set aside once it is in rotation - several note spending months reaching for it exclusively over the rest of their collection. The handle feel and balance earn consistent praise, with multiple owners describing the in-hand comfort as among the best they have experienced regardless of price. Edge retention and sharpenability at 15 degrees per side draw repeated mention from cooks who maintain their own edges. A small number of reviewers note the out-of-the-box edge can vary, and one owner experienced a chip from contact with a fish bone - a reminder that the thin geometry rewards careful use on appropriate cutting tasks. The overall consensus is that this is a knife cooks develop a genuine attachment to.
Care Instructions: Hand wash and dry after each use - this knife is not dishwasher safe. The semi-stainless steel is low maintenance but benefits from prompt drying after contact with acidic ingredients. Sharpen on quality water stones at 15 degrees per side and maintain the edge regularly with a ceramic honing rod or strop between sessions. Avoid bones, frozen foods, and hard cutting surfaces that could chip the thin edge geometry.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Proprietary Chrome-Moly Vanadium
Edge Grind: Double Bevel
Blade Length: 227mm
Total Length: 333mm
Spine Thickness at Heel: 2mm
Blade Height: 48mm
Weight: 7.5 oz (212g)
Warranty: 25 years against defects
&&&&&&187&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-mighty-chef-s-knife-8-1-2-319.png&&&4.5&&&||&&&||&&&@@@
macprmichkn9&&&MBK-95&&&MAC Professional Mighty Chef's Knife 240mm&&&Some knives find their way into a cooks daily rotation and simply stay there. The MBK-95 is that kind of knife for a notable number of the cooks who own one - professional and home alike - and the reviews it has accumulated over the years make a compelling case for why. At 247mm on the edge it occupies the longer end of the chef knife range while remaining more manageable than a 270mm slicer, and the blade profile draws deliberate comparisons to the classic Sabatier french chef knife: a generous flat section along the lower edge for push-cutting, a gently curved tip for rocking, and a taper to under 1mm within an inch of the tip that gives the knife a precision that belies its size.
The blade is roll forged from MAC proprietary chrome-moly vanadium semi-stainless steel, 2.5mm at the heel and engineered to stay thin, tough, and capable of holding a keen edge through hard daily use. The 51mm blade height is the tallest in the Professional line, providing ample knuckle clearance and enough surface area to handle full-sized proteins and large-volume produce prep without the blade feeling cramped. The absence of a bolster allows a full pinch grip all the way to the heel - a detail several reviewers note makes the 240mm length feel more controllable for fine work than an 8-inch German bolstered knife. At 7.9 oz the knife has genuine presence without the fatigue-inducing heft of heavier western designs. MAC backs the MBK-95 with a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: The reviews on this knife are among the most enthusiastic in the MAC Professional lineup. Professional cooks describe it as a go-to workhorse that handles everything from brunoise to breaking down squash, and several note they have owned the knife for years and continue reaching for it over more expensive options. Cooks coming from German brands consistently describe the transition as a revelation - lighter, sharper, and more agile at a length they thought would be unwieldy. Multiple buyers have purchased a second for a family member after positive long-term experience with their own. A few reviewers note the handle runs on the smaller side for larger hands, and one mentions the semi-stainless steel shows scratches more readily than expected - practical considerations worth noting for those who prefer a mirror finish. CKTG service and fast shipping are cited positively by name across multiple reviews.
Care Instructions: Hand wash and dry after each use - this knife is not dishwasher safe. The semi-stainless steel is low maintenance but benefits from prompt drying after contact with acidic ingredients. Regular maintenance on a MAC ceramic honing rod or quality strop between sharpenings will extend edge life considerably. Sharpen on water stones when needed and avoid hard bones, frozen foods, and glass or ceramic cutting surfaces that could damage the thin edge geometry.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Proprietary Chrome-Moly Vanadium
Edge Grind: Double Bevel
Blade Length: 247mm
Total Length: 363mm
Spine Thickness at Heel: 2.5mm
Blade Height: 51mm
Weight: 7.9 oz (224g)
Warranty: 25 years against defects
&&&&&&209&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-mighty-chef-s-knife-9-1-2-315.png&&&5&&&||&&&||&&&@@@
macprna16&&&MJU-65&&&Mac Professional Nakiri 165mm&&&The nakiri — Japans dedicated vegetable knife — is built around one purpose: clean, efficient cuts through produce without the rocking motion or curved tip of a chef knife. The flat edge profile allows full contact with the board on every stroke, which means more consistent slices, less wedging through dense vegetables, and a rhythm of cutting that experienced cooks find hard to give up once they have tried it. MAC has been making knives in Seki City since 1964, and the MJU-65 brings the same steel and standards from the Professional line to this classic Japanese format.
The blade is crafted from MACs proprietary chrome-moly vanadium steel, hardened to 60 HRC — a meaningful step up from most entry-level stainless steels, delivering better edge retention and a finer geometry without brittleness. The double bevel edge is ground to 15 degrees per side, producing a precise, acute cutting angle well suited to the push-cut technique that the nakiri format encourages. At 47mm blade height there is generous knuckle clearance for comfortable board work, and the 2.5mm spine provides enough rigidity to work through harder root vegetables without flexing. The riveted handle is made from resin pakka wood with a steel bolster that improves balance and keeps the knife feeling grounded through extended prep sessions. At 5.6 oz the knife has more presence than MACs lighter petty knives, appropriate for a format designed to handle serious vegetable work.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The chrome-moly vanadium steel responds well to water stones and ceramic honing rods; regular maintenance on a honing rod between sharpenings will keep the edge performing at its best. Use wood or rubber cutting boards only to protect the edge geometry. Avoid hard bones and frozen foods.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel
Steel: Proprietary Chrome-Moly Vanadium
HRC: 60
Edge Grind: Double Bevel
Bevel: 15 degrees per side
Handle: Resin Pakka Wood, Riveted
Blade Length: 163mm
Total Length: 297mm
Spine Thickness at Heel: 2.5mm
Blade Height: 47mm
Weight: 5.6 oz (182g)
&&&&&&138&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-nakiri-165mm-72.png&&&0&&&||&&&||&&&@@@
macprpakn31&&&PKF-30&&&MAC Professional Paring Knife 80mm&&&Paring knives do not get the attention they deserve. They are in hand constantly - peeling, trimming, segmenting, scoring - and a bad one makes every one of those tasks slower and less precise than it needs to be. MAC has been making knives in Seki City since 1964, and the Professional paring knife reflects the same design thinking that made the rest of the line successful: thin steel, a fine edge, and a weight that lets you work for extended periods without fatigue.
The blade is roll forged from MAC proprietary chrome-moly vanadium steel, an alloy engineered for thinness, toughness, and edge retention in a way that most conventional stainless steels cannot match simultaneously. At 80mm the blade is compact and precise, well suited to in-hand work where the tip does most of the cutting. The spine measures 2mm at the heel and tapers toward a fine, responsive edge - thin enough to peel delicate produce cleanly and sharp enough to handle tomato skin without resistance. At just 2.2 oz the knife barely registers in hand, which makes it the right tool for tasks where control matters more than mass. The western-style handle is proportioned to balance the short blade naturally at the pinch grip. Like every MAC Professional knife, this parer carries a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Reviewers consistently describe this as a knife that earns its place through daily use rather than first impressions. Several owners note that the compact blade length, which might seem limiting on paper, proves to be exactly right for in-hand precision work once they start using it. Edge retention and ease of resharpening come up repeatedly, with multiple reviewers noting it holds an edge well beyond expectations for the size. The knife has been favorably compared to paring knives at significantly higher price points by customers who own both, and a number of reviewers mention it as part of a broader MAC Professional collection they return to for daily cooking.
Care Instructions: Hand wash and dry after each use - this knife is not dishwasher safe. The steel responds well to water stones and ceramic rods; a few passes on a honing rod between sessions will keep the edge performing at its best. Avoid hard bones and frozen foods. The compact size makes it easy to store safely in a blade guard or sheath when not in use.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Proprietary Chrome-Moly Vanadium
Edge Grind: Double Bevel
Blade Length: 83mm
Total Length: 187mm
Spine Thickness at Heel: 2mm
Blade Height: 20mm
Weight: 2.2 oz (60g)
Warranty: 25 years against defects
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-pro-paring-knife-80mm-181.png&&&4.5&&&||&&&||&&&@@@
macprpakn5&&&PKF-50&&&MAC Professional Petty 120mm&&&There is a gap in most knife kits between the paring knife and the chef knife, and the 120mm petty fills it well. Long enough to handle fruit, vegetables, and light protein work on a board, short and light enough to use in hand when precision matters more than reach. MAC has been making knives in Seki City since 1964, and the PKF-50 applies the same steel and construction standards from the Professional line to a format that deserves more attention than it typically gets.
The blade is roll forged from MAC proprietary chrome-moly vanadium steel, an alloy engineered to produce blades that are thin, tough, and capable of holding a keen edge without brittleness. At 2mm at the heel and just 2.3 oz total, this is a knife that disappears in hand - responsive and easy to control whether working at the board or peeling in hand. The blade height of 26mm keeps the profile nimble, and the tip is fine enough for detail work. The western-style handle is comfortable and proportioned well for the blade length. Note that the CKTG 120mm petty saya is not compatible with this knife.
What Customers Are Saying: Reviewers consistently describe this as a knife that punches well above its size and price. Edge retention draws repeated praise - multiple owners note it holds its factory edge through extended daily use without needing frequent attention. Several customers who started with this as their first MAC describe it as the beginning of a broader collection, returning to add larger knives in the Professional line after positive experiences here. The thin blade geometry and out-of-the-box sharpness are the most commonly cited reasons for satisfaction.
Care Instructions: Hand wash and dry after each use - this knife is not dishwasher safe. The steel responds well to water stones and ceramic honing rods; regular light maintenance between sharpenings will extend edge life considerably. Avoid hard bones and frozen foods. Store in a blade guard or on a magnetic strip to protect the edge between uses.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Proprietary Chrome-Moly Vanadium
Edge Grind: Double Bevel
Blade Length: 123 mm
Total Length: 220 mm
Spine Thickness at Heel: 2 mm
Blade Height: 26 mm
Weight: 2.3 oz (65 g)
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-petty-120mm-180.png&&&5&&&||&&&||&&&@@@
macprmisa61&&&MSK-65&&&MAC Professional Santoku 170mm&&&The santoku - the three-virtue knife from Japan, named for its ability to handle meat, fish, and vegetables with equal ease - has become one of the most popular formats in the Western kitchen, and MAC has been making one of the best versions of it since 1964. The Professional series is the line that established MAC reputation, and the MSK-65 is a straightforward example of what the brand does well: a thin, precise knife built from quality steel and priced to be actually accessible.
The blade is roll forged from MAC proprietary chrome-moly vanadium steel - an alloy engineered to hit a balance point that most conventional stainless steels struggle with: hard enough to hold a keen, fine edge over extended use, tough enough to resist chipping under normal kitchen conditions. At 2mm at the heel the blade geometry is lean and low-resistance, making it light-feeling in use despite a weight of just over six ounces. The granton edge - hollow-ground scallops along the flat of the blade - reduces drag and helps food release during slicing. The western-style handle is compact by some standards, which suits smaller hands particularly well, and the knife balances predictably at the pinch grip. Like every knife in the MAC Professional line, this santoku carries a 25-year warranty against defects in materials and workmanship.
What Customers Are Saying: Professional cooks and home users alike describe this knife as a reliable daily performer that earns its place through consistent edge quality rather than visual appeal. Several long-term MAC owners note that the steel responds exceptionally well to water stones and honing rods, producing an edge that holds up through heavy prep sessions and resharpens without resistance. It has been purchased repeatedly as a gift and is frequently described as a household favorite - one reviewer notes it is the most-reached-for knife in the home kitchen. A few buyers mention that the granton scallops have a modest practical effect on food release, but the fit, finish, and sharpness earn universal approval.
Care Instructions: Hand wash and dry after each use - this knife is not dishwasher safe. The steel responds well to both water stones and ceramic honing rods; regular light maintenance on a honing rod will extend time between sharpenings considerably. Avoid hard bones, frozen foods, and hard cutting surfaces to protect the edge geometry.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Proprietary Chrome-Moly Vanadium
Edge Grind: Double Bevel, Granton
Blade Length: 169 mm
Total Length: 292 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Weight: 6.2 oz (175 g)
Warranty: 25 years against defects
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-knives-professional-santoku-6-1-2-359.png&&&5&&&||&&&||&&&@@@
macprutkn6&&&PKF-60&&&MAC Professional Utility Knife 155mm&&&If there is one knife in the MAC Professional lineup that consistently earns the title of most-used, it is this one. At 155mm the PKF-60 sits in the most versatile range of the petty category - long enough to handle board work with small to medium ingredients, nimble enough for in-hand tasks, and light enough at 2.8 oz to stay comfortable through an entire prep session. MAC has been making knives in Seki City since 1964, and this utility knife reflects the core of what the Professional line has always delivered: thin steel, a reliable edge, and a format that just works.
The blade is roll forged from MAC proprietary chrome-moly vanadium steel, engineered to be thin, tough, and capable of holding a keen edge under real daily use. At 2mm at the heel the geometry is lean and low-resistance. The 29mm blade height gives it enough surface to handle shallots, citrus, and similar small produce with efficiency, while the fine tip excels at detail work and light protein tasks. Several professional reviewers note using it more than their primary chef knife for day-to-day work - a meaningful endorsement of how well the size and steel come together. The western-style handle is steel-bolstered and proportioned to balance the blade cleanly. MAC backs this knife with a 25-year warranty.
What Customers Are Saying: Professional cooks and home users consistently describe this as the knife they reach for most, often noting it displaces both their paring knife and their chef knife for a wide range of tasks. Sharpness out of the box and edge retention over time are the two most repeated points of praise, with multiple reviewers comparing it favorably to German utility knives they had used previously. The knife has been purchased repeatedly as part of broader MAC collections and is frequently cited as the entry point that leads customers to the rest of the Professional line.
Care Instructions: Hand wash and dry after each use - this knife is not dishwasher safe. The steel responds well to water stones and ceramic honing rods; regular light maintenance between sharpenings will extend edge life considerably. Avoid hard bones and frozen foods. Store in a blade guard or on a magnetic strip to protect the edge between uses.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Proprietary Chrome-Moly Vanadium
Edge Grind: Double Bevel
Blade Length: 155 mm
Total Length: 262 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm
Weight: 2.8 oz (80 g)
Warranty: 25 years against defects
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-utility-knife-155mm-140.png&&&5&&&||&&&||&&&@@@
macsubrkn&&&SB-105-BreadKnife&&&MAC Superior Bread Knife 270mm&&&MAC has been producing knives in Seki City since 1964, and the Superior bread knife has accumulated a following that few knives in its category can match. It appears on recommended lists across knife forums, culinary publications, and home cook communities worldwide, not because of marketing, but because cooks who own one describe it consistently as the last bread knife they needed to buy. That kind of word-of-mouth reputation takes years to build and reflects real performance across a wide range of users and kitchens.
The blade is roll forged from the proprietary MAC molybdenum vanadium steel, the same quality alloy found across the Superior and Professional lines, and the scalloped edge is factory sharp and holds exceptionally well through sustained use. The scalloped geometry is worth understanding: the curved, wave-like edge contacts less surface area per stroke than traditional pointed serrations, which means cleaner cuts with less tearing and fewer crumbs through even the crustiest sourdough. At 272mm the blade is long enough to clear a wide loaf in a single pass. The ergonomically upswept handle provides natural knuckle clearance that several reviewers specifically call out as a standout design detail, and the black pakka wood scales are comfortable and moisture resistant. One honest note: like all scalloped and serrated edges, this one is difficult to sharpen at home. The good news is it holds its edge long enough that most home cooks go years before it needs attention. Note that CKTG sayas do not fit this knife - a felt blade guard is the recommended storage option.
What Customers Are Saying: The reviews on this knife are unusually consistent for a category where personal preference usually divides opinion. Cooks replacing other well-known bread knife brands describe the difference as immediately apparent. A ten-year owner reports it still cuts better than other brands new out of the box. A home sourdough baker in Australia describes it arriving from Wisconsin in four days and working through the crustiest loaves with ease. Professional cooks describe using it on duck breasts and teres major alongside baguettes and artisan bread - the versatility beyond bread comes up repeatedly. Multiple buyers have purchased it as a gift after experiencing it themselves, and at least one reviewer owns three.
Care Instructions: Hand wash and dry after each use - this knife is not dishwasher safe. The molybdenum vanadium steel is low maintenance but benefits from being kept dry and clean. One reviewer notes minor discoloration from storage in a magnetic guard - a felt blade guard or knife roll sleeve is the better storage option for this knife. When the scalloped edge eventually needs refreshing, a ceramic sharpening rod run lightly through the scallops or a professional sharpening service will restore it cleanly.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Line: Superior
Construction: Mono Steel, Roll Forged
Steel: Proprietary Molybdenum Vanadium
Edge Grind: Scalloped (not serrated)
Handle: Western, Upswept
Scales: Black Pakka Wood
Blade Length: 272 mm
Total Length: 402 mm
Spine Thickness at Heel: 2 mm
Blade Height: 40 mm
Weight: 6.1 oz (174 g)
Storage Note: CKTG sayas do not fit - use felt blade guard
&&&&&&89&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-bread-knife-10-5-inch-340.png&&&5&&&||&&&||&&&@@@
macsu4insapa&&&SK-40&&&MAC Superior Petty 100mm &&&MAC Knife Inc. has been making knives in Seki City, Japan, since 1964, and the Superior series is where the brand built its reputation in the US market. MAC knives are roll forged from a proprietary molybdenum vanadium stainless steel that takes a sharp edge and holds it well through regular kitchen use - a combination that helped make them one of the first Japanese knife brands to earn a serious following among professional cooks in the West. Simple, consistent, and well-made.
The Superior 100mm petty has a sheepsfoot blade profile with a nearly straight edge that makes it well suited for both in-hand peeling and cutting board work. The upswept handle provides knuckle clearance on the board, and the pakka wood scales resist moisture and hold up well in a professional kitchen environment. At 100mm, this is a compact knife that handles delicate tasks - tourneeing, trimming, segmenting citrus - with more control than a larger petty and more versatility than a traditional tip-heavy parer.
What Customers Are Saying: Buyers consistently praise this knife for its sheepsfoot blade shape and the way it handles both in-hand and on-board tasks equally well. The upswept handle and knuckle clearance come up repeatedly, and several reviewers with larger hands note that the generous handle makes it more comfortable than most knives in this size range. Line cooks appreciate the durability of the tip and how well the knife holds up in a busy professional kitchen. Multiple reviewers have purchased it as a gift and reported that recipients keep coming back for more.
Care Instructions: The MAC Superior uses a molybdenum vanadium stainless steel that is low maintenance and corrosion resistant. Hand wash and dry after each use - avoid the dishwasher, which will damage the pakka wood handle over time. Sharpen on quality water stones and hone regularly to maintain the edge between sharpenings. Avoid cutting on glass, ceramic, or stone surfaces.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Molybdenum Vanadium Stainless
Handle: Pakka Wood
Weight: 2.2 oz (60 g)
Blade Length: 99 mm
Total Length: 199 mm
Spine Thickness at Heel: 2 mm
Blade Height: 27 mm
&&&&&&44&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-petty-100mm-179.png&&&5&&&||&&&||&&&@@@
macknsu5inut&&&SP-50&&&MAC Superior Petty 130mm&&&At 130mm, the MAC Superior petty covers the territory between a compact 100mm parer and a full utility knife, and it is the size many cooks end up reaching for most. MAC Knife Inc. has made knives in Seki City, Japan, since 1964, and the Superior line built the brand a following among professional cooks in the West long before Japanese knives became mainstream. Simple, well-made, and consistent.
The blade is roll forged from the proprietary MAC molybdenum vanadium stainless steel - sharp, edge-retentive, and low maintenance. The upswept handle gives it good knuckle clearance on a cutting board, and the pakka wood scales are moisture-resistant and durable enough for professional use. A hanging hole in the tip adds a practical storage option. At 126mm blade length and 27mm tall this is a narrow, precise knife well suited to in-hand work and detail tasks. A YouTube overview of the MAC Superior line is linked in the video below.
Care Instructions: The MAC Superior uses a molybdenum vanadium stainless steel that is low maintenance and corrosion resistant. Hand wash and dry after each use - avoid the dishwasher, which will damage the pakka wood handle over time. Sharpen on quality water stones and hone regularly to maintain the edge between sharpenings. Avoid cutting on glass, ceramic, or stone surfaces.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Molybdenum Vanadium Stainless
Handle: Pakka Wood
Weight: 2.4 oz (62 g)
Blade Length: 126 mm
Total Length: 223 mm
Spine Thickness at Heel: 2 mm
Blade Height: 27 mm
&&&&&&46&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-130mm-petty-knife-119.png&&&5&&&||&&&||&&&@@@
macsu65insak&&&SK-65&&&MAC Superior Santoku 165mm&&&The MAC Superior santoku is one of the most widely recommended knives in its price range, and for good reason. MAC Knife Inc. has been producing knives in Seki City, Japan, since 1964, and the Superior line earned the brand its reputation in professional kitchens in the West before Japanese knives became a mainstream topic. The santoku format - three virtues, slicing, dicing, and mincing - suits MAC construction particularly well: the flat edge profile rewards the push cutting style these knives encourage, and the roll forged molybdenum vanadium stainless steel takes a sharp edge and holds it through real daily use.
This 165mm santoku is treated with a low temperature hardening step during production that improves edge retention over a standard stainless treatment. The ergonomically upswept pakka wood handle provides natural knuckle clearance on the board, moisture resistance for commercial kitchen environments, and a comfortable grip through extended prep sessions. A YouTube overview of the MAC Superior line is linked below.
Care Instructions: The MAC Superior uses a molybdenum vanadium stainless steel that is low maintenance and corrosion resistant. Hand wash and dry after each use - avoid the dishwasher, which will damage the pakka wood handle over time. Sharpen on quality water stones and hone regularly to maintain the edge between sharpenings. Avoid cutting on glass, ceramic, or stone surfaces.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Steel: Molybdenum Vanadium Stainless
Handle: Pakka Wood, Upswept Western
Weight: 5.6 oz (160 g)
Blade Length: 168 mm
Total Length: 291 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&74&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-santoku-knife-6-5-324.png&&&4.5&&&||&&&||&&&@@@
macsuchexgy2&&&BSX-85&&&MAC Sushi Chef eX Gyuto 215mm&&&The MAC Sushi Chef eX line takes a different approach to the standard MAC aesthetic - a matte black nonstick coating over the molybdenum steel blade gives it a distinctly modern look that stands apart from the polished or satin finishes of the broader MAC lineup. MAC Knife has been making professional kitchen knives in Seki City, Japan since 1964, pioneering the Japanese knife market in the US before most American cooks knew what a gyuto was. The Sushi Chef eX brings that 60-year track record to a format that suits both sushi preparation and general all-purpose kitchen work.
At 213mm blade length and 45mm height with a 2mm spine and HRC 60 this gyuto is light, thin, and well-suited for the kind of precise, controlled cuts that sushi and sashimi preparation demands. The black nonstick coating reduces food sticking through extended prep work. Black pakka wood handle is practical in a professional kitchen environment - durable, water-resistant, and easy to clean. At 5 oz it is agile and fast in hand. A distinctive mac knife for cooks who want something visually different from the standard stainless lineup without sacrificing the performance MAC has built its reputation on.
Care Instructions: Hand wash and dry after each use - never dishwasher. Avoid bones, frozen foods, and hard crusts. The black nonstick coating is durable but avoid metal scourers or abrasive cleaners that could damage it. Sharpen on quality water stones using light pressure to maintain the coating at the edge.
Brand: MAC Knife Inc.
Location: Seki City, Japan
Construction: Stamped, Mono Steel
Steel: Molybdenum Steel
HRC: 60
Finish: Black Nonstick Coating
Handle: Black Pakka Wood
Weight: 5.0 oz (144g)
Blade Length: 213mm
Total Length: 330mm
Spine Thickness at Base: 2mm
Blade Height: 45mm
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-sushi-chef-ex-gyuto-215mm-252.png&&&0&&&||&&&||&&&@@@
mac-small-honing-rod&&&SR-85-ROD&&&MAC White Ceramic Honing Rod 8.5"&&&MAC has been producing knives in Seki City since 1964, and the SR-85 ceramic honing rod is the maintenance tool the brand recommends to go alongside them. A ceramic rod fills a specific role in edge care that a traditional steel rod cannot — it is a harder material with a much finer abrasive surface, which means it hones rather than sharpens, realigning and lightly refining the edge between full water stone sessions without removing meaningful amounts of metal. For any cook using a hard Japanese knife regularly, this is the tool that keeps the edge performing between sharpenings.
The SR-85 is fabricated from a single piece of white ceramic at 1200 grit — fine enough to polish the edge smooth and extend the interval between full sharpenings considerably. At 8.5 inches, the rod handles most kitchen knife sizes comfortably in a single stroke. The wood handle includes a finger guard for safe use and a hanging loop for workstation or drawer storage. Ceramic is a harder material than the steel rods found in most knife blocks, which makes it more effective on harder Japanese steels where a traditional steel rod can actually damage a high-HRC edge rather than maintain it. One important note worth stating directly: this is a ceramic product and will shatter if dropped on a hard surface — handle and store with care.
Care Instructions: Clean the rod surface periodically with a damp cloth or ceramic rod cleaning eraser to remove the metal filings that accumulate with use. Do not drop on hard surfaces. Store hanging from the loop or in a protective sleeve between uses. This rod hones and maintains — it does not replace sharpening on water stones, which should still be done regularly based on how heavily the knife is used.
Brand: MAC Knife
Location: Seki City, Japan
Model: SR-85
Type: Ceramic Honing Rod
Grit: 1200
Handle Material: Wood
Features: Finger guard, hanging loop
Note: Ceramic — will shatter if dropped on a hard surface
Weight: 4.2 oz (120 g)
Rod Length: 8.5" (220 mm)
Total Length: 13.25" (335 mm)
Rod Diameter: 1.75" (45 mm)&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-white-ceramic-honing-rod-8-5-52.png&&&0&&&||&&&||&&&@@@
mastba3x&&&Naked3x11&&&Magnetic Strop Backing 3" x 11"&&&This flexible magnetic backing allows you to attach your strops securely to our metal strop base without movement. The material is easy to cut to size, features a peel-and-stick adhesive layer, and creates a clean, stable magnetic hold during use. Simply trim to fit your strop, remove the protective paper, and press firmly into place.
The magnet creates constant pull against the steel base, so proper handling and storage will extend the life of the adhesive bond. Always remove the strop by lifting from the magnet side rather than the balsa or substrate to avoid peeling stress. When not in use, store the strop under the base and flip the base over so it applies light, even pressure. If separation ever occurs, a small amount of CA glue applied to the corners will permanently re-secure the magnet. Care Instructions: Remove by lifting from the magnet side only. Avoid torquing or bending the strop when detaching. Store under the base with light pressure applied. If the adhesive loosens, reattach with a small amount of CA glue and allow full cure before use.
Material: Flexible Magnetic Sheeting
Backing: Peel-and-Stick Adhesive
Use: Attach Strops to Metal Base
Trim to Fit: Yes
Reusable: Yes (if removed carefully)
&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/magnetic-strop-backing-3x11-162.png&&&5&&&||&&&||&&&||@@@
macovgsa16&&&MCV10-S165&&&Makoto Coreless VG-10 Santoku 165mm&&&Makoto Kurosaki worked under the great Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.
Weight: 5.5 oz (158 g)
Blade Length: 168 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Handle: Octagonal Ebony
Ferrule: Buffalo Horn&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-coreless-vg-10-santoku-165mm-49.png&&&0&&&||&&&||&&&||@@@
masatsbu18&&&MST-B180&&&Makoto Sakura Tsuchime Bunka 180mm&&&Makoto Kurosaki holds the Dento Kogei Shi certification, a recognition for masters of traditional craft, and chose his own first name as a brand since his brother Yu had already claimed the Kurosaki name. This 180mm bunka carries the same tsuchime, or hammered, texture and cherry wood handle found across the Sakura line, sakura being the cherry tree celebrated in Japan each spring.
The core is SG2 powdered stainless steel, hardened to about 62 to 63 HRC, capable of feeling almost carbon like when forged well, very hard while still holding an edge for a long stretch. The core is clad san mai style in a soft stainless steel with a clean hairline polish beneath the hammered finish, and the handle is an octagonal cherry wood with a maple ferrule.
What Customers Are Saying:One reviewer who also owns a same sized Senko bunka from Yu Kurosaki, the brother of Makoto, in the same steel, offers a thoughtful comparison, finding this knife very nice and a good representation of skilled work from Makoto, though they personally find the balance and overall beauty on the Yu Kurosaki version slightly ahead of this one. They still recommend this bunka for anyone drawn specifically to this tsuchime pattern or who appreciates the lower price compared to a Senko.
Care Instructions:SG2 is stainless but hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep it performing at its best on quality water stones.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Quenching: Water Quenched
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 4.0 oz (112 g)
Blade Length: 181 mm
Total Length: 324 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm
Photos credit: Gustavo Bermudez
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-bunka-180mm-265.png&&&4&&&||&&&||&&&||@@@
masatsgy21&&&MST-G210&&&Makoto Sakura Tsuchime Gyuto 210mm&&&This 210mm gyuto from Makoto Kurosaki carries the hammered tsuchime finish and cherry wood handle the Sakura line is known for, named for sakura, the cherry tree celebrated in Japan each spring. Gyuto translates to cow sword, the standard all purpose shape most cooks reach for first.
The core is SG2 powdered stainless steel, hardened to about 62 to 63 HRC, capable of feeling almost carbon like when forged well, very hard while still holding an edge for a long stretch. SG2 carries higher wear resistance than most knife steels yet sharpens more easily than typical stainless options. The core is clad san mai style in a soft stainless steel with a hairline polish beneath the hammered finish, and the handle is an octagonal cherry wood with a maple ferrule.
What Customers Are Saying:Reviewers consistently describe this gyuto as beautifully balanced, lighter than expected in hand, and razor sharp right out of the box, with the thin grind making produce feel almost effortless to cut through. One buyer regrets not buying a second while it was in stock, and another specifically calls out the light colored handle and excellent fit and finish, with the balance point making a pinch grip especially comfortable.
Care Instructions:SG2 is stainless but hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep it performing at its best on quality water stones.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Quenching: Water Quenched
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 5.0 oz (142 g)
Blade Length: 217 mm
Total Length: 363 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-gyuto-210mm-248.png&&&5&&&||&&&||&&&||@@@
masatsgy24&&&MST-G240&&&Makoto Sakura Tsuchime Gyuto 240mm&&&At 240mm, this gyuto from Makoto Kurosaki steps up to a true workhorse length, carrying the same hammered tsuchime finish and cherry wood handle found across the rest of the Sakura line.
The core is SG2 powdered stainless steel, hardened to about 62 to 63 HRC, capable of feeling almost carbon like when forged well, with high wear resistance and a long lasting edge that still sharpens more easily than most stainless steels. The core is clad san mai style in a soft stainless steel with a hairline polish beneath the hammered finish, and the handle is an octagonal cherry wood with a maple ferrule.
What Customers Are Saying:One reviewer calls this gyuto a major step up from a Tojiro DP they had previously used, listing extreme sharpness, a long lasting edge, easy sharpening, and a comfortable grip even for larger hands as the standout traits, and it has become their daily go to knife. Another buyer reports it arrived very sharp and packaged securely, praising both the craftsmanship of the knife and the responsiveness of the CKTG team when sorting out a shipping question on a separate order.
Care Instructions:SG2 is stainless but hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep it performing at its best on quality water stones.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Quenching: Water Quenched
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 5.9 oz (170 g)
Blade Length: 244 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 52 mm
Photos credit: Gustavo Bermudez
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-gyuto-240mm-262.png&&&5&&&||&&&||&&&||@@@
makotosakura&&&MST-P135&&&Makoto Sakura Tsuchime Petty 135mm&&&At 135mm, this petty is sized for precision tasks like peeling, trimming, and slicing small ingredients, built by Makoto Kurosaki, brother of fellow CKTG blacksmith Yu Kurosaki. Makoto chose his own first name as a brand since Yu had already claimed the Kurosaki name, and the cherry wood handle on this petty is a nod to sakura, the cherry tree prized in Japan as a symbol of beauty and renewal each spring.
The core is SG2 powdered stainless steel, hardened to about 62 to 63 HRC, a steel that can feel almost carbon like when forged well, very hard while still holding an edge over the long haul. SG2 carries higher wear resistance than most knife steels yet sharpens more easily than typical stainless options. The core is clad san mai style in a soft stainless steel finished with a tsuchime, or hammered, texture and a hairline polish underneath. The handle is an octagonal cherry wood with a maple ferrule.
Care Instructions:SG2 is stainless but hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep it performing at its best on quality water stones.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Quenching: Water Quenched
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 2.1 oz (60 g)
Blade Length: 135 mm
Total Length: 258 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-petty-135mm-224.png&&&0&&&||&&&||&&&||@@@
masatssa16&&&MST-S165&&&Makoto Sakura Tsuchime Santoku 165mm&&&A santoku trades the length of a gyuto for a shorter, broader blade, well suited to slicing, dicing, and chopping in one compact package. This 165mm version comes from Makoto Kurosaki, brother of fellow CKTG blacksmith Yu Kurosaki, who chose his own first name as a brand since Yu had already claimed the Kurosaki name.
The handle is an octagonal cherry wood, a nod to sakura, the cherry tree celebrated in Japan each spring, paired with a maple ferrule and a tsuchime, or hammered, finish over the cladding. The core is SG2 powdered stainless steel, hardened to about 62 to 63 HRC, capable of feeling almost carbon like when forged well, very hard while still holding an edge for a long stretch. SG2 carries higher wear resistance than most knife steels yet sharpens more easily than typical stainless options, and the core is clad san mai style in a soft stainless steel with a hairline polish beneath the hammered finish.
Care Instructions:SG2 is stainless but hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep it performing at its best on quality water stones.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Quenching: Water Quenched
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 4.0 oz (114 g)
Blade Length: 165 mm
Total Length: 306 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-santoku-165mm-252.png&&&0&&&||&&&||&&&||@@@
makotosg2&&&MST-N165&&&Makoto Sakura Tsuchime SG2 Nakiri 165mm&&&SG2 powdered stainless steel can feel almost carbon like when forged by a skilled blacksmith, very hard while still holding an edge for a long stretch of use, and Makoto Kurosaki puts that steel to work in this 165mm nakiri. Despite its high wear resistance, SG2 sharpens more easily than most other stainless steels.
The core is clad san mai style in a soft stainless steel, finished with a tsuchime, or hammered, texture and a clean hairline polish beneath it. The handle is an octagonal cherry wood, a nod to sakura, the cherry tree prized in Japan each spring, with a maple ferrule. Makoto Kurosaki, brother of fellow CKTG blacksmith Yu Kurosaki, is known for an exceptionally fine, laser thin grind, and this nakiri shows it off well, gliding through vegetables with very little resistance.
Care Instructions:SG2 is stainless but hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep it performing at its best on quality water stones.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Quenching: Water Quenched
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 5.1 oz (146 g)
Blade Length: 164 mm
Total Length: 317 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-sg2-nakiri-160mm-48.png&&&0&&&||&&&||&&&||@@@
makoto-samidorizuki-gyuto240&&&SGSTRIX-G240&&&Makoto Samidorizuki Gyuto 240mm&&&Makoto Kurosaki is one of Echizen's most accomplished younger blacksmiths, working from a region with a blade-making tradition that stretches back over 700 years. His STYLE-K line - where the K stands for Kurosaki - represents his own brand identity, built around powdered metallurgy steels and refined san mai construction that reflects both his technical skill and his eye for finished detail. The name is understated but the knives are not.
The SGSTRIX powdered stainless steel at the core of this gyuto (Japan's all-purpose chef knife) is a high-performance alloy with a fine grain structure that allows it to take a very keen edge and hold it well through demanding prep sessions. At an estimated 62 HRC it is genuinely hard - meaningfully harder than most production stainless knives - which translates to better edge retention and a finer possible edge, while the powdered metallurgy process keeps the grain tight enough that sharpening remains accessible on quality water stones. The san mai construction wraps the SGSTRIX core in softer stainless cladding, and Kurosaki-san finishes the cladding with a subtle hammered texture that aids food release and gives the blade a quiet, handmade character. At 242mm with a 2mm spine and 196g, this is a knife with presence and reach - long enough for efficient strokes through proteins and larger produce, thin enough to move through food with minimal resistance. The visible cladding line running along the blade road is a detail that rewards a second look. The octagonal wa handle in dark wood with a green ferrule and light spacer is a considered combination that balances the blade well and sits comfortably in a pinch grip through extended sessions.
Care Instructions: SGSTRIX is stainless and resistant to rust, but at 62 HRC it is hard enough to be chip-prone if used carelessly. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly between sharpenings and use quality water stones when a full sharpening is needed.
Maker: Makoto Kurosaki
Brand: STYLE-K
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SGSTRIX Powdered Stainless Steel
Cladding: Stainless
Finish: Hammered
HRC: 62 (approx.)
Handle: Octagonal Wa, Dark Wood
Ferrule: Green with Light Spacer
Weight: 6.9 oz (196g)
Blade Length: 242mm
Total Length: 396mm
Spine Thickness at Base: 2mm
Blade Height: 51mm
&&&&&&305&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-samidorizuki-gyuto-240mm-49.png&&&0&&&||&&&||&&&||@@@
masaet13&&&SGSTRIX-P135&&&Makoto Samidorizuki Petty 135mm&&&This handcrafted petty knife from Echizen, Japan, blends traditional forging with modern powdered steel to create a precise, highly versatile small knife. The compact 135mm blade excels at trimming proteins, peeling fruit, and detail work where control and agility matter most. A subtle hammered finish and visible cladding line add character while helping with food release, and the thin, refined grind delivers clean, effortless cuts.
At the core is SGSTRIX powdered stainless steel, known for excellent edge retention, fine grain structure, and relatively easy sharpening for a high-performance steel. The octagonal wa handle pairs dark wood with a green ferrule and light spacer, providing a balanced, comfortable grip for extended prep. Light, nimble, and beautifully finished, this petty is ideal for cooks who value craftsmanship and performance in a smaller format.
Care Instructions: Hand wash only and dry immediately after use. Do not use the dishwasher. Avoid cutting frozen foods, bones, or hard items to prevent edge damage. Store safely to protect the edge.
Maker: Echizen Craft (Style-K)
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SGSTRIX Powdered Stainless Steel
Cladding: Stainless Steel
Knife Type: Petty
Handle: Octagonal Wa Handle (Dark Wood / Green Ferrule)
Handcrafted by Makoto Kurosaki in Echizen’s Takefu Knife Village, this coreless VG-10 santoku reflects a refined balance of traditional Japanese craftsmanship and modern performance. Makoto-san trained under master smith Hiroshi Kato and is widely respected for his clean blade geometry, precise heat treatment, and exceptional sharpening skills.
The blade is made from VG-10 stainless steel, a premium cutlery alloy developed by Takefu Special Steel Co., valued for its fine grain structure, strong edge retention, and straightforward sharpening characteristics. Heat treated to approximately 60–61 HRC, VG-10 offers an excellent balance of sharpness, durability, and ease of maintenance for everyday kitchen use.
This santoku features a coreless stainless Damascus construction with a subtle tsuchime (hammered) finish. The layered cladding creates visual depth while helping reduce food adhesion during cutting. The san mai construction places the VG-10 core at the center of the blade for cutting performance, supported by softer outer layers that improve toughness and stability.
Makoto-san’s reputation as a sharpener is evident in the refined grind and edge quality. The knife arrives ready to use, with smooth cutting feel and balanced handling that make it well suited for slicing, dicing, and chopping a wide range of ingredients.
The handle is crafted from 4,000-year-old bog oak, paired with a blackwood ferrule and a faux ivory spacer. This combination adds visual character while providing a comfortable grip and excellent balance in hand.
Care Instructions: Hand wash only and dry immediately after use. Avoid cutting frozen foods, bones, or other hard materials. Use a wooden or soft synthetic cutting board to preserve the edge. Store in a saya, blade guard, or other protective cover when not in use.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: ~60–61
Finish: Kasumi with Tsuchime Damascus Cladding
Edge Steel: VG-10 Stainless Steel
Handle: Bog Oak
Ferrule: Blackwood
Weight: 5.1 oz (146 g)
Blade Length: 166 mm
Total Length: 306 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Grind: Even / Double Bevel&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-coreless-tsuchime-santoku-165mm-37.png&&&0&&&||&&&||&&&||@@@
makoto3&&&MVG-N165&&&Makoto VG10 Damascus Nakiri 165mm&&&Makoto Kurosaki worked under the great Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.
Using VG10 stainless steel as the knife's core, Makoto-san clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has great wear resistance and edge retention and is fairly easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase which means they're clad and have the hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 60-61+-
Finish: Kasumi
Edge Steel: VG10 Stainless Steel
Cladding: Suminagashi Stainless Steel
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.8 oz (166 g)
Blade Length: 160 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 48.5 mm
Edge Grind: Even (See Choil Photo)&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-damascus-nakiri-165mm-140.png&&&5&&&||&&&||&&&||@@@
makoto1&&&MAK10-G210&&&Makoto VG10W Damascus Gyuto 210mm&&&Makoto Kurosaki uses his first name as his brand because his brother Yu Kurosaki claimed the Kurosaki name for his own blacksmith shop after they trained together. Makoto learned the craft under the legendary Hiroshi Kato, and has also trained with the great sharpener Mr. Morihiro. He works out of Echizen, Japan, making knives for some of the most respected names in the Japanese knife business while continuing to develop his own line.
This 210mm gyuto is hammer forged in a san mai construction with a VG10 stainless steel core at 62+ HRC and a suminagashi stainless Damascus cladding that shows the flowing layered pattern across the full blade face. The finish on the VG10W line leans more toward a hammered Damascus aesthetic than the polished hairline of the VG7 line, giving it a different visual character while maintaining the same quality of grind. The rosewood octagonal handle with black pakka wood ferrule is a clean, traditional presentation.
Care Instructions: VG10 is a low maintenance stainless steel. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG10 Stainless Steel
Cladding: Suminagashi Stainless Steel
Finish: Stainless Hammered Damascus
HRC: 62+
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even (See Choil Photo)
Weight: 5.2 oz (148 g)
Blade Length: 215 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10w-damascus-gyuto-210mm-25.png&&&0&&&||&&&||&&&||@@@
mavgpe15&&&MAK10-P150&&&Makoto VG10W Damascus Petty 150mm&&&The Makoto VG10W petty brings VG10 stainless steel in a 150mm utility format - the most useful length for in-hand work, small proteins, and precision tasks where the 210mm gyuto would be unwieldy. Makoto Kurosaki hammer forges this in a san mai construction with a suminagashi stainless Damascus cladding finished in a kasumi, or hazy, surface rather than the hammered Damascus of the gyuto, giving the petty a subtler, more refined look.
Makoto trained under Hiroshi Kato and with the great sharpener Mr. Morihiro before establishing his own line in Echizen. The VG10 core at 60-61 HRC is water quenched and delivers the same precise, easy-to-maintain edge performance found across his lineup.
Care Instructions: VG10 is a low maintenance stainless steel. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG10 Stainless Steel
Cladding: Suminagashi Stainless Steel
Finish: Kasumi
HRC: 60-61+
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Edge Grind: Even (See Choil Photo)
Weight: 2.6 oz (72 g)
Blade Length: 149 mm
Total Length: 273 mm
Spine Thickness at Base: 2 mm
Blade Height: 27.5 mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-petty-150mm-48.png&&&0&&&||&&&||&&&||@@@
mavgsa16&&&MAK10-S165&&&Makoto VG10W Damascus Santoku 165mm&&&This santoku completes the Makoto VG10W line, bringing the same VG10 stainless core and suminagashi Damascus cladding to the three-virtue shape alongside the gyuto and petty. At 169mm blade length and 48mm tall it is a well-proportioned everyday santoku that covers slicing, dicing, and mincing with equal confidence.
Makoto Kurosaki works out of Echizen, Japan, trained under Hiroshi Kato and with Mr. Morihiro. The VG10 core at 61+ HRC is hammer forged and water quenched, and the suminagashi cladding adds the flowing layered Damascus pattern to the outer layer. The rosewood octagonal handle with black pakka wood ferrule is a refined, traditional presentation.
Care Instructions: VG10 is a low maintenance stainless steel. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG10 Stainless Steel
Cladding: Suminagashi Stainless Steel
HRC: 61+
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even (See Choil Photo)
Weight: 4.7 oz (134 g)
Blade Length: 169 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-santoku-165mm-51.png&&&0&&&||&&&||&&&||@@@
mavg7rygy21&&&Ryusei-G210&&&Makoto VG7 Ryusei Gyuto 210mm&&&VG7 is a relatively new addition to the lineup from Makoto Kurosaki, introduced in 2021 as a stainless clad steel hardened to about 61.5 HRC or higher, giving the edge excellent retention along with easy sharpening. This 210mm gyuto is a strong showcase of what the steel can do.
Makoto trained for years alongside his brother Yu Kurosaki under a respected smith known as Kato san before striking out under his own name, and his early CKTG releases quickly grew from limited offerings into several full lines, including this Ryusei series. The blade has a slender spine that tapers into a beautifully ground primary bevel narrowing to a razor thin edge, finished with laser engraved kanji. The handle is an octagonal maple with a red pakka wood ferrule.
Care Instructions:VG7 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Quenching: Water Quenched
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
HRC: 61.5-62
Finish: Hairline
Edge Grind: Even (See Choil Photo)
Handle: Maple Octagonal
Ferrule: Red Pakka Wood
Weight: 5.1 oz (159 g)
Blade Length: 210 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-gyuto-210mm-187.png&&&0&&&||&&&||&&&||@@@
marygy24&&&Ryusei-G240&&&Makoto VG7 Ryusei Gyuto 240mm&&&Makoto Kurosaki worked his way up through years of apprenticeship like any serious blacksmith, training alongside his brother Yu Kurosaki under a respected smith known as Kato san. He began making knives under his own name relatively recently, and his early releases through CKTG quickly became customer favorites, growing from limited offerings into several full lines, including the Ryusei series.
As of 2021, Makoto introduced a new steel to his lineup called VG7, clad in stainless steel and hardened to about 61.5 HRC or higher, giving the blade excellent edge retention along with easy sharpening. The spine is slender, tapering into a beautifully ground primary bevel that narrows to a razor thin edge. The blade is finished with hand engraved kanji, and the handle is an octagonal maple with a red pakka wood ferrule.
What Customers Are Saying:With four reviews, this gyuto draws consistently glowing feedback, with buyers praising the high grind, the thinness behind the edge, and a slightly blade heavy balance that still lets the tip move with precision. One reviewer who has used steels including VG10, SG2, and AUS10 calls this one of the most wonderful profiles they have encountered, and another notes the edge does not dull quickly, and even as it starts to dull, just a few strokes on a leather strop bring it right back to full sharpness.
Care Instructions:VG7 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Quenching: Water Quenched
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
HRC: 61.5-62
Finish: Hairline
Edge Grind: Even (See Choil Photo)
Handle: Maple Octagonal
Ferrule: Red Pakka Wood
Weight: 6.1 oz (172 g)
Blade Length: 237 mm
Total Length: 397 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Photos credit: Gustavo Bermudez
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-gyuto-240mm-140.png&&&5&&&||&&&||&&&||@@@
mavg7rype15&&&Ryusei-P150&&&Makoto VG7 Ryusei Petty 150mm&&&Ryusei means shooting star in Japanese, a fitting name for the line Makoto Kurosaki has been turning out, and this 150mm petty is a strong example of the quality found across his work. The blade is well suited to detail tasks like trimming, peeling, and garnish prep.
The core is VG7 stainless steel, hardened to about 61.5 HRC or higher and clad in a softer stainless layer, giving the edge the ability to take and hold a genuinely sharp profile. The blade is finished with well executed hand engraved kanji, and the handle is an octagonal maple with a red pakka wood ferrule, a combination that finishes the knife off nicely.
Care Instructions:VG7 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Quenching: Water Quenched
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
HRC: 61.5-62
Finish: Hairline
Edge Grind: Even (See Choil Photo)
Handle: Maple Octagonal
Ferrule: Red Pakka Wood
Weight: 2.6 oz (74 g)
Blade Length: 148 mm
Total Length: 280 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-petty-150mm-218.png&&&0&&&||&&&||&&&||@@@
maryassa17&&&Ryusei-Santoku&&&Makoto VG7 Ryusei Santoku 170mm&&&This 170mm santoku belongs to the Ryusei line from Makoto Kurosaki, a name that means shooting star in Japanese, a fitting description for how quickly this young blacksmith has built a following. The blade is thin at the spine and thins out even further past the high transition into the primary blade road, with a choil shot that clearly shows off the precise grind.
The core is VG7 stainless steel, hardened to about 62 HRC and clad in a softer stainless layer through san mai construction. The blade is finished with well executed hand engraved kanji, and the handle is an octagonal maple with a red pakka wood ferrule, rounding out a knife that looks as good as it performs.
What Customers Are Saying:The one reviewer on this listing bought it as their first real kitchen knife, wanting to start with stainless before eventually moving to carbon, and reports being thoroughly impressed with how well it has held its sharpness, calling the construction well made throughout and recommending it highly as a first knife.
Care Instructions:VG7 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Quenching: Water Quenched
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
HRC: 61.5-62
Finish: Hairline
Edge Grind: Even (See Choil Photo)
Handle: Maple Octagonal
Ferrule: Red Pakka Wood
Weight: 4.9 oz (138 g)
Blade Length: 172 mm
Total Length: 320 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-santoku-170mm-128.png&&&5&&&||&&&||&&&||@@@
mav7tagy24&&&MV7-TG240&&&Makoto VG7 Tall Gyuto 240mm&&&The tall gyuto format takes the all-purpose chef knife shape and adds significant blade height, which changes how the knife works: more knuckle clearance, more scooping surface, and a more imposing presence on the board for cooks who work through high volumes of produce. At 64mm tall, this Makoto VG7 tall gyuto is one of the tallest gyutos we carry, which makes it especially useful for cooks with larger hands or those who do a lot of board work with a pinch grip.
Makoto Kurosaki works out of Echizen, Japan, trained under the legendary Hiroshi Kato and with the great sharpener Mr. Morihiro. His VG7 stainless steel knives are known for their thin, precise grind and good edge retention, and the tall gyuto format showcases those qualities at a scale that rewards the serious cook.
Care Instructions: VG7 is a stainless steel, so day to day care is straightforward. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Edge Steel: VG7 Stainless Steel
Weight: 8.5 oz (240 g)
Blade Length: 242 mm
Total Length: 405 mm
Spine Thickness at Base: 2 mm
Blade Height: 64 mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tall-gyuto-240mm-13.png&&&0&&&||&&&||&&&||@@@
marygy21&&&MVG7-G210&&&Makoto VG7 Tsuchime Gyuto 210mm&&&Makoto Kurosaki uses his first name as his brand because his brother Yu Kurosaki claimed the Kurosaki name for his own blacksmith shop after they trained together. Makoto learned the craft under the legendary Hiroshi Kato, and has also trained with the great sharpener Mr. Morihiro. He works out of Echizen, Japan, making knives for some of the most respected names in the Japanese knife business while continuing to develop his own line.
This 210mm gyuto is hammer forged in a san mai construction with a VG7 stainless steel core at 61.5+ HRC and a stainless Damascus cladding finished in a hairline polish. VG7 is a stainless steel known for good edge retention and ease of sharpening, and the blade geometry here is one of the highlights: thin from spine to edge, with a grind that produces a satisfying, efficient cut through a wide range of produce and proteins. The rosewood oval handle with black pakka wood ferrule is the traditional complement.
What Customers Are Saying: Thirteen reviewers, consistently enthusiastic. Multiple reviewers call it excellent quality, beautiful, very light and sharp. One who has been using it for five years still finds it one of the best in their collection, noting the edge geometry, thin spine, and overall balance make it a pleasure to use. Cooks who receive these as gifts come back for more. A recurring observation: the thin tip is impressive and capable but requires some care during heavier tasks.
Care Instructions: VG7 is a stainless steel, so day to day care is straightforward. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
Finish: Hairline
HRC: 61.5+
Handle: Oval Rosewood
Ferrule: Black Pakka Wood
Edge Grind: Even (See Choil Photo)
Weight: 5.2 oz (150 g)
Blade Length: 214 mm
Total Length: 354 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tsuchime-gyuto-210mm-60.png&&&5&&&||&&&||&&&||@@@
mavg7na16&&&MVG7-N165&&&Makoto VG7 Tsuchime Nakiri 165mm&&&The Makoto VG7 Tsuchime nakiri stands apart from the rest of the VG7 lineup in one important way: the construction method. This nakiri is roll forged - cut directly from a pre-formed sheet of consistent thickness - producing an even, precise grind throughout. The result is a VG7 core at 61.5+ HRC under a suminagashi stainless cladding with a tsuchime, or hammered, surface finish.
Makoto, who uses his first name as his brand because his brother Yu Kurosaki claimed the Kurosaki name for his own blacksmith shop after they trained together. Makoto learned the craft under the legendary Hiroshi Kato, and has also trained with the great sharpener Mr. Morihiro. He works out of Echizen, Japan, making knives for some of the most respected names in the Japanese knife business while continuing to develop his own line. The suminagashi cladding, meaning flowing water, is the flowing layered Damascus pattern applied here to the outer stainless layer, combined with the hammered tsuchime texture that aids food release.
Care Instructions: VG7 stainless is a stainless steel, so day to day care is straightforward. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG7 Stainless Steel
Cladding: Suminagashi Stainless Steel
Finish: Tsuchime (Hammered)
HRC: 61.5+
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Edge Grind: Even (See Choil Photo)
Weight: 5.6 oz (158 g)
Blade Length: 156 mm
Total Length: 307 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tsuchime-nakiri-165mm-28.png&&&0&&&||&&&||&&&||@@@
makoto&&&MVG7-P135&&&Makoto VG7 Tsuchime Petty 135mm&&&This 135mm petty from Makoto Kurosaki is the compact utility knife in the VG7 Tsuchime lineup, sized for in-hand work, small proteins, and detail prep where the 210mm gyuto would feel oversized. The same quality of grind and fit and finish found on the larger knives carries through to this smaller format, making it a natural companion piece to the gyuto for cooks who want Makoto quality across multiple sizes.
The blade is hammer forged in a san mai construction with a VG7 core at 62+ HRC and a polished stainless Damascus cladding. The walnut octagonal handle is a clean, traditional fit for this style of knife, and the water quench heat treatment helps the steel achieve the hardness and edge retention the line is known for.
What Customers Are Saying: One reviewer who ordered as a test of the CKTG experience calls the result just about perfect - fast shipping, sharp knife, and quality that justified the purchase and opened the door to a much larger order. For a first purchase it set a high bar.
Care Instructions: VG7 is a stainless steel, so day to day care is straightforward. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Damascus, Polished
Finish: Polished Damascus
HRC: 62+
Handle: Octagonal Walnut
Edge Grind: Even
Weight: 2.4 oz (68 g)
Blade Length: 136 mm
Total Length: 260 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tsuchime-petty-135mm-5.png&&&5&&&||&&&||&&&||@@@
mabusp10&&&TM-480MY&&&Maruyoshi Butter Spreader 105mm&&&A butter spreader sounds like a single-use kitchen tool - but spend a week with the Maruyoshi and you will find it in your hand constantly. The thin, flexible stainless blade spreads butter, cream cheese, nut butters, hummus, and any other soft spread with more control and less tearing than a standard knife. The width and length are exactly right for bread work - wide enough to cover a slice efficiently, long enough to reach the edges without awkward angles. The slight flex in the blade lets it follow the surface of bread without pressing down and compressing the crumb. Made in Japan with a stainless steel blade and easy-grip wooden handle. Overall length just over 227mm.
The wooden handle on recent production runs is slightly longer than earlier versions - a small improvement that improves the balance and feel in hand. Nine five-star reviews from customers who discovered the same thing: this is not just a butter spreader, it is a genuinely useful kitchen tool. Works as well for plating and spreading sauces as it does for breakfast prep.
What Customers Are Saying: Nine five-star reviews. The recurring theme is surprise - customers expect a basic butter knife and discover a thin, flexible blade that handles soft spreads with noticeably better control than anything else in their kitchen. One reviewer was converted by a friend who raved about it and now recommends it equally enthusiastically. Multiple reviewers note it is excellent for bread work specifically.
Care Instructions: Hand wash and dry after use. Do not dishwasher - protects both the wooden handle and the blade edge over time.
Brand: Maruyoshi
Location: Japan
Blade: Stainless Steel
Handle: Wood
Blade Length: 105mm
Overall Length: 227mm (approx.)
Note: Recent production has slightly longer handle than earlier versions
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-butter-spreader-105mm-255.png&&&5&&&||&&&||&&&@@@
mastkish&&&Shears200mm&&&Maruyoshi Stainless Kitchen Shears&&&Maruyoshi Stainless Kitchen Shears are a versatile, heavy-duty tool designed for everyday kitchen prep. Made in Japan from quality stainless steel, these shears handle everything from breaking down poultry to trimming vegetables, opening packaging, and even light boning work. One unique feature is the slightly blunted tip design—the tips are intentionally ground off to improve durability and reduce the chance of chipping or breaking, especially when working around joints or harder materials. The result is a tougher, more reliable cutting tool that still offers excellent control.
These shears measure approximately 200mm (8 inches) and have a solid, comfortable feel in hand. The insert included with the shears highlights their wide range of uses, noting they are capable of cutting everything from frozen foods to fish bones. This makes them a practical, multi-purpose tool for both home cooks and professional kitchens.
Care Instructions: Please read the instruction manual before use. Wash with dish detergent before first use. After use, wash thoroughly, wipe dry, and allow to fully air dry. Do not put in the dishwasher or dish dryer. Avoid cutting hard materials such as metal and do not use on nylon or vinyl. Handle carefully as the blades are sharp, and keep out of reach of children.
Brand: Maruyoshi
Type: Kitchen Shears
Construction: Stainless Steel
Length: 200 mm
Weight: 5.9 oz (168 g)
Made in: Japan&&&&&&58&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-stainless-kitchen-shears-230.png&&&0&&&||&&&||&&&@@@
makibu&&&KiriBunka&&&Masakage Kiri VG-10 Bunka 170mm&&&A bunka blends a flat cutting profile with a sharp kiritsuke style tip, and this 170mm version from the Masakage Kiri line is built for cooks who favor push cutting over rocking. The blade is wrapped in a stainless Damascus cladding with a hazy, layered look, the inspiration for the Kiri name, since kiri means mist in Japanese.
The core steel is VG-10, hardened to roughly 61 to 62 HRC, and the blade is ground thin overall with extra attention just behind the edge. A symmetrical 50/50 edge comes very sharp right out of the box, and the bevel is set off by hand engraved kanji along the spine. The handle is an oval magnolia wood with a red dyed pakka wood ferrule, and the knife is made by Yoshimi Kato at Takefu Knife Village in Echizen.
What Customers Are Saying:Reviewers consistently describe the bunka as razor sharp straight out of the box, with several noting the edge held up well even after light use over weeks or months. More than one buyer pointed to the unfinished handle as something to treat with mineral oil for added water resistance, and the 3mm spine thickness was singled out as a good balance between an easy chopping feel and a blade that still feels sturdy. One customer bought it as a gift and reported it held its edge beautifully a month in.
Care Instructions:Both the core and cladding on this bunka are stainless, so day to day care stays simple. Hand wash and dry the blade after use, keep it out of the dishwasher, and avoid bones or frozen foods. Treating the magnolia handle with a food safe oil from time to time will help it resist moisture, and routine sharpening on quality water stones keeps the edge performing at its best.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 4.6 oz (132 g)
Blade Length: 174 mm
Total Length: 319 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-bunka-170mm-144.png&&&5&&&||&&&||&&&||@@@
makivggy18&&&KiriGyuto180&&&Masakage Kiri VG-10 Gyuto 180mm&&&Not every cook wants a full size 240mm gyuto, and this 180mm version from the Masakage Kiri line is built for those who prefer something shorter and easier to maneuver. It carries the same stainless Damascus cladding as the rest of the Kiri lineup, hammer forged in a san mai construction over a VG-10 core, with a hazy pattern that gives the line its name, since kiri means mist in Japanese.
The VG-10 core is hardened to roughly 61 to 62 HRC, prized in knife making circles for its toughness and its ability to take a very sharp edge. The exposed VG-10 spine and edge sit beneath the softer stainless cladding, which adds strength while protecting the core. Newcomers to Japanese knives often gravitate toward this shorter length since it is easier to handle while learning both cutting technique and maintenance, and the smaller frame also suits tighter kitchen spaces and smaller hands. The gyuto handles general cutting and slicing as comfortably as more detailed work like garnish prep and herb chopping, and is finished with hand engraved kanji, an oval magnolia wood handle, and a red dyed pakka wood ferrule. The knife is handmade at Takefu Knife Village in Echizen by Yoshimi Kato.
Care Instructions:The VG-10 core and Damascus cladding are both stainless, so this gyuto is easy to live with day to day. Hand wash and dry it after each use rather than running it through a dishwasher, and keep it away from bones and frozen foods. Routine sharpening on quality water stones, with regular honing in between, will keep the edge performing close to its out of box sharpness.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 4.4 oz (124 g)
Blade Length: 185 mm
Total Length: 328 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-180mm-264.png&&&0&&&||&&&||&&&||@@@
kiri2&&&KiriGyuto210&&&Masakage Kiri VG-10 Gyuto 210mm&&&Yoshimi Kato has spent years forging knives at Takefu Knife Village in Echizen, and this 210mm gyuto from his Kiri line is a strong showcase of that experience. As the son in law of fellow Takefu smith Hiroshi Kato, Yoshimi works under several names at the cooperative, including Kanehiro and Masakage, and the Kiri line in particular is known for its misty stainless Damascus cladding, named for the Japanese word kiri, meaning mist.
The core of this gyuto is VG-10, a steel purpose built for cutlery and hardened here to 61 to 62 HRC. Because both the VG-10 core and the Damascus cladding are stainless, maintenance stays minimal. The blade is ground with a symmetrical 50/50 edge, finished with hand engraved kanji, and paired with an oval magnolia wood handle and a striking red dyed pakka wood ferrule.
What Customers Are Saying:One reviewer called the knife more art piece than tool, pointing to the subtle Damascus pattern and the bright red ferrule as standout details, while still using it as a daily driver thanks to a sharp out of the box edge and light, well balanced feel. The balance point sitting just behind the pinch grip was singled out as making detailed tip work and long cutting sessions easier on the hand.
Care Instructions:A fully stainless build keeps upkeep simple on this gyuto. Hand wash and dry after use instead of running it through a dishwasher, and keep the edge away from bones and frozen foods. Regular honing and the occasional pass on quality water stones will keep the gyuto cutting the way it did when it first arrived.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 5.0 oz (142 g)
Blade Length: 218 mm
Total Length: 362 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-210mm-298.png&&&5&&&||&&&||&&&||@@@
masakagekiri1&&&KiriGyuto240&&&Masakage Kiri VG-10 Gyuto 240mm&&&At 240mm, this gyuto from the Masakage Kiri line sits at the workhorse length most professional cooks reach for first. The blade carries a stainless Damascus cladding finished with a soft, hazy pattern, the source of the Kiri name, since kiri means mist in Japanese.
The core steel is VG-10, hardened to 61 to 62 HRC, giving the knife a fully stainless build that keeps maintenance straightforward at this larger size. The edge is ground symmetrically at 50/50 and finished with hand engraved kanji, while the handle pairs an oval magnolia wood with a red dyed pakka wood ferrule. Masakage is a collective of blacksmiths working out of Takefu Knife Village in Echizen, and this gyuto is handmade there by Yoshimi Kato, known for impeccable fit and finish across the line.
What Customers Are Saying:One reviewer reported the gyuto performed like a true professional tool right out of the box, describing it as light as a feather and sharp as a razor in everyday kitchen use, with no complaints after putting it to work for a busy event.
Care Instructions:Both the VG-10 core and the Damascus cladding are stainless, so day to day care is straightforward. Hand wash and dry the blade after use rather than placing it in a dishwasher, and keep it away from bones and frozen foods. Regular sharpening on quality water stones will keep the edge performing at the level it arrived with.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 6.0 oz (170 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
&&&&&&405&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-240mm-218.png&&&5&&&||&&&||&&&||@@@
masakage-kiri-gyuto270&&&KiriGyuto270&&&Masakage Kiri VG-10 Gyuto 270mm&&&The Masakage Kiri Gyuto 270mm makes quick work of large ingredients, roasts, and long slicing cuts. Hand-forged in Echizen, Japan, it features the distinctive Kiri (mist) Damascus pattern and a fully stainless construction that’s easy to maintain in any kitchen.
Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts—ideal for long draw strokes and delicate control on cooked or raw proteins.
The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.
Care Instructions: Dry the knife after each use and avoid cutting through bones, frozen food, or hard materials. Use a quality sharpening stone for best results.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49-Layer Stainless Damascus
Core Steel: VG-10 Stainless
HRC: ~61–62
Handle: Magnolia Wood (Oval)
Ferrule: Red Dyed Pakka Wood
Engraving: Hand-Engraved
Edge Grind: 50/50
Weight: 6.7 oz (190 g)
Blade Length: 273 mm
Total Length: 422 mm
Spine Thickness at Heel: 3 mm
Blade Height: 55 mm&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-270mm-164.png&&&0&&&||&&&||&&&@@@
makiho15&&&KiriHonesuki&&&Masakage Kiri VG-10 Honesuki 150mm&&&Kiri means fog or mist in Japanese, and the name describes the stainless Damascus cladding on this honesuki - a pattern that genuinely evokes a misty surface across the blade road. Kato builds the line around VG-10 stainless steel hardened to 61-62 HRC, with a well-executed grind that gets notably thin just behind the edge for improved cutting performance. The 50/50 symmetrical edge means it works equally well for left- and right-handed cooks.
The honesuki format is built to part out poultry, working nimbly through joints to separate sections cleanly - it is not designed to cut through bone. The thin, pointed tip excels at navigating joints and working around carcasses, leaving a cleanly prepped bird with minimal over-cutting. Because both the core and cladding are stainless, care is straightforward compared to carbon-core honesuki knives. The handle is magnolia wood with a striking red pakka wood ferrule that complements the misty Damascus pattern.
What Customers Are Saying: Kevin calls it a stunning and very functional knife. He sealed the handle with tung oil and found the factory edge sharp, though not quite at the level he has experienced with Kohetsu. He notes the edge angle is fairly large, which may be a deliberate choice to add stability and resist chipping against bone contact.
Care Instructions: VG-10 stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Masakage
Line: Kiri
Blacksmith: Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: VG-10 Stainless
Cladding: Stainless Damascus
HRC: 61-62
Edge Grind: Even 50/50
Handle: Oval Magnolia Wood
Ferrule: Red Pakka Wood
Weight: 3.8 oz (108 g)
Blade Length: 152mm
Total Length: 297mm
Spine Thickness at Base: 3mm
Blade Height: 40mm
&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-honesuki-150mm-144.png&&&5&&&||&&&||&&&||@@@
masakage&&&KiriKoBunka&&&Masakage Kiri VG-10 Ko-Bunka 130mm&&&Yoshimi Kato is one of the most recognizable names working out of Takefu Knife Village in Echizen. He is the son in law of fellow smith Hiroshi Kato, and in addition to his own lines he forges knives under the Kanehiro and Masakage names as well. The Kiri line in particular stands out for its stainless Damascus cladding, finished in a soft, hazy pattern that gives the line its name, since kiri means mist in Japanese.
This ko bunka, ko meaning small, takes the same fine materials and expert grind found across the Kiri line and packs them into a compact 130mm blade built for paring, peeling, and prepping garnishes. The core is VG-10, a fully stainless steel valued for both edge taking and edge holding ability, and the blade is finished with a symmetrical 50/50 edge and hand engraved kanji. The handle on this size is an oval ho wood, a Japanese magnolia, paired with a red dyed pakka wood ferrule for a grip that adds both balance and visual interest.
What Customers Are Saying:One reviewer described the knife as beautiful, sharp, and good at holding its edge, calling it a strong value overall. The one critique mentioned was a slightly rough handle finish, something the reviewer planned to smooth out with a little extra work on their own, a fair and useful note for anyone particular about handle finishing straight out of the box.
Care Instructions:Since both the core and cladding are stainless, this ko bunka is easy to maintain day to day. Hand wash and dry it after use, skip the dishwasher, and keep it away from bones and frozen foods. Quality water stones are the right tool for sharpening when the edge needs a refresh.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Ho Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 2.2 oz (64 g)
Blade Length: 136 mm
Total Length: 263 mm
Spine Thickness at Heel: 2 mm
Blade Height: 34 mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-ko-bunka-130mm-31.png&&&4&&&||&&&||&&&||@@@
kiri1&&&KiriNakiri&&&Masakage Kiri VG-10 Nakiri 165mm&&&VG-10 is one of the most trusted stainless steels in the cutlery world, and this 165mm nakiri from the Masakage Kiri line shows why. The core is hardened to 61 to 62 HRC and wrapped in a stainless Damascus cladding that takes on a soft, hazy pattern, which is exactly what kiri means in Japanese.
The nakiri shape is built around a tall, flat profile and a squared tip, ideal for push cutting straight through vegetables rather than rocking the blade. This example is ground thin and finished with a symmetrical 50/50 edge, along with hand engraved kanji along the spine. The handle is oval magnolia wood with a red dyed pakka wood ferrule, and the entire knife is handmade at Takefu Knife Village in Echizen by Yoshimi Kato, son in law of fellow smith Hiroshi Kato and one of the more recognizable names working out of the village.
What Customers Are Saying:Reviewers consistently point to a sharp out of the box edge, a flat profile that flies through vegetables, and a thin grind that makes the knife feel light and nimble in hand. One professional cook reported going almost three weeks of daily six to eight hour kitchen use before needing a full sharpening, with only regular honing in between. The most common critique is food release, since a couple of buyers noted some sticking on the blade compared to other gyutos in their rotation, and one new owner mentioned the handle picked up stains after skipping an oil treatment early on. Taken together, the feedback points to a thin, high performing blade that rewards a bit of extra care.
Care Instructions:Because both the VG-10 core and the Damascus cladding are stainless, day to day maintenance stays simple. Hand wash and dry the blade rather than placing it in a dishwasher, and keep it away from bones and frozen foods. An occasional wipe down of the handle with a food safe oil helps keep its look consistent, and regular sharpening on quality water stones will keep the edge at its best.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 5.8 oz (164 g)
Blade Length: 170 mm
Total Length: 320 mm
Spine Thickness at Heel: 4 mm
Blade Height: 59 mm
&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-nakiri-165mm-173.png&&&5&&&||&&&||&&&@@@
maki12pe&&&KiriPetty120&&&Masakage Kiri VG-10 Petty 120mm&&&Masakage has built a reputation for some of the sharpest factory edges on the market, and this 120mm petty from the Kiri line lives up to it. The knife pairs that reputation with a stainless Damascus cladding finished in a soft, misty pattern, which is where the Kiri name comes from, since kiri means mist in Japanese.
The core is VG-10, hardened to 60 to 62 HRC for an edge that takes well and holds its sharpness through regular use. Both the cladding and core are stainless, which keeps maintenance straightforward for a knife this size. The petty is handcrafted at Takefu Knife Village by Yoshimi Kato, paired with an oval magnolia wood handle and a striking red dyed pakka wood ferrule. As with any handcrafted knife, slight variation in dimensions from those listed should be expected.
What Customers Are Saying:Owners who picked this up as a do everything board knife describe it as thin, stiff, and feather light in hand, more like a precision instrument than a typical utility knife. The rounded choil and mini gyuto like shape were called out as a comfortable pinch grip setup, and more than one reviewer mentioned reaching for it specifically for citrus and other fine detail work. The consistent theme across reviews is a very sharp out of the box edge paired with beautiful, well patterned Damascus cladding.
Care Instructions:Since the VG-10 core and Damascus cladding are both stainless, this petty asks for minimal upkeep. Hand wash and dry it after each use, skip the dishwasher, and avoid using it on bone or frozen foods. A few passes on quality water stones every so often is all it takes to bring the edge back to its sharp, out of box state.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 60-62
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 1.9 oz (54 g)
Blade Length: 122 mm
Total Length: 247 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 30 mm
&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-petty-120mm-167.png&&&5&&&||&&&||&&&||@@@
kiri&&&KiriPetty150&&&Masakage Kiri VG-10 Petty 150mm&&&A petty knife earns its keep on small precise tasks, and this 150mm version from the Masakage Kiri line handles them with real polish. The blade carries a stainless Damascus cladding, a hammer forged pattern whose hazy, layered surface gives the line its name, since kiri means mist in Japanese.
At the core sits VG-10, a steel built specifically for cutlery and hardened here to 61 to 62 HRC for a crisp, long lasting edge. The petty is ground with a symmetrical 50/50 edge and finished with hand engraved kanji along the spine. A magnolia wood handle in an oval shape pairs with a red dyed pakka wood ferrule for a grip that is comfortable and visually striking. The knife is made at Takefu Knife Village in Echizen by Yoshimi Kato, the blacksmith behind the entire Kiri line and son in law of fellow Takefu smith Hiroshi Kato.
What Customers Are Saying:After a month of regular use, one reviewer found the blade passed the classic newspaper test right out of the box, with craftsmanship that drew immediate praise. The edge holds up well with consistent maintenance, and the early impression was strong enough that the buyer planned to keep coming back to this line for future purchases.
Care Instructions:Because the core and cladding are both stainless, the Kiri petty asks for relatively little upkeep. Hand wash and dry the blade after each use rather than running it through a dishwasher, and avoid cutting frozen foods or through bone. Routine sharpening on quality water stones keeps the edge performing the way it did out of the box.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 1.9 oz (54 g)
Blade Length: 146 mm
Total Length: 272 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-petty-150mm-193.png&&&5&&&||&&&||&&&||@@@
masakagekiri&&&KiriSantoku&&&Masakage Kiri VG-10 Santoku 165mm&&&VG-10 has earned its reputation as one of the most dependable stainless steels in Japanese cutlery, and this 165mm santoku from the Masakage Kiri line puts it to good use. The core is hardened to 61 to 62 HRC and wrapped in a stainless Damascus cladding finished with a soft, hazy pattern, the inspiration behind the Kiri name, since kiri means mist in Japanese.
Care for this santoku stays simple since both the core and cladding layers are stainless. The blade carries a symmetrical 50/50 edge, hand engraved kanji along the spine, and the kind of grind and fit and finish Masakage knives are known for. The handle is an oval magnolia wood with a striking red dyed pakka wood ferrule, and the knife is handmade at Takefu Knife Village in Echizen by Yoshimi Kato.
What Customers Are Saying:One reviewer praised the fit and finish, light and nimble feel, and a sharp factory edge, noting one small section with a minor burr that was quickly fixed at home, and confirming the blade lived up to its advertised 61 plus HRC hardness once touched up. That same buyer flagged the tip as quite thin, offering excellent control for fine work but worth handling with a bit of extra care around harder ingredients, and also noted that food release was not one of its strengths. A second reviewer simply called it an extremely comfortable, sharp, and beautiful santoku straight out of the box.
Care Instructions:Because the VG-10 core and Damascus cladding are both stainless, this santoku asks for relatively little upkeep. Hand wash and dry the blade after use, keep it out of the dishwasher, and avoid bones and frozen foods, taking extra care around the thinner area near the tip. Routine sharpening on quality water stones will keep the edge performing the way it did out of the box.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 4.0 oz (112 g)
Blade Length: 172 mm
Total Length: 313 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-santoku-165mm-240.png&&&5&&&||&&&||&&&||@@@
masakagekiri2&&&KiriSuji270&&&Masakage Kiri VG-10 Sujihiki 270mm&&&A sujihiki is built for one job above all others, clean precise slicing, and this 270mm version from the Masakage Kiri line brings real elegance to that task. The blade is finished in a stainless Damascus cladding with a soft, hazy pattern, which is exactly what kiri means in Japanese.
The core is VG-10, a steel purpose built for cutlery and hardened here to 61 to 62 HRC. Since both the core and the Damascus cladding are stainless, the knife stays easy to care for despite its long, slender profile. The edge is ground symmetrically at 50/50 and finished with hand engraved kanji along the spine, while the handle pairs an oval magnolia wood with a red dyed pakka wood ferrule. The sujihiki is handmade at Takefu Knife Village in Echizen by Yoshimi Kato, a blacksmith with years of knife making experience behind every blade he forges.
Care Instructions:Because the VG-10 core and Damascus cladding are both stainless, this sujihiki needs only light routine care. Hand wash and dry the blade after use, avoid the dishwasher, and keep it away from bones and frozen foods. Given the length of the blade, store it where it will not flex against other tools in a drawer, and sharpen on quality water stones to keep the long edge performing at its best.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Steel: VG-10
Cladding: 49-layer Stainless Damascus
HRC: 61-62
Edge Grind: 50/50
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 5.7 oz (164 g)
Blade Length: 271 mm
Total Length: 423 mm
Spine Thickness at Base: 3 mm
Blade Height: 41 mm
&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-sujihiki-270mm-206.png&&&0&&&||&&&||&&&||@@@
maki27gy&&&KiriSuji300&&&Masakage Kiri VG-10 Sujihiki 300mm&&&The Masakage Kiri Sujihiki 300mm is a long, elegant slicer designed for carving roasts, slicing fish, and making precise, silky cuts with minimal effort. Hand-forged in Echizen, Japan, it features the distinctive Kiri (mist) Damascus pattern and a fully stainless construction that’s easy to maintain in any kitchen.
Crafted by master blacksmith Yoshimi Kato, the blade pairs a beautifully etched 49-layer Damascus cladding with a high-performing VG-10 core hardened to 61–62 HRC. The grind is thin and refined for smooth, low-resistance cuts—ideal for long draw strokes and delicate control on cooked or raw proteins.
The traditional magnolia handle with a red pakka ferrule keeps the knife light and well-balanced despite its length, offering comfort during extended prep and precision slicing.
Care Instructions: Dry the knife after each use and avoid cutting through bones, frozen food, or hard materials. Use a quality sharpening stone for best results.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49-Layer Stainless Damascus
Core Steel: VG-10 Stainless
HRC: ~61–62
Handle: Magnolia Wood (Oval)
Ferrule: Red Dyed Pakka Wood
Engraving: Hand-Engraved
Edge Grind: 50/50
Weight: 5.5 oz (158 g)
Blade Length: 300 mm
Total Length: 450 mm
Spine Thickness at Heel: 3 mm
Blade Height: 44 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-sujihiki-300mm-48.png&&&0&&&||&&&||&&&@@@
makobu&&&Koishi-Bunka&&&Masakage Koishi Bunka 170mm&&&A bunka shares much of its size and versatility with a santoku, and this 170mm version from the Masakage Koishi line adds a thin, dexterous tip and a slightly curved belly that handles push cuts, slicing, and rock chopping equally well. The cherry wood wa handle and black pakka ferrule round out a knife that looks as good as it performs.
The core is Aogami Super carbon steel, hardened to around 63 to 65 HRC and highly prized for its ability to take and hold a very sharp edge. The outer layer carries the Koishi finish, a dimpled hammer pattern under a kurouchi coating that helps the blade cut through ingredients without sticking, named for the Japanese word koishi, meaning pebble. The knife is handmade by Yoshimi Kato at Takefu Knife Village in Echizen.
What Customers Are Saying:Reviewers consistently describe this bunka as light, thin, and exceptionally sharp, with several noting it stays sharp through regular weekly use with only occasional honing needed. A professional chef calls it a daily go to for prepping in tight spaces, and more than one buyer mentions the comfortable pinch grip and the kurouchi dimples helping reduce food sticking. The main limitation noted is that the shorter blade is best suited to vegetable prep rather than larger proteins, where a full size gyuto would be the better tool.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.5 oz (128 g)
Blade Length: 173 mm
Total Length: 318 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-bunka-170mm-332.png&&&5&&&||&&&||&&&||@@@
makoasgy18&&&Koishi-Gyuto180&&&Masakage Koishi Gyuto 180mm&&&Short gyutos have been picking up a following lately, prized for being controllable, stiff, and versatile in smaller spaces or smaller hands, and this 180mm version from the Masakage Koishi line is about as small as gyutos get. Koishi knives have earned an almost legendary status among chefs and collectors for their superior grinds, heat treatment, and fine fit and finish.
The blade is forged from Aogami Super carbon steel, one of the best high carbon alloys available and prized for its durability and its ability to hold an extremely fine edge. The core is clad with a softer stainless layer using the san mai method, leaving the spine and edge exposed while the outer layer takes on a dimpled kurouchi finish, the look that gives the Koishi line its name, since koishi means pebbles in Japanese.
What Customers Are Saying:The lone reviewer on this listing calls it a beautiful knife and a perfect size for working the line, with good edge retention and easy sharpening, and credits the CKTG team directly for the overall buying experience.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.4 oz (124 g)
Blade Length: 185 mm
Total Length: 327 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-180mm-139.png&&&5&&&||&&&||&&&||@@@
makogy21&&&Koishi-Gyuto210&&&Masakage Koishi Gyuto 210mm&&&Yoshimi Kato hand makes the Masakage Koishi line in Echizen, and the 210mm gyuto is the closest equivalent to a standard eight inch chef knife, a multipurpose blade equally at home rocking, chopping, or slicing through vegetables, tubers, or proteins. The Koishi line has the best edge retention of any knife in the Masakage catalog, hardened to around 63 to 65 HRC.
The core is Aogami Super carbon steel wrapped in a softer stainless cladding, which keeps maintenance relatively manageable considering how hard and sharp the edge gets. The knives are not thin enough to be true laser grinds, but they feature an outstanding grind and are quite thin just behind the edge. The outer layer carries the dimpled koishi finish, named for the Japanese word for pebble, under a kurouchi coating.
What Customers Are Saying:With a dozen reviews, this gyuto draws consistent praise for arriving sharp out of the box, holding that edge through months of near daily professional use, and looking even better in hand than in photos. Several reviewers, including working chefs handling hundreds of covers a night, describe it as their go to knife for over a year without needing a full resharpening, just regular honing. One reviewer with larger hands found the handle clearance a bit tight for a pinch grip, noting their index finger felt close to the edge, a fair point for anyone with bigger hands to keep in mind before buying.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 5.2 oz (148 g)
Blade Length: 216 mm
Total Length: 358 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-210mm-309.png&&&5&&&||&&&||&&&||@@@
makogy24&&&Koishi-Gyuto240&&&Masakage Koishi Gyuto 240mm&&&Aogami Super is one of the best carbon steels available for kitchen knives, taking a razor-sharp edge and holding it for an impressively long time, and this gyuto from the Masakage Koishi line is built to put that steel to full use. At 240mm long, the blade is large enough for big ingredients like heads of lettuce but still nimble enough to mince onions with precision.
The core is hardened to around 63 to 65 HRC and wrapped in a softer stainless cladding for added strength. The gently sloping belly suits both choppers and rockers, and the outer layer carries the kurouchi finish over the dimpled koishi pattern, a rustic look that stands out against shinier competitors. The handle is an octagonal cherry wood wa handle with a black pakka ferrule for contrast.
What Customers Are Saying:With sixteen reviews, this is one of the most reviewed knives in the entire Koishi line, and the feedback is overwhelmingly positive on sharpness, food release, and how thin the grind is behind the edge. Several reviewers specifically call out the hammered finish for keeping cling to a minimum during long shifts, with one going a full week of ten-hour days without noticing any slowdown in performance. A couple of notes worth knowing about: one reviewer found their particular knife did not have much of a flat spot at all, which they took as normal variation on a handmade blade, and another mentioned a slight bend in their blade that Mark helped them correct, since clad knives can bend more easily than mono steel. Both still rated the knife highly overall.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 6.9 oz (196 g)
Blade Length: 247 mm
Total Length: 403 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm&&&&&&405&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-240mm-395.png&&&5&&&||&&&||&&&||@@@
makogy27&&&Koishi-Gyuto270&&&Masakage Koishi Gyuto 270mm&&&At 270mm, this is the longest gyuto in the Masakage Koishi line, built for cooks with ample prep space and plenty of ingredients to get through in a single session. Koishi knives are the highest end offering made by the Masakage cooperative, and this size shows off everything the line is known for.
The blade is stainless clad Aogami Super steel, one of the best alloys available for kitchen knives thanks to how well it takes and holds an edge. The stainless cladding helps reduce blade reactivity, and the tsuchime, or hammered, finish that gives the knife its name, since koishi means pebbles, adds a bit of anti stick performance on top of the rustic good looks. The handle is an octagonal cherry wood with a black pakka wood ferrule.
What Customers Are Saying:Reviewers consistently describe this gyuto as a favorite that holds an edge for weeks of daily work without needing a sharpening. One reviewer, a left handed chef, gave it four stars and noted the bevel was not a perfectly even 50/50 on their particular blade, with slightly more flat area above the grind on one side, a fair fit and finish note for anyone who relies on a precisely symmetrical edge.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 7.3 oz (208 g)
Blade Length: 274 mm
Total Length: 428 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 57 mm
&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-270mm-299.png&&&4.5&&&||&&&||&&&||@@@
makoho15&&&Koishi-Honesuki&&&Masakage Koishi Honesuki 150mm&&&Yoshimi Kato has decades of blacksmithing experience behind him, and the Koishi line showcases it clearly. Each knife is handmade, which means dimensions vary slightly from blade to blade, but every one is built from Aogami Super steel hardened to 63-65 HRC - the highest hardness in the entire Masakage catalog and the longest-lasting edge of any line they offer. For a cook who wants an honesuki that holds its edge through extended fabrication work, this is the line to consider.
The honesuki format tapers triangularly down to a thin, surgical-grade tip, allowing the blade to enter joints precisely or slip beneath skin and tendons with minimal resistance. The exceptional edge retention of hardened Aogami Super means meat fabrication stays efficient for longer between sharpenings. Cherry octagonal handle with black pakka wood ferrule, hand engraved.
What Customers Are Saying: Marc, who only carries Masakage knives to work, calls the Koishi line his top preference for ease of finding a laser-sharp edge, weight, balance, and overall value. As his first honesuki, he describes it gliding through duck and chicken fabrication - the fine tip handles detail work around skin, bones, and knuckles while the thicker heel manages joint separation. He recommends it specifically for detailing duck legs, airline-style chicken breasts, and boning wing flats for stuffing, and says he doubts he will ever look for an alternative honesuki. Mike V wanted a double-bevel honesuki specifically for splitting chicken breasts into thin cutlets and petty-style work, and found exactly what he was looking for.
Care Instructions: Aogami Super is a reactive carbon steel that will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only. Apply camellia oil for long-term storage. AS at this hardness rewards careful sharpening technique and responds well to stropping.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even Double Bevel (50/50)
Engraving: Hand Engraved
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Weight: 3.7 oz (106 g)
Blade Length: 153mm
Total Length: 293mm
Spine Thickness at Heel: 4mm
Blade Height: 40mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-honesuki-150mm-289.png&&&5&&&||&&&||&&&||@@@
makona16&&&Koishi-Nakiri&&&Masakage Koishi Nakiri 165mm&&&Yoshimi Kato has been making knives for over fifty years, and this 165mm nakiri from his Koishi line is handmade at Takefu Knife Village using Aogami Super steel and a stainless kurouchi cladding. The top of the blade carries the kurouchi, or black hammer, finish, while the dimples across the surface come from the tsuchime hammering, both combining into the pebble-like Koishi look the line is named for.
The nakiri bocho translates roughly to knife for cutting greens, and this tipless, rectangular shape excels at any vegetable prep task. The flatter belly creates more contact with the cutting board, and nakiris like this one are best used with a push or draw cut rather than a Western-style rocking motion.
What Customers Are Saying: With eleven reviews, this nakiri is one of the most loved knives in the Koishi line, with several owners saying it only needs a quick monthly sharpening to stay razor sharp and calling it an investment they expect to pass down for generations. The extra blade height compared to other nakiris draws repeated praise for the additional board and knuckle clearance it provides, and more than one reviewer specifically chose the Aogami Super core over other Masakage nakiris for its edge retention, with one going three months on stropping alone before needing an actual sharpening. A few reviewers note some initial drag from the kurouchi finish when first put to use, though this settles down within the first month of regular use and cleaning.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 5.8 oz (166 g)
Blade Length: 160 mm
Total Length: 313 mm
Spine Thickness at Heel: 3 mm
Blade Height: 59 mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-nakiri-165mm-321.png&&&5&&&||&&&||&&&@@@
makope12&&&Koishi-Petty120&&&Masakage Koishi Petty 120mm&&&At 120mm, this petty from the Masakage Koishi line sits at a more standard petty length than the smaller 75mm option, well suited to small prep work like mincing shallots and garlic or cleaning up a tenderloin. The stainless kurouchi finish on top of the blade helps keep the knife relatively low maintenance compared with other Japanese carbon knives.
The edge itself will still form a natural patina, since it is made from Aogami Super steel hardened up to 63 to 65 HRC, giving it outstanding edge retention for a knife this size. The handle is an octagonal cherry wood with a black pakka wood ferrule, matching the rest of the Koishi lineup.
What Customers Are Saying:Reviewers consistently praise this petty for holding a great edge and looking beautiful, calling it a high quality option that will last for years of detail work. One buyer gave it four stars rather than five, noting they felt it could have come a little sharper straight out of the box, though the overall fit, balance, and customer service still left them impressed.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 2.1 oz (60 g)
Blade Length: 121 mm
Total Length: 250 mm
Spine Thickness at Heel: 3 mm
Blade Height: 30 mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-120mm-293.png&&&4.5&&&||&&&||&&&||@@@
makope15&&&Koishi-Petty150&&&Masakage Koishi Petty 150mm&&&Aogami Super is prized across the cutlery world for its ability to take a keen edge and hold onto it, and this 150mm petty from the Masakage Koishi line puts that steel to work in a lightweight, nimble package. The Koishi name comes from the dimpled tsuchime, or hammered, finish across the top half of the blade, which both looks distinctive and helps minimize stiction while cutting.
The core is wrapped in a stainless cladding to help reduce blade reactivity, and the handle is a cherry wood wa style with a black pakka wood ferrule. This petty makes a wonderful all purpose prep knife for small vegetables and proteins, quick work of shallots and garlic, and any task that calls for detailed tip work.
What Customers Are Saying:The lone reviewer on this listing describes the knife as looking like it means business, with great fit and finish, perfect balance, and a hair popping edge straight out of the box.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 2.5 oz (72 g)
Blade Length: 181 mm
Total Length: 279 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-150mm-374.png&&&5&&&||&&&||&&&||@@@
mako75pe&&&Koishi-Petty75&&&Masakage Koishi Petty 75mm&&&A 75mm petty is about as small as a kitchen knife gets, and this one from the Masakage Koishi line is built specifically for in hand work like turning potatoes, peeling small fruit, or trimming cheese. The Koishi line is the top of the line offering from Masakage, handmade by Yoshimi Kato using Aogami Super steel.
Aogami Super is a highly renowned carbon steel, valued for its ability to take and hold an incredibly sharp edge, and this petty is hardened to around 63 to 65 HRC, making it one of the hardest blades in the Masakage catalog. The core is clad in a stainless steel kurouchi finish with a dimpled, pebble like hammer texture, which is exactly where the Koishi name comes from, since koishi means pebbles in Japanese. The handle is an octagonal cherry wood with a black pakka wood ferrule.
What Customers Are Saying:Owners who have had this petty for years still call it the best in hand knife they own, citing edge retention, classic looks, and a great feel as the reasons they keep reaching for it. More than one reviewer notes that the kurouchi finish makes cleanup and care simple, and that sharpenability and edge retention are well above what they expected at this size.
Care Instructions:Aogami Super is reactive and among the hardest carbon steels available, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 1.8 oz (51 g)
Blade Length: 75 mm
Spine Thickness at Heel: 2 mm
Blade Height: 26 mm
Photos credit: Gustavo Bermudez
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-75mm-186.png&&&5&&&||&&&||&&&||@@@
makosa17&&&Koishi-Santoku&&&Masakage Koishi Santoku 170mm&&&Aogami Super, often shortened to AS on the CKTG forums, arguably has the best edge retention of any blue or white carbon steel sold here, and this 170mm santoku from the Masakage Koishi line is one of the most revered, highest performing knives in the catalog. The line is crafted by Yoshimi Kato, with a heat treat in the 63 to 65 HRC range.
Surrounding the AS core is a softer stainless cladding with a tsuchime, or hammered, texture, adding durability and strength to the very hard core steel. The finish over that hammering is a well executed kurouchi, and the grinds and geometry throughout the Koishi line are built with performance in mind. The handle is octagonal cherry wood with a black pakka wood ferrule, and the fit and finish on both the blade and handle stand out.
What Customers Are Saying:Reviewers consistently call this santoku exceptional, citing good food release, a sharp edge that holds for an impressively long time, and a quick, easy sharpening process when the time comes. One long term owner of three years notes that, like any AS core knife, proper maintenance is important to prevent corrosion, but says the knife remains their go to all purpose blade. Another reviewer who opted for the optional sharpening service called the result a bit heavy feeling for their taste but still loved the heft, food release, and overall look.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.5 oz (128 g)
Blade Length: 171 mm
Total Length: 308 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 46 mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-santoku-170mm-326.png&&&5&&&||&&&||&&&||@@@
makosu27&&&Koishi-Suji270&&&Masakage Koishi Sujihiki 270mm&&&A sujihiki is a long, narrow Japanese slicing knife built for portioning fish or meat with a continuous pulling motion, letting the blade do the work with very little pressure. This 270mm version from the Masakage Koishi line carries the same Aogami Super core and tsuchime, or hammered, finish found across the rest of the lineup.
The stainless cladding allows for high carbon performance without the level of fuss a fully exposed carbon blade would require, and these knives take an exceptional edge and hold it longer than almost anything else in the catalog. The handle is an octagonal cherry wood with a black pakka wood ferrule, finished with the dimpled kurouchi texture that gives the Koishi line its name, since koishi means pebbles in Japanese.
Care Instructions:The edge is still reactive carbon steel, so wipe and dry the blade promptly after each use and always wash it by hand rather than running it through a dishwasher. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Given the length of the blade, store it where it will not knock against other tools in a drawer, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
HRC: 63-65
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 5.4 oz (154 g)
Blade Length: 271 mm
Total Length: 427 mm
Spine Thickness at Heel: 3 mm
Blade Height: 41 mm
&&&&&&405&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-sujihiki-270mm-303.png&&&0&&&||&&&||&&&||@@@
makukobu13&&&Kumo-Bunka&&&Masakage Kumo Bunka 175mm&&&Compared to many bunkas, this 175mm version from the Masakage Kumo line carries extra blade height, giving larger hands more clearance between the board and the knuckles. The reverse tanto tip adds precision for detail work, slicing scallions, chopping herbs, or breaking down chicken and other proteins with equal control.
The blade is all stainless steel, built around a VG-10 core with a softer stainless alloy used for the Damascus layer. VG-10 takes a very sharp edge, holds that sharpness for a long time, and is fairly easy to bring back to sharp when it does need attention. The cloudy looking Damascus pattern is exactly where the Kumo name comes from, since kumo translates to clouds in Japanese. The handle is a fine rosewood and black pakka wood combination, comfortable to hold for long stretches of prep work.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Region: Echizen, Japan
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.8 oz (138 g)
Blade Length: 174 mm
Total Length: 320 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-bunka-175mm-60.png&&&0&&&||&&&||&&&@@@
makugy18&&&Kumo-Gyuto180&&&Masakage Kumo Gyuto 180mm&&&This 180mm gyuto sits at about the smallest size gyutos are made, part large petty and part santoku, not just in dimensions but in feel and ability. Cooks who prefer a shorter blade will find it adept at a wide range of tasks, made by veteran blacksmith Ikeda san, who built his reputation over many years working under Anryu san before making knives under his own name as well as for Masakage.
The core is VG-10 stainless steel, a high carbon alloy especially popular in the kitchen knife industry. Ikeda san covers the core with multiple layers of a softer stainless steel, heavily etched to reveal a Damascus style blade road with a pattern that resembles storm clouds, the inspiration for the Kumo name. The handle is an octagonal rosewood with a black pakka wood ferrule, finished to the same high standard found across the rest of the Masakage catalog.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, since the edge can still chip on hard contact, and sharpen on quality water stones when it needs attention.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Region: Echizen, Japan
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.5 oz (126 g)
Blade Length: 181 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 42 mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-180mm-225.png&&&0&&&||&&&||&&&@@@
maku21gy&&&Kumo-Gyuto210&&&Masakage Kumo Gyuto 210mm&&&Masakage Kumo knives are made by Ikeda san, a veteran blacksmith who built his reputation over many years working under Anryu san before striking out to make knives under his own name as well as for the Masakage brand. This 210mm gyuto is a perennial favorite at CKTG, balancing great looks, first rate materials, and fine fit and finish for both home and professional cooks.
The core is VG-10 stainless steel, prized for excellent edge taking and edge holding characteristics, with a high carbon content alongside trace amounts of chromium, molybdenum, vanadium, cobalt, and manganese. The core is clad in multiple layers of a softer stainless steel which, once ground and etched, reveals a Damascus pattern that reminded the blacksmiths of clouds, giving the line its name, since kumo means cloud in Japanese. The blade is mated to an octagonal rosewood handle with a black pakka wood ferrule.
What Customers Are Saying:One reviewer bought this gyuto as a gift for an avid home cook and reports it has been a hit, praised for both its quality and its everyday usefulness. Another reviewer, a working chef, calls the craftsmanship and sharpness excellent, but flags that the edge can be brittle around hard contact, having chipped it after nicking a bone while slicing, a fair reminder that this VG-10 edge is happiest kept away from bone and other hard surfaces.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, since the edge can chip on hard contact despite being stainless, and sharpen on quality water stones when it needs attention.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Region: Echizen, Japan
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.7 oz (162 g)
Blade Length: 218 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 47 mm
&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-210mm-135.png&&&4.5&&&||&&&||&&&@@@
makugy24&&&Kumo-Gyuto240&&&Masakage Kumo Gyuto 240mm&&&VG-10 stainless steel is the core of this 240mm gyuto, chosen for its ability to take and hold a very fine edge while staying easy to maintain. Masakage operates out of Takefu Knife Village, a small enclave of blacksmiths, sharpeners, and other craftsmen in Echizen, part of the Fukui Prefecture, founded so leading blacksmiths could share knowledge, skills, and equipment for the benefit of the whole cooperative.
The VG-10 core is covered with a multilayer cladding of a softer stainless steel forge welded into a Damascus billet, with the fine details of the layers revealed through grinding and etching. The resulting pattern reminds people of clouds, which is where the Kumo name comes from. Like the rest of the blades from Ikeda san, this gyuto has beautifully executed grinds that get very thin behind the edge, with a fairly gentle, continuous curve and very little flat spot, suiting cooks who favor a rocking style of cutting. The handle is a finely crafted octagonal rosewood with a black pakka wood ferrule.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, since the edge can still chip on hard contact, and sharpen on quality water stones when it needs attention.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Region: Echizen, Japan
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 6.0 oz (170 g)
Blade Length: 244 mm
Total Length: 410 mm
Spine Thickness at Base: 3 mm
Blade Height: 52 mm
&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-240mm-288.png&&&0&&&||&&&||&&&@@@
makugy27&&&Kumo-Gyuto270&&&Masakage Kumo Gyuto 270mm&&&At 270mm, this is the longest gyuto in the Masakage Kumo line, built for cooks who want serious reach without giving up the same fine fit and finish found across the rest of the lineup. Masakage Kumo knives are made by veteran blacksmith Ikeda san, who built his reputation over many years working under Anryu san before making knives under his own name as well as for Masakage.
The core is VG-10 stainless steel, valued for its edge taking and edge holding characteristics, with a high carbon content and trace amounts of chromium, molybdenum, vanadium, cobalt, and manganese. The core is clad in multiple layers of a softer stainless steel which, once ground and etched, reveals a Damascus pattern reminiscent of clouds, the inspiration for the Kumo name. The handle is a finely crafted octagonal rosewood with a black pakka wood ferrule.
What Customers Are Saying:One reviewer admits being hesitant about ordering such a long blade, but fell in love with it after the first use, calling it lighter than many shorter kitchen knives and praising the balance, the secure handle, and an edge that holds up well through real professional kitchen use.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, since the edge can still chip on hard contact, and sharpen on quality water stones when it needs attention.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Region: Echizen, Japan
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 6.6 oz (187 g)
Blade Length: 275 mm
Total Length: 430 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 55 mm
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-270mm-261.png&&&5&&&||&&&||&&&@@@
makuho15&&&Kumo-KoBunka&&&Masakage Kumo Ko Bunka 135mm&&&Ko means small in Japanese, and this ko bunka offers a perfectly sized, versatile tool for a wide range of kitchen tasks, with a blade tall enough for comfortable use on a cutting board yet nimble enough for in hand work. It is also capable enough to double as a boning knife for smaller cuts of meat.
At the core is VG-10 stainless steel, a highly regarded alloy widely used in Japanese kitchen knives for its performance and durability, made by blacksmith Ikeda san. The soft stainless cladding carries an intricate Damascus pattern that evokes drifting clouds, the source of the Kumo name, since kumo means cloud in Japanese. The handle is an octagonal rosewood shape with a black pakka wood ferrule for added durability and style.
What Customers Are Saying:The lone review on this listing focuses on the buying experience rather than the knife itself, with the reviewer praising fast, responsive service and shipping that arrived in under three days after confirming stock by phone.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Masakage
Blacksmith: Ikeda San
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Weight: 2.9 oz (82 g)
Blade Length: 133 mm
Total Length: 260 mm
Spine Thickness at Base: 3 mm
Blade Height: 34 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-ko-bunka-135mm-5.png&&&5&&&||&&&||&&&@@@
makuna16&&&Kumo-Nakiri&&&Masakage Kumo Nakiri 165mm&&&VG-10 is a popular stainless steel found in many high end knives from manufacturers around the globe, and this 165mm nakiri from the Masakage Kumo line uses it for both the core and a fully stainless build, hardened to about 61 to 62 HRC. The Damascus cladding is also stainless, making the whole knife a genuinely care free option for vegetable prep.
The pattern across the blade is thought to resemble storm clouds, which is exactly where the Kumo name comes from, since kumo means cloud in Japanese, and both the pattern and the finish are distinctive and beautiful. The blade offers a generous radius at the tip to allow some rocking motion if preferred, and the handle is an octagonal rosewood with a black pakka wood ferrule.
What Customers Are Saying:One longtime Masakage collector, who bought their first knife from the brand back in 2016, calls this nakiri the most recent and one of the best additions to their collection, praising both the beauty and sharpness along with how quickly the order shipped.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Region: Echizen, Japan
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 6.4 oz (182 g)
Blade Length: 163 mm
Total Length: 316 mm
Spine Thickness at Base: 3 mm
Blade Height: 59 mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-nakiri-165mm-282.png&&&5&&&||&&&||&&&@@@
makupe12&&&Kumo-Petty120&&&Masakage Kumo Petty 120mm&&&A good sized petty for almost every small cutting task in the kitchen, this 120mm knife from the Masakage Kumo line handles both board work and in hand tasks like garnishes and other detailed cutting with ease. The Kumo line has been a top seller for years, combining a great profile and grind, easy to maintain steel, excellent fit and finish, and that distinctive Damascus look.
The core is VG-10 stainless steel, one of the most popular alloys in the kitchen knife business, valued for great edge taking and retention, strong corrosion resistance, and an overall toughness that is hard to beat in a stainless steel. The outer Damascus layer is a softer stainless alloy that protects the core while adding some shock resistance, heavily etched to reveal a pattern that resembles storm clouds. The blade is made by veteran blacksmith Ikeda san and mated to a rosewood octagonal handle with a black pakka wood ferrule.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Region: Echizen, Japan
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 2.8 oz (80 g)
Blade Length: 118 mm
Total Length: 247 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-120mm-32.png&&&0&&&||&&&||&&&@@@
makupe15&&&Kumo-Petty150&&&Masakage Kumo Petty 150mm&&&This Damascus VG-10 petty is what gives the Kumo series its name, since kumo means cloud, and the pattern across the blade is hand done and genuinely mesmerizing to look at. At 150mm, the petty is a versatile size for general prep and detail work alike.
VG-10 is a fully stainless steel popular among knife makers around the world, very wear resistant, and able to hold an edge for a long time while staying highly resistant to corrosion and rust. The blade is made by veteran blacksmith Ikeda san, who built his reputation over many years working under Anryu san before making knives under his own name as well as for Masakage. The octagonal rosewood handle is finished with a black pakka wood ferrule, with fit and finish well above average across the line.
What Customers Are Saying:One reviewer describes the knife as cutting through food like butter, with enough visual appeal that even their family wanted to get their hands on it.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Masakage
Blacksmith: Ikeda San
Region: Takefu Village, Echizen
Edge Steel: VG-10
HRC: 61-62
Weight: 3.1 oz (90 g)
Blade Length: 146 mm
Total Length: 274 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-150mm-361.png&&&5&&&||&&&||&&&@@@
makupe75&&&Kumo-Petty75&&&Masakage Kumo Petty 75mm&&&At 75mm, this petty from the Masakage Kumo line is about as small as a kitchen knife gets, a champ at paring, peeling, and prepping garnishes. Masakage operates out of Takefu Knife Village, a small enclave of blacksmiths, sharpeners, and other craftsmen in Echizen, part of the Fukui Prefecture, founded so leading blacksmiths could share knowledge, skills, and equipment for the good of the whole cooperative.
The core is VG-10 stainless steel, one of the most popular alloys in the kitchen knife business, known for great edge taking and retention, strong corrosion resistance, and an overall toughness that is hard to beat in a stainless steel. The outer Damascus layer is a softer stainless alloy that protects the core and adds shock resistance, heavily etched to reveal a pattern that resembles storm clouds, the source of the Kumo name. The handle is an octagonal rosewood with a black pakka wood ferrule.
What Customers Are Saying:One reviewer calls this petty a joy to use that cuts like a dream, noting the overhang at the hilt allows the hand to move up the blade for fine detail work, and considers it an heirloom quality knife, with the stainless build an added bonus for easy care.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Masakage
Edge Steel: VG-10
Cladding: Stainless Damascus
Weight: 1.7 oz (50 g)
Blade Length: 75 mm
Total Length: 204 mm
Spine Thickness at Base: 2 mm
Blade Height: 26 mm
Handle: Rosewood Octagonal
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-75mm-328.png&&&5&&&||&&&||&&&@@@
makusa16&&&Kumo-Santoku&&&Masakage Kumo Santoku 170mm&&&A santoku is built around a tall blade with a distinctive sheep foot front end, drawing the spine down toward the tip for a flatter profile than a typical chef knife or gyuto, which makes this 170mm version from the Masakage Kumo line especially good for push cutting rather than rocking. The edge is ground 50/50, suiting right or left handed cooks equally well.
The core is VG-10 stainless steel, valued for its high carbon content and excellent edge taking and edge holding characteristics. Ikeda san clads the core with multiple layers of a softer stainless steel, heavily etched to reveal a Damascus style blade road with a pattern that resembles storm clouds, the inspiration for the Kumo name. The handle is octagonal rosewood with a black pakka wood ferrule.
What Customers Are Saying:Reviewers consistently praise the craftsmanship, the beautifully etched Damascus cladding, and how comfortable the knife feels in hand, with more than one owner describing the out of box sharpness as exceptional, especially after opting for the optional sharpening service. One buyer treated themself to this santoku as a milestone birthday gift, while another calls it a piece of art worth every dollar.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Region: Echizen, Japan
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.5 oz (128 g)
Blade Length: 170 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-santoku-170mm-183.png&&&5&&&||&&&||&&&@@@
makusu27&&&Kumo-Suji270&&&Masakage Kumo Sujihiki 270mm&&&Unlike a single sided yanagiba, a sujihiki is a two sided slicer, which makes it far easier to use and maintain while still handling the same job of slicing proteins in one long, drawn cut. This 270mm version from the Masakage Kumo line is a medium sized example, a good fit for home cooks or professionals working in tighter spaces.
The core is VG-10 stainless steel, known for its excellent edge taking and edge holding characteristics, with a high carbon content and trace amounts of chromium, molybdenum, vanadium, cobalt, and manganese. The blade is covered in a multi layer cladding of a softer stainless steel which, through grinding and etching, reveals a Damascus pattern that resembles clouds, the source of the Kumo name. The handle is a finely crafted rosewood with a black pakka wood ferrule.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and given the length of this blade, store it where it will not knock against other tools in a drawer. Sharpen on quality water stones when the edge needs attention.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Region: Echizen, Japan
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 7.0 oz (198 g)
Blade Length: 274 mm
Total Length: 435 mm
Spine Thickness at Base: 3 mm
Blade Height: 57 mm
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-sujihiki-270mm-sale-98.png&&&0&&&||&&&||&&&@@@
mamibl2bu17o&&&Mizu-Bunka-Oak&&&Masakage Mizu Blue #2 Bunka 170mm Oak&&&The Masakage Mizu Blue #2 Bunka 170mm is a striking, hand-forged knife from Echizen, Japan, crafted by Ikeda San for the Masakage workshop. Known for blending rustic aesthetics with serious cutting performance, the Mizu line delivers powerful geometry in a compact, versatile bunka profile that excels at vegetables, proteins, and detailed prep work.
The blade is forged in san mai construction with an Aogami (Blue) #2 carbon steel core, heat-treated to approximately 62–64 HRC for excellent sharpness and edge retention. It is clad in soft iron and finished with a deep black kurouchi coating for a traditional, hand-crafted appearance. Both the core and cladding are reactive and will develop a natural patina with use. This version is fitted with a burnt oak urushi handle, a significant upgrade that dramatically elevates the look and feel of the knife—similar to upgrading wheels on a car. The urushi finish adds warmth, depth, durability, and improved grip while giving the knife a more refined, premium presentation.
Care Instructions: This knife is fully reactive carbon steel. Wipe clean and dry immediately after use, especially during extended prep sessions. Avoid bones, frozen foods, or twisting cuts to prevent chipping. Store dry on a magnetic strip or in a saya when not in use.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Core Steel: Aogami (Blue) #2
Cladding: Iron
Finish: Kurouchi
Weight: 5.1 oz (145 g)
Blade Length: 173 mm
Total Length: 319 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Burnt Oak Urushi&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-bunka-170mm-oak-handle-5.png&&&0&&&||&&&||&&&||@@@
mamibu17&&&Mizu-Bunka&&&Masakage Mizu Blue #2 Bunka 175mm&&&The bunka profile suits the Mizu line particularly well. The combination of the angled tip and the tall blade, at 48mm this bunka runs noticeably tall for the shape, gives the knife real versatility across vegetables, aromatics, and lighter proteins, while the fully reactive iron cladding and kurouchi finish give it a visual character that only improves with age.
Ikeda-san hammer forges this bunka at Takefu Village in Echizen from a Blue #2 carbon steel core hardened to 62-64 HRC, wrapped in soft reactive iron. The kurouchi finish will patina quickly with use, developing blues, grays, and browns that are unique to each knife. The cherry oval handle with marbleized plastic ferrule is the same practical, traditional fit found across the Mizu line.
What Customers Are Saying: Reviewers praise how naturally this bunka handles a wide range of prep tasks. One cook who prefers bunka-style knives over santoku calls this a great option for those who need a knife with a point and more belly, noting it rocks well and minces like a dream while staying light and fast. A second reviewer calls it expertly crafted.
Care Instructions: The Mizu line uses a fully reactive iron cladding over the Blue #2 core, so the entire blade face develops a patina with use, not just the edge. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda-san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron (Reactive)
HRC: 62-64
Finish: Kurouchi
Handle: Cherry Oval with Lip
Ferrule: Plastic Marbleized
Weight: 5.1 oz (145 g)
Blade Length: 176 mm
Total Length: 319 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-bunka-175mm-90.png&&&5&&&||&&&||&&&||@@@
mamibl2gy18&&&Mizu-Gyuto180&&&Masakage Mizu Blue #2 Gyuto 180mm&&&Ikeda-san works out of Takefu Village, the famous knife making cooperative in Echizen, Fukui Prefecture, where a group of highly skilled blacksmiths share facilities and knowledge while each maintaining their own distinct style. His Mizu line for Masakage is defined by one unusual choice: the outer cladding is soft, reactive iron rather than the stainless steel more commonly used in san mai construction. The result is a blade that patinas fully and develops genuine character across its entire face over time, not just at the edge.
This 180mm gyuto is hammer forged in a san mai construction, with a Blue #2 carbon steel core hardened to 62-64 HRC wrapped in that reactive iron cladding and given a kurouchi, or black as-forged, finish. The blade is fairly stout at the spine compared to a laser grind, which gives it authority through denser produce while still finishing with a geometry thin enough for real cutting performance. The cherry oval handle with marbleized plastic ferrule is simple and functional in the traditional Japanese workshop style.
Care Instructions: The Mizu line uses a fully reactive iron cladding over the Blue #2 core, so the entire blade face develops a patina with use, not just the edge. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda-san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron (Reactive)
HRC: 62-64
Finish: Kurouchi
Edge Grind: Even
Handle: Cherry Oval
Ferrule: Plastic Marbleized with Lip
Weight: 4.7 oz (134 g)
Blade Length: 185 mm
Total Length: 327 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-gyuto-180mm-71.png&&&0&&&||&&&||&&&||@@@
masakage1&&&Mizu-Gyuto210&&&Masakage Mizu Blue #2 Gyuto 210mm&&&This 210mm gyuto is the most popular length in the Masakage Mizu lineup, and the one that shows off the fully reactive iron cladding most dramatically. Where most san mai construction uses stainless on the outer layer, the Mizu line uses soft iron, which means the whole blade develops a rich, mottled patina with use rather than just the exposed cutting edge.
Ikeda-san works at Takefu Village, the renowned knife cooperative in Echizen, and hammer forges this gyuto from a Blue #2 carbon steel core hardened to 62-64 HRC. The kurouchi, or black as-forged, finish adds a rustic character that deepens further as the patina develops, and the cherry oval handle with marbleized plastic ferrule keeps the feel simple and traditional. At 217mm blade length it sits at the longer end of the 210mm class, giving it a touch of extra reach.
Care Instructions: The Mizu line uses a fully reactive iron cladding over the Blue #2 core, so the entire blade face develops a patina with use, not just the edge. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda-san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron (Reactive)
HRC: 62-64
Finish: Kurouchi
Handle: Cherry Oval with Lip
Ferrule: Plastic Marbleized
Weight: 5.5 oz (156 g)
Blade Length: 217 mm
Total Length: 358 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-gyuto-210mm-244.png&&&0&&&||&&&||&&&||@@@
mamibl2pe12&&&Mizu-Petty120&&&Masakage Mizu Blue #2 Petty 120mm&&&The 120mm petty is the compact sibling in the Mizu petty range, sized for in-hand peeling, trimming, and detail work where even 150mm would be more knife than needed. Ikeda-san hammer forges this at Takefu Village in Echizen in the same fully reactive iron-clad san mai construction that defines the Mizu line throughout.
The Blue #2 carbon steel core is hardened to 62-64 HRC and wrapped in soft reactive iron, finished in a kurouchi, or black as-forged, surface. At 121mm blade length and 30mm tall it is an easy, precise knife to control for small tasks, and the reactive iron cladding means the whole blade develops a protective patina with use rather than just the cutting edge. The cherry oval handle with marbleized plastic ferrule is the same practical, traditional fit found across the Mizu line.
Care Instructions: The Mizu line uses a fully reactive iron cladding over the Blue #2 core, so the entire blade face develops a patina with use, not just the edge. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda-san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron (Reactive)
HRC: 62-64
Finish: Kurouchi
Handle: Cherry Oval
Ferrule: Marbleized Plastic with Lip
Weight: 2.2 oz (64 g)
Blade Length: 121 mm
Total Length: 249 mm
Spine Thickness at Heel: 3 mm
Blade Height: 30 mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-petty-120mm-49.png&&&0&&&||&&&||&&&@@@
mamipe15&&&Mizu-Petty150&&&Masakage Mizu Blue #2 Petty 150mm&&&At 150mm this petty is on the longer end of the utility knife range, giving it real versatility for in-hand work, breaking down smaller proteins, detail prep, and garnish cuts where a full gyuto or santoku would feel unwieldy. The Mizu construction - Blue #2 core in a reactive soft iron cladding - applies the same fully-patinating character found across the line to this smaller format.
Ikeda-san hammer forges this petty at Takefu Village in Echizen, hardening the Blue #2 core to 62-64 HRC and finishing the blade in a kurouchi, or black as-forged, surface. The cherry oval handle with marbleized plastic ferrule keeps the fit simple and traditional. Five reviewers weigh in across the line with consistent praise - edge retention and the quality of the steel for the price are the recurring themes.
What Customers Are Saying: Five reviewers, mostly positive. One experienced cook praises the blue finish and overall sharpness. The honest counterpoint also noted: the handle material on these knives is basic and the blade is thin, which some find a tradeoff worth making for the steel quality at the price point, while others wish for more robust construction. One reviewer specifically calls out the value for the level of carbon steel craftsmanship.
Care Instructions: The Mizu line uses a fully reactive iron cladding over the Blue #2 core, so the entire blade face develops a patina with use, not just the edge. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda-san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron (Reactive)
HRC: 62-64
Finish: Kurouchi
Handle: Cherry Oval
Ferrule: Marbleized Plastic with a Lip
Weight: 2.6 oz (74 g)
Blade Length: 150 mm
Total Length: 275 mm
Spine Thickness at Heel: 4 mm
Blade Height: 29.5 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-150mm-351.png&&&4&&&||&&&||&&&||@@@
mamipe75&&&Mizu-Petty75&&&Masakage Mizu Blue #2 Petty 75mm&&&Masakage is a collective of Japanese knife makers that brings together independent blacksmiths working across multiple styles and steels under one brand umbrella. The Mizu line is produced by Ikeda-san at Takefu Knife Village in Echizen - the same blacksmith who forges the Anryu AS line under the Anryu Hamono name. Ikeda-san trained under master blacksmith Katsushige Anryu, one of the founders of Takefu Knife Village, and now carries forward that tradition across multiple lines. The Mizu name references water - appropriate for a kurouchi construction where the dark as-forged surface of the iron cladding and the polished Blue #2 edge create a visual contrast between the two materials.
At 75mm this is one of the most compact petty knives we carry - sized specifically for in-hand work on small produce, garnishes, and the kind of detail cuts where blade length is a liability rather than an asset. The Blue #2 (Aogami 2) core is hardened to 62-64 HRC, which is genuinely hard for this format and delivers an edge retention and sharpness that stainless petty knives at this size cannot match. The iron cladding and reactive core will both develop a patina with regular use - the kurouchi (black finish, as-forged surface) provides an initial layer of protection for the cladding, and the developing patina builds on that over time. At 48g with a 3mm spine, the knife has a solid, confident feel despite its small footprint. The oval Japanese cherry wood handle with resin ferrule is comfortable and well-proportioned for the blade. Corrected from the original spec: listed as Edge Length, should read Blade Length.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The iron cladding is also reactive and will develop color over time. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda San
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami 2)
Cladding: Iron
Finish: Kurouchi (Black Finish)
HRC: 62-64
Handle: Japanese Cherry Wood Oval
Ferrule: Resin
Weight: 1.7 oz (48g)
Blade Length: 75mm
Total Length: 201mm
Spine Thickness at Base: 3mm
Blade Height: 26mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-75mm-140.png&&&0&&&||&&&||&&&@@@
mamibl2sa17&&&Mizu-Santoku&&&Masakage Mizu Blue #2 Santoku 170mm&&&Blue #2 carbon steel in a fully reactive iron-clad san mai construction is a combination more often found on traditional single-bevel knives from Sakai than on a workhorse santoku, which is part of what makes the Mizu line distinctive. Ikeda-san brings that traditional approach to an everyday kitchen format at Takefu Village, Echizen.
This santoku is hammer forged with a Blue #2 core hardened to 62-64 HRC wrapped in soft reactive iron, finished in a kurouchi, or black as-forged, surface that will patina fully with use. At 172mm blade length and 46mm tall it is a practical everyday size. One reviewer notes the steel gets crazy sharp and holds its edge very well, calling it a knife they gravitate to after years of use, and noting that while it does not patina quite like some White #2 knives, it still needs to be kept dry.
What Customers Are Saying: The one reviewer on record has owned this santoku for years and still reaches for it regularly, praising the sharpness, edge retention, and overall quality. The honest note: the stainless-adjacent character of Blue #2 means the patina develops more slowly than on a pure White steel knife, though the blade still needs drying and care like any carbon steel.
Care Instructions: The Mizu line uses a fully reactive iron cladding over the Blue #2 core, so the entire blade face develops a patina with use, not just the edge. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda-san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron (Reactive)
HRC: 62-64
Finish: Kurouchi
Handle: Cherry Oval with Lip
Ferrule: Plastic Marbleized
Weight: 4.3 oz (122 g)
Blade Length: 172 mm
Total Length: 311 mm
Spine Thickness at Heel: 4 mm
Blade Height: 46 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-santoku-170mm-46.png&&&4&&&||&&&||&&&||@@@
mashbu&&&ShimoBunka&&&Masakage Shimo Bunka 165mm&&&Yu Kurosaki is one of the most celebrated blacksmiths working in Echizen today, and the Shimo line for Masakage is among the most visually striking work he produces. Shimo means frost in Japanese, and the name describes exactly what the cladding looks like: the iron Damascus is hammered to create patterns that closely resemble the frost formations that appear on glass windows during winter. No two blades look precisely the same. The Shirogami (white paper steel) #2 core takes some of the sharpest edges available in kitchen knives and sharpens with an ease that rewards anyone willing to spend time on a good set of water stones.
The 165mm bunka is essentially a santoku - three virtues - with a sword tip: the flat heel section and gentle belly of the santoku profile, with the angled forward tip that gives more precision on detail cuts and less drag through the final inches of each stroke. At 175mm actual blade length and 47mm height it has comfortable board presence and knuckle clearance in a pinch grip. The convex grind is the signature of every Kurosaki knife: ultra-thin behind the edge, blending into a generous convex section through the middle of the blade. Not a laser, but a blade that moves through soft and hard produce with equal ease. 3mm spine at the heel. Maple octagonal handle with black pakka ferrule. Hand engraved. 4.2 oz. One important note: both the White #2 core and the iron cladding are reactive. The entire blade will patina with use - developing a distinctive blue-frost appearance over time - and requires consistent care during every session.
What Customers Are Saying: Five reviewers with consistent themes. The knife arrives razor sharp - sharp enough to shave - and improves further with a strop before use. Several reviewers are working line cooks who have used it across multiple professional kitchen environments: tight spaces, hot and cold sections, prep, butchery, fish. The Damascus pattern is described as unlike anything else available, and the patina it develops over time - blue and frost-like - is considered an asset rather than a problem. One reviewer left it in a wet bag overnight, got surface rust, cleaned it with vinegar and baking soda, and came back with a beautiful patina. The blade is highly reactive and requires more attention than most, but everyone who accepts that going in describes it as worth every bit of the effort.
Care Instructions: Shirogami (white paper steel) #2 core and iron cladding are both highly reactive - more reactive than most knives on the site. Wipe and dry during and after every use. Avoid acidic foods on the blade. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
Brand: Masakage
Line: Shimo
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami (White Paper Steel) #2
Cladding: Reactive Iron Damascus
Finish: Hammered Frost Pattern
HRC: 62
Edge Grind: Even Convex
Engraving: Hand Engraved
Handle: Maple Octagonal
Ferrule: Black Pakka Wood
Weight: 4.2 oz (120 g)
Blade Length: 175mm
Total Length: 319mm
Spine Thickness at Heel: 3mm
Blade Height: 47mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-bunka-165mm-290.png&&&5&&&||&&&||&&&||@@@
mashgy21&&&ShimoGyuto210&&&Masakage Shimo Gyuto 210mm&&&The Shimo gyuto is one of the most sought-after knives in the Masakage line - a knife that has gone out of stock and come back in multiple times, with customers waiting years for restocks and buying immediately when they appear. Yu Kurosaki forges these for Masakage in Echizen using a White #2 (Shirogami #2) carbon steel core in san mai construction with soft iron Damascus cladding. The result is a knife that Kurosaki owners who have tried multiple lines consistently call their best all-around performer: thin enough for vegetables, robust enough for meat prep, sharp enough for the most delicate fish work.
At 210mm blade length the Shimo gyuto is the format most cooks reach for most often. The convex grind that Kurosaki applies to every knife in his catalog reaches an apex of refinement in the Shimo line - reviewers describe a grind so well executed that nothing sticks to the blade during use. The soft iron Damascus cladding develops a complex, frost-like patina that makes every knife unique over time. Walnut octagonal handle with pakka wood ferrule. White #2 at this construction level is one of the finest cutting steels made - pure composition, fine grain structure, and a sharpness ceiling that rewards cooks who develop their technique.
What Customers Are Saying: Seven reviews and the word that comes up most is best. Sam calls it the best all-around performer he owns - thin enough for vegetables, robust enough for meat, sharp enough for fish - and adds a clear honest warning: this steel is genuinely reactive. It needs to be wiped dry every single time it is used, the patina is not permanent, and it will rust quickly if neglected. He recommends against using it for bones. Bryan waited two years for a restock, bought it the moment it appeared, and calls it the best knife he has ever had. Chip describes the edge profile as utter perfection with a convex grind so good that nothing sticks. Daniel calls it beautiful and amazing and so sharp he is still working up the nerve to use it daily rather than just admire it.
Care Instructions: White #2 is highly reactive carbon steel - this is not a knife for cooks who cannot commit to proper care. Wipe and dry immediately after every use without exception. Avoid leaving acidic foods on the blade for any length of time. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Do not chop bones. White #2 sharpens readily and beautifully on quality water stones.
Blacksmith: Yu Kurosaki for Masakage
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Soft Iron Damascus
Finish: Kurouchi (Frost Pattern)
Edge Grind: Even Convex Double Bevel
Handle: Walnut Octagonal
Ferrule: Pakka Wood
Blade Length: 210mm
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-210mm-327.png&&&5&&&||&&&||&&&||@@@
mashgy24&&&ShimoGyuto240&&&Masakage Shimo Gyuto 240mm&&&White #2 carbon steel is one of the finest cutting steels made in Japan - pure, responsive on the stones, and capable of an edge that rewards skill with sharpness most stainless steels cannot replicate. Masakage wraps it in a reactive iron Damascus cladding that develops a mottled, frost-like patina with use - shimo means frost in Japanese, and the blade earns that name from the first week in the kitchen. Yu Kurosaki forges the Shimo line at Takefu Village in Echizen, one of the great knife-making centers in Japan. His handling of White #2 in this line is stellar - excellent edge retention for the steel type, easy to sharpen, and a convex grind that gets very thin behind the edge.
The 240mm gyuto is the standard professional length - long enough for confident slicing through proteins and larger vegetables, light enough at 5.5 oz to feel nimble despite the blade size. The flat edge profile suits both push-cutting and moderate rocking. Fit and finish is very good throughout, and the magnolia wood handle is traditional and lightweight in hand. This is a masakage japanese knife that performs at a level well above its price point.
What Customers Are Saying: Reviewers consistently praise this knife as an outstanding performer across home and professional kitchens. One describes it as his favorite knife - light and nimble despite the 240mm length, with excellent edge retention after weeks of light stropping only. Another reports using it roughly six hours a day in a commercial kitchen with the edge holding all day for weeks. The reactive Damascus cladding receives repeated praise for developing a beautiful patina over time.
Care Instructions: White #2 is a reactive carbon steel - the iron Damascus cladding is also reactive and will patina quickly. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil before storage. The patina that develops protects the blade and is a natural part of owning this knife.
Brand: Masakage
Line: Shimo
Blacksmith: Yu Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Reactive Iron Damascus
HRC: 62
Engraving: Hand Engraved
Handle: Magnolia
Weight: 5.5 oz (158g)
Blade Length: 247mm
Total Length: 403mm
Spine Thickness at Heel: 3mm
Blade Height: 51mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-240mm-343.png&&&5&&&||&&&||&&&||@@@
mashna16&&&ShimoNakiri&&&Masakage Shimo Nakiri 165mm&&&Shimo means frost in Japanese, and every knife in this line earns that name - the reactive soft iron Damascus cladding develops a frost-like hammered surface that shifts in the light and builds a deep, complex patina through regular use. Yu Kurosaki forges these for Masakage in Echizen, working a core of White #2 (Shirogami #2) carbon steel into san mai construction with soft iron cladding. The result is one of the most visually striking nakiri knives CKTG carries, and one of the finest performers - White #2 in Kurosaki hands takes a razor-keen edge and holds it through serious prep sessions.
The nakiri format is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting through produce. At 165mm blade length and 50mm height this is a well-proportioned nakiri with good board coverage and knuckle clearance. The grind is characteristic Kurosaki: exceptionally thin behind the edge with a convex geometry that releases food cleanly. Reviewers consistently describe an out-of-the-box edge that sounds like a razor when drawn across paper - an ultra-thin blade with a character unlike anything they had used before. Walnut octagonal handle with pakka wood ferrule.
What Customers Are Saying: Thirteen reviews and the themes repeat consistently across home cooks and professionals alike. Jarred Bren calls it the most pleasing knife he has ever owned - the sound of the ultra-thin blade coming out of the box gave him chills before he even cut with it. He is honest about chipping the edge early on after mishandling - and equally honest that Mark Richmond personally made it right with a discount, calling Mark a true and honest businessman who values people who share a passion for knives. Chip describes it as the first knife that sings like an old single-edge razor when drawn across food. Chris found the reactive steel more manageable than expected - a patina developed naturally from cooked chicken and the maintenance was easier than anticipated. Multiple reviewers note the steel is reactive and demands proper drying after every use, but consistently say the edge quality and performance are worth the attention.
Care Instructions: White #2 is a reactive carbon steel - the edge and the soft iron cladding will both patina naturally. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only. Apply camellia oil for long-term storage. Do not chop bones. White #2 sharpens readily and rewards quality water stones.
Blacksmith: Yu Kurosaki for Masakage
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Soft Iron Damascus
Finish: Kurouchi (Frost Pattern)
Edge Grind: Even Convex Double Bevel
Handle: Walnut Octagonal
Ferrule: Pakka Wood
Blade Length: 165mm
Blade Height: 50mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-nakiri-165mm-303.png&&&4.5&&&||&&&||&&&@@@
mashpe15&&&ShimoPetty150&&&Masakage Shimo Petty 150mm&&&Shimo means frost in Japanese - and the reactive iron Damascus cladding on this line earns that name, developing a mottled, ever-changing patina that looks like ice crystals forming across the blade. Masakage knives are produced in Takefu Village, Echizen, where a cooperative of blacksmiths work in close proximity and push each other toward higher standards. The Shimo line is forged by Yu Kurosaki, one of the most technically accomplished young blacksmiths in Japan today, working a White #2 carbon steel core with a reactive iron cladding that produces a finish unlike anything else in the Masakage lineup.
At 150mm this masakage petty sits at the longer end of the petty range - long enough for comfortable board work through citrus, herbs, and proteins, nimble enough for in-hand trimming and detail work. White #2 (Shirogami #2) is a very pure carbon steel that takes one of the finest edges available and sharpens easily on water stones. The symmetrical convex grind gets very thin behind the edge, and the fit and finish on this knife is exceptional for the price. Magnolia wood handle with pakka wood ferrule - traditional and lightweight in hand.
What Customers Are Saying: The one reviewer calls this a great do-it-all petty that quickly became a favorite, praising the excellent height for board work, nimbleness for trimming and portioning, and the reactive Damascus cladding as an ever-changing piece of art. Edge retention receives specific praise.
Care Instructions: White #2 is a reactive carbon steel that will patina naturally with use. The iron Damascus cladding will develop a mottled patina quickly - this is normal and desirable. Wipe and dry the blade immediately after each use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil before storage.
Maker: Masakage
Blacksmith: Yu Kurosaki
Location: Takefu Village, Echizen, Japan
Construction: San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Reactive Iron Damascus
Finish: Damascus
Edge Grind: Symmetrical Convex
Handle: Magnolia
Ferrule: Pakka Wood
Weight: 2.6 oz (74g)
Blade Length: 152mm
Total Length: 279mm
Spine Thickness at Heel: 3mm
Blade Height: 29mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-petty-150mm-363.png&&&5&&&||&&&||&&&||@@@
mashsa17&&&ShimoSantoku&&&Masakage Shimo Santoku 170mm&&&The Shimo line name comes from the Japanese word for frost, and every knife in this series earns it: the soft iron Damascus cladding on Yu Kurosaki blades is hammer-finished to produce patterns that closely resemble frost formations on winter glass. No two blades are identical. Behind that distinctive surface sits Shirogami (white paper steel) #2 - one of the purest carbon steels used in Japanese kitchen knives, capable of a very acute edge that sharpens quickly on quality water stones. Kurosaki is among the most respected blacksmiths working in Echizen today, and the Shimo line reflects both his technical precision and his ability to make something genuinely beautiful.
The santoku - three virtues, named for meat, fish, and vegetables - suits Kurosaki grind philosophy well. The convex cross-section he uses on all his knives is ultra-thin behind the edge, blending into a generous convex section through the mid-blade: not a laser, but a blade that moves through soft and dense produce alike without wedging. At 171mm blade length and 46mm height, this is a light and nimble knife at 4.3 oz with a flat heel section transitioning to a gentle belly - suited to push-cutting, comfortable in a pinch grip. 3mm spine at the heel. Maple octagonal handle with black pakka ferrule. Hand engraved. One important detail: both the White #2 core and the iron cladding are reactive - the entire blade requires wiping and drying during and after every use.
What Customers Are Saying: The one reviewer bought with the CKTG finish sharpening service and describes the result as exceptionally well done. Fit between handle and blade is noted as excellent with no gaps. Balance favors a pinch grip and the knife is described as extremely light and controllable. The verdict: would buy other knives in the Shimo line without hesitation.
Care Instructions: Shirogami (white paper steel) #2 core and iron cladding are both highly reactive - more reactive than most knives on the site. Wipe and dry during and after every use. Avoid acidic foods on the blade. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
Brand: Masakage
Line: Shimo
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami (White Paper Steel) #2
Cladding: Reactive Iron Damascus
Finish: Hammered Frost Pattern
HRC: 62
Edge Grind: Even Convex
Engraving: Hand Engraved
Handle: Maple Octagonal
Ferrule: Black Pakka Wood
Weight: 4.3 oz (122 g)
Blade Length: 171mm
Total Length: 315mm
Spine Thickness at Heel: 3mm
Blade Height: 46mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-santoku-170mm-376.png&&&5&&&||&&&||&&&||@@@
mayubu17&&&YukiBunka&&&Masakage Yuki Bunka 170mm&&&The bunka profile has gained real popularity in recent years, and the Masakage Yuki version is a compelling example of why. Yoshimi Kato hammer forges this at Takefu Village in Echizen from White #2 carbon steel wrapped in stainless nashiji cladding, combining a carbon steel edge with an easy-maintenance outer layer. The distinctive angled tip gives the bunka its versatility across fine knife work and heavier prep alike.
At 174mm blade length and 48mm tall this runs slightly taller than many bunka in this size class, giving it good knuckle clearance and scooping ability. The even grind produces a tip that is very thin and pointed, which makes it a rewarding precision knife but requires some care during sharpening and heavy use. One reviewer who is relatively new to Japanese knives was immediately impressed by the performance while also noting some nervousness about the delicate tip.
What Customers Are Saying: One reviewer is impressed enough to call it incredible within weeks of ownership, coming from a background with other knife types. They find the edge performance exceptional and the look compelling, with the only caveat being some caution around the very thin tip until they get more comfortable with it. Overall they describe it as a knife that keeps making them smile.
Care Instructions: The White #2 core is reactive carbon steel and will develop a natural patina with use. The stainless cladding protects the blade faces, so daily care is straightforward: wipe and dry the blade after use, avoid leaving acidic foods against the edge, and hand wash only.
Brand: Masakage
Line: Yuki
Blacksmith: Yoshimi Kato
Workshop: Takefu Knife Village
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Nashiji Stainless
HRC: 62-63
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 4.5 oz (128 g)
Blade Length: 174 mm
Total Length: 319 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-bunka-170mm-317.png&&&5&&&||&&&||&&&||@@@
mayugy18&&&YukiGyuto180&&&Masakage Yuki Gyuto 180mm&&&Yoshimi Kato is one of the most respected smiths at Takefu Village, the famous knife cooperative in Echizen. He is the son-in-law of Hiroshi Kato, one of the founders of the cooperative, and now runs Kanehiro Hamono while also producing the Masakage line. The Yuki series is the White #2 entry in the Masakage lineup, and it represents everything Kato-san does well: a beautifully thin grind, careful heat treatment, and a finish that looks handmade because it is.
This 180mm gyuto is hammer forged in a san mai construction with a Shirogami, or White #2, carbon steel core hardened to 62-63 HRC. Unlike the Mizu line, the Yuki uses a stainless nashiji, or pear skin, cladding on the outer layer, which means only the exposed White #2 edge is reactive rather than the full blade face. The oval magnolia handle with red dyed pakka wood ferrule is the traditional Masakage Yuki presentation, light and well-balanced in hand.
Care Instructions: The White #2 core is reactive carbon steel and will develop a natural patina with use. The stainless cladding protects the blade faces, so daily care is straightforward: wipe and dry the blade after use, avoid leaving acidic foods against the edge, and hand wash only.
Brand: Masakage
Line: Yuki
Blacksmith: Yoshimi Kato
Workshop: Takefu Knife Village
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Nashiji Stainless
HRC: 62-63
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 4.5 oz (128 g)
Blade Length: 180 mm
Total Length: 312 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 43 mm
&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-180mm-235.png&&&0&&&||&&&||&&&||@@@
mayugy21&&&YukiGyuto210&&&Masakage Yuki Gyuto 210mm&&&The Masakage Yuki 210mm gyuto is one of the most consistently praised knives we carry - 26 reviews averaging five stars tells a story that no amount of product copy can replicate. Yoshimi Kato forges the Yuki line at Takefu Village in Echizen, working a Shirogami #2 (White #2) carbon steel core with a thin grind that sets this knife apart from everything else in its class. Yuki means snow in Japanese, and the nashiji (pear skin) finish across the stainless cladding earns that name - a fine sandblasted texture that gives the blade quiet, characterful aesthetics and develops further as the carbon core takes on a patina with use.
White #2 at 62-63 HRC is one of the most respected cutting steels in Japanese knife making - pure, responsive, capable of a very fine edge that sharpens quickly on quality water stones. The extraordinarily thin grind on the Yuki series amplifies those edge qualities, producing a knife that cuts with minimal resistance and transitions well between push-cutting and rocking technique. At 219mm blade length and 48mm height the 210mm gyuto is the standard all-purpose length - enough reach for confident board work, compact enough to feel nimble through extended prep. At 5.3 oz it is notably light for a knife with this level of performance. Red dyed pakka ferrule against magnolia wood handle - one of the most distinctive handle combinations in the Yuki line.
What Customers Are Saying: Twenty-six five-star reviews. The range of reviewers - home cooks, prep cooks, professional chefs with 13 and 30 years of experience - all reach the same conclusion: this knife performs beyond what the price suggests. Recurring praise covers out-of-the-box sharpness that genuinely surprises first-time users, edge retention that holds through sustained kitchen work, and a lightness and balance that feels better in hand than it looks on paper. One professional chef with 13 years of experience calls it the best knife he has purchased. A prep cook notes it takes an edge like nothing else he has experienced. Several reviewers mention the reactivity of White #2 as the only thing requiring adjustment - quick and easy to manage once you build the habit of wiping and drying after use.
Care Instructions: White #2 is a reactive carbon steel - it will patina quickly and naturally with kitchen use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 rewards good sharpening technique with an edge quality that justifies every minute spent on the stones.
Each knife is made by hand so measurements may vary.
Brand: Masakage
Blacksmith: Yoshimi Kato
Line: Yuki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2) Carbon Steel
HRC: 62-63
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Edge Grind: Even
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 5.3 oz (150g)
Blade Length: 219mm
Total Length: 359mm
Spine Thickness at Heel: 3mm
Blade Height: 48mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-210mm-268.png&&&5&&&||&&&||&&&||@@@
mayugy24&&&YukiGyuto240&&&Masakage Yuki Gyuto 240mm&&&The 240mm gyuto is where the Masakage Yuki line reaches its most complete expression. Yoshimi Kato forges this knife at Takefu Village in Echizen with a Shirogami #2 carbon steel core, an extraordinarily thin grind, and the characteristic nashiji (pear skin) finish that gives the Yuki line its identity - yuki means snow, and the fine sandblasted texture across the stainless cladding delivers exactly that quality in appearance. At 23 reviews averaging five stars, the 240mm Yuki gyuto has earned a reputation across both professional and home kitchens that speaks for itself.
At 244mm blade length and 51mm height with a 4mm spine, this is a well-proportioned professional-length knife - tall enough for excellent knuckle clearance, long enough for confident slicing strokes through larger proteins and produce, and ground thin enough to feel fast and light despite the size. White #2 (Shirogami #2) at HRC 62-63 takes one of the finest edges available in Japanese cutlery and responds beautifully to quality water stones - reviewers consistently note the edge retention surprises them, with one logging 90+ hours on poly boards before the edge needed serious attention. The stainless cladding makes the flanks low maintenance. The knife ships with a yen coin and a slip noting the blacksmith and sharpener - a traditional Japanese gesture that speaks to the care taken in production. Red dyed pakka ferrule against oval magnolia wood handle.
What Customers Are Saying: Twenty-three five-star reviews across home cooks and professional cooks. Edge retention draws the most consistent praise - one reviewer with 30 years of professional cooking experience, coming from top German knives, calls this his introduction to Japanese knife collecting and describes the experience as revelatory. A prep cook notes the knife is light enough to feel maneuverable despite the 240mm blade and calls the edge quality unlike anything he has experienced before. A professional user reports holding an edge through 90 hours on poly boards with the stainless-clad white steel. One recurring note from multiple reviewers: the magnolia handle benefits from light sanding and a food-safe oil finish - worth addressing early.
Care Instructions: White #2 is a reactive carbon steel - it will patina naturally with kitchen use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil before extended storage. If the magnolia handle feels rough, light sanding with 320-400 grit followed by food-safe mineral oil will improve the feel significantly. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Brand: Masakage
Blacksmith: Yoshimi Kato
Line: Yuki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2) Carbon Steel
HRC: 62-63
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Edge Grind: Even
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 6.8 oz (193g)
Blade Length: 244mm
Total Length: 400mm
Spine Thickness at Heel: 4mm
Blade Height: 51mm
Photos by Gustavo Bermudez
&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-240mm-377.png&&&5&&&||&&&||&&&||@@@
mayugy27&&&YukiGyuto270&&&Masakage Yuki Gyuto 270mm&&&The 270mm gyuto is a professional statement - a blade length chosen by cooks who need reach, speed, and the ability to dispatch large volumes of product efficiently. Yoshimi Kato builds the Yuki line around Shirogami #2 (White #2) carbon steel at Takefu Village in Echizen, and the 270mm gyuto is where that steel shows its most complete character. The nashiji (pear skin) finish across the stainless cladding gives the blade a quiet, wintry aesthetic - yuki means snow in Japanese - and the extraordinarily thin grind behind the edge means it cuts with a precision that thicker blades at this length cannot replicate. Kato-san created the Yoshimi Hino line exclusively for CKTG, named after the Hino river that flows through Echizen - a relationship built over years of collaboration.
At 274mm blade length and 56mm height this knife has real presence on the board. The tall blade gives excellent knuckle clearance through extended prep work, and the thin grind means even dense ingredients yield cleanly without the wedging that plagues heavier 270mm knives. White #2 is one of the purest carbon steels in the Japanese tradition - highly responsive on quality water stones, capable of a very fine edge, and reactive enough to develop a patina quickly with use. The stainless cladding makes the flanks low maintenance. Magnolia handle with pakka wood ferrule - traditional and well-proportioned for the blade length. One reviewer specifically notes the coin included with the knife, a traditional Japanese gesture of goodwill from the maker.
What Customers Are Saying: The one reviewer calls the knife a beauty with excellent out-of-box sharpness, noting the White #2 core developed a starting patina after just a single prep session involving onion, peppers, and garlic - a sign of high steel purity. He describes it as genuinely thin behind the edge, notes excellent blade height and clearance, and praises the overall performance highly. The one criticism is the magnolia handle arriving less finished than expected - worth noting for buyers who prefer a smooth handle out of the box.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally and quickly with use. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. If the magnolia handle feels rough, a light sanding with 320-400 grit followed by a food-safe oil finish will improve the feel significantly.
Each knife is made by hand so measurements may vary.
Blacksmith: Yoshimi Kato
Brand: Masakage
Line: Yuki
Location: Takefu Village, Echizen, Japan
Construction: San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Handle: Magnolia
Ferrule: Pakka Wood
Weight: 7.4 oz (210g)
Blade Length: 274mm
Total Length: 428mm
Spine Thickness at Heel: 3.5mm
Blade Height: 56mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-270mm-302.png&&&4&&&||&&&||&&&||@@@
mayuho15&&&YukiHonesuki&&&Masakage Yuki Honesuki 150mm&&&White #2 carbon steel in a honesuki is an unusual combination - most Japanese boning knives are made in stainless for the wet, acidic environment of protein work. Yoshimi Kato makes the case for carbon here with a double-bevel Yuki honesuki that prioritizes edge quality and sharpening ease over convenience. The Shirogami #2 core is wrapped in stainless cladding, which manages the reactivity concerns while keeping the carbon edge doing the cutting work. The characteristic nashiji (pear skin) finish across the cladding gives this knife the same quiet, wintry aesthetic as the rest of the Yuki line. Kato-san forges at Takefu Village in Echizen - he also created the Yoshimi Hino line exclusively for CKTG, a testament to the depth of that relationship.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built for working through joints and cartilage with precision that a flexible Western boning knife cannot replicate. At 155mm blade length and 41mm height with a 4mm spine, this knife has real stiffness and authority. Reviewers note the grind is executed differently than many Yuki knives - more meat left behind the edge than typical for Kato-san, with the primary grind coming in close to the tip to maintain rigidity through the blade. The result is a knife stiff enough for dedicated poultry work with a tip precise enough for fine joint work. Double-bevel 50/50 grind.
What Customers Are Saying: Seven five-star reviews - the most reviewed knife in the Yuki line. The verdict is consistent: exceptional sharpness out of the box, excellent fit and finish, and a grind well-suited to dedicated poultry butchery. One experienced reviewer who has handled multiple honesukis calls this the best double bevel honesuki he has used and says he would give it six stars if he could. Several others note the core steel is very reactive and takes a patina quickly - expected behavior for White #2 and a sign of high steel purity. Multiple reviewers describe it as indispensable after regular use for poultry breakdown.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use - particularly with poultry work. Wipe and dry the blade thoroughly after each use. Rinse and dry immediately after contact with acidic marinades or citrus. Hand wash only, never dishwasher. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
Blacksmith: Yoshimi Kato
Brand: Masakage
Line: Yuki
Location: Takefu Village, Echizen, Japan
Construction: San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Edge Grind: Double Bevel 50/50
Handle: Magnolia
Ferrule: Pakka Wood
Weight: 4.2 oz (118g)
Blade Length: 155mm
Total Length: 297mm
Spine Thickness at Heel: 4mm
Blade Height: 41mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-honesuki-150mm-291.png&&&5&&&||&&&||&&&||@@@
mayukobu131&&&YukiKoBunka&&&Masakage Yuki Ko Bunka 135mm&&&Ko bunka means small bunka, and at 132mm this is a compact, nimble knife sized for in-hand work, smaller prep tasks, and precision cuts where a full 170mm or 180mm knife would feel oversized. Yoshimi Kato hammer forges this at Takefu Village in Echizen from the same White #2 carbon steel core and nashiji stainless cladding found across the Yuki line.
The angled bunka tip carries through even at this scale, giving the knife a distinctive, precise point for detailed work. At 34mm tall it is not a towering blade, but the height is proportional to the length and the result is a well-balanced, easy-to-control small knife that excels at breaking down chicken, working around small bones, prepping aromatics and herbs, and handling any in-hand task where a longer knife would be inconvenient.
Care Instructions: The White #2 core is reactive carbon steel and will develop a natural patina with use. The stainless cladding protects the blade faces, so daily care is straightforward: wipe and dry the blade after use, avoid leaving acidic foods against the edge, and hand wash only.
Brand: Masakage
Line: Yuki
Blacksmith: Yoshimi Kato
Workshop: Takefu Knife Village
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Nashiji Stainless
HRC: 62-63
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 2.5 oz (70 g)
Blade Length: 132 mm
Total Length: 259 mm
Spine Thickness at Heel: 3 mm
Blade Height: 34 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-ko-bunka-135mm-268.png&&&0&&&||&&&||&&&@@@
mayuna16&&&YukiNakiri&&&Masakage Yuki Nakiri 165mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the Masakage Yuki version brings something extra to the format: at 59-60mm blade height it runs a full 10mm taller than most nakiris in its class. That extra height matters for board work - more knuckle clearance through rapid chopping, more surface for scooping cut vegetables, a more authoritative presence on produce. Yoshimi Kato forges the Yuki nakiri at Takefu Village in Echizen with a Shirogami #2 (White #2) carbon steel core wrapped in stainless cladding and finished with the nashiji (pear skin) texture that defines the entire Yuki line. Yuki means snow, and the fine sandblasted surface earns that name on every blade in the series.
White #2 at this grind and blade geometry produces an edge that handles vegetables with a precision and ease that stainless alternatives rarely match. The flat edge makes full contact with the board on every stroke for clean push-cuts through produce without tearing or wedging. At 162mm blade length and 5.8 oz the knife is well-proportioned and light for its height - perfectly balanced with a pinch grip according to multiple reviewers. The carbon core will patina with use, which is normal and desirable. The stainless cladding protects the flanks and keeps daily maintenance manageable. Red dyed pakka ferrule against oval magnolia wood handle - the most distinctive visual signature of the Yuki line.
What Customers Are Saying: Eleven five-star reviews. The exceptional blade height is called out by multiple reviewers as the defining characteristic - one notes the 60mm height gives noticeably more scooping area than standard nakiris and calls it a standout feature. Edge performance is consistently praised, with reviewers describing it as razor sharp out of the box and easy to get very sharp with basic sharpening skills. One reviewer describes cutting through both hard produce like carrots and soft vegetables like overripe tomatoes with equal ease. The knife comes up regularly on want lists - several reviewers mention watching videos and waiting for stock for years before purchasing.
Care Instructions: White #2 is a reactive carbon steel - particularly reactive in vegetable work due to contact with acidic produce. Wipe and dry the blade thoroughly after every use. Rinse and dry immediately after cutting acidic vegetables like tomatoes or onions. Hand wash only, never dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones. The magnolia handle benefits from light sanding with 320-400 grit and a food-safe oil finish.
Each knife is made by hand so measurements may vary.
Brand: Masakage
Blacksmith: Yoshimi Kato
Line: Yuki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Edge Grind: Even
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 5.8 oz (166g)
Blade Length: 162mm
Total Length: 315mm
Spine Thickness at Heel: 3mm
Blade Height: 59mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-nakiri-165mm-409.png&&&5&&&||&&&||&&&@@@
mayupe12&&&YukiPetty120&&&Masakage Yuki Petty 120mm&&&Yoshimi Kato has been forging knives at Takefu Village in Echizen for decades, and the Yuki line is where his handling of White #2 carbon steel is most visible. The nashiji (pear skin) finish - a fine sandblasted texture applied across the stainless cladding - gives the blade a quiet, characterful aesthetic that develops further as the carbon core takes on a patina with use. Yuki means snow in Japanese, and the finish earns that name. Kato-san also created the Yoshimi Hino line exclusively for CKTG, named after the river that flows through Echizen - a relationship built on years of working together and genuine mutual respect.
At 121mm blade length and 30mm height the Yuki petty sits at the shorter end of the petty range - precise enough for in-hand detail work through peeling, trimming, and segmenting, long enough for light board tasks where a paring knife would feel too small. White #2 (Shirogami #2) is one of the purest carbon steels made in Japan - it takes a very fine edge, sharpens quickly on quality water stones, and responds beautifully to good sharpening technique. The stainless cladding protects the flanks and makes day-to-day care manageable. The magnolia handle is lightweight and traditional, with a pakka wood ferrule that provides a clean, durable transition.
What Customers Are Saying: Three five-star reviews. The recurring themes are outstanding edge retention for White #2, razor sharpness with proper sharpening technique, and excellent performance for small chopping and general prep tasks. One reviewer notes the knife was a first experience with carbon steel and found the patina reaction milder than expected - a good introduction to the material. Another calls the edge retention genuinely good and would purchase again without hesitation.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Blacksmith: Yoshimi Kato
Brand: Masakage
Line: Yuki
Location: Takefu Village, Echizen, Japan
Construction: San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Handle: Magnolia
Ferrule: Pakka Wood
Weight: 1.8 oz (52g)
Blade Length: 121mm
Total Length: 248mm
Spine Thickness at Heel: 2mm
Blade Height: 30mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-120mm-323.png&&&5&&&||&&&||&&&||@@@
mayupe15&&&YukiPetty150&&&Masakage Yuki Petty 150mm&&&The 150mm petty occupies a unique position in the kitchen - too long for purely in-hand work, too short to replace a full gyuto, and exactly right for everything in between. Parting out chicken, filleting whole fish, trimming fat, mincing shallots, breaking down smaller proteins - the 150mm format handles all of it with a nimbleness that a longer blade cannot match. Yoshimi Kato forges the Yuki line at Takefu Village in Echizen with a Shirogami #2 (White #2) carbon steel core, stainless cladding, and the characteristic nashiji (pear skin) finish that gives the line its identity. Yuki means snow, and the fine sandblasted texture across the cladding earns that name on every knife in the series.
At 150mm blade length and 30mm height the profile resembles a scaled-down gyuto rather than a short stubby petty - the shape gives you the full blade to work with and suits a range of cutting techniques that pure paring knives cannot accommodate. White #2 at this grind takes a very fine edge and sharpens quickly on quality water stones. The stainless cladding protects the flanks and makes day-to-day maintenance practical. At 2.2 oz it is extremely light in hand. Red dyed pakka ferrule against oval magnolia wood handle - the most distinctive visual detail in the Yuki lineup.
What Customers Are Saying: Nine reviewers averaging 4.5 stars. The recurring theme is a knife that fills a genuine gap in the kitchen rather than duplicating what other knives already do. One reviewer describes breaking down a whole coho salmon and filleting through the skin with ease - a task he previously struggled with using a German knife. Another calls it a laser beam and praises the gyuto-like profile for allowing full use of the blade. The knife is used constantly by multiple reviewers across a wide range of daily kitchen tasks including poultry butchery, fish filleting, and prep work. One reviewer notes the handle benefits from sanding and sealing with mineral oil - a worthwhile five-minute upgrade.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. The magnolia handle benefits from light sanding with 320-400 grit and several coats of food-safe mineral oil. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Brand: Masakage
Blacksmith: Yoshimi Kato
Line: Yuki
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Edge Grind: Even
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 2.2 oz (62g)
Blade Length: 150mm
Total Length: 278mm
Spine Thickness at Heel: 2.5mm
Blade Height: 30mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-150mm-350.png&&&4.5&&&||&&&||&&&||@@@
mayupe75&&&YukiPetty75&&&Masakage Yuki Petty 75mm&&&Yuki means snow in Japanese - and the nashiji (pear skin) finish on this line earns that name beautifully. The fine sandblasted texture across the stainless cladding gives each blade a quiet, wintry character that sets it apart from both polished and kurouchi finishes. Yoshimi Kato forges the Yuki line at Takefu Village in Echizen, working a Shirogami #2 (White #2) carbon steel core into san mai construction with stainless cladding. Kato-san also created the Yoshimi Hino line exclusively for CKTG - named after the river that flows through Echizen - and brings the same exacting standards to every knife he produces.
Short wa-handled petty knives at 75mm are genuinely rare - most petty knives in the Japanese tradition start at 120mm, and very few makers produce a knife this compact with a wa handle suited for in-hand work. At 81mm blade length and 27mm height this is a knife designed for close, precise tasks: peeling, trimming, segmenting citrus, detail cuts where a longer blade would simply get in the way. White #2 takes a very fine edge and sharpens easily on quality water stones - the stainless cladding protects the flanks and makes day-to-day care forgiving, while the carbon core does the cutting work. The magnolia handle with oval profile and pakka wood ferrule is lightweight and natural in hand.
What Customers Are Saying: Three reviewers consistently praise the nashiji cladding as something to behold - one describes it as his personal favorite blade aesthetic and says he wants more of it after just two weeks of use. Out-of-box sharpness is called excellent, with one reviewer bringing the edge to hair-shaving condition on a balsa and leather strop alone. The blade-to-handle ratio is noted as unusual at this compact size but non-issues in actual use across multiple grips and tasks.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Blacksmith: Yoshimi Kato
Brand: Masakage
Line: Yuki
Location: Takefu Village, Echizen, Japan
Construction: San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Handle: Magnolia
Handle Shape: Oval
Ferrule: Pakka Wood
Weight: 1.6 oz (46g)
Blade Length: 81mm
Total Length: 206mm
Spine Thickness at Heel: 2mm
Blade Height: 27mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-75mm-195.png&&&4.5&&&||&&&||&&&||@@@
yukisantoku&&&YukiSantoku&&&Masakage Yuki Santoku 170mm&&&The santoku is where many Japanese knife buyers start, and the Masakage Yuki is one of the better introductions to what a Japanese carbon steel knife can do. Yoshimi Kato hammer forges this at Takefu Village in Echizen from a White #2 core wrapped in nashiji stainless cladding, keeping maintenance simple while delivering a genuinely reactive carbon steel edge that takes and holds a razor-sharp edge with ease.
At 172mm blade length and 47mm tall this is a practical everyday size, with enough flat section for efficient push cutting and a gentle curve toward the tip for occasional rocking cuts. The stainless cladding means the blade faces are easy to care for and the nashiji finish aids food release, while the oval magnolia handle with red pakka wood ferrule is light and comfortable through long sessions.
What Customers Are Saying: One reviewer picked this up specifically for its shorter length in a smaller kitchen and found it razor sharp out of the box and easy to maintain with the stainless cladding. They note the White #2 edge still needs attention and drying after use but that the overall experience justified the purchase entirely.
Care Instructions: The White #2 core is reactive carbon steel and will develop a natural patina with use. The stainless cladding protects the blade faces, so daily care is straightforward: wipe and dry the blade after use, avoid leaving acidic foods against the edge, and hand wash only.
Brand: Masakage
Line: Yuki
Blacksmith: Yoshimi Kato
Workshop: Takefu Knife Village
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Nashiji Stainless
HRC: 62-63
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 4.3 oz (124 g)
Blade Length: 172 mm
Total Length: 312 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-santoku-170mm-171.png&&&5&&&||&&&||&&&||@@@
mayusu27&&&YukiSuji270&&&Masakage Yuki Sujihiki 270mm&&&White #2 carbon steel in a sujihiki is a combination that rewards anyone who understands what they are getting. The purity of Shirogami #2 means a steel that takes a finer edge than most stainless alternatives, sharpens faster, and responds more immediately to stropping between full sharpenings - all qualities that matter significantly on a knife built for long, clean slicing strokes. Yoshimi Kato forges the Yuki line at Takefu Village in Echizen, finishing the stainless cladding with the characteristic nashiji (pear skin) texture that gives the line its identity. Yuki means snow, and the fine sandblasted surface earns that name on every blade in the line.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, proteins, and other ingredients where tearing or dragging would ruin the result. At 271mm blade length and 40mm height with a 4mm spine, this is a serious professional-length sujihiki with the authority to handle whole fish, large roasts, and high-volume slicing work. The stainless cladding protects the flanks and makes day-to-day maintenance practical in a kitchen environment. The carbon edge does the cutting work and will develop a low, stable patina with regular use. Magnolia handle with pakka wood ferrule - traditional, lightweight, and well-proportioned for the blade length.
Care Instructions: White #2 is a reactive carbon steel. The stainless cladding protects the flanks but the carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use - particularly after contact with fish or acidic ingredients. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Blacksmith: Yoshimi Kato
Brand: Masakage
Line: Yuki
Location: Takefu Village, Echizen, Japan
Construction: San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Handle: Magnolia
Ferrule: Pakka Wood
Weight: 5.7 oz (162g)
Blade Length: 271mm
Total Length: 425mm
Spine Thickness at Heel: 4mm
Blade Height: 40mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-sujihiki-270mm-295.png&&&0&&&||&&&||&&&||@@@
mavggy181&&&MKOV-G180&&&Masutani Kokuryu VG10 Gyuto 180mm&&&Masutani Kokuryu Gyuto 180mm with blue wood handle. These are in high demand--limit two per customer.
Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani Gyuto 180mm is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser-cut, San Mai
Cladding: Damascus Stainless
Edge Steel: VG10 Stainless
Edge Grind: Even
Handle: Yo (Western) Blue Dyed Maple Wood
Weight: 4.7 oz (134 g)
Blade Length: 181 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-gyuto-180mm-22.png&&&5&&&||&&&||&&&@@@
masutani&&&MKOV-MiniSantoku&&&Masutani Kokuryu VG10 Mini Santoku 130mm&&&Limit 2 per customer.
Masutani knives are among our top picks for high-quality blades that deliver incredible value. We're especially excited about their ability to break price-performance barriers, offering premium quality at an accessible price point.
The Masutani knife features a VG10 stainless steel core--a high-carbon, stainless steel crafted by the renowned Takefu Special Steel Company. This steel is not only fully stainless but also boasts excellent edge retention, making it ideal for precise food preparation. Surrounding the core is a san-mai style cladding of softer stainless steel, beautifully finished with a hammered texture. The blade is ground with a deep blade path that exposes the VG10 steel along the edge, creating a striking hamon-like pattern.
The knife's yo-style Western handle is crafted from blue-dyed maple wood and complemented by a stainless bolster, enhancing both its elegance and functionality. The result is a stunning, ergonomic design that's a pleasure to use.
What truly sets Masutani apart is its performance at this price point. While it may benefit from a quick touch-up on your sharpening stone before use, the knife's cutting capabilities rival those of blades that cost twice as much. Whether you're a beginner exploring Japanese knives or shopping for a thoughtful gift for a budding chef or home cook, this knife is an outstanding choice.
One of the best values you'll find--don't miss out on Masutani knives!
Blacksmith: Masutani San
Location: Echizen, Japan
Construction: San Mai
Cladding: Stainless Damascus, Hammered
Knife Type: Mini Santoku
Steel Type: VG10 (stainless steel)
Blade Hardness: HRC 60-62
Blade Type: Double-Edged Blade
Weight: 3.7 oz (104 g)
Blade Length: 130 mm
Total Length: 247 mm
Spine Thickness at Base: 2 mm
Blade Height: 36 mm
Bolster: Stainless Steel
Handle Material: Blue Pakka Wood&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-mini-santoku-130mm-blue-152.png&&&0&&&||&&&||&&&@@@
masutani1&&&MKOV-N165&&&Masutani Kokuryu VG10 Nakiri 165mm&&&Masutani Kokuryu VG10 Tsuchime Damascus 165mm Nakiri. These are in high demand--limit two per customer.
Our next addition to the new Masutani knife line is this excellent nakiri. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture and offers unmatched value. This nakiri is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG10 stainless steel. VG10 steel is made specifically for kitchen knife production. Its durability and ease of sharpening are perfect for kitchen knives. The cladding receives a very attractive hammered finish with Damascus toward the bottom of the blade. Together with the lovely yo-style Western handle made from a dyed piece of hardwood, it creates a very attractive package.
The shorter length of this nakiri is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use.
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser Cut, San Mai
Cladding: Hammered Stainless, Damascus
Edge Steel: VG10 Stainless
Edge Grind: Even
Handle: Yo (Western)
Weight: 5.5 oz (156 g)
Blade Length: 164 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-tall-nakiri-165mm-5.png&&&0&&&||&&&||&&&@@@
mavg1hadasa1&&&MKOV-S165&&&Masutani Kokuryu VG10 Santoku 165mm&&&These knives are consistently popular—limit two per customer.
The Masutani Kokuryu VG10 Tsuchime Damascus 165mm Santoku is handcrafted by Masutani-san, a respected blacksmith based in Echizen, Fukui Prefecture, and is known for offering exceptional quality and value. This santoku is an excellent choice for home cooks and professional chefs seeking a knife that is easy to use, easy to maintain, and highly versatile for everyday prep.
The blade features a VG10 stainless steel core, a steel developed specifically for kitchen knife production and prized for its balance of edge retention, toughness, and ease of sharpening. The VG10 core is clad in stainless steel with a hammered tsuchime finish and elegant Damascus patterning near the edge, resulting in excellent food release and an attractive appearance. The 165mm santoku length offers outstanding control in smaller kitchens and when working with vegetables, proteins, and general prep tasks, while the relatively short length provides a rigid, precise feel in use. A comfortable yo-style Western handle made from a single piece of rosewood completes the package.
Care Instructions:
This knife uses VG10 stainless steel with a thin, high-performance cutting edge. While stainless and easy to care for, avoid twisting the blade or cutting bones, frozen foods, or hard items to prevent chipping. Use only on soft wood or rubber cutting boards. Hand wash and dry promptly after use. Do not place in a dishwasher.
Made in Japan
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser Cut, San Mai
Core Steel: VG10 Stainless
Cladding: Hammered Stainless, Damascus
Edge Grind: Even
Handle: Yo (Western), Single Piece Rosewood
Weight: 4.9 oz (142 g)
Blade Length: 170 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-santoku-165mm-45.png&&&0&&&||&&&@@@
mamovg1na16&&&MasuMorado-N165&&&Masutani Morado VG1 Nakiri 165mm&&&Masutani knives are exceptional knives. We are thrilled to offer this brand that breaks through the price and performance barriers, delivering top-notch quality.
The Masutani Nakiri is made with a VG1 stainless steel core, a high carbon and molybdenum steel comparable to AUS-8 and VG10. This steel offers a good balance of toughness and wear resistance. The blade is then clad with softer stainless steel with a beautiful hammered finish. The exquisite grinds reveal the VG1 cutting edge, giving the knife a stunning hamon-like appearance.
The knife boasts a wa-style handle made of morado wood which is elegant and smooth. Despite its budget-friendly price, the knife offers impressive performance. It's an excellent option for beginners and a great gift for home cooks and student chefs.
Get unbeatable value with the Masutani Nakiri, one of the best deals on our site!
Maker: Masutani San
Location: Echizen, Japan
Construction: San Mai, Hammered
Edge Steel: VG1 Stainless Steel
Cladding: Stainless Steel
Handle: Morado Wood Oval
Weight: 5.1 oz (144 g)
Blade Length: 160 mm
Total Length: 304 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-morado-vg1-nakiri-165mm-188.png&&&0&&&||&&&||&&&@@@
manavg1gy18&&&MVN-G180&&&Masutani Nashiji VG1 Gyuto 180mm&&&Introducing the Masutani VG1 Nashiji Gyuto 180mm--featuring a nice nashiji finish that is simple and elegant.
These are in high demand--limit two per customer.
The Masutani Gyuto is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high-carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than AUS-8 or its high-end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive nashiji, or pear skin, finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Combining timeless design with outstanding functionality, the Masutani Nashiji Nakiri features a stunning nashiji (pear-skin) finish that exudes understated elegance.
These knives are in high demand—limit two per customer.
Crafted with a VG1 stainless steel core, this nakiri offers exceptional performance. VG1, also known as V Gold 1, is a high-carbon, molybdenum stainless steel produced by the renowned Takefu Special Steel Company. It's often compared to AUS-8 and VG10, boasting a balance of toughness and wear resistance that makes it a versatile and reliable choice. The blade’s san-mai construction encases the VG1 core in softer stainless steel, which is adorned with a beautifully hammered cladding for enhanced aesthetics. The grind showcases a deep blade path, revealing the VG1 edge with a hamon-like appearance that’s as striking as it is practical.
The knife is paired with a yo-style Western handle crafted from rosewood and accented with a stainless bolster, delivering both comfort and a touch of sophistication. This nakiri isn’t just an excellent value—it’s a standout performer. It rivals knives at twice the price.
An ideal choice for beginners exploring Japanese knives or as a thoughtful gift for home cooks and student chefs, the Masutani Nashiji VG1 Nakiri 165mm offers premium quality and usability without breaking the bank.
Simply put, this is one of the best values you’ll find on our site!
Maker: Masutani
Location: Echizen, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Stainless
Edge Steel: VG1
HRC: 60
Handle: Rosewood Western
Weight: 5.6 oz (160 g)
Blade Length: 164 mm
Total Length: 294 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-nashiji-vg1-nakiri-165mm-48.png&&&0&&&||&&&||&&&@@@
mav1nasa16&&&MVN-S165&&&Masutani Nashiji VG1 Santoku 165mm&&&Introducing Masutani Nashiji VG1 Santoku 165mm. It offers a nice nashiji finish that is simple and elegant.
These are in high demand--limit two per customer.
The Masutani Santoku is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high-carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than AUS-8 or its high-end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive hammered finish. The knife is ground with a deep blade path, which exposes the VG1 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser cut, San Mai
Cladding: Nashiji Stainless
Edge Steel: VG1 Stainless
Edge Grind: Even
Handle: Yo (Western) Single Piece Rosewood
Weight: 4.8 oz (136 g)
Blade Length: 169 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-nashiji-santoku-165mm-5.png&&&0&&&||&&&||&&&@@@
mavg1gy18&&&MVRED-G180&&&Masutani VG1 Gyuto 180mm Red&&&These are in high demand--limit two per customer.
Our third addition to the new Masutani knife line is this great mini gyuto. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our ever-growing catalog of kitchen knives and they are gaining favorable reviews from our customers. This great-looking gyuto is a perfect knife for home cooks or pro chefs seeking a blade that is easy to use and maintain.
The knife featured here is made from VG1 stainless steel. It is a close cousin to the very popular VG-10 steel found in many commercial kitchen knives made by the "big boys" of the Japanese knife industry. Unlike VG-10, VG1 contains nickel. However, the steel properties are very similar to VG-10 with maybe slightly less stain resistance but just as much durability and ease of sharpening. The inner core is clad in a softer stainless steel which helps protect the VG1 steel while increasing the stain resistance of the blade. The cladding receives a very attractive hammered finish which, together with the lovely yo-style Western handle made from a single piece of rosewood, creates a very attractive package.
The shorter length of this gyuto is perfectly suited to chefs working with smaller ingredients or in restricted spaces. It is also a good length for novice knife users to hone their cutting skills. The reduced length also makes for a very rigid blade that feels quick and precise in use.
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser Cut, San Mai
Cladding: Hammered Stainless
Edge Steel: VG1 Stainless
Edge Grind: Even
Handle: Yo (Western) Single Piece Rosewood
Weight: 4.9 oz (140 g)
Blade Length: 185 mm
Total Length: 311 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-red-gyuto-180mm-28.png&&&4.5&&&||&&&||&&&@@@
mav1mosa17&&&MasuMorado-S170&&&Masutani VG1 Morado Santoku 170mm&&&Masutani knives are exceptional knives. We are thrilled to offer this brand that breaks through the price and performance barriers, delivering top-notch quality.
The Masutani Santoku is made with a VG1 stainless steel core, a high carbon and molybdenum steel comparable to AUS-8 and VG10. This steel offers a good balance of toughness and wear resistance. The blade is then clad with softer stainless steel with a beautiful hammered finish. The exquisite grinds reveal the VG1 cutting edge, giving the knife a stunning hamon-like appearance.
The knife boasts a wa-style handle made of morado wood which is elegant and smooth. Despite its budget-friendly price, the knife offers impressive performance. It's an excellent option for beginners and a great gift for home cooks and student chefs.
Get unbeatable value with the Masutani Santoku, one of the best deals on our site!
Maker: Masutani San
Location: Echizen, Japan
Construction: San Mai, Hammered
Edge Steel: VG1 Stainless Steel
Cladding: Stainless Steel
Handle: Morado Wood Oval
Weight: 4.2 oz (118 g)
Blade Length: 170 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-morado-vg1-santoku-170mm-82.png&&&5&&&||&&&||&&&@@@
mavg1na16red&&&MVRED-N165&&&Masutani VG1 Nakiri 165mm Red&&&These are in high demand — limit 2 per customer.
Masutani knives come from a small blacksmith shop in Echizen, Fukui Prefecture, known for producing exceptional blades at incredibly reasonable prices. We’re consistently impressed by the performance and value these knives deliver.
Crafted from VG1 stainless steel, this blade meets the four essential criteria for high-quality knives: excellent hardness, toughness, wear resistance, and corrosion resistance. Originally developed for both kitchen knives and professional shears, VG1 is well-suited to demanding daily use.
The nakiri is designed specifically for vegetable prep. Its tall profile and flat edge make it ideal for push cutting, while the thin blade glides effortlessly through produce. The stainless cladding helps protect the VG1 core and boosts overall stain resistance. A hand-hammered finish adds a refined, artisanal touch.
This version features a yo-style (Western) handle made from solid rosewood with a stainless bolster that enhances both comfort and appearance. For a knife in this price range, the quality and cutting performance are truly impressive — and we think you’ll agree.
Maker: Masutani
Location: Echizen, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Stainless
Edge Steel: VG1
HRC: 60
Handle: Rosewood Western
Weight: 5.1 oz (144 g)
Blade Length: 163 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-nakiri-165mm-red-196.png&&&0&&&||&&&||&&&@@@
mavg1sa17&&&MVRED-S170&&&Masutani VG1 Santoku 170mm Red&&&These are in high demand. Limit 2 per customer. Masutani is a newer line of knives we are beginning to carry, and are we excited! We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani Santoku is constructed with a core of VG1 stainless steel. VG1, or V Gold 1, is a high carbon, molybdenum stainless steel manufactured by Takefu Special Steel Company. It is a steel that is often compared to AUS-8 or VG10. Overall, VG1 is less wear resistant, and a bit tougher than either AUS-8 or its high end cousin, VG10. Masutani covers the core in a san-mai style of cladding using a softer stainless steel which receives a very attractive hammered finish. The knife is ground with a deep blade path which exposes the VG1 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from rosewood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser Cut, San Mai
Cladding: Hammered Stainless
Edge Steel: VG1 Stainless
Edge Grind: Even
Handle: Yo (Western) Single Piece Rosewood
Weight: 4.8 oz (138 g)
Blade Length: 170mm
Total Length: 297 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-santoku-170mm-red-123.png&&&5&&&||&&&||&&&@@@
mavg1na16&&&MVRED-TallNakiri&&&Masutani VG1 Tall Nakiri Red&&&These are in high demand. Limit 2 per customer.
Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. We have just started stocking these knives and we could not be more pleased with the price/performance quotient they deliver.
The knives are made from VG1 stainless steel which has achieved the four major requirements for knives: (1) high hardness, (2) high toughness, (3) high wear resistance, and (4) high corrosion resistance, making it suitable for a wide range of uses, including kitchen knives and hair cutting shears.
Nakiri knives are made to cut vegetables. The very flat profile and relatively tall shape result in a blade perfectly suited for push cutters. This knife is, like all nakiris, very thin all around. The inner core is clad in softer stainless steel which aids in protecting the VG1 and also increases the stain resistance of the blade. The cladding is given a very attractive hammered finish.
The knife has a yo-style Western handle made from a single piece of rosewood. It features a stainless bolster which adds to the knife's great looks. We are amazed by the quality and performance of this budget-priced knife. We think you will be too!
Maker: Masutani
Location: Echizen, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Stainless
Edge Steel: VG1
HRC: 60
Handle: Rosewood Western
Weight: 5.8 oz (166 g)
Blade Length: 163 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg1-nakiri-165mm-red-125.png&&&5&&&||&&&||&&&@@@
mavggy18&&&MVBLACK-G180&&&Masutani VG10 Damascus Gyuto 180mm Black&&&These are in high demand--limit two per customer.
This line from Masutani san features VG10 stainless steel. Masutani is a small blacksmith shop located in Echizen in the Fukui Prefecture. They are a new addition to our CKTG store, but they are already gaining some very favorable reviews for providing really good quality products at some incredibly low prices. This particular gyuto is a perfect choice for home cooks or pro chefs looking for an easy-to-use and low-maintenance knife. One that will not require large work surfaces or spaces. And one that will be nimble and easy to control.
The basic profile is that of a pretty standard gyuto. A small flat area at the back with a gently curved belly. As such, it will be a good choice for cutting styles of all kinds. The blade has a softer stainless steel outer cladding to enhance protection, aid with food release, and increase the aesthetic appeal. A black pakka wood single-piece western-style handle is mated to the stainless bolster and attached with two stainless pins.
This knife is easily one of the best values on our site!
Maker: Masutani
Location: Echizen, Japan
Construction: San Mai, Laser Cut
Cladding: Stainless Damascus
Edge Steel: VG10
HRC: 60
Handle: Black Pakka Wood
Weight: 4.4 oz (126 g)
Blade Length: 180 mm
Total Length: 307 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
Photos by Gustavo Bermudez&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-black-gyuto-180mm-7.png&&&5&&&||&&&||&&&@@@
masutanivg10&&&MVBLUE-G180&&&Masutani VG10 Damascus Gyuto 180mm Blue&&&Masutani is one of our favorite lines of good value knives. We get particularly excited about knives that break the price-performance barriers and provide a high level of quality.
This Masutani is constructed with a core of VG10 stainless steel. VG10 is a high-carbon stainless steel manufactured by Takefu Special Steel Company. It is fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground very well, which makes for excellent cutting action.
The knife has a Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. This is a perfect choice for someone looking for the best bang for the buck that cuts great and is easy to care for and sharpen. It would also make a wonderful gift.
Simply one of the best values on our site!
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser Cut, San Mai
Cladding: Damascus Stainless
Edge Steel: VG10 Stainless
Edge Grind: Even
Handle: Yo (Western) Blue Dyed Maple Wood
Weight: 4.6 oz (130 g)
Blade Length: 182 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-gyuto-180mm-blue-51.png&&&0&&&||&&&||&&&@@@
mavgmisa&&&MVBLUE-MiniSantoku&&&Masutani VG10 Damascus Mini Santoku 130mm Blue&&&Limit 2 per customer.
Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price-performance barriers and provide a high level of quality.
This mini santoku is constructed with a core of VG10 stainless steel. VG10 is a high-carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a very attractive finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge, resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy-to-maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser cut, San Mai
Cladding: Damascus Stainless
Edge Steel: VG10 Stainless
Edge Grind: Even
Handle: Yo (Western) Blue Dyed Maple Wood
Weight: 3.5 oz (100 g)
Blade Length: 130 mm
Total Length: 246 mm
Spine Thickness at Base: 2 mm
Blade Height: 36 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-mini-santoku-130mm-5.png&&&0&&&||&&&||&&&@@@
mavgdana16&&&MVBLACK-N165&&&Masutani VG10 Damascus Nakiri 165mm Black&&&These are in high demand--limit two per customer.
It's hard to believe that the skilled craftsmen at Masutani can create these high-value kitchen knives using quality steels and materials for such amazing prices.
Using the very popular stainless steel known as VG10 as the core of the blade, they laminate the steel with an outer layer of a Damascus finish soft stainless steel. Then they laser cut the knife from this pre-forged sheet and apply some very well-done grinds and edges. Our customers and reviewers are already singing the praises of these knives, and rightly so.
The nakiri that we are featuring here is pretty standard fare as far as overall dimensions go. They are naturally thin knives, created to perfectly slice through vegetables and fruits of all hardnesses. It has an average length blade at 165mm and occupies the midpoint of the scale in terms of height. The grinds are very well executed. The heat treat is kept to a low 60 HRC to prevent chipping. And the well-made handle and bolster give the blade a secure and comfortable feel.
All around, this is an outstanding knife that would be a great addition to any kitchen or chef's knife roll, especially if one is looking for great bang for the buck and ease of maintenance characteristics. Highly recommended.
Masutani VG10 Nakiri with blue wood handle. Masutani is one of our favorite lines of good-value knives. We get particularly excited about knives that break the price performance barriers and provide a high level of quality.
The Masutani is constructed with a core of VG10 stainless steel. VG10 is a high carbon, stainless steel manufactured by Takefu Special Steel Company. It's fully stainless and holds an edge well for cutting food. Masutani covers the core in a san-mai style of cladding using a softer stainless steel, which receives a beautiful Damascus finish. The knife is ground with a deep blade path, which exposes the VG10 steel at the edge resulting in a nice hamon-like appearance.
The knife has a yo-style Western handle made from blue-dyed maple wood and features a stainless bolster, both of which add to the great looks of the blade. We are stunned by the quality and performance of this budget-priced knife. It might need a touch on your favorite stone before realizing its full potential, but after that it will perform as well as many blades costing twice the amount. This is a perfect choice for a beginner looking to sample an easy to maintain Japanese knife. It would also make a wonderful gift for a student chef or home cook.
Simply one of the best values on our site!
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser cut, San Mai
Cladding: Damascus Stainless
Edge Steel: VG10 Stainless
Edge Grind: Even
Handle: Yo (Western) Blue Dyed Maple Wood
Weight: 5.4 oz (152 g)
Blade Length: 162 mm
Total Length: 295 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 45 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-nakiri-165mm-blue-293.png&&&5&&&||&&&||&&&@@@
mavgdasa16&&&MVBLACK-S165&&&Masutani VG10 Damascus Santoku 165mm Black&&&These are in high demand--limit two per customer.
It's hard to believe that the skilled craftsmen at Masutani can create these high-value kitchen knives using quality steels and materials for such amazing prices.
Using the very popular stainless steel known as VG10 as the core of the blade, they laminate the steel with an outer layer of a Damascus finish soft stainless steel. Then they laser cut the knife from this pre-forged sheet and apply some very well-done grinds and edges. Our customers and reviewers are already singing the praises of these knives, and rightly so.
The 165mm santoku is a wonderful all-around knife for pretty much any chef wanting a shorter length blade coupled with a tall profile and robust, stiff tip. These are knives that can replace a standard gyuto or western chef, especially where space or smaller cutting surfaces prevail. Santoku translates into three virtues, which are regarded as slicing, dicing, and chopping -- duties that this knife will perform with aplomb.
This particular example is fairly average in its dimensions and weight, but certainly not in its outstanding value or performance. The grinds are very well executed. The heat treat is kept to a low 60 HRC to prevent chipping. And the well-made handle and bolster give the blade a secure and comfortable feel.
All around, this is an outstanding knife that would be a great addition to any kitchen or chef's knife roll, especially if one is looking for great bang for the buck and ease of maintenance characteristics. Highly recommended.
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser cut, San Mai
Cladding: Damascus Stainless
Edge Steel: VG10 Stainless
Edge Grind: Even
Handle: Yo (Western) Black Pakka Wood
Weight: 4.8 oz (136 g)
Blade Length: 169 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-santoku-165mm-black-115.png&&&5&&&||&&&||&&&@@@
mavgdasa16bl&&&MVBLUE-S165&&&Masutani VG10 Damascus Santoku 165mm Blue&&&Masutani VG10 Santoku with Blue Dyed Maple Wood Handle. Limit two per customer.
Masutani is one of our favorite lines for delivering exceptional value, and this santoku is a great example of how they consistently break the price-to-performance barrier. It offers solid craftsmanship, attractive finishes, and performance that punches well above its cost, making it a dependable choice for everyday kitchen use.
The blade features a VG10 stainless steel core produced by Takefu Special Steel, known for good edge retention and easy maintenance. The VG10 core is clad in softer stainless steel using san mai construction, which adds toughness and allows for a clean, attractive finish. A deep grind exposes the VG10 at the edge, creating a subtle hamon-like appearance while keeping the knife thin and efficient in use.
This knife is fitted with a yo-style Western handle made from blue dyed maple wood with a stainless bolster, giving it a comfortable, familiar feel with a bit of added weight and balance. It may benefit from a light touch-up on your favorite stone out of the box, but once dialed in, it performs on par with many knives costing significantly more. This is an excellent option for beginners looking for an easy-to-maintain Japanese knife and also makes a thoughtful gift for a home cook or student chef.
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser cut, san mai
Cladding: Damascus stainless
Edge steel: VG10 stainless
Edge grind: Even
Handle: Yo (Western), blue dyed maple wood
Weight: 4.7 oz (133 g)
Edge length: 170 mm
Total length: 297 mm
Spine thickness at base: 2 mm
Blade height: 47 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-santoku-165mm-blue-214.png&&&0&&&||&&&||&&&@@@
makovgdatana&&&MVBLUE-TallNakiri&&&Masutani VG10 Damascus Tall Nakiri 165mm Blue&&&Limit two per customer.
Experience the Masutani difference - where value meets unmatched quality. We're always on the lookout for knives that redefine the balance between price and performance. With the Masutani, you get a cutting-edge masterpiece without the hefty price tag.
Crafted at its core from VG10 stainless steel by the renowned Takefu Special Steel Company, this knife exemplifies durability. VG10 is celebrated for its high carbon content, ensuring both longevity and remarkable edge retention for culinary excellence. Encased in a softer stainless steel in the unique san-mai style, the knife receives an exquisite finish. A meticulously ground deep blade path reveals the VG10 steel edge, giving it an enchanting hamon-like allure.
Elevate your kitchen aesthetics with its blue-dyed maple wood handle, presented in a modern yo-style Western design, complemented by a sleek stainless bolster. Every detail converges to enhance the knife's aesthetic appeal.
We were taken aback by the performance this affordably-priced knife delivers. Although it might benefit from an initial sharpening to unlock its true prowess, it's poised to rival knives that come with double its price tag. It's an ideal pick for novices eager to embrace the simplicity of a Japanese knife or a cherished gift for budding chefs and home cooks.
Blacksmith: Masutani San
Location: Echizen, Japan
Construction: San Mai
Cladding: Stainless Damascus
Knife Type: Tall Nakiri
Steel Type: VG10 (stain-resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double-Edged Blade
Weight: 5.5 oz (156 g)
Blade Length: 163 mm
Total Length: 296 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Bolster: Stainless Steel
Handle Material: Blue Pakka Wood&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-tall-nakiri-blue-165mm-7.png&&&5&&&||&&&||&&&@@@
mabl2nabu16s&&&MA2-B15W&&&Matsubara Blue #2 Nashiji Bunka 160mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness that makes it one of the most trusted carbon steels in the Japanese knife tradition. Katsuto Tanaka heat-treats it to 62-63 HRC at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a four-generation blacksmith shop whose roots trace back over 800 years. Stainless cladding protects the flanks while the carbon edge does the cutting work. CKTG carries the Matsubara line exclusively and Mark knows the Tanaka family personally.
The 160mm bunka - called hakata in southern Japan - is the compact, versatile format for daily prep. Reverse tanto tip for detail work, flat profile for push-cutting, Blue #2 at 62-63 HRC for edge performance. At 5.0 oz and 45mm height with nashiji stainless cladding. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 5.0 oz (142g)
Blade Length: 160mm
Total Length: 300mm
Spine Thickness at Heel: 3mm
Blade Height: 45mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-bunka-160mm-144.png&&&0&&&||&&&||&&&||@@@
mawh1bu15&&&MA2-B17W&&&Matsubara Blue #2 Nashiji Bunka 170mm&&&Omura City sits in Nagasaki Prefecture in the south of Japan - not a city that appears on most Japanese knife maps, but home to Tanaka Kama Kogyo and four generations of blacksmith craft with roots going back over 800 years. Katsuto Tanaka is the principal blacksmith and the craftsman behind the Matsubara line. Mark has visited and knows the family personally. CKTG is the exclusive US source for Matsubara knives.
Frederick calls it perfection for vegetables - sharp enough to slice paper-thin tomatoes, potatoes, cucumber, and everything else. So lightweight the entire knife feels like it weighs nothing. At 172mm blade length and 4.6 oz this is the lightest bunka in the Blue #2 lineup. Blue #2 at 62-63 HRC, nashiji stainless cladding, walnut octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Three five-star reviews. Frederick calls it perfection for vegetables - sharp enough to slice paper-thin tomatoes, potatoes, and cucumber. The entire knife is so lightweight it feels like it weighs nothing. An enthusiastic first use.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Cladding: Stainless Nashiji
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 4.6 oz (132g)
Blade Length: 172mm
Total Length: 312mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-bunka-175mm-255.png&&&5&&&||&&&||&&&||@@@
mag3tana21&&&MA2-C21W&&&Matsubara Blue #2 Nashiji Cleaver 210mm&&&Omura City sits in Nagasaki Prefecture in the south of Japan - not a city that appears on most Japanese knife maps, but home to Tanaka Kama Kogyo and four generations of blacksmith craft with roots going back over 800 years. Katsuto Tanaka is the principal blacksmith and the craftsman behind the Matsubara line. Mark has visited and knows the family personally. CKTG is the exclusive US source for Matsubara knives.
Emerson tried the CCK small cleaver first and enjoyed it, but found it did not hold an edge as long as he wanted. He describes this Matsubara as incredible - a cleaver with Aogami #2 that delivers the edge retention the CCK could not. At 218mm blade length and 11.7 oz with Blue #2 at 62-63 HRC. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Emerson - tried the CCK small cleaver first but found the edge retention lacking. The Matsubara with Aogami #2 delivers the edge holding he wanted. He calls it incredible. An honest comparison from someone who tried the main alternative first.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 11.7 oz (330g)
Blade Length: 218mm
&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-cleaver-210mm-148.png&&&5&&&||&&&||&&&||@@@
mabl2nabu171&&&MA2-F18W&&&Matsubara Blue #2 Nashiji Funayuki 180mm&&&Tanaka Kama Kogyo is a fourth-generation blacksmith shop in Omura City, Nagasaki Prefecture - a region whose metalworking tradition traces back over 800 years to the Battle of Dannoura, one of the decisive naval battles of feudal Japan. Katsuto Tanaka is the current principal blacksmith, carrying forward generations of forge-welded blade production in a part of Japan less celebrated than Sakai or Echizen but no less serious about its craft. Mark has a personal relationship with the Tanaka family and carries their work exclusively at CKTG.
The funayuki at 180mm blade length is a format popular in southern Japan for home cooking - a versatile, agile blade for slicing, chopping, and dicing. Greg describes the experience of opening the box as jaw-dropping - stunning. He loves the shape, the nashiji finish contrasting with the polished Blue #2 edge, and the overall character. At 5.2 oz with Blue #2 at 62-63 HRC. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Greg - had been looking for a funayuki style knife and kept coming back to this one. His jaw dropped when he opened the box. Stunning. Loves the shape, the nashiji finish contrasting with the polished Blue #2 core, and the overall character.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 5.2 oz (150g)
Blade Length: 180mm
Total Length: 322mm
Spine Thickness at Heel: 3.5mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-funayuki-180mm-288.png&&&5&&&||&&&||&&&||@@@
mabl2nafu18&&&MA2-F18B&&&Matsubara Blue #2 Nashiji Gyuto 180mm&&&Nagasaki Prefecture in the south of Japan is not a region most cooks associate with knife production - which is exactly what makes the Matsubara line worth knowing about. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City has been forging knives in a four-generation family shop whose origins trace back over 800 years. Mark discovered this workshop, developed a personal relationship with the Tanaka family, and carries their work exclusively at CKTG. The result is one of the most distinctive and underappreciated knife lines in the catalog.
The 180mm gyuto is the most compact chef knife in the Blue #2 Nashiji line - light, nimble, and suited to smaller kitchens or as a complement to a longer blade. At 182mm blade length, 5.6 oz, 47mm height and 4mm spine with Blue #2 at 62-63 HRC. Rosewood octagonal handle with black pakka ferrule. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.6 oz (159g)
Blade Length: 182mm
Total Length: 325mm
Spine Thickness at Heel: 4mm
Blade Height: 47mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-180mm-141.png&&&0&&&||&&&||&&&||@@@
mabl2nagy21&&&MA2-G21W&&&Matsubara Blue #2 Nashiji Gyuto 210mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness that makes it one of the most trusted carbon steels in the Japanese knife tradition. Katsuto Tanaka heat-treats it to 62-63 HRC at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a four-generation blacksmith shop whose roots trace back over 800 years. Stainless cladding protects the flanks while the carbon edge does the cutting work. CKTG carries the Matsubara line exclusively and Mark knows the Tanaka family personally.
Ming calls it the best gyuto he ever bought - loves the weight, balance, and size. Holds an edge for a long time, easy to sharpen, easy maintenance - almost a perfect knife. At 215mm blade length, 6.3 oz, 57mm height and 4mm spine. Five five-star reviews - one of the most consistently praised knives in the Blue #2 line. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Five five-star reviews. Ming calls it the best gyuto he ever bought - loves the weight, balance, and size. Holds an edge for a long time, easy to sharpen, easy maintenance. Almost a perfect knife. Multiple reviewers describe the 57mm blade height as one of the key advantages for large produce prep.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 6.3 oz (180g)
Blade Length: 215mm
Total Length: 375mm
Spine Thickness at Heel: 4mm
Blade Height: 57mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-210mm-496.png&&&5&&&||&&&||&&&||@@@
mabl2nagy24&&&MA2-G24W&&&Matsubara Blue #2 Nashiji Gyuto 240mm&&&Omura City sits in Nagasaki Prefecture in the south of Japan - not a city that appears on most Japanese knife maps, but home to Tanaka Kama Kogyo and four generations of blacksmith craft with roots going back over 800 years. Katsuto Tanaka is the principal blacksmith and the craftsman behind the Matsubara line. Mark has visited and knows the family personally. CKTG is the exclusive US source for Matsubara knives.
Traci had no idea she would love this knife so much. She describes it as absolutely perfect in every way, a knife that just makes you want to cook. At 240mm blade length, 7.8 oz, 4mm spine with Blue #2 at 62-63 HRC. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Two five-star reviews. Traci had no idea she would love this knife so much - describes it as absolutely perfect in every way, a knife that just makes you want to cook. A second reviewer confirms the quality. For knife enthusiasts who fall in love with certain knives, this is one of them.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 7.8 oz (221g)
Blade Length: 240mm
Total Length: 390mm
Spine Thickness at Heel: 4mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-240mm-660.png&&&5&&&||&&&||&&&||@@@
mabl2naksgy2&&&C3670&&&Matsubara Blue #2 Nashiji Gyuto 240mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness that makes it one of the most trusted carbon steels in the Japanese knife tradition. Katsuto Tanaka heat-treats it to 62-63 HRC at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a four-generation blacksmith shop whose roots trace back over 800 years. Stainless cladding protects the flanks while the carbon edge does the cutting work. CKTG carries the Matsubara line exclusively and Mark knows the Tanaka family personally.
The Togatta at 243mm blade length is a hybrid profile between gyuto and sujihiki - more forward weight than a standard gyuto, slightly narrower, suited for cooks who want reach and momentum through large prep. Michael loves it - calls it the best knife. Peter calls it super. At 6.7 oz with Blue #2 at 62-63 HRC and hand-applied nashiji finish. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Two five-star reviews. Peter calls it super. Michael loves it - calls it a great knife across everything he uses it for.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji (Hand Applied)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 6.7 oz (190g)
Blade Length: 243mm
Total Length: 395mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-gyuto-240mm-712.png&&&5&&&||&&&||&&&||@@@
mabl2naho15&&&MA2-H15W&&&Matsubara Blue #2 Nashiji Honesuki 160mm&&&The Tanaka family has been forging blades in Omura City, just outside Nagasaki, for four generations. Their craft traces its roots back over 800 years to refugees who settled in the region following the Battle of Dannoura - one of the decisive naval conflicts of medieval Japan. Katsuto Tanaka carries that tradition forward today at Tanaka Kama Kogyo, producing knives that reflect centuries of forge-welded craft in a region most buyers associate with history rather than cutlery. CKTG carries the Matsubara line exclusively and has a long personal relationship with the Tanaka family.
George wanted a honesuki - specifically double-bevel, as a normal home cook who is not obsessed with single-bevel technique. He calls this fantastic and finds himself using it more and more for just about everything. At 160mm blade length and 4mm spine this is a stiff, precise boning and utility knife with Blue #2 at 62-63 HRC and nashiji stainless cladding. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from George - wanted a double-bevel honesuki as a normal home cook. Calls it fantastic and finds himself reaching for it more and more for just about everything - not just poultry. A great all-rounder in the bunka/honesuki crossover format.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 4.2 oz (120g)
Blade Length: 160mm
Total Length: 292mm
Spine Thickness at Heel: 4mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-honesuki-160mm-240.png&&&5&&&||&&&@@@
mabl2nakicl1&&&MA2-C18W&&&Matsubara Blue #2 Nashiji Kiri Cleaver 190mm&&&The Tanaka family has been forging blades in Omura City, just outside Nagasaki, for four generations. Their craft traces its roots back over 800 years to refugees who settled in the region following the Battle of Dannoura - one of the decisive naval conflicts of medieval Japan. Katsuto Tanaka carries that tradition forward today at Tanaka Kama Kogyo, producing knives that reflect centuries of forge-welded craft in a region most buyers associate with history rather than cutlery. CKTG carries the Matsubara line exclusively and has a long personal relationship with the Tanaka family.
Victor measured 118 BESS out of the box - screaming sharp. The weight at 258g was his primary goal - he did not want a heavy cleaver-style knife. A few light strokes cleaned up the tip area. The kiri cleaver at 191mm blade length brings a tapered tanto tip to full cleaver blade height for both push-cutting and fine tip work. Seven reviews - most reviewed knife in the Blue #2 line. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Seven five-star reviews - the most reviewed knife in the Matsubara Blue #2 lineup. Victor measured 118 BESS out of the box - screaming sharp. The 258g weight was his primary goal for a kiri cleaver without heavy-cleaver feel. A few light strokes cleaned up the tip area. Multiple reviewers praise the performance-to-price ratio on this format.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Nashiji Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 7.8 oz (222g)
Blade Length: 191mm
Total Length: 328mm
Spine Thickness at Heel: 3mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiri-cleaver-190mm-335.png&&&5&&&||&&&||&&&||@@@
mabl2naki21&&&MA2-K21W&&&Matsubara Blue #2 Nashiji Kiritsuke 210mm&&&Tanaka Kama Kogyo is a fourth-generation blacksmith shop in Omura City, Nagasaki Prefecture - a region whose metalworking tradition traces back over 800 years to the Battle of Dannoura, one of the decisive naval battles of feudal Japan. Katsuto Tanaka is the current principal blacksmith, carrying forward generations of forge-welded blade production in a part of Japan less celebrated than Sakai or Echizen but no less serious about its craft. Mark has a personal relationship with the Tanaka family and carries their work exclusively at CKTG.
Aaron received a different example than shown in the video and photos - a much better iteration with lighter weight, taller heel, and a rearward-swept profile that improved the grind geometry. Matsubara hand-forged knives can vary between batches and his was an upgrade. At 215mm blade length, 5.8 oz, 49mm height, Blue #2 at 62-63 HRC. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Two reviews averaging 4.5 stars. Aaron received what he describes as a much better iteration than shown - lighter, taller heel, better geometry. Hand-forged knives can vary between batches and his example was an upgrade. The kiritsuke format with Blue #2 and nashiji cladding is a striking combination.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 5.8 oz (166g)
Blade Length: 215mm
Total Length: 364mm
Spine Thickness at Heel: 3.25mm
Blade Height: 49mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiritsuke-210mm-352.png&&&4.5&&&||&&&||&&&||@@@
mabl2naki24&&&MA2-K24W&&&Matsubara Blue #2 Nashiji Kiritsuke 240mm&&&Nagasaki Prefecture in the south of Japan is not a region most cooks associate with knife production - which is exactly what makes the Matsubara line worth knowing about. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City has been forging knives in a four-generation family shop whose origins trace back over 800 years. Mark discovered this workshop, developed a personal relationship with the Tanaka family, and carries their work exclusively at CKTG. The result is one of the most distinctive and underappreciated knife lines in the catalog.
Jonathan calls it a knife for life - needs attention and maintenance, but if you give it that, it will perform. The 243mm kiritsuke has the flat profile and tanto tip that distinguishes it from a gyuto - better for sustained push-cutting through large batches, with the precise tip that handles detail work a rounded blade cannot. At 7.5 oz and 52mm height with Blue #2 at 62-63 HRC. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Jonathan - calls it a very good knife, a knife for life. Needs attention and maintenance, but given that care it will perform for decades.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 7.5 oz (212g)
Blade Length: 243mm
Total Length: 390mm
Spine Thickness at Heel: 4mm
Blade Height: 52mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-kiritsuke-240mm-406.png&&&5&&&||&&&||&&&||@@@
mabl2nana16&&&MA2-N16W&&&Matsubara Blue #2 Nashiji Nakiri 165mm&&&Omura City sits in Nagasaki Prefecture in the south of Japan - not a city that appears on most Japanese knife maps, but home to Tanaka Kama Kogyo and four generations of blacksmith craft with roots going back over 800 years. Katsuto Tanaka is the principal blacksmith and the craftsman behind the Matsubara line. Mark has visited and knows the family personally. CKTG is the exclusive US source for Matsubara knives.
Natalie has used this nakiri in a restaurant for two years of daily use and still gets excited to use it. She recommends having your own stones before buying - the Blue #2 edge rewards proper sharpening technique and delivers remarkable results. At 161mm blade length and 58mm height with a 4mm spine this is a substantial nakiri with real board presence. Walnut octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Two five-star reviews. Natalie used this daily in a restaurant for two years and still gets excited to use it. She strongly recommends having your own sharpening stones before buying - the Blue #2 edge rewards proper technique and delivers remarkable results. A knife that earns loyalty.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 5.9 oz (168g)
Blade Length: 161mm
Total Length: 310mm
Spine Thickness at Heel: 4mm
Blade Height: 58mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-nakiri-165mm-592.png&&&5&&&||&&&||&&&@@@
mag3nasa18&&&MA2-S17W&&&Matsubara Blue #2 Nashiji Santoku 180mm&&&Nagasaki Prefecture in the south of Japan is not a region most cooks associate with knife production - which is exactly what makes the Matsubara line worth knowing about. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City has been forging knives in a four-generation family shop whose origins trace back over 800 years. Mark discovered this workshop, developed a personal relationship with the Tanaka family, and carries their work exclusively at CKTG. The result is one of the most distinctive and underappreciated knife lines in the catalog.
Richard calls it a lovely wing-like shape with some weight to it - the choil comes back a bit toward the handle and the nashiji surface reminds him of a beach shoreline. Cuts really well and is a pleasure to use. At 173mm blade length and 53mm height with a 3mm spine this is a well-proportioned santoku at 5.0 oz. Blue #2 at 62-63 HRC, nashiji stainless cladding. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Richard - calls it a lovely wing-like shape with some weight to it. The choil curves back toward the handle. The surface reminds him of a beach shoreline. Cuts really well and is a pleasure to use.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 5.0 oz (144g)
Blade Length: 173mm
Total Length: 302mm
Spine Thickness at Heel: 3mm
Blade Height: 53mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-santoku-180mm-153.png&&&5&&&||&&&||&&&||@@@
mabl2naki241&&&MA2-J24W&&&Matsubara Blue #2 Nashiji Sujihiki 240mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness that makes it one of the most trusted carbon steels in the Japanese knife tradition. Katsuto Tanaka heat-treats it to 62-63 HRC at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a four-generation blacksmith shop whose roots trace back over 800 years. Stainless cladding protects the flanks while the carbon edge does the cutting work. CKTG carries the Matsubara line exclusively and Mark knows the Tanaka family personally.
The 248mm sujihiki is Japan dedicated slicing knife - at 5.8 oz and 4mm spine it is surprisingly substantial for a slicing knife, giving the blade momentum through long pull strokes. Blue #2 at 62-63 HRC holds a fine reactive edge through sustained protein slicing. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 5.8 oz (164g)
Blade Length: 248mm
Total Length: 398mm
Spine Thickness at Heel: 4mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-sujihiki-240mm-147.png&&&0&&&||&&&||&&&||@@@
mabl2nasu27&&&MA2-J27W&&&Matsubara Blue #2 Nashiji Sujihiki 270mm&&&Tanaka Kama Kogyo is a fourth-generation blacksmith shop in Omura City, Nagasaki Prefecture - a region whose metalworking tradition traces back over 800 years to the Battle of Dannoura, one of the decisive naval battles of feudal Japan. Katsuto Tanaka is the current principal blacksmith, carrying forward generations of forge-welded blade production in a part of Japan less celebrated than Sakai or Echizen but no less serious about its craft. Mark has a personal relationship with the Tanaka family and carries their work exclusively at CKTG.
The 272mm sujihiki is the professional standard slicing length in the Matsubara Blue #2 line - at 6.0 oz and 4mm spine enough blade for full-length cuts through whole fish and large roasts. Blue #2 at 62-63 HRC holds a fine slicing edge well and sharpens quickly. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 6.0 oz (172g)
Blade Length: 272mm
Total Length: 420mm
Spine Thickness at Heel: 4mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-sujihiki-270mm-120.png&&&0&&&||&&&||&&&||@@@
mabl2wafatan&&&MA2-N18W&&&Matsubara Blue #2 Nashiji Tall Nakiri 175mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness that makes it one of the most trusted carbon steels in the Japanese knife tradition. Katsuto Tanaka heat-treats it to 62-63 HRC at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a four-generation blacksmith shop whose roots trace back over 800 years. Stainless cladding protects the flanks while the carbon edge does the cutting work. CKTG carries the Matsubara line exclusively and Mark knows the Tanaka family personally.
The tall nakiri at 170mm blade length and 68mm height sits between a standard nakiri and a light cleaver. Tim has used it at work for four years - chops like a laser, tip draws, rocks like a dream, holds its edge very well. Bratie confirms the quality. At 8.5 oz with Blue #2 at 62-63 HRC and nashiji stainless cladding. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Two five-star reviews. Tim has used it at work for four years - chops like a laser, tip draws, rocks like a dream, holds its edge very well. Bratie confirms the quality. A professional endorsement after four years of sustained use.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Nashiji Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 8.5 oz (242g)
Blade Length: 170mm
Total Length: 328mm
Spine Thickness at Heel: 4mm
Blade Height: 68mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-nakiri-175mm-153.png&&&5&&&||&&&||&&&||@@@
mabl2natanau&&&MA2-N18U&&&Matsubara Blue #2 Nashiji Tall Nakiri Urushi&&&This Matsubara Blue #2 Nashiji Tall Nakiri is a perfect tweener knife that sits comfortably between a traditional Japanese nakiri and a Chinese-style cleaver. It delivers powerful chopping performance while remaining nimble and easy to control. The compact profile and well-balanced weight make it a versatile choice for both professional chefs and home cooks looking to handle a wide range of prep tasks with confidence.
The blade is constructed using Blue #2 carbon steel—one of the most respected alloys in Japanese knife making—offering excellent edge retention, durability, and ease of sharpening. The stainless cladding helps protect the reactive core and reduces maintenance while giving the knife a handsome nashiji (pear-skin) finish. Each blade is hand-forged by Mr. Tanaka in Nagasaki, showcasing traditional craftsmanship and attention to detail.
Whether you are slicing and dicing vegetables, trimming proteins, or doing light butchery, this knife excels at cutting with precision and power. The tall blade offers plenty of knuckle clearance, and the thick spine adds heft for clean, confident cuts. Finished with a beautiful octagonal oak handle with a burnt urushi finish, this knife is as striking in appearance as it is in performance.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Mr. Tanaka
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Nashiji Stainless
Edge Steel: Blue #2 Carbon Steel
Edge Grind: Even
Weight: 8.8 oz (250 g)
Blade Length: 168 mm
Total Length: 317 mm
Spine Thickness at Heel: 4 mm
Blade Height: 72 mm
Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-nakiri-urushi-51.png&&&0&&&||&&&||&&&||@@@
mabl2natape1&&&MA2-T12W&&&Matsubara Blue #2 Nashiji Tall Petty 120mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness that makes it one of the most trusted carbon steels in the Japanese knife tradition. Katsuto Tanaka heat-treats it to 62-63 HRC at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a four-generation blacksmith shop whose roots trace back over 800 years. Stainless cladding protects the flanks while the carbon edge does the cutting work. CKTG carries the Matsubara line exclusively and Mark knows the Tanaka family personally.
The tall petty at 120mm blade length and 35mm height gives knuckle clearance that a standard petty cannot provide - better for board work through aromatics, herbs, and smaller ingredients. Michael calls it a great little workhorse - the tall blade is great for vegetables and proteins, long enough to slice lengthwise vegetables with ease, and pairs well with his 170mm bunka. Blue #2 at 62-63 HRC, nashiji cladding, burnt urushi oak octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Martin - bought on Mark recommendation as a gift. Very well made, sharp out of the box. Photos do not do the nashiji finish justice. His sixth knife from CKTG and he has never been disappointed.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Burnt Urushi Oak Octagonal
Weight: 2.5 oz (72g)
Blade Length: 120mm
Total Length: 248mm
Spine Thickness at Heel: 2.5mm
Blade Height: 35mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-petty-130mm-197.png&&&5&&&||&&&||&&&||@@@
mabl2wafabu1&&&MA2-B17VU&&&Matsubara Blue #2 Wavy Face Bunka 175mm&&&The Wavy Face finish on this line is a hand-hammered texture applied directly to the Blue #2 stainless-clad blade - not a machine-pressed pattern but a genuine hand-worked surface that gives each knife a slightly different character. The hammered texture reduces surface contact between blade and food, improving release on sticky vegetables and proteins. Katsuto Tanaka produces these at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture for CKTG exclusively - Blue #2 carbon at 62-63 HRC, stainless cladding, burnt urushi oak octagonal handle.
The bunka at 175mm blade length in wavy face finish is the format that brought many collectors to the Matsubara Wavy Face line in the first place. Reverse tanto tip for fine cutting, flat profile for push-cutting, hand-hammered wavy face texture for food release. Blue #2 at 62-63 HRC, stainless cladding, burnt urushi oak octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami 2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Wavy Face (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Burnt Urushi Oak Octagonal
Weight: 5.6 oz (158g)
Blade Length: 175mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-bunka-175mm-304.png&&&0&&&||&&&||&&&||@@@
mawafabl2gy22&&&MA2-G21VU&&&Matsubara Blue #2 Wavy Face Gyuto 210mm&&&The Wavy Face finish on this line is a hand-hammered texture applied directly to the Blue #2 stainless-clad blade - not a machine-pressed pattern but a genuine hand-worked surface that gives each knife a slightly different character. The hammered texture reduces surface contact between blade and food, improving release on sticky vegetables and proteins. Katsuto Tanaka produces these at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture for CKTG exclusively - Blue #2 carbon at 62-63 HRC, stainless cladding, burnt urushi oak octagonal handle.
Terrance fell in love with the Wavy Face petty and when the gyuto came in stock he had to have it - no regrets. It became his go-to large chef knife. At 59mm blade height this is one of the tallest 210mm gyutos we carry - real knuckle clearance through large produce. Blue #2 at 62-63 HRC, wavy face hammered finish, burnt oak octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Two five-star reviews. Terrance fell in love with the Wavy Face petty and could not resist this gyuto when it came in stock. No regrets - it became his go-to large chef knife. The extra 59mm blade height is called out specifically as a key advantage for large produce work.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami 2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Wavy Face (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Burnt Oak Octagonal
Weight: 7.2 oz (206g)
Blade Length: 215mm
Blade Height: 59mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-wavy-face-blue-2-gyuto-210mm-399.png&&&5&&&||&&&||&&&||@@@
mawafabl2gy2&&&MA2-G24VU&&&Matsubara Blue #2 Wavy Face Gyuto 240mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness that makes it one of the most trusted carbon steels in the Japanese knife tradition. Katsuto Tanaka heat-treats it to 62-63 HRC at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a four-generation blacksmith shop whose roots trace back over 800 years. Stainless cladding protects the flanks while the carbon edge does the cutting work. CKTG carries the Matsubara line exclusively and Mark knows the Tanaka family personally.
The 240mm gyuto in wavy face finish is the professional standard length in the Wavy Face line - at 7.6 oz and 244mm blade length with Blue #2 at 62-63 HRC and the hand-hammered wavy face texture that gives each knife a distinctive appearance. Burnt oak octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami 2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Wavy Face (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Burnt Oak Octagonal
Weight: 7.6 oz (216g)
Blade Length: 244mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-gyuto-240mm-176.png&&&0&&&||&&&||&&&||@@@
mabl2nabu17&&&MA2-C18VU&&&Matsubara Blue #2 Wavy Face Kiri Cleaver 180mm&&&Tanaka Kama Kogyo is a fourth-generation blacksmith shop in Omura City, Nagasaki Prefecture - a region whose metalworking tradition traces back over 800 years to the Battle of Dannoura, one of the decisive naval battles of feudal Japan. Katsuto Tanaka is the current principal blacksmith, carrying forward generations of forge-welded blade production in a part of Japan less celebrated than Sakai or Echizen but no less serious about its craft. Mark has a personal relationship with the Tanaka family and carries their work exclusively at CKTG.
The kiri cleaver at 180mm blade length in wavy face finish - Michael calls this beautiful beast a great addition, rustic finish, weight and feel awesome. Cuts larger produce like cabbage without issues. The wavy face hammered texture on Blue #2 with stainless cladding is an unusual combination that works. At 7.6 oz. Burnt oak octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Two five-star reviews. Michael Wilson calls this beautiful beast a great addition - rustic finish, weight and feel awesome. Cuts larger produce like cabbage without issues. Was glad to see it back in stock.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami 2) Carbon Steel
Cladding: Nashiji Stainless
HRC: 62-63
Finish: Wavy Face (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Burnt Oak Octagonal
Weight: 7.6 oz (216g)
Blade Length: 180mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-kiri-cleaver-180mm-174.png&&&5&&&||&&&||&&&||@@@
mawafabl2na1&&&MA2-N17VU&&&Matsubara Blue #2 Wavy Face Nakiri 170mm&&&Blue #2 - Hitachi Aogami #2 - earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness that makes it one of the most trusted carbon steels in the Japanese knife tradition. Katsuto Tanaka heat-treats it to 62-63 HRC at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a four-generation blacksmith shop whose roots trace back over 800 years. Stainless cladding protects the flanks while the carbon edge does the cutting work. CKTG carries the Matsubara line exclusively and Mark knows the Tanaka family personally.
The nakiri at 162mm blade length in wavy face finish gives Japan dedicated vegetable knife a distinctive hand-hammered surface that reduces food sticking on the blade. Blue #2 at 62-63 HRC, stainless cladding, burnt oak octagonal handle. Flat edge, squared tip, built for push-cutting through produce. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami 2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Wavy Face (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Burnt Oak Octagonal
Weight: 6.4 oz (162g)
Blade Length: 162mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-wavy-face-blue-2-nakiri-170mm-52.png&&&0&&&||&&&||&&&@@@
mabl2wafasa1&&&MA2-S17VU&&&Matsubara Blue #2 Wavy Face Santoku 170mm&&&The Tanaka family has been forging blades in Omura City, just outside Nagasaki, for four generations. Their craft traces its roots back over 800 years to refugees who settled in the region following the Battle of Dannoura - one of the decisive naval conflicts of medieval Japan. Katsuto Tanaka carries that tradition forward today at Tanaka Kama Kogyo, producing knives that reflect centuries of forge-welded craft in a region most buyers associate with history rather than cutlery. CKTG carries the Matsubara line exclusively and has a long personal relationship with the Tanaka family.
Michael owns seven Matsubara knives - six of the hammered wavy face. Extremely well balanced, hold an excellent edge, and he has not needed to sharpen them yet. The santoku at 173mm blade length in wavy face finish delivers all-purpose performance with the hand-hammered texture that improves food release. Blue #2 at 62-63 HRC, stainless cladding, burnt oak octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Michael Wilson - owns seven Matsubara knives, six of the hammered wavy face. Extremely well balanced, hold an excellent edge, and he has not needed to sharpen them yet. The defining endorsement for the Wavy Face line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami 2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Wavy Face (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Burnt Oak Octagonal
Weight: 5.6 oz (158g)
Blade Length: 173mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-santoku-170mm-167.png&&&5&&&||&&&||&&&||@@@
matsubara2&&&MA2-N18VU&&&Matsubara Blue #2 Wavy Face Tall Nakiri 180mm&&&The Wavy Face finish on this line is a hand-hammered texture applied directly to the Blue #2 stainless-clad blade - not a machine-pressed pattern but a genuine hand-worked surface that gives each knife a slightly different character. The hammered texture reduces surface contact between blade and food, improving release on sticky vegetables and proteins. Katsuto Tanaka produces these at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture for CKTG exclusively - Blue #2 carbon at 62-63 HRC, stainless cladding, burnt urushi oak octagonal handle.
The tall nakiri at 170mm blade length and 72mm height - substantial at 8.9 oz with a 4mm spine - is the largest dedicated vegetable knife in the Wavy Face line. Wavy face hammered finish on stainless cladding, Blue #2 at 62-63 HRC, burnt oak octagonal handle. The extra height powers through large batches of produce with minimal effort. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami 2) Carbon Steel
Cladding: Stainless, Wavy Face (Hammered)
HRC: 62-63
Finish: Wavy Face (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Burnt Oak Octagonal
Weight: 8.9 oz (254g)
Blade Length: 170mm
Blade Height: 72mm
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-tall-nakiri-180mm-190.png&&&0&&&||&&&||&&&||@@@
mabl2wafatap&&&MA2-T12VU&&&Matsubara Blue #2 Wavy Face Tall Petty 120mm&&&The Wavy Face finish on this line is a hand-hammered texture applied directly to the Blue #2 stainless-clad blade - not a machine-pressed pattern but a genuine hand-worked surface that gives each knife a slightly different character. The hammered texture reduces surface contact between blade and food, improving release on sticky vegetables and proteins. Katsuto Tanaka produces these at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture for CKTG exclusively - Blue #2 carbon at 62-63 HRC, stainless cladding, burnt urushi oak octagonal handle.
The tall petty at 120mm blade length and 39mm height gives knuckle clearance well beyond what a standard petty provides. Michael uses it as a partner to his 170mm wavy face bunka - calls it a great little workhorse for vegetables and proteins. Wavy face hammered finish, Blue #2 at 62-63 HRC, burnt urushi oak octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Michael Wilson - calls it a great little workhorse, the tall blade great for vegetables and proteins. Long enough to slice lengthwise vegetables with ease. Pairs it with his 170mm Wavy Face bunka.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami 2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Wavy Face (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Burnt Urushi Oak Octagonal
Weight: 2.8 oz (80g)
Blade Length: 120mm
Blade Height: 39mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-wavy-face-tall-petty-120mm-224.png&&&5&&&||&&&||&&&||@@@
mag3ki21&&&MG3-K21NW&&&Matsubara G3 Kiritsuke 210mm&&&Omura City sits in Nagasaki Prefecture in the south of Japan - not a city that appears on most Japanese knife maps, but home to Tanaka Kama Kogyo and four generations of blacksmith craft with roots going back over 800 years. Katsuto Tanaka is the principal blacksmith and the craftsman behind the Matsubara line. Mark has visited and knows the family personally. CKTG is the exclusive US source for Matsubara knives.
The kiritsuke at 209mm blade length brings the angular tanto tip to a full chef knife length - flat profile for push and pull cutting with the precise tip that handles garnish work and fine cuts. Ginsan at 62 HRC, nashiji stainless cladding. Rosewood octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Octagonal
Weight: 6.2 oz (178g)
Blade Length: 209mm
Total Length: 360mm
Spine Thickness at Heel: 3mm
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-kiritsuke-210mm-52.png&&&0&&&||&&&||&&&||@@@
mag3nabu181&&&MG3-B18NW&&&Matsubara G3 Nashiji Bunka 180mm&&&The Tanaka family has been forging blades in Omura City, just outside Nagasaki, for four generations. Their craft traces its roots back over 800 years to refugees who settled in the region following the Battle of Dannoura - one of the decisive naval conflicts of medieval Japan. Katsuto Tanaka carries that tradition forward today at Tanaka Kama Kogyo, producing knives that reflect centuries of forge-welded craft in a region most buyers associate with history rather than cutlery. CKTG carries the Matsubara line exclusively and has a long personal relationship with the Tanaka family.
The bunka at 192mm blade length is the larger format in the G3 Nashiji line - full chef knife length with the reverse tanto tip for precision work. Jeff put this through 10-12 hour days for a week and has not touched it to a ceramic yet. He calls it worth hunting down and praises the flat profile for push-cutting. At 5.2 oz and 2.5mm spine with Ginsan at 62 HRC it holds its edge remarkably well. Walnut Octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: Two five-star reviews. Jeff ran it through 10-12 hour days for a full week and has not touched it to a ceramic yet. He calls it worth hunting down and praises the flat profile for push-cutting efficiency.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 5.2 oz (148g)
Blade Length: 192mm
Total Length: 333mm
Spine Thickness at Heel: 2.5mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-bunka-180mm-410.png&&&5&&&||&&&||&&&||@@@
mag3nagy21&&&MG3-G21NW&&&Matsubara G3 Nashiji Gyuto 210mm&&&Nagasaki Prefecture in the south of Japan is not a region most cooks associate with knife production - which is exactly what makes the Matsubara line worth knowing about. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City has been forging knives in a four-generation family shop whose origins trace back over 800 years. Mark discovered this workshop, developed a personal relationship with the Tanaka family, and carries their work exclusively at CKTG. The result is one of the most distinctive and underappreciated knife lines in the catalog.
The gyuto at 213mm blade length is the standard all-purpose chef knife in the G3 Nashiji line - well-proportioned at 6.1 oz and 57mm blade height for daily kitchen prep. Ginsan at 62 HRC delivers stainless performance with carbon steel sharpening behavior. Walnut Octagonal handle, Black Pakka Wood ferrule. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.1 oz (174g)
Blade Length: 213mm
Total Length: 362mm
Spine Thickness at Heel: 3mm
Blade Height: 57mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-gyuto-210mm-220.png&&&0&&&||&&&||&&&||@@@
mag3gy24&&&MG3-G24NW&&&Matsubara G3 Nashiji Gyuto 240mm&&&Tanaka Kama Kogyo is a fourth-generation blacksmith shop in Omura City, Nagasaki Prefecture - a region whose metalworking tradition traces back over 800 years to the Battle of Dannoura, one of the decisive naval battles of feudal Japan. Katsuto Tanaka is the current principal blacksmith, carrying forward generations of forge-welded blade production in a part of Japan less celebrated than Sakai or Echizen but no less serious about its craft. Mark has a personal relationship with the Tanaka family and carries their work exclusively at CKTG.
At 247mm blade length and 58-60mm height the G3 Nashiji gyuto is the professional standard length in the line - more reach through large proteins and produce, more board coverage per stroke. At 6.9 oz with a 3mm spine and Ginsan at 62 HRC this is a well-balanced knife for sustained professional prep. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 6.9 oz (196g)
Blade Length: 247mm
Total Length: 388mm
Spine Thickness at Heel: 3mm
Blade Height: 58-60mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-gyuto-240mm-268.png&&&0&&&||&&&||&&&||@@@
mag3nakicl19&&&MG3-C18NW&&&Matsubara G3 Nashiji Kiri Cleaver 190mm&&&Tanaka Kama Kogyo is a fourth-generation blacksmith shop in Omura City, Nagasaki Prefecture - a region whose metalworking tradition traces back over 800 years to the Battle of Dannoura, one of the decisive naval battles of feudal Japan. Katsuto Tanaka is the current principal blacksmith, carrying forward generations of forge-welded blade production in a part of Japan less celebrated than Sakai or Echizen but no less serious about its craft. Mark has a personal relationship with the Tanaka family and carries their work exclusively at CKTG.
The kiri cleaver at 189mm blade length brings a tapered tanto tip to the cleaver format - the broad blade of a cleaver with enough tip precision for fine cuts and dicing. Bob waited almost two years for these to come back in stock - worth it. Fit and finish flawless, nashiji finish beautiful, the tapered tip enables finer cuts and dicing, slight belly for rocking, and the height lets you scoop produce from the board. Walnut Octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Bob - waited almost two years for these to come back in stock and says it was worth it. Fit and finish flawless, nashiji finish beautiful, tapered tip enables finer cuts and dicing, slight belly for rocking, height for scooping from the board.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 8.4 oz (240g)
Blade Length: 189mm
Total Length: 340mm
Spine Thickness at Heel: 4mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-kiri-cleaver-190mm-324.png&&&5&&&||&&&||&&&||@@@
matsubara-g3-nashiji-kiri-cleaver-190mm-oak&&&MG3-KiriCleaver-Oak&&&Matsubara G3 Nashiji Kiri Cleaver 190mm Oak&&&The Tanaka family has been forging blades in Omura City, just outside Nagasaki, for four generations. Their craft traces its roots back over 800 years to refugees who settled in the region following the Battle of Dannoura - one of the decisive naval conflicts of medieval Japan. Katsuto Tanaka carries that tradition forward today at Tanaka Kama Kogyo, producing knives that reflect centuries of forge-welded craft in a region most buyers associate with history rather than cutlery. CKTG carries the Matsubara line exclusively and has a long personal relationship with the Tanaka family.
The oak handle version of the 190mm kiri cleaver - same Ginsan Silver #3 core and nashiji stainless cladding in a lighter octagonal oak handle without ferrule. 190mm blade length, 8.4 oz. The tapered tanto tip makes fine cuts and dicing possible in a knife with full cleaver blade height. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Oak Wood
Weight: 8.4 oz (238g)
Blade Length: 190mm
Total Length: 350mm
Spine Thickness at Heel: 4mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-kiri-cleaver-190mm-oak-49.png&&&0&&&||&&&||&&&||@@@
mag3nabu18&&&MG3-P12NW&&&Matsubara G3 Nashiji Petty 120mm&&&Ginsan - also known as Silver #3 - is one of the most rewarding stainless steels in the Japanese knife tradition. It sharpens like a carbon steel, holds its edge at 62 HRC, and resists staining without the reactive surface care that carbon demands. The combination of performance and low maintenance makes it the steel of choice for serious cooks who want carbon steel sharpening behavior without the commitment. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture uses it in the Matsubara G3 Nashiji line - four generations of forge-welded craft behind each blade. CKTG is the exclusive US source.
The 120mm petty - labeled petty but notably taller than most at 36.5mm height - gives knuckle clearance on the board that a standard petty cannot provide. At 2.6 oz it is light and precise. The reviewer calls it much taller than a typical petty which is great, with a thicker spine than expected that adds heft without affecting cutting ability. Ginsan at 62 HRC, nashiji (pear skin) stainless cladding. Walnut Octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from garchtoto - calls it much taller than a typical petty which is great for knuckle clearance. The spine is thicker than expected but adds heft without affecting cutting ability. Fit and finish excellent.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 2.6 oz (74g)
Blade Length: 125mm
Total Length: 250mm
Spine Thickness at Heel: 2.5mm
Blade Height: 36.5mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-petty-120mm-149.png&&&5&&&||&&&||&&&||@@@
mag3pe15&&&MG3-P15NW&&&Matsubara G3 Nashiji Petty 150mm&&&Tanaka Kama Kogyo is a fourth-generation blacksmith shop in Omura City, Nagasaki Prefecture - a region whose metalworking tradition traces back over 800 years to the Battle of Dannoura, one of the decisive naval battles of feudal Japan. Katsuto Tanaka is the current principal blacksmith, carrying forward generations of forge-welded blade production in a part of Japan less celebrated than Sakai or Echizen but no less serious about its craft. Mark has a personal relationship with the Tanaka family and carries their work exclusively at CKTG.
The 150mm petty covers the versatile middle ground between a paring knife and a utility knife - long enough for comfortable board work through proteins and produce, compact enough for in-hand trimming and detail work. At 156mm blade length and 2.9 oz with a 2.7mm spine it is well-proportioned for daily utility tasks. Ginsan at 62 HRC sharpens readily and holds a fine edge. Walnut Octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 2.9 oz (84g)
Blade Length: 156mm
Total Length: 280mm
Spine Thickness at Heel: 2.7mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-petty-150mm-257.png&&&0&&&||&&&||&&&||@@@
mag3su24&&&MG3-J24NW&&&Matsubara G3 Nashiji Sujihiki 240mm&&&Ginsan - also known as Silver #3 - is one of the most rewarding stainless steels in the Japanese knife tradition. It sharpens like a carbon steel, holds its edge at 62 HRC, and resists staining without the reactive surface care that carbon demands. The combination of performance and low maintenance makes it the steel of choice for serious cooks who want carbon steel sharpening behavior without the commitment. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture uses it in the Matsubara G3 Nashiji line - four generations of forge-welded craft behind each blade. CKTG is the exclusive US source.
The sujihiki is Japan dedicated slicing knife - long, narrow, built for single-stroke cuts through fish, roasts, and proteins without compression or drag. At 244mm blade length and 39mm height with a 2.9mm spine this is a lean, precise slicer at 6 oz. Ginsan at 62 HRC holds a fine slicing edge well between sharpenings. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Nashiji Stainless
HRC: 62
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 6.0 oz (172g)
Blade Length: 244mm
Spine Thickness at Heel: 2.9mm
Blade Height: 39mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-sujihiki-240mm-260.png&&&0&&&||&&&||&&&||@@@
mag3na16&&&MG3-N17NW&&&Matsubara G3 Nashiji Tall Nakiri 170mm&&&Omura City sits in Nagasaki Prefecture in the south of Japan - not a city that appears on most Japanese knife maps, but home to Tanaka Kama Kogyo and four generations of blacksmith craft with roots going back over 800 years. Katsuto Tanaka is the principal blacksmith and the craftsman behind the Matsubara line. Mark has visited and knows the family personally. CKTG is the exclusive US source for Matsubara knives.
At 170mm blade length and 66mm height this tall nakiri occupies the territory between a standard nakiri and a light cleaver. Jim put it to work for an extended period at work and calls it amazing - sharp right out of the box, no wedging across various tasks. The extra height gives exceptional knuckle clearance and a forward weight that powers through large batches of produce with minimal effort. Walnut Octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Jim - after extended use at work calls it amazing, sharp right out of the box, no wedging across various tasks. An amazing tool.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
HRC: 62
Finish: Nashiji
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 6.2 oz (176g)
Blade Length: 170mm
Total Length: 310mm
Spine Thickness at Heel: 3mm
Blade Height: 66mm
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-tall-nakiri-170mm-7.png&&&5&&&||&&&||&&&@@@
mag3natana18&&&MG3-N18NW&&&Matsubara G3 Nashiji Tall Nakiri 180mm&&&Nagasaki Prefecture in the south of Japan is not a region most cooks associate with knife production - which is exactly what makes the Matsubara line worth knowing about. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City has been forging knives in a four-generation family shop whose origins trace back over 800 years. Mark discovered this workshop, developed a personal relationship with the Tanaka family, and carries their work exclusively at CKTG. The result is one of the most distinctive and underappreciated knife lines in the catalog.
At 172mm blade length and 77mm height this is a substantial knife - taller than most nakiris in its size class, sitting closer to cleaver proportions. Lester calls it a stunning knife that looks far more attractive in person than in the photos. Unlike many handmade knives, his example came with excellent symmetry and finish. At 8.8 oz with Ginsan at 62 HRC the forward weight powers through large produce. Walnut Octagonal handle, Black Pakka Wood ferrule. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Lester - calls it a stunning knife that looks far more attractive in person than in the photos. Unlike many handmade knives his example came with excellent symmetry and fit.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 8.8 oz (250g)
Blade Length: 172mm
Total Length: 336mm
Spine Thickness at Heel: 4mm
Blade Height: 77mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-tall-nakiri-180mm-290.png&&&5&&&||&&&||&&&||@@@
matsubara-g3-nashiji-tall-nakiri-oak&&&MG3-Tall-Nakiri-Oak&&&Matsubara G3 Nashiji Tall Nakiri 180mm Oak&&&Ginsan - also known as Silver #3 - is one of the most rewarding stainless steels in the Japanese knife tradition. It sharpens like a carbon steel, holds its edge at 62 HRC, and resists staining without the reactive surface care that carbon demands. The combination of performance and low maintenance makes it the steel of choice for serious cooks who want carbon steel sharpening behavior without the commitment. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture uses it in the Matsubara G3 Nashiji line - four generations of forge-welded craft behind each blade. CKTG is the exclusive US source.
The oak handle version of the 180mm tall nakiri shares the same Ginsan core and nashiji stainless cladding - at 170mm blade length and 8.7 oz with no ferrule. Oak octagonal handle offers a lighter, more natural aesthetic than the walnut version. Ginsan at 62 HRC, hammered nashiji (pear skin) cladding. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Nashiji (Pear Skin) Stainless
HRC: 62
Finish: Nashiji (Pear Skin)
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Oak Wood
Weight: 8.7 oz (248g)
Blade Length: 170mm
Total Length: 335mm
Spine Thickness at Heel: 4mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-tall-nakiri-180mm-oak-49.png&&&0&&&||&&&||&&&@@@
magidaho17&&&MG3-B18DW&&&Matsubara Ginsan Damascus Bunka 180mm&&&The Ginsan Damascus line represents Matsubara at its most refined. Ginsan - Silver #3 - at the core: stainless, easy to sharpen, capable of a fine edge at 62 HRC. Stainless Damascus cladding around it: layered, etched, and polished by Katsuto Tanaka himself in his workshop in Omura City, Nagasaki Prefecture. Tanaka San does the hand-engraving on the Damascus pattern - a level of personal involvement in the finishing process that most production knives at any price do not offer. Four-generation blacksmith shop with roots going back over 800 years. CKTG is the exclusive US source.
The 187mm bunka - called hakata in southern Japan - is the format that brought Eddy deeper into the Matsubara catalog. He already liked the blacksmith work but calls this piece an absolute stunner - nicer in person than the photos and he loves the hakata profile. Ginsan at 62 HRC, stainless Damascus cladding, polished finish, hand-engraved kanji. Walnut octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Eddy - already liked the blacksmith work from a previous Matsubara knife. This piece raised his opinion even higher. Nicer looking in person than the photos. An absolute stunner of a knife.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless Damascus
HRC: 62 +/-
Finish: Polished
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 5.5 oz (156g)
Blade Length: 187mm
Total Length: 330mm
Spine Thickness at Heel: 3mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-bunka-170mm-239.png&&&5&&&||&&&||&&&||@@@
magidagy21&&&MG3-G21DW&&&Matsubara Ginsan Damascus Gyuto 210mm&&&The Ginsan Damascus line represents Matsubara at its most refined. Ginsan - Silver #3 - at the core: stainless, easy to sharpen, capable of a fine edge at 62 HRC. Stainless Damascus cladding around it: layered, etched, and polished by Katsuto Tanaka himself in his workshop in Omura City, Nagasaki Prefecture. Tanaka San does the hand-engraving on the Damascus pattern - a level of personal involvement in the finishing process that most production knives at any price do not offer. Four-generation blacksmith shop with roots going back over 800 years. CKTG is the exclusive US source.
The gyuto at 210mm with Ginsan Damascus cladding is Matsubara at their most visually striking - the hand-engraved Damascus pattern by Tanaka San himself giving each knife a visual identity that production Damascus cannot replicate. Ginsan at 62 HRC, stainless Damascus cladding, polished finish. Walnut octagonal handle. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless Damascus
HRC: 62 +/-
Finish: Polished
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 6.5 oz (184g)
Blade Length: 213mm
Total Length: 364mm
Spine Thickness at Heel: 3mm
&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-gyuto-210mm-334.png&&&0&&&||&&&@@@
matsubara-ginsan-damascus-kiritsuke210&&&MG3-K21D&&&Matsubara Ginsan Damascus Kiritsuke 210mm&&&The Ginsan Damascus line represents Matsubara at its most refined. Stainless Damascus is clad around Ginsan steel: layered, etched, and polished by Katsuto Tanaka himself in his workshop in Omura City, Nagasaki Prefecture. His is a fourth-generation blacksmith shop with roots going back over 800 years.
The 210mm kiritsuke combines slicing reach with a clipped tanto tip for detail work that a rounded blade cannot handle cleanly. This knife is built with Ginsan steel at 62 HRC - the top end of what this steel typically achieves - with stainless Damascus cladding and a polished blade road. It is finished with kanji that is hand-engraved by Tanaka-san himself. The octagonal walnut handle completes this impressive package.
Care Instructions: Ginsan (Silver #3) is a fully stainless steel: low-maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Ginsan at 62 HRC sharpens more easily than most stainless and takes a fine edge that rivals carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless Damascus
HRC: 62 +/-
Finish: Polished
Edge Grind: Even, 50/50 Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.6 oz (188 g)
Blade Length: 216 mm
Total Length: 360 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-kiritsuke-210mm-49.png&&&0&&&||&&&||&&&||@@@
mahabu17&&&MHP-B17PW&&&Matsubara HAP40 Bunka 170mm&&&Katsuto Tanaka of Tanaka Kama Kogyo has been forging blades in Omura City, Nagasaki Prefecture for four generations, inheriting a blacksmithing tradition that arrived in the region with refugees from the Battle of Dannoura over 800 years ago. The HAP40 line pairs that long history with one of the most technically impressive steels available in Japanese kitchen knives: a semi-stainless powdered high-speed steel that CKTG has nicknamed Voodoo Steel for its edge retention. At 65-66 HRC the HAP40 holds longer between sharpenings than virtually any other steel in this category while remaining responsive on water stones - a combination that most steels are forced to trade off against each other.
The bunka - a versatile format sometimes called banno bunka, suited for push-cutting, precise vegetable work, and the kind of all-purpose kitchen prep that the name roughly translates as - runs 171mm on this version with a flat heel section transitioning to a gentle belly toward the distinctive sword tip. That profile handles a wide range of techniques well: push-cutting at the heel, bias slicing in the belly, and precision work at the point. The san mai construction puts the HAP40 core inside stainless cladding, reducing maintenance considerably relative to carbon steel. The migaki (polished) finish runs clean throughout. The rosewood western handle is conventional and well-executed at 4.3 oz and 46.5mm blade height.
What Customers Are Saying: The one review on this knife describes it as an immediate workhorse - ridiculously sharp out of the box and still performing after an intense week of professional kitchen use without a single sharpening session. The reviewer specifically calls out the lightweight construction, the thin blade, the precise tip, and the handle as all contributing to a knife they would not hesitate to use heavily and repeatedly.
Care Instructions: HAP40 is semi-stainless - hand wash and dry after use. Avoid the dishwasher. Use wood or rubber boards and keep the edge away from bones and frozen foods. Sharpen on quality water stones; strop regularly to extend the time between full sharpenings.
Brand: Matsubara
Blacksmith: Katsuto Tanaka, Tanaka Kama Kogyo
Location: Omura City, Nagasaki, Japan
Construction: San Mai
Steel: HAP40 Semi-Stainless
Cladding: Stainless
Finish: Migaki (Polished)
HRC: 65-66
Edge Grind: Even 50/50
Handle: Rosewood Western
Weight: 4.3 oz (122 g)
Blade Length: 171mm
Spine Thickness at Heel: 1.7mm
Blade Height: 46.5mm
&&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-bunka-170mm-90.png&&&4.5&&&||&&&||&&&@@@
matsubara1&&&MH4-B18PK&&&Matsubara HAP40 Bunka 180mm Hairline&&&The 180mm Hairline bunka is the larger and more visually distinctive sibling to the standard 170mm HAP40 bunka from Katsuto Tanaka of Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture. Where the 170mm carries a polished migaki (polished) finish and a rosewood western handle, this version steps up with a hairline-finished stainless cladding - a fine linear texture that sits between the full polish of migaki and the more rustic nashiji (pear skin) - and a walnut octagonal wa handle. The result is a knife that has both more blade size and more visual character than the standard model.
The extra 17mm in blade length and the additional height - 54mm versus 46.5mm - give this bunka more board presence, better knuckle clearance, and more authority through denser vegetables and larger prep tasks. The flat heel-to-gentle-belly profile handles push-cutting cleanly, and the sword tip remains precise for detail work. The HAP40 core runs at 65-66 HRC in san mai construction - the same Voodoo Steel edge retention that defines the rest of the Matsubara HAP40 line - with the hairline stainless cladding keeping maintenance low. The walnut octagonal handle is a lighter, more elegant choice than a western handle at this blade size. At 4.9 oz this is a knife with real presence in the hand.
Care Instructions: HAP40 is semi-stainless - hand wash and dry after use. Avoid the dishwasher. Use wood or rubber boards; keep the edge away from bones and frozen foods at this hardness. Sharpen on quality water stones and strop regularly to maintain the edge between sessions.
Brand: Matsubara
Blacksmith: Katsuto Tanaka, Tanaka Kama Kogyo
Location: Omura City, Nagasaki, Japan
Construction: San Mai
Steel: HAP40 Semi-Stainless
Cladding: Stainless Hairline
HRC: 65-66
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Weight: 4.9 oz (140 g)
Blade Length: 188mm
Spine Thickness at Heel: 2.3mm
Blade Height: 54mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-bunka-180mm-hairline-35.png&&&0&&&||&&&||&&&@@@
mahape15&&&MHP-P15PW&&&Matsubara HAP40 Petty 150mm&&&HAP40 is a semi-stainless powdered high-speed steel that CKTG has long referred to as Voodoo Steel - a nickname earned by its almost uncanny ability to hold a sharp edge for extended periods while remaining sharpenable on quality water stones. At 65-66 HRC it runs harder than most other steels in this category, which is part of what produces that edge retention, and the semi-stainless nature of the steel means the core provides better corrosion resistance than carbon while still behaving like carbon steel on the stones. Katsuto Tanaka of Tanaka Kama Kogyo produces these blades in Omura City, Nagasaki Prefecture, where a blacksmithing tradition traceable to refugees from the Battle of Dannoura - over 800 years ago - has been passed down through four generations of the family.
The 150mm petty is the right size for in-hand work, peeling, and the kind of small prep that a gyuto would overpower - trim work, breaking down citrus, fine detail cuts. The blade runs flat at the heel and picks up a gentle belly toward the tip, which gives it comfortable tracking whether you use it on a board or in hand. The HAP40 core is clad in stainless in san mai construction, which keeps maintenance low; the migaki (polished) finish runs clean on the cladding. The rosewood western handle sits at a conventional scale for cooks who prefer western geometry. At 2.4 oz and 30.5mm blade height this is a light, compact knife with serious steel behind it.
Care Instructions: HAP40 is semi-stainless - hand wash and dry after use. Avoid the dishwasher. Use wood or rubber boards and keep away from bones and frozen foods to protect the edge at this hardness. Sharpen on quality water stones; strop regularly to maintain the edge between sessions.
Brand: Matsubara
Blacksmith: Katsuto Tanaka, Tanaka Kama Kogyo
Location: Omura City, Nagasaki, Japan
Construction: San Mai
Steel: HAP40 Semi-Stainless
Cladding: Stainless
Finish: Migaki (Polished)
HRC: 65-66
Edge Grind: Even 50/50
Handle: Rosewood Western
Weight: 2.4 oz (68 g)
Blade Length: 151mm
Spine Thickness at Heel: 1.8mm
Blade Height: 30.5mm
&&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-petty-150mm-90.png&&&0&&&||&&&||&&&@@@
mahasa17&&&MHP-S17PW&&&Matsubara HAP40 Santoku 170mm&&&The santoku - three virtues, named for its ability to handle meat, fish, and vegetables - is the most popular knife format in Japanese home kitchens, and Katsuto Tanaka of Tanaka Kama Kogyo brings his 800-year-old Nagasaki blacksmithing lineage to bear on it here with HAP40 steel at the core. HAP40 is a semi-stainless powdered high-speed steel that CKTG calls Voodoo Steel: at 65-66 HRC it outlasts virtually every other steel between sharpenings, maintains semi-stainless corrosion resistance, and still sharpens on quality water stones without requiring specialized equipment. For a format that sees daily general use - the work that "three virtues" describes - an edge that stays sharp longer without demanding constant maintenance is a genuine practical advantage.
This 170mm version runs flat at the heel and picks up a gentle belly toward the tip - a geometry well suited to push-cutting techniques rather than rocking styles. At 4.4 oz and 47mm blade height it has comfortable board clearance in a pinch grip and enough blade mass to handle sustained prep without fatigue. The san mai construction encases the HAP40 core in stainless cladding, and the migaki (polished) finish keeps the blade looking clean through hard use. The rosewood western handle is well proportioned to the blade. No reviews are currently available; the performance characteristics are consistent with the rest of the Matsubara HAP40 line.
Care Instructions: HAP40 is semi-stainless - hand wash and dry after use. Avoid the dishwasher. Use wood or rubber boards and avoid bones and frozen foods to protect the refined edge. Sharpen on quality water stones and strop regularly.
Brand: Matsubara
Blacksmith: Katsuto Tanaka, Tanaka Kama Kogyo
Location: Omura City, Nagasaki, Japan
Construction: San Mai
Steel: HAP40 Semi-Stainless
Cladding: Stainless
Finish: Migaki (Polished)
HRC: 65-66
Edge Grind: Even 50/50
Handle: Rosewood Western
Weight: 4.4 oz (126 g)
Blade Length: 171mm
Spine Thickness at Heel: 1.8mm
Blade Height: 47mm
&&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-santoku-170mm-90.png&&&0&&&||&&&||&&&@@@
mawh1bu17&&&MS1-B17W&&&Matsubara White #1 Bunka 170mm&&&White #1 - Hitachi Shirogami #1 - is among the finest-taking carbon steels made in Japan. A pure grain structure with minimal additives produces an edge that responds to the stone like no other steel - capable of acute bevel angles and a sharpness that rewards dedicated technique. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture applies a soft iron cladding and kurouchi (black as-forged) finish - a fully reactive construction that develops character with every use. Four generations of forge-welded craft behind each blade. CKTG is the exclusive US source for Matsubara.
Josh calls it one of a kind for the price - admits it might be too laser-thin at first, chipped once, resharpened and has not chipped since. White #1 at this hardness rewards careful use and proper sharpening technique but delivers exceptional sharpness. At 173mm blade length, 4.8 oz, kurouchi finish with soft iron cladding. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
What Customers Are Saying: One five-star review from Josh - calls it one of a kind for the price. Admits it might be too laser-thin at first, chipped once, resharpened and has not chipped since. White #1 at this hardness rewards careful use and proper sharpening technique but delivers exceptional sharpness.
Care Instructions: White #1 is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish provides initial protection. Wipe and dry the blade immediately after every use. Avoid acidic foods and moisture. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - White #1 takes one of the finest edges available in carbon steel.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: San Mai
Edge Steel: White #1 (Shirogami #1) Carbon Steel
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 4.8 oz (136g)
Blade Length: 173mm
Total Length: 320mm
Spine Thickness at Heel: 3mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-white-1-bunka-170mm-315.png&&&5&&&||&&&||&&&||@@@
mazddabu18&&&MZD-B18DW&&&Matsubara ZDP189 Damascus Bunka 180mm&&&ZDP-189 is a powdered stainless steel produced by Hitachi that achieves 65+ HRC through a grain structure only powder metallurgy can produce. The edge retention is exceptional - significantly above what any conventional steel achieves at comparable hardness. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture applies his four-generation forge-welded technique to this demanding steel, producing a blade that combines the premium performance of ZDP-189 with the distinctive Matsubara character. CKTG is the exclusive US source.
The ZDP-189 Damascus bunka at 185mm blade length brings the highest-hardness steel in the Matsubara catalog to the versatile hakata/bunka format. At 65+ HRC the edge retention is exceptional. Stainless Damascus cladding, 5.7 oz, 2.5mm spine. Use wood or rubber boards only - avoid hard materials that could chip the edge. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: ZDP-189 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials - at 65+ HRC the edge is extremely hard and chips more easily than softer steels if misused. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly to maintain the edge between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: ZDP-189 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 65+
Finish: Damascus
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 5.7 oz (164g)
Blade Length: 185mm
Total Length: 326mm
Spine Thickness at Heel: 2.5mm
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-damascus-bunka-180mm-261.png&&&0&&&||&&&||&&&||@@@
mazddagy21&&&MZD-G21DW&&&Matsubara ZDP189 Damascus Gyuto 210mm&&&ZDP-189 is a powdered stainless steel produced by Hitachi that achieves 65+ HRC through a grain structure only powder metallurgy can produce. The edge retention is exceptional - significantly above what any conventional steel achieves at comparable hardness. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture applies his four-generation forge-welded technique to this demanding steel, producing a blade that combines the premium performance of ZDP-189 with the distinctive Matsubara character. CKTG is the exclusive US source.
The ZDP-189 Damascus gyuto at 218mm blade length is the premium chef knife in the Matsubara lineup - the finest steel, the finest cladding, and the personal attention of Katsuto Tanaka on the finishing. At 65+ HRC, 6.9 oz, 2mm spine. Stainless Damascus cladding. Exceptional edge retention. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: ZDP-189 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials - at 65+ HRC the edge is extremely hard and chips more easily than softer steels if misused. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly to maintain the edge between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: ZDP-189 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 65+
Finish: Damascus
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 6.9 oz (196g)
Blade Length: 218mm
Total Length: 366mm
Spine Thickness at Heel: 2mm
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-damascus-gyuto-210mm-154.png&&&0&&&||&&&||&&&||@@@
mazdmibu18&&&MZD-B18PW&&&Matsubara ZDP189 Mirror Bunka 180mm&&&ZDP-189 is a powdered stainless steel produced by Hitachi that achieves 65+ HRC through a grain structure only powder metallurgy can produce. The edge retention is exceptional - significantly above what any conventional steel achieves at comparable hardness. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture applies his four-generation forge-welded technique to this demanding steel, producing a blade that combines the premium performance of ZDP-189 with the distinctive Matsubara character. CKTG is the exclusive US source.
The ZDP-189 Mirror bunka at 179mm blade length pairs the highest-hardness steel in the Matsubara catalog with a mirror-polished finish on the stainless cladding. At 65+ HRC, 5.1 oz and 2mm spine this is a thin, light, very hard bunka for cooks who want the absolute maximum edge retention in a compact format. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: ZDP-189 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials - at 65+ HRC the edge is extremely hard and chips more easily than softer steels if misused. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly to maintain the edge between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: ZDP-189 Powdered Stainless Steel
Cladding: Stainless
HRC: 65+
Finish: Mirror Polish
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 5.1 oz (146g)
Blade Length: 179mm
Total Length: 323mm
Spine Thickness at Heel: 2mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-mirror-bunka-180mm-23.png&&&0&&&||&&&||&&&||@@@
mazdmigy21&&&MZD-G21PW&&&Matsubara ZDP189 Mirror Gyuto 210mm&&&ZDP-189 is a powdered stainless steel produced by Hitachi that achieves 65+ HRC through a grain structure only powder metallurgy can produce. The edge retention is exceptional - significantly above what any conventional steel achieves at comparable hardness. Katsuto Tanaka at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture applies his four-generation forge-welded technique to this demanding steel, producing a blade that combines the premium performance of ZDP-189 with the distinctive Matsubara character. CKTG is the exclusive US source.
The ZDP-189 Mirror gyuto at 216mm blade length pairs the highest-hardness steel in the Matsubara catalog with a mirror-polished stainless finish. At 65+ HRC, 6.6 oz and 2mm spine this is one of the most refined-looking and highest-performing knives in the entire Matsubara lineup. Even 50/50 double-bevel grind. CKTG exclusive US source for Matsubara. Free US shipping over $100.
Care Instructions: ZDP-189 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials - at 65+ HRC the edge is extremely hard and chips more easily than softer steels if misused. Sharpen on quality water stones with consistent angle and light pressure. Strop regularly to maintain the edge between sharpenings.
Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: ZDP-189 Powdered Stainless Steel
Cladding: Stainless
HRC: 65+
Finish: Mirror Polish
Edge Grind: Even 50/50 Double Bevel
Handle: Walnut Octagonal
Weight: 6.6 oz (188g)
Blade Length: 216mm
Total Length: 365mm
Spine Thickness at Heel: 2mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-mirror-gyuto-210mm-2.png&&&0&&&||&&&||&&&||@@@
mespset&&&Measuring-Spoons&&&Measuring Spoon Set&&&A set of measuring spoons is one of those kitchen tools that gets taken for granted until the plastic ones start cracking or the ring breaks and they scatter across three drawers. This six-piece set is built from 18/8 food-grade stainless steel and held together on a D-ring that unclips for individual use and clips back easily for storage. The set includes 1/8 teaspoon, 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/2 tablespoon, and 1 tablespoon - a complete range for baking and cooking without redundancy.
Each spoon is engraved with both imperial and metric measurements for cooks working from European recipes or simply preferring grams and milliliters. The engravings are deeply etched and readable rather than printed-on-and-fading. Stainless construction means these will outlast any plastic alternative by a significant margin - one reviewer put it simply: they will probably outlast you. A no-brainer addition to any kitchen drawer at the price.
What Customers Are Saying: Three reviewers describe the same experience: they expected adequate at the price and got genuinely good. One replaced a plastic set his kids had scattered across the house and was surprised by how solid and non-flimsy these feel. Another emphasized the dual imperial and metric markings as a real advantage for European cookbooks. A third called the stainless D-ring a significant upgrade from the cheap plastic rings that break and lose spoons over time. All three gave five stars.
Care Instructions: Dishwasher safe. Hand wash and dry for best longevity of the engraved markings.
&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/measuring-spoon-set-215.png&&&5&&&||&&&||&&&@@@
flmipocl&&&MicroFiberCloth&&&Microfiber Polishing Cloth&&&This microfiber polishing cloth measures 290mm square and works great for cleaning and polishing knife blades without scratching the finish. Colors are randomly selected and ship as pictured. It works electrostatically to lift dust, dirt, fingerprints, grease, oil, wax, tar, and even nicotine film from almost any surface, and can be used wet or dry.
The cloth is washable, performs streak free, and absorbs up to four times its weight in liquid, drying in about a third of the time of an ordinary towel. It also doubles as a quick way to check for burrs while sharpening, since a simple wipe along the edge makes them easy to feel.
Size: 290mm Square
Material: Microfiber
Color: Random (As Pictured)
Use: Wet or Dry&&&&&&1.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/microfiber-polishing-cloth-177.png&&&5&&&||&&&@@@
mihaasgy18&&&M-151G&&&Miki Hamono AS Gyuto 180mm&&&Not every cook wants a full-length 210mm or 240mm gyuto, and this 180mm version from Miki Hamono offers the same general-purpose versatility in a more compact, easier-to-maneuver size. The core is Aogami Super, among the hardest carbon steels used in Japanese kitchen cutlery.
The blade is wrapped san mai style in a stainless steel cladding, protecting the reactive edge while keeping upkeep manageable for a carbon steel knife. It carries an even grind and hand-engraved details, with a sandalwood and black pakka wood octagonal handle rounding out the look. Miki City, east of Kobe in Hyogo Prefecture, has forged blades for centuries with a focus on practical cutting performance rather than collector appeal, and this gyuto reflects that straightforward, working knife approach.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop is usually all this gyuto needs between full sharpenings.
Maker: Miki Hamono
Location: Miki City, Hyogo Prefecture, Japan
Construction: San Mai
Edge Steel: Aogami Super (AS) Carbon Steel
Cladding: Stainless Steel
Engraving: Hand Engraved
Edge Grind: Even
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Weight: 4.4 oz (126 g)
Blade Length: 180 mm
Total Length: 319 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-gyuto-180mm-68.png&&&0&&&||&&&@@@
mihaaspe15&&&M-151P&&&Miki Hamono AS Petty 150mm&&&Aogami Super, often shortened to AS, is one of the hardest carbon steels used in Japanese kitchen cutlery, and Miki Hamono puts it to work in this 150mm petty. Miki City, east of Kobe in Hyogo Prefecture, has forged blades for centuries, with a tradition built more around durability and working performance than around any single celebrity blacksmith name.
The core is wrapped san mai style in a stainless steel cladding, which protects the reactive carbon edge while keeping daily maintenance manageable. The blade carries an even grind, hand-engraved details, and a sandalwood and black pakka wood octagonal handle that stands out for a knife at this price. At just under 150mm, the petty is sized for detail work like garnishes and trimming, while still being substantial enough for general prep.
Care Instructions: Aogami Super is reactive and among the hardest carbon steels available, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.
Maker: Miki Hamono
Location: Miki City, Hyogo Prefecture, Japan
Construction: San Mai
Edge Steel: Aogami Super (AS) Carbon Steel
Cladding: Stainless Steel
Engraving: Hand Engraved
Edge Grind: Even
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Weight: 2.6 oz (74 g)
Blade Length: 149 mm
Total Length: 274 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-petty-150mm-68.png&&&0&&&||&&&@@@
mihaassa17&&&M-151S&&&Miki Hamono AS Santoku 170mm&&&The santoku is the everyday knife in most Japanese home kitchens, and this 170mm version from Miki Hamono is built around Aogami Super, one of the hardest carbon steels used in Japanese cutlery. The flat profile favors push cutting and vertical chops over a rocking motion, which suits the way most home cooks actually move through prep work.
The core is wrapped san mai style in a stainless steel cladding to protect the reactive edge and ease daily maintenance, finished with an even grind and hand-engraved details. The octagonal handle is made of sandalwood and black pakka wood, giving the knife a distinctive look. Miki City, east of Kobe in Hyogo Prefecture, has a centuries-old blacksmithing tradition rooted in work tools and agricultural blades as much as kitchen knives, which shows in how this santoku is built to perform rather than show off.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and a quality water stone followed by a strop will keep the edge at its sharpest between full sharpenings.
Maker: Miki Hamono
Location: Miki City, Hyogo Prefecture, Japan
Construction: San Mai
Edge Steel: Aogami Super (AS) Carbon Steel
Cladding: Stainless Steel
Engraving: Hand Engraved
Edge Grind: Even
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Weight: 4.5 oz (128 g)
Blade Length: 170 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-santoku-170mm-68.png&&&0&&&||&&&@@@
mihacastbu17&&&M-101BU&&&Miki Hamono Carbon Steel Bunka 165mm&&&Carbon steel kitchen knives sharpen more easily and take a keener edge than stainless options at the same price point, and the Miki Hamono carbon steel line demonstrates that value directly. The steel grade is an unspecified carbon alloy, reactive and easy to bring to a fine edge with a basic set of water stones, which makes it a good choice for cooks who want to develop sharpening skills on a blade that responds clearly and quickly to technique. Miki City, east of Kobe, has been producing blades for centuries in a tradition that prioritized working performance over prestige.
The bunka format adds a sword tip to the santoku profile, the same flat heel to gentle belly geometry, but with an angled forward tip that adds precision at the point for fine cuts and scoring. With a blade length of 167mm and a 46mm height, this is a well-proportioned bunka with good knuckle clearance in a pinch grip and enough board presence for efficient vegetable prep. The san mai construction uses a stainless cladding over the reactive core, and the 2mm spine runs thin throughout. The handle is a simple black pakka wood. The carbon edge develops a natural patina quickly and takes a fine edge on entry-level water stones, deliberately positioned as a good knife for cooks who want to practice sharpening on something that responds clearly to their technique.
Care Instructions: Carbon steel is reactive, so wipe and dry the blade after every use. Avoid leaving acidic foods on the blade for long stretches, and apply camellia oil for long-term storage. The stainless cladding protects the flanks, but the carbon edge will patina with use and can rust if left wet. Hand wash only, and sharpen on quality water stones.
Maker: Miki Hamono
Location: Miki City, Hyogo Prefecture, Japan
Construction: San Mai
Edge Steel: Carbon Steel
Cladding: Stainless Steel
Edge Grind: Even
Handle: Black Pakka Wood
Weight: 4.8 oz (136 g)
Blade Length: 167 mm
Total Length: 293 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-bunka-165mm-68.png&&&0&&&||&&&@@@
mihacastgy18&&&M-101GY&&&Miki Hamono Carbon Steel Gyuto 180mm&&&The gyuto, Japan's all-purpose chef knife, is where most cooks who are new to Japanese knives start, and Miki Hamono makes a version that strips the category down to what matters: carbon steel core, stainless cladding, flat, even grind, clean profile. No Damascus pattern, no exotic handle material, no premium steel designation, just a well-made san mai gyuto from Miki City, one of the long-established blade-making centers in Japan, at a price point that makes the entry into carbon steel kitchen knives genuinely accessible.
With a 181mm actual blade length and a 43mm height, this is a compact gyuto, shorter than a standard 210mm but longer and more general-purpose than a petty. The proportions make it practical in smaller kitchens and comfortable for cooks who find full-length gyutos unwieldy. The profile has a flat heel section that transitions to a gentle belly, which handles both push cutting and a modest rocking motion. San mai construction puts a stainless cladding on the flanks, and the 2mm spine runs thin throughout. At 4.0 oz, it is notably light, with a black pakka wood handle rounding out the package. The carbon steel edge sharpens quickly and rewards regular maintenance on a simple water stone.
Care Instructions: Carbon steel is reactive, so wipe and dry the blade after every use. Avoid leaving acidic foods on the blade for long stretches, and apply camellia oil for long-term storage. The stainless cladding protects the flanks, but the carbon edge will patina and can rust if left wet. Hand wash only, and sharpen on quality water stones.
Maker: Miki Hamono
Location: Miki City, Hyogo Prefecture, Japan
Construction: San Mai
Edge Steel: Carbon Steel
Cladding: Stainless Steel
Edge Grind: Even
Handle: Black Pakka Wood
Weight: 4.0 oz (114 g)
Blade Length: 181 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-gyuto-180mm-68.png&&&0&&&||&&&@@@
miki&&&M-101NA&&&Miki Hamono Carbon Steel Nakiri 165mm&&&A nakiri built around a flat profile and a tall, square blade is one of the easier knives to learn proper push cutting on, and this 165mm version from Miki Hamono is well suited to that job. Miki City, east of Kobe in Hyogo Prefecture, has forged blades for centuries, with a tradition rooted in agricultural and work tools as much as kitchen knives, prioritizing practical cutting performance over collector appeal.
The core is an unspecified carbon steel grade, reactive but easy to bring to a fine edge on a basic set of water stones, which makes this nakiri a good choice for cooks who want to practice sharpening on a knife that responds clearly to technique. The blade is wrapped san mai style in a stainless steel cladding that protects the flanks while leaving the reactive edge where it matters most. The grind is even, and the handle is a simple black pakka wood, keeping the whole knife straightforward and affordable.
Care Instructions: Carbon steel is reactive, so wipe and dry the blade after every use rather than letting it sit. Avoid leaving acidic foods on the blade for long stretches, and apply camellia oil for long-term storage. The stainless cladding protects the flanks, but the exposed edge will patina with use and can rust if left wet. Hand wash only, and sharpen on quality water stones.
Maker: Miki Hamono
Location: Miki City, Hyogo Prefecture, Japan
Construction: San Mai
Edge Steel: Carbon Steel
Cladding: Stainless Steel
Edge Grind: Even
Handle: Black Pakka Wood
Weight: 4.3 oz (124 g)
Blade Length: 159 mm
Total Length: 285 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-nakiri-165mm-126.png&&&0&&&||&&&||&&&@@@
miwh2sa16&&&M-101SA&&&Miki Hamono Carbon Steel Santoku 170mm&&&Miki City sits east of Kobe in Hyogo Prefecture and has been one of the dedicated blade-making cities of Japan for centuries, not as widely known internationally as Sakai or Echizen, but with a production history that runs just as deep. The blacksmiths of Miki have historically specialized in work tools and agricultural blades alongside kitchen knives, which means the forging tradition there developed around durability and practical cutting performance rather than collector appeal. Miki Hamono carries that identity forward, building knives that work well and sharpen easily, without the premium that comes with a celebrity blacksmith name.
The santoku is the everyday knife in most Japanese home kitchens, and this version has a 170mm actual blade length and a 45mm height. The profile is flat at the heel with a minimal belly, suited to push cutting and vertical chops rather than rocking technique. The san mai construction puts the carbon steel core inside stainless cladding, which protects the flanks while leaving the reactive carbon edge where it matters, at the cutting surface. The 2mm spine at the heel is thin for a knife in this category, and the flat profile makes it genuinely easy to sharpen on entry-level water stones. It is a practical first Japanese knife, or a solid workhorse for a cook who wants carbon steel performance without spending more than necessary.
Care Instructions: Carbon steel is reactive, so wipe and dry the blade after every use. Avoid leaving acidic foods on the blade for long stretches, and apply camellia oil for long-term storage. The stainless cladding protects the flanks, but the carbon edge will patina and can rust if left wet. Hand wash only, and sharpen on quality water stones.
Maker: Miki Hamono
Location: Miki City, Hyogo Prefecture, Japan
Construction: San Mai
Edge Steel: Carbon Steel
Cladding: Stainless Steel
Edge Grind: Even
Handle: Western, Black Pakka Wood
Weight: 4.3 oz (120 g)
Blade Length: 170 mm
Total Length: 295 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-santoku-170mm-8.png&&&0&&&||&&&@@@
mibl1ko65&&&MA1-521064&&&Mikisyo Blue #1 Kogatana 65mm&&&Hiroyuki Nagaike — who takes the craftsman name Kohsetsu when working at the forge — is one of only two remaining kogatana blacksmiths in Miki City, a region that once supported dozens of makers working this tradition. Born in 1939, Nagaike has spent his life producing these compact utility blades at Mikisyo Hamono, one of roughly 80 registered traditional blacksmith workshops still operating in the area. The kogatana format has been a fixture of Japanese craft and daily life for centuries, and finding one made by a craftsman of this caliber and background is increasingly rare.
This 65mm kogatana is built using ni mai construction — an Aogami (blue paper steel) #1 core clad in soft iron — the same layered approach used in single bevel Japanese kitchen knives. Aogami #1 sits at the top of the blue paper steel family, capable of reaching exceptional hardness and holding a fine, precise edge through sustained use. The chisel grind is relieved for right-handed use and produces a blade that is remarkably thin for its size, at 2mm at the spine and 28mm blade height. At just 1.1 oz the knife is light enough to carry in a pocket without noticing it, and at 68mm the blade covers a surprisingly wide range of utility tasks — opening packaging, cutting cord and twine, detail work, and any task where a controlled, precise cut matters more than brute force.
What Customers Are Saying: The one reviewer on this page carries this kogatana as an everyday pocket knife and describes the thin profile as ideal for pocket carry when paired with a blade guard. Day-to-day utility tasks — opening boxes, cutting butcher twine, cryo bags, and cheesecloth — are all covered without issue, and the reviewer notes it as a genuinely fun knife that punches well above its price. The Blue #1 steel and the quality of the grind make a strong impression for a tool at this size and cost.
Care Instructions: Aogami #1 is a reactive carbon steel that will rust quickly if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil before storage will protect against oxidation. Hand wash only. Sharpen on the bevel side on quality water stones; the flat side requires only light lapping to maintain its geometry.
Maker: Mikisyo Hamono
Blacksmith: Hiroyuki (Kohsetsu) Nagaike
Location: Miki City, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: Aogami #1 (Blue Paper Steel #1)
Cladding: Soft Iron
Edge Grind: Single Bevel, Right-Sided
Blade Length: 68mm
Total Length: 195mm
Spine Thickness at Heel: 2mm
Blade Height: 28mm
Weight: 1.1 oz (52g)
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-1-kogatana-65mm-219.png&&&5&&&||&&&||&&&@@@
mikisyo1&&&MA2-520074&&&Mikisyo Blue #2 Kogatana 50mm&&&Hiroyuki Nagaike has been making kogatana blades at Mikisyo in Miki City for decades, and at 50mm this smaller kogatana is as compact as these blades get while still being useful for the kind of small, precise cutting tasks the format was designed for. The blade is hammer forged from Blue #2 carbon steel with soft iron cladding in a traditional ni-mai construction, ground to a single bevel right-sided edge.
At 52mm blade length and 24mm tall it is a tool for detail work, whittling, and precision cutting rather than kitchen prep, though it finds its way into kitchens and onto cheese boards as much as into workshops. Nagaike-san is one of only two traditional kogatana blacksmiths still operating in Miki City.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade after each use, avoid leaving moisture or acidic materials against the blade, and apply a light coat of camellia or food-safe oil before storage. Hand wash only.
Business Name: Mikisyo
Location: Miki City, Japan
Blacksmith: Hiroyuki Nagaike
Construction: Hammer Forged, Ni Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Edge: Single Bevel, Right Sided
Weight: 2.2 oz (62 g)
Blade Length: 52 mm
Total Length: 178 mm
Spine Thickness at Heel: 3 mm
Blade Height: 24 mm
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-kogatana-50mm-155.png&&&0&&&||&&&||&&&@@@
mibl2ko65&&&MA2-510259&&&Mikisyo Blue #2 Kogatana 65mm&&&Hiroyuki Nagaike was born in 1939 and is one of the last two traditional kogatana blacksmiths still working in Miki City, Japan, where dozens of kogatana makers once operated. His family business, Mikisyo, has become synonymous with the finest kogatana blades available, and his work has earned recognition well beyond Japan.
This 65mm kogatana is the larger of the two standard Mikisyo blade sizes, and it comes with a fitted saya that allows you to safely take it on the road to work, cooking school, or into the field. The blade is hammer forged from Blue #2 carbon steel with a soft iron cladding in a ni-mai, or two-layer, construction, ground to a single bevel right-sided edge that is traditional for kogatana. At 68mm blade length and 24mm tall it is precise and useful across a wide range of small cutting tasks.
What Customers Are Saying: Two reviewers, both strongly positive. One bought it on a whim and calls it awesome - bigger and nicer in person than expected, now among the coolest knives they own. Their partner shares the assessment. A second reviewer bought it as an unboxing gift for their wife and notes it was exactly that kind of fun discovery.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade after each use, avoid leaving moisture or acidic materials against the blade, and apply a light coat of camellia or food-safe oil before storage. Hand wash only.
Business Name: Mikisyo
Location: Miki City, Japan
Blacksmith: Hiroyuki Nagaike
Construction: Hammer Forged, Ni Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Edge: Single Bevel, Right Sided
Includes: Saya
Weight: 3.7 oz (104 g)
Blade Length: 68 mm
Total Length: 250 mm
Spine Thickness at Heel: 3 mm
Blade Height: 24 mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-kogatana-65mm-322.png&&&5&&&||&&&||&&&@@@
kilehagr&&&MA2-530264-Southpaw&&&Mikisyo Blue #2 Left Handed Kogatana&&&Mikisyo Hamono operates out of Miki City in Hyogo Prefecture, a region with a centuries-long history of blade and tool production that runs parallel to the better-known knife-making centers of Sakai and Echizen. The kogatana is one of the most traditional Japanese utility knife formats — a compact single-bevel tool used historically for a wide range of tasks including woodworking, bamboo crafting, leather cutting, and general fine work. Mikisyo produces these using the same hammer-forged construction and quality steel that defines their other work, and this left-handed version is a rare find for southpaws who have struggled to use tools ground for the right hand.
The blade is forged from Aogami (blue paper steel) #2, one of the benchmark carbon steels in Japanese cutlery, known for taking an exceptionally keen edge and holding it well through sustained use. The chisel grind is relieved for left-handed use — the flat side faces left, allowing a left-handed user to work with the same precision and control that a right-handed kogatana provides to its intended user. At 58mm the blade is compact and purpose-built for detail work rather than heavy cutting, and at 2.1 oz total the knife is light enough to use for extended periods without fatigue. The 180mm total length keeps it maneuverable. This is a niche tool, but for the left-handed craftsperson, woodworker, or knife collector, it fills a gap that very few makers bother to address.
Care Instructions: Aogami #2 is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil before storage will protect against oxidation. Hand wash only — never leave in standing water or on a drying rack. Sharpen on the bevel side only on quality water stones; the flat side requires only light lapping to maintain its geometry.
Maker: Mikisyo Hamono
Location: Miki City, Japan
Steel: Aogami #2 (Blue Paper Steel)
Construction: Hammer Forged
Edge Grind: Chisel Grind, Left-Handed
Weight: 2.1 oz (62 g)
Blade Length: 58 mm
Total Length: 180mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-left-handed-kogatana-34.png&&&0&&&||&&&||&&&@@@
okeablue&&&MA2-510013&&&Mikisyo Blue #2 Long Kogatana 135mm&&&At 135mm this long kogatana from Hiroyuki Nagaike at Mikisyo in Miki City spans the gap between a standard kogatana and a small utility knife. The extra length makes it useful for a broader range of cutting tasks than the 50mm or 65mm versions - slicing, scoring, detailed prep work, and general-purpose cutting that a tiny kogatana would struggle with.
The blade is made from Blue #2 carbon steel in the traditional kogatana construction, ground to a single bevel edge for precision on the primary side. Nagaike-san is one of only two traditional kogatana blacksmiths still working in Miki City, and his craft has earned a serious following both in Japan and internationally.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade after each use, avoid leaving moisture or acidic materials against the blade, and apply a light coat of camellia or food-safe oil before storage. Hand wash only.
Business Name: Mikisyo
Location: Miki City, Japan
Blacksmith: Hiroyuki Nagaike
Edge Steel: Blue #2 Carbon Steel
Edge: Single Bevel
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-long-kogatana-135mm-32.png&&&0&&&||&&&||&&&@@@
towh2un94&&&MA2-941022&&&Mikisyo Blue #2 Nagoya Unagi 100mm&&&Unagi, or eel, is a specialty of Nagoya cuisine, and the Nagoya-style unagi knife has a distinct blade profile optimized for the specific technique Nagoya sushi cooks use to split and prepare it. Mikisyo makes this 100mm version in Miki City from Blue #2 carbon steel with a soft iron cladding layer, given a kurouchi, or black as-forged, finish. It is a genuinely specialized tool with limited applications outside of eel preparation, but for those applications it is exactly the right instrument.
The total length at 368mm is notably long relative to the 100mm blade length because the handle dominates the proportion, giving the knife balance suited to the pulling and splitting motion of unagi preparation. A D-shaped ho wood handle with black resin ferrule keeps the look functional and traditional.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade after each use, avoid leaving moisture or acidic materials against the blade, and apply a light coat of camellia or food-safe oil before storage. Hand wash only.
Maker: Mikisyo
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Steel: Blue #2 Carbon Steel
Finish: Kurouchi
Edge: Even (See Photo)
Type: Unagi, Nagoya Style
Handle: D-Shaped Ho Wood
Ferrule: Black Resin
Weight: 1.9 oz (54 g)
Blade Length: 100 mm
Total Length: 368 mm
Spine Thickness at Heel: 2 mm
Blade Height: 22 mm
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-nagoya-unagi-100mm-128.png&&&0&&&||&&&||&&&@@@
mibosh&&&K-22&&&Mikisyo Bonsai Pruning Shears&&&These shears were originally designed for bonsai pruning, but they have become increasingly popular in the kitchen for both professional chefs and home cooks. Forged by Nagaike San, a third-generation blacksmith born in 1939, they reflect the craftsmanship of one of the last remaining makers from a once thriving tradition of Japanese smiths.
The blades are made from high-carbon steel with a C0.85 composition, giving them excellent cutting performance while requiring proper maintenance. As the steel is reactive, the shears should be wiped clean and kept dry after each use to prevent rust.
Weight: 5.1 oz (146 g)
Blade Blade Length: 55 mm
Total Length: 200 mm
Includes vinyl storage pouch&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-pruning-shears-128.png&&&0&&&||&&&||&&&@@@
mibosh18&&&K-12&&&Mikisyo Bonsai Shears 180mm&&&Nagaike-san was born in 1939 and has spent a lifetime as a third-generation blacksmith working in a tradition that was once widespread and is now rare. He makes these shears by hand using high-carbon steel at approximately C0.85 - a composition close to shirogami (white paper steel) but with vanadium added, which gives the steel good toughness alongside a hard, clean edge. At HRC60 these hold well through the sustained cutting work that bonsai maintenance requires, and sharpen readily when needed.
The bonsai shear format is compact and precise: the 50mm blades at 185mm total length are sized for close work on small branches and foliage, where a larger shear would be too blunt to navigate. The construction is simple and mechanical - no spring-loaded return, just two forged blades joined by a pivot, which gives the user complete tactile control over the cut. Professional bonsai artists prize this quality; cooks who have discovered them appreciate it equally. Packaged in a vinyl pouch.
What Customers Are Saying: The one review on these shears came from someone who bought them as a 70th birthday gift for a friend who enjoys Japanese things. The reaction was immediate and genuine - a quiet "they are beautiful" that says more than a longer review would.
Care Instructions: High-carbon steel will rust if left wet. Wipe and dry after every use. Apply camellia oil or mineral oil to the blades before storage. Keep clean and store dry.
Maker: Nagaike-san (Third Generation)
Item: K-12
Steel: High-Carbon Steel (C0.85)
HRC: Approx. 60
Weight: 7.1 oz (200 g)
Blade Length: 50mm
Total Length: 185mm
Packaging: Vinyl Pouch
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-180mm-169.png&&&5&&&||&&&||&&&@@@
miboshla&&&K-13&&&Mikisyo Bonsai Shears 195mm&&&These larger bonsai shears are made by the same third-generation blacksmith, Nagaike-san, born 1939, who has spent his career working in a blacksmithing tradition that has largely disappeared from Japan. The 195mm version steps up from the 180mm with a longer 70mm blade and additional weight - 8.0 oz versus 7.1 oz - suited to larger branches, more substantial bonsai specimens, and general garden use where the smaller shear would need multiple passes. The same high-carbon steel at approximately C0.85 and HRC60 applies throughout: the edge is reactive and requires care, but sharpens cleanly and holds well through demanding cutting work.
For cooks who have discovered Japanese bonsai shears as kitchen tools, the 195mm size handles heavier tasks - herb bundles, leek tops, spring onion trimming - where the 180mm can feel slightly light. The construction remains purely mechanical: two forged blades joined at a pivot, no spring, no moving parts beyond the joint. Complete tactile control. Packaged in a vinyl pouch.
Care Instructions: High-carbon steel. Wipe and dry after every use. Apply camellia or mineral oil to the blades before storage. Do not leave wet.
Maker: Nagaike-san (Third Generation)
Item: K-13
Steel: High-Carbon Steel (C0.85)
HRC: Approx. 60
Weight: 8.0 oz (226 g)
Blade Length: 70mm
Total Length: 195mm
Packaging: Vinyl Pouch
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-195mm-77.png&&&0&&&||&&&||&&&@@@
micraosuko&&&MSC-520432&&&Mikisyo Crane-Turtle Aogami Super Kogatana&&&Kohsetsu Nagaike of Mikisyo Hamono in Miki City is certified by the Japanese government as a traditional craftsman — one of roughly 80 registered blacksmiths still working in a region that once supported dozens of kogatana makers. The Tsuru-Kame is his most ambitious expression of that tradition: a hand-forged kogatana that is as much a sculptural object as it is a working knife. Tsuru means crane, Kame means turtle, and in Japanese tradition the pairing carries deep meaning — cranes said to live for 1,000 years, turtles for 10,000 — making the combination a symbol of long life and good fortune that has persisted in Japanese art and craft for centuries. Nagaike has rendered this symbolism directly into the steel: the blade takes the form of a crane's head, and the handle is shaped in the image of a turtle.
The steel is Aogami Super — the highest performing of the Hitachi blue paper carbon steels, capable of reaching exceptional hardness and producing an edge that rewards careful sharpening technique with results that are difficult to achieve in any other steel category. The cladding is ultra-soft iron, the same combination found in Nagaike san's standard kogatanas, here applied to a piece that pushes the format into pure craft territory. The forging, shaping, and finishing are done entirely by hand using traditional techniques, and no two pieces are identical. This is a functional knife — Aogami Super will take and hold a serious edge — but it is equally suited to display and collection. It arrives in a wooden gift box appropriate to the piece.
Care Instructions: Aogami Super is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. Apply a light coat of camellia oil before storage to protect against oxidation. Hand wash only. When sharpening, work the bevel side on quality water stones and strop regularly — Aogami Super rewards consistent maintenance with an exceptional edge. Store in the included wooden box when not in use.
Each knife is made by hand so measurements may vary.
Blacksmith: Kohsetsu (Hiroyuki) Nagaike
Maker: Mikisyo Hamono
Location: Miki City, Japan
Certification: Japanese Government Certified Traditional Craftsman
Edge Steel: Aogami Super (Super Blue)
Cladding: Ultra-Soft Iron
Construction: Hand Forged, Traditional Techniques
Storage: Wooden gift box included
Weight: ~2.5 oz (71 g)
Blade Length: 60 mm
Total Length: 198 mm
Blade Width: 22 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-crane-turtle-aogami-super-kogatana-259.png&&&0&&&||&&&@@@
mifiko60&&&MSC-520135&&&Mikisyo Fish Kogatana 55mm&&&Kohsetsu Nagaike of Mikisyo Hamono in Miki City has spent his career keeping a craft alive that has nearly disappeared. For over a century, Miki was home to dozens of kogatana blacksmiths working on the western slopes of the mountains that separate Kobe from inland Hyogo Prefecture. Today, only a handful remain, and Nagaike is among the most dedicated of them — producing small, hand-forged blades with the same care and quality steel that defined the tradition at its peak. The fish kogatana is one of his more distinctive pieces, and it has found an enthusiastic audience well beyond its original purpose.
The blade is forged from Aogami (blue paper steel) #2 clad in soft iron, the same layered construction found in Nagaike san's other kogatanas. At 55mm, the blade edge is compact and precise, ground to a right-handed chisel bevel that produces a clean, low-resistance cut with excellent control. The body of the knife is shaped like a fish from tail to tip — 180mm overall — which gives it a distinctive profile that makes it as enjoyable to look at as it is to use. In practical terms, it works well as a compact kitchen utility knife, a box cutter, a grafting tool, a whittling blade, and anywhere a short, sharp, maneuverable edge is more useful than reach. At 1.5 oz, it carries easily in a pocket or tool bag without adding weight.
Care Instructions: Aogami #2 is a reactive carbon steel that will rust if left wet. Wipe and dry the blade thoroughly after each use. A light coat of camellia oil on the blade before storage will protect against oxidation. Hand wash only. Sharpen on the bevel side on quality water stones; the flat back requires only light lapping to maintain its geometry.
Blacksmith: Hiroyuki (Kohsetsu) Nagaike
Maker: Mikisyo Hamono
Location: Miki City, Japan
Edge Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron
Weight: 1.5 oz (42 g)
Blade Length: 55 mm
Total Length: 180 mm&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-fish-kogatana-60mm-157.png&&&0&&&||&&&||&&&@@@
miiksh16&&&K-50&&&Mikisyo Ikenobo Shears 165mm&&&Ikenobo is the oldest school of ikebana flower arranging in Japan, tracing its origins to the 15th century. The shears developed for this tradition reflect that heritage: precision tools designed for clean cuts that do not crush or bruise stems, sized for close, controlled work in the arrangement rather than garden pruning. Nagaike-san, a third-generation blacksmith born in 1939 who represents one of the last practitioners of his craft in a region that once had many, makes these by hand from high-carbon steel at approximately C0.85 and HRC60.
At 165mm total length with 43mm blades, the Ikenobo shear is the most compact option in the Nagaike line - suited for fine detail work in flower arrangement, small bonsai, herb trimming, and kitchen tasks where precision matters more than reach. The weight is 5.9 oz. The construction is purely mechanical - two forged blades pivoting at a fixed joint - which gives the user direct tactile feedback on every cut. Packaged in a vinyl pouch.
Care Instructions: High-carbon steel. Wipe and dry after each use. Apply camellia or mineral oil before storage. Do not leave wet or allow soil or sap to dry on the blades.
Maker: Nagaike-san (Third Generation)
Item: K-50
Steel: High-Carbon Steel (C0.85)
HRC: Approx. 60
Weight: 5.9 oz (168 g)
Blade Length: 43mm
Total Length: 165mm
Packaging: Vinyl Pouch
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-ikenobo-shears-165mm-167.png&&&0&&&||&&&||&&&@@@
miiksh18&&&K-51&&&Mikisyo Ikenobo Shears 180mm Sale!&&&The 180mm Ikenobo shear sits between the compact 165mm and the full bonsai 180mm in terms of reach and application. Named for Ikenobo, Japan oldest school of ikebana flower arranging - established in the 15th century - these shears are built for the precision cuts that both flower arranging and fine garden work demand. Nagaike-san, a third-generation blacksmith born in 1939 and one of the few remaining makers of his type, forges them by hand from high-carbon steel at approximately C0.85 and HRC60.
The 50mm blade length at 185mm total length provides slightly more reach and leverage than the 165mm version without moving into the heavier bonsai size. Weight is 6.5 oz. The mechanical construction - two forged blades at a fixed pivot, no spring - keeps the tool simple and direct. Suited for ikebana, fine garden work, herb processing, and kitchen tasks that need more control than standard kitchen shears provide. Packaged in a vinyl pouch.
Care Instructions: High-carbon steel. Wipe and dry after each use. Apply camellia or mineral oil before storage. Do not leave wet.
Maker: Nagaike-san (Third Generation)
Item: K-51
Steel: High-Carbon Steel (C0.85)
HRC: Approx. 60
Weight: 6.5 oz (184 g)
Blade Length: 50mm
Total Length: 185mm
Packaging: Vinyl Pouch
&&&&&&70&&&60&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-ikenobo-shears-180mm-230.png&&&0&&&||&&&||&&&@@@
miwh2kode10&&&MS2-943569&&&Mikisyo White #2 Ko Deba 105mm&&&Mikisyo Hamono is a multigenerational blacksmith shop based in Miki City, Japan, a town with a centuries-long tradition of blade making that extends well beyond kitchen knives into woodworking tools, agricultural blades, and traditional crafts. The shop is run by Hiroyuki Nagaike — born in 1939 — who takes the craftsman name Kohsetsu Nagaike when working in his professional capacity, a traditional Japanese practice that reflects the seriousness with which he approaches his craft. His knives are made the old way, hammer-forged by hand with a precision that comes only from decades of experience.
The ko deba is a compact version of the traditional deba, Japan's dedicated fish-breaking knife, and at about 105mm, this one is purpose-built for smaller fish, fine filleting work, and detail cuts on herbs and small vegetables. It is forged in a ni mai construction — meaning two-layer — with a White #2 carbon steel edge clad in soft iron, ground to a traditional single bevel on the right side. That single bevel geometry is what sets a ko deba apart from most Western knives, allowing it to follow the contour of bones and skin with a level of precision that a double bevel simply cannot match. White #2 carbon steel is prized for its purity and the exceptionally keen edge it produces straight off the stones.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. As a single bevel knife, sharpening is done on the flat side and the bevel side separately — take care to maintain the original geometry. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.
Each knife is made by hand so measurements may vary.
Business Name: Mikisyo
Location: Miki City, Japan
Blacksmith: Hiroyuki Nagaike (Kohsetsu Nagaike)
Construction: Hammer Forged, Ni Mai (Two Layer)
Edge Steel: White #2 Carbon Steel
Cladding: Soft Iron
Edge: Single Bevel, Right Sided
Weight: 2.5 oz (72 g)
Blade Length: 106 mm
Total Length: 227 mm
Spine Thickness at Heel: 3 mm
Blade Height: 39 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-ko-deba-105mm-146.png&&&0&&&||&&&||&&&@@@
kogatana&&&MS2-941015&&&Mikisyo White #2 Kogatana 40mm&&&Mikisyo Hamono is a multigenerational blacksmith shop in Miki City, Japan — a town with a centuries-long tradition of blade making that extends from kitchen knives into woodworking tools, agricultural blades, and traditional craft knives. The kogatana is among the oldest and most specialized of these traditional forms, and Kohsetsu Nagaike is one of only two remaining kogatana blacksmiths still working in Miki today. Born in 1939, Hiroyuki Nagaike takes the craftsman name Kohsetsu in his professional capacity — a traditional Japanese practice that reflects the depth of his dedication to the craft. Where there were once dozens of kogatana makers in this town, his work now represents one of the last direct links to that tradition.
The kogatana — meaning small knife in Japanese — is a compact, single-bevel utility blade with roots in woodworking, crafts, and fine detail work. At 42mm, this one is a precise, purposeful tool built for tasks that demand control over raw cutting power. It is forged in a ni mai construction — meaning two layer — with a White #2 carbon steel edge clad in soft iron, ground to a traditional single bevel on the right side. White #2 is prized for its purity and the exceptionally keen edge it produces, and the single bevel geometry gives it a level of precision that is simply not achievable with a double bevel grind. This is a working tool made by one of the last true masters of its form.
Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after. Avoid leaving water or moisture on the blade for any length of time. As a single bevel knife, sharpening is done on the flat side and the bevel side separately — take care to maintain the original geometry. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection.
Business Name: Mikisyo
Location: Miki City, Japan
Blacksmith: Hiroyuki Nagaike (Kohsetsu Nagaike)
Construction: Hammer Forged, Ni Mai (Two Layer)
Edge Steel: White #2 Carbon Steel
Cladding: Soft Iron
Edge: Single Bevel, Right Sided
Weight: 4.3 oz (122 g)
Blade Length: 42 mm
Total Length: 172 mm
Spine Thickness at Heel: 4 mm
Blade Height: 31 mm
Here is a video of the master of kogatanas:&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-kogatana-43mm-26.png&&&0&&&||&&&||&&&@@@
mibl2unknoss&&&MS2-941016&&&Mikisyo White #2 Unagi Knife Osaka Style 45mm&&&Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. The blade you see here is a type of kogatana called an Unagi knife and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike.
Business Name: Mikisyo
Location: Miki City, Japan
Blacksmith: Hiroyuki Nagaike
Construction: Hammer Forged/Ni Mai
Edge Steel: White #2 Carbon Steel
Cladding: Soft Iron
Edge: Single Bevel, Right Sided
Weight: 5.5 oz (156 g)
Blade Length: 60 mm
Total Length: 186 mm
Spine Thickness at Heel: 4 mm
Here is a video of the master of kogatanas:&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-unagi-knife-osaka-style-45mm-26.png&&&0&&&||&&&||&&&@@@
mibl2unkn&&&MS2-941008&&&Mikisyo White #2 Unagi Knife Tokyo 145mm&&&Mikisyo Hamono is a multigenerational kogatana-making blacksmith shop in Miki, Japan. The blade you see here is a type of Unagi knife popular in Tokyo and is specifically made to clean and process eels in the food industry. There are about 80 registered traditional craftsmen blacksmiths. He said there used to be dozens of kogatana blacksmiths in his town 50 years ago, but now there are only two. Mr. Nagaike is one of them. His name is Hiroyuki Nagaike, born in 1939, and when calling him as a craftsman, he changes his first name to Kohsetsu, namely Kohsetsu Nagaike.
Each knife is made by hand so measurements will vary.
Business Name: Mikisyo
Location: Miki City, Japan
Blacksmith: Hiroyuki Nagaike
Construction: Hammer Forged/Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Edge: Single Bevel, Right Sided
Weight: 4.5 oz (128 g)
Blade Length: 145 mm
Total Length: 275 mm
Spine Thickness at Heel: 4 mm
Blade Height: 29 m
Here is a video of the master of kogatanas:&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-unagi-knife-tokyo-145mm-26.png&&&0&&&||&&&||&&&@@@
mijakasw21&&&KT-22D&&&Mini Japanese Katana Sword 210mm&&&This is a miniature replica katana designed as a decorative item or a letter opener. Made in Japan, the Tokugawa model features a stainless steel blade, black scabbard, and a display stand. The blade is not sharp and is intended for ornamental use only--perfect for a desk display or as a collectible gift.
Total Length: 8.1 in (207 mm)
Blade Length: 4.9 in (125 mm)
Material: Stainless Steel Blade
Blade is not sharp&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mini-japanese-katana-sword-210mm-39.png&&&0&&&||&&&||&&&@@@
miaugy21&&&MDA-G21J&&&Misuzu AUS10 Gyuto 210mm&&&Misuzu Hamono operates out of Miki City in Hyogo Prefecture - a city with a centuries-long tradition of blade production and a reputation for producing well-made knives at accessible prices. This AUS10 gyuto is one of the more visually striking knives in the Misuzu catalog: a highly polished Damascus cladding over an AUS10 stainless core gives it a patterned blade road that catches light distinctively without demanding the care of a carbon blade.
AUS10 is a higher-carbon version of the popular AUS8 alloy - the added carbon raises hardness slightly and gives the edge a higher level of retention while still allowing for ease of sharpening. Hardened to 60 HRC, it sits in a practical range: sharp enough to satisfy, forgiving enough to maintain without specialist sharpening technique. At 4.2 oz and a 217mm actual blade length this is a genuinely light gyuto - one of the lightest in the CKTG catalog at this length - with a blade height of 46mm that is on the shorter side for a 210mm format, giving it an agile, low-profile character that suits quick, precise work. The spine is thin with very little taper. Profile runs relatively flat through the first two-thirds before curving gently to the tip. The octagonal ho wood handle with buffalo ferrule is well-finished and comfortable in hand.
Care Instructions: AUS10 stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Misuzu Hamono
Location: Miki City, Hyogo Prefecture, Japan
Construction: San Mai
Edge Steel: AUS10 Stainless
Cladding: Polished Stainless Damascus
HRC: 60
Edge Grind: Even (50/50)
Handle: Octagonal Ho Wood
Ferrule: Buffalo Horn
Weight: 4.2 oz (118 g)
Blade Length: 217mm
Total Length: 361mm
Spine Thickness: 2mm
Blade Height: 46mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-gyuto-210mm-211.png&&&0&&&||&&&@@@
miaugy24&&&MDA-G24J&&&Misuzu AUS10 Gyuto 240mm&&&Misuzu Hamono is a small, family run blacksmith shop in Miki, Japan, and this gyuto is built around AUS10, a top of the line stainless steel from Aichi Steel known for the balance it strikes between toughness and edge sharpness.
The blade carries a gorgeous polished Damascus cladding made from a softer stainless steel, which adds to the visual appeal while keeping the knife genuinely easy to maintain. The spine is quite thin with very little taper, and the finely crafted tip is especially useful for delicate cutting tasks. At 245mm, this gyuto runs slightly longer than typical for the size class, with weight and blade height a touch below average, giving it a light, nimble feel in hand. The solid ho wood and buffalo horn octagonal handle rounds out a knife that looks as sharp as it performs.
Care Instructions: AUS10 is a low maintenance stainless steel, so day to day care is simple. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Maker: Misuzu Hamono
Location: Miki City, Japan
Construction: San Mai
Edge Steel: AUS-10 Stainless Steel
Cladding: Stainless Damascus
HRC: 60
Edge Grind: Even
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 5.0 oz (142 g)
Blade Length: 245 mm
Total Length: 397 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-gyuto-240mm-213.png&&&0&&&||&&&||&&&@@@
miaupe15&&&MDA-P15J&&&Misuzu AUS10 Petty 150mm&&&AUS10 is a stainless steel made by Aichi Steel in Japan, with roughly the same carbon content as the popular 440C alloy but slightly less chromium, trading a touch of rust resistance for added toughness. Misuzu also adds vanadium to the mix, which the 440 series lacks, refining the grain for both durability and the ability to sharpen to a very keen edge.
The highly polished Damascus outer layer is made by forge welding several layers of stainless steel billets, then grinding and acid etching the surface before a final high polish. The finely ground blade is extremely light and nimble, thin without sacrificing control or rigidity, and at 150mm it is capable enough that many home cooks reach for a petty this size for nearly all of their daily cutting and chopping needs. A solid octagonal ho wood handle with buffalo horn ferrule completes the knife.
What Customers Are Saying: The one review on file comes from someone buying their first Japanese knife as a gift, who notes it was not quite as sharp out of the box as expected but still cut effortlessly, and reports the recipient retired her old Western knives entirely in favor of this one.
Care Instructions: AUS10 is a low maintenance stainless steel, so day to day care is simple. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Maker: Misuzu Hamono
Location: Miki City, Japan
Construction: San Mai
Edge Steel: AUS-10 Stainless Steel
Cladding: Stainless Damascus
HRC: 60
Edge Grind: Even
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 2.2 oz (62 g)
Blade Length: 153 mm
Total Length: 276 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-petty-150mm-240.png&&&4&&&||&&&||&&&@@@
mivgbu16&&&MOV-M01&&&Misuzu SKS93 Bunka 160mm&&&Most of the Misuzu knives in our catalog use Damascus cladding, but this bunka was the shops first to use SKS93, a carbon steel that has been one of their best selling alloys with domestic customers in Japan for 70 years. This is the value oriented version in the SKS93 line, built with a simpler handle to keep the price accessible.
The SKS93 core is hardened to 60-61 HRC and performs similarly to Hitachi YCS3 carbon steel, clad in a layer of soft stainless steel for easier sharpening and care. The core develops a burr quickly under the stones, which makes this a genuinely good knife to learn sharpening on. The long, flat profile and sharp tip make it a versatile multi-use blade, and it comes with a simple D-shaped ho wood handle and plastic ferrule, the same basic, functional fit found across other budget oriented lines from this shop.
Care Instructions: The exposed SKS93 core is reactive and will develop a patina with use, so wipe and dry the blade after each session rather than letting it sit. The stainless cladding takes care of itself. Avoid leaving acidic foods against the blade, hand wash only, and use a quality water stone when it is time to sharpen. Please note: these knives often come with small cosmetic scratches from the stamp engraving process. They are minor and do not affect performance.
Maker: Misuzu
Location: Miki City, Japan
Construction: San Mai
Edge Steel: SKS93 Carbon Steel
Cladding: Stainless
HRC: 60-61
Edge Grind: Even
Handle: D-Shaped Ho Wood
Ferrule: Plastic
Weight: 3.0 oz (84 g)
Blade Length: 157 mm
Total Length: 293 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&77&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-bunka-160mm-913.png&&&4.5&&&||&&&||&&&@@@
miskbu16cu&&&MOV-M01UY&&&Misuzu SKS93 Bunka 160mm&&&This bunka was Misuzus first knife made with SKS93, a carbon steel that has been a best seller for the shop with domestic Japanese customers for 70 years. It is a small, family run blacksmith operation in Miki, Japan, and this knife is a great way to see what has made them so popular at home.
SKS93 is clad in stainless steel for easier sharpening and care, with the exposed core hardened to 60-61 HRC and performing similarly to Hitachi YCS3 carbon steel. It is an excellent steel to learn sharpening on, forgiving but rewarding. This particular version comes with an upgraded octagonal oak handle finished in burnt urushi lacquer, giving it a more refined presentation than its sibling in the line, and the long, flat profile with a sharp tip makes it a genuinely versatile multi-use kitchen knife.
Care Instructions: The exposed SKS93 core is reactive and will develop a patina with use, so wipe and dry the blade after each session rather than letting it sit. The stainless cladding takes care of itself. Avoid leaving acidic foods against the blade, hand wash only, and use a quality water stone when it is time to sharpen. Please note: these knives often come with small cosmetic scratches from the stamp engraving process. They are minor and do not affect performance.
Maker: Misuzu
Location: Miki City, Japan
Construction: San Mai
Edge Steel: SKS93 Carbon Steel
Cladding: Stainless
HRC: 60-61
Handle: Octagonal Oak, Burnt Urushi Finish
Weight: 3.8 oz (106 g)
Blade Length: 156 mm
Total Length: 290 mm
Spine Thickness at Heel: 1.5 mm
Blade Height: 46 mm
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-bunka-160mm-912.png&&&5&&&||&&&||&&&@@@
miskkana17&&&MOV-M07&&&Misuzu SKS93 Kama Nakiri 170mm&&&We love finding budget knives that genuinely perform, and this nakiri from the small, family run Misuzu shop in Miki, Japan is exactly that. It is being sold as a second, since the blade grinder left a few very minor scratches during the stamp engraving process. They are purely cosmetic and do not affect use.
The team uses SKS93, a tough, easy to sharpen steel hardened to 60-61 Rockwell, covered with a softer stainless cladding that protects the core from corrosion while adding strength. This nakiri is slightly unusual in shape, known as a kamagata, with a rounded sheepsfoot front rather than the typical blunt square tip, giving the user a real point for working through finer ingredients. Unlike a deba, it remains a thin blade with a symmetrical double edge grind, and the plain D-shaped ho wood handle keeps the look simple and traditional.
What Customers Are Saying: Reviewers consistently praise the value here, with one calling it a joy to use once you get used to the nearly flat edge profile, which rewards up and down cuts and is genuinely useful for practicing consistent sharpening angles. Another, buying their first Japanese knife, found the fit and finish modest but the performance excellent, slicing easily through produce and deboned meats, though they noted the flat profile and heel can feel slightly awkward for rocking cuts and works better for straight chopping or draw cuts when julienning. A third reviewer simply calls it hard to beat for ease of sharpening at this price.
Care Instructions: The exposed SKS93 core is reactive and will develop a patina with use, so wipe and dry the blade after each session rather than letting it sit. The stainless cladding takes care of itself. Avoid leaving acidic foods against the blade, hand wash only, and use a quality water stone when it is time to sharpen. Please note: these knives often come with small cosmetic scratches from the stamp engraving process. They are minor and do not affect performance.
Brand: Misuzu
Location: Miki, Japan
Construction: San Mai
Edge Steel: SKS93 Carbon Steel
Cladding: Stainless
Knife Type: Kama Nakiri
Edge Grind: Even, Double Bevel
Engraving: Stamped
Handle: D-Shaped Ho Wood
Ferrule: Black Plastic
Weight: 3.9 oz (111 g)
Blade Length: 164 mm
Total Length: 307 mm
Spine Thickness at Base: 1.7 mm
Blade Height: 44 mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-kama-nakiri-170mm-222.png&&&5&&&||&&&||&&&@@@
miskkobu10&&&MOV-M02&&&Misuzu SKS93 Ko Bunka 105mm&&&From the tanto style, sword-like tip to the engraving on the handle, this little knife from the Misuzu shop in Miki, Japan was built to be picked up and used. At its price, there is no real reason not to have one in a kitchen drawer.
Bunka knives are versatile cutters, and this ko, or small, version shrinks the format down to a highly maneuverable 105mm. The pointed tip reaches into places other blades cannot, the flat profile gives push cutters strong board contact with less risk of accordion cuts, and the short length makes it a natural choice for in-hand work like chopping herbs and prepping garnishes. The SKS93 core is covered with a soft stainless cladding for easy maintenance, hardened to 60-61 HRC, and the traditional D-shaped ho wood handle keeps the overall look simple and functional.
What Customers Are Saying: Owners consistently call this a great little knife for the price, with one family reporting it has become a household favorite, though they wished it were available in a higher grade of steel. The handle comes up as a recurring point of feedback: more than one reviewer found it on the small side, and one swapped it for a spare handle from another knife purely for personal comfort, calling the fix easy and the result excellent. Out of the box sharpness and overall value are the consistent throughline across the reviews.
Care Instructions: The exposed SKS93 core is reactive and will develop a patina with use, so wipe and dry the blade after each session rather than letting it sit. The stainless cladding takes care of itself. Avoid leaving acidic foods against the blade, hand wash only, and use a quality water stone when it is time to sharpen. Please note: these knives often come with small cosmetic scratches from the stamp engraving process. They are minor and do not affect performance.
Brand: Misuzu
Location: Miki, Japan
Construction: San Mai
Edge Steel: SKS93 Carbon Steel
Cladding: Stainless
Profile: Ko Bunka
Weight: 1.6 oz (48 g)
Blade Length: 102 mm
Total Length: 212 mm
Spine Thickness at Base: 2 mm
Blade Height: 35 mm
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-ko-bunka-105mm-242.png&&&4.5&&&||&&&||&&&@@@
miskna16&&&MOV-M05&&&Misuzu SKS93 Nakiri 165mm&&&Misuzu knives come out of a family-run blacksmith shop in Miki, a city in Hyogo Prefecture with a centuries-long tradition of blade making. The shop has built its reputation on a straightforward proposition: well-made knives at prices that make them accessible to cooks at every level. Every line they produce reflects that commitment, and the SKS93 nakiri is a clean example of what they do best.
SKS93 is a carbon alloy tool steel comparable to AISI O2 in composition, minus the vanadium. It is a tough, wear-resistant steel hardened to 60-61 HRC - plenty of hardness for a precise, lasting edge without the brittleness that comes with higher-end powdered steels. The inner hagane (core steel) is clad in a layer of soft stainless, adding structural support to the blade and making upkeep straightforward for everyday cooks. The nakiri format is Japan's dedicated vegetable knife - flat profile, squared tip, built for the push-cutting and chopping that fills most prep sessions. This one is on the lighter side for a 165mm nakiri, with a blade height of 45mm that gives it a profile closer to a gyuto than a taller, cleaver-style nakiri. The edge is ground symmetrically at 50/50, and the finish is clean throughout. The handle is a simple D-shaped magnolia wood construction fitted with a black plastic ferrule.
Care Instructions: SKS93 is a carbon alloy steel clad in stainless - the edge itself is reactive and can patina or surface rust if left wet. Wipe and dry the blade immediately after use, especially after cutting acidic foods. Hand wash only. A light coat of camellia oil on the edge before storage will keep it in good condition. The stainless cladding on the blade road is low maintenance, but the edge needs the same attention as any carbon steel knife.
Brand: Misuzu
Location: Miki, Japan
Construction: Stainless Clad Carbon
Steel: SKS93
HRC: 60-61
Edge Grind: Even (50/50)
Knife Type: Nakiri
Engraving: Stamped
Handle: D-Shaped Magnolia Wood
Ferrule: Black Plastic
Weight: 4.1 oz (116 g)
Blade Length: 160mm
Total Length: 312mm
Spine Thickness: 2mm
Blade Height: 45mm
Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They are minor and will not affect the performance of the knife.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-nakiri-165mm-162.png&&&0&&&||&&&@@@
miskpe15&&&MOV-M03&&&Misuzu SKS93 Petty 150mm&&&Misuzu knives are produced in a family run blacksmith shop in the town of Miki, and value for money is the thread that runs through everything they make. This SKS93 petty is a strong example of that, a serious little utility knife at an accessible price.
SKS93 is a carbon alloy steel similar to AISI O2 tool steel, though without vanadium in the mix. It is tough with good abrasion resistance and is hardened to 60-61 Rockwell. The inner core, or hagane, is covered with a layer of soft stainless steel, which adds strength to the blade and helps with ease of maintenance. The edge carries a well executed symmetrical 50/50 grind, and the simple D-shaped ho wood handle with black plastic ferrule keeps the focus squarely on performance.
Care Instructions: The exposed SKS93 core is reactive and will develop a patina with use, so wipe and dry the blade after each session rather than letting it sit. The stainless cladding takes care of itself. Avoid leaving acidic foods against the blade, hand wash only, and use a quality water stone when it is time to sharpen. Please note: these knives often come with small cosmetic scratches from the stamp engraving process. They are minor and do not affect performance.
Brand: Misuzu
Location: Miki, Japan
Construction: San Mai
Edge Steel: SKS93 Carbon Steel
Cladding: Stainless
Edge Grind: Even, 50/50
Engraving: Stamped
Handle: D-Shaped Ho Wood
Ferrule: Black Plastic
Spine Thickness: 1.7mm
Blade Length: 147 mm
Blade Height: 25 mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-petty-150mm-119.png&&&0&&&||&&&||&&&@@@
mivgbu161&&&MOV-V01H8&&&Misuzu VG10 Bunka 160mm&&&This bunka brings Misuzus VG10 stainless steel, a step up from their SKS93 knives in edge stability, ease of sharpening, and stain resistance, to a compact 160mm format with an iconic reverse tanto style tip.
The short, tall blade and angular tip give this knife a very purposeful look, and the bunka shape has been gaining popularity for exactly that do-it-all versatility: cutting, slicing, and chopping with a tip precise enough to handle smaller ingredients or work into tight spaces. Many cooks reach for a bunka like this in place of a petty for garnish and detail work. The profile and grind are well executed, with a notably thin spine that tapers down to a very fine point, and the magnolia octagonal handle with black buffalo horn ferrule gives it a refined finish.
What Customers Are Saying: One reviewer who already owned the 105mm SKS93 Ko Bunka liked it enough to pick up this larger VG10 sibling, calling it a sleek blade that cuts cleanly through vegetables and small proteins. Another describes the out-of-box sharpness as insanely good, making quick work of raw beets at a professional level, though they did note a small chip appeared in the blade after about a week of otherwise careful use. Even with that caveat, they recommend it without hesitation.
Care Instructions: VG10 is a low maintenance stainless steel, but it can still chip if it meets something it should not. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Maker: Misuzu Hamono
Location: Miki City, Japan
Construction: San Mai
Edge Steel: VG-10 Stainless Steel
HRC: 60
Edge Grind: Even
Handle: Magnolia Octagonal
Ferrule: Black Buffalo Horn
Weight: 3.4 oz (96 g)
Blade Length: 157 mm
Total Length: 293 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg10-bunka-160mm-265.png&&&4&&&||&&&||&&&@@@
misuzu1&&&MOV-V00H8&&&Misuzu VG10 Bunka 210mm&&&Misuzu, a small, family run blacksmith shop in Miki, Japan, built its early reputation on SKS93 carbon steel knives, but this bunka steps up to VG10, one of the most popular stainless steels among Japanese knife makers thanks to its strong edge retention and resistance to wear and corrosion.
The move to VG10 brings real improvements over its SKS93 siblings, particularly in edge stability, ease of sharpening, and stain resistance. This bunka runs slightly longer than many in the category, and the added blade height makes for a comfortably sized knife across most kitchen tasks. A long flat section from heel to about two thirds of the way along the edge transitions into a gentle curve at the tip, and the knife stays light in hand while still feeling solid and reassuring on the board. A ho wood and buffalo horn octagonal handle completes the package.
What Customers Are Saying: One longtime owner who keeps this as a home kitchen knife and uses it almost daily praises the flat profile and notes it holds an edge for a good length of time without chipping or bending, calling it surprisingly good even compared to fancier knives in the same collection. A second reviewer simply sums it up as excellent quality.
Care Instructions: VG10 is a low maintenance stainless steel, so day to day care is simple. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Maker: Misuzu
Location: Miki City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Handle: Ho Wood Octagonal
Ferrule: Black Buffalo Horn
Weight: 4.5 oz (128 g)
Blade Length: 209 mm
Total Length: 348 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg10-bunka-210mm-143.png&&&5&&&||&&&||&&&@@@
misuzu-vg10-sandwich-knife&&&MVK-08BJ&&&Misuzu VG10 Sandwich Knife 240mm&&&A sandwich knife is built to do one job very well: glide through bread and fillings in a single clean stroke without crushing or tearing. Misuzu, a small, family run blacksmith shop in Miki, Japan, builds this 240mm version around VG10, one of the most popular stainless steels among Japanese knife makers for its strong edge retention and resistance to wear and corrosion.
The long, thin blade is well suited to slicing through layered sandwiches, baked goods, and similar foods where a shorter or thicker knife would compress the ingredients. VG10 holds an edge well and is straightforward to maintain, making this an easy knife to keep sharp and ready for daily use.
Care Instructions: VG10 is a low maintenance stainless steel, so day to day care is simple. Hand wash and dry the blade rather than running it through a dishwasher, avoid cutting through bones or frozen foods, and use a quality water stone when it is time to sharpen.
Maker: Misuzu
Location: Miki City, Japan
Edge Steel: VG-10 Stainless Steel
Weight: 3.7 oz (106 g)
Blade Length: 238 mm
Total Length: 367 mm
Spine Thickness at Base: 2 mm
Blade Height: 35 mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg10-sandwich-knife-240mm-51.png&&&0&&&||&&&||&&&@@@
miwh2ya27le&&&C23&&&Misuzu White #2 Yanagiba 270mm Lefty&&&Misuzu White #2 Yanagiba 270mm Left Handed, Traditional, Custom. Our latest addition to the Misuzu collection: a premier blade featuring White #2 carbon steel. Boasting a hardness of 60-61 on the Rockwell scale, this knife offers slicing performance on par with some of the best yanagibas made in Japan.
The core steel's propensity for quick burr formation ensures superior performance and ease of sharpening. Celebrated as one of Misuzu's top-selling knives among their domestic clientele for over seven decades, this knife promises utility and a slice of craftsmanship history. Crafted by a dedicated family-owned shop in Miki, Japan, the knife excels at wafer-thin slices. Left-handed customers will be impressed with the left-handed grind of the blade and the comfortable octagonal custom handle.
Brand: Misuzu
Location: Miki, Japan
Steel: Hitachi White #2 Carbon Steel
Profile: Yanagiba, Left-Handed Grind
Weight: 6.8 oz (192 g)
Blade Length: 262 mm
Total Length: 415 mm
Spine Thickness at Base: 4 mm
Blade Height: 33.5 mm
Handle: Custom Ironwood Octagonal&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-white-2-yanagiba-270mm-lefty-255.png&&&0&&&||&&&||&&&@@@
tash2si16&&&Mitsugo-107&&&Mitsugo Hoe 390mm&&&The Mitsugo is a three-tined hand cultivator made in Ono City, Japan - a city with a long tradition of blade and tool production. "Mitsugo" translates as "triple," which describes the three prongs on this compact hoe designed for aerating soil, breaking up compacted earth, and extracting weeds by the root rather than cutting them off at the surface. The distinction matters: a sickle or hoe cuts weeds, which often regrow; the Mitsugo disrupts the root system, making it more effective for weed control in garden beds and raised planters.
The tool is light and compact - 390mm total with a 330mm magnolia wood handle - sized for one-handed work in tight spaces between plants. Carbon steel tines hold their point through sustained use in rocky or clay-heavy soil where softer steel would bend or dull quickly. For gardeners working small plots, raised beds, or container gardens where soil quality and plant spacing make larger tools impractical, this is a useful and genuinely functional tool.
Care Instructions: Carbon steel tines will rust if left dirty or wet. Rinse off soil and dry after use. Oil lightly before storage in damp conditions.
Brand: Mitsugo
Location: Ono City, Japan
Handle: Magnolia Wood
Handle Length: 330mm
Total Length: 390mm
Tines: 3 (Triple)
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mitsugo-hoe-390mm-115.png&&&0&&&||&&&||&&&@@@
micastax10&&&MZN-2&&&Mizuno Carbon Steel Axe 100mm&&&The 100mm axe is the largest of the three Mizuno Seisakujo axes at CKTG, and the additional mass and blade length make it the right choice for tasks that step past kindling - splitting mid-size logs for a camping fire or wood stove, clearing heavier brush, and the kind of sustained outdoor work where a smaller hatchet would require more strokes to accomplish the same result. Isao Mizuno of Mizuno Seisakujo forges these by hand from carbon steel, and the quality of the edge and the head geometry reflects that tradition.
At 1 lb 12 oz and 337mm total length, with a 137mm head and 103mm blade, the proportions are well balanced for single-hand use with controlled power. The stained oak handle is straight. Like the smaller sizes, the head geometry is oriented toward cutting efficiency rather than blunt splitting force - this axe rewards controlled technique more than heavy swings, and repays that care with speed and productivity. The included leather head cover protects the edge and the user during carry and storage.
Care Instructions: Carbon steel. Wipe and dry after use. Apply oil to the head before storage. Keep clean and dry. Store with the leather head cover on. Sharpen on a quality sharpening stone.
Blacksmith: Isao Mizuno
Workshop: Mizuno Seisakujo
Location: Japan
Item: MZN-2
Steel: Carbon Steel
Handle: Oak, Stained, Straight
Includes: Leather Head Cover
Weight: 1 lb 12 oz (800 g)
Blade Length: 103mm
Total Length: 337mm
Axe Head Length: 137mm
Axe Head Thickness: 23.5mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-100mm-41.png&&&0&&&||&&&||&&&@@@
micastaxe&&&MZN-1&&&Mizuno Carbon Steel Axe 78mm&&&Isao Mizuno of Mizuno Seisakujo makes three axes in the CKTG lineup, and the 78mm version is the smallest of the three - compact enough for detail work and kindling splitting while still carrying the weight and carbon steel edge quality that Japanese tool-making tradition produces. The construction is hand-forged, the steel is carbon, and the leather head cover included with the tool reflects the care that goes into a piece designed to be used seriously and stored properly.
The 78mm blade length and 123mm head length are proportioned for splitting small-diameter wood and creating fine kindling - tasks that require a precise, controlled stroke rather than a full overhead swing. The oversized head relative to a typical hatchet of this blade length provides better wood contact and splits more cleanly on lighter material. The stained oak handle at 345mm total length gives comfortable control through the wrist. This is a working axe rather than a display piece, and the carbon steel edge responds to sharpening the same way a good kitchen knife does.
Care Instructions: Carbon steel. Wipe and dry after use. Apply oil to the head before storage. Keep clean and dry - the steel will rust if left wet. Store with the leather head cover on. Sharpen on a quality sharpening stone.
Blacksmith: Isao Mizuno
Workshop: Mizuno Seisakujo
Location: Japan
Item: MZN-1
Steel: Carbon Steel
Handle: Oak, Stained, Straight
Includes: Leather Head Cover
Weight: 1 lb 9 oz (726 g)
Blade Length: 78mm
Total Length: 345mm
Axe Head Length: 123mm
Axe Head Thickness: 23.5mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-78mm-90.png&&&0&&&||&&&||&&&@@@
mizunoax&&&MZN-3&&&Mizuno Carbon Steel Axe 80mm Curved Handle&&&The curved-handle version of the Mizuno 80mm axe is the middle size in the three-axe lineup from Isao Mizuno of Mizuno Seisakujo, and the curved oak handle is the functional distinction from the straight-handle 78mm. A curved axe handle allows the wrist to rotate naturally through the swing arc, which reduces fatigue through sustained use and provides better edge alignment at contact - the reason most felling axes use curved handles. For detailed splitting, kindling work, and any task that involves repeated strokes over an extended period, the curved handle is the preference.
At 1 lb 11 oz and 360mm total length with an 80mm blade and 128mm head, this version splits the difference between the compact 78mm and the substantial 100mm in both weight and capability. The stained oak handle is curved. Carbon steel head, forged by hand, with the same edge quality and responsiveness to sharpening that characterizes the full Mizuno line. Leather head cover included.
Care Instructions: Carbon steel. Wipe and dry after use. Apply oil to the head before storage. Keep clean and dry. Store with the leather head cover on. Sharpen on a quality sharpening stone.
Blacksmith: Isao Mizuno
Workshop: Mizuno Seisakujo
Location: Japan
Item: MZN-3
Steel: Carbon Steel
Handle: Oak, Stained, Curved
Includes: Leather Head Cover
Weight: 1 lb 11 oz (752 g)
Blade Length: 80mm
Total Length: 360mm
Axe Head Length: 128mm
Axe Head Thickness: 24.2mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-100mm-40.png&&&0&&&||&&&||&&&@@@
modernistspoon&&&QS-Original&&&Modernist Cutlery Original Quenelle Spoon&&&Modernist Cutlery designed this spoon specifically for quenelle and rocher work - the technique of shaping soft foods like mousse, ice cream, butter, purees, and tartare into tight three-sided ovals using two spoons. The long narrow profile and refined bowl shape are engineered to glide through soft bases cleanly and release the shaped form onto the plate without dragging. At 9.25 inches it has the reach for deep containers and the length to provide good leverage through the shaping motion.
Built from surgical-grade stainless steel, the spoon is durable, corrosion-resistant, and polished smooth enough that cold bases release cleanly from the bowl face. The slim ergonomic handle offers precise control for the detail work involved in composed plating. At 1.3 oz and 30mm wide it is noticeably lighter and narrower than a standard plating spoon - this is a specialist tool optimized for quenelle and rocher technique rather than general saucing or serving work. A straightforward, well-built specialist at a reasonable price.
Care Instructions: Hand wash recommended to maintain finish and performance. Dry thoroughly after washing.
Brand: Modernist Cutlery
Material: Surgical Grade Stainless Steel
Finish: Polished Silver
Weight: 1.3 oz (38 g)
Length: 9.25 in (235mm)
Width: 1.1 in (30mm)
Use: Quenelles, Rochers, Saucing, Plating
&&&&&&23&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/modernist-cutlery-quenelle-spoon-9-25-inch-34.png&&&0&&&||&&&||&&&@@@
mocuxlqusp&&&QS-XL&&&Modernist Cutlery XL Quenelle Spoon&&&The XL Quenelle Spoon is the larger-format version of the Modernist Cutlery original - same 9.25-inch surgical stainless construction, same polished finish, same long narrow profile designed for clean quenelle and rocher work, with a wider 45mm bowl and more than double the weight at 2.7 oz. The extra mass and bowl width make it the right choice when a more generous quenelle is called for - sorbet, ice cream, mousse, or butter portions where the standard version would produce something too delicate for the plate.
The polished surface releases shaped forms cleanly without dragging, and the additional weight helps power through denser, colder bases. The slim ergonomic handle maintains the precise control the quenelle technique demands. At 45mm wide versus the original 30mm, this spoon shapes a noticeably larger form - worth having alongside the original for cooks who work across a range of quenelle sizes and want the right tool for each.
Care Instructions: Hand wash recommended to maintain finish and performance. Dry thoroughly after washing.
Brand: Modernist Cutlery
Material: Surgical Grade Stainless Steel
Finish: Polished Silver
Weight: 2.7 oz (76 g)
Length: 9.25 in (235mm)
Width: 1.7 in (45mm)
Use: Quenelles, Rochers, Saucing, Plating
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/modernist-cutlery-xl-quenelle-spoon-47.png&&&0&&&||&&&||&&&@@@
moasbu17&&&Moritaka-Bunka&&&Moritaka AS Bunka 170mm&&&When Moritaka Hamono was founded in Yatsushiro, Kumamoto Prefecture, the Western world still operated on the belief that the earth was flat. Over 700 years of continuous blade production followed - swords first, then kitchen cutlery, then the Supreme line. Moritaka is the oldest knife maker on the site, and they use one of the most demanding steels we carry.
The bunka combines the versatility of a santoku with a reverse tanto tip for precision work a flat-tipped blade cannot manage cleanly. The blade is paired with a simple octagonal handle made of magnolia wood with a buffalo horn ferrule.
What Customers Are Saying: One five-star review from Thomas says that he immediately knew he could use this knife all day and not get tired, and that it's great for every job from making a sandwich to jointing a chicken.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 65+
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 4.8 oz (136 g)
Blade Length: 170 mm
Total Length: 314 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-bunka-170mm-427.png&&&5&&&||&&&||&&&||@@@
moritaka4&&&Moritaka-Cleaver190&&&Moritaka AS Chuka Bocho 190mm&&&Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century - over 700 years of continuous production, five generations of kitchen cutlery, and a tradition that is tangible the moment you pick one up. CKTG is the exclusive US distributor of the Supreme line: Aogami Super carbon steel at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation to protect the joint. 50/50 convex grind throughout the line.
The chuka bocho - Chinese chef knife - is a flat-edged, broad-bladed knife built for the push-cutting and bias-slicing that Chinese kitchen tradition evolved. At 190mm and 12.9 oz this is a substantial knife with weight that works for it. Jay calls the edge great and the balance fantastic. Andy describes careful deliberation before buying - and a purchase he does not regret. Aogami Super at 64-65 HRC, kurouchi, iron cladding. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Three reviews averaging 4.5 stars. Jay calls the edge great and the balance fantastic - running it through some paces and enjoying the use. Andy describes careful deliberation before purchasing and concludes the knife delivers exactly what he hoped for. The chuka bocho format with Aogami Super at 64-65 HRC is an unusual and compelling combination.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 12.9 oz (366g)
Blade Length: 190mm
Spine Thickness at Heel: 5mm
Blade Height: 90mm
&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-190mm-179.png&&&4.5&&&||&&&||&&&||@@@
moaschbo21&&&Moritaka-Cleaver210&&&Moritaka AS Chuka Bocho 210mm&&&Aogami Super is the finest alloy in the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium for exceptional edge retention and a sharpness potential that stainless steel cannot match at comparable hardness. Moritaka Hamono heat-treats it to 64-65 HRC - a demanding standard that produces edges capable of very steep bevel angles and long retention. Five generations of kitchen cutlery production in Yatsushiro, Kumamoto Prefecture have refined the formula: soft iron cladding, kurouchi finish, convex 50/50 grind, stainless tang. CKTG is the exclusive US distributor.
The 210mm chuka bocho is the larger format in the Supreme line - more blade length and height for cooks who work with bigger quantities. At over a pound this is a serious knife with weight that makes push-cutting through large volumes of vegetables and proteins genuinely effortless. ABB calls it definitely worth it - Moritaka never disappoints. Aogami Super at 64-65 HRC, kurouchi, iron cladding. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: One five-star review from ABB: Moritaka never disappoints, and this vegetable cleaver is definitely worth it.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 1 lb 2.4 oz (524g)
Blade Length: 210mm
Spine Thickness at Heel: 5mm
Blade Height: 100mm
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-210mm-147.png&&&4.5&&&||&&&||&&&||@@@
moaschbo19cu&&&C245&&&Moritaka AS Chuka Bocho 210mm Custom&&&The Moritaka Custom line pairs the same Supreme blade - Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, convex 50/50 grind - with handle materials a step above the standard magnolia. Bog oak is ancient wood recovered from peat bogs, naturally preserved over thousands of years and finished into an octagonal handle with a color and grain that no two knives share. CKTG is the exclusive US distributor of the Moritaka Supreme line. Blades forged in Yatsushiro, Kumamoto Prefecture since the 13th century.
The custom 210mm chuka bocho pairs the same broad blade and Aogami Super core with a premium custom handle. Over a pound of hand-forged Aogami Super in a flat-edged Chinese chef knife profile for push-cutting through large quantities of produce and proteins. CKTG exclusive US distributor. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Bog Oak
Ferrule: Blackwood
Tang: Stainless Steel Welded Tang
Weight: 1 lb 3 oz (540g)
Blade Length: 215mm
Spine Thickness at Heel: 4mm
Blade Height: 100mm
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-190mm-custom-90.png&&&0&&&||&&&||&&&||@@@
moasde16&&&Moritaka-Deba165&&&Moritaka AS Deba 165mm&&&Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture, since the 13th century - over 700 years of continuous production, five generations of kitchen cutlery, and a tradition that is tangible the moment you pick one up. CKTG is the exclusive US distributor of the Supreme line, which features Aogami Super carbon steel at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation to protect the joint.
The deba is one of the three iconic patterns of the traditional Japanese kitchen - a heavy, thick-spined knife designed to remove fish heads, separate fillets, and handle the sustained work that lighter knives cannot manage. With a 165mm blade length and a 7mm spine, this deba has real authority. The kurouchi finish protects the iron cladding. It's not for bones in the western sense - but for fish work, it is exceptional.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 65+
Finish: Kurouchi
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 10.6 oz (300 g)
Blade Length: 165 mm
Total Length: 313 mm
Spine Thickness at Heel: 7 mm
Blade Height: 60 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-deba-165mm-260.png&&&0&&&||&&&||&&&||@@@
moritakadeba1&&&Moritaka-Deba180&&&Moritaka AS Deba 180mm&&&Aogami Super is the finest alloy in the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium for exceptional edge retention and a sharpness potential that stainless steel cannot match at comparable hardness. Moritaka Hamono heat-treats it to 64-65 HRC - a demanding standard that produces edges capable of very steep bevel angles and long retention. Five generations of kitchen cutlery production in Yatsushiro, Kumamoto Prefecture have refined the formula: soft iron cladding, kurouchi finish, convex 50/50 grind, stainless tang. CKTG is the exclusive US distributor.
The 180mm deba is the larger and more professional format in the Supreme line - suited for breaking down larger whole fish, removing heads from bigger specimens, and the sustained repetitive work that demands a serious blade with mass behind it. At 8mm spine at the heel and Aogami Super at 65+ HRC this is a professional tool. Jordan notes lefties will spend hundreds more elsewhere for a left-handed version - and finds this fits beautifully. The edge is dangerously sharp. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Eight five-star reviews. One reviewer describes an edge so sharp that every time they touch it they feel a little danger. The knife retains its grip after dicing many kilograms of protein and they keep reaching for it over other knives in the collection. Jordan notes lefties will spend hundreds more elsewhere for a comparable left-handed single-bevel deba - and finds this double-bevel version fits beautifully at this price.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 65+
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 14.9 oz (422g)
Blade Length: 180mm
Spine Thickness at Heel: 8mm
Blade Height: 65mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-deba-180mm-200.png&&&5&&&||&&&||&&&@@@
moritaka9&&&Moritaka-Gyuto210&&&Moritaka AS Gyuto 210mm&&&To understand what Moritaka Hamono represents, consider the timeline: this workshop in Yatsushiro, Kumamoto Prefecture, was producing hand-forged blades before Columbus crossed the Atlantic, before the printing press, before the Renaissance. Over 700 years of continuous production have followed. The Supreme line is their top-of-the-line: Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, and a convex 50/50 grind that does a remarkable job separating ingredients.
The 210mm gyuto is the heart of the Moritaka Supreme line - many five-star reviews, the most reviewed knife in the lineup, and the knife that consistently converts cooks to Aogami Super for life. The convex 50/50 grind excels at ingredient separation, and the balance feels right immediately.
What Customers Are Saying: Multiple professional and home cooks describe the convex grind as providing exceptional ingredient separation. Jonathan uses this as his second CKTG knife and describes cutting through vegetables with no effort at all - a knife he will use and treasure for the rest of his life.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 5.4 oz (152 g)
Blade Length: 210 mm
Total Length: 340 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-210mm-585.png&&&5&&&||&&&||&&&||@@@
moritaka5&&&210-Chestnut&&&Moritaka AS Gyuto 210mm Chestnut&&&The chestnut handle version of the Moritaka Supreme line offers a warm, traditional Japanese aesthetic alongside the same blade that has earned Moritaka their reputation: Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, convex 50/50 grind, stainless tang. D-shaped chestnut with buffalo horn ferrule - a combination that has been used in Japanese kitchen knives for generations. Forged in Yatsushiro, Kumamoto Prefecture since the 13th century. CKTG is the exclusive US distributor.
The 210mm gyuto in chestnut handle brings the same Supreme blade - Aogami Super at 64-65 HRC, kurouchi, convex 50/50 grind - to a D-shaped chestnut handle with buffalo horn ferrule. A warm, traditional aesthetic alongside the most demanding steel in the line. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: D-Shaped Chestnut
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 5.4 oz (152g)
Blade Length: 210mm
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-210mm-chestnut-106.png&&&0&&&||&&&||&&&||@@@
moritaka8&&&Moritaka-Gyuto240&&&Moritaka AS Gyuto 240mm&&&To understand what Moritaka Hamono represents, consider the timeline: this workshop in Yatsushiro, Kumamoto Prefecture was producing hand-forged blades before Columbus crossed the Atlantic, before the printing press, before the Renaissance. Over 700 years of continuous production have followed. The Supreme line is their top-of-the-line: Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, and a convex 50/50 grind that does a remarkable job separating ingredients. CKTG is the exclusive US distributor.
The 240mm gyuto is the most popular professional length in the Moritaka Supreme line - 29 five-star reviews. Pete started with this as his first Japanese knife after research pointed to Aogami Super without stainless cladding - and finds the patina and reactive character exactly what he was looking for. Jonathan calls it a dream to work with, vegetables with no effort, a knife he will use and treasure for the rest of his life. David describes it as feeling alive in the hand, like it has its own spirit. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Twenty-nine five-star reviews. Pete started with this as his first Japanese knife after researching Aogami Super with iron cladding - wanted the patina look and full reactive character. He finds it exactly what he hoped for. Jonathan describes cutting through vegetables with no effort - a knife he will use and treasure for the rest of his life. David describes it as feeling alive in the hand, like it has its own spirit. A first foray into artisan Japanese knives from a family with 700 years of history felt like a good bet - and delivered.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 6.0 oz (168g)
Blade Length: 240mm
Total Length: 374mm
Spine Thickness at Heel: 3mm
Blade Height: 50mm
&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-240mm-237.png&&&5&&&||&&&@@@
moasgy24cu&&&C230&&&Moritaka AS Gyuto 240mm Custom&&&The Moritaka Custom line pairs the same Supreme blade - Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, convex 50/50 grind - with handle materials a step above the standard magnolia. Bog oak is ancient wood recovered from peat bogs, naturally preserved over thousands of years and finished into an octagonal handle with a color and grain that no two knives share. CKTG is the exclusive US distributor of the Moritaka Supreme line. Blades forged in Yatsushiro, Kumamoto Prefecture since the 13th century.
The 240mm gyuto in bog oak handle pairs the most popular professional length with premium custom handle material. Bog oak is ancient wood recovered from peat bogs, naturally preserved and finished into a handle with grain and color no two share. Aogami Super at 64-65 HRC, kurouchi, convex grind. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Bog Oak
Ferrule: Blackwood
Tang: Stainless Steel Welded Tang
Blade Length: 240mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-240mm-custom-758.png&&&0&&&||&&&||&&&||@@@
moasgy25&&&Moritaka-Gyuto250&&&Moritaka AS Gyuto 250mm&&&Moritaka Supreme knives have a character that serious cooks describe immediately - something in the weight, the kurouchi finish, the way the convex grind pulls through food. These are not refined, highly finished blades. They are direct, purposeful, and built the same way Moritaka Hamono has been building blades in Yatsushiro, Kumamoto Prefecture for over 700 years. Aogami Super at 64-65 HRC, soft iron cladding, magnolia handle, buffalo horn ferrule. CKTG exclusive US distributor.
The 250mm Togatta was made exclusively for CKTG - a hybrid profile between gyuto and sujihiki that gives more reach and forward momentum than a standard 240mm gyuto while retaining the versatility of the gyuto format. Aaron calls this his second Moritaka - loves it as much as his first. The edge holds through heavy use and comes back at 15-20k on a natural stone. Edge retention is out of this world. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: One five-star review from Aaron, on his second Moritaka. This one takes a beating and comes back for more. Sharpened to 15-20k on a natural stone the edge still lasts a good while. Sharpens with ease and the edge holding is out of this world.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-250mm-328.png&&&5&&&||&&&||&&&||@@@
moasgy25cu&&&C235&&&Moritaka AS Gyuto 250mm Custom&&&The Moritaka Custom line pairs the same Supreme blade - Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, convex 50/50 grind - with handle materials a step above the standard magnolia. Bog oak is ancient wood recovered from peat bogs, naturally preserved over thousands of years and finished into an octagonal handle with a color and grain that no two knives share. CKTG is the exclusive US distributor of the Moritaka Supreme line. Blades forged in Yatsushiro, Kumamoto Prefecture since the 13th century.
The 250mm Togatta custom version pairs the CKTG exclusive hybrid gyuto/sujihiki profile with a bog oak octagonal handle. Made exclusively for CKTG - a profile between gyuto and sujihiki with the reach and forward weight that professional cooks who process large quantities prefer. Aogami Super at 64-65 HRC. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-250mm-custom-614.png&&&0&&&||&&&||&&&||@@@
moritaka7&&&Moritaka-Gyuto270&&&Moritaka AS Gyuto 270mm&&&To understand what Moritaka Hamono represents, consider the timeline: this workshop in Yatsushiro, Kumamoto Prefecture was producing hand-forged blades before Columbus crossed the Atlantic, before the printing press, before the Renaissance. Over 700 years of continuous production have followed. The Supreme line is their top-of-the-line: Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, and a convex 50/50 grind that does a remarkable job separating ingredients. CKTG is the exclusive US distributor.
The 270mm gyuto is the professional standard length in the Moritaka Supreme line. Mike bought this for a Japanese kitchen to cut pumpkin for tempura - the old owner used to pick it up, thump it, and listen to the sound it made, then nod with approval. At 270mm and high HRC this is a lot of knife for the price. The edge momentum through large produce is unlike anything at the price point. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Ten five-star reviews. Mike bought this specifically for a Japanese kitchen to cut pumpkin for vegetable tempura. The old owner used to pick it up, thump it, listen to the sound it made, and nod with approval - that says something. He calls it a lot of knife for the price. Multiple professional cooks describe the blade momentum through large volumes of produce as unlike anything available at this price.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 8.0 oz (228g)
Blade Length: 270mm
Total Length: 408mm
Spine Thickness at Heel: 4mm
Blade Height: 54mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-270mm-199.png&&&5&&&||&&&@@@
moasgy27ch&&&C255&&&Moritaka AS Gyuto 270mm Custom&&&The Moritaka Custom line pairs the same Supreme blade - Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, convex 50/50 grind - with handle materials a step above the standard magnolia. Bog oak is ancient wood recovered from peat bogs, naturally preserved over thousands of years and finished into an octagonal handle with a color and grain that no two knives share. CKTG is the exclusive US distributor of the Moritaka Supreme line. Blades forged in Yatsushiro, Kumamoto Prefecture since the 13th century.
The 270mm gyuto in bog oak octagonal handle is the longest chef knife in the Moritaka Custom lineup - more reach, more momentum, and premium handle material that makes each knife genuinely one of a kind. Aogami Super at 64-65 HRC, kurouchi, convex 50/50 grind. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Bog Oak
Ferrule: Blackwood
Tang: Stainless Steel Welded Tang
Blade Length: 270mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-270mm-custom-213.png&&&0&&&||&&&||&&&||@@@
moho15&&&Moritaka-Honesuki&&&Moritaka AS Honesuki 150mm&&&Aogami Super is the finest alloy in the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium for exceptional edge retention and a sharpness potential that stainless steel cannot match at comparable hardness. Moritaka Hamono heat-treats it to 64-65 HRC - a demanding standard that produces edges capable of very steep bevel angles and long retention. Five generations of kitchen cutlery production in Yatsushiro, Kumamoto Prefecture, have refined the formula: soft iron cladding, kurouchi finish, convex 50/50 grind, and a stainless tang.
The honesuki is Japan's dedicated poultry boning knife - triangular, stiff, precise for working through joints and cartilage with control that a flexible western boning knife cannot provide. Aogami Super in a honesuki is a compelling combination - the sharpness and edge retention of the finest carbon steel in the knife format that benefits most from both.
What Customers Are Saying: Ten five-star reviews. Michael owns two Moritaka knives - the honesuki is his second. Beautiful finish, weight, and feel for his large hands, and cuts through poultry like butter. He calls it the best boning knife in his kitchen. Multiple reviewers describe the edge authority of Aogami Super at 65+ HRC in a stiff boning knife as something no other format delivers as effectively.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 65+
Finish: Kurouchi
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 4.4 oz (126 g)
Blade Length: 150 mm
Total Length: 282 mm
Spine Thickness at Heel: 3 mm
Blade Height: 39 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-honesuki-150mm-213.png&&&5&&&||&&&||&&&||@@@
moas21ki&&&Moritaka-Kiritsuke210&&&Moritaka AS Kiritsuke 210mm&&&The convex 50/50 grind that defines the Moritaka Supreme line is not accidental - it is a deliberate geometry that provides exceptional ingredient separation, pushes food off the blade during cutting, and creates a more durable edge geometry than a flat grind at the same thickness. Moritaka Hamono has been developing this formula in Yatsushiro, Kumamoto Prefecture for over 700 years. Aogami Super at 64-65 HRC, soft iron cladding, kurouchi (black as-forged) finish, stainless tang. CKTG is the exclusive US distributor.
The kiritsuke at 210mm is the angular, flat-profiled alternative to the gyuto - better for push-cutting and pull-cutting, with the clipped tanto tip that handles detail work a rounded blade cannot. Jacob uses this professionally making sushi - calls the hard edge ridiculously sharp and likes the light weight. Patrick uses it as his everyday knife and says the combination of performance and value has made him a permanent Moritaka customer. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Ten five-star reviews. Jacob uses this professionally making sushi and calls it an incredible knife - the hard edge gives a ridiculously sharp blade and it is very light. Treat it well and it will treat you well. Patrick owns both the santoku and the kiritsuke from the Supreme line - calls the kiritsuke his everyday knife, an absolutely amazing piece of steel that has made him a permanent Moritaka customer.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Ho Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 5.1 oz (144g)
Blade Length: 210mm
Total Length: 355mm
Spine Thickness at Heel: 3mm
Blade Height: 45mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-210mm-329.png&&&5&&&||&&&@@@
moaski21hasl&&&Moritaka-Kiritsuke210Second&&&Moritaka AS Kiritsuke 210mm - 2nds&&&This kiritsuke arrived from the manufacturer with the handle installed a little off-center; it is visible in the 4th picture.The convex 50/50 grind that defines the Moritaka Supreme line is not accidental - it is a deliberate geometry that provides exceptional ingredient separation, pushes food off the blade during cutting, and creates a more durable edge geometry than a flat grind at the same thickness. Moritaka Hamono has been developing this formula in Yatsushiro, Kumamoto Prefecture for over 700 years. Aogami Super at 64-65 HRC, soft iron cladding, kurouchi (black as-forged) finish, stainless tang. CKTG is the exclusive US distributor.
The kiritsuke at 210mm is the angular, flat-profiled alternative to the gyuto - better for push-cutting and pull-cutting, with the clipped tanto tip that handles detail work a rounded blade cannot. Jacob uses this professionally making sushi - calls the hard edge ridiculously sharp and likes the light weight. Patrick uses it as his everyday knife and says the combination of performance and value has made him a permanent Moritaka customer. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Ten five-star reviews. Jacob uses this professionally making sushi and calls it an incredible knife - the hard edge gives a ridiculously sharp blade and it is very light. Treat it well and it will treat you well. Patrick owns both the santoku and the kiritsuke from the Supreme line - calls the kiritsuke his everyday knife, an absolutely amazing piece of steel that has made him a permanent Moritaka customer.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Ho Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 5.1 oz (144g)
Blade Length: 210mm
Total Length: 355mm
Spine Thickness at Heel: 3mm
Blade Height: 45mm
&&&&&&240&&&228&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-210mm-handle-slightly-off-center-32.png&&&0&&&||&&&||&&&@@@
moaski21&&&C215&&&Moritaka AS Kiritsuke 210mm Custom&&&The Moritaka Custom line pairs the same Supreme blade - Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, convex 50/50 grind - with handle materials a step above the standard magnolia. Bog oak is ancient wood recovered from peat bogs, naturally preserved over thousands of years and finished into an octagonal handle with a color and grain that no two knives share. CKTG is the exclusive US distributor of the Moritaka Supreme line. Blades forged in Yatsushiro, Kumamoto Prefecture since the 13th century.
The 210mm kiritsuke in bog oak octagonal handle pairs the angular, flat-profiled alternative to the gyuto with premium handle material. Aogami Super at 64-65 HRC, kurouchi, convex 50/50 grind, stainless tang. Bog oak octagonal with blackwood ferrule. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Bog Oak
Ferrule: Blackwood
Tang: Stainless Steel Welded Tang
Weight: 5.4 oz (150g)
Blade Length: 210mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-210mm-custom-357.png&&&0&&&||&&&||&&&||@@@
moritaka13&&&Moritaka-Kiritsuke240&&&Moritaka AS Kiritsuke 240mm&&&Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century - over 700 years of continuous production, five generations of kitchen cutlery, and a tradition that is tangible the moment you pick one up. CKTG is the exclusive US distributor of the Supreme line: Aogami Super carbon steel at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation to protect the joint. 50/50 convex grind throughout the line.
The 240mm kiritsuke is the most reviewed kiritsuke in the Supreme line - 24 reviews. Corey tried an Echizen AS kiritsuke first and finds this a better performer. Francois had regular western knives for decades - nothing comes close. Joe calls it stunning, the best-performing blade he has ever used, nimble despite the length, always looking for excuses to slice and julienne. Steve calls it immediately his number one knife. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Twenty-four five-star reviews - one of the most reviewed kiritsukes in the CKTG catalog. Corey tried an Echizen AS kiritsuke first and finds this a better performer. Francois had quality western knives for decades and says nothing comes close - by far. Joe calls it stunning, the best-performing blade he has ever used as a home cook, nimble despite the length. Steve received it as a Christmas gift - it immediately became his number one knife. Won not be his last Moritaka.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 6.5 oz (184g)
Blade Length: 240mm
Total Length: 386mm
Spine Thickness at Heel: 3.5mm
Blade Height: 49mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-240mm-406.png&&&5&&&||&&&||&&&||@@@
moaski27cu&&&C220&&&Moritaka AS Kiritsuke 240mm Custom&&&Moritaka Hamono operates a family workshop in Yatsushiro, Kumamoto Prefecture with roots tracing back to the 13th century - over 700 years of continuous blade production in the same location. CKTG is the exclusive US distributor of the Moritaka Supreme line, a relationship built on Mark's direct knowledge of the family and their work. The Supreme blades are forged from Aogami Super (Blue Paper Steel) hardened to 64-65 HRC, clad in soft iron, finished in kurouchi (the black as-forged surface), and ground with a convex 50/50 bevel - a combination that produces exceptional edge retention and sharpness at a hardness level most makers do not attempt.
The Custom line takes the same Supreme blade and pairs it with handle materials a step above the standard magnolia. This kiritsuke 240mm wears a Khii ebony octagonal handle with a laurel ferrule - a combination that brings a warm, dark grain to a knife already defined by the deep kurouchi finish on its cladding. Khii ebony is a dense, fine-grained hardwood with excellent durability and a character that develops with use. The laurel ferrule adds a contrasting lighter tone at the collar. The kiritsuke format - long, flat-profiled, with a clipped tanto tip - is the blade shape serious Japanese home cooks and professionals reach for when they want one knife that handles proteins and vegetables across an entire service. At 6.7 oz it has meaningful presence without being heavy.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the blade road will patina naturally with use. The kurouchi finish provides initial protection and the patina that develops over time adds further protection. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful sharpening technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Khii Ebony
Ferrule: Laurel
Tang: Stainless Steel Welded Tang
Weight: 6.7 oz (192 g)
Blade Length: 240mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-240mm-custom-307.png&&&0&&&||&&&||&&&@@@
moki27&&&Moritaka-Kiritsuke270&&&Moritaka AS Kiritsuke 270mm&&&When Moritaka Hamono was founded in Yatsushiro, Kumamoto Prefecture, the Western world still operated on the belief that the earth was flat. Over 700 years of continuous blade production followed - swords first, then kitchen cutlery, then the Supreme line that CKTG carries exclusively in the US. Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, convex 50/50 grind. The oldest knife maker on the site and among the most demanding steels we carry.
The 270mm kiritsuke is the length that experienced professional cooks settle on for this format - enough reach and blade weight for large prep, enough tip precision for the detail work a flat profile enables. Phillip bought this for pretty much the same price as today, used it heavily in a Ritz-Carlton kitchen for 13 years, and calls it the best buy ever. Too many superlatives he says - always impressed or scared people. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Four five-star reviews. Phillip bought this for the same price as today, used it heavily in a Ritz-Carlton kitchen for 13 years, and calls it the best buy ever. Too many superlatives - it always impressed or scared people in the kitchen. Thirteen years of Ritz-Carlton professional use at this price is the most compelling endorsement in the Moritaka lineup.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 8.6 oz (244g)
Blade Length: 270mm
Total Length: 424mm
Spine Thickness at Heel: 4mm
Blade Height: 53mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-270mm-260.png&&&5&&&||&&&@@@
moassa18&&&Moritaka-Santoku185&&&Moritaka AS Large Santoku 185mm&&&Moritaka Supreme knives have a character that serious cooks describe immediately - something in the weight, the kurouchi finish, and the way the convex grind pulls through food. These are direct, purposeful, and built the same way Moritaka Hamono has been building blades in Yatsushiro, Kumamoto Prefecture, for over 700 years: with Aogami Super hardened to 64-65 HRC, soft iron cladding, and paired with an octagonal magnolia handle.
The large santoku, with a generous 185mm blade length, fills a gap that cooks who have outgrown the 170mm often look for - the same three-virtue versatility extended to near-gyuto length with the flat edge and compact proportions of the santoku format.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 4.2 oz (120 g)
Blade Length: 188 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-large-santoku-185mm-143.png&&&0&&&||&&&@@@
moaslona18&&&Moritaka-Nakiri180&&&Moritaka AS Long Nakiri 180mm&&&When Moritaka Hamono was founded in Yatsushiro, Kumamoto Prefecture, the Western world still operated on the belief that the earth was flat. Over 700 years of continuous blade production followed - swords first, then kitchen cutlery, then the Supreme line. This line features knives made of Aogami Super at 64-65 HRC, with soft iron cladding, kurouchi finish, and convex 50/50 grinds. Moritaka is the oldest knife maker on the site, using one of the most demanding steels we carry.
The long nakiri at 180mm extends the dedicated vegetable knife format to a length that gives more board coverage than the standard 165mm - useful for cooks who process larger quantities or work with longer vegetables. AS holds a great edge and sharpens easily.
What Customers Are Saying: Three five-star reviews. Mike calls it a no-brainer purchase after wanting both a Moritaka and a longer nakiri - this gave him both in one knife. Sharp out of the box at 7 or 8 out of 10, confidence-inspiring, and has replaced his previous nakiri on the knife wall. The Aogami Super holds a great edge and sharpens easily.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 4.0 oz (112 g)
Blade Length: 180 mm
Total Length: 325 mm
Spine Thickness at Heel: 4 mm
Blade Height: 55 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-long-nakiri-180mm-252.png&&&5&&&||&&&@@@
moasna18ch&&&C265&&&Moritaka AS Long Nakiri 180mm Custom&&&The chestnut handle version of the Moritaka Supreme line offers a warm, traditional Japanese aesthetic alongside the same blade that has earned Moritaka their reputation: Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, convex 50/50 grind, stainless tang. D-shaped chestnut with buffalo horn ferrule - a combination that has been used in Japanese kitchen knives for generations. Forged in Yatsushiro, Kumamoto Prefecture since the 13th century. CKTG is the exclusive US distributor.
The custom long nakiri at 180mm pairs the dedicated vegetable knife format with a D-shaped burnt chestnut handle and buffalo horn ferrule - a warm, traditional Japanese aesthetic alongside the most demanding steel in the Supreme line. Aogami Super at 64-65 HRC, kurouchi finish, soft iron cladding, convex 50/50 grind. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: D-Shaped Burnt Chestnut
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Blade Length: 180mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-long-nakiri-180mm-custom-29.png&&&0&&&||&&&||&&&||@@@
moritaka1&&&Moritaka-Nakiri165&&&Moritaka AS Nakiri 165mm&&&Aogami Super is the finest alloy in the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium for exceptional edge retention and a sharpness potential that stainless steel cannot match at comparable hardness. Moritaka Hamono heat-treats it to 64-65 HRC - a demanding standard that produces edges capable of very steep bevel angles and long retention. Five generations of kitchen cutlery production in Yatsushiro, Kumamoto Prefecture, have refined the formula: soft iron cladding, kurouchi finish, convex 50/50 grind, and a stainless tang.
The nakiri is Japan's dedicated vegetable knife - the flat edge, tall blade, and squared tip are features built entirely for push-cutting produce. An octagonal magnolia handle with a buffalo horn ferrule completes the package.
What Customers Are Saying: Twelve five-star reviews. John calls it reminiscent of a straight razor - lighter and smaller than expected, nimbler, and capable of cuts so smooth he believes he could shave with it. His first knife was a Yamashin Blue #2 santoku - he loves both but finds the Moritaka nakiri different in character. Multiple reviewers describe the push-cut capability and the lightness as the defining advantages over heavier alternatives.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 3.2 oz (90 g)
Blade Length: 165 mm
Total Length: 298 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 46 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-nakiri-165mm-198.png&&&5&&&||&&&@@@
moritaka12&&&Moritaka-Petty130&&&Moritaka AS Petty 130mm&&&Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture, since the 13th century - over 700 years of continuous production in the same location. CKTG is the exclusive US distributor of the Moritaka Supreme line, a relationship built on Mark's relationship with the family and their work across multiple visits. The Supreme line uses Aogami Super carbon steel at the core, hardened to 64-65 HRC, with soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation to protect the joint. A 50/50 convex grind runs throughout the line.
With a blade length of 130mm and a weight of right around 2 oz, the Moritaka petty is the most compact knife in the Supreme lineup - a precise in-hand tool for peeling, trimming, segmenting, and fine board work where a longer blade is excessive. With a blade height under 30mm, it is narrow and nimble without feeling insubstantial. The kurouchi finish on the cladding develops further patina with use, building a layer of protection on the soft iron over time. The convex 50/50 grind gives it excellent food release and cutting efficiency for a blade of this size.
What Customers Are Saying: Fifteen reviews and the themes are consistent. Reviewers praise the balance, sharpness out of the box, and the way it develops character with regular use. A professional cook who uses it daily reports holding an edge through extended kitchen work with only gentle stropping and occasional touches on a 6000-grit stone. Another calls it extraordinary craftsmanship, noting CKTG shipped it so fast it arrived before the charge cleared his debit card. A home cook who has used it as a paring and utility knife for five months describes a bite that never goes away with regular honing - highly recommended for serious cooks who keep carbon steel dry. Multiple reviewers single out the kurouchi finish as beautiful, and the overall balance as exceptional for a knife this size. The out-of-the-box edge is polished and capable of push-cutting paper; a quick stone touch-up adds tooth for tomato work.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the blade road will patina naturally with use. The kurouchi finish provides initial protection, and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put in a dishwasher. Apply camellia oil for long-term storage. Aogami Super at 64-65 HRC rewards careful sharpening technique and responds beautifully to stropping.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Stainless Steel Welded Tang
Weight: 2.2 oz (62 g)
Blade Length: 130 mm
Total Length: 255 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-130mm-360.png&&&5&&&||&&&||&&&||@@@
moaspe13wa&&&Moritaka-P130-Oak&&&Moritaka AS Petty 130mm Oak&&&The Moritaka Custom line pairs the same Supreme blade - Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, convex 50/50 grind - with handle materials a step above the standard magnolia. Bog oak is ancient wood recovered from peat bogs, naturally preserved over thousands of years and finished into an octagonal handle with a color and grain that no two knives share. CKTG is the exclusive US distributor of the Moritaka Supreme line. Blades forged in Yatsushiro, Kumamoto Prefecture since the 13th century.
At 130mm and 1.8 oz this is the compact in-hand petty in the Supreme line, now fitted with a bog oak octagonal handle - ancient wood recovered from peat bogs, naturally preserved and finished into a handle with color and character a magnolia handle cannot match. No buffalo horn ferrule on this version. Aogami Super at 64-65 HRC, kurouchi finish, convex 50/50 grind. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: One five-star review from Tim: excellent handle on a very sharp knife, and no buffaloes were harmed in the ferrulization of this knife - a witty note about the absence of buffalo horn on the oak handle version.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Oak
Tang: Stainless Steel Welded Tang
Weight: 1.8 oz (51g)
Blade Length: 130mm
Blade Height: 30mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-130mm-oak-27.png&&&5&&&||&&&||&&&||@@@
moritaka3&&&Moritaka-Petty150&&&Moritaka AS Petty 150mm&&&Moritaka Supreme knives have a character that serious cooks describe immediately - something in the weight, the kurouchi finish, the way the convex grind pulls through food. These are direct, purposeful, and built the same way Moritaka Hamono has been building blades in Yatsushiro, Kumamoto Prefecture, for over 700 years.
With a blade length of ~150mm, the Moritaka petty is a proper utility knife - long enough for comfortable board work through smaller proteins and produce, compact enough for in-hand trimming where a full gyuto is too much blade. The blade is paired with an octagonal magnolia handle with a buffalo horn ferrule.
What Customers Are Saying: Eight five-star reviews. One reviewer purchased this alongside a Takeda Banno to answer the question of how traditional Japanese blades compete with ultra-modern knives - the answer so far is incredibly well. His previous highest-performing utility knife was a Misono UX-10 150mm. The Moritaka is competitive and more characterful. Multiple reviewers praise the lightweight feel and the quality of the Aogami Super edge.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 2.4 oz (70 g)
Blade Length: 152 mm
Total Length: 277 mm
Spine Thickness at Heel: 3 mm
Blade Height: 32 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-150mm-346.png&&&5&&&||&&&||&&&||@@@
moasho15cu&&&Moritaka-P150&&&Moritaka AS Petty 150mm Bog Oak&&&The Moritaka Custom line pairs the same Supreme blade construction — Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, and an even 50/50 convex grind — with upgraded handle materials that are a step above the standard magnolia. This version features an oval bog oak handle. Bog oak is naturally dark and is dated to around 2,500 BC, giving the handle a deep, understated look that pairs beautifully with the black kurouchi cladding. CKTG is the exclusive US distributor of the Moritaka Supreme line. These blades are forged in Yatsushiro, Kumamoto Prefecture, where Moritaka Hamono has been making blades since the 13th century.
The 150mm petty with oval bog oak handle combines a versatile utility knife size with premium handle material. It is long enough for board work with smaller proteins, fruit, herbs, and vegetables, while still being compact enough for in-hand trimming and detail work. The Aogami Super core offers excellent edge retention and takes a very keen edge, while the kurouchi finish and convex 50/50 grind give the knife the rustic look and smooth cutting feel Moritaka is known for.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive, so both the edge and cladding will patina naturally with use. The kurouchi, or black as-forged finish, provides some initial protection, and the patina that develops over time adds further protection. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only; never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones. Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones, frozen foods, and hard materials.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Oval Bog Oak
Tang: Stainless Steel Welded Tang
Weight: 2.2 oz (64g)
Blade Length: 154mm
Total Length: 270mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-150mm-412.png&&&0&&&||&&&||&&&||@@@
mosu16pe&&&Moritaka-Petty165&&&Moritaka AS Petty 165mm&&&The convex 50/50 grind that defines the Moritaka Supreme line is not accidental - it is a deliberate geometry that provides exceptional ingredient separation, pushes food off the blade during cutting, and creates a more durable edge geometry than a flat grind at the same thickness. Moritaka Hamono has been developing this formula in Yatsushiro, Kumamoto Prefecture, for over 700 years.
With a 165mm blade length, the Moritaka petty crosses fully into utility knife territory - long enough to handle boneless proteins, citrus, and medium prep tasks on the board, still compact enough for in-hand work. The blade is paired with an octagonal magnolia handle with a buffalo horn ferrule.
What Customers Are Saying: Seven five-star reviews. Ryan calls it excellent and lighter than expected. Multiple reviewers praise the versatility of the 165mm format as the most useful petty length in the line - long enough for board work, compact enough for in-hand tasks.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 2.8 oz (78 g)
Blade Length: 165 mm
Total Length: 282 mm
Spine Thickness at Heel: 3 mm
Blade Height: 34 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-165mm-147.png&&&5&&&||&&&||&&&||@@@
moritaka6&&&Moritaka-Santoku170&&&Moritaka AS Santoku 170mm&&&Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century - over 700 years of continuous production, five generations of kitchen cutlery, and a tradition that is tangible the moment you pick one up. CKTG is the exclusive US distributor of the Supreme line: Aogami Super carbon steel at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation to protect the joint. 50/50 convex grind throughout the line.
The santoku at 170mm - three virtues in Japanese - is the all-purpose compact knife in the Supreme line. Kirk switched from VG10 and calls it surprisingly light, fantastically sharp, with good retention. He strops on 8k grit weekly and uses a ceramic rod during use - no complaints. At 4.1 oz it is one of the lighter santokus available in Aogami Super. Kurouchi finish, convex grind, magnolia handle. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Eleven reviews averaging 4.5 stars. Kirk switched from VG10 knives and calls the Moritaka a pleasant surprise - surprisingly light, fantastically sharp, good edge retention. He strops on 8k weekly and uses a ceramic rod during use - no complaints. The factory edge needs more time on a polishing stone to fully unlock, which is worth knowing before first use.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 4.1 oz (116g)
Blade Length: 170mm
Total Length: 308mm
Spine Thickness at Heel: 3mm
Blade Height: 46mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-santoku-170mm-260.png&&&4.5&&&||&&&||&&&||@@@
moastana&&&Moritaka-TallNakiri&&&Moritaka AS Tall Nakiri 180mm&&&The convex 50/50 grind that defines the Moritaka Supreme line is not accidental - it is a deliberate geometry that provides exceptional ingredient separation, pushes food off the blade during cutting, and creates a more durable edge geometry than a flat grind at the same thickness. Moritaka Hamono has been developing this formula in Yatsushiro, Kumamoto Prefecture for over 700 years. Aogami Super at 64-65 HRC, soft iron cladding, kurouchi (black as-forged) finish, stainless tang. CKTG is the exclusive US distributor.
The tall nakiri occupies a specific and useful niche: the dedicated vegetable knife format scaled up to near-cleaver proportions, with a 75mm blade height that provides the gliding surface and forward weight for efficient push-cutting through large batches of produce. Thomas has used a Moritaka tall nakiri for over five years of home cooking and describes it as a big straight razor - set the bevel, refine the edge, strop to screaming sharp. No issues with the geometry. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Five five-star reviews. Thomas has used a Moritaka tall nakiri for over five years of home cooking. Describes it as a big straight razor - set the bevel, refine the edge, strop to screaming sharp. No issues with the hammer marks or grind. For safety he has a ruler and goes slowly. The Aogami Super holds a remarkable edge through sustained vegetable prep.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 65+
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 8.8 oz (248g)
Blade Length: 180mm
Spine Thickness at Heel: 5mm
Blade Height: 75mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-tall-nakiri-180mm-90.png&&&5&&&||&&&||&&&||@@@
moasyasu21&&&Moritaka-Yanagi210&&&Moritaka AS Yanagi / Suji 210mm&&&When Moritaka Hamono was founded in Yatsushiro, Kumamoto Prefecture, the Western world still operated on the belief that the earth was flat. Over 700 years of continuous blade production followed - swords first, then kitchen cutlery, then the Supreme line that CKTG carries exclusively in the US. Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, convex 50/50 grind. The oldest knife maker on the site and among the most demanding steels we carry.
Moritaka labels this the yanagiba but the 50/50 even grind makes it functionally a sujihiki - Japan dedicated slicing knife, built for single-stroke cuts through proteins without drag. At 211mm blade length and 35mm height with a 4mm spine this is light and precise. Aogami Super at 64-65 HRC holds the fine slicing edge well between sharpenings. Magnolia octagonal handle with buffalo horn ferrule. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Ho Wood
Tang: Stainless Steel Welded Tang
Weight: 3.6 oz (102g)
Blade Length: 210mm
Spine Thickness at Heel: 4mm
Blade Height: 35mm
Note: Even 50/50 double-bevel grind - functionally a sujihiki despite Moritaka yanagiba label
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-210mm-46.png&&&0&&&||&&&||&&&||@@@
moasyasu24&&&Moritaka-Yanagi240&&&Moritaka AS Yanagi / Suji 240mm&&&The convex 50/50 grind that defines the Moritaka Supreme line is not accidental - it is a deliberate geometry that provides exceptional ingredient separation, pushes food off the blade during cutting, and creates a more durable edge geometry than a flat grind at the same thickness. Moritaka Hamono has been developing this formula in Yatsushiro, Kumamoto Prefecture for over 700 years. Aogami Super at 64-65 HRC, soft iron cladding, kurouchi (black as-forged) finish, stainless tang. CKTG is the exclusive US distributor.
The 240mm double-bevel sujihiki - labeled yanagiba by Moritaka - extends the slicing reach to the standard professional slicing length. At 240mm blade length and 35mm height with a 4mm spine this is a lean, precise slicer at 4.0 oz. Aogami Super at 64-65 HRC holds a fine reactive edge through sustained protein work. Magnolia octagonal handle. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Ho Wood
Tang: Stainless Steel Welded Tang
Weight: 4.0 oz (114g)
Blade Length: 240mm
Spine Thickness at Heel: 4mm
Blade Height: 35mm
Note: Even 50/50 double-bevel grind - functionally a sujihiki despite Moritaka yanagiba label
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-240mm-90.png&&&0&&&||&&&||&&&||@@@
moritaka11&&&Moritaka-Yanagi270&&&Moritaka AS Yanagi / Suji 270mm&&&Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century - over 700 years of continuous production, five generations of kitchen cutlery, and a tradition that is tangible the moment you pick one up. CKTG is the exclusive US distributor of the Supreme line: Aogami Super carbon steel at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation to protect the joint. 50/50 convex grind throughout the line.
The 270mm double-bevel sujihiki - labeled yanagiba by Moritaka - is the longest slicing knife in the Supreme line. At 5.4 oz and 35mm height with a 4mm spine this is a substantial slicer for professional protein fabrication, whole fish, and large roasts. Daniel calls it great quality, a pleasure to use. T. van Rooij gives a similar verdict. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Two reviews averaging 4.5 stars. Daniel calls it great quality, a pleasure to use. T. van Rooij gives a similar verdict - high quality and a great knife. The 270mm double-bevel sujihiki is the professional slicing length in the Supreme line.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Exclusive: CKTG Exclusive US Distributor
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Soft Iron
HRC: 65+
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even 50/50 Convex Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Tang: Stainless Steel Welded Tang
Weight: 5.4 oz (154g)
Blade Length: 270mm
Spine Thickness at Heel: 4mm
Blade Height: 35mm
Note: Even 50/50 double-bevel grind - functionally a sujihiki despite Moritaka yanagiba label
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-270mm-124.png&&&4.5&&&||&&&||&&&||@@@
mohabust&&&MoritakaSticker&&&Moritaka Hamono Bumper Sticker&&&Show your connection to one of Japan most storied knife-making families with this Moritaka Hamono bumper sticker, designed exclusively for CKTG. Moritaka Hamono has been hand-forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century. Now you can carry that history on your vehicle.
Brand: Moritaka Hamono
Type: Bumper Sticker
Exclusive: CKTG Exclusive
&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-hamono-bumper-sticker-159.png&&&0&&&||&&&||&&&||@@@
muasbu16&&&BAS-B165U&&&Murata AS Bunka 165mm&&&Introducing Takeo Murata — forged by hand in Kochi, Japan.
Takeo Murata is a traditional blacksmith from Kochi Prefecture who makes high-performance blades in a small workshop using time-honored forging techniques. His knives offer excellent cutting performance and value for both home cooks and professionals.
This nakiri is made with Aogami Super (Blue Super) carbon steel hardened to around HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, which helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.
The knife features an octagonal burnt urushi oak handle, giving it a darker look that pairs nicely with the kurouchi finish while providing a durable and comfortable grip.
Note: The tip is intentionally ground at a slight downward angle for added durability when chopping. See the second photo for reference.
This is an excellent nakiri for anyone looking for traditional Japanese craftsmanship at a very fair price.
Care Instructions:
Hand wash only (do not put in the dishwasher)
Dry immediately after washing; do not allow moisture to sit on the blade
Expect a patina to form over time — this is normal and protective
Avoid long contact with acidic foods like onions, tomatoes, and citrus
Apply food-safe oil for long-term storage if not used regularly
Sharpen with whetstones only (avoid pull-through sharpeners)
Specifications:
Blacksmith: Takeo Murata
Location: Kochi, Japan
Edge Grind: Double Bevel
Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Soft Iron, Kurouchi Finish
Construction: San-Mai
Handle: Burnt Urushi Oak, Octagonal
Weight: 4.0 oz (110 g)
Blade Length: 165 mm
Total Length: 301 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
Hardness: ~HRC 64&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-bunka-165mm-229.png&&&5&&&||&&&||&&&@@@
muasfu16&&&BAS-F165U&&&Murata AS Funayuki 165mm&&&Introducing Takeo Murata — forged by hand in Kochi, Japan
Takeo Murata is a traditional blacksmith from Kochi Prefecture who makes high-performance blades in a small workshop using time-honored forging techniques. His knives offer exceptional cutting performance and value for both home cooks and professionals.
This funayuki is made with Aogami Super (Blue Super) carbon steel hardened to around HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish that helps slow rust and patina development. Aogami Super is known for taking a very sharp edge and holding it for a long time.
The funayuki profile excels as a versatile utility blade, combining traits of a santoku and petty knife. Its pointed tip excels at detail work and fine cuts, while the flatter edge handles chopping and push cuts with ease.
The knife features an octagonal burnt urushi oak handle, providing durability, grip, and a saturated dark color that pairs beautifully with the kurouchi finish.
This is a great choice for anyone wanting a compact, traditional Japanese all-purpose knife with excellent steel at an approachable price.
Care Instructions:
Hand wash only (do not put in the dishwasher)
Dry immediately after washing; do not allow moisture to sit on the blade
Expect a patina to form over time — this is normal and protective
Avoid long contact with acidic foods like onions, tomatoes, and citrus
Apply food-safe oil for long-term storage if not used regularly
Sharpen with whetstones only (avoid pull-through sharpeners)
Specifications:
Blacksmith: Takeo Murata
Location: Kochi, Japan
Edge Grind: Double Bevel
Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Soft Iron, Kurouchi Finish
Construction: San-Mai
Profile: Funayuki (Compact All-Purpose)
Handle: Burnt Urushi Oak, Octagonal
Weight: 4.4 oz (124 g)
Blade Length: 166 mm
Total Length: 308 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm
Hardness: ~HRC 64&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-funayuki-165mm-51.png&&&5&&&||&&&||&&&@@@
muasgy21&&&BAS-G210U&&&Murata AS Gyuto 210mm&&&Introducing Takeo Murata — master bladesmith from Kochi, Japan
Takeo Murata works alone in a small forge, combining traditional Japanese forging techniques with modern steel to produce knives that balance performance and value. Each knife is hand-forged, heat-treated, and finished with care — a reflection of generations of Japanese craftsmanship.
This gyuto is built around a core of Aogami Super (Blue Super) carbon steel, hardened to approximately HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish, giving the blade a protective patina layer while preserving the sharpness and reactivity that carbon steel enthusiasts love.
With a balanced profile, generous blade height, and nimble feel, this gyuto suits a wide range of kitchen tasks — from slicing and dicing vegetables to precision cuts of fish, meats, and herbs. The soft-iron cladding contributes to a classic look and natural aging process that only enhances with proper care.
The handle is crafted from oak coated in burnt urushi, with an octagonal shape for a secure grip and traditional feel. This combination of materials — reactive steel, forged finish, and wooden wa handle — gives you a knife that looks, feels, and performs like a custom piece at a modest price.
A great pick for cooks who appreciate traditional Japanese blades, want a carbon-steel edge, and are comfortable maintaining their knives by hand.
Care Instructions:
Hand wash only — do not use the dishwasher.
Dry immediately after washing; do not leave wet or soak.
Expect a natural patina to form over time — this is normal and protective for carbon steel.
Avoid leaving acidic foods (onions, citrus, tomatoes) sitting on the blade for long periods.
Apply a light coat of food-safe oil if storing long-term, to protect the steel and prevent rust.
Sharpen using quality water stones; avoid pull-through sharpeners or grinders to preserve edge geometry.
Specifications:
Blacksmith: Takeo Murata
Location: Kochi, Japan
Edge Grind: Double Bevel
Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Soft Iron With Kurouchi Finish
Construction: San-Mai (Clad Construction)
Handle: Burnt Urushi Oak, Octagonal Wa Handle
Weight: 6.2 oz (178 g)
Blade Length: 214 mm
Total Length: 363 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 46 mm
Hardness: ~HRC 64&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-gyuto-210mm-72.png&&&0&&&||&&&||&&&@@@
muaski21&&&BAS-K210U&&&Murata AS Kiritsuke 210mm&&&Introducing Takeo Murata — forged by hand in Kochi, Japan
Takeo Murata is a small-workshop blacksmith in Kochi Prefecture, carrying on traditional Japanese forging methods. Each knife is handmade with care, heat-treated, and finished for reliable performance in the kitchen.
This 210mm kiritsuke features a core of Aogami Super (Blue Super) carbon steel, hardened to about HRC 64 — giving you top-tier edge retention and cutting performance. The core is clad in reactive soft iron with a kurouchi (black-forge) finish, which helps suppress corrosion and allows a natural patina to develop over time.
The blade geometry and size make this kiritsuke a versatile workhorse: long enough for slicing and chopping vegetables, meats, and fish, yet narrow and nimble enough for precision cuts and delicate tasks. The carbon/soft-iron cladding gives the knife a classic rustic look while preserving the full cutting power of carbon steel.
The handle is crafted from octagonal oak with a burnt-urushi finish — a Japanese-style wa handle that feels balanced, secure, and traditional in hand.
Care Instructions:
Hand wash only — do not use the dishwasher.
Dry immediately after washing; do not leave wet or soak.
Expect a natural patina to form over time — this is protective, not a defect.
Avoid prolonged contact with acidic foods (e.g. citrus, tomatoes, onions).
If storing for long periods, apply a light coat of food-safe oil to the blade.
Sharpen using quality water stones; avoid pull-through sharpeners or grinders to preserve edge geometry.
Specifications:
Blacksmith: Takeo Murata
Location: Kochi, Japan
Edge Grind: Double Bevel (Even, 50/50)
Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Soft Iron (Reactive), Kurouchi Finish
Construction: San-Mai (Clad Construction)
Knife Type: Kiritsuke-Gyuto Hybrid
Handle: Octagonal Oak, Burnt Urushi Finish (Wa-Style)
Weight: 6.7 oz (190 g)
Blade Length: 213 mm
Total Length: 369 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
Hardness: ~HRC 64&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-kiritsuke-210mm-54.png&&&0&&&||&&&||&&&@@@
muasna16&&&BAS-N165U&&&Murata AS Nakiri 165mm&&&Introducing the Murata AS Nakiri 165mm. Crafted by Takeo Murata, a renowned blacksmith hailing from Kochi, Japan, this knife reflects a legacy of quality and craftsmanship. Featuring the elite Aogami Super steel with a hardness rating of over 64 HRC, it promises unparalleled durability and performance.
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining beauty with ergonomics. Lightweight and budget-friendly, the Murata AS Nakiri offers exceptional value.
Weight: 5.5 oz (156 g)
Blade Length: 161 mm
Total Length: 306 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 51 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-nakiri-165mm-68.png&&&0&&&||&&&||&&&@@@
muastape15&&&BAS-P150U&&&Murata AS Petty 150mm&&&Introducing Takeo Murata — traditional forging from Kochi, Japan.
Takeo Murata is a dedicated blacksmith working in Kochi Prefecture, using traditional forging techniques to craft kitchen knives by hand. His knives offer real Japanese cutlery quality, combining fine steel and classic finishing for chefs and home cooks alike.
This 150 mm petty features a core of Aogami Super (Blue Super) carbon steel, hardened to around HRC 64. The core is clad in reactive soft iron with a kurouchi (black-forge scale) finish, giving the knife a rustic, traditional appearance and helping slow the development of rust or patina. Aogami Super is known for its excellent edge retention and sharpness.
Thanks to its compact size and nimble blade, this petty is ideal for detailed prep tasks — peeling, slicing fruits and vegetables, trimming, herb work, or delicate chopping. It’s a perfect complement to larger knives for everyday kitchen work.
The handle is crafted from octagonal oak with a burnt urushi finish, giving it a durable, natural feel and traditional Japanese aesthetic. The lighter weight and balanced design make this petty comfortable to use for extended prep sessions.
If you want a small, trusted, traditional Japanese utility knife, this Murata petty combines fine steel, expert forging, and practical value in one handcrafted tool.
Care Instructions:
Hand wash only — never use a dishwasher.
Dry immediately after washing; do not soak or leave damp.
Expect a patina to develop over time — this is normal with carbon steel and is protective.
Avoid prolonged exposure to acidic foods such as citrus, onions, and tomatoes.
If storing long-term, apply a thin coat of food-safe oil to the blade.
Use sharpening waterstones only; avoid pull-through sharpeners or grinders to preserve edge geometry.
Specifications:
Blacksmith: Takeo Murata
Location: Kochi, Japan
Edge Grind: Double Bevel (Even, 50/50)
Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Soft Iron (Reactive), Kurouchi Finish
Construction: San-Mai (Clad Construction)
Knife Type: Petty 150 mm (Compact Utility Knife)
Handle: Burnt Urushi Oak, Octagonal Handle (Wa-Style)
Weight: 3.1 oz (88 g)
Blade Length: 152 mm
Total Length: 280 mm
Spine Thickness at Heel: 3 mm
Blade Height: 30 mm
Hardness: ~HRC 64&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-petty-150mm-51.png&&&0&&&||&&&||&&&@@@
muastape13&&&BAS-T135U&&&Murata AS Tall Petty 135mm&&&Introducing Takeo Murata — knife-making tradition from Kochi, Japan.
Takeo Murata is a traditional blacksmith from Kochi Prefecture, crafting knives by hand using time-honored forging techniques. His work brings Japanese cutlery heritage into everyday kitchens — producing tools that are dependable, sharp, and excellent value.
This 135 mm petty features a core of Aogami Super (Blue Super) carbon steel, hardened to approximately HRC 64. The core is clad in soft iron with a kurouchi (black forge scale) finish — a protective, rustic coating that discourages rust while preserving the natural patina effects that carbon steel develops over time.
Compact and nimble, this petty is perfect for smaller prep tasks — peeling, slicing fruits and vegetables, trimming, delicate chopping, or any detailed kitchen work. The petite size offers excellent control, while the sharp carbon core delivers reliable cutting performance.
The handle is made from octagonal oak finished with burnt urushi, giving a rich dark appearance, a comfortable grip, and a classic Japanese aesthetic. This petite knife blends traditional craftsmanship with everyday practicality.
Whether you are refining technique, prepping vegetables, or performing precise tasks, this Murata petty is a versatile, high-quality tool made to last.
Care Instructions:
Hand wash only (do not use a dishwasher)
Dry thoroughly immediately after washing; do not leave wet or soak
Expect patina to form over time — this is normal and protective for carbon steel
Avoid prolonged contact with acidic foods like lemons, onions, and tomatoes
Apply a thin coat of food-safe oil if storing long-term
Sharpen only on water stones; avoid pull-through sharpeners or grinders
Specifications:
Blacksmith: Takeo Murata
Location: Kochi, Japan
Edge Grind: Double Bevel
Steel: Aogami Super (Blue Super) Carbon Steel
Cladding: Soft Iron, Kurouchi Finish
Construction: San-mai
Profile: Petty 135 mm — Compact Utility Knife
Handle: Burnt Urushi Oak, Octagonal
Weight: 4.0 oz (121 g)
Blade Length: 137 mm
Total Length: 268 mm
Spine Thickness at Heel: 5 mm
Blade Height: 37 mm
Hardness: ~HRC 64&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-tall-petty-135mm-201.png&&&0&&&||&&&||&&&@@@
nair10gr&&&Nagura1K&&&Nagura Irodori 1,000 Grit&&&A nagura is a small conditioning stone used to raise a slurry on the surface of a larger sharpening stone. Rubbing it across the stone releases fine abrasive particles that mix with water to improve cutting speed, refresh the stone surface, and produce a smoother, more consistent finish on the edge. The Irodori line from Naniwa is the most practically useful nagura range available: each stone is manufactured to a specific stated grit, which means you can match the nagura to the stone you are working on and produce a slurry of known particle size. Coarser grits break the surface faster and generate slurry quickly; finer grits are used for polishing and refinement on finishing stones. Each Irodori stone measures 60mm x 30mm x 20mm - compact enough to store with the stone it accompanies. Made in Japan.
The 1K Irodori is one of the most versatile in the range, useful on any 1000-grit stone as a surface conditioner and slurry generator. Rubbing it across a 1K stone before and during sharpening raises a slurry of matching particle size, keeping the stone responsive and preventing the glazed, slippery surface that develops with extended use without cleaning. It also works well as a light flattener on softer 1K stones - the particle size is close enough that it will level minor dishing without removing excessive material.
Care Instructions: Splash both the nagura and the sharpening stone with water before use. Rub the nagura gently across the stone surface to raise slurry, then sharpen as normal. Rinse after use and allow to air dry completely. Do not soak. Store in a dry location away from freezing temperatures.
Brand: Naniwa
Line: Irodori
Grit: 1,000
Dimensions: 60mm x 30mm x 20mm
Origin: Japan
&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-1000-grit-114.png&&&0&&&||&&&||&&&||@@@
nair10gr1&&&Nagura10K&&&Nagura Irodori 10,000 Grit&&&A nagura is a small conditioning stone used to raise a slurry on the surface of a larger sharpening stone. Rubbing it across the stone releases fine abrasive particles that mix with water to improve cutting speed, refresh the stone surface, and produce a smoother, more consistent finish on the edge. The Irodori line from Naniwa is the most practically useful nagura range available: each stone is manufactured to a specific stated grit, which means you can match the nagura to the stone you are working on and produce a slurry of known particle size. Coarser grits break the surface faster and generate slurry quickly; finer grits are used for polishing and refinement on finishing stones. Each Irodori stone measures 60mm x 30mm x 20mm - compact enough to store with the stone it accompanies. Made in Japan.
The 10K Irodori is for use on ultra-fine finishing stones - the Naniwa Super Stone 10K, Shapton GlassStone 10K, and similar high-grit polishing stones - where maintaining a consistent, ultra-fine slurry is the difference between a polished edge and a scratched one. At this grit level even a small difference in particle size is perceptible on the edge. The matched 10K slurry keeps the finishing stone from glazing while ensuring the abrasive particles in the slurry are no coarser than the stone itself.
Care Instructions: Splash both the nagura and the sharpening stone with water before use. Rub the nagura gently across the stone surface to raise slurry, then sharpen as normal. Rinse after use and allow to air dry completely. Do not soak. Store in a dry location away from freezing temperatures.
Brand: Naniwa
Line: Irodori
Grit: 10,000
Dimensions: 60mm x 30mm x 20mm
Origin: Japan
&&&&&&28.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-10-000-grit-9.png&&&0&&&||&&&||&&&||@@@
nair12gr&&&Nagura12K&&&Nagura Irodori 12,000 Grit&&&A nagura is a small conditioning stone used to raise a slurry on the surface of a larger sharpening stone. Rubbing it across the stone releases fine abrasive particles that mix with water to improve cutting speed, refresh the stone surface, and produce a smoother, more consistent finish on the edge. The Irodori line from Naniwa is the most practically useful nagura range available: each stone is manufactured to a specific stated grit, which means you can match the nagura to the stone you are working on and produce a slurry of known particle size. Coarser grits break the surface faster and generate slurry quickly; finer grits are used for polishing and refinement on finishing stones. Each Irodori stone measures 60mm x 30mm x 20mm - compact enough to store with the stone it accompanies. Made in Japan.
The 12K Irodori is the finest in the range and is matched to 12000-grit finishing stones - the Naniwa Super Stone 12K, Shapton GlassStone 12K - or used on natural finishing stones where a very fine slurry is needed to bridge the gap between synthetic and natural stone refinement. At this level the nagura is conditioning the stone surface and refining the slurry quality more than generating cutting action. A few gentle passes at the start of a finishing session on a 12K stone immediately restores the polishing feel.
Care Instructions: Splash both the nagura and the sharpening stone with water before use. Rub the nagura gently across the stone surface to raise slurry, then sharpen as normal. Rinse after use and allow to air dry completely. Do not soak. Store in a dry location away from freezing temperatures.
Brand: Naniwa
Line: Irodori
Grit: 12,000
Dimensions: 60mm x 30mm x 20mm
Origin: Japan
&&&&&&29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-12-000-grit-9.png&&&0&&&||&&&||&&&||@@@
nair20gr&&&Nagura2K&&&Nagura Irodori 2,000 Grit&&&A nagura is a small conditioning stone used to raise a slurry on the surface of a larger sharpening stone. Rubbing it across the stone releases fine abrasive particles that mix with water to improve cutting speed, refresh the stone surface, and produce a smoother, more consistent finish on the edge. The Irodori line from Naniwa is the most practically useful nagura range available: each stone is manufactured to a specific stated grit, which means you can match the nagura to the stone you are working on and produce a slurry of known particle size. Coarser grits break the surface faster and generate slurry quickly; finer grits are used for polishing and refinement on finishing stones. Each Irodori stone measures 60mm x 30mm x 20mm - compact enough to store with the stone it accompanies. Made in Japan.
The 2K Irodori bridges the gap between coarse work and the transition to finishing. It is well matched to 2000-grit stones like the Shapton Pro 2K, Naniwa Super Stone 2K, and similar medium-fine stones where maintaining a consistent cutting surface through a longer session matters. At this grit level slurry quality starts to affect edge refinement noticeably - matching the nagura grit to the stone keeps the slurry consistent rather than introducing coarser or finer particles that would change the feel.
Care Instructions: Splash both the nagura and the sharpening stone with water before use. Rub the nagura gently across the stone surface to raise slurry, then sharpen as normal. Rinse after use and allow to air dry completely. Do not soak. Store in a dry location away from freezing temperatures.
Brand: Naniwa
Line: Irodori
Grit: 2,000
Dimensions: 60mm x 30mm x 20mm
Origin: Japan
&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-2000-grit-113.png&&&0&&&||&&&||&&&||@@@
nair220gr&&&Nagura220&&&Nagura Irodori 220 Grit&&&A nagura is a small conditioning stone used to raise a slurry on the surface of a larger sharpening stone. Rubbing it across the stone releases fine abrasive particles that mix with water to improve cutting speed, refresh the stone surface, and produce a smoother, more consistent finish on the edge. The Irodori line from Naniwa is the most practically useful nagura range available: each stone is manufactured to a specific stated grit, which means you can match the nagura to the stone you are working on and produce a slurry of known particle size. Coarser grits break the surface faster and generate slurry quickly; finer grits are used for polishing and refinement on finishing stones. Each Irodori stone measures 60mm x 30mm x 20mm - compact enough to store with the stone it accompanies. Made in Japan.
The 220-grit Irodori is the coarsest in the range and is used with low-grit sharpening stones in the 220 to 400 range. At this grit level the nagura generates slurry quickly and aggressively, which is useful for refreshing a stone that has glazed or loading up a coarse stone before heavy stock removal work. Using a matched-grit nagura on a coarse stone ensures the slurry does not introduce abrasive particles finer than the stone itself, which would slow cutting and muddy the feedback.
Care Instructions: Splash both the nagura and the sharpening stone with water before use. Rub the nagura gently across the stone surface to raise slurry, then sharpen as normal. Rinse after use and allow to air dry completely. Do not soak. Store in a dry location away from freezing temperatures.
Brand: Naniwa
Line: Irodori
Grit: 220
Dimensions: 60mm x 30mm x 20mm
Origin: Japan
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-220-grit-117.png&&&0&&&||&&&||&&&||@@@
nair30gr&&&Nagura3K&&&Nagura Irodori 3,000 Grit&&&A nagura is a small conditioning stone used to raise a slurry on the surface of a larger sharpening stone. Rubbing it across the stone releases fine abrasive particles that mix with water to improve cutting speed, refresh the stone surface, and produce a smoother, more consistent finish on the edge. The Irodori line from Naniwa is the most practically useful nagura range available: each stone is manufactured to a specific stated grit, which means you can match the nagura to the stone you are working on and produce a slurry of known particle size. Coarser grits break the surface faster and generate slurry quickly; finer grits are used for polishing and refinement on finishing stones. Each Irodori stone measures 60mm x 30mm x 20mm - compact enough to store with the stone it accompanies. Made in Japan.
The 3K Irodori is paired with 3000-grit stones - the Cerax 3K, Naniwa Chosera 3K, or the medium side of combo stones - where it raises a slurry to keep the stone cutting evenly and prevent the surface from sealing up. At this grit level you are starting to refine the edge rather than purely remove metal, and a matched-grit slurry helps the stone maintain consistent feedback through that transition. It also works well as a surface conditioner at the start of a session on a stone that has been stored for a while.
Care Instructions: Splash both the nagura and the sharpening stone with water before use. Rub the nagura gently across the stone surface to raise slurry, then sharpen as normal. Rinse after use and allow to air dry completely. Do not soak. Store in a dry location away from freezing temperatures.
Brand: Naniwa
Line: Irodori
Grit: 3,000
Dimensions: 60mm x 30mm x 20mm
Origin: Japan
&&&&&&23&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-3000-grit-114.png&&&0&&&||&&&||&&&||@@@
nair400gr&&&Nagura400&&&Nagura Irodori 400 Grit&&&A nagura is a small conditioning stone used to raise a slurry on the surface of a larger sharpening stone. Rubbing it across the stone releases fine abrasive particles that mix with water to improve cutting speed, refresh the stone surface, and produce a smoother, more consistent finish on the edge. The Irodori line from Naniwa is the most practically useful nagura range available: each stone is manufactured to a specific stated grit, which means you can match the nagura to the stone you are working on and produce a slurry of known particle size. Coarser grits break the surface faster and generate slurry quickly; finer grits are used for polishing and refinement on finishing stones. Each Irodori stone measures 60mm x 30mm x 20mm - compact enough to store with the stone it accompanies. Made in Japan.
The 400-grit Irodori sits at the upper end of the coarse range and works well with sharpening stones in the 320 to 500 range - stones like the Shapton Pro 320, Naniwa Super Stone 400, or Atoma 400. A matched 400-grit nagura generates slurry quickly on these surfaces without introducing mismatched particles. It is also useful for breaking in a new stone or refreshing the surface of a stone that has begun to feel slow.
Care Instructions: Splash both the nagura and the sharpening stone with water before use. Rub the nagura gently across the stone surface to raise slurry, then sharpen as normal. Rinse after use and allow to air dry completely. Do not soak. Store in a dry location away from freezing temperatures.
Brand: Naniwa
Line: Irodori
Grit: 400
Dimensions: 60mm x 30mm x 20mm
Origin: Japan
&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-400-grit-118.png&&&0&&&||&&&||&&&||@@@
nair50gr&&&Nagura5K&&&Nagura Irodori 5,000 Grit&&&A nagura is a small conditioning stone used to raise a slurry on the surface of a larger sharpening stone. Rubbing it across the stone releases fine abrasive particles that mix with water to improve cutting speed, refresh the stone surface, and produce a smoother, more consistent finish on the edge. The Irodori line from Naniwa is the most practically useful nagura range available: each stone is manufactured to a specific stated grit, which means you can match the nagura to the stone you are working on and produce a slurry of known particle size. Coarser grits break the surface faster and generate slurry quickly; finer grits are used for polishing and refinement on finishing stones. Each Irodori stone measures 60mm x 30mm x 20mm - compact enough to store with the stone it accompanies. Made in Japan.
The 5K Irodori is notably hard and slow-wearing relative to its price point - reviewers note it behaves like a finer stone than its stated grit, producing a slurry that is dense and slow to develop but very consistent once established. It works well on 5000-grit finishing stones like the Shapton Pro 5K and Naniwa Super Stone 5K, raising a slurry that maintains cutting speed on a stone that would otherwise glaze over. The hardness means it lasts a long time and does not shed material excessively onto the working surface.
Care Instructions: Splash both the nagura and the sharpening stone with water before use. Rub the nagura gently across the stone surface to raise slurry, then sharpen as normal. Rinse after use and allow to air dry completely. Do not soak. Store in a dry location away from freezing temperatures.
Brand: Naniwa
Line: Irodori
Grit: 5,000
Dimensions: 60mm x 30mm x 20mm
Origin: Japan
&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-5000-grit-114.png&&&5&&&||&&&||&&&||@@@
nair80gr&&&Nagura8K&&&Nagura Irodori 8,000 Grit&&&A nagura is a small conditioning stone used to raise a slurry on the surface of a larger sharpening stone. Rubbing it across the stone releases fine abrasive particles that mix with water to improve cutting speed, refresh the stone surface, and produce a smoother, more consistent finish on the edge. The Irodori line from Naniwa is the most practically useful nagura range available: each stone is manufactured to a specific stated grit, which means you can match the nagura to the stone you are working on and produce a slurry of known particle size. Coarser grits break the surface faster and generate slurry quickly; finer grits are used for polishing and refinement on finishing stones. Each Irodori stone measures 60mm x 30mm x 20mm - compact enough to store with the stone it accompanies. Made in Japan.
The 8K Irodori is used on fine finishing stones - the Kitayama 8K, Naniwa Traditional 8K, King 8K - where raising a matched slurry is critical to getting consistent results. At fine grits the slurry particle size matters more than at coarse: too coarse a nagura introduces scratches that undermine the finishing work, while a matched nagura keeps the stone cutting at the same refinement level throughout the session. A few passes with the 8K Irodori at the start of a session on a glazed finishing stone immediately restores cutting feel.
Care Instructions: Splash both the nagura and the sharpening stone with water before use. Rub the nagura gently across the stone surface to raise slurry, then sharpen as normal. Rinse after use and allow to air dry completely. Do not soak. Store in a dry location away from freezing temperatures.
Brand: Naniwa
Line: Irodori
Grit: 8,000
Dimensions: 60mm x 30mm x 20mm
Origin: Japan
&&&&&&28&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-8000-grit-109.png&&&0&&&||&&&||&&&||@@@
nair800gr&&&Nagura800&&&Nagura Irodori 800 Grit&&&A nagura is a small conditioning stone used to raise a slurry on the surface of a larger sharpening stone. Rubbing it across the stone releases fine abrasive particles that mix with water to improve cutting speed, refresh the stone surface, and produce a smoother, more consistent finish on the edge. The Irodori line from Naniwa is the most practically useful nagura range available: each stone is manufactured to a specific stated grit, which means you can match the nagura to the stone you are working on and produce a slurry of known particle size. Coarser grits break the surface faster and generate slurry quickly; finer grits are used for polishing and refinement on finishing stones. Each Irodori stone measures 60mm x 30mm x 20mm - compact enough to store with the stone it accompanies. Made in Japan.
The 800-grit Irodori is well matched to stones in the 800 to 1000 range - the Naniwa Super Stone 1K, Shapton Pro 1K, Cerax 1K, and similar medium stones. At this grit level the nagura generates a slurry that keeps the stone cutting actively and prevents glazing during extended sharpening sessions. It also serves as a light surface refresh between uses when you want to revive the cutting feel without full flattening.
Care Instructions: Splash both the nagura and the sharpening stone with water before use. Rub the nagura gently across the stone surface to raise slurry, then sharpen as normal. Rinse after use and allow to air dry completely. Do not soak. Store in a dry location away from freezing temperatures.
Brand: Naniwa
Line: Irodori
Grit: 800
Dimensions: 60mm x 30mm x 20mm
Origin: Japan
&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-800-grit-113.png&&&0&&&||&&&||&&&||@@@
nagibu171&&&NAHA-B170&&&Nakagawa Ginsan Bunka 170mm&&&Sakai master smith Satoshi Nakagawa represents the next generation of exceptional blade craftsmanship. On my first trip to Japan, I had the privilege of meeting Kenichi Shiraki, widely regarded as one of the premier blacksmiths in the region. It was there that I was introduced to his apprentice, Satoshi Nakagawa. After a decade of training under Shiraki san, Nakagawa stepped forward to carry on the tradition, establishing himself as a highly respected smith in his own right. Today he leads Nakagawa Hamono in Sakai, producing blades that reflect both deep heritage and modern precision.
This knife is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the subtle contrast between the core steel and the outer layers. The edge steel is Ginsan, known for its fine grain structure, excellent sharpening response, and stainless convenience. Ground even at 50/50, the blade offers balanced cutting performance and smooth food release. The wenge octagonal handle paired with a buffalo horn ferrule provides a refined look and solid feel in hand, complementing the understated elegance of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Steel
Finish: Kasumi
Edge Steel: Ginsan
Edge Grind: Double Bevel Even 50/50
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.5 oz / 156 g
Blade Length: 171 mm
Overall Length: 315 mm
Spine Thickness at Heel: 2.9 mm
Blade Height at Heel: 47.6 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-bunka-170mm-421.png&&&0&&&||&&&||&&&@@@
nagigy18&&&NAHA-G180&&&Nakagawa Ginsan Gyuto 180mm&&&Satoshi Nakagawa is the owner of Nakagawa Hamono in Sakai, Japan, one of the true centers of Japanese knife making. A master smith working in a city long known for its blade craft, he produces knives that reflect disciplined forging, clean grinds, and excellent heat treatment. His work is respected for its refined feel on the stones and confident performance on the board.
This Ginsan blade is hammer forged in traditional san mai construction with stainless steel cladding and a kasumi finish that highlights the contrast between core and cladding. Ginsan offers the fine grain structure and sharpening ease many cooks associate with carbon steel, combined with the convenience and corrosion resistance of stainless. The grind is even at 50/50 for balanced cutting performance, and the blade moves smoothly through product with low resistance. The wenge octagonal handle paired with a buffalo horn ferrule adds a refined, substantial feel in hand and complements the understated look of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Steel
Finish: Kasumi
Edge Steel: Ginsan
Edge Grind: Double Bevel, Even 50/50
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 4.9 oz (140 g)
Blade Length: 172 mm
Total Length: 315 mm
Spine Thickness at Base: 2.6 mm
Blade Height at Base: 46.7 mm&&&&&&304&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-180mm-90.png&&&0&&&||&&&||&&&@@@
nagigy24&&&NAHA-G240&&&Nakagawa Ginsan Gyuto 240mm&&&Satoshi Nakagawa is the owner and master smith of Nakagawa Hamono in Sakai, Japan, one of the true centers of traditional Japanese knife making. After a decade long apprenticeship under Shiraki san, he succeeded his teacher and has continued producing beautifully forged blades that reflect both deep tradition and modern refinement. His work is known for clean grinds, excellent heat treatment, and a confident, work ready feel on the board.
This Ginsan gyuto is hammer forged in san mai construction with a stainless clad exterior and a kasumi finish that highlights the subtle contrast between core and cladding. The Ginsan edge steel offers the fine grain structure and sharpening feel of carbon steel with the convenience of stainless performance. Ground even at 50/50 for balanced cutting, the blade moves smoothly through product with excellent edge retention and easy maintenance. The wenge octagonal handle with buffalo horn ferrule adds a refined, substantial feel in hand and complements the understated elegance of the blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
Finish: Kasumi
Edge Steel: Ginsan
Edge Grind: Double Bevel Even 50/50
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 7.6 oz / 214 g
Blade Length: 232 mm
Overall Length: 385 mm
Spine Thickness at Heel: 2.6 mm
Blade Height at Heel: 49.5 mm&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-240mm-293.png&&&5&&&||&&&||&&&@@@
nagigy27&&&NAHA-G270&&&Nakagawa Ginsan Gyuto 270mm&&&The Nakagawa Ginsan Gyuto 270 mm is a powerful, refined blade from Sakai master smith Satoshi Nakagawa. As the owner of Nakagawa Hamono, he continues the deep forging traditions of one of Japan’s true knife making centers. His knives are known for disciplined heat treatment, clean grinds, and a confident feel on the board, and this large format gyuto is no exception. With its generous length and height, it excels at high volume prep, large proteins, and long, fluid slicing motions while still maintaining balance and control.
Hammer forged in traditional san mai construction, the blade features a Ginsan stainless steel core clad in stainless steel with a soft kasumi finish. Ginsan offers a fine grain structure that sharpens beautifully while delivering excellent edge retention and corrosion resistance. The grind is even at 50/50 for balanced performance, and the taller blade profile provides strong knuckle clearance and stability. The ebony octagonal handle paired with a buffalo horn ferrule gives the knife a substantial, elegant presence that matches the authority of the 270 mm blade. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Steel
Finish: Kasumi
Edge Steel: Ginsan Stainless Steel
Edge Grind: Double Bevel Even 50/50
Handle: Ebony Octagonal
Ferrule: Buffalo Horn
Weight: 9.2 oz (262 g)
Blade Length: 259 mm
Total Length: 422 mm
Spine Thickness at Heel: 3.4 mm
Blade Height at Heel: 52.2 mm&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-270mm-307.png&&&0&&&||&&&||&&&@@@
nagiki21&&&NAHA-K210&&&Nakagawa Ginsan Kiritsuke 210mm&&&The Nakagawa Ginsan Kiritsuke 240 mm reflects the evolution of a master smith. On my first trip to Japan, I visited Kenichi Shiraki, who at the time was considered one of the top blacksmiths in the country. During that visit, I met a young apprentice named Satoshi Nakagawa who had already begun building a strong foundation under Shiraki san. Since Shiraki’s retirement, Nakagawa has taken over the forge and established himself as a master in his own right. He is also one of the few smiths producing honyaki blades, a demanding technique forged from a single piece of carbon steel that requires exceptional skill and control.
This kiritsuke is forged in san mai construction using Silver 3, also known as Ginsan steel, with stainless cladding. Ginsan is fully stainless and one of our favorite steels for kitchen knives due to its fine grain structure, clean sharpening feel, and excellent edge retention. The blade is ground even at 50/50 for balanced cutting performance and features the distinctive kiritsuke profile that excels at precise push cutting and slicing tasks. After hearing from our forum customers, we inquired about the sharpening and confirmed that Morihiro san performs the final grind, adding another level of refinement to the blade. The wenge octagonal handle with buffalo horn ferrule gives the knife a refined, substantial presence in hand. As with any thin Japanese knife, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry after use. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a blade guard or saya when not in use.
Blacksmith: Nakagawa San
Sharpener: Morihiro San
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
Edge Steel: Ginsan
Edge Grind: Double Bevel; Even 50/50
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.8 oz / 164 g
Blade Length: 200 mm
Overall Length: 349 mm
Spine Thickness at Heel: 2.8 mm
Blade Height at Heel: 41.7 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-kiritsuke-210mm-90.png&&&4&&&||&&&||&&&@@@
nakamura1&&&NH1-1-B16B&&&Nakamura Blue #1 Bunka 165mm&&&This 165mm bunka from Nakamura Hamono reflects more than a century of traditional Japanese blade making. The family forge in Nakatsu City, Oita Prefecture, on Kyushu has been producing practical working blades since 1900, drawing on deep experience making agricultural tools. The knife features a core of Blue #1 carbon steel, a highly regarded steel known for taking extremely keen edges and holding them well through long prep sessions.
The blade is hammer-forged using traditional san mai construction, with a Blue #1 core clad in soft iron. This combination provides excellent cutting performance while the softer cladding adds toughness and stability to the harder core steel. The bunka profile offers a flatter section that works well for push cutting, along with a pronounced K-tip that excels at detail work and precise vegetable prep. The grind is thin behind the edge for efficient cutting performance while maintaining enough spine thickness to feel solid and confident on the board. As with most high-carbon knives, the blade will develop a natural patina over time and should be dried after use.
Care Instructions: This knife features reactive high carbon steel with soft iron cladding. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking. Avoid cutting frozen foods, bones, or hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
Blacksmith: Nakamura Hamono
Location: Nakatsu City, Oita Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #1 Carbon Steel
Cladding: Soft Iron
Finish: Tsuchime
Edge Grind: Even (See Choil Photo)
Weight: 4.5 oz (130 g)
Blade Length: 165 mm
Total Length: 300 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Ukrainian Bog Oak Octagonal (trust photos, not video)&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-bunka-165mm-150.png&&&0&&&||&&&@@@
nakamura2&&&NH1-S16BB&&&Nakamura Blue #1 Santoku 165mm&&&The Nakamura Hamono Santoku is a versatile, hand-forged Japanese kitchen knife made in Nakatsu City, Oita Prefecture, on the island of Kyushu. Founded in 1900, Nakamura Hamono is a small, family-run workshop with more than a century of experience producing practical working tools by hand. Each knife is hammer-forged, heat-treated, sharpened, and finished using traditional methods passed down through generations of blacksmiths.
This santoku is forged from Blue #1 carbon steel and constructed using a traditional san mai method, with a soft iron cladding that adds toughness and stability while preserving the sharpness and easy sharpening Blue #1 is known for. The blade is hammer-forged and finished with a rustic kurouchi surface that helps slow oxidation and improves food release during prep. The santoku profile excels at vegetables, proteins, and general kitchen tasks, offering excellent control, a compact working length, and comfortable knuckle clearance. As with all high-hardness carbon steel knives, avoid twisting, lateral force, and hard contact to prevent chipping.
Care Instructions: Carbon steel will develop a natural patina with use. Hand wash only and dry thoroughly after use. Wipe the blade during prep, especially after cutting acidic foods. Do not soak or place in a dishwasher. Avoid cutting frozen foods, bones, or hard objects. Store in a dry place using a blade guard, saya, or magnetic strip, and apply a light coat of camellia or mineral oil for long-term storage.
Each knife is made by hand, so measurements may vary.
Brand: Nakamura Hamono
Location: Nakatsu City, Oita Prefecture, Kyushu
Knife Type: Santoku
Construction: Hammer-Forged, San Mai
Core Steel: Blue #1 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Double Bevel (Even)
Weight: 4.8 oz (136 g)
Blade Length: 170 mm
Total Length: 312 mm
Spine Thickness at Base: 3 mm
Blade Height: 44 mm
Handle: Octagonal Olivewood with Ebony Ferrule Trust Photos not Video&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-santoku-165mm-104.png&&&0&&&||&&&||&&&@@@
nabl2gy21bog&&&NH7-G21B&&&Nakamura Blue #2 Gyuto 210mm&&&The Nakamura Blue #2 Gyuto 210mm is a hand-forged chef’s knife produced by Nakamura Hamono in Nakatsu City, Oita Prefecture on the island of Kyushu. Founded in 1900, this family workshop has spent over a century making practical cutting tools using traditional Japanese forging techniques. The blade features a core of Blue #2 carbon steel, a highly respected steel known for taking extremely sharp edges while remaining relatively easy to sharpen.
The blade is constructed using traditional san mai construction with a Blue #2 carbon steel core clad in stainless steel. This combination provides the excellent cutting performance of carbon steel while reducing maintenance thanks to the protective stainless cladding. A rustic kurouchi finish helps resist corrosion and improves food release during prep. The 210mm gyuto profile offers a versatile balance of length, height, and control, making it an excellent all-purpose knife for vegetables, proteins, and general kitchen work.
Care Instructions: Carbon steel will develop a natural patina with use. Wash by hand with mild soap and dry thoroughly after use. Do not leave the knife wet or soaking and never place it in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Apply a light coat of food-safe oil if storing the knife for extended periods.
Brand: Nakamura Hamono
Location: Nakatsu City, Oita Prefecture, Kyushu, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: Even (Double Bevel)
Blade Length: 210 mm
Handle: Custom Maple Burl Octagonal&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-2-gyuto-210mm-49.png&&&0&&&||&&&||&&&|kika21gy|@@@
nakamura&&&NH4-N16BB&&&Nakamura Blue #2 Nakiri 165mm&&&Nakamura Hamono has been hand-forging blades in Nakatsu City, Oita Prefecture, Kyushu since 1900, carrying more than a century of traditional craftsmanship into every knife that leaves the workshop. This family operation still does things the old way — each blade is hammer-forged, heat-treated, sharpened, and finished entirely by hand. Known for producing both fine kitchen cutlery and agricultural tools, Nakamura knives are built to work hard and last a lifetime with proper care.
This nakiri is a beautiful expression of that heritage. The hand-forged Blue #2 carbon steel core delivers the kind of razor sharpness and easy sharpening that serious cooks prize, while the stainless cladding keeps maintenance demands low. The rustic kurouchi finish adds a layer of corrosion resistance and helps with food release, and the tall blade profile gives excellent knuckle clearance and a stable, confident feel on the cutting board. The octagonal olivewood handle with ebony ferrule is both striking and comfortable in hand.
Customers consistently reach for this nakiri over others in their collection. They praise its light, well-balanced feel and the easy control that comes with it. The added height and length give it a bit more authority on the board without sacrificing agility, and the Blue #2 steel arrives sharp, resharpens easily, and holds its edge exceptionally well day after day.
As with all carbon steel knives, a little routine care goes a long way. Wipe the blade clean during use and dry it immediately after washing — never soak it or put it in the dishwasher. For long-term storage, apply a light coat of camellia or mineral oil to the blade. The olivewood handle benefits from an occasional treatment with board butter or a natural oil to keep it looking its best.
Brand: Nakamura Hamono
Location: Nakatsu City, Oita Prefecture, Kyushu
Construction: Hammer-Forged, San-Mai
Core Steel: Blue #2 Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: Double Bevel (Even)
Handle: Octagonal Olivewood with Ebony Ferrule
Weight: 6.1 oz (172 g)
Blade Length: 167 mm
Total Length: 320 mm
Spine Thickness at Base: 4 mm
Blade Height: 56 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-2-nakiri-165mm-32.png&&&5&&&||&&&||&&&@@@
natonast&&&TT-250709-4&&&Nakayama Natural Sharpening Stone&&&For nearly a millennium, metalworkers and toolmakers in Japan have relied on the natural sharpening stones found in the mountains surrounding Kyoto. Among these deposits, one geological formation produced the most sought-after stones of all: the Nakayama strata. Quarried primarily from the eastern ridges of the Hozan range, Nakayama stones are considered the pinnacle of natural finishing hones for bladesmiths, razor sharpeners, joiners, and professional chefs.
Unlike synthetic abrasives, Nakayama stones are composed of ultra-fine siliceous particles suspended in a compact clay matrix formed through slow consolidation during the late Paleozoic era. This microstructure allows them to abrade steel with high precision while simultaneously burnishing the surface. The result is a uniquely refined edge that synthetic stones rarely replicate: an apex that is both polished and microscopically structured for optimal cutting performance.
Stones from this layer often test and perform at an approximate 15,000–20,000 grit equivalency, with a feedback profile prized for its smooth slurry formation, minimal scratching, and exceptional tactile control. These qualities make Nakayama preferred for the final stages of honing high-hardness steels, including carbon razors, single-bevel kitchen knives, and woodworking tools.
Today, all true Nakayama material is limited, as mining ceased decades ago due to environmental and regulatory restrictions. Each stone, including the one offered here, represents finite, irreplaceable stock—cut by hand, lapped for use, and valued by sharpeners who demand the highest natural finishing performance available.
Approximate Dimensions: 140mm × 97mm × 15mm
Weight: 400g&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakayama-natural-sharpening-stone-543.png&&&0&&&||&&&||&&&||@@@
naao2kgrbr&&&GreenBrick&&&Naniwa Aotoshi 2K Green Brick&&&What many users affectionately call the “Green Brick of Joy,” the Naniwa Aotoshi 2000 is a versatile medium stone that punches well above its grit rating. It cuts quickly, refines efficiently, and leaves an edge noticeably sharper than most factory finishes, making it an excellent bridge between coarse stones and finer polishers. At 210 × 70 × 55mm, it’s a generously sized stone that offers long life and consistent performance for both home cooks and frequent sharpeners.
In real-world use, this stone shines for edge refinement after coarse work, especially on common stainless steels. It produces a surprisingly refined, semi-polished edge—often compared to higher-grit stones—while maintaining excellent bite and cutting performance. Burr formation is subtle but controlled, removal is easy even on softer steels, and the stone delivers a smooth, velvety sharpening feel that many users find immediately confidence-inspiring.
With an average rating around 4.7 stars, customers consistently praise this stone for its versatility and feel. Many note it cuts closer to a 1K stone with a wet surface but can finish like a 3K–4K as it dries, giving it a uniquely wide working range. Reviewers also highlight its excellent feedback, large size, and ability to produce a refined, high-performing edge on both Western and Japanese knives. Some mention it dishes a bit faster than harder stones, but most agree the performance and enjoyment more than make up for it.
Care Instructions: This is a splash-and-go stone—no soaking required. Add water as needed during use and keep the surface clean to maintain cutting speed. Allow the stone to air dry completely after sharpening. Flatten periodically to ensure consistent performance and even wear.
Grit: 2000 (Performs Above Rating)
Dimensions: 210 × 70 × 55 mm
Type: Splash-and-Go Water Stone
Best Use: Edge Refinement and Finishing
Feedback: Smooth, Velvety Feel&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-aotoshi-2k-green-brick-241.png&&&5&&&||&&&||&&&||@@@
stonebox&&&MV-510-530&&&Naniwa Basic Combination Whetstone 1000/3000&&&The Naniwa Basic Combination Whetstone is a double sided stone built for sharpening beginners who want to get comfortable bringing a dull knife back to a usable edge. The medium side is 1000 grit, designed to restore good sharpness to a dull blade, and the finishing side is 3000 grit, designed to refine that edge into something noticeably sharper and more polished.
This stone works on both carbon steel and stainless steel kitchen knives, along with other knives, woodworking tools, and scissors, but it is not suitable for ceramic blades or knives with a special coating. Like most Japanese water stones, it needs to soak in water for about 10 minutes before use, and a splash of water now and then keeps the surface working well while sharpening. It is made in Vietnam under quality supervision from Naniwa in Japan, which keeps the price accessible while staying true to Naniwa standards.
How to Sharpen:To sharpen a double edged knife, divide the blade into three sections, tip, middle, and heel, and work through each one individually rather than trying to sharpen the whole edge in one long stroke. A 15 degree angle between the blade and the stone is a good starting point for most kitchen knives. Sharpen both sides with the same number of strokes to keep the edge even, and add water if the surface starts to feel dry. The goal of sharpening is to raise a burr, a small ridge of metal pushed to the opposite side of the blade, which is a sign the edge has fully formed and is ready for a final pass to remove that burr and finish the edge.
Brand: Naniwa
Line: Basic Combination Whetstone
Model: MV510 / MV530
Type: Combination Water Stone
Grit: 1000 / 3000
Made In: Vietnam (Naniwa Japan Supervised)
Suitable For: Carbon and Stainless Steel Knives, Woodworking Tools, Scissors
Not Suitable For: Ceramic Knives, Specially Coated Knives
Soak Time: 10 Minutes
Recommended Angle: 15 Degrees
Dimensions: 185 x 65 x 30 mm
UPC: 4955571298911
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-basic-combination-whetstone-1000-3000-5.png&&&0&&&||&&&||&&&||@@@
nach10grwast&&&P-310&&&Naniwa Chosera Professional 1,000 Grit&&&The Naniwa Chosera Professional is the stone that experienced sharpeners describe when they talk about feel and feedback. The bond is hard enough to dish slowly and cut consistently, but soft enough to build a rich slurry that tells you exactly what the edge is doing. Splash-and-go convenience. Full 210mm x 70mm x 20mm size. No soaking. Just water and work. The Chosera Professional line covers the full grit range - from edge repair through mirror polish - with consistent bond character at every step.
At 1000 grit the Chosera Professional is the workhorse of most sharpening progressions - fast enough to reset a dull edge, refined enough to produce a solid working edge on its own. Ward calls it his favorite 1000 grit stone overall - close in feel to the red 800 but slightly slower with a finer surface. GaZz praises the great audio and haptic feedback that makes technique easier to develop. The rich brownish-gold slurry the stone builds during use is distinctive - it stays slippery and continues to work as long as pressure is kept reasonable. At 210mm x 70mm x 20mm this is a substantial stone with real mass that handles full kitchen knife blades without requiring multiple passes to cover the edge.
What Customers Are Saying: Twenty five-star reviews. Ward calls it his favorite 1000 grit stone overall - similar feel to the Naniwa 800 but slightly slower with a finer finish. GaZz praises the great audio and haptic feedback - sharpening by feel is easier on this stone than on harder alternatives. Multiple reviewers describe it as very forgiving for beginners while still delivering professional results for experienced sharpeners. The slurry it builds is consistently praised for staying active and slippery during use. One of the most consistently recommended 1000 grit stones for kitchen knives.
Care Instructions: No soaking required - splash with water and use immediately. The Chosera is a harder stone than most synthetic alternatives but benefits from keeping the surface wet during use. Rinse after each session to remove metal swarf and stone slurry. Allow to dry completely before storing. Flatten periodically with a diamond plate or lapping plate to maintain a true surface. The stone will dish more slowly than softer synthetics but flattening is still essential for consistent results.
Brand: Naniwa
Line: Chosera Professional
Grit: 1000
Type: Ceramic Whetstone
Soak Required: No - Splash and Go
Dimensions: 210mm x 70mm x 20mm (8.25 x 2.75 x 0.8 inches)
Item Code: NA-0310
&&&&&&82&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-1-000-grit-105.png&&&5&&&||&&&||&&&||@@@
nach10supowa&&&P-390&&&Naniwa Chosera Professional 10,000 Grit&&&Naniwa is one of the two most trusted sharpening stone brands in Japan - and the Chosera Professional is their flagship line. A hard ceramic bond that builds a rich slurry, stays moist during use, and gives more tactile feedback than the harder Shapton Pro stones. No soaking required - splash with water and begin. At 210mm x 70mm x 20mm the Chosera is a full-size stone with real mass that stays stable on the holder during use. One of the most consistently recommended sharpening stones for kitchen knives at any price point.
The Chosera Professional 10000 is the highest grit in the line - an ultra-fine finishing stone for sharpeners who want the absolute maximum refinement from a splash-and-go ceramic stone. Daniel calls it just as good as expected - fast cutting for the grit and a great finish on Aogami blue steel with confidence it will perform equally on VG10. Leo notes the stone is thicker than a standard Chosera - approximately 15 percent heavier - which extends its lifespan significantly for a grit used occasionally for most kitchen knife work. Dishing is minimal at this hardness. For single-bevel knives, razors, and high-hardness carbon steels where the full potential of the steel is worth unlocking, the Chosera 10000 is the right tool.
What Customers Are Saying: Four five-star reviews. Daniel calls it exactly as good as expected - fast cutting and great finish on Aogami blue steel, confident it will work on VG10. Leo notes the stone is thicker than standard Chosera stones - about 15 percent heavier - which extends the lifespan considerably since a 10000 grit stone sees less use than lower grits in most sharpening routines. Minimal dishing due to the hard bond. Multiple reviewers confirm this stone delivers what the price asks for - a top-tier ultra-fine finish from a brand with a proven track record at every grit below it.
Care Instructions: No soaking required - splash with water and use immediately. The Chosera is a harder stone than most synthetic alternatives but benefits from keeping the surface wet during use. Rinse after each session to remove metal swarf and stone slurry. Allow to dry completely before storing. Flatten periodically with a diamond plate or lapping plate to maintain a true surface. The stone will dish more slowly than softer synthetics but flattening is still essential for consistent results.
Brand: Naniwa
Line: Chosera Professional
Grit: 10000
Type: Ceramic Whetstone
Soak Required: No - Splash and Go
Dimensions: 210mm x 70mm x 20mm (8.25 x 2.75 x 0.8 inches)
Item Code: NA-0310X
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-10-000-grit-52.png&&&5&&&||&&&||&&&||@@@
nach200grshs&&&P-320&&&Naniwa Chosera Professional 2,000 Grit&&&Naniwa is one of the two most trusted sharpening stone brands in Japan - and the Chosera Professional is their flagship line. A hard ceramic bond that builds a rich slurry, stays moist during use, and gives more tactile feedback than the harder Shapton Pro stones. No soaking required - splash with water and begin. At 210mm x 70mm x 20mm the Chosera is a full-size stone with real mass that stays stable on the holder during use. One of the most consistently recommended sharpening stones for kitchen knives at any price point.
At 2000 grit the Chosera crosses into fine territory - refining the scratch pattern from the 1000 and producing a polished edge capable of clean push cuts through most kitchen tasks without further finishing. Ward describes it as effective at removing scratches from the 800 or 1000, building a shiny polish as the scratches disappear. The brownish-gold slurry stays slippery as long as pressure is controlled. He admits sometimes going to this stone just to experience the color and feel of the muddy slurry - a hallmark of the Chosera bond character that makes sharpening genuinely enjoyable rather than a chore. A natural second stone after the 1000 for home cooks who want a polished working edge without a multi-stone finishing progression.
What Customers Are Saying: Eight five-star reviews. Ward gives the most detailed description - loves the feel, the way it removes scratches from lower grits, and the brownish-gold slurry that stays slippery and builds a shiny polish. He admits sometimes sharpening just to experience the stone itself. John calls it a fine stone and enjoys using it. Multiple reviewers describe the 2000 as a natural pairing with the 1000 for a two-stone home setup. The Chosera bond at 2000 grit gives more feedback than comparable Shapton stones - a preference choice that experienced sharpeners consistently cite.
Care Instructions: No soaking required - splash with water and use immediately. The Chosera is a harder stone than most synthetic alternatives but benefits from keeping the surface wet during use. Rinse after each session to remove metal swarf and stone slurry. Allow to dry completely before storing. Flatten periodically with a diamond plate or lapping plate to maintain a true surface. The stone will dish more slowly than softer synthetics but flattening is still essential for consistent results.
Brand: Naniwa
Line: Chosera Professional
Grit: 2000
Type: Ceramic Whetstone
Soak Required: No - Splash and Go
Dimensions: 210mm x 70mm x 20mm (8.25 x 2.75 x 0.8 inches)
Item Code: NA-0320
&&&&&&86&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-2-000-grit-52.png&&&5&&&||&&&||&&&||@@@
ch3grstba&&&P-330-Stone&&&Naniwa Chosera Professional 3,000 Grit&&&The Naniwa Chosera Pro 3,000 sharpening stone sits at the transition point between medium-grit sharpening stones and fine finishing stones, making it one of the most flexible options in the lineup. For most kitchen knives, a 3,000-grit sharpening stone delivers an ideal balance of sharpness, bite, and edge durability, making it perfect for everyday food prep without the fragility of ultra-polished edges.
This sharpening stone is also an excellent bridge in a progression, efficiently refining the scratch pattern left by 1,000 or 2,000 grit sharpening stones while preparing the edge for higher grit finishers such as 5,000 or 10,000. Thanks to the fast-cutting nature of the Chosera Pro series, it achieves this refinement quickly, helping reduce time on the stone while maintaining excellent edge quality.
Like all Chosera Pro sharpening stones, the 3,000 is hard, fast cutting, and slow to dish, with smooth, controlled feedback that makes it easy to monitor edge development. It is a true splash-and-go sharpening stone—just wet the surface before use. Extended soaking is not recommended due to the resin-bonded construction.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently describe this sharpening stone as extremely versatile, with many noting it can serve as both a finishing stone and a standalone solution for achieving a very sharp working edge. Users praise its fast cutting speed, excellent feedback, and resistance to dishing. Several reviewers mention that it produces a refined, polished edge that is more than sufficient for most kitchen and even woodworking tasks. Overall, it’s regarded as a high-performance sharpening stone that delivers professional-level results with efficiency and control.
Please note: Naniwa has updated the name of this stone from the Chosera 3,000 to the Naniwa Chosera Pro 3,000 (sometimes spelled Chocera). The stone itself remains unchanged.&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-3-000-grit-52.png&&&5&&&||&&&||&&&||@@@
ch400grstwib&&&P-304&&&Naniwa Chosera Professional 400 Grit&&&The Naniwa Chosera Pro 400 sharpening stone is a favorite among serious users for its speed, durability, and excellent feedback. This coarse sharpening stone is designed for fast stock removal and is ideal when you need to do heavy work on an edge, including chip repair, thinning, and resetting bevels on very dull knives.
In the long-running discussion about top-tier water stones, the Naniwa Chosera Pro line consistently stands out for its balance of cutting speed and control. The 400 grit version is the coarsest in the lineup, offering aggressive cutting action while still maintaining a smooth, predictable feel on the blade that makes it easier to manage than many other coarse sharpening stones.
This sharpening stone is hard, fast cutting, and slow to dish, which helps it maintain a flat surface longer during heavy use. Despite its coarse grit, it provides excellent tactile feedback, allowing you to feel exactly what’s happening at the edge as you work. This makes it a strong choice for both experienced sharpeners and those learning proper technique on a coarse stone.
Like all stones in this series, the Naniwa Chosera Pro 400 is a splash-and-go sharpening stone. Simply wet the surface before use—do not soak, as the resin-bonded construction is not designed for prolonged water exposure.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry. Store in a cool, dry place and avoid prolonged exposure to water.
Customer Feedback Summary: Customers consistently praise this sharpening stone for its very fast cutting speed and ability to raise a burr quickly with minimal effort. It’s frequently used for repairing chips, thinning blades, and establishing bevels before progressing to mid- and fine-grit stones. Many reviewers highlight the excellent feedback and smooth feel despite the coarse grit, along with its resistance to loading and slow dishing even after sharpening multiple knives. The splash-and-go convenience is also a major plus, with users noting easy cleanup and minimal prep. Overall, it’s widely regarded as a reliable, high-performance coarse sharpening stone that makes heavy sharpening work efficient and controlled.&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-400-grit-66.png&&&5&&&||&&&||&&&||@@@
nach50grwast&&&P-350&&&Naniwa Chosera Professional 5,000 Grit&&&The Naniwa Chosera Professional is the stone that experienced sharpeners describe when they talk about feel and feedback. The bond is hard enough to dish slowly and cut consistently, but soft enough to build a rich slurry that tells you exactly what the edge is doing. Splash-and-go convenience. Full 210mm x 70mm x 20mm size. No soaking. Just water and work. The Chosera Professional line covers the full grit range - from edge repair through mirror polish - with consistent bond character at every step.
At 5000 grit the Chosera Professional enters polishing territory - producing a near-mirror finish that handles all kitchen cutting tasks with exceptional cleanliness and precision. Jesus compares it favorably against Shapton Glass stones, Naniwa Super Stones, Norton, and Coticule - calls it the best stone he has ever used, hard with a finish so shiny it is almost a mirror, at a price point below comparable alternatives. Socrates describes great feedback, slow wearing, and a near-mirrored finish. The Chosera 5000 is harder than the equivalent Shapton Pro 5000 in feel, giving it a unique position as a polishing stone with genuine feedback throughout the session.
What Customers Are Saying: Two five-star reviews with exceptional depth. Jesus has used Shapton Glass, Naniwa Super Stones, Norton, and Coticule - and calls this the best stone he has ever had. Hard, near-mirror finish, better than a Coticule at a lower price. Would buy again. Socrates confirms: great feedback, slow wearing, near-mirrored finish by itself. When used with its own slurry the finish refines further. Two detailed five-star reviews from experienced sharpeners is a strong signal - both had tried most of the competition before landing here.
Care Instructions: No soaking required - splash with water and use immediately. The Chosera is a harder stone than most synthetic alternatives but benefits from keeping the surface wet during use. Rinse after each session to remove metal swarf and stone slurry. Allow to dry completely before storing. Flatten periodically with a diamond plate or lapping plate to maintain a true surface. The stone will dish more slowly than softer synthetics but flattening is still essential for consistent results.
Brand: Naniwa
Line: Chosera Professional
Grit: 5000
Type: Ceramic Whetstone
Soak Required: No - Splash and Go
Dimensions: 210mm x 70mm x 20mm (8.25 x 2.75 x 0.8 inches)
Item Code: NA-0350
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-5-000-grit-50.png&&&5&&&||&&&||&&&||@@@
ch600grstba&&&P-306&&&Naniwa Chosera Professional 600 Grit&&&The Naniwa Chosera Pro 600 sharpening stone is a highly versatile coarse sharpening stone that balances speed with control, making it an excellent choice for both corrective work and efficient progression sharpening. It’s aggressive enough to handle light chip removal, edge repairs, and initial bevel setting, yet refined enough to transition smoothly to mid-grit stones without feeling overly coarse.
This balance makes the 600 grit sharpening stone especially useful when you want faster results than a 1,000 grit stone can provide, but don’t need the extreme material removal of a true repair stone. Like the rest of the Chosera Pro lineup, it cuts quickly, dishes slowly, and produces a clean, consistent scratch pattern that refines more easily than its grit rating would suggest. The feedback is firm and responsive, allowing for confident angle control during longer sharpening sessions.
The Naniwa Chosera Pro 600 is a splash-and-go sharpening stone and requires only light surface wetting to perform at its best. Extended soaking is not recommended due to the resin-bonded composition of the stone.
Stone Size: 210mm x 70mm x 20mm
Care Instructions: Splash-and-go use only. Do not soak. Rinse after use and allow to air dry completely before storing.
Customer Feedback Summary: Customers consistently describe this sharpening stone as fast cutting but well-controlled, offering an excellent balance between aggression and refinement. Many highlight its effectiveness as a bevel setter and a starting point in the sharpening process, while others note that it significantly reduces sharpening time without feeling overly coarse or harsh. It’s often praised as a versatile “in-between” grit that bridges the gap between heavy repair stones and mid-grit sharpening stones. Overall, it’s regarded as a high-performing, dependable sharpening stone that delivers speed, control, and excellent results across a wide range of sharpening tasks.
Please note: Naniwa has updated the name of this stone from the Chosera 600 to the Naniwa Chosera Pro 600 (sometimes spelled Chocera). The stone itself remains unchanged.&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-600-grit-39.png&&&5&&&||&&&||&&&||@@@
ch800grstba&&&P-308&&&Naniwa Chosera Professional 800 Grit&&&The 800 grit Chosera Pro fills a specific gap that experienced sharpeners eventually discover: there is real distance between a 400 or 500 grit stone and a 1000, and bridging it in one step costs time and effort. The Chosera 800 sits cleanly between those two zones - aggressive enough to set bevels quickly and handle edges that need more than a quick touchup, refined enough to leave a scratch pattern that transitions smoothly to a 1000 or 2000 without laboring through extra steps. One experienced reviewer made a useful technical point worth knowing: a Shapton 1000 grit stone is technically rated at 800 grit under the current JIS system, which means the Chosera 800 performs in the same range as many stones sold as 1000 grit - just with the Chosera line’s characteristic speed and feedback. Please note that Naniwa has updated the name of this stone from Chosera 800 to Naniwa Chosera Pro 800. The stone itself is the same trusted formulation.
The Chosera Pro line is known for three things: fast cutting, slow dishing, and a scratch pattern that polishes above its grit rating. The 800 delivers all three. The resin-bonded construction is designed as a true splash-and-go stone - soaking is not recommended and not needed. Splash the surface, start sharpening. One reviewer who compared it favorably against more expensive and more publicized stones said the feel and results exceeded his expectations, and paired with the Chosera 3000 described the combination as outstanding. Another called it a 1000 grit stone on steroids - faster at the same job, with the same smooth, consistent Chosera feel throughout.
What Customers Are Saying: All six reviewers gave five stars. One experienced sharpener called it his favorite medium stone, noting the feedback when raising a burr is the nicest of any waterstone in its class. A second compared it to the Sigma Power 1000 and found it faster and equally smooth, noting it works well enough that he can jump from the 800 directly to an 8000 grit stone on small or hollow ground edges. A professional chef who uses it as part of a progressive series called the combination of 800, 2000, and a strop the best edges he has achieved. The consensus is a stone that consistently outperforms expectations at its grit level and earns a permanent place in serious sharpening kits.
Brand: Naniwa
Series: Chosera Pro (formerly Chosera)
Origin: Made in Japan
Grit: 800
Use: Splash and Go (soaking not recommended)
Construction: Resin bonded
Stone Dimensions: 210 x 70 x 20 mm
Item Number: P-308
Care Instructions: Splash with water before use - do not soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. The 20mm thickness gives this stone excellent longevity with regular flattening maintenance.&&&&&&72&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-chosera-professional-800-grit-48.png&&&5&&&||&&&||&&&||@@@
nalest&&&IU-1100&&&Naniwa Leather Strop&&&A mounted leather strop is one of the most useful tools in a knife sharpening kit - a dedicated, always-ready surface for removing the fine wire edge after sharpening and maintaining the apex between sessions. The Naniwa Leather Strop presents a cowhide stropping surface adhered to a magnolia wood base, with non-slip pads on the underside that keep the strop stable on a counter or bench during use. The wood base ensures the surface stays flat under stropping pressure, which matters for consistent edge contact.
Use edge-trailing strokes at your sharpening angle - always draw the spine toward you, never push the edge forward. A few strokes per side after each sharpening session removes the burr and aligns the apex. The leather surface can be used plain for final edge alignment or loaded with a fine stropping compound for more aggressive finishing. At 210mm x 70mm the stropping surface is a practical everyday size that accommodates most kitchen knife blades.
Care Instructions: Keep the leather surface clean and dry. Store flat. Load with stropping compound as needed. Replace when the leather surface becomes worn or contaminated.
Brand: Naniwa
Material: Cowhide + Magnolia Wood
Dimensions: 210 mm x 70 mm x 20 mm
Weight: 200 g
Base: Non-slip pads
&&&&&&29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-leather-strop-38.png&&&0&&&||&&&||&&&||@@@
nalowa10gr&&&NAJ-510&&&Naniwa Lobster Waterstone 1,000 Grit&&&Experience the affordable luxury of the Naniwa Lobster series of stones, the best budget-friendly option from Naniwa. With the robustness of a Naniwa stone and the cost-effectiveness of a budget water stone, this 1,000 grit stone is designed to impress.
For superior performance, immerse the stones in water until no more bubbles surface, typically about 5 minutes. This is a traditional water stone practice that ensures a quick and effective sharpening process.
Stand out from the crowd of economical alternatives with the full-sized Naniwa Lobster stones. Measuring 8 1/4" (210mm) long and 2 1/2" (65mm) wide, and a thickness of 30mm, they provide an expansive surface for your sharpening needs.
Proudly manufactured by Naniwa in Vietnam.&&&&&&22&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-1000-grit-96.png&&&0&&&||&&&||&&&||@@@
nalowa220gr&&&NAJ-502&&&Naniwa Lobster Waterstone 220 Grit&&&The Naniwa Lobster series is Naniwa's entry-level waterstone line - full-sized stones at a price that makes it easy to build out a progression without committing to premium stones at every grit. The 220 grit sits at the coarse end of the lineup, designed for the kind of work where you need to move metal quickly: dull edges that have been neglected for too long, minor chips, and establishing bevels on knives that have lost their geometry. It is not a maintenance stone - it is a problem-solving stone that you reach for when a finer grit would take too long.
The Lobster line uses a softer bond than Naniwa's Chosera Pro range, which means it releases abrasive particles more readily and builds a slurry quickly. At 220 grit that softness is actually useful - it keeps the cutting surface fresh and aggressive through the session, which is what you want when your primary goal is metal removal. The stone requires soaking before use, in the traditional waterstone manner - submerge until the bubbles stop, about five minutes, and it is ready. Full-size dimensions at 210 x 65 x 30mm give you a proper sharpening surface that works with standard stone holders. Made by Naniwa in Vietnam, which is how they keep the price at a level that makes coarse grit accessible to everyone.
What Customers Are Saying: The one reviewer gave it five stars and called it a great starting point - noting it is on the softer side but kicks up a burr quickly, works well on both carbon and softer stainless steels, and is exactly the right first step for dull knives and minor chip repairs. That is the precise use case this stone is built for, and it delivers on it.
Brand: Naniwa
Series: Lobster
Origin: Made in Vietnam
Grit: 220
Use: Soak before use (approx. 5 minutes)
Bond: Soft
Stone Dimensions: 210 x 65 x 30 mm (8.25 x 2.5 x 1.18 in)
Item Number: NAJ-502
Care Instructions: Soak in water until bubbles stop before each use - approximately five minutes. Flatten regularly with a diamond plate to maintain a true surface; the softer bond means this stone dishes faster than harder stones and benefits from more frequent flattening. Rinse after use and store dry. Handle with care - traditional waterstone construction is more fragile than glass-backed stones.&&&&&&22&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-220-grit-106.png&&&5&&&||&&&||&&&||@@@
nalowa30gr&&&NAJ-530&&&Naniwa Lobster Waterstone 3,000 Grit&&&The 3000 grit stone is where a basic sharpening progression ends for most kitchen knife work - refined enough to produce a clean, polished edge with good cutting performance, practical enough to serve as a daily maintenance stone without overthinking the session. The Naniwa Lobster 3000 puts that finishing capability in a full-sized stone at a price that makes it easy to build out a complete entry-level kit. Pair it with the Lobster 220 for chip repair and the 1000 for bevel setting, and you have a three-stone progression that covers everything most cooks will ever need.
The Lobster series uses a softer bond than Naniwa's Chosera Pro range, which at 3000 grit means the stone generates slurry quickly and transitions smoothly into the polishing work that characterizes this grit level. The stone requires soaking before use - submerge until the bubbles stop, about five minutes - and it is ready to go. At 20mm thick this is slightly thinner than the coarser grits in the Lobster lineup, which is the standard profile for the 3000 version across the series. Full dimensions of 210 x 65mm give you a proper full-size sharpening surface that fits standard stone holders. Made by Naniwa in Vietnam, which is what keeps the Lobster series accessible to anyone building their first serious stone kit.
Brand: Naniwa
Series: Lobster
Origin: Made in Vietnam
Grit: 3000
Use: Soak before use (approx. 5 minutes)
Bond: Soft
Stone Dimensions: 210 x 65 x 20 mm (8.25 x 2.5 x 0.75 in)
Item Number: NAJ-530
Care Instructions: Soak in water until bubbles stop before each use - approximately five minutes. Flatten regularly with a diamond plate; the softer bond means this stone dishes faster than harder alternatives and benefits from consistent maintenance. Rinse after use and store dry. Handle with care - traditional waterstone construction is more fragile than glass-backed stones.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-3-000-grit-45.png&&&0&&&||&&&||&&&||@@@
nanorushmat4&&&No-Slip-Mat&&&Naniwa Non-Slip Rubber Sharpening Mat 450mm&&&The Naniwa Non-Slip Rubber Sharpening Mat is a simple, effective way to stabilize your sharpening setup and keep your work area clean. Made from flexible rubber with excellent grip, it holds your stone securely in place to prevent slipping while you sharpen. You can place your stone directly on the mat or use it underneath a stone holder for added stability.
The large 450mm x 200mm surface gives you plenty of room for any sharpening stone, while also helping to catch water and slurry to protect your countertop. It offers excellent abrasion resistance and good elasticity for long-term durability, and it will not transfer color to your work surface. This is an easy, practical upgrade for any sharpening station.
Care Instructions: Rinse with water after use and allow to air dry. Do not expose to high heat or use with oil-based substances, as prolonged exposure may degrade the material.
Brand: Naniwa
Material: Rubber
Use: Non-slip sharpening mat
Color Transfer: No
Elasticity: Good
Abrasion Resistance: Excellent
Indoor Use: Excellent
Outdoor Use: Not Recommended
Oil Resistance: Not Good
Max Temperature: 149°F (65°C)
Length: 450mm
Width: 200mm
Thickness: 0.85mm
Made in Thailand&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-non-slip-rubber-sharpening-mat-450mm-47.png&&&0&&&||&&&||&&&||@@@
naruer1&&&A-904&&&Naniwa Rust Eraser - Fine&&&These small rust erasers do a great job removing rust from your Japanese kitchen knives but also work on cast iron pots and pans and other things that rust. Don't use it on easily damaged surfaces or painted surfaces. If you have questions please contact us. To use simply run water over the block for 10 seconds and then erase the rust!
The Rust Eraser is a soft and flexible block, 50mm x 40mm x 20mm (2" x 1-1/2" x 3/4") in size. Similar in consistency to a pencil eraser, the alumina abrasive is distributed throughout the entire thickness of the block, so fresh grit is exposed as it wears. The 400 grit fine abrasive quickly removes rust. It can be used dry or with a little water.&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-fine-10.png&&&0&&&||&&&||&&&||@@@
naruer&&&A-903&&&Naniwa Rust Eraser - Medium&&&Carbon steel knives are reactive by nature - they patina with use, which is desirable, but left wet or in contact with acidic foods they can develop rust spots. The Naniwa Rust Eraser handles minor rust removal quickly and effectively without damaging the blade. It works like an eraser - wet the surface, rub the rust eraser over the affected area, and the abrasive block lifts surface rust without aggressive scratching. Works equally well on kitchen knives, carbon steel pans, stainless sinks, and other metal surfaces that have developed light oxidation or rust spots.
The medium grit gives enough abrasive action to remove real rust while being gentle enough for knife blades. Use with caution on polished or mirror-finish blades as it will leave light surface marks - it is best suited for kurouchi, nashiji, kasumi, or matte-finish knives where minor surface marks are less visible. At 50mm x 40mm x 20mm it fits comfortably in hand for controlled application. A practical and inexpensive addition to any carbon steel knife care kit.
Care Instructions: Rinse and dry after use. Store dry. Replace when the block becomes too small for comfortable use.
Brand: Naniwa
Type: Rust Eraser - Medium Grit
Use: Removes light rust from knives, pans, and metal surfaces
Dimensions: 50mm x 40mm x 20mm
Note: Use with caution on polished or mirror-finish blades
&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-medium-12.png&&&0&&&||&&&||&&&||@@@
superstone&&&S2-410&&&Naniwa Super Stone 1,000 Grit&&&The Naniwa Super Stone line sits near the top of what Naniwa makes - high-quality ceramic compound stones at 20mm thickness that outlast most cheaper stones sold at 10mm. CKTG is the sole North American distributor. The ceramic formulation strikes a balance between polishing ability and durability: these stones tend to run on the softer side, which means they dish more readily than harder stones like the Shapton Pro but also feel more responsive and give better tactile feedback during sharpening. Splash-and-go use - no soaking required. Flatten regularly with a diamond plate when dishing develops.
The 1K Super Stone is the most popular stone in the line and a common first stone for cooks learning to sharpen on water stones. At 1000 grit it handles the full range of medium work: setting a bevel on a new knife, rebuilding an edge after chipping, and routine maintenance sharpening before finishing. The softer ceramic bond provides more tactile feedback than harder 1K stones like the Shapton Pro - you can feel what the stone is doing under the knife more clearly. No soaking required. The softer bond means it dishes more readily than harder options; flatten with a diamond plate when the surface is no longer flat. 210mm x 70mm x 20mm.
What Customers Are Saying: Nine reviewers confirm it is a capable, responsive 1K stone. The softer bond and excellent tactile feedback are the most consistent themes. Described as a great starter stone for anyone new to water stones, and equally useful as a daily-use 1K for experienced sharpeners who value feedback over cutting speed.
Care Instructions: Splash-and-go - no soaking required. Add water during sharpening as needed. Flatten with a diamond plate when dishing develops. Store dry.
Brand: Naniwa
Line: Super Stone
Grit: 1,000
Use: Splash and Go (no soaking)
Thickness: 20mm
Dimensions: 210mm x 70mm x 20mm
Origin: Japan
Note: CKTG is sole North American distributor
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-1-000-62.png&&&4.5&&&||&&&||&&&||@@@
na&&&S2-490&&&Naniwa Super Stone 10,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 10,000 to the Advance 10,000.
The Naniwa Super 10,000 grit stone is renowned as one of the best polishing stones around. It leaves an amazing mirror-like finish on the blade of high-end Japanese knives or blades. This allows for ultra-silky cutting and slicing.
These stones are made using a resin bond method, which yields a higher quality stone than the old baked method used with cheaper stones. It offers almost all of the performance of the much more expensive and fragile magnesia-based stones, but at a fraction of the cost. Also, a great benefit of this method is that the stones do not require soaking in water prior to use (in fact, they should never be soaked). A quick spray or splash of water is all that is needed and you're ready to go.
This Naniwa Super 10,000 stone is extremely fine, just slightly more so than the 8,000. Your personal preferences and knife types will be the deciding factor as to which is better suited to your needs. It loads up quickly and is used to give a knife a final polished edge. It makes a perfect finishing stone for the best Japanese stainless or carbon steel knives, or for a high-quality European knife where you want a super fine, smooth, mirror-like edge.
The stones measure 210mm x 70mm x 20mm.&&&&&&104&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-10-000-61.png&&&5&&&||&&&||&&&||@@@
na12grsu&&&S2-491&&&Naniwa Super Stone 12,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 12,000 to the Advance 12,000.
The Naniwa Super Stones are high-end sharpening stones (near the very top of the many lines Naniwa makes). CKTG is the sole North American distributor of these stones with no bases, which are made a full 2 cm (0.75”) thick. Many of the cheaper stones you'll find are just 1 cm thick and so can wear down after just a few years of use. Or worse, they stand the chance of cracking more easily since there's just not enough strength in the thin material.
The ceramic compounds used to manufacture these Super Stones are also of very high quality, and so they strike a great balance between their ability to polish a super fine edge without too much work, while still being long-lasting and strong. They tend to sit on the softer side of the stones available. These are truly excellent sharpening stones, suitable for any pro or serious home chef. The 12,000 Super Stone occupies the high end of the grit range of this line and is one of the finest polishing stones available. It will be the final stone you use to obtain that perfect mirror edge.
Overall size is also a feature, as smaller stones are more difficult to work with. It's nice to have the extra surface area when sharpening a santoku or chef's knife. This is a splash-and-go stone, so it must not be soaked. It measures 210mm x 70mm x 20mm.&&&&&&124&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-12-000-61.png&&&5&&&||&&&||&&&||@@@
superstones1&&&S2-420&&&Naniwa Super Stone 2,000 Grit&&&The Naniwa Super Stone line sits near the top of what Naniwa makes - high-quality ceramic compound stones at 20mm thickness that outlast most cheaper stones sold at 10mm. CKTG is the sole North American distributor. The ceramic formulation strikes a balance between polishing ability and durability: these stones tend to run on the softer side, which means they dish more readily than harder stones like the Shapton Pro but also feel more responsive and give better tactile feedback during sharpening. Splash-and-go use - no soaking required. Flatten regularly with a diamond plate when dishing develops.
The 2K Super Stone is a transitional stone - used after a 1K to refine the scratch pattern before moving to a finishing stone, or as a standalone maintenance stone for knives that are already in good shape and need only light work. At 2000 grit it removes 1K scratches efficiently and leaves an edge that is sharp enough for most kitchen tasks without a further finishing step. For cooks who sharpen on a two-stone setup (1K and a finisher), the 2K is the stepping stone that bridges that gap without requiring a large grit jump. No soaking required. 210mm x 70mm x 20mm.
What Customers Are Saying: The one reviewer confirms it performs well as a transitional stone between coarse and fine - exactly the role it is designed for.
Care Instructions: Splash-and-go - no soaking required. Add water during sharpening as needed. Flatten with a diamond plate when dishing develops. Store dry.
Brand: Naniwa
Line: Super Stone
Grit: 2,000
Use: Splash and Go (no soaking)
Thickness: 20mm
Dimensions: 210mm x 70mm x 20mm
Origin: Japan
Note: CKTG is sole North American distributor
&&&&&&68&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-2-000-63.png&&&5&&&||&&&||&&&||@@@
nasust5gr&&&S2-430&&&Naniwa Super Stone 3,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 3,000 to the Advance 3,000.
This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use; just a sprinkle on the top is all that is needed. Do not soak these stones!
The Naniwa 3,000 Super Stone makes for a great final stone--a perfect step up from the 1,000 grit stone. It is also fine enough to be used prior to using an ultra-fine 8,000 or 10,000 grit polishing stone.
For those seeking a silkier edge for their Western-style knives, the Naniwa Super Stone 3,000 makes the perfect finishing stone. If you are sharpening Japanese knives, this stone will reduce your sharpening time when you move on to finer grit stones. This stone loads up very quickly and produces ultra-smooth results. If you are considering purchasing a set of Japanese waterstones, we highly recommend the Naniwa Super Stones as a great place to start your sharpening odyssey.
Do not forget that these are true splash-and-go type stones and must not be soaked under any circumstances. Just apply a slight sprinkle of water and you are ready to create that super edge you've been dreaming about!
These stones measure 210 mm x 70 mm x 20 mm. We are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.&&&&&&74&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-3-000-55.png&&&5&&&||&&&||&&&||@@@
nasustbaexth&&&S2-404&&&Naniwa Super Stone 400 Grit&&&The Naniwa Super Stone line sits near the top of what Naniwa makes - high-quality ceramic compound stones at 20mm thickness that outlast most cheaper stones sold at 10mm. CKTG is the sole North American distributor. The ceramic formulation strikes a balance between polishing ability and durability: these stones tend to run on the softer side, which means they dish more readily than harder stones like the Shapton Pro but also feel more responsive and give better tactile feedback during sharpening. Splash-and-go use - no soaking required. Flatten regularly with a diamond plate when dishing develops.
The 400-grit Super Stone is the coarsest in the line and handles bevel setting, edge repair, and significant steel removal before transitioning up the grit progression. At 400 grit it cuts aggressively enough for serious reprofiling work while the Super Stone ceramic formulation keeps the scratch pattern cleaner than many coarse stones at this price. No soaking required - splash water on the surface and start sharpening. The softer bond means it refreshes readily under use, keeping the surface cutting actively. Flatten regularly; coarse stones dish faster than fine ones with sustained use.
What Customers Are Saying: Six reviewers confirm it cuts fast and is easy to use. Consistent feedback: good cutting speed for a 400-grit stone, straightforward splash-and-go performance, and reliable surface behavior that stays consistent through a session.
Care Instructions: Splash-and-go - no soaking required. Add water during sharpening as needed. Flatten with a diamond plate when dishing develops. Store dry.
Brand: Naniwa
Line: Super Stone
Grit: 400
Use: Splash and Go (no soaking)
Thickness: 20mm
Dimensions: 210mm x 70mm x 20mm
Origin: Japan
Note: CKTG is sole North American distributor
&&&&&&52&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-400-62.png&&&4.5&&&||&&&||&&&||@@@
superstone5&&&S2-450&&&Naniwa Super Stone 5,000 Grit&&&The Naniwa Super Stone line sits near the top of what Naniwa makes - high-quality ceramic compound stones at 20mm thickness that outlast most cheaper stones sold at 10mm. CKTG is the sole North American distributor. The ceramic formulation strikes a balance between polishing ability and durability: these stones tend to run on the softer side, which means they dish more readily than harder stones like the Shapton Pro but also feel more responsive and give better tactile feedback during sharpening. Splash-and-go use - no soaking required. Flatten regularly with a diamond plate when dishing develops.
The 5K Super Stone is a finishing stone that produces a sharp, moderately polished edge well suited for general kitchen use. After a 1K or 2K session this stone removes the medium scratch pattern and refines the edge to a level that performs well across vegetable work, protein slicing, and general prep. It is a practical stopping point for most kitchen knife users: sharp enough for clean, efficient cutting without requiring the additional time investment of a 10K or 12K. The softer Super Stone bond provides good feedback and keeps the stone cutting actively throughout a session. No soaking required. 210mm x 70mm x 20mm.
What Customers Are Saying: Eleven reviewers confirm it is a strong 5K finishing stone. The most consistent themes are responsive feel, a clean polishing action, and good performance as a standalone finisher in a simple two or three-stone progression.
Care Instructions: Splash-and-go - no soaking required. Add water during sharpening as needed. Flatten with a diamond plate when dishing develops. Store dry.
Brand: Naniwa
Line: Super Stone
Grit: 5,000
Use: Splash and Go (no soaking)
Thickness: 20mm
Dimensions: 210mm x 70mm x 20mm
Origin: Japan
Note: CKTG is sole North American distributor
&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-5-000-62.png&&&5&&&||&&&||&&&||@@@
nasust8grnob&&&S2-480&&&Naniwa Super Stone 8,000 Grit&&&The Naniwa Super Stone line sits near the top of what Naniwa makes - high-quality ceramic compound stones at 20mm thickness that outlast most cheaper stones sold at 10mm. CKTG is the sole North American distributor. The ceramic formulation strikes a balance between polishing ability and durability: these stones tend to run on the softer side, which means they dish more readily than harder stones like the Shapton Pro but also feel more responsive and give better tactile feedback during sharpening. Splash-and-go use - no soaking required. Flatten regularly with a diamond plate when dishing develops.
The 8K Super Stone is a high-grit finishing stone for cooks who want a polished, refined edge beyond what a 5K produces. It is the right stone for fine work on fish knives, single-bevel blades, and any knife where edge refinement directly affects cutting quality. After a 5K or 6K session the 8K removes the remaining scratch pattern and leaves a light mirror surface that tracks cleanly through soft proteins and performs well on precision vegetable cuts. The softer Super Stone bond provides strong tactile feedback - you can feel the edge developing as you work. No soaking required. 210mm x 70mm x 20mm.
What Customers Are Saying: Four reviewers confirm strong polishing performance. Described as a capable 8K that produces a noticeably refined edge after a mid-grit session - recommended as a finishing stone for anyone who wants more refinement than a 5K without going to an ultra-fine 10K or 12K.
Care Instructions: Splash-and-go - no soaking required. Add water during sharpening as needed. Flatten with a diamond plate when dishing develops. Store dry.
Brand: Naniwa
Line: Super Stone
Grit: 8,000
Use: Splash and Go (no soaking)
Thickness: 20mm
Dimensions: 210mm x 70mm x 20mm
Origin: Japan
Note: CKTG is sole North American distributor
&&&&&&92&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-8-000-62.png&&&4.5&&&||&&&||&&&||@@@
natrst10gr&&&T-210&&&Naniwa Traditional Stone 1,000 Grit&&&Naniwa has been producing sharpening stones in Osaka, Japan for decades and is one of the most widely trusted stone makers in the world. The Traditional line - also sold under the Standard name after a recent rebrand - is the entry point of the Naniwa range: thick 210mm x 70mm x 20mm stones at a practical price, built to last years with regular use. These are soaking stones. Submerge them for 5-10 minutes before each session; coarser grits absorb water faster than fine ones. Keep water on the surface during sharpening, and flatten regularly with a diamond plate to prevent dishing. CKTG imports these directly from Naniwa Abrasives in Osaka.
The 1K Traditional is the workhorse of the line - the grit where most sharpening sessions begin and where the bulk of metal removal happens. It is a well-balanced medium stone: cuts actively enough to work efficiently, leaves a scratch pattern clean enough to progress directly to a 4K or 6K without an intermediate stop. At 20mm thickness it provides years of use under regular sharpening. Soak 5-10 minutes before each session. The name changed from Traditional 1,000 to Standard 1,000 - same stone. Flatten regularly with a diamond plate. 210mm x 70mm x 20mm.
What Customers Are Saying: Two reviewers confirm solid performance. One lapped it immediately after a 30-minute soak and found it flattened quickly and evenly - a good sign for long-term consistency. Described as a reliable, straightforward stone that does what a 1K should.
Care Instructions: Soak for 5-10 minutes before use. Add water as needed during sharpening. Flatten with a diamond plate when the stone develops a dish. Store dry between sessions.
Brand: Naniwa
Line: Traditional (Standard)
Grit: 1,000
Use: Soaking required (5-10 min)
Dimensions: 210mm x 70mm x 20mm
Origin: Japan
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-1-000-50.png&&&5&&&||&&&||&&&||@@@
natr220grst&&&T-102&&&Naniwa Traditional Stone 220 Grit&&&Naniwa has been producing sharpening stones in Osaka, Japan for decades and is one of the most widely trusted stone makers in the world. The Traditional line - also sold under the Standard name after a recent rebrand - is the entry point of the Naniwa range: thick 210mm x 70mm x 20mm stones at a practical price, built to last years with regular use. These are soaking stones. Submerge them for 5-10 minutes before each session; coarser grits absorb water faster than fine ones. Keep water on the surface during sharpening, and flatten regularly with a diamond plate to prevent dishing. CKTG imports these directly from Naniwa Abrasives in Osaka.
The 220-grit Traditional is a silicon carbide stone - the green color is the giveaway - and it cuts aggressively, making short work of bevel setting, tip repair, and removing significant steel before transitioning to a finer stone. It is one of the better inexpensive coarse stones available: thirsty and fast-wearing, as all low-grit soakers tend to be, but the scratch pattern it leaves is clean and transitions easily to a 1K without excessive intermediate work. Soak 5-10 minutes before use and splash more water on during the session if it dries out. The name changed from Traditional 220 to Standard 220 - same stone. 210mm x 70mm x 20mm.
What Customers Are Saying: Reviewers confirm it cuts fast and is straightforward to use. One describes it as a good green SiC stone that does exactly what a coarse stone should. The consensus is practical and unpretentious: it works well at the job it is designed for.
Care Instructions: Soak for 5-10 minutes before use. Add water as needed during sharpening. Flatten with a diamond plate when the stone develops a dish. Store dry between sessions.
Brand: Naniwa
Line: Traditional (Standard)
Grit: 220
Abrasive: Silicon Carbide
Use: Soaking required (5-10 min)
Dimensions: 210mm x 70mm x 20mm
Origin: Japan
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-220-49.png&&&4.5&&&||&&&||&&&||@@@
natrst40gr&&&T-940&&&Naniwa Traditional Stone 4,000 Grit&&&Naniwa has been producing sharpening stones in Osaka, Japan for decades and is one of the most widely trusted stone makers in the world. The Traditional line - also sold under the Standard name after a recent rebrand - is the entry point of the Naniwa range: thick 210mm x 70mm x 20mm stones at a practical price, built to last years with regular use. These are soaking stones. Submerge them for 5-10 minutes before each session; coarser grits absorb water faster than fine ones. Keep water on the surface during sharpening, and flatten regularly with a diamond plate to prevent dishing. CKTG imports these directly from Naniwa Abrasives in Osaka.
The 4K Traditional is a finishing stone suited for producing sharp, refined edges on kitchen knives after working through a coarse or medium stone. At 4000 grit it removes the scratch pattern left by a 1K cleanly and leaves an edge that is sharp enough for most kitchen tasks without requiring a polishing step. It is also a practical stopping point if you are not pursuing a mirror finish: the edge it produces bites food cleanly and holds well through daily use. Soak 5-10 minutes before use. The name changed from Traditional 4,000 to Standard 4,000 - same stone. Flatten with a diamond plate when dishing develops. 210mm x 70mm x 20mm.
Care Instructions: Soak for 5-10 minutes before use. Add water as needed during sharpening. Flatten with a diamond plate when the stone develops a dish. Store dry between sessions.
Brand: Naniwa
Line: Traditional (Standard)
Grit: 4,000
Use: Soaking required (5-10 min)
Dimensions: 210mm x 70mm x 20mm
Origin: Japan
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-4000-grit-85.png&&&0&&&||&&&||&&&||@@@
natrst60gr&&&T-360&&&Naniwa Traditional Stone 6,000 Grit&&&Naniwa has been producing sharpening stones in Osaka, Japan for decades and is one of the most widely trusted stone makers in the world. The Traditional line - also sold under the Standard name after a recent rebrand - is the entry point of the Naniwa range: thick 210mm x 70mm x 20mm stones at a practical price, built to last years with regular use. These are soaking stones. Submerge them for 5-10 minutes before each session; coarser grits absorb water faster than fine ones. Keep water on the surface during sharpening, and flatten regularly with a diamond plate to prevent dishing. CKTG imports these directly from Naniwa Abrasives in Osaka.
The 6K Traditional sits at the upper end of the Traditional range and produces a polished, refined edge suited for fine kitchen work. After a 1K or 4K session this stone removes the coarser scratch pattern and leaves an edge with a light mirror quality that performs well on fish, soft proteins, and precise vegetable work. It is also a useful bridge stone if you are progressing toward an 8K or 10K - it closes the grit gap enough that the finishing stone can work efficiently without having to remove excessive material. Soak 5-10 minutes before use. The name changed from Traditional 6,000 to Standard 6,000 - same stone. 210mm x 70mm x 20mm.
Care Instructions: Soak for 5-10 minutes before use. Add water as needed during sharpening. Flatten with a diamond plate when the stone develops a dish. Store dry between sessions.
Brand: Naniwa
Line: Traditional (Standard)
Grit: 6,000
Use: Soaking required (5-10 min)
Dimensions: 210mm x 70mm x 20mm
Origin: Japan
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-6-000-sale-9.png&&&0&&&||&&&||&&&||@@@
nasnwh8&&&T-380&&&Naniwa Traditional Stone 8,000 Grit&&&Naniwa has been producing sharpening stones in Osaka, Japan for decades and is one of the most widely trusted stone makers in the world. The Traditional line - also sold under the Standard name after a recent rebrand - is the entry point of the Naniwa range: thick 210mm x 70mm x 20mm stones at a practical price, built to last years with regular use. These are soaking stones. Submerge them for 5-10 minutes before each session; coarser grits absorb water faster than fine ones. Keep water on the surface during sharpening, and flatten regularly with a diamond plate to prevent dishing. CKTG imports these directly from Naniwa Abrasives in Osaka.
The 8K Traditional is a pure white magnesia bond finishing stone - nicknamed the New Snow White in sharpening circles for its similarity to the original Naniwa Snow White (Jyunpaku, meaning pure white in Japanese) that has been sold for years. Naniwa updated this stone with more uniform particles and slightly faster cutting speed compared to the original. The result is a polishing stone that refines edges to a high degree while still cutting actively enough to remove the scratch pattern from a 6K without excessive passes. It uses slightly more water than the original Snow White - keep the surface wet. The ideal placement is after a 5K or 6K and before a 10K if you are going that high. Soak 5-10 minutes before use. 210mm x 70mm x 20mm.
What Customers Are Saying: Two reviewers confirm it performs as a strong 8K finishing stone. Described as a great stone for producing a refined polished edge - fits naturally into a progression from a medium stone to a high-grit finisher.
Care Instructions: Soak for 5-10 minutes before use. Add water as needed during sharpening. Flatten with a diamond plate when the stone develops a dish. Store dry between sessions.
Brand: Naniwa
Line: Traditional (Standard)
Nickname: New Snow White
Grit: 8,000
Abrasive: Magnesia Bond
Use: Soaking required (5-10 min)
Dimensions: 210mm x 70mm x 20mm
Origin: Japan
&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-8-000-46.png&&&4.5&&&||&&&||&&&||@@@
naoyagihabu1&&&YU-105&&&Nao Yamamoto Ginsan Hammered Bunka 165mm&&&Echizen has been producing blades for over 700 years, and the region still turns out some of the most technically refined knives in Japan. Nao Yamamoto works at the sharper edge of that tradition. His mastery of Nimai-Hiroge - a demanding forging technique that produces blades of uncommon thinness - gives his knives a cutting feel that is immediately noticeable to anyone who has worked with serious Japanese cutlery. The blade geometry is the point: thinner behind the edge, less resistance through the cut, more precision in the hand.
The bunka format is built for versatility - an aggressive reverse tanto tip for detail and point work, a flat-to-slightly-curved profile that handles both push-cutting and rocking, and enough blade height to work efficiently through larger vegetables or proteins. This one is built on Ginsan (Silver #3) stainless steel, an alloy prized for its ability to take a keen, carbon-like edge while remaining far more forgiving in daily maintenance than reactive steels. The stainless tsuchime (hammered) cladding adds food release to the equation and gives the blade its distinctive textured appearance. At 170mm with a 46mm blade height, this is a capable all-purpose knife that handles the full range of prep tasks with authority. The hand-engraved blade and rosewood octagonal handle with pakka ferrule round out a package that is as carefully finished as it is well-conceived.
Care Instructions: Ginsan stainless is low maintenance but rewards consistent care. Hand wash and dry promptly after use - avoid the dishwasher and prolonged moisture contact. Sharpen on quality water stones to maintain the fine edge geometry Yamamoto-san builds into every blade. Use wood or plastic cutting boards and store away from other utensils to protect the tip. Free shipping over $100.
Blacksmith: Nao Yamamoto
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3) Stainless
HRC: 61
Cladding: Stainless
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Engraving: Hand Engraved
Weight: 4.9 oz (140 g)
Blade Length: 170 mm
Total Length: 312 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-bunka-165mm-52.png&&&0&&&||&&&||&&&@@@
naoyagihana1&&&YU-103&&&Nao Yamamoto Ginsan Hammered Nakiri 165mm&&&Ginsan stainless - also known as Silver #3 - occupies a unique position in the hierarchy of Japanese knife steels. It sharpens with the responsiveness of a carbon alloy, holds an edge with conviction, and asks almost nothing of the user in return: no reactive maintenance, no oiling, no anxiety about moisture or acidic foods. That combination makes it a natural fit for serious cooks who want carbon-level performance without carbon-level upkeep. In the hands of Nao Yamamoto, working from Echizen with his mastery of the Nimai-Hiroge forging technique, Ginsan becomes something more - a blade of exceptional thinness that cuts with noticeably less resistance than the blade shape alone would suggest.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and this example is built for serious work at the board. The 165mm blade length handles everything from julienne to breaking down a whole head of cabbage, and the 52mm blade height gives generous knuckle clearance through long prep sessions. The stainless tsuchime (hammered) cladding reduces drag through dense produce and gives the blade road its distinctive textured surface. The hand engraving on the blade adds an artisan detail that reflects the care Yamamoto-san puts into every step of production. The rosewood octagonal handle with pakka ferrule is well-proportioned for the format - light enough to stay nimble, substantial enough for extended use. This is the kind of nakiri that earns permanent placement on the block.
Care Instructions: Ginsan stainless is low maintenance but rewards good habits. Hand wash and dry promptly after use - avoid the dishwasher. Sharpen on quality water stones to preserve the fine edge Yamamoto-san builds into each blade. Use wood or plastic cutting boards and store away from other utensils to protect the squared tip. Free shipping over $100.
Blacksmith: Nao Yamamoto
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3) Stainless
HRC: 61
Cladding: Stainless
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Engraving: Hand Engraved
Weight: 6.2 oz (178 g)
Blade Length: 165 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-nakiri-165mm-92.png&&&0&&&||&&&||&&&@@@
naoyahagipe1&&&YU-101&&&Nao Yamamoto Ginsan Hammered Petty 140mm&&&The Nimai-Hiroge technique is rare in Japanese bladesmithing, and Nao Yamamoto of Echizen is one of its few living practitioners. The method produces blades of exceptional thinness without sacrificing structural integrity, and it is what separates his knives from the broader field of well-made Japanese cutlery. His work has earned a devoted following at CKTG, where customers with serious collections return to him again and again.
This petty is built on a Ginsan (Silver #3) stainless core - a high-grade alloy that sharpens with the responsiveness of carbon steel while staying far easier to maintain day to day. The stainless tsuchime (hammered) cladding reduces drag and sticking during prep, and the hand engraving on the blade adds a level of craft that is increasingly rare at any price. At 141mm, this format is exactly right for hand work - breaking down a chicken breast, prepping sandwiches, fabricating herbs, or any task where a full-length gyuto feels like too much knife in the hand. The rosewood octagonal handle with pakka ferrule is comfortable across long prep sessions and balances the slim blade profile well. Yamamoto-san keeps the geometry laser-focused: thin behind the edge, flat enough to push-cut cleanly, and light enough to use with precision for extended periods without fatigue.
What Customers Are Saying: One customer with a decade of purchasing history at CKTG and twenty years in the wine industry - with deep exposure to professional kitchen standards - describes this petty as the knife that filled the last meaningful gap in a block already stocked with serious Japanese cutlery. The 140mm format gets singled out as the ideal middle ground: large enough to break down a protein or prep a working lunch, but precise enough for detailed hand work where a longer blade would get in the way. The Echizen fit, finish, and handle comfort earn consistent praise, and the Ginsan steel draws appreciation specifically from experienced knife users who want stainless-level maintenance without giving up edge quality.
Care Instructions: Ginsan stainless is low maintenance but rewards good habits. Hand wash and dry promptly after use - avoid the dishwasher. Sharpen on quality water stones to maintain the fine edge Yamamoto-san builds into each blade, and store away from other utensils to protect the tip and edge. Free shipping over $100.
Blacksmith: Nao Yamamoto
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3) Stainless
HRC: 61
Cladding: Stainless
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Engraving: Hand Engraved
Weight: 2.7 oz (78 g)
Blade Length: 141 mm
Total Length: 270 mm
Spine Thickness at Heel: 3 mm
Blade Height: 32 mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-petty-140mm-7.png&&&5&&&||&&&||&&&@@@
naoyagihasa1&&&YU-102&&&Nao Yamamoto Ginsan Hammered Santoku 165mm&&&What sets Nao Yamamoto apart from other respected blacksmiths in Echizen is not just the quality of his steel selection or his finishing work - it is the geometry. His mastery of the Nimai-Hiroge forging technique produces blades that are measurably thinner than the field, and that thinness is not decorative. It reduces resistance through the cut, improves food release off the flat, and makes the knife feel lighter and faster in the hand than its dimensions suggest. Over 20 years of production in one of Japan most demanding knife-making regions has refined every detail of how Yamamoto-san approaches the work.
The santoku (three virtues) is Japan all-purpose chef knife - designed from the ground up to handle meat, fish, and vegetables with equal capability - and at 170mm this one hits the format at its most versatile. The Ginsan (Silver #3) stainless core delivers a sharpening experience that rivals carbon steel while remaining genuinely low-maintenance in daily use: no reactive patina to manage, no oil required for storage, no special handling around acidic ingredients. The stainless tsuchime (hammered) cladding adds food release and gives the blade road a textured, handmade appearance that photographs as well as it performs. The hand engraving is a detail that speaks to the level of individual attention each knife receives. The rosewood octagonal handle with pakka ferrule is well-matched to the format - comfortable in both pinch and handle grips, and finished cleanly at the ferrule joint.
Care Instructions: Ginsan stainless is low maintenance but rewards good habits. Hand wash and dry promptly after use - avoid the dishwasher. Sharpen on quality water stones to maintain the edge geometry Yamamoto-san builds into each blade. Use wood or plastic cutting boards and store away from other utensils to protect the tip and edge. Free shipping over $100.
Blacksmith: Nao Yamamoto
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3) Stainless
HRC: 61
Cladding: Stainless
Finish: Tsuchime (Hammered)
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Engraving: Hand Engraved
Weight: 4.9 oz (140 g)
Blade Length: 170 mm
Total Length: 314 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-santoku-165mm-52.png&&&0&&&||&&&||&&&@@@
nisg2dana17c&&&NSG2D-B170&&&Nigara Anmon SG2 Damascus Bunka 170mm&&&The Anmon Damascus pattern on Nigara knives takes its name from the Anmon Waterfalls - a series of cascades descending from the World Heritage Shirakami Mountains near Hirosaki, Aomori Prefecture, where Nigara Hamono has been forging since the Edo period. The raindrop ripple pattern that emerges from 25 layers of folded stainless steel is Nigara's interpretation of that water in motion, and it is genuinely different on every knife because every knife is made by hand. The SG2 powdered stainless core at 62+ HRC is what the pattern surrounds - an edge steel with exceptional retention and sharpness, brought together with the Damascus cladding in san-mai construction that lets each material do what it does best.
The 170mm bunka delivers the Anmon Damascus in one of the most versatile formats in the lineup. The reverse tanto tip opens up fine point work, the flat heel gives full board contact on push cuts, and the 49mm blade height provides real knuckle clearance through board work. At 168mm blade length and 144g with a 2mm spine, this is a substantial knife that feels confident in the hand. The SG2 core is fully stainless - no reactive surface, no patina to manage - which makes the choice between the visual character of a carbon steel knife and the practicality of stainless entirely unnecessary with a knife like this. The wenge octagonal handle and buffalo horn ferrule complete a package that is as refined as the Damascus it carries. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-170mm-170.png&&&0&&&||&&&||&&&||@@@
nisg2dabu17&&&NSG2D-B195&&&Nigara Anmon SG2 Damascus Bunka 195mm&&&Nigara Hamono calls their 25-layer raindrop Damascus pattern the Anmon - named after the Anmon Waterfalls that cascade from the foot of the World Heritage Shirakami Mountains near Hirosaki in Aomori Prefecture. The name is not marketing. Nigara has been forging in Hirosaki since the Edo period when the city was a castle town with over one hundred blacksmith shops, and the Anmon pattern reflects a relationship between this forging tradition and the landscape that produced it. No two knives carry the same pattern because each is finished by hand. The SG2 core at 62+ HRC is what the pattern protects and surrounds - a powdered metallurgy stainless steel with edge retention and sharpness characteristics that sit at the top of the stainless category.
Nigara names this format a kiritsuke, but the actual blade measurement runs 195-198mm, which we call a 195mm Bunka - a compact, tall knife with the reverse tanto tip that opens up fine point work and the flat heel that gives full board contact on push cuts. At 50mm blade height and 158g, this is a knife that has genuine presence on the board without being heavy. The 2mm spine keeps it thin throughout - the Damascus cladding provides visual mass without adding cutting weight. The wenge octagonal handle and buffalo horn ferrule are well-matched in both proportion and quality to the blade they finish. Photos by Gustavo Bermudez. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&435&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-195mm-145.png&&&0&&&||&&&||&&&||@@@
nisg2dagy211&&&NSG2D-G210&&&Nigara Anmon SG2 Damascus Gyuto 210mm&&&The Anmon Damascus pattern begins with 25 layers of stainless steel folded around an SG2 powdered steel core. The folding process and the subsequent acid treatment that reveals the pattern are both done by hand at Nigara Hamono in Hirosaki, Aomori - one of Japan's original Edo-period forging centers, where Nigara has operated since the castle town era. The raindrop ripple effect that emerges is different on every blade because the hand-finishing process is never exactly the same twice. The name Anmon comes from the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains near Hirosaki - and looking at a finished blade under light, the connection to cascading water is not difficult to see.
The 210mm gyuto (Japan's all-purpose chef knife) is where the Anmon Damascus line finds its most practical expression - the format that handles the full range of daily kitchen work and puts the blade character in front of more cutting sessions than any other in the lineup. At 199mm actual blade length, 49mm height, and 142g with a 2mm spine, this is a light, responsive knife for its visual weight. The SG2 core at 62+ HRC delivers excellent edge retention and sharpens to a very fine edge on quality water stones, while the stainless construction means no reactive surface care is needed. The wenge octagonal handle and buffalo horn ferrule are consistent with the rest of the line. Photos by Gustavo Bermudez. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&435&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-564.png&&&0&&&||&&&||&&&||@@@
nisg2dagy21c&&&NSG2D-G240&&&Nigara Anmon SG2 Damascus Gyuto 240mm&&&Some knives look better in photographs than they do in person. The Nigara SG2 Damascus 240mm gyuto is the other kind. One owner - someone serious enough to have a collection - calls it a modern masterpiece and their favorite knife in it, describing the level of care and craftsmanship as immediately evident on first opening the box. Nigara Hamono has been forging in Hirosaki, Aomori Prefecture since the Edo period, when the city was a castle town with over one hundred blacksmith shops. The Anmon Damascus pattern - 25 layers of folded stainless steel surrounding an SG2 core, named after the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains - is hand-finished on every knife and unique on every blade.
At 229mm actual blade length, 49mm height, and 170g, the 240mm gyuto (Japan's all-purpose chef knife) has the reach for serious protein work, the blade height for extended board sessions, and the 2mm spine that keeps it light and responsive through the full stroke. SG2 at 62+ HRC takes a very fine edge and holds it well - the same owner who called it a masterpiece reports it has flown through everything without resistance, and that initial food sticking common with Damascus finishes diminished significantly over the first week of use and has since become practically nonexistent. The stainless construction means no reactive surface management - just the SG2 performance and the Anmon pattern in daily use. Wenge octagonal handle, buffalo horn ferrule. Photos by Gustavo Bermudez. Each knife is made by hand so measurements may vary.
What Customers Are Saying: One collector describes this knife as a modern masterpiece - evidence of care and craftsmanship visible from the moment it comes out of the box. Extremely sharp out of the box. Initial food sticking from the Damascus finish was noted but diminished greatly over a week of use. The knife is described as having flown through everything without difficulty and sitting at the top of a serious collection.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&460&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-240mm-408.png&&&5&&&||&&&||&&&||@@@
nisg2daki24&&&NSG2D-K240&&&Nigara Anmon SG2 Damascus Kiritsuke 240mm&&&The kiritsuke is Japan's multi-purpose chef knife for experienced cooks - combining the push-cutting efficiency of a gyuto profile with the precision of a pointed tip that mirrors the katana geometry it evolved from. In the hands of Nigara Hamono, forging since the Edo period in Hirosaki, Aomori Prefecture at the base of the World Heritage Shirakami Mountains, that profile gets the Anmon Damascus treatment: 25 layers of folded stainless steel around an SG2 powdered steel core, hand-finished into the raindrop pattern that takes its name from the Anmon Waterfalls nearby. Every knife carries a unique version of that pattern because every knife is hand-finished individually. One reviewer describes the knife as eye candy you can use without worrying about patina or rust - which is the precise value proposition of SG2 stainless behind a Damascus finish this striking.
At 228mm blade length with 52mm height and 174g, this is the most substantial knife in the Nigara Damascus lineup by blade height - tall enough to be a genuinely capable workhorse through high-volume prep while the kiritsuke profile provides the precision that makes it attractive to experienced cooks. The 2mm spine keeps the knife light and responsive despite the tall blade. SG2 at 62+ HRC delivers excellent edge retention and sharpens to a fine edge on quality water stones, and the stainless construction means no reactive surface management is needed. The wenge octagonal handle and black buffalo horn ferrule complete the knife. Each knife is made by hand so measurements may vary.
What Customers Are Saying: One owner describes this knife as the rare combination of something you would display and something you use daily without restriction - eye candy backed by SG2 stainless performance that requires no patina or rust management. The value at the price point is specifically noted.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&480&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-240mm-262.png&&&5&&&||&&&||&&&||@@@
nisg2dape151&&&NSG2D-P150&&&Nigara Anmon SG2 Damascus Petty 150mm&&&Nigara Hamono traces its history to the early Edo period, when the city of Hirosaki in Aomori Prefecture was a castle town with over one hundred forging shops. Nigara is one of those original Tsugaru blacksmith shops - a tradition that has kept traditional forging techniques alive across centuries rather than decades. The SG2 Damascus line is where that history meets a modern steel: SG2 powdered stainless at the core, clad san-mai in 25 layers of folded stainless Damascus, finished with the Anmon pattern that Nigara named after the Anmon Waterfalls cascading from the foot of the World Heritage Shirakami Mountains adjacent to Hirosaki. The rippling raindrop pattern that emerges from those 25 layers is different on every knife - no two are identical, because each is made and finished by hand.
The petty is the most compact format in the Nigara SG2 Damascus lineup. At 140mm and 62g with a 2mm spine, it is a light and precise knife built for in-hand work on fruit and aromatics and fine board detail where a larger knife cannot perform accurately. SG2 at 62+ HRC delivers excellent edge retention and a very fine possible edge while remaining fully stainless - no patina, no reactive surface care, just the Damascus pattern and the SG2 performance working together in the same knife. The wenge octagonal handle with buffalo horn ferrule is a refined combination that suits the character of the blade. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-petty-150mm-216.png&&&0&&&||&&&||&&&||@@@
nisg2dasa17&&&NSG2D-S170&&&Nigara Anmon SG2 Damascus Santoku 170mm&&&SG2 powdered stainless steel and hand-forged Anmon Damascus cladding is a combination that is difficult to find outside of Japan - the patience required to fold 25 layers of Damascus around a high-performance powdered steel core, then hand-finish each knife so the raindrop pattern emerges cleanly, is not something production methods accommodate. Nigara Hamono has been doing this kind of work in Hirosaki, Aomori Prefecture, since the early Edo period, when the city was a castle town with over one hundred active forging shops. They are one of those original shops. The Anmon pattern is named after the Anmon Waterfalls at the foot of the nearby World Heritage Shirakami Mountains - the same rippling quality the cascades produce in the rock below them is what appears in these blades above the SG2 edge.
The santoku (three virtues) at 168mm and 50mm blade height is the most versatile format in the Nigara Damascus lineup - compact enough to stay nimble for daily prep work, wide enough for knuckle clearance and bench-scraping, and with the gentle belly that makes it effective across the full range of cutting motions from push cuts to rocking. At 148g and a 2mm spine, the knife is light for its height - the SG2 construction and san-mai build keeping the weight down without reducing the visual presence of the blade. The wenge octagonal handle and black buffalo horn ferrule are fitted to the same standard the blade sets. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-santoku-170mm-253.png&&&0&&&||&&&||&&&||@@@
nisg2dasu27&&&NSG2D-S225&&&Nigara Anmon SG2 Damascus Sujihiki 225mm&&&A sujihiki (Japan's dedicated slicing knife) with an Anmon Damascus blade face is a specific combination - the long draw strokes that slicing work demands give the pattern the motion it was designed to evoke. Nigara Hamono forges the pattern from 25 layers of folded stainless steel around an SG2 powdered steel core in Hirosaki, Aomori Prefecture, where they have been working since the Edo period castle town era. The name Anmon comes from the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains nearby, and the raindrop ripple pattern that emerges is hand-finished on each knife - different on every blade because the process is done individually rather than mechanically.
The 225mm sujihiki is the shorter of the two slicing options in the lineup. At 226mm actual blade length and 37mm height, this is a narrow, precise slicing knife - built for the controlled draw strokes through proteins, terrines, and raw fish where a narrow blade and an uninterrupted cutting motion produce the cleanest possible result. SG2 at 62+ HRC holds a very fine edge well through extended slicing sessions and sharpens to a high standard on quality water stones, while the stainless construction means no reactive surface management is required. The wenge octagonal handle and black buffalo horn ferrule are consistent with the rest of the line. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&460&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-225mm-19.png&&&0&&&||&&&||&&&||@@@
nisg2dasu25&&&NSG2D-S240&&&Nigara Anmon SG2 Damascus Sujihiki 240mm&&&The longer of the two Nigara Damascus sujihiki options extends the blade reach to 244mm - meaningful additional length for slicing larger proteins, terrines, and extended prep work where the shorter version requires repositioning. Nigara Hamono forges the Anmon Damascus pattern from 25 layers of folded stainless steel in Hirosaki, Aomori Prefecture - a city with an Edo period castle town forging tradition that Nigara is directly part of. The raindrop pattern is named for the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains nearby, and it is hand-finished on every knife, producing a surface that is genuinely unique to each blade. The SG2 powdered stainless core at 62+ HRC sits at the center of that pattern, protected by the softer Damascus cladding on both sides.
At 244mm blade length, 40mm height, and 158g with a 2mm spine, this is a capable and well-balanced sujihiki (Japan's dedicated slicing knife). The narrow profile minimizes resistance and drag during the draw stroke, the SG2 edge holds its sharpness well through extended slicing sessions, and the stainless construction means no reactive surface care is required after use - an important practical point for a knife that will be in regular contact with proteins and acidic marinades. The wenge octagonal handle and black buffalo horn ferrule are consistent in quality with the rest of the Anmon Damascus line. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and somewhat chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&480&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-240mm-246.png&&&0&&&||&&&||&&&||@@@
nisg2dabu18&&&NG2-B18DU&&&Nigara SG2 Damascus Bunka 180mm&&&The bunka is the format in the Nigara Damascus lineup that shows the Anmon pattern most dramatically. The reverse tanto profile and generous blade height put more surface area on display than a narrower knife, and on a 180mm blade with 48mm of height the 25-layer raindrop Damascus cladding has room to develop its full visual character - different on every knife because every knife is hand-finished individually. Nigara Hamono has been forging in Hirosaki, Aomori Prefecture since the Edo period, when the city was a castle town with over one hundred blacksmith shops. The Anmon pattern takes its name from the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains nearby - the rippling water quality that gives the falls their character is what appears in these folded steel layers above the SG2 edge.
The 180mm bunka with its 188mm actual blade length, 48mm height, and 158g sits between the smaller 170mm version from the first Nigara Damascus batch and a full-size gyuto in terms of board presence. The reverse tanto tip opens up fine point work, the flat heel delivers full board contact on push cuts, and the 2mm spine keeps the knife light and responsive for a blade this tall. SG2 at 62+ HRC is fully stainless, hard enough for excellent edge retention, and sharpens well on quality water stones. The burnt urushi oak octagonal handle - oak finished with urushi lacquer - is durable, water-resistant, and carries a warm, traditional character that suits the Damascus blade well. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&435&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-180mm-277.png&&&0&&&||&&&||&&&||@@@
nisg2dagy21&&&NG2-G21DU&&&Nigara SG2 Damascus Gyuto 210mm&&&There are collectors who research a knife for weeks before buying. One owner of this gyuto emailed Mark directly to request photos of the specific knives in stock before deciding - the kind of care a serious collector brings to a purchase at this level. Mark replied with pictures within minutes. The knife was ordered from the video. That exchange is typical of how CKTG works with collectors on premium pieces, and the Nigara Damascus line draws exactly that kind of buyer. Nigara Hamono has been forging in Hirosaki, Aomori Prefecture since the Edo period - one of Japan's original castle town forging centers with over one hundred blacksmith shops at its peak. The Anmon pattern, named after the nearby Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains, is hand-finished on each blade and different on every one.
The 210mm gyuto (Japan's all-purpose chef knife) in the burnt urushi oak handle version is the most versatile knife in this sub-line. At 218mm actual blade length, 48mm height, and 156g with a 2mm spine, it is light and responsive for a blade this capable. SG2 at 62+ HRC takes a very fine edge and holds it well through demanding prep sessions, while the stainless construction means no reactive surface care is needed. The Anmon Damascus cladding - 25 layers of folded stainless steel - is unique on each blade because the hand-finishing process produces a slightly different result every time. The burnt urushi oak octagonal handle is lacquer-coated for durability and carries the warm, traditional character of the wood clearly. Each knife is made by hand so measurements may vary.
What Customers Are Saying: One repeat collector who has purchased multiple knives from CKTG describes this knife as a stunning addition to their collection. The fit and finish are described as exactly what you expect from Nigara. The reviewer specifically contacted Mark for photos before purchasing and received a response within minutes with options to compare - the quality of both the knife and the service drew a direct call-out.
Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-565.png&&&5&&&||&&&||&&&||@@@
nisg2dagy24&&&NG2-G24DU&&&Nigara SG2 Damascus Gyuto 240mm&&&The 240mm gyuto (Japan's all-purpose chef knife) is the largest knife in the burnt urushi Damascus sub-line from Nigara Hamono, and the one where the Anmon pattern - 25 layers of folded stainless steel named after the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains near Hirosaki - has the most blade surface to develop across. At 244mm blade length and 50mm height, this is a knife with genuine presence and reach. The 3mm spine - one millimeter thicker than the rest of the line - gives it a solid, confident feel on the board while the blade geometry still produces a thin, clean cutting action through produce and proteins. SG2 at 62+ HRC delivers excellent edge retention and a fine possible edge, fully stainless with no reactive surface to manage.
Nigara Hamono traces its history to the Edo period, when Hirosaki in Aomori Prefecture was a castle town with over one hundred active blacksmith shops. Nigara is one of those original Tsugaru forging shops, and the level of craft visible in the hand-finished Damascus pattern on each blade reflects that depth of tradition. The burnt urushi oak octagonal handle is lacquer-finished for durability and water resistance, and the warm tone of the oak pairs well with the movement in the Damascus blade face. At 190g this is a substantial knife with the authority its dimensions suggest. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-240mm-409.png&&&0&&&||&&&||&&&||@@@
nisg2daki21&&&NG2-K21DU&&&Nigara SG2 Damascus Kiritsuke 210mm&&&The kiritsuke is Japan's multi-purpose chef knife for experienced cooks - a profile that combines the push-cutting efficiency of a flat heel with the precision of a pointed tip that mirrors the katana geometry it evolved from. At 210mm it is the most maneuverable kiritsuke in the Nigara Damascus lineup, and the burnt urushi oak handle version gives it a visual character that the wenge version does not have - the warmth of lacquered oak against the Damascus blade face creates a different kind of contrast that suits the knife well. Nigara Hamono produces the Anmon Damascus pattern from 25 layers of folded stainless steel around an SG2 core in Hirosaki, where this forging tradition traces back to an Edo period castle town with over one hundred active blacksmith shops.
At 217mm actual blade length, 50mm height, and 186g with a 2mm spine, this is the tallest knife in the burnt urushi sub-line - the generous blade height giving more board presence and better knuckle clearance than a standard 210mm gyuto while the kiritsuke profile adds precision at the tip. SG2 at 62+ HRC is fully stainless and hard enough for excellent edge retention. The Damascus cladding reduces surface adhesion during cutting and gives the blade a visual depth that increases with closer inspection. The burnt urushi oak octagonal handle is lacquer-finished for water resistance and long-term durability. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&465&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-210mm-245.png&&&0&&&||&&&||&&&||@@@
nigara&&&NG2-N18DU&&&Nigara SG2 Damascus Nakiri 180mm&&&Nigara Hamono Ltd blends traditional craftsmanship with artistic design, producing knives that are as beautiful as they are functional. Each blade features a one-of-a-kind Damascus cladding, forged using techniques passed down through generations. This nakiri showcases a clean profile ideal for precision vegetable work, while the solid oak handle, finished with burnt urushi, offers a comfortable octagonal grip that’s both striking and practical. A true fusion of heritage and performance.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 6.6 oz (186 g)
Blade Length: 177 mm
Total Length: 327 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Handle: Burnt Oak, Urushi Octagonal&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-nakiri-180mm-211.png&&&0&&&||&&&||&&&@@@
nisg2dasa18&&&NG2-S18DU&&&Nigara SG2 Damascus Santoku 180mm&&&Two different approaches to the same construction make the two Nigara Damascus santoku pages worth comparing. The 170mm santoku in the wenge handle version and this 180mm version in burnt urushi oak sit close in size but represent distinct visual directions - dark polished wood and buffalo horn against warm lacquered oak. Both carry the same Anmon Damascus cladding, the same SG2 core at 62+ HRC, and the same 25-layer raindrop pattern that Nigara Hamono has been refining since this Hirosaki forging tradition was part of an Edo period castle town with over one hundred blacksmith shops. The pattern is named for the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains nearby, and it is hand-finished differently on every knife.
The santoku (three virtues) at 187mm blade length and 49mm height is the most versatile format in the lineup - long enough for the full range of everyday prep work, wide enough for real knuckle clearance and bench-scraping, with the gentle belly that accommodates both push cut and rocking technique. At 166g and 2mm spine, this is a well-balanced, moderately weighted knife for its size. SG2 is fully stainless - no reactive surface care, no patina to manage - which makes daily use straightforward. The burnt urushi oak handle is finished with traditional lacquer for durability and water resistance. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-santoku-180mm-245.png&&&0&&&||&&&||&&&||@@@
nisg2dasu271&&&NG2-J27DU&&&Nigara SG2 Damascus Sujihiki 270mm&&&A 270mm sujihiki (Japan's dedicated slicing knife) with an Anmon Damascus blade face is a specific kind of statement. The reach for full roasts, whole fish, and large proteins. The narrow profile for uninterrupted draw strokes. The 25-layer raindrop Damascus pattern from Nigara Hamono in Hirosaki, Aomori Prefecture - named after the Anmon Waterfalls at the foot of the World Heritage Shirakami Mountains - moving across 273mm of blade face in a pattern that is different on every knife because every knife is hand-finished individually. This is the longest knife in the Nigara Damascus lineup and the one that makes the strongest case for the combination of SG2 performance and Damascus visual character in a single blade.
At 273mm blade length, 38mm height, and 180g with a 2mm spine, this is a purpose-built slicing knife - light for its length, narrow enough for clean draw strokes with minimal resistance, and hard enough at 62+ HRC to hold its edge through extended slicing sessions without mid-task resharpening. The stainless SG2 construction means no reactive surface management is needed after contact with proteins, acidic marinades, or citrus - a practical advantage for the format this knife is built for. The burnt urushi oak octagonal handle is lacquer-coated for durability and comfortable in the longer draw strokes that sujihiki work demands. Each knife is made by hand so measurements may vary.
Care Instructions: SG2 is stainless and resistant to rust, but hard and chip-prone at this HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use - no dishwasher. Strop regularly and use quality water stones for full sharpenings.
Each knife is made by hand so measurements may vary.&&&&&&530&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-270mm-290.png&&&0&&&||&&&||&&&||@@@
nisg2tskina2&&&NSMT-B180&&&Nigara SG2 Tsuchime Bunka 180mm&&&Nigara Hamono has a long tradition behind every beautiful, handmade knife it produces. This region of northern Japan has a rich blacksmithing history stretching back 350 years, when smiths forged weapons and tools as noble swordsmiths in service to the shogunate. Master swordsmith Nigara Kunitoshi was widely recognized for his work during the Showa period, and when traditional swordmaking was banned by the US military after World War II, many blacksmiths pivoted to gardening tools and kitchen cutlery to survive. Nigara not only survived but thrived, and today makes some of the finest cutlery in Northern Japan under blacksmith Yoshizawa-san.
This bunka is built from SG2 powdered stainless steel hardened to 62-63 HRC, capable of taking and holding a genuinely fine edge. The stainless cladding carries a tsuchime, or hammered, finish, and the wenge wood octagonal handle with buffalo horn ferrule rounds out a knife with real visual presence and capable everyday performance.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Brand: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.2 oz (148 g)
Blade Length: 169 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-bunka-180mm-283.png&&&0&&&||&&&||&&&@@@
nisg2tsbukn1&&&NSMT-Butcher&&&Nigara SG2 Tsuchime Butcher Knife 170mm&&&Aomori Prefecture in northern Japan carries a 350-year tradition of blacksmithing, originally producing weapons and tools long before kitchen cutlery entered the picture. Nigara Hamono is a direct continuation of that tradition - one of the few shogun-recognized noble swordsmith lineages in Japan, with Nigara Kunitoshi earning particular recognition during the Showa period. After World War II, the US military banned traditional swordsmithing, forcing many blacksmiths to pivot toward gardening tools and kitchen cutlery. Nigara survived that transition and today produces some of the finest cutlery coming out of northern Japan.
This butcher knife is forged by Yoshizawa san using SG2 stainless steel hardened to 62-63 HRC - a powdered steel known for exceptional edge retention and corrosion resistance. The cladding is finished in tsuchime (hammered) stainless, a textured surface that reduces food adhesion and reflects the centuries of craft behind the blade. At 165mm blade length this is a capable, precise butcher knife suited to detailed meat and protein work. The wenge octagonal handle with buffalo horn ferrule gives the knife a dark, substantial presence that matches its serious heritage.
Care Instructions: SG2 stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Sharpen on quality water stones as needed.
Brand: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 4.2 oz (118 g)
Blade Length: 165mm
Total Length: 302mm
Spine Thickness at Base: 2mm
Blade Height: 35mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-butcher-knife-170mm-90.png&&&0&&&||&&&||&&&@@@
nisg2tsgy211&&&NSMT-G210&&&Nigara SG2 Tsuchime Gyuto 210mm&&&Nigara Hamono Ltd makes some of the most striking kitchen knives we have come across. The city of Hirosaki was a castle town during the early Edo period, home to over one hundred forging shops, and Nigara Forging is one of those historical Tsugaru blacksmith shops that has kept traditional forging techniques alive for centuries.
This 210mm gyuto is built around SG2, a powdered stainless steel hardened to roughly 62 HRC and prized for exceptional edge retention and a fine grain structure capable of a genuinely keen edge. The stainless cladding carries a tsuchime, or hammered, finish that gives the blade real depth and presence on the board. The wenge wood octagonal handle and buffalo horn ferrule complete a knife that is, in every sense, a stunner.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Maker: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 5.6 oz (160 g)
Blade Length: 219 mm
Total Length: 345 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-gyuto-210mm-488.png&&&0&&&||&&&||&&&||@@@
nisg2tsgy21&&&NSMT-G240&&&Nigara SG2 Tsuchime Gyuto 240mm&&&Nigara Hamono carries 350 years of blacksmithing history from Hirosaki, in Aomori Prefecture, northern Japan - a region whose smiths once forged weapons and tools for the shogunate as noble swordsmiths. Master swordsmith Nigara Kunitoshi rose to prominence during the Showa period, and when the US military banned traditional swordmaking after World War II, the workshop adapted to kitchen cutlery rather than disappear. Today Nigara is regarded as one of the premier makers of fine kitchen cutlery in Northern Japan, with blacksmith Yoshizawa-san carrying that legacy forward.
This 240mm gyuto is built around SG2 powdered stainless steel, hardened to 62-63 HRC for exceptional edge retention and a fine, keen edge. The stainless cladding carries a tsuchime, or hammered, finish with real depth and visual texture, and the wenge wood octagonal handle with buffalo horn ferrule is comfortable and well balanced at this length.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Brand: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Tsuchime
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 6.6 oz (188 g)
Blade Length: 228 mm
Total Length: 380 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-gyuto-240mm-242.png&&&0&&&||&&&||&&&||@@@
nisg2tspe12&&&NSMT-KP120&&&Nigara SG2 Tsuchime Kiri Petty 120mm&&&Nigara Hamono carries 350 years of blacksmithing history from northern Japan, where the workshop once forged weapons and tools as noble swordsmiths serving the shogunate. Master swordsmith Nigara Kunitoshi earned wide recognition during the Showa period, and when the US military banned traditional swordmaking after World War II, the focus shifted to kitchen cutlery and farming tools - a transition Nigara not only survived but thrived through, becoming one of the premier kitchen knife makers in Northern Japan under blacksmith Yoshizawa-san.
This petty is built from SG2 powdered stainless steel hardened to 62-63 HRC, delivering exceptional edge retention in a compact, detail-oriented size. At 112mm blade length, this petty handles trimming, peeling, and small precision tasks with ease. The stainless cladding carries a tsuchime, or hammered, finish, and the wenge wood octagonal handle with buffalo horn ferrule is comfortable and well proportioned for a knife this size.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Brand: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Tsuchime
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 2.2 oz (64 g)
Blade Length: 112 mm
Total Length: 239 mm
Spine Thickness at Heel: 2 mm
Blade Height: 31 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiri-petty-120mm-60.png&&&0&&&||&&&||&&&||@@@
nisg2tsbu21&&&NSMT-K210&&&Nigara SG2 Tsuchime Kiritsuke 210mm&&&Nigara Hamono makes some of the most visually striking kitchen knives we carry. The company traces its roots to Hirosaki, a castle town during the early Edo period that once held over one hundred forging shops in the surrounding area. Nigara Forging is one of those historical Tsugaru blacksmith shops, and the company has kept traditional forging techniques alive for centuries.
This kiritsuke is built around SG2, a powdered stainless steel hardened to roughly 62 HRC, prized for exceptional edge retention and a fine grain structure that takes a genuinely keen edge. The stainless cladding carries a tsuchime, or hammered, finish that gives the blade real visual texture and depth. The wenge wood octagonal handle with buffalo horn ferrule rounds out a knife that is, in every sense, a stunner.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Maker: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.7 oz (164 g)
Blade Length: 195 mm
Total Length: 344 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-210mm-432.png&&&0&&&||&&&||&&&@@@
nisg2tski241&&&NSMT-K240&&&Nigara SG2 Tsuchime Kiritsuke 240mm&&&Nigara Hamono Ltd makes some of the most stunning kitchen knives we have seen anywhere. The city of Hirosaki was a castle town during the early Edo period, home to over one hundred forging shops, and Nigara Forging is one of those historical Tsugaru blacksmith shops that has kept traditional forging techniques alive for centuries.
This kiritsuke is built from SG2 powdered stainless steel hardened to roughly 62 HRC, capable of taking and holding a genuinely keen edge. The stainless cladding carries a tsuchime, or hammered, finish with real depth, and the wenge wood octagonal handle with buffalo horn ferrule completes the package - the knife is a real beauty.
What Customers Are Saying: One reviewer who has had this knife over a month now finds himself reaching for it most of the time, calling it gorgeous and scary sharp, thanks to a hand-sharpening from Mark before it shipped. He notes it felt a bit heavy at first, but a pinch grip on the blade made the adjustment quick, and he has not needed to sharpen it since, calling it a beautiful tool for all sorts of kitchen work and praising the overall craftsmanship of the brand.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Maker: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 6.8 oz (194 g)
Blade Length: 228 mm
Total Length: 380 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm
&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-240mm-203.png&&&5&&&||&&&||&&&@@@
nisg2tskubu1&&&NSG2T-B170&&&Nigara SG2 Tsuchime Kurouchi Bunka 170mm&&&For more than 350 years, this region of northern Japan has nurtured generations of blacksmiths who forged weapons and essential tools. Recognized as one of the noble swordsmiths serving the shogunate, Nigara Hamono has carried forward traditions rooted in ancient artistry. During the Showa era, master smith Nigara Kunitoshi became well known for his skill, and after sword production was prohibited by the US military following World War II, the workshop adapted to focus on fine cutlery. Today Nigara, led by blacksmith Yoshizawa-san, creates some of the most highly regarded kitchen knives in northern Japan.
This bunka is built from SG2 powdered stainless steel hardened to 62-63 HRC, capable of taking a genuinely fine, long-lasting edge. The stainless cladding carries a kurouchi finish - a darker variation on the standard tsuchime hammered texture, giving the blade a moodier, more rustic look. The wenge wood octagonal handle with buffalo horn ferrule completes the package.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Brand: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Kurouchi
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.3 oz (150 g)
Blade Length: 169 mm
Total Length: 313 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-bunka-170mm-46.png&&&0&&&||&&&||&&&||@@@
nisg2tskugy2&&&NSG2T-G240&&&Nigara SG2 Tsuchime Kurouchi Gyuto 240mm&&&Nigara Hamono carries 350 years of blacksmithing history from northern Japan, where the workshop once served as noble swordsmiths to the shogunate. Master swordsmith Nigara Kunitoshi earned wide recognition during the Showa period, and when the US military banned traditional swordmaking after World War II, Nigara adapted rather than disappear, building a reputation as one of the finest kitchen cutlery makers in Northern Japan under blacksmith Yoshizawa-san.
This 240mm gyuto is built from SG2 powdered stainless steel hardened to 62-63 HRC, delivering exceptional edge retention and a fine, keen edge. The stainless cladding carries a kurouchi finish - a darker, more rustic variation on the standard tsuchime hammered texture that gives the blade real visual character. The wenge wood octagonal handle with buffalo horn ferrule is comfortable and well balanced at this length.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Brand: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Kurouchi
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 6.5 oz (184 g)
Blade Length: 228 mm
Total Length: 379 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-gyuto-240mm-90.png&&&0&&&||&&&||&&&||@@@
nisg2tski24&&&NSG2T-K240&&&Nigara SG2 Tsuchime Kurouchi Kiritsuke 240mm&&&For more than 350 years, the region around Hirosaki in Aomori Prefecture, northern Japan, has been home to skilled blacksmiths who forged weapons and tools for the shogunate as noble swordsmiths. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today, carried forward now by blacksmith Yoshizawa-san.
This kiritsuke is built from SG2 powdered stainless steel hardened to 62-63 HRC, prized for exceptional edge retention and a fine, keen edge. The stainless cladding carries a kurouchi finish - a darker, more rustic variation on the standard tsuchime hammered texture, giving the blade a moodier, as-forged appearance. The wenge wood octagonal handle with buffalo horn ferrule completes the package.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Brand: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Kurouchi
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 6.7 oz (190 g)
Blade Length: 228 mm
Total Length: 382 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-kiritsuke-240mm-29.png&&&0&&&||&&&||&&&@@@
nisg2tskusu2&&&NSG2T-S240&&&Nigara SG2 Tsuchime Kurouchi Sujihiki 240mm&&&Nigara Hamono has roots stretching back 350 years in northern Japan, where smiths at the workshop once served as noble swordsmiths to the shogunate. Master swordsmith Nigara Kunitoshi earned real recognition during the Showa period, and when traditional swordmaking was banned by the US military after World War II, Nigara adapted and persevered, becoming one of the finest kitchen cutlery makers in Northern Japan under blacksmith Yoshizawa-san.
This sujihiki is built from SG2 powdered stainless steel hardened to 62-63 HRC, delivering the kind of edge retention and refined sharpness that suits long, clean slicing cuts through proteins and large ingredients. The stainless cladding carries a kurouchi finish - a darker, more rustic variation on the standard tsuchime hammered texture - and the wenge wood octagonal handle with buffalo horn ferrule is comfortable for extended slicing work.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Brand: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Kurouchi
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.5 oz (158 g)
Blade Length: 228 mm
Total Length: 386 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-sujihiki-240mm-46.png&&&0&&&||&&&||&&&||@@@
nisg2tski21&&&NSMT-S255&&&Nigara SG2 Tsuchime Sujihiki 245mm&&&Nigara Hamono is a Japanese brand with a rich history of blacksmithing dating back 350 years. As noble, shogun-serving swordsmiths, the workshop preserved that tradition for generations. Master swordsmith Nigara Kunitoshi gained real recognition during the Showa period, and despite the US military ban on swordmaking after World War II, Nigara adapted and now makes some of the finest kitchen cutlery in Northern Japan, with blacksmith Yoshizawa-san carrying that work forward today.
This sujihiki is built from SG2 powdered stainless steel hardened to 62-63 HRC, delivering exceptional edge retention and a keen, refined edge well suited to long, clean slicing cuts. The stainless cladding carries a migaki finish, and the wenge wood octagonal handle with buffalo horn ferrule is comfortable and well balanced for extended slicing work.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Brand: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Migaki
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.8 oz (166 g)
Blade Length: 245 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-sujihiki-245mm-60.png&&&0&&&||&&&||&&&@@@
nisg2tstabu1&&&NSMT-TallBunka&&&Nigara SG2 Tsuchime Tall Bunka 180mm&&&Nigara Hamono has roots stretching back 350 years in northern Japan, where smiths at the workshop once served as noble swordsmiths. The company has continued to preserve that tradition through generations, and today makes some of the finest kitchen cutlery anywhere in Northern Japan under blacksmith Yoshizawa-san.
This tall bunka is built from SG2 powdered stainless steel hardened to 62-63 HRC, taking a genuinely fine, long-lasting edge. The extra blade height over a standard bunka gives this version real knuckle clearance and board presence, while keeping the compact length and reverse tanto tip that make the bunka format so versatile. The stainless cladding carries a tsuchime, or hammered, finish, and the wenge wood octagonal handle with buffalo horn ferrule completes a knife that is both beautiful and genuinely practical.
Care Instructions: SG2 is a stainless steel but is hard and somewhat chip-prone at this hardness level. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after use. Strop regularly between sharpenings and use quality water stones for a full sharpening.
Brand: Nigara
Blacksmith: Yoshizawa San
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.8 oz (164 g)
Blade Length: 169 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-tall-bunka-180mm-186.png&&&0&&&||&&&||&&&@@@
nisi3dabu17&&&NS3-B170&&&Nigara Silver 3 Damascus Bunka 170mm&&&Silver 3 stainless steel is one of the best-kept secrets in Japanese knife making - low maintenance, responsive on the stones, and capable of an edge that rivals reactive carbon steels. Nigara Hamono in Hirosaki has been forging since the early Edo period, when the city was a castle town home to more than a hundred active blacksmiths. That lineage is still present in the way these knives are made, in the traditional Tsugaru techniques that have defined the region for centuries.
This 170mm bunka is constructed san mai - Silver 3 core wrapped in layered Damascus cladding and acid-etched to produce a deeply textured surface that shifts with the light. The grind is where Nigara earns its reputation: the spine starts thick and tapers aggressively through the blade, with additional thinning toward the tip that makes the geometry genuinely exceptional. Blade height sits at 50mm, giving solid knuckle clearance through prep tasks. The ebony octagonal handle is fitted cleanly and balanced well through a pinch grip.
What Customers Are Saying: The single review for this knife comes from a buyer who already owned the Nigara kiritsuke and returned specifically for this bunka. They praise the grind geometry and food release, describe out-of-the-box sharpness comparable to top-tier production knives, and note that the distal taper toward the tip adds both visual drama and real cutting performance. Fit and finish are called out as perfect, with comfortable spine and choil rounding and a handle that seats exactly right at the balance point.
Care Instructions: Silver 3 is a stainless steel and very resistant to rust. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones - the steel responds extremely well and holds a sharp edge at 62 HRC.
Maker: Nigara Hamono
Location: Hirosaki, Aomori Prefecture, Japan
Construction: San Mai
Cladding: Damascus (Acid-Etched)
Edge Steel: Silver 3 (Ginsan) Stainless
HRC: 62+
Weight: 6.8 oz (194 g)
Blade Length: 169mm
Total Length: 311mm
Spine Thickness at Heel: 4mm
Blade Height: 50mm
Handle: Ebony Octagonal
&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-bunka-170mm-90.png&&&5&&&||&&&||&&&||@@@
nisi3dagy20&&&NS3-G210&&&Nigara Silver 3 Damascus Gyuto 210mm&&&Few regions in Japan carry a forging history as deep as Hirosaki, the Edo period castle town in Aomori Prefecture where Nigara Hamono has been working for centuries. More than a hundred forging shops once operated in this district, and Nigara is among the rare survivors - a workshop that has kept the traditional Tsugaru methods alive not as a revival but as an unbroken practice, carried forward generation after generation.
The 210mm gyuto - Japan's all-purpose chef knife - is the workhorse format of any serious kitchen, and this version is built with real intent. Silver 3 stainless forms the core, wrapped in layered Damascus cladding and acid-etched to produce a deeply textured surface with the look of a blade pulled from a charcoal forge. The grind is aggressive in the best sense: thick at the spine, tapering to a thin and capable edge with notable additional thinning toward the tip. Blade height at 49mm is practical and balanced. The ebony octagonal handle is cleanly fitted and sits well in a pinch grip.
Care Instructions: Silver 3 is a stainless steel and highly resistant to rust. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones - this steel is a pleasure to work with on the stones and holds an excellent edge at 62 HRC.
Maker: Nigara Hamono
Location: Hirosaki, Aomori Prefecture, Japan
Construction: San Mai
Cladding: Damascus (Acid-Etched)
Edge Steel: Silver 3 (Ginsan) Stainless
HRC: 62+
Weight: 7.1 oz (200 g)
Blade Length: 198mm
Total Length: 340mm
Spine Thickness at Heel: 4mm
Blade Height: 49mm
Handle: Ebony Octagonal
&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-gyuto-210mm-33.png&&&0&&&||&&&||&&&||@@@
nisi3dagy24&&&NS3-G240&&&Nigara Silver 3 Damascus Gyuto 240mm&&&There is a difference between a workshop that references tradition and one that has simply never stopped practicing it. Nigara Hamono in Hirosaki is the latter - a forging operation with roots in the Edo period, when this Aomori castle town sustained over a hundred active blacksmith shops. The traditional Tsugaru techniques that defined that era are still in use here, carried forward in knives that carry genuine historical continuity in their construction.
The 240mm gyuto is the preferred format for professional cooks who want reach and authority through large prep tasks, and this version delivers. The core is Silver 3 stainless at 62 HRC, wrapped in layered Damascus cladding and acid-etched to a deeply textured, distressed surface. The spine measures 5mm at the base and tapers through the blade toward a thin, capable edge - the distal taper is a defining feature of the Nigara line and contributes directly to the cutting performance that owners consistently praise. Blade height at 49mm is well-proportioned for the format. The ebony octagonal handle balances the blade well at the pinch grip position.
Care Instructions: Silver 3 is a stainless steel and resists corrosion well. Hand wash and dry after use. Avoid the dishwasher. Quality water stones bring out the best in this steel at 62 HRC, and it holds a sharp edge reliably through extended use.
Maker: Nigara Hamono
Location: Hirosaki, Aomori Prefecture, Japan
Construction: San Mai
Cladding: Damascus (Acid-Etched)
Edge Steel: Silver 3 (Ginsan) Stainless
HRC: 62+
Weight: 9.0 oz (256 g)
Blade Length: 225mm
Total Length: 379mm
Spine Thickness at Base: 5mm
Blade Height: 49mm
Handle: Ebony Octagonal
&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-gyuto-240mm-90.png&&&0&&&||&&&||&&&||@@@
nisg2dana18&&&NS3-K210&&&Nigara Silver 3 Damascus Kiritsuke 210mm&&&The kiritsuke occupies a distinctive place in Japanese knife culture - longer and more angular than a gyuto, traditionally reserved for senior chefs in professional kitchens, and demanding enough in its geometry to reward real skill. Nigara Hamono in Hirosaki has been forging since the Edo period, when this Aomori castle town was home to over a hundred blacksmith shops. The traditional Tsugaru techniques that shaped those workshops are still present in every blade the company produces today.
This 210mm kiritsuke is built san mai with a Silver 3 stainless core, wrapped in layered Damascus cladding and acid-etched to a deep, distressed surface that shifts in the light. The spine starts at 4mm and tapers aggressively toward the blade, with additional thinning at the tip that gives the knife a precise, pointed character ideal for the kiritsuke format. At 62 HRC the edge is capable and refined. The ebony octagonal handle is well-balanced for a blade of this weight and length, seating naturally in a pinch grip.
Care Instructions: Silver 3 is a stainless steel with very strong corrosion resistance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones - the steel responds well and holds an excellent refined edge.
Maker: Nigara Hamono
Location: Hirosaki, Aomori Prefecture, Japan
Construction: San Mai
Cladding: Damascus (Acid-Etched)
Edge Steel: Silver 3 (Ginsan) Stainless
HRC: 62+
Weight: 7.8 oz (222 g)
Blade Length: 198mm
Total Length: 345mm
Spine Thickness at Heel: 4mm
Blade Height: 49mm
Handle: Ebony Octagonal
&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-kiritsuke-210mm-33.png&&&0&&&||&&&||&&&||@@@
nisi3daki24&&&NS3-K240&&&Nigara Silver 3 Damascus Kiritsuke 240mm&&&What sets the Nigara Damascus line apart is not just the visual impact of the acid-etched cladding - though that is considerable - but the grind geometry underneath it. Nigara Hamono in Hirosaki has been forging since the Edo period, a castle town in Aomori Prefecture where over a hundred blacksmith shops once operated. The traditional Tsugaru forging methods that shaped that era are the same methods at work in these blades, producing a distal taper and edge profile that puts the performance on equal footing with the aesthetics.
This 240mm kiritsuke is the flagship format of the line - long, angular, and demanding. The Silver 3 stainless core runs at 62 HRC, wrapped in layered Damascus cladding and acid-etched to a deep distressed surface with the look of something pulled from a charcoal forge. The spine measures 5mm at the heel and tapers aggressively toward the tip, with an additional taper along the spine that adds both visual character and practical precision. Blade height at 51mm is well-suited to the kiritsuke format. The ebony octagonal handle seats cleanly at the balance point, with comfortable spine and choil rounding throughout.
What Customers Are Saying: The reviewer for this knife describes fit and finish as absolutely perfect - spine and choil rounded for comfort, a grind that starts thick and tapers to a genuinely thin performer, and the balance point landing exactly at the pinch grip. The Silver 3 steel is praised for sharpening easily and holding a sharp edge through hard professional use, including extended prep sessions. Food release is called out as exceptional, and the knife is described as a workhorse that also functions as a collector-level piece. The reviewer recommends this line without reservation.
Care Instructions: Silver 3 is a stainless steel with very strong corrosion resistance - it takes real effort to rust. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the refined edge this steel is capable of holding.
Maker: Nigara Hamono
Location: Hirosaki, Aomori Prefecture, Japan
Construction: San Mai
Cladding: Damascus (Acid-Etched)
Edge Steel: Silver 3 (Ginsan) Stainless
HRC: 62+
Weight: 9.8 oz (278 g)
Blade Length: 238mm
Total Length: 380mm
Spine Thickness at Heel: 5mm
Blade Height: 51mm
Handle: Ebony Octagonal
&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-kiritsuke-240mm-28.png&&&5&&&||&&&||&&&||@@@
nisi3dape15&&&NS3-P150&&&Nigara Silver 3 Damascus Petty 150mm&&&Nigara Hamono traces its origins to the castle town of Hirosaki in Aomori Prefecture, where more than a hundred forging shops once operated during the early Edo period. The workshop has survived through centuries of change while holding to the traditional Tsugaru forging techniques that defined the region. The result is a line of knives that carry genuine historical weight - not as a marketing claim, but as a lived reality in the steel and the method.
This 150mm petty is built on a san mai platform with Silver 3 (Ginsan) stainless at the core, clad in layered Damascus steel and acid-etched to produce a striking distressed surface with depth and variation at every angle. Silver 3 is a low-maintenance stainless that sharpens beautifully and holds an edge with authority at 62 HRC. At 150mm the petty is a nimble utility blade - ideal for detail work, breaking down small proteins, and any task where a full-size gyuto is more knife than the job needs. The handle is ebony octagonal, fitted neatly and well-balanced for a blade of this size.
Care Instructions: Silver 3 is a stainless steel and resists corrosion well. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones - the steel responds well and holds a refined edge.
Maker: Nigara Hamono
Location: Hirosaki, Aomori Prefecture, Japan
Construction: San Mai
Cladding: Damascus (Acid-Etched)
Edge Steel: Silver 3 (Ginsan) Stainless
HRC: 62+
Weight: 3.7 oz (104 g)
Blade Length: 141mm
Total Length: 268mm
Spine Thickness at Heel: 4mm
Blade Height: 31mm
Handle: Ebony Octagonal
&&&&&&319&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-petty-150mm-90.png&&&0&&&||&&&||&&&||@@@
nisi3dasa17&&&NS3-S170&&&Nigara Silver 3 Damascus Santoku 170mm&&&The city of Hirosaki in Aomori Prefecture was one of Japan's great forging centers during the Edo period - a castle town where over a hundred blacksmith shops operated within the same district. Nigara Hamono is one of the workshops that survived that era and kept its traditional Tsugaru techniques intact. The knives they produce today carry that continuity forward, made with the same commitment to forging quality that has defined the region for centuries.
The santoku - Japan's knife of three virtues, excelling at meat, fish, and vegetables - is one of the most versatile formats in the kitchen, and this 170mm version is built to a high standard. The core is Silver 3 stainless, wrapped in layered Damascus cladding and acid-etched to a deep, distressed surface with striking visual character. At 62 HRC the edge is hard and precise, and the grind geometry brings the blade down to a thin, capable performer with good food release through the cladding texture. The ebony octagonal handle is well-fitted and comfortable through extended prep.
Care Instructions: Silver 3 is a stainless steel with strong corrosion resistance. Hand wash and dry after use. Avoid the dishwasher. Quality water stones bring out the best in this steel - it sharpens easily and holds an excellent edge.
Maker: Nigara Hamono
Location: Hirosaki, Aomori Prefecture, Japan
Construction: San Mai
Cladding: Damascus (Acid-Etched)
Edge Steel: Silver 3 (Ginsan) Stainless
HRC: 62+
Weight: 7.3 oz (207 g)
Blade Length: 169mm
Total Length: 310mm
Spine Thickness at Heel: 4mm
Blade Height: 49mm
Handle: Ebony Octagonal
&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-santoku-170mm-90.png&&&0&&&||&&&||&&&||@@@
nisi3dasu30&&&NS3-S300&&&Nigara Silver 3 Damascus Sujihiki 300mm&&&The sujihiki - Japan's dedicated slicing knife - demands a flat grind, a narrow profile, and a blade long enough to pull through large proteins in single clean strokes. Nigara Hamono builds this 300mm version in Hirosaki, Aomori Prefecture, where the workshop has operated since the Edo period when the city was one of Japan's most active forging centers. The traditional Tsugaru techniques that shaped that era are still intact here, and the result is a slicer that is as visually striking as it is precise in use.
The core is Silver 3 stainless at 62 HRC, wrapped in layered Damascus cladding and acid-etched to the deeply textured, distressed surface that defines the Nigara Damascus line. At 294mm the blade has genuine reach for breaking down whole roasts, slicing fish, or any protein that rewards a long, pulling stroke. Blade height sits at 40mm - narrow and purposeful, as a sujihiki should be. The 4mm spine at the base tapers cleanly toward the tip, and the ebony octagonal handle is fitted and balanced for a blade of this length.
Care Instructions: Silver 3 is a stainless steel with strong corrosion resistance. Hand wash and dry after use. Avoid the dishwasher. Quality water stones are the right tool for this steel - it responds well and holds a refined slicing edge at 62 HRC.
Maker: Nigara Hamono
Location: Hirosaki, Aomori Prefecture, Japan
Construction: San Mai
Cladding: Damascus (Acid-Etched)
Edge Steel: Silver 3 (Ginsan) Stainless
HRC: 62+
Weight: 8.4 oz (238 g)
Blade Length: 294mm
Total Length: 452mm
Spine Thickness at Base: 4mm
Blade Height: 40mm
Handle: Ebony Octagonal
&&&&&&535&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-silver-3-damascus-sujihiki-300mm-90.png&&&0&&&||&&&||&&&||@@@
nivgtsbu18&&&NVGT-B180&&&Nigara VG10 Tsuchime Damascus Bunka 180mm&&&Nigara Hamono Ltd crafts kitchen knives that are as practical as they are visually arresting, and this bunka is one of their more striking offerings. The roots of the company trace to the early Edo period, when Hirosaki was a castle town flourishing with over one hundred forging workshops. Nigara Forging was one of those historical gems, a beacon of the Tsugaru blacksmith tradition that the company continues to honor today.
This bunka is built around a VG10 stainless steel core hardened to roughly 60 HRC, delivering the edge retention and ease of sharpening VG10 is known for. The stainless cladding carries a tsuchime, or hammered, finish that gives the blade genuine visual depth. The compact, tall reverse-tanto profile suits push cutting and detail work in equal measure. The ebony octagonal handle completes a knife that is as much a statement piece as it is a daily-use tool.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Nigara
Location: Aomori Prefecture, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: VG-10 Stainless Steel
HRC: 60
Handle: Ebony Octagonal
Weight: 5.5 oz (158 g)
Blade Length: 175 mm
Total Length: 311 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-bunka-180mm-90.png&&&0&&&||&&&||&&&||@@@
nivgtsdagy21&&&NVGT-G210&&&Nigara VG10 Tsuchime Damascus Gyuto 210mm&&&During the early Edo period, the city of Hirosaki was a castle town home to over one hundred forging shops. Nigara Forging is one of those historical Tsugaru blacksmith shops, and the company has kept traditional forging techniques alive for centuries.
This 210mm gyuto is built around a VG10 stainless steel core hardened to roughly 62 HRC, delivering excellent edge retention and reliable corrosion resistance. The stainless cladding carries a tsuchime, or hammered, Damascus finish with real visual texture. Unlike most knives in this line, this gyuto is finished with a mahogany octagonal handle rather than ebony, giving it a slightly warmer tone in hand.
What Customers Are Saying: One reviewer who bought this after seeing a third-party video review calls himself glad he did - he cooks daily and owns a number of nice knives, but says they all pale in comparison to this one. He describes the sharpness as an understatement, with an edge that holds beautifully through daily use, slicing peppers and tomatoes effortlessly and cutting through proteins like butter. He considers it worth every penny.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Nigara
Location: Aomori Prefecture, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime Damascus
Edge Steel: VG10 Stainless Steel
HRC: 62
Handle: Mahogany Octagonal
Weight: 6.1 oz (174 g)
Blade Length: 203 mm
Total Length: 350 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-gyuto-210mm-90.png&&&5&&&||&&&||&&&|kika21gy|@@@
nivggy24&&&NVGT-G240&&&Nigara VG10 Tsuchime Damascus Gyuto 240mm&&&During the early Edo period, Hirosaki thrived as a prominent castle town, home to over one hundred blacksmith shops. Among them was Nigara Forging, a traditional Tsugaru blacksmith shop with a lineage spanning centuries. Nigara remains dedicated today to preserving the artistry of traditional blade forging while delivering genuinely high-quality kitchen knives.
This 240mm gyuto showcases that heritage with a striking tsuchime, or hammered, finish on the upper blade and a beautifully layered Damascus pattern near the edge. Hammer forged in the san mai style, it features a VG10 stainless steel core renowned for its edge retention and corrosion resistance, hardened to approximately 61 HRC. The knife is finished with a refined ebony octagonal handle that adds elegance and precision to every cut.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Nigara Hamono
Location: Hirosaki City, Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless Tsuchime Damascus
Edge Grind: Even, Double Bevel
Edge Steel: VG10 Stainless Steel
HRC: 61
Handle: Ebony Octagonal
Weight: 7.3 oz (208 g)
Blade Length: 233 mm
Total Length: 384 mm
Spine Thickness at Heel: 2 mm
Blade Height: 53 mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10tsuchime-damascus-gyuto-240mm-5.png&&&0&&&||&&&||&&&||@@@
nivgtski21&&&NVGT-K210&&&Nigara VG10 Tsuchime Damascus Kiritsuke 210mm&&&Nigara Hamono Ltd crafts kitchen knives that are as much works of art as they are working tools, and this kiritsuke is no exception. The roots of the company trace to the early Edo period, when Hirosaki was a castle town bustling with over one hundred forging workshops. Among those historic shops, Nigara Forging stands out as a genuine piece of the Tsugaru blacksmith tradition, faithfully preserved for generations.
This 210mm kiritsuke is built around a VG10 stainless steel core hardened to roughly 60 HRC, delivering the edge retention and easy sharpening VG10 is known for. The stainless cladding carries a tsuchime, or hammered, finish that gives the blade real visual depth. The flat, sword-like profile and pointed tip give this kiritsuke its characteristic versatility, equally suited to vegetable and protein work. The ebony octagonal handle beautifully complements the blade for a genuinely remarkable piece.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Nigara
Location: Aomori Prefecture, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: VG-10 Stainless Steel
HRC: 60
Handle: Ebony Octagonal
Weight: 6.4 oz (184 g)
Blade Length: 204 mm
Total Length: 347 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-kiritsuke-210mm-90.png&&&0&&&||&&&||&&&||@@@
nivgtsdaki24&&&NVGT-K240&&&Nigara VG10 Tsuchime Damascus Kiritsuke 240mm&&&Nigara Hamono Ltd makes some of the most stunning kitchen knives we have come across. The city of Hirosaki was a castle town during the early Edo period, home to over one hundred forging shops, and Nigara Forging is one of those historical Tsugaru blacksmith shops that has kept traditional forging techniques alive for centuries.
This 240mm kiritsuke is built around a VG10 stainless steel core hardened to roughly 62 HRC, delivering excellent edge retention and easy sharpening. The stainless cladding carries a tsuchime, or hammered, Damascus finish with genuine depth and texture. The sword-like profile and flat edge give the kiritsuke its distinctive dual personality, capable of standing in for both a usuba and a yanagiba. The ebony octagonal handle completes a knife that is, in every sense, a real beauty.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Nigara
Location: Aomori Prefecture, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime Damascus
Edge Steel: VG10 Stainless Steel
HRC: 62
Handle: Ebony Octagonal
Weight: 7.7 oz (220 g)
Blade Length: 234 mm
Total Length: 388 mm
Spine Thickness at Base: 2 mm
Blade Height: 54 mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-kiritsuke-240mm-93.png&&&0&&&||&&&||&&&@@@
nivgna15&&&NVGT-N150&&&Nigara VG10 Tsuchime Damascus Nakiri 150mm&&&Mr. Yoshizawa, a skilled blacksmith in Aomori, northern Japan, crafts these knives under the Nigara brand. The roots of the company trace back to the early Edo period, when the castle town of Hirosaki was home to over a hundred forging shops. Nigara Forging stands as one of the few remaining Tsugaru blacksmith traditions, and for centuries the company has preserved those forging techniques with an unwavering commitment to quality.
This nakiri is built around a VG10 stainless steel core hardened to roughly 61 HRC, delivering excellent edge retention and easy sharpening. The stainless cladding carries a tsuchime, or hammered, finish with real visual texture. The flat profile and squared tip give this nakiri the precision and full board contact that vegetable work demands, and at 51mm blade height it offers good knuckle clearance for extended prep. The ebony octagonal handle completes a knife where history and skill come together in equal measure.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Mr. Yoshizawa
Brand: Nigara
Location: Aomori Prefecture, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: VG10 Stainless Steel
HRC: 61
Handle: Ebony Octagonal
Weight: 6.1 oz (172 g)
Blade Length: 142 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-nakiri-150mm-5.png&&&0&&&||&&&||&&&@@@
nisg2tsbukn&&&NVGT-P150&&&Nigara VG10 Tsuchime Damascus Petty 150mm&&&Nigara Hamono Ltd makes kitchen knives that are as much a visual statement as they are a working tool. The company traces its roots to Hirosaki, a castle town during the early Edo period that once held over one hundred forging shops. Nigara Forging is one of those historical Tsugaru blacksmith shops, and the company has kept traditional forging techniques alive for centuries.
This petty is built around a VG10 stainless steel core hardened to roughly 60 HRC, delivering the kind of edge retention and ease of sharpening VG10 is known for throughout Japanese cutlery. The stainless cladding carries a tsuchime, or hammered, finish that gives the blade real texture and visual depth. At 143mm this petty handles light board work and detail tasks - trimming, peeling, segmenting citrus - with precision. The ebony octagonal handle completes a knife that looks every bit as good as it performs.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Nigara
Location: Aomori Prefecture, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: VG10 Stainless Steel
HRC: 60
Handle: Ebony Octagonal
Weight: 3.2 oz (90 g)
Blade Length: 143 mm
Total Length: 268 mm
Spine Thickness at Heel: 2 mm
Blade Height: 33 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-petty-150mm-35.png&&&0&&&||&&&||&&&||@@@
nivgtssa17&&&NVGT-S170&&&Nigara VG10 Tsuchime Damascus Santoku 170mm&&&This santoku stands out as one of the more visually captivating knives in the Nigara catalog. The roots of the company trace to the early Edo period, when Hirosaki was a castle town flourishing with over one hundred forging workshops. Nigara Forging was one of those historical gems, a beacon of the Tsugaru blacksmith tradition that the company continues to honor today.
This santoku is built around a VG10 stainless steel core hardened to roughly 60 HRC, delivering the edge retention and easy sharpening VG10 is known for throughout Japanese cutlery. The stainless cladding carries a tsuchime, or hammered, finish with real visual depth. At 172mm blade length this santoku brings genuine versatility to slicing, chopping, and dicing tasks. The ebony octagonal handle completes a knife that is as much a statement piece as it is a daily-use tool.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Nigara
Location: Aomori Prefecture, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: VG-10 Stainless Steel
HRC: 60
Handle: Ebony Octagonal
Weight: 5.7 oz (162 g)
Blade Length: 172 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-santoku-170mm-90.png&&&0&&&||&&&||&&&||@@@
nihohogakn&&&TM-6200&&&Nisaku Hori Hori Garden Knife&&&The hori hori is a Japanese garden knife that has developed a devoted following among serious gardeners worldwide for a simple reason: it does more tasks well than any other single garden tool. The name translates roughly as "dig dig" - an accurate description of its primary purpose, but a significant understatement of its range. Digging planting holes, transplanting seedlings, dividing perennial clumps, cutting through roots, harvesting root vegetables, splitting crowns, opening bags of soil and amendments - this knife handles all of them effectively.
This Nisaku version is made in Japan with a stainless steel concave blade: the curved cross-section gives it rigidity and helps it slip through soil with less resistance than a flat blade. One edge is sharpened straight, one is serrated for sawing through woody roots and fibrous material. Depth markings on the blade allow accurate planting to specific depths - a practical detail for bulb planting. The hardwood handle provides a solid, comfortable grip; the included leather sheath protects the blade and the user when the knife is not in use. At 120mm blade length and 250mm total length, it is compact enough for pocket carry in the garden.
Care Instructions: Rinse and dry after use to maintain the finish. Although stainless steel resists rust well, keeping it clean and dry prolongs the life of the edge. Store in the included sheath.
Brand: Nisaku
Made in Japan
Item: TM-6200
Steel: Stainless Steel
Handle: Hardwood
Edge: Straight and Serrated Combination
Sheath: Leather, Included
Weight: 4.3 oz (128 g)
Blade Length: 120mm
Total Length: 250mm
Spine Thickness: 2mm
Blade Height: 40mm
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nisaku-hori-hori-garden-knife-58.png&&&0&&&||&&&||&&&@@@
nabl1bu16bog&&&NBK-3000&&&Nisaku Wave Bread Knife 240mm&&&The Nisaku Wave Bread Knife 240mm features a unique wave-shaped serration that cuts efficiently on both the push and pull strokes. This dual-action edge bites cleanly into tough crusts while still gliding through soft interiors without crushing, making it ideal for bread, tomatoes, rolls, and other delicate foods that benefit from a controlled, decisive cut.
The stainless steel wave edge alternates contact points depending on cutting direction, improving consistency and control on challenging items like sourdough, sushi rolls, and seaweed. The blade has a thin, lightweight profile with excellent knuckle clearance, and the tapered front section doubles as a flipper for lifting slices cleanly from the board. Paired with a comfortable natural wood handle, this is a simple, effective tool that performs well above its price point.
What Customers Are Saying: Customers consistently praise this knife for its effortless cutting and clean results. Many highlight how it slices through crusty sourdough and dense breads without tearing or compressing the crumb. The light weight, sharpness, and comfortable feel are frequently mentioned, along with the unique blade shape that improves clearance and control. Several users describe it as one of the best bread knives they’ve used, especially for the price.
Care Instructions: Hand wash only and dry thoroughly after use. Do not wash in a dishwasher. Avoid cutting frozen foods, bones, or hard materials. Store in a dry place and avoid prolonged moisture exposure.
Brand: Nisaku
Maker: Tomita Cutlery
Location: Japan
Knife Type: Bread & Utility
Blade Type: Wave Serrated
Steel: Stainless Steel
Handle: Natural Wood
Weight: 3.3 oz (94 g)
Blade Length: 240 mm
Total Length: 375 mm
Spine Thickness at Base: 1.2 mm
Spine Thickness at Tip: 0.2 mm
Blade Height: 39 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nisaku-wave-bread-knife-240mm-76.png&&&0&&&||&&&||&&&@@@
niwabrkn30&&&NBK-3010&&&Nisaku Wave Bread Knife 300mm&&&The Nisaku Wave Bread Knife 300mm features a unique wave-shaped serration that cuts efficiently on both the push and pull strokes. This dual-action edge bites cleanly into tough crusts while still gliding through soft interiors without crushing, making it ideal for large loaves, sourdough, rolls, and other delicate foods that require a clean, controlled cut.
The longer blade length provides extra reach for slicing wide or tall loaves in a single pass, while the stainless steel wave edge alternates contact points depending on cutting direction for improved consistency and control. The profile offers good knuckle clearance to keep your hand safely above the board, and the natural wood handle provides a comfortable, secure grip. Simple, effective, and purpose-built for bread work, this knife performs well above its price point.
What Customers Are Saying: Customers consistently praise this knife for its effortless cutting and clean results. Many highlight how it slices through crusty sourdough and dense breads without tearing or compressing the crumb. The long blade makes it especially useful for large loaves, allowing smooth, single-pass cuts. Users also mention the light weight, sharpness, and comfortable feel, with several calling it one of the best bread knives they've used for the price.
Care Instructions: Hand wash only and dry thoroughly after use. Do not wash in a dishwasher. Avoid cutting frozen foods, bones, or hard materials. Store in a dry place and avoid prolonged moisture exposure.
Brand: Nisaku
Maker: Tomita Cutlery
Location: Japan
Knife Type: Bread & Utility
Blade Type: Wave Serrated
Steel: Stainless Steel
Handle: Natural Wood
Weight: 4.4 oz (126 g)
Blade Length: 300 mm
Total Length: 435 mm
Spine Thickness at Base: 1.2 mm
Blade Height: 40 mm&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nisaku-wave-bread-knife-300mm-52.png&&&0&&&||&&&||&&&@@@
nosiknmara&&&NoyerRack-Mini&&&Noyer Single Knife Magnetic Rack&&&The single knife magnetic rack from Noyer is designed to disappear. At 14cm x 2cm x 2cm the mount is compact enough that when a knife is placed on it, the rack itself is completely hidden - the knife appears to float on the wall with no visible support. Janus Larsen built this piece specifically for cooks who want to display one special knife without any hardware competing for attention. The knife is the object; the mount is invisible.
The format opens up placement possibilities that a full magnetic rack cannot - a narrow strip of wall between cabinets, a small section above the counter, or a display position in a room where a larger rack would be out of place. Multiple single racks can be combined across a wall for a collected arrangement, or used individually to highlight a single piece that deserves its own space. Handcrafted in Valby, Denmark by Noyer. Mounting hardware included.
Care Instructions: Wipe with a dry or lightly damp cloth. Condition the wood occasionally with food-safe mineral oil to maintain the finish.
Maker: Noyer
Location: Valby, Denmark
Dimensions: 14cm x 2cm x 2cm
Feature: Magnet hidden when knife is mounted
Mount: Wall Mounted
Includes: Mounting Hardware
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/noyer-single-knife-magnetic-rack-82.png&&&0&&&||&&&||&&&@@@
nowamarala&&&NoyerRack-WALNUTLarge&&&Noyer Walnut Magnetic Rack Large&&&At 60cm (23.5 inches) the large Noyer walnut magnetic knife rack holds a serious collection - eight or more knives displayed on a wall surface that reads as fine furniture rather than kitchen hardware. Janus Larsen and Nikolaj Hviid build these in their Valby workshop outside Copenhagen, both trained carpenters who develop every product at the saw rather than on a screen. Each piece is unique: the walnut is selected for grain and figure, and slight variations from one rack to the next are part of what makes them worth owning.
The magnet strength is one of the most discussed details in the reviews - strong enough to hold large custom-handled gyutos and heavy stainless steel knives securely, calibrated carefully enough that knives can be lifted off smoothly and placed on without slamming. Getting that balance right is harder than it sounds, and Noyer has it dialed in. The finish on the walnut is exceptional - reviewers use words like beautiful piece of furniture and decor as much as a knife rack. Mounting hardware is included.
What Customers Are Saying: Scott in California calls it a beautiful piece of furniture - easily holds 8 knives, great to have them out of the drawer and on display, and he is ordering a second one after his next payday. He notes he will be running in the other direction when the earthquake hits. Natalia bought it as a Christmas present and says it greatly exceeded her expectations - the 60cm size is perfect for a good collection without being hard to place, the wood finish is exceptional, and the magnet strength is perfectly calibrated: holds large gyutos with custom handles and heavy stainless knives securely, but knives come off without difficulty and go on without slamming.
Care Instructions: Wipe with a dry or lightly damp cloth. Do not submerge in water. Condition the wood occasionally with food-safe mineral oil or board wax to maintain the finish.
Maker: Noyer (Janus Larsen and Nikolaj Hviid)
Location: Valby, Denmark
Material: Walnut
Length: Approx 60cm (23.5 in)
Mount: Wall Mounted
Includes: Mounting Hardware
Note: Each piece is unique - slight variations in grain and form are inherent to the handmade process
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/noyer-walnut-magnetic-rack-large-90.png&&&5&&&||&&&||&&&@@@
nomarame&&&NoyerRack-WALNUTMedium&&&Noyer Walnut Magnetic Rack Medium&&&Noyer is a small Danish workshop run by Janus Larsen and Nikolaj Hviid, both trained carpenters, out of Valby outside Copenhagen. The design philosophy at Noyer is deliberately hands-on: products are developed in front of the saw rather than in front of a screen, which means every piece is shaped by the material itself rather than by what a computer model suggests should be possible. The result is a magnetic knife rack with a warmth and honesty that production alternatives cannot replicate. Each piece is unique - slight variations in grain, color, and form from one rack to the next are inherent to the process and part of the appeal.
The medium rack is approximately 40cm (15.75 inches) long - the right size for a focused collection of six to eight knives without overwhelming a wall or a smaller kitchen. The walnut is selected for figure and grain character, finished to bring out the natural warmth of the wood, and fitted with strong embedded magnets that hold knives securely without requiring excessive force to remove them. The wall-mounted format keeps your most-used knives visible, accessible, and off the counter. Mounting hardware included.
Care Instructions: Wipe with a dry or lightly damp cloth. Do not submerge in water. Condition the wood occasionally with a small amount of food-safe mineral oil or board wax to maintain the finish and prevent drying.
Maker: Noyer (Janus Larsen and Nikolaj Hviid)
Location: Valby, Denmark
Material: Walnut
Length: Approx 40cm (15.75 in)
Mount: Wall Mounted
Includes: Mounting Hardware
Note: Each piece is unique - slight variations in grain and form are inherent to the handmade process
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/noyer-walnut-magnetic-rack-medium-53.png&&&0&&&||&&&||&&&@@@
shkasg2kabu1&&&OG-103&&&Ogata SG2 Kasumi Bunka 180mm&&&Syungo Ogata is a master smith at the Takefu Knife Village cooperative in Echizen, Japan, where he trained for seven years under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts. Kamo-san is one of the most sought-after blacksmiths we carry, and his influence is clearly visible in Ogata-san's precise grinds, meticulous heat treatment, and total focus on cutting performance. These knives have earned a devoted following quickly, and it is easy to understand why.
The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. At 181mm with a 50mm blade height this is a generously sized bunka that brings real authority to the cutting board while remaining nimble and precise through a wide range of tasks. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals some of the most celebrated knives in the world. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish. The octagonal red sandalwood handle is beautifully constructed and comfortable through long prep sessions.
Care Instructions: The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
Blacksmith: Ogata-san
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Kasumi (Hazy)
Edge Grind: Even 50/50
Handle: Octagonal Red Sandalwood
Weight: 5.0 oz (142 g)
Blade Length: 181 mm
Total Length: 322 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-bunka-180mm-143.png&&&0&&&||&&&||&&&@@@
shkasg2kagy2&&&OG-105&&&Ogata SG2 Kasumi Gyuto 210mm&&&Syungo Ogata is a master smith at the Takefu Knife Village cooperative in Echizen, Japan, where he trained for seven years under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most highly regarded blacksmiths we carry. That foundation shows in every knife Ogata-san produces — precise grinds, meticulous heat treatment, and a consistent focus on real-world cutting performance over flash or spectacle.
The gyuto is Japan all-purpose chef knife — the format that handles the widest range of kitchen tasks with the greatest versatility. This one is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined, understated look. At 213mm with a 48mm blade height it is well proportioned and comfortable through the full range of kitchen cutting, from fine vegetable work to breaking down proteins. The grind is thin and steep, moving through food effortlessly. The octagonal red sandalwood handle is beautifully fitted and comfortable in hand.
What Customers Are Saying: Customers who have been on the fence due to the care warnings in the description consistently report being pleasantly surprised — this knife takes considerably more day-to-day kitchen use than it might appear to, with excellent fit and finish and a blade-to-handle fit that is tight and well sealed. After a quick session on the stones it becomes a high performing all-around knife that cooks wish they had bought sooner. The consensus is that this is an excellent value that rewards the cook willing to give it a little attention.
Care Instructions: The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
Blacksmith: Ogata-san
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Kasumi (Hazy)
Edge Grind: Even 50/50
Handle: Octagonal Red Sandalwood
Weight: 5.3 oz (152 g)
Blade Length: 213 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-gyuto-210mm-143.png&&&5&&&||&&&||&&&@@@
ogsg2kagy24&&&OG-106&&&Ogata SG2 Kasumi Gyuto 240mm&&&Syungo Ogata trained for seven years at the Takefu Knife Village cooperative in Echizen, Japan under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts. Now a master smith in his own right, Ogata-san has developed a devoted following among professional cooks and serious knife enthusiasts who recognize the quality of his grinds, his heat treatment, and his total commitment to cutting performance. The 240mm gyuto is where that commitment shows most clearly — a knife built for cooks who demand the best from every tool on their station.
This gyuto is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through the most demanding kitchen environments. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish with horizontal grind marks that hide the inevitable towel scratches of daily professional use. At 245mm with an impressive 54mm blade height this is a serious knife — the tall blade gives exceptional knuckle clearance, and the wide belly makes ingredient transfer from board to pan effortless. The 2mm spine keeps it thin and light despite the generous dimensions. The octagonal red sandalwood handle is beautifully fitted and comfortable through long service.
What Customers Are Saying: Professional cooks using this knife daily in demanding kitchens call it a sleeper — a knife that punches so far above its price that it makes you question what you have been spending on other knives. The SG2 steel handles everything from squash to delicate produce without hesitation, and takes an edge up to 8k that still feels toothy and aggressive. The 54mm blade height earns consistent praise for the ingredient transfer and control it provides. This is not a fragile laser — it is a proper workhorse that happens to be stupendously thin behind the edge. Reviewers recommend it without reservation as one of the best values currently available in the Japanese knife market.
Care Instructions: The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
Blacksmith: Ogata-san
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Kasumi (Hazy)
Edge Grind: Even 50/50
Handle: Octagonal Red Sandalwood
Weight: 6.2 oz (178 g)
Blade Length: 245 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 54 mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-gyuto-240mm-251.png&&&4.5&&&||&&&||&&&||@@@
shkasg2kana1&&&OG-102&&&Ogata SG2 Kasumi Nakiri 135mm&&&Syungo Ogata works out of the Takefu Knife Village cooperative in Echizen, Japan — one of the most respected knife-making institutions in the country. He trained for seven years under Shiro Kamo, a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most sought-after smiths at Takefu Village. That lineage shows in every aspect of Ogata-san's work — from the precision of his grinds to the consistency of his heat treatment and his unwavering focus on cutting performance.
This nakiri is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through extended use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a clean, refined appearance. At 130mm with a tall 51mm blade height this is a compact nakiri that punches well above its size — light, nimble, and easy to control through sustained vegetable prep. The flat edge profile is ideal for push cutting, and the tall blade delivers excellent knuckle clearance and makes scooping cut ingredients from board to pan effortless. The octagonal red sandalwood handle is lightweight and comfortable in hand.
Care Instructions: The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
Blacksmith: Ogata-san
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Kasumi (Hazy)
Edge Grind: Even 50/50
Handle: Octagonal Red Sandalwood
Weight: 4.4 oz (124 g)
Blade Length: 130 mm
Total Length: 260 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-nakiri-135mm-140.png&&&0&&&||&&&||&&&@@@
ogsg2kana17&&&OG-108&&&Ogata SG2 Kasumi Nakiri 160mm&&&Syungo Ogata trained for seven years at the Takefu Knife Village cooperative in Echizen, Japan under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most sought-after smiths at the Village. Now working as a master smith in his own right, Ogata-san brings that exceptional grounding to every knife he produces. His reputation for clean grinds, precise heat treatment, and high cutting performance has earned him a devoted following among serious cooks and knife enthusiasts.
This nakiri is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined, brushed texture rather than a mirror finish. The grind begins midway up the blade height and tapers to an exceptionally thin edge, allowing the knife to glide through vegetables with almost no resistance. At 159mm with a 49mm blade height it is a well-proportioned full-size nakiri with excellent knuckle clearance. The octagonal red sandalwood handle is beautifully constructed and comfortable in hand.
What Customers Are Saying: Customers are consistently blown away by the cutting performance of this nakiri — one line cook describes it as punching well above its price range and outperforming knives that cost significantly more. The exceptionally thin grind earns particular praise, with reviewers noting how effortlessly it moves through product. The kasumi finish has a subtle texture to it — not a mirror polish but a refined brushed surface that some appreciate and others should know about before buying. After a session on quality stones the SG2 edge reaches another level entirely, holding sharp for weeks of daily service use.
Care Instructions: The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
Blacksmith: Ogata-san
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Kasumi (Hazy)
Edge Grind: Even 50/50
Handle: Octagonal Red Sandalwood
Weight: 5.4 oz (152 g)
Blade Length: 159 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-nakiri-160mm-26.png&&&4.5&&&||&&&||&&&@@@
ogata-sg2-p140&&&OG-100&&&Ogata SG2 Kasumi Petty 140mm&&&Ogata san is a young and highly skilled blacksmith working out of the Takefu Knife Village in Echizen, Japan. He trained under Shiro Kamo, one of the most respected smiths in the region, and that influence shows in his clean grinds and focus on cutting performance. His work reflects a modern approach grounded in traditional forging techniques, and his knives have quickly gained a strong following.
This petty knife features SG2 powdered stainless steel, a high-end alloy known for its fine grain structure, excellent edge retention, and ability to take a very sharp edge. The blade uses san mai construction with stainless cladding and a kasumi finish, meaning hazy, which gives the knife a refined and understated look. The grind is thin with a steep edge geometry, allowing it to move through food effortlessly. Combined with the lightweight, octagonal red sandalwood handle, the knife feels agile and precise, making it ideal for trimming, peeling, and detail work on the board.
Due to the thin edge and high hardness, this knife should be used with care. Avoid cutting hard items like bones, frozen foods, or dense stalks, as the edge can chip under stress. For maintenance, simply wash with warm water, towel dry thoroughly, and store in a dry place. The stainless construction keeps upkeep easy while still delivering high performance. Each knife is made by hand so measurements may vary.
Blacksmith: Ogata san
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
HRC: 62-63
Finish: Kasumi (Hazy)
Edge Grind: Even 50/50
Handle: Octagonal Red Sandalwood
Weight: 2.7 oz (76 g)
Blade Length: 138 mm
Total Length: 265 mm
Spine Thickness at Heel: 2 mm
Blade Height: 35 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-petty-140mm-46.png&&&0&&&||&&&||&&&@@@
shkasa15sg2k&&&OG-101&&&Ogata SG2 Kasumi Santoku 150mm&&&Syungo Ogata works out of the Takefu Knife Village cooperative in Echizen, Japan — one of the most respected knife-making institutions in the country. He trained for seven years under Shiro Kamo, a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most sought-after smiths at Takefu Village. That lineage shows in every aspect of Ogata-san's work — from the precision of his grinds to the consistency of his heat treatment and his unwavering focus on cutting performance.
Santoku means three virtues in Japanese, a nod to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around SG2 powdered stainless steel, a premium alloy with an extremely fine grain structure that allows it to take a very sharp edge and hold it through demanding use. The san mai construction surrounds the SG2 core with stainless cladding, finished in a kasumi — meaning hazy — polish that gives the blade a refined and understated look. At 152mm with a generous 50mm blade height it has excellent knuckle clearance and genuine cutting authority on the board. The grind is thin and steep, moving through food effortlessly without hot spots or drag. The octagonal red sandalwood handle is lightweight and comfortable through long prep sessions.
What Customers Are Saying: A professional cook using this knife daily in a farm-to-table restaurant calls it a knife that checks every box. The fit and finish impressed from the first moment, the grind is smooth with no hot spots even through extended prep, and what initially seemed like a concern about brittleness proved completely unfounded in real service conditions. It has earned its place as a trusted daily workhorse — and its biggest fan is already eyeing a larger Ogata gyuto to complete the kit.
Care Instructions: The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
Blacksmith: Ogata-san
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Kasumi (Hazy)
Edge Grind: Even 50/50
Handle: Octagonal Red Sandalwood
Weight: 4.5 oz (128 g)
Blade Length: 152 mm
Total Length: 291 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-santoku-150mm-140.png&&&5&&&||&&&||&&&@@@
ogsg2kasa18&&&OG-104&&&Ogata SG2 Kasumi Santoku 180mm&&&Syungo Ogata trained for seven years at the Takefu Knife Village cooperative in Echizen, Japan under Shiro Kamo — a recipient of the Dento-Kogei-shi title meaning master of traditional crafts, and one of the most sought-after smiths we carry. His attention to detail, precise grinds, and meticulous heat treatment reflect everything that training instilled in him. Ogata-san is one of the most exciting young blacksmiths working in Japan today, and these knives are still early in what promises to be a long and remarkable career.
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. The 180mm version brings a generous 184mm blade length and 50mm blade height to that versatility, giving it the presence and knuckle clearance that makes it feel equally at home in professional and home kitchens. The SG2 powdered stainless steel core delivers exceptional sharpness and edge retention, hardened to 62-63 HRC for performance that rivals knives at significantly higher price points. The san mai construction surrounds the core with stainless cladding, finished in a kasumi — meaning hazy — polish that is as beautiful as it is functional. The octagonal red sandalwood handle has a custom appearance and feel, light and perfectly balanced in hand.
What Customers Are Saying: The first customer to review this knife bought it immediately on discovering it in the New Arrivals section — and went back the same day to order the nakiri. The kasumi finish is described as beautiful, the overall fit and finish as flawless, and the out-of-the-box sharpness as excellent with superb food release right from the start. The SG2 steel sharpens easily and holds a very sharp edge in the hands of a non-professional sharpener. The advice from that first reviewer: grab one now before word gets out.
Care Instructions: The steep edge geometry and high hardness of SG2 make this knife exceptionally sharp but require some care. Avoid cutting bones, frozen foods, or dense stalks as the edge can chip under stress. Use on wood or rubber cutting boards only. Hand wash and dry thoroughly after use. Each knife is made by hand so measurements may vary.
Blacksmith: Ogata-san
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
HRC: 62-63
Finish: Kasumi (Hazy)
Edge Grind: Even 50/50
Handle: Octagonal Red Sandalwood
Weight: 5.0 oz (144 g)
Blade Length: 184 mm
Total Length: 325 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-santoku-180mm-267.png&&&5&&&||&&&||&&&@@@
atmequ2&&&C3676&&&Ohira Tomae High-Quality Natural Stone&&&Natural finishing stones from the Kyoto region occupy a category of their own in the sharpening world, and Ohira is one of the most respected names within it. The Ohira mine sits in the mountains northwest of Kyoto near the Umegahata area and Mount Atago, within the Nishimono western mine district that also includes Nakayama and Shobudani - names that serious sharpeners recognize immediately. CKTG sources these stones directly from the Imanishi Stone Company, where each piece is personally evaluated and stamped by Mr. Imanishi before it leaves his hands. That grading process is not a formality. It is a meaningful assessment from one of the most knowledgeable people in the Japanese natural stone trade, and the High Quality stamp on this stone reflects his direct judgment of its character and performance.
Ohira Tomae stones are sedimentary mudstones formed during the Cretaceous period as part of the Tamba geological formation - compressed over millions of years into dense layers with extremely fine abrasive particles that produce a finishing surface unlike anything manufactured synthetics can replicate. This particular stone falls in the 8-10K grit range, is firm and hard in feel, and cuts faster than most stones at its level of refinement. The finish it leaves is a refined kasumi (hazy) polish that retains useful edge toothiness - not a pure mirror that slides off food, but a working edge with real bite and a surface that reflects the quality of the steel being sharpened. This stone was mined in the early 1970s and stored carefully in the Imanishi collection until recently released. Stones from this region are no longer being actively mined, which makes well-preserved examples from verified sources increasingly difficult to obtain. Each stone is photographed and weighed individually as it sells - what you see is the exact stone you will receive.
What Customers Are Saying: Reviewers who have used other natural finishing stones consistently describe this one as faster and more capable than expected - buttery smooth on the surface but with real cutting speed and exceptional reach. The combination of polishing and toothiness draws particular praise: multiple owners describe an edge that mirrors while still biting, which is the hallmark of a quality natural finisher. First-time Jnat buyers describe the experience as a genuine revelation and return to this stone regularly even after expanding their collections. Several experienced sharpeners note the stone works superbly on both single bevel and hard double bevel knives. The value relative to other Japanese naturals in this quality range is consistently cited as a standout attribute.
Care Instructions: This natural stone is easy to care for and does not require sealing. Wet the surface before use and sharpen as normal. Allow the stone to air dry naturally after each session - do not leave it submerged in water. Store indoors in a temperature-controlled environment at all times. Never store in an unheated garage or shed - if moisture inside the stone freezes, expansion can cause permanent cracking or damage.
Stone Type: Ohira Tomae Natural Finishing Stone
Region: Kyoto Natural Stone District (Nishimono), Japan
Mine District: Nishimono (Western Mines)
Approximate Grit Range: 8-10K
Grading: High Quality (Imanishi Stamp)
Mined: Early 1970s
Size: TBD - update before publishing
Weight: TBD - update before publishing
Note: Each stone is photographed and weighed individually - the stone shown is the exact one you will receive
&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okudo-natural-stone-p4b-2.png&&&0&&&||&&&||&&&||@@@
atmequ4&&&C3678&&&Ohira Tomae High-Quality Natural Stone&&&Natural finishing stones from the Kyoto region occupy a category of their own in the sharpening world, and Ohira is one of the most respected names within it. The Ohira mine sits in the mountains northwest of Kyoto near the Umegahata area and Mount Atago, within the Nishimono western mine district that also includes Nakayama and Shobudani - names that serious sharpeners recognize immediately. CKTG sources these stones directly from the Imanishi Stone Company, where each piece is personally evaluated and stamped by Mr. Imanishi before it leaves his hands. That grading process is not a formality. It is a meaningful assessment from one of the most knowledgeable people in the Japanese natural stone trade, and the High Quality stamp on this stone reflects his direct judgment of its character and performance.
Ohira Tomae stones are sedimentary mudstones formed during the Cretaceous period as part of the Tamba geological formation - compressed over millions of years into dense layers with extremely fine abrasive particles that produce a finishing surface unlike anything manufactured synthetics can replicate. This particular stone falls in the 8-10K grit range, is firm and hard in feel, and cuts faster than most stones at its level of refinement. The finish it leaves is a refined kasumi (hazy) polish that retains useful edge toothiness - not a pure mirror that slides off food, but a working edge with real bite and a surface that reflects the quality of the steel being sharpened. This stone was mined in the early 1970s and stored carefully in the Imanishi collection until recently released. Stones from this region are no longer being actively mined, which makes well-preserved examples from verified sources increasingly difficult to obtain. Each stone is photographed and weighed individually as it sells - what you see is the exact stone you will receive.
What Customers Are Saying: Reviewers who have used other natural finishing stones consistently describe this one as faster and more capable than expected - buttery smooth on the surface but with real cutting speed and exceptional reach. The combination of polishing and toothiness draws particular praise: multiple owners describe an edge that mirrors while still biting, which is the hallmark of a quality natural finisher. First-time Jnat buyers describe the experience as a genuine revelation and return to this stone regularly even after expanding their collections. Several experienced sharpeners note the stone works superbly on both single bevel and hard double bevel knives. The value relative to other Japanese naturals in this quality range is consistently cited as a standout attribute.
Care Instructions: This natural stone is easy to care for and does not require sealing. Wet the surface before use and sharpen as normal. Allow the stone to air dry naturally after each session - do not leave it submerged in water. Store indoors in a temperature-controlled environment at all times. Never store in an unheated garage or shed - if moisture inside the stone freezes, expansion can cause permanent cracking or damage.
Stone Type: Ohira Tomae Natural Finishing Stone
Region: Kyoto Natural Stone District (Nishimono), Japan
Mine District: Nishimono (Western Mines)
Approximate Grit Range: 8-10K
Grading: High Quality (Imanishi Stamp)
Mined: Early 1970s
Size: TBD - update before publishing
Weight: TBD - update before publishing
Note: Each stone is photographed and weighed individually - the stone shown is the exact one you will receive
&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okudo-natural-stone-p4b-2.png&&&0&&&||&&&||&&&||@@@
atmequ3&&&C3677&&&Ohira Tomae High-Quality Natural Stone&&&Natural finishing stones from the Kyoto region occupy a category of their own in the sharpening world, and Ohira is one of the most respected names within it. The Ohira mine sits in the mountains northwest of Kyoto near the Umegahata area and Mount Atago, within the Nishimono western mine district that also includes Nakayama and Shobudani - names that serious sharpeners recognize immediately. CKTG sources these stones directly from the Imanishi Stone Company, where each piece is personally evaluated and stamped by Mr. Imanishi before it leaves his hands. That grading process is not a formality. It is a meaningful assessment from one of the most knowledgeable people in the Japanese natural stone trade, and the High Quality stamp on this stone reflects his direct judgment of its character and performance.
Ohira Tomae stones are sedimentary mudstones formed during the Cretaceous period as part of the Tamba geological formation - compressed over millions of years into dense layers with extremely fine abrasive particles that produce a finishing surface unlike anything manufactured synthetics can replicate. This particular stone falls in the 8-10K grit range, is firm and hard in feel, and cuts faster than most stones at its level of refinement. The finish it leaves is a refined kasumi (hazy) polish that retains useful edge toothiness - not a pure mirror that slides off food, but a working edge with real bite and a surface that reflects the quality of the steel being sharpened. This stone was mined in the early 1970s and stored carefully in the Imanishi collection until recently released. Stones from this region are no longer being actively mined, which makes well-preserved examples from verified sources increasingly difficult to obtain. Each stone is photographed and weighed individually as it sells - what you see is the exact stone you will receive.
What Customers Are Saying: Reviewers who have used other natural finishing stones consistently describe this one as faster and more capable than expected - buttery smooth on the surface but with real cutting speed and exceptional reach. The combination of polishing and toothiness draws particular praise: multiple owners describe an edge that mirrors while still biting, which is the hallmark of a quality natural finisher. First-time Jnat buyers describe the experience as a genuine revelation and return to this stone regularly even after expanding their collections. Several experienced sharpeners note the stone works superbly on both single bevel and hard double bevel knives. The value relative to other Japanese naturals in this quality range is consistently cited as a standout attribute.
Care Instructions: This natural stone is easy to care for and does not require sealing. Wet the surface before use and sharpen as normal. Allow the stone to air dry naturally after each session - do not leave it submerged in water. Store indoors in a temperature-controlled environment at all times. Never store in an unheated garage or shed - if moisture inside the stone freezes, expansion can cause permanent cracking or damage.
Stone Type: Ohira Tomae Natural Finishing Stone
Region: Kyoto Natural Stone District (Nishimono), Japan
Mine District: Nishimono (Western Mines)
Approximate Grit Range: 8-10K
Grading: High Quality (Imanishi Stamp)
Mined: Early 1970s
Size: TBD - update before publishing
Weight: TBD - update before publishing
Note: Each stone is photographed and weighed individually - the stone shown is the exact one you will receive
&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okudo-natural-stone-p4b-2.png&&&0&&&||&&&||&&&||@@@
atmequ&&&C3675&&&Ohira Tomae High-Quality Natural Stone&&&Natural finishing stones from the Kyoto region occupy a category of their own in the sharpening world, and Ohira is one of the most respected names within it. The Ohira mine sits in the mountains northwest of Kyoto near the Umegahata area and Mount Atago, within the Nishimono western mine district that also includes Nakayama and Shobudani — names that serious sharpeners recognize immediately. CKTG sources these stones directly from the Imanishi Stone Company, where each piece is personally evaluated and stamped by Mr. Imanishi before it leaves his hands. That grading process is not a formality. It is a meaningful assessment from one of the most knowledgeable people in the Japanese natural stone trade, and the High Quality stamp on this stone reflects his direct judgment of its character and performance
Ohira Tomae stones are sedimentary mudstones formed during the Cretaceous period as part of the Tamba geological formation — compressed over millions of years into dense layers with extremely fine abrasive particles that produce a finishing surface unlike anything manufactured synthetics can replicate. This particular stone falls in the 8-10K grit range, is firm and hard in feel, and cuts faster than most stones at its level of refinement. The finish it leaves is a refined kasumi (hazy) polish that retains useful edge toothiness — not a pure mirror that slides off food, but a working edge with real bite and a surface that reflects the quality of the steel being sharpened. This stone was mined in the early 1970s and stored carefully in Mr. Imanishi san's basement until recently released. Stones from this region are no longer being actively mined, which makes well-preserved examples from verified sources increasingly difficult to obtain. Each stone is photographed and weighed individually as it sells — what you see is the exact stone you will receive.
What Customers Are Saying: Reviewers who have used other natural finishing stones consistently describe this one as faster and more capable than expected — buttery smooth on the surface but with real cutting speed and exceptional reach. The combination of polishing and toothiness draws particular praise: multiple owners describe an edge that mirrors while still biting, which is the hallmark of a quality natural finisher. First-time Jnat buyers describe the experience as a genuine revelation and return to this stone regularly even after expanding their collections. Several experienced sharpeners note the stone works superbly on both single bevel and hard double bevel knives. The value relative to other Japanese naturals in this quality range is consistently cited as a standout attribute.
Care Instructions: This natural stone is easy to care for and does not require sealing. Wet the surface before use and sharpen as normal. Allow the stone to air dry naturally after each session — do not leave it submerged in water. Store indoors in a temperature-controlled environment at all times. Never store in an unheated garage or shed — if moisture inside the stone freezes, expansion can cause permanent cracking or damage.
Stone Type: Ohira Tomae Natural Finishing Stone
Region: Kyoto Natural Stone District (Nishimono), Japan
Mine District: Nishimono (Western Mines)
Approximate Grit Range: 8-10K
Grading: High Quality (Imanishi Stamp)
Mined: Early 1970s
Size: 205mm x 75mm x 40mm
Weight: Approx. 1.6 kg
Note: Each stone is photographed and weighed individually — the stone shown is the exact one you will receive&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ohira-tomae-high-quality-natural-stone-2587.png&&&5&&&||&&&||&&&||@@@
maokbl2tana&&&OKD-180NA-A&&&Okada Blue #2 Tall Nakiri 180mm&&&The Okada Blue #2 Tall Nakiri 180mm is a distinctive hybrid knife that blends the profile of a traditional nakiri with the height and presence of a Chinese-style cleaver. Hand-forged by Okada-san in Echizen at the Takefu Knife Village, this knife reflects his background as a maker of gardening tools, bringing strength, durability, and character into a bold and highly functional kitchen design.
The core steel is Aogami #2 (Blue #2), a high-carbon steel known for excellent edge retention and toughness. It is clad in stainless steel, which helps reduce maintenance while still allowing the core steel to take a very sharp edge. The blade features a tall profile and a very flat edge, making it ideal for push cutting vegetables, while the added height provides excellent knuckle clearance and makes food transfer easy. The grind is nicely convex, tapering down to a thin edge for smooth cutting performance.
What Customers Are Saying: Customers describe this knife as a perfect blend between a nakiri and a cleaver, offering great cutting performance without excessive weight. The tall blade makes it easy to scoop ingredients and provides excellent control, especially for users with larger hands. Many also appreciate the stainless cladding, noting it helps reduce reactivity when cutting wet vegetables, while still delivering the performance of Blue #2 steel.
Care Instructions: The core steel is reactive carbon steel. Wash and dry the knife thoroughly after each use to prevent rust. Avoid cutting frozen foods or bones. The stainless cladding helps with maintenance, but the exposed edge should be kept clean and dry.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: Blue #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Grind: Even (50/50)
Hardness: ~62 HRC
Blade Length: 180 mm
Total Length: 342 mm
Spine Thickness at Base: 3 mm
Blade Height: 71 mm
Weight: 8.9 oz (254 g)
Handle: Octagonal &&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-blue-2-tall-nakiri-180mm-64.png&&&5&&&||&&&||&&&@@@
okwh2bbqsw30&&&F-100&&&Okada White #2 BBQ Sword 300mm&&&The Okada White #2 Damascus BBQ Sword 300mm is one of the most unique knives we carry. Okada-san originally called it a “curved knife,” but we thought BBQ Sword fit it a little better. Hand-forged in Echizen at the Takefu Knife Village, this blade reflects Okada-san’s background as a blacksmith of gardening tools, combined with his creative approach to kitchen knives. The long, sweeping profile and sword-like shape make it a standout both visually and in use.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, giving the blade a striking layered appearance. The long, curved profile excels at slicing roasts, brisket, ribs, and large cuts of meat with smooth, efficient strokes. This knife is ground very thin behind the edge for high performance, so it cuts with minimal effort. Both the core and cladding are reactive and will develop a patina quickly, so the knife should be washed and dried promptly after use.
What Customers Are Saying: Customers describe this knife as incredibly sharp out of the box with a very thin, high-performance grind. Many report that it slices meat with ease and feels “almost magical” in use, requiring less effort than typical slicers. The fit and finish are excellent for the price, and the knife is especially fun to use. Some note that the blade is highly reactive and benefits from careful drying and maintenance after use.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it immediately after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Takefu, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 298 mm
Total Length: 443 mm
Spine Thickness at Base: 3 mm
Blade Height: 36 mm
Weight: 5.6 oz (159 g)
Handle: Octagonal Keyaki Wood &&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-bbq-sword-300mm-236.png&&&5&&&||&&&||&&&@@@
okwh2dagy21&&&OKD-210GY&&&Okada White #2 Damascus Gyuto 210mm&&&The Okada White #2 Damascus Gyuto 210mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san is one of the founding craftsmen. Originally a blacksmith of gardening tools such as sickles and hedge shears, he brings that same traditional forging skill and practical mindset to kitchen knives. This gyuto was developed as a double-bevel companion to his popular takobiki knives and offers a versatile, well-balanced profile for everyday use.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance while still maintaining excellent cutting performance. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use. The 210mm size makes it a great all-purpose knife for vegetables, proteins, and general prep work.
What Customers Are Saying: Customers appreciate the combination of excellent cutting performance and eye-catching Damascus finish. The White #2 core sharpens quickly and takes a very keen edge, while the blade feels well balanced and easy to control. Many also enjoy the traditional craftsmanship and unique character that comes with a handmade knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 210 mm
Total Length: 359 mm
Spine Thickness at Base: 3 mm
Blade Height: 50 mm
Weight: 6.3 oz (180 g)
Handle: Octagonal Sandalwood &&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-damascus-gyuto-210mm-266.png&&&5&&&||&&&||&&&@@@
okadagyuto&&&OKD-240GY&&&Okada White #2 Damascus Gyuto 240mm&&&The Okada White #2 Damascus Gyuto 240mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san is one of the founding craftsmen. Originally a blacksmith of gardening tools such as sickles and hedge shears, he brings that same traditional forging skill and practical mindset to kitchen knives. This larger gyuto was developed as a double-bevel companion to his popular takobiki knives and offers excellent reach, power, and efficiency for bigger prep tasks.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance while maintaining excellent cutting performance. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use. The 240mm length is ideal for slicing proteins, working through larger ingredients, and efficient push cutting during heavy prep sessions.
What Customers Are Saying: Customers appreciate the combination of excellent cutting performance and the beautiful Damascus finish. The White #2 core sharpens easily and takes a very keen edge, while the longer blade provides added power and efficiency for larger prep work. Many also enjoy the balance and traditional handcrafted feel of the knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 242 mm
Total Length: 391 mm
Spine Thickness at Base: 3 mm
Blade Height: 55 mm
Weight: 7.3 oz (208 g)
Handle: Octagonal Sandalwood &&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-gyuto-240mm-244.png&&&0&&&||&&&||&&&@@@
okada1&&&OKD-130FU&&&Okada White #2 Funayuki 130mm&&&The Okada White #2 Damascus Funayuki 130mm is a compact and distinctive knife crafted by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s background as a blacksmith of gardening tools, bringing strength, durability, and character into a small, highly functional blade. The thicker spine and robust feel give it a surprising amount of power for its size.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. This funayuki is ground with an even edge and excels at small prep tasks, detail work, and utility use, while still offering enough backbone to handle tougher cuts than typical small knives. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers describe this knife as a compact workhorse with impressive backbone for its size. The thick spine and solid construction give it a confident feel, while the White #2 steel takes a very sharp edge and cuts smoothly. Many also praise the fit and finish, the striking Damascus pattern, and the overall value, with some going on to purchase additional knives from the Okada line.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 132 mm
Total Length: 263 mm
Spine Thickness at Base: 4 mm
Blade Height: 43 mm
Weight: 4.3 oz (122 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood &&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-130mm-234.png&&&5&&&||&&&||&&&@@@
okado&&&OKD-165FU&&&Okada White #2 Funayuki 165mm&&&The Okada White #2 Damascus Funayuki 165mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s background as a blacksmith of gardening tools, bringing durability, strength, and character into a versatile mid-sized blade. The added length and weight give it a more capable, workhorse feel while still maintaining excellent control.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. This funayuki is ground with an even edge and excels at general prep, from vegetables to proteins, while the thicker spine provides added strength compared to thinner knives. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers appreciate the balance between size and strength, describing this knife as a versatile workhorse with excellent cutting performance. The White #2 steel sharpens easily and takes a very keen edge, while the thicker spine gives it a confident, durable feel. Many also enjoy the Damascus finish and the handcrafted character of the knife.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 169 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm
Weight: 6.1 oz (174 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-165mm-148.png&&&0&&&||&&&||&&&@@@
okada2&&&OKD-180FU&&&Okada White #2 Funayuki 180mm&&&The Okada White #2 Damascus Funayuki 180mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this knife reflects Okada-san’s roots as a blacksmith of gardening tools, bringing strength, durability, and character into a highly versatile mid-sized blade. This size offers an ideal balance between agility and cutting power, making it a great all-around performer.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, giving the blade a beautiful layered appearance while maintaining excellent cutting performance. This funayuki features an even (50/50) grind and performs well across a wide range of kitchen tasks, from vegetables to proteins. The thicker spine adds durability and a solid feel, while both the core and cladding are reactive and will develop a patina over time.
What Customers Are Saying: Customers describe this size as a sweet spot between control and versatility, offering enough length for general prep while still feeling nimble in hand. The White #2 steel is praised for its sharpness and ease of sharpening, and the Damascus finish adds a refined, handcrafted look. Many appreciate the sturdy spine and workhorse feel combined with smooth cutting performance.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 185 mm
Total Length: 325 mm
Spine Thickness at Base: 4 mm
Blade Height: 44 mm
Weight: 6.0 oz (170 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood &&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-180mm-265.png&&&0&&&||&&&||&&&@@@
okwh2kugy18&&&OKD-KR-180GY&&&Okada White #2 Kurouchi Gyuto 180mm&&&The Okada White #2 Kurouchi Gyuto 180mm is a hand-forged kitchen knife made in Echizen, Japan at the Takefu Knife Village. Okada-san began his career as a blacksmith producing gardening tools like sickles and hedge shears, and he brings that same durability and forged character into his kitchen knives. This 180mm gyuto is a compact chef’s knife that offers excellent control while still providing enough length for most prep tasks.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and being easy to sharpen. The kurouchi finish helps protect the upper portion of the blade while giving it a rustic, traditional look. This knife has a sturdy spine and a workhorse feel, with an even (50/50) grind that makes it suitable for both right- and left-handed users. The edge is thin enough for clean cutting but retains enough strength for everyday use. Like all carbon steel knives, it is fully reactive and will develop a patina over time.
What Customers Are Saying: Customers appreciate the balance of toughness and sharpness, noting that the thicker spine gives it a confident, workhorse feel while the White #2 steel takes a razor edge with minimal effort. The kurouchi finish and hand-forged character add to its appeal as a practical, no-nonsense daily driver.
Care Instructions: This knife has a reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place and consider using a blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Cladding: Kurouchi Finish
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 180 mm
Total Length: 322 mm
Spine Thickness at Base: 4 mm
Blade Height: 49 mm
Weight: 5.3 oz (150 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood &&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-180mm-93.png&&&0&&&||&&&||&&&@@@
okwh2kugy21&&&OKD-KR-210GY&&&Okada White #2 Kurouchi Gyuto 210mm&&&The Okada White #2 Kurouchi Gyuto 210mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san continues a family tradition of blacksmithing. Originally producing agricultural tools, he brings a rugged, practical approach to kitchen knives. This gyuto has a true workhorse feel with a thicker spine and solid grind, offering excellent stability and confident cutting on the board.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a great choice for users who enjoy maintaining their knives and want top-tier sharpness. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The 210mm size is versatile and well suited for everyday prep, from vegetables to proteins.
What Customers Are Saying: Users appreciate the solid, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easy it is to sharpen and how sharp it can get with minimal effort. The knife’s weight and grind give it a confident feel on the board, while the kurouchi finish adds a traditional, handcrafted character.
Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai
Cladding: Kurouchi (Black Forged Finish)
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 210 mm
Total Length: 366 mm
Spine Thickness at Base: 4 mm
Blade Height: 51 mm
Weight: 6.3 oz (179 g)
Handle: Keyaki Octagonal with Brown Ferrule &&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-210mm-90.png&&&5&&&||&&&||&&&@@@
okwh2kugy24&&&OKD-KR-240GY&&&Okada White #2 Kurouchi Gyuto 240mm&&&The Okada White #2 Kurouchi Gyuto 240mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san works within a cooperative of skilled craftsmen. Originally a blacksmith of gardening tools like sickles and shears, he brings a rugged, practical approach to kitchen knives. This 240mm gyuto has a true workhorse feel with a thicker spine and substantial weight, offering excellent power and stability for larger prep tasks.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a favorite among users who enjoy maintaining their knives and want top-tier cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The longer blade length makes it ideal for slicing proteins, handling larger ingredients, and efficient push cutting during big prep sessions.
What Customers Are Saying: Customers appreciate the powerful, workhorse feel and the excellent edge performance of the White #2 steel. Many note how easily it sharpens and how sharp it can get with minimal effort. The added length and weight provide great stability for larger prep work, while the kurouchi finish gives the knife a traditional, handcrafted character.
Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai
Cladding: Kurouchi (Black Forged Finish)
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 242 mm
Total Length: 397 mm
Spine Thickness at Base: 4 mm
Blade Height: 55 mm
Weight: 7.6 oz (216 g)
Handle: Keyaki Octagonal with Brown Ferrule &&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-240mm-93.png&&&0&&&||&&&||&&&@@@
okwh2kusa17&&&OKD-KR-170SA&&&Okada White #2 Kurouchi Santoku 170mm&&&The Okada White #2 Kurouchi Santoku 170mm is a hand-forged knife from Echizen’s Takefu Knife Village, where Okada-san continues a family tradition of blacksmithing. Originally producing agricultural tools, he brings a rugged, practical approach to kitchen knives. This santoku has a solid, workhorse feel with a thicker spine and durable grind, offering stability and confident cutting in a compact, easy-to-handle size.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It’s a favorite among users who enjoy maintaining their knives and want excellent cutting performance. This steel is reactive and will develop a patina over time, so it should be washed and dried after use. The santoku profile excels at vegetables, boneless proteins, and general prep work, making it a great all-purpose knife for home kitchens.
What Customers Are Saying: Customers appreciate the compact size combined with a solid, workhorse feel. The White #2 steel sharpens quickly and takes a very keen edge, while the shorter blade offers excellent control for everyday prep. Many also enjoy the traditional kurouchi finish and the handmade character of the knife.
Care Instructions: This knife has a reactive carbon steel edge. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai
Cladding: Kurouchi (Black Forged Finish)
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 170 mm
Total Length: 315 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
Weight: 5.2 oz (148 g)
Handle: Keyaki Octagonal with Brown Ferrule &&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-santoku-170mm-90.png&&&3&&&||&&&||&&&@@@
okada&&&F-275R&&&Okada White #2 Takobiki 240mm&&&The Okada White #2 Damascus Takobiki 240mm is a unique knife designed by Okada-san at Echizen’s Takefu Knife Village. Unlike traditional single-bevel takobiki knives, this version is double-beveled, making it more accessible while still delivering excellent slicing performance. Originally a blacksmith of gardening tools such as sickles and hedge shears, Okada-san brings a creative and practical approach to his kitchen knife designs, aiming to produce something distinct from other makers.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The long, narrow profile is ideal for slicing and carving, especially for proteins and tougher ingredients like octopus. The gentle curvature of the blade is reminiscent of a sword and is achieved through traditional water quenching techniques. Both the core and cladding are reactive, so the knife will develop a patina over time and should be washed and dried after use.
What Customers Are Saying: Customers report that the knife arrives very sharp and ready to use out of the box. The double-bevel design makes it more versatile than traditional takobiki and easier to sharpen, while still delivering excellent slicing performance. Many feel the quality is outstanding for the price, with the only caution being that the fully reactive blade requires proper care and drying after use.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 226 mm
Total Length: 380 mm
Spine Thickness at Base: 3 mm
Blade Height: 28 mm
Weight: 5.2 oz (147 g)
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood &&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-240mm-298.png&&&4&&&||&&&||&&&@@@
okwh2ta25&&&F-276R&&&Okada White #2 Takobiki 270mm&&&The Okada White #2 Damascus Takobiki 270mm is a unique knife designed by Okada-san at Echizen’s Takefu Knife Village. A close collaborator and highly skilled craftsman, Okada-san brings a creative approach to his work, aiming to produce knives that stand apart from traditional designs. Originally a blacksmith of gardening tools such as sickles and hedge shears, he applies that same forging expertise to kitchen knives with excellent results.
This knife is a double-beveled takobiki, making it more versatile and easier to use than traditional single-bevel versions. The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The long, narrow profile excels at slicing and carving proteins, especially tougher items like octopus. The gentle curvature of the blade is reminiscent of a sword and is achieved through traditional water quenching techniques. The knife is fitted with an upgraded D-shaped sandalwood handle for a comfortable and secure grip.
What Customers Are Saying: Customers appreciate the unique design and excellent slicing performance of this knife. The White #2 steel sharpens easily and takes a very keen edge, while the double-bevel construction makes it more approachable and versatile than traditional takobiki knives. Many also note the beautiful Damascus finish and the upgraded handle as standout features.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 256 mm
Total Length: 415 mm
Spine Thickness at Base: 3 mm
Blade Height: 29 mm
Weight: 6.0 oz (170 g)
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood &&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-270mm-179.png&&&0&&&||&&&||&&&@@@
okta27&&&F-277R&&&Okada White #2 Takobiki 300mm&&&The Okada White #2 Damascus Takobiki 300mm is a unique and expressive knife from Okada-san, a skilled craftsman working at Echizen’s Takefu Knife Village. Known for thinking outside the box, Okada-san brings a creative approach to his work, producing knives that stand apart from traditional designs. Originally a blacksmith of farming and gardening tools such as sickles and shears, he now applies that same forging expertise to kitchen knives with impressive results.
This takobiki is unusual in that it is double-beveled, making it more versatile and easier to maintain than traditional single-bevel versions. In practice, it behaves more like a long sujihiki, excelling at slicing and carving proteins with minimal resistance. The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in a reactive Damascus finish, giving the blade a striking layered appearance. The elegant curvature of the blade is achieved through traditional differential heat treatment using clay, similar to Japanese sword-making techniques, resulting in both beauty and performance.
What Customers Are Saying: Customers describe this knife as a stunning slicer with exceptional out-of-the-box sharpness and beautiful fit and finish. Many note that the combination of grind, steel, and weight creates an almost effortless slicing experience, requiring noticeably less effort than typical slicers. The unique design and performance make it a standout piece in any collection.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it after use and avoid prolonged contact with acidic foods. Do not cut frozen foods or bones. Store it in a dry place or use a saya or blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 283 mm
Total Length: 448 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 29 mm
Weight: 6.9 oz (198 g)
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood &&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-takobiki-300mm-127.png&&&5&&&||&&&||&&&@@@
okwh2tape12&&&OKD-120KO&&&Okada White #2 Tall Petty 120mm&&&The Okada White #2 Tall Petty 120mm is a unique knife designed by Okada-san exclusively for Chef Knives To Go. Hand-forged in Echizen at the Takefu Knife Village, this compact blade reflects his background as a blacksmith of gardening tools, bringing strength and character into a small but highly capable knife. The added blade height gives it more versatility than a standard petty, making it feel like a mini workhorse.
The core steel is Shirogami #2 (White #2), a very pure carbon steel known for taking an extremely sharp edge and for how easily it sharpens. It is clad in reactive Damascus, adding a beautiful layered finish while maintaining excellent cutting performance. The taller profile provides extra knuckle clearance and improved control, making it ideal for in-hand work, small prep, and detail tasks. Both the core and cladding are reactive and will develop a patina over time, so the knife should be washed and dried after use.
What Customers Are Saying: Customers enjoy the added height compared to a standard petty, noting that it gives the knife a more confident, versatile feel. The White #2 steel sharpens easily and takes a very keen edge, while the Damascus finish adds a handcrafted look. Many describe it as a great small knife that punches above its size.
Care Instructions: This knife has a fully reactive carbon steel blade. Wash and dry it thoroughly after each use to prevent rust and discoloration. Avoid cutting frozen foods or bones. Store it in a dry place or use a blade guard for protection.
Maker: Okada-san
Location: Echizen, Japan
Edge Steel: White #2 Carbon Steel
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus
Edge Grind: Even (50/50)
Hardness: ~61 HRC
Blade Length: 122 mm
Total Length: 254 mm
Spine Thickness at Base: 3 mm
Blade Height: 43 mm
Weight: 3.2 oz (90 g)
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-tall-petty-120mm-263.png&&&5&&&||&&&||&&&@@@
okbu16&&&JHA-B16U&&&Okeya Blue #2 Bunka 165mm&&&The Fujiwara family runs the Okeya blacksmith shop in Miki, Japan, a small operation that began making kogatana blades, small multi-purpose knives for woodworking and detail cutting, before expanding into kitchen knives. Mark discovered the line at a steel mill that supplies clad steel to several industries, learned there were no accounts outside Japan, and brought them on as their first U.S. distributor. For price to performance, this line is hard to beat.
The bunka profile gives this knife a shorter length than most chef knives and a distinctive angled tip that handles detail work and garnish cuts as naturally as it powers through a pile of vegetables. The core is Blue #2, an Aogami carbon steel developed by Hitachi and prized for taking a very sharp edge and holding it well, clad in stainless steel with a nashiji texture for food release and good looks. The oak octagonal handle is a simple but comfortable fit, and the 50/50 grind suits right and left handed cooks equally.
What Customers Are Saying: Nine reviewers give this knife five stars, and the recurring theme is surprise at how good it is for the price. One professional cook calls it the peak of the cost-value curve in their entire kit and reaches for it exclusively during service, having used it as a daily workhorse for over two years. Another owner with large hands says the weight feels exactly right, loves the nashiji-like finish, and swapped the handle for a custom burl wood piece purely for cosmetic reasons. The shorter length and light frame come up consistently as advantages for working in tight spaces and staying comfortable through long sessions. If you have ever wanted to try a bunka but did not want to commit serious money to the experiment, multiple reviewers specifically call this the right knife for that.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Blacksmith: Aki Fujiwara
Brand: Okeya
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless, Nashiji Finish
Edge Grind: 50/50
Handle: Oak Octagonal
Weight: 4.5 oz (130 g)
Blade Length: 166 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-bunka-165mm-55.png&&&5&&&||&&&||&&&||@@@
okfoko&&&JKK-F027&&&Okeya Blue #2 Folding Kogatana&&&Kogatana are small Japanese utility blades originally used for woodworking and detail cutting, and this folding version from Okeya is unlike most things we carry - a Blue #2 carbon steel folder with a single bevel blade and a hollow ground back edge that is noticeably sharper than the format suggests.
The blade is made from Hitachi Blue #2, an unusual choice for a utility folder and a very welcome one. The single bevel grind is traditional, the wooden handle is well finished and ergonomic when the knife is open, and the lock is sturdy with no blade wiggle. The open and close action requires two hands - this is not a one-thumb flicker - and the overall size runs larger than most people expect from the photos, which is worth knowing before ordering. Whether it lives in the kitchen for trussing strings and package opening, rides in a garden apron, or sits in a collection, it earns its place.
What Customers Are Saying: Reviewers consistently describe this knife as bigger and sturdier than they expected, which is a pleasant surprise. One pocket knife collector calls it unlike anything else they own and notes the hollow ground back edge gives it an especially sharp bite. Another owner highlights the ergonomic wooden handle and calls it perfect for cutting vegetables at an angle, though also notes the tight two-handed operation and recommends a lanyard for carry. One buyer suggests it would be ideal for garden use. Overall, the word that keeps coming up is cool.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade after each use rather than letting it sit. Avoid leaving moisture or acidic material against the blade, and apply a light coat of camellia or food-safe oil before storage. Hand wash only.
Brand: Okeya
Location: Miki City, Japan
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Edge Grind: Single Bevel
Weight: 3 oz (85 g)
Blade Length: 61 mm
Total Length, Blade Open: 230 mm
Total Length, Blade Closed: 140 mm
Spine Thickness: 2 mm
Blade Height: 25 mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-folding-kogatana-126.png&&&5&&&||&&&||&&&||@@@
okbl2gy21&&&JHA-G21U&&&Okeya Blue #2 Gyuto 210mm&&&Aki Fujiwara runs the small Okeya blacksmith shop in Miki, Japan, a family operation that started with kogatana blades and has since expanded into a full kitchen knife line. Mark discovered the brand while visiting a steel mill that supplies clad steel to several industries, learned there were no accounts outside Japan, and brought them on as their first U.S. distributor. The lineup is priced to move, built with care, and continues to win over customers who discover it for the first time.
This gyuto is built around a Blue #2 core, an Aogami carbon steel developed by Hitachi that is respected for taking an exceptionally sharp edge and holding it through sustained use. The core is clad in stainless steel for easier maintenance, finished with a lightly hammered tsuchime texture that helps with food release and gives the blade a distinct look. Hand chiseled kanji on the front adds a traditional touch, the edge is ground evenly for right and left handed cooks, and the whole package rides on an oak octagonal handle with a burnt urushi finish.
What Customers Are Saying: Both reviewers call this knife a reliable daily driver. One has used it as their go-to at work for months, praising the sharpness, light weight, and overall value. One point worth knowing: a product video at the time of their purchase described the blade as fully reactive, but the stainless cladding means only the exposed Blue #2 edge will develop a patina, not the whole blade. The reviewer fixed a small gap between blade and handle with beeswax and moved on. A second buyer picked this up as their first Japanese knife and found it sharp, light, and versatile across slicing, general prep, and light butchery, noting only that the blade is not particularly tall for herb work.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a patina with use and needs a wipe and dry after each session. The stainless cladding takes care of itself. Avoid bones and frozen foods to protect the edge, hand wash only, and use a quality water stone when it is time to sharpen.
Blacksmith: Aki Fujiwara
Brand: Okeya
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
Finish: Tsuchime
Edge Grind: Even, Double Bevel
Handle: Oak Octagonal, Burnt Urushi Finish
Weight: 4.7 oz (134 g)
Blade Length: 212 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-gyuto-210mm-278.png&&&5&&&||&&&||&&&||@@@
okbl2ho15&&&JHA-H15W&&&Okeya Blue #2 Honesuki 150mm Western&&&Okeya is a small father and son blacksmith shop in Miki, Japan, known for producing well-made knives at attractive prices. This honesuki follows the classic format - a pointed tip and triangular shape built to navigate joints and bone, though not meant to cut through bone itself. Unlike many honesuki, this version uses a double-sided 50/50 edge rather than a traditional single bevel, which makes it more approachable for cooks transitioning from western-style knives.
The core is Hitachi Blue #2 (Aogami #2) carbon steel - well-liked across the knife world for taking an exceptionally sharp edge while remaining easy to sharpen. Hardened to 60 HRC, the core is clad in stainless steel for simplified care, and that cladding receives an attractive tsuchime (hammered) finish. The blade carries hand-chiseled kanji on one side with stamped detailing on the back - a level of finishing detail not always present at this price. The western-style rosewood handle is well-executed and comfortable.
What Customers Are Saying: Samuel Curtis, who also owns a Kramer, called this his new favorite knife after sharpening it on a 1000/6000 whetstone. Beyond being an excellent poultry boning knife, he found it doubles seamlessly as a petty for vegetable prep - light, simple, and effortless to push through produce despite the modest price point. His only note is that the spine has a sharp edge he plans to sand down for comfort against the stabilizing fingers.
Care Instructions: Blue #2 is a reactive carbon steel - the exposed edge requires care with cleaning and drying between uses. Wipe and dry immediately after use. Hand wash only. Apply camellia oil for long-term storage.
Brand: Okeya
Blacksmith: Fujiwara San
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Stainless, Tsuchime Finish
HRC: 60
Engraving: Hand Chiseled Kanji
Edge Grind: Even
Handle: Western Rosewood
Weight: 2.5 oz (72 g)
Blade Length: 153mm
Total Length: 266mm
Spine Thickness at Heel: 2mm
Blade Height: 37mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-honesuki-150mm-western-192.png&&&5&&&||&&&||&&&||@@@
okbl2na16&&&JHA-N16U&&&Okeya Blue #2 Nakiri 160mm&&&Okeya Blue #2 Nakiri 160mm
The Okeya Blue #2 Nakiri 160mm is a classic Japanese vegetable knife designed for fast, efficient cutting on the board. Nakiri knives feature a short, tall rectangular blade with a very flat edge profile, making them ideal for push cutting and chopping vegetables with precision. If you enjoy using a taller blade, a nakiri quickly becomes one of the most satisfying tools in the kitchen for preparing vegetables, herbs, and greens.
We are very pleased with the knives coming from the small blacksmith shop run by Fujiwara-san and his son in Miki, Japan. For many years, they focused almost exclusively on producing kogatana blades--small multi-purpose knives used for carving, whittling, and a variety of cutting tasks. Their move into kitchen knives has been impressive, and this nakiri is another great example of their craftsmanship and value.
The blade uses the ever-popular Hitachi Blue #2 carbon steel, hardened to about 60 HRC. Blue #2 is well known for its ability to take an extremely sharp edge while still being tough and relatively easy to sharpen. The core steel is clad with stainless steel for durability and easier maintenance. The outer cladding has a handsome textured finish reminiscent of a nashiji (pear skin) pattern, and the engraved kanji adds a nice traditional touch to the blade. The knife is paired with a traditional oak octagonal handle finished with burnt urushi lacquer, giving it a refined appearance and comfortable grip.
Care Instructions: The Blue #2 core steel is reactive and can develop a patina over time. Hand wash and dry thoroughly after use. Do not leave the knife wet or soak it in water. Avoid cutting frozen foods or bones. Sharpen using quality water stones to maintain a razor-sharp edge.
Blacksmith: Fujiwara San
Brand: Okeya
Location: Miki, Japan
Construction: San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Finish: Nashiji / Textured Finish
Edge Grind: Even (See Choil Photo)
Handle: Oak Octagonal, Burnt Urushi Finish
Weight: 5.3 oz (152 g)
Blade Length: 155 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-nakiri-165mm-266.png&&&5&&&||&&&||&&&@@@
okwh2wesa16&&&JHA-S16W&&&Okeya Blue #2 Santoku 160mm Western&&&This western handle santoku from Okeya is the version of the Blue #2 line built for cooks who prefer a full western grip over a Japanese octagonal handle, with the same Aogami #2 core and nashiji stainless cladding underneath.
The core is Blue #2, a Hitachi carbon steel that takes a fine edge and keeps it well, wrapped in a textured stainless cladding with a nashiji finish for food release. The walnut western handle is simple and durable, the kind of thing you would find in a Japanese cutlery shop alongside the same knife in an octagonal handle, and the hand engraved kanji on the blade face carries the same traditional character found across the Okeya line. At 160mm with a 46mm blade height it covers the same versatile santoku territory as its sibling, just with a different grip.
What Customers Are Saying: Reviewers call this a great blade for the price. One is a long term carbon steel fan who praises how easily it takes and holds an ultra fine edge, while the other focuses on the edge retention and comfortable feel in hand, calling it an excellent everyday kitchen tool.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a patina with use and needs a wipe and dry after each session. The stainless cladding takes care of itself. Avoid bones and frozen foods to protect the edge, hand wash only, and use a quality water stone when it is time to sharpen.
Brand: Okeya
Blacksmith: Aki Fujiwara
Location: Miki City, Japan
Core Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
Finish: Nashiji
Engraving: Hand Engraved
Edge Grind: Double Bevel
Handle: Western (Yo)
Wood Type: Walnut
Weight: 4.0 oz (116 g)
Blade Length: 167 mm
Total Length: 294 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-santoku-160mm-western-179.png&&&5&&&||&&&||&&&||@@@
okwh2sa16&&&JHA-S16U&&&Okeya Blue #2 Santoku 165mm&&&Santoku means three virtues, a reference to the three tasks this shape handles well: slicing, dicing, and mincing. At 166mm with a 46mm blade height, this one sits squarely in the middle of popular santoku dimensions, and Okeya builds it with the same Blue #2 core found across their kitchen knife line.
The core is Aogami #2, or Blue #2, developed by Hitachi and respected for taking a very sharp edge while remaining easy to sharpen at home. The stainless cladding carries a nashiji finish that aids food release and adds visual interest, and hand chiseled kanji on the blade face gives it a traditional character. The edge is ground evenly on both sides, practical for right and left handed users, and the oak octagonal handle with a burnt finish completes a knife that is as comfortable for a beginner as it is for someone who knows exactly what they want out of a santoku.
What Customers Are Saying: Both reviewers give this knife five stars. One calls it flawless and describes it as feeling like an extension of the hand, with well balanced weight and a blade they reach for on everything except large butchery. The other is a returning Okeya buyer who praises the line for beautiful cladding, great balance, and an edge that holds up well over time.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge will develop a patina with use and needs a wipe and dry after each session. The stainless cladding takes care of itself. Avoid bones and frozen foods to protect the edge, hand wash only, and use a quality water stone when it is time to sharpen.
Blacksmith: Aki Fujiwara
Brand: Okeya
Location: Miki City, Japan
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
Finish: Tsuchime
Edge Grind: Double Bevel, Even
Handle: Oak Octagonal, Burnt Finish
Weight: 4.6 oz (130 g)
Blade Length: 166 mm
Total Length: 306 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-santoku-165mm-60.png&&&5&&&||&&&||&&&||@@@
okwh2ho15&&&JHA-H15U&&&Okeya Blue #2 Tsuchime Honesuki 150mm&&&The Okeya Blue #2 Tsuchime Honesuki is a purpose-built Japanese poultry boning knife designed to make breaking down chicken, duck, and other birds easier, cleaner, and more precise. The stiff triangular blade profile and pointed tip allow confident work around joints, seams, and connective tissue, giving control where a softer or more flexible knife struggles. This is not a bone chopper, but for trimming, separating, and portioning poultry, it is exactly the right tool. The double-bevel edge makes it accessible for both right- and left-handed users and considerably easier to sharpen than many traditional single-bevel honesuki knives.
Okeya is a small father and son workshop in Miki, Japan, known for producing high-value handmade kitchen knives. This blade features a Hitachi Blue #2 carbon steel core hardened to about 61 HRC, giving strong edge retention, easy sharpening, and the crisp feel carbon steel fans appreciate. The core is clad in softer stainless steel for added durability and easier maintenance, and the tsuchime finish adds visual appeal alongside improved food release. The oak octagonal handle finished in burnt urushi lacquer rounds out a highly functional honesuki for pro cooks, butchers, and serious home chefs.
What Customers Are Saying: Spencer calls this his first true honesuki experience after wanting one for a while - very stiff, with a wonderful handle, great fit and finish, and a very wide tang. The curved edge and precision point make poultry parting and boning a more exact process than he expected, even compared to using his 150mm petty for the same tasks. Tom Dickinson, a culinary instructor, uses this knife to teach students how to break down chickens - thin, sharp, and quick to bring back to an edge, even after accidentally cutting through some chicken bone without damaging the blade. Aaron S. notes it is stiff for how thin it is, handling small chicken bones without damage and praising the heat treat as well suited to its purpose.
Care Instructions: This knife has a carbon steel core, so the exposed edge can patina or rust if left wet. Hand wash only and dry thoroughly after use. Do not cut through bones or frozen food. Use whetstones for sharpening and avoid dishwashers or prolonged soaking.
The Okeya Ginsan Bunka 165mm is a versatile Japanese kitchen knife designed for cooks who want the performance of a fine Japanese blade combined with excellent durability and easy maintenance. The bunka profile features a slightly flatter edge and a distinctive pointed tip that excels at vegetable prep, slicing proteins, and detailed work on the cutting board. The compact size and tall blade give you excellent control while still providing plenty of knuckle clearance, making this a great everyday knife for both professional cooks and serious home chefs.
Okeya is a small father-and-son workshop located in Miki, Japan, known for producing highly functional kitchen knives at very attractive prices. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium Japanese stainless steel that takes a very fine edge while remaining tough, stain-resistant, and easy to sharpen. The blade is hammer forged and finished with a handsome tsuchime pattern that helps with food release and adds visual character. The knife is paired with a comfortable oak octagonal handle finished in burnt urushi lacquer, giving it a traditional Japanese look and excellent grip in both professional and home kitchens.
Care Instructions: Although Ginsan is a stainless steel, proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut frozen foods or bones. Sharpen using quality water stones to maintain the razor-sharp edge.
Brand: Okeya
Blacksmith: Fujiwara San
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Finish: Tsuchime
Cladding: Stainless
Core Steel: Ginsan (Silver #3) Stainless Steel
Edge Grind: Even (See Choil Photo)
Weight: 4.4 oz (126 g)
Blade Length: 166 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Handle: Oak Octagonal with Burnt Urushi Finish&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-bunka-165mm-237.png&&&0&&&||&&&||&&&||@@@
okgiho15we&&&JHG-H15W&&&Okeya Ginsan Honesuki 150mm Western&&&Okeya Ginsan Honesuki 150mm Western
The Okeya Ginsan Honesuki 150mm is a purpose-built Japanese poultry boning knife designed for precision work when breaking down chicken, duck, and other birds. The stiff triangular blade and pointed tip allow you to move cleanly through joints and along bones with excellent control. This is not a knife for cutting through bone--but for separating, trimming, and portioning poultry, it performs beautifully. The compact size and light weight make it especially nimble in hand, giving you confidence during detailed work.
Okeya is a small father-and-son workshop in Miki, Japan, that has recently expanded from making kogatana utility blades into kitchen knives, and the results have been excellent. This knife uses Ginsan (Silver #3) stainless steel from Hitachi, a premium stainless steel known for its ability to take a very fine edge while remaining tough, corrosion-resistant, and easy to sharpen. The blade is hammer forged and features a clean, functional finish focused on performance. The double bevel edge makes it suitable for both right- and left-handed users and keeps sharpening straightforward.
This version is fitted with a Western-style rosewood handle, offering a familiar feel for users who prefer a traditional full-tang grip. The handle provides a secure, comfortable hold and pairs nicely with the lightweight blade, making this an excellent choice for both professional kitchens and home cooks looking for a dedicated poultry knife.
Care Instructions: Ginsan is a stainless steel, but proper care will keep your knife performing its best. Hand wash and dry after use and avoid dishwashers. Do not cut through bones or frozen foods. Sharpen with quality water stones to maintain a keen edge.
Brand: Okeya
Blacksmith: Fujiwara San
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Core Steel: Ginsan (Silver #3) Stainless Steel
Cladding: Stainless
Edge Grind: Even (See Choil Photo)
Handle: Rosewood Western
Weight: 2.3 oz (66 g)
Blade Length: 153 mm
Total Length: 268 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-honesuki-150mm-western-51.png&&&0&&&||&&&||&&&@@@
okde15doedse&&&JSR-D150&&&Okeya White #2 Deba 150mm 50/50&&&Okeya kitchen knives are a newer venture from the Okeya father and son team, building on a family tradition that began with grandfather Okeya-san forging kogatana blades, small knives used for woodworking and detailed cutting tasks. As they have expanded into kitchen knives, that same craftsmanship has carried over, and we are glad to be their first U.S. distributor.
This deba is a two sided, double edge take on the traditional single bevel deba, built from Shirogami #2, or White #2, steel with a softer iron outer cladding given an attractive hammered tsuchime finish that resembles nashiji, or pear skin, texture. White #2 is prized for its purity and the very sharp edge it can take, though it does not hold that edge quite as long as some alloys and is fully reactive, so it needs a bit of attention between uses. Because it is ground on two sides rather than one, it works for both left and right handed cooks and can step in for a mini gyuto or santoku when needed, in addition to its main job of filleting fish.
What Customers Are Saying: One owner found the grind uneven out of the box, with a flat spot partway along the edge and more material removed on one side near the heel, and ended up reshaping the bevels on a coarse stone before sharpening. Once that initial work was done, the steel responded well and took a strong edge quickly. It is a fair reminder to check the factory edge on arrival, even on a knife that ultimately sharpens up nicely.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Okeya
Blacksmith: Fujiwara-san
Location: Miki City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #2 (White Paper Steel)
Cladding: Stainless Steel, Tsuchime Finish
HRC: 60
Edge Grind: Double Bevel
Handle: Ho Wood Oval
Weight: 4.4 oz (125 g)
Blade Length: 152 mm
Total Length: 273 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-deba-150mm-50-50-118.png&&&3&&&||&&&||&&&||@@@
okwh2bu18&&&JSR-B18H&&&Okeya White #2 Hairline Bunka 185mm&&&The Okeya Hairline bunka runs at 185mm, slightly longer than the typical bunka format, which gives it more blade length for slicing tasks while keeping the distinctive angled tip and versatile profile the bunka shape is known for. Aki Fujiwara hammer forges this in a san mai construction with a White #2 carbon steel core and stainless hairline cladding.
The hairline, or sandblasted, surface on the stainless cladding gives it a matte, refined look that distinguishes it from the kurouchi versions in the Okeya lineup. At 186mm blade length and 47mm tall it is a capable everyday knife that handles slicing, dicing, and detailed knife work with equal ease. The oval ho wood handle with black plastic ferrule keeps the fit simple and functional.
What Customers Are Saying: Three reviewers, all positive. One calls it their main knife after arriving pretty sharp out of the box and reaching razor sharpness after time on a whetstone. One reviewer notes the knife they received does not have the Japanese characters shown in the photo, a cosmetic variation worth knowing. A third found it cuts very nicely.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Blacksmith: Aki Fujiwara
Brand: Okeya
Location: Miki City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Stainless
Finish: Hairline/Sand Blast
Handle: Oval Ho Wood
Ferrule: Black Plastic
Weight: 4.4 oz (124 g)
Blade Length: 186 mm
Total Length: 328 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-bunka-185mm-263.png&&&5&&&||&&&||&&&@@@
okwh2gy21&&&JSR-G21H&&&Okeya White #2 Hairline Gyuto 210mm&&&Aki Fujiwara runs the Okeya blacksmith shop in Miki City, Japan, a family operation that started with kogatana blades and expanded into kitchen knives. CKTG is their first U.S. distributor, a relationship Mark established after discovering the knives in a display case at a steel mill that supplies clad steel to several industries. The Hairline sub-line uses a stainless cladding with a hairline, or sandblasted, finish rather than the kurouchi finish found on other Okeya lines.
This gyuto is hammer forged in a san mai construction with a White #2, or Shirogami #2, carbon steel core and stainless cladding finished in a hairline, or sandblasted, texture. The hairline finish is subtler than a mirror polish and more refined than a kurouchi surface, sitting between the two aesthetically. At 211mm blade length and 45mm tall it is a practical everyday gyuto that covers the full range of kitchen tasks. The oval ho wood handle with black plastic ferrule keeps the look traditional.
What Customers Are Saying: Two reviewers, both positive. One calls it a very nice knife with a sleek, thin blade that excels at fine cuts. They had the CKTG sharpening service work on it and the result was described as surgically sharp. The fair note: the handle is basic and they swapped it for a custom handle, calling the result excellent overall. The other reviewer found it very pleasing with great finish and is very pleased with the purchase.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Blacksmith: Aki Fujiwara
Brand: Okeya
Location: Miki City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Stainless
Finish: Hairline/Sand Blast
Handle: Oval Ho Wood
Ferrule: Black Plastic
Weight: 4.2 oz (120 g)
Blade Length: 211 mm
Total Length: 352 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-gyuto-210mm-265.png&&&5&&&||&&&||&&&||@@@
okwh2haho&&&JSR-H15H&&&Okeya White #2 Hairline Honesuki 150mm&&&Okeya is a small father and son blacksmith shop that produces well-designed kitchen knives at genuinely attractive prices, using high-quality materials throughout. This honesuki is built around Hitachi White Paper #2 steel hardened to 60 HRC, with the hagane (inner core) protected by a layer of softer steel and the jigane (outer layer) finished with an attractive hairline texture.
This particular honesuki uses a double-sided edge rather than the traditional single bevel - a choice that makes it accessible to both left- and right-handed cooks and considerably easier to sharpen than a single-bevel alternative. The triangular profile and stiff, tough blade are purpose-built for processing poultry: the extremely pointed tip navigates joints cleanly, though a cleaver remains the right tool for breaking bones. The oval ho wood handle with black plastic ferrule keeps the package simple and budget-friendly, making this a worthwhile entry point for cooks new to specialized poultry work.
What Customers Are Saying: Alan Mundy purchased this as an introduction to honesuki knives, expecting fit, finish, and handle materials to be sacrificed for the low price - and found the knife met his expectations across the board. The core steel takes an edge easily, which mattered since the out-of-the-box edge was somewhat rough. He notes the relatively low hardening for carbon steel is a deliberate tradeoff: a higher heat treat would risk frequent chipping against the bone and cartilage contact this knife regularly encounters. After breaking down several birds and occasionally slicing through cartilage and small bones, he saw zero issues. He notes the core is reactive enough to develop patina and dark spots, but even without religious cleaning habits, no rust appeared. He would not recommend it to a high-volume professional, but for a home cook this specialty knife performs exactly as intended.
Care Instructions: White #2 is a reactive carbon steel and will patina with use. Wipe and dry the blade immediately after use. Hand wash only. Apply camellia oil for long-term storage.
Blacksmith: Okeya
Location: Miki, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel
Cladding: Soft Iron
HRC: 60
Finish: Hairline / Sand Blast
Edge Grind: Even Double Bevel
Handle: Oval Ho Wood
Ferrule: Black Plastic
Weight: 2.9 oz (82 g)
Blade Length: 152mm
Total Length: 296mm
Spine Thickness at Base: 2mm
Blade Height: 36mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-honesuki-150mm-263.png&&&4&&&||&&&||&&&@@@
okwh2hape15&&&JSR-P15H&&&Okeya White #2 Hairline Petty 150mm&&&This 150mm petty is the utility knife in the Okeya Hairline lineup, sized for in-hand work, smaller produce, and any task where the 210mm gyuto or 185mm bunka would feel oversized. Aki Fujiwara hammer forges it in Miki City in a san mai construction with a White #2 carbon steel core and stainless hairline cladding, keeping the maintenance profile simple while delivering a genuinely reactive carbon edge.
The hairline finish on the stainless cladding gives the blade a cleaner, more refined look than the kurouchi versions in the Okeya line, and the White #2 core takes a very sharp edge that sharpens easily on the stones. At 151mm blade length and 31mm tall it is a narrow, precise utility knife that suits a wide range of tasks.
What Customers Are Saying: One reviewer bought this for their partner and reports that it has become a favorite, used every day and described as arriving very sharp with good fit and finish.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Blacksmith: Aki Fujiwara
Brand: Okeya
Location: Miki City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Stainless
Finish: Hairline/Sand Blast
Handle: Oval Ho Wood
Ferrule: Black Plastic
Weight: 2.8 oz (80 g)
Blade Length: 151 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 31 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-petty-150mm-257.png&&&5&&&||&&&||&&&||@@@
okkobo12&&&JKK-B120&&&Okeya White #2 Ko-Bocho 120mm&&&Ko-bocho means little knife, and Okeya specializes in making these small cutting tools for customers in Japan and now in the U.S. as well. They are single bevel knives built from good quality White #2 carbon steel under a decorative cladding, and plenty of our customers pick one up specifically to practice single bevel sharpening. The primary jobs are small boning work, vegetable slicing, and paring.
The handle is a basic D shaped ho wood with a black plastic ferrule, simple and functional rather than fancy, which keeps the price down on a knife that is meant to be used and sharpened often.
What Customers Are Saying: The factory handle and ferrule draw consistent, fair criticism. More than one owner has rounded the edges, oiled the wood, or peeled off the factory stickers to make it more comfortable in hand, and a couple note it does not take oil quite as well as their other knives. The steel itself earns better marks: it is genuinely sharp out of the box, sharpens up further without much trouble, and rewards anyone willing to learn single bevel technique. One reviewer found it disappointing for dicing potatoes and onions but excellent for thin slicing work, which lines up with what this shape is built for. Overall, owners describe it as a fun, capable small knife once you accept what it is.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Okeya
Blacksmith: Fujiwara-san
Location: Miki City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #2 (White Paper Steel)
Cladding: Stainless
Finish: Hairline / Sand Blast
Edge Grind: Single Bevel
Handle: D-Shaped Ho Wood
Ferrule: Black Plastic
Weight: 2.6 oz (74 g)
Blade Length: 120 mm
Total Length: 252 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-bocho-120mm-143.png&&&5&&&||&&&||&&&||@@@
okw2kode10&&&JKK-D105&&&Okeya White #2 Ko-Deba 105mm&&&Patriarch Okeya-san started his blacksmith shop years ago to produce kogatana blades, and that same small shop family now turns out kitchen knives like this one. Ko means small, and this ko-deba is a small, single bevel deba originally meant for preparing fish that does double duty as a general purpose tall petty. The knives are simple, but made with real attention to their main purpose: cutting.
The core is the ever popular Shirogami #2, or White #2, steel, hardened to a Rockwell rating of 60 and clad using the san mai method called awase, which covers the blade faces in a softer stainless steel while leaving the edge and spine exposed. The cladding is finished with an ornate tsuchime, or hammered, texture that looks good and also helps with food release. Being a carbon steel blade, it does need careful cleaning and drying after use. It comes with a typical ho wood D shaped handle and resin ferrule, the kind you would find in most kitchenware shops in Japan.
What Customers Are Saying: Owners single out this knife for mincing and other small cutting jobs, noting that the blade height keeps fingers comfortably clear of the board and the edge holds up well before needing a touch up. One reviewer flagged a microbevel on the factory edge that kept the out of box sharpness from being as impressive as expected, though everything else, fit, finish, and balance, drew praise. It is worth noting this is built for right handed use.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Okeya
Blacksmith: Fujiwara-san
Location: Miki City, Japan
Construction: San Mai (Awase), Hammer Forged
Edge Steel: Hitachi White #2 Steel
Cladding: Stainless, Tsuchime Finish
HRC: 60
Edge Grind: Single Bevel (See Choil Photo)
Handle: Ho Wood, D-Shaped
Ferrule: Black Plastic
Weight: 2.9 oz (82 g)
Blade Length: 109 mm
Total Length: 232 mm
Spine Thickness at Base: 3 mm
Blade Height: 39 mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-deba-105mm-143.png&&&4.5&&&||&&&||&&&||@@@
okko10doedse&&&JSR-D105&&&Okeya White #2 Ko-Deba 105mm 50/50&&&We have a soft spot for knives that fall a little outside the box in terms of shape, and this ko-deba is one of them. Deba knives are traditionally single sided and used for filleting fish, and the ko-deba is a smaller take on that shape. This double edge version is easier to use and maintain than a true single bevel, and it works equally well for right and left handed cooks.
This little knife earns its keep on plenty of jobs around the kitchen beyond filleting small fish, including boning poultry and standing in for a tall petty. The core is Shirogami #2, or White Paper #2, hardened to about 60 HRC and covered with a soft iron layer for added strength, finished with a good looking hairline texture. The grind is well executed, with a clean blade path leading into the double bevel edge, and the knife comes with a simple ho wood handle and plastic ferrule.
What Customers Are Saying: This is the knife owners reach for first once it arrives, ahead of dedicated petty and honesuki knives, for everything from onions and garlic to stone fruit, broccoli, and chicken thighs. One reviewer compared it to a thinner version from another maker and preferred this original grind. At a modest price point, more than one owner has said they would buy it again without hesitation if it were ever lost.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Okeya
Blacksmith: Fujiwara-san
Location: Miki City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #2 (White Paper Steel)
Cladding: Stainless Steel
HRC: 60
Finish: Hairline
Edge Grind: Double Bevel
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 2.8 oz (80 g)
Blade Length: 108 mm
Total Length: 232 mm
Spine Thickness at Heel: 2.5 mm
Blade Height at Heel: 39 mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-deba-105mm-50-50-153.png&&&4.5&&&||&&&||&&&||@@@
okko12&&&JKK-D120&&&Okeya White #2 Ko-Deba 120mm&&&Three generations back, the Okeya family patriarch started producing kogatana, small Japanese utility blades, sixty years ago, building a modest business that eventually expanded into kitchen knives as well. The steel used throughout the line is Hitachi White #2 with a soft iron cladding carrying an interesting, attractive pattern. Mark first came across these knives in a display case at a steel mill that supplies clad steel to a range of industries, learned they were made by a local blacksmith with no accounts outside Japan, and knew right away they belonged at CKTG.
This ko-deba fills in nicely for a small petty, doubles as a fillet knife for small fish, and can even handle boning duty on poultry. It is a fun, versatile little knife built around that same White #2 core, hardened and clad with the same care found across the rest of the Okeya line.
What Customers Are Saying: First time deba buyers describe this as a forgiving and rewarding knife to learn sharpening on, noting that an hour or so of work on the stones brings out an impressive mirror edge even though the factory grind has some rough spots. Reviewers note the knife runs light for a deba, which works well for smaller fish, and several professional cooks call it one of the best values in the catalog, with one having gone through three of them after giving the first two away. The one recurring wish is for a size between 150mm and 180mm.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Okeya
Blacksmith: Fujiwara-san
Location: Miki City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #2 (White Paper Steel)
Cladding: Stainless Steel
HRC: 60
Edge Grind: Double Bevel
Handle: Ho Wood Oval
Weight: 3.2 oz (91 g)
Blade Length: 118 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-deba-120mm-150.png&&&4.5&&&||&&&||&&&||@@@
okwh215pe&&&JSR-B150&&&Okeya White #2 Petty 150mm&&&The Okeya line keeps growing every season, and we remain genuinely impressed by the price to performance balance this small father and son shop has managed to hit. What started as a kogatana workshop, small utility blades for woodworking and detail cutting, has grown into a full range of kitchen knives without losing the simple, no-nonsense build quality the family is known for.
This petty is made from the ever popular Shirogami #2, or White #2, steel, hardened to a Rockwell rating of 60 and clad using the san mai method called awase, covering the blade faces in a softer steel while leaving the edge and spine exposed. The cladding gets an ornate tsuchime, or hammered, finish that looks good and helps with food release, and as a carbon steel blade it needs careful cleaning and drying after use. The size is typical for a petty, with a nicely pointed tip for working in small spaces and making fine garnish cuts, fitted to a simple oval ho wood handle.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Okeya
Location: Miki City, Japan
Construction: San Mai (Awase), Hammer Forged
Edge Steel: Hitachi White #2 Steel
Cladding: Tsuchime Finish
HRC: 60
Edge Grind: Even (See Choil Photo)
Handle: Ho Wood Oval
Ferrule: Black Plastic
Weight: 2.7 oz (78 g)
Blade Length: 154 mm
Total Length: 277 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 31 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-petty-150mm-153.png&&&0&&&||&&&||&&&||@@@
okeya&&&JKK-Y105&&&Okeya White #2 Yokote Kogatana 105mm&&&Kogatana are small Japanese utility knives, traditionally used for woodworking and fine detail cutting, and this 105mm yokote style version makes an equally good case for itself in the kitchen or around the house. Some owners even carry one as a pocket knife. The fitted sheath gives the whole package the look of a miniature samurai sword.
The blade is made from Hitachi Shirogami #2, or White #2, steel with an attractive pattern on the cladding, and Okeya, a father and son shop in Miki, Japan, builds it with the same care they put into their full sized kitchen knives. It is a versatile little tool that handles a wide variety of small cutting tasks with ease.
What Customers Are Saying: Owners describe this as an essential everyday carry for anyone who works in a kitchen, with one chef keeping it in a coat pocket for quick tasks. The Shirogami core shows clearly through the cladding, the edge runs dead straight, and the only thing mistaken for metal in photos is actually the black plastic ferrule.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Okeya
Location: Miki City, Japan
Edge Steel: Shirogami #2 (White Paper Steel)
Weight: 2.8 oz
Cutting Blade Length: 53 mm
Total Length: 206 mm
Spine Thickness: 3 mm
Blade Height: 23 mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-yokote-kogatana-105mm-110.png&&&5&&&||&&&||&&&||@@@
okyoko90&&&JKK-Y090&&&Okeya White #2 Yokote Kogatana 90mm&&&This 90mm yokote kogatana is a smaller sibling to our other Okeya utility knife, with the same fitted sheath and handle combination that gives it the look of a miniature samurai sword. It is built for small detail cutting tasks both in the kitchen and around the house.
The blade is made from Hitachi Shirogami #2, or White #2, steel with an attractive pattern on the cladding. Okeya, a father and son shop in Miki, Japan, builds this kogatana with the same hands-on care found across their full kitchen knife line, just scaled down to a more pocketable size.
What Customers Are Saying: This knife arrives sharp enough to shave with right out of the box, and owners consistently praise the fit and finish. The sheath is sanded smooth rather than lacquered, which one reviewer preferred for the understated look, and more than one owner has said coworkers admire the knife on sight.
Care Instructions: White #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: Okeya
Location: Miki City, Japan
Edge Steel: Shirogami #2 (White Paper Steel)
Weight: 2.8 oz
Cutting Blade Length: 50 mm
Total Length: 185 mm
Spine Thickness: 3 mm
Blade Height: 22 mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-yokote-kogatana-90mm-130.png&&&5&&&||&&&||&&&||@@@
oyknwiwoha&&&Oyster-Knife&&&Oyster Knife with Wood Handle&&&This oyster knife is a handy, compact tool for shucking oysters and opening a wide range of shellfish. The stainless steel blade is sturdy and durable, while the smooth wood handle gives it a comfortable, traditional feel in the hand. Its small size also makes it easy to store, carry, and tuck into a drawer or kit without taking up much space.
Use it for oysters, clams, mussels, scallops, abalone, and other shellfish where a small, strong blade is the right tool for the job. It is simple, practical, and built for anyone who wants an affordable oyster knife with a classic wood handle design.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Keep dry to preserve the wood handle. Use caution when opening shellfish and always work with the blade pointed away from your hand.
Style: Oyster Knife
Recommended Use: Shucking
Blade Material: Stainless Steel
Handle Material: Wood
Color: Beige
Overall Length: 6.2"
Blade Length: 2.8"
Dishwasher Safe: No
Made In China&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/oyster-knife-with-wood-handle-53.png&&&5&&&||&&&||&&&@@@
ozasnast2&&&C3643&&&Ozuku Asagi Japanese Natural Sharpening Stone&&&Ozuku Asagi Japanese Natural Sharpening Stone
Experience the pinnacle of Japanese natural sharpening with the Ozuku Asagi, a full-size stone prized by professionals and enthusiasts alike. Known for its ultra-fine grain and remarkable hardness, this stone produces an exceptionally smooth, refined edge—perfect for straight razors, high-end kitchen knives, and precision tools.
Sourced directly from Mr. Imanishi, this premium Ozuku stone carries three distinct stamps and offers a grit range of 15K–20K, delivering mirror-like finishes with effortless control. Its generous dimensions—205mm x 75mm x 30mm—and weight of 2 lbs 9 oz (1.2 kg) provide ample surface area and stability for consistent sharpening sessions.
Elevate your honing experience with the Ozuku Asagi—a top-tier natural stone for those who demand the very best.
Supplier: Sourced from Mr. Imanishi &&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ozuku-asagi-japanese-natural-sharpening-stone-199.png&&&5&&&||&&&||&&&||@@@
pochho&&&Japanese-Sticks-Stand&&&Porcelain Chopsticks Holder&&&A chopsticks holder serves two purposes at the table: it keeps chopsticks clean between bites by lifting them off the table surface, and it adds a finished, considered quality to a table setting. This porcelain version is made in Japan in a simple, functional design that suits both everyday meals and more deliberate table presentations.
A built-in reservoir for soy sauce, wasabi, or other dipping sauces means the holder does double duty as a small dipping dish, keeping everything in one spot rather than cluttering the table with separate vessels. The black porcelain finish is clean and versatile against most table settings, and the straightforward form is the kind of thing that gets used every time rather than saved for special occasions.
Care Instructions: Hand wash recommended. Dishwasher safe, but hand washing will help preserve the finish over time.
Product: Chopsticks Holder
Material: Porcelain
Origin: Japan
Color: Black
Feature: Built-in sauce reservoir
Use: Chopstick rest and dipping dish
&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/porcelain-chopsticks-holder-106.png&&&0&&&||&&&||&&&@@@
pd-checkout-item&&&pd-checkout-item&&&Promotion Id&&&&&&Key Inscription 50&&&0&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okudo-natural-stone-p4b-2.png&&&0&&&@@@
murphy-new-haven-oyster-knife&&&MNHOK-1&&&R. Murphy New Haven Oyster Knife&&&The New Haven style is the East Coast standard for oyster shucking - a narrow, curved blade designed to enter the hinge cleanly and pop it with controlled leverage rather than force. The geometry suits the tight, deeply cupped oysters common to New England and the Mid-Atlantic and rewards a technique that protects the meat and keeps the shell from fragmenting into the liquor. Americas Test Kitchen put six oyster knives through a rigorous blind test and chose this knife as the best of the group - a meaningful endorsement from a publication that takes equipment testing seriously and does not give top rankings lightly.
R. Murphy has been making shellfish knives in the United States for generations and is the recognized leader in the category. The blade is stainless steel, uniformly hardened and taper ground - meaning the blade thins consistently from spine to edge for clean, efficient entry. The easy-grip handle provides control through repeated shucking without hand fatigue. At 2-5/8 inches the blade is sized for precision rather than leverage, which is exactly right for the New Haven technique.
Care Instructions: Rinse and dry after use. The stainless steel blade is easy to maintain. Store in a dry place. A cut-resistant glove is strongly recommended when shucking regardless of knife quality.
Maker: R. Murphy Cutlery
Distributor: UJ Ramelson Co.
Origin: USA
Style: New Haven
Blade Material: Stainless Steel
Construction: Uniformly Hardened, Taper Ground
Blade Length: 2-5/8 in (6.7 cm)
Blade Width: 5/8 in (1.6 cm)
Handle: Easy-Grip Long Handle
Award: Americas Test Kitchen Best Oyster Knife
&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okudo-natural-stone-p4b-2.png&&&0&&&||&&&||&&&@@@
ramensoupspoon&&&C-63&&&Ramen Soup Spoon&&&A ramen spoon designed correctly has a deep, rounded bowl that scoops broth, noodles, and toppings in one motion, and a handle geometry that lets it rest on the rim of the bowl between bites without sliding in. This porcelain spoon from Japan checks both boxes - the classic deep bowl shape handles hearty spoonfuls of ramen, pho, miso, and other Asian-style soups, while the integrated hook keeps the spoon perched on the bowl edge rather than submerged in the broth when you set it down.
At approximately 178mm it has comfortable reach and balanced handling. The smooth porcelain finish is clean and easy to maintain, and it works equally well as a small appetizer server or tasting spoon for composed dishes beyond soup. Made in Japan. Dishwasher safe.
Care Instructions: Dishwasher safe. Handle with normal care to avoid chipping the porcelain.
Made in Japan
Material: Porcelain
Length: 178mm (7 in)
&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ramen-soup-spoon-52.png&&&0&&&||&&&||&&&@@@
shak1gr1&&&RedBrick&&&Red Brick 1K Stone&&&The Red Brick, also known by its true name Shingata Akamon, is a classic water stone that many sharpeners learn on and continue to use for years. A brief soak of five to ten minutes is recommended before use, and lapping the stone prior to the first session will help it perform at its best. This is a large, thick stone that cuts fast, resists dishing, and provides excellent feedback, making it an outstanding choice for high volume sharpening environments.
The Red Brick produces a distinctive red slurry that sharpens efficiently and evenly, helping to remove steel quickly while maintaining good control. Its size and durability give it a very long working life, which makes it an excellent house stone for commercial kitchens or for anyone who sharpens frequently. One important characteristic to be aware of is that this stone retains moisture for a long time. It must be allowed to dry fully before storage, which may take longer than many other water stones. Proper drying will prevent mold and keep the stone in good condition for long term use.
Care Instructions: Soak for five to ten minutes before use. Lap before first use and as needed. Allow the stone to dry completely before storage. Do not store damp or enclosed in a box. Do not permasoak.
Brand: Shingata Akamon
Common Name: Red Brick
Stone Type: Water Stone
Soak Type: Short Soak
Dimensions: 215 x 75 x 50 mm
Weight: 3.75 lb
Use: High Volume Sharpening and General Purpose Stone&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/red-brick-1k-234.png&&&5&&&||&&&||&&&||@@@
fucunagy18&&&FC-1045&&&Reigetsu Gyuto 180mm&&&Not every cook wants a 210mm or 240mm chef knife. The 180mm gyuto occupies a useful middle ground - long enough for most prep tasks, short enough to feel nimble in tight spaces or smaller hands. TOJIRO offers that option in the Reigetsu line - formerly called Fuji Narihira - using 4116 Molybdenum Vanadium stainless steel in a laser-cut mono steel construction, with finishing and inspection at the Sanjo City factory and initial grinding and heat treatment done in China.
At 2mm spine and 179mm blade, this is a light and quick knife with good rocking behavior and a thin enough grind to handle precision slicing alongside everyday chopping. The 44mm blade height gives solid knuckle clearance without making the knife feel oversized. The black micarta handle is durable, non-porous, and comfortable through a range of grip styles. For cooks who find the 210mm format too long for their workflow, this is a well-executed alternative with the same build quality as the rest of the line.
What Customers Are Saying: Reviewers describe this as a light, nimble, budget-friendly gyuto with good fit and finish and a thin blade that performs above its price range. Those building sharpening skills find it a practical training knife - genuinely useful in the kitchen while they develop their technique.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Laser Cut, Mono Steel
Steel: 4116 (Molybdenum, Vanadium Stainless)
Handle: Black Micarta
Weight: 5.6 oz (162 g)
Blade Length: 179 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-gyuto-180mm-sale-127.png&&&4&&&||&&&||&&&@@@
fucunagy21&&&FC-1046&&&Reigetsu Gyuto 210mm&&&The 210mm gyuto is the most versatile length in a Japanese kitchen - long enough to handle most prep efficiently, short enough to stay comfortable through a full shift. TOJIRO delivers that in the Reigetsu line - formerly called Fuji Narihira - using 4116 Molybdenum Vanadium stainless steel in a laser-cut mono steel construction, with finishing and inspection at the Sanjo City factory and initial manufacturing in China. The result is a knife that holds its own in professional environments at a fraction of what most line cooks budget for primary knives.
At 212mm blade length with a 2mm spine and 45mm blade height, the geometry here is clean and capable. The black micarta handle is non-porous and durable - practical in a working kitchen. This knife has developed a reputation on the line for punching well above its price range, offering sharpness, weight, and feel that experienced cooks compare favorably to knives costing several times more. It also works well as a gift for cooks who are ready to step up from Western stainless to a Japanese profile without committing to carbon steel care.
What Customers Are Saying: Reviewers describe the 210mm Reigetsu gyuto as oddly impressive, noting the sharpness out of the box, the construction quality, and the overall feel rival knives at significantly higher price points. Professional cooks find it a credible daily driver, and those buying it as a gift report that recipients reach for it as one of their go-to knives.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Laser Cut, Mono Steel
Steel: 4116 (Molybdenum, Vanadium Stainless)
Handle: Black Micarta
Weight: 6.9 oz (196 g)
Blade Length: 212 mm
Total Length: 342 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-gyuto-210mm-123.png&&&5&&&||&&&||&&&@@@
fujicutlery&&&FC-1047&&&Reigetsu Gyuto 240mm&&&The Reigetsu line from TOJIRO was formerly known as Fuji Narihira - a line that built a loyal following among line cooks and home cooks alike on the strength of its value proposition and consistent quality. TOJIRO handles all finishing work and inspection at its Sanjo City factory, a well-established production center in Japan. Initial grinding and heat treatment are completed in China. The result is a knife that performs at a level that surprises people who associate the price point with compromise.
At 240mm, this gyuto - Japan's all-purpose chef knife - is the longest option in the Reigetsu line and the natural choice for cooks who prefer length for slicing and larger prep volumes. The blade is made from 4116 Molybdenum Vanadium stainless steel, a German alloy popular in professional kitchen environments for its balance of sharpness and low maintenance. The construction is laser cut mono steel with a 2mm spine - thin, light, and responsive. The black micarta handle is durable, non-porous, and comfortable in a variety of grips.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Laser Cut, Mono Steel
Steel: 4116 (Molybdenum Vanadium Stainless)
Handle: Black Micarta
Blade Length: 240 mm
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-gyuto-240mm-122.png&&&0&&&||&&&||&&&@@@
fucunaho15se&&&FC-1042&&&Reigetsu Honesuki 150mm&&&The honesuki - Japan's dedicated poultry boning knife - has a specific geometry that sets it apart from a standard boning knife. The triangular blade profile, stiff spine, and pointed tip are designed to navigate joints and separate muscle cleanly, making short work of whole chickens, ducks, and bone-in cuts. TOJIRO built the Reigetsu honesuki around that geometry using 4116 Molybdenum Vanadium stainless steel, with all finishing and inspection completed at the Sanjo City factory. Initial grinding and heat treatment are done in China.
The 152mm blade has a 2mm spine and arrives with a solid working edge straight out of the box. The black micarta scales are durable and non-porous, which matters in a knife that sees wet, fatty work daily. At this price point, the Reigetsu honesuki is a legitimate professional tool - one that experienced line cooks have been relying on for poultry prep and reaching for as an oversized petty when the job calls for it. The line was formerly called Fuji Narihira; the product is unchanged.
What Customers Are Saying: Reviewers consistently praise this honesuki as exceptional value, reporting months of weekly poultry prep without needing to sharpen. Those new to the honesuki format find the pointed tip and wide heel work exactly as intended, making joint separation and deboning noticeably easier than with a standard knife. Professional cooks appreciate the blade finish and note it competes with knives at considerably higher prices.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Stamped, Mono Steel
Steel: 4116 (Molybdenum Vanadium Blended)
Handle: Yo (Western)
Scales: Black Micarta
Weight: 5.8 oz (164 g)
Blade Length: 152 mm
Total Length: 277 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm
&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-honesuki-150mm-sale-147.png&&&5&&&||&&&||&&&@@@
fucunana16&&&FC-1052&&&Reigetsu Nakiri 160mm&&&The nakiri - Japan's dedicated vegetable knife - earns its place in any serious kitchen by doing one thing extremely well. The flat profile and square tip are optimized for push cuts and pull cuts through produce, eliminating the rocking motion that leads to uneven slices. TOJIRO put that geometry to work in the Reigetsu line, formerly called Fuji Narihira, using 4116 Molybdenum Vanadium stainless steel with all finishing and inspection completed at the Sanjo City factory. Initial grinding and heat treatment are done in China.
At 163mm with a 2mm spine and 45mm blade height, this is a well-proportioned nakiri with enough height for knuckle clearance on the board and enough length for efficient prep. The black micarta scales are non-porous and hold up to the wet work that nakiri use inevitably involves. The Reigetsu line fills an important gap in the market - a properly formatted Japanese nakiri at a price that makes sense for cooks upgrading from a Western chef knife or looking for a durable everyday option that requires no special care.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Stamped, Mono Steel
Steel: 4116 (Molybdenum Vanadium Blended)
Handle: Yo (Western)
Scales: Black Micarta
Weight: 6.6 oz (185 g)
Blade Length: 163 mm
Total Length: 293 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-nakiri-160mm-3.png&&&0&&&||&&&||&&&@@@
fucunape13&&&FC-1040&&&Reigetsu Petty 130mm&&&TOJIRO has been producing knives in Sanjo City, Japan for decades, and the Reigetsu line - formerly called Fuji Narihira - represents the company at its most accessible. All finishing work and inspection happen at the Sanjo City factory. Initial grinding and heat treatment are completed in China. That production approach is how TOJIRO keeps this line priced for cooks who need a reliable knife without a long lead time for maintenance.
The petty is the knife that handles everything a larger blade cannot - peeling, trimming, detail work, and small prep tasks that reward a compact, nimble blade. This one is built from 4116 Molybdenum Vanadium stainless steel, a workhorse alloy used widely in professional kitchens for its easy care and solid edge retention at moderate hardness. The construction is stamped mono steel with a 2mm spine and a short 126mm blade. The black micarta scales are durable, non-porous, and hold up to heavy use. A solid entry-level petty that does what it needs to do.
What Customers Are Saying: Reviewers find this petty reliable and precise for produce work and smaller prep tasks, and note the sharpness out of the box exceeds expectations at the price point. Professional cooks mention using it nightly on the line, and several have purchased multiple units as gifting options alongside larger knives in their kits.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Stamped, Mono Steel
Steel: 4116 (Molybdenum Vanadium Blended)
Handle: Yo (Western)
Scales: Black Micarta
Weight: 2.2 oz (64 g)
Blade Length: 126 mm
Total Length: 238 mm
Spine Thickness at Base: 2 mm
Blade Height: 24 mm
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-petty-130mm-1.png&&&4.5&&&||&&&||&&&@@@
fucunasa16&&&FC-1051&&&Reigetsu Santoku 165mm&&&The santoku - meaning three virtues - is one of the most versatile formats in a Japanese kitchen, equally capable with vegetables, proteins, and general prep work. TOJIRO brings that format to the Reigetsu line - formerly called Fuji Narihira - in a stamped mono steel construction using 4116 Molybdenum Vanadium stainless steel, with all finishing and quality inspection completed at the Sanjo City factory. Initial grinding and heat treatment are done in China.
What makes this santoku stand out is the profile: at a 2mm spine, the blade is noticeably thin and light, which translates directly to precise, effortless cutting on the board. The 166mm blade is a practical length for most prep tasks, and the 44mm blade height provides solid knuckle clearance. The black micarta scales are durable and low maintenance. This is the kind of knife that overdelivers at its price point - a lean, sharp everyday driver that earns its place next to much more expensive options in the block.
What Customers Are Saying: Reviewers highlight how well this knife cuts for the price, noting the thin profile makes it noticeably easier to use on onions, peppers, and similar produce. Those looking for a low-maintenance knife as a daily workhorse find it a strong fit. One reviewer flagged minor handle fit and finish issues at the tang, which is worth knowing going in.
Care Instructions: 4116 stainless is low maintenance. Hand wash and dry after use. Avoid the dishwasher. Sharpen on quality water stones when needed.
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Stamped, Mono Steel
Steel: 4116 (Molybdenum Vanadium Blended)
Handle: Yo (Western)
Scales: Black Micarta
Weight: 6.0 oz (170 g)
Blade Length: 166 mm
Total Length: 294 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm
&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-santoku-165mm-7.png&&&4.5&&&||&&&||&&&@@@
ri12pcplspse&&&FullBoxSpoons&&&Richmond 12-pc Plating Spoon Set&&&Twelve of the best-selling Richmond plating spoons in one set - the same 18/8 stainless, mirror-polished bowl, and 2.5 tablespoon capacity that line cooks and home cooks alike have been reaching for at CKTG for years. Buying in quantity makes sense whether you are stocking a professional kitchen, outfitting a culinary program, or picking up a batch to give as gifts. A single Richmond plating spoon is a practical tool; twelve of them means you always have one in hand when you need it.
The bowl holds approximately 2.5 tablespoons and the 230mm length gives it the reach and presence of a serious working spoon. 18/8 stainless construction means it survives the dishwasher, handles heat, and stays looking clean through heavy service. These are the same spoons that get compared to the Kunz by working cooks - same feel, same balance, considerably friendlier price per unit when bought as a set.
What Customers Are Saying: A home cook who bought a set five years ago calls it her go-to daily driver - she uses it for stirring batters, making pancakes, scooping muffin batter, and general serving, and keeps giving extras away as gifts. A line cook called them fantastic for working on the pass. Another reviewer picked up a set for a large Easter gathering and praised the finish and shape as quality stuff. All three reviews are five stars.
Care Instructions: Dishwasher safe. For best appearance, hand wash and dry promptly to preserve the mirror finish on the bowl and brushed finish on the handle.
Brand: Richmond
Material: 18/8 Stainless Steel
Finish: Mirror on Bowl, Brushed on Handle
Quantity: 12 Spoons
Weight per Spoon: 2.8 oz
Length: 230mm (9 in)
Width: 56.2mm
Volume: 2.5 Tablespoons
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-12-pc-plating-spoon-set-51.png&&&5&&&||&&&||&&&@@@
ri2ozdisp1mi&&&RichmondSpray-125&&&Richmond 2oz Diamond Spray 0.125 Micron&&&Richmond Diamond Spray is a polycrystalline diamond suspension in a 2oz spray bottle designed for use on leather and fabric strops. Each bottle contains 10 carats of diamond powder in a non-clumping formula. Spray 2-3 times on the strop surface, let it dry, and strop as normal. The diamond compound loads into the strop and lasts through multiple stropping sessions - a little goes a long way. The spray is used in the CKTG sharpening service for final edge refinement before knives are returned to customers. Micron size determines the level of refinement: larger micron = more aggressive, smaller micron = finer polish.
The 0.125-micron spray is the finest compound in the Richmond range - a finishing compound for sharpeners pursuing the highest level of edge refinement available with diamond abrasive. At this particle size the compound polishes rather than cuts, refining the edge surface to a near-mirror finish that produces the cleanest, most effortless slicing feel. It is used in the CKTG sharpening service as the final finishing step before blades are returned to customers. For kitchen knife use it is most relevant on single-bevel blades, very fine carbon steels, and any knife where the absolute best possible edge is the goal. For straight razor work it is the standard final pre-strop compound before plain leather.
What Customers Are Saying: Six reviewers confirm it delivers on the ultra-fine refinement promise. Described as the final touch that takes an already sharp edge to its best possible state.
Care Instructions: Store upright. Shake before use. Keep away from heat. A single application lasts multiple sessions - do not over-apply.
Brand: Richmond
Micron Size: 0.125 micron
Size: 2oz spray bottle
Diamond Content: 10 carats polycrystalline
Use: Apply to strop 2-3 times, let dry
&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-0-125-micron-48.png&&&4.5&&&||&&&||&&&||@@@
ri2ozdisp25m&&&RichmondSpray-25&&&Richmond 2oz Diamond Spray 0.25 Micron&&&Richmond Diamond Spray is a polycrystalline diamond suspension in a 2oz spray bottle designed for use on leather and fabric strops. Each bottle contains 10 carats of diamond powder in a non-clumping formula. Spray 2-3 times on the strop surface, let it dry, and strop as normal. The diamond compound loads into the strop and lasts through multiple stropping sessions - a little goes a long way. The spray is used in the CKTG sharpening service for final edge refinement before knives are returned to customers. Micron size determines the level of refinement: larger micron = more aggressive, smaller micron = finer polish.
The 0.25-micron spray is the second finest in the Richmond range - a high-refinement compound for sharpeners who want a polished, near-mirror edge. After a 5K-8K stone session the 0.25-micron strop removes the final fine burr and refines the edge surface to a level that performs noticeably better on fine slicing work, raw fish, and precision vegetable cuts where a polished edge makes a clear difference. It is also used in the CKTG sharpening service for final finishing before knives are returned to customers. For straight razor users the 0.25 micron is a common pre-final-strop compound before moving to a plain leather finish.
What Customers Are Saying: Nine reviewers confirm strong performance as a fine refinement compound. Described as noticeably effective for producing polished edges that perform well on fine cutting tasks.
Care Instructions: Store upright. Shake before use. Keep away from heat. A single application lasts multiple sessions - do not over-apply.
Brand: Richmond
Micron Size: 0.25 micron
Size: 2oz spray bottle
Diamond Content: 10 carats polycrystalline
Use: Apply to strop 2-3 times, let dry
&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-0-25-micron-51.png&&&5&&&||&&&||&&&||@@@
ri5mistsp2oz&&&RichmondSpray-5&&&Richmond 2oz Diamond Spray 0.5 Micron&&&Richmond Diamond Spray is a polycrystalline diamond suspension in a 2oz spray bottle designed for use on leather and fabric strops. Each bottle contains 10 carats of diamond powder in a non-clumping formula. Spray 2-3 times on the strop surface, let it dry, and strop as normal. The diamond compound loads into the strop and lasts through multiple stropping sessions - a little goes a long way. The spray is used in the CKTG sharpening service for final edge refinement before knives are returned to customers. Micron size determines the level of refinement: larger micron = more aggressive, smaller micron = finer polish.
The 0.5-micron spray sits between the 1.0 and 0.25 micron options in the Richmond range - a mid-refinement compound that produces a sharper, more polished edge than the 1.0 micron without committing to the ultra-fine finish of the 0.25 or 0.125 options. For kitchen knife sharpening this is a practical endpoint after a 3K-5K stone: the 0.5-micron strop removes the remaining fine burr and refines the edge to a level that performs well across the full range of kitchen tasks. For sharpeners who want a two-compound strop setup, the 0.5 and 0.125 micron pair well together - coarser compound on canvas or rougher leather, finer on smooth leather.
What Customers Are Saying: Seven reviewers confirm consistent performance as a mid-refinement strop compound that produces noticeably sharper edges after use.
Care Instructions: Store upright. Shake before use. Keep away from heat. A single application lasts multiple sessions - do not over-apply.
Brand: Richmond
Micron Size: 0.5 micron
Size: 2oz spray bottle
Diamond Content: 10 carats polycrystalline
Use: Apply to strop 2-3 times, let dry
&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-0-5-micron-55.png&&&5&&&||&&&||&&&||@@@
ri1midisp2oz&&&RichmondSpray-1&&&Richmond 2oz Diamond Spray 1.0 Micron&&&Richmond Diamond Spray is a polycrystalline diamond suspension in a 2oz spray bottle designed for use on leather and fabric strops. Each bottle contains 10 carats of diamond powder in a non-clumping formula. Spray 2-3 times on the strop surface, let it dry, and strop as normal. The diamond compound loads into the strop and lasts through multiple stropping sessions - a little goes a long way. The spray is used in the CKTG sharpening service for final edge refinement before knives are returned to customers. Micron size determines the level of refinement: larger micron = more aggressive, smaller micron = finer polish.
The 1.0-micron spray is the coarsest in the Richmond range and the right starting point for strops that will see regular use as a final step after a water stone progression. At 1 micron it removes the fine burr and wire edge left by the last sharpening stone quickly and efficiently, leaving an edge ready for use. For sharpeners working on a simple two-stone setup (1K and a finisher), the 1.0-micron strop is often all that is needed between the last stone and the cutting board. It is also the practical choice for general kitchen knife maintenance where speed matters more than achieving a pure mirror polish. 10 carats of diamond per bottle - lasts considerably longer than the small bottle suggests.
What Customers Are Saying: Eleven reviewers confirm it works as described - a practical stropping compound that produces noticeably sharper edges after use. Described as the CKTG secret weapon that lives up to the name.
Care Instructions: Store upright. Shake before use. Keep away from heat. A single application lasts multiple sessions - do not over-apply.
Brand: Richmond
Micron Size: 1.0 micron
Size: 2oz spray bottle
Diamond Content: 10 carats polycrystalline
Use: Apply to strop 2-3 times, let dry
&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-1-0-micron-69.png&&&5&&&||&&&||&&&||@@@
riarmiplsp&&&ArtiMiniSpatula&&&Richmond Artifex Mini Plating Spatula&&&The Maruyoshi Mini Plating Spatula is a precision tool designed for detailed plating and fine finishing work. Its compact size and subtle offset keep your hand clear of the plate, giving you excellent visibility and control when positioning delicate components, smoothing sauces, or making final adjustments.
The narrow stainless blade offers just enough flex for finesse without feeling soft or vague. Lightweight and well balanced, this mini spatula excels at modern plating tasks where accuracy and dexterity matter most.
Care Instructions: Hand wash with mild soap and warm water and dry thoroughly after use. Avoid the dishwasher to preserve the finish and edge alignment. Store in a drawer, utensil roll, or magnetic strip to protect the blade.
Weight: 2 oz
Overall Length: 235 mm
Blade Length (flat portion): 90 mm
Blade Width: 19 mm
&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-artifex-mini-plating-spatula-266.png&&&4&&&||&&&||&&&@@@
riblsaslspla&&&Spoon-BLACKSlotted&&&Richmond Black Slotted Spoon&&&The Richmond Black Satin Slotted Plating Spoon is the same size and shape as the standard Richmond slotted spoon - 230mm, 2.6 oz, 18/8 stainless - with a black satin finish that does two things the silver version does not: it reduces glare under kitchen lighting, and it makes the spoon immediately identifiable on a busy station. Anyone who has watched a silver spoon disappear into a pile of silver utensils during service will understand the practical value of a finish that stands out.
The slotted bowl drains liquid cleanly while retaining food, making it the right tool for lifting from blanching baths, poaching liquid, basting pans, and plating tasks where you want sauce to stay on the plate rather than pool on it. The black satin finish holds up well with normal kitchen use. Hand washing is recommended to keep the finish looking its best over time.
Care Instructions: Hand wash recommended. Avoid abrasive scrubbers to preserve the black satin finish.
Brand: Richmond
Material: 18/8 Stainless Steel
Finish: Black Satin
Weight: 2.6 oz (74 g)
Length: 230mm (9 in)
Width: 57mm
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-black-slotted-spoon-60.png&&&0&&&||&&&||&&&@@@
rigoplsp&&&Spoon-GOLDLarge&&&Richmond Gold Large Spoon&&&There is a practical problem every line cook who carries their own spoon knows well: silver plating spoons disappear. They get grabbed, misplaced, pulled into the dish pit, and rarely come back. The Richmond Gold Large Spoon addresses that problem directly. The gold satin finish makes it immediately recognizable on any station - on the pass, in a bain marie, at the bottom of a hotel pan - and its distinctive look is easy to communicate as hands-off to the rest of the kitchen.
Beyond the visibility advantage, this is a well-proportioned plating spoon built from 18/8 stainless in the same 230mm format as the standard Richmond large. The bowl is sized for sauce smears and controlled pours on composed plates. The gold satin surface gives it a warmer look on the pass than matte or brushed silver alternatives without reading as decorative - it is a working tool that happens to stand out. Hand washing is recommended to keep the finish in good condition over time.
What Customers Are Saying: Both reviewers focus on the same thing: the gold finish solves the disappearing spoon problem. One switched from a Mercer after losing it to the kitchen for the last time, bought gold and black Richmond spoons, and says she can spot them from across the kitchen - everyone knows not to touch them. The other notes that besides being the right size for a sauce smear, the gold means it does not get lost when it accidentally ends up in the dish pit.
Care Instructions: Hand wash and dry after each use. Avoid abrasive scrubbers and harsh detergents to protect the gold satin finish. Not dishwasher safe.
Brand: Richmond
Material: 18/8 Stainless Steel
Finish: Gold Satin
Length: 230mm (9 in)
Width: 56.2mm
Volume: 2.5 Tablespoons
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-large-spoon-sale-77.png&&&5&&&||&&&||&&&@@@
rigomeplsp&&&Spoon-GOLDMedium&&&Richmond Gold Medium Spoon&&&The medium size is where most plating spoon work actually happens. At 220mm with a 1.5 tablespoon bowl, the Richmond Gold Medium sits in the most useful range for sauce work - enough capacity for a clean smear or a controlled pour without being oversized for a composed plate. The gold satin finish gives it the same visibility advantage as the Gold Large: it stands out on a busy station and does not vanish into the general pile of silver utensils the way a standard spoon does.
Built from 18/8 stainless at 2.7 oz, the spoon has enough weight to feel substantial in the hand without becoming tiring over a long service. The bowl shape supports smooth, controlled delivery for sauce work, smears, and finishing passes. It pairs naturally with the Gold Large and Gold Slotted spoons for cooks who want a matched set across different tasks and a consistent look on the pass. Hand washing is recommended to maintain the finish.
Care Instructions: Hand wash and dry after each use. Avoid abrasive scrubbers and harsh detergents to protect the gold satin finish. Not dishwasher safe.
Brand: Richmond
Material: 18/8 Stainless Steel
Finish: Gold Satin
Weight: 2.7 oz
Length: 220mm (8.25 in)
Volume: 1.5 Tablespoons
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-medium-spoon-96.png&&&0&&&||&&&||&&&@@@
rigoslsp&&&Spoon-GOLDSlotted&&&Richmond Gold Slotted Spoon&&&The Richmond Gold Slotted Plating Spoon combines the draining geometry of the slotted spoon with the gold satin finish that makes the Richmond gold line easy to identify on any station. Same 230mm length and 18/8 stainless construction as the rest of the Richmond lineup - the gold finish is the practical differentiator that keeps this spoon from disappearing into the dish pit or getting grabbed by the wrong hands during service.
The slotted bowl lets liquid drain cleanly while retaining food, making it the right tool for blanching, poaching, lifting from basting pans, and plating tasks where sauce volume needs to be controlled. The gold satin finish holds up through regular professional kitchen use with proper hand washing. It pairs naturally with the Gold Large and Gold Medium for a matched set that covers most plating and straining tasks and is easy to identify at a glance across the station.
Care Instructions: Hand wash and dry after each use. Avoid abrasive scrubbers and harsh detergents to protect the gold satin finish. Not dishwasher safe.
Brand: Richmond
Material: 18/8 Stainless Steel
Finish: Gold Satin
Weight: 2.6 oz (74 g)
Length: 230mm (9 in)
Width: 57mm
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-slotted-spoon-168.png&&&0&&&||&&&||&&&@@@
ckplsp&&&Spoon-Large&&&Richmond Large Plating Spoon&&&The Richmond Large Plating Spoon has been one of the best-selling items at CKTG for years, and the reason is simple: it is a well-made, properly proportioned saucing spoon at a price that makes sense whether you are stocking a professional kitchen or picking up a few as gifts. Line cooks reach for this spoon constantly during service for saucing plates, basting proteins, tasting, and the dozen other tasks where a good spoon in hand makes the difference between clean work and a mess.
Built from 18/8 stainless steel with a mirror-polished bowl and brushed handle, the large plating spoon holds approximately 2.5 tablespoons - enough capacity for a clean sauce smear or a controlled pour without being oversized for a composed plate. At 230mm and 2.8 oz it has the reach and presence of a serious working spoon. Multiple reviewers have noted it is functionally identical to the Kunz spoon - same feel in the bain marie, same weight, same performance - at a fraction of the price. Once you work with a proper saucing spoon during service it becomes a tool you will not want to be without.
What Customers Are Saying: Reviewers consistently compare this directly to the Kunz spoon - one measured it at just 2 grams heavier and said he could not tell the difference between the Richmond and his Kunz sticking out of the spoon bain. A home cook who bought a set five years ago still reaches for it daily for stirring batters, scooping muffin mix, and general serving. Line cooks describe it as a workhorse essential that goes everywhere during service. The value relative to premium alternatives comes up in nearly every review.
Care Instructions: Dishwasher safe. For best appearance, hand wash and dry promptly to preserve the mirror finish on the bowl and brushed finish on the handle.
Brand: Richmond
Material: 18/8 Stainless Steel
Finish: Mirror on Bowl, Brushed on Handle
Weight: 2.8 oz
Length: 230mm (9 in)
Width: 56.2mm
Volume: 2.5 Tablespoons
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-large-plating-spoon-141.png&&&5&&&||&&&||&&&@@@
large-slotted-spoon&&&Spoon-GBPFSlotted&&&Richmond Large Slotted Spoon&&&A well-balanced spoon makes an immediate difference on the line. The Richmond Large Slotted Spoon is sized and weighted for professional kitchen use - 245mm of reach, 76g of heft, and a 62mm bowl wide enough for meaningful portions while staying precise enough for controlled plating work. The balance point is deliberate: enough presence to feel authoritative in the hand without the weight that causes fatigue across a long service.
The slots do practical work: they reduce drag when lifting ingredients from liquid and help control sauce volume during plating, useful geometry when you are moving quickly and precision matters. Stainless steel construction handles the dishwasher, resists heat, and stays clean through heavy use. The 62mm bowl width gives it more capacity than a standard plating spoon while keeping it maneuverable enough for composed dishes. A straightforward working tool that earns consistent use.
Care Instructions: Dishwasher safe. Hand wash and dry promptly for best appearance.
Brand: Richmond
Material: Stainless Steel
Weight: 2.7 oz (76 g)
Length: 245mm
Width: 62mm
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-large-slotted-spoon-52.png&&&0&&&||&&&@@@
rismsp&&&Spoon-Medium&&&Richmond Medium Spoon&&&The Richmond Medium Plating Spoon is the smaller sibling of the large plating spoon - same 18/8 stainless construction, same mirror-polished bowl and brushed handle, sized down to 220mm and a 1.5 tablespoon bowl for more refined plating work and smaller service pieces. A larger handle than you might expect for the size makes it comfortable to grip and control during extended service. This is the spoon to reach for when the large is a little too much bowl for the plate.
At 2.5 oz and 220mm it has enough weight to feel substantial without becoming tiring. The 1.5 tablespoon capacity sits in the most useful range for sauce smears and controlled pours on composed plates. Reviewers compare it directly to the Kunz medium as a working alternative, and multiple cooks describe it as a natural complement to the large version - a matched pair that covers most plating tasks between them. The mirror finish on the bowl and brushed handle are the same clean combination as the rest of the Richmond line.
What Customers Are Saying: Six reviewers across a range of backgrounds reach for this spoon daily. One uses it for serving, stirring, drizzling, and making pancakes - describing a well-designed spoon as worth its weight in gold. A professional cook calls it just as good as a Kunz. One reviewer notes that at a quick glance it is difficult to tell from the large Richmond, which is either a feature or a limitation depending on your station setup. The value-to-quality ratio comes up in nearly every review - multiple buyers say they will not spend more on any other spoon.
Care Instructions: Dishwasher safe. For best appearance, hand wash and dry promptly to preserve the mirror finish on the bowl and brushed finish on the handle.
Brand: Richmond
Material: 18/8 Stainless Steel
Finish: Mirror on Bowl, Brushed on Handle
Weight: 2.5 oz (72 g)
Length: 220mm (8.25 in)
Width: 49mm
Volume: 1.5 Tablespoons
&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-medium-spoon-123.png&&&5&&&||&&&||&&&@@@
riofpltw&&&OffsetTweezers&&&Richmond Offset Plating Tweezers&&&Plating tweezers have become standard issue in professional kitchens, and for good reason - they keep your hands out of the food, give you precise control over small and delicate ingredients, and make the difference between a dish that looks composed and one that looks rushed. The Richmond Offset Plating Tweezers are the version we carry because they hit the right balance of build quality, feel, and price for everyday professional use.
The offset angle is the key feature here - it lets you reach into a plate without your hand hovering directly over the food, giving you better visibility and more natural control during plating. At 6.5 inches they are a practical everyday length, and the stainless steel construction is easy to clean and built to hold up through long service. These are the tweezers cooks reach for at culinary school, on the line, and anywhere precise ingredient placement matters.
What Customers Are Saying: Customers consistently call these the best value plating tweezers available - better feel and less resistance than the Mercer offering, and a fraction of the price of JB Prince. Professional cooks use them in fine dining kitchens and culinary schools. The grip is excellent, the build quality is solid, and the offset angle works exactly as intended. The verdict from working cooks is simple - these do the job well and the price makes them easy to recommend to everyone on the team.
Care Instructions: Hand wash with warm soapy water and dry after each use. The stainless steel construction is highly durable and rust resistant with proper care.
Brand: Richmond
Material: Stainless Steel
Length: 6.5 inches
Style: Offset
Use: Plating, ingredient placement, delicate prep work
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-offset-plating-tweezers-135.png&&&4.5&&&||&&&||&&&@@@
rislsp&&&Spoon-Slotted&&&Richmond Slotted Spoon&&&The Richmond Slotted Plating Spoon is built to the same size and balance as the Richmond large plating spoon - same 230mm length, same 18/8 stainless construction, same familiar feel in the hand - with a slotted bowl for quick, controlled draining during plating and service. If you already work with the Richmond solid spoon, this one will feel immediately right. If you are coming from a Kunz slotted, reviewers have noted the Richmond drains faster thanks to larger holes in the bowl.
The slotted bowl lets liquid escape while retaining sauces, vegetables, garnishes, or proteins - practical for retrieving blanched items, lifting from a basting pan, or controlling sauce volume during plating. 18/8 stainless means it survives the dishwasher and handles heat without issue. A well-balanced tool that earns its place on the station quickly and rarely comes back off it.
What Customers Are Saying: One reviewer switched from the Kunz slotted and prefers the Richmond for faster drainage - the larger holes do real work when speed matters on the line. The only feature he missed from the Kunz was a hole at the tip of the handle for telling his slotted and solid spoons apart in the bain marie. A second reviewer called it one of those tools you did not realize you needed until you had it - well made, well finished, and a genuinely good price for the quality.
Care Instructions: Dishwasher safe. Hand wash and dry promptly for best appearance and to preserve the finish.
Brand: Richmond
Material: 18/8 Stainless Steel
Finish: Mirror on Bowl, Brushed on Handle
Weight: 2.6 oz (74 g)
Length: 230mm (9 in)
Width: 57mm
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-slotted-spoon-sale-10.png&&&5&&&||&&&||&&&@@@
ristba&&&RichmondStropBase11&&&Richmond Strop Base 3" x 11"&&&The Richmond Strop Base is a precision-cut steel platform designed to provide a stable, flat foundation for magnetic-backed strop pads. Made from solid steel bar stock, this base is precision cut, exceptionally flat, powder-coated, and finished in black for long-lasting durability. The rigid construction ensures full magnetic contact and consistent stropping performance from end to end.
Four rubber feet are attached to the underside to provide excellent traction and prevent movement on your bench or countertop. The 3" x 11" size offers generous working surface while remaining easy to store. Compatible with all of our magnetic-backed strop pads. Made in Wisconsin. Care Instructions: Keep clean and dry to maintain strong magnetic hold. Wipe off any compound overspray after use. Store flat to preserve surface integrity.
Material: Powder-Coated Steel
Size: 3" x 11"
Compatibility: Magnetic-Backed Strops
Base Support: 4 Rubber Feet
Made In: Wisconsin, USA
&&&&&&27&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-strop-base-3-x-11-53.png&&&5&&&||&&&||&&&||@@@
3x8stropplate&&&RichmondStropBase8&&&Richmond Strop Base 3" x 8"&&&Our 3" x 8" Strop Base is constructed from durable powder-coated steel and provides a rigid, stable platform designed specifically for use with our magnet-backed strops. The solid steel surface ensures full magnetic contact, preventing movement and giving you consistent, controlled stropping performance.
Rubber feet are attached to the underside to provide elevation and traction, keeping the base securely in place on your counter or bench while you work. The compact footprint makes it easy to store while still offering plenty of working surface. Care Instructions: Keep the surface clean and dry to maintain strong magnetic contact. Wipe down after use if compound overspray occurs. Store flat to prevent warping.
Material: Powder-Coated Steel
Size: 3" x 8"
Compatibility: Magnet-Backed Strops
Base Support: Rubber Feet for Stability
&&&&&&26&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3x8-strop-plate-166.png&&&5&&&||&&&||&&&||@@@
harohadefebl&&&FeltBlock&&&Rock Hard Deburring Felt Block&&&A burr is the thin fold of steel that forms on the opposite side of the edge as you sharpen. It is a sign you are removing steel, which is what you want - but it needs to come off cleanly before the edge performs at its best. Most sharpeners remove the burr by alternating sides on the stone, which works but often leaves a small residual wire edge that can reduce sharpness and durability. The Rock Hard Deburring Felt Block removes that residual burr with a single light draw of the edge through the block. Draw once per side, edge-leading, at your sharpening angle. That is it. The difference in the finished edge is immediately noticeable to anyone who has sharpened without one and then tried it.
The block is dense compressed felt - firm enough to support the edge and cut the burr cleanly, soft enough not to damage the bevel. Use it between grits in a progression to carry a cleaner edge into each successive stone, and again after your final stone before stropping. One reviewer loads the block with 1 micron boron carbide paste and uses it as a finishing tool - a technique that produces a highly refined edge with excellent polish. Another uses it for light blade polishing after sharpening. One sharpener has worn through two blocks and is on his third - not because they fail, but because he uses his so often that a 1-inch cube eventually gets used up. At this price that is not a complaint. One practical safety note: hold the block on a stable surface rather than in your hand when drawing a very sharp blade through it.
What Customers Are Saying: Thirty-two reviewers have given this block a near-perfect 5 star average. The response is almost uniformly enthusiastic - multiple buyers describe it as a revelation after sharpening for years without one, and several call it indispensable. The most detailed technical review notes it works best for very fine residual burrs on fully sharpened edges rather than for removing large burrs that are better handled on the stone itself - an accurate and useful distinction. One reviewer who was skeptical at first now considers it an essential part of every session. The one lower rating makes exactly the same point: use it for finishing, not for heavy burr removal, and it works exactly as intended.
Care Instructions: The block will accumulate metal particles and swarf with use - this is normal and does not affect performance until the block is significantly worn. Rinse with water if needed and allow to dry fully. Store dry between sessions. Replace when the block is worn too small to use safely.
Item: Rock Hard Deburring Felt Block
Material: Compressed Felt
Dimensions: 1 in x 1 in
Use: Draw edge lightly through block, edge-leading, at sharpening angle
Item Number: FeltBlock
&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/rock-hard-deburring-felt-block-163.png&&&5&&&||&&&||&&&@@@
chroostset3x&&&Kanga-11&&&Roo 3"x11" Strop Set&&&CKTG Roo Strops are crafted from premium kangaroo leather, prized for its ultra-thin profile, tight fiber structure, and exceptionally smooth surface. This combination minimizes edge convexing while allowing diamond compounds to work cleanly and efficiently, producing a crisp, highly refined edge with excellent control and consistent draw.
Each set is designed as a complete stropping system, pairing roo leather with diamond sprays to help you maintain and finish razor-sharp edges with precision. Because kangaroo leather is a natural material, minor surface marks or cosmetic imperfections may be present, but these do not affect performance. This is a high-end setup built for serious edge refinement and long-term use.
Customers consistently rate this stropping set very highly, noting how dramatically it improves edge sharpness and consistency. Many describe it as the missing step that takes their sharpening results to another level, with several mentioning that after using the roo strops, their other knives no longer felt sharp enough. Users also appreciate the solid, stable base and ease of use, while even critical feedback tends to focus on small, fixable details rather than performance.
Care Instructions: Apply compound sparingly and spread evenly. Use light pressure while stropping. Remove magnetic strops by lifting from the magnet side to prevent adhesive stress. Store under the base with light pressure applied when not in use.
2 CKTG Roo Strops: 3" x 11"
CKTG Diamond Spray: 1.0 Micron
CKTG Diamond Spray: 0.5 Micron
Strop Base: 3" x 11"
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-3-x11-strop-set-34.png&&&5&&&||&&&||&&&||@@@
3x8stropset4pc&&&Kanga-8&&&Roo 3"x8" Strop Set&&&The Roo 3x8 4-piece strop set is a complete stropping system built around kangaroo leather in the compact 3x8 format. Kangaroo leather is widely regarded as the finest stropping substrate for final edge refinement - its fiber density is significantly higher than bovine leather, which produces a tighter, more consistent surface that holds fine compounds evenly and polishes edges to a higher level of refinement. The set pairs roo leather with a balsa strop for compound loading, a Richmond steel strop base for stable, magnetic stropping, and a diamond paste to load the substrates. Everything needed to go from stone to finished edge in one package.
The Richmond steel strop base is the foundation - a powder-coated steel plate with rubber feet that keeps the system flat and stable under stropping pressure. Magnetic-backed strops attach and detach cleanly, so you can swap between the roo and balsa surfaces without tools. The 3x8 format is the more compact of the two base sizes CKTG carries and suits most kitchen knife lengths well. For the longest knives (270mm+ gyutos and sujihikis) the 3x11 format gives more working length, as one reviewer noted after purchasing this set.
What Customers Are Saying: Five reviewers. Jim notes the base is heavy with rubber feet that hold firmly in place. He found the CKTG instructional video genuinely helpful while learning the technique and calls it a well-made product he expects to use for a long time. He mentions wishing he had purchased the 11-inch version for his longest knives - a useful consideration if you regularly sharpen 240mm and above.
Care Instructions: Apply compound sparingly to the strop surfaces and spread in a thin layer. Strop with edge-trailing strokes only. Remove strops by lifting from the magnet side. Store the strops flat under light pressure when not in use.
Contents: Richmond Strop Base 3 x 8 in, Roo Strop 3 x 8 in, Balsa Strop 3 x 8 in, Diamond Paste
Base Material: Powder-Coated Steel
Base Backing: 4 Rubber Feet
Strop Backing: Magnetic
Format: Magnetic-Backed Strops on Steel Base
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-3-x8-strop-set-80.png&&&5&&&||&&&||&&&||@@@
ckroost3x&&&RooStrop11&&&Roo Strop 3" x 11"&&&Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The strop measures 3" x 11", providing generous surface area while remaining easy to handle.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip.
Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
/li>
Material: Kangaroo Leather
Backing: Magnetic (for CKTG Metal Base)
Size: 3" x 11"
Use: Final Edge Polishing
Compatible Compounds: Diamond Paste, CBN, Fine Oxides
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x11-179.png&&&4.5&&&||&&&||&&&||@@@
roost3x112n&&&RooStrop11Seconds&&&Roo Strop 3" x 11" - 2nds&&&This batch of Roo seconds all have minor imperfections in the leather.
Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The strop measures 3" x 11", providing generous surface area while remaining easy to handle.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
Material: Kangaroo Leather
Backing: Magnetic (for CKTG Metal Base)
Size: 3" x 11"
Use: Final Edge Polishing
Compatible Compounds: Diamond Paste, CBN, Fine Oxides&&&&&&25&&&20&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-strop-3-x-11-2nds-30.png&&&0&&&||&&&||&&&@@@
ckroost3xnog&&&RooStrop8&&&Roo Strop 3" x 8"&&&Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The compact 3" x 8" size is ideal for smaller setups while still providing ample working surface.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip.
Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
/li>
Material: Kangaroo Leather
Backing: Magnetic (for CKTG Metal Base)
Size: 3" x 8"
Use: Final Edge Polishing
Compatible Compounds: Diamond Paste, CBN, Fine Oxides
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x8-166.png&&&5&&&||&&&||&&&||@@@
roost3x82n&&&RooStrop8seconds&&&Roo Strop 3" x 8" - 2nds&&&This batch of seconds all have imperfections in the leather or look like they have stains.
Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The compact 3" x 8" size is ideal for smaller setups while still providing ample working surface.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip.
Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
Material: Kangaroo Leather
Backing: Magnetic (for CKTG Metal Base)
Size: 3" x 8"
Use: Final Edge Polishing
Compatible Compounds: Diamond Paste, CBN, Fine Oxides&&&&&&20&&&15&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-strop-3-x-8-2nds-12.png&&&0&&&||&&&||&&&@@@
saradabl2gy21&&&C82&&&Saji Rainbow Blue #2 Damascus Gyuto 210mm Ironwood&&&Blue #2 (Aogami #2) is the steel at the heart of the Saji Rainbow Damascus line - a Hitachi carbon steel known for its fine grain structure, excellent edge retention, and responsiveness to sharpening. Around that core Takeshi Saji builds something unlike any other knife in the catalog: a hammer-forged san mai construction with alternating layers of rust-resistant stainless steel, brass, and copper that produce the multi-colored pattern the line is named for. Warm copper tones, brass highlights, and steel gray shifting across the blade road - the pattern changes with the light and deepens over time.
Takeshi Saji is a third-generation blacksmith in Takefu City, Echizen, who built his original reputation as a maker of high-end outdoor knives before turning his craft to kitchen cutlery. He holds the title of certified Traditional Masters Craftsman. The gyuto at 209mm blade length is the all-purpose chef knife format - long enough for slicing proteins and breaking down large vegetables, with a 48mm blade height that gives solid board presence and knuckle clearance. The 50/50 symmetrical grind suits both right and left-handed cooks. The western ironwood handle is dense, stable, and pairs visually with the Damascus blade road in a way few knives at any price point can match.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina with use. Wipe and dry immediately after use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance. Fine machining marks are present on these blades as part of the finish.
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-gyuto-210mm-ironwood-48.png&&&0&&&||&&&||&&&@@@
saradabl2gy2&&&C83&&&Saji Rainbow Blue #2 Damascus Gyuto 240mm Ironwood&&&At 245mm blade length and 52mm height this is the flagship format in the Saji Rainbow Damascus ironwood line - a full-size gyuto built for the cook who wants serious blade real estate and the visual impact to match. Takeshi Saji is a third-generation blacksmith in Takefu City, Echizen, certified as a Traditional Masters Craftsman - a title that reflects decades of precision forging in one of Japan most storied blade-making regions. He started in outdoor and hunting knives before bringing that discipline into the kitchen, and the Rainbow Damascus line represents the fullest expression of that career arc.
The construction is genuinely unusual. A core of Hitachi Blue #2 (Aogami #2) carbon steel sits at the heart of a san mai build that uses alternating layers of rust-resistant stainless steel, brass, and copper as the cladding. The hammer-forging process works those metals into the multi-colored pattern that gives the line its name - a surface that shifts between copper tones, brass highlights, and steel gray in changing light. The 50/50 symmetrical grind suits both right and left-handed cooks. At this size the knife handles whole fish, large proteins, and extended prep sessions with authority. The ironwood western handle is dense, stable, and visually matched to the blade in a way that makes this knife collector-worthy as well as kitchen-worthy.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina with use. Wipe and dry immediately after use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance. Fine machining marks are present on these blades as part of the finish.
&&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-gyuto-240mm-ironwood-28.png&&&0&&&||&&&||&&&||@@@
saradabl2su2&&&C84&&&Saji Rainbow Blue #2 Damascus Gyuto 270mm&&&At 275mm blade length and 53mm height the 270mm Rainbow Damascus gyuto is the largest knife in the Saji line at CKTG - a format built for cooks who work with whole fish, large primals, and extended prep sessions where reach and blade real estate matter. The extra length gives it the ability to slice through a full salmon fillet or a large roast in a single draw, and the 53mm height keeps knuckles clear through the stroke. The 50/50 symmetrical grind suits both right and left-handed cooks.
Takeshi Saji is a third-generation blacksmith in Takefu City, Echizen, certified as a Traditional Masters Craftsman. He builds the Rainbow Damascus line around a Hitachi Blue #2 (Aogami #2) carbon steel core, hammer-forged in san mai construction with alternating layers of rust-resistant stainless steel, brass, and copper. The combination produces the multi-colored pattern across the blade road that gives this line its name - a surface that changes character in different lighting and cannot be replicated by any production process. The rosewood octagonal handle is comfortable and traditional in form. Please note that Saji finishes these with a coarse grinding wheel, which leaves fine surface scratches on the blade - this is consistent across the line and is not a defect. Contact us if you would like photos before purchasing.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina with use. Wipe and dry immediately after each use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance.
&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-gyuto-270mm-28.png&&&0&&&||&&&||&&&@@@
sarab2pe15&&&C80&&&Saji Rainbow Blue #2 Damascus Petty 150mm Ironwood&&&Takeshi Saji is a third-generation blacksmith working in Takefu City in Echizen, one of Japan dedicated blade-making regions and home to some of the most accomplished smiths in the country. He built his original reputation producing outdoor and hunting knives before turning his attention to kitchen cutlery, and the precision and aesthetic discipline he developed in that work carries directly into every kitchen knife he makes. He holds the title of certified Traditional Masters Craftsman - a recognition that reflects both the quality of his output and his mastery of the techniques behind it.
The Rainbow Damascus line is Saji most visually distinctive work. Each blade is built around a core of Hitachi Blue #2 (Aogami #2) carbon steel, hammer-forged in san mai style with alternating layers of rust-resistant stainless steel, brass, and copper. The combination of those metals produces the multi-colored pattern on the blade road - warm copper tones shifting through brass into steel gray, with a depth that changes in different lighting conditions. At 154mm blade length and 35mm height this petty is nicely proportioned - tall enough for knuckle clearance, with a well-pointed tip that makes it nimble for in-hand work. The ironwood western handle is dense, stable, and visually striking alongside the Damascus blade road. A knife that can genuinely become an heirloom.
Care Instructions: The Blue #2 core at the edge is reactive carbon steel and will develop a patina with use. Wipe and dry the blade immediately after use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. The stainless cladding on the blade road is low maintenance - the edge is what needs attention. Please note that fine machining marks are present on these blades as part of the finish.
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-petty-150mm-ironwood-28.png&&&0&&&||&&&||&&&@@@
saradabl2pe1&&&C81&&&Saji Rainbow Blue #2 Damascus Santoku 180mm Ironwood&&&The Rainbow Damascus santoku at 180mm is one of the most balanced knives in the Saji line - a format that works equally well for home cooks and professional chefs who want one knife to handle the majority of prep. Takeshi Saji has been forging blades in Takefu City in Echizen for three generations, originally building his reputation as a maker of high-end outdoor knives before bringing that same precision and attention to detail into the kitchen cutlery world. He holds the title of certified Traditional Masters Craftsman - one of Japan highest recognitions for a working craftsman.
The Rainbow Damascus construction starts with a Hitachi Blue #2 (Aogami #2) carbon steel core. Saji hammer-forges it in san mai style with alternating layers of rust-resistant stainless steel, brass, and copper - the combination that produces the warm, multi-colored pattern across the blade road. At 180mm blade length and 50mm height this santoku has a tall blade that gives good knuckle clearance and serious board presence. The thin grind behind the edge translates directly to cutting performance: less wedging, cleaner release, more precision through fine vegetable cuts and protein work. The western ironwood handle is dense and visually striking, paired well with the Damascus blade.
What Customers Are Saying: Casey describes it as an amazing knife - not only beautiful, but easy to bring to a keen edge. A quick pass on kangaroo leather with micro spray brought the edge to insanely sharp out of the box. He calls it perfectly balanced and notes the ironwood handle contributes a pleasing weight. Well worth the price for the quality on offer.
Care Instructions: The Blue #2 core at the edge is reactive and will develop a patina naturally. Wipe and dry immediately after use. Avoid acidic foods on the blade. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding on the blade road is low maintenance. Fine machining marks are present on these blades as part of the finish.
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-santoku-180mm-ironwood-28.png&&&5&&&||&&&||&&&@@@
sarab2gy18&&&C86&&&Saji Rainbow Blue #2 Damascus Wa Bunka 180mm&&&The bunka is a versatile Japanese knife format - the reverse-tanto tip adds precision for detail work while the relatively flat profile suits push-cutting through vegetables and the blade height at 52mm gives it real presence on the board. At 183mm this is a compact, nimble format that suits cooks who prefer a shorter all-purpose knife. In the Saji Rainbow Damascus line it becomes something more than a working tool: a Blue #2 carbon steel core wrapped in hammer-forged layers of stainless steel, brass, and copper that produce a shifting multi-colored pattern that has made this line one of the most distinctive at CKTG for years.
Takeshi Saji is a third-generation blacksmith in Takefu City, Echizen, who holds the title of certified Traditional Masters Craftsman. His approach to knife making carries the precision discipline of his earlier outdoor knife work into kitchen cutlery - the grinds are well-executed, the profiles are deliberate, and the fit and finish reflects serious craft rather than production line output. The rosewood octagonal handle is comfortable and well-matched to the wa bunka format. The knife comes in a wooden box for storage or as a gift.
What Customers Are Saying: Michele Dorenkamp, a serious home cook, describes it as exacting - a perfect edge, performance second to none, styling that is beautiful, and weight that is ideal for this type of knife. She recommends it to anyone interested in luxury in the kitchen. John Maesaka tracked this series down after it went out of stock - he waited for a restock because of how good it looked, and says it exceeded his expectations in every way: beautiful finish, great balance, takes a superb edge, and capable of anything you would want from a knife in this style.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina with use. Wipe and dry immediately after each use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance.
&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-bunka-180mm-28.png&&&5&&&||&&&||&&&@@@
sarabl2wagy2&&&C89&&&Saji Rainbow Blue #2 Damascus Wa Gyuto 210mm&&&The wa gyuto format pairs the all-purpose gyuto blade geometry with a traditional Japanese octagonal handle - a combination that shifts the balance point slightly toward the blade and gives a lighter, more nimble feel in the hand compared to a western handle of equivalent size. At 221mm blade length and 51mm height this is a properly proportioned 210mm-class gyuto with plenty of working surface for slicing proteins and breaking down large vegetables. The 50/50 symmetrical grind suits both right and left-handed cooks.
The Rainbow Damascus construction is what defines this line. Takeshi Saji hammer-forges a Hitachi Blue #2 (Aogami #2) carbon steel core in san mai style with alternating layers of rust-resistant stainless steel, brass, and copper - the combination that produces the multi-colored pattern on the blade road. Saji is a third-generation blacksmith in Takefu City, Echizen, a certified Traditional Masters Craftsman who originally built his reputation producing outdoor knives before bringing that precision into kitchen cutlery. The rosewood octagonal handle is well-finished and comfortable, with a traditional wa aesthetic. Please note that fine machining marks are visible on these blades - this is part of the finish and consistent across the line.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina with use. Wipe and dry immediately after each use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance.
&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-gyuto-210mm-64.png&&&0&&&||&&&||&&&@@@
savgrana16&&&C85&&&Saji Rainbow Blue #2 Damascus Wa Nakiri 165mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting and chopping without the rocking motion of a curved profile. In the Saji Rainbow Damascus line that format gets one of the most visually compelling blade roads in the CKTG catalog: a Blue #2 carbon steel core surrounded by alternating layers of stainless steel, brass, and copper that produce a shifting multi-colored pattern across the entire blade face. Takeshi Saji hammer-forges each blade in Takefu City, Echizen, where he has built a reputation over three generations as one of the region most technically accomplished and aesthetically distinctive blacksmiths. He holds the title of certified Traditional Masters Craftsman.
At 161mm blade length and 51mm height this nakiri has the tall, flat profile the format is known for - excellent board clearance, a flat heel that suits push-cutting through stacks of vegetables, and a squared tip that keeps the working edge in contact with the board through the full stroke. The Blue #2 core at 62+ HRC takes a very sharp edge and holds it through extended prep sessions. The rosewood octagonal handle is well-finished and comfortable, with a traditional wa aesthetic that suits the Japanese format of the knife. The piece comes in a wooden box for storage or gifting.
Care Instructions: The Blue #2 core at the edge is reactive carbon steel and will develop a patina naturally with use. Wipe and dry immediately after each use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding on the blade road is low maintenance.
&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-nakiri-165mm-64.png&&&0&&&||&&&||&&&@@@
sarasa16&&&C87&&&Saji Rainbow Blue #2 Damascus Wa Santoku 185mm&&&Santoku means three virtues - the ability to handle meat, fish, and vegetables with equal facility. At 183mm and 52mm blade height the Saji Rainbow Damascus wa santoku is one of the taller santoku formats in the CKTG catalog, which gives it a combination of board presence and versatility that suits cooks who want a single all-purpose knife capable of handling serious prep. The thin grind behind the edge translates to cutting efficiency that goes well beyond what the visual spectacle of the blade might suggest - this is a knife that performs as well as it looks.
The Rainbow Damascus construction builds around a Hitachi Blue #2 (Aogami #2) carbon steel core, hammer-forged in san mai style with alternating stainless steel, brass, and copper cladding. The combination of those metals produces the multi-colored pattern across the blade road - a surface that shifts in different lighting and develops further character with use. Takeshi Saji has been forging blades in Takefu City, Echizen for three generations, holding the title of certified Traditional Masters Craftsman. The rosewood octagonal handle is well-finished, comfortable for extended use, and appropriate to the Japanese wa format. Comes in a wooden box.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina naturally with use. Wipe and dry immediately after each use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance.
&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-santoku-185mm-28.png&&&0&&&||&&&||&&&@@@
sarabl2wagy21&&&C90&&&Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm&&&The 240mm wa gyuto is the most capable format in the Saji Rainbow Damascus line - 250mm of actual blade length, 51mm of height, and the rosewood octagonal handle that shifts balance toward the blade for a more forward-weighted feel than the western ironwood versions. At this size the knife handles proteins, large vegetables, and extended prep sessions with genuine authority. The 50/50 symmetrical grind suits both right and left-handed cooks and the blade height gives solid knuckle clearance through the full stroke.
Takeshi Saji builds these in Takefu City, Echizen, using a Hitachi Blue #2 (Aogami #2) carbon steel core hammer-forged in san mai construction with alternating layers of rust-resistant stainless steel, brass, and copper. The interaction between those metals under hammer creates the multi-colored pattern - shifting copper tones, brass highlights, and steel gray across the blade road - that makes this line visually unlike anything else in the catalog. Saji is a third-generation blacksmith and certified Traditional Masters Craftsman who built his reputation in outdoor knives before moving to kitchen cutlery, and the aesthetic rigor of that background shows in every knife he makes. Please note that fine machining marks are visible on these blades - this is part of the finish and consistent across the line.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina with use. Wipe and dry immediately after each use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance.
&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-wa-gyuto-240mm-60.png&&&0&&&||&&&||&&&@@@
saradabl2gy1&&&C88&&&Saji Tsuchime SRS13 Western Bunka 175mm&&&The Tsuchime SRS13 Bunka sits apart from the rest of the Saji line at CKTG - a fully stainless option built around SRS13 powdered stainless steel rather than the reactive Blue #2 carbon core of the Rainbow Damascus range. SRS13 is a high-performance powdered stainless known for exceptional hardness, excellent edge retention, and genuine corrosion resistance - the choice for cooks who want Saji construction quality without managing a carbon edge. At 62+ HRC it performs at the level you would expect from a serious Japanese powdered steel blade.
Takeshi Saji and his collaborator Nomura san forge this bunka in Takefu City, Echizen, using san mai construction with a polished tsuchime (hammered) finish on the cladding. The tsuchime texture covers the upper blade road, reducing food adhesion and giving the knife a forged, textured character distinct from the multi-colored Rainbow Damascus pieces. The bunka format is a versatile reverse-tanto profile - a pointed tip suited to detail work, a flat heel for push-cutting, and a blade height of 51.5mm that gives it serious board presence at 177mm length. The cow bone western handle is a Saji signature - a distinctive, durable material that pairs well with the hammered blade aesthetic and is comfortable in hand.
Care Instructions: SRS13 powdered stainless is highly stain resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Use wood or rubber cutting boards. Sharpen on quality water stones with consistent angle and light pressure - powdered stainless at high HRC benefits from patience and a light touch.
Blacksmiths: Takeshi Saji and Nomura san
Location: Takefu City, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SRS13 Powdered Stainless Steel
Cladding: Tsuchime (Hammered) Stainless
HRC: 62+
Edge Grind: Even (50/50)
Engraving: Laser Engraved
Handle: Western Cow Bone
Weight: 7.7 oz (220 g)
Blade Length: 177mm
Blade Height: 51.5mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-tsuchime-srs13-western-bunka-175mm-25.png&&&0&&&||&&&||&&&@@@
sabl2de18&&&SB2-D180&&&Sakai Blue #2 Deba 180mm&&&The deba is the fish breakdown knife of the Japanese kitchen - a heavy, single-bevel blade with a stout spine designed to fillet, bone, and portion fish with a combination of precision and authority that no Western knife achieves in the same way. This 180mm version is hammer forged in Sakai from a Blue #2 carbon steel core with soft iron cladding and finished with hand engraving on the blade face. Single bevel, right-handed, with a saya included.
At 12.2 oz and 189mm blade length with an 8.4mm spine at the heel, this is a serious, purposeful tool that rewards proper technique. Sakai is the dominant knife-making city in Japan, and the deba is one of the shapes where that 600-year tradition shows most clearly in the construction and geometry.
Care Instructions: Blue #2 is a fully reactive carbon steel. The exposed edge and soft iron cladding will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only. Use quality water stones suited to single bevel geometry when sharpening.
Maker Location: Sakai, Japan
Construction: Hammer Forged, Traditional Grind
Orientation: Right-Handed, Single Bevel
Edge Steel: Aogami #2 (Blue #2)
Cladding: Soft Iron
Engraving: Hand Engraved
Handle: Ho Wood Oval
Ferrule: Buffalo Horn
Saya: Included
Weight: 12.2 oz (348 g)
Blade Length: 189 mm
Total Length: 333 mm
Spine Thickness at Heel: 8.4 mm
Blade Height: 55 mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-deba-180mm-239.png&&&0&&&||&&&||&&&@@@
sabl2us18&&&SB2-Us180&&&Sakai Blue #2 Usuba 180mm&&&The usuba, meaning thin blade in Japanese, is the traditional single-bevel vegetable knife of professional Japanese cooking. Unlike the nakiri, which is double-beveled and accessible to any cook, the usuba requires practice with single-bevel sharpening and technique but rewards that investment with cuts of a precision and cleanliness that a double-bevel knife cannot match. This 180mm version is hammer forged in Sakai from Blue #2 carbon steel, with a convex front face and hollow-ground ura on the back side.
The blade has a flat edge with virtually no curve, tall for knuckle clearance, and a squared tip optimized for push cutting through firm vegetables without cracking or compressing them. At 173mm blade length and 44.4mm tall it is a practical working size, and the Sakai construction brings 600 years of accumulated expertise to what is one of the most demanding knife shapes in the Japanese kitchen.
Care Instructions: Blue #2 is a fully reactive carbon steel. The exposed edge and soft iron cladding will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only. Use quality water stones suited to single bevel geometry when sharpening.
Maker Location: Sakai, Japan
Construction: Hammer Forged, Traditional Grind
Edge Steel: Aogami #2 (Blue #2)
Cladding: Soft Iron
Weight: 5.8 oz
Blade Length: 173 mm
Total Length: 320 mm
Spine Thickness at Base: 3.8 mm
Blade Height: 44.4 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-usuba-180mm-197.png&&&0&&&||&&&||&&&@@@
sabl2ya27&&&SB2-Y270&&&Sakai Blue #2 Yanagiba 270mm&&&Sakai is the most famous knife-making city in Japan, supplying roughly 90 percent of the professional knife market in Japan for over 600 years. The Sakai method is built around a division of specialized craft: blacksmiths, sharpeners, and woodworkers each contribute their expertise to a single blade, with hand engraving adding a final traditional touch.
The yanagiba is the dedicated slicing knife of the Japanese kitchen, built long and narrow for clean single-stroke cuts through raw fish and other proteins. This 270mm version is hammer forged in Sakai from a Blue #2 carbon steel core with soft iron cladding, given a traditional grind that includes a flat front face and a hollow-ground ura on the back, then finished with hand engraving on the blade. The right-handed single bevel grind is the traditional configuration, and a saya is included for storage and transport.
Care Instructions: Blue #2 is a fully reactive carbon steel. The exposed edge and soft iron cladding will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only. Use quality water stones suited to single bevel geometry when sharpening.
Maker Location: Sakai, Japan
Construction: Hammer Forged, Traditional Grind
Orientation: Right-Handed, Single Bevel
Edge Steel: Aogami #2 (Blue #2)
Cladding: Soft Iron
Engraving: Hand Engraved
Handle: Ho Wood Oval
Ferrule: Buffalo Horn
Saya: Included
Weight: 5.9 oz (166 g)
Blade Length: 262 mm
Total Length: 413 mm
Spine Thickness at Heel: 4.1 mm
Blade Height: 34.3 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-yanagiba-270mm-296.png&&&0&&&||&&&||&&&@@@
doideba&&&1237&&&Sakai Takayuki Aoniko Blue #2 Deba 180mm&&&The deba is one of the trio of knives found in most professional Japanese kitchens, alongside the yanagiba and usuba. Customarily made with a single bevel grind, as is the case with this fine example, deba knives are built for processing fish, though some cooks adapt them to poultry parting and vegetable cutting. Sakai blacksmith Kenji Togashi forges this one using traditional methods that have defined the craft in this region for generations.
Debas run the gamut of lengths from about 100mm up past 210mm, with the length chosen partly based on the size of fish being processed. They are stiff and heavy in construction, with a thick spine and a tall profile, and the single bevel design produces an edge that is genuinely acute and sharp. Single bevel blades require some knowledge of sharpening and use technique beyond what a standard double bevel blade demands. Togashi fashions this example from Blue #2 carbon steel using the ni-mai method of awase, cladding the blade in soft iron on one side to protect and strengthen the inner core, or hagane - the result is a strong, hardy blade that needs proper care due to its reactive nature. The cladding carries a polished upper surface while the primary grind area wears a satin finish that contrasts beautifully against the exposed jigane, and some of the nicest hand-chiseled kanji we have seen adorns the front of the blade.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. Hand wash and dry the blade immediately after each use. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before storage. Do not put in the dishwasher.
Brand: Takayuki
Line: Aoniko
Blacksmith: Kenji Togashi
Location: Sakai, Japan
Construction: Japanese Traditional Single Bevel, Ni-Mai, Hammer Forged
Cladding: Soft Iron
Finish: Mirror Polish
Edge Steel: Blue #2
Engraving: Hand Chiseled Kanji
Weight: 12.9 oz (364 g)
Blade Length: 186mm
Total Length: 335mm
Spine Thickness at Base: 7mm
Blade Height: 55mm
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-deba-180mm-216.png&&&0&&&||&&&||&&&@@@
sporforsu&&&1253&&&Sakai Takayuki Aoniko Blue #2 Kamagata Usuba 180mm&&&Discover the artistry and precision behind this Sakai Takayuki Aoniko usuba, crafted from Yasugi Aoko Blue Paper #2 steel by blacksmith Kenji Togashi. This high-carbon steel is renowned for extraordinary hardness and edge retention, offering the unmatched sharpness and durability that has made it a favorite among professional chefs and serious home cooks who specialize in vegetable preparation.
The usuba is the dedicated vegetable knife of traditional Japanese kitchens, ground with a thin, flat single bevel edge purpose-built for fine, precise cuts through produce of every kind. This kamagata version carries the rounded heel associated with the Kansai region. Togashi forges the blade using the ni-mai method of awase, cladding the Blue #2 core in soft iron on one side to protect and strengthen the inner hagane - the result is a strong, hardy blade that demands proper carbon steel care due to its reactive nature. The cladding wears a polished upper surface while the primary grind area carries a lovely kasumi finish that contrasts beautifully against the exposed jigane, and the ebony octagonal handle with buffalo horn ferrule completes a genuinely handsome traditional package.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. Hand wash and dry the blade immediately after each use. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before storage. Do not put in the dishwasher.
Brand: Takayuki
Line: Aoniko
Blacksmith: Kenji Togashi
Location: Sakai, Japan
Construction: Japanese Traditional Single Bevel, Ni-Mai, Hammer Forged
Cladding: Soft Iron
Finish: Kasumi
Edge Steel: Blue #2
Handle: Ebony Octagonal
Ferrule: Buffalo Horn
Weight: 7.6 oz (216 g)
Blade Length: 170mm
Total Length: 320mm
Spine Thickness at Base: 4mm
Blade Height: 45mm
&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-kamagata-usuba-180mm-60.png&&&0&&&||&&&||&&&@@@
doiblst27yae&&&1204&&&Sakai Takayuki Aoniko Blue #2 Yanagiba 270mm&&&The yanagiba, sometimes shortened to yanagi, is a knife designed to slice fish for sushi and sashimi, with the name translating to willow leaf blade. The slender profile is tailored for cutting fish in one single stroke, and the ultra-sharp edge slices through flesh with minimal pressure, reducing stress on the fish and minimizing cellular damage to the cut. Sakai blacksmith Kenji Togashi forges this example using traditional single bevel methods passed down through generations of craftsmen in this historic knife-making region.
The yanagiba is such a specialized tool that, through different cutting techniques, a skilled sushi chef can change the visual character and even the flavor of the fish being served. Several styles of fish slicer exist, but the classic yanagi remains the most favored among sushi professionals. These knives run long and rarely come shorter than 270mm, ensuring the cut can be completed in a single uninterrupted stroke - sawing motions are simply not acceptable in proper sushi preparation. This blade is forged from Aogami #2 (Blue #2) carbon steel hardened to 61-62 HRC and finished with a handsome ebony octagonal handle.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. Hand wash and dry the blade immediately after each use. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before storage. Do not put in the dishwasher.
Brand: Sakai Takayuki
Line: Aoniko
Blacksmith: Kenji Togashi
Location: Sakai, Japan
Construction: Hammer Forged
Edge Grind: Traditional Single Bevel
Core Edge Steel: Aogami #2 (Blue #2)
HRC: 61-62
Handle: Ebony Octagonal
Weight: 7.6 oz (216 g)
Blade Length: 259mm
Total Length: 413mm
Spine Thickness at Heel: 4mm
Blade Height: 33mm
&&&&&&490&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-aoniko-blue-2-yanagiba-270mm-ebony-2.png&&&0&&&||&&&||&&&@@@
doibl2ya30&&&1205&&&Sakai Takayuki Aoniko Blue #2 Yanagiba 300mm&&&The yanagiba, or yanagi, is a knife designed to slice fish for sushi and sashimi - the name translates to willow leaf blade. The slender profile is tailored to cut fish in one single stroke, and its ultra-sharp edge slices through flesh with minimal pressure, reducing stress on the fish and minimizing cellular damage to the cut. The yanagiba is such a specialized tool that a skilled sushi chef can use different cutting techniques to change the visual character and flavor of the fish being served, and while several styles of fish slicer exist, the classic yanagi remains the most favored.
Yanagibas run long and rarely come shorter than 270mm, ensuring the cut can be made in a single uninterrupted stroke since sawing is simply not acceptable in proper sushi preparation - and at 300mm, this is a genuinely long knife, so be sure your work area can accommodate it before ordering. Sakai blacksmith Kenji Togashi hand-fashions this blade from Blue Paper #2 steel with a ni-mai awase cladding, a single-sided layer of soft iron protecting the reactive carbon core. The knife is finished with a finely finished ebony handle and buffalo horn ferrule, and carries an attractive gapped machi detail at the heel that knife collectors will appreciate.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. Hand wash and dry the blade immediately after each use. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before storage. Do not put in the dishwasher.
Brand: Takayuki
Line: Aoniko
Blacksmith: Kenji Togashi
Location: Sakai, Japan
Construction: Hammer Forged
Edge Grind: Traditional Single Bevel
Cladding: Soft Iron
Core Edge Steel: Aogami #2 (Blue #2)
HRC: 61-62
Handle: Ebony Octagonal
Ferrule: Buffalo Horn
Weight: 9.1 oz (260 g)
Blade Length: 293mm
Total Length: 455mm
Spine Thickness at Heel: 4mm
Blade Height: 35mm
&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-aoniko-blue-2-yanagiba-300mm-2.png&&&0&&&||&&&||&&&@@@
satacodata18&&&14418&&&Sakai Takayuki Coreless Damascus Tank Large&&&Sakai Takayuki built this knife around a genuinely unusual construction: a coreless Damascus blend of VG10 and VG2 stainless steel, layered together with no single core steel doing all the work. The result is a hard edge that the maker claims delivers roughly twice the longevity and one and a half times the sharpness of a standard VG10 blade, hardened to approximately 61 HRC for serious edge retention without sacrificing the ability to sharpen on water stones.
This Large Tank earns its nickname from its stout, tall kengata-cleaver profile - tall enough at 77mm blade height for real chopping authority, but ground with a double bevel edge that handles precise cuts as well as forceful ones. At 179mm blade length it sits between a traditional cleaver and a tall nakiri, giving it genuine versatility for vegetables, proteins, and anything in between. The wenge wood octagonal handle is comfortable and well balanced, rounding out a knife that feels as substantial in the hand as its name suggests.
Care Instructions: Although this is a stainless steel blade, hand wash and dry after each use and avoid the dishwasher. Use wood or rubber cutting boards and avoid twisting or prying with the edge. Sharpen on quality water stones as needed.
Manufacturer: Sakai Takayuki
Location: Sakai, Japan
Construction: Roll Forged
Edge Steel: VG10 and VG2 Layered Coreless Damascus Stainless
HRC: 61
Knife Type: Kengata-Cleaver
Edge Grind: Double Bevel (50/50)
Handle: Wenge Octagonal
Weight: 8.1 oz (230 g)
Blade Length: 179mm (7 inch)
Total Length: 343mm
Spine Thickness at Base: 2mm
Blade Height: 77mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-coreless-damascus-tank-large-90.png&&&0&&&||&&&||&&&@@@
ri12pltw&&&FBP-130&&&Sakai Takayuki Fish Bone Pliers&&&Fish bone pliers are a different tool from fish tweezers. Where fish tweezers use a pinching action to grip individual bones, pliers use a spring-loaded, wider-nose mechanism that gives you more gripping force and more control over larger or more stubborn bones - particularly useful for thicker fillets like salmon, halibut, or tuna where a tweezer can slip. Sakai Takayuki manufactures these in Sakai, Japan, applying the same standard of construction to their kitchen accessories that they bring to their knives.
The wide nose design grips pin bones cleanly with minimal tearing of the surrounding flesh. The spring mechanism keeps the pliers open between uses, reducing hand fatigue during repetitive bone removal on larger fish. Stainless steel construction makes them easy to clean and rust resistant with basic care. These come with a protective case to store and transport the pliers safely.
What Customers Are Saying: The one reviewer on file calls these easy and fast to use, though notes a real limitation worth knowing: the spring mechanism is removable and can be lost, and finding a replacement spring is difficult. If the spring is lost, the pliers still function but require manual reopening between grips. Worth noting before purchase - keep the spring with the case and handle carefully during cleaning.
Care Instructions: Hand wash and dry thoroughly after each use. Keep the spring mechanism away from the sink drain when disassembling for cleaning. Store in the included case to protect the tips and retain all components.
Brand: Sakai Takayuki
Origin: Sakai, Japan
Material: Stainless Steel
Type: Spring-Loaded Fish Bone Pliers
Use: Pin Bone Removal from Fish Fillets
Includes: Protective Case
&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-fish-bone-pliers-99.png&&&4&&&||&&&||&&&@@@
sakai-takayuki-inox-gyuto-210mm&&&11012&&&Sakai Takayuki Inox Gyuto 210mm&&&Sakai Takayuki has been producing knives in Sakai, Japan for over 600 years - a tradition that spans from hand-forged blades to the stamp-cut stainless production that makes the Inox line accessible to a wide range of cooks. This version of the Inox Gyuto 210mm adds a stainless steel bolster at the junction of blade and handle - a detail that gives the knife a more finished, professional appearance and adds durability at the collar where the handle meets the blade. The blade itself is identical to the standard Inox 210mm: same stainless alloy, same stamp-cut mono steel construction, same geometry and performance.
Inox is derived from the French term for stainless and refers to any alloy with a minimum of 10.5% chromium. The Takayuki proprietary alloy performs like a molybdenum-vanadium style stainless - good edge retention, easy to sharpen, and corrosion resistant in daily kitchen use. The gyuto at 215mm runs relatively flat through the first half before transitioning to a well-curved belly - a profile that suits push-cutting, rocking, and most general prep tasks. Full tang construction through the POM western handle, secured with three stainless rivets. At 5.7 oz and 46mm blade height it has a solid presence on the board. The added bolster makes this version the right choice for cooks who want a more substantial feel at the hand position.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpen on quality water stones when needed.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Mono Steel, Stamp Cut
Edge Steel: Inox Stainless Steel
Edge Grind: Even Double Bevel
Bolster: Stainless Steel
Handle: Yo POM 3 Rivet
Weight: 5.7 oz (164 g)
Blade Length: 215mm
Total Length: 337mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-inox-gyuto-210mm-52.png&&&0&&&||&&&||&&&||@@@
satasawh2pe&&&3216&&&Sakai Takayuki Sanpou White #2 Kasumi Petty 150mm&&&Sakai has been the premier blade-making city in Japan for centuries, and this Sanpou petty carries that legacy forward in a compact, versatile package. The core is Shirogami #2, known in English as White #2 carbon steel, prized above almost any other Hitachi steel for its purity and its ability to take an exceptionally keen edge. A soft iron cladding wraps the core for added strength, finished with a kasumi surface that gives the blade a soft, hazy contrast against the polished edge bevel.
At 150mm this petty handles the detailed, in-hand work every kitchen needs - trimming, peeling, segmenting citrus, and mincing small ingredients - with the precision a fine carbon edge delivers. The blade is ground with a symmetrical 50/50 double bevel, making it equally suited to left- and right-handed cooks. The wenge wood octagonal handle is both visually striking and genuinely comfortable, reducing hand fatigue during extended use.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe the blade down and dry it immediately after each use to prevent rust. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before long-term storage. Hand wash only.
Manufacturer: Sakai Takayuki
Line: Sanpou
Location: Sakai, Japan
Steel Type: Shirogami #2 (White #2 Carbon Steel)
Cladding: Soft Iron
Finish: Kasumi
HRC: 62-63
Edge Grind: Double Bevel (50/50)
Handle: Wenge Octagonal
Weight: 3.0 oz (84 g)
Blade Length: 149mm
Total Length: 278mm
Spine Thickness at Base: 2.5mm
Blade Height: 34mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sanpou-white-2-kasumi-petty-150mm-28.png&&&0&&&||&&&||&&&@@@
satasg2&&&14073&&&Sakai Takayuki SG2 Kengata 165mm&&&Sakai, Japan carries a legacy of blade making that spans centuries, and this SG2 Kengata represents a masterful blend of that tradition with cutting-edge steel technology. Kengata refers to the reverse-tanto profile more commonly known in the West as a bunka - compact, tall, and pointed at the tip for precise detail work alongside everyday push cutting and chopping.
The blade is built from SG2, a powdered stainless tool steel hardened to 63 HRC or higher, delivering exceptional sharpness and genuinely long-lasting edge retention thanks to its fine, uniform grain structure. The tsuchime hammered Damascus stainless cladding gives the blade real visual presence, with each hammer mark catching light differently and no two knives looking quite the same. At 165mm this kengata is sized for detailed work and smaller hands, but the hard SG2 core means it holds up to serious daily use without losing its edge quickly.
Care Instructions: SG2 is a hard, chip-prone steel at this hardness level, so use wood or rubber cutting boards only and avoid bones, frozen foods, or other hard materials. Hand wash and dry after each use. Strop regularly between sharpenings to maintain the edge.
Maker: Sakai Takayuki
Location: Sakai, Japan
Edge Steel: SG2 Powdered Stainless Tool Steel
HRC: 63+
Cladding: Tsuchime Damascus Stainless
Weight: 5.4 oz (154 g)
Blade Length: 162mm
Total Length: 313mm
Spine Thickness at Heel: 2mm
Blade Height: 45mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-kengata-165mm-25.png&&&0&&&||&&&||&&&@@@
satasg2ke19&&&14074&&&Sakai Takayuki SG2 Kengata 190mm&&&Sakai, Japan carries a legacy of blade making that spans centuries, and this SG2 Kengata represents a masterful blend of that tradition with cutting-edge steel technology. Kengata refers to the reverse-tanto profile more commonly known in the West as a bunka - compact in length but tall in height, with a pointed tip suited to detail work alongside everyday push cutting and chopping.
The blade is built from SG2, a powdered stainless tool steel hardened to 63 HRC or higher, delivering exceptional sharpness and genuinely long-lasting edge retention thanks to its fine, uniform grain structure. The tsuchime hammered Damascus stainless cladding gives the blade real visual presence, with each hammer mark catching light differently and no two knives looking quite the same. At 190mm this is the larger size in the line, giving more board coverage and reach while keeping the agile, detail-oriented character that makes the kengata profile so versatile in the kitchen.
Care Instructions: SG2 is a hard, chip-prone steel at this hardness level, so use wood or rubber cutting boards only and avoid bones, frozen foods, or other hard materials. Hand wash and dry after each use. Strop regularly between sharpenings to maintain the edge.
Maker: Sakai Takayuki
Location: Sakai, Japan
Edge Steel: SG2 Powdered Stainless Tool Steel
HRC: 63+
Cladding: Tsuchime Damascus Stainless
Weight: 6.6 oz (188 g)
Blade Length: 200mm
Total Length: 359mm
Spine Thickness at Heel: 2mm
Blade Height: 49.5mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-kengata-190mm-86.png&&&0&&&||&&&||&&&@@@
satast&&&TakayukiSticker&&&Sakai Takayuki Sticker&&&These little Japanese knife stickers come from our suppliers. Here is a nice one from Sakai Takayuki.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sticker-122.png&&&0&&&||&&&||&&&@@@
sawh2de15&&&SW2-D150&&&Sakai White #2 Deba 150mm&&&Sakai City has been the premier center for single bevel knife making in Japan for centuries, built on a collaborative model where blacksmiths, sharpeners, handle makers, and engravers each specialize in just one stage of production. This deba is custom commissioned for CKTG using that exact system, and every blade is hand engraved with kanji reading Mark, a small personal touch that comes from the close working relationship behind this line.
The deba is one of the trinity of traditional Japanese knife shapes, alongside the usuba and yanagiba, originally developed during the Edo period for beheading and filleting fish. Its thick spine and obtuse heel angle let it cut through fish heads without damage, while the rest of the blade rides cleanly along the bones to separate the fillet. This compact 150mm version is sized for smaller fish and tighter kitchens. The blade is built from Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength, single bevel ground for right-handed use only. The simple D-shaped ho wood handle is fitted with a buffalo horn ferrule, and a matching saya and pin are included.
Maker: Sakai Blacksmith
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved (Mark)
Edge Grind: Single Bevel, Right Handed
Handle: Ho Wood D
Ferrule: Buffalo Horn
Saya: Included
Weight: 7.8 oz (220 g)
Blade Length: 156 mm
Total Length: 290 mm
Spine Thickness at Heel: 6 mm
Blade Height: 50 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-150mm-240.png&&&0&&&||&&&||&&&@@@
risade165mm&&&SW2-D165&&&Sakai White #2 Deba 165mm&&&These knives are made exclusively for CKTG by a small blacksmith shop in Sakai City, fabricated from the popular Shirogami White #2 steel with an iron cladding over the reactive core. The core is hardened to 60-61 HRC, and every blade carries a hand-engraved kanji reading Mark - a personal touch unique to this commission.
This is a classic deba, a heavy, thick blade originally intended for fish filleting and capable of poultry butchery as well. The deba bocho first appeared during the Edo period in Sakai, designed to behead and fillet fish - the thick, obtuse heel handles the head cleanly while the rest of the blade rides along the bones to separate the fillet. This knife has real heft at 7mm at the heel, with a single bevel set for right-handed users, a very slight concave grind on the back side, and a nice primary bevel with a small micro bevel on the front. The D-shaped ho wood handle with buffalo horn ferrule completes the package, along with a matching saya.
What Customers Are Saying: One reviewer praises the good weight for fish filleting and a tough edge that gets razor sharp, noting edge retention is mediocre but good enough for the job. A second reviewer calls it a great knife that comes with a saya, reporting it is not razor sharp out of the box but sharp enough to work with right away, and praises the excellent fit and finish overall, recommending it with confidence.
Maker: Sakai Blacksmith
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
HRC: 60-61
Cladding: Soft Iron
Engraving: Hand Engraved (Mark)
Edge Grind: Single Bevel, Right Handed
Handle: Ho Wood D
Ferrule: Buffalo Horn
Saya: Included
Weight: 9.0 oz (255 g)
Blade Length: 175 mm
Total Length: 310 mm
Spine Thickness at Heel: 7 mm
Blade Height: 51 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&219&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-165mm-5.png&&&5&&&||&&&||&&&@@@
sawh2de18leh&&&SW2-D165Left&&&Sakai White #2 Deba 165mm Left Handed&&&Left-handed traditional Japanese single bevel knives are genuinely hard to find, and this deba fills that gap. Knives in the Sakai line are made using the traditional Sakai method - a small, specialized blacksmith shop forges the blade, a specialized sharpener finishes the edge, and a handle maker and engraver complete it to our exact specifications. Every blade carries a hand-engraved kanji reading Mark.
This is a heavy, stout knife with a thick blade measuring 7.6mm at the heel, ground with a convex front side and concave backside - the configuration professional cooks in Japan rely on for clean fish processing. The primary bevel extends almost all the way to the edge, where a small micro bevel is applied. The blade core is Hitachi White #2 steel with an iron cladding, fully reactive and requiring careful drying after use. This is the left-handed version of the traditional deba, fitted with an oval ho wood handle and buffalo horn ferrule, and comes with a custom-made wooden saya and pin.
What Customers Are Saying: One reviewer who runs a ramen shop uses this knife daily to process salmon, reporting it can hammer through vertebrae with the spine and cut cartilage cleanly, with the curve and rigidity helping it glide through small rib bones and meat. He confirms it is reactive and will stay shiny if not wiped dry between cuts, but finds it forgiving overall - after two sharpening sessions the blade has stayed scary sharp, and he calls the included saya a great feature on a beautifully crafted knife.
Maker: Sakai Blacksmith
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved (Mark)
Edge Grind: Single Bevel, Left Handed
Handle: Ho Wood Oval
Ferrule: Buffalo Horn
Saya: Included
Weight: 10.0 oz (282 g)
Blade Length: 170 mm
Total Length: 309 mm
Spine Thickness at Base: 7.6 mm
Blade Height: 50.9 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-165mm-left-handed-207.png&&&5&&&||&&&||&&&@@@
sawh2de18&&&SW2-D180&&&Sakai White #2 Deba 180mm&&&This deba is crafted using the traditional Sakai method, where specialized artisans handle each stage of production - from forging and sharpening to handle installation and hand engraving. Every blade features hand-chiseled kanji reading Mark, a personal touch that comes from this knife being custom commissioned for CKTG.
This is a single bevel knife designed for right-handed users, with a convex front side and a concave back to enhance cutting performance and food release. Made from Hitachi White #2 carbon steel with iron cladding, it takes an extremely sharp edge and is favored by professionals for fish butchery and precise prep work. The blade is thick and heavy, with an 8mm spine at the heel for strength and durability when working through fish and small bones. The primary bevel extends close to the edge, finished with a small micro bevel for durability, while the concave backside aids in smooth separation. The magnolia wood oval handle with buffalo horn ferrule provides a traditional feel and secure grip.
Made in Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved (Mark)
Edge Grind: Single Bevel, Right Handed
Handle: Magnolia Wood Oval
Ferrule: Buffalo Horn
Saya: Included
Weight: 12.1 oz (342 g)
Blade Length: 189 mm
Total Length: 330 mm
Spine Thickness at Heel: 8 mm
Blade Height: 56 mm
Care Instructions: Hand wash and dry immediately after use. This knife is fully reactive and will rust if left wet. Avoid twisting or prying motions and use proper technique when working through fish and small bones. Sharpen on water stones using the appropriate single bevel technique.&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-180mm-173.png&&&0&&&||&&&||&&&@@@
sawh2de18le&&&SW2-D180Left&&&Sakai White #2 Deba 180mm Left&&&Left-handed deba knives are a genuinely rare configuration, and this 180mm version fills that gap with the full quality of the Sakai system behind it. The knives in this line are made using the traditional method employed in Sakai City - a small, specialized blacksmith shop forges the blade, an equally specialized knife sharpener finishes it, and a handle maker and engraver complete the knife to our exact specifications. The engraving is done by hand in kanji and reads Mark on every blade.
This is a heavy and stout knife, with a thick blade measuring 8.8mm at the heel. The front face carries a primary bevel that extends almost all the way to the edge, where a small micro bevel is applied. The backside has a very slight concave face that ends in a flat grind all around the sides, aiding food release while restricting the knife to left-handed use specifically. The blade core is Hitachi White #2 steel with an iron cladding, fully reactive and requiring careful drying after use. The oval ho wood handle is fitted with a buffalo horn ferrule, and each knife comes with a custom-made wooden saya and pin.
Maker: Sakai Blacksmith
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved (Mark)
Edge Grind: Single Bevel, Left Handed
Handle: Ho Wood Oval
Ferrule: Buffalo Horn
Saya: Included
Weight: 12.4 oz (352 g)
Blade Length: 190 mm
Total Length: 335 mm
Spine Thickness at Heel: 8 mm
Blade Height: 54.5 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-180mm-left-264.png&&&0&&&||&&&||&&&@@@
sawh2de21&&&SW2-D210&&&Sakai White #2 Deba 210mm&&&This is the largest deba in our Sakai White #2 line, and it is genuinely a beast of a knife - just over a pound at 496 grams. The core steel is White #2 clad in soft iron, fully reactive and requiring diligent care to prevent rusting; simply wipe it dry after washing and the blade will be fine.
This is a single bevel edge and will require the user to develop real single bevel sharpening skill, or have it sent out to a professional sharpener. At the center of it all is a highly regarded carbon steel often used in high-end Japanese cutlery, known for its ability to take rather acute and refined edges. It falls slightly behind other paper steels in edge retention but moves ahead as one of the easiest Japanese steels to sharpen, hardened here to around 60 HRC. The iron cladding forms a clean hairline where it meets the core steel. The handle is a traditional oval shape made from ho wood with a buffalo horn ferrule, and a matching saya is included.
Region: Sakai, Japan
Steel: White #2
HRC: 60
Cladding: Soft Iron
Finish: Hairline
Engraving: Hand Engraved
Handle: Ho Wood Oval
Ferrule: Buffalo Horn
Saya: Included
Weight: 17.5 oz (496 g)
Blade Length: 220 mm
Total Length: 370 mm
Spine Thickness: 9.5 mm
Blade Height: 62 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-210mm-276.png&&&0&&&||&&&||&&&@@@
sawh2ki21&&&SW2-K210&&&Sakai White #2 Kiritsuke 210mm&&&Our Sakai brand of kitchen knives is made by top blade makers in Sakai City using age-old techniques employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades, which are then sent to an expert knife sharpener for finishing before passing to a handle maker and engraver who complete each knife to our specifications.
Kiritsuke knives are a hybrid design combining features of the usuba and yanagiba. The shape and size give the kiritsuke a dual personality - it can be used like a usuba for cutting vegetables or like a yanagiba to slice raw fish. These knives require real skill to use effectively and are usually reserved for executive chefs in Japanese kitchens. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength, single bevel ground for right-handed use only. The finely engraved kanji script and traditional ho wood handle with buffalo horn ferrule complete this great-looking knife. Please note that a saya is not currently available for this particular item.
Brand: Sakai
Construction: Hammer Forged, Single-Edged Traditional Grind (Right)
Edge Steel: White #2
Edge Grind: Right-Handed Single Bevel
Handle: Ho Wood D, Right
Ferrule: Buffalo Horn
Weight: 4.8 oz (136 g)
Blade Length: 198 mm
Total Length: 345 mm
Spine Thickness at Heel: 3.7 mm
Blade Height at Heel: 33.2 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-210mm-90.png&&&0&&&||&&&||&&&@@@
sawh2ki24&&&SW2-K240&&&Sakai White #2 Kiritsuke 240mm&&&Kiritsuke knives are a hybrid design combining features of the usuba and yanagiba, and this 240mm version is a generously sized example of the format with serious reach for both vegetable and protein work. The shape and size give the kiritsuke a dual personality - used like a usuba for cutting vegetables or like a yanagiba to slice raw fish - though real skill is required to use one effectively, which is why these knives are usually reserved for executive chefs in Japanese kitchens. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength, made by a small, highly specialized Sakai blacksmith shop and finished by an expert sharpener, handle maker, and engraver to our exact specifications. The finely engraved kanji script and traditional ho wood handle with buffalo horn ferrule complete this great-looking knife, which comes with a matching saya.
Brand: Sakai
Construction: Hammer Forged, Single-Edged Traditional Grind (Right)
Edge Steel: White #2
Edge Grind: Right-Handed Single Bevel
Handle: Ho Wood D, Right
Ferrule: Buffalo Horn
Saya: Included
Weight: 8.2 oz (233 g)
Blade Length: 228 mm
Total Length: 385 mm
Spine Thickness at Heel: 4.8 mm
Blade Height at Heel: 42.8 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-240mm-237.png&&&0&&&||&&&||&&&@@@
risawh2ki27&&&SW2-K270&&&Sakai White #2 Kiritsuke 270mm&&&The shape and size of a kiritsuke give it a dual personality - it can be used like a usuba for cutting vegetables or like a yanagiba to slice raw fish - and at 270mm, this is the largest kiritsuke in our Sakai line, with serious presence on the cutting board. Real skill is required to use one effectively, which is why kiritsuke knives are usually reserved for executive chefs in Japanese kitchens. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength, made by a small, highly specialized Sakai blacksmith shop and finished by an expert sharpener, handle maker, and engraver to our exact specifications. The finely engraved kanji script and traditional ho wood handle with buffalo horn ferrule complete this great-looking knife, which comes with a matching saya.
What Customers Are Saying: One reviewer calls it a beautiful, simple knife that is fantastically sharp - sharp enough, in fact, that he accidentally sliced through a fingernail with barely any resistance and jokes that if he ever loses a hand, this is the blade he would want as a replacement.
Brand: Sakai
Construction: Hammer Forged, Single-Edged Traditional Grind (Right)
Edge Steel: White #2
Edge Grind: Right-Handed Single Bevel
Handle: Ho Wood D, Right
Ferrule: Buffalo Horn
Saya: Included
Weight: 9.2 oz (261 g)
Blade Length: 257 mm
Spine Thickness at Base: 4.8 mm
Blade Height: 47 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-270mm-119.png&&&5&&&||&&&||&&&@@@
sawh2unkn18&&&SW2-Un180&&&Sakai White #2 Unagi Knife 180mm Sale!&&&Unagi is the Japanese word for eel, and this specialized knife is built specifically for filleting it. The sharp, narrow tip is inserted near the head and guided cleanly down the length of the body, opening the fish in a single controlled motion. Regional variations exist across Japan - Nagoya, Osaka, and Kyoto each have their own style - but the general name for this blade is unagisaki. This version is an Edosaki style, made in Sakai City, a region with a long history of professional fish knives.
This blade is forged using iron-clad Shirogami White #2 carbon steel, prized for its purity, sharpness, and ease of sharpening. The backside is ground with a subtle concave profile, while the front features a single convex bevel that transitions into a small micro bevel at the edge for strength and control. It is fitted with a traditional ho wood oval handle and buffalo horn ferrule, and includes a custom-fitted wooden saya and pin. Fit and finish are excellent throughout, and we are proud to offer this traditional carbon steel knife as part of our custom Sakai lineup.
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Knife Type: Unagi (Edosaki Style)
Engraving: Hand Engraved
Handle: Ho Wood Oval
Ferrule: Buffalo Horn
Saya: Included
Weight: 8.3 oz (238 g)
Blade Length: 185 mm
Total Length: 295 mm
Spine Thickness: 6 mm
Blade Height: 42 mm
Care Instructions: Hand wash and dry immediately after use. This is a reactive carbon steel knife - do not leave it wet or store it damp. Avoid cutting frozen foods or hard bones. Store dry in the included saya, on a magnetic strip, or in a knife block.&&&&&&210&&&190&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-unagi-knife-180mm-262.png&&&0&&&||&&&||&&&@@@
sawh2us165mm&&&SW2-Us165&&&Sakai White #2 Usuba 165mm&&&The usuba is the dedicated vegetable knife of traditional Japanese kitchens, chisel ground with a bevel on the front and a hollow-ground urasuki on the back. Like all usuba, this knife has a flat edge with virtually no curve, and it is tall to allow knuckle clearance when chopping on a cutting board. Usuba literally means thin blade, a quality required for cutting through firm vegetables without cracking them. The height and straight edge also suit specialized cuts like katsuramuki, the technique of shaving a vegetable cylinder into a paper-thin sheet. This particular profile, with its rounded heel, is known as a kamagata usuba.
The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding, custom commissioned for CKTG by a small Sakai blacksmith shop. It will corrode if not cared for properly, but the core steel takes and keeps a good edge and is genuinely easy to sharpen. As with all usuba, this is a single bevel blade suited to right-handed users only. The simple D-shaped ho wood handle is attached to the blade with a buffalo horn ferrule, and a custom saya and pin complete the package.
Maker: Sakai Blacksmith
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Knife Type: Kamagata Usuba
Edge Grind: Single Bevel, Right Handed
Handle: Ho Wood D
Ferrule: Buffalo Horn
Saya: Included
Weight: 5.1 oz (146 g)
Blade Length: 153 mm
Total Length: 288 mm
Spine Thickness at Base: 3.8 mm
Blade Height: 40.3 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-usuba-165-mm-260.png&&&0&&&||&&&||&&&@@@
risawh2us18&&&SW2-Us180&&&Sakai White #2 Usuba 180mm&&&The usuba is the dedicated vegetable knife of traditional Japanese kitchens. Like other professional Japanese knives, this one is chisel ground, with a bevel on the front side and a hollow-ground urasuki on the back. The flat edge has virtually no curve, and the blade runs tall to allow knuckle clearance while chopping on a cutting board. Usuba literally means thin blade, a quality required for cutting through firm vegetables without cracking them, and the height and straight edge make it well suited to specialized cuts like katsuramuki, the technique of shaving a vegetable cylinder into a paper-thin sheet. This rounded-heel profile is known as a kamagata usuba.
The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding, custom commissioned for CKTG. It will corrode if not cared for properly, but the inner core steel takes and keeps a good edge and is genuinely easy to sharpen. This is a single bevel blade suited to right-handed users only. The simple D-shaped ho wood handle is attached with a buffalo horn ferrule, and a custom saya and pin complete the package.
What Customers Are Saying: One reviewer notes the out-of-box fit, finish, and sharpness left a little to be desired, but after a quick sharpening session he came away loving the knife - he plowed through a whole case of tomatoes and a whole case of cucumbers for a big event without any trouble, calling it comfortable in hand and capable of nice, clean cuts.
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Knife Type: Kamagata Usuba
Edge Grind: Single Bevel, Right Handed
Handle: Ho Wood D
Ferrule: Buffalo Horn
Saya: Included
Weight: 5.8 oz (164 g)
Blade Length: 173 mm
Total Length: 320 mm
Spine Thickness at Base: 3.8 mm
Blade Height: 44.4 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-usuba-180mm-221.png&&&5&&&||&&&||&&&@@@
sawh2ya21&&&SW2-Y210&&&Sakai White #2 Yanagiba 210mm&&&The yanagiba is one of the three basic Japanese knife types, alongside the deba and usuba. Together, these three enable an experienced chef to process virtually any ingredient using most acknowledged cutting techniques. The yanagiba is the slicer of the group, with slicing fish as its primary function - an ingredient treated with real reverence in Japan, where the art of processing it properly is learned over many years.
Yanagiba blades run long so a slice can be made in one continuous stroke, requiring no extra pressure if the knife is well made and properly sharp. The blade weight and grind cut through the flesh cleanly without damaging the cellular structure or imparting unwanted texture to this prized ingredient. This particular yanagiba is on the shorter end of the size scale, making it a great choice for home cooks or professionals working in more confined spaces. The blade is made from White #2 steel, a steel rightfully regarded as both durable and easy to sharpen, covered with a soft iron cladding (jigane) that imparts strength while reducing weight. A traditional D-shaped ho wood handle is coupled to a buffalo horn ferrule, and the knife is supplied with a matching saya.
Blacksmith: Undisclosed
Location: Sakai, Japan
Construction: Hammer Forged, Traditional San Mai
Grind: Single Sided, Concave Back
Core Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Handle: Ho Wood D
Ferrule: Buffalo Horn
Saya: Included
Weight: 4 oz (113 g)
Blade Length: 200 mm
Total Length: 342 mm
Spine Thickness at Base: 3.42 mm
Blade Height: 29.37 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&189&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-210mm-210.png&&&0&&&||&&&||&&&@@@
sawh2ya24&&&SW2-Y240&&&Sakai White #2 Yanagiba 240mm&&&This yanagiba is made in one of the most famous knife-making regions in Japan. Sakai City and the surrounding area is full of small and medium-sized blacksmith shops alongside other specialized facilities for knife sharpening, handle making, and finishing - a fascinating symbiosis of family-run businesses that together produce some of the finest blades in the world.
This yanagiba is one result of that collaborative effort, fashioned from the ubiquitous White #2 steel and hammer forged using the traditional san mai cladding technique. The outer layer is soft iron, which aids strength, durability, and lightness. As with all yanagiba knives, it is single beveled with a slightly concave back side. The look is as traditional as it gets - simple, elegant, and functional. The upper blade face is slightly polished, with the secondary face receiving a matte finish that transitions into the visible inner core, resulting in a knife of genuinely simple beauty. The finely engraved kanji script and traditional ho wood handle with buffalo horn ferrule complete this great-looking picture, and the knife comes with a matching saya.
What Customers Are Saying: One reviewer calls it a fine knife with good, straight grinds and high value, noting it is easy on the stones and a pleasure to maintain.
Blacksmith: Undisclosed
Location: Sakai, Japan
Construction: Hammer Forged, Traditional San Mai
Grind: Single Sided, Concave Back
Core Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Handle: Ho Wood D
Ferrule: Buffalo Horn
Saya: Included
Weight: 5 oz (142 g)
Blade Length: 233 mm
Total Length: 380 mm
Spine Thickness at Base: 4.15 mm
Blade Height: 30.46 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&199&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-240mm-141.png&&&5&&&||&&&||&&&@@@
sawh2ya24le&&&SW2-Y240Left&&&Sakai White #2 Yanagiba 240mm Left Handed&&&Sakai is one of the most celebrated knife-making cities in Japan - a place where blacksmiths, sharpeners, handle makers, and finishing specialists work in close proximity, each contributing their specific expertise to the finished blade. The result of this collaborative tradition is some of the finest production single bevel knives in the world, and this White #2 yanagiba is a direct expression of that system. The blacksmith is undisclosed, as is common with Sakai production knives where the collaborative workshop model means no single name defines the work - the city and its tradition are the provenance.
This is the left-handed version, ground with the bevel on the left side and the concave ura on the right - the mirror image of the standard right-handed yanagiba. Left-handed cooks who use traditional Japanese single bevel knives require this specific configuration; using the right-handed version produces poor results and is not simply a matter of switching hands. The White #2 (Shirogami #2) core steel is hammer-forged with soft iron cladding in traditional San Mai construction, giving the blade strength and lightness while keeping the carbon steel core reactive and capable of the extraordinarily clean, keen edge that yanagiba knives are used for. The finish is traditional: a slightly polished upper blade face transitioning to a matte finish on the secondary face, with the visible hagane (inner core) line showing the boundary between the two. Hand-engraved kanji script, ho wood D handle with buffalo horn ferrule, and a matching wooden saya included.
Blacksmith: Undisclosed
Location: Sakai, Japan
Construction: Hammer Forged, Traditional San Mai
Edge Steel: White #2 (Shirogami #2) Carbon
Cladding: Soft Iron
Grind: Single Bevel, Left Handed, Concave Back
Engraving: Hand Engraved
Handle: Ho Wood D
Ferrule: Buffalo Horn
Weight: 4.9 oz (138 g)
Blade Length: 234 mm
Total Length: 378 mm
Spine Thickness at Heel: 3.8 mm
Blade Height: 31.1 mm
Saya: Included
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. The concave ura (back) should be maintained flat - use a flattening stone if it begins to develop a convex shape. Sharpen on quality water stones; single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-240mm-left-handed-133.png&&&0&&&||&&&||&&&@@@
risawh2ya27&&&SW2-Y270&&&Sakai White #2 Yanagiba 270mm&&&Yanagiba bocho literally means willow blade knife. The yanagiba, or yanagi, is a long and very thin knife belonging to the sashimi hocho family - knives used to prepare sashimi, sushi, and sliced raw fish and seafood. In Japan, preparing sashimi and sushi is a task reserved for the most skilled and experienced chefs, who follow methods designed to minimize damage to the delicate flesh of the fish. The sliced cross section needs to be smooth, shiny, and sharp down to a microscopic level - a standard that other knife shapes simply cannot meet.
This Sakai yanagiba is ground from one side only, with the other side nearly flat in a slight concave profile. This allows for excellent control of blade angle during the delicate cutting of fish, and it also makes the knife easier to sharpen. It is built for right-handed users only, since the blade is ground on the right side. The core is Shirogami White #2 steel covered with a soft iron laminate, heat-treated to 61 HRC, fully reactive and requiring careful drying between uses. The fit and finish are excellent throughout, and a lovely magnolia wood handle and custom saya complete a high-quality, classic yanagiba at a genuinely competitive price.
What Customers Are Saying: One reviewer calls it outstanding for the money, praising the fit and finish at this price point.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; the single bevel technique is required. Hand wash only.
Each knife is made by hand so measurements may vary.
Location: Sakai, Japan
Steel: White #2
HRC: 61
Cladding: Soft Iron
Edge Grind: Single Bevel, Right Handed
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Saya: Included
Weight: 6 oz (170 g)
Blade Length: 264 mm
Total Length: 415 mm
Spine Thickness at Heel: 4 mm
Blade Height: 33 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-270mm-189.png&&&5&&&||&&&||&&&@@@
sawh2ya27leh&&&SW2-Y270Left&&&Sakai White #2 Yanagiba 270mm Left Handed&&&The 270mm yanagiba is the more versatile length for professional fish work - long enough to break down larger fish and pull through a whole salmon fillet in a single stroke, still manageable enough for the precision slicing that sashimi and sushi preparation demands. Where the 240mm suits a home cook or someone just getting started with traditional Japanese single bevel knives, the 270mm is where most working sushi and fish cooks settle. This is the left-handed version, ground with the bevel on the left side and the concave ura on the right - the configuration required for left-handed single bevel technique. Using the right-handed version produces compromised results regardless of hand dominance; the geometry is fundamental to how the knife cuts.
The construction is traditional Sakai: White #2 (Shirogami #2) carbon steel core hammer-forged with soft iron cladding in San Mai construction. The soft iron outer layer provides strength, durability, and lightness while the White #2 core brings the fine grain structure and edge-forming capability that makes this steel a first choice for traditional Japanese single bevel knives. The finish is understated and classic - a slightly polished upper blade face, matte secondary face, with the visible hagane line marking where the two steels meet. Hand-engraved kanji script, ho wood oval handle with buffalo horn ferrule, and a matching custom saya with pin included.
Blacksmith: Undisclosed
Location: Sakai, Japan
Construction: Hammer Forged, Traditional San Mai
Edge Steel: White #2 (Shirogami #2) Carbon
Cladding: Soft Iron
Grind: Single Bevel, Left Handed, Concave Back
Engraving: Hand Engraved
Handle: Ho Wood Oval
Ferrule: Buffalo Horn
Weight: 5.9 oz (168 g)
Blade Length: 262 mm
Total Length: 414 mm
Spine Thickness at Heel: 3.6 mm
Blade Height: 35 mm
Saya: Included
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for any storage. Maintain the concave ura flat on a flattening stone if it begins to develop convexity. Single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-270mm-left-handed-277.png&&&0&&&||&&&||&&&@@@
sakai-white2-yanagiba-300mm&&&SW2-Y300&&&Sakai White #2 Yanagiba 300mm&&&This is the larger of the two yanagiba lengths we offer in this line, and it is a classic Japanese slicing knife made for clean, controlled cuts through fish. Yanagiba are traditional single-bevel knives, with the front right side of the blade carrying the main bevel and the back side slightly concave to help sliced fish release cleanly from the blade. This is the right-handed version, which is the standard configuration for this style of knife.
The blade is hammer-forged in Sakai, Japan, using White #2 carbon steel at the core, with reactive iron cladding on the outside. White #2 is prized for its fine grain, excellent sharpening response, and ability to take a very keen edge on water stones. This is a no-frills knife with good fit and finish, made for cooks who want a traditional yanagiba without extra decoration or distraction.
The 293mm blade provides plenty of length for drawing long, smooth slices through fish for sushi and sashimi. A simple oval magnolia wood handle is paired with a buffalo horn ferrule, and a matching saya with pin is included to help protect the blade when not in use. While yanagiba knives are designed mainly for sushi and fish slicing, many cooks also use them for other clean slicing tasks where length, precision, and release matter.
Care Instructions: White #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones. Single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
Each knife is made by hand so measurements may vary.
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Iron
Edge Grind: Single Bevel, Right Handed
Handle: Oval Magnolia Wood
Ferrule: Buffalo Horn
Storage Note: Saya Included
Weight: 6.9 oz (196 g)
Blade Length: 293 mm
Total Length: 449 mm
Spine Thickness at Heel: 4 mm
Blade Height: 36 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-300mm-225.png&&&0&&&||&&&||&&&@@@
sawh2ya30leh&&&SW2-Y300Left&&&Sakai White #2 Yanagiba 300mm Left Handed&&&This is the larger of the two yanagiba lengths we offer in this line, and a genuinely lovely, classic Japanese knife. Yanagiba are always single beveled - the front, right side of the blade carries a primary bevel starting about midway down the blade face, with a secondary micro bevel at the edge. The back face is slightly scooped out (concave) to easily detach sliced fish from the blade after cutting. This is the left-handed version, a configuration that is genuinely hard to find in this format.
The blade is formed from a combination of two different steels - a softer outer jacket wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core, making this a reactive blade that requires complete drying and cleaning after use. This is a no-frills knife with great fit and finish. A simple but comfortable oval ho wood handle is matched to a buffalo horn ferrule, and a matching custom saya and pin are provided to protect the blade. While yanagiba knives are used mainly for sushi and fish slicing, many chefs now reach for them for other slicing tasks as well.
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Iron
Edge Grind: Single Bevel, Left Handed
Handle: Ho Wood Oval
Ferrule: Buffalo Horn
Saya: Included
Weight: 6.9 oz (196 g)
Blade Length: 293 mm
Total Length: 449 mm
Spine Thickness at Heel: 4.0 mm
Blade Height at Heel: 35.6 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-300mm-left-handed-272.png&&&0&&&||&&&||&&&@@@
saasgy21&&&SKD-103&&&Sakoda AS Gyuto 210mm&&&Aogami Super (blue paper steel) is the most capable steel in the Hitachi Blue Paper family - tungsten and vanadium added to the Blue #1 and Blue #2 formula push hardness and wear resistance to a level that produces exceptional edge retention and a very fine possible edge. It is the steel for cooks who want to sharpen less often and perform at the highest level when they do. Sakoda-san brings it to his gyuto (Japan's all-purpose chef knife) in the same hands-on tradition as his Shirogami work: hand-ground blade geometry, four-stone sharpening progression, and a final edge on a natural stone from his workshop in Tosa, Kochi Prefecture.
The full migaki (polished) finish on the stainless cladding gives this knife a cleaner, brighter appearance than the two-tone kurouchi and migaki finish on the White #2 line - the uniform polish reveals the san mai construction clearly and produces a knife that looks as refined as the process behind it. At 212mm blade length with 50mm height and a 3mm spine, this is a lighter, more laser-oriented gyuto than the White #2 counterpart - 144g versus 182g, which tells you the grind is noticeably thinner behind the edge. That makes it faster and more responsive for precision work, and particularly well-suited to the fine-grain carbon steel performance that Aogami Super delivers at its best. The walnut octagonal handle with black pakka wood ferrule is a clean, comfortable finish for the blade. Each knife is made by hand so measurements may vary.
Care Instructions: Aogami Super is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly - AS rewards consistent maintenance with outstanding edge retention.
Blacksmith: Sakoda San
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Paper Steel)
Cladding: Stainless, Migaki (Polished)
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.0 oz (144g)
Blade Length: 212mm
Total Length: 350mm
Spine Thickness at Base: 3mm
Blade Height: 50mm
Each knife is made by hand so measurements may vary.&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-as-gyuto-210mm-317.png&&&0&&&||&&&||&&&@@@
sash2gy21&&&SKD-201&&&Sakoda Shirogami #2 Gyuto 210mm&&&What Sakoda-san produces is the result of doing nearly everything by hand - a choice that limits how many knives he can make and ensures that each one receives the kind of individual attention that most production processes cannot give. He works from Tosa in Kochi Prefecture, hand-grinds his blade geometry with a file, and sharpens through four stones before finishing on a natural stone. The gyuto (Japan's all-purpose chef knife) at 210mm is the format that puts all of that work in its best context - a knife that has to handle proteins, vegetables, aromatics, and everything in between, where edge quality, grind geometry, and balance all contribute to how the knife actually performs in extended use.
The core steel is Shirogami #2 (White #2), one of the purest carbon steels in Japanese production - a high-carbon alloy with a fine grain that takes an extremely sharp edge and responds to quality stones with an edge refinement that more complex steels cannot replicate. The stainless cladding is finished with kurouchi (black finish, as-forged surface) on the upper half of the blade and a migaki (polished) surface on the lower half toward the edge - the polished lower section aids food release during slicing and makes the construction of the blade clearly visible, while the dark upper half gives the knife a strong visual contrast and provides additional protection for the spine area. At 219mm blade length with 48mm height and 182g, the knife is substantial but well-balanced. The walnut octagonal handle with ebony ferrule is clean and well-proportioned. Each knife is made by hand so measurements may vary.
Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is exceptionally responsive on the stone.
Blacksmith: Sakoda San
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White #2)
Cladding: Stainless, Kurouchi (Upper) and Migaki (Lower)
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Ebony
Weight: 6.4 oz (182g)
Blade Length: 219mm
Total Length: 370mm
Spine Thickness at Base: 4mm
Blade Height: 48mm
Each knife is made by hand so measurements may vary.&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-gyuto-210mm-7.png&&&0&&&||&&&||&&&@@@
white2kogatana&&&SKD-301&&&Sakoda Shirogami #2 Kogatana 85mm&&&A kogatana is one of the oldest knife formats in Japan - compact, single-purpose, and built around a specific task. The name translates literally to small blade, and historically these were utility companions to larger tools, used for carving, whittling, and the kind of precise hand work that a larger knife cannot perform with control. Today they serve a similar purpose for craftspeople, knife enthusiasts, and cooks who want a small White steel blade for fine work on produce, herbs, or anything else that calls for a short, nimble, precise edge. Sakoda-san makes this one in Tosa using Shirogami #2 (White #2) carbon steel - the same high-purity steel he uses across his kitchen knife line - with his characteristic hands-on approach to grinding and finishing.
The blade runs 80 to 90mm, the overall length 210 to 220mm, and the weight 43 to 57g depending on the individual piece - the variation is inherent in hand production and is part of what makes each one its own object. The double bevel edge grind makes it accessible for right and left handed use alike. White #2 at this scale takes a very fine edge and sharpens back quickly on quality stones, making this a practical everyday tool rather than a collector piece - though it is well-made enough to be either. Each knife is made by hand so measurements may vary.
Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Wipe and dry after every use and avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is among the most responsive steels on the stone.
Blacksmith: Sakoda San
Location: Tosa, Japan
Edge Steel: Shirogami #2 (White #2)
Edge Grind: Even (Double Bevel)
Weight: 1.5 to 2.0 oz (43 to 57g)
Blade Length: 80 to 90mm
Total Length: 210 to 220mm
Each knife is made by hand so measurements may vary.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-white-2-kogatana-85mm-26.png&&&0&&&||&&&||&&&@@@
sash2na16&&&SKD-204&&&Sakoda Shirogami #2 Nakiri 165mm&&&The process behind a Sakoda knife is not common in modern Japanese blade production. Sakoda-san works from Tosa in Kochi Prefecture and does nearly every step by hand, including grinding the blade geometry with a file before sharpening through four different stones and finishing on a natural stone. The result is a degree of edge refinement that is difficult to achieve mechanically, and a production volume limited enough that these knives feel like what they are: individual, considered objects rather than units from a line. The nakiri (Japan's dedicated vegetable knife) in White #2 is one of the most natural formats for this approach - a flat-profiled knife where the quality of the grind and the edge finish make an immediate, tangible difference to how the knife performs at the board.
Shirogami #2 (White #2) carbon steel has a reputation built on purity and sharpening response. It is a high-carbon alloy with a fine grain structure that takes an extremely keen edge and rewards quality stones with a refinement that few other steels match. The stainless cladding runs kurouchi (black finish, as-forged surface) across the upper half of the blade and transitions to a migaki (polished) finish on the lower half toward the edge - a two-tone finish that aids food release along the blade road while the darker upper cladding adds a layer of surface protection. At 163mm with 53mm blade height and 184g, this nakiri has good presence and weight on the board - not a laser, but a substantial working knife that the 4mm spine keeps stiff and planted through dense vegetables. The walnut octagonal handle with ebony ferrule is well-matched to the character of the blade. Each knife is made by hand so measurements may vary.
Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is exceptionally responsive on the stone.
Blacksmith: Sakoda San
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White #2)
Cladding: Stainless, Kurouchi (Upper) and Migaki (Lower)
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Ebony
Weight: 6.5 oz (184g)
Blade Length: 163mm
Total Length: 318mm
Spine Thickness at Base: 4mm
Blade Height: 53mm
Each knife is made by hand so measurements may vary.&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-nakiri-165mm-52.png&&&0&&&||&&&||&&&@@@
sash2pe15&&&SKD-203&&&Sakoda Shirogami #2 Petty 150mm&&&Sakoda-san works from the Tosa region of Kochi Prefecture, a few hours south and east of Osaka on the island of Shikoku - a part of Japan with its own deep tradition of blade making, particularly in agricultural and hunting tools. He is a newer blacksmith working with CKTG, and what sets him apart immediately is his process. Where most production knives are machine-ground and sharpened in batches, Sakoda-san hand-grinds his blades with a file before sharpening through a progression of four different stones, finishing the final edge on a natural stone. That level of hands-on refinement limits how many knives he can produce, but it results in an edge feel that is noticeably different from machine-finished work.
The Shirogami #2 (White #2) petty is built on a White steel core that is among the purest carbon steels in Japanese knife production - a high-carbon alloy with an extremely fine grain structure that allows it to take an exceptionally sharp edge and respond to quality stones with a refinement that more complex alloy steels cannot match. The core is clad san-mai in stainless steel, with kurouchi (black finish, as-forged surface) on the upper half of the cladding and a migaki (polished) finish on the lower half toward the edge - a two-tone combination that is visually distinctive and practical, with the polished lower section aiding food release and the kurouchi upper area providing additional surface protection. At 152mm and 96g with a 4mm spine, this petty is more substantial than a typical petty profile - closer to a compact all-purpose knife than a purely fine-work tool. The walnut octagonal handle with ebony ferrule is well-proportioned and comfortable. Each knife is made by hand so measurements may vary.
Care Instructions: Shirogami #2 is a reactive carbon steel and will develop a patina with use. Despite the stainless cladding, some patina can form at the edge. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - White #2 is exceptionally responsive on the stone.
Blacksmith: Sakoda San
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White #2)
Cladding: Stainless, Kurouchi (Upper) and Migaki (Lower)
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Ebony
Weight: 3.3 oz (96g)
Blade Length: 152mm
Total Length: 278mm
Spine Thickness at Base: 4mm
Blade Height: 31mm
Each knife is made by hand so measurements may vary.&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-petty-150mm-52.png&&&0&&&||&&&||&&&@@@
sawayobyyusa&&&Samurai-Shirt&&&Samurai Warrior Yoshitsune T Shirt by Yuuka san&&&Samurai Warrior Yoshitsune. This design was done for an original woodblock print we commissioned by the Japanese artist, Yuuka san. Yoshitsune was a famous samurai warrior that lived in Japan many centuries ago and his stories and battles are still recounted in history lessons throughout Japan.
100% Ring Spun Cotton
Modern Classic Fit
Here is a video showing how Yuuka san did the original block print for us:&&&"Size" "Small" "Medium" "Large" "X Large" "XX Large" "XXX Large"&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/samurai-warrior-yoshitsune-by-yuuka-san-202.png&&&5&&&||&&&||&&&@@@
sasuerfi&&&32747Yellow&&&Sandflex Super Eraser Fine&&&We found these recently and they are very very similar to the super erasers that we've been selling for years with a big difference: they're twice as large. Measures 3.25" x 2" x 1". These have a lot of good uses besides doing a terrific job cleaning of your ceramic rods. Here's a list of what we use them for.
Cleans rust off tools, golf clubs and knives
Cleans stainless steel sinks, pots and pans
Restores nap to suede
Cleans electrical contacts
Removes mineral deposits from ceramic tile and toilets
Cleans tires and other rubber products
Cleans ceramic sharpening stones of swarf
Can be used wet or dry; don't use on plated or painted surfaces. Test on an inconspicuous area before use.&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sandflex-super-eraser-fine-196.png&&&5&&&||&&&||&&&||@@@
sesldnagy21b&&&SEN-G210-Blue&&&Sentan SLD Nashiji Gyuto 210mm Blue&&&The Sentan Gyuto 210mm with blue ferrule delivers excellent all-around performance with a slightly refined, nimble feel. Built around SLD semi-stainless steel, it offers strong edge retention, dependable toughness, and easier sharpening compared to many harder stainless steels. The thin, well-executed grind helps the blade move cleanly through food, giving you precise control whether you're working on vegetables, herbs, or proteins.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds visual character without sacrificing function. The exposed SLD edge gives a clean contrast and highlights the working portion of the blade. The olive wood handle provides warmth and comfort in hand, while the blue acrylic ferrule adds a bold accent and long-term durability. This is a practical, attractive gyuto that punches well above its price point.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Blue Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.1 oz (146 g)
Blade Length: 212 mm
Total Length: 344 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-210mm-blue-52.png&&&0&&&||&&&||&&&@@@
sesldnagy21g&&&SEN-G210-Green&&&Sentan SLD Nashiji Gyuto 210mm Green&&&The Sentan Gyuto 210mm with green ferrule is a versatile, do-it-all kitchen knife designed to handle everything from prep work to slicing proteins with ease. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. At its core is SLD semi-stainless steel, known for excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. The blade is ground thin for smooth, efficient cutting with minimal drag, making it a pleasure to use across a wide range of ingredients.
The blade features stainless steel cladding for added corrosion resistance, with a lightly textured nashiji finish on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable grip, while the green acrylic ferrule adds a subtle pop of color and durability. Well-balanced and easy to control, this gyuto is an excellent choice for both home cooks and professionals looking for performance without fuss.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Green Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.2 oz (148 g)
Blade Length: 212 mm
Total Length: 345 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-210mm-green-52.png&&&0&&&||&&&||&&&@@@
sesldnagy21&&&SEN-G210-Purple&&&Sentan SLD Nashiji Gyuto 210mm Purple-Gold&&&The Sentan Gyuto 210mm with purple-gold ferrule is designed as a true all-purpose kitchen knife, offering a balance of length, agility, and cutting power for a wide range of tasks. “Sentan,” meaning “tip” or “leading edge,” reflects the goal of delivering high performance at an accessible price. Built around SLD semi-stainless steel, this knife offers excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. The grind is thin and efficient, allowing the blade to glide cleanly through proteins, vegetables, and herbs with minimal resistance.
The blade features stainless steel cladding for improved corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with a comfortable olive wood handle and a distinctive purple-gold acrylic ferrule that adds a unique visual pop while maintaining durability and water resistance. The result is a well-balanced, versatile gyuto that performs reliably in both home and professional kitchens.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Purple-Gold Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.1 oz (144 g)
Blade Length: 212 mm
Total Length: 340 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-210mm-purple-70.png&&&0&&&||&&&||&&&@@@
sesldnagy24b&&&SEN-G240-Blue&&&Sentan SLD Nashiji Gyuto 240mm Blue&&&The Sentan Gyuto 240mm with blue ferrule is a longer, more powerful option in the lineup, offering extended reach and efficiency for larger prep tasks. Built around SLD semi-stainless steel, it provides excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. Despite the added length, the thin grind keeps the knife feeling nimble and responsive, allowing it to glide smoothly through vegetables, proteins, and larger ingredients with confidence.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the blue acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Blue Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.8 oz (164 g)
Blade Length: 243 mm
Total Length: 380 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-240mm-blue-50.png&&&0&&&||&&&||&&&@@@
sesldnagy24g&&&SEN-G240-Green&&&Sentan SLD Nashiji Gyuto 240mm Green&&&The Sentan Gyuto 240mm with green ferrule is a longer, more powerful option in the lineup, offering extended reach and efficiency for larger prep tasks. Built around SLD semi-stainless steel, it provides excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. Despite the added length, the thin grind keeps the knife feeling nimble and responsive, allowing it to glide smoothly through vegetables, proteins, and larger ingredients with confidence.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the green acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Green Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.9 oz (168 g)
Blade Length: 243 mm
Total Length: 380 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-240mm-green-61.png&&&0&&&||&&&||&&&@@@
sesldnagy24p&&&SEN-G240-Purple&&&Sentan SLD Nashiji Gyuto 240mm Purple-Gold&&&The Sentan Gyuto 240mm with purple-gold ferrule is a longer, more powerful option in the lineup, offering extended reach and efficiency for larger prep tasks. Built around SLD semi-stainless steel, it provides excellent edge retention, solid toughness, and easier sharpening than many high-hardness stainless steels. Despite the added length, the thin grind keeps the knife feeling nimble and responsive, allowing it to glide smoothly through vegetables, proteins, and larger ingredients with confidence.
The stainless cladding improves corrosion resistance and is finished in a nashiji texture that adds subtle visual character while maintaining a functional surface. The exposed SLD edge gives a clean contrast and highlights the cutting core. An olive wood handle offers a warm, comfortable grip, while the purple-gold acrylic ferrule adds a bold accent and long-term durability. This is a well-balanced, high-performing gyuto that handles bigger prep with ease while still feeling controlled and precise.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Purple-Gold Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.8 oz (166 g)
Blade Length: 243 mm
Total Length: 380 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-240mm-purple-70.png&&&0&&&||&&&||&&&@@@
sesldnana16b&&&SEN-N165-Blue&&&Sentan SLD Nashiji Nakiri 165mm Blue&&&The Sentan SLD Nashiji Nakiri 165mm with blue ferrule is purpose-built for clean, efficient vegetable prep. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core delivers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. With its flat edge profile and thin grind, this knife excels at push cutting and full board contact, making quick work of everything from herbs to dense root vegetables.
The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the blue acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Blue Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.3 oz (150 g)
Blade Length: 165 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-nakiri-165mm-blue-41.png&&&0&&&||&&&||&&&@@@
sesldnana16g&&&SEN-N165-Green&&&Sentan SLD Nashiji Nakiri 165mm Green&&&The Sentan SLD Nashiji Nakiri 165mm with green ferrule is purpose-built for clean, efficient vegetable prep. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core delivers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. With its flat edge profile and thin grind, this knife excels at push cutting and full board contact, making quick work of everything from herbs to dense root vegetables.
The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the green acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Green Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.3 oz (150 g)
Blade Length: 165 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-nakiri-165mm-green-61.png&&&5&&&||&&&||&&&@@@
sesldnana16p&&&SEN-N165-Purple&&&Sentan SLD Nashiji Nakiri 165mm Purple-Gold&&&The Sentan SLD Nashiji Nakiri 165mm with purple-gold ferrule is purpose-built for clean, efficient vegetable prep. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core delivers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. With its flat edge profile and thin grind, this knife excels at push cutting and full board contact, making quick work of everything from herbs to dense root vegetables.
The blade features stainless steel cladding for improved corrosion resistance, finished with a lightly textured nashiji surface on the upper portion and an exposed SLD edge for a clean, functional look. The olive wood handle offers a comfortable, natural feel in hand, while the purple-gold acrylic ferrule adds a bold visual accent and long-term durability. Well-balanced and precise, this nakiri is an excellent choice for anyone who does a lot of vegetable prep.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Purple-Gold Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.2 oz (148 g)
Blade Length: 165 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-nakiri-165mm-purple-61.png&&&0&&&||&&&||&&&@@@
sesldpe12bl&&&SEN-P120-Blue&&&Sentan SLD Nashiji Petty 120mm Blue&&&SLD is a semi-stainless tool steel that occupies a useful middle ground in the Japanese kitchen knife market. It is harder and more wear-resistant than standard stainless steels, tougher than pure high-carbon steels, and easier to sharpen than many high-alloy powdered steels - a combination that produces strong edge retention without the brittleness or maintenance demands that come with more extreme options. Sentan builds this petty around that steel in a san mai construction, with stainless cladding that keeps the flanks protected and a nashiji (pear skin) finish on the blade road. At HRC 61, the SLD core takes a keen edge and holds it well through the sustained work that a petty faces in daily use.
At 120mm blade length this is the most compact knife in the Sentan SLD Nashiji line - sized for in-hand work, peeling, trimming, and precise small tasks where a larger knife would be unwieldy. The 29mm blade height keeps the profile slim and light; the 2mm spine runs thin throughout with both spine and choil polished smooth for comfort. At 60g / 2.1oz it is exceptionally light. The olive wood handle is warm and comfortable in hand, and the blue acrylic ferrule adds a durable, distinctive accent. Steel and cladding are made in Japan; final manufacturing is in China.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Blue Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 2.1 oz (60 g)
Blade Length: 121mm
Total Length: 239mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-120mm-blue-108.png&&&0&&&||&&&||&&&@@@
sesldnape12g&&&SEN-P120-Green&&&Sentan SLD Nashiji Petty 120mm Green&&&The Sentan SLD Nashiji Petty 120mm with green ferrule is a compact, precise utility knife built for detail work and control. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core offers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The fine, thin grind gives this knife a nimble feel, making it ideal for trimming, peeling, and in-hand work where precision matters.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive green acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Green Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 2.2 oz (62 g)
Blade Length: 121 mm
Total Length: 239 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-120mm-green-52.png&&&0&&&||&&&||&&&@@@
sesldnape12&&&SEN-P120-Purple&&&Sentan SLD Nashiji Petty 120mm Purple-Gold&&&The Sentan SLD Nashiji Petty 120mm with purple-gold ferrule is a compact, precise utility knife built for detail work and control. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core offers excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The fine, thin grind gives this knife a nimble feel, making it ideal for trimming, peeling, and in-hand work where precision matters.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. It’s fitted with an olive wood handle and a distinctive purple-gold acrylic ferrule that adds a touch of personality while remaining durable and water resistant. Lightweight and well-balanced, this petty is an excellent everyday companion for smaller prep tasks.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Purple-Gold Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 2.2 oz (62 g)
Blade Length: 121 mm
Total Length: 239 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-120mm-78.png&&&0&&&||&&&||&&&@@@
sentan-sld-nashiji-petty-150-blue&&&SEN-P150-Blue&&&Sentan SLD Nashiji Petty 150mm Blue&&&SLD is a semi-stainless tool steel that occupies a useful middle ground in the Japanese kitchen knife market. It is harder and more wear-resistant than standard stainless steels, tougher than pure high-carbon steels, and easier to sharpen than many high-alloy powdered steels - a combination that produces strong edge retention without the brittleness or maintenance demands that come with more extreme options. Sentan builds this petty around that steel in a san mai construction, with stainless cladding that keeps the flanks protected and a nashiji (pear skin) finish on the blade road. At HRC 61, the SLD core takes a keen edge and holds it well through the sustained work that a petty faces in daily use.
With a 151mm blade length, this petty sits between the compact 120mm and the longer 180mm - long enough for comfortable board work through vegetables, herbs, and protein trim while remaining maneuverable enough for in-hand tasks. The 31mm blade height keeps the profile narrow and precise. The 2mm spine runs thin, and both spine and choil are polished smooth for comfort during extended use. The olive wood handle is warm and comfortable in hand, and the blue acrylic ferrule adds a durable, distinctive accent. Steel and cladding are made in Japan; final manufacturing is in China.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Blue Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 2.6 oz (74 g)
Blade Length: 151 mm
Total Length: 270 mm
Spine Thickness at Base: 2 mm
Blade Height: 31 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-150mm-blue-50.png&&&0&&&||&&&||&&&@@@
sentan-sld-nashiji-petty-150-green&&&SEN-P150-Green&&&Sentan SLD Nashiji Petty 150mm Green&&&SLD is a semi-stainless tool steel that occupies a useful middle ground in the Japanese kitchen knife market. It is harder and more wear-resistant than standard stainless steels, tougher than pure high-carbon steels, and easier to sharpen than many high-alloy powdered steels - a combination that produces strong edge retention without the brittleness or maintenance demands that come with more extreme options. Sentan builds this petty around that steel in a san mai construction, with stainless cladding that keeps the flanks protected and a nashiji (pear skin) finish on the blade road. At HRC 61, the SLD core takes a keen edge and holds it well through the sustained work that a petty faces in daily use.
With a 151mm blade length, this petty sits between the compact 120mm and the longer 180mm - long enough for comfortable board work through vegetables, herbs, and protein trim while remaining maneuverable enough for in-hand tasks. The 31mm blade height keeps the profile narrow and precise. The 2mm spine runs thin, and both spine and choil are polished smooth for comfort during extended use. The olive wood handle is warm and comfortable in hand, and the green acrylic ferrule adds a durable, distinctive accent. Steel and cladding are made in Japan; final manufacturing is in China.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Green Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 2.6 oz (74 g)
Blade Length: 151 mm
Total Length: 270 mm
Spine Thickness at Base: 2 mm
Blade Height: 31 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-150mm-green-50.png&&&5&&&||&&&||&&&@@@
sentan-sld-nashiji-petty-150mm-purple&&&SEN-P150-Purple&&&Sentan SLD Nashiji Petty 150mm Purple-Gold&&&SLD is a semi-stainless tool steel that occupies a useful middle ground in the Japanese kitchen knife market. It is harder and more wear-resistant than standard stainless steels, tougher than pure high-carbon steels, and easier to sharpen than many high-alloy powdered steels - a combination that produces strong edge retention without the brittleness or maintenance demands that come with more extreme options. Sentan builds this petty around that steel in a san mai construction, with stainless cladding that keeps the flanks protected and a nashiji (pear skin) finish on the blade road. At HRC 61, the SLD core takes a keen edge and holds it well through the sustained work that a petty faces in daily use.
With a 151mm blade length, this petty sits between the compact 120mm and the longer 180mm - long enough for comfortable board work through vegetables, herbs, and protein trim while remaining maneuverable enough for in-hand tasks. The 31mm blade height keeps the profile narrow and precise. The 2mm spine runs thin, and both spine and choil are polished smooth for comfort during extended use. The olive wood handle is warm and comfortable in hand, and the purple-gold acrylic ferrule adds a striking accent. Steel and cladding are made in Japan; final manufacturing is in China.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Purple-Gold Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 2.6 oz (74 g)
Blade Length: 151 mm
Total Length: 270 mm
Spine Thickness at Base: 2 mm
Blade Height: 31 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-150mm-purple-gold-2.png&&&0&&&||&&&||&&&@@@
sentan-sld-nashiji-petty-180mm-blue&&&SEN-P180-Blue&&&Sentan SLD Nashiji Petty 180mm Blue&&&Sentan built this petty around SLD, a semi-stainless tool steel that sits in a genuinely useful performance range - tougher than most carbon steels, more wear-resistant than common stainless options, and responsive on the stone in a way that harder alloys rarely are. The san mai construction wraps that SLD core in stainless cladding finished in nashiji (pear skin) texture, a fine matte surface that reduces drag and gives the blade road a refined, purposeful look. The polished SLD edge bevel stands out cleanly against the cladding, making it easy to see exactly where the work happens.
The 180mm petty is one of the most versatile formats you can have at the board. Long enough to handle most slicing and prep tasks, narrow enough to stay nimble on detail work - breaking down a chicken, slicing proteins thin, or working through aromatics with precision. At 61 HRC, the edge holds well through real use without becoming fragile or difficult to restore. The olive wood handle sits comfortably across grip styles, and the blue acrylic ferrule is as durable as it is distinctive. Spine and choil are polished for a smooth feel during extended cutting sessions.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Blue Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 3.0 oz (88 g)
Blade Length: 181 mm
Total Length: 298 mm
Spine Thickness at Base: 2 mm
Blade Height: 33 mm&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-180mm-blue-52.png&&&0&&&||&&&||&&&@@@
sentan-sld-nashiji-petty-180mm-green&&&SEN-P180-Green&&&Sentan SLD Nashiji Petty 180mm Green&&&Sentan SLD Nashiji Petty 180mm Green. SLD is a semi-stainless tool steel that occupies an interesting middle ground - harder and more wear-resistant than most stainless options, easier to sharpen than many high-alloy steels, and considerably tougher than pure carbon. Sentan builds this petty around that steel in a san mai construction, with stainless cladding that improves corrosion resistance and a nashiji (pear skin) texture that gives the blade road a fine, tactile finish. The exposed SLD edge creates a clean contrast with the cladding and keeps the working portion of the blade easy to inspect and maintain.
At 180mm, this is a long petty - a format that bridges the gap between a standard utility knife and a short gyuto, well suited to breaking down proteins, fine vegetable work, and tasks where a full-length chef knife is more than you need. The grind is thin and well executed, and the 61 HRC hardness delivers strong edge retention without making sharpening difficult. The olive wood handle is warm and comfortable in hand, and the green acrylic ferrule adds a durable, striking accent that sets this knife apart on the board. Spine and choil are polished for comfort during extended use.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Green Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 3.0 oz (88 g)
Blade Length: 181 mm
Total Length: 298 mm
Spine Thickness at Base: 2 mm
Blade Height: 33 mm&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-180mm-green-52.png&&&0&&&||&&&||&&&@@@
sentan-sld-nashiji-petty-180mm-purple&&&SEN-P180-Purple&&&Sentan SLD Nashiji Petty 180mm Purple-Gold&&&Sentan SLD Nashiji Petty 180mm Purple-Gold. SLD is a semi-stainless tool steel that occupies an interesting middle ground - harder and more wear-resistant than most stainless options, easier to sharpen than many high-alloy steels, and considerably tougher than pure carbon. Sentan builds this petty around that steel in a san mai construction, with stainless cladding that improves corrosion resistance and a nashiji (pear skin) texture that gives the blade road a fine, tactile finish. The exposed SLD edge creates a clean contrast with the cladding and keeps the working portion of the blade easy to inspect and maintain.
At 180mm, this is a long petty - a format that bridges the gap between a standard utility knife and a short gyuto, well suited to breaking down proteins, fine vegetable work, and tasks where a full-length chef knife is more than you need. The grind is thin and well executed, and the 61 HRC hardness delivers strong edge retention without making sharpening difficult. The olive wood handle is warm and comfortable in hand, and the purple acrylic ferrule adds a durable, striking accent that sets this knife apart on the board. Spine and choil are polished for comfort during extended use.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Purple Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 3.0 oz (88 g)
Blade Length: 181 mm
Total Length: 298 mm
Spine Thickness at Base: 2 mm
Blade Height: 33 mm&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-180mm-purple-gold-4.png&&&0&&&||&&&||&&&@@@
sesldnagy18b&&&SEN-S180-Blue&&&Sentan SLD Nashiji Santoku 180mm Blue&&&The Sentan SLD Nashiji Santoku 180mm with blue ferrule is a compact, highly practical knife that excels at everyday prep. Built around SLD semi-stainless steel, it delivers excellent edge retention, solid toughness, and easy maintenance compared to more demanding steels. The thin grind and balanced profile allow for smooth, controlled cutting, whether you’re slicing vegetables, mincing herbs, or portioning proteins.
The stainless cladding improves corrosion resistance and is finished with a nashiji texture that adds subtle character. The exposed SLD edge provides a clean visual contrast and highlights the working portion of the blade. An olive wood handle offers a comfortable grip, while the blue acrylic ferrule adds a bold visual touch and durability. This santoku is an excellent all-around performer for both new and experienced users.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Blue Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.0 oz (142 g)
Blade Length: 182 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-santoku-180mm-blue-50.png&&&0&&&||&&&||&&&@@@
sesldnasa18g&&&SEN-S180-Green&&&Sentan SLD Nashiji Santoku 180mm Green&&&The Sentan SLD Nashiji Santoku 180mm with green ferrule is a versatile, easy-to-use knife designed for everyday kitchen work. “Sentan,” meaning “tip” or “leading edge,” reflects a focus on performance and value. The SLD semi-stainless core provides excellent edge retention, good toughness, and easier sharpening than many high-hardness stainless steels. The profile offers a gentle curve with a relatively flat edge, making it great for push cutting, chopping, and light rocking.
The blade features stainless steel cladding for added corrosion resistance, with a nashiji finish on the upper portion and an exposed SLD edge for a clean, purposeful look. The olive wood handle feels comfortable and natural in hand, while the green acrylic ferrule adds a subtle accent and durability. Well-balanced and nimble, this santoku is a great choice for home cooks looking for a dependable daily driver.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Green Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.1 oz (142 g)
Blade Length: 182 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-santoku-180mm-green-52.png&&&5&&&||&&&||&&&@@@
sesldnagy18&&&SEN-S180-Purple&&&Sentan SLD Nashiji Santoku 180mm Purple-Gold&&&The Sentan SLD Nashiji Santoku 180mm with purple-gold ferrule is a compact, highly practical knife that excels at everyday prep. Built around SLD semi-stainless steel, it delivers excellent edge retention, solid toughness, and easy maintenance compared to more demanding steels. The thin grind and balanced profile allow for smooth, controlled cutting, whether you’re slicing vegetables, mincing herbs, or portioning proteins.
The stainless cladding improves corrosion resistance and is finished with a nashiji texture that adds subtle character. The exposed SLD edge provides a clean visual contrast and highlights the working portion of the blade. An olive wood handle offers a comfortable grip, while the purple-gold acrylic ferrule adds a bold visual touch and durability. This santoku is an excellent all-around performer for both new and experienced users.
Please note that the manufacturing process for the acrylic ferrule uses both purple and gold tones, which results in a varying mixture of the two colors.
Care Instructions: Hand wash only and dry immediately after use. Do not store the knife wet or leave it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. SLD steel is semi-stainless and may develop a light patina over time; this is normal and does not affect performance.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
Finish: Nashiji
Handle: Olive Wood
Ferrule: Purple-Gold Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 5.0 oz (142 g)
Blade Length: 182 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-santoku-180mm-purple-32.png&&&5&&&||&&&||&&&@@@
sentan-sld-nashiji-suji-240mm-blue&&&SEN-Su240-Blue&&&Sentan SLD Nashiji Sujihiki 240mm Blue&&&Sentan builds the core of this knife from SLD, a semi-stainless tool steel at HRC 61 that delivers better wear resistance and edge retention than standard stainless options while remaining accessible on quality water stones. The san mai construction wraps the SLD core in stainless cladding, and the nashiji (pear skin) finish on the blade road provides a quiet, textured appearance that reduces surface contact and improves food release.
With a 241mm blade length and a 37mm height, the geometry is long and narrow - purpose-built for the draw-cutting technique the sujihiki format is designed around. The 2mm spine runs thin throughout, tapering toward the tip for a distal taper that keeps the forward portion of the blade nimble during precision slicing. Spine and choil are polished smooth for comfort during extended use - a detail that matters when working through large roasts or whole fish fillets, where the knife stays in hand for multiple extended strokes. The olive wood handle is warm and comfortable, and the blue acrylic ferrule adds a durable accent. Steel and cladding are made in Japan; final manufacturing is in China.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Blue Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 4.9 oz (140 g)
Blade Length: 241 mm
Total Length: 378 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-sujihiki-240mm-blue-4.png&&&0&&&||&&&||&&&@@@
sentan-sld-nashiji-suji-240mm-green&&&SEN-Su240-Green&&&Sentan SLD Nashiji Sujihiki 240mm Green&&&The sujihiki - Japan dedicated slicing knife - is built for a specific task: drawing the blade cleanly through proteins, fish, and roasts in long, uninterrupted strokes. The narrow profile reduces drag compared to a gyuto; the thin grind lets the knife pass through flesh without wedging. Sentan makes this 240mm version around an SLD semi-stainless steel core - a tool steel that sits harder and more wear-resistant than standard stainless at HRC 61 while remaining easier to sharpen than high-alloy alternatives. San mai construction with stainless cladding protects the flanks, and a nashiji (pear skin) finish gives the blade road a fine, tactile surface.
At 241mm blade length and 37mm height the geometry is long and narrow - purpose-built for the draw-cutting technique the sujihiki format is designed around. The 2mm spine runs thin throughout, tapering toward the tip for a distal taper that keeps the forward portion of the blade nimble during precision slicing. Spine and choil are polished smooth for comfort during extended use - a detail that matters when working through large roasts or whole fish fillets where the knife stays in hand for multiple extended strokes. The olive wood handle is warm and comfortable, and the green acrylic ferrule adds a durable accent. 4.9 oz. Steel and cladding are made in Japan; final manufacturing is in China.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Green Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 4.9 oz (140 g)
Blade Length: 241mm
Total Length: 378mm
Spine Thickness at Base: 2mm
Blade Height: 37mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-sujihiki-240mm-green-4.png&&&0&&&||&&&||&&&@@@
sentan-sld-nashiji-suji-240mm-purple&&&SEN-Su240-Purple&&&Sentan SLD Nashiji Sujihiki 240mm Purple-Gold&&&SLD is a semi-stainless tool steel that occupies a useful middle ground in the Japanese kitchen knife market. It is harder and more wear-resistant than standard stainless steels, tougher than pure high-carbon steels, and easier to sharpen than many high-alloy powdered steels - a combination that produces strong edge retention without the brittleness or maintenance demands that come with more extreme options. Sentan builds this sujihiki around that steel in a san mai construction, with stainless cladding that keeps the flanks protected and a nashiji (pear skin) finish on the blade road. At HRC 61, the SLD core takes a keen edge and holds it well through the sustained work that a slicing knife faces.
At 241mm blade length and 37mm height the geometry is long and narrow - purpose-built for the draw-cutting technique the sujihiki format is designed around. The 2mm spine runs thin throughout, tapering toward the tip for a distal taper that keeps the forward portion of the blade nimble during precision slicing. Spine and choil are polished smooth for comfort during extended use. The olive wood handle is warm and comfortable, and the purple-gold acrylic ferrule provides a striking accent - note that the manufacturing process for this ferrule uses both purple and gold tones, which results in a varying mixture of the two colors on each individual knife. 4.9 oz. Steel and cladding are made in Japan; final manufacturing is in China.
Care Instructions: SLD is semi-stainless and may develop a light patina over time - this is normal and does not affect performance. Hand wash and dry immediately after use. Do not store wet or leave the knife in a saya while damp. Avoid hard or frozen foods. Use a wood or soft synthetic cutting board only.
Brand: Sentan
Construction: San Mai
Edge Steel: SLD Semi-Stainless
Cladding: Stainless Steel
HRC: 61
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50)
Spine and Choil: Polished
Handle: Olive Wood
Ferrule: Purple-Gold Acrylic
Origin: Steel and Cladding Made in Japan / Final Manufacturing in China
Weight: 4.9 oz (140 g)
Blade Length: 241mm
Total Length: 378mm
Spine Thickness at Base: 2mm
Blade Height: 37mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-sujihiki-240mm-purple-gold-4.png&&&0&&&||&&&||&&&@@@
sh6pcstset&&&Starter-Set-8pc&&&Shapton 8pc Starter Set&&&Freehand sharpening is a skill built in conjunction with a set of tools. Quality tools shorten the learning curve and make the endeavor much more rewarding. This starter set has been assembled to make quality sharpening gear readily accessible in one spot, making getting started much more straightforward.
These Shapton Glass stones cut very quickly, wear out slowly, and are very easy to use since they require only a small splash of water to get started. The 1k and 4k combination is close enough to make the transition between them fast and easy.
The set also includes a stone holder to give added knuckle clearance while sharpening and providing a solid, nonslip base. The set also includes a hard felt block for burr removal to ensure the edge is as perfect as possible.
The 20x loupe allows new sharpeners to visually inspect the quality of their edges.
We also added a 140 grit diamond plate for flattening your stones.
Lastly, we have included some Angle Guide Stars so you can easily find the angle you want to sharpen at.
Shapton Glass Stone 1K
Shapton Glass Stone 4K
123 Universal Stone Holder
Felt Deburring Block
20X Illuminated Loupe
Angle Guide Stars
140 Grit Diamond Flattening Plate
Sharpening Tray
New Set As Of 8/12/2025&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-8pc-starter-set-23.png&&&5&&&||&&&||&&&@@@
shdilapl&&&50100&&&Shapton Diamond Lapping Plate&&&A lapping plate is the tool that keeps your sharpening stones honest. Stones dish out with use - the surface becomes concave and an uneven stone cannot produce an even edge, no matter how good your technique. The Shapton Diamond on Glass lapping plate solves this problem with a substrate flat to within plus or minus 5 microns, which puts it in a category above any lapping plate with a plastic or steel base. Diamonds embedded in float glass with a nickel coating - genuinely flat, genuinely durable, and made by the same company that produces the stones it is designed to maintain. CKTG is a registered Shapton distributor and carries the full line.
Place it on a flat surface, add a small amount of water, and work your stone across it in circles or figure-eight patterns until the stone surface is flat again. The 3 3/16 x 10 inch footprint accommodates Shapton ceramic water stones from 500 to 30,000 grit - the full range of the Pro and Glass lines. Keep the pressure light and even, rinse frequently to clear swarf, and check your stone with a straightedge periodically. A few minutes of flattening extends the life of a quality stone and keeps sharpening results consistent.
What Customers Are Saying: Six five-star reviews from serious sharpeners. The standout review comes from a cook who learned from watching Harrelson Stanley explain that this plate does not just flatten stones - it grooms the abrasive surface so each particle forms a tight peak for maximum cutting efficiency. His conclusion: better results with one stone and one lapping plate than five stones and no plate. Another reviewer switched from the Atoma 140 and noticed immediate improvement in stone surface quality and sharpening feedback. A third renewed four stones back to flat in about two minutes and calls it worth every dollar. One reviewer runs a small stream of water over one end while lapping and says he can work all day without loading. Recurring themes: larger footprint than the Atoma and most DMT plates, faster than anything else, and glass stones are specifically designed to work with it. One note: the surface pattern that makes it effective for lapping means it cannot be used directly on knife steel - stones only.
Care Instructions: Rinse the lapping plate thoroughly after each use to remove metal swarf and stone slurry. Store flat. The nickel-coated diamond surface is durable but avoid contact with other hard surfaces during storage.
Substrate: Float Glass with Nickel-Coated Diamonds
Flatness: Plus or Minus 5 Micron
Dimensions: 3 3/16 x 10 x 15/16 inches
Compatible With: Shapton Ceramic Water Stones 500 to 30,000 Grit
Item Code: 50100
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-diamond-lapping-plate-sale-60.png&&&5&&&||&&&||&&&@@@
shglst120grf&&&SGEP-120&&&Shapton Glass Stone 120 for Edge Pro&&&The Shapton GlassStone 120 for Edge Pro is the most aggressive stone in the GlassStone lineup - built for heavy metal removal, major chip repair, and complete bevel reprofiling. Factory-bonded to an aluminum plate and sized at 25mm x 150mm for a direct fit on the Edge Pro arm, this is the stone to reach for when a knife needs serious work before the refinement process can begin. It handles hard steels including SG2 and HAP40 without issue and cuts fast without loading up. Use it when the edge has chips, needs a new bevel angle, or requires significant thinning - then step up through the progression from there. Splash-and-go, no soaking required.
Brand: Shapton
Grit: 120
Dimensions: 25mm x 150mm
System: Edge Pro
Use: Splash and go, no soak required
Best for: Chip repair, reprofiling, establishing a new bevel
&&&&&&37&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-120-for-edge-pro-116.png&&&5&&&||&&&||&&&||@@@
shglst16kfor&&&SGEP-16K&&&Shapton Glass Stone 16K for Edge Pro&&&The Shapton Glass 16,000 grit is the ultra-fine end of the Shapton Edge Pro lineup - a polishing stone rather than a sharpening stone. At this grit you are not removing meaningful metal from the edge; you are refining the scratch pattern left by coarser stones and bringing the apex to its finest possible state. Shapton Glass stones are slow-wearing and splash-and-go - no soaking required, ready to use in seconds. At 25mm wide and 150mm long the dimensions match the Edge Pro system exactly, and at 6.5mm thick they provide good working life even with regular use.
A note from reviewers: at 16,000 grit the stone may not produce a clearly visible mirror on all steels - harder stainless and carbon steels respond better than softer alloys. The 8,000 grit often produces a more dramatic visual mirror on many steels because the scratch pattern is deeper and more uniform before it is refined. The 16K is the right choice if you want the absolute finest edge and are comfortable reading the results by sharpness rather than appearance. Pairs naturally with the Shapton Glass 8K as the previous step in a finishing progression.
What Customers Are Saying: Five reviews averaging 4.5 stars. One reviewer notes the 8K produces a more visible mirror on most steels but considers the 16K a nice polishing stone regardless. A second reviewer calls it a very nice stone for polishing. A third is still experimenting with which steels benefit most at this grit level - a fair observation for any ultra-fine polishing stone.
Brand: Shapton
Series: Glass Stone
Grit: 16,000
Format: Edge Pro plate-mounted
Dimensions: 25mm x 150mm
Thickness: 6.5mm
Use: Splash and go - no soaking required
Purpose: Ultra-fine polishing and edge refinement
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-16k-for-edge-pro-90.png&&&4.5&&&||&&&||&&&||@@@
shglst4kfore&&&SGEP-4K&&&Shapton Glass Stone 4K for Edge Pro&&&The Shapton GlassStone 4K for Edge Pro sits in the polishing range - refining the scratch pattern left by the 1K stone and producing a clean, sharp edge ready for stropping or a final high-grit finishing pass. Factory-sized at 25mm x 150mm x 6.5mm for a direct fit on the Edge Pro arm. Like all GlassStone series stones, it requires no soaking - splash and go - and wears slowly enough to last through years of regular use. It performs well across a wide range of steels from soft stainless to hard carbon, and at 6.5mm thickness it is more durable than most Edge Pro-compatible stones. A reliable middle step in any Edge Pro sharpening progression.
Brand: Shapton
Grit: 4000 (3.68 Micron)
Dimensions: 25mm x 150mm x 6.5mm
System: Edge Pro
Use: Splash and go, no soak required
Best for: Polishing after 1K, pre-finishing step
&&&&&&42&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-4k-for-edge-pro-90.png&&&5&&&||&&&||&&&||@@@
shglst5kfore&&&SGEP-6K&&&Shapton Glass Stone 6K For Edge Pro&&&The Shapton GlassStone 6K for Edge Pro is a premium finishing stone factory-sized for a direct fit on the Edge Pro arm - no modification needed. At 6000 grit (2.45 micron) it sits in the finishing range, removing the scratch pattern left by medium stones and producing a sharp, polished edge with a refined bite. The GlassStone series is splash-and-go - no soaking required - cuts cleanly across a wide range of steels, and wears slowly, making it one of the most cost-effective finishing options in the Edge Pro ecosystem. At 6.5mm thick it is more substantial than most Edge Pro stones and holds up through years of regular use. Use it as a finishing stone after the 1K or 4K, or for a light maintenance pass on an edge that just needs touching up rather than a full sharpening.
Brand: Shapton
Grit: 6000 (2.45 Micron)
Dimensions: 25mm x 150mm x 6.5mm
System: Edge Pro
Use: Splash and go, no soak required
&&&&&&42&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-6k-for-edge-pro-90.png&&&5&&&||&&&||&&&||@@@
shgl10gr&&&50202&&&Shapton GlassStone 1,000 Grit Sale&&&The 1000 grit stone does more work than any other stone in a typical sharpening session. It is where dull edges get reprofiled, where damaged bevels get rebuilt, and where factory edges get refined before moving to a finishing stone. If you own only one stone, this is the grit. Shapton makes the GlassStone series in Japan to exacting standards - hard, dense, fast-cutting stones that wear slowly, maintain a flat surface better than most softer stones, and produce a clean, consistent edge. The 1000 is the most useful stone in the lineup and the right place to start if you are building a kit.
What sets the GlassStone apart from conventional whetstones is the construction: a layer of abrasive bonded to tempered glass rather than a traditional ceramic or synthetic body. The tempered glass backing makes these stones unusually thin and light for their surface area, and far more resistant to cracking or breakage from accidental drops than a standard stone. No soaking required before use - splash the surface, let it sit for a moment, and start sharpening. Shapton recommends a five to six minute soak on first use only to even out the surface, but after that it is truly splash and go. Spots or uneven color on the surface are normal and not a quality issue - the stone performs consistently regardless.
What Customers Are Saying: Fifteen reviewers have given this stone a near-perfect rating, with consistent praise for how fast it cuts, how slowly it wears, and how little effort it takes to use compared to conventional soaker stones. One reviewer who owned both a 500 and a 1000 GlassStone said the combination outperformed four conventional stones up to 12000 grit with a finishing strop - calling it the only review he had ever felt compelled to write. Multiple buyers called it the first stone they reach for in every session. Several note it works well beyond kitchen knives - on woodworking tools and chisels as well. The no-soak convenience comes up in nearly every review as a genuine quality-of-life improvement over traditional waterstones.
Brand: Shapton
Series: GlassStone
Grit: 1000
Use: Splash and Go (no soaking required after first use)
Construction: Abrasive bonded to tempered glass
Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
Usable Abrasive Thickness: 5 mm
Weight: 14 oz (400 g)
Item Number: 50202
Care Instructions: Splash with water before each use - no soaking needed after the initial five to six minute first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - while the tempered glass backing significantly improves drop resistance compared to standard stones, ceramic abrasives can still crack on hard impacts. Spots or color variation on the surface are normal and do not affect performance
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-1000-grit-sale-42.png&&&5&&&||&&&||&&&||@@@
shglst10gr&&&50903&&&Shapton GlassStone 10,000 Grit&&&At 10000 grit you are working at the upper limit of what most sharpeners ever need - an edge that is beyond razor sharp, well past mirror finish, and producing a level of refinement that separates serious stone work from stropping. The Shapton GlassStone 10000 is for sharpening enthusiasts who want to explore what their steel is capable of and who have developed the technique to bring out what an ultra-fine stone can deliver. One reviewer who uses it regularly on blue steel kitchen knives described the tactile feedback while sharpening as unmatched - a meaningful comment at this grit level, where the difference between stones becomes something you feel as much as see in the finished edge.
The 10000 shares all the GlassStone characteristics that define the line - hard bond, fast-cutting relative to its grit, slow-dishing, and splash and go. That last point matters more at high grit levels than lower ones: an ultra-fine stone that requires soaking adds friction to the process, and the GlassStone removes that barrier. A few strokes on each side of a blue steel knife is enough to bring the edge back to working sharpness, as the second reviewer confirmed - a quick maintenance session rather than a full sharpening. The same reviewer noted cleanup is straightforward: wash with water and a cloth, wipe dry, leave it on the counter for an hour. No fuss.
What Customers Are Saying: Both reviewers gave five stars. One called the tactile feedback while sharpening unmatched - the kind of comment that resonates with anyone who has spent time on stones and knows how different they can feel at this grit range. The second reviewed it as a daily-use maintenance stone for blue steel knives, praising the quick cutting action, the easy cleanup, and the straightforward drying - noting it has become a permanent fixture in his kitchen. For a stone at this price and grit level, that kind of practical everyday use is a strong endorsement.
Brand: Shapton
Origin: Made in Japan
Series: GlassStone
Grit: 10000
Use: Splash and Go (no soaking required after first use)
Construction: Abrasive bonded to tempered glass
Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
Usable Abrasive Thickness: 5 mm
Weight: 14 oz (400 g)
Item Number: 50903
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.&&&&&&131&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-10-000-grit-143.png&&&5&&&||&&&||&&&||@@@
shgl16gr&&&50303&&&Shapton GlassStone 16,000 Grit&&&Not every knife needs a 16000 grit finish - but for single-bevel Japanese knives, yanagibas, straight razors, and high-end double bevel knives where mirror polish is the goal, this is the stone that gets you there. At 0.92 micron particle size, the Shapton GlassStone 16000 produces a true mirror finish with a level of refinement that removes the need to strop for some knives entirely. The Shapton recommended progression of 500-2000-16000 puts this stone as the final destination in a three-stone kit - a deliberate choice that reflects how efficiently this stone bridges from the 2000 to a mirror edge without intermediate steps.
Like every stone in the GlassStone lineup, the 16000 cuts faster than its grit number suggests. Shapton’s hard bond construction means the abrasive stays sharp and aggressive through extended use rather than glazing over, and the tempered glass backing keeps the stone thin, light, and resistant to breakage. Splash and go - no soaking required after the first-use preparation - and the stone maintains a flat surface well between flattening sessions. Worth noting: this stone is priced more accessibly than you might expect at this grit level, sitting below what comparable ultra-fine stones from other Japanese makers typically cost. The 16000 is also effective on woodworking tools - plane blades, chisels, and spokeshaves respond well to this level of refinement.
What Customers Are Saying: All six reviewers gave five stars. One uses the 16000 followed by a 0.5 micron diamond strop for quick touch-up maintenance on knives, calling the results excellent and the splash-and-go convenience a genuine advantage. Another found the stone puts a mirror finish on most knives without needing to strop at all - mirror smooth was how he put it. A third reviewer uses it specifically on A2 steel spokeshave blades and calls it excellent for that application. The consensus is a stone that consistently delivers what serious sharpeners come to an ultra-fine stone for: a true mirror polish that is fast to achieve and easy to maintain.
Brand: Shapton
Origin: Made in Japan
Series: GlassStone
Grit: 16000
Particle Size: 0.92 micron
Use: Splash and Go (no soaking required after first use)
Construction: Abrasive bonded to tempered glass
Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
Usable Abrasive Thickness: 5 mm
Weight: 14 oz (400 g)
Item Number: 50303
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.&&&&&&134&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-16-000-grit-sale-100.png&&&5&&&||&&&||&&&||@@@
shgl20gr&&&50302&&&Shapton GlassStone 2,000 Grit&&&This 2k stone from the Shapton Glass line makes an outstanding choice for a wide range of users. As the Shapton Glass stones are designed to sharpen the most modern and abrasion resistant steels on the market the stones are very fast cutting. With quick cutting speed, most users can use the 2k stone between a coarse stone like the 500 grit and a fine stone like a 6k stone. For users who need to cut the toughest of steels they can shorten the distance between stones by plugging the 2k in between a 1k and 4k making for short and effective sharpening sessions. The Shapton Glass stones are hard stones that produce extremely precise edges while wearing slowly. The stones are also extremely convenient to use since they do not require soaking, just a splash of water. The stone is mounted to a glass backing plate. The stone without the plate measures 210mm x 70mm x 5mm, the glass plate adds 5mm to the thickness.
&&&&&&63&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-2000-grit-127.png&&&5&&&||&&&||&&&||@@@
shglst220gr&&&50101&&&Shapton GlassStone 220 Grit&&&The 220 grit GlassStone is the most aggressive waterstone in the Shapton Glass lineup - the one you reach for when a knife needs serious work. Chips, completely lost bevels, neglected edges that have not seen a stone in years, high-hardness steels like ZDP-189 and HAP40 that resist lighter grits - this is what the 220 is built for. It is not a maintenance stone. It is a problem-solving stone that removes metal fast, sets bevels precisely, and transitions cleanly to a 500 or 1000 for refinement. One reviewer who had worked with many stones and methods described replacing his DMT Extra Coarse diamond plate with this stone - and said it does in two to five minutes what took him the better part of an hour with diamond, with noticeably less physical effort.
What makes the GlassStone 220 stand out at this end of the grit range is that it does not clog or load up under heavy use. Coarse stones often lose their cutting speed as swarf accumulates in the abrasive, slowing the process and requiring frequent rinsing. This one starts cutting the moment it is sprayed with water and maintains that cutting speed through extended sessions - the hard bond Shapton uses across the GlassStone line keeps the abrasive exposed and active. The white ceramic abrasive on tempered glass is also noticeably more consistent across the full surface than many lower-cost coarse stones, which translates to more even metal removal and better bevel geometry. One reviewer who has worn his stone down past thin is ordering another before it runs out - a better endorsement than any star rating.
What Customers Are Saying: All five reviewers gave five stars. One called it coarse and very fast, noting it starts cutting immediately and never clogs - and that after extensive use he is ordering a replacement before this one runs out. A second praised it specifically for very hard PM stainless steels like ZDP-189 and HAP40, calling it the most aggressive option short of a diamond plate. A third replaced his DMT Extra Coarse with this stone and called the speed and ease of use a revelation - saying he regretted waiting so long to get a proper coarse waterstone. A fourth used it as the starting point in a full progression through to 12000 grit and called the stone quality excellent. The consensus is clear: if you need a fast, reliable coarse waterstone that handles hard steels without fuss, this is it.
Brand: Shapton
Origin: Made in Japan
Series: GlassStone
Grit: 220
Use: Splash and Go (no soaking required after first use)
Construction: Abrasive bonded to tempered glass
Stone Dimensions: 210 x 70 x 5 mm (8.25 x 2.75 x 0.2 in)
Total Thickness with Glass Backing: 10 mm
Weight: Approx. 14 oz (400 g)
Item Number: 50101
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.&&&&&&44&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-220-grit-87.png&&&5&&&||&&&||&&&||@@@
shaptonglass1&&&50301&&&Shapton GlassStone 320 Grit&&&The 320 grit stone fills a specific gap that sharpeners discover once they start working with a proper progression. Below 500 grit you are in heavy metal removal territory - 120 and 220 are for serious reprofiling and significant chip work. Above 500 you are into normal bevel setting and refinement. The 320 sits right between those two zones - coarse enough to remove metal quickly from damaged or neglected edges, refined enough to leave a scratch pattern that cleans up in one step on a 500 or 1000 grit stone without laboring through multiple intermediate grits. If you own a 120 or 220 and find you are spending too long bridging to your 1000, the 320 is the stone that fixes that.
Shapton makes the GlassStone 320 with the same hard, dense abrasive construction that defines the entire GlassStone line - fast-cutting, slow-wearing, and bonded to a tempered glass backing that keeps the stone thin, light, and resistant to cracking from drops. No soaking required after the initial first-use preparation - splash with water and start sharpening. One reviewer noted this stone cuts fast enough without slurry that it actually performs differently from the 120 and 220, which benefit more from slurry buildup. That is a useful distinction: the 320 is efficient and clean even on a dry splash, which makes it quick to set up and quick to clean up.
What Customers Are Saying: All four reviewers gave this stone five stars. One called it the best coarse stone he had ever used, raising a burr in under a minute per side. A second said it will put a shaving edge on any blade in a short time and wished he had bought it years earlier. A third uses it as the first stone on every knife, noting it removes material freely while leaving the edge ready for a 1000 grit follow-up. The most detailed review maps out exactly where this stone sits in the progression - noting it is fast enough to jump straight to 1000 grit if you do not own a 500, and the perfect bridge stone from a 120 or 220 if you do. That is exactly how to use it.
Brand: Shapton
Origin: Made in Japan
Series: GlassStone
Grit: 320
Use: Splash and Go (no soaking required after first use)
Construction: Abrasive bonded to tempered glass
Stone Dimensions: 210 x 70 x 5 mm (8.25 x 2.75 x 0.2 in)
Total Thickness with Glass Backing: 10 mm
Item Number: 50301
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-320-grit-125.png&&&5&&&||&&&||&&&||@@@
shgl40gr&&&50103&&&Shapton GlassStone 4,000 Grit&&&Where you end your sharpening session determines what the knife feels like in use. The 4000 grit stone sits at a genuinely useful junction in any progression - refined enough to produce a clean, polished edge with a satisfying bite, but not so fine that it removes the toothiness that makes a kitchen knife cut efficiently through food rather than slide over it. For most kitchen knife work, a 4000 grit finish is where you want to stop. It is the last stone in the CKTG recommended 500-1000-4000 progression, and it is the right stopping point for cooks who want a working edge rather than a mirror polish. If you sharpen Japanese knives at higher grits, the 4000 serves as the bridge between the 1000 and whatever finishing stone you use next.
The Shapton GlassStone 4000 brings the same characteristics to this grit range that define the entire GlassStone lineup - a hard, dense abrasive layer bonded to tempered glass, cutting fast and wearing slowly, with no soaking required before use. The hard bond keeps the stone cutting precisely rather than glazing over with swarf, which matters at 4000 grit where softer stones can lose their edge quickly under heavy use. The tempered glass backing makes it thin, light, and significantly more resistant to breakage from drops than conventional ceramic stones. Splash it, start sharpening. Shapton recommends a five to six minute soak on first use only to even out the surface - after that, splash and go applies.
What Customers Are Saying: Eight reviewers have given this stone a near-perfect average rating. One experienced sharpener with a 1000-4000-8000 setup described the 4000 as cutting HRC 54-58 western knives very quickly and producing a semi-gloss finish before moving to a higher grit for Japanese knives - calling it excellent for polishing out 1000 grit scratches and preparing the edge for final refinement. A professional cook praised it as a quick finish for work knives after heavy prep days, getting the edge back without committing to a full sharpening session. One reviewer noted these stones are more fragile than they look and cautioned against drops - worth knowing. The no-soak convenience comes up repeatedly as a meaningful advantage in a busy kitchen environment.
Brand: Shapton
Origin: Made in Japan
Series: GlassStone
Grit: 4000
Use: Splash and Go (no soaking required after first use)
Construction: Abrasive bonded to tempered glass
Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
Usable Abrasive Thickness: 5 mm
Weight: 14 oz (400 g)
Item Number: 50103
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - while the tempered glass backing improves drop resistance considerably over standard stones, ceramic abrasives can crack on hard impacts. Spots or color variation on the surface are normal and do not affect performance.
&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-4000-grit-236.png&&&5&&&||&&&||&&&||@@@
shgl500gr&&&50102&&&Shapton GlassStone 500 Grit&&&Coarse grit stones get the hardest work in a sharpening session - reprofiling bevels, removing chips, rebuilding neglected edges, and cutting through abrasion-resistant steels that finer stones can barely scratch. Most coarse stones do this work reasonably well but dish quickly, leave ragged scratch patterns that take effort to refine, and require minutes of soaking before they are ready to use. The Shapton GlassStone 500 does none of those things. It cuts fast, stays flat longer than most conventional stones at this grit, leaves a surprisingly clean scratch pattern that cleans up quickly at the next grit, and is ready the moment water touches the surface.
The 500 grit GlassStone is one of three stones that define the Shapton Glass lineup - alongside the 2000 and the 16000 - and it is the one that appears in every serious progression regardless of what finishing stone you use after it. The CKTG recommended progression of 500, 1000, and 4000 puts this stone first for a reason: at 500 grit you can handle both light chip repair and normal bevel-setting in a single stone, which simplifies the kit and saves time. The tempered glass backing keeps the stone thin and light, significantly more drop-resistant than conventional ceramic bodies, and the abrasive layer is bonded firmly enough to maintain a flat sharpening surface through heavy use. Note that this is the standard thickness version at 5mm of abrasive - a double-thick version is also available if longevity is a priority.
What Customers Are Saying: Sixteen reviewers have given this stone an average of nearly five stars, with consistent praise for cutting speed, flatness retention, and the no-soak convenience. One experienced sharpener who owns eight Shapton GlassStones across the full grit range called this and the 2000 the three stones the line is known for and described it as a must-buy for anyone building a Shapton kit. Another reviewer noted it leaves a surprisingly light and even scratch pattern for a coarse stone, clean enough to jump directly to 2000 or 3000 grit without an intermediate step. Multiple reviewers use it on woodworking tools and chisels as well as kitchen knives. The one lower rating cited a preference for other coarse stones but praised the compact size as a genuine advantage - a fair point on both counts.
Brand: Shapton
Series: GlassStone
Grit: 500
Use: Splash and Go (no soaking required after first use)
Construction: Abrasive bonded to tempered glass
Stone Dimensions: 210 x 70 x 5 mm (8.25 x 2.75 x 0.2 in)
Total Thickness with Glass Backing: 10 mm
Weight: Approx. 14 oz (400 g)
Item Number: 50102
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface; the GlassStone system is designed to be used with the DGLP flattening plate. Store dry between sessions. Handle with reasonable care - the tempered glass backing is significantly more resistant to breakage than standard ceramic stones but is not indestructible. Spots or uneven color on the surface are normal and do not affect performance.
&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-500-grit-sale-40.png&&&5&&&||&&&||&&&||@@@
shgl6k&&&50503&&&Shapton GlassStone 6,000 Grit&&&The 6000 grit GlassStone is the finishing stone the CKTG staff reach for when sharpening customers’ knives in the office. That is a meaningful endorsement - when people who sharpen knives daily and have access to every stone on the site choose a stone for their own bench work, it tells you something about how it performs under real use conditions. At 6000 grit you are in finishing territory, producing a near-mirror polish that still retains enough tooth to cut food efficiently. This is the right stopping point for Japanese kitchen knives that you want refined but not passive - a polished edge with some bite left in it.
The 6000 sits above the 4000 in the Shapton GlassStone lineup and below the 8000 and 16000. In a 500-1000-4000-6000 progression it serves as a refined finishing step that takes the 4000 grit surface to a noticeably higher polish without the time investment of an 8000 or the specialization of an ultra-fine stone. For most kitchen knives and everyday maintenance sharpening, this is where many experienced sharpeners stop. The same GlassStone construction throughout - hard abrasive bonded to tempered glass, splash and go, fast-cutting relative to its grit, wearing slowly, and maintaining a flatter surface over time than softer finishing stones at comparable grits.
Brand: Shapton
Origin: Made in Japan
Series: GlassStone
Grit: 6000
Use: Splash and Go (no soaking required after first use)
Construction: Abrasive bonded to tempered glass
Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
Usable Abrasive Thickness: 5 mm
Weight: 14 oz (400 g)
Item Number: 50503
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-6000-grit-96.png&&&0&&&||&&&||&&&||@@@
shgl80gr&&&50203&&&Shapton GlassStone 8,000 Grit&&&Straight razor users consider 8000 grit the minimum for a comfortable shave - an edge refined enough to glide without drag. That standard translates directly to kitchen knives: at 8000 grit you are producing a highly polished edge that cuts with exceptional smoothness and clarity. It is the highest grit stone in the CKTG recommended Shapton Glass progression, sitting above the 4000 as an optional final step for those who want a more refined finish before moving to a strop. For most double bevel kitchen knives, this is the last stone you need.
What makes the GlassStone 8000 stand out at this grit level is that it still cuts quickly. Most stones at 8000 grit move slowly - the abrasive is fine enough that metal removal takes significant time. The Shapton GlassStone hardness means it cuts more efficiently at this refinement level than softer alternatives, which translates to a faster session and a more consistent result. Splash and go - no soaking - and the tempered glass backing keeps it flat and light. One experienced reviewer who owns the full progression of Shapton GlassStones uses the 8000 as his final stone before a strop, noting that at this grit level going further with an ultra-fine stone is less efficient than simply stropping on a 1 micron or finer compound. That is a practical, well-reasoned approach many experienced sharpeners share.
What Customers Are Saying: Six of seven reviewers gave five stars, with consistent praise for cutting speed, ease of use in a professional kitchen setting, and the quality of the polished edge. One reviewer who was initially hesitant about the thin stone discovered it cuts faster than expected and stays flat more easily than conventional water stones. A professional cook called it fantastic and easy to use splash and go in a restaurant. An experienced sharpener who owns the full Shapton Glass progression uses the 8000 as his final stone before a strop, noting that at this grit level going further with an ultra-fine stone is less efficient than simply stropping on 1 micron or finer compound. The one lower rating acknowledged the stone as compact and useful for a travel kit while preferring other options in this grit range for dedicated polishing work.
Brand: Shapton
Origin: Made in Japan
Series: GlassStone
Grit: 8000
Use: Splash and Go (no soaking required after first use)
Construction: Abrasive bonded to tempered glass
Stone Dimensions: 210 x 70 x 11 mm (8.25 x 2.75 x 0.44 in)
Usable Abrasive Thickness: 5 mm
Weight: 14 oz (400 g)
Item Number: 50203
Care Instructions: Splash with water before each use - no soaking required after the initial first-use soak. Flatten regularly with a diamond plate to maintain a true surface. Store dry between sessions. Handle with care - the tempered glass backing improves drop resistance considerably over standard ceramic stones but is not indestructible. Spots or color variation on the surface are normal and do not affect performance.&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-8000-grit-243.png&&&4.5&&&||&&&||&&&||@@@
shglfiho&&&50300&&&Shapton GlassStone Field Holder&&&The Shapton Field Holder is a compact and lightweight stand designed for sharpening on the go. It doubles as a protective case, allowing you to store and carry up to three Shapton Glass stones securely inside the base. Flip it over and it becomes a stable platform that brings your stone up to a comfortable working height.
The holder grips Shapton Glass stones firmly and gives you a solid surface whether you are sharpening at home, at work, or out in the field. It is a great match for anyone building a travel-friendly sharpening kit or looking for a simple, clean setup for their Glass stones.
Please note: this holder fits Shapton Glass stones only and is not compatible with Shapton Professional stones.
Specifications
Weight: 650 g (approx)
Stone compatibility: Shapton Glass stones
Storage capacity: Holds three Glass stones inside
Working height: Approximately 60 mm when used as a base
Material: Durable molded resin with rubber feet
Use: Storage, transport, and sharpening base&&&&&&57.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-field-holder-sale-50.png&&&4.5&&&||&&&||&&&||@@@
shpro10&&&K0702&&&Shapton Pro 1000 Grit Orange Sale!&&&The Shapton Pro 1000 is the flagship of the line — also known as the Ha No Kuromaku. It is one of the most consistently recommended ceramic whetstones in the world, and the 1000 grit is the stone that anchors more sharpening kits than any other. Shapton engineered the Pro series for speed and efficiency: a hard ceramic bond that cuts fast, resists dishing, and requires no soaking. Splash it with water, put metal to it, and it works immediately. We are a registered Shapton distributor importing directly from Japan and provide full warranty support on every stone we sell.
At 1000 grit the Kuromaku sits in medium territory — fast enough to reset a dull edge without the heavy stock removal of a coarse stone, refined enough to produce a serviceable working edge on its own for everyday kitchen knives. It is the natural starting point for most sharpening sessions and an indispensable transition stone in a full progression between edge-setting and polishing grits. The thin profile is intentional — Shapton ceramic is dense enough that this stone will outlast most thicker synthetic stones. The orange color-coded case doubles as a stone holder during use, keeping the stone stable without a separate holder. The Shapton Pro 1000 and the Shapton Glass 1000 are the two most compared stones at this grit — the Pro cuts slightly faster, the Glass offers marginally more feedback. For cooks and professionals who sharpen regularly and want a no-fuss workhorse, the Pro is the right choice.
What Customers Are Saying: Twenty-four five-star reviews. The consistent theme is a stone that performs well above expectations the first time a customer uses it. One reviewer switched from oilstones after 15 years and called it a revelation. A professional cook sharpened an entire work kit in a single session and praised the speed and consistency. Multiple beginners describe going from wedgy, rolled edges to hair-popping results after their first use. The case-as-holder detail is called out repeatedly as genuinely useful. Several reviewers note it dishes very slowly despite the thin profile — the stone outlasts the skepticism about its size.
Care Instructions: No soaking required — splash with water and use immediately. Rinse after each use and allow to dry completely before storing in the case. Flatten periodically with a diamond plate to maintain a true surface. The stone can be used on all kitchen knife steels including carbon, stainless, and powdered steels. Store in the included case.
Includes: Color-coded case doubles as stone holder
Item Code: K0702
&&&&&&45&&&42&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-orange-1000-grit-47.png&&&5&&&||&&&@@@
shpro15gr&&&K0705&&&Shapton Pro 12000 Grit Yellow &&&The Shapton Pro 12000 Kuromaku is the highest grit in the Pro line and one of the finest ceramic whetstones available - an ultra-fine finishing stone for sharpeners who want a true mirror polish and the absolute maximum from a knife edge. Single-bevel Japanese knives, traditional straight razors, and specialty carbon steel knives with hardness above 63 HRC are where this stone earns its place. The same hard ceramic bond that defines the Pro series is present here - consistent, fast-cutting for the grit, resistant to dishing, and ready with a splash of water. Black color-coded. We are a registered Shapton distributor with full warranty support.
At 12000 grit the refinement is beyond what most kitchen cutting tasks require - this is a stone for sharpeners who treat edge finishing as a craft in its own right. The edge it produces is objectively sharper on harder steels and on single-bevel knives like yanagibas, debas, and usubas where the geometry demands a near-perfect flat back, the 12000 is the tool that makes it possible. Use it at the end of a full Shapton Pro progression after the 8000, with a leather strop as the final step before the knife returns to service.
Care Instructions: No soaking required - splash with water and use immediately. Rinse carefully after each session to prevent slurry buildup. Allow to dry fully before storing. Flatten with a fine diamond plate to maintain surface trueness - at this grit, even slight dishing affects results noticeably. Store completely separated from all coarser stones.
Includes: Color-coded case doubles as stone holder
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-yellow-12000-grit-79.png&&&5&&&||&&&||&&&||@@@
shaptonpro1&&&K0707&&&Shapton Pro 1500 Grit Sky&&&The Shapton Pro 1500 Sky sits between the workhorse 1000 and the polishing stones - a medium-fine ceramic whetstone that refines the scratch pattern from lower grits and begins producing a genuinely sharp edge ready for a polish or used as a stopping point for a clean working edge. For cooks who sharpen regularly and want a two-stone setup, the 1000 paired with the 1500 covers the full range of kitchen knife maintenance with efficiency and consistency. Green color-coded, splash and go, no soaking required. We are a registered Shapton distributor importing directly from Japan with full warranty support.
At 1500 grit the Kuromaku produces a refined edge that performs well on kitchen knives without requiring any additional polishing steps. The hard ceramic bond cuts efficiently and dishes slowly, and the consistent grit structure means the scratch pattern refines evenly across the blade. For those building a full Shapton Pro progression, the 1500 is the natural transition point between the 1000 and the 2000 before moving to finishing grits. Works well on all steel types including high-carbon and powdered stainless. The included case doubles as a stone holder and keeps the stone clean between sessions.
Care Instructions: No soaking required - splash with water and use immediately. Rinse thoroughly after each session. Allow to dry completely before storing in the case. Flatten periodically with a diamond plate. Store away from coarser stones to prevent contamination.
Includes: Color-coded case doubles as stone holder
&&&&&&48&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-sky-1500-grit-50.png&&&5&&&||&&&||&&&||@@@
shpro20&&&K0703&&&Shapton Pro 2000 Grit Green&&&The Shapton Pro 2000 grit green, Kuromaku crosses into fine territory - a stone that produces a polished, refined edge capable of handling all kitchen cutting tasks cleanly, or serves as the refinement stage before moving to the 5000 or 8000 in a full progression. The hard ceramic bond that defines the Pro series is fully present here: fast cutting for the grit, resistant to dishing, and consistent in grit structure from the first stroke to the last. Splash it with water and it is ready immediately. Peach color-coded. We are a registered Shapton distributor with full warranty support.
The 2000 grit sits in a practical sweet spot for home cooks who want a polished edge without the complexity of a multi-stone finishing progression. Many cooks who start with a 1000 find the 2000 the natural second stone - the jump in refinement is meaningful and the edge it produces is noticeably smoother than what the 1000 leaves behind. For professionals and dedicated sharpeners, the 2000 cleans up the scratch pattern efficiently before transitioning to the 5000 or higher. Works on all steel types including SG2, Aogami Super, and VG10. The color-coded case doubles as a holder during use.
Care Instructions: No soaking required - splash with water and use immediately. Rinse after each session. Allow to dry fully before storing in the case. Flatten periodically with a diamond plate. Keep separated from coarser stones in storage.
Includes: Color-coded case doubles as stone holder
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-green-2000-grit-78.png&&&4.5&&&||&&&||&&&||@@@
shaptonpro320x&&&K0709&&&Shapton Pro 320 Grit Blue&&&The Shapton Pro 320 Blue is the foundation stone in the Kuromaku series - a coarse ceramic whetstone built for the heavy work that no finer stone can do efficiently. Repairing a chipped edge, resetting a bevel, reprofiling an angle, or rescuing a neglected knife all demand a stone that removes steel fast without loading up or dishing out. The Shapton Pro 320 does exactly that. Hard ceramic bond, no soaking required, and a blue color-coded case that doubles as a stone holder during use. We are a registered Shapton distributor importing directly from Japan with full warranty support.
At 320 grit this is a dedicated repair and geometry stone, not a maintenance stone. Most kitchen knife owners will not reach for it often, but when a rolled tip, chipped edge, or severely degraded bevel needs addressing, nothing in the Shapton Pro lineup is faster. The scratch pattern it leaves is coarser than the 1000 grit stone and needs to be refined through the progression, but the efficiency it brings to bevel work more than justifies keeping it on hand. Pairs naturally with the Shapton Pro 1000 and 2000 for a complete edge-setting and refinement progression. The included case prevents contact with other stones during storage and keeps grit contamination out.
Care Instructions: No soaking required - splash with water and use immediately. Rinse thoroughly after each session to remove metal swarf. Allow to dry completely before storing in the case. Flatten periodically with a diamond plate to maintain a true surface. Keep away from finer grit stones during storage to prevent cross-contamination.
Includes: Color-coded case doubles as stone holder
&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-blue-320-grit-70.png&&&4.5&&&||&&&||&&&||@@@
shpro50&&&K0704&&&Shapton Pro 5000 Grit Wine&&&The Shapton Pro 5000 Wine Kuromaku is a fine polishing stone that produces the kind of edge most kitchen knives never see from factory production - refined, smooth under the hand, and capable of clean push cuts through ripe tomatoes and delicate proteins without pressure. Hard ceramic construction means it dishes slowly and cuts consistently, and the splash-and-go convenience means it fits naturally into a regular sharpening routine without setup time. Wine red color-coded. We are a registered Shapton distributor with full warranty support.
In a Shapton Pro progression the 5000 is the natural finishing stone for most kitchen applications - taking the scratch pattern left by the 2000 and refining it into a polished edge that performs at a high level across all cutting tasks. For cooks who want to go further the 8000 sits above it, but for the majority of kitchen knife use the 5000 delivers more than enough refinement. It works exceptionally well on harder Japanese steels including Aogami Super, SG2, and VG XEOS where polished edge retention benefits are most noticeable. The color-coded case doubles as a holder during use and keeps the fine surface clean between sessions.
What Customers Are Saying: Six five-star reviews. The consistent theme is a stone that rewards patience and proper technique - one reviewer describes the surface as sharpening on a slowly melting piece of ice, praising the silky feel and the exceptional finish it leaves. Several reviewers call out the slow dishing as a standout characteristic, noting the stone stays flat far longer than softer alternatives. The splash-and-go format draws repeated praise for keeping tools back in service without waiting. One experienced sharpener notes it earns its place in a full progression specifically because it bridges efficiently between mid-range and high-polish grits without the down time soaking stones demand.
Care Instructions: No soaking required - splash with water and use immediately. Rinse thoroughly after each session to remove metal slurry. Allow to dry fully before storing. Flatten periodically with a diamond plate to maintain surface trueness. Store separated from coarser stones.
Includes: Color-coded case doubles as stone holder
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-wine-5000-grit-50.png&&&5&&&||&&&||&&&||@@@
shpro80&&&K0710&&&Shapton Pro 8000 Grit Melon &&&The Shapton Pro 8000 Kuromaku is the finishing stone at the top of the Pro line for most sharpeners - a high-grit ceramic whetstone that produces a near-mirror polish and an edge refined enough for the most demanding cutting tasks. Single-bevel Japanese knives, straight razors, and high-hardness carbon steels all respond exceptionally well to the 8000. The hard Shapton ceramic construction delivers fast cutting for the grit level with consistent refinement across the full blade, and splash-and-go convenience means no waiting. Melon color-coded. We are a registered Shapton distributor with full warranty support.
At 8000 grit the edge refinement is immediately noticeable - a blade finished on the Pro 8000 pushes through ingredients with noticeably less resistance than one left at 5000 or below, and the polished apex holds up longer between touch-ups on harder steels. This is the stone that rewards good technique: the higher the grit, the more a consistent angle and light pressure matter. For Japanese carbon steels like Aogami Super, White #2, and Blue #2 at 62+ HRC, the 8000 unlocks the full edge potential of the steel. Pairs naturally with a leather strop as the final step before the knife returns to service.
Care Instructions: No soaking required - splash with water and use immediately. Rinse thoroughly after each session. Allow to dry completely before storing in the case. Flatten regularly with a diamond plate - high-grit stones show flatness issues more noticeably than coarser stones. Store well away from all coarser stones to prevent contamination.
Includes: Color-coded case doubles as stone holder
&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-melon-8000-grit-48.png&&&5&&&||&&&||&&&||@@@
shpr15kfored&&&EPSP15K&&&Shapton Professional 15K For the Edge Pro Closeout&&&Shapton Professional 15K For the Edge Pro (these were called 15K by the previous US distributor but Shapton now calls them 12K and they're the same stones). The Shapton Professional series has a large following and we were fortunate enough to persuade the factory in Japan to make these custom sized stones to fit the Edge Pro. We're the only ones they cut these stones for at the factory for better cuts and accuracy. We highly recommend these excellent stones compared to the stock edge pro stones. Try one and you'll see why they're universally loved by knife sharpeners around the world.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-professional-15k-for-the-edge-pro-closeout-78.png&&&5&&&||&&&||&&&||@@@
shro10gr&&&60216&&&Shapton RockStar 1000 Grit&&&Shapton RockStar 1000 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is engineered for fast, efficient sharpening with excellent feedback and long-term durability. These stones feature a high abrasive concentration that sharpens quickly while maintaining a controlled, predictable feel on the blade.
The 1000-grit RockStar is the true workhorse of the series and the most commonly used stone in any sharpening progression. It excels at refining edges after coarse stones, removing minor edge damage, and producing a sharp, highly usable edge suitable for most kitchen tasks. The cutting action is powerful enough to handle hard steels while still delivering a clean, uniform finish.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. Shapton’s advanced bonding technology provides outstanding durability, helping the stone stay flat longer and maintain a consistent surface that improves efficiency and sharpening enjoyment.
With a solid 10 mm thickness, the RockStar series offers a lighter, more compact profile than Shapton’s thicker Kuromaku stones while preserving the speed, precision, and reliability that Shapton is known for.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive that delivers clean cutting action, excellent tactile feedback, and balanced wear across both carbon and stainless steel blades.
Care Instructions:
Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton
Series: RockStar
Grit: 1000
Abrasive Type: White Alumina (WA)
Stone Type: Splash-and-Go
Length: 210 mm
Width: 70 mm
Thickness: 10 mm
Made in Japan&&&&&&37&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-1000-grit-ceramic-sharpening-stone-48.png&&&0&&&||&&&||&&&@@@
shro20grcesh&&&60316&&&Shapton RockStar 2000 Grit&&&Shapton RockStar 2000 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is designed for fast, precise sharpening with excellent feedback and long-lasting performance. Built with a high abrasive concentration and advanced bonding technology, these stones deliver consistent results while maintaining a controlled, refined feel on the blade.
The 2000-grit RockStar is an ideal refinement stone that bridges the gap between medium and fine sharpening. It removes the scratch pattern left by 1000-grit stones while further strengthening and smoothing the edge. The result is a noticeably sharper, cleaner edge with improved bite and edge stability, well suited for most kitchen knives.
Despite its refined finish, the RockStar 2000 maintains strong cutting power and performs well even on harder steels. It delivers a delicate, uniform finish without feeling slow or muddy, making it a pleasure to use for extended sharpening sessions.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. The durable 10 mm construction helps the stone stay flat longer and ensures reliable performance over time.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action, excellent feedback, and balanced wear across carbon and stainless steels.
Care Instructions:
Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton
Series: RockStar
Grit: 2000
Abrasive Type: White Alumina (WA)
Stone Type: Splash-and-Go
Length: 210 mm
Width: 70 mm
Thickness: 10 mm
Made in Japan&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-2000-grit-ceramic-sharpening-stone-74.png&&&0&&&||&&&||&&&@@@
shro320grces&&&60315&&&Shapton RockStar 320 Grit&&&Shapton RockStar 320 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is designed for fast, efficient sharpening with excellent feedback and durability. These stones feature a high abrasive content that cuts quickly, allowing you to form an edge in minimal time while maintaining excellent control.
The 320 grit RockStar is ideal for repair work, thinning, and setting a new bevel on dull or damaged knives. It removes material efficiently without feeling overly aggressive, making it a dependable coarse stone for both professionals and serious home sharpeners.
Unlike traditional soaking stones, Shapton RockStar stones are splash-and-go. Simply add water and start sharpening immediately. The stone’s advanced bonding technology helps regulate abrasive release, reducing wear and ensuring consistent performance over time.
The RockStar series features a solid 10 mm thickness. Compared to the thicker Kuromaku line, RockStar stones offer a lighter, more compact profile while preserving Shapton’s renowned sharpening speed and precision.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action and balanced wear, especially well-suited for carbon and stainless steels.
Care Instructions:
Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton
Series: RockStar
Grit: 320 (40 micron class)
Abrasive Type: White Alumina (WA)
Stone Type: Splash-and-Go
Length: 210 mm
Width: 70 mm
Thickness: 10 mm
Made in Japan&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-320-grit-ceramic-sharpening-stone-74.png&&&0&&&||&&&||&&&@@@
shro40grcesh&&&60117&&&Shapton RockStar 4000 Grit&&&Shapton RockStar 4000 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is engineered to deliver fast, precise sharpening with excellent feedback and long-term durability. These stones combine a high abrasive concentration with advanced bonding technology, producing consistent results and a refined sharpening experience.
The 4000-grit RockStar is a fine sharpening stone designed to refine and polish an already well-shaped edge. It effectively removes the scratch pattern left by 2000-grit stones while enhancing edge smoothness, sharpness, and cutting precision. The resulting edge is clean, crisp, and highly versatile for everyday kitchen use.
Despite its fine grit rating, the RockStar 4000 maintains strong cutting efficiency and works confidently on both carbon and stainless steels, including harder blades. It produces a delicate, uniform finish without sacrificing feedback or control.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. The solid 10 mm construction helps the stone stay flat longer and maintain a consistent surface.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive valued for clean cutting action, excellent tactile feedback, and balanced wear across a wide range of blade steels.
Care Instructions:
Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton
Series: RockStar
Grit: 4000
Abrasive Type: White Alumina (WA)
Stone Type: Splash-and-Go
Length: 210 mm
Width: 70 mm
Thickness: 10 mm
Made in Japan&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-4000-grit-ceramic-sharpening-stone-97.png&&&5&&&||&&&||&&&@@@
shro500grces&&&60116&&&Shapton RockStar 500 Grit&&&Shapton RockStar 500 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series delivers powerful sharpening performance with excellent control, making it an outstanding choice for both professionals and serious home sharpeners. Designed with a high abrasive concentration, these stones cut quickly while maintaining a refined, predictable feel on the blade.
The 500 grit RockStar strikes an ideal balance between fast material removal and control. It is well suited for establishing a fresh edge, light repair work, and refining scratch patterns after coarse stones. Despite its strong cutting power, it delivers a delicate, uniform finish that prepares the edge beautifully for mid and fine grit progression.
RockStar stones are splash-and-go, requiring no soaking. Simply add water and start sharpening immediately. Shapton’s advanced bonding technology ensures outstanding durability, keeping the stone flat longer and maintaining a consistent surface for efficient, repeatable results.
With a solid 10 mm thickness, the RockStar series offers a lighter, more compact alternative to Shapton’s thicker Kuromaku stones while preserving the brand’s hallmark sharpening speed and precision.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action, excellent feedback, and balanced wear across carbon and stainless steels.
Care Instructions:
Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton
Series: RockStar
Grit: 500
Abrasive Type: White Alumina (WA)
Stone Type: Splash-and-Go
Length: 210 mm
Width: 70 mm
Thickness: 10 mm
Made in Japan&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-500-grit-ceramic-sharpening-stone-72.png&&&5&&&||&&&||&&&@@@
shshpo&&&50000&&&Shapton Sharpening Pond&&&Sharpening can be a messy undertaking. Even with splash-and-go stones like Shapton ceramic water stones, water puddles around the work area and mud from the stone and steel swarf can stain porous surfaces. Clean-up can be time consuming and frustrating, making sharpening a decidedly unrewarding exercise. The Shapton Sharpening Pond is made with high quality materials to give a dedicated, enclosed area for sharpening. The base is water tight and constructed of rubber walls with a textured glass bottom. The pond ensures that stone holders have a secure platform to rest on and the flotsam and jetsam of sharpening stays put for easy cleanup.
&&&&&&231&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-sharpening-pond-99.png&&&5&&&||&&&||&&&||@@@
shshstho&&&50200&&&Shapton Sharpening Stone Holder&&&The Shapton Stone Holder is an excellent addition to any Shapton Glass set of sharpening stones. The base’s slip-resistant feet make for a stable sharpening surface while the added height is more ergonomic and affords additional knuckle clearance. The base is sized to work with the Shapton Sharpening Pond for easier clean up and also pairs with the Shapton Glass Diamond Lapping Plate for flattening dished stone surfaces. As freehand sharpening causes fatigue while rewarding consistency, making the workstation more ergonomic is an often overlooked way to improve the effectiveness of sharpening sessions--but not in this case.
It measures 10 inches long, 3 3/8 inches wide and 2 1/4 inches tall and weighs a hefty 4.5 pounds.
&&&&&&116&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-sharpening-stone-holder-99.png&&&5&&&||&&&||&&&||@@@
shsthorebox&&&SHAC30&&&Shapton Stone Holder Replacement Box&&&The Shapton stone box is one of those designs that solves multiple problems at once. The drainage slots in the bottom let water escape and allow the stone to air-dry in the box rather than sitting in a puddle. The rubber feet on the base grip the counter securely during sharpening. And when you flip the lid over and place it under the box, the lip creates a stable stone holder that keeps the stone elevated and steady while you sharpen - no separate holder needed. This is the original Shapton-designed box, made to contain the Shapton Pro stone series.
If your original Shapton box has cracked, warped, or gone missing, this is the direct replacement. It is also worth buying as a standalone stone holder if you want the drainage and stability features without purchasing a new stone. Fits all Shapton Pro stones. Simple, functional, and well-made - exactly what you would expect from Shapton.
What Customers Are Saying: Four five-star reviews. Reviewers praise the fast shipping and condition on arrival. One calls the box a must-have after discovering the lid-as-holder function, noting it keeps the stone from sliding during sharpening sessions and eliminates the need for a separate stone holder.
Brand: Shapton
Type: Replacement Storage Box
Feature: Drainage slots in base for air drying
Feature: Rubber feet for counter grip
Feature: Lid functions as stone holder when inverted
Compatible: Shapton Pro stones
&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-stone-holder-replacement-box-213.png&&&5&&&||&&&||&&&||@@@
shbl&&&EPBlank&&&Sharpening Blanks&&&The polishing tapes feature sticky backs and mount on to the Sharpening/Polishing Tape Blank so they can used in the machine, just like the stones.
Please choose the type of blank you want. The thick ones are meant to be used with the fine tapes and the thin blanks are meant for the replacement stones.&&&"Choose Size" "Thin For Stones" "Thick For Tapes (+2.50)"&&&6.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sharpening-blanks-141.png&&&4&&&||&&&||&&&||@@@
shkoasgy21&&&SKAS-G210&&&Shibata AS Gyuto 210mm&&&The Shibata AS Gyuto 210mm has the profile of a scaled-down KS-style knife - slim, relatively short in blade height, with a geometry that favors push-cutting and precise slicing over aggressive rocking. Takayuki Shibata builds this in his shop in Fukuyama City, Hiroshima, using the same hammer-forged san-mai construction that defines his entire line, and the result is a chef knife that sits in the hand with a lightness that experienced knife users find immediately distinctive.
The core is Aogami Super steel, one of the most capable carbon alloys in Japanese knife production - hard enough to take and hold an exceptionally acute edge, responsive enough to sharpen with ease when the time comes. The softer stainless cladding covers the blade road and protects the reactive core, while the AS edge does the cutting work. At 210mm this format handles the full range of daily prep with the slim profile that makes Shibata knives feel faster through food than their weight alone would suggest. The fit and finish - including the handle and choil - reflect the high standard Shibata-san applies to every stage of production.
What Customers Are Saying: One buyer who rarely writes reviews felt strongly enough about this gyuto to make an exception. After months of heavy prep and regular sharpening sessions, it remains a joy to use and has earned permanent placement in the knife roll over more expensive purchases made since. Another buyer describes the out-of-the-box edge as the sharpest they had encountered - crazy sharp - and notes the AS steel gets spooky sharp on the stone and holds it through sustained use. Both reviewers agree the fit and finish are outstanding.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Strop regularly and sharpen on quality water stones to maintain the exceptional edge geometry Shibata-san builds into each blade. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon
Cladding: Stainless
Edge Grind: Even (50/50)
Blade Length: 210 mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-gyuto-210mm-130.png&&&4.5&&&||&&&||&&&|kika21gy|@@@
koasgy24&&&SKAS-G240&&&Shibata AS Gyuto 240mm&&&Mark asked Takayuki Shibata to do something unusual - take the classic French chef knife profile that was already famous before the blacksmith was born, and reinterpret it in Aogami Super high carbon steel. It was the first time Shibata-san had worked with AS, a steel more commonly associated with his R2 line, and the result is one of the most interesting knives in the Shibata catalog.
Shibata-san works out of his shop in Fukuyama City, a suburb of Hiroshima, and has built a reputation for laser-thin hammer-forged blades with exceptional out-of-the-box sharpness and grinds that outperform knives at multiples of the price. The AS Gyuto 240mm carries all of those characteristics into a longer format. Aogami Super is the highest-performing carbon steel in common kitchen knife use - capable of reaching extraordinary hardness, holding an edge through sustained heavy prep, and sharpening with a responsiveness that stainless steels rarely match. The soft stainless cladding protects the blade road while the AS core does the cutting work. At 240mm this is a professional-length chef knife built for cooks who want carbon steel performance in a full-size format.
What Customers Are Saying: One owner who already had a Shibata Kotetsu bunka describes this AS gyuto as an equally impressive performer in a longer format - a laser that flies through soft product with almost no resistance. The edge patinas quickly with use, which experienced carbon users find desirable, though the reviewer notes that cooks who prefer a clean blade should wipe frequently. The grind and edge geometry draw consistent praise as the defining characteristics of every Shibata knife.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Strop regularly and sharpen on quality water stones to maintain the exceptional edge geometry Shibata-san builds into each blade. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon
Cladding: Stainless
Edge Grind: Even (50/50)
Blade Length: 240 mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-gyuto-240mm-141.png&&&5&&&||&&&||&&&||@@@
shaspe13&&&SKAS-P135&&&Shibata AS Petty 135mm&&&Takayuki Shibata works out of his shop in Fukuyama City, a suburb of Hiroshima, and has become one of the most talked-about blacksmiths in the Japanese knife world for knives that combine laser-thin geometry, hammer forging, and outstanding out-of-the-box sharpness. His reputation is built on a simple premise: every blade should perform above what the price and format suggest is possible. The AS Petty 135mm is a precise expression of that philosophy.
At 135mm this petty sits at the versatile mid-length of the format - long enough for board work on proteins and produce, short enough to use in hand for peeling, trimming, and detail tasks. The Aogami Super core is covered with a softer stainless cladding that protects the blade road while the AS edge does the cutting. AS steel is the highest-hardness carbon alloy in common kitchen knife production, and in Shibata-san hands it is ground to a geometry that cuts with a lightness that belies the knife weight. The fit and finish on this petty reflect the care the maker puts into every stage of production - spine, choil, and handle all finished to a standard that reads as premium.
What Customers Are Saying: Customers describe this petty as the kind of knife that changes daily habits - one buyer notes his family started eating more vegetables simply because the knife makes prep so effortless. The size gets consistent praise as a versatile sweet spot, and the edge retention earns specific callouts from experienced knife users who note it stays sharp through regular use with only occasional stropping needed. The quality reads as well above the price.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Strop regularly and sharpen on quality water stones to maintain the exceptional edge geometry Shibata-san builds into each blade. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon
Cladding: Stainless
Edge Grind: Even (50/50)
Blade Length: 135 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-petty-135mm-339.png&&&5&&&||&&&||&&&@@@
shkoasbu16&&&SKAS-S165&&&Shibata AS Santoku 165mm&&&Aogami Super is the steel that serious knife collectors reach for when they want the highest edge retention carbon can offer. At 63-64 HRC in Shibata-san hands, it holds an edge through sustained prep sessions and sharpens with a responsiveness that rewards good technique. Takayuki Shibata builds the AS Santoku in Fukuyama City using san-mai construction - an Aogami Super core laminated between layers of softer stainless steel using the hammer-forging technique that defines his production. The result is a blade that is remarkably thin, sharp, and precise for the format.
The santoku (three virtues) covers meat, fish, and vegetables with equal capability, and at 165mm this one is well-suited to home and professional close-quarters work alike. The softer stainless outer jigane (cladding) protects the reactive AS core across the blade road while leaving the edge free to perform. A visible wave appears at the boundary where the two metals meet - a hallmark of the san-mai construction that Shibata-san customers consistently note as a distinctive aesthetic detail. The smooth cladding finish and clean handle make this one of the more refined-looking knives in the AS line.
What Customers Are Saying: This santoku earns praise from first-time Japanese knife buyers and seasoned collectors alike. A buyer making the jump from a European chef knife describes it as immediately superior in every category - looks, feel, food release, and sharpness. A collector on his third Shibata Kotetsu knife notes the santoku has remained exceptionally sharp through regular use with only stropping between sessions. The visible wave where the core meets the cladding gets called out specifically as a detail that gives the knife character beyond its cutting performance.
Care Instructions: Aogami Super carbon steel with stainless cladding means the edge is reactive - the cladding protects the blade road but the edge itself will patina and can rust if neglected. Wipe and dry the knife promptly after use, especially after contact with acidic ingredients. Hand wash only - never the dishwasher. Apply a light coat of camellia oil for long-term storage. Strop regularly and sharpen on quality water stones to maintain the exceptional edge geometry Shibata-san builds into each blade. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon
Cladding: Stainless
Edge Grind: Even (50/50)
Blade Length: 165 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-santoku-165mm-7.png&&&5&&&||&&&||&&&@@@
shibata-chromax-boss-nakiri-180mm&&&Shibata-Boss-Nakiri&&&Shibata Chromax Boss Nakiri 180mm&&&Takayuki Shibata works in Fukuyama, Japan and has built a strong following among cooks who care most about cutting feel. His knives are known for clean design, excellent heat treatment, precise sharpening, and extremely thin grinds that move through food with very little resistance.
The Shibata Chromax Boss Bunka 225mm is a big, tall, high-performance bunka made for serious prep work. At 225mm long and 59mm tall, it has the board presence of a tall nakiri with the added reach and pointed k-tip of a bunka. It works well for vegetables, herbs, proteins, and detail cuts where a sharper tip is useful.
The Chromax core steel is semi-stainless and offers a nice balance of edge performance, sharpening feel, and easier maintenance than fully reactive carbon steel. The blade is made with stainless cladding, a kasumi finish, and a thin laser grind that helps reduce wedging through dense produce. The octagonal rosewood handle keeps the knife comfortable, controlled, and well balanced for extended prep sessions.
Care Instructions: Chromax is semi-stainless, so it is easier to maintain than fully reactive carbon steel, but it is not completely stainless. Hand wash and dry immediately after use, especially after cutting acidic foods. Do not put it in the dishwasher. Use wood or soft rubber cutting boards and avoid bones, frozen foods, hard squash stems, and twisting through dense ingredients. Strop regularly between sharpenings to maintain the edge. We do not currently carry a wooden saya that fits this knife.
Maker: Takayuki Shibata
Location: Fukuyama, Japan
Type: Boss Bunka
Construction: San Mai, Hammer Forged
Core Steel: Chromax Semi-Stainless Steel
Cladding: Stainless
Blade Finish: Kasumi
HRC: 62-63
Edge Grind: Even Double Bevel
Bevel: 50/50
Handle: Octagonal Rosewood
Weight: 6.2 oz (178 g)
Blade Length: 225 mm
Total Length: 380 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 59 mm
Storage Note: We Do Not Currently Carry a Wooden Saya That Fits This Knife
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-chromax-boss-nakiri-180mm-64.png&&&0&&&||&&&||&&&@@@
shkar2gy211&&&SKR2-KashG210&&&Shibata Kashima R-2 Gyuto 210mm&&&The Kashima is a CKTG exclusive - Mark commissioned Takayuki Shibata to build his interpretation of the classic French Sabatier chef knife profile, and the result is one of the most anticipated knives the store has released. Shibata-san brought the same R2 powdered stainless construction and laser-thin geometry that defines the Koutetsu line to a shape with a longer, more gently curved edge, a more traditional tip, and the flowing silhouette that has made the Sabatier profile one of the most admired in Western knife history. The Kashima is not a rebrand - it is a genuine reimagining in the hands of a master.
The blade runs R2 (SG2) powdered stainless at 62-63 HRC - exceptional edge retention, stainless behavior, and the ability to be thinned and sharpened to an acuteness that French production knives cannot approach. Shibata-san has applied his characteristic laser grind to the Sabatier silhouette, producing a blade that glides through food with less resistance than the profile would suggest. The spine and choil are polished to a level of comfort that is not common at this price - a detail that experienced knife users notice immediately and appreciate over long prep sessions. The 210mm format is well-suited to both home and professional use.
What Customers Are Saying: One buyer who owned a previous Shibata but wanted a different profile describes the Kashima as delivering the same excellent fit and finish, performance, and steel in exactly the shape he was looking for - and is clear that this is not a generic house rebrand but a truly spectacular product. An experienced knife user specifically compares it to the original Sabatier and notes that Shibata-san has transformed the concept: R2 steel at 62-63 HRC, thinned to a geometry the original cannot reach, with an out-of-the-box edge that holds for a long time and sharpens easily when needed. The polished spine and choil earn a specific mention as a mark of the craft.
Care Instructions: R2/SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone to maintain the acute edge geometry. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2/SG2 Powdered Stainless
HRC: 62-63
Cladding: Stainless
Finish: Laser Thin
Edge Grind: Even (50/50)
Blade Length: 210 mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-kashima-r-2-gyuto-210mm-305.png&&&5&&&||&&&||&&&|kika21gy|@@@
shkar2gy24&&&SKR2-KashG240&&&Shibata Kashima R-2 Gyuto 240mm&&&The Kashima 240mm takes the CKTG exclusive Sabatier-inspired profile that Takayuki Shibata developed for Mark and extends it to professional length. Where the 210mm is nimble and versatile for home and close-quarters professional use, the 240mm is built for cooks who want the full slicing capability of the Sabatier silhouette - longer uninterrupted strokes through large proteins, more length through whole fish, and a handle-to-blade balance that shifts meaningfully when you move up 30mm in a laser-thin blade.
Shibata-san builds this in Fukuyama City, Hiroshima, with R2 (SG2) powdered stainless at 62-63 HRC and the same laser-thin hammer-forged construction that defines everything he makes. The gently curved Sabatier edge profile is particularly effective at this length - designed from the ground up for smooth, flowing cuts through food, with a profile that adds capability beyond the flat-profile Koutetsu design. The handle is longer than expected at 240mm, which contributes to a balance point that reviewers note makes the knife feel very good in the hand despite the length. The polished spine and choil are finished to the same standard as the 210mm.
What Customers Are Saying: One buyer who expected a fragile feel from a Shibata at 240mm was immediately corrected - the size of the blade and longer-than-expected handle give the knife a confident feel, and the tip quality is described as amazing. The thinness is present and appreciated, but the knife does not feel delicate in the hand at this length. The Kashima earns praise as a knife that challenges assumptions about what a laser-thin blade can handle at full professional length.
Care Instructions: R2/SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone to maintain the acute edge geometry. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2/SG2 Powdered Stainless
HRC: 62-63
Cladding: Stainless
Finish: Laser Thin
Edge Grind: Even (50/50)
Blade Length: 240 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-kashima-r-2-gyuto-240mm-165.png&&&5&&&||&&&||&&&||@@@
shknst&&&ShibaSticker&&&Shibata Knives Sticker&&&This Shibata knives sticker measures 3" in diameter.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-knives-sticker-121.png&&&0&&&||&&&||&&&||@@@
shibata-koutetsu-chromax-gyuto-240mm&&&SKC-G240&&&Shibata Koutetsu Chromax Gyuto 240mm&&&The Shibata Koutetsu Chromax Gyuto 240mm is a long, light, and extremely thin Japanese chef knife from Takayuki Shibata of Fukuyama, Japan, near Hiroshima. Shibata's Koutetsu line has earned a strong following for its laser-like cutting feel, excellent fit and finish, and clean, modern design. This 240mm gyuto gives you extra length for larger prep jobs while still feeling quick and nimble on the board.
The blade is made with a Chromax steel core, hardened to approximately 62-63 HRC. Chromax offers excellent edge retention and takes a very keen edge, while also feeling a little tougher and more forgiving than some very high-hardness powdered steels. It is a great choice for cooks who want high performance, strong edge life, and responsive sharpening on water stones.
The Chromax core is clad in stainless steel, which helps make daily care easier while still giving you the cutting feel of a high-performance edge steel. The blade has textured cladding on the sides to help with food release, and each knife is hand-sharpened by Takayuki Shibata. The grind is very thin behind the edge, so this knife moves through onions, herbs, proteins, and dense vegetables with very little resistance.
Gyutos are the Japanese version of a Western chef knife and are one of the most versatile knife shapes in the kitchen. They can be used for chopping, slicing, mincing, trimming, and general prep work. Compared with many European chef knives, Japanese gyutos are usually thinner, lighter, and made from harder steel, which gives them better cutting performance and longer edge life when used properly.
This knife is finished with an octagonal jarrah wood handle that keeps the overall weight low and gives the knife a comfortable, balanced feel. If you enjoy true laser-style knives, this is exactly the kind of blade Shibata is known for: thin, sharp, cleanly finished, and very fun to use.
Care Instructions: Hand wash in warm water and dry thoroughly after use. Do not put this knife in the dishwasher. Avoid cutting frozen foods, bones, hard squash stems, or other hard materials. Because this is a very thin, high-performance Japanese knife, avoid twisting or prying with the edge. Sharpen on quality water stones. Do not use a coarse honing steel.
Maker: Takayuki Shibata
Line: Koutetsu Chromax
Location: Fukuyama, Japan
Steel: Chromax
Cladding: Stainless Steel
HRC: 62-63
Edge Grind: Double Bevel, 50-50
Handle: Octagonal Jarrah Wood
Weight: 5.0 oz (144 g)
Blade Length: 234 mm
Total Length: 382 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-chromax-gyuto-240mm-52.png&&&0&&&||&&&||&&&||@@@
shkor2bobu21&&&SKR2-BossBunka&&&Shibata Koutetsu R-2 Boss Bunka 225mm&&&Takayuki Shibata works near Fukuyama City in Hiroshima Prefecture, and his Koutetsu line has earned a serious following among cooks who prioritize cutting feel above almost everything else. The name Koutetsu, meaning ironclad, references the first ironclad warship in Japan - a fitting metaphor for blades built on advanced materials and precise engineering rather than traditional aesthetics. Shibata-san is known specifically for his heat treatment, his sharpening, and a grind geometry that consistently produces one of the thinnest, most effortless cutting experiences available at any price.
The Boss Bunka is an oversized take on the bunka profile, stretching to 225mm blade length and 59mm tall - tall enough to function as a tall nakiri, long enough to handle proteins and longer slicing runs, with the sharply defined k-tip that makes the bunka format so useful for precision detail work. The R-2, also known as SG2, powdered stainless steel core is hammer forged in a san mai construction and hardened to approximately 62-63 HRC. That hardness is what allows the kasumi finish grind to run as thin as it does without sacrificing edge stability - the spine is just 2mm at the base, and the blade is ground to a double 50/50 bevel that produces minimal wedging through dense produce. The octagonal rosewood handle keeps the whole package light and balanced for extended prep sessions.
Care Instructions: SG2 is a stainless powdered steel, but the high hardness means it can chip if it meets something it should not. Use wood or rubber cutting boards only, avoid bones, frozen foods, and hard rinds, and hand wash and dry the blade rather than putting it in a dishwasher. Strop regularly between sharpenings to maintain the edge geometry. We do not currently carry a wooden saya that fits this knife.
Maker: Takayuki Shibata
Location: Fukuyama, Japan
Type: Boss Bunka (Tall and Long)
Construction: San Mai, Hammer Forged
Edge Steel: SG2 (R2) Powdered Stainless
Cladding: Stainless
Blade Finish: Kasumi
Hardness: ~62-63 HRC
Bevel: Double, 50/50
Handle: Octagonal Rosewood
Weight: 6.2 oz (178 g)
Blade Length: 225 mm
Total Length: 380 mm
Spine Thickness at Base: 2 mm
Blade Height: 59 mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-boss-bunka-225mm-2.png&&&0&&&||&&&||&&&@@@
shkobu17&&&SKR2-B185&&&Shibata Koutetsu R-2 Bunka 185mm&&&Takayuki Shibata is widely regarded as one of the finest sharpeners working in Japan today, and the knives produced in his small workshop outside Hiroshima are a direct reflection of that skill. The Shibata Koutetsu line is built around extreme precision: ultra-thin grinds, carefully controlled heat treatment, and meticulous attention to fit and finish. These knives are often described as “lasers” for good reason — they are designed to minimize resistance, maximize sharpness, and deliver an exceptionally refined cutting feel that experienced cooks immediately recognize. Making knives this thin requires absolute confidence in steel selection, geometry, and sharpening, and Shibata-san excels in all three areas.
The blade is forged from SG2 (R2) powdered stainless steel, a high-performance alloy prized for its fine, uniform grain structure and ability to support very acute edge angles. When properly heat treated, R2 offers an outstanding balance of edge retention, sharpness, and corrosion resistance. Shibata-san hardens this steel to approximately 62–63 HRC, allowing the knife to take a remarkably keen edge while maintaining stability when used correctly. The stainless cladding adds toughness and simplifies maintenance, making this knife suitable for daily professional use as well as for serious home cooks who want top-tier performance without the upkeep of carbon steel.
Fit and finish on this knife are exceptional and reflect Shibata-san’s detail-oriented approach. The blade faces feature a subtle textured finish that helps reduce friction and food sticking during prep, while the spine is finished to a high mirror polish. This polished spine improves comfort in a pinch grip and increases tactile feedback, enhancing control and safety during fast or extended cutting sessions. The transitions between blade and handle are clean and precise, with no sharp edges or hot spots, reinforcing the refined, purpose-built feel of the knife.
The bunka profile combines compact dimensions with impressive versatility. Its relatively tall blade provides excellent knuckle clearance, while the mostly flat edge profile is ideal for push cutting and efficient vegetable prep. The sharply pointed k-tip, a signature element of Shibata-san’s designs inspired by the bow of Japan’s first ironclad warship, excels at detail work, scoring, trimming, and precise cuts in tight spaces. Balanced, agile, and highly responsive, this bunka is a superb all-around knife for cooks who value control, speed, and precision as much as raw cutting performance.
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block. Maintain sharpness with light stropping or regular stone sharpening to preserve the knife’s exceptional cutting performance.
Construction: Hammer forged, san mai&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-bunka-185mm-136.png&&&5&&&||&&&||&&&@@@
shkogy21&&&SKR2-G210&&&Shibata Koutetsu R-2 Gyuto 210mm&&&Takayuki Shibata designed the Koutetsu line around a problem he identified in his own kitchen. His gyuto had too much curve - not enough contact with the board. His nakiri was better for vegetables but wrong for meat. His solution was a knife that bridged the two: the flat profile and push-cutting efficiency of a nakiri combined with the tip geometry and versatility of a chef knife. The result is the Koutetsu - named after the first ironclad warship in the Japanese Navy, with a reverse tanto tip inspired by the bow of that ship. Shibata-san builds these in Fukuyama City, Hiroshima, to that precise vision.
The 210mm Koutetsu Gyuto is built on an R2 (SG2) powdered stainless core - one of the hardest and most wear-resistant alloys used in Japanese kitchen knife production, hardened to 62-63 HRC for exceptional edge retention and stainless behavior in daily use. The laser-thin grind is the defining characteristic: thinner behind the edge than most knives twice the price, which translates directly into less resistance through food and a cutting feel that experienced cooks describe as unlike anything else in the category. The reverse tanto tip adds point work capability that a traditional gyuto tip cannot match.
What Customers Are Saying: Two years of daily use and still tied for first place is how one owner summarizes this knife - alongside a Yoshikane Nashiji, which is notable company. Another buyer who has owned the knife for four years and worked through approximately 15 high-end knives describes it as a top-three performer: wicked edge out of the box, easy to sharpen, light enough to use for hours without fatigue. Multiple reviewers note they would buy it again immediately if they lost it. The consensus across eight reviews is that this knife punches well above its price and outperforms knives at multiples of the cost.
Care Instructions: R2/SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone to maintain the acute edge geometry. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2/SG2 Powdered Stainless
HRC: 62-63
Cladding: Stainless
Edge Grind: Even (50/50)
Blade Length: 210 mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-gyuto-210mm-144.png&&&5&&&||&&&||&&&||@@@
shkor2gy24&&&SKR2-G240&&&Shibata Koutetsu R-2 Gyuto 240mm&&&At 240mm the Shibata Koutetsu reaches its full professional length - the format that handles whole proteins, large fish, and long uninterrupted slicing strokes that shorter knives cannot accomplish in a single pass. Takayuki Shibata builds this in Fukuyama City, Hiroshima, with the same laser-thin hammer-forged construction that defines the Koutetsu line, and the combination of length and geometry makes this one of the most capable all-purpose chef knives in the CKTG catalog.
The blade is built on an R2 (SG2) powdered stainless core at 62-63 HRC - one of the most wear-resistant alloys used in Japanese knife production, capable of holding an acute edge through sustained heavy prep while remaining genuinely stainless in daily use. R2 is manufactured by Kobelco Steel and is the same alloy sold under the SG2 name by Takefu Specialty Steels - a steel that serious knife users seek out specifically for its combination of edge retention and corrosion resistance. The reverse tanto tip, inspired by the bow of the Koutetsu ironclad warship, adds point work capability to a profile designed from the ground up for push-cutting efficiency. At this length and grind, the knife represents a significant step up from European chef knives in both cutting feel and edge retention.
What Customers Are Saying: Buyers who arrive from European chef knife backgrounds consistently describe this as a revelation - razor sharp out of the box, with a thin elegant feel that makes heavier Western knives feel immediately dated. The weight balance draws specific praise as well-judged for a 240mm blade. True craftsmanship appears more than once in the review set, and the overall consensus is that the Koutetsu 240mm delivers a cutting experience that its price does not prepare the buyer for.
Care Instructions: R2/SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone to maintain the acute edge geometry. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2/SG2 Powdered Stainless
HRC: 62-63
Cladding: Stainless
Edge Grind: Even (50/50)
Blade Length: 240 mm
&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-gyuto-240mm-133.png&&&5&&&||&&&||&&&||@@@
shkor2ko13&&&SKR2-KB135&&&Shibata Koutetsu R-2 Ko-Bunka 135mm&&&We are proud to offer the first knives designed and crafted entirely by Takayuki Shibata of Fukuyama City, Hiroshima. The Shibata Koutetsu line represents Shibata-san’s personal vision of modern Japanese knife performance, combining advanced powdered steel, extreme precision grinding, and exceptional fit and finish. Each knife is forged with an SG2 (R2) powdered stainless steel core, clad in a softer stainless steel for added toughness and ease of maintenance. Heat treated to approximately 62–63 HRC, this steel combination delivers outstanding edge retention, excellent edge stability, and a sharpening experience that is far more forgiving than many steels at similar hardness levels.
This Ko-Bunka is a compact, highly refined example of what has made the Koutetsu line so respected among professional cooks and serious enthusiasts. The blade is ground extremely thin with a largely consistent spine thickness that carries nearly to the tip, creating a true laser profile that excels at clean, low-resistance cutting. Despite its short length, the knife offers generous blade height for knuckle clearance and confident board contact. The distinctive pointed tip, a signature of Shibata-san’s work, is inspired by the bow of Japan’s first ironclad warship and provides exceptional precision for detail work, scoring, trimming, and controlled tip cuts.
Fit and finish on this knife are exceptional, even by high-end Japanese standards. The spine features a high mirror polish, improving comfort in a pinch grip while also increasing friction between the fingers and blade for better control and safety during fast prep. Balance is light and neutral, allowing the knife to feel effortless and responsive in hand. The compact “ko” bunka format makes this knife extremely nimble and quick, ideal for cooks who value speed, precision, and control in a smaller package. Combined with its laser grind and superb out-of-the-box edge, this Ko-Bunka delivers cutting performance that belies its size and rewards good technique with effortless results.
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block. Maintain sharpness with light stropping or regular stone sharpening to preserve performance.
Note: Please note the name change to “Koutetsu” as of 6/11/2021&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-ko-bunka-135mm-140.png&&&5&&&||&&&||&&&@@@
shkor2pe15&&&SKR2-P150&&&Shibata Koutetsu R-2 Petty 150mm&&&The laser grind that defines all Shibata Koutetsu knives is felt most immediately in the petty format. At 150mm there is less blade mass to begin with, and when Takayuki Shibata thins it further to his characteristic geometry, the result is a knife that feels almost weightless in the hand. That lightness is not fragility - it is the product of deliberate geometry on a hard, wear-resistant R2 core, and it makes this petty one of the most effortless prep tools in the Koutetsu line.
Shibata-san builds these in Fukuyama City, Hiroshima, using hammer-forged san-mai construction with R2 (SG2) powdered stainless at 62-63 HRC. R2 is manufactured by Kobelco Steel and is the same alloy as SG2 from Takefu Specialty Steels - widely regarded as one of the best balances of hardness, edge retention, and stainless behavior available in production knife steel. At 150mm this petty handles board work for proteins, herbs, and smaller produce as well as in-hand tasks for peeling and trimming. The reverse tanto tip adds a precision point that a rounded petty tip cannot match. The overall profile is distinctively modern - recognizable immediately as a Shibata knife.
What Customers Are Saying: One buyer making a first foray into R2 steel describes this petty as thin, light, and nimble - noting you hardly notice it in the hand, which is a quality that reveals itself immediately at the cutting board. The edge was very sharp out of the box and edge retention has been strong enough that the knife had not needed sharpening through regular use - a meaningful data point for an R2 blade at this HRC. The distinctive modern look earns a specific callout as easy on the eyes alongside the practical performance.
Care Instructions: R2/SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone to maintain the acute edge geometry. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2/SG2 Powdered Stainless
HRC: 62-63
Cladding: Stainless
Edge Grind: Even (50/50)
Blade Length: 150 mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-petty-150mm-141.png&&&5&&&||&&&||&&&||@@@
shkope80&&&SKR2-P80&&&Shibata Koutetsu R-2 Petty 80mm&&&At 80mm this petty sits at the paring knife end of the format - built primarily for in-hand work, detail tasks, and precision cuts where a longer blade gets in the way. What makes the Shibata Koutetsu version unusual is how much capability Takayuki Shibata packs into that compact length. The R2 core, the laser-thin grind, and the reverse tanto tip combine to produce a small knife that performs well beyond what its size implies.
Shibata-san builds these in his shop in Fukuyama City, Hiroshima, using hammer-forged san-mai construction with R2 (SG2) powdered stainless at the core. R2 at 62-63 HRC is one of the hardest and most wear-resistant alloys in Japanese knife production - in an 80mm blade that hardness translates into an edge that holds through extended in-hand work without frequent touch-ups. The reverse tanto tip, the design signature of the Koutetsu line, is inspired by the bow of the first ironclad warship in the Japanese Navy. On a paring knife it adds a precise point for scoring, peeling around curves, and detail tasks. The knife is notably stiff for its size - a characteristic that aids control in hand.
What Customers Are Saying: One buyer describes this petty as diabolically sharp and notes it handled deboning a stack of pig trotters without flinching - a task well beyond what most paring knives are expected to manage. The stiffness gets a specific callout as a feature rather than a drawback, and the visual quality is described as even more striking in person than in photos. Another buyer immediately drawn to the distinctive shape notes it cuts wonderfully and plans to expand into more of the Koutetsu line.
Care Instructions: R2/SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone to maintain the acute edge geometry. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2/SG2 Powdered Stainless
HRC: 62-63
Cladding: Stainless
Edge Grind: Even (50/50)
Blade Length: 80 mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-petty-80mm-135.png&&&5&&&||&&&||&&&@@@
shkor2su27&&&SKR2-S270&&&Shibata Koutetsu R-2 Sujihiki 270mm&&&The sujihiki is Japan dedicated slicing knife - long, narrow, double-beveled - built for the long pulling cuts that carve cooked meats, slice terrines and pates, and portion fish cleanly without tearing. The short blade height reduces friction through the cut and the length allows for strokes that a shorter knife cannot accomplish in a single pass. In Takayuki Shibata hands, that already-capable format becomes something exceptional: a laser-thin blade that makes the double-bevel sujihiki as close to a single-bevel yanagiba as a double-bevel knife can get.
Shibata-san builds this in Fukuyama City, Hiroshima, using hammer-forged san-mai construction with R2 (SG2) powdered stainless at 62-63 HRC. The laser grind that defines the Koutetsu line is particularly effective in the sujihiki format - thinner behind the edge means less resistance through proteins and fish, which translates directly into cleaner slices and less compression damage to the cut surface. At 270mm this is a full professional slicing length, and the fit and finish - including the handle and tip - are executed to the standard that has made Shibata-san one of the most respected names in the CKTG catalog.
What Customers Are Saying: The only word that comes close to describing the cutting experience, according to one buyer, is unreal. An absolute laser for a sujihiki - not just thin for the format, but thin by any measure. Ridiculously sharp out of the box, with fit and finish described as second to none. The knife has inspired that buyer to immediately want three more knives from the Koutetsu line - about as clear an endorsement as a single review can provide.
Care Instructions: R2/SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone to maintain the acute edge geometry. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2/SG2 Powdered Stainless
HRC: 62-63
Cladding: Stainless
Edge Grind: Even (50/50)
Blade Length: 270 mm
&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-sujihiki-270mm-142.png&&&5&&&||&&&||&&&||@@@
shba19gy&&&SKR2-BattG190&&&Shibata Koutetsu R2 Battleship Gyuto 195mm&&&The Battleship Gyuto is Takayuki Shibata pushing the Koutetsu design further. The original Koutetsu reverse tanto tip was inspired by the bow of the first ironclad warship in the Japanese Navy. This knife keeps that design signature but gives the tip a more pronounced angle and a sharper point - a refinement that adds capability at the tip without changing what makes the Koutetsu profile work so well through the rest of the blade. Shibata-san builds this in Fukuyama City, Hiroshima, with R2 powdered stainless and the same laser-thin hammer-forged construction that defines his lineup.
At 195mm this is a shorter format than the standard Koutetsu gyutos - nimble and precise while still handling the full range of daily prep tasks. The R2 (SG2) core at 62-63 HRC provides exceptional edge retention and stainless behavior in daily use. The grind on the Battleship is particularly notable for food release - the geometry and the convexity of the blade road combine to create a surface that sheds food with minimal sticking. The fit and finish are among the finest in the Koutetsu line, with the spine, choil, and handle all executed to a standard that reads as premium. Shibata-san keeps production numbers on this knife very limited.
What Customers Are Saying: Food release is the quality that comes up first and most emphatically across the review set - described as insane and a genuine performance differentiator over other high-end knives. One buyer keeps this knife stowed for personal use only, which says something about how seriously they take it relative to the rest of their collection. Another describes it as scary sharp and notes it outperforms knives at twice the price through vegetable prep. The 195mm length earns specific praise from home cooks as a perfect balance between maneuverability and capability.
Care Instructions: R2/SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone to maintain the acute edge geometry. Free shipping over $100.
Blacksmith: Takayuki Shibata
Location: Fukuyama City, Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R2/SG2 Powdered Stainless
HRC: 62-63
Cladding: Stainless
Edge Grind: Even (50/50)
Blade Length: 195 mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r2-battleship-gyuto-195mm-108.png&&&5&&&||&&&||&&&||@@@
shtamagigy21&&&TA-MAJIRO-G210GY&&&Shigeki Tanaka Majiro Ginsan Gyuto 210mm&&&In the small city of Miki, Shigeki Tanaka and his team hand forge knives under the Majiro name, a workshop that has earned a following since opening in 2008 for producing genuinely well made knives at an accessible price. This 210mm gyuto is a solid example of that reputation.
The core is Ginsan, also called Silver #3, a fully stainless steel valued for good edge retention and notably easy sharpening. The blade is built with a san mai construction and finished with a migaki, or polished, surface, with etched kanji along the blade. The handle is an oval shape available in cherry, maple, or walnut wood.
Care Instructions:Ginsan is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3)
HRC: 60-61
Finish: Migaki (Polished)
Edge Grind: Even
Engraving: Etched
Handle: Cherry, Maple, or Walnut Oval
Weight: 4.2 oz (120 g)
Blade Length: 211 mm
Total Length: 351 mm
Spine Thickness at Heel: 1.9 mm
Blade Height at Heel: 49.5 mm
&&&&&&246&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-gyuto-210mm-53.png&&&0&&&||&&&||&&&|kika21gy|@@@
shtamagina16&&&TA-MAJIRO-NA165&&&Shigeki Tanaka Majiro Ginsan Nakiri 165mm&&&Ginsan, also called Silver #3, is a fully stainless steel valued for good edge retention paired with notably easy sharpening, and this 165mm nakiri from Shigeki Tanaka puts it to work on everyday vegetable prep. The flat, tall profile is built for efficient push cutting straight through produce.
The blade is hand forged in a small traditional workshop in Miki, Japan, where Tanaka and his team have been making knives under the Majiro name since 2008. The construction is san mai, finished with a migaki, or polished, surface and etched kanji along the blade. The handle is an oval shape available in cherry, maple, or walnut wood.
Care Instructions:Ginsan is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3)
HRC: 60-61
Finish: Migaki (Polished)
Edge Grind: Even
Engraving: Etched
Handle: Cherry, Maple, or Walnut Oval
Weight: 5.3 oz (152 g)
Blade Length: 165 mm
Total Length: 305 mm
Spine Thickness at Heel: 2.7 mm
Blade Height at Heel: 49.6 mm
&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-nakiri-165mm-90.png&&&0&&&||&&&||&&&@@@
majiro&&&TA-MAJIRO-120PT&&&Shigeki Tanaka Majiro Ginsan Petty 120mm&&&At 120mm, this petty from Shigeki Tanaka is sized for small, detailed tasks like trimming proteins, peeling, and prepping garnishes, while staying light enough for extended in hand work. The blade is hand forged in a small traditional workshop in Miki, Japan, where Tanaka and his team have been making knives under the Majiro name since 2008.
The core is Ginsan, also called Silver #3, a fully stainless steel valued for good edge retention and notably easy sharpening, set into a san mai construction and finished with a migaki, or polished, surface. The handle is an oval shape available in cherry, maple, or walnut wood, with etched kanji along the blade.
What Customers Are Saying:One detailed reviewer comparing this petty against a pricier Kohetsu HAP40 calls it wonderfully light and comfortable for home use, rating the factory edge and edge retention at about 6.5 out of 10 against that higher end blade, while giving sharpening ease a full 10 out of 10, noting it comes back to sharp with none of the finesse HAP40 demands. They use it daily and are fully satisfied, though they note it may need careful attention to hold up under the pace of true line cooking rather than home use.
Care Instructions:Ginsan is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3)
HRC: 60-61
Finish: Migaki (Polished)
Edge Grind: Even
Engraving: Etched
Handle: Cherry, Maple, or Walnut Oval
Weight: 2.0 oz (56 g)
Blade Length: 114 mm
Total Length: 243 mm
Spine Thickness at Heel: 2.5 mm
Blade Height at Heel: 28.0 mm
&&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-petty-120mm-90.png&&&4&&&||&&&||&&&||@@@
shtamagisa161&&&TA-MAJIRO-SA165&&&Shigeki Tanaka Majiro Ginsan Santoku 165mm&&&A small traditional workshop in the city of Miki is the birthplace of the Majiro line, hand forged by Shigeki Tanaka and his team since 2008. This 165mm santoku is a strong entry point into the lineup, combining good materials with an accessible price.
The core is Ginsan, also called Silver #3, a fully stainless steel valued for good edge retention and notably easy sharpening. The blade is built with a san mai construction and finished with a migaki, or polished, surface, with etched kanji along the blade. The handle is an oval shape available in cherry, maple, or walnut wood, suited well to general slicing, dicing, and mincing.
Care Instructions:Ginsan is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3)
HRC: 60-61
Finish: Migaki (Polished)
Edge Grind: Even
Engraving: Etched
Handle: Cherry, Maple, or Walnut Oval
Weight: 3.9 oz (110 g)
Blade Length: 170 mm
Total Length: 302 mm
Spine Thickness at Heel: 2.9 mm
Blade Height at Heel: 47.6 mm
&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-santoku-165mm-90.png&&&0&&&||&&&||&&&@@@
kyaobu17&&&Shindo-B170&&&Shindo Blue #2 Bunka 170mm&&&Blacksmith Shindo-san works in Tosa, Japan, producing knives that emphasize performance, simplicity, and value. This line of kitchen knives is made with Aogami (Blue) #2 carbon steel, a favorite with our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot for performance, delivering a sharp, durable edge that’s still easy to maintain.
Shindo’s knives feature a thin grind that moves cleanly through ingredients with very little resistance, making them especially well-suited for prep work. The kurouchi finish and straightforward construction reflect their Tosa origins—rustic, functional, and focused on cutting performance over cosmetic refinement. This combination makes them a strong choice for cooks looking for a high-performing carbon steel knife at a very approachable price.
Blacksmith: Shindo San
Location: Tosa, Japan
Grind: Even
Steel: Aogami (Blue) #2
HRC: 62
Cladding: Iron
Finish: Kurouchi
Handle: Keyaki Wood Oval
Ferrule: Black Resin
Weight: 4.1 oz (116 g)
Blade Length: 170 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-bunka-170mm-28.png&&&4.5&&&||&&&||&&&@@@
shbl2gy21&&&Shindo-F165&&&Shindo Blue #2 Funayuki 165mm&&&Shindo-san is a blacksmith based in Tosa, Japan, producing knives that have quickly gained a following for their performance and value. This line of kitchen knives is made with Aogami (Blue) #2 carbon steel, a favorite among our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot, offering a sharp, durable edge that’s still easy to maintain.
Blacksmith: Shindo San
Location: Tosa, Japan
Grind: Even
Steel: Aogami (Blue) #2
HRC: 62
Cladding: Iron
Finish: Kurouchi
Handle: Keyaki Wood Oval
Ferrule: Black Resin
Weight: 4.1 oz (116 g)
Blade Length: 170 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-funayuki-165mm-134.png&&&0&&&||&&&||&&&@@@
kyshbl2gy21&&&Shindo-G210&&&Shindo Blue #2 Gyuto 210mm&&&We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan. This line of kitchen knives is crafted from Aogami (Blue) #2 carbon steel, a favorite among our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot for performance, offering a sharp, durable edge that’s still easy to maintain.
Shindo’s knives are known for their thin grind and strong cutting performance. They move cleanly through ingredients with very little resistance, making them especially well-suited for prep work. The kurouchi finish and simple construction reflect their Tosa origins—rustic, functional, and focused on performance over polish.
This line continues to stand out as one of the best values we offer in carbon steel knives, delivering high-end cutting ability at a very approachable price point.
Blacksmith: Shindo San
Location: Tosa, Japan
Grind: Even
Steel: Aogami (Blue) #2
Cladding: Iron
Finish: Kurouchi
Handle: Keyaki Wood Oval
Ferrule: Black Resin
Weight: 5.4 oz (154 g)
Blade Length: 219 mm
Total Length: 355 mm
Spine Thickness at Heel: 5 mm
Blade Height: 48 mm
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-gyuto-210mm-28.png&&&4.5&&&||&&&||&&&@@@
shbl2gy24&&&Shindo-G240&&&Shindo Blue #2 Gyuto 240mm&&&Shindo san has been forging knives in Kami City, Kochi Prefecture for years, and his work sits squarely in the tradition that makes Tosa one of Japan's most respected knife-making regions - purposeful construction, hard-working steel, and no wasted effort. This 240mm gyuto represents his Blue #2 line in its most direct form: a long, capable chef knife built for cooks who want a serious tool without unnecessary complexity.
The gyuto - Japan's all-purpose chef knife - comes into its own at 240mm, where the additional length rewards slicing tasks and larger prep volumes. This one is forged from Blue #2 carbon steel (Aogami #2) in san mai construction, heat treated to 62 HRC and finished in kurouchi (as-forged black surface). The thinner 4mm spine gives the blade a nimble feel despite the size, and the cherry wood oval handle with black plastic ferrule is understated and comfortable in hand. This is a knife built to be used, not displayed.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Finish: Kurouchi (As-Forged Black)
HRC: 62 +-
Edge Grind: Even
Handle: Cherry Wood Oval
Ferrule: Black Plastic
Weight: 6 oz (168 g)
Blade Length: 246 mm
Total Length: 395 mm
Spine Thickness at Heel: 4 mm
Blade Height: 54 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-gyuto-240mm-74.png&&&0&&&||&&&||&&&@@@
shbl2na161&&&Shindo-N165&&&Shindo Blue #2 Nakiri 165mm&&&Introducing knives crafted by blacksmith Shindo san in Tosa, Japan—an exciting maker whose work has quickly gained a following among cooks looking for high performance at an accessible price. This line features Aogami (Blue) #2 carbon steel, heat-treated to around HRC 62, delivering an excellent balance of edge retention, toughness, and ease of sharpening. These knives are built to perform, offering serious cutting ability without the premium price tag often associated with handmade Japanese blades.
The grind is thin behind the edge with a rustic kurouchi finish, giving these knives a workhorse feel with impressive cutting performance. They move cleanly through vegetables with minimal resistance and are especially well-suited for prep-heavy tasks. Like many Tosa-made knives, the finish is simple and functional, but the performance is where these really shine.
This is one of the best values in our lineup for a reactive carbon steel knife. If you're looking to experience the cutting feel of Aogami #2 without spending several hundred dollars, this series is an easy recommendation.
Blacksmith: Shindo San
Location: Tosa, Japan
Grind: Even
Steel: Aogami (Blue) #2
HRC: 62
Cladding: Iron
Finish: Kurouchi
Handle: Keyaki Wood Oval
Ferrule: Black Resin
Weight: 5.4 oz (152 g)
Blade Length: 173 mm
Total Length: 319 mm
Spine Thickness at Base: 4.5 mm
Blade Height: 53 mm
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers consistently praise this knife for delivering performance far above its price point. Many compare its cutting ability to much more expensive knives, noting its thin grind, excellent food release, and ability to glide through vegetables with little resistance. It’s often described as taking a very sharp edge quickly and responding well to simple sharpening progression. Some users mention the rustic fit and finish and note that the stock handle is basic, but these are generally seen as trade-offs given the exceptional performance and value. Overall, it’s widely regarded as a standout budget-friendly carbon steel knife that competes with high-end options in real-world use.&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-nakiri-165mm-124.png&&&5&&&||&&&||&&&@@@
enbl2bu16&&&EA2-B16U&&&Shindo Enjin Blue #2 Bunka 165mm&&&The Enjin line comes out of Kami City in Kochi Prefecture, where Shindo san has built a reputation for tight, no-frills construction and hard-working steel. The name says exactly what it is - "en" means flame and "jin" means blade - and that directness extends to every knife he makes. Tosa is one of Japan's most productive knife-making regions, and Shindo san represents exactly the kind of focused, craft-driven work the region is known for.
The bunka is a compact, multi-purpose knife that handles everything from fine knife work to everyday prep with equal confidence. Its taller profile and pointed tip make it comfortable for users of all cutting styles. This one is built around Blue #2 carbon steel (Aogami #2), a high-carbon alloy prized for its combination of edge retention and sharpening ease, heat treated to 62 HRC. San mai construction wraps the reactive carbon core in soft iron cladding. The finish is a visual standout - kurouchi (as-forged black surface) across the upper blade road fades into a matte sandblasted lower portion, with a polished edge. The burnt oak octagonal handle ties the whole package together.
What Customers Are Saying: Reviewers place this bunka alongside other well-regarded daily drivers and note that the cutting performance stands out even compared to higher-priced knives. Users appreciate the edge the steel is capable of achieving with minimal upkeep, and highlight how the kurouchi finish adds character without getting in the way of performance.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-bunka-165mm-28.png&&&5&&&||&&&||&&&@@@
enbl2fu16&&&EA2-F16U&&&Shindo Enjin Blue #2 Funayuki 165mm&&&Blue #2 carbon steel is one of the most practical steels a working cook can choose - hard enough to hold a fine edge through real use, forgiving enough to sharpen without a steep learning curve. Shindo san has built his Enjin line around this steel for good reason, heat treating it to 62 HRC in san mai construction with a soft iron cladding. The name "Enjin" comes from the Japanese words for flame and blade - a fittingly sharp identity for a knife that performs exactly as advertised.
The funayuki is a versatile all-purpose shape that splits the difference between a petty and a gyuto - long enough for most prep tasks, nimble enough for detail work. This one carries the same signature Enjin finish as the rest of the line: kurouchi (as-forged black surface) on the upper blade road fading to a matte sandblasted lower portion, with a polished edge. The burnt oak octagonal handle is simple and honest, suited to the straightforward character of the knife. Shindo san operates out of Kami City in Kochi Prefecture, in the heart of Japan's Tosa knife-making region, and his work reflects what that region does best.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-funayuki-165mm-28.png&&&0&&&||&&&||&&&@@@
enbl2gy21&&&EA2-G21U&&&Shindo Enjin Blue #2 Gyuto 210mm&&&The gyuto - Japan's all-purpose chef knife - puts every aspect of a blade to the test. Edge geometry, steel quality, balance, and finish all have to work together at the 210mm length that most serious cooks reach for first. Shindo san meets that standard with the Enjin Blue #2 gyuto, built in Kami City from Blue #2 carbon steel (Aogami #2) in san mai construction with soft iron cladding, heat treated to 62 HRC. That combination - hard reactive core, softer protective cladding - is a well-established Tosa approach that balances edge performance with everyday durability.
The Enjin line takes its name from the Japanese words for flame and blade, and the finish is designed to match that character. Kurouchi (as-forged black surface) runs across the upper blade road and fades into a matte sandblasted lower portion, with a polished cutting edge. The overall look is confident and purposeful without ornamentation. The burnt oak octagonal handle completes the picture - tactile, dark, and suited to the blade it carries. Shindo san produces this line out of Kami City in Kochi Prefecture, in the heart of Japan's Tosa knife-making region.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-gyuto-210mm-28.png&&&0&&&||&&&||&&&@@@
enbl2ho15&&&EA2-H15U&&&Shindo Enjin Blue #2 Honesuki 150mm&&&Shindo san works out of Kami City in Kochi Prefecture, in the heart of Tosa - one of Japan's most storied knife-making regions. The Enjin line reflects exactly what Tosa blacksmithing does best: honest construction, hard-working steel, and a strong visual identity rooted in the craft itself. The name says it all - "en" means flame and "jin" means blade, a fitting label for knives forged with this level of intention.
This honesuki - Japan's dedicated poultry boning knife - is built around Blue #2 carbon steel (Aogami #2), a high-carbon steel beloved for its combination of keen edge potential and reliable sharpening behavior. San mai construction pairs the reactive carbon core with a soft iron cladding, giving the blade flexibility where it counts. Heat treated to 62 HRC, this is a steel that rewards careful sharpening and regular stropping. The finish is a standout feature: kurouchi (as-forged black surface) across the upper blade road fades into a matte sandblasted lower portion, giving the knife a layered, confident look. The burnt oak octagonal handle completes the picture with the same grounded aesthetic as the blade.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-honesuki-150mm-28.png&&&0&&&||&&&||&&&@@@
enbl2na16&&&EA2-N16U&&&Shindo Enjin Blue #2 Nakiri 165mm&&&The nakiri - Japan's dedicated vegetable knife - rewards good steel more than almost any other format. The flat profile and straight edge demand a blade that takes a keen edge and holds it through repeated push cuts and pull cuts on the board. Shindo san delivers exactly that with the Enjin line, built around Blue #2 carbon steel (Aogami #2) heat treated to 62 HRC. San mai construction pairs the hard carbon core with soft iron cladding, keeping the blade responsive at the edge while reducing brittleness through the body of the knife.
Shindo san works out of Kami City in Kochi Prefecture, in the heart of Tosa - a region that has been producing working knives for centuries. The Enjin name comes from the Japanese words for flame and blade, and the aesthetic carries that identity through in a finish that turns heads before it ever hits the board. Kurouchi (as-forged black surface) covers the upper blade road and fades to a matte sandblasted lower portion, with a polished cutting edge. The burnt oak octagonal handle is clean and well-balanced, completing a knife that looks exactly like what it is.
What Customers Are Saying: Reviewers praise this nakiri as an outstanding gift and an excellent introduction to Japanese carbon steel, noting that the grind is exceptionally thin and responsive behind the edge. The knife picks up a patina quickly and the combination of the dark handle and layered finish makes a strong visual impression. Customers highlight the value the knife delivers relative to its construction quality.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-nakiri-165mm-28.png&&&5&&&||&&&||&&&@@@
enbl2sa16&&&EA2-S16U&&&Shindo Enjin Blue #2 Santoku 165mm&&&The santoku - meaning three virtues - is Japan's answer to the all-purpose chef knife, equally capable with meat, fish, and vegetables. When the steel is right and the grind is right, it becomes a knife that earns daily use without hesitation. Shindo san gets both right with the Enjin line, using Blue #2 carbon steel (Aogami #2) in san mai construction, heat treated to 62 HRC and clad in soft iron. It is the kind of specification that experienced cooks recognize immediately as a serious working knife.
Shindo san works out of Kami City in Kochi Prefecture, where Tosa has long been one of Japan's defining knife-making regions. The Enjin line is his signature product - the name drawn from the Japanese words for flame and blade. The blade finish reflects that character: kurouchi (as-forged black surface) on the upper blade road fades to a matte sandblasted lower portion, with a polished edge that gets straight to work. The burnt oak octagonal handle is grounded and well-suited to the knife, with no elements competing for attention.
What Customers Are Saying: Reviewers describe this santoku as a revelation for first-time carbon steel users, noting that the grind responds dramatically to a few passes on a mid-grit stone and a strop. The fit and finish draw consistent praise across the line, and customers who start with this knife note that it tends to lead them toward the rest of the Enjin range.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the cutting edge. For long-term storage, apply a light coat of camellia oil. Hand wash only.
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-santoku-165mm-28.png&&&5&&&||&&&||&&&@@@
ensrbu16&&&EK8-B16U&&&Shindo Enjin SRK8 Bunka 165mm&&&Kyohei Shindo works alone in Kami City, Kochi Prefecture, in the Tosa region of Japan - a part of the country with deep roots in blade-making. He forges every Enjin knife himself, which keeps production limited and batches moving quickly. CKTG is the first seller outside Japan to carry his work, and every batch sells out. The brand name says what he does: "en" means flame, "jin" means blade.
The 165mm bunka is the most versatile knife in the Enjin range - a format that handles vegetable prep, slicing proteins, and general board work equally well, with the flat heel-to-belly profile suiting push-cut and bias-cut techniques and the pointed tip handling precision work. At 170mm blade length and 45mm height this version has real board presence; the 5mm spine at the heel tapers toward the tip for a distal taper that keeps the knife light and nimble despite the height. The SRK8 carbon steel core is a Hitachi alloy similar in character to Shirogami (white paper steel) #2 with small additions of chrome and nickel for extra toughness, heat-treated to HRC 63+. San mai construction with soft iron cladding. The finish is one of the most visually distinctive in the CKTG lineup: kurouchi (black as-forged) on the upper blade road fades into a sandblasted matte section, with the polished SRK8 core showing clearly at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 4.3 oz. The steel develops a natural blue-purple patina with use.
What Customers Are Saying: Three reviewers, all with extended use experience. One has used the knife for over two years in a professional prep kitchen on vegetables and mushrooms without a single full sharpening session - weekly honing has been enough. Another praises the thinness and the way food releases from the blade during cutting. A third describes the kurouchi finish holding up well and the steel developing a beautiful blue-purple patina along the edge after the first month of use - and calls out the knife as feeling like a piece of living artwork that handles like a complement to larger knives or a standalone daily driver.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones; strop regularly to extend time between sharpenings.
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 4.3 oz (124 g)
Blade Length: 170mm
Total Length: 314mm
Spine Thickness at Heel: 5mm
Blade Height: 45mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-bunka-165mm-28.png&&&5&&&||&&&||&&&@@@
ensrfu16&&&EK8-F16U&&&Shindo Enjin SRK8 Funayuki 165mm&&&Shindo Enjin SRK8 Funayuki 165mm
These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and every batch we receive sells out quickly. If you see one available, we recommend grabbing it while you can.
The Enjin SRK8 Funayuki 165mm is a versatile, compact knife that feels like a cross between a small gyuto and a santoku. The funayuki has different meanings depending on the region, but in Tosa—where Shindo san works—it is typically made with a double bevel and used as an all-purpose kitchen knife. This version follows that tradition, offering excellent performance for slicing proteins, prepping vegetables, and general kitchen work.
Funayuki knives are known for their relatively flat edge profile and minimal belly, making them great for push cutting and efficient board work. The shorter length keeps the knife nimble and easy to control, while the taller blade provides good knuckle clearance. It is a highly practical design that works well for both home cooks and professionals looking for a compact, do-it-all knife.
Shindo san forges these blades in Kami City, Kochi Prefecture, using SRK8 carbon steel hardened to about 63 HRC. This steel is similar in feel to White #2 but with added chrome and nickel for improved toughness and durability. It takes a very sharp edge and is easy to maintain. The blade is clad in soft iron and features a nicely executed kurouchi finish that transitions into a matte sandblasted lower section, giving the knife a rugged and refined look at the same time. The burnt oak octagonal handle with urushi finish completes the package with a comfortable grip and traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge.
Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Core Steel: SRK8 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi / Sand Blasted / Polished
HRC: 63 + -
Edge Grind: Even (See Choil Photo)
Handle: Oak Octagonal with Burnt Finish
Weight: 4.7 oz (132 g)
Blade Length: 170 mm
Total Length: 314 mm
Spine Thickness at Heel: 5 mm
Blade Height: 48 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-funayuki-165mm-28.png&&&5&&&||&&&||&&&@@@
enjin1&&&EK8-Gyuto210&&&Shindo Enjin SRK8 Gyuto 210mm&&&These are in high demand. One per customer, please.
The gyuto - Japan all-purpose chef knife - is the format that puts the full range of Kyohei Shindo work on the board: enough length for rocking cuts and long slices, enough height for knuckle clearance in a pinch grip, and enough presence to handle the sustained prep work that a petty or bunka would find tiring. Shindo forges these alone in Kami City, Kochi Prefecture, in the Tosa region. Every knife in the Enjin line is his own work from start to finish, which is why batches are limited and sell out quickly. CKTG is the first seller outside Japan to carry his knives.
The 210mm gyuto runs a little long, with a 220mm actual blade length, and with a 53mm height, is a full-size knife with the geometry for push-cutting, bias-slicing, and the rock-chop that Western-trained cooks often default to. The 5mm spine at the heel provides backbone through denser cuts without adding unnecessary weight at the tip. SRK8 carbon steel core at HRC 63+, clad in soft iron, san mai hammer-forged construction. The finish follows the now-recognizable Enjin treatment: kurouchi (black as-forged) on the upper blade road, sandblasted matte below, polished SRK8 core at the edge.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones; strop regularly between sessions.
Each knife is made by hand so measurements may vary.
Brand: Enjin
Blacksmith: Kyohei Shindo
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SRK8 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi / Sandblast / Polished
Edge Grind: Even
HRC: 63+
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 5.9 oz (166 g)
Blade Length: 220 mm
Total Length: 370 mm
Spine Thickness at Heel: 5 mm
Blade Height: 53 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-gyuto-210mm-28.png&&&0&&&||&&&||&&&@@@
ensrho15&&&EK8-H15U&&&Shindo Enjin SRK8 Honesuki 150mm&&&The honesuki is Japan dedicated poultry boning knife - a format built for breaking down whole birds, separating joints, and working around bone in confined spaces where a longer blade would be awkward. Kyohei Shindo forges this version alone in Kami City, Kochi Prefecture, using SRK8 carbon steel - a Hitachi alloy similar in character to Shirogami (white paper steel) #2 with small additions of chrome and nickel for improved toughness. At HRC 63+ it takes a fine edge and holds it through the sustained boning work this format demands. Unlike many traditional honesuki designs which run single-bevel, this is a double-bevel even grind - which means it functions well beyond poultry work as a general-purpose petty with more blade height and mass than a standard petty of the same length.
At 160mm blade length and 45mm height, the Enjin honesuki has good board presence for a knife in this category. The 5mm spine at the heel provides the backbone needed when working against joint and cartilage without flexing away from the cut. The finish follows the same Enjin treatment as the rest of the line: kurouchi (black as-forged) on the upper blade road fading into sandblasted matte, with the polished SRK8 core visible at the edge. San mai construction with soft iron cladding. Burnt oak octagonal handle with urushi (lacquer) finish. 4.6 oz.
What Customers Are Saying: The one reviewer describes it as laser sharp out of the box and puts it to work on chicken and small fish butchery, noting it moves through small bones cleanly. The experience was good enough that they plan to buy a second Enjin knife.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use, especially after contact with raw poultry and fish. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 4.6 oz (130 g)
Blade Length: 160mm
Total Length: 300mm
Spine Thickness at Base: 5mm
Blade Height: 45mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-honesuki-150mm-28.png&&&5&&&||&&&||&&&@@@
ensrki21&&&EK8-Kiritsuke210&&&Shindo Enjin SRK8 Kiritsuke 210mm&&&These are in high demand. One per customer, please.
The SRK8 steel that Kyohei Shindo uses across the Enjin line is a Hitachi-made carbon alloy similar in character to Shirogami (white paper steel) #2, with small additions of chrome and nickel for improved toughness. At HRC 63+ it takes a fine, keen edge, develops a natural blue-purple patina quickly, and responds well on water stones. Shindo forges every knife himself in Kami City, Kochi Prefecture - a solo operation in the Tosa region that keeps production tight. CKTG was the first seller outside Japan to bring his work to international buyers, and every batch moves fast.
The kiritsuke is among the most demanding formats in the Japanese kitchen knife repertoire - a long, flat-profiled blade with an angled double-bevel tip that combines the push-cutting ability of a gyuto with the precision tip work of a yanagiba. This double-bevel version, with a 219mm blade length and a 50mm blade height, is approachable for experienced cooks who want the kiritsuke profile without the commitment of a traditional single-bevel. The flat edge section handles vertical push-cuts cleanly; the angled tip excels at fine slicing and scoring. San mai construction with soft iron cladding; kurouchi (black as-forged) upper blade road, sandblasted matte lower section, polished SRK8 core at the edge. Note: CKTG sayas do not fit this knife; a blade guard is recommended instead.
What Customers Are Saying: Two reviewers had strong reactions. One, a first-time carbon steel buyer, describes it as arriving very sharp, ground thin at the edge with minimal food sticking, and reacting quickly to onion on first use before settling into a natural patina. The second, who owns high-end knives, calls this the best knife he has purchased, praising the balance, the light weight, the performance, and the patina it develops.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. It will develop a patina quickly, especially with onions and citrus. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 6.3 oz (180 g)
Blade Length: 219 mm
Total Length: 370 mm
Spine Thickness at Heel: 5 mm
Blade Height: 53 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-kiritsuke-210mm-61.png&&&5&&&||&&&||&&&@@@
ensrna16&&&EK8-N16U&&&Shindo Enjin SRK8 Nakiri 165mm&&&Our latest blacksmith find, Shindo san, works and resides in Tosa, Japan. He's a young blacksmith with a bright future ahead of him.
The first knives in this new line are made with SRK8 steel, which is an alloy that boasts some similarities to Hitachi Shirogami #2. In the case of SRK8, chrome and nickel are added for extra toughness and resilience. The steel is heat-treated to HRC 63+. It should, therefore, hold a good edge and be easy to sharpen.
These are really fine knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The core SRK8 steel shows really well against this backdrop. A great-looking burnt oak wood handle with an urushi finish perfectly matches the blade.
Our sayas do not fit this knife; we recommend the blade guard instead
Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SRK8 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi / Sand Blast / Polished
Edge Grind: Even
HRC: 63 +-
Handle: Oak Octagonal, Burnt Finish
Weight: 5.6 oz (160 g)
Blade Length: 165 mm
Total Length: 310 mm
Spine Thickness at Heel: 4 mm
Blade Height: 56 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-tall-nakiri-165mm-28.png&&&5&&&||&&&||&&&@@@
ensrpe12&&&EK8-P12U&&&Shindo Enjin SRK8 Petty 120mm&&&Kyohei Shindo works alone in Kami City, Kochi Prefecture - in the Tosa region of Japan, a place with a long tradition of blade-making that produced tools and knives long before kitchen cutlery became its own specialty. He forges every knife himself, which means production is limited and batches sell out quickly. The brand name he chose for his kitchen line reflects that working environment: Enjin, combining "en" (flame) and "jin" (blade). It is an accurate description of how these knives are made.
The 120mm petty is the most compact knife in the Enjin range - sized for in-hand work, peeling, trimming, and the precise small tasks that a full-size knife would overpower. At 126mm blade length and 33mm height it tracks cleanly in hand and on the board, with enough rigidity for controlled detail work. The SRK8 steel core is a Hitachi-made alloy similar in character to Shirogami (white paper steel) #2 but with small additions of chrome and nickel for better toughness - heat-treated to HRC 63+, which provides good edge retention and responds well on quality water stones. San mai construction puts the SRK8 inside soft iron cladding finished with the distinctive Enjin surface treatment: kurouchi (black as-forged) on the upper blade road fading into a sandblasted matte lower section, with the polished SRK8 core showing clearly at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 3.1 oz.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. Hand wash only. Sharpen on quality water stones.
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 3.1 oz (88 g)
Blade Length: 126mm
Total Length: 260mm
Spine Thickness at Heel: 5mm
Blade Height: 33mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-petty-120mm-28.png&&&0&&&||&&&||&&&@@@
ensrpe15&&&EK8-P13U&&&Shindo Enjin SRK8 Petty 135mm&&&SRK8 is not a widely known steel, which is part of why these knives fly under the radar until people try them. It is a Hitachi-made alloy with a composition close to Shirogami (white paper steel) #2 but with small additions of chrome and nickel that improve toughness without compromising the edge-taking qualities that make white paper steel desirable. Kyohei Shindo heat-treats it to HRC 63+ in his small workshop in Kami City, Kochi Prefecture, working alone in the Tosa region blade-making tradition. The resulting edge is sharp, stable, and well-suited to daily kitchen use.
At 140mm blade length the 135mm petty steps up from the compact 120mm into the range where board work becomes more comfortable alongside in-hand tasks. The 32mm blade height keeps the profile narrow and precise - good for detail cuts, fine vegetable prep, protein trimming, and herb work. San mai construction with soft iron cladding. The finish transitions from kurouchi (black as-forged) on the upper blade road to a sandblasted matte lower section, with the polished SRK8 core showing clean at the edge. The burnt oak octagonal handle has a urushi (lacquer) finish. Each knife shows the handmade character of a small-production workshop. 3.2 oz.
What Customers Are Saying: Two reviewers, consistent verdict: the blade, handle, and finish are exquisite, and the knife arrives very sharp out of the box. A second buyer describes it as the perfect size for a wide range of kitchen tasks, with a look that holds up well in regular use.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 3.2 oz (90 g)
Blade Length: 140mm
Total Length: 276mm
Spine Thickness at Heel: 5mm
Blade Height: 32mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-petty-135mm-28.png&&&5&&&||&&&||&&&@@@
ensrsa16&&&EK8-S16U&&&Shindo Enjin SRK8 Santoku 165mm&&&Shindo Enjin SRK8 Santoku 165mm
These Shindo Enjin knives are red hot right now and extremely hard to get. We are proud to be the first seller outside of Japan to offer knives from blacksmith Shindo san, and each shipment sells out quickly. If you see one available, we recommend grabbing it before they are gone.
The Enjin SRK8 Santoku 165mm is a classic Japanese all-purpose knife and the most popular style used in Japanese home kitchens. It is loved for its easy-to-control size, tall blade height, and relatively flat edge profile that encourages clean push cutting. This is a highly versatile knife that handles vegetables, proteins, and general prep work with ease, making it an excellent choice for both new and experienced users.
Shindo san works in the Tosa region of Japan, a long-established center for knife making with a deep history of forging tools and blades. The region has recently introduced training programs to encourage a new generation of blacksmiths, and Shindo san is one of the most exciting young makers to emerge from this effort. Despite only a few years of experience, his knives show impressive skill, energy, and attention to detail.
This knife is forged from SRK8 carbon steel, an alloy similar in feel to White #2 but enhanced with chromium and nickel for added toughness and resilience. Heat-treated to about 63 HRC, it takes a very sharp edge and is easy to maintain. The blade is clad in soft iron and finished with a kurouchi upper section that transitions into a sandblasted and polished lower portion, giving it a rugged, handmade look. The oak octagonal handle features a burnt finish that ties in nicely with the Enjin name, which combines the Japanese words for flame and blade.
Care Instructions: This knife has a reactive carbon steel core and iron cladding that will develop a patina with use. Hand wash and dry thoroughly after use. Do not leave wet or soak. Avoid cutting frozen foods or bones. Sharpen with quality water stones to maintain a razor-sharp edge.
Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Core Steel: SRK8 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi / Sand Blasted / Polished
HRC: 63 + -
Edge Grind: Even (See Choil Photo)
Handle: Oak Octagonal, Burnt Finish
Weight: 4.7 oz (134 g)
Blade Length: 169 mm
Total Length: 312 mm
Spine Thickness at Heel: 5 mm
Blade Height: 47 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-santoku-165mm-61.png&&&5&&&||&&&||&&&@@@
ensrsu24&&&EK8-J24U&&&Shindo Enjin SRK8 Sujihiki 240mm&&&The sujihiki - Japan dedicated slicing knife - is built for a specific task: drawing the blade cleanly through proteins, roasts, and fish in long uninterrupted strokes with minimal tearing and maximum control over the cut surface. The narrow, long profile reduces drag and friction compared to a gyuto; the thin grind allows the knife to pass through the flesh without wedging. Kyohei Shindo forges this 240mm version alone in Kami City, Kochi Prefecture, using SRK8 carbon steel - similar in character to Shirogami (white paper steel) #2 with small additions of chrome and nickel - at HRC 63+.
At 247mm blade length and 43mm height this sujihiki runs taller than most in the format, which is a practical plus: the extra height allows it to double as a capable board knife when a full gyuto is not at hand. The thin grind does the work that matters most - the blade glides through meat cleanly and releases well from the cut surface. San mai construction with soft iron cladding. Kurouchi (black as-forged) finish on the upper blade road, sandblasted matte lower section, polished SRK8 core at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 6.5 oz.
What Customers Are Saying: The one reviewer is an experienced knife user who describes an immediate positive reaction: sharp, thin grind, and a slicer that moves through meat with no resistance. He notes the taller-than-typical blade height as an observation rather than a criticism and describes it as a knife he is glad to have in his lineup.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use, especially after contact with meat and fish. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 6.5 oz (186 g)
Blade Length: 247mm
Total Length: 402mm
Spine Thickness at Heel: 4mm
Blade Height: 43mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-sujihiki-240mm-28.png&&&5&&&||&&&||&&&@@@
ensrsu27&&&EK8-J27U&&&Shindo Enjin SRK8 Sujihiki 270mm&&&At 275mm blade length and 43mm height the 270mm sujihiki is the longest knife in the Enjin range and the one best suited to professional slicing work: breaking down large roasts, slicing whole fish fillets, carving proteins at the pass where a single clean draw per slice is the standard. The additional length over the 240mm version provides more usable stroke before the heel reaches the cutting surface, which reduces the number of passes on large cuts and produces a cleaner result. Kyohei Shindo forges these alone in Kami City, Kochi Prefecture, from SRK8 carbon steel at HRC 63+.
Like the 240mm, this sujihiki runs taller than most in the category at 43mm - which means it handles board work comfortably when needed in addition to its primary role as a dedicated slicer. The grind is thin behind the edge, which is where a sujihiki earns its keep: the blade passes through meat without wedging or dragging, and the cut surface releases cleanly. San mai construction with soft iron cladding. Kurouchi (black as-forged) upper blade road fading to sandblasted matte, polished SRK8 core at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 7.0 oz.
What Customers Are Saying: The one reviewer is an experienced knife buyer who describes this as an indispensable blade - thin behind the edge, excellent fit and finish, and a taller-than-average profile that makes it usable on the board as well as as a pure slicer. He notes the SRK8 steel composition and praises the overall value proposition strongly.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use, especially after contact with meat and fish. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 7.0 oz (198 g)
Blade Length: 275mm
Total Length: 430mm
Spine Thickness at Heel: 5mm
Blade Height: 43mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-sujihiki-270mm-28.png&&&5&&&||&&&||&&&@@@
enjin&&&EK8-T12U&&&Shindo Enjin SRK8 Tall Petty 120mm&&&The distinction between the standard 120mm petty and the Tall Petty comes down to one measurement: blade height. Where the standard runs 33mm, this version measures 40mm - a deliberate design choice to give cooks with larger hands more knuckle clearance above the board during in-hand work and on-board tasks. The same 126mm blade length, the same SRK8 steel, the same construction. Different geometry for a different grip preference.
Kyohei Shindo forges these alone in Kami City, Kochi Prefecture. Working solo in the Tosa region, he controls every step of production, which keeps batches small and quality consistent. The Enjin name combines "en" (flame) and "jin" (blade) - two elements that are present in every knife he makes. The SRK8 carbon steel core sits inside soft iron san mai cladding, heat-treated to HRC 63+ for good edge retention and clean sharpening response on water stones. SRK8 is similar in character to Shirogami (white paper steel) #2 with small additions of chrome and nickel added for extra toughness - a practical choice for a solo blacksmith whose knives will be used hard. The finish layering is the same as the rest of the line: kurouchi (black as-forged) on the upper blade road, sandblasted matte below, polished SRK8 core at the edge. Burnt oak octagonal handle with urushi (lacquer) finish. 4.0 oz.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones.
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 4.0 oz (114 g)
Blade Length: 129mm
Total Length: 264mm
Spine Thickness at Heel: 5mm
Blade Height: 40mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-tall-petty-120mm-28.png&&&0&&&||&&&||&&&@@@
enek8togy24&&&EK8-Togatta240&&&Shindo Enjin SRK8 Togatta Gyuto 240mm&&&These are in high demand. One per customer, please.
Togatta means pointed or sharp in Japanese, and the name fits: this 240mm version of the Enjin gyuto carries a more pronounced, forward-swept tip than the standard 210mm, giving the blade a longer, more aggressive profile that cooks working with larger cuts of protein, whole fish, or extended vegetable prep will find efficient and direct. Kyohei Shindo forges these alone in Kami City, Kochi Prefecture. The Enjin line started with smaller formats and Mark at CKTG asked Shindo-san specifically to add longer gyutos for customers who wanted more reach - this Togatta is the result.
With a 249mm blade length and a 50mm height, the Togatta Gyuto is the largest full-double-bevel knife in the Enjin range. The 5mm spine at the heel gives it substance for sustained work, while the distal taper keeps the tip responsive. SRK8 carbon steel core at HRC 63+, clad in soft iron, san mai hammer-forged construction. The kurouchi (black as-forged) finish transitions to sandblasted matte on the lower blade road, with the polished SRK8 core visible at the edge - the same layered surface treatment that defines every Enjin knife.
Care Instructions: SRK8 is a reactive carbon steel - wipe and dry after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones; strop regularly.
Each knife is made by hand so measurements may vary.
Handle: Oak Octagonal, Burnt Finish, Urushi Lacquer
Weight: 6.2 oz (178 g)
Blade Length: 249 mm
Total Length: 398 mm
Spine Thickness at Heel: 5 mm
Blade Height: 50 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-togatta-gyuto-240mm-61.png&&&5&&&||&&&||&&&@@@
shkaaosubu16&&&G-4705WM&&&Shiro Kamo Aogami Super Bunka 165mm&&&Most cooks discover Shiro Kamo through his stunning SG2 Damascus work, but this Aogami Super kurouchi bunka reveals a completely different dimension of his craft — raw, purposeful, and deeply satisfying to use. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house.
The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. This one is built around Aogami Super carbon steel — also known as Super Blue — hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 176mm with a 46mm blade height it has excellent knuckle clearance and real authority on the cutting board. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 3.9 oz (110 g)
Blade Length: 176 mm
Total Length: 314 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 46 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-bunka-165mm-186.png&&&0&&&||&&&||&&&||@@@
shkaaosubu18&&&G-4714WM&&&Shiro Kamo Aogami Super Bunka 180mm&&&There is something inherently satisfying about a well-made kurouchi bunka, and this 180mm Aogami Super blade by Shiro Kamo hits all the right notes. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. His attention to detail and mastery of heat treatment are evident in every blade he produces.
The bunka is one of the most versatile formats in the Japanese kitchen — a compact, tall blade with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work with equal confidence. At 186mm with a remarkable 55mm blade height this is one of the tallest bunkas in our catalog, giving it outstanding knuckle clearance and the kind of authority on the cutting board that makes long prep sessions genuinely enjoyable. The Aogami Super carbon steel core — also known as Super Blue — is hardened to 63 HRC for an extremely keen edge that holds well through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. The walnut octagonal handle with maple ferrule is warm, durable, and well fitted. Note that we do not carry a saya that fits this knife — we recommend the felt guard instead.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 5.1 oz (144 g)
Blade Length: 186 mm
Total Length: 332 mm
Spine Thickness at Heel: 3 mm
Blade Height: 55 mm
Storage Note: We do not carry a saya for this knife — felt guard recommended
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-bunka-180mm-48.png&&&0&&&||&&&||&&&||@@@
shkaaosugy21&&&G-4707WM&&&Shiro Kamo Aogami Super Gyuto 210mm&&&Shiro Kamo is one of the most popular blacksmiths we carry at Chef Knives To Go, and this Aogami Super kurouchi gyuto shows why his reputation extends well beyond his celebrated Damascus work. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. The result is a knife with the kind of consistency and character that only a true master can deliver.
The gyuto is Japan all-purpose chef knife, and this 210mm version is built to handle the full range of kitchen tasks with confidence and ease. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and sharpens beautifully on quality stones. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface gives the blade a rustic, as-forged character that develops further with use. At 219mm with a generous 53mm blade height this gyuto has impressive cutting authority and excellent knuckle clearance. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.
What Customers Are Saying: Customers who come to this knife from German steel consistently describe it as a revelation — one first-time Japanese knife buyer said it made his Wusthof feel like a clumsy club and called it $200 well spent without hesitation. Serious knife enthusiasts praise how it balances toughness with effortless cutting feel, noting the rounded corners, matte kurouchi finish, and premium handle comfort. One customer described his first week with it as love at first slice, adding that Shiro Kamo is an artist and craftsman to be admired. The finish sharpening service gets particular mention as a worthwhile add-on that takes the out-of-the-box experience to another level entirely.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 6.2 oz (176 g)
Blade Length: 219 mm
Total Length: 369 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 53 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-gyuto-210mm-186.png&&&5&&&||&&&||&&&||@@@
shkaaosugy24&&&G-4708WM&&&Shiro Kamo Aogami Super Gyuto 240mm&&&For cooks who want maximum reach and cutting authority, the 240mm gyuto is where things get serious — and Shiro Kamo is exactly the right blacksmith to make one. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. He is one of the most popular blacksmiths we carry at Chef Knives To Go, and the Aogami Super kurouchi line represents his craft at its most elemental — no Damascus flourish, just exceptional steel, exceptional heat treatment, and exceptional performance.
At 247mm with a commanding 54mm blade height this gyuto is built for cooks who know how to use the length. The extended edge makes quick work of large ingredients, long slicing cuts, and the kind of sustained prep work that a shorter blade would turn into a chore. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and rewards good sharpening technique. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface gives the blade a rustic, as-forged character that develops beautifully with use. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced even at this larger size.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 6.1 oz (172 g)
Blade Length: 247 mm
Total Length: 395 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 54 mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-gyuto-240mm-248.png&&&0&&&||&&&||&&&||@@@
shkaasna16&&&G-4706WM&&&Shiro Kamo Aogami Super Nakiri 165mm&&&The kurouchi nakiri is one of the most honest expressions of Japanese blacksmithing, and in Shiro Kamo's hands it becomes something special. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. His SG2 Damascus line draws the headlines, but this Aogami Super kurouchi series is where his craft gets back to its roots.
The nakiri is Japan dedicated vegetable knife — flat edge, tall blade, squared tip — purpose-built for push cutting and chopping with clean board contact and excellent control. This one is built around Aogami Super carbon steel — also known as Super Blue — hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 159mm with an impressive 52mm blade height it has outstanding knuckle clearance and real authority on the cutting board. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 5.2 oz (148 g)
Blade Length: 159 mm
Total Length: 312 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-nakiri-165mm-33.png&&&0&&&||&&&||&&&@@@
shirokamo&&&G-4703WM&&&Shiro Kamo Aogami Super Petty 135mm&&&Upgrade your kitchen with a Shiro Kamo knife handcrafted by the renowned blacksmith in Echizen, Japan. This knife boasts a San Mai blade construction, with a razor-sharp edge created from the combination of Aogami Super steel. This knife is functional, beautiful, and expertly hammer forged for durability, with a 50/50 bevel grind for precision cutting. The stainless steel cladding adds an extra layer of protection, while the traditional Kurouchi finish gives it an elegant touch. With a Rockwell hardness of 63, this knife is built to last and maintain its sharpness for heavy use. Don't miss the opportunity to own a true work of art, made by a master blacksmith.
Blacksmith: Shiro Kamo
Location: Echizen Japan
Construction: San Mai
Forging: Hammer Forged
Edge Steel: Aogami Super, Carbon Steel
Edge Grind: Even, 50/50
Handle: Walnut Octagonal
Ferrule: Maple Octagonal
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Weight: 2.2 oz/ 62g
Blade Length: 140mm
Overall Length: 262mm
Spine Thickness at Heel: 2.7mm
Blade Height at Heel: 30.7mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-petty-135mm-98.png&&&0&&&||&&&||&&&||@@@
shkawh2sa161&&&G-4704WM&&&Shiro Kamo Aogami Super Santoku 165mm&&&Aogami Super is one of the most revered carbon steels in the Japanese knife world, and when it comes out of Shiro Kamo's workshop at Takefu Knife Village it performs exactly as that reputation suggests. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san is one of the most popular blacksmiths we carry at Chef Knives To Go. His spring hammer-forged blades combine top-tier steel with the kind of precise heat treatment and finishing that only a master can deliver consistently.
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around Aogami Super carbon steel hardened to 63 HRC, prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface carries the honest, as-forged character of the blade. At 170mm with a 48mm blade height it is a well-proportioned all-purpose knife with excellent knuckle clearance and a comfortable, nimble feel in hand. The walnut octagonal handle with maple ferrule is warm, durable, and beautifully fitted throughout.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 4.2 oz (120 g)
Blade Length: 170 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-santoku-165mm-66.png&&&0&&&||&&&||&&&||@@@
shkaaosusu27&&&G-4710WM&&&Shiro Kamo Aogami Super Sujihiki 270mm&&&A carbon steel sujihiki is one of the great pleasures of the Japanese kitchen — and Shiro Kamo is exactly the right blacksmith to make one. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. He is one of the most popular blacksmiths we carry at Chef Knives To Go, and this Aogami Super kurouchi sujihiki represents some of the most purposeful work in his catalog.
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, and its ability to take an acutely keen edge makes it particularly well suited to the long, uninterrupted slicing cuts this format is built for. Hardened to 63 HRC and clad in stainless steel for easier maintenance, the blade carries the kurouchi — meaning black finish — surface on the upper portion, giving it a rustic character that contrasts beautifully with the polished edge bevel. At 278mm with a 42mm blade height it has serious reach and a lean, precise profile that feels confident and controlled through every cut. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 5.6 oz (160 g)
Blade Length: 278 mm
Total Length: 429 mm
Spine Thickness at Heel: 3 mm
Blade Height: 42 mm
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-aogami-super-sujihiki-270mm-48.png&&&0&&&||&&&||&&&||@@@
shkabl2mi1&&&G-514M&&&Shiro Kamo Blue #2 Migaki Bunka 165mm&&&Shiro Kamo received the Dento-Kogei-shi title - Japan's designation for a master of traditional crafts - at just 47 years old, making him one of the youngest blacksmiths ever to earn it. He works at Takefu Knife Village in Echizen, a cooperative of independent craftsmen who share facilities while keeping all production in-house. Within that community, Kamo-san has built a reputation for precision and consistency that has made him one of the most sought-after blacksmiths we carry. Syungo Ogata, another of our featured blacksmiths, trained under him for seven years before striking out on his own.
The Blue #2 Migaki line showcases a quieter side of Kamo-san's work. Where his kurouchi knives carry a rugged, as-forged surface, the migaki (polished) finish reveals the construction underneath: a Blue #2 (Aogami 2) carbon steel core forge-welded into reactive iron cladding and brought to a smooth, reflective surface. The contrast between the polished iron jigane (outer cladding steel) and the hagane (inner core steel) at the edge is the kind of detail that becomes more visible as the knife takes on a working patina over time. The bunka format - compact, flat-profiled, with the distinctive reverse tanto tip - handles vegetables, proteins, and aromatics with equal confidence, and the tip opens up fine detail work that a rounded knife cannot match. The rosewood D handle and black pakkawood ferrule are clean and well-finished. At 167mm and 118g it is a light, nimble knife that moves quickly through prep work without fatigue.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry the blade after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami 2)
Cladding: Reactive Iron
Finish: Migaki (Polished)
HRC: 61
Edge Grind: Even
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 4.1 oz (118g)
Blade Length: 167mm
Total Length: 307mm
Spine Thickness at Heel: 2.6mm
Blade Height at Heel: 48.7mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-bunka-165mm-218.png&&&0&&&||&&&||&&&@@@
shkabl2migy1&&&G-507M&&&Shiro Kamo Blue #2 Migaki Gyuto 180mm&&&The contrast between Shiro Kamo's kurouchi and migaki lines tells you something useful about the range of his work. The kurouchi surface is dark, textured, and rustic - the as-forged finish left largely intact from the forge. The migaki (polished) line shows what lies underneath: a san-mai construction of Blue #2 carbon steel core forge-welded into reactive iron cladding, brought to a smooth, reflective polish that reveals the layers clearly. Kamo-san earned the Dento-Kogei-shi title at 47 - Japan's recognition of a master of traditional crafts - and works at Takefu Knife Village in Echizen with a small crew, keeping all production in-house.
At 188mm the gyuto (Japan's all-purpose chef knife) sits at the compact end of the format. It is a knife for cooks who want the versatility of a gyuto - the belly for rocking cuts, the pointed tip for detail work, the length for proteins and larger vegetables - without the commitment of a 210mm or 240mm blade. At 130g it is genuinely light, which makes it comfortable through extended sessions, and the 2.5mm spine tapers toward the tip in a way that keeps the knife responsive rather than wedging through food. The Blue #2 core at 61 HRC is hard enough to hold a fine edge well and sharpens back readily on quality stones. The reactive iron cladding develops a patina with use, adding visual character without affecting performance. Rosewood D handle, black pakkawood ferrule - clean and well-proportioned.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami 2)
Cladding: Reactive Iron
Finish: Migaki (Polished)
HRC: 61
Edge Grind: Even
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 4.6 oz (130g)
Blade Length: 188mm
Total Length: 329mm
Spine Thickness at Heel: 2.5mm
Blade Height at Heel: 47.9mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-gyuto-180mm-216.png&&&0&&&||&&&||&&&||@@@
shkabl2migy2&&&G-508M&&&Shiro Kamo Blue #2 Migaki Gyuto 210mm&&&Takefu Knife Village in Echizen is home to some of Japan's most respected independent blacksmiths, and Shiro Kamo is among the most accomplished of them. He received the Dento-Kogei-shi title - Japan's highest designation for a master of traditional crafts - at just 47 years old. He runs his production with a small crew and keeps every step of the process in-house, which is part of why the consistency across his knives is so notable. The Blue #2 Migaki line is his polished construction: reactive iron cladding over a Blue #2 carbon steel core, finished to a smooth migaki (polished) surface rather than the as-forged kurouchi finish of his other work.
The 210mm gyuto (Japan's all-purpose chef knife) is the most versatile knife in this lineup. At 220mm actual blade length and 152g it has the reach and presence for larger prep tasks while remaining light enough for extended use without fatigue. The 2.5mm spine gives the blade a thin, responsive feel at the board - it moves through food rather than wedging through it - and the Blue #2 core at 61 HRC holds a fine edge reliably and sharpens back readily on quality water stones. The reactive iron cladding develops its own patina alongside the carbon steel core at the edge, with the contrast between the two becoming more pronounced and distinctive over time. The rosewood D handle and black pakkawood ferrule are proportioned well for the blade and sit comfortably in a pinch grip through long prep sessions.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami 2)
Cladding: Reactive Iron
Finish: Migaki (Polished)
HRC: 61
Edge Grind: Even
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 5.3 oz (152g)
Blade Length: 220mm
Total Length: 365mm
Spine Thickness at Heel: 2.5mm
Blade Height at Heel: 54.3mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-gyuto-210mm-215.png&&&0&&&||&&&||&&&||@@@
shkabl2migy21&&&G-509M&&&Shiro Kamo Blue #2 Migaki Gyuto 240mm&&&For cooks who want the full reach of a 240mm gyuto in a carbon steel knife with reactive iron cladding, this is where the Shiro Kamo Migaki line finds its fullest expression. Kamo-san works at Takefu Knife Village in Echizen - Japan's most renowned cooperative of independent blacksmiths - and earned the Dento-Kogei-shi title, the country's designation for a master of traditional crafts, at just 47 years old. He was also the master under whom Syungo Ogata trained for seven years. The Blue #2 Migaki line is his polished construction: Blue #2 carbon steel core forge-welded into reactive iron cladding, finished to a smooth migaki (polished) surface that reveals the layered structure of the blade clearly.
At 244mm blade length and 164g the 240mm gyuto (Japan's all-purpose chef knife) has the reach for proteins, the length for efficient push cuts through larger produce, and enough weight to feel authoritative without becoming tiring. The 2.5mm spine at the heel tapers toward the tip, keeping the knife responsive rather than blunt at the point - useful for the kind of detail work a longer knife still needs to handle. The Blue #2 core at 61 HRC takes a fine, keen edge and holds it well through demanding prep sessions. As the knife is used, the reactive iron cladding develops a patina that contrasts with the carbon steel hagane at the edge, making the construction increasingly visible over time. The rosewood D handle and black pakkawood ferrule are well-fitted and comfortable in a pinch grip.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami 2)
Cladding: Reactive Iron
Finish: Migaki (Polished)
HRC: 61
Edge Grind: Even
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 5.7 oz (164g)
Blade Length: 244mm
Total Length: 387mm
Spine Thickness at Heel: 2.5mm
Blade Height at Heel: 58.2mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-gyuto-240mm-264.png&&&0&&&||&&&||&&&||@@@
shkabl2mina1&&&G-510M&&&Shiro Kamo Blue #2 Migaki Nakiri 165mm&&&The migaki (polished) finish is the defining feature of this Shiro Kamo line - not the only detail worth noting, but the one that sets it apart most immediately from his kurouchi work. Where the as-forged surface of the kurouchi line is dark and textured, the migaki finish is smooth and reflective, revealing the san-mai construction in a way that becomes more expressive over time as the reactive iron cladding and the Blue #2 core develop their own patina at different rates. Kamo-san earned the Dento-Kogei-shi title at just 47 - one of the youngest blacksmiths ever to receive it - and works at Takefu Knife Village in Echizen, where he keeps all production in-house with a small crew.
The nakiri (Japan's dedicated vegetable knife) is a natural format for this construction. Flat-profiled and wide, it is built for push cuts and board contact from heel to tip, making it efficient and controlled through dense vegetables, aromatics, and herbs. The Blue #2 (Aogami 2) core is hardened to 61 HRC - hard enough to take a keen edge and hold it through extended prep sessions, but not so hard that sharpening becomes laborious. The reactive iron cladding adds visual character and develops a protective patina with use, while staying out of the way of the performance at the cutting edge. At 156mm blade length and 140g it is compact and well-balanced, with the rosewood D handle and black pakkawood ferrule keeping the overall package clean and uncluttered.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami 2)
Cladding: Reactive Iron
Finish: Migaki (Polished)
HRC: 61
Edge Grind: Even
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 4.9 oz (140g)
Blade Length: 156mm
Total Length: 308mm
Spine Thickness at Heel: 3.0mm
Blade Height at Heel: 51.9mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-nakiri-165mm-215.png&&&0&&&||&&&||&&&@@@
shkabl2misa1&&&G-503M&&&Shiro Kamo Blue #2 Migaki Santoku 165mm&&&Blue #2 (Aogami 2) carbon steel has earned its place in Japanese professional kitchens through a well-established combination of qualities: good hardness, reliable toughness, and a sharpening response that produces a genuinely sharp edge without demanding specialist technique. Shiro Kamo uses it as the core steel across his Migaki line, forge-welding it into reactive iron cladding and finishing the blade to a polished migaki surface that brings out the san-mai construction clearly. Kamo-san holds the Dento-Kogei-shi title - Japan's designation for a master of traditional crafts - earned at just 47 years old. He works at Takefu Knife Village in Echizen, where he manages every step of production in-house with a small crew.
The santoku (three virtues) is one of Japan's most versatile kitchen formats - designed to handle vegetables, proteins, and fish with equal competence. At 169mm it sits at the standard size for the format, compact enough to be nimble but long enough for most prep tasks. The flat edge profile gives good board contact, and the modest belly allows for rocking cuts when needed. The migaki (polished) iron cladding will develop its own visual character over time as the reactive surface takes on a patina alongside the Blue #2 core at the edge. At 126g the knife is light and fast in the hand. The rosewood D handle and black pakkawood ferrule are well-matched to the blade in both proportion and finish. Note: the blade height on the original spec sheet shows 2.6mm which appears to be a data entry error - please verify before publishing.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami 2)
Cladding: Reactive Iron
Finish: Migaki (Polished)
HRC: 61
Edge Grind: Even
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 4.5 oz (126g)
Blade Length: 169mm
Total Length: 307mm
Spine Thickness at Heel: 2.6mm
Blade Height: 48mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-migaki-santoku-165mm-231.png&&&0&&&||&&&||&&&||@@@
shkayobl23&&&G-165BU-AO&&&Shiro Kamo Blue #2 Yoru Bunka 165mm&&&The word “Yoru” means “night” in Japanese, and this name matches the dark rustic finish found on this line of knives. Forged by master blacksmith Shiro Kamo in Echizen, the blades feature a traditional kurouchi finish over reactive carbon steel, giving them a classic look that develops character with use.
This santoku is made from Blue #2 (Aogami #2) carbon steel and hardened to around HRC 61. The steel is clad in softer stainless steel and finished in the forge — a san-mai construction that provides protection for the core while keeping the knife thin, sharp, and responsive on the cutting board. Blue #2 offers excellent sharpness and edge holding while still being relatively easy to maintain and sharpen on water stones.
The profile is compact and versatile, ideal for everyday prep such as chopping vegetables, slicing fruits, trimming meats, and general push-cutting. Like most Japanese knives in this hardness range, it is ground thin behind the edge to maximize cutting performance.
The knife is fitted with a walnut octagonal wa handle paired with a black pakka wood ferrule for durability and balance. Lightweight, easy to maneuver, and a great value from one of the well-respected blacksmiths of Takefu Knife Village.
Care Instructions
This is a thin, hard knife — avoid twisting, prying, or cutting very hard items (frozen food, bones, squash, coconuts, etc.)
Hand wash only — do not use a dishwasher
Dry thoroughly after each use; do not leave wet or soaking
Expect a patina to form over time — it helps protect the carbon steel
Avoid long contact with acidic foods like onions, citrus, and tomatoes
Store fully dry; apply a small amount of food-safe oil if storing long term
Sharpen only with water stones; avoid pull-through sharpeners or electric grinders
Specifications
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Knife Village
Edge Grind: Double bevel (even)
Steel: Blue #2 (Aogami #2) carbon steel
Cladding: Stainless steel
Finish: Kurouchi (blacksmith finish)
Construction: San-mai, hammer forged
Knife Type: Santoku
Handle: Walnut, octagonal
Ferrule: Black pakka wood
Weight: 4.1 oz (116 g)
Blade Length: 175 mm
Total Length: 317 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
Hardness: ~HRC 61
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-bunka-165mm-28.png&&&5&&&||&&&||&&&||@@@
shkayobl2gy1&&&G-180GY-AO&&&Shiro Kamo Blue #2 Yoru Gyuto 180mm&&&Few blacksmiths at Takefu Knife Village keep as tight a shop as Shiro Kamo, who works alongside just two other craftsmen and keeps every step of production in house. This 180mm gyuto from his Yoru line runs shorter than the typical 210mm size, a good fit for smaller work areas or cooks who prefer a more compact blade.
The core is Blue #2 carbon steel hardened to about HRC 61, built with a san mai construction that leaves the edge exposed beneath a softer outer layer finished in a deep kurouchi texture, the source of the Yoru name, since yoru means night in Japanese. The handle is an octagonal walnut with a black pakka wood ferrule.
What Customers Are Saying:One reviewer on a second Shiro Kamo purchase calls the knife sharp out of the box and razor sharp after a few passes on a leather strop, praising the balance at the pinch grip and the fit and finish typical of Takefu Knife Village work, with the only real downside being the normal reactivity of the carbon edge. Another reviewer, picking up their first blue steel knife, found it took a beautiful edge on a basic water stone and called it a great value collectible piece.
Care Instructions:Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (126 g)
Blade Length: 193 mm
Total Length: 334 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-gyuto-180mm-28.png&&&5&&&||&&&||&&&||@@@
shkayobl24&&&G-210GY-AO&&&Shiro Kamo Blue #2 Yoru Gyuto 210mm&&&For a lot of cooks, a 210mm gyuto like this one from the Yoru line is the first real step up from a basic Western chef knife and into proper Japanese steel. Yoru means night in Japanese, named for the deep kurouchi finish that covers the blade in a dark, rustic texture.
The core is Blue #2 carbon steel hardened to about HRC 61, built with a san mai construction that leaves the edge exposed beneath a softer outer layer. The gyuto handles general cutting and slicing with ease, and the handle is an octagonal walnut with a black pakka wood ferrule, made by Shiro Kamo at Takefu Knife Village in Echizen.
What Customers Are Saying:One reviewer who stepped up from a basic ceramic gyuto called the jump dramatic, describing the out of box sharpness as excellent, gliding through vegetables and slicing cleanly through paper without resistance.
Care Instructions:Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.2 oz (148 g)
Blade Length: 213 mm
Total Length: 355 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-gyuto-210mm-28.png&&&5&&&||&&&||&&&||@@@
shkayobl25&&&G-240GY-AO&&&Shiro Kamo Blue #2 Yoru Gyuto 240mm&&&At 240mm, this gyuto from the Yoru line steps up to the workhorse length many home cooks and professionals prefer as their main blade, longer and more capable with larger ingredients than the 180 or 210mm versions in the same lineup. Yoru means night in Japanese, named for the deep kurouchi finish that gives the blade its dark, rustic character.
The core is Blue #2 carbon steel hardened to about HRC 61, built with a san mai construction that leaves the edge exposed beneath a softer outer layer for some added strength. The handle is an octagonal walnut with a black pakka wood ferrule, made by Shiro Kamo at Takefu Knife Village in Echizen, where he keeps production in house with a small crew of just two other workmen.
Care Instructions:Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.8 oz (164 g)
Blade Length: 248 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 54 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-gyuto-240mm-28.png&&&0&&&||&&&||&&&||@@@
shkayobl22&&&G-165NA-AO&&&Shiro Kamo Blue #2 Yoru Nakiri 165mm&&&Shiro Kamo earned the Dento Kogei Shi title, a recognition for masters of traditional craft, at just 47 years old, and continues to work out of Takefu Knife Village in Echizen with a small crew of two other workmen, keeping production in house. This 165mm nakiri from his Yoru line shows the kurouchi finish that gives the series its name, since yoru means night in Japanese.
The core is Blue #2 carbon steel hardened to about HRC 61, built with a san mai construction that protects the reactive edge with a softer outer layer. The flat, tall profile is built for efficient push cutting through vegetables, and the handle is an octagonal walnut with a black pakka wood ferrule.
Care Instructions:Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.6 oz (130 g)
Blade Length: 159 mm
Total Length: 311 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-nakiri-165mm-28.png&&&0&&&||&&&||&&&@@@
shkayobl2&&&G-135PT-AO&&&Shiro Kamo Blue #2 Yoru Petty 135mm&&&At 135mm, this petty from the Yoru line is sized for detail work like trimming proteins, peeling, and prepping garnishes, while still being substantial enough for general small tasks around the kitchen. Yoru means night in Japanese, and the name comes from the deep, dark kurouchi finish that covers the blade.
The core is Blue #2 carbon steel, also called Aogami #2, hardened to about HRC 61 and built with a san mai construction that leaves the cutting edge exposed beneath a softer outer layer. The kurouchi finish gives the blade a rustic, as forged look that stands in contrast to shinier stainless knives, and the handle is an octagonal walnut with a black pakka wood ferrule, both durable and comfortable in hand.
Care Instructions:Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.1 oz (88 g)
Blade Length: 142 mm
Total Length: 268 mm
Spine Thickness at Heel: 3 mm
Blade Height: 34 mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-petty-135mm-60.png&&&0&&&||&&&||&&&||@@@
shkayobl21&&&G-165SA-AO&&&Shiro Kamo Blue #2 Yoru Santoku 165mm&&&Blue #2 carbon steel, also known as Aogami #2, is prized in Japanese cutlery for how readily it takes an edge and how well it holds one, and this 165mm santoku from the Yoru line puts that steel to work under a deep kurouchi finish. Yoru means night in Japanese, and the dark, rustic surface is exactly where the name comes from.
The core is hardened to about HRC 61 and built with a san mai construction, leaving the edge exposed beneath a softer outer layer for a bit of added strength. The santoku carries a tall blade and an even 50/50 grind, well suited to general slicing and dicing tasks. The handle is an octagonal walnut with a black pakka wood ferrule, made by Shiro Kamo at Takefu Knife Village in Echizen.
Care Instructions:Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.2 oz (118 g)
Blade Length: 171 mm
Total Length: 311 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
Photos credit: Gustavo Bermudez
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-santoku-165mm-28.png&&&0&&&||&&&||&&&||@@@
shkayobl26&&&G-270SJ-AO&&&Shiro Kamo Blue #2 Yoru Suji 270mm&&&A suji is built for one task above all, clean precise slicing, and this 270mm version from the Yoru line brings that focus to a deep, rustic kurouchi finish named for the Japanese word yoru, meaning night. The long, slender profile makes it well suited to portioning roasts, fish, and other proteins in one continuous cut.
The core is Blue #2 carbon steel hardened to about HRC 61, built with a san mai construction that leaves the edge exposed beneath a softer outer layer. The handle is an octagonal walnut with a black pakka wood ferrule, made by Shiro Kamo at Takefu Knife Village in Echizen.
Care Instructions:Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and given the length of this blade, store it where it will not knock against other tools in a drawer.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.0 oz (144 g)
Blade Length: 277 mm
Total Length: 428 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 41 mm
Photos credit: Gustavo Bermudez
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-suji-270mm-106.png&&&0&&&||&&&||&&&||@@@
shkabl2yosu3&&&G-300SJ-AO&&&Shiro Kamo Blue #2 Yoru Suji 300mm&&&Named after the Japanese word for night, the Yoru series embodies the beauty and mystique of darkness with its striking kurouchi finish. Hand forged by master blacksmith Shiro Kamo in Echizen, Japan, each blade carries the rugged character of traditional craftsmanship, paying homage to centuries of Japanese blacksmithing heritage.
Built with a san mai construction and a Blue #2 carbon steel core, this 300mm suji delivers exceptional edge retention and cutting performance. With a hardness rating of about HRC 61, it takes a razor sharp edge and is built for serious prep work, though the core steel is reactive and should be dried promptly after each use to prevent rusting. The blade pairs with a walnut octagonal handle, offering a comfortable, secure grip and a clean, understated elegance that complements the raw beauty of the finish. At 300mm, this is the longest slicer in the Yoru lineup, suited to portioning large roasts, whole fish, or anything else that calls for one long, continuous cut.
Care Instructions:Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and given the length of this blade, store it where it will not knock against other tools in a drawer. Sharpen on quality water stones when the edge needs attention.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.5 oz (156 g)
Blade Length: 303 mm
Total Length: 455 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-suji-300mm-46.png&&&0&&&||&&&||&&&||@@@
shkar2bu17&&&G-SG2NI-170BU-8S&&&Shiro Kamo SG2 Damascus Bunka 170mm&&&Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go, and for good reason. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts — he works at the Takefu Knife Village cooperative in Echizen, Japan, one of the most respected knife-making institutions in the country. His knives are known for their stunning Damascus work, exceptional grinds, beautifully finished spines and choils, and out-of-the-box sharpness that consistently impresses even experienced collectors. He is also the master under whom Syungo Ogata trained for seven years, a lineage that speaks for itself.
This bunka is built around an SG2 powdered stainless steel core hardened to 63 HRC — one of the highest performance alloys available in the Japanese knife market, capable of taking an extremely keen edge and holding it through demanding professional use. The stainless Damascus cladding is visually stunning, with a flowing pattern that gives each knife a distinctive character, and it settles into a beautiful working finish with regular use. The bunka profile combines a flat cutting section with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work. At 175mm with a 46mm blade height it is compact, versatile, and deeply purposeful. The nicely finished spine and choil reflect the care and attention Kamo-san devotes to every knife he produces, and the sandalwood octagonal handle completes a package that is as beautiful as it is functional.
What Customers Are Saying: Customers describe this bunka as a terrific all-purpose knife with a flat profile that is ideally suited to push cutting and enough upsweep at the tip for versatile detail work. The Damascus cladding softens with regular use and the SG2 steel takes a fine polish — one customer finished it to 10k and reports it holds that edge beautifully. The honing experience on this steel is described as a dream, and the edge retention is exceptional. A knife that rewards the cook who appreciates both performance and beauty in equal measure.
Care Instructions: SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 63
Edge Grind: Even 50/50
Handle: Sandalwood Octagonal
Weight: 4.2 oz (120 g)
Blade Length: 175 mm
Total Length: 317 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 46 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-bunka-170mm-159.png&&&5&&&||&&&||&&&@@@
shkar2dabu&&&G-SG2NI-180GY-8S&&&Shiro Kamo SG2 Damascus Gyuto 180mm&&&Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts, awarded at just 47 years old — he works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly run crew that keeps every stage of production under his direct supervision. It is rare to find a blacksmith who excels equally at both forging and grinding, but Kamo-san is one of them. His knives are consistently praised for their exceptional grinds, out-of-the-box sharpness, and beautifully finished spines and choils.
The SG2 Damascus Gyuto 180mm is a compact, nimble all-purpose knife that delivers Kamo-san's signature quality in a format that appeals equally to home cooks working in smaller kitchens and professional cooks who prefer shorter, more agile blades on a busy station. The SG2 powdered stainless steel core is hardened to 63+ HRC for outstanding edge retention and stain resistance, and the stainless Damascus cladding is etched to reveal a flowing layered pattern that makes this as much a visual statement as a working tool. The grind is excellent, the balance is precise, and the wa rosewood octagonal handle is beautifully fitted and comfortable in hand.
What Customers Are Saying: Customers describe this gyuto as a dream come true — ultra sharp out of the box, with a handle that is beautiful and a Damascus blade that is unbelievable. One owner calls it art, adding they would buy it again without hesitation. For those who have been waiting to experience Kamo-san's work, this compact gyuto is a perfect entry point.
Care Instructions: SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 63+
Edge Grind: Even 50/50
Handle: Wa Rosewood Octagonal
Weight: 4.8 oz (136 g)
Blade Length: 190 mm
Total Length: 329 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 47 mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-gyuto-180mm-158.png&&&5&&&||&&&||&&&@@@
shkar2gy21&&&G-SG2NI-210GY-8S&&&Shiro Kamo SG2 Damascus Gyuto 210mm&&&There’s something inherently satisfying about a well-made gyuto, and this 210mm SG2 Damascus blade by Shiro Kamo hits all the right notes. It's one reasone why Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts, awarded at just 47 years old — he works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly run crew that keeps every stage of production under his direct supervision. His knives are consistently regarded as among the finest available at their price point, combining exceptional SG2 heat treatment, outstanding grinds, and Damascus work that turns functional kitchen knives into objects of genuine beauty.
The SG2 Damascus Gyuto 210mm is the flagship knife of Kamo-san's gyuto range — light, responsive, and finely balanced for a knife of its size. The SG2 powdered stainless steel core is hardened to 63+ HRC for outstanding edge retention and stain resistance, and the stainless Damascus cladding is etched to reveal a beautifully flowing layered pattern. At 220mm with a generous 52mm blade height this knife commands the cutting board — excellent knuckle clearance, confident authority through proteins and produce, and enough length for long slicing cuts without feeling unwieldy. The wa rosewood octagonal handle is beautifully fitted and comfortable through extended prep sessions. Trust the photos for the current handle version.
Care Instructions: SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 63+
Edge Grind: Even 50/50
Handle: Wa Rosewood Octagonal (trust photos for current version)
Weight: 5.8 oz (166 g)
Blade Length: 220 mm
Total Length: 370 mm
Spine Thickness at Heel: 2 mm
Blade Height: 52 mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-gyuto-210mm-199.png&&&0&&&||&&&||&&&@@@
shkar2dagy241&&&G-SG2NI-240GY-8S&&&Shiro Kamo SG2 Damascus Gyuto 240mm&&&Art is a suitable word for this great-looking gyuto, and it is one reason why Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew that keeps every stage of production in-house. The result is a consistency and quality of finish that reflects the direct involvement of a master at every step.
The stunning Damascus look on this 240mm gyuto is achieved by forging multiple layers of stainless steel over the SG2 alloy core in a san-mai construction. The cladding layers are visible from the spine, the upper portion of the blade is etched to reveal the flowing pattern, and the lower portion is ground to a fine edge that further exposes the hagane — the inner core steel. Hand-chiseled kanji script adds a final touch of artistry to a blade that is as visually dramatic as it is technically accomplished. The SG2 core is hardened to 63+ HRC for outstanding edge retention and stain resistance. At 247mm with a 53mm blade height this is a serious kitchen workhorse with a fairly flat profile, a small amount of belly for rocking cuts, and a sharp, precise feel throughout. The nicely rounded choil and spine and the wa rosewood octagonal handle complete a package that is one of our favorites in the entire catalog.
Care Instructions: SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings. Trust the photos for the current handle version.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 63+
Edge Grind: Even 50/50
Handle: Wa Rosewood Octagonal (trust photos for current version)
Weight: 5.7 oz (162 g)
Blade Length: 247 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-gyuto-240mm-237.png&&&0&&&||&&&||&&&@@@
shkar2na16&&&G-SG2NI-165NA-8S&&&Shiro Kamo SG2 Damascus Nakiri 165mm&&&Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts — he works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly run crew that keeps every stage of production in-house and under his direct supervision. That control is evident in the consistency of his grinds, the quality of his heat treatment, and the exceptional fit and finish that sets his work apart. Kamo-san is also the master under whom rising star Syungo Ogata trained for seven years — a lineage that speaks volumes.
This nakiri is built around an SG2 powdered stainless steel core hardened to 63+ HRC — a premium alloy produced by Takefu Specialty Steels that exhibits excellent strength, outstanding wear resistance, and the ability to take a very sharp edge. The stainless Damascus cladding is etched to reveal a beautiful semi-matte flowing pattern, and fine hand-chiseled kanji script on the blade adds to the handsome aesthetic. The profile is nearly dead flat with just a hint of belly and a slightly rounded tip that allows for a subtle rocking motion — ideal for push cutting and chopping vegetables with clean board contact. At 156mm with a generous 51mm blade height it has excellent knuckle clearance and real presence on the cutting board. The handle has been updated — please trust the photos for the current version.
What Customers Are Saying: Customers consistently describe this nakiri as a standout even among serious collections. One owner who compared it directly to Shun, Miyabi, and Yaxell knives calls it unquestionably the sharpest knife he has ever used — high praise from someone with multiple premium knives in hand. Another describes it as a wonderful hybrid of traditional craftsmanship and modern metallurgy, praising the Damascus pattern, the fit and finish, and the overall character of the knife. High quality at a reasonable price is the consistent verdict.
Care Instructions: SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 63+
Edge Grind: Even 50/50
Handle: Sandalwood Octagonal (trust photos for current version)
Weight: 5.2 oz (148 g)
Blade Length: 156 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-nakiri-165mm-160.png&&&5&&&||&&&||&&&@@@
shkasg2dape11&&&G-SG2NI-135PT-8S&&&Shiro Kamo SG2 Damascus Petty 135mm&&&Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts — he works at the Takefu Knife Village cooperative in Echizen, Japan with a small crew of just two other workmen. Unlike many larger operations that farm blades out to different workmen at different stages, Kamo-san keeps every step of the process in-house and under his direct supervision. That control shows in the consistency of his grinds, the quality of his heat treatment, and the exceptional fit and finish that defines every knife he produces.
This petty is built around an SG2 — also known as R2 — powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern reveals itself fully after etching. The face etching is very well realized, producing a flowing Damascus pattern that makes this knife as visually striking as it is functional. At 138mm with a 30mm blade height it sits at the longer end of the petty range, feeling more like a compact gyuto than a traditional petty — light and strong in hand, perfectly suited to intricate garnish work, trimming, slicing smaller proteins, and any detail task where a full-size knife feels like too much. The sandalwood octagonal handle is beautifully fitted and well balanced.
What Customers Are Saying: Customers are struck by the versatility of the shape — one owner describes it as a small gyuto in a good way, noting how naturally it handles a wide range of tasks beyond what a typical petty would be asked to do. For those looking to experience SG2 steel for the first time at an accessible entry point, this is an outstanding and endlessly capable starting place.
Care Instructions: SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 63+
Edge Grind: Even 50/50
Handle: Sandalwood Octagonal
Weight: 2.5 oz (72 g)
Blade Length: 138 mm
Total Length: 267 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-petty-135mm-260.png&&&5&&&||&&&||&&&@@@
shkashdasa16&&&G-SG2NI-170SA-8S&&&Shiro Kamo SG2 Damascus Santoku 170mm&&&Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. He received the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, one of the youngest blacksmiths ever to earn this distinction, which is awarded only to artisans who have made a significant contribution to their craft in a particular region. He works at the Takefu Knife Village cooperative in Echizen, Japan, keeping every stage of production in-house with a small, tightly supervised crew. The consistency and quality that results is evident in every knife he produces.
Santoku means three virtues in Japanese — a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around an SG2 powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern is revealed through etching. The grind is excellent throughout, the spine and choil are nicely finished, and the out-of-the-box sharpness reflects the care Kamo-san brings to every blade. At 168mm with a 46mm blade height it is a well-proportioned all-purpose knife — nimble and precise through the full range of daily prep tasks. The handle has been updated and the knife you receive matches the photos.
Care Instructions: SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 63+
Edge Grind: Even 50/50
Handle: Sandalwood Octagonal (trust photos for current version)
Weight: 3.9 oz (112 g)
Blade Length: 168 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-santoku-170mm-60.png&&&0&&&||&&&||&&&@@@
shkasg2dape1&&&G-SG2NI-270SJ-8S&&&Shiro Kamo SG2 Damascus Sujihiki 270mm&&&Art is a fitting word for a Shiro Kamo knife, and it is one reason why he is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. Awarded the Dento-Kogei-shi title — meaning master of traditional crafts — at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan with a small, tightly supervised crew. Every stage of production stays in-house under his direct oversight, and the consistency and refinement of the finished knives reflects that commitment at every level.
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance. This one brings Kamo-san's signature SG2 Damascus treatment to that format with stunning results. The stainless Damascus cladding is etched to reveal a beautifully flowing layered pattern, and fine hand-chiseled kanji script adds to the visual drama. The SG2 core is hardened to 63+ HRC for exceptional edge retention and stain resistance that makes daily maintenance straightforward. The profile is nearly flat with a slightly lifted tip, and the blade is light but not a laser — there is enough substance to feel confident and precise through long slicing cuts. Fit and finish are excellent throughout, and the wa rosewood octagonal handle is beautifully fitted and comfortable in hand.
What Customers Are Saying: Customers describe Kamo-san's knives as outstanding — beautifully made, extremely sharp, and very enjoyable to both use and look at. The design of this Damascus line has proven so compelling that one customer reports a knife-making friend used it as the model for his next creation. These are knives worth the extra cost for those who value both performance and artistry in equal measure.
Care Instructions: SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Damascus
HRC: 63+
Edge Grind: Even 50/50
Handle: Wa Rosewood Octagonal
Weight: 4.9 oz (138 g)
Blade Length: 270 mm
Total Length: 420 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-sg2-damascus-sujihiki-270mm-122.png&&&5&&&||&&&||&&&@@@
shkawh2bu16&&&G-14&&&Shiro Kamo White #2 Bunka 165mm&&&This bunka is consistently one of the most sought-after knives in the Shiro Kamo lineup. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This bunka is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The compact, tall reverse-tanto profile suits push and pull cutting equally well, handling everything from chopping to detail work at the pointed tip. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a fun, accessible way to experience White #2 steel from one of the most popular blacksmiths CKTG carries.
What Customers Are Saying: One reviewer who uses this both at home and at work calls it a favorite in his collection. He notes the D-shaped handle feels entirely comfortable once gripped with a proper pinch grip - after a week of prep work, he reports being very satisfied with every aspect of the knife.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have a thin edge grind on hard steel, so avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: White Paper #2 Steel
Cladding: Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.7 oz (134 g)
Blade Length: 167 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-bunka-165mm-278.png&&&5&&&||&&&||&&&||@@@
shirokamo1&&&G-7&&&Shiro Kamo White #2 Gyuto 185mm&&&This compact 185mm gyuto is one of the most popular sizes in the Shiro Kamo lineup. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This gyuto is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, and the shorter 185mm length makes this gyuto a great choice for rock-chopping or anyone who wants a more compact daily driver. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a genuinely fun, accessible way to experience White #2 steel.
What Customers Are Saying: One home cook specifically wanted a smaller gyuto with a profile suited to rock-chopping and reports this fits the bill perfectly. He describes the ergonomics as ideal - light enough to feel like an extension of his hand, sharp out of the box, and a genuine pleasure to use. He notes the choil is eased but the spine is not, though he does not notice it at all with a pinch grip, and adds that the D-shaped handle gives a particularly solid grip.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have thin edge grinds and use hard steel, so they can chip if not used carefully - avoid bones, frozen foods, hard root stems, and garlic husks. Push or pull cuts put less stress on the edge than chopping through hard materials.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: White Paper #2 Steel
Cladding: Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.2 oz (120 g)
Blade Length: 188 mm
Total Length: 329 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-185mm-243.png&&&5&&&||&&&||&&&||@@@
shkawh2gy21&&&G-8&&&Shiro Kamo White #2 Gyuto 210mm&&&The 210mm gyuto is consistently one of the first Shiro Kamo sizes to sell out. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This gyuto is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, making this 210mm a genuinely versatile size for most kitchens. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a fun, accessible way to experience White #2 steel.
What Customers Are Saying: One reviewer of more than three years calls Shiro Kamo possibly the best performer for the money in his entire collection - thin, light, fast to sharpen, and an edge that holds up remarkably well, outperforming even his Masakage knives at half the price. He notes a little wear and play in the handle developed over three years of having oiled it only once, which he plans to address with a simple reinstall. A second reviewer praises the excellent balance and comfortable handle for right-handed use, but flags that this steel is genuinely reactive and needs to be wiped dry immediately - he also recommends the CKTG finishing sharpening service after needing a resharpen within a few months. A third reviewer, after six months, calls it arguably the best knife in his collection and remarkably underpriced for what it delivers.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have thin edge grinds and use hard steel, so they can chip if not used carefully - avoid bones, frozen foods, hard root stems, and garlic husks. Push or pull cuts put less stress on the edge than chopping through hard materials.
None of our standard sayas fit this knife; we suggest a blade guard instead.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: White Paper #2 Steel
Cladding: Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 5.5 oz (156 g)
Blade Length: 218 mm
Total Length: 366 mm
Spine Thickness at Base: 2 mm
Blade Height: 55 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-210mm-305.png&&&5&&&||&&&||&&&||@@@
shkawh2gy24&&&G-9&&&Shiro Kamo White #2 Gyuto 240mm&&&The 240mm gyuto - the most popular gyuto length for most cooks - is consistently one of the best sellers in the Shiro Kamo lineup. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This gyuto is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, and at 240mm, this gyuto has the reach for high-volume prep and larger ingredients. The D-shaped sandalwood handle completes a knife that is a fun and genuinely inexpensive way to experience White #2 steel.
What Customers Are Saying: One reviewer calls this a very good knife, especially at the price - it drops through product with hardly any wedging, the cladding is beautiful and not terribly reactive in his experience, and he recommends it for both push cutters and rockers alike.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have thin edge grinds and use hard steel, so they can chip if not used carefully - avoid bones, frozen foods, hard root stems, and garlic husks. Push or pull cuts put less stress on the edge than chopping through hard materials.
None of our sayas fit this knife; we recommend the blade guard instead.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: White Paper #2 Steel
Cladding: Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Sandalwood
Engraving: Hand Engraved
Weight: 5.9 oz (168 g)
Blade Length: 245 mm
Total Length: 393 mm
Spine Thickness at Base: 2 mm
Blade Height: 57 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-240mm-260.png&&&5&&&||&&&||&&&||@@@
shkawh2sa16&&&G-10&&&Shiro Kamo White #2 Nakiri 165mm&&&This nakiri is consistently one of the first sizes to sell out. Handcrafted by Kamo-san at the legendary Takefu Knife Village in Echizen, these knives represent a genuinely rare combination of skills - Kamo-san excels at both grinding and forging, working with a small, dedicated crew of just two other craftsmen and keeping every stage of production in-house under his personal supervision. He received the Dento-Kogei-shi title, Master of Traditional Crafts, at just 47 years old, and trained Syungo Ogata, one of the most exciting young blacksmiths in Japan today, for seven years before Ogata struck out on his own. That level of dedication makes each knife not just a tool but a genuine work of art.
This nakiri is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The flat profile and squared tip give this nakiri the precision and full board contact that vegetable prep demands. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a fun, accessible way to experience White #2 steel without breaking the bank.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have a thin edge grind on hard steel, so avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: White Paper #2 Steel
Cladding: Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.9 oz (140 g)
Blade Length: 157 mm
Total Length: 313 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 51 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-nakiri-165mm-347.png&&&0&&&||&&&||&&&||@@@
shkawh2pe13&&&G-1&&&Shiro Kamo White #2 Petty 135mm&&&This petty is one of the most affordable ways to bring the work of Shiro Kamo into your kitchen. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision rather than being farmed out across multiple shops. He even trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This petty is built from White #2 carbon steel clad in reactive Damascus, a combination that develops real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The fine tip and slight belly suit both push and pull cutting, making this a genuinely versatile detail knife for trimming, peeling, and small precision tasks. The D-shaped sandalwood handle with a black pakka wood ferrule rounds out a knife that is a fun, low-cost way to experience White #2 steel from one of the most popular blacksmiths we carry.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have a thin edge grind on hard steel, so avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: White Paper #2 Carbon Steel
Cladding: Reactive Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 2.3 oz (66 g)
Blade Length: 140 mm
Total Length: 263 mm
Spine Thickness at Base: 2 mm
Blade Height: 31 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-petty-135mm-256.png&&&0&&&||&&&||&&&||@@@
shkawh2sa&&&G-3&&&Shiro Kamo White #2 Santoku 170mm&&&This santoku is a great entry point into the work of Shiro Kamo, one of the most respected names at Takefu Knife Village. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This santoku is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, making this a versatile everyday knife for vegetables, proteins, and herbs alike. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a genuinely inexpensive way to experience White #2 steel.
What Customers Are Saying: One reviewer who recently started investing in nicer knives picked this up alongside a nakiri and a small gyuto from another maker in Blue #2. He reports this santoku outperforms the other two by a clear margin, slicing through vegetables with almost no resistance, and recommends it without hesitation to anyone who enjoys carbon steel knives.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have a thin edge grind on hard steel, so avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: White Paper #2 Steel
Cladding: Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.5 oz (130 g)
Blade Length: 170 mm
Total Length: 312 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-santoku-170mm-254.png&&&5&&&||&&&||&&&||@@@
shkawh2su24&&&G-15&&&Shiro Kamo White #2 Sujihiki 240mm&&&This 240mm sujihiki is one of the most versatile pieces in the Shiro Kamo lineup. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This sujihiki is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, with the length and narrow profile making it equally capable as a fish and meat slicer or as a substitute for a thin gyuto. The D-shaped sandalwood handle rounds out a knife that is a genuinely affordable way to experience White #2 steel.
What Customers Are Saying: One reviewer who uses this for fish and meat work calls it a lightsaber in your hands, slicing through everything with ease, and notes he often reaches for it like a thin gyuto. He does report it stains slightly orange and develops rust faster than he expected, but a great dark patina develops once that initial reactivity settles down.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wash and towel dry completely after each use to avoid rust; this steel is genuinely reactive and rewards prompt drying. Hand wash only. Apply a light coat of camellia oil for long-term storage. Avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: White Paper #2 Steel
Cladding: Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.3 oz (122 g)
Blade Length: 245 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 39 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-240mm-245.png&&&5&&&||&&&||&&&||@@@
shkawh2su27&&&G-16&&&Shiro Kamo White #2 Sujihiki 270mm&&&This 270mm sujihiki is built for cooks who want serious reach for protein slicing. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This sujihiki is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, and at 270mm, this sujihiki has the length for long, clean single-stroke cuts through larger proteins and whole fish. The D-shaped sandalwood handle with a black pakka wood ferrule rounds out a knife that is a genuinely affordable way to experience White #2 steel.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wash and towel dry completely after each use to avoid rust; this steel is genuinely reactive and rewards prompt drying. Hand wash only. Apply a light coat of camellia oil for long-term storage. Avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: White Paper #2 Steel
Cladding: Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 5.2 oz (148 g)
Blade Length: 278 mm
Total Length: 428 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-270mm-245.png&&&0&&&||&&&||&&&||@@@
shkawh2su30&&&G-21&&&Shiro Kamo White #2 Sujihiki 300mm&&&This 300mm sujihiki is the longest, most serious slicer in the Shiro Kamo lineup. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This sujihiki is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. At 300mm, this is a serious tool for whole fish breakdown and long single-stroke cuts through large roasts - be sure your work area can accommodate the length before ordering. This version is fitted with a rosewood D-shaped handle and a black pakka wood ferrule, a slightly different pairing from the sandalwood found on the shorter knives in this line.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Finish: Reactive Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Rosewood
Ferrule: Black Pakka Wood
Weight: 5.1 oz (144 g)
Blade Length: 305 mm
Total Length: 460 mm
Spine Thickness at Heel: 2 mm
Blade Height: 40 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-300mm-245.png&&&0&&&||&&&||&&&||@@@
shgenbu14&&&SG-1112&&&Shizu Gen VG10 Bunka 145mm&&&The Gen line from Shizu Hamono occupies an interesting position: VG10 stainless steel performance dressed in a kurouchi (black finish, as-forged surface) finish that most cooks associate with reactive carbon steel. The result is a knife that looks like a traditional Japanese working blade while requiring the minimal maintenance of stainless steel. Shizu Hamono produces these from Sanjo City in Niigata Prefecture, a metalworking region with a craft tradition that extends well beyond knife production, and the Gen line reflects that background - solid construction, clean geometry, and a finish that stands on its own terms.
At 146mm this is the compact bunka in the line - smaller than the 190mm version and sized for cooks who want the bunka format in a more maneuverable package. The reverse tanto tip opens up fine point work and detail cuts, the flat heel provides full board contact on push cuts, and the 37mm blade height keeps the knife nimble without sacrificing much knuckle clearance. VG10 at 60-61 HRC gives the knife solid edge retention for daily use and sharpens back quickly on quality water stones. The 2mm spine is consistent throughout - this is a thin, light blade that moves fast on the board. The D-shaped pakka wood handle and black pakka ferrule are comfortable and well-fitted.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Finish: Kurouchi (Black Finish)
HRC: 60-61
Edge Grind: Even
Handle: D-Shape Pakka Wood
Ferrule: Black Pakka Wood
Weight: 3.5 oz (98g)
Blade Length: 146mm
Total Length: 270mm
Spine Thickness at Base: 2mm
Blade Height: 37mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-bunka-145mm-90.png&&&0&&&||&&&||&&&@@@
shgenvgbu17&&&SG-1103&&&Shizu Gen VG10 Bunka 190mm&&&The 190mm bunka is the largest knife in the Gen line from Shizu Hamono - a format that sits between a standard bunka and a small gyuto (Japan's all-purpose chef knife) in terms of reach and versatility. Sanjo City in Niigata Prefecture, where Shizu Hamono is based, has been a center of metalworking craft for centuries, and the Gen line is a clean expression of that tradition applied to a contemporary stainless steel construction: VG10 core, stainless Damascus cladding, and a kurouchi (black finish, as-forged surface) finish that gives the blade a dark, understated look while the Damascus pattern remains quietly visible beneath.
At 191mm with 46mm blade height and a 2mm spine, this is a confident knife - substantial enough to handle larger prep tasks, thin enough to stay fast and precise. The reverse tanto tip opens up detail work, the flat heel section gives good board contact on push cuts, and the belly provides enough curve for rocking motions when the task calls for them. VG10 at 60-61 HRC is solid and low maintenance - sharpen on quality water stones and maintain with a ceramic rod or strop. The D-shaped pakka wood handle and black pakka ferrule sit comfortably through extended sessions. One note: we do not carry a saya that fits this knife - a blade guard is the recommended storage option.
What Customers Are Saying: The one reviewer on this knife purchased it as a gift for a sous chef and liked it enough to immediately buy three more for an upcoming wine dinner. Weight, balance, and finish are all described as fantastic, and the packaging impressed enough to be specifically called out. That level of repeat purchase from a hospitality professional is the kind of endorsement that means something.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Finish: Kurouchi (Black Finish)
HRC: 60-61
Edge Grind: Even
Handle: D-Shape Pakka Wood
Ferrule: Black Pakka Wood
Weight: 5.8 oz (166g)
Blade Length: 191mm
Total Length: 333mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
Storage Note: No CKTG sayas fit this knife - blade guard recommended
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-bunka-190mm-54.png&&&5&&&||&&&||&&&@@@
shhagy18&&&SG-1102&&&Shizu Gen VG10 Gyuto 180mm&&&The 180mm gyuto (Japan's all-purpose chef knife) is a format that rewards the right construction. Short enough to stay precise and maneuverable, long enough to handle most proteins and vegetable prep without repositioning, it is the format many professional cooks reach for first in a tighter kitchen environment. Shizu Hamono builds the Gen line from Sanjo City in Niigata Prefecture with VG10 stainless at the core, stainless Damascus cladding, and a kurouchi (black finish, as-forged surface) finish that gives the blade a visual character well beyond what a plain polished stainless knife can offer. The low-maintenance stainless construction combined with the dark, handmade aesthetic makes this a practical choice for cooks who want both.
At 183mm with 39mm blade height and a 2mm spine, this is a lean, fast knife - light in the hand and thin enough to move through produce with minimal resistance. VG10 at 60-61 HRC holds a good working edge through regular kitchen use and responds well to a quality ceramic rod between sharpenings. The D-shaped pakka wood handle and black pakka ferrule complete the package cleanly. This is a no-fuss daily knife from a manufacturer that clearly understands what a working gyuto needs to do.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Finish: Kurouchi (Black Finish)
HRC: 60-61
Edge Grind: Even
Handle: D-Shape Pakka Wood
Ferrule: Black Pakka Wood
Weight: 5.0 oz (142g)
Blade Length: 183mm
Total Length: 323mm
Spine Thickness at Base: 2mm
Blade Height: 39mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-180mm-72.png&&&0&&&||&&&||&&&@@@
shgenvggy21&&&SG-1101&&&Shizu Gen VG10 Gyuto 210mm&&&For cooks who want Japanese knife aesthetics but prefer stainless steel for daily use, the Shizu Gen line offers something specific: a VG10 core clad in stainless Damascus with a kurouchi (black finish, as-forged surface) treatment that gives the blade a dark, handmade look without any of the reactive steel maintenance that carbon knives require. Shizu Hamono produces these from Sanjo City in Niigata Prefecture, a Japanese metalworking center better known for tools and hardware than for kitchen knives - which gives their work a slightly different character from the knife-focused production centers in Sakai or Echizen.
The 210mm gyuto is the most versatile format in the line. At 212mm blade length with 45mm height and a 2mm spine, it is thin, light at 166g, and well-suited to cooks who want a knife that moves quickly and does not fatigue the hand through extended prep sessions. VG10 at 60-61 HRC is a practical everyday steel - it holds a good working edge, sharpens back easily on quality stones, and needs nothing more than a wipe and dry after use. The Damascus cladding is described by one owner as beautiful but somewhat subdued - it is present and visible, not loud or flashy, which suits the overall restraint of the design. The D-shaped pakka wood handle and black pakka ferrule complete the knife cleanly.
What Customers Are Saying: The one reviewer purchased this as their first Japanese knife specifically because they wanted stainless steel practicality without sacrificing the visual character of a Japanese knife. The kurouchi finish combined with the subdued Damascus pattern delivered exactly that. After a professional finish sharpening the knife is described as sharp and a genuine joy to use, with an appearance they find themselves admiring when they are not cooking with it. A useful starting point review for buyers in exactly the same position.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Finish: Kurouchi (Black Finish)
HRC: 60-61
Edge Grind: Even
Handle: D-Shape Pakka Wood
Ferrule: Black Pakka Wood
Weight: 5.8 oz (166g)
Blade Length: 212mm
Total Length: 352mm
Spine Thickness at Heel: 2mm
Blade Height: 45mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-210mm-143.png&&&5&&&||&&&||&&&@@@
shgenvggy24&&&SG-1100&&&Shizu Gen VG10 Gyuto 240mm&&&The 240mm gyuto (Japan's all-purpose chef knife) is where the Gen line finds its fullest expression. More blade length means longer, more efficient strokes through proteins and larger produce, and the 2mm spine that runs thin throughout the line becomes especially effective at this length - the knife moves through food with almost no resistance across a full cutting stroke. Shizu Hamono builds this from Sanjo City in Niigata Prefecture, where the metalworking tradition runs deep and the craft standards reflect a culture that takes tools seriously. VG10 stainless core, stainless Damascus cladding, kurouchi (black finish, as-forged surface) finish - the same construction as the rest of the line, scaled to the format that demands the most from it.
At 243mm with 51.4mm blade height and 196g, this is the most substantial knife in the lineup - heavier and taller than the 210mm, with the presence to handle full-size proteins and high-volume vegetable prep without feeling underpowered. The blade height improves knuckle clearance and provides a wider flat face for bench-scraping work between cuts. VG10 at 60-61 HRC holds up well through daily use and sharpens back readily when needed. The D-shaped pakka wood handle and black pakka ferrule are well-proportioned for the blade length and comfortable in a pinch grip through extended sessions.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Finish: Kurouchi (Black Finish)
HRC: 60-61
Edge Grind: Even
Handle: D-Shape Pakka Wood
Ferrule: Black Pakka Wood
Weight: 6.9 oz (196g)
Blade Length: 243mm
Total Length: 382mm
Spine Thickness at Heel: 2.2mm
Blade Height: 51.4mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-240mm-137.png&&&0&&&||&&&||&&&@@@
shgenvgpe15&&&SG-1111&&&Shizu Gen VG10 Petty 130mm&&&Shizu Hamono is based in Sanjo City in Niigata Prefecture - one of Japan's most respected metalworking regions, producing everything from kitchen knives to agricultural tools with a craft tradition that runs deep. The Gen line is their VG10 stainless offering: san mai construction with a VG10 core clad in stainless Damascus and finished with a kurouchi (black finish, as-forged surface) treatment that gives the blade a dark, understated character while keeping the Damascus pattern subtly visible underneath. It is an unusual and appealing combination - the low-maintenance practicality of stainless steel with the visual character normally associated with carbon steel.
At 131mm the petty is the most compact knife in the Gen lineup, built for precision in-hand work on fruit, aromatics, and small ingredients, and for detail cuts at the board where a longer knife is simply too much. The VG10 core at 60-61 HRC delivers solid edge retention and sharpens back readily on quality water stones. The 2mm spine is thin throughout - light and nimble in hand, fast to maneuver, with no sense of thickness or drag during use. The D-shaped pakka wood handle with black pakka ferrule is a clean, ergonomic fit for both pinch and handle grip.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Finish: Kurouchi (Black Finish)
HRC: 60-61
Edge Grind: Even
Handle: D-Shape Pakka Wood
Ferrule: Black Pakka Wood
Weight: 2.8 oz (80g)
Blade Length: 131mm
Total Length: 251mm
Spine Thickness at Heel: 2mm
Blade Height: 29mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-petty-130mm-34.png&&&0&&&||&&&||&&&@@@
shhabrkn&&&SM-4000&&&Shizu Morinoki Bread Knife&&&Shizu Hamono operates out of Sanjo City, Japan, a city known for its long tradition of metalworking and blade production. The Morinoki line is their everyday kitchen tools collection, built around DSR-1K6 stainless steel and keyaki wood handles at prices that make them accessible for both home kitchens and professional environments.
This right-handed bread knife from the Morinoki line is built for clean, efficient slicing through bread and similar foods. The DSR-1K6 stainless steel at 58-59 HRC carries serrations that grip and cut cleanly through crust without compressing the crumb underneath. At 238mm blade length it has real reach for full-sized loaves, and the keyaki wood western handle is comfortable through regular use. Note that serrations are ground for right-hand use.
Care Instructions: DSR-1K6 is a stainless steel, so day to day care is simple. Hand wash and dry after use. Avoid the dishwasher.
Maker: Shizu Hamono
Line: Morinoki
Location: Sanjo City, Japan
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless
HRC: 58-59
Handle: Western Keyaki Wood
Weight: 2.6 oz (74 g)
Blade Length: 238 mm
Total Length: 370 mm
Spine Thickness at Base: 2 mm
Blade Height: 25 mm
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-bread-knife-29.png&&&0&&&||&&&||&&&@@@
shmobrknle&&&SM-4006&&&Shizu Morinoki Bread Knife Left&&&Most bread knives are built for right-handed use. The Shizu Morinoki left-handed version corrects this directly, with serrations ground for left-hand use that produce the same clean, controlled slicing action the right-handed version delivers for southpaw cooks. This is a relatively rare and genuinely useful find - a quality left-handed bread knife at an accessible price from a real Japanese manufacturer.
Built by Shizu Hamono in Sanjo City from DSR-1K6 stainless steel, laser cut and heat-treated to 60 HRC - slightly harder than the right-handed version - this is a well-made, dedicated left-handed tool rather than a standard knife marketed to left-handers after the fact.
Care Instructions: DSR-1K6 is a stainless steel, so day to day care is simple. Hand wash and dry after use. Avoid the dishwasher.
Maker: Shizu Hamono
Line: Morinoki
Location: Sanjo City, Japan
Construction: Laser Cut
Steel: DSR-1K6 Stainless
HRC: 60
Handle: Keyaki Wood
Grind: Left-Handed Serrations
Weight: 4.1 oz (118 g)
Blade Length: 210 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-bread-knife-left-37.png&&&0&&&||&&&||&&&@@@
shmohachkn&&&SM-4004&&&Shizu Morinoki Hard Cheese Knife&&&Hard cheeses require a different tool than soft ones. Where a soft cheese knife is thin and narrow to minimize drag, a hard cheese knife needs a short, stiff blade with enough geometry to press cleanly through aged parmigiano, manchego, gruyere, or sharp cheddar without crumbling the block. The Shizu Morinoki Hard Cheese Knife is built for exactly this task - a compact 50mm blade at 40mm tall with a stiff spine and the DSR-1K6 stainless construction found across the Morinoki line.
Shizu Hamono builds this in Sanjo City from roll-forged mono steel with a keyaki wood western handle. The overall length at 171mm is compact enough for a cheese board while the blade geometry has enough height to apply real downward pressure through hard blocks.
Care Instructions: DSR-1K6 is a stainless steel, so day to day care is simple. Hand wash and dry after use. Avoid the dishwasher.
Maker: Shizu Hamono
Line: Morinoki
Location: Sanjo City, Japan
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless
HRC: 58-59
Handle: Keyaki Wood
Weight: 1.5 oz (44 g)
Blade Length: 50 mm
Total Length: 171 mm
Spine Thickness: 1.5 mm
Blade Height at Fullest: 40 mm
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-hard-cheese-knife-89.png&&&0&&&||&&&||&&&@@@
shmope14&&&SM-4002&&&Shizu Morinoki Petty 140mm&&&The Shizu Morinoki petty is one of the more useful things in this catalog at its price point: a proper Japanese stainless steel utility knife with a keyaki wood handle, built in Sanjo City by a real manufacturer with decades of experience in blade production. DSR-1K6 stainless at 58-59 HRC is not a high-performance alloy, but it is solid, easy to sharpen, and well suited to a knife that will see daily use and occasional rough treatment.
At 121mm blade length and 27mm tall it is a compact, nimble knife that suits a wide range of small tasks in the kitchen. One reviewer bought four of them to use as steak knives, which is exactly the kind of practical thinking this price point enables.
What Customers Are Saying: One reviewer bought four to use as steak knives, finding the value proposition compelling enough to outfit a full table setting. They call the fit and finish good and the out-of-box sharpness more than adequate. One honest note: the handle edges run a little sharp on some units, worth rounding down with fine sandpaper for personal comfort. Overall they call it a great value they are very happy with.
Care Instructions: DSR-1K6 is a stainless steel, so day to day care is simple. Hand wash and dry after use. Avoid the dishwasher.
Maker: Shizu Hamono
Line: Morinoki
Location: Sanjo City, Japan
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless
HRC: 58-59
Handle: Keyaki Wood
Weight: 1.5 oz (42 g)
Blade Length: 121 mm
Total Length: 231 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 27 mm
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-petty-140mm-90.png&&&5&&&||&&&||&&&@@@
shmotokn17&&&SM-4001&&&Shizu Morinoki Petty Knife 170mm&&&The Morinoki Petty 170mm is the longer of the two petty options in the Shizu Hamono Morinoki line - sitting at the boundary between a dedicated petty and a compact all-purpose knife, with the reach to handle light protein work at the board as well as the standard petty tasks of fruit, aromatics, and in-hand detail cuts. Shizu Hamono produces these in Sanjo City in Niigata Prefecture, using DSR-1K6 Japanese stainless steel throughout the Morinoki line. At 58-59 HRC it holds a practical working edge well and sharpens back easily on quality stones.
At 169mm blade length, 34mm height, and 2mm spine, this is a longer, slightly more substantial petty than the 140mm version - more capable at the board for light slicing tasks while remaining nimble enough for in-hand work. The 60g weight is genuinely light. The keyaki wood handle is a natural-grain wood specific to Japan with a warm appearance and a comfortable grip that suits the knife well. A practical, well-priced option for cooks who want a capable everyday petty without carbon steel care requirements.
Care Instructions: DSR-1K6 is fully stainless. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention.
Maker: Shizu Hamono
Line: Morinoki
Location: Sanjo City, Japan
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless
HRC: 58-59
Handle: Keyaki Wood
Weight: 2.1 oz (60g)
Blade Length: 169mm
Total Length: 293mm
Spine Thickness at Base: 2mm
Blade Height: 34mm
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-petty-knife-170mm-90.png&&&0&&&||&&&||&&&@@@
shhapicu&&&SM-4003&&&Shizu Morinoki Pizza Cutter&&&Shizu Hamono operates out of Sanjo City, Japan, a city known for its long tradition of metalworking and blade production. The Morinoki line is their everyday kitchen tools collection, built around DSR-1K6 stainless steel and keyaki wood handles at prices that make them accessible for both home kitchens and professional environments.
Most pizza cutters in home kitchens are old, dull, and barely functional - they compress toppings along the cut path rather than slicing cleanly through them. This Morinoki version from Shizu Hamono is built to a different standard. DSR-1K6 stainless steel at 58-59 HRC is heat-treated properly, the wheel is sharp and stays sharp with regular use, and the keyaki wood handle gives it a look that is noticeably above the average kitchen tool.
What Customers Are Saying: One reviewer describes this as a revelation after a lifetime of using an old dull cutter or just a knife. They say it glides along pizza like a hot knife through butter - no more trough of mushed toppings along the cut line. They call it a recommendation for anyone who has forgotten what a sharp pizza cutter feels like, and plan to buy a second as a gift.
Care Instructions: The stainless steel wheel and construction make this easy to maintain. Hand wash and dry after use. Avoid the dishwasher to preserve the handle and wheel alignment over time.
Maker: Shizu Hamono
Line: Morinoki
Location: Sanjo City, Japan
Steel: DSR-1K6 Stainless
HRC: 58-59
Handle: Keyaki Wood
Weight: 2.4 oz (70 g)
Blade Diameter: 73 mm
Total Length: 183 mm
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-pizza-cutter-17.png&&&5&&&||&&&||&&&@@@
shmosochkn&&&SM-4005&&&Shizu Morinoki Soft Cheese Knife&&&The soft cheese knife has one job: release the cheese cleanly without drag and without sticking. The Shizu Morinoki version handles this with a narrow blade profile and thin spine that minimize the surface area in contact with the cheese during the cut. DSR-1K6 stainless, roll-forged mono steel, keyaki wood handle - the same clean, unpretentious construction found across the Morinoki line.
At 93mm blade length and 23mm tall this is a compact, nimble tool sized for cheese boards, charcuterie, and light slicing tasks. The overall length at 220mm keeps it easy to control during plating and service.
Care Instructions: DSR-1K6 is a stainless steel, so day to day care is simple. Hand wash and dry after use. Avoid the dishwasher.
Maker: Shizu Hamono
Line: Morinoki
Location: Sanjo City, Japan
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless
HRC: 58-59
Handle: Keyaki Wood
Weight: 1.5 oz (42 g)
Blade Length: 93 mm
Total Length: 220 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 23 mm
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-soft-cheese-knife-76.png&&&0&&&||&&&||&&&@@@
sixcstforedp&&&EPSiennaXcelStrop1x6&&&Sienna Xcel Strop for Edge Pro 1" x 6"&&&The Sienna Xcel leather is a high-quality substrate with a distinctive feel - smooth, vibrant, and consistent, with a slight pull-up and an almost waxy surface texture that is noticeably fine to the touch. It is an excellent match for CKTG diamond sprays, holding compound evenly and providing a controlled, consistent draw during stropping. Mounted on an aluminum blank sized to fit the Edge Pro Apex and Pro systems, it integrates directly into the Edge Pro format and lets you strop at your exact sharpening angle on the same machine you sharpened on.
Use with CKTG diamond spray or CBN spray for best results. Edge-trailing strokes only. The aluminum mount keeps the strop flat and rigid - full contact from heel to tip. At 1 inch x 6 inches it matches Edge Pro stone dimensions exactly.
What Customers Are Saying: One reviewer describes it as outstanding - smooth as butter - and notes that CKTG processes all orders with the same care regardless of order size.
Care Instructions: Apply diamond or CBN spray sparingly. Use edge-trailing strokes only. Wipe clean after use. Store flat.
Brand: CKTG
Material: Sienna Xcel Leather
Mount: Aluminum Blank
Dimensions: 1 in x 6 in
Compatible: Edge Pro Apex and Pro
Use With: CKTG Diamond Spray, CBN Spray
&&&&&&9.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sienna-xcel-strop-for-edge-pro-1-x-6-115.png&&&5&&&||&&&||&&&||@@@
sichprkisc&&&KPS-190&&&Silky Chef-X Pro-S Kitchen Scissors&&&Silky KPS-190 Kitchen Scissors – Built for Precision and Durability
Designed to meet the demands of professional kitchens, the Silky KPS-190 kitchen scissors combine superior craftsmanship with practical functionality. Made from premium AUS8 steel and heat-treated to an impressive 58 HRC hardness, these blades are tougher and more durable than most other scissors on the market. The serrated edge ensures a firm grip on food, preventing slipping and allowing for smooth, precise cuts.
The large, heat-resistant handles, crafted from CALP resin, provide a comfortable grip and can withstand temperatures up to 120°C. This makes them safe for disinfection in boiling water, ensuring optimal hygiene in busy kitchen environments.
Expertly Made in Seki, Japan. Renowned for its centuries-old tradition of blade-making, Seki in Gifu Prefecture produces some of the finest cutlery in the world. The KPS-190 model reflects this heritage, offering reliability, longevity, and precision in every use.
Product Details:
Brand: Silky
Model No.: KPS-190
Blade Material: AUS8 steel, hand-sharpened
Hardness: 58 HRC
Blade Length: 70 mm (2.8")
Handle Material: CALP resin (heat resistant up to 120°C)
Handle Color: Red
Overall Length: 190 mm (7.5")
Weight: 65.88 g (2.32 oz)
Experience the perfect combination of strength, comfort, and control with the Silky KPS-190 – a trusted choice for professionals who demand the best.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/silky-chef-x-pro-s-kitchen-scissors-37.png&&&0&&&||&&&||&&&@@@
sikiscchpro&&&NKS-215DT&&&Silky Kitchen Scissors - Chef-X Pro+&&&Silky Multi-Purpose Kitchen Scissors – Built for Versatility and Durability
Silky’s reputation for crafting top-tier scissors shines through with these all-purpose kitchen scissors. Designed to handle a wide range of tasks, they feature a heat-resistant handle that withstands temperatures up to 250°F (120°C) and are made from durable 420 stainless steel. The blades easily separate for hassle-free cleaning, making maintenance quick and simple.
More than just scissors, this versatile tool also includes a built-in bottle opener, nutcracker, and tin opener, while the semi-serrated edge effortlessly cuts through a variety of foods and materials. Available in four vibrant colors, these scissors offer both functionality and style for any kitchen.
Proudly Made in Seki, Japan. Crafted in the renowned blade-making city of Seki, these scissors reflect generations of Japanese craftsmanship and precision.
Specifications:
Overall Length: 8.5"
Blade Length: 2.5"
Material: 420 stainless steel with heat-proof handle
Additional Features: Bottle opener, nutcracker, tin opener, and semi-serrated edge
Packaging: Boxed
Upgrade your kitchen toolkit with Silky’s all-purpose scissors – the perfect blend of strength, convenience, and versatility!&&&&&&32&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-chef-x-pro-40.png&&&0&&&||&&&||&&&@@@
sikisc&&&RUS-165&&&Silky Kitchen Scissors RUS-165&&&Renowned for their exceptional quality, the Silky Series shears are among the finest made. Designed to handle far more than just kitchen tasks, these multi-purpose shears are built to excel in various situations. Whether you're preparing food, crafting, working on art projects, or tackling gardening chores, these shears make the job effortless.
Featuring soft, ergonomically designed handles that provide a comfortable grip, they reduce hand fatigue while delivering powerful cutting performance. The serrated blades, crafted from high-grade 6A stainless cutlery steel, ensure sharpness, durability, and resistance to rust, promising years of reliable use.
Weight: 63 g&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/silky-kitchen-scissors-rus-165-42.png&&&0&&&||&&&||&&&@@@
slguforedpro&&&SlideGuide&&&Slide Guide for Edge Pro Apex&&&Edge Pro has recently introduced this new addition to the Apex sharpening machine called the Slide Guide. The guide gives you 2 points of contact on the knife. This improves blade stabilization and allows quicker, more repeatable blade placement. One-piece extends from one edge of the blade table to the other, while the center piece slides back and forth independently and can lock in to position to accommodate a wide variety of blade shapes and sizes. It works well by itself, but when combined with a magnetized blade table it makes sharpening on the Edge Pro easier than ever before. The Slide Guide is machined from 6061 T6 aluminum, and has a .002" thick hard anodized coating to protect it from wear and tear over time. A high quality accessory to add to your arsenal of sharpening supplies.
It’s primary use is for blades that will be laid in one position and will not be moved while being sharpened.
We make them in 2 sizes. This one is for the Apex knife sharpener model.&&&&&&49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/slide-guide-for-edge-pro-apex-170.png&&&5&&&||&&&||&&&||@@@
soprsh&&&GO-AB302&&&Sokan Pruning Shears&&&The first Sokan was born in 1819 as a blacksmith of Japanese swords. When the samurai era ended and demand for sword-making collapsed, the workshop pivoted to shears - and by around 1880 had developed the pruning shear design that forms the basis of what they still produce today. That is nearly 150 years of refining a single tool, built on forging knowledge that predates the Meiji Restoration. Sokan products are made in Yamagata Prefecture, which has been a production center for forged agricultural and garden tools for generations.
The production method is explicitly traditional - the same forging discipline that went into sword-making applies here. A tapered screw joins the blades rather than a standard pivot, which means the blades maintain consistent alignment as they wear rather than loosening over time - a practical detail that becomes obvious in use. The steel is KA70, a high-carbon tool steel widely used in Japanese cutlery, finished by a seasoned craftsman who hand-sets the edge. At 8.6 oz and 210mm total length with 60mm blades, these are substantial, capable pruning shears with a locking mechanism at the handle base for safe carry and storage.
Care Instructions: High-carbon steel. Wipe and dry after use. Apply oil to the blades and the pivot before storage. Keep clean and dry - the steel will rust if left wet. The tapered screw joint can be adjusted if the blades develop any play over time.
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sokan-pruning-shears-245.png&&&0&&&||&&&||&&&@@@
spor6da&&&Pins&&&Special Order Akira&&&5,000 Black Pins.&&&&&&2000&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/special-order-akira-74.png&&&0&&&@@@
splostho&&&3T-CH-02&&&Spring Loaded Stone Holder&&&This is a nice upgrade over the other stone holders on our site that use screws to open and close. This one is spring-loaded so you only have to pull it to open the stone holder and then it springs shut to close onto the stone. It works on a variety of different-sized stones from about 7 inches to about 9 inches, and you can adjust it a little further to increase the dimensions with a wrench. The springs and rods are stainless steel for easy care.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/spring-loaded-stone-holder-189.png&&&5&&&||&&&||&&&||@@@
ststgr&&&TM-GR105&&&Stainless Steel Grater&&&Stainless Steel Grater #5
Designed for precision and durability, the Stainless Steel Grater #5 is an essential tool for your kitchen. Whether you're grating ginger, daikon, garlic, or hard cheeses, its sharp, patterned teeth ensure efficient and consistent results with minimal effort. Crafted from high-quality stainless steel and made in Japan, this grater is rust-resistant, easy to clean, and built to last.
Usage Tips: For best results, use a gentle, downward motion to grate ingredients. This grater excels at producing fine, even textures ideal for sauces, dressings, and garnishes. For safety, use the flat surface on a stable surface and keep fingers clear of the sharp teeth.
Care Instructions: Rinse immediately after use to prevent food from drying on the surface. Hand wash with mild detergent and dry thoroughly. Avoid using abrasive scrubbers to preserve the sharpness of the teeth. Store in a dry area.
Weight: 5.8 oz (164 g)
Grater Area Length: 125 mm
Total Length: 220 mm
Grater Area Width: 110 mm&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/stainless-steel-grater-39.png&&&0&&&||&&&||&&&@@@
stshst&&&StaySharp&&&Stay Sharp Sticker&&&We've been using this tagline for a decade in our videos and printed material. I think we inadvertently stole it from Murray Carter who was kind enough to let us keep using it. Measures 2 7/8" in diameter. "Stay Sharp!"&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/stay-sharp-sticker-113.png&&&0&&&||&&&||&&&@@@
stone-chef-waterproof-journal&&&Stone-chef-notebook&&&Stone Chef Waterproof Journal&&&The Stone Chef Waterproof Journal is made for cooks who want a durable place to keep recipes, prep notes, testing ideas, kitchen sketches, and service reminders. This is not a fragile desk notebook. It is built around natural stone paper that resists water and dirt, making it a smart choice for busy kitchens, catering work, outdoor cooking, and anyone who writes notes near food, sinks, oil, and splashes.
The 13 x 21 cm hardcover format uses durable vegan leather with a clean black finish. Inside are 144 lay-flat pages with a ruled and plain layout, giving you lined space for recipes and lists plus open space for sketches, plating ideas, station maps, or menu planning. The notebook also includes a pen holder, double ribbon bookmarks, an elastic closure, a document pocket in the back, perforated pages, and printed kitchen resources including weight, volume, temperature, liquid, and sugar conversions.
Stone paper is naturally durable and waterproof, giving this journal a different feel from standard paper notebooks. The packaging is recycled and biodegradable, and the notebook is made in Europe with a simple, professional design that fits well in a kitchen, knife roll, apron pocket, or gear bag.
Care Instructions: Wipe the cover clean as needed. Use a ballpoint pen or pencil for best results on stone paper. Keep away from open flame, direct heat, and sharp edges that could damage the cover or binding.
Brand: Stone
Product: Chef Waterproof Journal
Color: Black
Cover: Vegan Leather Hardcover
Paper: Natural Stone Paper
Pages: 144
Layout: Ruled and Plain
Binding: Lay-Flat
Size: 13 x 21 cm
Features: Water and Dirt Proof
Included Features: Pen Holder, Double Ribbon Bookmark, Elastic Closure, and Back Document Pocket
Pages: Perforated
Printed Resources: Weight, Volume, Temperature, Liquid, and Sugar Conversions
Packaging: Recycled and Biodegradable
Made In: Europe
&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/stone-chef-waterproof-journal-34.png&&&0&&&||&&&||&&&@@@
tcblla24gy&&&1010&&&Suehiro Cerax 1,000 Grit&&&Suehiro has been producing sharpening stones in Niigata Prefecture since 1932, and the Cerax line sits at the top of their synthetic stone range. The stones are made with a high concentration of abrasive particles and minimal binder material, which produces a stone that cuts actively, builds slurry well, and provides good tactile feedback through the session. The Cerax line occupies a middle position on the hardness scale - softer than the Shapton Pro, harder than the Naniwa Super Stone - which gives it a responsive feel that experienced sharpeners often prefer for feedback-intensive work. Short soak before use is recommended for most grits; do not perma-soak.
The 1K Cerax is the most popular stone in the line and one of the most reviewed stones on the CKTG site. The high abrasive concentration makes it particularly effective on hard, abrasion-resistant steels - HAP40, SG2, ZDP-189 - that eat through softer stones quickly. At 1000 grit it handles the full range of medium work: bevel setting, edge repair, and routine maintenance sharpening before moving to a finishing stone. The porous structure absorbs water readily, which is why a 10-minute soak is important - undersoaked the stone will load up and skate; properly soaked it holds water through a long session without constant replenishment and builds a useful slurry that keeps the surface cutting actively. The stone comes with a rubber holder for stability during use and a cleaning nagura for surface maintenance. 205mm x 73mm x 27mm.
What Customers Are Saying: Fifteen reviewers with strong, consistent reactions. The stone is described as fast, smooth, and significantly better than the King 1K it replaces for many buyers. One reviewer tracked usage across two years of heavy use - sharpening 10 to 20 knives per month plus regular flattening - and the stone had worn roughly a third of its thickness while still performing like new. Multiple reviewers describe moving away from Shapton stones after buying the Cerax, preferring the feel and slurry behavior. The verdict repeated most often: just buy this stone.
Care Instructions: Soak for 5-10 minutes before use on the 320 and 1K. The 6K is splash-and-go. Add water during sharpening as needed. Flatten with a diamond plate when dishing develops. Do not perma-soak. Store dry.
Brand: Suehiro
Line: Cerax
Grit: 1,000
Use: Soak 10 minutes before use
Includes: Rubber stone holder, cleaning nagura
Dimensions: 205mm x 73mm x 27mm
Origin: Niigata, Japan
Note: Do not perma-soak
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-1000-grit-60.png&&&5&&&||&&&||&&&||@@@
suce60&&&6060&&&Suehiro Cerax 6,000 Grit&&&Suehiro has been producing sharpening stones in Niigata Prefecture since 1932, and the Cerax line sits at the top of their synthetic stone range. The stones are made with a high concentration of abrasive particles and minimal binder material, which produces a stone that cuts actively, builds slurry well, and provides good tactile feedback through the session. The Cerax line occupies a middle position on the hardness scale - softer than the Shapton Pro, harder than the Naniwa Super Stone - which gives it a responsive feel that experienced sharpeners often prefer for feedback-intensive work. Short soak before use is recommended for most grits; do not perma-soak.
The 6K Cerax is the finishing stone in the line - a high-grit polishing stone that produces a sharp, refined edge suited for all kitchen knife work. After a 1K session this stone removes the medium scratch pattern and leaves an edge with a clean polish that performs well across vegetables, proteins, and fine slicing work. Unlike the 320 and 1K, the 6K is splash-and-go - no soaking required, just add water to the surface and start sharpening. The ceramic formulation performs well on high-hardness steels at finishing grits, which is relevant for HAP40, SG2, and similar hard steels where some finishing stones struggle to cut effectively. The stone comes with a plastic base for stability during use, a plastic storage box, and a nagura for surface conditioning. 205mm x 73mm x 27mm.
Care Instructions: Soak for 5-10 minutes before use on the 320 and 1K. The 6K is splash-and-go. Add water during sharpening as needed. Flatten with a diamond plate when dishing develops. Do not perma-soak. Store dry.
Elevate Your Sharpening Experience with Debado Stones
Discover the latest innovation from Suehiro—the Debado Stone Series. Though new to the market, these stones are already generating buzz for their high-quality performance and innovative design.
Why Debado Stones?
Superior Quality: Expect reliable, consistent results with these stones, designed to meet Suehiro’s high standards. Each comes with a coarse nagura stone for easy surface dressing, ensuring smooth sharpening every time.
Smart Design: The Debado stones feature a durable base with rubber feet for stability, plus a built-in water tank for soaking or safe transport. The base ensures the stone stays secure, providing a hassle-free sharpening experience.
Key Features
Dimensions:
Stone Only: 8" x 3" x 1" (33 oz)
With Base: 9" x 3.75" x 2.5" (39 oz)
Instant Feedback: The 320 Debado stone offers immediate tactile and audible feedback, making it easy to find and maintain the right angle. It’s softer than most coarse stones, yet dense enough to resist gouging, perfect for precise sharpening.
Visual Clarity: Metal swarf is hidden in the mud, keeping the stone clean while you work. You’ll appreciate the clear feedback, ensuring consistent results.
Easy Care & Maintenance
Water Management: A quick 10-minute soak preps your stone for optimal use, and it holds water well, reducing the need for frequent re-soaking.
Mud Management: Minimal mud on narrow bevels; more on wider ones. Regularly wash or thin out the mud to protect your blade’s finish.
Drying: Allow 72 hours for complete drying before storage to avoid mold and maintain quality. Frequent users will enjoy reduced soak times on subsequent uses.
Performance & Value
The Debado 320 is fast and efficient, perfect for minor repairs and bevel resets. It delivers a clean, aggressive edge and leaves a uniform scratch pattern, ideal for further polishing. While it might not replace a 1k stone, it’s a top choice for coarse grit sharpening.
Final Thoughts
The Debado 320 Stone offers a responsive, reliable sharpening experience, ideal for those who value precision. Its smart design, easy feedback, and consistent performance make it a must-have for serious sharpeners.
Try Debado Today
Upgrade your sharpening routine with the Debado 320 Stone—where quality, precision, and ease of use come standard.
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-debado-320-grit-89.png&&&5&&&||&&&||&&&||@@@
sustho&&&SuehiroHolder&&&Suehiro Deluxe Stone Holder&&&A good stone holder is one of those sharpening accessories that seems optional until you use one - and then sharpening without it feels needlessly awkward. The Suehiro Deluxe is one of the best-designed holders we carry. The single-rod clamping system is the key difference from two-rod alternatives: one nut to spin, no fiddling with two separate rods trying to stay parallel, and the stone locks firmly in place without rocking or shifting. The stainless steel and elastomer rubber construction means it rinses clean, dries quickly, and will not rust over time. It holds stones from 150mm to 250mm in length and is wide enough to accommodate stones with attached bases.
The holder raises your stone high enough to give solid knuckle clearance during sharpening - even with thinner stones - which makes a real difference during longer sessions. It sits stably on a wet surface without wandering. A few owners have noted a strong rubber smell when first opened, which dissipates with time and a rinse. One reviewer with very thin stones (coticule bouts and similar) found the holder could be reconfigured to hold stones as short as approximately 4.25 inches by removing and rearranging the internal components, which is a useful tip if you work with non-standard stone sizes.
What Customers Are Saying: Owners consistently describe this as the holder they should have bought first. The single-rod adjustment draws the most praise - reviewers who came from two-rod designs note how much faster and more secure the setup process feels. Knuckle clearance is mentioned repeatedly as a meaningful practical improvement over sharpening on a wet towel or lower-profile holders. Several owners have purchased a second unit for convenience, and one commercial scissor sharpener notes it holds up reliably in a mobile professional environment. The stainless construction gets specific praise from owners who had rust issues with earlier holders.
The Suehiro Rika 3K Ouga is a standout product from the same renowned line as the Rika 5K. This exceptional middle-grit stone, featuring a striking yellow color, is one of our top recommendations for achieving a fine finish on kitchen knives.
The name "Ouga" translates to "The King", which is fitting for a stone of such high quality. It serves as an excellent finishing stone, particularly for those seeking a balance between a toothy edge and a refined finish. Pairing this stone with a lower or medium grit stone, such as a 1K or 800 grit, allows you to create an edge that effortlessly slices through tomatoes or peppers while maintaining long-lasting sharpness.
The stone measures 205 x 73 x 27 mm, providing ample surface area for a comfortable and efficient sharpening experience.
&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-3k-ouga-60.png&&&4&&&||&&&||&&&||@@@
suri50grst&&&Rika5K&&&Suehiro Rika 5K Stone&&&This water stone offers excellent performance and value, making it a popular choice as a finishing stone after setting the edge with a lower grit stone. It provides smooth, consistent feedback and refines edges quickly, leaving a clean and highly polished finish suitable for everyday kitchen knives. A short soak of five to ten minutes is recommended before use for best results.
The Suehiro Rika 5000 Grit Stone cuts faster than many stones in this range and is capable of producing a very refined, razor sharp edge with minimal effort. It is especially effective for maintaining well cared for knives, often requiring only a short sharpening session to restore performance. One important characteristic to note is that this stone retains moisture for a long time and must be allowed to dry fully before storage. Adequate airflow and patience are essential to prevent moisture related issues and keep the stone in good condition.
Care Instructions: Soak for five to ten minutes before use. Keep the surface wet during sharpening. Allow the stone to dry completely before storage. Store in a well ventilated area. Do not permasoak or store while damp.
Brand: Suehiro
Model: Rika
Stone Type: Finishing Water Stone
Grit: 5000
Dimensions: 210 x 75 x 23 mm
Use: Edge Refinement and Final Polishing&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-5k-68.png&&&5&&&||&&&||&&&||@@@
sustho1&&&SKG-42&&&Suehiro Small Stone Holder&&&A good stone holder is one of the most underrated tools in a sharpening setup. Trying to sharpen on a stone that slides or tilts across the counter breaks your technique, wastes strokes, and leads to inconsistent results. The Suehiro Small Stone Holder solves that problem with a low-profile rubber holder that grips the counter firmly and accommodates nearly any stone size - including short, thin stones like the Shapton Glass series that standard holders struggle to hold securely. The rubber base grips counters and sinks without slipping and sits low enough that even heavily used, thin stones are held at a comfortable working angle.
Use it standalone on a counter or place it inside the Suehiro Sharpening Pond to keep your work area clean and mess-free during wet sharpening sessions. The anti-slip pad added to newer models provides additional stability. At this price it is an easy upgrade from sharpening on a folded towel - and the improvement in technique consistency is immediately noticeable. Works with stones from all major manufacturers including Naniwa, Shapton, Suehiro, Bester, King, and Atoma.
What Customers Are Saying: Six five-star reviews. Reviewers consistently praise the low profile that accommodates thin and well-used stones, the anti-slip base that keeps it firmly in place, and the versatility across all stone sizes. One reviewer uses it to hold DMT diamond plates for flattening as well as sharpening stones. Multiple reviewers note it works perfectly inside the Suehiro pond.
Brand: Suehiro
Material: Rubber
Use: Holds sharpening stones of all sizes including short stones
Base: Anti-slip rubber grip
Compatible: Works standalone or inside Suehiro Sharpening Pond
Note: Newer models include additional anti-slip pad on base
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-small-stone-holder-116.png&&&5&&&||&&&||&&&@@@
suaosugy21cu&&&SHP-G210&&&Sukenari HAP40 Gyuto 210mm&&&Sukenari operates out of a small blacksmith shop in Toyama Prefecture, Japan, founded by Hanaki Toukichi and still run to the same exacting standards today. The shop has built its reputation on using the finest materials and the most demanding techniques in the trade, from intricate Damascus work to the notoriously difficult honyaki process, and that consummate skill is a big part of why Sukenari has become one of our favorite makers to carry.
This 210mm gyuto is built from HAP40, one of the hardest steels used in kitchen cutlery. Because of that hardness, the blade can be ground remarkably thin while still holding an edge longer than nearly anything else we sell, a real advantage for cooks working through long prep sessions without stopping to touch up the edge. The HAP40 core is semi stainless and clad in a softer stainless steel for easier care, finished with a fine hairline polish brought up to a medium shine, and set into a rosewood octagonal handle with a traditional buffalo horn ferrule.
What Customers Are Saying: Edge retention is the standout theme in feedback on this knife, with one professional cook noting that it holds an edge longer than anything else in their kit, which makes a real difference during long work sessions. The same reviewer also found it easier to sharpen than expected, getting strong results on a 1000 grit stone without needing to drop down to a coarser grit first.
Care Instructions: HAP40 is semi stainless, so it does not demand the same babying as a true carbon steel, but its hardness means it can chip if it meets something it should not. Stick to wood or rubber cutting boards and keep it away from bones and frozen foods. Hand wash and dry the blade rather than letting it sit, and give it a few passes on a strop between sharpenings to keep the edge in top shape.
Maker: Sukenari
Blacksmith: Hanaki-san, Second Generation
Location: Toyama Prefecture, Japan
Edge Steel: HAP40 (Semi Stainless Powdered Steel)
Cladding: Stainless
HRC: 68
Finish: Hairline
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 5.4 oz (152 g)
Blade Length: 205 mm
Total Length: 350 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-210mm-248.png&&&5&&&||&&&||&&&@@@
suaosugy24cu&&&SHP-G240&&&Sukenari HAP40 Gyuto 240mm&&&At 240mm, this gyuto gives professional cooks the extra reach they look for without losing any of the precision Sukenari is known for. It is built from HAP40, one of the hardest steels used in kitchen cutlery, and that added hardness lets the blade be ground noticeably thinner than most other steels would allow.
The blacksmiths at Sukenari, working out of their shop in Toyama Prefecture, have built a reputation on using the best materials and the most demanding techniques available, including intricate Damascus work and the notoriously difficult honyaki process. That same attention to detail shows up here: the semi stainless HAP40 core is clad in a softer stainless steel for easier care, finished in a fine hairline polish, and fitted with a rosewood octagonal handle and traditional buffalo horn ferrule. It holds an edge longer than almost anything else we carry, which professional cooks notice the first time they get through a full shift without reaching for a stone.
Care Instructions: HAP40 is semi stainless, so it does not demand the same babying as a true carbon steel, but its hardness means it can chip if it meets something it should not. Stick to wood or rubber cutting boards and keep it away from bones and frozen foods. Hand wash and dry the blade rather than letting it sit, and give it a few passes on a strop between sharpenings to keep the edge in top shape.
Maker: Sukenari
Blacksmith: Hanaki-san, Second Generation
Location: Toyama Prefecture, Japan
Edge Steel: HAP40 (Semi Stainless Powdered Steel)
Cladding: Stainless
HRC: 68
Finish: Hairline
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 6.6 oz (186 g)
Blade Length: 232 mm
Total Length: 382 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-240mm-331.png&&&0&&&||&&&||&&&@@@
suhagy27&&&SHP-G27PR&&&Sukenari HAP40 Gyuto 270mm&&&Most of the Sukenari knives we carry lean on ZDP189 and dramatic Damascus cladding, so this 270mm gyuto stands out as the plainer, harder working sibling in the lineup. It trades the Damascus pattern for HAP40, a powdered high speed steel that ranks among the hardest used in kitchen cutlery, and the extra length makes it a serious choice for cooks who need real reach on the board.
The blacksmiths at Sukenari, working out of their shop in Toyama Prefecture, Japan, hold to the same exacting standards whether they are building an ornate Damascus piece or a no-frills workhorse like this one. The semi stainless HAP40 core is clad in a softer stainless steel and finished with a fine hairline polish, then set into a rosewood octagonal handle with a traditional buffalo horn ferrule. HAP40 holds an edge better than nearly anything else we sell, which matters even more at this length, where a long session at the board can otherwise mean stopping partway through to touch up the edge.
Care Instructions: HAP40 is semi stainless, so it does not demand the same babying as a true carbon steel, but its hardness means it can chip if it meets something it should not. Stick to wood or rubber cutting boards and keep it away from bones and frozen foods. Hand wash and dry the blade rather than letting it sit, and give it a few passes on a strop between sharpenings to keep the edge in top shape.
Maker: Sukenari
Blacksmith: Hanaki-san, Second Generation
Location: Toyama Prefecture, Japan
Edge Steel: HAP40 (Semi Stainless Powdered Steel)
Cladding: Stainless
HRC: 68
Finish: Hairline
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 6.8 oz (194 g)
Blade Length: 260 mm
Total Length: 418 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
&&&&&&485&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-270mm-147.png&&&0&&&||&&&||&&&@@@
suaosuki21cu&&&SHP-K240&&&Sukenari HAP40 Kiritsuke 240mm&&&HAP40 is a powdered high speed steel and one of the hardest alloys used anywhere in kitchen cutlery. That hardness lets it be ground thinner than most other steels while still holding an edge for an unusually long time, which is exactly why Sukenari reaches for it on knives meant for serious daily use.
This kiritsuke brings that steel to one of the more striking blade shapes in the Japanese kitchen lineup, combining the reach of a gyuto with the pointed, angled tip more often seen on a yanagiba. The semi stainless HAP40 core is clad in a softer stainless steel, finished with a fine hairline polish brought up to a medium shine, and set into a magnolia wood octagonal handle with a black buffalo horn ferrule. Sukenaris blacksmiths, working out of their shop in Toyama Prefecture, are known for using the finest materials and the most demanding techniques in the business, and this knife shows exactly why we are such fans of their work.
Care Instructions: HAP40 is semi stainless, so it does not demand the same babying as a true carbon steel, but its hardness means it can chip if it meets something it should not. Stick to wood or rubber cutting boards and keep it away from bones and frozen foods. Hand wash and dry the blade rather than letting it sit, and give it a few passes on a strop between sharpenings to keep the edge in top shape.
Maker: Sukenari
Blacksmith: Hanaki-san, Second Generation
Location: Toyama Prefecture, Japan
Edge Steel: HAP40 (Semi Stainless Powdered Steel)
Cladding: Stainless
HRC: 68
Finish: Hairline
Edge Grind: Even
Knife Style: Kiritsuke
Handle: Magnolia Wood Octagonal
Ferrule: Buffalo Horn
Weight: 6.6 oz (188 g)
Blade Length: 232 mm
Total Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-kiritsuke-240mm-158.png&&&0&&&||&&&||&&&@@@
suzddagy21&&&SZD-G21DR&&&Sukenari ZDP189 Damascus Gyuto 210mm&&&This 210mm gyuto shows off the exceptional craftsmanship Sukenari is known for, blending a highly functional blade with genuinely striking looks. The core is ZDP189, one of the hardest alloys used in kitchen knife making, hardened here to about 65 to 66 HRC for an edge that holds its sharpness far longer than most steels.
The inner core is surrounded by a softer stainless steel, which makes day to day maintenance far easier than a fully exposed high hardness core would be. That outer layer is finished in a mirror polished Damascus pattern, paired with an octagonal rosewood handle and a buffalo horn ferrule. The result is a knife substantial enough to be a daily workhorse, yet refined enough to double as a showpiece or future heirloom.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
Brand: Sukenari
Blacksmith: Hanaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189
HRC: 65-66
Cladding: Stainless Steel
Finish: Mirror Polished Damascus
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 5.8 oz (166 g)
Blade Length: 205 mm
Total Length: 351 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm
&&&&&&595&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-210mm-1345.png&&&0&&&||&&&||&&&@@@
suzddagy21cu1&&&SZD-G24DR&&&Sukenari ZDP189 Damascus Gyuto 240mm&&&Sukenari has earned a reputation for impressive skill and artisanship, whether the work involves intricate Damascus patterns or the notoriously difficult honyaki process. This 240mm gyuto pairs that reputation with ZDP189, one of the hardest alloys used in kitchen knife making, ground thinner than most other steels can manage while still holding an edge far longer.
The inner ZDP189 core is clad in a softer stainless steel, which keeps maintenance manageable for a steel this hard, allowing professional cooks to get through an extended work session without needing to stop and sharpen. The blade face carries a fine mirror polished Damascus pattern, and this particular knife comes with a custom octagonal handle rather than the standard rosewood and buffalo horn pairing found on other Sukenari listings.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
Brand: Sukenari
Blacksmith: Hanaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189
HRC: 65-66
Cladding: Stainless Steel
Finish: Mirror Polished Damascus
Edge Grind: Even
Handle: Custom Octagonal
Weight: 7.0 oz (200 g)
Blade Length: 232 mm
Total Length: 383 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm
&&&&&&640&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-240mm-1013.png&&&0&&&||&&&||&&&@@@
suzddagy27&&&SZD-G270DR&&&Sukenari ZDP189 Damascus Gyuto 270mm&&&ZDP189 is made through powdered metallurgy and stands among the most expensive steels to produce, valued for its wear resistance, toughness, and ability to be hardened to very high levels. The tradeoff is a steel that takes real effort to sharpen by hand, but the result is an edge of genuinely supreme sharpness that lasts well into long prep sessions, and this 270mm gyuto puts that steel to full use.
Sukenari has built a reputation as one of the best at working with ZDP189, producing some of the finest blades made from this exotic alloy. The inner core is clad in a softer stainless steel layer, finished here in a mirror polished Damascus pattern rather than the plainer hairline finish found on some other Sukenari knives, which keeps the knife easier to maintain through long professional shifts. The handle is an octagonal rosewood with a buffalo horn ferrule.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
Brand: Sukenari
Blacksmith: Hanaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189
HRC: 65-66
Cladding: Stainless Steel
Finish: Mirror Polished Damascus
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 8.0 oz (226 g)
Blade Length: 259 mm
Total Length: 416 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm
&&&&&&660&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-270mm-635.png&&&0&&&||&&&||&&&@@@
suzddaki24&&&SZD-K24DR&&&Sukenari ZDP189 Damascus Kiritsuke 240mm&&&A kiritsuke blends the reach of a gyuto with a sharp, angled tip, and this 240mm version from Sukenari brings that versatile profile to one of the hardest alloys used in kitchen knife making. ZDP189 is produced through powdered metallurgy, prized for its wear resistance, toughness, and the very high hardness it can reach, though that hardness also makes it more demanding to sharpen by hand than softer steels.
Sukenari has built a reputation as one of the best at working with ZDP189, producing some of the finest blades made from this exotic alloy. The inner core is clad in a softer stainless steel layer, finished here in a mirror polished Damascus pattern that keeps the knife easier to maintain through long professional shifts. The handle is an octagonal rosewood.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
Brand: Sukenari
Blacksmith: Hanaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189
HRC: 65-66
Cladding: Stainless Steel
Finish: Mirror Polished Damascus
Handle: Rosewood Octagonal
Weight: 7.2 oz (206 g)
Blade Length: 234 mm
Total Length: 385 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm
&&&&&&640&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-kiritsuke-240mm-630.png&&&0&&&||&&&||&&&@@@
suzddape16&&&SZD-P16DR&&&Sukenari ZDP189 Damascus Petty 160mm&&&Sukenari has been forging knives in Toyama Prefecture since 1933, descended from master blacksmith Hanaki Toukichi, who trained under Masamoto Hamono before striking out on his own. This 160mm petty, longer than a typical utility knife, brings that lineage to one of the hardest alloys used in kitchen knife making.
ZDP189 can be ground much thinner than most other steels because of its inherent hardness, and it holds that sharpness far longer than most knife steels once it is properly set. The inner core is clad in a softer stainless steel, which makes upkeep manageable for a steel this hard, and the blade face carries a fine mirror polished Damascus pattern that pairs beautifully with the octagonal rosewood handle and buffalo horn ferrule.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
Brand: Sukenari
Blacksmith: Hanaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189
HRC: 65-66
Cladding: Stainless Steel
Finish: Mirror Polished Damascus
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 2.9 oz (84 g)
Blade Length: 167 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-petty-160mm-279.png&&&0&&&||&&&||&&&@@@
suzdhagy21&&&SZD-G21PHL&&&Sukenari ZDP189 Hairline Gyuto 210mm&&&Sukenari has built a devoted following at CKTG, a small blacksmith shop in Toyama Prefecture known for outstanding Damascus work and the difficult honyaki process alike. This 210mm gyuto uses ZDP189, one of the hardest alloys used in kitchen knife making, hardened here to about 65 to 66 HRC.
Because ZDP189 is so hard, it can be ground noticeably thinner than other steels while still holding its sharpness much longer than most. The inner core is covered with a softer stainless steel cladding, finished with a fine hairline texture polished to a medium shine, which keeps the knife easier to maintain than the bare core alone. The handle is an octagonal rosewood with a buffalo horn ferrule.
What Customers Are Saying:One reviewer who owns several Sukenari knives across different steels calls this gyuto a noticeable laser compared to the Damascus line they started with, praising how long the edge lasts and how consistently good the fit and finish are at this price point. They describe Sukenari as their personal gold standard for profile, fit, and finish against every other knife in their collection.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
Brand: Sukenari
Blacksmith: Hanaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189
HRC: 65-66
Cladding: Stainless Steel
Finish: Hairline
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 5.4 oz (152 g)
Blade Length: 204 mm
Total Length: 350 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-210mm-359.png&&&5&&&||&&&||&&&@@@
suzdgy24ha&&&SZD-G24PHL&&&Sukenari ZDP189 Hairline Gyuto 240mm&&&This 240mm gyuto is forged by Sukenari, a Toyama Prefecture shop known for exceptional fit and finish across its lineup. The core is ZDP189, heat treated to about 65 HRC for exceptional edge retention, clad in a softer stainless steel finished with a refined hairline texture for both durability and a sleek look.
The blade measures a true 231mm with a 51mm height, a thin 3mm spine, and a well balanced 6.6 ounces, ground with a symmetrical 50/50 edge that suits both right and left handed cooks. The handle is an elegant octagonal rosewood paired with a buffalo horn ferrule for a comfortable, secure grip.
What Customers Are Saying:Reviewers consistently praise the fit and finish, in hand feel, and scary sharp edge on this gyuto, with one owner calling it the best they have used for daily kitchen work despite owning pricier options they save for special occasions. Another reviewer specifically calls out quick delivery and helpful service when placing the order, alongside being very happy with the knife itself.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
Brand: Sukenari
Blacksmith: Hanaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189
HRC: 65-66
Cladding: Stainless Steel
Finish: Hairline
Edge Grind: 50/50
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 6.6 oz (186 g)
Blade Length: 231 mm
Total Length: 383 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm
&&&&&&475&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-240mm-175.png&&&5&&&||&&&||&&&@@@
suzddasu27&&&SZD-G27PHL&&&Sukenari ZDP189 Hairline Gyuto 270mm&&&Sukenari was founded in 1933 in Toyama Prefecture by master blacksmith Hanaki Toukichi, who trained under the well-known Masamoto Hamono before starting his own shop, and the business is now run by his descendants across several generations. ZDP189 is one of the most expensive and difficult steels to produce, valued for its wear resistance, toughness, and ability to be hardened to very high levels, and Sukenari has built a reputation as one of the best at working with it.
This 270mm gyuto is hardened to about 65 to 66 HRC, which makes hand sharpening more demanding than with softer steels, but rewards the effort with a supremely sharp edge that holds up through extended prep sessions. The inner core is clad in a softer stainless steel with a classic hairline finish, which keeps the knife easier to maintain than the bare ZDP189 core alone would be. The handle is octagonal rosewood.
What Customers Are Saying: Reviewers who own multiple Sukenari knives across different steels consistently name ZDP189 as a favorite, praising how the grind falls through food and slices cleanly rather than tearing, even though the final edge is set with a slightly lower grit stone than typical for carbon steels. One reviewer specifically wanted a dedicated protein slicer and reports the blade as light, nimble, and impeccably finished, with an out-of-the-box sharpness around 8 out of 10 that came up easily on a fine glass stone and strop.
Care Instructions: ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high-hardness steel performing at its best on quality water stones.
Brand: Sukenari
Blacksmith: Hanaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189
HRC: 65-66
Cladding: Stainless Steel
Finish: Hairline
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 7.9 oz (224 g)
Blade Length: 260 mm
Total Length: 418 mm
Spine Thickness at Base: 3 mm
Blade Height: 52 mm&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-270mm-251.png&&&4.5&&&||&&&@@@
suaosuki24cu&&&SZD-K24PHL&&&Sukenari ZDP189 Hairline Kiritsuke 240mm&&&ZDP189 is made by Hitachi Metals and stands as one of the go to choices for cooks who want top tier performance from a stainless steel. Hardened here to about 65 HRC, it is a steel that not every blacksmith can heat treat properly, but the smiths at Sukenari have built a reputation for doing it right.
This kiritsuke carries a symmetrical 50/50 edge and the angled kiri tip the shape is known for. The fine blade and thin profile combine for a knife that feels nimble and versatile, with a sizable sweet spot for chopping, a gentle belly for rocking motion, and a thin, pointed tip for detail work. Some of these knives are finished with a rosewood octagonal handle and a buffalo horn ferrule to match the blade.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
Brand: Sukenari
Blacksmith: Hanaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189
HRC: 65-66
Cladding: Stainless Steel
Finish: Hairline
Edge Grind: 50/50
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 6.6 oz (186 g)
Blade Length: 233 mm
Total Length: 385 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm
&&&&&&475&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-kiritsuke-240mm-159.png&&&0&&&||&&&||&&&@@@
suaosuki24cu2&&&SZD-K27PHL&&&Sukenari ZDP189 Hairline Kiritsuke 270mm&&&A kiritsuke blends the reach of a gyuto with an angled, pointed kiri tip, and this 270mm version from Sukenari brings that versatile profile to a longer, more serious length. The fine blade and thin grind keep the knife nimble despite its size, with a sizable sweet spot for chopping, a gentle belly for rocking motion, and a thin tip for detail work.
The core is ZDP189, made by Hitachi Metals and hardened here to about 65 HRC, a steel that not every blacksmith can heat treat properly, though the smiths at Sukenari have built a reputation for doing it well. The blade carries a symmetrical 50/50 edge, and these knives are finished with a rosewood octagonal handle and a buffalo horn ferrule.
Care Instructions:ZDP189 is stainless but very hard and can chip at this hardness level, so use only wood or soft plastic cutting boards and avoid bones, frozen foods, or other hard materials. Hand wash and dry the blade after use, and strop the edge regularly between full sharpenings to keep this high hardness steel performing at its best on quality water stones.
Brand: Sukenari
Blacksmith: Hanaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189
HRC: 65-66
Cladding: Stainless Steel
Finish: Hairline
Edge Grind: 50/50
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 7.7 oz (218 g)
Blade Length: 265 mm
Total Length: 423 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-kiritsuke-270mm-159.png&&&0&&&||&&&||&&&@@@
suerccero&&&Supereraser&&&Super Eraser (Cleans Ceramic Rods)&&&Super Eraser is made by Idahone Inc. and is especially effective for cleaning of ceramic rods. With use, a ceramic honing rod will develop a residual build up from fine metal shavings that lodge in the crevices of the rod. Just rub this on the rod to clean.&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/super-eraser-cleans-ceramic-rods-132.png&&&4.5&&&||&&&||&&&||@@@
tabata5&&&TB2-B17PU&&&Tabata Blue #2 Bunka 165mm&&&This bunka is handmade and hammer forged by Tabata Hamono, a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island where Portuguese traders introduced firearms to Japan in 1543. CKTG is proud to be the first and only US dealer for this maker.
The Blue #2 carbon steel core is wrapped in a stainless cladding for easier maintenance, finished with a nice kasumi polish that gives the blade a clean, traditional look. The bunka format combines compact length with a tall blade and a reverse tanto tip, suited to push cutting and detail work alike. The oak octagonal handle, finished in urushi lacquer with a black painted ferrule, is comfortable and well balanced.
What Customers Are Saying: One reviewer who had been searching for another Blue #2 blacksmith after other brands became hard to find calls this knife flawless - lovely fit and finish, an excellent grind, sharp out of the box, and well balanced overall, adding that she is happy to see new smiths represented at CKTG. A second reviewer calls it a serious workhorse - good weight, perfectly balanced at the pinch grip, and stiff through the spine without feeling like a laser. He praises the oak handle and the unexpected sparkle in the black pakka wood ferrule, and notes he conditioned the handle slightly on arrival and plans to thin the factory edge down to his preferred thinness, though the out-of-box edge performed well as shipped.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Urushi Octagonal with Black Painted Ferrule
Weight: 5.8 oz (166 g)
Blade Length: 173 mm
Total Length: 313 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-bunka-165mm-227.png&&&5&&&||&&&||&&&@@@
tabata3&&&TA2-C21PU&&&Tabata Blue #2 Cleaver 210mm&&&Tabata Hamono operates a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - an island best known historically as the place where Portuguese traders introduced firearms to Japan in 1543. CKTG is the first and only US dealer for Tabata Hamono, and this cleaver carries the unmistakable character of a hand-forged, small-batch knife.
This cleaver is built from Blue #2 carbon steel with a soft iron cladding and a kasumi finish, giving it both visual presence and the keen, easy-to-sharpen edge that Blue #2 is known for. At 212mm blade length and 85mm height, it has serious chopping authority and the kind of board presence a cleaver should have, while remaining maneuverable enough for everyday kitchen tasks beyond just heavy chopping. Please note this knife does not come with a saya.
What Customers Are Saying: One reviewer calls this cleaver genuinely special, praising the clean blade aesthetic, the very clean kanji, and the relatively mild reactivity of the cladding. He notes a uniquely fun detail: tapping the blade with a knuckle makes it ring like a bell, and he finds himself reaching for it constantly. A second reviewer simply calls it a big cleaver with a big handle and nice weight, reporting fast shipping and zero complaints, and is ready to put it to work in a professional prep kitchen.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Bevel: Double Bevel
Edge Grind: Even
Cladding: Soft Iron
Finish: Kasumi
Weight: 12.5 oz (354 g)
Blade Length: 212 mm
Total Length: 360 mm
Spine Thickness at Base: 3 mm
Blade Height: 85 mm
Handle: Oak Octagonal with Painted Black Ferrule
Note: No Saya Included for This Cleaver
&&&&&&305&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-cleaver-210mm-318.png&&&5&&&||&&&||&&&@@@
tabl2de16&&&TB2-D16PU&&&Tabata Blue #2 Deba 165mm&&&On Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island where Portuguese traders introduced firearms to Japan in 1543 - Tabata Hamono hand forges this double bevel deba. CKTG is proud to be the first and only US dealer for this maker.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
HRC: 62
Cladding: Stainless Clad
Edge Grind: Double Bevel, Right Bias (See Choil Shot)
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 9.8 oz (278 g)
Blade Length: 163 mm
Total Length: 305 mm
Spine Thickness at Heel: 8 mm
Blade Height: 51 mm
&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-deba-165mm-90.png&&&0&&&||&&&||&&&@@@
tabl2de18&&&TB2-D18PU&&&Tabata Blue #2 Deba 180mm&&&This double bevel deba is hand-made and hammer forged by Tabata Hamono on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - an island best remembered as the place where Portuguese traders introduced firearms to Japan in 1543. CKTG is proud to be the first and only US dealer for this maker.
Unlike the traditional single bevel deba found elsewhere in the catalog, this version uses a double bevel grind with a right-side bias, making it more approachable for cooks who have not developed single bevel sharpening technique while still delivering the heft and stout spine a deba is built around. The Blue #2 carbon steel core is wrapped in stainless cladding for easier maintenance, finished with a kasumi polish. At 185mm blade length and a substantial 8mm spine at the heel, this larger deba has the strength to process bigger fish and cuts of poultry with confidence. The oak octagonal handle with black painted ferrule completes the package.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
HRC: 62
Cladding: Stainless Clad
Edge Grind: Double Bevel, Right Bias (See Choil Photo)
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 12.7 oz (362 g)
Blade Length: 185 mm
Total Length: 335 mm
Spine Thickness at Heel: 8 mm
Blade Height: 55 mm
&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-deba-180mm-90.png&&&0&&&||&&&||&&&@@@
tabl2gy24&&&TB2-G24BU&&&Tabata Blue #2 Gyuto 240mm&&&Tabata Hamono is a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu. The island has an important place in Japanese history, known as the landing point where Portuguese traders introduced firearms to Japan in 1543. Today, Tabata Hamono continues the island blade-making tradition with handmade kitchen knives under the Tanegashima name, and Chef Knives To Go is proud to be the first US dealer to offer knives from this talented maker.
This updated Tanegashima gyuto features a rustic kurouchi finish, meaning black finish or as-forged surface, and a thinner improved grind for noticeably better cutting performance. The blade uses Blue #2, also called Aogami #2 or blue paper steel, at the core, a carbon steel prized for sharpness, edge taking, and good edge retention. Stainless cladding makes maintenance easier while still leaving a reactive carbon steel edge that sharpens well on water stones.
The 245mm blade length gives this gyuto plenty of reach for larger prep work, while the improved geometry makes it feel more efficient through vegetables, proteins, and herbs. The spine still has enough strength at the heel, but the thinner edge geometry gives the knife a smoother, cleaner feel on the board. The oak octagonal handle with black painted ferrule keeps the package rustic, traditional, and work-ready.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Do not put in the dishwasher. Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Finish: Kurouchi (Black Finish)
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 7 oz (200 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-240mm-155.png&&&0&&&||&&&@@@
tabl2gy27&&&TB2-G27PU&&&Tabata Blue #2 Gyuto 270mm&&&Tabata Hamono operates a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island where Portuguese traders introduced firearms to Japan in 1543. CKTG is proud to be the first and only US dealer for this maker.
At 270mm, this gyuto has the reach for big-volume prep, large proteins, and anything that calls for a longer working edge. The blade is built from Blue #2 carbon steel with stainless cladding, finished with a kasumi polish, and the san mai hammer-forged construction gives the knife real strength and durability without unnecessary weight. The Blue #2 edge is hardened to 62 HRC with a 50/50 double bevel grind, suiting both right- and left-handed cooks. The oak octagonal handle with black painted ferrule is comfortable in hand across extended use.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2
HRC: 62
Bevel: Double Bevel
Edge Grind: Even 50/50 Grind
Cladding: Stainless Steel
Finish: Kasumi
Weight: 8.4 oz (240 g)
Blade Length: 270 mm
Total Length: 419 mm
Spine Thickness at Base: 4 mm
Blade Height: 49 mm
Handle: Oak Octagonal with Black Painted Ferrule
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-270mm-123.png&&&0&&&||&&&||&&&@@@
tabl2gyta18&&&TB2-L18BU-Tall18&&&Tabata Blue #2 Gyuto Tall 180mm&&&Tanegashima is an island off the southern tip of Kyushu - the same island where Portuguese traders introduced firearms to Japan in 1543, making it one of the most historically significant points of Western contact in Japanese history. Tabata Hamono operates a small blacksmith shop there, working in a tradition of hand-forged blades that long predates those Portuguese ships. CKTG is the first and only US dealer for Tabata Hamono, and every knife that arrives from this shop carries the character of a small-batch, hand-made operation with no factory shortcuts.
The Tall Gyuto 180mm is the most visually distinctive knife in the Tabata lineup - with a nearly 60mm blade height, it is a full 10 to 15mm taller than a standard 180mm gyuto, which puts it in a different category entirely. That height gives the knife real board presence, excellent knuckle clearance in a pinch grip, and a wide flat surface area that makes it effective for scooping and transferring chopped ingredients. The profile is flat at the heel, transitioning to a gentle belly - suited to push-cutting through vegetables and proteins at the shorter 180mm length. The knife features an Aogami (blue paper steel) #2 core at 62 HRC, san mai construction with stainless cladding, and a kurouchi finish on the upper blade road. The kurouchi finish on this knife shows a clean horizontal grain across the face of the blade. The blade is paired with an oak octagonal handle with a black painted ferrule.
What Customers Are Saying: The one reviewer describes a hefty, well-balanced knife that cuts wonderfully through large vegetables and proteins. The finish is specifically called out as impressive in person - the straight horizontal grain on the blade visible in photos does not fully capture how it looks in hand. The reviewer added it to a Japanese kitchen knife collection and described it as worth every cent.
Care Instructions: Aogami (blue paper steel) #2 is a reactive carbon steel. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. The carbon edge will patina naturally. Hand wash only. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami (Blue Paper Steel) #2
Cladding: Stainless
HRC: 62
Finish: Kurouchi (Rustic Blacksmith)
Bevel: Double Bevel
Edge Grind: Even
Handle: Oak Octagonal
Ferrule: Black Painted
Weight: 7.0 oz (200 g)
Blade Length: 185 mm
Total Length: 338 mm
Spine Thickness at Heel: 3 mm
Blade Height: 59 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-180mm-156.png&&&5&&&||&&&@@@
tabl2gyta21o&&&TB2-L21PU-Tall21&&&Tabata Blue #2 Gyuto Tall 210mm&&&The Tall Gyuto 210mm steps up from the 180mm version with additional blade length while keeping the defining characteristic of this sub-line: exceptional blade height. At 58mm, this knife is 13 to 18mm taller than a standard 210mm gyuto - enough that it occupies a genuinely different working category. That height delivers outstanding knuckle clearance in a pinch grip, real board presence through larger prep tasks, and the kind of wide flat surface area that makes scooping and transferring work fast. For cooks who do a lot of vegetable-heavy prep and want gyuto length with something closer to a cleaver profile, this is a specific and useful thing.
Tabata Hamono operates a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island famous in Japanese history as the landing point for Portuguese traders who introduced firearms in 1543. CKTG was the first and remains the only US dealer for Tabata Hamono. The construction is san mai hammer forged: Aogami (blue paper steel) #2 core at 62 HRC inside stainless cladding, kasumi (hazy) finish on the upper blade road. The 4mm spine at the heel provides backbone through heavier cuts while the 210mm length handles the full range of general kitchen prep. Oak octagonal handle with black painted ferrule. 8.2 oz.
Care Instructions: Aogami (blue paper steel) #2 is a reactive carbon steel. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. The stainless cladding protects the flanks but the carbon edge will patina naturally. Hand wash only. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami (Blue Paper Steel) #2
Cladding: Stainless
HRC: 62
Finish: Kasumi (Hazy)
Bevel: Double Bevel
Edge Grind: Even
Handle: Oak Octagonal
Ferrule: Black Painted
Weight: 8.2 oz (232 g)
Blade Length: 208mm
Total Length: 352mm
Spine Thickness at Heel: 4mm
Blade Height: 58mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-210mm-28.png&&&0&&&||&&&||&&&@@@
tabl2ho15&&&TB2-H15PU&&&Tabata Blue #2 Honesuki 150mm&&&The Tabata Blue #2 Honesuki 150mm is a purpose-built poultry knife forged by Tabata Hamono, a small and highly traditional blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu. This remote location and small-scale production give Tabata knives a distinctive character rooted in regional craftsmanship. CKTG is proud to be the first dealer to introduce Tabata Hamono knives to the US market.
This honesuki is forged from Blue #2 (Aogami #2) carbon steel, a classic Japanese steel known for excellent edge retention, toughness, and ease of sharpening. The reactive core is clad in stainless steel, helping reduce maintenance while preserving the cutting feel and sharpening characteristics carbon steel is known for. The blade is finished in a clean kasumi polish, giving it a traditional appearance and smooth food release. Designed specifically for poultry breakdown, the honesuki features a thick, rigid spine and a strong tip for working around joints, cartilage, and bone. The double-bevel grind makes it approachable for most users while maintaining the durability expected of this style. It is finished with an octagonal oak handle and a black painted ferrule, providing a secure grip and excellent balance.
Care Instructions: Although the blade is stainless clad, the exposed Blue #2 edge is a reactive carbon steel. Hand wash only and dry thoroughly after each use. Do not leave the knife wet, soaking in water, or in the sink. Avoid the dishwasher. A natural patina will form on the edge over time and is normal. For extended storage, apply a light coat of food-safe oil to the edge.
Each knife is made by hand, so measurements may vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Made In: Tanegashima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Steel
Finish: Kasumi
Bevel: Double Bevel
Edge Grind: Even
Handle: Octagonal Oak
Ferrule: Black Painted
Weight: 3.8 oz (108 g)
Blade Length: 154mm
Total Length: 285mm
Spine Thickness at Base: 3mm
Blade Height: 37mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-honesuki-150mm-311.png&&&0&&&||&&&||&&&@@@
tawh1kicl17&&&TA2-C18PU&&&Tabata Blue #2 Kiri Cleaver 180mm&&&South of Kagoshima Prefecture in Kyushu, on Tanegashima Island - the island where Portuguese traders introduced firearms to Japan in 1543 - Tabata Hamono forges this Kiri cleaver by hand. CKTG is proud to be the first and only US dealer for this maker.
This Kiri cleaver is built from Blue #2 carbon steel with a soft iron cladding and a kasumi finish, giving it the visual presence and easy-to-sharpen edge Blue #2 is known for. At 183mm blade length and a substantial 82mm blade height, this is a genuinely stout, capable cleaver with real chopping authority on the board, while still light enough to handle a range of everyday kitchen tasks. The oak octagonal handle with black painted ferrule completes the package.
What Customers Are Saying: One reviewer who had been searching for the hard-to-find Shibata Tank picked this up instead and reports it is the same quality and essentially the same knife under a different name - praising the shape, finish, and overall balance and weight in hand.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Bevel: Double Bevel
Edge Grind: Even
Cladding: Soft Iron
Finish: Kasumi
Weight: 10.5 oz (298 g)
Blade Length: 183 mm
Total Length: 340 mm
Spine Thickness at Base: 3 mm
Blade Height: 82 mm
Handle: Oak Octagonal with Black Painted Ferrule
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-kiri-cleaver-180mm-185.png&&&5&&&||&&&||&&&@@@
tabl2pe95&&&TB2-P09PU&&&Tabata Blue #2 Petty 100mm&&&Tabata Hamono hand-forges this petty in a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island where Portuguese traders introduced firearms to Japan in 1543. CKTG is proud to be the first and only US dealer for this maker.
At just 100mm blade length, this is the smallest petty in the Tabata lineup - genuinely useful for the most detailed, in-hand work a kitchen demands, where even a 120mm petty can feel like too much knife. The Blue #2 carbon steel core is wrapped in stainless cladding for easier maintenance, finished with a kasumi polish that gives the blade a clean, traditional look. The oak octagonal handle with black painted ferrule is comfortable and well proportioned for a knife this size.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 2.4 oz (68 g)
Blade Length: 100 mm
Total Length: 225 mm
Spine Thickness at Base: 3 mm
Blade Height: 31 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-100mm-34.png&&&0&&&||&&&||&&&@@@
tahabl2pe11&&&TB2-P11PW&&&Tabata Blue #2 Petty 110mm&&&Tabata Hamono is a small blacksmith shop located on Tanegashima, an island south of Kagoshima Prefecture in Kyushu. Working in very limited batches, they specialize in traditionally forged knives that emphasize simplicity, cutting feel, and craftsmanship. CKTG is proud to be the first dealer for Tabata Hamono in the United States.
This petty knife is made with Blue #2 carbon steel and clad in soft iron using a san mai construction. The blade features a kasumi finish and an even double bevel grind. A compact, nimble petty like this is perfect for small prep tasks, trimming, garnishes, and delicate in-hand work, finished here with a black pakka wood Western-style handle rather than the oak handle found on most other knives in the line.
What Customers Are Saying: One reviewer loves this little knife for the control it offers, calling mincing garlic and herbs a breeze and praising the excellent out-of-box edge that sharpens easily. A second reviewer, replacing an older Hiromoto carbon petty, found this knife quite light, with the spine running only halfway down the handle - he reports it feels balanced and sharp enough but was not entirely sure whether the lighter weight was a plus or a minus for his particular use.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Bevel: Double Bevel
Edge Grind: Even
Cladding: Soft Iron
Finish: Kasumi
Weight: 1.9 oz (52 g)
Blade Length: 113 mm
Total Length: 227 mm
Spine Thickness at Heel: 2 mm
Blade Height: 26 mm
Handle: Black Pakka Wood, Western
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-110mm-171.png&&&5&&&||&&&||&&&@@@
tabl2pe151&&&TB2-P15PU&&&Tabata Blue #2 Petty 150mm&&&Tabata Hamono is a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island where Portuguese traders introduced firearms to Japan in 1543. CKTG is proud to be the first and only US dealer for this maker.
This petty is built from Blue #2 carbon steel with a stainless cladding for easier maintenance, finished with a kasumi polish. At 150mm this petty handles light board work and detail tasks - trimming, peeling, segmenting citrus, and mincing small ingredients - with the keen edge and easy sharpening Blue #2 is known for. The oak octagonal handle with black painted ferrule is comfortable and well balanced for extended use.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Bevel: Double Bevel
Edge Grind: Even
Cladding: Stainless Steel
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 3.3 oz (94 g)
Blade Length: 149 mm
Total Length: 279 mm
Spine Thickness at Heel: 3 mm
Blade Height: 34 mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-150mm-299.png&&&0&&&||&&&||&&&@@@
tabata2&&&TB2-J21PU&&&Tabata Blue #2 Petty 215mm&&&Tabata Hamono operates a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the same island where Portuguese traders introduced firearms to Japan in 1543, one of the most historically significant points of Western contact in Japanese history. CKTG is the first and only US dealer for Tabata Hamono, and this knife reflects the small-batch, hand-made character of the shop.
At 215mm this is a genuinely long petty - long enough that the blacksmith himself calls it a short sujihiki, though the proportions and handling still feel petty-like in hand. The Blue #2 carbon steel edge is paired with a stainless cladding for a sleek, polished kasumi finish that keeps maintenance manageable while the carbon core does the cutting work. This length makes it a versatile choice for cooks who want more reach than a standard petty without stepping all the way up to a full gyuto. The oak octagonal handle with black painted ferrule is comfortable and well balanced.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 Carbon Steel
HRC: 62
Bevel: Double Bevel
Edge Grind: Even
Cladding: Stainless Steel
Finish: Kasumi
Handle: Oak Octagonal with Painted Black Ferrule
Weight: 5.0 oz (144 g)
Blade Length: 209 mm
Total Length: 345 mm
Spine Thickness at Base: 3 mm
Blade Height: 37 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-215mm-46.png&&&0&&&||&&&||&&&@@@
tabl2su24&&&TB2-J24PU&&&Tabata Blue #2 Sujihiki 240mm&&&On Tanegashima Island, south of Kagoshima Prefecture in Kyushu - the island where Portuguese traders introduced firearms to Japan in 1543 - Tabata Hamono hand forges this sujihiki. CKTG is proud to be the first and only US dealer for this maker.
This sujihiki is built from Blue #2 carbon steel with stainless cladding, finished with a kasumi polish. At 240mm it has the reach for long, clean single-stroke cuts through proteins and large ingredients where a sawing motion would tear rather than slice. The handle is oak finished in urushi lacquer, giving it water resistance (though not full waterproofing) and a warm, traditional feel in hand. If you are looking for a nice, handmade knife by a Japanese blacksmith, this is a strong choice at a reasonable price.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. The urushi handle finish is water resistant but not waterproof, so dry it promptly after use as well. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2
HRC: 62
Bevel: Double Bevel
Edge Grind: Even Grind
Cladding: Stainless Steel
Finish: Kasumi
Weight: 6.3 oz (178 g)
Blade Length: 246 mm
Total Length: 394 mm
Spine Thickness at Base: 4 mm
Blade Height: 38 mm
Handle: Oak Octagonal with Black Painted Ferrule, Urushi Finish
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-240mm-132.png&&&0&&&||&&&||&&&@@@
tabl2togy24o&&&TB2-TogattaG240&&&Tabata Blue #2 Togatta Gyuto 240mm&&&Tabata Hamono operates a small blacksmith shop on Tanegashima Island in Kyushu, Japan - the island where Portuguese traders introduced firearms to Japan in 1543. CKTG is proud to be the exclusive US dealer for this maker.
The Togatta profile gives this gyuto a slightly different look and feel from the standard line - a distinctive shape worth examining closely if you appreciate variation in blade geometry. The Blue #2 carbon steel core is wrapped in stainless cladding for easier maintenance, finished with a kasumi polish. At 245mm this gyuto has the length and presence for serious everyday kitchen work. The oak octagonal handle with black painted ferrule is comfortable and well balanced.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife promptly after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials. Apply a light coat of camellia oil for long-term storage. Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 8.5 oz (241 g)
Blade Length: 245 mm
Total Length: 395 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-togatta-240mm-28.png&&&0&&&||&&&||&&&@@@
tabl2tagy21&&&TB2-G21BU&&&Tabata Kurouchi Blue #2 Gyuto 210mm&&&This updated Tanegashima Gyuto by Tabata Hamono features a rustic kurouchi finish and an improved grind that delivers noticeably better cutting performance. The blade uses Blue #2 (Aogami #2) carbon steel at the core, a steel prized for its excellent edge-taking ability, sharpness, and edge retention. The new geometry is thinner behind the edge while maintaining good spine strength, giving the knife a smooth, efficient feel through vegetables, proteins, and herbs.
Each knife is handmade and hammer forged by Tabata Hamono, a small blacksmith shop located on Tanegashima Island, south of Kagoshima in Kyushu. The Blue #2 core is clad in stainless steel for easier maintenance while still allowing the edge to sharpen like traditional carbon steel. The kurouchi finish adds a rustic character and helps protect the upper portion of the blade. Chefknivestogo is proud to be the first dealer in the USA to offer knives from this talented maker.
Care Instructions: Blue #2 is a reactive carbon steel at the edge. Wash and dry the knife after use and avoid prolonged contact with acidic foods. Do not cut frozen foods, bones, or hard materials.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kurouchi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 6.2 oz (176 g)
Blade Length: 216 mm
Total Length: 368 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-gyuto-210mm-28.png&&&0&&&||&&&||&&&@@@
tabl2ki24&&&TB2-K24BU&&&Tabata Kurouchi Blue #2 Kiritsuke 240mm&&&Tabata Hamono operates a small, dedicated blacksmith shop on Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture - an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms to Japan in 1543. That same spirit of precision and craftsmanship lives on in every blade they forge by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
The kiritsuke is one of the most visually striking knives in the Japanese kitchen - a long, flat-profiled blade with an angled, sword-like tip that sets it apart from any other knife shape. Traditionally reserved in Japan for use by executive chefs only, it functions as a versatile all-rounder capable of slicing fish, push cutting vegetables, and handling proteins with equal confidence. At 241mm this one has serious reach and presence on the cutting board. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a keen, refined edge, while the stainless cladding keeps daily maintenance manageable. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as purposeful as it is beautiful. Note that our sayas do not fit this knife - we recommend a blade guard for storage.
Care Instructions: Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless Steel
HRC: 62
Finish: Kurouchi
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 7.6 oz (214 g)
Blade Length: 241 mm
Total Length: 395 mm
Spine Thickness at Base: 3 mm
Blade Height: 50 mm
Storage Note: Our sayas do not fit this knife - a blade guard is recommended
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-kiritsuke-240mm-32.png&&&0&&&||&&&||&&&@@@
tabl2na17&&&TB2-N16BU&&&Tabata Kurouchi Blue #2 Nakiri 165mm&&&Tabata Hamono is a small blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - a remote and storied island perhaps best known in Japanese history as the place where Portuguese traders introduced firearms to Japan in 1543. Today the island is home to a different kind of precision craft. Tabata Hamono forges their knives by hand in the traditional way, and Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
This nakiri is built around a Blue #2 carbon steel core hardened to 62 HRC, delivering the kind of razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. The kurouchi - meaning black finish - surface is left largely as-forged, giving each knife a distinctive rustic character that develops further with use. The nakiri profile - flat edge, tall blade, squared tip - is purpose-built for vegetable work, delivering clean, efficient cuts with excellent knuckle clearance. The oak octagonal handle with black painted ferrule completes a knife that feels as honest and purposeful as the island it comes from.
Care Instructions: Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless Steel
HRC: 62
Finish: Kurouchi
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 5.9 oz (166 g)
Blade Length: 166 mm
Total Length: 308 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-nakiri-165mm-28.png&&&0&&&||&&&||&&&@@@
tabl2na18&&&TB2-N18BU&&&Tabata Kurouchi Blue #2 Nakiri 180mm&&&Kurouchi means black forge finish - and on the Tabata nakiri the term fits perfectly. The dark, rough-textured surface left from forging gives this blade a direct, no-nonsense look that matches the knife underneath: hand-forged Blue #2 carbon steel, san mai construction, stainless cladding, made by Tabata Hamono on Tanegashima Island in Kyushu. Tanegashima sits south of Kagoshima Prefecture - remote, quiet, and historically significant as the island where Portuguese traders introduced firearms to Japan in 1543. We are the first and only US dealer for Tabata Hamono.
The nakiri is Japan's dedicated vegetable knife - flat edge, tall blade, squared tip - and with a 181mm blade length and a 53mm height, this one has real presence on the board. The tall blade gives excellent knuckle clearance for rapid push-cutting through produce, and the flat edge makes full contact on every stroke for clean, efficient cuts with no tearing or wedging. Blue #2 carbon steel at 62 HRC takes a keen edge and holds it well - sharper and more responsive on the stone than stainless alternatives at this price. The stainless cladding keeps maintenance manageable while the carbon core does the cutting work.
Care Instructions: Blue #2 is a reactive carbon steel. The stainless cladding protects the flanks, but the carbon edge will patina naturally with use. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62
Finish: Kurouchi (Black Forge Finish)
Bevel: Double Bevel
Edge Grind: Even
Handle: Oak Octagonal
Ferrule: Black Painted
Weight: 6.9 oz (198 g)
Blade Length: 181 mm
Total Length: 327 mm
Spine Thickness at Base: 3 mm
Blade Height: 53 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-nakiri-180mm-30.png&&&0&&&||&&&@@@
tabl2pe17&&&TB2-P17BU&&&Tabata Kurouchi Blue #2 Petty 170mm&&&Tanegashima Island sits off the southern tip of Kyushu, in Kagoshima Prefecture - a place etched into Japanese history as the island where Portuguese traders introduced firearms in 1543. Today it is home to a quieter but no less precise craft. Tabata Hamono forges their knives entirely by hand in the traditional way, and Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
This petty is built around a Blue #2 - also known as Aogami #2 - carbon steel core, delivering the razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. At 173mm this knife sits at the longer end of the petty range, giving it the versatility to handle everything from trimming and detail work to breaking down smaller proteins and slicing herbs with ease. The kurouchi - meaning black finish - surface carries the character of the forge, and the oak octagonal handle with black painted ferrule completes a knife that is as honest and purposeful as the island it comes from.
Care Instructions: Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 3.3 oz (96 g)
Blade Length: 173 mm
Total Length: 305 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 36 mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-petty-170mm-32.png&&&0&&&||&&&||&&&@@@
tabl2sa17&&&TB2-S17BU&&&Tabata Kurouchi Blue #2 Santoku 170mm&&&Tabata Hamono operates a small blacksmith shop on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - one of the most geographically remote knife-making operations in Japan, and one of the most interesting. Tanegashima is historically significant as the island where Portuguese traders introduced firearms to Japan in 1543. The knives that leave this shop carry none of that drama - just the quiet confidence of hand-forged blades made far from the usual production centers. We are the first and only US dealer for Tabata Hamono, a relationship that reflects the same approach Mark takes with every small-production blacksmith on the site: find the makers doing serious work outside the usual channels.
The santoku - Japan's all-purpose kitchen knife, named for three virtues: slicing, dicing, and mincing - is a natural format for Tabata Hamono. With a 175mm blade length and 48mm height, the proportions suit general kitchen work well: enough length for efficient board cutting, enough height for comfortable knuckle clearance, and flat enough at the heel for push-cutting without forcing a rocking technique. Blue #2 carbon steel at 62 HRC inside stainless san mai cladding gives the carbon core the edge-taking and retention qualities of aogami steel, while the stainless cladding protects the flanks and makes day-to-day care more forgiving. The kurouchi (black forge finish) gives the blade a direct, unpolished character.
Care Instructions: Blue #2 is a reactive carbon steel. The stainless cladding protects the flanks, but the carbon edge will patina naturally with use. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62
Finish: Kurouchi (Black Forge Finish)
Bevel: Double Bevel
Edge Grind: Even
Handle: Oak Octagonal
Ferrule: Black Painted
Weight: 5.1 oz (144 g)
Blade Length: 175 mm
Total Length: 320 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-santoku-170mm-30.png&&&5&&&||&&&@@@
tabl2su27&&&TB2-J27BU&&&Tabata Kurouchi Blue #2 Sujihiki 270mm&&&On Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture, Tabata Hamono operates a small, dedicated blacksmith shop - an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms in 1543. That same spirit of craftsmanship and precision lives on in every blade Tabata Hamono forges by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
The sujihiki is the dedicated slicing knife of Japan - long, narrow, and ground for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. At 275mm this one has serious reach, making it equally at home portioning a whole fish, slicing a roast, or breaking down large cuts of meat on the line. The Blue #2 - also known as Aogami #2 - carbon steel core is hardened for exceptional edge retention while remaining easy to sharpen, and the stainless cladding keeps maintenance demands low. The kurouchi finish carries the honest, as-forged character of the shop, and the oak octagonal handle finished in urushi lacquer adds water resistance and a warm, traditional aesthetic that feels right in hand.
Care Instructions: Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The urushi handle finish is water resistant but not waterproof - dry it promptly after use. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Painted Black Ferrule and Urushi Finish
Weight: 7.1 oz (202 g)
Total Length: 430 mm
Blade Length: 275 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm
&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-sujihiki-270mm-32.png&&&0&&&||&&&||&&&@@@
tawh1su30&&&TB2-J30BU&&&Tabata Kurouchi Blue #2 Sujihiki 300mm&&&This 300mm sujihiki comes from the small, dedicated blacksmith shop Tabata Hamono runs on Tanegashima Island, off the southern coast of Kyushu in Kagoshima Prefecture - an island with a storied place in Japanese history as the site where Portuguese traders introduced firearms to Japan in 1543. That same spirit of precision and craftsmanship lives on in every blade they forge by hand today. Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
At 300mm, this sujihiki is a serious slicing knife built for clean, efficient work on large proteins, roasts, brisket, and whole fish. The long, narrow blade reduces drag and allows smooth pulling cuts in a single pass, preserving both texture and presentation. The Blue #2 carbon steel core is hardened to 62 HRC for exceptional edge retention and a fine, keen edge, while the stainless cladding keeps daily maintenance straightforward without sacrificing the cutting performance that reactive carbon steel delivers. The kurouchi finish carries the honest character of the forge, and the oak octagonal handle with black painted ferrule gives the knife a traditional, comfortable feel in hand.
Care Instructions: Blue #2 carbon steel rewards attentive care. Hand wash and dry the blade promptly after use and avoid leaving it wet or dirty for any length of time. The stainless cladding makes upkeep considerably easier than a fully carbon knife, but the reactive core edge should be kept dry and lightly oiled for long-term storage. Avoid cutting bones, frozen foods, or hard materials, and use a quality wood or soft synthetic cutting board to protect the edge. Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless Steel
HRC: 62
Finish: Kurouchi
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 7.3 oz (208 g)
Blade Length: 299 mm
Total Length: 450 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 38 mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-sujihiki-300mm-32.png&&&0&&&||&&&||&&&@@@
tabl2tape12&&&TB2-T12BU&&&Tabata Kurouchi Blue #2 Tall Petty 120mm&&&Tabata Hamono is a small blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu - a remote and storied island best known in Japanese history as the place where Portuguese traders introduced firearms to Japan in 1543. Today, the island is home to a different kind of precision craft. Tabata Hamono forges their knives by hand in the traditional way, and Chef Knives To Go is proud to be the first and only dealer bringing their work to the United States.
This tall petty is built around a Blue #2, also known as Aogami #2, carbon steel core, delivering the razor sharpness and edge retention that serious cooks prize. The stainless cladding keeps maintenance demands low while still allowing the Blue #2 edge to perform at its full potential. At 126mm with a 41mm blade height, this knife punches well above the typical petty format - the extra height adds useful knuckle clearance and makes it far more versatile than most knives in this size range, handling everything from precise in-hand work to small proteins and vegetable prep with equal ease. The kurouchi finish gives each knife a distinctive, as-forged character, and the oak octagonal handle with black painted ferrule is comfortable and well-balanced in hand. Tabata Hamono has since refined the grind geometry on this knife, producing a thinner blade profile that delivers improved out-of-the-box cutting performance.
What Customers Are Saying: One reviewer calls this his happiest purchase in the size, praising the outstanding craftsmanship, the razor edge the Blue #2 takes and holds, and the comfortable, secure balance of the oak handle - he describes it as functional art and recommends it highly. A second reviewer, on an earlier production run, found the fit and finish average and the factory grind too shallow and the blade too thick, requiring a full regrind to get the cutting performance he wanted, and would only recommend it to buyers willing to put in that extra work. Tabata Hamono has since refined the grind geometry, so more recent units should perform closer to what the first reviewer experienced out of the box.
Care Instructions: Blue #2 carbon steel rewards attentive care. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The stainless cladding makes maintenance considerably easier than a fully carbon knife, but the edge itself should be kept dry and oiled for long-term storage. Each knife is made by hand so measurements may vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Location: Tanegashima Island, Kagoshima Prefecture, Kyushu
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: Even
Bevel: Double Bevel
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 3.3 oz (94 g)
Blade Length: 126 mm
Total Length: 258 mm
Spine Thickness at Base: 3 mm
Blade Height: 41 mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-kurouchi-blue-2-tall-petty-120mm-28.png&&&4&&&||&&&||&&&@@@
tamaforedpro&&&MagnetEdgePro&&&Table Magnet For Edge Pro&&&This little magnet can be attached underneath the Edge Pro Apex machine and allows you to keep your blades more securely on the platform as you sharpen. It makes a big difference! These magnets are small but powerful so please be careful with them. Don't put them near watches, computers or pacemakers. I'm serious! Measures 1/2 in x 1/2 in x 1/4 inches w/Dual Sided Countersunk Hole.
Important Magnet Safety Warning!
Disclaimer: Applied Magnets and Chefknivestogo neither assumes nor accepts any liability for damages resulting from the handling or use of magnets. With your purchase, the buyer confirms that you have read and understood the following warnings, the buyer agrees that he/she is responsible for all damages and injuries caused by the magnets, which include personal injuries , property damages and magnet damages. The buyer must agree with the terms before purchase. Pull forces we provided is estimates only, we are not responsible for any inaccuracy of magnet pull force. Please test the pull force before any usage.
Neodymium magnets we sell are very strong. Handling them with care is necessary to prevent personal injuries, property damages and magnet damages.
Magnets the size of a 2 inch cube or larger can cause serious damage to fingers if caught between 2 magnets such as breaking bones or losing finger tips.
Neodymium magnets are brittle; they can be broken or can splinter in a collision. One should wear gloves and protective glasses when handling these magnets, because splinters and/or spacers could disengage and fly from the magnets.
Normal Neodymium magnets will lose their magnetic properties if heated above 175 degrees F (80 degrees C). Higher temperature rare earth neodymium magnets are available in our store.
The strong magnetic fields of neodymium magnets can damage items such as television, computer monitors, credit cards, bank cards, computers, diskettes and other data carriers, video tapes, mechanical watches, hearing aids, loud speakers and VCRs. Pace-makers may be damaged or switch to "Test Mode" in the presence of a strong magnetic force, if a pace-maker is in use, keep a minimum of 3 feet distance.
Children should not be allowed to handle neodymium magnets as they can be dangerous. Small magnets pose a choking hazard and should never be swallowed or inserted into any part of the body.
Under no circumstances should you try to cut, saw or drill the Neodymium magnets! Not only would the magnet break, but the resulting dust from the magnet is very flammable. Neodymium magnets should never be burned, as burning them will create toxic fumes.
Ferrofluid MSDS Information:
COMPONENTS
Magnetite: 3-15 % by volume
Oil Soluble Dispersant: 6-30 % by volume
Carrier Liquid: 55-91 % by volume
CHEMICAL AND PHYSICAL PROPERTIES
Boiling Point (°F): 401-491
Specific Gravity: 0.92 to 1.47
Vapor Pressure (mm Hg.): 1 at 100°F
Percent Volatile by Volume: 55-91 %
Vapor Density (AIR = 1): 6.4
Solubility in Water: Negligible
Evaporation Rate at: less than 0.1
Appearance and Odor: Black liquid, Mild odor
FIRE AND EXPLOSION HAZARD AREA
Flash Point (°F): 160°
Method: TCC
Flammable Limits: uel: 0.6 lel : 7.0 at 77°F
Extinguishing Media: Co2, Foam, dry chemical, water spray.
Special Fire Fighting Procedure: Avoid smoke inhalation. Water spray may cause frothing.
Unusual Fire and Explosion Hazard: None
HEALTH HAZARD AREA
Threshold Limit Value: 5mg/m3 for oil mist in air (OSHA Regulations 29 CFR 1910-1000)
Effects of Overexposure: No experience with overexposure.
Prolonged or repeated contact with skin or eye contact may cause irritation.
Inhalation of mist or vapor at high temperature may irritate respiratory passages.
Emergency and First Aid Procedures:
Skin Contact: Wash with soap and water.
Eyes: Flush with water and consult a physician for treatment.
Inhalation of Smoke or Mist: Move to fresh air and refer to physician for treatment.
Ingestion: The material has minimal toxicity, but fluid aspirated into the lungs during ingestion could cause severe pulmonary injury.
You should not induce vomiting and should seek medical attention if the material is ingested.
Gloves should be worn while working with these ferrofluids. Please refer to MSDS sheet for health and safety information. THIS ITEM SHOULD NOT BE RE-SHIPPED BY END USER
&&&&&&3&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/table-magnet-for-edge-pro-151.png&&&4.5&&&||&&&||&&&@@@
taguchi-ginsan-bunka-180&&&TGC-102WO&&&Taguchi Ginsan Damascus Bunka 180mm&&&Born in 1992, Masato Taguchi brings a younger perspective to the Takefu forging tradition without breaking from it. He trained under Yoshimi Kato, absorbing the technical foundation that defines serious work in that workshop, and has since developed a parallel craft in custom hunting knives - giving him an unusually deep understanding of edge geometry and blade performance across different formats. His interest in agricultural tool-making is also expanding his forging vocabulary in ways that will continue to shape his knife work over time.
The bunka is a multi-purpose Japanese kitchen knife with a distinctive reverse-tanto tip that gives it exceptional point control alongside the efficiency of a tall, flat blade. It covers the same range of tasks as a santoku - vegetables, proteins, fine prep work - while the aggressive tip angle makes it particularly well-suited to detail work and scoring. Taguchi-san forges this bunka in Ginsan (Silver #3) semi-stainless steel with Damascus outer cladding. Ginsan is an excellent choice for a working kitchen knife: it sharpens to a fine, keen edge with genuine cutting performance while offering corrosion resistance that makes daily use and cleaning considerably more forgiving than a pure carbon steel.
Care Instructions: Hand wash and dry immediately after use. Ginsan steel is semi-stainless and highly corrosion resistant, but hand washing and prompt drying will preserve the finish and blade condition over time. Store on a magnetic strip or in a blade guard. Do not put in the dishwasher.
Each knife is made by hand so measurements may vary.
Maker: Masato Taguchi
Location: Takefu Village, Echizen, Japan
Born: 1992
Steel: Ginsan (Silver #3) Damascus
Handle: Octagonal Walnut
Ferrule: Oak
Weight: 4.4 oz (126 g)
Blade Length: 181 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/taguchi-ginsan-damascus-bunka-180mm-41.png&&&0&&&||&&&||&&&@@@
taguchi-ginsan-gyuto-210&&&TGC-104WO&&&Taguchi Ginsan Damascus Gyuto 210mm&&&Takefu Village has produced some of the most significant knife makers of the past fifty years, and Masato Taguchi represents what that tradition looks like through a maker born in 1992. His training under Yoshimi Kato gave him the technical grounding that serious forging demands - hot forging, blade geometry, heat treatment. His side work in custom hunting knives and traditional agricultural tools has added layers of understanding about edge performance and material behavior that most young makers do not develop this early. The result is a range of kitchen knives that already show a maturity of execution worth paying attention to.
The 210mm gyuto is the most versatile format in the Japanese kitchen - the right length for the full range of kitchen tasks without becoming unwieldy. It handles proteins, produce, and detail work with equal ease and fits comfortably in both home and professional kitchens. Taguchi-san forges this gyuto in Ginsan (Silver #3) semi-stainless steel with Damascus outer cladding. Ginsan is a steel that earns its reputation across every format: it takes and holds a genuinely sharp edge with cutting performance comparable to quality high-carbon steel, while providing the corrosion resistance that makes it practical as a daily-use kitchen knife without the rust management that carbon requires.
Care Instructions: Hand wash and dry immediately after use. Ginsan steel is semi-stainless and highly corrosion-resistant, but hand washing and prompt drying will preserve the finish and blade condition over time. Store on a magnetic strip or in a blade guard. Do not put in the dishwasher.
Each knife is made by hand so measurements may vary.
Maker: Masato Taguchi
Location: Takefu Village, Echizen, Japan
Born: 1992
Steel: Ginsan (Silver #3) Damascus
Handle: Octagonal Walnut
Ferrule: Oak
Weight: 5.8 oz (164 g)
Blade Length: 211 mm
Total Length: 369 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/taguchi-ginsan-damascus-gyuto-210mm-41.png&&&0&&&||&&&||&&&|kika21gy|@@@
taguchi-ginsan-petty-140&&&TGC-100WO&&&Taguchi Ginsan Damascus Petty 140mm&&&Behind these knives is young blacksmith Masato Taguchi, born in 1992 and part of the new generation of talented Takefu makers. Taguchi-san trained at the workshop of renowned smith Yoshimi Kato, where he specialized in hot forging - the foundational skill that shapes the blade geometry, grain structure, and character.
While the final sharpening of his kitchen knives is outsourced, Taguchi-san has developed a broad range of knife-making skills through his passion for crafting custom hunting knives. This hands-on experience gives him a deep understanding of edge performance and blade balance.
What makes Taguchi-san particularly interesting is his blend of curiosity for new methods and respect for tradition. He enjoys pushing himself to try new things while remaining deeply committed to traditional forging methods. That balance of innovation and discipline shows in his work. In addition to kitchen knives, Taguchi-san is currently apprenticing in the making of handmade agricultural hoes for the Japanese domestic market - an old and demanding craft. He is expected to succeed that business, and the lessons he learns there will only deepen his forging ability. Many believe he has the potential to develop into an exceptional blacksmith in the tradition of masters like Masanobu Okada.
Care Instructions: Hand wash and dry immediately after use. Ginsan steel is semi-stainless and highly corrosion-resistant, but hand washing and prompt drying will preserve the finish and blade condition over time. Store on a magnetic strip or in a blade guard. Do not put in the dishwasher.
Each knife is made by hand so measurements may vary.
Maker: Masato Taguchi
Location: Takefu Village, Echizen, Japan
Born: 1992
Steel: Ginsan (Silver #3) Damascus
Handle: Octagonal Walnut
Ferrule: Oak Wood
Weight: 2.6 oz (74 g)
Blade Length: 140 mm
Total Length: 268 mm
Spine Thickness at Base: 3 mm
Blade Height: 34 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/taguchi-ginsan-damascus-petty-140mm-68.png&&&0&&&||&&&||&&&@@@
taguchi-ginsan-santoku-180&&&TGC-101WO&&&Taguchi Ginsan Damascus Santoku 180mm&&&Masato Taguchi was born in 1992 and represents the new generation of Takefu Village makers - young blacksmiths bringing fresh perspective to one of the most respected forging districts in Japan. Taguchi-san trained directly under Yoshimi Kato, and that lineage is visible in the precision and consistency of his work. What distinguishes Taguchi-san within his generation is his particular balance of curiosity and discipline. He is drawn to experimenting with new approaches while remaining deeply committed to the principles of traditional forging - an orientation that produces knives with both technical integrity and individual character.
The 180mm santoku is one of the most practical formats in the Japanese kitchen - long enough to handle full-size produce and proteins efficiently, compact enough to suit a wide range of hand sizes and working styles. Taguchi-san forges this santoku in Ginsan (Silver #3) semi-stainless steel with a Damascus outer cladding that gives the blade its visual character. Ginsan occupies a well-regarded position in the steel spectrum: it performs at the edge similarly to a quality high-carbon steel - taking a fine, keen edge and holding it through serious use - while offering substantially better corrosion resistance than White or Blue steel. The result is a knife that rewards proper sharpening and delivers high-carbon-style cutting performance with considerably less maintenance overhead.
Care Instructions: Hand wash and dry immediately after use. Ginsan steel is semi-stainless and highly corrosion-resistant, but hand washing and prompt drying will preserve the finish and blade condition over time. Store on a magnetic strip or in a blade guard. Do not put in the dishwasher.
Each knife is made by hand so measurements may vary.
Maker: Masato Taguchi
Location: Takefu Village, Echizen, Japan
Born: 1992
Steel: Ginsan (Silver #3) Damascus
Handle: Octagonal Walnut
Ferrule: Oak
Weight: 5.0 oz (144 g)
Blade Length: 183 mm
Total Length: 327 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 48 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/taguchi-ginsan-damascus-santoku-180mm-41.png&&&0&&&||&&&||&&&@@@
tachgy21&&&TC-G210&&&Takamura Chromax Gyuto 210mm&&&Chromax is a semi-stainless steel with a character between carbon and stainless - it sharpens like a carbon steel, achieves 64-65 HRC for exceptional edge retention, and resists corrosion better than reactive carbon steels while remaining capable of a patina with acidic foods and sustained moisture. Takamura pairs it with a hammered tsuchime stainless cladding and the same laser-thin grind that defines every knife they make in Echizen. The result is a knife with carbon steel sharpening character and near-stainless maintenance - at a price that consistently surprises people who pick one up.
The Chromax 210mm gyuto is the most thoughtfully reviewed knife in the Takamura VG-10 and Chromax lineup. Matt Freeman puts it plainly: the Takamura brothers make great knives, period. He has a petty he loves and bought this gyuto next. The polished blade and impeccable fit and finish drew him in, and the performance delivered on what the aesthetics promised. He asks what he would want that would make him pay more - and says he honestly does not know. At 5.7 oz and 212mm blade length with a hammered tsuchime stainless cladding and Chromax at 65 HRC, this knife performs above its price and he calls that the honest truth.
What Customers Are Saying: Two reviews averaging 4.5 stars. Matt Freeman gives the most considered assessment in the Takamura lineup: he thinks the brothers make great knives, period - not just great value knives, not just great starter knives. Great knives. The polished blade and impeccable fit and finish drew him in, the performance delivered on the promise. He asks what he would want that would make him pay more and says he honestly does not know. A considered endorsement from a buyer who has thought carefully about the answer.
Care Instructions: Chromax is a semi-stainless steel - highly stain resistant under normal kitchen conditions but capable of developing a patina with acidic foods and prolonged moisture exposure. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Chromax at 64-65 HRC sharpens like a carbon steel and responds well to stropping between sessions.
Blacksmith: Takamura Hamono
Location: Takefu Knife Village, Echizen, Japan
Construction: San Mai
Steel: Chromax Semi-Stainless Steel
Cladding: Stainless Hammered
HRC: 64-65
Finish: Tsuchime (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Western
Weight: 5.7 oz (162g)
Blade Length: 212mm
Total Length: 338mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-gyuto-210mm-334.png&&&4.5&&&||&&&||&&&||@@@
tachsa17wtbo&&&TC-S170&&&Takamura Chromax Santoku 170mm&&&Chromax is a semi-stainless steel with a character between carbon and stainless - it sharpens like a carbon steel, achieves 64-65 HRC for exceptional edge retention, and resists corrosion better than reactive carbon steels while remaining capable of a patina with acidic foods and sustained moisture. Takamura pairs it with a hammered tsuchime stainless cladding and the same laser-thin grind that defines every knife they make in Echizen. The result is a knife with carbon steel sharpening character and near-stainless maintenance - at a price that consistently surprises people who pick one up.
The Chromax santoku at 170mm brings the Takamura laser grind to an accessible price point with a hammered tsuchime stainless cladding that provides food release alongside the visual appeal. At 5.2 oz and 46mm height with a 2mm spine this is a well-proportioned all-purpose knife. Zirf calls the blade a laser - sharp out of the box and worth getting before it goes out of stock. Brian is a home cook who spent considerable time reading and watching videos before buying - finds the fit and finish excellent, the edge sufficient for his needs, and took emery cloth to the choil for a more comfortable pinch grip. Calls it a real value. Limit two per customer.
What Customers Are Saying: Sixteen five-star reviews. Zirf calls the blade a laser - sharp out of the box and worth buying before it goes out of stock. Brian is a home cook who spent a lot of time researching before buying - finds excellent fit and finish, took emery cloth to the choil for a more comfortable pinch grip, and calls it a real value. Multiple reviewers confirm the Chromax sharpens easily and holds an edge well above its price point.
Care Instructions: Chromax is a semi-stainless steel - highly stain resistant under normal kitchen conditions but capable of developing a patina with acidic foods and prolonged moisture exposure. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones - Chromax at 64-65 HRC sharpens like a carbon steel and responds well to stropping between sessions.
Blacksmith: Takamura Hamono
Location: Takefu Knife Village, Echizen, Japan
Construction: San Mai
Steel: Chromax Semi-Stainless Steel
Cladding: Stainless Hammered
HRC: 64-65
Finish: Tsuchime (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Western
Limit: Two Per Customer
Weight: 5.2 oz (150g)
Blade Length: 171mm
Total Length: 300mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-santoku-170mm-146.png&&&5&&&||&&&||&&&||@@@
takamura6&&&Takamura-SG2-Gyuto180&&&Takamura Migaki SG2 Gyuto 180mm&&&SG2 - also known as R2 - is a powdered metallurgical stainless steel that achieves its hardness through a grain structure too fine to reach with conventional production. At 62-65 HRC it holds an edge longer than most stainless alternatives at comparable hardness, takes a sharpness that rivals carbon steel, and requires none of the reactive surface care that carbon demands. Takamura uses it in the Migaki line with san mai construction and softer stainless cladding, ground to a laser-thin geometry that consistently draws comparisons to knives at two or three times the price. Made at Takefu Knife Village in Echizen. Limit one per customer.
At 182mm blade length and 44mm height the Migaki 180mm gyuto is the laser-thin compact chef knife in the SG2 line - fast, nimble, and built for cooks who prefer a shorter blade for daily prep. Mike is a lifelong carbon steel convert who picked this up when it came back into stock and calls it a true laser - cuts through produce like lightning, held the edge for a very long time, and sharpened back to a razor easily. He has nothing negative to say about this knife. Multiple reviewers note these sell out almost as fast as they come in. Rosewood western handle. Limit one per customer.
What Customers Are Saying: Seventeen five-star reviews. Mike is a longtime carbon steel devotee who picked this up when it came back in stock and calls it a true laser - cuts through produce like lightning, held an edge for a very long time, and sharpened back easily. He has nothing negative to say. Multiple reviewers note these sell out almost as fast as they arrive. The 180mm is the most nimble chef knife in the Migaki line and the one that surprises people who expect more weight.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials that could chip the edge at this hardness. Sharpen on quality water stones - SG2 at 62-65 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain the laser-thin edge.
Blacksmith: Takamura Hamono
Location: Takefu Knife Village, Echizen, Japan
Construction: San Mai
Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Softer Stainless
HRC: 62-65
Finish: Migaki (Polished)
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Western (Yo)
Limit: One Per Customer
Weight: 4.8 oz (136g)
Blade Length: 182mm
Total Length: 310mm
Spine Thickness at Base: 2mm
Blade Height: 44mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-gyuto-180mm-159.png&&&5&&&||&&&||&&&||@@@
takamura&&&Takamura-SG2-Gyuto210&&&Takamura Migaki SG2 Gyuto 210mm&&&These are in high demand - limit one per customer.
Takamura Hamono is based in Echizen - one of Japan's dedicated knife-making regions - and has built a reputation around one obsession: grinding blades thinner than anyone expects at the price. The Migaki SG2 line is their flagship. Migaki means polished in Japanese, and the name reflects the clean, refined aesthetic of a knife built entirely around cutting performance.
The Migaki 210mm gyuto is the most popular size in the line - it balances laser-thin geometry with genuine all-purpose versatility. The flawless blade is paired with an equally beautiful western handle made of rosewood.
What Customers Are Saying: Sixteen out of seventeen are five-star reviews. Bob calls it among the best out-of-the-box edges in 70 knives purchased over 8 years - perfect fit and finish. Kristian says there are knives that are good tools and knives that have a soul - this one feels soulful. Andre simply calls it the best. The Migaki 210mm gyuto is the knife that CKTG customers recommend most consistently to other serious cooks looking for a stainless laser.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials that could chip the edge at this hardness. Sharpen on quality water stones - SG2 at 62-65 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain the laser-thin edge.
Blacksmith: Takamura Hamono
Location: Takefu Knife Village, Echizen, Japan
Construction: San Mai
Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Softer Stainless
HRC: 62-65
Finish: Migaki (Polished)
Edge Grind: Even, 50/50 Double Bevel
Handle: Rosewood Western (Yo)
Weight: 5.2 oz (148 g)
Blade Length: 212 mm
Total Length: 338 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-gyuto-210mm-172.png&&&5&&&||&&&||&&&||@@@
tamir2pe13&&&Takamura-SG2-Petty130&&&Takamura Migaki SG2 Petty 130mm&&&SG2 - also known as R2 - is a powdered metallurgical stainless steel that achieves its hardness through a grain structure too fine to reach with conventional production. At 62-65 HRC it holds an edge longer than most stainless alternatives at comparable hardness, takes a sharpness that rivals carbon steel, and requires none of the reactive surface care that carbon demands. Takamura uses it in the Migaki line with san mai construction and softer stainless cladding, ground to a laser-thin geometry that consistently draws comparisons to knives at two or three times the price. Made at Takefu Knife Village in Echizen. Limit one per customer.
The 130mm Migaki petty is the compact detail knife in the SG2 line - short, light, and built for the precision in-hand work and small board tasks that a larger knife cannot handle cleanly. At 2.2 oz and 29mm height with a 1.4mm spine this is a feather-light, precise tool. Mike bought this petty and the santoku together five years ago - both arrived too sharp to sharpen further, and when he eventually did put them to the stones they sharpened easily and held the edge for a very long time. Five years of use on a SG2 petty and he calls it still going strong. Rosewood western handle.
What Customers Are Saying: Four five-star reviews. Mike bought this petty and the santoku together five years ago - both arrived too sharp to sharpen further. When he eventually put them on the stones after years of daily use, they sharpened easily and returned to a razor edge. Five years of sustained use with nothing negative to report.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials that could chip the edge at this hardness. Sharpen on quality water stones - SG2 at 62-65 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain the laser-thin edge.
Blacksmith: Takamura Hamono
Location: Takefu Knife Village, Echizen, Japan
Construction: San Mai
Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Softer Stainless
HRC: 62-65
Finish: Migaki (Polished)
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Western (Yo)
Limit: One Per Customer
Weight: 2.2 oz (62g)
Blade Length: 131mm
Total Length: 245mm
Spine Thickness at Base: 1.4mm
Blade Height: 29mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-petty-130mm-141.png&&&5&&&||&&&||&&&||@@@
takamura2&&&Takamura-SG2-Petty150&&&Takamura Migaki SG2 Petty 150mm&&&Takamura Hamono is based in Echizen - one of Japan dedicated knife-making regions - and has built a reputation around one obsession: grinding blades thinner than anyone expects at the price. The Migaki SG2 line is their flagship. Migaki means polished in Japanese, and the name reflects the clean, refined aesthetic of a knife built entirely around cutting performance. SG2 powdered stainless steel at 62-65 HRC, san mai construction with softer stainless cladding, rosewood western handle. In high demand - limit one per customer.
At 150mm the Migaki petty covers the full range of utility knife tasks - long enough for comfortable board work through proteins and smaller produce, compact enough for in-hand trimming where a gyuto is excessive. At 2.4 oz and 29mm height with a 1.4mm spine it is the thinnest-spined knife in the Migaki line. Emilio calls it his favorite knife among 15 other purchases - a lot of character and sharpness, a great website, 100 percent satisfied. Elliott spent a long time searching for a reasonably priced SG2 petty and calls the Takamura outstanding blade performance at fantastic value. Rosewood western handle.
What Customers Are Saying: Fourteen five-star reviews. Emilio calls it his favorite knife among 15 other purchases - 100 percent satisfied with a knife that has a lot of character and sharpness. Elliott spent a long time searching for a reasonably priced SG2 petty and found outstanding blade performance at fantastic value. Ryan praises the exquisite handle and a perfectly straight blade. The consensus across 14 reviewers: the Migaki petty 150mm delivers more than the price asks for.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials that could chip the edge at this hardness. Sharpen on quality water stones - SG2 at 62-65 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain the laser-thin edge.
Blacksmith: Takamura Hamono
Location: Takefu Knife Village, Echizen, Japan
Construction: San Mai
Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Softer Stainless
HRC: 62-65
Finish: Migaki (Polished)
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Western (Yo)
Limit: One Per Customer
Weight: 2.4 oz (68g)
Blade Length: 151mm
Total Length: 266mm
Spine Thickness at Base: 1.4mm
Blade Height: 29mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-petty-150mm-144.png&&&5&&&||&&&||&&&||@@@
takamura1&&&Takamura-SG2-Santoku&&&Takamura Migaki SG2 Santoku 170mm&&&Takamura is run by three brothers who inherited the business from their father and built their reputation around a single principle: grind the blade thinner than anyone expects at the price. Their Migaki SG2 line is the expression of that principle at its most refined - SG2 powdered stainless at 62-65 HRC, san mai construction, and a polished migaki (polished) finish that reflects the precision of the grind beneath it. Made at Takefu Knife Village in Echizen, Japan. These knives sell out quickly - limit one per customer.
The Migaki santoku at 170mm is one of the most consistently praised knives in the CKTG catalog. Don has four Takamuras in his household and wants every size - he and his wife both reach for them daily and call the quality and edge great for the money. Asher calls it a veritable particle separator - thin, very sharp, excellent edge retention. Jonathan describes it as nimble, fitting his hand perfectly, and a great go-to knife. At 5.1 oz, 46mm height, and 2mm spine the grind is everything the Migaki name promises. Rosewood western handle. Limit one per customer.
What Customers Are Saying: Sixteen five-star reviews. Don has four Takamuras in his household - he and his wife both reach for them daily and call the quality and edge great for the money. Asher describes it as a veritable particle separator: thin, very sharp, excellent edge retention. Jonathan calls it nimble, fitting his hand perfectly, and a great go-to knife. The Migaki santoku converts buyers into repeat Takamura customers with remarkable consistency.
Care Instructions: SG2 is a fully stainless powdered steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials that could chip the edge at this hardness. Sharpen on quality water stones - SG2 at 62-65 HRC rewards a consistent angle and light pressure. Strop regularly between sharpenings to maintain the laser-thin edge.
Blacksmith: Takamura Hamono
Location: Takefu Knife Village, Echizen, Japan
Construction: San Mai
Steel: SG2 (R2) Powdered Stainless Steel
Cladding: Softer Stainless
HRC: 62-65
Finish: Migaki (Polished)
Edge Grind: Even 50/50 Double Bevel
Handle: Rosewood Western (Yo)
Limit: One Per Customer
Weight: 5.1 oz (146g)
Blade Length: 172mm
Total Length: 300mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-santoku-170mm-138.png&&&5&&&||&&&||&&&||@@@
tavghagy21&&&TAKHAM-G210&&&Takamura VG-10 Hammered Gyuto 210mm&&&Takamura built its reputation at CKTG on the Migaki SG2 line - and the VG-10 line brings that same Takefu Village craftsmanship and laser-thin geometry to a more forgiving and accessible steel. VG-10 at 60-61 HRC is fully stainless, durable, and easy to maintain on a ceramic rod. The hammered tsuchime cladding on the gyuto and santoku provides food release and a hand-worked aesthetic that stands apart from polished alternatives. For cooks who want Takamura geometry without the high-hardness considerations of SG2, the VG-10 line is the right answer.
The VG-10 Hammered Gyuto 210mm is the Takamura knife for cooks who want the geometry and the Echizen production quality in a fully stainless, easy-maintenance format. At 5.7 oz and 212mm blade length with 1.8mm spine and 45.2mm height this is one of the thinnest-spined knives in the VG-10 lineup. The tsuchime (hammered) cladding aids food release on sticky vegetables and proteins. VG-10 at 60-61 HRC is forgiving at the edge and resharpens quickly on quality water stones. A strong introduction to what Takamura builds in Echizen for cooks who want to experience it without the high-hardness considerations of SG2.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones or a ceramic honing rod. At 60-61 HRC VG-10 sharpens readily and holds a solid working edge through daily kitchen use.
Blacksmith: Takamura Hamono
Location: Takefu Knife Village, Echizen, Japan
Construction: Hammer Forged, San Mai
Steel: VG-10 Stainless Steel
Cladding: Stainless
HRC: 60-61
Finish: Tsuchime (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Western
Weight: 5.7 oz (164g)
Blade Length: 212mm
Total Length: 340mm
Spine Thickness at Heel: 1.8mm
Blade Height: 45.2mm
&&&&&&168&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg10-hammered-gyuto-210mm-62.png&&&0&&&||&&&||&&&||@@@
tavgna&&&TAKHAM-S165&&&Takamura VG-10 Hammered Santoku 165mm&&&Takamura built its reputation at CKTG on the Migaki SG2 line - and the VG-10 line brings that same Takefu Village craftsmanship and laser-thin geometry to a more forgiving and accessible steel. VG-10 at 60-61 HRC is fully stainless, durable, and easy to maintain on a ceramic rod. The hammered tsuchime cladding on the gyuto and santoku provides food release and a hand-worked aesthetic that stands apart from polished alternatives. For cooks who want Takamura geometry without the high-hardness considerations of SG2, the VG-10 line is the right answer.
The VG-10 Hammered Santoku 165mm is the most accessible entry into Takamura geometry - the same Echizen craftsmanship and laser-thin grind in VG-10 stainless at 60-61 HRC with a hammered tsuchime cladding that aids food release and gives the knife a handworked appearance. At 5.4 oz and 172mm blade length with 47mm height and 2mm spine this is a well-proportioned santoku with real board presence. VG-10 is fully stainless, easy to maintain on a ceramic rod, and forgiving enough for cooks at any stage of their knife journey.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones or a ceramic honing rod. At 60-61 HRC VG-10 sharpens readily and holds a solid working edge through daily kitchen use.
Blacksmith: Takamura Hamono
Location: Takefu Knife Village, Echizen, Japan
Construction: Hammer Forged, San Mai
Steel: VG-10 Stainless Steel
Cladding: Stainless
HRC: 60-61
Finish: Tsuchime (Hammered)
Edge Grind: Even 50/50 Double Bevel
Handle: Western
Weight: 5.4 oz (154g)
Blade Length: 172mm
Total Length: 300mm
Spine Thickness at Heel: 2mm
Blade Height: 47mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg-10-hammered-santoku-165mm-113.png&&&0&&&||&&&||&&&||@@@
tavgpogy21&&&TK-VS210GY&&&Takamura VG-10 Polished Gyuto 210mm&&&Takamura built its reputation at CKTG on the Migaki SG2 line - and the VG-10 line brings that same Takefu Village craftsmanship and laser-thin geometry to a more forgiving and accessible steel. VG-10 at 60-61 HRC is fully stainless, durable, and easy to maintain on a ceramic rod. The hammered tsuchime cladding on the gyuto and santoku provides food release and a hand-worked aesthetic that stands apart from polished alternatives. For cooks who want Takamura geometry without the high-hardness considerations of SG2, the VG-10 line is the right answer.
The VG-10 Polished Gyuto 210mm brings the Takamura thin grind to a fully stainless steel in a clean hairline polish finish - no hammered texture, no nashiji, just a precise and understated blade with a geometry that speaks for itself. At 5.6 oz and 213mm blade length with 2mm spine and 46mm height the proportions are nearly identical to the Migaki gyuto. VG-10 at 60-61 HRC is more forgiving at the edge than SG2 - a meaningful advantage in a busy kitchen where the knife takes regular hard use. For cooks who want Takamura geometry without the high-hardness constraints of SG2 or Chromax, the VG-10 polished gyuto is the answer.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid bones, frozen foods, and hard materials. Sharpen on quality water stones or a ceramic honing rod. At 60-61 HRC VG-10 sharpens readily and holds a solid working edge through daily kitchen use.
Blacksmith: Takamura Hamono
Location: Takefu Knife Village, Echizen, Japan
Construction: Hammer Forged, San Mai
Steel: VG-10 Stainless Steel
Cladding: Stainless
HRC: 60-61
Finish: Hairline Polish
Edge Grind: Even 50/50 Double Bevel
Handle: Western
Weight: 5.6 oz (160g)
Blade Length: 213mm
Total Length: 340mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg-10-polished-gyuto-210mm-17.png&&&0&&&||&&&||&&&||@@@
taashagy21&&&1193&&&Takayuki AS Hammered Gyuto 210mm&&&Sakai has been the center of professional Japanese knife production for over 600 years - supplying roughly 90 percent of the professional knife market in Japan through a specialist system where blacksmiths, grinders, and handle fitters each contribute their individual expertise. Sakai Takayuki has operated within that tradition since 1946, combining Sakai craftsmanship with modern high-performance steels. The Aogami Super Hammered line brings together the finest alloy in the blue paper steel family with a stainless hammered cladding and kurouchi finish - a knife that looks hand-forged and performs at the level that reputation suggests.
The gyuto at 216mm is Japan all-purpose chef knife - the format that handles the broadest range of daily kitchen tasks. At 216mm blade length, 47mm height, and 5.2 oz this is light and well balanced, with a thin 2mm spine that keeps the grind responsive. One reviewer describes it as even better in person - the kurouchi finish and hammered cladding making a strong visual impression that backs up the steel. Weight: 5.2 oz (150g). Total: 361mm. Spine: 2mm. Blade height: 47mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
What Customers Are Saying: One five-star review - the buyer calls it even better in person than the photos suggest, describing it as gorgeous. The visual impact of the kurouchi finish and hammered cladding makes a strong first impression. A promising early review from a cook with faith in carbon steel.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Hammered
Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Maple
Weight: 5.2 oz (150g)
Blade Length: 216mm
Total Length: 361mm
Spine Thickness at Heel: 2mm
Blade Height: 47mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-210mm-265.png&&&5&&&||&&&||&&&@@@
taashagy24&&&1194&&&Takayuki AS Hammered Gyuto 240mm&&&The hammered finish on the stainless cladding of this line is not purely decorative - the tsuchime (hammered) texture reduces surface contact between blade and food, improving release during cutting and giving each knife a hand-worked appearance that reflects the Sakai tradition behind it. Sakai Takayuki has been producing knives in Sakai, Japan since 1946, and Sakai has been the center of professional Japanese knife production for over 600 years. The core is Aogami Super carbon steel - the finest alloy in the blue paper steel family - at a hardness that holds an exceptional edge through sustained kitchen use.
The 240mm gyuto is the professional standard length - more reach per stroke, more surface for slicing proteins, and a blade height of 49mm that gives good knuckle clearance through larger produce. At 5.6 oz it is light for a 240mm knife with real presence. A professional cook describes it as an extension of his right arm - edge retention holding through professional kitchen rigors with the patina reducing reactive maintenance over time. Weight: 5.6 oz (160g). Total: 394mm. Spine: 2mm. Blade height: 49mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
What Customers Are Saying: Two five-star reviews. A professional cook calls it an extension of his right arm - holds an edge amazingly through professional kitchen rigors, and once the patina sets in it barely rusts. He rates sharpening a 9 out of 10 for difficulty, but notes home cooks will rarely need to sharpen it given the edge retention. A first-time Japanese knife buyer describes opening the box and being floored by how beautiful it is - the hammered kurouchi finish making exactly the kind of first impression that converts buyers to Aogami Super for life.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Hammered
Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Maple
Weight: 5.6 oz (160g)
Blade Length: 247mm
Total Length: 394mm
Spine Thickness at Heel: 2mm
Blade Height: 49mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-240mm-251.png&&&5&&&||&&&||&&&@@@
taashake16&&&1191&&&Takayuki AS Hammered Kengata 160mm&&&The hammered finish on the stainless cladding of this line is not purely decorative - the tsuchime (hammered) texture reduces surface contact between blade and food, improving release during cutting and giving each knife a hand-worked appearance that reflects the Sakai tradition behind it. Sakai Takayuki has been producing knives in Sakai, Japan since 1946, and Sakai has been the center of professional Japanese knife production for over 600 years. The core is Aogami Super carbon steel - the finest alloy in the blue paper steel family - at a hardness that holds an exceptional edge through sustained kitchen use.
Kengata means sword-like in Japanese - a reference to the reverse tanto tip that gives this knife its distinctive angular profile. At 162mm blade length with 46mm height and 2mm spine it handles the full range of daily prep tasks with the added precision of a fine tip for detail work, garnishes, and cuts that a rounded blade cannot manage cleanly. The kurouchi finish and hammered cladding give it a purposeful appearance that matches its performance. Weight: 4.6 oz (130g). Total: 310mm. Spine: 2mm. Blade height: 46mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
What Customers Are Saying: One four-star review from a cook using it as a utility knife - calls it beautiful and very well performing, a pleasure to use. Fast shipping and great service noted alongside the blade quality.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Hammered
Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Maple
Weight: 4.6 oz (130g)
Blade Length: 162mm
Total Length: 310mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-160mm-259.png&&&4&&&||&&&||&&&@@@
taashake20&&&1192&&&Takayuki AS Hammered Kengata 200mm&&&Aogami Super sits at the top of the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium beyond standard Aogami, producing exceptional edge retention and a level of sharpness that rewards cooks who sharpen well. Sakai Takayuki wraps it in stainless hammered cladding with a kurouchi (black forge) finish - protecting the flanks while letting the carbon edge do the cutting work. Produced in Sakai since 1946, drawing on a blade-making tradition that stretches back over 600 years. The octagonal maple handle is lightweight and comfortable across grip styles.
The 200mm kengata is the larger format of the sword-like bunka style in this line - full chef knife length with the reverse tanto tip that handles detail work a rounded blade cannot. At 204mm blade length and 51mm height it has real board presence and the 2mm spine keeps the grind thin and responsive. Aogami Super at this length becomes a genuine professional workhorse - edge retention that holds through sustained prep and sharpens back quickly on quality stones. Weight: 5.6 oz (160g). Total: 363mm. Spine: 2mm. Blade height: 51mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Hammered
Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Maple
Weight: 5.6 oz (160g)
Blade Length: 204mm
Total Length: 363mm
Spine Thickness at Heel: 2mm
Blade Height: 51mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-200mm-264.png&&&0&&&||&&&||&&&@@@
taashape13&&&1195&&&Takayuki AS Hammered Petty 135mm&&&Aogami Super sits at the top of the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium beyond standard Aogami, producing exceptional edge retention and a level of sharpness that rewards cooks who sharpen well. Sakai Takayuki wraps it in stainless hammered cladding with a kurouchi (black forge) finish - protecting the flanks while letting the carbon edge do the cutting work. Produced in Sakai since 1946, drawing on a blade-making tradition that stretches back over 600 years. The octagonal maple handle is lightweight and comfortable across grip styles.
The petty at 135mm is the smallest knife in the AS Hammered line - a precise detail and utility knife for in-hand work, trimming, and smaller board tasks. At just 2mm spine thickness and 28.5mm blade height it is narrow and nimble, designed for close control rather than board coverage. Aogami Super at this grind takes a very fine edge and the hammered cladding helps release even on sticky ingredients. Weight: 2.5 oz (72g). Spine: 2mm. Blade height: 28.5mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Hammered
Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Maple
Weight: 2.5 oz (72g)
Blade Length: 135mm
Spine Thickness at Heel: 2mm
Blade Height: 28.5mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-135mm-251.png&&&0&&&||&&&||&&&@@@
taashape15&&&1198&&&Takayuki AS Hammered Petty 150mm&&&Sakai has been the center of professional Japanese knife production for over 600 years - supplying roughly 90 percent of the professional knife market in Japan through a specialist system where blacksmiths, grinders, and handle fitters each contribute their individual expertise. Sakai Takayuki has operated within that tradition since 1946, combining Sakai craftsmanship with modern high-performance steels. The Aogami Super Hammered line brings together the finest alloy in the blue paper steel family with a stainless hammered cladding and kurouchi finish - a knife that looks hand-forged and performs at the level that reputation suggests.
The petty at 150mm covers the versatile middle ground between a paring knife and a utility blade - long enough for comfortable board work through proteins and produce, compact enough for in-hand trimming and detail tasks. At 2mm spine and 30mm height it is slim and precise. Aogami Super rewards the cook who takes a quick strop between sessions - edge retention at this hardness is exceptional. Weight: 2.7 oz (75g). Spine: 2mm. Blade height: 30mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Hammered
Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Maple
Weight: 2.7 oz (75g)
Blade Length: 150mm
Spine Thickness at Heel: 2mm
Blade Height: 30mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-150mm-251.png&&&0&&&||&&&||&&&@@@
taassa16&&&1196&&&Takayuki AS Hammered Santoku 165mm&&&For cooks who sharpen seriously, Aogami Super is one of the most rewarding steels in the Japanese knife tradition. It sits at the top of the Hitachi paper steel family - tungsten, chromium, and vanadium additions that give it the edge retention and sharpness potential that makes it the steel of choice in premium Japanese kitchen knives. Sakai Takayuki has been building on that potential in Sakai since 1946, within a city that has supplied the professional knife market for over 600 years. Stainless hammered cladding, kurouchi finish, octagonal maple handle.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. At 165mm and 48mm height this is a well-proportioned santoku with a flatter edge profile suited to push-cutting through vegetables and proteins. One reviewer bought it as close to a mini version of his Takeda stainless-clad AS chef knife as he could find - and found himself reaching for it constantly after a session on quality whetstones. Weight: 4.7 oz (134g). Total: 310mm. Spine: 2mm. Blade height: 48mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
What Customers Are Saying: One five-star review from a professional cook who bought it as a compact version of his Takeda stainless-clad AS chef knife for his daughter starting her first line cook job. Initially felt it performed only okay until he ran it on Shapton whetstones - after that it became the knife he reaches for constantly. He praises the edge retention, the fine tip for detail work, the maneuverability of the compact blade, and the cool look of the hammered kurouchi finish. Calls it great value for a stainless-clad Aogami Super knife.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Hammered
Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Maple
Weight: 4.7 oz (134g)
Blade Length: 165mm
Total Length: 310mm
Spine Thickness at Heel: 2mm
Blade Height: 48mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-santoku-165mm-121.png&&&5&&&||&&&||&&&@@@
taashasu24&&&1197&&&Takayuki AS Hammered Sujihiki 240mm&&&For cooks who sharpen seriously, Aogami Super is one of the most rewarding steels in the Japanese knife tradition. It sits at the top of the Hitachi paper steel family - tungsten, chromium, and vanadium additions that give it the edge retention and sharpness potential that makes it the steel of choice in premium Japanese kitchen knives. Sakai Takayuki has been building on that potential in Sakai since 1946, within a city that has supplied the professional knife market for over 600 years. Stainless hammered cladding, kurouchi finish, octagonal maple handle.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins without tearing or compression. At 247mm blade length and only 35mm height with a 2mm spine this is a lean, precise slicing tool. Aogami Super edge retention in a sujihiki means fewer touch-ups between portions and consistently clean cuts from the first stroke to the last. Weight: 4.9 oz (140g). Total: 395mm. Spine: 2mm. Blade height: 35mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super (Super Blue) Carbon Steel
Cladding: Stainless Hammered
Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Maple
Weight: 4.9 oz (140g)
Blade Length: 247mm
Total Length: 395mm
Spine Thickness at Heel: 2mm
Blade Height: 35mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-sujihiki-240mm-52.png&&&0&&&||&&&||&&&@@@
tabl2kaus21l&&&1555&&&Takayuki Blue #2 Kamagata Usuba 210mm Lefty&&&Sakai has been the center of Japanese blade production for over 600 years, and Sakai Takayuki is one of the city's most established names - a manufacturer with the depth to produce specialist knives that most of the market simply does not attempt. The Kamagata Usuba is one of those knives. This is not a general-purpose vegetable knife. It is a single-bevel precision tool designed specifically for the style of fine vegetable work practiced in Osaka-region professional kitchens: decorative cuts, continuous thin peeling, intricate garnish work, and the kind of exacting prep that a double-bevel knife cannot execute with the same control. This version is ground left-handed, making it one of the rarer formats we carry.
The blade is forged in ni mai (two-layer) construction from Blue #2 (Aogami 2) carbon steel - a high-carbon tool steel known for exceptional sharpness and a sharpening response that rewards time on quality water stones. The kamagata profile gives the blade a swept, upturned tip rather than the squared-off heel of the Tokyo-style usuba, which opens up a wider range of precise cuts and makes the tip available for detail work. At 197mm it has the reach for extended prep sessions while remaining light enough for delicate control. The ho wood handle with buffalo horn ferrule is traditional and well-proportioned for the task. This is a knife for a specific purpose - and within that purpose, it is exceptional.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a patina with use. Wipe and dry the blade immediately after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single-bevel knives require flat-stone sharpening technique - sharpen the flat (ura) side on a flat stone and work the bevel side carefully to maintain the grind angle.
Blacksmith: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: Blue #2 (Aogami 2) Carbon Steel
Grind: Single Bevel, Left-Handed
Handle: Ho Wood
Ferrule: Buffalo Horn
Weight: 9 oz (254g)
Blade Length: 197mm
Total Length: 355mm
Spine Thickness at Base: 4mm
Blade Height: 51mm
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-blue-2-kamagata-usuba-210mm-left-90.png&&&0&&&||&&&||&&&@@@
satacodatasm&&&14417&&&Takayuki Coreless Damascus Tank Small&&&This compact companion to the Large Tank shares the same unusual coreless Damascus construction - a layered blend of VG10 and VG2 stainless steel with no single core doing all the work. The result is a hard edge that the maker claims delivers roughly twice the longevity and one and a half times the sharpness of a standard VG10 blade, hardened to approximately 61 HRC for genuine edge retention without sacrificing easy sharpening on water stones.
At 120mm blade length and a tall 47.5mm blade height, this Small Tank earns its kengata-mini-cleaver classification: small enough for detail work and in-hand tasks, but tall enough to carry real presence and chopping authority on the board. The double bevel edge handles precise cuts as well as forceful ones, and the wenge wood octagonal handle keeps the knife comfortable and well balanced despite its compact size. This is a fun, distinctive little knife for cooks who want something different from the standard petty or utility blade.
Care Instructions: Although this is a stainless steel blade, hand wash and dry after each use and avoid the dishwasher. Use wood or rubber cutting boards and avoid twisting or prying with the edge. Sharpen on quality water stones as needed.
Manufacturer: Sakai Takayuki
Location: Sakai, Japan
Construction: Roll Forged
Edge Steel: VG10 and VG2 Layered Coreless Damascus Stainless
HRC: 61
Knife Type: Kengata-Mini-Cleaver
Edge Grind: Double Bevel (50/50)
Handle: Wenge Octagonal
Weight: 3.5 oz (100 g)
Blade Length: 120mm
Total Length: 265mm
Spine Thickness at Base: 2mm
Blade Height: 47.5mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-coreless-damascus-tank-small-7.png&&&0&&&||&&&||&&&@@@
satajadawa1&&&14113&&&Takayuki G3 Damascus Gyuto 240mm&&&Sakai City sits in Osaka Prefecture at the mouth of the Yamato River, and has been one of the most important seaports in Japan since the medieval era. Today it is home to some of the most famous knife makers in the world, supported by a network of small artisan shops that each focus on a single stage of the knife-making process - grinding, handle making, engraving - rather than one shop attempting everything alone.
This elegant gyuto is built around a core of Ginsanko (Silver #3) clad in a 63-layer Damascus stainless steel, producing a visually striking blade with genuinely excellent grind quality throughout. The knife runs slightly shorter than its advertised length at 232mm, which paired with a 48mm blade height makes for a well-proportioned gyuto that suits most users and cutting styles. This is a fine cutting instrument in both form and function, standing comfortably among the best Sakai has to offer, and availability on this particular knife is very limited.
Care Instructions: Ginsan is a low-maintenance stainless steel. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan (Silver #3)
Cladding: 63-Layer Damascus Stainless
Weight: 7.1 oz (202 g)
Blade Length: 232mm
Total Length: 386mm
Spine Thickness at Base: 3mm
Blade Height: 48mm
&&&&&&675&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-g3-damascus-gyuto-240mm-162.png&&&0&&&||&&&@@@
tagigy21&&&7884&&&Takayuki Ginga Gyuto 210mm&&&Ginga means galaxy in Japanese, a fitting name for this line built around ZA-18, one of the more technically impressive stainless steels to enter the kitchen knife market in recent years. Developed by Aichi Steel Co., its composition of 1.20 percent carbon, 18 percent chromium, 1.5 percent molybdenum, and 1.80 percent cobalt gives it exceptional corrosion resistance, excellent hardness at 60-61 HRC, and a toughness well suited for daily professional use. Takayuki builds the Ginga line around this steel in Sakai, Japan, the city that has supplied roughly 90 percent of the professional knife market in Japan for over 600 years.
This 210mm gyuto wraps the ZA-18 core in 69 layers of Damascus stainless cladding, producing a blade that is as visually striking as it is technically refined. At 217mm actual blade length and 46mm height, the knife is well proportioned for everyday kitchen work, with enough reach for board cutting and enough knuckle clearance for comfortable chopping. The wenge octagonal handle with buffalo horn ferrule rounds out a premium package that matches the level of the blade.
Care Instructions: ZA-18 is a fully stainless steel with exceptional corrosion resistance - low maintenance and forgiving in a kitchen environment. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones.
Maker: Takayuki
Location: Sakai City, Japan
Construction: San Mai
Edge Steel: ZA-18 Stainless
Cladding: 69-Layer Damascus Stainless
HRC: 60-61
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 4.7 oz (132 g)
Blade Length: 217mm
Total Length: 367mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-gyuto-210mm-202.png&&&0&&&||&&&||&&&@@@
tagigy24&&&7885&&&Takayuki Ginga Gyuto 240mm&&&Sakai City has been a production center for Japanese cutlery for centuries, and Takayuki is one of its established names - a brand with the manufacturing depth to work across a wide range of steels and price points while maintaining quality at the upper end of the catalog. The Ginga line represents one of those upper-end efforts: ZA-18 stainless steel, developed by Aichi Steel, is a cobalt-enhanced alloy with a carefully balanced composition that delivers hardness, toughness, and corrosion resistance in a combination that few standard stainless steels can match. At HRC 60-61 the edge is refined and holds well through daily kitchen use without demanding reactive carbon steel care.
The 240mm gyuto runs 246mm actual blade length at 51mm height - a full-size chef knife well proportioned for professional and serious home kitchen use. The 69-layer Damascus cladding produces the suminagashi (flowing water) pattern across the blade face: alternating layers of high and low-alloy steel folded and drawn to create the flowing grain visible in the cladding. The grind is thin and well executed. The wenge octagonal handle is dark and well-finished, with a buffalo horn ferrule. 6.0 oz.
What Customers Are Saying: The one reviewer bought this as a trial of the Ginga line and found performance worthy of the Takayuki name. The knife cuts well, handles tough ingredients without complaint, and is easy to care for as a fully stainless construction. The fine tip is noted as precise but sturdy enough for demanding work. The reviewer specifically mentions low-maintenance appeal as a key positive for a knife at this level.
Care Instructions: ZA-18 is a stainless steel - hand wash and dry after use. Avoid the dishwasher, bones, and frozen foods to protect the refined edge. Sharpen on quality water stones.
Brand: Takayuki
Location: Sakai City, Japan
Construction: San Mai
Edge Steel: ZA-18 Stainless
Cladding: 69-Layer Damascus Stainless
Finish: Suminagashi (Flowing Water)
HRC: 60-61
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 6.0 oz (170 g)
Blade Length: 246mm
Total Length: 396mm
Spine Thickness at Heel: 2mm
Blade Height: 51mm
&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-gyuto-240mm-260.png&&&5&&&||&&&||&&&@@@
tagina16&&&7883&&&Takayuki Ginga Nakiri 165mm&&&Ginga means galaxy in Japanese, a fitting name for this line built around ZA-18, one of the more technically impressive stainless steels to enter the kitchen knife market in recent years. Developed by Aichi Steel Co., its composition of 1.20 percent carbon, 18 percent chromium, 1.5 percent molybdenum, and 1.80 percent cobalt gives it exceptional corrosion resistance, excellent hardness at 60-61 HRC, and a toughness well suited for daily professional use. Takayuki builds the Ginga line around this steel in Sakai, Japan, the city that has supplied roughly 90 percent of the professional knife market in Japan for over 600 years.
This nakiri wraps the ZA-18 core in 69 layers of Damascus stainless cladding, producing a blade that is as visually striking as it is technically refined. The flat profile and squared tip give this nakiri the precision and board contact that vegetable prep demands, while the 46mm blade height provides good knuckle clearance through extended chopping sessions. The wenge octagonal handle with buffalo horn ferrule rounds out a premium package that matches the level of the blade.
Care Instructions: ZA-18 is a fully stainless steel with exceptional corrosion resistance - low maintenance and forgiving in a kitchen environment. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones.
Maker: Takayuki
Location: Sakai City, Japan
Construction: San Mai
Edge Steel: ZA-18 Stainless
Cladding: 69-Layer Damascus Stainless
HRC: 60-61
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.0 oz (142 g)
Blade Length: 160mm
Total Length: 312mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-nakiri-165mm-12.png&&&0&&&||&&&||&&&@@@
tagipe&&&7881&&&Takayuki Ginga Petty 150mm&&&Ginga means galaxy in Japanese, a fitting name for this line built around ZA-18, one of the more technically impressive stainless steels to enter the kitchen knife market in recent years. Developed by Aichi Steel Co., its composition of 1.20 percent carbon, 18 percent chromium, 1.5 percent molybdenum, and 1.80 percent cobalt gives it exceptional corrosion resistance, excellent hardness at 60-61 HRC, and a toughness well suited for daily professional use. Takayuki builds the Ginga line around this steel in Sakai, Japan, the city that has supplied roughly 90 percent of the professional knife market in Japan for over 600 years.
This petty wraps the ZA-18 core in 69 layers of Damascus stainless cladding, producing a blade that is as visually striking as it is technically refined. At 153mm blade length, the knife handles the detailed, in-hand work every kitchen needs - trimming, peeling, segmenting citrus, and mincing small ingredients - with the edge quality and corrosion resistance ZA-18 is known for. The wenge octagonal handle with buffalo horn ferrule rounds out a premium package that matches the level of the blade.
Care Instructions: ZA-18 is a fully stainless steel with exceptional corrosion resistance - low maintenance and forgiving in a kitchen environment. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones.
Maker: Takayuki
Location: Sakai City, Japan
Construction: San Mai
Edge Steel: ZA-18 Stainless
Cladding: 69-Layer Damascus Stainless
HRC: 60-61
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 2.3 oz (66 g)
Blade Length: 153mm
Total Length: 280mm
Spine Thickness at Heel: 2mm
Blade Height: 29mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-petty-150mm-123.png&&&0&&&||&&&||&&&@@@
tagisa18&&&7882&&&Takayuki Ginga Santoku 180mm&&&ZA-18 is one of the more technically impressive stainless steels to enter the kitchen knife market in recent years. Developed by Aichi Steel Co., its composition - 1.20 percent carbon, 18 percent chromium, 1.5 percent molybdenum, and 1.8 percent cobalt - gives it exceptional corrosion resistance, excellent hardness at 60-61 HRC, and a toughness that makes it well-suited for a knife that will see daily professional use. Takayuki builds the Ginga line around this steel in Sakai, Japan - the city that has supplied roughly 90 percent of Japan professional knife market for over 600 years - wrapping the ZA-18 core in 69 layers of Damascus stainless cladding for a blade that is visually striking and technically refined.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the ideal format for this combination of steel and construction. At 185mm blade length and 46mm height with a 2mm spine this Ginga santoku is well-proportioned for all-purpose kitchen work - enough height for comfortable knuckle clearance, enough length for efficient board cutting. The 69-layer Damascus pattern is polished and bold, unique to each blade. Wenge octagonal handle with buffalo horn ferrule - a premium pairing that matches the level of the blade.
Care Instructions: ZA-18 is a fully stainless steel with exceptional corrosion resistance - low maintenance and forgiving in a kitchen environment. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Maker: Takayuki
Location: Sakai City, Japan
Construction: San Mai
Edge Steel: ZA-18 Stainless Steel
Cladding: 69-Layer Damascus Stainless
HRC: 60-61
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 4.6 oz (130g)
Blade Length: 185mm
Total Length: 326mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-santoku-180mm-314.png&&&0&&&||&&&||&&&@@@
tagisu24&&&7886&&&Takayuki Ginga Sujihiki 240mm&&&The sujihiki is Japan dedicated slicing knife - and ZA-18 stainless steel is a particularly good match for the format. The cobalt addition in ZA-18 (developed by Aichi Steel Co.) pushes hardness to 60-61 HRC with a toughness and corrosion resistance that makes it practical for a knife used regularly on fish and proteins. Takayuki builds the Ginga line around this steel in Sakai, Japan - the city supplying roughly 90 percent of Japan professional knife market for over 600 years - and wraps the ZA-18 core in 69 layers of Damascus stainless cladding. The result is a sujihiki that performs at the level the price suggests and looks considerably more impressive.
At 246mm blade length and 37mm height with a 2mm spine this sujihiki is narrow and precise - the geometry suited for clean pull strokes through proteins without drag or wedging. At 4.7 oz it is light for a 240mm sujihiki. The 69-layer Damascus pattern is polished and unique to each blade. Wenge octagonal handle with buffalo horn ferrule - a premium pairing that reflects the standard of the blade. If you are looking for a sakai knife in a premium steel with serious Damascus aesthetics at the sujihiki format, the Ginga is the answer.
Care Instructions: ZA-18 is a fully stainless steel with exceptional corrosion resistance - low maintenance and forgiving in a kitchen environment. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Maker: Takayuki
Location: Sakai City, Japan
Construction: San Mai
Edge Steel: ZA-18 Stainless Steel
Cladding: 69-Layer Damascus Stainless
HRC: 60-61
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 4.7 oz (130g)
Blade Length: 246mm
Total Length: 390mm
Spine Thickness at Heel: 2mm
Blade Height: 37mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-sujihiki-240mm-275.png&&&0&&&||&&&||&&&@@@
satagiwa24&&&14213&&&Takayuki Ginsan Wa-Gyuto 240mm&&&Takayuki knives from Sakai, Japan represent centuries of knife-making tradition, and this gyuto is part of a rust-resistant series forged by blacksmith Naotake Hizuka. The construction uses warikomi, an inserted-core method, built around Ginsanko (Silver #3) stainless steel - a steel prized for combining the feel and easy sharpening of carbon steel with genuine corrosion resistance, making it an excellent choice for both professional cooks and serious home cooks alike.
This 240mm gyuto is one of the most versatile knives you can add to a kitchen. The long, thin blade excels at slicing proteins and vegetables while retaining enough height and strength for larger prep tasks. The edge is ground 50/50, comfortable for both right- and left-handed users, and the knife is finished with a handsome octagonal ebony handle and buffalo horn ferrule, giving it excellent balance and a refined traditional look.
What Customers Are Saying: Reviewers consistently praise the fit and finish along with genuinely excellent cutting performance. One owner who had narrowed the decision down to three different knives chose this one specifically for the advertised hand-chiseled kanji and slightly exposed tang, and while neither detail was actually present on the knife as received, the buyer still rates the blade itself a full five out of five and remains pleased with the purchase overall. Another reviewer who owns several carbon steel knives, including a Shigefusa, calls this stainless gyuto every bit as capable, praising the weight, balance, and handling enough to rank it among a handful of the best knives anywhere. A third owner of over six months reports the Ginsan steel holds an edge longer than needed and gets nearly as sharp as white steel.
Care Instructions: Although the core steel is stainless, hand wash and dry the knife after each use and avoid the dishwasher. Use wood or rubber cutting boards and avoid twisting or prying with the edge. With proper care and periodic sharpening on water stones, this knife will provide many years of excellent performance.
&&&&&&470&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginsan-wa-gyuto-240mm-248.png&&&4.5&&&||&&&||&&&||@@@
tagrchaewede&&&10033&&&Takayuki Grand Chef Deba 240mm&&&Takayuki Grand Kitchen knives are made with the highly regarded Bohler N690 stainless steel, produced by Bohler-Uddeholm and prized for some of the lowest impurities of any stainless steel on the market. The quality iron used in N690 is excavated from company mines with an exceptionally low phosphorus and sulfur content, resulting in a steel regarded as one of the finest in the world for cutlery use.
While mono steel knives lack the handmade look of forged, layered blades, they make up for it with precision, consistency, and durability. The fully stainless construction makes them genuinely easy to maintain, an essential quality in busy home or professional kitchens. This is a very unusual knife given its style and construction - deba knives are traditionally single bevel, very stout at the spine, and quite heavy, built to fillet and process fish. The Grand Chef Western Deba flips that script: a double bevel knife that is still thick at the spine, with a 245mm edge length that runs fairly long for the breed. It looks like a gyuto in profile but carries nearly twice the weight of a similarly sized one. Being double sided, it is far easier to sharpen than a traditional single bevel deba and suits both left- and right-handed cooks.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard materials that could chip the blade at this hardness level.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Knife Type: Western Deba
Handle: POM
Weight: 12.9 oz (366 g)
Blade Length: 245mm
Spine Thickness at Heel: 4mm
Blade Height: 58mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-deba-240mm-55.png&&&0&&&||&&&||&&&@@@
tagrchswstfl&&&10083&&&Takayuki Grand Chef Flexible Fillet 240mm&&&Takayuki Grand Chef knives are made with the highly regarded Bohler N690 stainless steel, produced by Bohler-Uddeholm and prized for some of the lowest impurities of any stainless steel on the market. The quality iron used in N690 is excavated from company mines with an exceptionally low phosphorus and sulfur content, resulting in a steel regarded as one of the finest in the world for cutlery use.
While mono steel knives lack the handmade look of forged, layered blades, they make up for it with precision, consistency, and durability. The fully stainless construction makes them genuinely easy to maintain, an essential quality in busy home or professional kitchens. This flexible fillet knife is built for boning and filleting fish, with enough give in the blade to follow the contours of bone and skin without forcing the cut. Being double sided, it is far easier to sharpen than a traditional single bevel fish knife and suits both left- and right-handed cooks. Please note that the standard CKTG saya does not fit this knife well; a blade guard is the better storage option.
What Customers Are Saying: One reviewer who put this to work on a 30-pound halibut reports the knife worked wonderfully and arrived sharp out of the box, with the blade flexing gently enough to follow the fillet without going astray. She lost a small amount of meat at the edge of the fillet, which she attributes more to her own technique after a few years away from breaking down flatfish than to the knife itself.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM Western
Weight: 4.3 oz (122 g)
Blade Length: 240mm
Total Length: 360mm
Spine Thickness at Heel: 2mm
Blade Height: 31mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-flexible-fillet-240mm-134.png&&&4&&&||&&&||&&&@@@
tagrchswstgy&&&10011&&&Takayuki Grand Chef Gyuto 180mm&&&The Takayuki knife company has existed in one form or another for 600 years, and that depth of experience has shaped a modern company intent on combining new technologies and methods with this ancient art. The 180mm gyuto sits near the shortest available length for a classic gyuto, a preferred size for smaller hands or more restricted board space - the edge grinds on these knives are stellar, and the overall fit and finish of the package is genuinely impressive for the price.
The blade is made with top-quality Bohler N690 stainless steel, sourced from the Swedish Uddeholm factory. The quality iron used to produce N690 is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel regarded as one of the finest in the world. Takayuki hardens the steel to about 60 HRC, and because this is a mono steel blade with no cladding of other steels, the knife offers superior stainless properties and the ease of maintenance many chefs appreciate.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM
Weight: 5.4 oz (154 g)
Blade Length: 180mm
Total Length: 300mm
Spine Thickness at Heel: 2mm
Blade Height: 44mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-180mm-136.png&&&0&&&||&&&||&&&@@@
tagrchgy21&&&10012&&&Takayuki Grand Chef Gyuto 210mm&&&The 210mm gyuto is the most popular size for a classic chef knife, offering an ideal balance of length, control, and versatility for both home cooks and professionals. The blade is made from Bohler N690 stainless steel, a high-quality European steel known for its fine grain structure, toughness, and excellent corrosion resistance. The mono steel construction, with no cladding, results in a clean and consistent grind along with genuinely easy maintenance.
Heat treated to around 60 HRC, the steel offers an excellent balance of edge retention, durability, and ease of sharpening. The POM handle provides a secure, familiar Western feel that makes this knife especially approachable for cooks accustomed to European-style knife handles.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent edge damage.
Manufacturer: Sakai Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 6.5 oz (184 g)
Blade Length: 208mm
Total Length: 325mm
Spine Thickness at Heel: 2mm
Blade Height: 44mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-529.png&&&5&&&||&&&||&&&@@@
grandchef3&&&10612&&&Takayuki Grand Chef Gyuto 210mm&&&Sakai Takayuki traces its roots to sword-making in Sakai nearly 600 years ago. The current company was established in 1946 and has grown into one of the largest Japanese knife producers in the world, with a range that spans every format and price point in the kitchen knife market. In 1982 their knives received the designation of Traditional Arts and Crafts - a formal recognition of the depth of craft and heritage behind the Sakai Takayuki name.
The Grand Chef line is built around Bohler N690, an Austrian stainless steel produced by Bohler-Uddeholm using iron sourced from their own mines with exceptionally low phosphorus and sulfur content. The result is one of the cleaner stainless steels available, with outstanding corrosion resistance, good toughness, and the ability to take and hold a sharp edge at HRC 60. The mono steel construction keeps the geometry clean and the blade straightforward to sharpen. The ho wood octagonal handle is paired with a buffalo horn ferrule and sits light in the hand at 4.0 oz - a well-balanced package for a 210mm gyuto.
Brand: Sakai Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless
HRC: 60
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.0 oz (114 g)
Blade Length: 216 mm
Total Length: 362 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard materials that could chip the blade at this hardness level.&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-528.png&&&5&&&||&&&||&&&@@@
tagrchaegy24&&&10013&&&Takayuki Grand Chef Gyuto 240mm&&&The Takayuki knife company has existed in one form or another for 600 years, and that depth of experience has shaped a modern company intent on combining new technologies and methods with this ancient art. This 240mm gyuto brings that lineage to the most popular professional gyuto length, suited to high-volume prep and large proteins alike.
The blade is made with top-quality Bohler N690 stainless steel, sourced from the Swedish Uddeholm factory. The quality iron used to produce N690 is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel regarded as one of the finest in the world. Takayuki hardens the steel to about 60 HRC, and because this is a mono steel blade with no cladding of other steels, the knife offers superior stainless properties and the ease of maintenance many chefs appreciate.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM
Weight: 7.7 oz (218 g)
Blade Length: 240mm
Total Length: 365mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-240mm-393.png&&&0&&&||&&&||&&&@@@
tagrchgy24&&&10613&&&Takayuki Grand Chef Gyuto 240mm&&&The 240mm gyuto is Japan's dedicated all-purpose chef knife at its most versatile length - long enough to handle full-size proteins and large vegetable prep, nimble enough for finer work when the technique calls for it. Sakai Takayuki has been producing knives in Sakai since the company was established in 1946, tracing its roots to a sword-making tradition in that city that stretches back nearly 600 years. In 1982 their knives received the designation of Traditional Arts and Crafts - a formal recognition that the craft behind the Sakai Takayuki name is the real thing.
The Grand Chef line uses Bohler N690, an Austrian stainless steel produced by Bohler-Uddeholm using iron from their own mines with exceptionally low phosphorus and sulfur content. It is regarded as one of the cleaner stainless steels available anywhere, offering strong corrosion resistance, good toughness, and the ability to hold a sharp working edge at HRC 60. The mono steel construction keeps the geometry clean and predictable on the stones. At 5.2 oz the 240mm carries its length without feeling heavy, and the ho wood octagonal handle with buffalo horn ferrule gives it a traditional profile that balances well in a pinch grip.
Brand: Sakai Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless
HRC: 60
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 5.2 oz (148 g)
Blade Length: 242 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 52 mm
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to maintain the edge. Avoid bones, frozen foods, and hard materials that could chip the blade at this hardness level.&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-240mm-394.png&&&0&&&||&&&||&&&@@@
tagrchgy27&&&10614&&&Takayuki Grand Chef Gyuto 270mm&&&The Sakai Takayuki company traces its roots to sword making in Sakai, Japan, nearly 600 years ago. The current version of the company was established in 1946 and has since become one of the largest manufacturers of Japanese knives in the world, with products spanning the entire range of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
This 270mm gyuto is made from the highly regarded Bohler N690 stainless steel. The iron used to make this alloy is excavated from the Bohler-Uddeholm company mines and carries an extremely low phosphorus and sulfur content, boasting some of the lowest impurities of any stainless steel and resulting in an alloy regarded as one of the finest in the world. N690 offers exceptional sharpness alongside abrasion and corrosion resistance that holds up over years of service - an essential quality in any busy kitchen. This longer length steps up to a ho wood octagonal handle with a buffalo horn ferrule, a more refined pairing than the standard POM grip found elsewhere in the line.
What Customers Are Saying: One reviewer calls this his new go-to chef knife, having quickly displaced two other chef knives and another gyuto in his rotation. He describes it as lightweight, well balanced, and capable of sailing through both vegetables and meats with ease.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 6.3 oz (178 g)
Blade Length: 273mm
Total Length: 432mm
Spine Thickness at Heel: 2mm
Blade Height: 56mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-270mm-220.png&&&5&&&||&&&||&&&@@@
tagrchgy212&&&10212&&&Takayuki Grand Chef Gyuto SP 210mm&&&These high-quality knives are made with Bohler N690 stainless steel, sourced by Takayuki from the Swedish Uddeholm factory. The quality iron used to produce N690 is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel regarded as one of the finest in the world. Takayuki hardens the steel to about 60 HRC, and because this is a mono steel blade with no cladding of other steels, the knife offers superior stainless properties and the ease of maintenance many chefs appreciate.
The black POM handle with three stainless rivets is attached to the blade, and both the handle and stainless bolster are finished very well, feeling genuinely good in hand for extended use.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM
Weight: 6.4 oz (182 g)
Blade Length: 209mm
Total Length: 332mm
Spine Thickness at Heel: 2mm
Blade Height: 45mm
Photos by Gustavo Bermudez
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-sp-210mm-28.png&&&0&&&||&&&||&&&@@@
tagrchgy211&&&10213&&&Takayuki Grand Chef Gyuto SP 240mm&&&N690 is an Austrian stainless steel made by Bohler-Uddeholm - one of the highest-purity stainless alloys available for kitchen knives, with extremely low impurity levels that produce a fine, consistent grain structure suited for thin grinds and keen edges. Takayuki builds the Grand Chef SP around this steel in Sakai, Japan, combining European metallurgy with Sakai grinding expertise. The result is a mono steel gyuto that is easy to sharpen, holds a good edge at HRC 60, and carries the credibility of one of the worlds most respected knife-making cities.
At 241mm blade length and 46mm height with a 2mm spine this 240mm gyuto is well-proportioned for professional all-purpose work. The blade design includes friction-reducing surface geometry to lower stiction through the cut - a practical detail on a knife used for extended prep sessions. The 70/30 double-bevel grind favors the right hand for slightly more aggressive slicing on the dominant side. POM handle - durable, water-resistant, and practical in a professional environment. Manufacturer: Aoki Hamono.
Care Instructions: N690 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - N690 responds well to careful sharpening and rewards good technique.
Manufacturer: Aoki Hamono
Brand: Takayuki Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: N690 Stainless (Bohler-Uddeholm)
HRC: 60
Edge: Double Bevel 70/30
Handle: POM
Weight: 7.5 oz (214g)
Blade Length: 241mm
Total Length: 370mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-sp-240mm-28.png&&&0&&&||&&&||&&&@@@
takayuki-grand-chef-hamon-gyuto-210mm&&&10609&&&Takayuki Grand Chef Hamon Gyuto 210mm&&&Aoki Hamono has been producing kitchen knives in Sakai, Japan, for generations - and Sakai is to kitchen knives what Napa is to wine. The region has supplied roughly 90 percent of the professional Japanese knife market for over 600 years, and the specialist system that developed there - separate blacksmiths, grinders, and handle fitters each contributing their expertise - is what makes Sakai knives worth seeking out. The Hamon Damascus line represents Aoki Hamono at their most visually striking: 45 layers of hammered stainless Damascus wrapped around a Swedish Bohler N685 stainless steel core, hand sharpened before leaving the factory.
N685 is a high-quality stainless alloy from Bohler-Uddeholm in Austria - the same European metallurgy that supplies precision tool and cutlery manufacturers worldwide. At 60 HRC, it holds a keen edge well and responds to careful sharpening on quality water stones. The hammered Damascus cladding gives the blade road a textured, layered appearance that shifts across the steel as the knife moves - each knife slightly different from the next, given the hand-forged nature of the Damascus construction. Weighing 160 grams, and with a blade length of just over 210mm, this gyuto is light and well-balanced with a center-weighted feel that suits extended prep sessions. The octagonal rosewood handle with an ebony ferrule is a refined combination - warm, traditional, and comfortable across a range of grip styles.
Care Instructions: N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods to protect the edge at 60 HRC. Sharpen on quality water stones and strop regularly between sessions. Use wood or rubber cutting boards only.
Brand: Sakai Takayuki
Maker: Aoki Hamono
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Bohler N685 Stainless
Cladding: 45-Layer Hammered Stainless Damascus
HRC: 60 +/- 1
Finish: Hammered Damascus
Edge Grind: Double Bevel, Even
Handle: Octagonal Rosewood
Ferrule: Ebony
Weight: 5.6 oz (160 g)
Blade Length: 215 mm
Total Length: 363 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-hamon-gyuto-210mm-47.png&&&0&&&||&&&||&&&|kika21gy|@@@
takayuki-grand-chef-hamon-petty-150mm&&&10607&&&Takayuki Grand Chef Hamon Petty 150mm&&&Weighing only 78 grams, with a blade length of just over 150mm, the Hamon Damascus petty is the lightest and most precise knife in the Sakai Takayuki Hamon line - a detail and utility knife that handles the tasks a santoku or gyuto is simply too large for. Trimming, peeling, breaking down smaller proteins, fine knife work at the board or in hand - the 150mm petty sits at the longer end of the petty range, giving enough blade for comfortable board work while staying compact enough for precise in-hand cuts. Aoki Hamono hand-sharpens every knife before it leaves Sakai, Japan.
The construction is identical to the rest of the Hamon line: 45 layers of hammered stainless Damascus cladding wrapped around a Swedish Bohler N685 stainless core at 60 HRC. N685 is a precision European stainless alloy from Bohler-Uddeholm - edge-retentive, responsive to quality water stones, and fully stainless for low-maintenance daily use. The hammered Damascus finish gives the blade road a layered, shifting appearance unique to each knife. Sakai has been the center of professional Japanese knife production for over 600 years, and Aoki Hamono carries that tradition into every knife they produce. The octagonal rosewood handle with ebony ferrule is warm, refined, and balanced well against the short blade length.
Care Instructions: N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods to protect the edge at 60 HRC. Sharpen on quality water stones and strop regularly between sessions. Use wood or rubber cutting boards only.
Brand: Sakai Takayuki
Maker: Aoki Hamono
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Bohler N685 Stainless
Cladding: 45-Layer Hammered Stainless Damascus
HRC: 60 +/- 1
Finish: Hammered Damascus
Edge Grind: Double Bevel, Even
Handle: Octagonal Rosewood
Ferrule: Ebony
Weight: 2.8 oz (78 g)
Blade Length: 152 mm
Total Length: 283 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-hamon-petty-150mm-29.png&&&0&&&||&&&@@@
takayuki-grand-chef-hamon-santoku-170mm&&&10608&&&Takayuki Grand Chef Hamon Santoku 170mm&&&The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife that suits cooks who prefer a shorter, more compact blade over a full gyuto. Weighing 144g and with a blade length of just over 170mm, the Hamon Damascus santoku from Aoki Hamono is light and nimble in hand, with the center-balanced feel that makes extended prep sessions comfortable rather than fatiguing. The 45-layer hammered stainless Damascus cladding wraps a Swedish Bohler N685 stainless core - each knife hand sharpened before leaving the factory in Sakai, Japan.
Sakai has been the center of professional Japanese knife production for over 600 years, supplying roughly 90 percent of the professional market through a specialist system where blacksmiths, grinders, and handle fitters each contribute their individual expertise. Aoki Hamono sits squarely in that tradition. N685 from Bohler-Uddeholm is a high-quality European stainless alloy at 60 HRC - precise, edge-retentive, and responsive to quality water stones. The hammered Damascus finish across the blade road gives each knife a layered, shifting appearance that no two knives replicate exactly. The octagonal rosewood handle with an ebony ferrule is warm and traditional in hand, finished to a professional standard.
Care Instructions: N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods to protect the edge at 60 HRC. Sharpen on quality water stones and strop regularly between sessions. Use wood or rubber cutting boards only.
Brand: Sakai Takayuki
Maker: Aoki Hamono
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Bohler N685 Stainless
Cladding: 45-Layer Hammered Stainless Damascus
HRC: 60 +/- 1
Finish: Hammered Damascus
Edge Grind: Double Bevel, Even
Handle: Octagonal Rosewood
Ferrule: Ebony
Weight: 5.0 oz (144 g)
Blade Length: 170 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-hamon-santoku-170mm-47.png&&&0&&&||&&&||&&&@@@
tagrchha&&&10051&&&Takayuki Grand Chef Hankotsu 150mm&&&Hankotsu knives are designed to bone and process meat - typically stout, short blades with a very pointed tip. The most unusual aspect of the hankotsu is its heel design: the blade transitions straight into the handle or bolster, leaving no knuckle clearance for cutting board use. This makes the knife particularly well suited to processing hanging meats, boning chops, or frenching rib racks. The blade is genuinely stiff with no flex at all, unlike a Western boning knife, and the edge is not sharpened all the way to the handle, a deliberate safety feature.
Takayuki makes this knife from Bohler N690 stainless steel in a mono steel design, with no cladding over the core, hardened to about 60 HRC. This is a well-regarded Swedish stainless steel known throughout the knife industry for its rugged, easy-to-maintain characteristics.
What Customers Are Saying: One reviewer who used the knife to bone out strip loins calls it great for most butchering tasks, including poultry work, and praises its edge retention. Another reviewer, after filleting a few small snappers, praises the thick rugged pakka wood handle and notes the spine has enough heft to withstand some real abuse breaking down large bones - even his executive chef remarked these knives are rare to find and a great addition to a working kit.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM
Weight: 6.4 oz (181 g)
Blade Length: 145mm
Total Length: 266mm
Spine Thickness at Heel: 3mm
Blade Height: 28mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-hankotsu-150mm-297.png&&&5&&&||&&&||&&&@@@
tagrchho15&&&10041&&&Takayuki Grand Chef Honesuki 150mm&&&The Takayuki knife company has existed in one form or another for 600 years, and that depth of experience has shaped a modern company intent on combining new technologies and methods with this ancient art. This honesuki is made with top-quality Bohler N690 stainless steel, and because it is a mono steel blade with no cladding of other steels, the knife offers superior stainless properties and the ease of maintenance many chefs appreciate.
The blade design is asymmetric, making it best suited for right-handed use. This knife dispatches poultry and other smaller boned items with ease and efficiency, representing a great alternative for cooks who want a true Japanese-style honesuki that is easy to use and maintain. Note that the standard CKTG honesuki sayas do not fit this knife; a blade guard is the better storage option.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM
Weight: 5.9 oz (168 g)
Blade Length: 151mm
Total Length: 266mm
Spine Thickness at Base: 3mm
Blade Height: 42mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-honesuki-150mm-260.png&&&0&&&||&&&||&&&@@@
tagrchki26&&&10049&&&Takayuki Grand Chef Kiritsuke 260mm&&&The Takayuki knife company has existed in one form or another for 600 years, and that depth of experience has shaped a modern company intent on combining new technologies and methods with this ancient art. This 260mm kiritsuke is made with N690 stainless steel sourced from the Swedish Uddeholm factory. The quality iron used to produce the alloy is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel regarded as one of the finest in the world. Takayuki hardens the steel to about 60 HRC, and because this is a mono steel blade with no cladding of other steels, the knife offers superior stainless properties and the ease of maintenance many chefs appreciate.
The POM handle is attached to the blade with three stainless rivets, and both the handle and the stainless bolster are finished very well, feeling genuinely good in hand. A matching saya is included with this knife.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Maker: Sakai Takayuki
Location: Sakai, Japan
Knife Line: Grand Chef
Steel: N690 Stainless
HRC: 60-61
Handle: POM
Saya: Included
Weight: 8.3 oz (236 g)
Blade Length: 262mm
Total Length: 397mm
Spine Thickness at Heel: 2mm
Blade Height: 35mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-kiritsuke-260mm-222.png&&&0&&&||&&&||&&&@@@
tagrchki30&&&10047&&&Takayuki Grand Chef Kiritsuke 300mm&&&The Takayuki knife company has existed in one form or another for 600 years, and that depth of experience has shaped a modern company intent on combining new technologies and methods with this ancient art. This 300mm kiritsuke is made with N690 stainless steel sourced from the Swedish Uddeholm factory. The quality iron used to produce the alloy is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel regarded as one of the finest in the world. Takayuki hardens the steel to about 60 HRC, and because this is a mono steel blade with no cladding of other steels, the knife offers superior stainless properties and the ease of maintenance many chefs appreciate.
The black POM handle is attached to the blade with three stainless rivets, and both the handle and the stainless bolster are finished very well, feeling genuinely good in hand for extended use at this length. A matching saya is included with this knife.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM Western
Saya: Included
Weight: 8.6 oz (246 g)
Blade Length: 288mm
Total Length: 433mm
Spine Thickness at Heel: 2mm
Blade Height: 39mm
&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-kiritsuke-300mm-238.png&&&0&&&||&&&||&&&@@@
tagrchswstpe&&&10002&&&Takayuki Grand Chef Petty 120mm&&&The Sakai Takayuki company traces its roots to sword making in Sakai, Japan, nearly 600 years ago. The current version of the company was established in 1946 and has since become one of the largest manufacturers of Japanese knives in the world, with products spanning the entire range of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
This petty is made from the highly regarded Bohler N690 stainless steel. The iron used to make this alloy is excavated from the Bohler-Uddeholm company mines and carries an extremely low phosphorus and sulfur content, resulting in a steel regarded as one of the finest in the world. N690 offers exceptional sharpness alongside abrasion and corrosion resistance that holds up over years of service. Petty knives fill many roles in the kitchen - small chef knife, mini slicer, detail or paring knife, or poultry boning knife - and this 120mm version is a perfect example of the style, representing outstanding value.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM
Weight: 2.3 oz (64 g)
Blade Length: 122mm
Total Length: 229mm
Spine Thickness at Heel: 2mm
Blade Height: 23mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-120mm-142.png&&&0&&&||&&&||&&&@@@
grandchef2&&&10004&&&Takayuki Grand Chef Petty 150mm&&&The Sakai Takayuki company traces its roots to sword making in Sakai, Japan, nearly 600 years ago. The current version of the company was established in 1946 and has since become one of the largest manufacturers of Japanese knives in the world, with products spanning the entire range of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
This petty is made from the highly regarded Bohler N690 stainless steel. The iron used to make this alloy is excavated from the Bohler-Uddeholm company mines and carries an extremely low phosphorus and sulfur content, resulting in a steel regarded as one of the finest in the world. N690 offers exceptional sharpness alongside abrasion and corrosion resistance that holds up over years of service. Petty knives fill many roles in the kitchen - small chef knife, mini slicer, detail or paring knife, or poultry boning knife - and this 150mm version is a perfect example of the style, representing outstanding value.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM
Weight: 2.8 oz (80 g)
Blade Length: 147mm
Total Length: 259mm
Spine Thickness at Heel: 2mm
Blade Height: 26mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-482.png&&&0&&&||&&&||&&&@@@
tagrchpe15&&&10604&&&Takayuki Grand Chef Petty 150mm&&&The Sakai Takayuki company traces its roots to sword making in Sakai, Japan, nearly 600 years ago. The current version of the company was established in 1946 and has since become one of the largest manufacturers of Japanese knives in the world, with products spanning the entire range of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
This petty is made from the highly regarded Bohler N690 stainless steel. The iron used to make this alloy is excavated from the Bohler-Uddeholm company mines and carries an extremely low phosphorus and sulfur content, resulting in a steel regarded as one of the finest in the world. N690 offers exceptional sharpness alongside abrasion and corrosion resistance that holds up over years of service. This version steps up to a magnolia octagonal handle with a buffalo horn ferrule, a more traditional pairing than the standard POM grip found elsewhere in the line.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: Magnolia Octagonal
Ferrule: Buffalo Horn
Weight: 2.2 oz (62 g)
Blade Length: 152mm
Total Length: 285mm
Spine Thickness at Heel: 2mm
Blade Height: 30mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-481.png&&&0&&&||&&&||&&&@@@
tagrchpe18&&&10605&&&Takayuki Grand Chef Petty 180mm&&&The Sakai Takayuki company traces its roots to sword making in Sakai, Japan, nearly 600 years ago. The current version of the company was established in 1946 and has since become one of the largest manufacturers of Japanese knives in the world, with products spanning the entire range of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
This longer 180mm petty is made from the highly regarded Bohler N690 stainless steel. The iron used to make this alloy is excavated from the Bohler-Uddeholm company mines and carries an extremely low phosphorus and sulfur content, resulting in a steel regarded as one of the finest in the world. N690 offers exceptional sharpness alongside abrasion and corrosion resistance that holds up over years of service. This version pairs the blade with a ho wood octagonal handle and buffalo horn ferrule, giving it a more refined feel than the standard POM grip.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 2.4 oz (70 g)
Blade Length: 183mm
Total Length: 323mm
Spine Thickness at Heel: 2mm
Blade Height: 31mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-180mm-250.png&&&0&&&||&&&||&&&@@@
tagrchaepe21&&&10022&&&Takayuki Grand Chef Petty 210mm&&&The Sakai Takayuki company traces its roots to sword making in Sakai, Japan, nearly 600 years ago. The current version of the company was established in 1946 and has since become one of the largest manufacturers of Japanese knives in the world, with products spanning the entire range of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
At 210mm, this is the longest petty in the Grand Chef line, blurring the boundary between a petty and a small gyuto. The blade is made from the highly regarded Bohler N690 stainless steel. The iron used to make this alloy is excavated from the Bohler-Uddeholm company mines and carries an extremely low phosphorus and sulfur content, resulting in a steel regarded as one of the finest in the world. N690 offers exceptional sharpness alongside abrasion and corrosion resistance that holds up over years of service, and this petty fills many roles - small chef knife, mini slicer, detail knife - with the extra reach this longer length provides.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM
Weight: 4.5 oz (128 g)
Blade Length: 205mm
Total Length: 327mm
Spine Thickness at Heel: 2mm
Blade Height: 30mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-210mm-144.png&&&0&&&||&&&||&&&@@@
tagrchswstsa&&&10107&&&Takayuki Grand Chef Salmon Slicer 300mm&&&Takayuki Grand Chef knives are made with the highly regarded Bohler N690 stainless steel, produced by Bohler-Uddeholm and prized for some of the lowest impurities of any stainless steel on the market. The quality iron used in N690 is excavated from company mines with an exceptionally low phosphorus and sulfur content, resulting in a steel regarded as one of the finest in the world for cutlery use.
While mono steel knives lack the handmade look of forged, layered blades, they make up for it with precision, consistency, and durability. The fully stainless construction makes them genuinely easy to maintain, an essential quality in busy home or professional kitchens. This salmon slicer is built for long, clean cuts through smoked and raw salmon alike, and being double sided, it is far easier to sharpen than a traditional single bevel slicer while suiting both left- and right-handed cooks equally well.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM Western
Weight: 6.2 oz (176 g)
Blade Length: 300mm
Total Length: 423mm
Spine Thickness at Heel: 2mm
Blade Height: 35mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-salmon-slicer-300mm-115.png&&&0&&&||&&&||&&&@@@
tagrchaesakn&&&10050&&&Takayuki Grand Chef Santoku 180mm&&&The Takayuki Grand Chef santoku is made with top-quality Bohler N690 stainless steel, sourced from the Swedish Uddeholm factory and hardened to about 60 HRC. As a mono steel blade with no cladding of other steels, the knife offers superior stainless properties and the easy maintenance so many chefs appreciate, an essential quality in any busy kitchen.
The santoku is a genuinely great all-around kitchen blade, with a deft feel and tall blade height that gives it real versatility across cutting tasks. Santoku translates to three virtues, and the acts of slicing, chopping, and dicing are tackled with confidence by this classic design. Many Western chefs and home cooks alike look to the santoku as their go-to blade for general cutting work. The symmetrical 50/50 grind, paired with a gently curved belly, makes this a good choice for cooks of all types and cutting preferences.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM
Edge Grind: Double Bevel
Weight: 5.9 oz (168 g)
Blade Length: 180mm
Total Length: 300mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-santoku-180mm-166.png&&&0&&&||&&&||&&&@@@
tagrchsegy21&&&10254&&&Takayuki Grand Chef Seigaiha Gyuto 210mm&&&Sakai Takayuki has been making knives in Sakai for over 600 years, and the Grand Chef series has been the flagship of their modern lineup for four decades. The Seigaiha line is where that heritage lands in 2024 - a new flagship built around Bohler N685 stainless steel from the EU and Sweden, finished in a 45-layer Damascus construction that produces a blade pattern inspired by the traditional Seigaiha motif. Seigaiha - literally blue sea wave - is one of the oldest decorative patterns in Japanese culture, used for centuries to represent eternity, peace, and resilience. On this knife it is not a marketing conceit. The wave pattern runs through the Damascus layers and gives the blade a character that is genuinely distinctive among production knives at this price.
The technical story is as compelling as the visual one. Aoki Hamono, the manufacturer behind the Sakai Takayuki name, developed what they call the Vertical Thin Blade Spec specifically for the Seigaiha line - an ultra-fine grind that reduces cutting resistance noticeably compared to the standard Grand Chef profile. The result is a blade that moves through food with less drag and more precision than you would expect from a western-handled Damascus knife at this price point. Bohler N685 carries a 0.9% carbon content and more than 17% chromium, hardened to HRC 60, which gives it strong corrosion resistance alongside the edge retention you need from a serious all-purpose gyuto. The black pakka wood handle pairs with a stainless steel bolster in a western format that is immediately familiar and comfortable for cooks coming from European-style knives.
Maker: Aoki Hamono
Brand: Sakai Takayuki
Line: Grand Chef Seigaiha
Location: Sakai, Japan
Construction: Damascus, 45 Layer
Edge Steel: Bohler N685 Stainless
Cladding: Stainless Damascus
HRC: 60 +/- 1
Edge Grind: Double Bevel
Handle: Black Pakka Wood
Bolster: Stainless Steel
Weight: 6.7 oz (192 g)
Blade Length: 215 mm
Total Length: 358 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows fingerprints and water spots more readily than a matte finish, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-gyuto-210mm-52.png&&&0&&&||&&&||&&&@@@
tagrchsegy24&&&10255&&&Takayuki Grand Chef Seigaiha Gyuto 240mm&&&The Sakai Takayuki Grand Chef Seigaiha Gyuto 240mm is the larger, more powerful expression of this refined flagship series. Made by Aoki Hamono in Sakai, Japan, it features Swedish Bohler N685 stainless steel with 45-layer stainless Damascus cladding. The flowing Seigaiha wave pattern blends traditional Japanese design with modern stainless performance, giving the knife a distinctive look without sacrificing everyday practicality.
The longer 240mm blade provides excellent draw length and efficiency for slicing proteins, cutting vegetables, and handling larger prep work. The thin, refined grind reduces resistance and helps the knife move smoothly through food with clean, precise cuts. Despite its size, it feels well balanced and responsive on the board, while the black pakka wood handle and stainless bolster offer a comfortable Western-style grip for extended use.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to protect the edge.
Maker: Aoki Hamono
Brand: Sakai Takayuki Grand Chef Seigaiha
Location: Sakai, Japan
Construction: 45-Layer Damascus
Edge Steel: Bohler N685 Stainless Steel
Cladding: Stainless Damascus
HRC: 60 +/-1
Edge Grind: Double Bevel
Handle: Black Pakka Wood
Bolster: Stainless Steel
Weight: 7.2 oz (204 g)
Blade Length: 240mm
Total Length: 385mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-gyuto-240mm-52.png&&&0&&&||&&&||&&&@@@
tagrchsena16&&&10253&&&Takayuki Grand Chef Seigaiha Nakiri 160mm&&&The nakiri - Japan's dedicated vegetable knife - earns its reputation through one specific design choice: a flat edge that makes full contact with the cutting board on every stroke. No heel gap, no tip curve, no rocking motion required. You push, the entire edge lands, and you lift. For cooks who do serious vegetable prep, it is a more efficient and more precise tool than any all-purpose knife. The Seigaiha Nakiri brings that functionality to a knife built by Aoki Hamono in Sakai around Bohler N685 stainless steel and the 45-layer Damascus wave construction that defines the Grand Chef Seigaiha line.
At 160mm this is a compact, maneuverable blade that works well in tighter kitchen spaces and for cooks with smaller hands. The Vertical Thin Blade Spec grind that Aoki developed for this line reduces cutting resistance throughout the blade - particularly relevant on a nakiri, where the flat profile means the full blade height is pushing through food on every cut. The Seigaiha wave Damascus pattern runs through all 45 layers and gives the blade a visual character that stands out from standard production nakiris at this price. Bohler N685 carries 0.9% carbon and more than 17% chromium, hardened to HRC 60, with strong corrosion resistance and good edge retention for everyday kitchen use. Black pakka wood handle with stainless steel bolster.
Maker: Aoki Hamono
Brand: Sakai Takayuki
Line: Grand Chef Seigaiha
Location: Sakai, Japan
Construction: Damascus, 45 Layer
Edge Steel: Bohler N685 Stainless
Cladding: Stainless Damascus
HRC: 60 +/- 1
Edge Grind: Double Bevel
Handle: Black Pakka Wood
Bolster: Stainless Steel
Weight: 5.3 oz (150 g)
Blade Length: 160 mm
Total Length: 297 mm
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots readily, so a quick wipe after use keeps it looking sharp. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and twisting or prying motions that could chip the edge at this hardness level.&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-nakiri-160mm-52.png&&&0&&&||&&&||&&&@@@
tagrchse&&&10251&&&Takayuki Grand Chef Seigaiha Petty 150mm&&&At 3.2 oz and 150mm, the Seigaiha Petty is the lightest and most precise knife in the Grand Chef Seigaiha lineup - built for the detail work that a gyuto or santoku cannot do as well. Trimming, segmenting citrus, breaking down shallots, peeling, in-hand cutting - tasks where a smaller blade, a pointed tip, and a thin grind matter more than length or weight. Aoki Hamono builds this with the same Bohler N685 stainless steel core and 45-layer Damascus wave construction as the rest of the Seigaiha line, which means the Seigaiha wave motif runs through the blade at a scale that actually shows well on a shorter knife.
The petty format is also where the Vertical Thin Blade Spec grind pays dividends most clearly. A thinner grind on a small blade translates directly into more feedback and more control during fine work - you can feel exactly where the edge is and what it is doing. Bohler N685 at HRC 60 gives this enough edge retention to stay sharp through heavy prep sessions without becoming difficult to touch up on stones. At $205 it is also the most accessible entry point into the Seigaiha line, and for cooks who already have a larger chef knife they are happy with, it is a strong complement or an easy-to-justify addition to the block. Black pakka wood handle, stainless bolster, double bevel grind for right- and left-handed cooks.
Maker: Aoki Hamono
Brand: Sakai Takayuki
Line: Grand Chef Seigaiha
Location: Sakai, Japan
Construction: Damascus, 45 Layer
Edge Steel: Bohler N685 Stainless
Cladding: Stainless Damascus
HRC: 60 +/- 1
Edge Grind: Double Bevel
Handle: Black Pakka Wood
Bolster: Stainless Steel
Weight: 3.2 oz (91 g)
Blade Length: 150 mm
Total Length: 270 mm
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots readily, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-petty-150mm-73.png&&&0&&&||&&&||&&&@@@
tagrchsesa18&&&10252&&&Takayuki Grand Chef Seigaiha Santoku 180mm&&&The santoku - Japan's three virtues knife, named for its ability to handle meat, fish, and vegetables equally well - is the format that most home cooks reach for first, and the Seigaiha Santoku is one of the finest examples of what a western-handled santoku can be. Built by Aoki Hamono in Sakai, it brings the full Grand Chef Seigaiha package into a compact 180mm blade that is easy to maneuver, quick to reposition, and comfortable through extended prep sessions without the fatigue that can come from a longer knife.
The blade uses 45 layers of Damascus construction over a Bohler N685 stainless steel core - the same EU and Swedish steel that defines the entire Seigaiha line. N685 carries 0.9% carbon and over 17% chromium, hardened to HRC 60, which gives it strong corrosion resistance and genuine edge retention. The Vertical Thin Blade Spec grind that Aoki Hamono developed specifically for this line reduces cutting resistance noticeably, letting the knife move through food with less drag than the blade thickness would suggest. The Damascus wave pattern - inspired by the traditional Seigaiha motif representing eternity and calm - runs through all 45 layers and gives the blade a distinctive look that holds up under close inspection. Black pakka wood handle, stainless steel bolster, double bevel grind suitable for right- and left-handed cooks.
Maker: Aoki Hamono
Brand: Sakai Takayuki
Line: Grand Chef Seigaiha
Location: Sakai, Japan
Construction: Damascus, 45 Layer
Edge Steel: Bohler N685 Stainless
Cladding: Stainless Damascus
HRC: 60 +/- 1
Edge Grind: Double Bevel
Handle: Black Pakka Wood
Bolster: Stainless Steel
Weight: 6.3 oz (179 g)
Blade Length: 180 mm
Total Length: 328 mm
Care Instructions: Bohler N685 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. The polished Damascus surface shows water spots more readily than a matte finish, so a quick wipe after use keeps it looking its best. Sharpen on quality water stones and strop regularly. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-seigaiha-santoku-180mm-52.png&&&0&&&||&&&||&&&@@@
tagrchsu27&&&10624&&&Takayuki Grand Chef Sujihiki 270mm&&&The Takayuki Grand Chef sujihiki is made from the highly regarded Bohler N690 stainless steel. The iron used to make this alloy is excavated from the Bohler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, boasting some of the lowest impurities of any stainless steel and resulting in an alloy regarded as one of the finest in the world. N690 offers exceptional sharpness alongside abrasion and corrosion resistance that holds up over years of service, an essential quality in any busy kitchen.
The Sakai Takayuki company traces its roots to sword making in Sakai, Japan, nearly 600 years ago. The current version of the company was established in 1946 and has since become one of the largest manufacturers of Japanese knives in the world. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts. This sujihiki pairs the blade with a ho wood octagonal handle and buffalo horn ferrule, suited to the long, single-stroke draw cuts this format is built around.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.0 oz (112 g)
Blade Length: 271mm
Total Length: 420mm
Spine Thickness at Heel: 2mm
Blade Height: 39mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-370.png&&&0&&&||&&&||&&&@@@
tagrchswstsu&&&10024&&&Takayuki Grand Chef Sujihiki 270mm Western&&&Takayuki Grand Chef knives are made with the highly regarded Bohler N690 stainless steel, produced by Bohler-Uddeholm and prized for some of the lowest impurities of any stainless steel on the market. The quality iron used in N690 is excavated from company mines with an exceptionally low phosphorus and sulfur content, resulting in a steel regarded as one of the finest in the world for cutlery use.
While mono steel knives lack the handmade look of forged, layered blades, they make up for it with precision, consistency, and durability. The fully stainless construction makes them genuinely easy to maintain, an essential quality in busy home or professional kitchens. This Western-handled version of the 270mm sujihiki pairs the same N690 core with a POM grip rather than the traditional ho wood handle, a familiar feel for cooks coming from European-style knives. Being double sided, it is far easier to sharpen than a traditional single bevel slicer and suits both left- and right-handed cooks.
Care Instructions: Bohler N690 is a fully stainless steel - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
HRC: 60
Handle: POM Western
Weight: 5.0 oz (144 g)
Blade Length: 268mm
Total Length: 388mm
Spine Thickness at Heel: 2mm
Blade Height: 32mm
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-369.png&&&0&&&||&&&||&&&@@@
tahobl2ke19&&&2251&&&Takayuki Homura Blue #2 Kengata 195mm&&&Sakai has been the center of Japanese blade production for over 600 years, and Sakai Takayuki is one of the city's most established manufacturers - a company with the depth to work with some of Japan's most respected blacksmiths on lines that sit at the very top of the craft. The Homura line is one of those collaborations. Itsuo Doi forges the blades - the son of the legendary Keijiro Doi, and one of the most respected blacksmiths working in Sakai today. Suogo Yamazuka handles the grinding, and his work here is what sets these knives apart visually: a high primary grind on the blade face that gives the knife the visual character of a single-bevel blade while remaining double-bevel in function.
The kengata is the Homura line's interpretation of the bunka format - compact, tall, and precise, with the reverse tanto profile that makes the tip available for detail work without sacrificing the flat heel section for push cuts. At 178mm blade length and 51mm height, the 195mm kengata is the compact option in the kengata range. The Blue #2 (Aogami 2) core is sourced from Hitachi Metals in Shimane Prefecture and is clad san-mai in soft iron - a traditional construction that gives the blade a shock-absorbing outer layer and produces the kasumi (hazy) finish visible on the cladding alongside the polished Blue #2 edge. Three distinct surface treatments on a single blade - the satin iron jigane, the polish line at the cladding boundary, and the mirror-bright hagane (inner core steel) - produce a visual depth that rewards the kind of close attention serious collectors bring. The rosewood octagonal handle with nickel silver spacer and buffalo horn ferrule is fitted to a standard that matches the blade. A matching black saya is included.
What Customers Are Saying: Three owners all arrive at the same conclusion from different directions. A serious collector who spent ten months studying this knife before buying describes it as one of the most beautiful knives they have ever seen - and then reports that performance matches the appearance in every respect, with an edge that glides through anything without resistance or wedging, and food release that exceeded expectations on a highly polished finish. A second owner picked it up on reputation alone and describes it as a display-only piece of exceptional beauty. A third offers a shorter but equally direct verdict. The consistent thread is that this knife delivers on both the visual promise and the functional one.
Care Instructions: Blue #2 is a reactive carbon steel and will develop a patina with use. The soft iron cladding is also reactive and will develop its own patina alongside the core. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
Brand: Sakai Takayuki
Line: Homura
Blacksmith: Itsuo Doi (Forging), Suogo Yamazuka (Grinding)
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami 2)
Cladding: Soft Iron
Finish: Kasumi (Hazy) Cladding, Polished Edge
HRC: 62
Edge Grind: Even, Double Bevel
Knife Type: Kengata (Bunka)
Handle: Rosewood Octagonal
Spacer: Nickel Silver
Ferrule: Buffalo Horn
Saya: Black (Included)
Weight: 6.6 oz (188g)
Blade Length: 178mm
Total Length: 338mm
Spine Thickness at Base: 2mm
Blade Height: 51mm
&&&&&&700&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-195mm-195.png&&&5&&&||&&&||&&&@@@
homura2&&&2252&&&Takayuki Homura Blue #2 Kengata 225mm&&&The Homura line from Sakai Takayuki represents what happens when Sakai's 600-year tradition of blade production meets two of the city's most capable craftsmen working at their peak. Itsuo Doi forges the Blue #2 core - the son of the legendary Keijiro Doi, Itsuo-san has built his own reputation in Sakai as one of its finest active blacksmiths. Suogo Yamazuka applies the grind, and his technique here is remarkable: a high primary grind that gives the blade face the visual character of a single-bevel profile while the knife remains a 50/50 double bevel in use. The result is a blade with three visually distinct surface zones - the kasumi (hazy) satin of the soft iron cladding, the bright line where the cladding meets the polished core, and the mirror finish of the Blue #2 hagane (inner core steel) at the edge.
The 225mm kengata is the larger of the two kengata options in the line - the kengata format being Homura's interpretation of the bunka, with the reverse tanto profile and generous blade height that gives the format its versatility. At 207mm actual blade length and 54mm height this is a knife with real presence on the board, substantial enough for extended prep work while the compact kengata geometry keeps it precise and controlled. Doi-san's Blue #2 preparation is noted by reviewers as particularly effective - the heat treatment reduces the steel's typical reactivity without compromising the edge performance that Blue #2 is prized for. The edge holds well and sharpens to a superb level on a 6K or 10K stone. The ebony octagonal handle with nickel silver spacer and buffalo horn ferrule is an elegant combination that matches the blade in quality. A matching black saya is included.
What Customers Are Saying: Two recent owners - both serious knife users - describe this as a knife that works harder than it looks. One notes that Doi-san's Blue #2 preparation meaningfully reduces the steel's reactivity, making it more approachable for daily carbon steel use while delivering excellent performance through dense produce and very good food release on the iron-clad surface. Taking the edge to 6K or 10K stones unlocks a whole other level of sharpness that the factory edge only hints at. A second owner, who already owned a Doi Homura gyuto, bought this within 30 seconds of seeing it listed and confirms the Blue #2 holds a razor-sharp edge with little effort on quality stones.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - the edge reveals its full potential on 6K and above.
Brand: Sakai Takayuki
Line: Homura
Blacksmith: Itsuo Doi (Forging), Suogo Yamazuka (Grinding)
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami 2)
Cladding: Soft Iron
Finish: Kasumi (Hazy) Cladding, Polished Edge
HRC: 62
Edge Grind: Even, Double Bevel (50/50)
Knife Type: Kengata (Bunka)
Handle: Ebony Octagonal
Spacer: Nickel Silver
Ferrule: Buffalo Horn
Saya: Black (Included)
Weight: 8.3 oz (236g)
Blade Length: 207mm
Total Length: 373mm
Spine Thickness at Base: 2mm
Blade Height: 54mm
&&&&&&855&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-225mm-10.png&&&5&&&||&&&||&&&@@@
satahebl2key&&&2255&&&Takayuki Homura Blue #2 Kengata Yanagiba 300mm&&&The Homura Kasumi line from Sakai Takayuki establishes the look - a polished, refined blade with Itsuo Doi's high primary grind and a fine satin iron cladding finish. The Kengata Yanagiba takes that construction and scales it to 300mm, combining the visual character of the line with the functional demands of professional sashimi work. Doi-san is among the most respected active blacksmiths in Sakai - the son of the legendary Keijiro Doi, and a craftsman who has built his own considerable reputation across the Homura range. The Kengata Yanagiba is one of the most unusual knives in that lineup: a yanagiba format with the kengata profile tip rather than the standard square-ended blade, which opens up a degree of precision at the tip that a conventional yanagiba cannot offer.
The blade is forged from Blue #2 (Aogami 2) carbon steel with soft iron cladding, following the same construction as the rest of the Homura line. At 286mm blade length and 228g, this is a substantial slicing knife with the reach for serious sashimi and raw fish prep work. The 4mm spine at the base is thick enough for a confident draw stroke without flex, tapering toward the tip in a way that keeps the kengata point precise and controlled for detail cuts. The three-surface visual of the Homura line is present here too - the satin iron jigane (outer cladding steel), the polished transition line, and the mirror-bright Blue #2 edge. A matching black saya is included. Note: handle material is not specified in the current spec list and should be verified before publishing.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use - particularly the iron cladding. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single bevel knives require flat-stone sharpening technique on the ura (hollow flat face) side - do not sharpen the flat side on a convex stone.
Brand: Sakai Takayuki
Line: Homura
Blacksmith: Itsuo Doi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami 2)
Cladding: Soft Iron
Edge Grind: Even
Knife Type: Kengata Yanagiba
Saya: Black (Included)
Weight: 8.0 oz (228g)
Blade Length: 286mm
Total Length: 460mm
Spine Thickness at Base: 4mm
Blade Height: 38mm
Handle: Yew Octagonal
Ferrule: Black Buffalo Horn
&&&&&&825&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-yanagiba-300mm-52.png&&&0&&&||&&&||&&&@@@
tahobl2ko21&&&2256&&&Takayuki Homura Blue #2 Kogetsu 210mm&&&Sakai Takayuki has been producing blades in Sakai for over 600 years - a continuity of craft that places them among the oldest and most established names in Japanese cutlery. The Homura line is their collaboration with two of Sakai's finest craftsmen: Itsuo Doi, who forges the Blue #2 core, and Suogo Yamazuka, who grinds the blade to the high primary bevel that gives Homura knives their distinctive appearance. Doi-san is the son of the legendary Keijiro Doi and has built a reputation entirely his own in Sakai as one of its most capable active blacksmiths. The Kogetsu is his take on the gyuto format - not a standard gyuto profile but one with an exaggerated belly and a spine that runs near-flat all the way to the tip, creating a knife that handles like a Western chef's knife in terms of rocking technique while delivering the steel, handle, and construction of a premium Japanese blade.
For a professional cook who has spent a career on Western-style knives and wants to transition to Japanese steel without abandoning a familiar cutting motion, this is the knife that bridges that gap. The Blue #2 (Aogami 2) core at this hardness level holds an edge well through extended professional prep work, and the soft iron cladding - finished with Yamazuka-san's kasumi (hazy) satin surface on the jigane (outer cladding steel) and a polished Blue #2 edge running below - produces a blade road that is both functional and visually striking. The yew octagonal handle with black buffalo horn ferrule is beautifully fitted. Japanese yew is one of the most prized handle materials in traditional Japanese craft - dense, hard, and historically associated with objects of ceremony and high status. A matching black saya is included. Photos by Gustavo Bermudez.
What Customers Are Saying: One professional cook describes this as the knife they reach for most during prep work - a daily driver that bridges their Western knife background with Japanese steel. The distinctive belly profile allows full rocking technique, the Blue #2 edge holds well through bulk processing, and sharpening is described as relatively straightforward. It is a compelling endorsement from someone who uses it under real professional conditions.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.
Brand: Sakai Takayuki
Line: Homura
Blacksmith: Itsuo Doi (Forging), Suogo Yamazuka (Grinding)
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami 2)
Cladding: Soft Iron
Finish: Kasumi (Hazy) Cladding, Polished Edge
Edge Grind: Even, Double Bevel
Knife Type: Kogetsu (Gyuto)
Handle: Yew Octagonal
Ferrule: Black Buffalo Horn
Saya: Black (Included)
Weight: 6.1 oz (173g)
Blade Length: 199mm
Total Length: 355mm
Spine Thickness at Heel: 3mm
Blade Height: 49mm
Photos: Gustavo Bermudez
&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-210mm-256.png&&&5&&&||&&&||&&&@@@
tahobl2ko24&&&2254&&&Takayuki Homura Blue #2 Kogetsu 240mm&&&The Kogetsu is the format in the Homura Kasumi lineup that surprises people most. The upswept belly and near-flat spine running to the tip give it a profile unlike any standard gyuto (Japan's all-purpose chef knife) - somewhere between a scimitar and an inverted santoku is how we described it when we first brought it in, and that description still holds. Itsuo Doi forges the blade from Blue #2 (Aogami 2) carbon steel with soft iron cladding in Sakai, where the Sakai Takayuki name has been associated with blade production for over 600 years. The kasumi (hazy) brushed satin finish on the iron jigane (outer cladding steel) and the polished Blue #2 edge that runs below it are the visual signatures of the Homura Kasumi line. Suogo Yamazuka's hamaguri (convex) grind is where the real craft shows - a geometry that looks atypical and performs like a knife you already know how to use.
At 242mm blade length and 55mm height the 240mm Kogetsu is a substantial knife - taller and longer than the 210mm version, with correspondingly more board presence and reach. The near-flat edge profile gives efficient push cuts from heel to mid-blade, and the deep belly toward the tip makes the arc feel like a natural extension of a standard gyuto cutting motion rather than an adjustment to a foreign profile. The convex grind thins the blade toward the edge in a way that produces a knife that cuts noticeably thinner than its spine thickness suggests - through dense winter squash and sweet potato in particular, the geometry does work that a flat-ground blade at the same thickness would struggle to replicate. The yew octagonal handle with black buffalo horn ferrule is the same high-quality fit-out as the rest of the Homura line. A matching black saya is included.
What Customers Are Saying: One serious Doi collector who also owns the 225mm kengata from this line approached this knife with skepticism - it looked suited for butchery and rock-chopping rather than his preferred push-cutting style. The grind changed his mind. The belly arc makes contact naturally without adjusting cutting motion, and the knife handles dense fibrous vegetables with authority. Sharpening the curved belly section proved more intuitive than expected - the arc complements standard sharpening angles rather than fighting them. Yamazuka-san's hamaguri grind is specifically credited as the star of the knife. The reviewer describes it as atypical but surprisingly versatile.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - the curved belly benefits from careful, consistent angle work through the arc.
Brand: Sakai Takayuki
Line: Homura
Blacksmith: Itsuo Doi (Forging), Suogo Yamazuka (Grinding)
&&&&&&600&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-240mm-266.png&&&5&&&||&&&||&&&@@@
tahobl2kosu2&&&2257&&&Takayuki Homura Blue #2 Kogetsu Sujihiki 240mm&&&The sujihiki (Japan's dedicated slicing knife) is where a fine Blue #2 blade with a high primary grind finds one of its most natural expressions. Long draw strokes through proteins and roasts demand an edge that is both sharp and consistent across the full length of the blade, and the polished Blue #2 edge that Itsuo Doi produces - with Suogo Yamazuka's kasumi (hazy) iron cladding finish creating the visual contrast above it - is as good as this category gets. Sakai Takayuki has been producing blades in Sakai for over 600 years, and the Homura line represents what that history looks like when it is channeled through two of the city's most capable craftsmen working at their best.
The Kogetsu Sujihiki takes the same profile philosophy as the Kogetsu gyuto and applies it to a slicing blade: an exaggerated curve along the cutting edge paired with a spine that runs near-flat all the way to the tip. This is an unusual geometry for a sujihiki - most are nearly straight-spined throughout - and it gives the knife a slightly different character in use, with the belly contributing to a more fluid draw stroke than a flat-edged slicer provides. The Blue #2 core is clad in soft iron and finished with the brushed satin kasumi surface on the jigane (outer cladding steel), with the mirror-polished hagane (inner core steel) visible at the edge. At 230mm blade length and 210g, this is a substantial sujihiki with the reach for full-size proteins. The yew octagonal handle with buffalo horn ferrule is fitted to a world-class standard. Iron cladding is reactive - attentive drying after use is essential. A matching black saya is included.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - this edge responds well to high-grit finishing stones.
Brand: Sakai Takayuki
Line: Homura
Blacksmith: Itsuo Doi (Forging), Suogo Yamazuka (Grinding)
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami 2)
Cladding: Soft Iron
Finish: Kasumi (Hazy) Cladding, Polished Edge
Edge Grind: Even, Double Bevel
Knife Type: Kogetsu (Sujihiki)
Handle: Yew Octagonal
Ferrule: Buffalo Horn
Saya: Black (Included)
Weight: 7.4 oz (210g)
Blade Length: 230mm
Total Length: 390mm
Spine Thickness at Base: 3mm
Blade Height: 41mm
&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-sujihiki-240mm-sale-29.png&&&0&&&||&&&||&&&@@@
tahobl2pe15&&&2258&&&Takayuki Homura Blue #2 Petty 150mm&&&The petty in the Homura line is not a typical petty. Itsuo Doi - one of Sakai's most respected active blacksmiths and the son of the legendary Keijiro Doi - brings the same level of construction to this compact format as he does to every knife in the Homura range. Blue #2 (Aogami 2) core, soft iron cladding, a kasumi (hazy) finish on the jigane (outer cladding steel), and the polished Blue #2 edge that runs below it in sharp visual contrast. Suogo Yamazuka's high primary grind gives the blade face a visual depth that the original Homura pages describe accurately as looking like a single-bevel knife while functioning as a double bevel - a geometry that concentrates the visual interest of the blade in a way that a standard flat grind simply cannot.
At 146mm and 78g with a 2mm spine, this petty is light and precise - built for the in-hand work and fine board detail where a heavier knife gets in the way. The spine is straight all the way to the tip on the Homura petty format, with a graceful curve along the cutting edge, which gives the knife an elegant profile that is immediately recognizable as Doi-san's work. The yew octagonal handle with fine buffalo horn ferrule is fitted to the same exacting standard as the blade - yew wood is dense, hard, and lustrous, historically reserved in Japan for objects of high status and ceremony, and it suits this knife well. One owner purchased this as a first serious knife for his daughter and describes it as a knife she will tell people about for the rest of her life. A matching black saya is included.
What Customers Are Saying: The one reviewer purchased this as a meaningful gift - a first serious knife for his daughter - and describes the result in exactly those terms: a knife she can tell people about for the rest of her life, and one that lives up fully to what the Takayuki and Doi names represent.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.
Brand: Sakai Takayuki
Line: Homura
Blacksmith: Itsuo Doi (Forging), Suogo Yamazuka (Grinding)
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami 2)
Cladding: Soft Iron
Finish: Kasumi (Hazy) Cladding, Polished Edge
Edge Grind: Even, Double Bevel
Handle: Yew Octagonal
Ferrule: Buffalo Horn
Saya: Black (Included)
Weight: 2.7 oz (78g)
Blade Length: 146mm
Total Length: 290mm
Spine Thickness at Base: 2mm
Blade Height: 31mm
&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-petty-150mm-271.png&&&5&&&||&&&||&&&@@@
tahobl2sa30&&&2259&&&Takayuki Homura Blue #2 Sakimaru 300mm&&&The Sakimaru is the most unusual knife in the Homura Kasumi lineup - a 300mm slicing blade with a recurved cutting edge and a swept, upturned tip that gives it the profile of a short katana rather than a conventional sujihiki (Japan's dedicated slicing knife). Itsuo Doi forges it from Blue #2 (Aogami 2) carbon steel with soft iron cladding in Sakai, under the Sakai Takayuki umbrella that has been producing blades in this city for over 600 years. The same brushed satin finish on the iron jigane (outer cladding steel) and polished Blue #2 edge runs the full length of the blade - the three-zone visual contrast that defines the Homura Kasumi line. This knife is also produced under the Genbu name by Sakai Takayuki, used for their premium upscale knives with this geometry - Genbu being the divine black tortoise, guardian of the north in Japanese mythology.
The recurved edge profile is the defining functional feature. Where a standard sujihiki runs nearly straight-spined to the tip, the Sakimaru curves upward at the end of the blade - a geometry that concentrates the cutting motion at the tip of the draw stroke and makes it particularly effective at the final pull-through on thinner proteins and raw fish. The stout construction at 3mm spine means this knife does not flex under load, which the one reviewer who owns this blade specifically calls out as a feature rather than a limitation - it powers through brisket fat caps, raw pork shoulder, and rib roasts with authority, then shaves thin even slices with a smooth draw. At 298mm blade length and 218g it has the reach and weight to do serious work. The yew octagonal handle with buffalo horn ferrule is consistent with the rest of the Homura Kasumi line. A matching black saya is included.
What Customers Are Saying: One long-time Doi collector who already owns two other Doi gyutos describes this as right at home with those knives. The kasumi finish on the iron cladding is described as well-executed and the out-of-box edge as excellent, requiring only CBN strop touch-ups after extended use. The stout geometry is specifically praised for powering through dense proteins without resistance while still producing thin, even slices on a rib roast in a single draw stroke. Two minor cosmetic notes from the reviewer: the choil has chamfers rather than a full round, and there is a slight step between the buffalo horn ferrule and the yew wood handle. Neither affects performance. The knife is described as a pride-and-joy possession that exudes class without bling.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones - the recurved edge requires careful attention to maintain the curve consistently across the full blade length.
Brand: Sakai Takayuki
Line: Homura (also known as Genbu)
Blacksmith: Itsuo Doi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami 2)
Cladding: Soft Iron
Finish: Kasumi (Hazy) Cladding, Polished Edge
Edge Grind: Even, Double Bevel
Knife Type: Sakimaru (Sujihiki with Recurved Tip)
Handle: Yew Octagonal
Ferrule: Buffalo Horn
Saya: Black (Included)
Weight: 7.7 oz (218g)
Blade Length: 298mm
Total Length: 457mm
Spine Thickness at Base: 3mm
Blade Height: 39mm
&&&&&&825&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-sakimaru-300mm-367.png&&&5&&&||&&&||&&&@@@
satahogu21&&&1187&&&Takayuki Homura Guren Gyuto 225mm&&&Two lines of knives from the same blacksmith in the same Homura range can tell you a great deal about a craftsman's range. Itsuo Doi's Kasumi line is polished, refined, and finished to a formal standard - a satin iron cladding with a polished Blue #2 edge, yew handles, and a high primary grind that gives the blade an almost ceremonial appearance. The Guren line is Doi-san's working character: kurouchi (black finish, as-forged surface) iron cladding, hand-hammered tsuchime (hammered) surface, convex grind, burnt urushi oak handles, and his personal seal hand-engraved on each blade. Same steel, same blacksmith, very different knife.
The Guren Gyuto at 208mm blade length is the all-purpose format in the Guren lineup. The 56mm blade height and 230g weight give it a solid, substantial presence in hand - not a laser, but a knife with enough mass to work through denser produce and proteins with authority. The convex grind concentrates cutting geometry at the edge without wedging through food, which is the practical advantage of a convex profile over a flat grind at similar thickness. Blue #2 at 62-63 HRC holds a good working edge and sharpens back readily on quality water stones. The kurouchi and tsuchime cladding develops a working patina that makes the knife look better the more it is used. The burnt urushi oak handle is comfortable and ages well in a kitchen environment.
Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-gyuto-225mm-28.png&&&0&&&||&&&||&&&@@@
satahoguke30&&&1189&&&Takayuki Homura Guren Kengata Yanagi 300mm&&&The Guren Kengata Yanagi is the most specialized knife in the Homura Guren lineup - a 300mm single-bevel yanagiba with the kengata profile tip, finished in Doi-san's kurouchi tsuchime (hammered, as-forged) aesthetic rather than the polished kasumi surface of the Homura Kasumi yanagiba. The kengata tip - the same reverse-tanto-inspired profile used on the kengata bunka format - adds precision at the point that a standard square-ended yanagiba cannot offer, making it suitable for detail work at the tip alongside the long draw strokes that yanagiba work demands. Itsuo Doi forges these by hand from Blue #2 (Aogami 2) carbon steel and signs each one with his personal seal - a mark of authenticity and craft that runs across the entire Guren line.
Single bevel construction is the traditional choice for Japanese raw fish preparation. The flat (ura) face of the blade glides against the cutting surface and guides the stroke, while the beveled face does the cutting work. The result is a cleaner, more precise cut through protein than a double-bevel blade can achieve at equivalent blade length, which matters for sashimi presentation where the quality of the cut is visible in the finished slice. The kurouchi (black finish, as-forged surface) iron cladding develops a working patina over time alongside the reactive Blue #2 core, and the tsuchime (hammered) surface adds texture that prevents the cladding from sticking to food during the draw stroke. At 285mm blade length and 304g it is a substantial professional knife. The burnt urushi oak octagonal handle is traditional and well-fitted. No saya is included with this knife.
Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single bevel sharpening requires a flat stone on the ura side - do not use a convex or dished stone on the flat face of the blade.
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagi-kengata-300mm-75.png&&&0&&&||&&&||&&&@@@
satahogu&&&1186&&&Takayuki Homura Guren Nakiri 180mm&&&The nakiri (Japan's dedicated vegetable knife) is where the Guren line's kurouchi tsuchime construction shows its practical side most directly. A flat-profiled vegetable knife puts the blade face in constant contact with produce during push cuts, and the hammered tsuchime (hammered) surface on the iron cladding is there to do real work - breaking up the suction between blade and food rather than simply adding visual texture. Itsuo Doi hammer-forges each Guren knife from Blue #2 (Aogami 2) carbon steel at 62-63 HRC, signs it with his personal seal, and finishes the handle in burnt urushi lacquered oak - a combination that makes the Guren line unmistakably his work.
The Guren Nakiri at 162mm blade length and 56mm height is a well-proportioned nakiri with genuine presence on the board. At 246g the knife is substantial - the iron cladding and convex grind contribute to a heft that makes it feel authoritative in hand rather than light and nimble like the petty. The convex grind geometry concentrates cutting pressure at the edge and helps the blade move through dense vegetables without the wedging that a flat-ground blade can produce. The kurouchi cladding develops a working patina over time that is both protective and visually interesting. The burnt urushi oak handle is a traditional combination that ages well and fits the overall character of the knife.
Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-nakiri-180mm-28.png&&&0&&&||&&&||&&&@@@
satagubl2pe1&&&1185&&&Takayuki Homura Guren Petty 150mm&&&The Homura Guren line is where Itsuo Doi's Blue #2 work takes a different direction. Where the Homura Kasumi line features a polished, refined kasumi finish and a high primary grind that gives the blade an almost formal appearance, the Guren line is built around the kurouchi (black finish, as-forged surface) and tsuchime (hammered) aesthetic - darker, more tactile, and with the kind of rustic handmade character that comes from leaving the forge finish largely intact. The convex grind used across the Guren line, combined with Doi-san's personal engraved seal on each blade, makes these knives immediately distinguishable from anything else in the lineup. Each one is a signed piece of work.
The petty is the most compact knife in the Guren range - 140mm of blade length at 34mm height, forged from Blue #2 at 62-63 HRC and clad in iron with a convex grind that concentrates cutting geometry at the edge rather than behind it. At 100g the knife is light and nimble, which is what a petty needs to be. The kurouchi and tsuchime cladding surface adds food release and gives the blade a tactile, three-dimensional quality that a polished surface lacks. The burnt urushi oak octagonal handle is finished with an urushi lacquer coat that protects the wood and contributes a warm, deep color to the overall aesthetic. One reviewer describes the experience of handing this knife to a partner who immediately understood what quality Japanese knives feel like - which is as clear a testimonial as a petty can earn.
What Customers Are Saying: One owner describes this as their favorite knife - light and nimble yet feeling substantial and well-made. The moment they handed it to their partner to cut some vegetables produced an immediate and visible reaction to the quality of the edge and the feel of the knife. The urushi handle and kurouchi finish are praised for the character they bring to what could otherwise be a utilitarian format.
Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones.
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-petty-150mm-64.png&&&5&&&||&&&||&&&@@@
homura1&&&1188&&&Takayuki Homura Guren Yanagiba 300mm&&&The name Guren means Red Lotus - a reference to the color of the flames that burn in the Doi family forge when fine pine charcoal reaches temperature. It is a detail that connects every knife in this series to the specific, inherited craft that Itsuo Doi practices in Sakai: the son of the legendary Keijiro Doi, continuing a family tradition of hand-forging across multiple generations. Blue #2 (Aogami 2) carbon steel at the core, soft iron cladding, kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish on the surface, and Doi-san's personal family emblem hand-engraved near the blade logo on each knife. The Guren Yanagiba is the most traditional format in the lineup - a single-bevel right-hand grind, built for the long draw strokes and precise cuts that sashimi and raw fish preparation demand.
At 298mm blade length with a 5mm spine and 274g, this is a substantial professional yanagiba. The 5mm spine gives the blade an authoritative, stiff-backed feel during the draw stroke - there is no flex to manage, no blade wander to correct. The kurouchi iron cladding provides a working surface that develops a patina over time, while the tsuchime (hammered) texture breaks up the surface contact and prevents adhesion during the draw through protein. The single-bevel construction guides the blade along the flat (ura) face throughout the stroke, producing a clean cut that a double-bevel blade cannot replicate at equivalent length. The burnt urushi oak octagonal handle is both traditional and practical - the urushi lacquer coat makes it durable and water-resistant through extended professional use. A CKTG 300mm yanagiba saya is available separately and fits this knife.
Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use - particularly the iron cladding. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single bevel sharpening requires a flat stone on the ura side - do not use a convex or dished stone on the flat face.
&&&&&&410&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagiba-300mm-80.png&&&0&&&||&&&||&&&@@@
homura&&&01190&&&Takayuki Homura Guren Yanagiba 300mm&&&Two yanagibas in the Guren line, one meaningful difference: the tip. Where the standard Guren Yanagiba finishes with a conventional square-ended profile, this version carries the Genbu-style swept tip - the same recurved, upturned geometry that Sakai Takayuki uses across their premium Genbu-branded knives, named after the divine black tortoise of Japanese mythology. The Genbu tip opens up a degree of precision at the end of the draw stroke that a flat-ended blade cannot offer, and at 299mm it is one millimeter longer and 52g heavier than the standard version, with a slightly taller blade height at 39mm versus 36mm. The construction and character are otherwise the same: Blue #2 (Aogami 2) carbon steel, soft iron cladding, kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish, single-bevel right-hand grind, and Doi-san's personal family emblem engraved on each blade.
Itsuo Doi named the Guren series after the red flames that burn in the Doi family forge when fine pine charcoal reaches temperature. The name is not marketing - it is a reference to the specific, inherited craft behind every knife in the series. The 5mm spine at the base gives this yanagiba a stiff, authoritative feel through the draw stroke with no flex or wander, and the kurouchi iron cladding develops a working patina alongside the Blue #2 core at the edge over time. The tsuchime surface breaks up adhesion during slicing. The burnt urushi oak octagonal handle is durable and water-resistant through professional kitchen use.
Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single bevel sharpening requires a flat stone on the ura side - do not use a convex or dished stone on the flat face of the blade.
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagiba-300mm-28.png&&&0&&&||&&&||&&&@@@
fufkmbo14&&&11041&&&Takayuki Inox Boning Knife 145mm&&&Sakai Takayuki has been producing knives in Sakai, Japan for over 600 years - a tradition that encompasses every knife format, including the honesuki, Japan poultry boning knife. The honesuki differs from a western-style boning knife in two key ways: the blade is triangular rather than curved, and the spine is rigid rather than flexible. That combination makes it exceptionally precise for breaking down poultry - the stiff triangular tip navigates joints and follows bone contours cleanly, and the flat profile gives you control through the deboning motion that a flexible western boner cannot provide. The Inox version brings that format to a stainless steel construction that is easy to maintain in any kitchen environment.
The blade is stamp-cut from Takayuki proprietary Inox stainless steel - a full stainless alloy with a minimum of 10.5% chromium. It is ground asymmetrically, which gives the edge more bite on the favored right-hand side - reviewers consistently note the out-of-the-box sharpness as exceptional for a knife in this price range. Full tang construction through a POM western handle with three stainless rivets. At 155mm and 6.2 oz it is light enough for extended work on a whole bird without fatigue. While this is a honesuki first and foremost, it also handles most deboning and filleting tasks where a stiff blade is preferred.
What Customers Are Saying: MR ordered four of these alongside two gyutos and calls the value extraordinary - sharpness rated 10 out of 10, very nimble grind, compares favorably to knives at much higher price points. Mike Hansen had been deboning his own chicken for years with European knives and finally made the switch to a honesuki - the difference was immediate and welcome. Out-of-the-box fit, finish, and sharpness were first class, and the knife took to his stones easily at a 10-degree angle. He describes the Japanese boning process as a welcome change from European style work. Multiple professional kitchen users note it handles most deboning tasks with precision and is easy to keep sharp.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. The asymmetric grind favors right-handed users - left-handed cooks may want to regrind the edge. Sharpen on quality water stones. The honesuki is designed for poultry and boneless protein work - do not use it to cut through hard bones.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Mono Steel, Stamp Cut
Edge Steel: Inox Stainless Steel
Edge Grind: Asymmetric, Favors Right Hand
Handle: Yo POM 3 Rivet Full Tang
Weight: 6.2 oz (176 g)
Blade Length: 155mm
Total Length: 274mm
Spine Thickness at Base: 2.5mm
Blade Height: 41mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-boning-knife-145mm-28.png&&&5&&&||&&&||&&&@@@
taincl21&&&20041&&&Takayuki Inox Cleaver 210mm&&&The Chinese-style vegetable cleaver has become one of the most practical all-purpose knife formats in any kitchen. The tall flat blade excels at push-cutting through stacks of vegetables, the spine works for tenderizing, the flat face smashes garlic and ginger cleanly, and the broad surface transfers prep to the pan efficiently. Sakai Takayuki has been making knives in Sakai, Japan for over 600 years, and the Inox cleaver brings that production heritage to a format suited to everyday kitchen use at a practical price.
The blade is built from Takayuki Inox stainless steel - a proprietary molybdenum-style alloy that takes a sharp edge, holds it through demanding prep sessions, and sharpens easily on water stones. Stamp-cut mono steel construction runs full tang through a bolsterless POM western handle. POM (polyoxymethylene) is an engineered thermoplastic that is stable, moisture resistant, and durable through heavy kitchen use. At 213mm blade length and 94mm height this is a well-proportioned medium cleaver - tall enough for efficient board clearance through large vegetables, manageable enough for detailed work. The 2mm spine keeps it thin and cutting-efficient. At 442g it has meaningful presence on the board without being heavy.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from hard bones - this is a vegetable cleaver, not a bone chopper. Sharpen on quality water stones when needed.
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-cleaver-210mm-243.png&&&0&&&||&&&@@@
tainde13&&&4334&&&Takayuki Inox Deba 135mm&&&Sakai Takayuki has been producing knives in Sakai, Japan for over 600 years under the Aoki Hamono name. The Inox line brings their traditional single-bevel formats to a stainless steel construction - AUS8A, a high-carbon molybdenum alloy that is corrosion resistant and easy to maintain relative to the carbon steel typically used in traditional Japanese deba knives. That combination makes this deba an approachable entry point into single-bevel technique without the reactive care that carbon steel demands.
The deba is Japan dedicated fish knife - a thick-spined, single-bevel blade designed for breaking down whole fish: filleting, portioning, and removing heads. The thick spine and single-bevel grind direct force precisely through the cut, and the acute edge angle that results from single-bevel geometry produces exceptional sharpness through fish flesh. At 137mm blade length and 6mm spine thickness this is a ko-deba - the shorter, lighter format suited to smaller fish and more delicate work. It is best used for filleting and portioning rather than heavy chopping tasks like removing large fish heads, where a larger hon-deba is the appropriate tool. The blade is finished with laser-etched kanji and fitted to a D-shaped ho wood handle with a buffalo horn ferrule. Right-handed use only.
What Customers Are Saying: One reviewer noted chipping when chopping heads off small fish - worth noting that ko-deba at this size and steel are optimized for filleting and portioning work rather than heavy chopping. For head removal on larger fish, a full-size hon-deba in the 165-180mm range is the appropriate choice.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel side at the original angle. Quality water stones recommended. Do not use for hard bones or frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Engraving: Laser Etched
Grind: Single Bevel
Orientation: Right-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 6.5 oz (186 g)
Blade Length: 137mm
Total Length: 265mm
Spine Thickness at Base: 6mm
Blade Height: 46mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-deba-135mm-123.png&&&2&&&||&&&||&&&@@@
tainde15leha&&&4835&&&Takayuki Inox Deba 150mm Left Handed&&&Left-handed single-bevel knives are genuinely rare. Most deba production - traditional and modern - defaults to right-handed single-bevel geometry, leaving left-handed cooks either working against a reversed grind or going without the format entirely. Sakai Takayuki produces this 150mm deba in a true left-handed single-bevel grind, which means left-handed cooks get the same precise fish-filleting geometry that right-handed professionals rely on, without compromise.
The blade is forged from AUS8A stainless steel - a high-carbon molybdenum alloy that resists corrosion and takes a fine edge without the reactive care that carbon steel demands. At 150mm blade length and 7mm spine thickness this sits between the ko-deba and hon-deba formats - stout enough for medium whole fish breakdown, precise enough for detailed filleting work. The single-bevel grind on the left-handed geometry produces the same acutely sharp edge angle that makes a deba exceptional through fish flesh, simply oriented for a left-handed pulling and pushing motion. Fitted to a D-shaped ho wood handle with a buffalo horn ferrule. Left-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone, and sharpen the bevel at the original angle. Do not use for hard bones or frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Grind: Single Bevel
Orientation: Left-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 7.9 oz (224 g)
Blade Length: 150mm
Total Length: 290mm
Spine Thickness at Base: 7mm
Blade Height: 50mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-150mm-left-handed-223.png&&&0&&&||&&&||&&&@@@
tainde16&&&4336&&&Takayuki Inox Deba 165mm&&&The 165mm deba sits in the most versatile range of the format - long enough for medium to large whole fish, stout enough at 7mm spine thickness to handle the force required for fish breakdown, and manageable enough that it does not feel oversized for smaller kitchen tasks. Sakai Takayuki has been producing knives in Sakai, Japan for over 600 years, and the Inox deba brings their traditional single-bevel expertise to a stainless steel construction that removes the reactive care concerns of carbon steel without sacrificing meaningful performance.
The blade is built from AUS8A - a high-carbon molybdenum stainless alloy that takes a sharp edge, holds it through demanding fish work, and resists corrosion in a wet kitchen environment. The single-bevel grind produces the acute edge angle that makes a deba exceptionally effective through fish flesh: filleting is precise, portioning is clean, and the thick spine provides the authority needed for breaking down whole fish at scale. The blade is fitted to a D-shaped ho wood handle with a buffalo horn ferrule - the traditional combination that balances the weight of a heavy single-bevel blade. Right-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel at the original angle. Quality water stones recommended. Do not use for hard bones or frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Grind: Single Bevel
Orientation: Right-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 9.8 oz (278 g)
Blade Length: 165mm
Total Length: 305mm
Spine Thickness at Base: 7mm
Blade Height: 50mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-deba-165mm-140.png&&&0&&&||&&&||&&&@@@
toinlehade18&&&4836&&&Takayuki Inox Deba 165mm Left Handed&&&Finding a left-handed single-bevel deba from a respected Sakai maker is not straightforward - most production runs default to right-handed geometry and left-handed versions are a deliberate special production. Sakai Takayuki makes this 165mm deba with a true left-handed single-bevel grind, giving left-handed cooks genuine access to one of the most important formats in the Japanese professional kitchen.
The 165mm format is the most versatile deba size - stout enough at 7mm spine thickness and 167mm blade length to handle medium to large whole fish with authority, precise enough for detailed filleting on smaller species. The AUS8A stainless steel construction resists corrosion in a wet fish-station environment without the reactive care demands of traditional carbon steel deba blades. The single-bevel geometry produces the acute edge angle that makes a deba so effective through fish flesh: clean filleting strokes, precise portioning, and bone work at the collar and tail. D-shaped ho wood handle with buffalo horn ferrule. Left-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening: work the flat ura side on a flat stone to maintain the hollow grind, sharpen the bevel at the original angle. Do not use for hard bones or frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Grind: Single Bevel
Orientation: Left-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 9.0 oz (256 g)
Blade Length: 167mm
Total Length: 310mm
Spine Thickness at Base: 7mm
Blade Height: 51mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-165mm-left-handed-123.png&&&0&&&||&&&||&&&@@@
tainde18&&&4337&&&Takayuki Inox Deba 180mm&&&At 181mm blade length, 7mm spine thickness, and 320g this is the hon-deba - the full-size format designed for large whole fish and serious professional fish work. Sakai Takayuki has been producing knives in Sakai for over 600 years, and this deba represents that tradition applied to stainless steel: AUS8A, a high-carbon molybdenum alloy that performs at the level expected of a traditional Japanese deba while resisting the rust and staining that makes carbon steel demanding to manage in a fish-heavy kitchen environment.
The deba format concentrates its design around one job done perfectly: breaking down whole fish. The thick spine provides the authority to work through bone and cartilage at the collar and tail. The single-bevel grind produces an acutely sharp edge that moves through fish flesh cleanly without compressing or tearing. The blade height at 54mm provides good knuckle clearance through large fish cross-sections. At this size it handles everything from large salmon and sea bass to whole yellowtail and similar market fish with authority. The D-shaped ho wood handle with buffalo horn ferrule is well-balanced to the blade weight and sits comfortably through extended fish breakdown sessions. Right-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel at the original angle. Quality water stones recommended. Do not use for hard bones or frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Style: Hon-Deba
Edge Steel: Inox AUS8A Stainless Steel
Grind: Single Bevel
Orientation: Right-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 11.2 oz (320 g)
Blade Length: 181mm
Total Length: 333mm
Spine Thickness at Base: 7mm
Blade Height: 54mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-180mm-134.png&&&0&&&||&&&||&&&@@@
tainde18leha&&&4837&&&Takayuki Inox Deba 180mm Left Handed&&&The 180mm hon-deba in left-handed configuration is the rarest and most useful size in this range for left-handed professional cooks. At 182mm blade length and 7mm spine thickness this is the full-size format - built for breaking down large whole fish with authority. Sakai Takayuki produces this in a true left-handed single-bevel grind, a production run that requires deliberate tooling and is not available from most makers. For left-handed fish cooks who have been working around right-handed geometry, this knife represents a genuine step up.
The AUS8A stainless construction takes the corrosion concern off the table in a wet fish-station environment. The single-bevel left-handed grind produces the same acute edge geometry that right-handed professionals use for clean filleting strokes and precise portioning - just oriented for the left-hand pull motion that is natural for left-handed cooks. At 54mm blade height and 320g it has the presence and mass to work through large whole fish without effort. No saya is available for this knife. D-shaped ho wood handle with buffalo horn ferrule. Left-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening: work the flat ura side on a flat stone to maintain the hollow grind, sharpen the bevel at the original angle. Do not use for hard bones or frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Grind: Single Bevel
Orientation: Left-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 11.1 oz (318 g)
Blade Length: 182mm
Total Length: 325mm
Spine Thickness at Base: 7mm
Blade Height: 54mm
Note: No saya available for this knife
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-180mm-left-handed-229.png&&&0&&&||&&&||&&&@@@
taingy21&&&12312&&&Takayuki Inox Gyuto 210mm&&&Sakai has been one of Japan premier knife-making cities for over 600 years, and Sakai Takayuki has been part of that tradition throughout. The Inox line is their entry-level stainless series - designed for cooks who want a reliable, low-maintenance chef knife without the reactive care requirements of carbon steel or the price of premium stainless alloys. Inox is derived from the French term for stainless and refers to any stainless alloy with a minimum of 10.5% chromium content. The specific alloy Takayuki uses is proprietary, but it performs like a molybdenum-vanadium style steel - good edge retention, easy to sharpen, and genuinely corrosion resistant in daily kitchen use.
The gyuto at 215mm is the all-purpose chef knife format - long enough for most proteins and produce, compact enough to maneuver precisely. The stamp-cut mono steel blade runs full tang through a POM western handle secured with three stainless rivets. POM (polyoxymethylene) is an engineered thermoplastic that is stable, tough, and resistant to moisture - a practical handle material for a workhorse knife. The blade profile runs relatively flat through the first half before transitioning to a well-curved belly, which suits both push-cutting and rocking technique. At 5.7 oz and 46mm blade height it has a solid, grounded feel on the board. An excellent choice for home cooks, culinary students, and line cooks who need a capable do-it-all knife at a fair price.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpen on quality water stones when needed.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Mono Steel, Stamp Cut
Edge Steel: Inox Stainless Steel
Edge Grind: Even Double Bevel
Handle: Yo POM 3 Rivet
Weight: 5.7 oz (164 g)
Blade Length: 215mm
Total Length: 337mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
Photos by Gustavo Bermudez
&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-gyuto-210mm-267.png&&&0&&&||&&&@@@
taingy24&&&11013&&&Takayuki Inox Gyuto 240mm&&&Sakai Takayuki has been making blades in Sakai, Japan for over 600 years, passing knowledge through successive generations of craftsmen and incorporating modern production methods alongside traditional expertise. The Inox line is built for cooks who need a reliable, capable, low-maintenance knife for heavy daily use - not a showpiece, but a workhorse that handles whatever the kitchen demands and keeps coming back for more. At 240mm this gyuto has the reach for whole fish, large proteins, and extended prep sessions where a shorter blade starts to feel limiting.
The blade is stamp-cut from Takayuki proprietary Inox stainless steel - a molybdenum-vanadium style alloy that takes a sharp edge, holds it through demanding sessions, and sharpens readily on water stones. Mono steel construction runs full tang through a POM western handle. POM (polyoxymethylene) is an engineered thermoplastic that is stable, moisture resistant, and built for the rigors of a professional kitchen. At 241mm blade length and 51mm height this is a tall, authoritative knife with serious board presence. The factory edge arrives with an asymmetric grind that favors extra sharpness - reviewers describe it as a knife that can handle entire service and strop back sharp quickly.
What Customers Are Saying: VX calls this the AK-47 of the knife world - takes a beating and keeps on ticking, excellent edge that does not chip easily, and performs at a level that will satisfy cooks who are not dropping money on premium steel. Rick uses this knife daily in a professional setting for butchering salmon, slicing roast beef, julienning bus tubs of cabbage and napa, fine herbs and chiffonade - all the heavy daily work a line cook puts a knife through. He was impressed by the factory edge and fit and finish well above expectations for the price, and notes the edge strops back sharp quickly on leather.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpen on quality water stones when needed.
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-gyuto-240mm-308.png&&&5&&&||&&&||&&&@@@
tainmu18&&&4397&&&Takayuki Inox Mukimono 180mm&&&Sakai Takayuki is one of the oldest and most prolific manufacturers in Sakai - a city that has supplied Japan with edged tools for over six centuries. Their catalog runs deep into specialist formats that most Western buyers never encounter, and the Inox Mukimono is one of them. The mukimono is a traditional Japanese decorative carving knife: narrow, single-bevel, pointed, and built for the intricate garnish and vegetable carving work that is a formal part of Japanese culinary training. It is not a general prep knife. It is a precision instrument for a specific discipline - and within that discipline, the single-bevel grind delivers a level of control and exactness that no double-bevel knife can replicate.
This version is forged in ni mai (two-layer) construction using AUS8A stainless steel, making it a more accessible entry point into single-bevel technique than a carbon steel mukimono - the stainless construction is forgiving of moisture and easier to maintain in a busy kitchen environment. The blade is laser etched and fitted with a traditional D-shaped ho wood handle and buffalo horn ferrule. At 167mm it is compact and precise, with the pointed tip that makes it capable of fine decorative cuts, detailed peeling work, and carving tasks that broader knives simply cannot manage. Right-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after use. Avoid the dishwasher. Single-bevel knives require specific sharpening technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel side carefully to preserve the original angle. Quality water stones recommended.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Ni Mai, Hammer Forged
Edge Steel: Inox AUS8A Stainless Steel
Cladding: Stainless Steel
Engraving: Laser Etched
Grind: Single Bevel Traditional
Orientation: Right-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 5.0 oz (142 g)
Blade Length: 167mm
Total Length: 310mm
Spine Thickness at Base: 3mm
Blade Height: 39mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-mukimono-180mm-sale-60.png&&&0&&&||&&&||&&&@@@
tainus16&&&4362&&&Takayuki Inox Usuba 155mm&&&The usuba is Japan dedicated precision vegetable knife - flat edge, thin blade, single-bevel grind - and one of the three foundational knife styles in the professional Japanese kitchen alongside the deba and yanagiba. Where the nakiri is ground on both sides and suited to any cook, the usuba is ground single-bevel and delivers a level of precision through vegetables that a double-bevel blade cannot match. Thin sheets, exact julienne, and detailed decorative cuts are where the usuba earns its place. Sakai Takayuki has been producing knives in Sakai, Japan for over 600 years, and the Inox usuba brings that tradition to a stainless steel construction that is more forgiving to maintain than the carbon steel typically used in traditional single-bevel blades.
The blade is built in ni mai (two-layer) construction with an AUS8A stainless steel core and stainless cladding - a high-carbon molybdenum alloy that takes a sharp edge, holds it well, and resists corrosion in daily kitchen use. At 155mm blade length and 3.5mm spine thickness it is a precisely sized tool - long enough for efficient vegetable prep, thin enough for delicate work. The blade is laser etched and fitted to a D-shaped ho wood handle with a buffalo horn ferrule. Single-bevel construction means right-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: maintain the hollow grind on the flat ura side and sharpen the bevel at the original angle. Quality water stones recommended.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Ni Mai, Hammer Forged
Edge Steel: Inox AUS8A Stainless Steel
Cladding: Stainless Steel
Engraving: Laser Etched
Grind: Single Bevel Traditional
Orientation: Right-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 6.0 oz (170 g)
Blade Length: 155mm
Total Length: 299mm
Spine Thickness at Base: 3.5mm
Blade Height: 40mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-usuba-155mm-136.png&&&0&&&||&&&||&&&@@@
tainya24&&&4303&&&Takayuki Inox Yanagiba 240mm&&&The yanagiba is Japan dedicated slicing knife for raw fish - the blade that sushi and sashimi chefs reach for to produce the clean, single-stroke cuts that preserve the texture and appearance of delicate fish. The name translates loosely as willow leaf, a reference to the long, narrow blade profile. Sakai has been making yanagiba knives for centuries, and Sakai Takayuki brings that tradition to AUS8A stainless steel - making this an accessible entry point into traditional Japanese single-bevel technique without the corrosion concerns of carbon steel.
At 233mm actual blade length this is on the shorter end of the yanagiba range, which runs from around 240mm to 330mm for professional use. The shorter format suits home cooks, smaller kitchen spaces, and cooks new to single-bevel yanagiba technique who want a more manageable blade to learn on before moving to a longer knife. The single-bevel grind produces an extremely acute edge angle that draws through raw fish cleanly in a single pulling stroke - the technique that minimizes cell damage and keeps the natural juices in the fish rather than on the cutting board. The blade is laser etched with kanji and fitted to a D-shaped ho wood handle with a buffalo horn ferrule. Right-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel at the original angle. Quality water stones recommended.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Engraving: Laser Etched Kanji
Grind: Single Bevel
Orientation: Right-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 5.0 oz (142 g)
Blade Length: 233mm
Total Length: 382mm
Spine Thickness at Base: 4mm
Blade Height: 30mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-yanagiba-240mm-140.png&&&0&&&||&&&||&&&@@@
tainya24leha&&&4803&&&Takayuki Inox Yanagiba 240mm Left Handed&&&Left-handed yanagiba knives are among the hardest single-bevel knives to source from quality Japanese makers. Most production runs default to right-handed geometry, and left-handed cooks who want a proper single-bevel yanagiba typically face a significant premium or limited selection. Sakai Takayuki produces this 240mm yanagiba in a true left-handed single-bevel grind from AUS8A stainless steel - giving left-handed cooks a genuine entry point into traditional Japanese sashimi and sushi knife technique without the corrosion concerns of carbon steel.
At 235mm actual blade length this is on the shorter end of the yanagiba range, which suits home cooks, smaller kitchen spaces, and cooks learning single-bevel technique for the first time. The yanagiba technique is built around a single pulling stroke through raw fish - a motion that the long, acutely sharp single-bevel blade executes cleanly and with minimal cell damage to the fish. The left-handed grind orients that geometry for natural left-hand motion rather than working against it. Laser etched kanji, D-shaped ho wood handle, buffalo horn ferrule. Left-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening: work the flat ura side on a flat stone to maintain the hollow grind, sharpen the bevel at the original angle. Quality water stones recommended.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Engraving: Laser Etched Kanji
Grind: Single Bevel
Orientation: Left-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 4.6 oz (130 g)
Blade Length: 235mm
Total Length: 385mm
Spine Thickness at Base: 3mm
Blade Height: 30mm
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-240mm-left-handed-266.png&&&0&&&||&&&||&&&@@@
tainya27&&&4304&&&Takayuki Inox Yanagiba 270mm&&&At 265mm actual blade length the Takayuki Inox Yanagiba 270mm is a professional-range slicer - long enough to draw through a full salmon fillet or a thick tuna block in a single stroke, which is exactly the technique the yanagiba is designed around. Sakai Takayuki has been producing single-bevel knives in Sakai for over 600 years, and this yanagiba brings that expertise to AUS8A stainless steel - a high-carbon molybdenum alloy that takes a fine edge, holds it well, and resists corrosion without the reactive care that carbon steel demands in a fish-heavy environment.
The yanagiba technique relies on a single pulling stroke through raw fish - a motion that requires both a long blade and an acutely sharp single-bevel edge. The long draw minimizes the number of strokes needed and reduces cell damage to the fish, preserving texture, appearance, and the natural juices that make raw fish worth eating carefully prepared. At 3mm spine thickness this blade is notably thin for its length - it moves through fish cleanly without wedging. Well suited to sashimi prep, sushi slicing, and cooked protein work where a long, clean slice is the goal. The D-shaped ho wood handle with buffalo horn ferrule balances the blade well through extended sessions. Right-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel at the original angle. Quality water stones recommended.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Grind: Single Bevel
Orientation: Right-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 6.3 oz (180 g)
Blade Length: 265mm
Total Length: 420mm
Spine Thickness at Base: 3mm
Blade Height: 34mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-yanagiba-270mm-169.png&&&0&&&||&&&||&&&@@@
tainya27leha&&&4804&&&Takayuki Inox Yanagiba 270mm Left Handed&&&The 270mm left-handed yanagiba sits in the professional working range - long enough for single-stroke sashimi cuts through thick tuna blocks and full salmon portions, manageable enough for cooks who work in tighter kitchen environments or are moving up from a 240mm knife. Sakai Takayuki makes this with a true left-handed single-bevel grind in AUS8A stainless steel - a combination that is difficult to find outside of specialist single-bevel producers and represents real value for left-handed professionals who take Japanese fish knife technique seriously.
At 258mm actual blade length and 4mm spine thickness it has the reach and backbone for professional sashimi prep. The single-bevel grind on the left-handed geometry produces the acutely sharp edge angle that draws through raw fish cleanly without the tearing or compression that a double-bevel blade causes. AUS8A resists corrosion without reactive care - an advantage in a busy fish station where drying every knife between uses is not always realistic. D-shaped ho wood handle with buffalo horn ferrule. Left-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening: work the flat ura side on a flat stone to maintain the hollow grind, sharpen the bevel at the original angle. Quality water stones recommended.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Grind: Single Bevel
Orientation: Left-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 6.2 oz (176 g)
Blade Length: 258mm
Total Length: 412mm
Spine Thickness at Base: 4mm
Blade Height: 33mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-270mm-left-handed-243.png&&&0&&&||&&&||&&&@@@
tainya30&&&4305&&&Takayuki Inox Yanagiba 300mm&&&The 300mm yanagiba is the professional standard - the length that serious sushi and sashimi chefs reach for when they want the single-stroke capability that defines proper yanagiba technique. At 287mm actual blade length it handles the largest cuts of bluefin tuna, whole salmon fillets, and sushi rolls in a single draw without repositioning. Sakai Takayuki has been forging single-bevel knives in Sakai for over 600 years, and the Inox version makes this professional format accessible to cooks who want traditional yanagiba performance without the corrosion management that carbon steel demands.
The blade is forged from AUS8A stainless - a high-carbon molybdenum alloy that takes a fine, acute edge on the single-bevel grind and holds it through demanding sashimi prep sessions. The 4mm spine gives it enough backbone to guide cleanly through thick cuts without flexing, while the 36mm blade height keeps it maneuverable enough for detail work. The semi-satin finish and laser-etched kanji give the blade a traditional aesthetic that suits the professional purpose. The D-shaped ho wood handle with buffalo horn ferrule is well-balanced to the long blade. A wonderful knife for any cook entering the world of traditional Japanese single-bevel technique - or for the professional who wants a stainless yanagiba that holds up in a busy fish station. Right-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel at the original angle. Quality water stones recommended.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Engraving: Laser Etched Kanji
Grind: Single Bevel
Orientation: Right-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 7.2 oz (204 g)
Blade Length: 287mm
Total Length: 444mm
Spine Thickness at Base: 4mm
Blade Height: 36mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-yanagiba-300mm-142.png&&&0&&&||&&&||&&&@@@
tainya30leha&&&4805&&&Takayuki Inox Yanagiba 300mm Left Handed&&&The 300mm left-handed yanagiba is the flagship of this range - professional length, true left-handed single-bevel geometry, and AUS8A stainless steel from one of Sakai oldest knife-making operations. At 293mm actual blade length it handles the full scope of professional sashimi and sushi work: single-stroke cuts through large bluefin blocks, long salmon fillets, and whole fish portions that shorter blades require multiple passes on. The 3mm spine keeps it thin and efficient at this length rather than adding unnecessary weight.
Sakai Takayuki has been producing single-bevel knives in Sakai for over 600 years. The left-handed grind on this yanagiba is a deliberate production choice that most makers do not offer at this length and price - it orients the entire geometry for natural left-hand pulling motion, which is what makes the yanagiba technique work correctly. AUS8A stainless construction removes the reactive care requirements of traditional carbon steel without compromising the edge quality the format demands. Hand-forged blade with laser etched kanji. D-shaped ho wood handle with buffalo horn ferrule. Left-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening: work the flat ura side on a flat stone to maintain the hollow grind, sharpen the bevel at the original angle. Quality water stones recommended.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Engraving: Laser Etched Kanji
Grind: Single Bevel
Orientation: Left-Handed Only
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 6.3 oz (178 g)
Blade Length: 293mm
Total Length: 450mm
Spine Thickness at Base: 3mm
Blade Height: 35mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-300mm-left-handed-243.png&&&0&&&||&&&||&&&@@@
takovgdana16&&&7949&&&Takayuki Kokushin VG10 Damascus Nakiri 160mm&&&Experience the perfect blend of tradition and innovation with the Sakai Takayuki Kokushin VG10 Damascus Nakiri — a chef's staple reimagined. Crafted in the esteemed workshops of Sakai, Japan, this 160mm nakiri is a testament to a city's legacy in blade excellence that has stood the test of time.
With a 44.5mm blade height and a slender spine thickness of just 2mm, this knife promises agility and precision in every cut. Its weight of 158g (5.5oz) makes it a light yet balanced instrument, allowing for tireless chopping and slicing of vegetables and herbs.
The heart of the blade boasts VG10 stainless steel, renowned for its superior edge retention and resistance to corrosion, making it a reliable companion in the busiest of kitchens. The stunning stainless Damascus cladding isn't just for show; the hammered texture minimizes friction and prevents food from sticking, enhancing your cutting efficiency.
Engineered to a Rockwell hardness of 60±, the blade ensures robustness and longevity, keeping its edge through countless uses. The double bevel edge is sharpened to a 50/50 angle, catering to both left and right-handed chefs, providing a seamless cutting experience.
Complementing the formidable blade is the oak octagonal handle, meticulously shaped to fit comfortably in your hand, reducing fatigue and enhancing control. This handle is not just a tool but a statement of elegance that will stand out in any kitchen setting.
Manufacturer: Sakai Takayuki
Location: Sakai, Japan
Steel Type: VG10 Stainless Steel
Cladding: Stainless Damascus Hammered
Rockwell Hardness: 60+-
Edge: Double Bevel (50/50)
Handle: Oak Octagonal
Weight: 5.5 oz (158 g)
Blade Length: 161 mm
Total Length: 310 mm
Spine Thickness at Base: 2.1 mm
Blade Height: 44.3 mm&&&&&&145.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kokushin-vg10-damascus-nakiri-160mm-90.png&&&0&&&||&&&||&&&@@@
takuvghateco1&&&7495&&&Takayuki Kurokage VG10 Bunka 160mm&&&Kurokage means dark shadow in Japanese - and the name fits. The combination of a tsuchime (hammered) finish and a smooth black Teflon coating over the stainless cladding gives this line a visual identity unlike anything else in the Sakai Takayuki catalog. The Teflon coating does real work beyond aesthetics: food releases from the blade surface with minimal resistance, and cleaning requires almost no effort. VG10 stainless at 60-61 HRC at the core, san mai construction, octagonal wenge handle. Made in Sakai - one of Japan great knife-making cities with over 600 years of blade production behind it.
The bunka format combines the versatility of a santoku with a reverse tanto tip for precision work a flat-tipped blade cannot handle cleanly. At 161mm blade length and 45mm height with 2mm spine this is a nimble all-purpose knife with good board coverage and a fine tip. The Tokyo-style machi gap in the handle installation is a traditional detail that references Japanese sword construction. Double-bevel grind, even 50/50, works equally well for right- and left-handed cooks. Tokyo-style machi gap. Hand-chiseled kanji engraving. The VG10 edge is fully stainless and low maintenance. Clean with a soft cloth - the Teflon surface handles fast.
What Customers Are Saying: Two reviews averaging 3.5 stars. Both reviewers praise the blade quality and the overall performance - one calls it a great blade and says he is very satisfied with the purchase. Both note the wenge handle has a raw, unfinished feel compared to more polished handle materials - wenge is a naturally open-grained wood and this is a characteristic of the material rather than a finishing error. One reviewer questioned the bevel - this knife is double-bevel even 50/50, confirmed by Sakai Takayuki across the entire Kurokage line. The blade performance draws clear praise from both buyers.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Hammered Tsuchime
Coating: Black Teflon
HRC: 60-61
Finish: Hammered Tsuchime with Teflon Coating
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Wenge Wood
Handle Installation: Tokyo-Style Machi Gap
Weight: 5.1 oz (144g)
Blade Length: 161mm
Total Length: 315mm
Spine Thickness at Base: 2mm
Blade Height: 45mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-bunka-160mm-120.png&&&3.5&&&||&&&||&&&@@@
takuvghateco2&&&7494&&&Takayuki Kurokage VG10 Bunka 195mm&&&The Teflon coating on the Kurokage line is not a gimmick - it is a functional addition that cooks who use these knives consistently praise. Everything cut slides off the blade cleanly, cleaning is effortless, and the dark coating combined with the hammered tsuchime finish beneath it creates a visual effect that is genuinely striking in person. Kurokage means dark shadow in Japanese. VG10 stainless steel at 60-61 HRC, san mai construction with stainless hammered cladding, octagonal wenge handle with Tokyo-style machi gap. Produced in Sakai, Japan by Sakai Takayuki.
The 195mm bunka is the larger format of the Kurokage line - full chef knife length with the reverse tanto tip profile and 50mm blade height. At 201mm blade length and 5.8 oz it has real presence on the board with the added precision of the tanto tip for garnish work and detail cuts. The Teflon coating and hammered finish give it a visual impact that makes it one of the most striking large-format bunka knives available. Tokyo-style machi gap handle installation. Tokyo-style machi gap. The VG10 edge is fully stainless and low maintenance. Clean with a soft cloth - the Teflon surface handles fast.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Hammered Tsuchime
Coating: Black Teflon
HRC: 60-61
Finish: Hammered Tsuchime with Teflon Coating
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Wenge Wood
Handle Installation: Tokyo-Style Machi Gap
Weight: 5.8 oz (166g)
Blade Length: 201mm
Total Length: 362mm
Spine Thickness at Base: 2mm
Blade Height: 50mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-bunka-190mm-141.png&&&0&&&||&&&||&&&@@@
takuvghagy21&&&7493&&&Takayuki Kurokage VG10 Gyuto 210mm&&&VG10 is the most widely used premium stainless steel in the Japanese knife industry - excellent corrosion resistance, good wear resistance, and a capable edge at 60-61 HRC that holds up through daily kitchen use and resharpens readily on quality water stones. Sakai Takayuki builds the Kurokage line around it in Sakai, Japan, adding a tsuchime hammered finish on the stainless cladding and a smooth black Teflon coating that gives the blade road a dark, sinister appearance and genuine functional food release. Made since 1946 in a city with over 600 years of knife production behind it.
The gyuto at 215mm is Japan all-purpose chef knife - versatile, well-proportioned, and built for the full range of daily kitchen prep. At 215mm blade length, 47mm height, and 5.4 oz it is light and balanced with a 2mm spine that keeps the grind thin and responsive. The Teflon coating distinguishes this from every other VG10 gyuto in the price range - the dark blade road releases food cleanly and the hammered texture beneath the coating adds additional surface variation for improved release. Hand-chiseled kanji engraving. The VG10 edge is fully stainless and low maintenance. Clean with a soft cloth - the Teflon surface handles fast.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Hammered Tsuchime
Coating: Black Teflon
HRC: 60-61
Finish: Hammered Tsuchime with Teflon Coating
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Wenge Wood
Weight: 5.4 oz (152g)
Blade Length: 215mm
Total Length: 365mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-gyuto-210mm-125.png&&&0&&&||&&&||&&&@@@
takuvghateco4&&&7496&&&Takayuki Kurokage VG10 Gyuto 240mm&&&Kurokage means dark shadow in Japanese - and the name fits. The combination of a tsuchime (hammered) finish and a smooth black Teflon coating over the stainless cladding gives this line a visual identity unlike anything else in the Sakai Takayuki catalog. The Teflon coating does real work beyond aesthetics: food releases from the blade surface with minimal resistance, and cleaning requires almost no effort. VG10 stainless at 60-61 HRC at the core, san mai construction, octagonal wenge handle. Made in Sakai - one of Japan great knife-making cities with over 600 years of blade production behind it.
The 240mm gyuto is the professional standard length - at 241mm blade length and 52mm height with 6.8 oz it has the presence and reach that high-volume prep demands. The Teflon coating over the hammered tsuchime cladding gives it a visual weight that matches the physical one. At 60-61 HRC the VG10 edge holds well through sustained kitchen use and resharpens quickly on a ceramic rod between services. Tokyo-style machi gap handle installation. Tokyo-style machi gap. The VG10 edge is fully stainless and low maintenance. Clean with a soft cloth - the Teflon surface handles fast.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Hammered Tsuchime
Coating: Black Teflon
HRC: 60-61
Finish: Hammered Tsuchime with Teflon Coating
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Wenge Wood
Handle Installation: Tokyo-Style Machi Gap
Weight: 6.8 oz (194g)
Blade Length: 241mm
Total Length: 397mm
Spine Thickness at Base: 2mm
Blade Height: 52mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-gyuto-240mm-142.png&&&0&&&||&&&||&&&@@@
takuvghape15&&&7491&&&Takayuki Kurokage VG10 Petty 150mm&&&The Teflon coating on the Kurokage line is not a gimmick - it is a functional addition that cooks who use these knives consistently praise. Everything cut slides off the blade cleanly, cleaning is effortless, and the dark coating combined with the hammered tsuchime finish beneath it creates a visual effect that is genuinely striking in person. Kurokage means dark shadow in Japanese. VG10 stainless steel at 60-61 HRC, san mai construction with stainless hammered cladding, octagonal wenge handle with Tokyo-style machi gap. Produced in Sakai, Japan by Sakai Takayuki.
The petty at 154mm handles in-hand trimming, peeling, and fine board work where a larger knife would be too much. At 29mm blade height and 2mm spine it is narrow and precise. The Teflon coating makes this size particularly useful for sticky ingredients - garlic, citrus, and proteins that normally cling to the blade release cleanly. The hand-chiseled kanji on the blade adds a finishing detail that distinguishes the Kurokage line from standard VG10 knives at this price. Hand-chiseled kanji engraving. The VG10 edge is fully stainless and low maintenance. Clean with a soft cloth - the Teflon surface handles fast.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Hammered Tsuchime
Coating: Black Teflon
HRC: 60-61
Finish: Hammered Tsuchime with Teflon Coating
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Wenge Wood
Weight: 2.8 oz (82g)
Blade Length: 154mm
Total Length: 283mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-petty-150mm-153.png&&&0&&&||&&&||&&&@@@
takuvghateco3&&&7492&&&Takayuki Kurokage VG10 Santoku 170mm&&&Sakai Takayuki has been producing knives in Sakai, Japan since 1946, drawing on a blade-making tradition that stretches back over 600 years. The Kurokage line is one of their most visually distinctive: VG10 stainless steel at 60-61 HRC, san mai construction, tsuchime (hammered) finish on the stainless cladding, and a smooth black Teflon coating that provides exceptional food release and a dark, striking appearance. Kurokage means dark shadow - and the name fits. Octagonal wenge wood handle with Tokyo-style machi gap.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. At 173mm and 48mm height the Kurokage santoku has the visual presence to match its cutting performance. The Teflon coating gives this format a particular advantage with sticky vegetables - potatoes, onions, squash, and soft cheese all release cleanly from the blade surface. Tokyo-style machi gap. Hand-chiseled kanji engraving. The VG10 edge is fully stainless and low maintenance. Clean with a soft cloth - the Teflon surface handles fast.
What Customers Are Saying: One five-star review. The buyer describes it as unusually beautiful with a smoky appearance that is unique - and notes the Teflon coating was immediately useful: everything cut slides off the blade, making it easy to clean. He sharpened it right away, found it sharpened very easily, and describes the cutting as nice. The solid feel in hand and the heft are called out as positives. Calls it good value and highly recommends it.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Hammered Tsuchime
Coating: Black Teflon
HRC: 60-61
Finish: Hammered Tsuchime with Teflon Coating
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Wenge Wood
Handle Installation: Tokyo-Style Machi Gap
Weight: 5.0 oz (140g)
Blade Length: 173mm
Total Length: 317mm
Spine Thickness at Base: 2mm
Blade Height: 48mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-santoku-170mm-141.png&&&5&&&||&&&||&&&@@@
takuvghasl24&&&7497&&&Takayuki Kurokage VG10 Sujihiki 240mm&&&VG10 is the most widely used premium stainless steel in the Japanese knife industry - excellent corrosion resistance, good wear resistance, and a capable edge at 60-61 HRC that holds up through daily kitchen use and resharpens readily on quality water stones. Sakai Takayuki builds the Kurokage line around it in Sakai, Japan, adding a tsuchime hammered finish on the stainless cladding and a smooth black Teflon coating that gives the blade road a dark, sinister appearance and genuine functional food release. Made since 1946 in a city with over 600 years of knife production behind it.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins. At 251mm blade length and only 38mm height with 2mm spine this is a lean, precise slicing tool. The Teflon coating is a genuine advantage on a slicer - proteins and fish release from the blade surface completely, with no drag or sticking even on longer pull strokes. One reviewer calls it very lightweight and describes it slicing meat like a dream. The VG10 edge is fully stainless and low maintenance. Clean with a soft cloth - the Teflon surface handles fast.
What Customers Are Saying: One four-star review. The reviewer notes it was not the sharpest out of the box but calls it very lightweight and describes it slicing meat like a dream. An all-around solid knife. The VG10 edge responds well to a quick session on quality water stones - the out-of-the-box edge on this line benefits from a touchup before first use to fully unlock the steel.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. The Teflon coating provides excellent food release and is durable under normal kitchen use, but avoid abrasive scrubbers or steel wool which can damage the coating over time. Sharpen only on the polished VG10 edge - not on the Teflon-coated cladding. Use quality water stones or a ceramic rod. Avoid bones and frozen foods.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Hammered Tsuchime
Coating: Black Teflon
HRC: 60-61
Finish: Hammered Tsuchime with Teflon Coating
Edge Grind: Even 50/50 Double Bevel
Handle: Octagonal Wenge Wood
Weight: 4.8 oz (138g)
Blade Length: 251mm
Total Length: 400mm
Spine Thickness at Base: 2mm
Blade Height: 38mm
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-sujihiki-240mm-120.png&&&4&&&||&&&||&&&@@@
tanagy21&&&14590&&&Takayuki Nanairo Gyuto 210mm&&&VG10 is the most widely used premium stainless steel in the Japanese knife industry - excellent edge retention, good toughness, and full corrosion resistance at HRC 60. In the Nanairo line Sakai Takayuki builds it into 17-layer hammered Damascus san mai construction - the hammered tsuchime finish on the cladding provides food release and a handworked visual texture that sits naturally against the urushi lacquer handles. Nanairo means seven colors in Japanese - the multicolored urushi handles are the defining visual identity of the line. Sakai Takayuki received the Traditional Arts and Crafts designation in 1982.
The gyuto at 210mm is Japan all-purpose chef knife - the format that handles the broadest range of daily kitchen tasks. At 212mm blade length, 46mm height, and 5.7 oz this is a light, well-balanced knife with a 2mm spine that keeps the grind responsive throughout the blade length. The 17-layer hammered Damascus cladding gives the blade road a textured appearance that shifts in the light - the combination of Damascus cladding and urushi octagonal handle makes this one of the most visually striking gyutos in the Sakai Takayuki lineup. VG10 at HRC 60 holds a solid working edge through daily kitchen use and resharpens quickly on a ceramic rod or quality water stones. Even double-bevel grind for both right- and left-handed cooks.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones. The urushi lacquer handle should be kept dry - wipe clean with a damp cloth and dry immediately. Do not soak the handle or leave it wet as this can damage the lacquer over time.
Maker: Sakai Takayuki
Line: Nanairo
Location: Sakai, Japan
Designation: Traditional Arts and Crafts (1982)
Construction: San Mai, Laser Cut
Edge Steel: VG10 Stainless Steel
Cladding: 17-Layer Hammered Damascus Stainless
HRC: 60
Finish: Hammered Damascus (Tsuchime)
Edge Grind: Even Double Bevel
Handle: Octagonal Urushi Lacquer
Weight: 5.7 oz (162g)
Blade Length: 212mm
Total Length: 354mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-gyuto-210mm-233.png&&&0&&&||&&&||&&&|kika21gy|@@@
tanake19&&&14605&&&Takayuki Nanairo Kengata 190mm&&&Urushi lacquer is one of the oldest craft traditions in Japan - applied in thin layers, hardened, and polished to a deep lustrous finish that develops character over years of careful use. Sakai Takayuki pairs it with VG10 stainless steel and 17-layer hammered Damascus cladding in the Nanairo line - nanairo means seven colors, a reference to the handle palette that spans blues, greens, reds, and naturals across the line. Sakai Takayuki received the Traditional Arts and Crafts designation from the Japanese government in 1982, recognizing their role in preserving Sakai blade-making tradition.
Kengata means sword-like in Japanese - the reverse tanto tip gives this knife an angular, aggressive profile that handles detail work and precision cuts a rounded blade cannot manage cleanly. At 203mm blade length and 50mm height the Nanairo kengata covers full chef knife territory with the added precision of the tanto tip for garnish work, fine cuts through aromatics, and tasks where a pointed blade matters. At 6.2 oz it has more presence than the santoku while remaining well-balanced. The 17-layer hammered Damascus cladding provides food release and visual texture. VG10 at HRC 60, 2mm spine, even double-bevel grind. Urushi octagonal handle - the same traditional lacquer craft that defines the Nanairo identity.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones. The urushi lacquer handle should be kept dry - wipe clean with a damp cloth and dry immediately. Do not soak the handle or leave it wet as this can damage the lacquer over time.
Maker: Sakai Takayuki
Line: Nanairo
Location: Sakai, Japan
Designation: Traditional Arts and Crafts (1982)
Construction: San Mai, Laser Cut
Edge Steel: VG10 Stainless Steel
Cladding: 17-Layer Hammered Damascus Stainless
HRC: 60
Finish: Hammered Damascus (Tsuchime)
Edge Grind: Even Double Bevel
Handle: Octagonal Urushi Lacquer
Weight: 6.2 oz (176g)
Blade Length: 203mm
Total Length: 355mm
Spine Thickness at Heel: 2mm
Blade Height: 50mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-kengata-190mm-283.png&&&0&&&||&&&||&&&@@@
tanasa17&&&14575&&&Takayuki Nanairo Santoku 170mm&&&In 1982 Sakai Takayuki received the designation of Traditional Arts and Crafts from the Japanese government - a formal recognition of their role in preserving the 600-year blade-making tradition of Sakai. The Nanairo line reflects both sides of that tradition: VG10 stainless steel with hammered Damascus cladding for the blade, and urushi lacquer handles that reference the same craft tradition that has produced Japanese lacquerware for over a thousand years. Nanairo means seven colors in Japanese - a reference to the distinctive multicolored urushi handle finishes that make this line unlike anything else in the Sakai Takayuki catalog.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. At 172mm blade length and 48mm height the Nanairo santoku is well-proportioned for daily prep across vegetables, proteins, and herbs. The 2mm spine keeps the grind thin and the cutting feel responsive. At 5.3 oz it is light and nimble in hand. The blue urushi octagonal handle is the standout detail - a deep lacquered blue that makes this santoku one of the most visually distinctive knives in the Sakai Takayuki lineup at any price. VG10 at HRC 60 holds a solid working edge and resharpens readily on quality water stones. Even double-bevel grind for both right- and left-handed cooks.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones. The urushi lacquer handle should be kept dry - wipe clean with a damp cloth and dry immediately. Do not soak the handle or leave it wet as this can damage the lacquer over time.
Maker: Sakai Takayuki
Line: Nanairo
Location: Sakai, Japan
Designation: Traditional Arts and Crafts (1982)
Construction: San Mai, Laser Cut
Edge Steel: VG10 Stainless Steel
Cladding: 17-Layer Hammered Damascus Stainless
HRC: 60
Finish: Hammered Damascus (Tsuchime)
Edge Grind: Even Double Bevel
Handle: Octagonal Blue Urushi Lacquer
Weight: 5.3 oz (152g)
Blade Length: 172mm
Total Length: 311mm
Spine Thickness at Heel: 2mm
Blade Height: 48mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-santoku-170mm-311.png&&&0&&&||&&&||&&&@@@
tabl2zosl&&&8072&&&Takayuki Nata White #1 150mm&&&The nata is one of the oldest Japanese working tools - a heavy single-bevel blade used for splitting bamboo, clearing brush, cutting saplings, and the sustained outdoor work that falls between what a knife can do and what an axe is built for. This version is made by Aoki Hamono in Sakai, Japan - the same workshop behind the Sakai Takayuki TUS and Grand Chef lines - using Shirogami (white paper steel) #1 at the core with soft iron cladding and a kurouchi (black as-forged) finish. White #1 is among the sharpest-taking carbon steels available. At 60 HRC on a blade with this much mass behind it, the edge cuts cleanly through material that would stop a thinner knife. The burned chestnut handle is traditional, warm in the hand, and suited to outdoor grip.
A nata is not a kitchen knife and should not be used as one. It is a purpose-built outdoor tool for woodworking, brush clearing, and similar tasks where a heavy single-bevel blade and real mass behind the edge are exactly what the work demands. White #1 steel at this grind sharpens to an exceptional edge on quality water stones and holds it well through heavy use. The kurouchi and iron cladding will develop a protective patina with outdoor use - a natural characteristic of this traditional construction. Made by Aoki Hamono in Sakai - a workshop with generations of blade production behind it.
Care Instructions: White #1 is a reactive carbon steel and the iron cladding is also reactive - both will develop a patina with use and exposure to moisture. Wipe and dry after each use. Apply a light coat of camellia oil or food-safe mineral oil for storage. The kurouchi finish on the cladding provides some natural protection. Sharpen on quality water stones - White #1 takes one of the finest edges available in carbon steel.
Brand: Sakai Takayuki
Maker: Aoki Hamono
Location: Sakai, Japan
Edge Steel: Shirogami (White Paper Steel) #1 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi (Black As-Forged)
Bevel: Single Bevel
Handle: Burned Chestnut
Weight: 1 lb 2 oz
Blade Length: 150mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nata-white-1-150mm-25.png&&&0&&&||&&&||&&&@@@
tasagy21&&&3217&&&Takayuki Sanpou White #2 Kasumi Gyuto 210mm&&&The Shirogami #2 core in this Sanpou gyuto comes from a city with centuries of blade-making heritage behind it: Sakai, Japan. The core is Shirogami #2, known in English as White #2 carbon steel, prized above almost any other Hitachi steel for its purity and its ability to take an exceptionally keen edge. A soft iron cladding wraps the core for added strength, finished with a kasumi surface that gives the blade a soft, hazy contrast against the polished edge bevel.
At 203mm blade length with a 50mm blade height, this gyuto offers excellent knuckle clearance for swift chopping along with the control that comes from a slightly shorter, more maneuverable length. Weighing in at a comfortable 194 grams, it carries enough heft to glide through ingredients while staying light enough for all-day use without fatigue. The blade is ground with a symmetrical 50/50 double bevel, making it equally suited to left- and right-handed cooks, and the wenge wood octagonal handle is both visually striking and ergonomically comfortable through long prep sessions.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe the blade down and dry it immediately after each use to prevent rust. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before long-term storage. Hand wash only.
Manufacturer: Sakai Takayuki
Line: Sanpou
Location: Sakai, Japan
Steel Type: Shirogami #2 (White #2 Carbon Steel)
Cladding: Soft Iron
Finish: Kasumi
HRC: 62-63
Edge Grind: Double Bevel (50/50)
Handle: Wenge Octagonal
Weight: 6.8 oz (194 g)
Blade Length: 203mm
Total Length: 359mm
Spine Thickness at Base: 4mm
Blade Height: 50mm
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-gyuto-210mm-90.png&&&0&&&||&&&||&&&|kika21gy|@@@
tasawh2kasu2&&&3219&&&Takayuki Sanpou White #2 Kasumi Sujihiki 240mm&&&This Sanpou sujihiki is a long, narrow slicer purpose-built for proteins and detailed work, forged in Sakai, a city with centuries of blade-making heritage behind it. The core is Shirogami #2, known in English as White #2 carbon steel, prized above almost any other Hitachi steel for its purity and its ability to take an exceptionally keen edge. A soft iron cladding wraps the core for added strength, finished with a kasumi surface that gives the blade a soft, hazy contrast against the polished edge bevel.
At 240mm, this sujihiki has the length needed for clean, single-stroke draw cuts through roasts, large fish, and other proteins where a shorter blade would require sawing. The blade is ground with a symmetrical 50/50 double bevel, making it equally suited to left- and right-handed cooks, and the wenge wood octagonal handle is both visually striking and ergonomically comfortable through extended slicing sessions. Note that the standard CKTG suji saya does not fit this particular knife, so plan storage accordingly.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe the blade down and dry it immediately after each use to prevent rust. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of camellia oil before long-term storage. Hand wash only.
Manufacturer: Sakai Takayuki
Line: Sanpou
Location: Sakai, Japan
Steel Type: Shirogami #2 (White #2 Carbon Steel)
Cladding: Soft Iron
Finish: Kasumi
HRC: 62-63
Edge Grind: Double Bevel (50/50)
Handle: Wenge Octagonal
Weight: 6.3 oz (180 g)
Blade Length: 241mm
Total Length: 390mm
Spine Thickness at Base: 3.4mm
Blade Height: 39mm
&&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-sujihiki-240mm-90.png&&&0&&&||&&&||&&&@@@
tasuvggy18&&&7248&&&Takayuki Sumire VG10 Gyuto 180mm&&&The Takayuki Sumire gyuto is a versatile, easy-handling kitchen knife built for everyday prep work in Sakai, Japan. The blade features a VG10 stainless steel core in warikomi (clad) construction, a method that wraps the core in stainless cladding for added durability while keeping maintenance straightforward - VG10 is one of the most widely used Japanese stainless steels in quality kitchen knives, known for well-rounded performance and solid edge retention.
This 180mm size is ideal for home cooks who want the agility of a shorter gyuto without sacrificing cutting performance. The profile is well balanced for chopping, slicing, mincing, and general prep, and the fit and finish are clean and refined throughout. A comfortable Western-style handle made from black pakka wood provides a secure grip, good weight distribution, and a familiar feel in hand, making this a dependable all-around knife with genuinely strong performance for the price.
Care Instructions: VG10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones.
Brand: Sakai Takayuki
Line: Sumire
Location: Sakai, Japan
Construction: Warikomi, San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless
Handle: Black Pakka Wood
Weight: 3.9 oz (112 g)
Blade Length: 182mm
Total Length: 307mm
Spine Thickness at Base: 2mm
Blade Height: 44mm
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-gyuto-180mm-75.png&&&0&&&||&&&||&&&@@@
tasuvgpe13&&&7247&&&Takayuki Sumire VG10 Petty 135mm Sale&&&The Takayuki Sumire petty is a compact detail knife from Sakai, Japan - built around a VG10 stainless steel core in warikomi construction with a black pakka wood handle. VG10 is one of the most widely used Japanese stainless steels in quality kitchen knives - well-rounded performance, solid edge retention, and straightforward maintenance that makes it a practical choice for a daily-use petty. The warikomi construction wraps the VG10 core in stainless cladding for added durability and a clean visual separation between core and cladding along the blade road.
At 131mm blade length and 28mm height with a 2mm spine and only 2.1 oz this is a very compact, precise knife - best suited for close detail work like peeling, trimming, segmenting, and fine cuts where a longer blade would feel like too much knife. The black pakka wood handle is durable, water-resistant, and well-suited for professional kitchen use. Currently on sale - a good opportunity to add a Sakai-made utility knife to your kit at a reduced price.
Care Instructions: VG10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones.
Brand: Sakai Takayuki
Line: Sumire
Location: Sakai, Japan
Construction: Warikomi, San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless
Handle: Black Pakka Wood
Weight: 2.1 oz (62g)
Blade Length: 131mm
Total Length: 241mm
Spine Thickness at Base: 2mm
Blade Height: 28mm
&&&&&&75&&&60&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-petty-135mm-75.png&&&0&&&||&&&||&&&@@@
takayukisumire1&&&7249&&&Takayuki Sumire VG10 Santoku 165mm&&&The Takayuki Sumire santoku is a compact, go-anywhere prep knife from Sakai, Japan that excels with vegetables, proteins, and everyday kitchen tasks. The broad blade and gently curved profile make it especially comfortable for push-cutting, chopping, and quick, efficient slicing, while the VG10 stainless steel core in warikomi (clad) construction delivers sharpness, durability, and easy upkeep - VG10 is one of the most widely used Japanese stainless steels in quality kitchen knives, ideal for cooks who want strong performance without extra maintenance.
The black pakka wood Western-style handle gives the knife a balanced, secure feel, while the compact overall size keeps it nimble on the board and well suited for smaller workspaces. This is a dependable, versatile santoku that punches well above its price point, with the clean fit and finish that runs throughout the Sumire line.
Care Instructions: VG10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones.
Brand: Sakai Takayuki
Line: Sumire
Location: Sakai, Japan
Construction: Warikomi, San Mai
Edge Steel: VG10 Stainless Steel
Cladding: Stainless
Handle: Black Pakka Wood
Weight: 4.1 oz (116 g)
Blade Length: 166mm
Total Length: 293mm
Spine Thickness at Base: 2mm
Blade Height: 45mm
&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-santoku-165mm-45.png&&&0&&&||&&&||&&&@@@
tatowh2us21&&&3036&&&Takayuki Tokujyo White #2 Deba 165mm&&&The deba is built for processing fish, and at 165mm this is one of the more popular sizes for fillet work in a home or smaller professional kitchen. The single bevel grind and traditional concave back are standard to the format, positioning the edge for clean separation through bone and joint rather than wedging.
For over three decades the Tokujyo series has stood as the premier collection from Sakai Takayuki, built for culinary professionals. Tokujyo signifies the pinnacle of excellence, a tradition these knives embody through expertly honed edges, elegantly polished choils, and a kasumi finish achieved with natural stones. Behind every blade in this line are two specialists working in the traditional Sakai division of labor: blacksmith Togashi Kenji, who received the Sakai Traditional Craftsman award in 1996 and is considered one of the finest bladesmiths working in Japan today, and sharpener Nishimura Norikatsu, whose finishing work is evident in every cut.
Care Instructions: White #2 is a reactive carbon steel and the iron cladding is reactive as well, so wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for storage. Single bevel sharpening requires technique - sharpen the bevel side and maintain the flat back carefully.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2 Carbon Steel
Cladding: Iron
Blade Orientation: Traditional Single Bevel, Right Handed
Finish: Kasumi, Natural Stone Finish
Handle: D-Shaped Magnolia
Ferrule: Buffalo Horn
Weight: 8.9 oz (254 g)
Blade Length: 169mm
Total Length: 314mm
Spine Thickness at Base: 7mm
Blade Height: 50mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-165mm-54.png&&&0&&&||&&&||&&&@@@
satatowh2de1&&&3037&&&Takayuki Tokujyo White #2 Deba 180mm&&&Sakai has separated the craft of knife making for centuries into specialized roles, and the Tokujyo line shows exactly why that tradition has endured: blacksmith Togashi Kenji, recipient of the 1996 Sakai Traditional Craftsman award and one of the most respected bladesmiths working in Japan, forges each blade, while sharpener Nishimura Norikatsu applies the final kasumi natural stone finish that defines this distinctive look.
This 180mm deba is a popular size for fish processing and fillet work, ground with the traditional single bevel and concave back that defines the format - the geometry positions the edge for clean separation through bone and joint rather than wedging through. For over three decades the Tokujyo series has stood as the premier collection from Sakai Takayuki, built specifically for culinary professionals who demand the highest standard of edge and finish.
Care Instructions: White #2 is a reactive carbon steel and the iron cladding is reactive as well, so wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for storage. Single bevel sharpening requires technique - sharpen the bevel side and maintain the flat back carefully.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2 Carbon Steel
Cladding: Iron
Blade Orientation: Traditional Single Bevel, Right Handed
Finish: Kasumi, Natural Stone Finish
Handle: D-Shaped Magnolia, Right Orientation
Ferrule: Buffalo Horn
Weight: 10.9 oz (308 g)
Blade Length: 184mm
Total Length: 334mm
Spine Thickness at Base: 7mm
Blade Height: 54mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-180mm-90.png&&&0&&&||&&&||&&&@@@
deba195&&&3038&&&Takayuki Tokujyo White #2 Deba 195mm&&&At 195mm this deba moves into hefty territory, built for processing larger fish where a smaller deba would feel undersized. The single bevel grind and traditional concave back are standard to the format, positioning the edge for clean separation through bone and joint rather than wedging through.
For over three decades the Tokujyo series has stood as the premier collection from Sakai Takayuki, crafted for culinary professionals. Tokujyo signifies the pinnacle of excellence, a tradition these knives embody through expertly honed edges, elegantly polished choils, and the kasumi finish achieved with natural stones. Behind every blade are two specialists working in the traditional Sakai division of labor: blacksmith Togashi Kenji, who received the Sakai Traditional Craftsman award in 1996 and is considered one of the finest bladesmiths working in Japan today, and sharpener Nishimura Norikatsu, whose finishing work is evident in every cut. A matching saya is included with this knife for safe storage and transport.
Care Instructions: White #2 is a reactive carbon steel and the iron cladding is reactive as well, so wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for storage. Single bevel sharpening requires technique - sharpen the bevel side and maintain the flat back carefully.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2 Carbon Steel
Cladding: Iron
Blade Orientation: Single Bevel, Right Handed
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Handle: D-Shaped Magnolia Wood, Right Orientation
Ferrule: Buffalo Horn
Saya: Included
Weight: 12.6 oz (360 g)
Blade Length: 199mm
Total Length: 356mm
Spine Thickness at Base: 8mm
Blade Height: 57mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-195mm-53.png&&&0&&&||&&&||&&&@@@
deba210&&&3039&&&Takayuki Tokujyo White #2 Deba 210mm&&&This 210mm deba is the largest in the Tokujyo line, built for processing the biggest fish and the heaviest fillet work a kitchen demands. The single bevel grind and traditional concave back are standard to the format, positioning the edge for clean separation through bone and joint rather than wedging through.
For over three decades the Tokujyo series has stood as the premier collection from Sakai Takayuki, crafted for culinary professionals. Tokujyo signifies the pinnacle of excellence, a tradition these knives embody through expertly honed edges, elegantly polished choils, and the kasumi finish achieved with natural stones. Behind every blade are two specialists working in the traditional Sakai division of labor: blacksmith Togashi Kenji, who received the Sakai Traditional Craftsman award in 1996 and is considered one of the finest bladesmiths working in Japan today, and sharpener Nishimura Norikatsu, whose finishing work is evident in every cut.
Care Instructions: White #2 is a reactive carbon steel and the iron cladding is reactive as well, so wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for storage. Single bevel sharpening requires technique - sharpen the bevel side and maintain the flat back carefully.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2 Carbon Steel
Cladding: Iron
Blade Orientation: Traditional Single Bevel, Right Handed
Finish: Kasumi, Natural Stone Finish
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Weight: 14.1 oz (400 g)
Blade Length: 215mm
Total Length: 376mm
Spine Thickness at Base: 8mm
Blade Height: 58mm
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujyo-white-2-deba-210mm-12.png&&&0&&&||&&&@@@
tapade18&&&3695&&&Takayuki Tokujyo White #2 Garasuki 180mm Lefty&&&The garasuki is the large-format honesuki - the same triangular shape and single-bevel geometry, scaled up for heavier poultry and butchery work where a standard 150mm honesuki would feel undersized. This version is ground left-handed with the traditional concave urasuki on the right side of the blade, making it one of the rarest knives in the Takayuki Tokujyo lineup - a left-handed single-bevel garasuki in White #2 carbon steel from a specialist workshop in Sakai. Togashi Kenji forges the blade and Nishimura Norikatsu applies the kasumi natural stone finish that shows the characteristic hazy contrast of the Sakai craft tradition.
At 182mm blade length and 49mm height with a 5mm spine this garasuki has real authority for heavy poultry work - the extra height and length give it more leverage through larger joints and more surface for trimming and silverskin removal on larger birds. White #2 at 61-62 HRC takes a fine single-bevel edge that holds well through sustained butchery work. The traditional concave back positions the cutting edge for clean separation rather than wedging. D-shaped ho wood handle with black buffalo horn ferrule. For left-handed cooks who work seriously with poultry and want a garasuki knife built to traditional Sakai standards, this is among the few legitimate options available.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The iron cladding is also reactive. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage. Single-bevel sharpening requires technique - sharpen the bevel side only and maintain the flat back carefully.
Each knife is made by hand so measurements may vary.
Brand: Sakai Takayuki
Line: Tokujyo
Location: Sakai, Japan
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Iron
HRC: 61-62
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel Left Handed
Handle: Ho Wood D-Shape Left Handed
Ferrule: Black Buffalo Horn
Weight: 8.7 oz (248g)
Blade Length: 182mm
Spine Thickness at Base: 5mm
Blade Height: 49mm
&&&&&&380&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-garasuki-left-handed-180mm-60.png&&&0&&&||&&&||&&&@@@
tatowh2ho15&&&3194&&&Takayuki Tokujyo White #2 Honesuki 150mm&&&The Sakai knife-making tradition separates what most other production centers combine: the blacksmith forges the blade, a specialist sharpener finishes it. On the Tokujyo line that sharpener is Nishimura Norikatsu, and the blacksmith is Togashi Kenji - two craftsmen whose individual expertise contributes to a knife that represents the Sakai tradition at its most complete. Togashi Kenji works White #2 (Shirogami #2) carbon steel into a ni-mai construction with iron cladding, hammer forged and finished with a kasumi natural stone polish that shows the contrast between the harder hagane at the edge and the softer iron jigane above. The result is a knife that reviewers consistently describe as the finest in their collection.
The honesuki is Japan dedicated poultry boning knife - and the single-bevel Tokujyo version is a different tool than the more common double-bevel honesuki. The traditional concave back (urasuki) positions the edge closer to the cutting side, producing cleaner separation through joints and cartilage than a symmetrically ground blade can achieve. At 150mm blade length and 41mm height with a 5mm spine this honesuki has real authority - stiff, precise, and finished to a standard that is immediately apparent in hand. D-shaped ho wood handle with buffalo horn ferrule.
What Customers Are Saying: The one reviewer calls this the nicest knife in his collection. He praises the balance, the spine finishing as incredibly well done, and describes the sharpening by Nishimura Norikatsu as sublime.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The iron cladding is also reactive and will patina with use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage. Single-bevel knives require specific sharpening technique - sharpen the bevel side on water stones and polish the flat back side carefully to maintain the traditional geometry.
Each knife is made by hand so measurements may vary.
Brand: Sakai Takayuki
Line: Tokujyo
Location: Sakai, Japan
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Iron
HRC: 61-62
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 5.0 oz (142g)
Blade Length: 150mm
Spine Thickness at Base: 5mm
Blade Height: 41mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-150mm-315.png&&&5&&&||&&&||&&&@@@
tatowh2mu18&&&3698&&&Takayuki Tokujyo White #2 Honesuki 150mm Lefty&&&Left-handed single-bevel knives are genuinely rare - most honesuki knives are double-bevel and work equally in either hand. This Tokujyo honesuki is ground with a traditional single-bevel left-handed geometry, with the concave urasuki on the right side of the blade rather than the left, so the edge geometry works correctly for left-handed technique. Togashi Kenji forges the blade in White #2 carbon steel with iron cladding in Sakai, Japan, and Nishimura Norikatsu applies the kasumi natural stone finish that shows the contrast between hagane and jigane in the traditional Sakai manner. If you are left-handed and serious about single-bevel work, options like this are hard to find.
The honesuki format - triangular, stiff, built for poultry butchery and joint work - benefits significantly from single-bevel geometry when the technique is correct. The traditional concave back positions the cutting edge closer to the product, producing cleaner separation through joints and cartilage than a double-bevel grind can achieve. At 150mm blade length and 41mm height with a 5mm spine this knife is stiff and authoritative. Note: single-bevel knives require specific sharpening technique and some practice to use correctly - the double-bevel honesuki is more forgiving for beginners. Ichi wood octagonal handle with buffalo horn ferrule.
What Customers Are Saying: The one reviewer is a left-handed first-time honesuki user who found the knife not very sharp on arrival and plans to have it professionally sharpened. He notes he has had better results with a double-bevel honesuki for the more challenging parts of chicken butchery - a fair observation for someone new to single-bevel technique. Single-bevel knives do arrive at a different factory edge than double-bevel and require familiarity with the geometry to perform at their best.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The iron cladding is also reactive and will patina quickly. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage. Single-bevel sharpening requires technique - sharpen the bevel side only on water stones and maintain the flat back with light polishing strokes.
Each knife is made by hand so measurements may vary.
Brand: Sakai Takayuki
Line: Tokujyo
Location: Sakai, Japan
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel Left Handed
Handle: Ichi Wood Octagonal
Ferrule: Buffalo Horn
Weight: 5.0 oz (142g)
Blade Length: 150mm
Spine Thickness at Base: 5mm
Blade Height: 41mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-left-handed-150mm-153.png&&&3&&&||&&&||&&&@@@
tokujuo&&&3195&&&Takayuki Tokujyo White #2 Honesuki 180mm&&&This single bevel honesuki is a rare and beautifully crafted interpretation of a traditional Japanese poultry knife, forged by master blacksmith Togashi Kenji and hand sharpened by renowned finisher Nishimura Norikatsu - a true expression of the Sakai craft tradition at its most complete. Togashi Kenji received the Sakai Traditional Craftsman award in 1996 and is considered one of the finest bladesmiths working in Japan today.
Unlike the more common double bevel honesuki, this knife features a traditional single bevel grind with a concave urasuki back, which enhances food release and makes precision butchery genuinely easier to execute. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with real control and confidence. The blade is built from Shirogami #2 (White #2) high carbon steel, prized for its ability to take an incredibly sharp edge, clad in soft iron and finished with a refined kasumi polish enhanced by a final pass on natural stones - a matte, misty surface that signals expert craftsmanship at a glance.
Care Instructions: This knife is made with fully reactive carbon steel and iron cladding, so it requires attentive care. Hand wash only, never the dishwasher. Dry immediately after use to avoid rust. Store in a dry place and apply a light coat of oil if storing for long periods. Avoid cutting through bones or frozen food. With proper care, this single bevel honesuki will provide a lifetime of precise, efficient meat processing.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 7.9 oz (224 g)
Blade Length: 183mm
Spine Thickness at Base: 6mm
Blade Height: 51mm
&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-180mm-52.png&&&0&&&||&&&||&&&@@@
tatowh2mide2&&&3102&&&Takayuki Tokujyo White #2 Mioroshi Deba 210mm&&&The knives in the Tokujyo line are made by one of the most respected smiths in Sakai, master Togashi Kenji, who received the Sakai Traditional Craftsman award in 1996. He is considered one of the finest bladesmiths working in Japan today, and his work is sought out by both kitchen knife enthusiasts and collectors worldwide. The Tokujyo line covers the full canon of single bevel traditional styles, and this mioroshi deba rounds out the deba and yanagiba offerings already in the catalog.
A mioroshi deba is thinner, shorter, and lighter than a traditional deba - a genuinely good option for anyone who wields a deba all day as a professional, or simply prefers a lighter knife for fish processing. At the center of this blade is White #2, a highly regarded carbon steel often used in high-end Japanese cutlery, known for its ability to take rather acute and refined edges that suit single bevel knives particularly well. It falls slightly behind other paper steels in edge retention, but moves ahead as one of the easiest Japanese steels to sharpen. The blade attaches to a traditional D-shaped handle made from magnolia wood with a buffalo horn ferrule.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for long-term storage.
Brand: Sakai Takayuki
Location: Sakai, Japan
Blacksmith: Togashi Kenji
Construction: Hammer Forged, Ni Mai
Edge Steel: Shirogami #2 (White #2)
Edge Grind: Traditional Single Bevel
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Weight: 7.2 oz (204 g)
Blade Length: 215mm
Total Length: 371mm
Spine Thickness at Heel: 5mm
Blade Height: 43mm
&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mioroshi-deba-210mm-289.png&&&0&&&||&&&||&&&@@@
tatowh2mu181&&&3091&&&Takayuki Tokujyo White #2 Mukimono 180mm&&&The mukimono is a traditional Japanese knife that sits between a usuba and a bunka in character - single-bevel like a usuba, but with a pointed tip that adds versatility for detail cuts and precision work. Think of it as a usuba with a point, built for the kind of high-level vegetable work and decorative cutting that defines Japanese professional kitchen technique. Togashi Kenji forges this mukimono in White #2 (Shirogami #2) carbon steel with iron cladding in Sakai, Japan, and Nishimura Norikatsu finishes it with a kasumi natural stone polish that produces the characteristic hazy contrast between the hard hagane at the edge and the softer iron jigane above.
At 176mm blade length and 41mm height with a 4mm spine this mukimono has good presence on the board - enough height for push-cutting work, enough tip precision for the decorative and detail cuts the format is known for. White #2 at the edge takes a very fine single-bevel edge that slices through vegetables with a precision that double-bevel knives cannot replicate. The traditional concave urasuki on the back keeps the cutting geometry correct and makes the blade easy to control through long, thin cuts. Magnolia handle with buffalo horn ferrule.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The iron cladding is also reactive and will patina with use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage. Single-bevel sharpening requires technique - sharpen the bevel side only on water stones and maintain the flat back with careful light polishing strokes.
Each knife is made by hand so measurements may vary.
Brand: Sakai Takayuki
Line: Tokujyo
Location: Sakai, Japan
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Handle: Magnolia
Ferrule: Buffalo Horn
Weight: 5.9 oz (168g)
Blade Length: 176mm
Total Length: 315mm
Spine Thickness at Base: 4mm
Blade Height: 41mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mukimono-180mm-384.png&&&0&&&||&&&||&&&@@@
tahonkaw2mu1&&&5597&&&Takayuki Tokujyo White #2 Mukimono 180mm Lefty&&&The mukimono is a traditional single bevel knife that follows the bunka shape with a concave back, ground here for left-handed use - a genuinely rare configuration in this format. Sakai Takayuki builds this blade from Shirogami #2 (White #2) carbon steel, hammer forged in ni-mai construction with iron cladding by blacksmith Togashi Kenji, recipient of the 1996 Sakai Traditional Craftsman award and one of the most respected bladesmiths working in Japan today, finished with a kasumi natural stone polish that shows the contrast between the hardened edge and the softer cladding above.
The mukimono is excellent for breaking down poultry and trimming meat, as well as removing silverskin and handling general-purpose slicing - something like a usuba with a point, bringing single bevel precision to a wider range of kitchen tasks than the format is typically credited with. The compact 170mm blade length keeps the knife nimble and precise for detail work, and the D-shaped magnolia handle with buffalo horn ferrule completes a traditional, well-balanced package.
Care Instructions: White #2 is a reactive carbon steel and the iron cladding is reactive as well, so wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for storage. Single bevel sharpening requires technique - sharpen the bevel side and maintain the flat back carefully.
Brand: Sakai Takayuki
Location: Sakai, Japan
Blacksmith: Togashi Kenji
Construction: Hammer Forged, Ni Mai
Edge Steel: Shirogami #2
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel, Left Handed
Handle: D-Shaped Magnolia
Ferrule: Buffalo Horn
Weight: 4.7 oz (136 g)
Blade Length: 170mm
Total Length: 310mm
Spine Thickness at Base: 3.5mm
Blade Height: 36.5mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hon-kasumi-w-2-mukimono-180mm-lefty-90.png&&&0&&&||&&&||&&&@@@
tawh2tabu&&&3200&&&Takayuki Tokujyo White #2 Tall Bunka 180mm&&&At 82mm blade height this tall bunka is in a category of its own. Most bunka knives run 45-55mm - the extra height here transforms the format into something closer to a small cleaver profile while retaining the reverse tanto tip that makes the bunka useful for detail work. The Togashi workshop forges this knife in Sakai, Japan, working White #2 (Hitachi Shirogami #2) carbon steel at HRC 60 with a kurouchi (black forge finish) that leaves the upper portion of the blade in its as-forged state. The kurouchi finish makes this a low-maintenance carbon steel option - the rough forge surface protects the upper blade without requiring the polish that the kasumi Tokujyo line demands.
The double-bevel 50/50 grind makes this accessible to both right- and left-handed users, unlike the single-bevel Tokujyo knives. At 180mm blade length and 10.6 oz the knife has real weight and presence - the height and mass give it the kind of authority through harder produce that lighter, thinner bunkas cannot provide. The 3mm spine tapers to 1.8mm at the tip, maintaining precision despite the size. Bubinga octagonal handle - a dense, attractive wood that pairs well with the kurouchi aesthetic. For cooks who like a tall, heavy bunka or a small cleaver profile with a pointed tip, this is a genuinely unusual option from one of Japan greatest knife-making cities.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry immediately after every use. The kurouchi finish on the upper blade protects it during storage but will wear away at the edge area with use and sharpening - this is normal. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for storage.
Each knife is made by hand so measurements may vary.
Maker: Sakai Takayuki
Blacksmith: Togashi Workshop
Location: Sakai, Japan
Steel: White #2 (Hitachi Shirogami #2)
HRC: 60
Construction: Hammer Forged
Finish: Kurouchi (Black Forge Finish)
Edge Grind: Double Bevel 50/50
Handle: Bubinga Octagonal
Weight: 10.6 oz (300g)
Blade Length: 180mm
Total Length: 330mm
Spine Thickness at Base: 3mm
Spine Thickness at Tip: 1.8mm
Blade Height: 82mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-tall-bunka-180mm-163.png&&&0&&&||&&&||&&&@@@
tatowh2ya24&&&3003&&&Takayuki Tokujyo White #2 Yanagiba 240mm&&&If you need to slice raw fish but do not have an abundance of board space, a 240mm yanagiba is the perfect solution for sushi-making needs. This is a short yanagiba at just 235mm in length, since these knives usually run up to and even beyond 330mm - but the compact size is genuinely well suited to most home cooks and anyone working in restricted spaces, and it is considerably easier to sharpen than a longer version, even though single bevel blades of any length still demand real experience to maintain a perfect edge.
The blade is fashioned from the ubiquitous White #2 steel, hammer forged using the traditional ni-mai cladding technique with a soft iron outer layer that aids strength, durability, and lightness. As with all yanagiba knives, it is single beveled with a slightly concave back side, built for right-handed users only. The look is as traditional as it gets: the upper blade face carries a slight polish, the primary bevel a matte finish, transitioning into the visible inner core for a knife of genuinely simple beauty. Finely engraved kanji script and a traditional magnolia wood handle with buffalo horn ferrule complete the picture.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for long-term storage.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: Shirogami #2 (White #2)
Cladding: Iron
Edge Grind: Traditional Single Bevel, Right Handed
Engraving: Hand Engraved Kanji
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Weight: 4.8 oz (138 g)
Blade Length: 235mm
Total Length: 374mm
Spine Thickness at Heel: 4mm
Blade Height: 29mm
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-240mm-255.png&&&0&&&||&&&@@@
tatowh2ya27&&&3004&&&Takayuki Tokujyo White #2 Yanagiba 270mm&&&270mm yanagibas are probably the most popular length of this ubiquitous knife - long enough to tackle most fish sizes while staying short enough for tighter spaces. The length matters because the slice must be made in one movement; a sawing action deforms the piece and damages the fragile cell structure of the fish, while the more compact dimensions of this 270mm make for easier maintenance and sharpening than the longer versions in the line.
This fine example is made with Shirogami #2 steel, better known as White #2, an alloy favored by many blacksmiths and knife users especially in the making of traditional yanagibas. The inner core is hammer forged ni-mai style with a soft iron cladding. The single bevel blade is made to the highest standards by master bladesmith Togashi Kenji and features a lovely transition at the primary grind between the cladding and the blade edge. Togashi Kenji was awarded the Sakai Traditional Craftsman award in 1996 and is now considered one of the finest bladesmiths working in Japan today, with work highly sought after by both kitchen knife enthusiasts and collectors worldwide.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for long-term storage.
Brand: Sakai Takayuki
Location: Sakai, Japan
Blacksmith: Togashi Kenji
Construction: Hammer Forged, Ni Mai
Edge Steel: Shirogami #2 (White #2)
Cladding: Iron
Edge Grind: Traditional Single Bevel, Right Handed
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Weight: 7.0 oz (198 g)
Blade Length: 264mm
Total Length: 417mm
Spine Thickness at Heel: 5mm
Blade Height: 33mm
&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-270mm-250.png&&&0&&&||&&&||&&&@@@
tatowh2ya30&&&3005&&&Takayuki Tokujyo White #2 Yanagiba 300mm&&&Occupying the middle ground of length in the Tokujyo yanagiba lineup is this stunning 300mm slicer, made by famed blade maker Togashi Kenji. Master Togashi received the Sakai Traditional Craftsman award in 1996 and is considered one of the finest bladesmiths working in Japan today, with work sought out by both kitchen knife enthusiasts and collectors worldwide.
The most important aspect of this style and length of blade is ensuring the fish is cut with a single, light action, which minimizes damage to the cellular structure of the ingredient compared to a rough sawing motion. The added length of the 300mm blade makes that single-stroke cut easier than with a shorter variety, though you do need serious board space to use it to its full potential. Shirogami #2 steel forms the core construction, with a soft carbon steel hagane cladding outside, hand forged in the ni-mai style of awase that enhances strength and durability. As with most single bevel knives, this one is suitable for right-handed users only, and the carbon blade requires careful cleaning and drying to reduce the chances of corrosion. The slim blade is complemented by a traditional D-shaped handle made from magnolia wood with a buffalo horn ferrule.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for long-term storage.
Brand: Sakai Takayuki
Location: Sakai, Japan
Blacksmith: Togashi Kenji
Construction: Hammer Forged, Ni Mai
Edge Steel: Shirogami #2 (White #2)
Cladding: Soft Carbon Steel
Edge Grind: Traditional Single Bevel, Right Handed
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Weight: 6.9 oz (196 g)
Blade Length: 290mm
Total Length: 451mm
Spine Thickness at Heel: 4mm
Blade Height: 35mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-300mm-268.png&&&0&&&||&&&@@@
takayuki1&&&3505&&&Takayuki Tokujyo White #2 Yanagiba 300mm Lefty&&&This beautiful hand-made yanagiba in 300mm size is ground specifically for left-handed users, making it well suited to most sushi and protein slicing work in almost any kitchen environment. The blade is long enough for a one-movement pull cut, essential for sushi preparation, where a sawing action would destroy the delicate flesh and result in an unattractive slice.
These knives are made for Takayuki by master blacksmiths in Sakai and come with a beautiful natural stone finish. The blade is fashioned from Hitachi White #2 steel and ground single bevel, so the back side runs almost flat with just a slightly concave profile. This aids food release and the ability to guide the blade through soft flesh in a precise, single-stroke action. This lovely blade comes with a traditional Japanese D-shaped wa magnolia handle and a black buffalo horn ferrule.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for long-term storage.
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Location: Sakai, Japan
Construction: Hammer Forged, Left-Handed Grind
Edge Steel: White #2
Handle: Wa D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Edge Grind: Traditional Single Bevel
Weight: 7.6 oz (218 g)
Blade Length: 289mm
Total Length: 450mm
Spine Thickness at Heel: 4.5mm
Blade Height: 36mm
&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-yanagi-300mm-lefty-169.png&&&0&&&||&&&@@@
tatowh2ya33&&&3006&&&Takayuki Tokujyo White #2 Yanagiba 330mm&&&Tokujyo means special in Japanese, and it is fitting that these knives carry the name - made with the care and precision Japanese professional cooks demand. The blade is forged from top-quality Shirogami #2 (White #2) steel using ni-mai construction and a traditionally ground single bevel, suited to right-handed users only.
This knife occupies the upper end of the yanagiba size scale and, as such, requires both space and experience to use it to its fullest advantage, along with an understanding of single bevel sharpening given its above-average length. The slender, long blade is intended to cut slices of fish in a single drawing stroke, requiring minimal pressure to achieve the slice and avoiding the cellular damage a sawing motion would cause. Expert sushi chefs can employ different cutting techniques to enhance the aesthetics and flavor of each type of fish, but it takes a knife of this caliber to achieve those results. Fit and finish, grind quality, and overall beauty are of the highest standard throughout this line.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for long-term storage.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2
Edge Grind: Traditional Single Bevel, Right Handed
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Weight: 10.1 oz (286 g)
Blade Length: 321mm
Total Length: 490mm
Spine Thickness at Heel: 5mm
Blade Height: 38mm
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-330mm-264.png&&&0&&&||&&&||&&&@@@
takayukitus1&&&16612&&&Takayuki TUS Gyuto 210mm&&&Sakai has supplied roughly 90 percent of the professional Japanese knife market for over 600 years - the region is to kitchen knives what Champagne is to sparkling wine. Takayuki knives are produced by Aoki Hamono in Sakai, and the TUS gyuto is the entry-level all-purpose knife in that catalog. TUS is a high carbon stainless steel developed specifically for kitchen knives, ground thinner and harder than typical European alternatives at HRC 59, with a double bevel edge at 12 degrees per side that makes the knife genuinely easy to sharpen and maintain. At 5.0 oz for a 210mm gyuto it is notably light - the thinness and low weight are the defining qualities of this knife.
At 212mm blade length and 47mm height with a 2mm spine this gyuto is well-proportioned for all-purpose kitchen work. The lightness means it excels through softer produce and proteins where speed matters, though reviewers note it can feel less authoritative through harder, denser ingredients. The pakka wood handle has a rustic, handmade finish quality. A good-value sakai knife for cooks who want genuine Japanese thinness and sharpness without a large investment.
What Customers Are Saying: Three reviewers averaging 3.5 stars. Two five-star reviewers praise the comfortable handle, good blade height, easy sharpening, and solid edge retention for kitchen work. One notes the light weight means harder dense ingredients require more attention. A third reviewer describes it as light with a very sharp blade but very thin - noting the handle suits smaller hands better and the thinness limits its range on dense foods. The consensus is a sharp, light, easy-to-maintain knife that rewards cutting technique.
Care Instructions: TUS is a stainless steel - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones at the factory 12-degree angle per side.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Location: Sakai, Japan
Construction: Mono Steel, Stamped
Steel: TUS High Carbon Stainless
HRC: 59
Edge: Double Bevel 50/50 at 12 degrees per side
Handle: Western Pakka Wood
Weight: 5.0 oz (142g)
Blade Length: 212mm
Total Length: 333mm
Spine Thickness at Heel: 2mm
Blade Height: 47mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-210mm-290.png&&&3.5&&&||&&&||&&&@@@
takayukitus5&&&16613&&&Takayuki TUS Gyuto 240mm&&&The 240mm gyuto is the professional standard - the length that most line cooks and serious home cooks eventually settle on for all-purpose board work. Takayuki builds the TUS 240mm in Sakai, Japan, where Aoki Hamono has been part of the centuries-old knife-making tradition that supplies roughly 90 percent of Japan professional knife market. TUS is a high carbon stainless steel ground thin and hard at HRC 59 with a double bevel edge at 12 degrees per side. The result is a knife that feels noticeably different from European alternatives of the same length - lighter, thinner, and sharper out of the box.
At 236mm blade length and 46mm height with a 2mm spine and 6.1 oz this 240mm gyuto is lighter than most European knives of comparable size - the thinness and lower weight give it a fast, agile feel through extended prep work. The western pakka wood handle suits cooks who prefer a familiar grip style. A good-value entry point into professional-length Japanese knives from one of the worlds most respected knife-making regions.
Care Instructions: TUS is a stainless steel - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones at the factory 12-degree angle per side.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Location: Sakai, Japan
Construction: Mono Steel, Stamped
Steel: TUS High Carbon Stainless
HRC: 59
Edge: Double Bevel 50/50 at 12 degrees per side
Handle: Western Pakka Wood
Weight: 6.1 oz (174g)
Blade Length: 236mm
Total Length: 359mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-240mm-319.png&&&0&&&||&&&||&&&@@@
takayukitus7&&&16614&&&Takayuki TUS Gyuto 270mm&&&For cooks who want maximum reach - whole fish, large roasts, high-volume slicing - the 270mm gyuto is the choice. At 272mm blade length and 54mm height this is the tallest, longest knife in the Takayuki TUS line, and at 9 oz it is the most substantial. Aoki Hamono produces the TUS line in Sakai, Japan - a region supplying roughly 90 percent of Japan professional knife market for over 600 years. TUS high carbon stainless at HRC 59 is ground thin and hard with a double bevel edge at 12 degrees per side, delivering the Japanese-style thinness and sharpness that makes Sakai knives worth seeking out.
The 54mm blade height gives excellent knuckle clearance even through the tallest ingredients, and the 2mm spine keeps the grind agile despite the size. The western pakka wood handle provides a familiar grip for cooks transitioning from European knives. At this length and height, the TUS 270mm is a serious working knife at an entry price - a rare combination in a blade from Sakai.
Care Instructions: TUS is a stainless steel - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones at the factory 12-degree angle per side.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Location: Sakai, Japan
Construction: Mono Steel, Stamped
Steel: TUS High Carbon Stainless
HRC: 59
Edge: Double Bevel 50/50 at 12 degrees per side
Handle: Western Pakka Wood
Weight: 9.0 oz (254g)
Blade Length: 272mm
Total Length: 398mm
Spine Thickness at Heel: 2mm
Blade Height: 54mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-270mm-276.png&&&0&&&||&&&||&&&@@@
takayukitus3&&&16602&&&Takayuki TUS Petty 120mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high-carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel with attractive pakka wood handles finished in a rustic manner. If you want a good bang-for-the-buck Japanese knife, these should be strongly considered.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel/Stamped
Location: Sakai, Japan
Steel Type: TUS (high carbon stainless steel)
Edge: Double Bevel (50/50 @ 12 degrees each side)
HRC: 59
Handle: Western, Pakka Wood
Weight: 2.3 oz (64 g)
Blade Length: 123 mm
Total Length: 228 mm
Spine Thickness at Base: 2 mm
Blade Height: 27 mm
Our 120mm petty saya is too loose; we recommend the felt blade guard instead.&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-120mm-322.png&&&0&&&||&&&||&&&@@@
takayukitus2&&&16604&&&Takayuki TUS Petty 150mm&&&Sakai has been producing professional kitchen knives in Japan for over 600 years - the region supplies roughly 90 percent of the professional Japanese knife market and its name on a blade carries the same weight that Napa carries on a wine label. Takayuki knives are produced by Aoki Hamono in Sakai, and the TUS line is the entry point into that lineage. TUS is a high carbon stainless steel developed for kitchen knives - harder and thinner-ground than typical European stainless, with a double bevel edge at 12 degrees per side and HRC 59 that makes it easy to sharpen and practical for daily kitchen use.
At 149mm blade length and 29mm height with a 2mm spine this petty is a capable utility knife for the tasks where a chef knife would be excessive - peeling, trimming, segmenting, in-hand detail work. The pakka wood handle is finished in a rustic manner that has a handmade quality to it. At 2.8 oz it is light and nimble. A solid-value sakai japan knife at a price that makes it easy to recommend as a first Japanese petty.
What Customers Are Saying: The one reviewer calls this razor sharp and praises the quality of the heat treatment - noting that even inexpensive knives are only as good as their heat treat. He describes it as excellent value and plans to use it daily for breakfast prep, adding that once you use a quality Japanese knife you will never want to go back to big box store knives.
Care Instructions: TUS is a stainless steel - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones at the factory 12-degree angle per side.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Location: Sakai, Japan
Construction: Mono Steel, Stamped
Steel: TUS High Carbon Stainless
HRC: 59
Edge: Double Bevel 50/50 at 12 degrees per side
Handle: Pakka Wood
Weight: 2.8 oz (78g)
Blade Length: 149mm
Total Length: 265mm
Spine Thickness at Heel: 2mm
Blade Height: 29mm
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-150mm-284.png&&&5&&&||&&&||&&&@@@
takayukitus9&&&16661&&&Takayuki TUS Santoku 180mm&&&Sakai Takayuki produces a wide range of knives across many price points, and the TUS line is a great example of strong performance at an accessible price. Made with TUS high-carbon stainless steel, these knives offer a nice balance of edge retention, toughness, and easy maintenance. The grinds are clean and efficient, making them reliable performers for everyday kitchen tasks.
The mono steel, stamped construction keeps the knife thin and lightweight, which helps with control and reduces fatigue. The santoku profile is especially popular for its compact length and taller blade height, making it excellent for vegetables, proteins, and general prep. A comfortable Western pakka wood handle with a rustic finish completes the package, offering durability and a secure grip.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel / Stamped
Location: Sakai, Japan
Steel Type: TUS (High Carbon Stainless Steel)
Edge: Double Bevel (50/50 @ 12 Degrees each side)
HRC: 59
Handle: Western, Pakka Wood
Type: Santoku
Weight: 5.1 oz (146 g)
Blade Length: 180 mm
Total Length: 303 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-santoku-180mm-315.png&&&5&&&||&&&||&&&@@@
takayukitus4&&&16623&&&Takayuki TUS Sujihiki 240mm&&&Sakai Takayuki produces a wide range of knives across many price points, and the TUS line stands out as an excellent value option. These knives are made using TUS high carbon stainless steel, offering a great balance of edge retention, toughness, and easy maintenance. The grinds are nicely done for clean, efficient cutting, and the overall fit and finish make this a dependable everyday knife.
The mono steel, stamped construction keeps the blade thin and lightweight, which helps with ease of use and reduces fatigue during longer prep sessions. Paired with a comfortable Western pakka wood handle finished in a rustic style, this knife is a practical choice for both home cooks and professionals looking for solid performance without a high price tag.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to maintain the edge.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel / Stamped
Location: Sakai, Japan
Steel Type: TUS (High Carbon Stainless Steel)
Edge: Double Bevel (50/50)
HRC: 59
Handle: Western, Pakka Wood
Weight: 5.5 oz (156 g)
Blade Length: 242 mm
Total Length: 365 mm
Spine Thickness at Heel: 2 mm
Blade Height: 35 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-sujihiki-240mm-303.png&&&0&&&||&&&||&&&@@@
takayukitus6&&&16624&&&Takayuki TUS Sujihiki 270mm&&&The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke pull cuts through fish and proteins where tearing would compromise the result. Aoki Hamono produces the TUS sujihiki in Sakai, Japan, using TUS high carbon stainless steel at HRC 59 ground to a double bevel edge at 12 degrees per side. At 272mm blade length and 40mm height with a 2mm spine and only 6 oz, this is a light, fast sujihiki - the thinness and low weight that characterize the TUS line translate particularly well to the slicing format where reducing drag is the primary goal.
The western pakka wood handle suits cooks who prefer a familiar grip. For a first slicing knife from Sakai - a region that supplies roughly 90 percent of Japan professional knife market - the TUS sujihiki is a straightforward, well-priced entry point into a format that genuinely rewards the investment once you start using it regularly for fish, roasts, and precision slicing tasks.
Care Instructions: TUS is a stainless steel - hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones at the factory 12-degree angle per side.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Location: Sakai, Japan
Construction: Mono Steel, Stamped
Steel: TUS High Carbon Stainless
HRC: 59
Edge: Double Bevel 50/50 at 12 degrees per side
Handle: Western Pakka Wood
Weight: 6.0 oz (170g)
Blade Length: 272mm
Total Length: 392mm
Spine Thickness at Heel: 2mm
Blade Height: 40mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-sujihiki-270mm-285.png&&&0&&&||&&&||&&&@@@
tavghadacl19&&&7403&&&Takayuki VG-10 Hammered Damascus Cleaver 195mm&&&Cleavers are general-purpose knives adept at tackling a wide range of kitchen cutting tasks, and this Takayuki version brings genuine versatility in a striking package. The blade is built from VG-10, the name standing for V Gold 10 or sometimes V-Kin-10, by far the most popular stainless alloy used in Japanese kitchen knife making. Since this knife has a fairly flat profile, it favors push cutting and chopping over a rocking motion, making it a confident all-purpose tool for produce, proteins, and everything in between.
A 33-layer hammered Damascus stainless cladding wraps the VG-10 core, with the tsuchime texture combining with the flowing Damascus pattern to give the knife a true visual presence on the cutting board. The steel is hardened to 60 HRC through a special tempering process developed at Takayuki, which keeps the edge genuinely easy to sharpen despite the high hardness. A dyed red pakka wood handle is fitted to a partial tang with a stainless bolster and three stainless rivets, a classic combination that balances well in hand.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: 33-Layer Hammered Damascus Stainless
Edge Steel: VG-10
HRC: 60
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Knife Type: Cleaver
Weight: 11.6 oz (332 g)
Blade Length: 195mm
Total Length: 313mm
Spine Thickness at Heel: 2mm
Blade Height: 86mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-cleaver-195mm-264.png&&&0&&&||&&&||&&&@@@
takayuki7394&&&7394&&&Takayuki VG-10 Hammered Damascus Gyuto 180mm&&&Sakai Takayuki is a name synonymous with blades of all kinds, and more recently with kitchen knives, tracing roots back over 600 years to sword and tobacco-knife making in Sakai. The current company was established in 1946 and is owned by Aoki-Hamano Seisakusho, whose stated aim is to pass on traditional techniques while incorporating modern methods and materials - their knives are meant to be crafted items filled with the spirit of blacksmiths and sharpening artisans, not merely tools.
This gyuto combines many attributes of a Western chef knife with a blade geometry that will feel familiar in hand, resulting in a knife equally comfortable for rocking or push cutting. The blade is clad with a fine soft stainless steel Damascus layering finished in tsuchime (hammered) texture, coupled to a dyed pakka wood partial-tang handle with a stainless bolster and three stainless rivets. The complete package delivers a high standard of both looks and performance, especially given its very attractive price.
What Customers Are Saying: The one reviewer describes a nice, sharp blade with wonderful weight and genuinely beautiful looks, calling it a knife they love using.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Cladding: 33-Layer Hammered Damascus Stainless
Edge Steel: VG-10
HRC: 60
Edge Grind: Even 50/50
Handle: Red Pakka Wood Western (Yo)
Weight: 5.9 oz (168 g)
Blade Length: 180mm
Total Length: 310mm
Spine Thickness at Base: 2mm
Blade Height: 42mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-180mm-32.png&&&5&&&||&&&||&&&@@@
tavghadagy21&&&7395&&&Takayuki VG-10 Hammered Damascus Gyuto 210mm&&&Gyutos are general-purpose knives adept at tackling a wide range of kitchen cutting tasks, and this Takayuki version is built around VG-10, by far the most popular stainless alloy used in Japanese kitchen knife making. Since this knife carries a fairly flat profile, it favors push cutting and chopping over a rocking motion, making it a confident all-purpose tool for daily kitchen work.
The hammered finish combines with multi-layer Damascus cladding to give the knife real visual appeal, while a special tempering process developed at Takayuki brings the steel to 60 HRC without sacrificing ease of sharpening. A dyed pakka wood handle is attached to a partial tang with a stainless bolster and three stainless rivets, a classic Western-style combination that balances well in hand.
What Customers Are Saying: One reviewer praises fast shipping and reports the knife met every expectation. Another found the fit and feel good in hand but notes the edge could have been sharper straight out of the box, a fair point worth knowing before your first sharpening session.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: 33-Layer Hammered Damascus Stainless
Edge Steel: VG-10
HRC: 60
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Weight: 6.5 oz (186 g)
Blade Length: 212mm
Total Length: 340mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-210mm-284.png&&&4.5&&&||&&&||&&&@@@
tavghadagy24&&&7396&&&Takayuki VG-10 Hammered Damascus Gyuto 240mm&&&Gyutos are general-purpose knives adept at tackling a wide range of kitchen cutting tasks, and this 240mm Takayuki version is built around VG-10, by far the most popular stainless alloy used in Japanese kitchen knife making. Since the blade carries a fairly flat profile, it favors push cutting and chopping over a rocking motion, making it a confident all-purpose tool for high-volume kitchen work.
The hammered finish combines with multi-layer Damascus cladding to give the knife real visual appeal, while a special tempering process developed at Takayuki brings the steel to 60 HRC without sacrificing ease of sharpening. A dyed pakka wood handle is attached to a partial tang with a stainless bolster and three stainless rivets, a classic Western-style combination that balances well in hand at this longer length.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
HRC: 60
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Weight: 7.6 oz (216 g)
Blade Length: 238mm
Total Length: 376mm
Spine Thickness at Base: 2mm
Blade Height: 48mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-240mm-325.png&&&0&&&||&&&||&&&@@@
kengata160mm&&&7399&&&Takayuki VG-10 Hammered Damascus Kengata 160mm&&&Many cooks are drawn to kitchen knives with a weapon-like shape, and the kengata fits squarely into that category with its classic Japanese sword-like tip. The combination of the reverse tanto tip and a short, almost santoku-style profile results in a blade that is versatile, easy to wield, and genuinely stout. Unlike a regular bunka, this profile carries more belly, which makes it well suited to rocking as well as push cutting and chopping tasks, while the characteristic reverse tanto tip allows for delicate work and dexterous handling.
The blade is fashioned from a VG-10 stainless core with an outer cladding of 17-layer Damascus stainless applied to either side, finished in tsuchime (hammered) texture that enhances both the look and the food release. The blade attaches to a fine Western handle made from dyed pakka wood on a partial tang, slightly lighter than a full tang example, with a well-finished stainless bolster and three matching stainless rivets - a great-looking knife that handles a multitude of kitchen tasks while intriguing anyone who notices its sword-like profile.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: 17-Layer Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Knife Type: Kengata (Bunka)
Weight: 5.4 oz (154 g)
Blade Length: 161mm
Total Length: 297mm
Spine Thickness at Base: 2mm
Blade Height: 44mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kengata-160mm-130.png&&&0&&&||&&&||&&&@@@
kengata190mm&&&7400&&&Takayuki VG-10 Hammered Damascus Kengata 190mm&&&A kengata knife features the classic tanto tip found on Japanese swords, and these knives come in various styles - from the thin yanagiba to the stout bunka. This version falls into the latter category, with a reverse tanto profile that results in a knife with a dexterous, delicate tip and a unique, eye-catching look. Bunkas are general-purpose knives adept at tackling a wide range of kitchen cutting tasks, suitable any time a gyuto or santoku might be called for. Since this knife carries a fairly flat profile it favors push cutting and chopping, and at this size it runs more gyuto than classic bunka in proportion, with a lower blade height and longer edge length than a standard bunka.
The blade is built around a VG-10 stainless core wrapped in multi-layer Damascus cladding finished in tsuchime (hammered) texture, giving the knife real visual appeal. A dyed pakka wood handle is attached to a partial tang with a stainless bolster and three stainless rivets.
What Customers Are Saying: One first-time CKTG buyer, an at-home cook moving up from a Henkels chef knife, describes this bunka as extremely sharp out of the box and impressively crafted. The forward slant of the blade at the choil combined with a pinch grip made the knife feel functionally shorter than its length, giving better tip control than a longer gyuto had offered him previously, and he praises the reverse tanto tip specifically for precise, detailed work. His one note for improvement was a request for slightly more contour under the grip on the handle, though he rates the finish on the handle itself as excellent.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Knife Type: Kengata (Bunka)
Weight: 7.3 oz (208 g)
Blade Length: 190mm
Total Length: 338mm
Spine Thickness at Base: 2mm
Blade Height: 49mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kengata-190mm-131.png&&&5&&&||&&&||&&&@@@
tadahavgki27&&&7398&&&Takayuki VG-10 Hammered Damascus Kiritsuke 270mm&&&This kiritsuke is meticulously crafted using the san mai technique and shaped by laser cutting for flawless construction throughout. Its exterior carries a hammered Damascus stainless cladding that combines strength with genuine visual artistry, while the VG-10 core at the center of the blade delivers the durability and edge retention this steel is known for throughout Japanese cutlery.
A special tempering process at Takayuki achieves a hardness of 60 HRC while keeping the steel genuinely easy to sharpen, and the even 50/50 bevel grind makes the knife a versatile choice for both right- and left-handed cooks. At 256mm blade length and 36mm height, the knife is agile yet substantial in hand, weighing just 6.6 ounces. The red pakka wood handle provides a comfortable grip and a touch of refinement to round out a knife that delivers genuine craftsmanship at an accessible price.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
HRC: 60
Edge Grind: Even 50/50
Handle: Red Pakka Wood Western (Yo)
Weight: 6.6 oz (188 g)
Blade Length: 256mm
Total Length: 390mm
Spine Thickness at Base: 2mm
Blade Height: 36mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kiritsuke-270mm-145.png&&&0&&&||&&&||&&&@@@
satahadana16&&&7393&&&Takayuki VG-10 Hammered Damascus Nakiri 160mm&&&The primary task associated with nakiris is to chop vegetables (nakiri means greens in Japanese). However, they are also a good choice for many other cutting tasks around the kitchen. They differ from the Japanese deba in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. They are also much thinner than the deba, with a taller blade height.
This is a really nice example of a nakiri. It has been made from a sandwich of VG-10 core stainless steel with an outer cladding of a 17-layer Damascus stainless alloy. The outer cladding is given a tsuchime (hammered) finish, which adds to the great looks and also helps to promote better food release.
The Takayuki Damascus Hammered VG-10 Nakiri is not very tall, coming in at just 47mm at the heel. The edge profile, like all nakiri, is very flat. Out-of-the-box edge is pretty good, but a trip to your sharpening rig will pay huge dividends, especially as the Takayuki smiths have treated the blade to a special tempering operation, which results in a much easier sharpening routine.
A nice dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. This is really great looking and performing nakiri at a most attractive price.
Weight: 6.5 oz (186 g)
Blade Length: 164 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-nakiri-160mm-110.png&&&4.5&&&||&&&||&&&@@@
tadahavgpe12&&&7389&&&Takayuki VG-10 Hammered Damascus Petty 120mm&&&This petty is a very pretty petty, and not just in looks. The VG-10 core makes for a well-made kitchen cutter that is easy to maintain and care for - VG-10 is the most widely used stainless steel in Japanese cutlery, prized for both great stain resistance and the ability to take a very sharp edge. Some VG-10 knives can be harder to work on the stones than other steels, but Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while keeping the blade genuinely easier to sharpen. The core is clad with a fine soft stainless steel Damascus layering finished in tsuchime (hammered) texture.
This small knife performs admirably across so many duties for its short length - a versatile cutting tool around the kitchen that shines especially at hand-held processes, garnish work, and artistic cutting techniques. The attractive blade is coupled to a dyed pakka wood partial-tang handle that features a stainless bolster and three stainless rivets.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
HRC: 60
Handle: Red Pakka Wood Western (Yo)
Weight: 2.6 oz (76 g)
Blade Length: 121mm
Total Length: 224mm
Spine Thickness at Base: 2mm
Blade Height: 27mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-damascus-hammered-petty-120mm-146.png&&&0&&&||&&&||&&&@@@
satadahautkn&&&7391&&&Takayuki VG-10 Hammered Damascus Petty 150mm&&&Utility knives, or petty knives, fill a multitude of roles in the kitchen. They can be small chef knives, mini slicers, detail or paring knives, or poultry boners. The knife featured here is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned this great-looking blade from VG-10 stainless steel. This ever-popular alloy is used by so many knife manufacturers that supply is becoming problematic in Japan. VG-10 is popular for many reasons, none less than its sterling characteristics, which include good edge retention and a high level of wear and corrosion resistance. Some users have found it to be more challenging to sharpen, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC and a much easier sharpening regimen.
The inner core of VG-10 stainless steel is covered with a 17-layer cladding of a softer stainless steel. This not only reduces the overall weight of the blade, but it also protects the more fragile core. Of course, it also does wonders for the beauty of this fine blade. A Western handle made from dyed pakka wood finishes off this fine package.
Steel: Damascus 17-layer with VG10
Hardness: RC 60 (special tempered for ease of sharpening)
Bevel: 50/50
Weight: 3.1 oz (90 g)
Blade Length: 149 mm
Total Length: 263 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-petty-150mm-210.png&&&5&&&||&&&||&&&@@@
satahada12pe&&&7390&&&Takayuki VG-10 Hammered Damascus Petty 80mm&&&Sakai Takayuki is a name that resonates with knife users and collectors, and making blades for over 600 years will do that for a brand. This storied company started making knives in Sakai during the 16th century, originally to trim and cut tobacco - they have come a long way since. The company is now owned by Aoki-Hamano Seisakusho, whose goal is to pass on traditional techniques while incorporating new ones, and whose stated aim is to remind the world that their knives are not tools, but crafts filled with the spirit of blacksmiths and sharpening artisans.
This is a very nice petty, quite small as far as petties go, built from VG-10 stainless steel with a multi-layer cladding of softer stainless steel finished in tsuchime (hammered) texture. This is a stout little knife with a robust spine that does not taper much until reaching the tip. VG-10 can be a problem child of a steel, but Takayuki smiths have created a blade that sharpens nicely to a razor-like edge. The fit and finish are very good, and together with the Damascus and tsuchime finishes make for a genuinely attractive knife. The blade is coupled to a dyed pakka wood handle attached to a partial tang for better weight distribution.
What Customers Are Saying: One reviewer calls this a really well-made, sharp knife that is a genuine joy to use, noting the stainless construction is especially useful for a petty since acidic foods are a regular part of the job. They describe the combination of hammered and Damascus finishes as beautiful, the weight as light and pleasant, and report the edge holds up very well - adding that you would need to pay two or more times the price to find a better knife.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Edge Steel: VG-10
Cladding: Hammered Damascus Stainless
Handle: Red Pakka Wood Western (Yo)
Weight: 2.2 oz (62 g)
Blade Length: 79mm
Total Length: 185mm
Spine Thickness at Heel: 2mm
Blade Height: 22mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-petty-80mm-101.png&&&4&&&||&&&||&&&@@@
satadahasa18&&&7392&&&Takayuki VG-10 Hammered Damascus Santoku 180mm&&&Sakai Takayuki is a name synonymous with blades of all kinds, and more recently with kitchen knives. The shop has been making blades for over 600 years, starting in Sakai during the 16th century, with the first blades produced to trim and cut tobacco. The company is now owned by Aoki Hamano Seisakusho, whose aim is to pass on traditional techniques while incorporating modern methods and materials, treating each knife as a crafted item rather than a simple tool.
This santoku combines many attributes of a gyuto and western chef knife with a blade geometry incorporating the sheep foot tip. A sheep foot design draws the spine, or backstrap, down toward the front of the blade, with very little clearance above the horizontal cutting plane when the blade rests naturally from heel to tip. This results in a knife that favors push cutting over the rocking motion typical of a gyuto. Santoku translates to three virtues, a fitting description for the three tasks the knife performs especially well: slicing, dicing, and mincing.
The blade is clad with a fine looking soft stainless steel Damascus layering finished with a tsuchime, or hammered, texture. It is coupled to a dyed pakka wood partial tang handle with a stainless bolster and three stainless rivets, giving the knife a familiar western feel. The complete package is of a high standard in both looks and performance, especially given the price.
What Customers Are Saying:With six reviews, this santoku draws consistently strong praise for its fit, finish, and out of box sharpness, with several buyers calling it one of the best looking Damascus and hammered finishes at this price point and one reviewer naming it among their favorite knives even after owning several pricier options. A couple of reviewers wished the handle looked a bit more finished relative to the blade itself, and two mention they would have preferred a hammered or engraved maker mark rather than the painted logo, fair cosmetic notes that did not take away from how well the knife performs. One overseas customer also praised how quickly the order arrived, just two weeks from the US to Australia.
Care Instructions:VG10 is a fully stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG10 Damascus, 33 Layers
HRC: 60 (Special Tempered for Ease of Sharpening)
Edge Grind: 50/50
Handle: Dyed Pakka Wood, Partial Tang
Bolster: Stainless Steel with Three Rivets
Weight: 6.0 oz (172 g)
Blade Length: 180 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-santoku-180mm-108.png&&&4.5&&&||&&&@@@
tavghadasl24&&&7397&&&Takayuki VG-10 Hammered Damascus Sujihiki 240mm&&&Sujihikis excel at slicing and push-pull cutting, and this Takayuki version is built around VG-10, by far the most popular stainless alloy used in Japanese kitchen knife making. The fairly flat profile makes this knife adept at clean, single-stroke draw cuts through proteins and large ingredients where a sawing motion would tear rather than slice.
The hammered finish combines with multi-layer Damascus cladding to give the knife real visual appeal, while a special tempering process developed at Takayuki brings the steel to 60 HRC without sacrificing ease of sharpening. A dyed pakka wood handle is attached to a partial tang with a stainless bolster and three stainless rivets, a classic Western-style combination that suits the long, narrow geometry of this format.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
HRC: 60
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Weight: 6.2 oz (176 g)
Blade Length: 238mm
Total Length: 365mm
Spine Thickness at Heel: 2mm
Blade Height: 37mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-hammered-damascus-suji-240mm-60.png&&&0&&&||&&&||&&&@@@
tavghadawasa&&&7479&&&Takayuki VG-10 Hammered Damascus Wa Bunka 160mm&&&Sakai Takayuki products trace back to the origins of sword making in Sakai, Japan, a history stretching back nearly 600 years. The current version of the company was established in 1946 and has since become one of the largest manufacturers of Japanese knives in the world, with products spanning the entire range of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The smiths at Sakai Takayuki have fashioned this blade from VG-10 stainless steel, with an outer cladding of 17-layer Damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than other steels, but Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while remaining much easier to sharpen. Bunkas can replace a short gyuto or santoku, especially for cooks who favor push cutting and chopping techniques, and the short length combined with a tall blade creates a knife with very broad appeal. The reverse tanto profile offers a compelling aesthetic, especially realized in this hammered Damascus version, and the blade is given center stage by a simple traditional octagonal handle made from maple and red pakka wood.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: 17-Layer Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Weight: 4.4 oz (126 g)
Blade Length: 161mm
Total Length: 316mm
Spine Thickness at Base: 2mm
Blade Height: 44mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-bunka-170mm-65.png&&&0&&&||&&&||&&&@@@
tahavgdage30&&&7449&&&Takayuki VG-10 Hammered Damascus Wa Genbu 300mm&&&Genbu refers to the sword-tip profile found on this 300mm sujihiki, a distinctive variation on the standard slicing knife format. The blade is made from the ever-popular VG-10 stainless steel, sometimes called V-Gold 10, arguably the most commonly used stainless alloy in the Japanese kitchen knife industry. Its exceptional stain resistance and ability to take a very sharp edge are the primary reasons for that popularity, and while some VG-10 knives can prove harder to sharpen than other steels, Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while keeping the blade genuinely easier to sharpen.
This sujihiki carries a 45-layer hammered Damascus stainless cladding, giving the blade a visually rich pattern that distinguishes it from the simpler finishes elsewhere in the line. The burnt oak octagonal handle adds a darker, more rustic character than the maple handles found on shorter knives in this series. This is a knife that is a breeze to maintain, performs admirably at the long single-stroke cuts a sujihiki is built for, and comes at a genuinely affordable price for its size and craftsmanship.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: 45-Layer Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Burnt Oak
Knife Type: Sujihiki (Genbu, Sword Tip)
Weight: 6.1 oz (174 g)
Blade Length: 271mm
Total Length: 453mm
Spine Thickness at Base: 2mm
Blade Height: 39mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-genbu-300mm-8.png&&&0&&&||&&&||&&&@@@
gyuto210&&&7475&&&Takayuki VG-10 Hammered Damascus Wa Gyuto 210mm&&&This gyuto is made from the ever-popular VG-10 stainless steel, sometimes called V-Gold 10, arguably the most commonly used stainless alloy in the Japanese kitchen knife industry. Its exceptional stain resistance and ability to take a very sharp edge are the primary reasons for that popularity, and while some VG-10 knives can prove harder to sharpen than other steels, Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while keeping the blade genuinely easier to sharpen.
For many home cooks, the 210mm gyuto is the number one choice, the most valuable tool in their kitchen - the knife reached for time after time, task after task. At this blade length these knives are a perfect fit in any kitchen, capable of tackling just about any cutting or chopping job. The edge length comes in at 215mm, and combined with a slightly shorter 45mm height, results in a slim blade that resembles a classic French profile knife. The double bevel grind makes it equally useful to right- and left-handed cooks. This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
What Customers Are Saying: One returning customer calls this an incredible knife that accelerated his home cooking and made the process much more intimate, noting that for the price of a smaller handmade production line, Takayuki has been a no-brainer choice that will serve his kitchen for decades. A younger cook upgrading from a budget block set describes it as treating him well over two weeks of varied use - onions, mushrooms, mincing bacon - with no complaints to speak of.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Weight: 5.2 oz (148 g)
Blade Length: 214mm
Total Length: 363mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-210mm-283.png&&&5&&&||&&&||&&&@@@
tavghadawagy&&&7476&&&Takayuki VG-10 Hammered Damascus Wa Gyuto 240mm&&&This gyuto is made from the ever-popular VG-10 stainless steel, sometimes called V-Gold 10, arguably the most commonly used stainless alloy in the Japanese kitchen knife industry. Its exceptional stain resistance and ability to take a very sharp edge are the primary reasons for that popularity, and while some VG-10 knives can prove harder to sharpen than other steels, Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while keeping the blade genuinely easier to sharpen.
For many home cooks, the 240mm gyuto is the number one choice, the most valuable tool in their kitchen - the knife reached for time after time, task after task. At this blade length these knives tackle just about any cutting or chopping job a kitchen demands. The double bevel grind makes it equally useful to right- and left-handed cooks. This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Weight: 5.8 oz (164 g)
Blade Length: 239mm
Total Length: 388mm
Spine Thickness at Heel: 2mm
Blade Height: 50mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-240mm-326.png&&&0&&&||&&&||&&&@@@
tahavgdahe30&&&7448&&&Takayuki VG-10 Hammered Damascus Wa Hien 300mm&&&Hien refers to the distinctive sword-inspired tip profile on this 300mm sujihiki, a great-looking slicing knife made from the ever-popular VG-10 stainless steel. VG-10, sometimes called V-Gold 10, is arguably the most commonly used stainless alloy in the Japanese kitchen knife industry, prized for exceptional stain resistance and the ability to take a very sharp edge. Some VG-10 knives can prove harder to sharpen than other steels, but Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while keeping the blade genuinely easier to sharpen.
This sujihiki carries a 45-layer hammered Damascus stainless cladding, giving the blade a visually rich, layered pattern. The burnt oak octagonal handle adds a darker, more rustic character to the package. At 300mm this is a serious slicing tool for proteins and large ingredients, a great-looking knife that is a breeze to maintain and performs like a champ at the long, single-stroke cuts this format is built around.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: 45-Layer Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Burnt Oak
Knife Type: Sujihiki (Hien)
Weight: 5.9 oz (168 g)
Blade Length: 288mm
Total Length: 448mm
Spine Thickness at Base: 2mm
Blade Height: 37mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-hein-300mm-29.png&&&0&&&||&&&||&&&@@@
satavgdahaho&&&7478&&&Takayuki VG-10 Hammered Damascus Wa Honesuki 150mm&&&This honesuki boning knife is meticulously forged from a multi-layered VG-10 Damascus steel comprising 33 distinct layers, an approach that delivers an edge that is both razor sharp and impressively durable. The hardness rating of 60-61 HRC promises superior edge retention alongside a comfortably balanced heft, making this a genuinely capable tool for poultry boning and trim work.
Unlike the single bevel honesukis found elsewhere in the catalog, this version carries a right-hand-biased double bevel grind, broadening its appeal to cooks who want honesuki precision without committing to single-bevel sharpening technique. The handle is skillfully shaped into an octagonal form using Japanese maple and red pakka wood, a classic combination that pairs well with the hammered Damascus cladding running the length of the blade.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Takayuki
Location: Sakai, Japan
Steel: VG-10
Cladding: Stainless
Finish: Hammered 33-Layer Damascus
Edge Grind: Right Hand Bias, Double Bevel
HRC: 60-61
Handle: Octagonal Maple and Red Pakka Wood
Weight: 4.4 oz (124 g)
Blade Length: 151mm
Total Length: 296mm
Spine Thickness at Base: 3mm
Blade Height: 40mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-damascus-hammered-honesuki-150mm-7.png&&&0&&&||&&&||&&&@@@
tavghawagy21&&&7480&&&Takayuki VG-10 Hammered Damascus Wa Kengata 200mm&&&The kengata - meaning sword-shaped in Japanese - is a blade profile defined by its reverse tanto tip, where the spine drops sharply toward the point rather than curving up from the edge. The result is a tip that is both visually striking and practically useful for detail work, intricate cuts, and processing smaller ingredients where control matters more than sweep. Sakai Takayuki has been making knives in Sakai since 1946, tracing its heritage to a sword-making tradition in that city stretching back nearly 600 years - a lineage that makes the kengata profile feel entirely at home in their catalog.
This 200mm wa kengata sits closer to a gyuto than a classic bunka in its proportions - the blade height is lower and the edge length longer than a standard bunka, which gives it a more versatile cutting profile while keeping the distinctive reverse tanto tip. The VG-10 stainless core is clad in Damascus stainless in a San Mai construction, with a hammered (tsuchime) finish applied above the shinogi that contrasts beautifully with the flowing Damascus pattern on the lower blade road. The octagonal handle is made from maple and red pakka wood - a clean, traditional combination that keeps the knife light and well-balanced in the hand.
What Customers Are Saying: Both reviewers highlight the visual impact of the blade - the combination of hammered finish, Damascus layering, and the distinctive kengata profile makes this one of the more striking knives on the site. One reviewer notes the VG-10 sharpens more easily on stones than the same steel from other makers, and calls it a go-to everyday knife. The other appreciated the overall quality for the price and noted the edge was good out of the box and came up well on stones. Both confirm the knife runs slightly longer than the stated 200mm.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: VG-10 Stainless
Cladding: Damascus Stainless
Finish: Tsuchime (Hammered)
Handle: Maple and Red Pakka Wood Octagonal
Weight: 5.3 oz (152 g)
Blade Length: 201 mm
Total Length: 360 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to keep the edge performing between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kengata-200mm-34.png&&&5&&&||&&&||&&&@@@
sata33ladavg&&&7433&&&Takayuki VG-10 Hammered Damascus Wa Nakiri 160mm&&&The Sakai Takayuki 33-Layer Damascus series offers genuine quality at an exceptional value. This nakiri is expertly forged with a VG-10 core steel and enveloped in 33 layers of stainless Damascus, carrying a hardness rating of 60-61 HRC that ensures outstanding durability, prolonged edge retention, and straightforward sharpening on water stones.
The tsuchime (hammered) finish gives the blade real aesthetic appeal while also serving a practical purpose, reducing food adhesion for a smoother cutting experience through stacks of vegetables. The flat profile and squared tip give this nakiri the precision and board contact that vegetable prep demands. The handle octagonal design is meticulously crafted from walnut and black pakka wood, blending form with function for a comfortable, secure grip.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: VG-10 Stainless Steel
Edge Grind: Even
Finish: Hammered, 33-Layer Damascus
HRC: 60-61
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.1 oz (144 g)
Blade Length: 162mm
Spine Thickness at Base: 2mm
Blade Height: 45mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-damascus-vg-10-nakiri-160mm-28.png&&&0&&&||&&&||&&&@@@
petty150&&&7471&&&Takayuki VG-10 Hammered Damascus Wa Petty 150mm&&&Petty knives handle a multitude of tasks in the kitchen, covering for small chef knives, mini slicers, detail or paring knives, and even light poultry boning work. Similar to a common Western paring or utility knife, this format excels at small, detailed cutting tasks and is especially well suited to garnishes and other artistic cutting work.
This Takayuki version is a fine example of the style. The smiths at Sakai Takayuki have fashioned the blade from VG-10 stainless steel with an outer cladding of 17-layer Damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels, but Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while remaining much easier to sharpen. The softer stainless steel cladding carries a hammered (tsuchime) finish that adds to the already attractive looks of this knife, and the grind allows for fine, precise cutting throughout. A traditional octagonal handle made from maple with a red pakka wood ferrule rounds out the look and feel.
What Customers Are Saying: One reviewer who wanted a knife to bridge the gap between a shorter petty and a small gyuto reports it fills that role well, calling it light in hand and sharp enough out of the box to take a good edge when needed. His two notes for improvement: he would prefer slightly more blade height for additional knuckle clearance at this length, and he found the as-shipped blade finish a bit too shiny and chrome-like for his taste, an issue he addressed himself with some wet sandpaper and expects will improve naturally as the blade develops a patina over time.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Weight: 2.8 oz (82 g)
Blade Length: 152mm
Total Length: 287mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-petty-150mm-211.png&&&4&&&||&&&@@@
santoku170&&&7472&&&Takayuki VG-10 Hammered Damascus Wa Santoku 170mm&&&The santoku blends attributes of a gyuto and a Western chef knife with a unique blade geometry built around a sheep foot tip - drawing the spine down toward the front and tip so there is little clearance above the horizontal cutting plane when the blade rests naturally from heel to forward edge. This results in a knife that favors less rocking motion. Santoku translates to three virtues, a fitting description for the three cutting tasks the knife performs especially well: slicing, dicing, and mincing.
This Takayuki VG10 Santoku Knife is made from VG-10, sometimes called V-Gold 10 or V-Kin-10, probably the most popular stainless alloy used in Japanese kitchen knife making. The tsuchime (hammered) finish blends with the ripples of the multi-layer Damascus cladding to create a knife with genuinely wonderful visual appeal. The blade is given center stage by a simple traditional octagonal handle made from maple and red pakka wood - a fitting match for the blade.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Knife Type: Santoku
Weight: 4.4 oz (126 g)
Blade Length: 172mm
Total Length: 316mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-santoku-170mm-27.png&&&0&&&||&&&||&&&@@@
tavghadasu24&&&7477&&&Takayuki VG-10 Hammered Damascus Wa Sujihiki 240mm&&&This sujihiki is made from the ever-popular VG-10 stainless steel, sometimes called V-Gold 10, arguably the most commonly used stainless alloy in the Japanese kitchen knife industry. Its exceptional stain resistance and ability to take a very sharp edge are the primary reasons for that popularity, and while some VG-10 knives can prove harder to sharpen than other steels, Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while keeping the blade genuinely easier to sharpen.
For many home cooks, the 240mm sujihiki becomes their go-to slicing knife - the blade glides through steaks and carves chicken and turkey with ease, the knife reached for time after time, task after task. This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Knife Type: Sujihiki (Slicing Knife)
Weight: 4.9 oz (138 g)
Blade Length: 251mm
Total Length: 402mm
Spine Thickness at Base: 2mm
Blade Height: 37mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-sujihiki-240mm-289.png&&&0&&&||&&&||&&&@@@
tavgnabu16&&&14098&&&Takayuki VG-10 Nashiji Bunka 165mm&&&This bunka brings the reverse-tanto profile to a compact, versatile size that has become a favorite shape in kitchens worldwide. Sakai Takayuki builds the blade around a VG-10 stainless steel core, a steel trusted throughout Japanese cutlery for its strong edge retention and easy sharpening, finished here with a nashiji texture that gives the cladding a distinctive pear-skin look while improving food release.
Weighing just under 5 ounces, the knife handles effortlessly through extended prep, while a 2mm spine and 43mm blade height deliver real control for precise cuts. The pointed bunka tip earns its keep in detail work and garnish, while the flat portion of the edge handles vegetable chopping and general prep with ease. The ebony octagonal handle offers a comfortable, secure grip with a timeless look that suits both professional kitchens and home cooks who want a serious daily-use blade.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Nashiji Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 4.8 oz (136 g)
Blade Length: 160mm
Total Length: 312mm
Spine Thickness at Base: 2mm
Blade Height: 43mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-bunka-165mm-46.png&&&0&&&||&&&||&&&@@@
tavgnadagy21&&&14095&&&Takayuki VG-10 Nashiji Gyuto 210mm&&&Sakai Takayuki builds this 210mm gyuto around a VG-10 stainless steel core, a steel trusted throughout Japanese cutlery for its strong edge retention and easy sharpening on water stones. The cladding carries a nashiji texture that gives the blade a distinctive pear-skin look while improving food release during everyday prep.
The 215mm blade length and 46mm blade height make this a genuinely versatile size, equally comfortable handling large proteins or detailed vegetable work. At just 5.6 ounces, the knife stays light and maneuverable through long sessions, while the 2mm spine keeps the grind thin enough behind the edge for clean, effortless cuts. The ebony octagonal handle provides a comfortable, secure grip with a timeless look that suits both professional kitchens and home cooks who want a reliable daily-use gyuto.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Sakai Takayuki
Location: Sakai, Japan
Edge Steel: VG-10 Stainless
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 5.6 oz (160 g)
Blade Length: 215mm
Total Length: 360mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-damascus-gyuto-210mm-90.png&&&0&&&||&&&||&&&@@@
tavgnake21&&&14099&&&Takayuki VG-10 Nashiji Kengata 200mm&&&Kengata is the Japanese term for the reverse-tanto, bunka-style profile, and this 200mm version gives that shape real size and presence. Sakai Takayuki builds the blade around a VG-10 stainless steel core, a steel trusted throughout Japanese cutlery for its strong edge retention and easy sharpening, finished here with a nashiji texture that gives the cladding a distinctive pear-skin look.
At just 6 ounces, the knife handles effortlessly despite its larger size, while the 2mm spine and 49mm blade height deliver real control and knuckle clearance for extended prep sessions. The pointed kengata tip earns its keep in detail work, while the longer flat edge handles high-volume chopping and slicing with ease. The ebony octagonal handle offers a comfortable, secure grip that suits both professional kitchens and home cooks who want a versatile, larger-format daily-use blade.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Sakai Takayuki
Location: Sakai, Japan
Edge Steel: VG-10 Stainless
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 6.0 oz (170 g)
Blade Length: 200mm
Total Length: 357mm
Spine Thickness at Base: 2mm
Blade Height: 49mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-nashiji-kengata-200mm-76.png&&&0&&&||&&&||&&&@@@
tavgnape151&&&14092&&&Takayuki VG-10 Nashiji Petty 150mm&&&This petty pairs a VG-10 stainless steel core with the attractive nashiji finish that defines this entire Sakai Takayuki line. VG-10 is trusted throughout Japanese cutlery for its strong edge retention and easy sharpening on water stones, and the pear-skin textured cladding both looks distinctive and improves food release during detail work.
Weighing just under 3 ounces, the knife handles effortlessly for the precise, in-hand tasks a petty is built around - trimming, peeling, segmenting citrus, and mincing small ingredients. The 2mm spine and 29mm blade height keep the grind genuinely thin behind the edge, while the longer 150mm length adds reach for light board work like slicing fruit or trimming proteins. The ebony octagonal handle offers a comfortable, secure grip with a timeless look that suits both professional kitchens and home cooks.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Nashiji Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 3.0 oz (86 g)
Blade Length: 152mm
Total Length: 280mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-petty-150mm-46.png&&&0&&&||&&&||&&&@@@
tavgnasa17&&&14093&&&Takayuki VG-10 Nashiji Santoku 170mm&&&Sakai Takayuki builds this santoku around a VG-10 stainless steel core, a steel trusted throughout Japanese cutlery for its strong edge retention and easy sharpening on water stones. The cladding carries a nashiji texture that gives the blade a distinctive pear-skin look while improving food release during everyday prep.
At 173mm blade length with a 47mm blade height, this santoku brings genuine versatility to slicing, chopping, and dicing tasks - equally capable with vegetables, proteins, and herbs. Weighing just 5.2 ounces, the knife stays light and maneuverable through long sessions, while the 2mm spine keeps the grind thin enough behind the edge for clean, effortless cuts. The ebony octagonal handle provides a comfortable, secure grip with a timeless look that suits both professional kitchens and home cooks who want a reliable everyday santoku.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Maker: Sakai Takayuki
Location: Sakai, Japan
Edge Steel: VG-10 Stainless
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 5.2 oz (150 g)
Blade Length: 173mm
Total Length: 318mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-santoku-170mm-28.png&&&0&&&||&&&||&&&@@@
notsure&&&4237&&&Takayuki Zangetsu Ginsan Sakimaru 300mm&&&Sakai has been the center of Japanese knife production for over 600 years, and Aoki Hamono carries that tradition forward as one of the citys most respected production houses. The Takayuki Zangetsu line represents some of the finest work to come out of the Sakai workshop - blades built to exacting standards using premium steels, finished with the kind of attention to detail that has defined Sakai cutlery for generations. This sakimaru-takohiki at 300mm is a serious tool built for serious work.
The blade is forged from Ginsan Silver #3, a stainless steel that behaves more like a carbon steel in terms of edge quality and sharpening response while offering the corrosion resistance that makes it practical for professional environments. The kasumi finish, a hazy contrast-polished surface, is traditional to single bevel Japanese knives and reflects the craftsmanship of the Sakai method. The sakimaru-takohiki format is a variation on the takohiki, distinguished by its rounded tip, and is designed specifically for pull slicing raw fish with minimal resistance and maximum precision. The octagonal wenge handle is fitted with a buffalo horn ferrule and sits naturally in hand, and a matching saya is included for safe storage and transport. Note that natural buffalo horn may vary in color from the image shown.
Care Instructions: Ginsan Silver #3 is a low maintenance stainless steel that hand washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. As a single bevel knife, sharpening should be done on quality water stones by someone familiar with single bevel geometry - the flat side requires only light lapping while the hollow grind side is sharpened on the bevel. Treat the wenge handle periodically with camellia or board oil to keep the wood from drying out.
Maker: Aoki Hamono
Location: Sakai, Japan
Brand: Takayuki Zangetsu
Core Steel: Ginsan Silver #3 (Gingami)
Finish: Kasumi (Hazy)
Edge Grind: Single Bevel
Bevel: Right-Handed
Handle: Octagonal Wenge Wood
Ferrule: Buffalo Horn
Saya: Included
Weight: 8.6 oz (244 g)
Blade Length: 300mm
Total Length: 455mm
Spine Thickness at Heel: 4mm
Blade Height: 33mm
&&&&&&800&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-300mm-74.png&&&0&&&||&&&||&&&@@@
tazagisa33&&&4238&&&Takayuki Zangetsu Ginsan Sakimaru 330mm&&&Sakai has been the center of Japanese knife production for over 600 years, and Aoki Hamono carries that tradition forward as one of the citys most respected production houses. The Takayuki Zangetsu line represents some of the finest work to come out of the Sakai workshop - blades built to exacting standards using premium steels, finished with the kind of attention to detail that has defined Sakai cutlery for generations. At 330mm, this sakimaru-takohiki is a long, serious tool built for cooks who specialize in raw fish preparation.
The blade is forged from Ginsan Silver #3 (also known as Gingami #3), a stainless steel that behaves more like a carbon steel in terms of edge quality and sharpening response while offering the corrosion resistance that makes it practical for professional environments, hardened to roughly 60 HRC. The kasumi finish, a hazy contrast-polished surface, is traditional to single bevel Japanese knives and reflects the craftsmanship of the Sakai method. The sakimaru-takohiki format is a variation on the takohiki, distinguished by its rounded tip, and is designed specifically for pull slicing raw fish with minimal resistance and maximum precision. The octagonal wenge handle is fitted with a buffalo horn ferrule, and a matching saya is included for safe storage and transport. Note that natural buffalo horn may vary in color from the image shown.
Care Instructions: Ginsan Silver #3 is a low maintenance stainless steel that hand washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. As a single bevel knife, sharpening should be done on quality water stones by someone familiar with single bevel geometry - the flat side requires only light lapping while the hollow grind side is sharpened on the bevel. Treat the wenge handle periodically with camellia or board oil to keep the wood from drying out.
Maker: Aoki Hamono
Location: Sakai, Japan
Brand: Takayuki Zangetsu
Core Steel: Ginsan Silver #3 (Gingami)
Cladding: Stainless Steel
HRC: 60 +/-1
Finish: Kasumi (Hazy)
Edge Grind: Single Bevel
Bevel: Right-Handed
Handle: Octagonal Wenge Wood
Ferrule: Buffalo Horn
Saya: Included
Weight: 10.6 oz (300 g)
Blade Length: 330mm
Total Length: 500mm
&&&&&&925&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-330mm-247.png&&&0&&&||&&&||&&&@@@
tazagisa36&&&4239&&&Takayuki Zangetsu Ginsan Sakimaru 360mm Sale&&&Sakai has been the center of Japanese knife production for over 600 years, and Aoki Hamono carries that tradition forward as one of the citys most respected production houses. The Takayuki Zangetsu line represents some of the finest work to come out of the Sakai workshop — blades built to exacting standards using premium steels, finished with the kind of attention to detail that has defined Sakai cutlery for generations. This sakimaru-takohiki is among the most striking knives in the range, and at 360mm it is a serious tool for serious work.
The blade is forged from Ginsan Silver #3 — a stainless steel that behaves more like a carbon steel in terms of edge quality and sharpening response, while offering the corrosion resistance that makes it practical for professional environments. At 60 HRC it holds an exceptional edge and rewards careful sharpening technique with results that approach the best carbon steels in the category. The kasumi finish — a hazy, contrast-polished surface — is traditional to single bevel Japanese knives and reflects the craftsmanship of the Sakai method. The sakimaru-takohiki format is a variation on the takohiki, distinguished by its rounded tip, and is designed specifically for pull slicing raw fish with minimal resistance and maximum precision. The octagonal wenge handle is fitted with a buffalo horn ferrule and sits naturally in hand, its wood grain texture adding grip and character in equal measure. A matching saya is included for safe storage and transport.
Care Instructions: Ginsan Silver #3 is a low maintenance stainless steel that hand washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. As a single bevel knife, sharpening should be done on quality water stones by someone familiar with single bevel geometry — the flat side requires only light lapping while the hollow grind side is sharpened on the bevel. Treat the wenge handle periodically with camellia or board oil to keep the wood from drying out.
Maker: Aoki Hamono
Location: Sakai, Japan
Brand: Takayuki Zangetsu
Core Steel: Ginsan Silver #3 (Gingami)
Cladding: Stainless Steel
HRC: 60 +/-1
Finish: Kasumi (Hazy)
Edge Grind: Single Bevel
Bevel: Right-Handed
Handle: Octagonal Wenge Wood
Ferrule: Buffalo Horn
Blade Length: 360mm
Total Length: 530mm
Weight: 11.5 oz (327g)
Saya: Included
&&&&&&1050&&&895&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-360mm-260.png&&&0&&&||&&&||&&&@@@
tamegysa&&&TakedaSaya-GyutoM&&&Takeda Gyuto Saya Medium&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for Takeda medium gyuto knives specifically. Takeda knives have a distinctive geometry - tall blade height, thin spine, and a curved profile that differs from most other makers. This saya is made specifically for the Takeda medium gyuto and is not interchangeable with standard CKTG gyuto sayas. If you have a Takeda gyuto, this is the correct saya.
What Customers Are Saying: Five reviewers confirm good fit on the Takeda medium gyuto when purchased together.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-gyuto-saya-medium-138.png&&&4.5&&&||&&&||&&&||@@@
tasmgysa&&&TakedaSaya-GyutoS&&&Takeda Gyuto Saya Small&&&A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.
Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.
This saya is sized for Takeda small gyuto knives specifically. Sized for the Takeda small gyuto. Takeda knives have a distinctive geometry that requires a dedicated saya rather than a standard CKTG gyuto saya - the tall blade height and characteristic Takeda profile are the key variables.
What Customers Are Saying: The one reviewer confirms good fit on the Takeda small gyuto.
Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.
Material: Magnolia Wood
Includes: Tapered Black Pin
Fit: Hand-adjusted at CKTG for each knife
Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-gyuto-saya-small-168.png&&&5&&&||&&&||&&&||@@@
tahast&&&Blacksmith-Woman&&&Takeda Hamono Blacksmith Woman Sticker&&&Takeda makes a lot of stickers and this one is a fun one. Measures 98mm x 60mm including the border.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-hamono-blacksmith-woman-sticker-73.png&&&0&&&||&&&||&&&@@@
takedacoin&&&TakedaCoin&&&Takeda Hamono Coin&&&We are constantly looking out for fun pieces of memorabilia that knife lovers and collectors would like to add to their collections, like towels, t-shirts and stickers.
After recently taking up collecting very old coins as a hobby, Mark has been inspired us to produce a coin memento of one of our favorite blacksmiths, Shosui Takeda.
The basic design was developed by the Takeda company itself and over the past months has been refined to suit a coin in terms of looks and production techniques. The back side of the coin has the classic CKTG logo and name, together with the “Stay Sharp” byline in Kanji.
Our forum members have had their say in the design and we think the end result is rather special. It is stamped from metal and then given a bath in acid before being burnished to bring out the details.
We are rather excited about this fun item and hope that it will lead to more memorabilia that knife lovers will add to their collections as well as giving away as gifts.&&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-hamono-coin-98.png&&&0&&&||&&&||&&&@@@
taclas&&&Takeda-Cleaver-AS&&&Takeda NAS Chuka Bocho Large&&&One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has been handcrafting exceptional Japanese knives and tools in Niimi, Japan. Forged by Shosui Takeda and his small team, these blades are known for their distinctive geometry, expertly heat-treated Aogami Super steel, and uncompromising cutting performance. Lightweight construction, tall blade profiles, and Takeda’s unmistakable kurouchi finish give each knife a character that is immediately recognizable.
This series features an Aogami Super carbon steel core clad in softer stainless steel, reducing reactivity and simplifying maintenance while preserving the keen edge and edge retention the steel is prized for. Despite its large, ultra-tall profile, the Takeda AS Stainless Clad Large Cleaver remains remarkably light and responsive in hand. Thin geometry and acute edge bevels allow the high-performance core steel to deliver exceptional sharpness, precision, and efficiency, particularly in vegetable preparation and chopping tasks.
For cooks seeking a high-performance Japanese cleaver that is thin, tall, easy to maintain, and built for precision cutting, the Takeda AS Stainless Clad Large Cleaver represents the very best of traditional Japanese blacksmithing paired with modern practicality.
Care Instructions:
Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the cleaver safely when not in use.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood, Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 13.4 oz (380 g)
Blade Length: 237 mm
Total Length: 380 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 112 mm
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&1120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-nas-chuka-bocho-large-1.png&&&0&&&||&&&||&&&@@@
tastclbu&&&TakedaNAS-BannoBunka170&&&Takeda Stainless Clad Bunka 160mm&&&Takeda Aogami Super Bunka 170mm
Bunkas are essentially nakiri-style knives with an angled tip added for extra versatility, and Takeda’s interpretation is a standout example of the form. This knife features a tall blade with a very thin, high edge bevel and a precise 50/50 compound grind that excels at push cutting, chopping, and fine tip work.
The core steel is Aogami Super, heat treated to approximately 62 HRC. This allows the blade to take an exceptionally sharp edge while maintaining enough toughness for real-world kitchen use. Edge retention is excellent, and the steel responds beautifully to sharpening.
The carbon steel core is laminated with stainless cladding and finished with Takeda’s signature kurouchi surface. This construction helps reduce maintenance while preserving the performance and character that Takeda knives are known for. Food release is strong for a blade of this height, and the thin grind makes cutting feel effortless.
Takeda knives have developed a cult following among knife enthusiasts and are widely regarded as a benchmark for tall Japanese performance cutlery. Each knife is forged and ground entirely by hand, resulting in subtle variations that make every piece unique.
Care Instructions:
Hand wash only and dry immediately after use. Although the blade has stainless cladding, the exposed carbon steel edge can patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Limit: One per customer.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood, Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 4.2 oz
Blade Length: 160 mm (6.3")
Overall Length: 295 mm
Thickness at Heel: 2.5 mm
Blade Height: 55.1 mm
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-bunka-160mm-7.png&&&5&&&||&&&||&&&@@@
taascl&&&Takeda-Cleaver&&&Takeda Stainless Clad Cleaver Small&&&One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has produced knives that set the benchmark for performance-focused Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and expertly heat-treated Aogami Super steel.
This cleaver features an Aogami Super carbon steel core clad in softer stainless steel, reducing reactivity and simplifying maintenance without compromising cutting performance. Finished with Takeda’s signature kurouchi surface, the blade retains a bold, unmistakable character while offering smoother food release than traditional fully reactive designs.
Despite its exceptionally tall blade height and substantial presence on the board, the Takeda AS Stainless Clad Cleaver remains impressively lightweight and responsive. Thin geometry and acute edge bevels allow the high-performance core steel to shine, delivering excellent sharpness, precision, and efficiency—especially in vegetable preparation and push cutting.
For cooks seeking a thin, tall cleaver with outstanding cutting ability, reduced maintenance, and unmistakable hand-forged craftsmanship, this Takeda cleaver stands in a class of its own.
Care Instructions:
Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood, Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 12.6 oz (358 g)
Blade Length: 222 mm
Total Length: 355 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 105 mm
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&1050&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-as-cleaver-small-44.png&&&0&&&||&&&||&&&@@@
tastclfu18&&&TakedaNAS-Funayuki&&&Takeda Stainless Clad Funayuki 180mm&&&Takeda Aogami Super Stainless Clad Gyuto-Style Funayuki 180mm
This gyuto-style funayuki combines the nimble feel of a traditional funayuki with the taller blade height and cutting authority of a compact chef’s knife. The added height provides excellent knuckle clearance and stability, making it a highly versatile option for both push cutting and longer slicing motions.
Takeda’s distinctive geometry defines the performance of this blade. It features an even 50/50 compound grind with an exceptionally tall, thin edge bevel that delivers outstanding cutting efficiency and clean food release. The core steel is Aogami Super, heat-treated to approximately 62 HRC. This treatment allows the blade to take an extremely sharp edge while maintaining durability and excellent edge retention in daily use.
The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This construction improves corrosion resistance and reduces maintenance while preserving the crisp feedback and cutting feel that have earned Takeda knives a devoted following. Many enthusiasts consider Takeda knives to be the benchmark for tall, performance-driven Japanese cutlery.
Care Instructions:
Hand wash only and dry immediately after use. While the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Limit: One per customer.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood, Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 4 oz (115 g)
Blade Length: 180 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 59 mm
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-funayuki-180mm-113.png&&&0&&&||&&&||&&&@@@
takedagyuto&&&TakedaNAS-Gyuto210&&&Takeda Stainless Clad Gyuto 210mm With Saya&&&One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has produced knives that set the standard for performance-driven Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and exceptional cutting efficiency.
This gyuto features an Aogami Super steel core, heat treated to deliver excellent edge retention, sharpness, and durability. The blade is ground with Takeda’s characteristic even 50/50 compound grind and thin, acute edge bevels, allowing it to move effortlessly through food while maintaining excellent edge stability. Despite its ultra-tall profile and substantial blade height, the knife remains impressively lightweight and well balanced in hand.
The carbon steel core is clad in softer stainless steel and finished with Takeda’s signature kurouchi surface. This san mai construction reduces reactivity and simplifies maintenance while preserving the crisp feedback and cutting feel that Takeda knives are celebrated for. For cooks seeking a thin, tall gyuto with outstanding performance and unmistakable hand-forged character, this knife stands among the very best.
Care Instructions:
Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood, Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 6 oz
Blade Length: 216 mm
Total Length: 353 mm
Spine Thickness at Base: 2.29 mm
Blade Height: 62 mm
Saya Included and test fit
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&560&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-gyuto-210mm-with-saya-14.png&&&5&&&||&&&||&&&@@@
tastclgyme&&&TakedaNAS-Gyuto240&&&Takeda Stainless Clad Gyuto 240mm&&&Takeda knives are highly regarded worldwide for their distinctive aesthetic, hand-forged character, and uncompromising performance. Known for their exceptionally tall profiles, laser-thin grinds, and remarkably light weight, these knives have become favorites among experienced cooks and knife enthusiasts alike.
This gyuto features a core of Aogami Super steel, prized for its fine grain structure and ability to be heat treated to high hardness while remaining responsive on the stones. The result is a blade that takes a very refined edge, holds it well, and sharpens cleanly with proper technique.
The carbon steel core is clad in stainless steel, improving corrosion resistance and simplifying maintenance without sacrificing cutting performance. The kurouchi finish on the Stainless Clad series is smoother than Takeda’s Classic line, reducing drag through food while preserving the maker’s iconic, rustic appearance.
Blade geometry plays a major role in the knife’s performance. The gyuto is ground with an even 50/50 compound grind, featuring a rounded shoulder and an acute edge angle that promote excellent cutting efficiency and food separation. A long, relatively flat section near the heel supports push cutting and chopping, while the gently curved profile toward the tip allows for comfortable rocking. The handle is crafted from rosewood and fitted with a black pakka wood ferrule for durability and balance.
Saya Included.
Limit: One per customer.
Care Instructions:
Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood, Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 6.6 oz
Blade Length: 250 mm (9.75")
Overall Length: 390 mm (15.25")
Thickness at Heel: 2.5 mm
Blade Height: 65.0 mm
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&630&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-gyuto-240mm-69.png&&&5&&&||&&&||&&&@@@
tastclbu21&&&TakedaNAS-Kiri&&&Takeda Stainless Clad Kiritsuke 220mm&&&Third-generation blacksmith Shosui Takeda is world-renowned for his unmistakable approach to forging kitchen knives from Aogami Super steel. Takeda knives are instantly recognizable by their dramatic blade height, bold kurouchi finish, and unmistakably raw, almost weapon-like aesthetic that has earned them a cult following among knife enthusiasts.
This knife comes from Takeda’s Stainless Clad series, where the ultra-hard Aogami Super core is sandwiched between layers of softer stainless steel. This traditional construction method, known as san mai—literally “three flat things”—provides the best of both worlds: exceptional edge retention and cutting performance at the core, with improved corrosion resistance from the stainless cladding. The spine remains unclad, so the exposed carbon steel should be wiped clean and dried after use to prevent rust.
Takeda’s handmade blades often run slightly longer than their stated length, with this knife measuring approximately 220mm along the edge. Each example will vary subtly in length, height, and character—part of the appeal of true hand-forged craftsmanship. The blade features an even 50/50 edge grind, a kurouchi finish carried all the way to the edge, and hand-engraved kanji that reinforce the knife’s traditional roots.
With its exceptionally tall blade and generous knuckle clearance, this knife excels as a versatile all-around performer. The flatter edge profile is especially well suited for push cutting, making it a favorite among professional cooks and serious home chefs alike. We believe every knife enthusiast should experience a Takeda at least once—and this kiritsuke is a standout example of why the brand is so iconic.
One per customer.
Care Instructions: Hand wash only. Dry thoroughly after each use, paying special attention to the exposed carbon steel near the edge and spine. Do not leave wet or store in a damp environment.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Blade Length: (Each one varies) ~220mm
Blade Height: (Each one varies) ~60mm
Spine Thickness at Heel: 2.5mm
Weight: 5.5 oz / 156 g
Engraving: Hand-engraved with stamp&&&&&&560&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-kiritsuke-220mm-3.png&&&5&&&||&&&||&&&@@@
tastclki&&&TakedaNAS-Kiri240&&&Takeda Stainless Clad Kiritsuke 240mm&&&Prized for their distinctive aesthetic, towering blade heights, and exceptionally thin, lightweight construction, Takeda knives have achieved near-cult status among Japanese knife enthusiasts. Forged by Shosui Takeda in a small workshop in Niimi, Japan, these blades reflect a deeply personal approach to craftsmanship. Known for his excellent heat treatment of Aogami Super steel, Takeda tempers performance with practicality by cladding the reactive carbon core in softer stainless steel. Finished in a striking kurouchi surface, each knife is immediately recognizable and unmistakably Takeda.
The Takeda Stainless Clad Kiritsuke stands out for its exceptional blade height. Unlike traditional kiritsuke profiles that favor slicing, this version behaves more like an elongated bunka, offering outstanding stability and authority on the board. The tall profile makes it especially effective for vegetable preparation and push cutting, while the blade’s thin geometry delivers excellent cutting efficiency. The even 50/50 grind and edge bevel make the knife suitable for both left- and right-handed users.
Limit: One per customer.
Care Instructions:
Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood, Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 6.4 oz (182 g)
Blade Length: 242 mm (9.5")
Overall Length: 380 mm (15")
Thickness at Heel: 2.9 mm
Blade Height: 66.5 mm
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.
The nakiri is a classic Japanese vegetable knife, prized for its tall blade and straight edge, and Takeda’s version is widely regarded as one of the finest performance-oriented examples available. This knife features a precise 50/50 compound grind with an exceptionally tall, thin edge bevel that delivers outstanding cutting efficiency, especially for push cutting and chopping.
At the core is Aogami Super steel, heat treated to approximately 62 HRC. This treatment allows the blade to take an extremely sharp edge while maintaining durability and excellent edge retention. The steel sharpens cleanly and rewards careful technique with long-lasting performance.
The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This construction improves corrosion resistance and reduces maintenance while preserving the feel and cutting ability that have earned Takeda knives a devoted following among knife enthusiasts worldwide. Many consider Takeda knives to represent the gold standard in tall Japanese performance cutlery.
Care Instructions:
Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use. We don't have a saya that fits this knife.
Limit: One per customer.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood, Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 5.1 oz
Blade Length: 180 mm (7")
Overall Length: 315 mm (12.4")
Thickness at Heel: 2.5 mm
Blade Height: 56-57 mm
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-nakiri-170mm-53.png&&&5&&&||&&&||&&&@@@
tastclassmya&&&TakedaNAS-Sasanoha-Large&&&Takeda Stainless Clad Sasanoha 250mm&&&Forged in Niimi, Japan by Shosui Takeda and his team, this Sasanoha-style gyuto reflects the distinctive craftsmanship that has made Takeda knives so highly regarded worldwide. Known for their exceptional height, thin grinds, and remarkably light weight, Takeda knives deliver a cutting feel that is both precise and effortless.
At the core of this blade is Aogami Super steel, a premium carbon steel prized for its fine grain structure and ability to take a very sharp, refined edge while maintaining excellent edge retention. The blade is ground evenly at 50/50, making it suitable for both left- and right-handed users. Its thin, responsive feel allows it to excel at slicing, carving, and fine detail work, while still performing confidently as a primary prep knife.
The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This san mai construction improves corrosion resistance and reduces maintenance without sacrificing the lively feedback and cutting performance that define Takeda’s work. Lightweight, thin, and highly versatile, this Sasanoha-style gyuto is well suited for professional kitchens as well as serious home cooks seeking a true all-purpose knife.
Saya Included.
Limit: One per customer.
Care Instructions:
Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood, Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Blade Height: 47.5 mm
Blade Length: 250 mm
Weight: 5.2 oz (148 g)
Saya Included
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&630&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-sasanoha-250mm-wt-saya-32.png&&&5&&&||&&&||&&&||@@@
tastclya22&&&TakedaNAS-Yanagi220&&&Takeda Stainless Clad Yanagiba 220mm&&&Takeda Aogami Super Stainless Clad Sujihiki 220mm
This long, slender blade is designed for precision slicing and clean draw cuts, making it an excellent choice for proteins, portioning, and fine prep where control and edge stability matter most. Despite its lean profile, it still carries the unmistakable cutting feel that defines Takeda’s work.
Takeda’s signature geometry plays a key role in the knife’s performance. The blade features an even 50/50 compound grind with a tall, thin edge bevel that allows it to glide effortlessly through food with minimal resistance. At the core is Aogami Super steel, heat treated to approximately 62 HRC. This heat treatment strikes an ideal balance between toughness and edge retention, allowing the blade to take a very sharp edge and hold it through extended use.
The carbon steel core is clad in stainless steel and finished with Takeda’s distinctive kurouchi surface. This san mai construction improves corrosion resistance and reduces maintenance while preserving the lively feedback and cutting efficiency Takeda knives are known for. Among enthusiasts of performance-driven Japanese cutlery, Takeda knives are widely regarded as a benchmark for craftsmanship and cutting ability.
Care Instructions:
Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Limit: One per customer.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood, Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 3.2 oz (92 g)
Blade Length: 220 mm
Total Length: 355 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 34 mm
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.&&&&&&560&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-yanagiba-220mm-52.png&&&0&&&||&&&||&&&@@@
tabl2migy21&&&TA-106&&&Tanaka Blue #2 Nashiji Gyuto 190mm&&&Shigeki Tanaka works from Miki, a city in Hyogo Prefecture with over 400 years of continuous blade-making history. He is one of Japan's most respected independent blacksmiths - a craftsman who has built a following among serious knife buyers not through marketing but through consistent quality across a range of steels and formats. The Blue #2 Nashiji line is one of his most approachable: san mai construction with a reactive carbon core and stainless cladding, giving you genuine Japanese carbon performance with day-to-day maintenance that does not demand the same vigilance as a fully reactive blade.
At 190mm this gyuto (Japan's all-purpose chef knife) sits at the compact end of the format - nimble enough for detail work, still useful for most prep tasks, and a natural fit for cooks who prefer a lighter knife or work in tighter spaces. The Blue #2 (Aogami 2) core is hardened to 62-63 HRC, meaningfully harder than most stainless-only gyutos in this range, which translates to better edge retention and a sharpening response that rewards quality water stones. The nashiji (pear skin) cladding finish gives the blade a softly textured surface that aids food release and hides the minor marks of daily use. The hand-engraved blade, walnut octagonal handle, and pakka wood ferrule reflect the level of finish attention that has made Tanaka a consistent favorite at CKTG.
Care Instructions: The Blue #2 core is reactive and will develop a patina over time despite the stainless cladding - some patina can form at the edge. Wipe and dry the blade after use and avoid leaving acidic foods on the cutting edge. Hand wash only. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly between full sharpenings.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami 2) Carbon Steel
Cladding: Stainless
Finish: Nashiji (Pear Skin)
HRC: 62-63
Engraving: Hand Engraved
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Pakka Wood
Weight: 5 oz (148g)
Blade Length: 185mm
Total Length: 325mm
Spine Thickness at Base: 3mm
Blade Height: 45.5mm
&&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-nashiji-gyuto-190mm-77.png&&&0&&&||&&&||&&&||@@@
tasebl2dabu1&&&TA-SU180BU-W&&&Tanaka Blue #2 Sekiso Bunka 180mm&&&The Tanaka Sekiso Damascus Bunka is a compact, powerful all-around knife built for fast, precise prep. The 180mm bunka profile gives you enough blade length for most kitchen tasks while staying nimble and controlled on the board. A core of Aogami (Blue #2) carbon steel delivers excellent sharpness and edge retention, clad in soft iron Damascus for toughness and classic looks. This knife is fully reactive and will develop a natural patina with use, adding character over time.
What makes these Sekiso knives special is Tanaka’s outstanding convex grind, which lets the blade glide cleanly through food with minimal resistance. The balance hits a sweet spot—not too thin, not too thick—making it a confident middleweight performer. It comes extremely sharp out of the box and usually needs nothing more than light stropping to reach peak sharpness. This is a serious working knife that rewards good technique and proper care.
Care Instructions: This knife is fully reactive. Wash and dry immediately after use. Do not leave wet or store in a damp environment. A light coat of food-safe oil can be applied to the blade for added protection when not in use.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami (Blue #2)
HRC: 60–61
Finish: Damascus
Grind: Even, convex
Engraving: Hand engraved
Handle: Wenge octagonal
Ferrule: Black buffalo horn
Weight: 5.3 oz (150 g)
Blade Length: 180 mm
Overall Length: 320 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 47 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-sekiso-bunka-180mm-178.png&&&0&&&||&&&||&&&@@@
tabl2sesa16&&&TA-SU165NA-W&&&Tanaka Blue #2 Sekiso Nakiri 165mm&&&This Tanaka Sekiso Damascus Nakiri is a food processing machine. Its medium length blade is big enough for most general cutting tasks in the kitchen and provides smooth, precise cutting action. As with all knives in the Sekiso lineup, the nakiri has a core steel forged of Aogami (blue paper #2) steel, and a ductile iron Damascus cladding. The knife is fully reactive, and it will patina over time. Care should be taken to avoid rust by drying the knife after you wash it. Some customers will put a drop of food-safe oil on the blade to help keep it from oxidizing.
These Tanaka nakiris are real performers because of their fantastic convex grind which allows the blade to slip through food items with ease. Tanaka knives come with a very sharp edge out of the box, and will most likely not need much more than a stropping to achieve a truly wicked sharp edge. Not too thick and not too thin, these knives are solid middleweight contenders and should be strongly considered by any knife aficionado.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
HRC: 60-61
Finish: Damascus
Edge Grind: Even
Engraving: Hand Engraved
Handle: Walnut Octagonal
Ferrule: Black Pakkawood
Weight: 4.7 oz (134 g)
Blade Length: 166 mm
Overall Length: 310 mm
Spine Thickness at Heel: 3.5 mm
Blade Height at Heel: 46.9 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-sekiso-nakiri-165mm-172.png&&&0&&&||&&&||&&&@@@
ebuchibunka&&&OE-TA-101&&&Tani White #2 Bunka 170mm&&&Yuzou Tani works as a blacksmith in Sakai, Japan, the historic center of Japanese knife making on Osaka Bay. Born in 1962, he has been smithing for over 35 years at the shop his father established 50 years ago, taking over the family business when his father retired. Tani-san makes every blade entirely by hand and laminates the steel himself - a rare combination of skills, since most shops split forging and lamination between different craftsmen.
This bunka is hammer forged san mai style from Shirogami #2 high carbon steel, with a soft iron cladding that adds strength and shock resistance without sacrificing the keen edge White #2 is known for. The bunka format brings a relatively tall blade and a gently curved belly, giving good hand-to-board clearance across all cutting styles, while the pointed tanto-style tip handles detail work and tight spaces with ease. The blade carries a migaki, or polished, finish with attractive contrasting surfaces, and the keyaki wood handle with brown pakka wood ferrule is well finished and comfortable in hand.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Polished)
Edge Grind: Even
Weight: 6.5 oz (184 g)
Blade Length: 172 mm
Total Length: 312 mm
Spine Thickness: 3 mm
Blade Height: 47.5 mm
Handle: Keyaki Wood
Ferrule: Brown Pakka Wood
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-bunka-170mm-142.png&&&0&&&||&&&||&&&@@@
tash2de15&&&OE-TA-109&&&Tani White #2 Deba 150mm&&&This compact deba is a classic shape - a heavy, thick blade originally intended for fish filleting, though it serves equally well for poultry butchery. The deba first appeared during the Edo period in Sakai. Its thickness and the obtuse angle at the back of the heel let it cut through fish heads without damage, while the rest of the blade rides along the bones to separate the fillet cleanly.
This knife carries some genuine heft, measuring about 7mm at the heel. It has a single bevel set for right-handed users, with a very slight concave grind on the back side and a nice primary bevel with a small micro bevel at the edge on the front. Yuzou Tani, a second-generation craftsman working out of his shop in Sakai City, makes every knife in this line from Hitachi White #2 steel, and we have been consistently impressed with the results. The octagonal magnolia wood handle with buffalo horn ferrule matches the look and balance of the blade perfectly.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Polished)
Edge Grind: Even
Weight: 9.7 oz (276 g)
Blade Length: 160 mm
Total Length: 298 mm
Spine Thickness at Heel: 7 mm
Blade Height: 51 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-deba-150mm-142.png&&&0&&&||&&&||&&&@@@
tash2de16&&&OE-TA-110&&&Tani White #2 Deba 165mm&&&The deba is one of the trinity of traditional Japanese kitchen knives, alongside the yanagiba and usuba, and has occupied a central place in Japanese cooking for centuries. Its middle-length blade, sharp edge, and thick spine make it a genuinely versatile tool, particularly favored historically for processing fish.
Tani makes this knife out of White #2 steel, a Hitachi product favored by many makers for single-beveled blades thanks to its ability to take an extremely acute edge - exactly the geometry this format calls for. The core is clad ni-mai style with soft iron, carrying a migaki, or polished, finish on the upper blade road that transitions to a soft satin finish lower down, near the exposed core. The traditional octagonal handle is finely finished magnolia wood with a buffalo horn ferrule.
What Customers Are Saying: One reviewer calls this a beautiful and functional knife, sharpened for the first time with very little effort needed to bring it to a razor edge, and is looking forward to putting it to use cleaning fish.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Polished)
Edge Grind: Even
Weight: 10.7 oz (306 g)
Blade Length: 173 mm
Total Length: 325 mm
Spine Thickness at Heel: 7 mm
Blade Height: 53 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-deba-165mm-143.png&&&5&&&||&&&||&&&@@@
tash2de18&&&OE-TA-111&&&Tani White #2 Deba 180mm&&&Sakai City sits in Osaka Prefecture on the edge of Osaka Bay, at the mouth of the Yamato River, and has been one of the largest and most important seaports in Japan since the medieval era. Once known for samurai swords, Sakai is now famous for the quality of its kitchen knives, and most high-quality Japanese cutlery originates there today.
Yuzou Tani, born in 1962, has worked as a blacksmith in Sakai for over 35 years. The company bearing his name was established 50 years ago by his father, the first generation, and Tani-san makes every blade entirely by hand, laminating the steel himself. The edge steel he uses for this deba is Shirogami #2 high carbon steel made by Hitachi Metals - a favorite among Japanese smiths for single-bevel knives due to its ability to take a very acute edge. He laminates the inner core with soft iron for strength and durability; as a reactive cladding, care is needed to clean and dry the blade between uses. This is a classic deba, single beveled for right-handed users only, finished with a simple but elegant octagonal magnolia wood handle and buffalo horn ferrule.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Yuzou Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Polished)
Edge Grind: Even, Single Bevel, Right-Handed
Weight: 12.3 oz (350 g)
Blade Length: 188 mm
Total Length: 343 mm
Spine Thickness at Heel: 7 mm
Blade Height: 56 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-deba-180mm-145.png&&&0&&&||&&&||&&&@@@
ebwh2gy211&&&OE-TA-103&&&Tani White #2 Gyuto 210mm&&&Yuzou Tani works as a blacksmith in Sakai City, Japan, one of the most storied centers of Japanese knife making. He hand forges every blade he sells, including this gyuto, in the san mai style of awase - cladding the White #2 core with soft iron on both sides to reinforce the structure and add shock absorption, while leaving the spine itself exposed.
This 210mm gyuto has a stout but not thick feel that translates into real control and confidence in use, with a length-to-height ratio nicely balanced for most cooks. The primary bevel carries a lovely hairline finish that contrasts well against the polished upper face and the White steel core revealed at the edge. Hand-chiseled kanji characters add a personal touch, and the keyaki wood and brown pakka wood handle is well constructed and comfortable in extended use.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Tani San
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Hairline
Weight: 6.8 oz (194 g)
Blade Length: 207 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Handle: Octagonal Keyaki Wood with Brown Ferrule
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-gyuto-210mm-142.png&&&5&&&||&&&||&&&@@@
tawh2gy24&&&OE-TA-104&&&Tani White #2 Gyuto 240mm&&&This 240mm gyuto is made by Yuzou Tani, who has been smithing for over 35 years in Sakai City, one of the famed centers of Japanese knife making. He performs most operations by eye and instinct, just as blacksmiths have done for centuries - a skill we admire greatly, since it is disappearing from many shops and larger manufacturers.
He hand forges the blades in the san mai style of awase, cladding the core with soft iron that reinforces the main structure while adding shock absorption and protection. The cladding covers both sides of the blade but does not wrap over the spine. The knife is stout but not thick, with a solid feel that translates into real control and confidence in operation, and a length-to-height ratio nicely balanced for most cooks. The primary bevel carries a lovely hairline finish that contrasts beautifully with the polished upper face and the White steel core edge. Hand-chiseled kanji characters add a personal touch, and the keyaki wood and brown pakka wood handle is well constructed and finished throughout.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Tani San
Location: Sakai, Japan
Weight: 8.5 oz (242 g)
Blade Length: 237 mm
Total Length: 383 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
Handle: Octagonal Keyaki Wood with Brown Ferrule
Photos by Gustavo Bermudez
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-gyuto-240mm-281.png&&&0&&&||&&&||&&&@@@
ebwh2na16&&&OE-TA-102&&&Tani White #2 Nakiri 165mm&&&Yuzou Tani is a second-generation craftsman who plies his trade out of his shop in Sakai City - the historic center of Japanese knife making. We are continually impressed with the knives he produces from Hitachi White #2 steel, and this nakiri is a classic example of the shape and proportions the format is known for.
The blade length runs just under 170mm, nicely proportioned to a 53mm blade height, with the characteristic near-flat edge and a gently rounded tip. At 7.5 ounces this is a stout, confidence-inspiring knife. The construction is hammer-forged san mai, with the White #2 core clad in soft iron on both faces while leaving the spine and edge exposed. The primary bevel carries a nice hairline finish that contrasts beautifully against the migaki, or polished, main face. Fit and finish throughout are excellent, especially at this price point. The octagonal handle is keyaki wood with a brown pakka wood ferrule.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage. None of our standard sayas fit this knife; we recommend a blade guard instead.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Polished)
Edge Grind: Even
Weight: 7.5 oz (214 g)
Blade Length: 167 mm
Total Length: 314 mm
Spine Thickness at Base: 3 mm
Blade Height: 53 mm
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-nakiri-165mm-167.png&&&0&&&||&&&||&&&@@@
tash2us18&&&OE-TA-105&&&Tani White #2 Usuba 180mm&&&Usuba knives are designed for cutting vegetables and rotary peeling. The dead-flat edge contacts the board at every point, avoiding accordion cuts entirely, and usuba translates to thin edge - the fine blade and slender spine minimize crushing of the vegetable fibers, leaving a sharp, shiny cut surface. This is also the knife style experienced chefs reach for when performing the demanding katsuramuki rotary peeling technique.
This usuba carries a higashigata style blade, popular in the Kanto region of Japan - a rectangular profile with squared-off corners and a completely flat cutting edge that sits flush to the board when slicing. It is a fairly stout, blade-heavy knife, which maximizes the efficiency of the utsu cutting style, where the blade stays parallel to the board and the weight of the knife does the work of cutting straight down through produce. The core steel is Shirogami #2, covered on one side with a soft iron layer in the ni-mai awase method - a construction that leaves the blade susceptible to corrosion, so careful drying after use matters. The traditional octagonal magnolia wood handle with buffalo horn ferrule completes the package.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Polished)
Edge Grind: Single-Sided, Right-Handed
Weight: 7.3 oz (208 g)
Blade Length: 170 mm
Total Length: 320 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 46 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-usuba-180mm-175.png&&&0&&&||&&&||&&&@@@
tash2ya21&&&OE-TA-106&&&Tani White #2 Yanagiba 210mm&&&This 210mm yanagiba is short for the breed - they typically run anywhere from 210mm to 360mm or more. Yanagiba are used for slicing fish and other proteins and generally favor a long blade, since the goal is a single-movement cut that disturbs the ingredient as little as possible. At 210mm this knife is well suited to home cooks or any kitchen where space is limited.
Tani-san is a second-generation craftsman working out of his shop in Sakai City. Born in 1962, he has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father, and Tani-san took over the family business when his father retired a few years ago. He makes every blade by hand and laminates the steel himself - a combination we have a particular fondness for, since most smiths specialize in one or the other.
The blade is made from White #2, a steel rightfully regarded as both durable and easy to sharpen, particularly well suited to single-bevel knives for the extremely fine edge it can take. The core is covered with a soft iron cladding in the ni-mai style of awase, adding strength while reducing weight and easing manufacture compared to single-steel construction. The grinds, fit, and finish throughout are extremely well executed, and given the very competitive price, we highly recommend this yanagiba.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Polished)
Edge Grind: Right-Sided Traditional Grind
Weight: 4.3 oz (124 g)
Blade Length: 210 mm
Total Length: 350 mm
Spine Thickness at Heel: 3 mm
Blade Height: 31 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-210mm-143.png&&&0&&&||&&&||&&&@@@
tash2ya24&&&OE-TA-107&&&Tani White #2 Yanagiba 240mm&&&This 240mm yanagiba is fashioned from the ubiquitous White #2 steel, hammer forged using the traditional ni-mai cladding technique. The outer layer is soft iron, which aids strength, durability, and lightness. As with all yanagiba, it is single beveled with a slightly concave backside.
This good-looking, attractively priced, medium-length yanagiba is made by Yuzou Tani, a second-generation craftsman working in Sakai City. He performs most operations by eye and instinct, just as blacksmiths have done for centuries - a skill we admire greatly, since it is disappearing from many shops and larger manufacturers. The look of the knife is as traditional as it gets: simple, elegant, and functional. The upper blade face carries a slight polish, the secondary face a satin matte finish, with the transition into the visible White steel core resulting in a knife of genuinely simple beauty. Finely engraved kanji script and a traditional octagonal magnolia wood handle with buffalo horn ferrule complete the picture.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Polished)
Edge Grind: Right-Sided Traditional Grind
Weight: 5.7 oz (164 g)
Blade Length: 234 mm
Total Length: 379 mm
Spine Thickness at Heel: 4 mm
Blade Height: 32 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-240mm-141.png&&&0&&&||&&&||&&&@@@
tash2ya27&&&OE-TA-108&&&Tani White #2 Yanagiba 270mm&&&Yuzou Tani is a second-generation blacksmith working in Sakai, Japan. Born in 1962, he has been blacksmithing for over 35 years at the shop his family name has carried for 50 years. We have a particular fondness for smiths who do most of the work themselves, and Tani-san not only makes every blade by hand but laminates the steel himself as well.
For this yanagiba, his steel of choice is the popular Shirogami #2 high carbon steel - an alloy favored by many blacksmiths and knife users, especially in the making of traditional yanagiba. The inner core is hammer forged ni-mai style with a soft iron cladding. The single bevel blade is finished to the highest standards, with a lovely transition at the primary grind between the cladding and the blade edge. All of the work on this knife was carried out by Tani-san himself. The octagonal handle is keyaki wood with a brown pakka wood ferrule - a very fine yanagiba, entirely made by one man, at a genuinely affordable price.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Polished)
Edge Grind: Right-Sided Traditional Grind
Weight: 7.3 oz (208 g)
Blade Length: 266 mm
Total Length: 414 mm
Spine Thickness at Heel: 4 mm
Blade Height: 33 mm
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-270mm-185.png&&&0&&&||&&&||&&&@@@
tash2ya30&&&OE-TA-112&&&Tani White #2 Yanagiba 300mm&&&This 300mm yanagiba is primarily a sushi knife, though it handles other raw or cooked boneless proteins equally well. The most important aspect of this length and style is ensuring the fish is cut with a single, light action, minimizing the damage a rougher sawing motion would cause to the cellular structure of the ingredient. The added length makes that single-stroke cut easier than with a shorter blade, though serious board space is needed to use the full length effectively.
Shirogami #2 steel forms the core construction, with a hagane of soft carbon steel cladding the outside, hand forged in the ni-mai style of awase to enhance strength and durability. Like all three traditional Japanese kitchen knives, this yanagi is single beveled, suiting right-handed users only, and the carbon blade requires careful cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful, slim blade is complemented by a traditional octagonal handle made from keyaki wood, with brown pakka wood for the ferrule.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use to prevent rust. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Polished)
Edge Grind: Right-Sided Traditional Grind
Weight: 8.4 oz (240 g)
Blade Length: 296 mm
Total Length: 444 mm
Spine Thickness at Heel: 4 mm
Blade Height: 36 mm
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-300mm-186.png&&&0&&&||&&&||&&&@@@
cusfeed&&&Saya-Pin&&&Tapered Saya Pin&&&We designed these sayas pins for use in all our sayas and the results are excellent. It was way more difficult than we originally thought but now we have plenty to sell for our customers who lose them and need replacements. The birch wood pins have a rounded head on the top for easy twisting and a tapered post so the pin grabs the hole as you push it further in.&&&"Options" "Black matte" "Natural unfinished"&&&2.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tapered-saya-pin-53.png&&&4.5&&&||&&&||&&&||@@@
taskikaizen&&&TKD-P150&&&Taski Kaizen Damascus Petty 150mm&&&The Taski Kaizen Damascus Petty 150mm is handmade in Seki City, Japan, and designed for precision and control in everyday prep. Its 6" blade gives it more reach than a typical petty, making it ideal for trimming proteins, slicing fruits, prepping herbs, and handling smaller vegetables. At just 3.4 oz, it feels nimble in hand and is excellent for both board work and in-hand tasks.
Built with an AUS-8 stainless core hardened to 58–60 HRC and clad in 33 layers of Damascus steel, this knife balances durability, corrosion resistance, and ease of sharpening. AUS-8 is known for being tough and responsive to quick touch-ups, allowing you to maintain a fresh, smooth edge with minimal effort. The octagonal laminated reinforced wood handle provides a secure, comfortable grip. As with all quality Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent edge damage.
Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board.
Maker: Taski
Origin: Seki City, Japan
Construction: 33-Layer Damascus
Core Steel: AUS-8 Stainless
Hardness: 58–60 HRC
Handle: Octagonal Laminated Reinforced Wood
Weight: 3.4 oz (98 g)
Blade Length: 151 mm
Total Length: 289 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 30 mm&&&&&&139&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/taski-kaizen-damascus-petty-150mm-30.png&&&0&&&||&&&||&&&@@@
tapr7kikn&&&TP-B180&&&Taski Premium Bunka 180mm&&&The Taski Premium Bunka 180mm is handmade in Seki City, Japan and blends the versatility of a chef’s knife with the precision of a nakiri. Its flatter edge profile allows for clean push and pull cuts while still accommodating light rocking and chopping. The angled tip adds control for detail work such as fine onion cuts, trimming proteins, and precise vegetable prep.
Built with a VG-10 stainless core hardened to 61 HRC and protected by a 3-layer stamped construction, this knife delivers strong edge retention, corrosion resistance, and reliable daily performance. VG-10 takes a very fine edge and sharpens cleanly while remaining durable in normal kitchen use. The walnut handle keeps the knife light and balanced at just 4.1 ounces. As with all harder Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent chipping.
Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board.
Maker: Taski
Origin: Seki City, Japan
Construction: 3-Layer Stamped Steel
Core Steel: VG-10 Stainless
Hardness: 61 HRC
Handle: Walnut
Weight: 4.1 oz (118 g)
Blade Length: 182 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&229&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/taski-premium-bunka-180mm-38.png&&&0&&&||&&&||&&&@@@
tapr6kipekn&&&TP-KP150&&&Taski Premium Kiri-Petty 150mm&&&The Taski Premium Kiri-Petty 150mm is handmade in Seki City, Japan and offers precision in a compact, highly maneuverable format. Designed for trimming, slicing small fruits and vegetables, and detail work on proteins, the kiritsuke-style tip adds extra control for fine cuts and intricate prep tasks. Its light 3.4 oz weight makes it especially comfortable for in-hand work.
Crafted with a VG-10 stainless core hardened to 61 HRC and protected by a 3-layer stamped construction, this petty delivers excellent edge retention, corrosion resistance, and easy maintenance. VG-10 is known for taking a very fine edge while remaining durable for everyday kitchen use. The walnut handle provides a warm, natural grip and balanced feel. As with all harder Japanese knives, avoid bones, frozen foods, and hard cutting surfaces to prevent chipping.
Care Instructions: Hand wash only. Dry immediately after cleaning. Do not use on bones, frozen foods, metal, glass, or stone surfaces. Always use a proper cutting board.
Maker: Taski
Origin: Seki City, Japan
Construction: 3-Layer Stamped Steel
Core Steel: VG-10 Stainless
Hardness: 61 HRC
Handle: Walnut
Weight: 3.4 oz (96 g)
Blade Length: 152 mm
Total Length: 276 mm
Spine Thickness at Base: 2 mm
Blade Height: 36 mm&&&&&&209&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/taski-premium-kiri-petty-150mm-33.png&&&0&&&||&&&||&&&@@@
takakisc&&&499-022&&&Tawashi Kamenoko Kitchen Scrubber&&&The Tawashi Kamenoko Kitchen Scrubber is a handmade scrub brush that was invented in Japan in 1907. It measures about 4" long and 2" thick and is bound with sturdy twisted wire with a loop for hanging to dry.
For kitchen use only. Do not use on knives or other easily scratched surfaces.
Made in Japan of palm (coconut) fiber and wire
Suitable for use on stubborn dirt and grime
Use on cutting boards, sheet pans, or to clean a stainless steel sink
Fibers will soften in water, making the scrubber perfect for cleaning root vegetables
Soak the tawashi before the first use to remove particles from the manufacturing process
Rinse and hang after use to allow to dry completely&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tawashi-kamenoko-kitchen-scrubber-46.png&&&0&&&||&&&||&&&@@@
thproulfadif&&&Meat-Thermometer&&&Telex Digital Probe Meat Thermometer&&&A good instant-read thermometer is one of the most practical tools in any kitchen, professional or home. It removes the guesswork from proteins, confirms doneness without sacrificing a cut, and pays for itself the first time it saves an expensive piece of meat from being overcooked. The Telex Digital Probe Thermometer delivers accurate, fast readings at a price that makes it easy to keep one in a knife bag, a kitchen drawer, or give as a gift alongside a set of knives.
The 3.9-inch food-grade stainless steel probe registers temperature in 3 to 5 seconds across a range of -32 to 302 degrees Fahrenheit, with accuracy to within 0.9 degrees — precise enough for any cooking task from thin proteins to thick roasts. The foldable probe design locks into the base for safe storage and clean transport, and the magnetic back allows the thermometer to be mounted on a refrigerator, oven door, or any metal surface for quick access during service. An auto shutoff activates after 10 minutes of inactivity to preserve battery life. A battery is included and an operating guide comes in the box. The compact form factor and included temperature reference guide on the unit itself make it a natural choice for less experienced cooks as well as line cooks who need a reliable backup.
What Customers Are Saying: Reviewers describe the speed and accuracy as punching well above the price point, with one noting it performs comparably to thermometers that cost significantly more. The compact folding design earns specific praise for portability and ease of use, and the temperature reference guide printed on the unit is noted as a genuinely useful detail for home cooks. One reviewer used it successfully on a beef wellington — the kind of high-stakes cook where a reliable thermometer earns its place permanently in the kitchen.
Care Instructions: Hand wash the probe with warm soapy water after each use and dry thoroughly. Do not submerge the body of the thermometer. Store with the probe folded and locked to protect the tip.
Brand: Telex
Probe Material: Food-Grade Stainless Steel
Probe Length: 3.9"
Temperature Range: -32°F to 302°F
Accuracy: ±0.9°F
Read Time: 3 to 5 seconds
Features: Foldable probe, magnetic back, hanging hook, auto shutoff (10 min)
Battery: Included
Operating Guide: Included
&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/telex-digital-probe-meat-thermometer-29.png&&&5&&&||&&&||&&&@@@
tetoar&&&50073&&&Tenugui Towel: Armor&&&The tenugui has been part of Japanese daily life for centuries, used as a hand towel, kitchen cloth, work bandana, and decorative object all at once. Unlike thick Western terrycloth, the flat cotton weave dries almost immediately and softens with each wash, making it one of those simple tools that turns out to be genuinely useful in a dozen different situations.
Japanese armor, or yoroi, is one of the most recognizable symbols of the samurai tradition and has been a subject of painting, sculpture, and textile design for centuries. This tenugui renders the armor motif with bold, graphic confidence - it is the kind of design that earns a second look on the wall as much as in daily use.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Japanese Armor (Yoroi)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-armor-128.png&&&0&&&||&&&||&&&@@@
tetobeba&&&33488&&&Tenugui Towel: Beach Balls&&&Part of what makes tenugui so popular as gifts and collectibles is the sheer range of designs - traditional motifs sit alongside playful modern illustrations, and the flat cotton weave prints beautifully in either direction. They are lightweight enough to collect seriously without running out of space.
The beach ball design brings a summer festival energy to the tenugui format, with repeating colored spheres printed on a clean background. It is the kind of design that feels immediately cheerful and makes a natural seasonal decoration or gift for anyone who spends time near the water.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Beach Balls
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-beach-balls-86.png&&&0&&&||&&&||&&&@@@
tetobecat&&&51178&&&Tenugui Towel: Beckoning Cat&&&Japanese tenugui have a natural home at a knife shop - the flat cotton weave takes traditional and contemporary designs equally well, and the range of motifs available in Japan is remarkable. We carry a rotating selection of designs chosen for their quality of printing and the strength of the image.
The Maneki-neko, or beckoning cat, is one of Japan most universally recognized good luck symbols, waving in fortune and prosperity from shop fronts and homes across the country. The motif has been popular in Japanese art and craft for over a century and translates naturally to the tenugui format, where it is both a functional towel and a cheerful decorative piece.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Beckoning Cat (Maneki-neko)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-beckoning-cat-85.png&&&0&&&||&&&||&&&@@@
tetosktusa&&&50109&&&Tenugui Towel: Bikes&&&Tenugui earn their keep as kitchen towels, hand towels, headbands, gift wrap, and wall hangings all at once. The flat cotton weave is thinner and lighter than terrycloth, dries faster, and takes on designs that would look muddy on a looped pile fabric. They also make excellent gifts precisely because they are useful rather than decorative-only.
Cycling culture in Japan runs deep - from the practical mamachari commuter bikes ubiquitous in every city to serious road cycling communities. This bicycle design brings a contemporary, graphic sensibility to the tenugui format, making it a natural gift for anyone who rides and a cheerful kitchen companion for everyone else.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Bicycles
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bikes-48.png&&&0&&&||&&&||&&&@@@
sakiteto&&&50231&&&Tenugui Towel: Blowfish&&&Blowfish Tenugui Towel
This playful blowfish tenugui features a classic Japanese motif printed in deep indigo with crisp white accents. Tenugui are traditional Japanese cotton towels known for their smooth, lightweight feel and quick-drying nature, making them very different from thick Western terrycloth towels. The bold design and flat weave also make them ideal for decorative use.
At our shop, we often hang tenugui on the wall or use them as table runners and accents, but they work just as well as everyday towels for the kitchen, travel, or gym. Affordable and fun to collect, tenugui are commonly found throughout Japan in gift shops and specialty stores and are appreciated for both their practicality and artistry.
Care Instructions:
Please note that dyed tenugui may fade slightly during the first 2–3 washes. Wash separately using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed and will fray slightly over time; simply trim loose threads as needed—the fraying will naturally stop and form a soft fringe.
Made in Japan
Material: Cotton
Design: Blowfish (Fugu)
Color: Indigo Blue / White
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/blowfish-tenugui-towel-21.png&&&0&&&||&&&||&&&@@@
tetoblsw&&&33232&&&Tenugui Towel: Blue Swirl&&&Tenugui earn their keep as kitchen towels, hand towels, headbands, gift wrap, and wall hangings all at once. The flat cotton weave is thinner and lighter than terrycloth, dries faster, and takes on designs that would look muddy on a looped pile fabric. They also make excellent gifts precisely because they are useful rather than decorative-only.
The blue swirl design draws on the tradition of Japanese wave and water patterns, rendered here as an abstract, flowing motif in shades of blue. It is the kind of design that looks at home in a kitchen, a bathroom, or framed on a wall - clean enough to work in any context, distinctive enough to be memorable.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Blue Swirl
Color: Blue
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-swirl-148.png&&&0&&&||&&&||&&&@@@
tetoblwa&&&33220&&&Tenugui Towel: Blue Waves&&&Tenugui travel well, store flat, and make genuinely thoughtful gifts for anyone who appreciates Japanese craft. The flat cotton weave is lighter and faster drying than terrycloth, and the unhemmed ends are traditional rather than unfinished - they soften over time into a natural fringe that becomes part of the character of the towel.
Wave patterns are among the oldest and most enduring motifs in Japanese art, appearing on ceramics, lacquerware, textiles, and woodblock prints for centuries. The seigaiha and nami patterns are classics of the form, and this blue waves design carries that tradition forward with a clean, graphic confidence.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Blue Waves
Color: Blue
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-waves-89.png&&&0&&&||&&&||&&&@@@
tetobufi&&&33041&&&Tenugui Towel: Bubble Fish Sale!&&&Tenugui are traditional Japanese cotton towels, flat woven, thin, and completely unlike a Western terrycloth towel. They dry fast, feel light in hand, and are versatile enough to use as a hand towel, kitchen cloth, headband, gift wrap, or wall hanging. Many people collect them for the designs alone.
The bubble fish design brings a playful, illustrative energy to the tenugui format - small fish surrounded by bubbles, printed with the bold contrast and flat graphic style that suits the cotton weave. It is a natural companion to the other marine-themed tenugui in this collection and makes an easy gift for anyone who spends time near the water.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Bubble Fish
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&9.95&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bubble-fish-143.png&&&0&&&||&&&||&&&@@@
tetoch&&&33484&&&Tenugui Towel: Chrysanthemum&&&Part of what makes tenugui so popular as gifts and collectibles is the sheer range of designs - traditional motifs sit alongside playful modern illustrations, and the flat cotton weave prints beautifully in either direction. They are lightweight enough to collect seriously without running out of space.
The chrysanthemum is Japan national flower and one of the country most venerable symbols, associated with the Imperial family, longevity, and the autumn season. It has appeared on textile design for centuries and remains one of the most versatile and beautiful motifs in the Japanese craft tradition.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Chrysanthemum (Kiku)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-chrysanthemum-85.png&&&0&&&||&&&||&&&@@@
tetodr&&&33202&&&Tenugui Towel: Dragonflies on Navy&&&Japanese tenugui have a natural home at a knife shop - the flat cotton weave takes traditional and contemporary designs equally well, and the range of motifs available in Japan is remarkable. We carry a rotating selection of designs chosen for their quality of printing and the strength of the image.
The dragonfly, or tombo, has been a symbol of strength, agility, and good fortune in Japan since ancient times. It appears throughout Japanese art, architecture, and textile design, and the motif printed on a deep navy background gives this tenugui a bold, traditional character that works particularly well as a wall display.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Dragonflies (Tombo) on Navy
Color: Navy
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-on-navy-69.png&&&0&&&||&&&||&&&@@@
tetoebwh&&&120121&&&Tenugui Towel: Ebisu Whale&&&Tenugui earn their keep as kitchen towels, hand towels, headbands, gift wrap, and wall hangings all at once. The flat cotton weave is thinner and lighter than terrycloth, dries faster, and takes on designs that would look muddy on a looped pile fabric. They also make excellent gifts precisely because they are useful rather than decorative-only.
Ebisu is one of the Seven Lucky Gods in Japanese mythology - the god of fishermen, luck, and workingmen - and the whale association comes from the fishing tradition that Ebisu is said to protect. This illustrated design brings a storytelling quality to the tenugui format, with enough visual interest to earn a spot on the wall.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Ebisu Whale
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-ebisu-whale-85.png&&&0&&&||&&&||&&&@@@
tetostandfab&&&803022&&&Tenugui Towel: Fall & Stand (Black)&&&Tenugui are traditional Japanese cotton towels, flat woven, thin, and completely unlike a Western terrycloth towel. They dry fast, feel light in hand, and are versatile enough to use as a hand towel, kitchen cloth, headband, gift wrap, or wall hanging. Many people collect them for the designs alone.
This is the black colorway of the Fall and Stand design, giving it a bolder, more graphic presence than the red version. The contrast between the dark ground and the printed elements makes this a strong candidate for wall display, though it works equally well in daily use.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Fall and Stand
Color: Black
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fall-stand-black-40.png&&&0&&&||&&&||&&&@@@
tenugui2&&&803021&&&Tenugui Towel: Fall & Stand (Red)&&&Tenugui earn their keep as kitchen towels, hand towels, headbands, gift wrap, and wall hangings all at once. The flat cotton weave is thinner and lighter than terrycloth, dries faster, and takes on designs that would look muddy on a looped pile fabric. They also make excellent gifts precisely because they are useful rather than decorative-only.
This is the red colorway of the Fall and Stand design, a modern Japanese graphic that plays on the motion implied in the name. The red colorway gives it a bold, warm presence that stands out whether it is hanging on a wall or folded on a shelf.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Fall and Stand
Color: Red
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fall-stand-red-69.png&&&0&&&||&&&||&&&@@@
tenugui1&&&50187&&&Tenugui Towel: Fire Flies&&&Tenugui towels are traditional Japanese cotton cloths that are thin, smooth, and quick-drying, making them very different from thick Western terrycloth towels. Today they’re just as commonly used for decoration as for everyday utility, thanks to the beautiful patterns and designs found throughout Japan.
This Fire Flies tenugui is an inexpensive and fun piece to collect or gift. At our office, we often hang tenugui on the wall or use them as decorative table runners. You’ll find similar towels in gift shops and specialty stores all across Japan, each with its own unique design and character.
Care Instructions: Dyed tenugui will fade slightly during the first few washes. Wash separately with a gentle detergent, lightly squeeze after washing to smooth wrinkles, and air dry. Both ends are left unhemmed by design and will gradually fray; simply trim loose threads as needed—the fraying will naturally stop and form a soft fringe.
Material: Cotton
Design: Fire Flies
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Made in Japan&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fire-flies-8.png&&&0&&&||&&&||&&&@@@
tetofi1&&&33221&&&Tenugui Towel: Fireworks&&&Tenugui travel well, store flat, and make genuinely thoughtful gifts for anyone who appreciates Japanese craft. The flat cotton weave is lighter and faster drying than terrycloth, and the unhemmed ends are traditional rather than unfinished - they soften over time into a natural fringe that becomes part of the character of the towel.
Fireworks, or hanabi, are inseparable from Japanese summer culture - hanabi festivals draw enormous crowds across the country every season, and the starburst patterns have been rendered in art and craft in countless variations. This tenugui captures that seasonal energy in the flat, graphic style that suits the cotton format, making it a natural decoration for summer or a year-round reminder of it.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Fireworks (Hanabi)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fireworks-87.png&&&0&&&||&&&||&&&@@@
tetogodofwia&&&50145&&&Tenugui Towel: Gods of Wind and Thunder&&&Tenugui are traditional Japanese cotton towels, flat woven, thin, and completely unlike a Western terrycloth towel. They dry fast, feel light in hand, and are versatile enough to use as a hand towel, kitchen cloth, headband, gift wrap, or wall hanging. Many people collect them for the designs alone.
The gods of wind and thunder - Fujin and Raijin - are among the most dramatic subjects in Japanese art, most famously depicted by the painter Tawaraya Sotatsu in the early Edo period. The composition of the two gods facing each other across an expanse of clouds has been reproduced and reinterpreted countless times, and this tenugui brings that iconic imagery to a practical, everyday format.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Gods of Wind and Thunder (Fujin and Raijin)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-gods-of-wind-and-thunder-40.png&&&0&&&||&&&||&&&@@@
tetoca&&&50084&&&Tenugui Towel: Goldfish&&&The tenugui has been part of Japanese daily life for centuries, used as a hand towel, kitchen cloth, work bandana, and decorative object all at once. Unlike thick Western terrycloth, the flat cotton weave dries almost immediately and softens with each wash, making it one of those simple tools that turns out to be genuinely useful in a dozen different situations.
Goldfish, or kingyo, hold a special place in Japanese summer culture - goldfish scooping games at festivals, goldfish kept in outdoor basins, goldfish rendered in hundreds of variations across art and craft. This design captures the flowing fins and vivid coloring of the subject in the flat, graphic style that suits tenugui printing particularly well.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Goldfish (Kingyo)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-goldfish-69.png&&&0&&&||&&&||&&&@@@
tetogroc&&&33465&&&Tenugui Towel: Green Hexagon&&&The tenugui has been part of Japanese daily life for centuries, used as a hand towel, kitchen cloth, work bandana, and decorative object all at once. Unlike thick Western terrycloth, the flat cotton weave dries almost immediately and softens with each wash, making it one of those simple tools that turns out to be genuinely useful in a dozen different situations.
The hexagon pattern, known as kikko in Japanese, is one of the oldest and most widely used geometric motifs in Japanese design - appearing on armor, fabric, ceramics, and lacquerware for over a thousand years. The interlocking hexagons suggest strength and resilience, which is part of what has made this pattern so enduring, and the green colorway gives this tenugui a fresh, clean presence.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Green Hexagon (Kikko Pattern)
Color: Green
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-green-hexagon-82.png&&&0&&&||&&&||&&&@@@
tetoha&&&50146&&&Tenugui Towel: Hanefuda&&&Part of what makes tenugui so popular as gifts and collectibles is the sheer range of designs - traditional motifs sit alongside playful modern illustrations, and the flat cotton weave prints beautifully in either direction. They are lightweight enough to collect seriously without running out of space.
Hanefuda are traditional Japanese flower cards, a card game with centuries of history that uses 48 cards organized around twelve months and their associated flowers. The imagery - pine, plum blossom, cherry, wisteria, iris, peony, hagi, susuki grass, chrysanthemum, maple, willow, and paulownia - is among the most recognizable in Japanese traditional design.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Hanefuda Flower Cards
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-hanefuda-85.png&&&0&&&||&&&||&&&@@@
teje&&&50212&&&Tenugui Towel: Jellyfish&&&Japanese tenugui have a natural home at a knife shop - the flat cotton weave takes traditional and contemporary designs equally well, and the range of motifs available in Japan is remarkable. We carry a rotating selection of designs chosen for their quality of printing and the strength of the image.
Jellyfish are a recurring subject in Japanese textile and ceramic art, valued for their graceful, flowing forms and the sense of quiet movement they suggest. This design renders the subject with the clean lines and contrast that work best on the tenugui format.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Jellyfish
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-jellyfish-126.png&&&0&&&||&&&||&&&@@@
tetoka&&&50092&&&Tenugui Towel: Kabuki&&&Japanese tenugui have a natural home at a knife shop - the flat cotton weave takes traditional and contemporary designs equally well, and the range of motifs available in Japan is remarkable. We carry a rotating selection of designs chosen for their quality of printing and the strength of the image.
Kabuki theater has been one of Japan most expressive art forms since the Edo period, and the bold kumadori makeup worn by kabuki actors is among the most visually striking imagery in Japanese culture. The dramatic patterns - heavy lines of red, black, and blue applied to convey character and emotion - make for a powerful tenugui design.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Kabuki Theater Mask
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kabuki-128.png&&&0&&&||&&&||&&&@@@
takigl&&&53353&&&Tenugui Towel: Kiriko Glass&&&Part of what makes tenugui so popular as gifts and collectibles is the sheer range of designs - traditional motifs sit alongside playful modern illustrations, and the flat cotton weave prints beautifully in either direction. They are lightweight enough to collect seriously without running out of space.
Kiriko is a traditional Japanese style of cut glass, developed in Edo-period Japan and still produced by skilled craftspeople today. The geometric faceted patterns are elegant and precise, and they translate well to tenugui printing - the repeating cuts and angles create a striking graphic that works equally well as a towel or a wall piece.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Kiriko Cut Glass Pattern
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kiriko-glass-45.png&&&0&&&||&&&||&&&@@@
tetoki&&&51689&&&Tenugui Towel: Kitty&&&Tenugui earn their keep as kitchen towels, hand towels, headbands, gift wrap, and wall hangings all at once. The flat cotton weave is thinner and lighter than terrycloth, dries faster, and takes on designs that would look muddy on a looped pile fabric. They also make excellent gifts precisely because they are useful rather than decorative-only.
Japan has a long and affectionate relationship with cat imagery in art and design, from the maneki-neko lucky cat to countless kawaii illustrations. This kitty design takes a cheerful, accessible approach - the kind of image that brings a smile when it is hanging in a kitchen or tucked into a gift for someone who appreciates both Japanese craft and cats.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Cat (Neko)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kitty-130.png&&&0&&&||&&&||&&&@@@
newtakedatowel&&&53346&&&Tenugui Towel: Lotus Flower&&&The tenugui has been part of Japanese daily life for centuries, used as a hand towel, kitchen cloth, work bandana, and decorative object all at once. Unlike thick Western terrycloth, the flat cotton weave dries almost immediately and softens with each wash, making it one of those simple tools that turns out to be genuinely useful in a dozen different situations.
The lotus is one of the most enduring symbols in Japanese and broader East Asian art and culture, representing purity, beauty, and the idea of rising above difficult circumstances. This design brings that classic motif to the tenugui format in a clean, traditional style.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Lotus Flower
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-lotus-flower-46.png&&&0&&&||&&&||&&&@@@
tetomtfu&&&51658&&&Tenugui Towel: Mt. Fuji&&&Tenugui travel well, store flat, and make genuinely thoughtful gifts for anyone who appreciates Japanese craft. The flat cotton weave is lighter and faster drying than terrycloth, and the unhemmed ends are traditional rather than unfinished - they soften over time into a natural fringe that becomes part of the character of the towel.
Mt. Fuji is the most recognizable symbol in Japan, depicted in art since at least the Heian period and most famously in Hokusai thirty-six views of the mountain. The tenugui format suits the subject perfectly - the flat cotton weave and high-contrast printing bring the same bold, graphic quality found in the best ukiyo-e woodblock prints. Few designs travel better as a gift or keepsake.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Mt. Fuji (Fujisan)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-mt-fuji-134.png&&&0&&&||&&&||&&&@@@
tetopuch&&&33478&&&Tenugui Towel: Mt. Fuji on White&&&Part of what makes tenugui so popular as gifts and collectibles is the sheer range of designs - traditional motifs sit alongside playful modern illustrations, and the flat cotton weave prints beautifully in either direction. They are lightweight enough to collect seriously without running out of space.
This is the white background version of the Mt. Fuji tenugui, giving the iconic mountain motif a cleaner, lighter presence than the traditional dark-ground version. The white background suits minimalist interiors and makes the design versatile enough to hang alongside almost anything.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Mt. Fuji (Fujisan) on White
Color: White
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-mt-fuji-133.png&&&0&&&||&&&||&&&@@@
tetoniow&&&33236&&&Tenugui Towel: Night Owls&&&Tenugui are traditional Japanese cotton towels, flat woven, thin, and completely unlike a Western terrycloth towel. They dry fast, feel light in hand, and are versatile enough to use as a hand towel, kitchen cloth, headband, gift wrap, or wall hanging. Many people collect them for the designs alone.
The owl, or fukurou, is considered a lucky symbol in Japan - the word is a near-homophone for several auspicious phrases, including one meaning hardship will not come. The night owls design renders the subject with a warm, illustrative quality that works particularly well as an evening kitchen companion or a decorative piece for a reading nook.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Night Owls (Fukurou)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-night-owls-86.png&&&0&&&||&&&||&&&@@@
tenugui&&&50293&&&Tenugui Towel: Octopus&&&Tenugui are traditional Japanese cotton towels, flat woven, thin, and completely unlike a Western terrycloth towel. They dry fast, feel light in hand, and are versatile enough to use as a hand towel, kitchen cloth, headband, gift wrap, or wall hanging. Many people collect them for the designs alone.
The octopus, or tako, is one of Japan most beloved marine subjects - it appears in woodblock prints, ceramics, textiles, and street food culture alike. This tenugui renders the subject in the bold, graphic style that suits the format, with enough visual presence to work equally well on a kitchen hook or a wall.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Octopus (Tako)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-octopus-75.png&&&0&&&||&&&||&&&@@@
tetopa&&&33356&&&Tenugui Towel: Pandas&&&The tenugui has been part of Japanese daily life for centuries, used as a hand towel, kitchen cloth, work bandana, and decorative object all at once. Unlike thick Western terrycloth, the flat cotton weave dries almost immediately and softens with each wash, making it one of those simple tools that turns out to be genuinely useful in a dozen different situations.
Pandas have a beloved place in Japanese popular culture - Ueno Zoo in Tokyo has been home to giant pandas since the 1970s, and panda merchandise has been a fixture of Japanese gift culture ever since. This design brings the subject to the tenugui format with a playful, cheerful energy that makes it a natural gift for anyone who appreciates the format.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Pandas
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pandas-145.png&&&0&&&||&&&||&&&@@@
tepe&&&50219&&&Tenugui Towel: Penguins&&&Tenugui travel well, store flat, and make genuinely thoughtful gifts for anyone who appreciates Japanese craft. The flat cotton weave is lighter and faster drying than terrycloth, and the unhemmed ends are traditional rather than unfinished - they soften over time into a natural fringe that becomes part of the character of the towel.
Penguins are a perennial favorite in Japanese character design and illustration - the waddling silhouette is immediately recognizable and translates well to the flat, graphic quality of tenugui printing. This design brings a lighthearted, collectible feel to a format that is already satisfying to use.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Penguins
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-penguins-126.png&&&0&&&||&&&||&&&@@@
blfiteto&&&51231&&&Tenugui Towel: Pufferfish&&&Tenugui are traditional Japanese cotton towels, flat woven, thin, and completely unlike a Western terrycloth towel. They dry fast, feel light in hand, and are versatile enough to use as a hand towel, kitchen cloth, headband, gift wrap, or wall hanging. Many people collect them for the designs alone.
This pufferfish, or fugu, design is printed in deep indigo with crisp white accents. Fugu is one of the most iconic fish in Japanese culinary culture - prized for its delicate flavor and famous for the precision required to prepare it safely. This particular design captures a cluster of puffers that, as the original copy notes, has the look of a well-stocked fish tank.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Pufferfish (Fugu)
Color: Indigo Blue / White
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pufferfish-44.png&&&5&&&||&&&||&&&@@@
tetopueg&&&33218&&&Tenugui Towel: Purple Eggplant&&&Japanese tenugui have a natural home at a knife shop - the flat cotton weave takes traditional and contemporary designs equally well, and the range of motifs available in Japan is remarkable. We carry a rotating selection of designs chosen for their quality of printing and the strength of the image.
The eggplant, or nasu, holds a special place in Japanese new year tradition - dreaming of Mt. Fuji, a hawk, and an eggplant on the first night of the new year is considered the luckiest possible omen. The vegetable has appeared in Japanese art and craft for centuries, and this design brings it to the tenugui format with a bold, direct quality that suits the kitchen particularly well.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Purple Eggplant (Nasu)
Color: Purple / White
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-purple-eggplant-85.png&&&0&&&||&&&||&&&@@@
tenugui3&&&Shiba-Dog-Tenugui&&&Tenugui Towel: Shiba Dog&&&Shiba Dog Tenugui
Bring a burst of charm to your kitchen or workspace with this adorable Shiba Dog Tenugui. Featuring a series of playful Shiba poses—from sitting proudly to flopping on its back—this towel captures the lovable personality of Japan’s iconic dog breed.
The bright green background makes the warm Shiba tones pop, giving the fabric a cheerful, friendly look. Made in Japan using traditional dyeing methods, this tenugui has the soft, lightweight feel that makes these cloths so versatile. Use it as a hand towel, kitchen cloth, table accent, wall hanging, or gift wrap.
Care Instructions:
Hand wash separately in cold water. Edges are left unfinished, as is traditional with tenugui, and will naturally soften over time.
Details:
Material: 100% cotton
Design: Shiba dog in multiple poses
Dimensions: Approximately 35" × 13" (90 × 33 cm)
Made in Japan&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-shiba-dog-15.png&&&0&&&||&&&||&&&@@@
tetosmsa&&&33213&&&Tenugui Towel: Small Sakura&&&Tenugui travel well, store flat, and make genuinely thoughtful gifts for anyone who appreciates Japanese craft. The flat cotton weave is lighter and faster drying than terrycloth, and the unhemmed ends are traditional rather than unfinished - they soften over time into a natural fringe that becomes part of the character of the towel.
Sakura, or cherry blossoms, are the most celebrated seasonal symbol in Japan - the subject of poetry, festivals, songs, and countless works of art across every period of Japanese history. This design uses a small repeat pattern that captures the delicate scale of actual cherry blossoms, with a quiet elegance that suits either daily use or display.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Small Sakura (Cherry Blossom)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-small-sakura-90.png&&&0&&&||&&&||&&&@@@
tetosuwr&&&50016&&&Tenugui Towel: Sumo&&&The tenugui has been part of Japanese daily life for centuries, used as a hand towel, kitchen cloth, work bandana, and decorative object all at once. Unlike thick Western terrycloth, the flat cotton weave dries almost immediately and softens with each wash, making it one of those simple tools that turns out to be genuinely useful in a dozen different situations.
Sumo wrestling is one of Japan oldest and most ceremonially rich sports, with roots stretching back over fifteen centuries. The massive figures of the rikishi, or wrestlers, rendered in the bold graphic style of traditional Japanese illustration, make for one of the more striking tenugui designs in this collection.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Sumo Wrestling
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-sumo-90.png&&&5&&&||&&&||&&&@@@
tetohy&&&800171&&&Tenugui Towel: Tuna&&&Tenugui are traditional Japanese cotton towels known for their smooth, thin weave and versatility. Unlike thick Western terrycloth towels, tenugui dry quickly and are easy to fold, making them ideal for everyday kitchen use, hand drying, or light cleanup. This Tuna design features a playful Japanese motif that also works beautifully as simple décor.
Today, tenugui are often used beyond their original purpose—as wall hangings, drawer liners, or decorative table runners. Affordable and easy to collect, they’re found throughout Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75" x 35"), a classic size that balances function and display.
Care Instructions:
Please note that dyed tenugui may fade slightly during the first 2–3 washes. Wash separately using a gentle detergent. After washing, lightly squeeze to smooth wrinkles and air dry. The ends are left unhemmed; slight fraying is normal and will naturally stop as excess threads are trimmed, forming a soft fringe.
Material: Cotton
Design: Tuna
Length: 90 cm (35")
Width: 35 cm (13.75")
Made in Japan&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-tuna-124.png&&&0&&&||&&&||&&&@@@
tetoum&&&33462&&&Tenugui Towel: Umbrellas&&&Part of what makes tenugui so popular as gifts and collectibles is the sheer range of designs - traditional motifs sit alongside playful modern illustrations, and the flat cotton weave prints beautifully in either direction. They are lightweight enough to collect seriously without running out of space.
The Japanese umbrella, or wagasa, is a craft with centuries of history - lacquered bamboo frames, oiled washi paper, and a distinctive silhouette that has appeared in woodblock prints, painted screens, and textile designs across Japanese art history. This tenugui renders the motif with the clean lines and precise geometry that suit both the subject and the format.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Japanese Umbrellas (Wagasa)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-umbrellas-90.png&&&0&&&||&&&||&&&@@@
yusantato&&&Yuuka-Tenugui&&&Tenugui Towel: Yuuka San&&&Japanese tenugui have a natural home at a knife shop - the flat cotton weave takes traditional and contemporary designs equally well, and the range of motifs available in Japan is remarkable. We carry a rotating selection of designs chosen for their quality of printing and the strength of the image.
Yuuka San is an artist whose woodblock print work has a natural connection to the tenugui format - both share an appreciation for flat, precise design and the qualities of traditional Japanese printmaking. She made this tenugui from her past woodblock prints specifically for us, and the supply is limited.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Yuuka San Woodblock Print
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-tenugui-towel-58.png&&&0&&&||&&&||&&&@@@
tema&&&60103&&&Tenugui Wall-Hanging Kit&&&Tenugui are traditional Japanese cotton towels, flat woven and thin, with designs printed on the full length of the cloth. They are practical as hand towels and kitchen cloths, but the quality of the designs available - everything from classical motifs to contemporary illustrations - means many people collect them as much as use them.
A tenugui hung on a wall is a completely different object from one folded in a drawer. The flat cotton surface and the designs - whether a bold marine illustration, a classical floral, or an abstract geometric - read as small pieces of art when displayed at eye level. This kit makes the display simple: one clip holds the top edge, one holds the bottom, and the tenugui hangs taut and flat between them.
Care Instructions: The wooden clips are finished and can be wiped with a damp cloth. The tenugui displayed with the kit should be washed separately the first time to prevent color transfer, using a gentle detergent and air drying flat.
Contents: Two wooden display clips
Compatible with standard tenugui size (90 cm x 35 cm)
Mounting: Wall hook or nail (not included)
&&&&&&26&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-wall-hanging-kit-205.png&&&0&&&||&&&||&&&@@@
test-product&&&test-product&&&Test "Product&&&This is a test product&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/test-product-82.png&&&0&&&@@@
ornasnwh8k&&&SnowWhite&&&The Original Naniwa Snow White 8K&&&This is the original Naniwa snow white stone (AKA IF-0001 Junpaku). When Naniwa updated their stone selection, they offered one under their Traditional stone series that was white and said it was a replacement for this stone. After some of our customers' testing, they seem to be convinced that the makeup of the stone is a little different. So, we decided to offer them both. Word on the street is that this stone is less thirsty, a little finer, and a bit harder than the T-380.
The stone measures 200mm x 70mm x 20mm. Please note we sell this stone in a thicker cardboard box to keep it from getting damaged in shipping, both to us and to you.&&&&&&99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/the-original-naniwa-snow-white-8k-sale-37.png&&&5&&&||&&&||&&&||@@@
weclst&&&STAND&&&Tiger Wood Cleaver Stand&&&This single-slot cleaver stand is one of those CKTG exclusives that earns shelf space in both home kitchens and professional stations. Built from sapele wood - a warm, reddish-brown hardwood with a fine interlocked grain - it gives a cleaver a proper home on the counter without the bulk of a full knife block. At 5 x 1.5 x 1.5 inches it takes up almost no space while keeping the blade upright, stable, and within immediate reach. Rubber feet keep it planted during the one-handed pull that happens dozens of times during service.
The slot is 3.3mm wide, sized for standard vegetable cleavers such as the CCK 1303, 1103, and 2205 profiles. If you are buying this for a cleaver you already own, measure approximately 1 inch up from the edge to confirm it will fit. This stand does not fit bone choppers. Knives sold separately.
What Customers Are Saying: Larry Johnson keeps his on the cold side pass next to the printer, drapes a folded microfiber cloth beside it to wipe the blade dry before returning it, and calls it kitchen bling. He owns three cleavers and plans to order at least two more stands. Kathryn Gallagher values it for keeping her knife safe from banging around and safe from her cats. Laura Rudser bought the Daovua leaf spring 205mm cleaver as a gift and ordered this stand a few weeks later for the same recipient - she calls it a beautiful addition to the kitchen. Multiple reviewers note it makes a thoughtful and practical gift.
Care Instructions: Wipe clean with a dry or damp cloth. Dry knives thoroughly before returning them to the stand. Apply food-safe mineral oil occasionally to condition the wood.
Brand: CKTG Exclusive
Material: Sapele Wood
Dimensions: 5 x 1.5 x 1.5 in
Slot Width: 3.3mm
Features: Rubber Feet
Fits: CCK 1303, 1103, 2205 and similar standard cleavers
Does Not Fit: Bone Choppers
Note: Measure blade 1 in above edge before purchasing. Knives sold separately.
&&&&&&23&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tiger-wood-cleaver-stand-161.png&&&5&&&||&&&||&&&@@@
tikntapa&&&Tank-Patch&&&Tinker Knives Tank Iron-On Patch&&&Introducing the Tinker Knives Tank Iron-On Patch! Show off your love for precision craftsmanship with this bold, durable patch. Featuring the iconic Tinker Knives tank logo, this iron-on patch adds a rugged, stylish touch to jackets, bags, hats, and more. Whether you're a knife enthusiast or just love unique gear, this patch is the perfect way to make a statement. Built to last, easy to apply, and designed to stand out--get yours today! Measures 4 inches wide and 3.5 inches tall.&&&&&&13.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tinker-knives-tank-iron-on-patch-13.png&&&0&&&||&&&||&&&@@@
toangu&&&F-443&&&Tojiro Angle Guide&&&TOGRIP Knife Sharpening Angle Guide
The TOGRIP angle guide is a clever little tool designed to make sharpening easier and more consistent. Its dual-sided design lets you use it with both large and small knives, giving you flexibility no matter what you’re sharpening. Simply slide the guide over the spine of your knife, and it instantly sets a precise sharpening angle.
Clear English instructions are printed on the box, and we think this is one of the best angle guides on the market today. The TOGRIP features large ceramic glides that ride smoothly on your stone, protecting the plastic body from wear. For extra care, we recommend applying a strip of blue painter’s tape on your blade to avoid any minor scuffs where the guide contacts the steel.
This model is fixed to a single angle (specified on the packaging) and is intended for double-bevel knives only. It’s a great way to build confidence and develop proper technique before moving on to freehand sharpening using muscle memory.
Not suitable for single-bevel knives.&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-angle-guide-80.png&&&5&&&||&&&||&&&@@@
toatstdagy241&&&TA-G210-Wa&&&TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm&&&Most people know TOJIRO for their production lines - reliable, well-made knives that have earned a strong following in professional kitchens worldwide. Fewer know that TOJIRO also runs a traditional blacksmith workshop inside their Sanjo City factory, supervised by Tomo Matsumura and a small skilled crew. The ATELIER CLASSIC series is the result - hand-forged knives that represent a completely different level of craft from anything else carrying the TOJIRO name. The same company, a fundamentally different knife.
This 210mm gyuto - Japan's all-purpose chef knife - is built around a VG-10 stainless steel core in a San Mai construction, clad in 63 layers of suminagashi (flowing water Damascus) that produces a striking layered pattern across the blade road. The blade is hammer-forged by Matsumura and his crew and finished to HRC 61, which gives it genuine edge retention alongside VG-10's well-established stainless convenience. At 4.0 oz it is light for a 210mm gyuto - the hammer-forged construction keeps the geometry efficient without adding unnecessary mass. The octagonal cedar handle with ebony ferrule is a clean, traditional combination - note that the handle shown in the product photos is current and accurate; the video on this page predates the current handle and shows an earlier version.
Brand: TOJIRO
Line: ATELIER CLASSIC
Blacksmith: Tomo Matsumura
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: 63-Layer Suminagashi (Damascus)
HRC: 61
Edge Grind: 50/50
Handle: Octagonal Cedar
Ferrule: Ebony
Weight: 4.0 oz (114 g)
Blade Length: 213 mm
Total Length: 357 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The cedar handle should be kept dry and can be conditioned occasionally with food-safe wood wax or oil to maintain the finish. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-gyuto-210mm-32.png&&&0&&&||&&&||&&&||@@@
toatvgdana16&&&TA-N165&&&TOJIRO ATELIER CLASSIC Damascus Nakiri 165mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the TOJIRO ATELIER CLASSIC Damascus version elevates the format with materials and finish that sit well above the typical production nakiri. Handcrafted by Matsumura-san and his team at Tojiro newer Sanjo City facility, the ATELIER line applies a level of care to each knife that the entry-level Tojiro lines do not, and it shows in the blade geometry, the cladding quality, and the handle finish.
The blade runs a VG10 stainless core - one of the most reliable alloys in Japanese knife production for its balance of sharpness, edge retention, and corrosion resistance - clad in nashiji (pear skin) Damascus. The nashiji texture reduces drag and sticking through dense produce while the Damascus layering gives the blade road a depth and visual complexity that plain stainless cannot match. At 165mm with a tall blade and flat profile, this nakiri pushes through vegetables cleanly and with minimal effort. The octagonal ebony handle is a refined complement to the blade aesthetic - comfortable in hand for extended prep sessions and cleanly finished at the ferrule joint. For a cook who wants a nakiri that performs and looks the part, this is a strong choice.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Nashiji Damascus
Finish: Nashiji (Pear Skin) Damascus
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Blade Length: 165 mm
&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-nakiri-165mm-219.png&&&0&&&||&&&||&&&||@@@
toatcldape10&&&TA-P100&&&TOJIRO ATELIER CLASSIC Damascus Petty 100mm&&&Refined, compact, and ready for precision tasks, the TOJIRO ATELIER CLASSIC 100mm Petty knife blends artisanal quality with everyday functionality. Forged from VG10 stainless steel, it offers excellent edge retention, corrosion resistance, and ease of maintenance—making it a great choice for both home cooks and professionals. The nashiji Damascus cladding adds a beautiful textured finish while helping with food release and durability.
Crafted by Tomo Matsumura and his skilled team in Sanjo City, this knife reflects the careful fit and finish expected from TOJIRO’s Atelier line. The thin grind and lightweight feel make it ideal for peeling, trimming, and detailed prep work. While tougher than carbon steel, VG10 can still chip if misused, so avoid hard or frozen foods and use proper technique.
Care Instructions: Hand wash and dry promptly after use. Do not use on hard items like bones or frozen foods. Use a quality cutting board and maintain the edge with regular honing and periodic sharpening.
Maker: TOJIRO
Blacksmith: Tomo Matsumura
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Weight: 2.2 oz (64 g)
Blade Length: 103 mm
Total Length: 213 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 28 mm
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus and Nashiji
Handle: Reinforced Laminated Micarta
Edge: Double Bevel 50/50&&&&&&232&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-petty-100mm-60.png&&&0&&&||&&&||&&&||@@@
toatvgdape15&&&TA-P150-Wa&&&TOJIRO ATELIER CLASSIC Damascus Petty 150mm | VG-10&&&The petty is the knife that handles everything a chef knife cannot - in-hand peeling, segmenting citrus, trimming, detail work at the board where a longer blade would be unwieldy. A well-made petty in a premium line is also often the most personal knife in a collection: light, precise, and used constantly. The TOJIRO ATELIER CLASSIC brings the same hammer-forged craftsmanship that defines the series to this 150mm format, produced by Tomo Matsumura and his crew inside the TOJIRO factory in Sanjo City. This is not a production knife wearing an ATELIER label - it is hand-forged by a small team who know the difference.
The construction mirrors the rest of the ATELIER CLASSIC line: VG-10 stainless steel core in a San Mai hammer-forged build, clad in suminagashi (flowing water Damascus) cladding that produces the layered visual pattern across the blade road. At 2.6 oz and 31mm of blade height this is a genuinely light, narrow petty - the kind that disappears in the hand and lets you feel exactly what the tip is doing. HRC 61 gives it meaningful edge retention for a stainless knife, and VG-10 is well understood on water stones. The ebony octagonal handle with buffalo horn ferrule is a refined combination - notably different from the cedar handle on the gyuto, and worth seeing in the product photos before ordering.
Brand: TOJIRO
Line: ATELIER CLASSIC
Blacksmith: Tomo Matsumura
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Suminagashi (Damascus)
HRC: 61
Edge Grind: 50/50
Handle: Octagonal Ebony
Ferrule: Buffalo Horn
Weight: 2.6 oz (76 g)
Blade Length: 152 mm
Total Length: 278 mm
Spine Thickness at Heel: 2 mm
Blade Height: 31 mm
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. The ebony handle is dense and durable but benefits from occasional conditioning with food-safe wood wax or oil. Sharpen on quality water stones and strop regularly between sharpenings. Avoid bones, frozen foods, and hard surfaces that could chip the edge at this hardness level.&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-petty-150mm-vg-10-5.png&&&0&&&||&&&||&&&||@@@
toatcldasa17&&&TA-S170&&&TOJIRO ATELIER CLASSIC Damascus Santoku 170mm&&&Matsumura-san and his team at Tojiro newer Sanjo City facility represent a different production tier from the entry-level lines the brand is best known for. The TOJIRO ATELIER CLASSIC Damascus line is where that elevated approach is most visible: VG10 stainless core steel wrapped in nashiji Damascus cladding, with a fit and finish that reflects careful handwork at each stage of production. These are knives built to be used at a high level and to look the part while doing it.
The santoku (three virtues) format covers meat, fish, and vegetables with equal capability, and at 170mm this one is well-suited to both home and professional kitchens. The VG10 core delivers the edge retention and corrosion resistance that has made the alloy a standard in Japanese knife production, while the nashiji (pear skin) Damascus cladding adds both visual depth and a textured surface that reduces drag through food. The blade is exceptionally sharp from the factory and responds well to quality water stones for maintenance. The ebony octagonal handle is a refined choice for the format - comfortable in a pinch grip, cleanly finished at the ferrule, and well-balanced for extended prep sessions. This is the ATELIER line at its most versatile.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Nashiji Damascus
Finish: Nashiji (Pear Skin) Damascus
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Blade Length: 170 mm
&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-santoku-170mm-51.png&&&0&&&||&&&||&&&||@@@
tojiro-atelier-shirogami-kiritsuke-140mm&&&AS-002&&&TOJIRO ATELIER Shirogami Small Kiritsuke 140mm&&&Shirogami #2, or White Paper Steel, is one of the purest carbon steels used in Japanese knife making - a Hitachi alloy that takes an exceptionally sharp edge and sharpens easily on the stones, which is why it has been a standard in professional Japanese kitchens for generations. TOJIRO ATELIER puts it to work here in a compact kiritsuke, a blade profile that combines the flat cutting edge of a traditional yanagiba with an angled tip that adds versatility across prep tasks.
The blacksmiths at TOJIRO ATELIER in Tsubame, Niigata Prefecture, handle every step of production themselves - forging, sharpening, and finishing - which is what keeps this a genuinely limited-edition line. The Shirogami #2 core is hammer-forged in a san mai construction with soft iron cladding, then given a kurouchi, or black as-forged, finish that adds character and a measure of natural protection to the reactive blade. At 140mm, this kiritsuke is shorter and more maneuverable than the full-size format, making it an approachable entry into the kiritsuke profile for cooks who want the pointed tip without the full length. The magnolia octagonal handle with buffalo horn ferrule keeps the knife light and well-balanced.
A kiritsuke at this size and in this steel is a relatively uncommon combination - most compact knives in this price range do not carry traditional hand-forged carbon steel construction. This one does.
Care Instructions: Shirogami #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer-term storage. Hand wash only.
Each knife is made by hand so measurements may vary.
Brand: TOJIRO
Line: ATELIER SHIROGAMI - Limited Edition
Item Code: AS-002
Location: Tsubame, Niigata, Japan
Construction: Hammer Forged, San Mai
Core Steel: Shirogami #2 (White Paper Steel)
Cladding: Soft Iron
Finish: Kurouchi (Black)
Edge Grind: 50/50, Double Bevel
Handle: Octagonal Magnolia
Ferrule: Buffalo Horn
Weight: 4.1 oz (118 g)
Blade Length: 142 mm
Total Length: 280 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm
Limited quantities due to handmade production&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-shirogami-small-kiritsuke-140mm-52.png&&&0&&&||&&&||&&&@@@
tojiro-atelier-shirogami-nakiri-140mm&&&AS-003&&&TOJIRO Atelier Shirogami Small Nakiri 140mm&&&The TOJIRO KNIFE ATELIER is a different operation from the TOJIRO most knife buyers are familiar with. Where the main TOJIRO lineup is built on precision manufacturing and stainless steels like VG-10 and DP cobalt alloy, the Atelier is a hand-forged workshop in Tsubame, Niigata Prefecture, where blacksmiths manage every stage themselves - forging, heat treating, sharpening, and finishing - and output is intentionally small. These Shirogami Limited Edition knives are what that approach produces when applied to traditional carbon steel and compact kitchen knife shapes.
The nakiri is the dedicated vegetable knife of the Japanese kitchen - flat edge, tall blade, squared tip, built for clean push-cutting through produce rather than rocking or slicing. This 140mm version is shorter than a standard nakiri, which makes it especially easy to control and gives it a wider range of uses, including in-hand detail work that a taller blade would make awkward. The Shirogami #2 core is hammer forged in a san mai construction with soft iron cladding and finished in the traditional kurouchi, or black as-forged, surface. The magnolia octagonal handle with buffalo horn ferrule is the right match for a blade of this character - light, natural, and comfortable in hand for extended prep sessions.
A handmade kurouchi carbon nakiri at this size from a maker with TOJIRO level manufacturing discipline behind it is a compelling combination.
Care Instructions: Shirogami #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only. Each knife is made by hand so measurements may vary.
Brand: TOJIRO
Line: Atelier Shirogami - Limited Edition
Item Code: AS-003
Location: Tsubame, Niigata, Japan
Construction: Hammer Forged, San Mai
Core Steel: Shirogami #2 (White Paper Steel)
Cladding: Soft Iron
Finish: Kurouchi (Black)
Edge Grind: 50/50 Double Bevel
Handle: Magnolia Octagonal
Ferrule: Buffalo Horn
Weight: 140 g
Blade Length: 140 mm
Total Length: 285 mm
Limit: Limited quantities due to handmade production
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okudo-natural-stone-p4b-2.png&&&0&&&||&&&||&&&||@@@
tobavg2pcset&&&TBS-210&&&TOJIRO BASIC 2pc Set&&&TOJIRO has been producing knives in Tsubame, Niigata Prefecture since 1955, and the BASIC line - part of the long-running DP series - is where that manufacturing precision meets an accessible price. These knives are made in Sanjo City, the same metalworking hub that produces some of Japan most respected cutlery, using the same VG-10 stainless steel that appears in lines costing significantly more. The BASIC line strips away decorative elements and passes the savings directly to the buyer without compromising on the steel, the grind, or the construction that matter for actual cutting performance.
The 2pc Set pairs a 200mm gyuto with a 135mm petty - the two most-used knife formats in most kitchens. The gyuto covers general prep: vegetables, proteins, herbs, and the sustained board work that a shorter knife would find tiring. The petty handles in-hand tasks, trim work, and detail cuts where the gyuto would be too long to maneuver. Both knives use san mai construction: VG-10 stainless steel core clad in 13-chrome stainless steel, with a kasumi finish on the upper blade road and a sandblasted matte section below. The convex grind supports the edge and improves food release. Reinforced black pakka wood handles with three-rivet Western construction. At $116 for both knives the value per dollar of cutting performance is difficult to match in this category.
What Customers Are Saying: The one reviewer bought this set as the accessible knife solution for guests at a summer camp - knives that could be left out without concern while still delivering sharpness, hardness, and cutting pleasure comparable to knives costing significantly more per piece. The recommendation to add the nakiri and santoku alongside this set to build a four-knife collection under $170 is worth taking seriously.
Care Instructions: VG-10 stainless - hand wash and dry after use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones. The sandblasted finish is low maintenance and does not require special care.
Brand: TOJIRO
Series: BASIC (DP Series)
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG-10 Stainless
Cladding: 13-Chrome Stainless
Finish: Kasumi / Sandblasted Blade Road
Edge Grind: Even (50/50) Convex
Handle: Reinforced Black Pakka Wood, 3-Rivet Western
Gyuto 200mm
Weight: 4.3 oz (124 g)
Blade Length: 200mm
Total Length: 315mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
Petty 135mm
Weight: 2.2 oz (70 g)
Blade Length: 138mm
Total Length: 243mm
Spine Thickness at Base: 2mm
Blade Height: 30mm
&&&&&&116&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-2pc-set-59.png&&&4&&&||&&&||&&&||@@@
tojirodamascus1&&&F-332&&&TOJIRO BASIC DAMASCUS Gyuto 180mm&&&There are few knives that match the value of the TOJIRO BASIC DAMASCUS series, combining excellent craftsmanship with high-performance materials at an accessible price. Featuring a VG10 stainless steel core clad in multiple layers of softer stainless steel, these blades take a very sharp edge and hold it well through extended use. The Damascus finish gives each knife a unique look while adding durability and resistance to corrosion.
The 180mm gyuto is a versatile, easy-to-handle size that works especially well in tighter spaces or for those who prefer a more nimble feel. It handles a wide range of kitchen tasks including chopping, slicing, and detail work, while still being capable of processing proteins like poultry and fish. The blade features a slightly more complex grind with a visible secondary bevel, offering a different cutting feel compared to thinner, more uniform grinds.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO
Series: BASIC DAMASCUS
Location: Sanjo City, Japan
Construction: Laser Cut, San Mai
HRC: 60-61
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus
Handle: Black Micarta, Bolsterless
Weight: 5.5 oz (156 g)
Blade Length: 182 mm
Total Length: 302 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-gyuto-180mm-34.png&&&5&&&||&&&||&&&||@@@
tojirodamascus&&&F-330-Nakiri&&&TOJIRO BASIC DAMASCUS Nakiri 165mm&&&The TOJIRO BASIC DAMASCUS Nakiri 165mm combines excellent grind quality, well-treated VG10 stainless steel, and an eye-catching suminagashi finish into a knife that delivers outstanding performance for the price. The VG10 core takes a sharp, refined edge and holds it well, while the stainless Damascus cladding adds durability along with a distinctive layered look.
This 165mm nakiri is a highly effective vegetable knife, blending elements of a traditional usuba and a small cleaver. The tall blade and flat edge profile make it ideal for chopping, push cutting, and processing larger volumes of produce with ease. It’s also versatile enough to handle many general kitchen tasks, making it a popular and accessible choice for home cooks.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO
Series: BASIC DAMASCUS
Location: Sanjo City, Japan
Construction: Laser Cut, San Mai
HRC: 60-61
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus
Handle: Black Micarta, Bolsterless
Weight: 6.3 oz (178 g)
Blade Length: 165 mm
Total Length: 294 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-nakiri-165mm-13.png&&&0&&&||&&&||&&&||@@@
todape13&&&F-333&&&TOJIRO BASIC DAMASCUS Petty 135mm&&&The TOJIRO BASIC DAMASCUS Petty 135mm delivers an impressive blend of performance, durability, and visual appeal at a very approachable price point. Featuring a VG10 stainless steel core with excellent heat treatment, this knife takes a keen edge and holds it well through extended use. The stainless Damascus cladding adds both strength and a striking layered finish, making it a standout in its class.
With its compact size and thin grind, this petty is ideal for detail work, trimming, and smaller prep tasks both on the board and in hand. It feels nimble and responsive while still offering enough rigidity for clean, controlled cuts. For those looking to step into Japanese knives with added style, this line offers exceptional value and performance.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO
Series: BASIC DAMASCUS
Location: Sanjo City, Japan
Construction: Laser Cut, San Mai
HRC: 60-61
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus
Handle: Black Micarta, Bolsterless
Weight: 2.7 oz (76 g)
Blade Length: 138 mm
Total Length: 248 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&83&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-petty-135mm-34.png&&&0&&&||&&&||&&&||@@@
todasa17&&&F-331&&&TOJIRO BASIC DAMASCUS Santoku 170mm&&&The TOJIRO BASIC DAMASCUS Santoku 170mm offers an excellent balance of performance, durability, and visual appeal at a very accessible price. The VG10 stainless steel core is expertly heat treated to take a sharp, refined edge and hold it well, while the stainless Damascus cladding adds strength along with an attractive suminagashi finish.
Santoku knives are known for their versatility, combining elements of a gyuto and nakiri into a highly practical all-purpose blade. This 170mm version excels at vegetable prep while also handling proteins and everyday kitchen tasks with ease. Its approachable size and profile make it a favorite choice for home cooks looking for a dependable, easy-to-use knife.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO
Series: BASIC DAMASCUS
Location: Sanjo City, Japan
Construction: Laser Cut, San Mai
HRC: 60-61
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus
Handle: Black Micarta, Bolsterless
Weight: 5.6 oz (160 g)
Blade Length: 170 mm
Total Length: 281 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-santoku-170mm-34.png&&&0&&&||&&&||&&&||@@@
tobavggy20&&&F-317&&&TOJIRO BASIC Gyuto 200mm&&&The TOJIRO BASIC Gyuto 200mm is designed with an ideal blade thickness for excellent control, smooth cutting feel, and easy handling. It brings true Japanese knife performance into the home kitchen with a clean, timeless design. The VG10 core steel delivers impressive sharpness and long edge life, making this a dependable daily-use knife that performs well above its price point.
The blade features san mai construction with a VG10 core clad in 13 chrome stainless steel for durability and corrosion resistance. A subtle convex grind supports the edge and improves cutting performance, while the sandblasted kasumi finish gives the blade a refined, understated look. The reinforced black pakka wood handle with three rivets offers a secure, comfortable grip in a familiar Western style.
Care Instructions: Hand wash and dry immediately after use. Do not use on hard items like bones or frozen foods. Use a quality whetstone for sharpening and avoid dishwashers to preserve edge life and handle condition.
Brand: TOJIRO
Series: BASIC
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG10 Stainless Steel
Cladding: 13 Chrome Stainless Steel
Finish: Kasumi, Sand Blasted Blade Road
Edge Grind: Double Bevel 50/50
Handle: Reinforced Black Pakka Wood, 3 Rivet
Handle Style: Yo (Western Style)
Weight: 4.3 oz (124 g)
Blade Length: 200 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-gyuto-200mm-243.png&&&0&&&||&&&||&&&||@@@
todpvgna16&&&F-315&&&TOJIRO BASIC Nakiri 170mm&&&TOJIRO delivers one of the most compelling value propositions in Japanese kitchen knives - VG10 stainless at HRC 60 with san mai construction and 13-chrome stainless cladding, at a price that makes it accessible as a first Japanese knife or a reliable workhorse for professional kitchens where knives take real abuse. The BASIC line maintains the same steel standard as the CLASSIC line in a lighter, more minimal package suited to cooks who prefer less weight in hand. Made in Sanjo City, Niigata Prefecture since 1955.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. At 170mm blade length this is a full-size nakiri with good board coverage and knuckle clearance. The lightweight construction makes it easy to maneuver through high-volume vegetable prep. VG10 at HRC 60 holds a solid working edge through sustained use and resharpens quickly on a ceramic rod. Reviewers praise the durability and versatility - one calls it the perfect gift for cooks who cannot be trusted to care for a carbon steel blade.
What Customers Are Saying: Ten five-star reviews. Reviewers consistently praise the sharpness, durability, and accessibility of VG10 stainless at this price point. One reviewer buys these as gifts for friends and family specifically because the stainless construction handles less careful maintenance without complaint. Another describes it as very sharp with a handle that works for both small and large hands. Solid performance across a decade of regular use is the recurring theme.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Basic
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Elastomer
Blade Length: 170mm
Item Code: F-315
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-nakiri-165mm-92.png&&&5&&&||&&&||&&&||@@@
todpvgpe131&&&F-318&&&TOJIRO BASIC Petty 135mm&&&TOJIRO makes an excellent case that Japanese knife performance does not require a premium investment. The BASIC Petty uses the same VG10 stainless steel core found in higher-end TOJIRO lines - clad in 13-chrome stainless for easy maintenance and corrosion resistance, with a longer tang and three stainless rivets for durability. Made in Sanjo City, Niigata Prefecture since 1955. A genuine introduction to what Japanese knife geometry and steel feel like in daily use.
The petty at 135mm is the detail and utility knife of the BASIC lineup - built for in-hand work, trimming, peeling, and smaller board tasks where a larger knife is too much. The VG10 core at HRC 60 holds a solid working edge and resharpens easily on a ceramic rod or quality water stones. The grind and geometry reflect TOJIRO standard - thinner behind the edge than most western alternatives and noticeably more responsive as a result. An excellent first Japanese knife or a practical addition to any knife roll.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Basic
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Rivets: 3 Stainless
Blade Length: 135mm
&&&&&&53&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-petty-135mm-55.png&&&0&&&||&&&||&&&||@@@
todpvgna161&&&F-316&&&TOJIRO BASIC Santoku 165mm&&&TOJIRO has been producing professional-grade Japanese kitchen knives in Sanjo City since 1955, and the BASIC line delivers that standard at the most accessible price in the lineup. VG10 stainless at HRC 60 with san mai construction - the same steel that defines the CLASSIC line, in a lighter and more minimal package designed with home cooks in mind. Thin blade, durable handle, and the sharpness out of the box that TOJIRO is known for.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade over a gyuto. At 165mm the BASIC santoku is a well-proportioned all-purpose knife for the home kitchen. Light in hand, easy to maneuver, and sharp enough to handle the full range of daily prep. One reviewer keeps reaching for this knife over more expensive alternatives - it stays balanced, holds its edge, and simply works.
What Customers Are Saying: Three five-star reviews. One reviewer describes it as his favorite knife despite owning a range of more expensive alternatives - keeps a good edge and is well balanced. Another calls it handy, lightweight, and really all you need for a home kitchen. The VG10 construction draws consistent praise for being super sharp straight out of the box.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Basic
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Elastomer
Blade Length: 165mm
Item Code: F-502
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-santoku-165mm-28.png&&&5&&&||&&&||&&&||@@@
tobrkn&&&F-737&&&TOJIRO Bread Knife 240mm&&&This knife is in high demand. Limit 2 per customer.
The Tojiro Bread Knife is one of the best bargains we carry. Made in Japan with a thin stamped mono steel blade, it glides through crusty artisan loaves, soft sandwich bread, bagels, and pastries with impressively clean cuts. The single-sided scalloped edge bites easily without crushing the loaf, so you get neat slices with less tearing, less crumbling, and a lot less frustration.
This is a simple knife done very well. The full tang construction gives it good balance and strength, while the composite wood handle with three stainless rivets feels secure and comfortable in the hand. The scalloped edge stays useful for a long time, making this an easy, affordable choice for anyone who wants a dedicated bread knife that performs far above its price point.
Care Instructions: Hand wash only and dry thoroughly after use. Do not cut on glass, stone, or metal surfaces. Avoid twisting the blade in hard crusts or frozen foods. Store in a knife block, edge guard, or on a magnetic rack to help protect the scalloped edge.
Maker: Tojiro
Location: Sanjo City, Japan
Construction: Mono Steel, Stamped
Steel: Stainless Steel
Edge: Single-Sided Scalloped
Tang: Full Tang
Handle: Composite Wood
Rivets: 3 Stainless
Weight: 3.7 oz (105 g)
Blade Length: 240 mm
Total Length: 380 mm&&&&&&38&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-bread-knife-240mm-117.png&&&5&&&||&&&||&&&||@@@
sporformi&&&F-737W&&&Tojiro Bread Knives For Anne&&&&&&&&&304&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-bread-knives-for-anne-9.png&&&0&&&@@@
tojiroknifebag&&&F-359WHITE&&&TOJIRO Canvas Knife Bag White&&&Canvas is the right material for a knife roll you actually use every day. It is lightweight, flexible, and - unlike synthetic materials - can go in the washing machine with a bit of bleach and come out clean and ready for the next shift. The TOJIRO Canvas Knife Bag White is a no-frills daily carry solution for cooks who want something reliable without extra bulk or cost. It holds your core set of knives securely without overengineering the job.
The roll unfolds to reveal individual knife slots sized for a standard set, with enough length to handle knives up to approximately 17 inches total - confirmed by a reviewer who carries a 270mm Misono Dragon Gyuto in a saya inside without issue. The tie closure keeps everything compact and the white canvas construction makes it easy to see when it needs a wash. Lightweight enough that it adds almost nothing to your daily carry. A practical, honest knife roll at a fair price.
What Customers Are Saying: Paige notes it is just the right size - long enough for every knife in her set plus her honing steel, rolled up neat and tidy. C has owned one for years and describes it as no frills but exactly what he needs - he regularly carries a 270mm gyuto in a saya inside, and a 270mm wa-handled sujihiki in a blade guard just barely fits with the top fold not fully closing. He puts total knife length at approximately 17 inches as the practical limit.
Care Instructions: Machine washable. Use a gentle cycle with mild detergent or a small amount of bleach to sanitize. Air dry completely before use. Do not store wet knives inside the roll.
Brand: TOJIRO
Material: Cotton Canvas
Color: White
Max Knife Length: Approx 17 in total
Closure: Tie
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-canvas-knife-bag-white-123.png&&&5&&&||&&&||&&&@@@
tochsaknbl&&&FC-621&&&TOJIRO Children's Santoku Knife Blue&&&We get asked from time to time for a knife suitable for children and we came across these and think they would make a good introduction and first knife. The blade is a santoku style which is short in length for easy control but also tall in blade height for easy knuckly clearance when learning to chop and cut. The knife also has a rounded, blunt tip and heel for added safety.
Weight: 2.5 oz (70 g)
Blade Length: 117 mm
Overall Length: 224 mm
Blade Thickness at Heel: 1.4 mm
Blade Height at Heel: 40.5 mm
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-children-s-santoku-knife-blue-278.png&&&0&&&||&&&||&&&||@@@
tochsakn&&&FC-620&&&TOJIRO Children's Santoku Knife Pink&&&We get asked from time to time for a knife suitable for children and we came across these and think they would make a good introduction and first knife. The blade is a santoku style which is short in length for easy control but also tall in blade height for easy knuckly clearance when learning to chop and cut. The knife also has a rounded, blunt tip and heel for added safety.
Weight: 2.5 oz (70 g)
Blade Length: 117 mm
Overall Length: 224 mm
Blade Thickness at Heel: 1.4 mm
Blade Height at Heel: 40.5 mm
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-children-s-santoku-knife-pink-279.png&&&5&&&||&&&||&&&||@@@
tojiro3pcset&&&DPGiftsetA&&&TOJIRO CLASSIC 3pc Set&&&If you have been researching Japanese kitchen knives for any length of time, you have encountered the Tojiro DP. It is one of the most consistently recommended entry points into serious Japanese cutlery - thin behind the edge, hard enough to get and hold a genuinely sharp edge, and priced so that the performance-to-cost ratio embarrasses most of the competition. The CLASSIC line is the DP line. The knives are completely unchanged. Only the name is new, at the request of the manufacturer. TOJIRO has been making these in Sanjo City, Niigata since 1955.
The 3-piece CLASSIC set covers the three most essential knife formats in any kitchen: a 210mm gyuto for all-purpose chef work, a 150mm utility knife for compact versatility, and a 90mm petty for detail tasks. All three use VG10 stainless at HRC 60 with san mai construction, full tang black micarta handles, stainless bolsters, and three rivets. This is the set that has converted more home cooks from Western to Japanese knives than perhaps any other - thin behind the edge, genuinely sharp out of the box, and easy to maintain on quality water stones.
What Customers Are Saying: Twenty-two five-star reviews. Anay has owned the set since 2014 - over ten years of use with only one issue, a chip from cutting a frozen rib (user error, not a steel fault). Joe says the edge holds forever with only occasional ceramic rod touch-ups. Angela replaced all her other knives with this set. Alexander did extensive research before buying - calls the machining excellent with no burrs, and notes the handles' outstanding fit and finish. Yuriy is on his second set over five years, sharpening every two to three months. The recurring verdict across the full review set: the best value entry into Japanese knife performance available.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: CLASSIC (formerly DP)
Location: Sanjo City, Niigata, Japan
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Handles: Black Micarta - Full Tang
Bolsters: Stainless Steel
Gyuto 210mm (F-808):
Weight: 7.2 oz (204 g)
Blade Length: 212 mm
Total Length: 340 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm
Utility/Petty 150mm (F-802):
Weight: 3.0 oz (86 g)
Blade Length: 152 mm
Total Length: 265 mm
Spine Thickness at Heel: 1.5 mm
Blade Height: 30 mm
Paring 90mm (F-800):
Weight: 2.0 oz (60 g)
Blade Length: 90 mm
Total Length: 202 mm
Spine Thickness at Heel: 2 mm
Blade Height: 23.5 mm&&&&&&301&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-3pc-set-305.png&&&5&&&||&&&||&&&||@@@
todppekn70&&&F-799&&&TOJIRO CLASSIC Bird's Beak Paring 70mm&&&VG10 stainless is one of the most trusted kitchen knife alloys in the Japanese industry - excellent edge retention, good toughness, and full corrosion resistance at HRC 60. TOJIRO uses it in san mai construction with 13-chrome stainless cladding in the CLASSIC line - formerly the Tojiro DP - building a knife that is thinner, harder, and sharper than most Western alternatives at the same price. Made in Sanjo City, Niigata Prefecture since 1955.
The birds beak paring knife has a curved blade specifically designed for tournee cuts, decorative vegetable work, and the kind of in-hand detail cuts where a straight blade is awkward. At just 1.9 oz, it is the smallest and lightest knife in the CLASSIC line.
What Customers Are Saying: Eleven five-star reviews. Michael has kept a birds beak paring knife in his roll for years - calls the fit, finish, and factory sharpness superb, especially at this price point. Dwight praises the quality as consistent with the rest of his TOJIRO collection - sharp, great for peeling, and he warns appropriately about the sharpness. Multiple reviewers note this is a specialty knife with a specific use - it excels at decorative work, tournee cuts, and detail peeling where straight blades are clumsy. For cooks who do this kind of work, the VG10 construction and Tojiro quality make it an easy recommendation.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even, Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 1.9 oz (54 g)
Blade Length: 70 mm
Total Length: 190 mm
Spine Thickness at Heel: 2 mm
Blade Height: 24 mm&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-bird-s-beak-paring-70mm-152.png&&&5&&&||&&&||&&&||@@@
topakn12&&&F-802&&&TOJIRO CLASSIC Boning/Utility 150mm&&&If you have spent any time researching Japanese kitchen knives, you have encountered the Tojiro DP. It is one of the most consistently recommended entry points into serious Japanese cutlery - thin behind the edge, hard enough to get and hold a genuinely sharp edge, and priced so that the performance-to-cost ratio embarrasses most of the competition. The CLASSIC line is the DP line - completely unchanged, but the name has been updated at the request of the manufacturer. TOJIRO has been making these in Sanjo City, Niigata since 1955.
At 3.0 oz, the CLASSIC Boning/Utility 150mm is an ultra-nimble blade for in-hand work, trimming, filleting, and fine detail tasks where weight and bulk are the enemy. The 152mm blade and 30mm height give it a narrow, precise profile well suited to working around bones, trimming fat, and filleting fish where a wider knife would get in the way.
What Customers Are Saying: Twenty-three five-star reviews. Alex calls it an elegant scalpel - truly utilitarian and sharp right out of the box. Sawyer watched colleagues use it before buying - a whole kitchen worth of positive experience. The recurring theme across 26 reviews is a knife that surprises buyers with its sharpness and lightness - at 3 oz, it handles like nothing else in the line. Multiple professional cooks use it as their go-to trimming and boning tool. Outstanding value at the price for a full tang VG10 knife with this level of precision.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: CLASSIC (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even, Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 3.0 oz (86 g)
Blade Length: 152 mm
Total Length: 265 mm
Spine Thickness at Heel: 1.5 mm
Blade Height: 30 mm&&&&&&91&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-boning-utility-150mm-205.png&&&5&&&||&&&||&&&||@@@
todpbu16&&&F-795&&&TOJIRO CLASSIC Bunka 160mm&&&TOJIRO has been producing kitchen knives in Sanjo City, Niigata Prefecture since 1955 - one of Japan great metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The CLASSIC line - formerly known as the Tojiro DP - is the range that built that reputation. The knives are completely unchanged from the DP line. Only the name is new. VG10 stainless steel core at HRC 60, 13-chrome stainless cladding, full tang black micarta handle with three rivets and stainless bolster.
The bunka format combines the versatility of a santoku with a reverse tanto tip for precision work that a flat-tipped blade cannot handle cleanly. At 160mm the CLASSIC bunka is compact, nimble, and built for the full range of daily prep tasks. TOJIRO VG10 construction delivers the same performance as the rest of the CLASSIC line - sharp out of the box, durable through sustained kitchen use, and easy to bring back on a ceramic rod. Reviewers note this knife earns repeat purchases - one buyer is on their second and calls it a great workhorse at a great price.
What Customers Are Saying: Two five-star reviews. Joe calls it a great workhorse at a great price - ready to go out of the box, gets its edge back easily on a whetstone, and fits the hand well. He bought a second one. Jamey confirms the sharp out-of-the-box sharpness and notes good edge retention through weeks of home use.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 160mm
Spine Thickness at Heel: 2mm
Item Code: F-668
&&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-bunka-160mm-203.png&&&5&&&||&&&||&&&||@@@
todpgiset&&&DP-Giftset-D&&&TOJIRO CLASSIC Gift Set&&&The TOJIRO CLASSIC line - formerly known as the Tojiro DP - has converted more cooks from Western to Japanese knives than perhaps any other single product line in the world. The formula is simple: VG10 stainless at HRC 60, san mai construction with 13-chrome stainless cladding, full tang black micarta handle with stainless bolster and three rivets, and a thin grind that puts them ahead of anything in the Western category at the same price. Made in Sanjo City, Niigata Prefecture since 1955. The knives are completely unchanged from the DP line; only the name is new.
This gyuto knife set pairs three of the most practical sizes in the CLASSIC line - a 210mm gyuto, a santoku, and a 120mm petty - in a presentation box suited for gifting. The combination covers the full range of kitchen prep: the gyuto handles proteins, vegetables, and board work, while the petty handles detail tasks, in-hand trimming, and smaller jobs where the gyuto is too much blade. The santoku can tackle anything in between. A complete introduction to Japanese knife performance in one package.
Care Instructions: VG10 is fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity of your Japanese chef knife set. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: CLASSIC (formerly DP)
Location: Sanjo City, Niigata, Japan
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Handles: Black Micarta - Full Tang
Bolsters: Stainless Steel&&&&&&334&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gift-set-216.png&&&0&&&||&&&||&&&||@@@
todpbokn15&&&F-827&&&TOJIRO CLASSIC Gokujo Boning 150mm&&&There is a point in most cooks knife education where they discover what TOJIRO delivers - and it changes how they think about what a knife should cost. VG10 stainless at HRC 60, san mai construction with 13-chrome stainless cladding, full tang black micarta handle with stainless bolster and three rivets. Thin behind the edge. Sharp out of the box. Easy to maintain on a ceramic rod. The CLASSIC line - formerly the Tojiro DP - has been converting cooks from western knives since TOJIRO started making it in Sanjo City, Niigata in 1955.
Gokujo means extreme in Japanese - and this boning knife is built for extreme precision work: trimming brisket to a quarter inch of fat, breaking down whole chickens, filleting fish. At 155mm blade length and only 26mm height with a 2mm spine this is a narrow, stiff blade that does not flex under pressure - giving maximum control during precise fat trimming and butchery work. Walter bought it specifically for brisket trimming and calls the precision control exactly what the work demands. While not razor-thin, the blade is thin enough for clean, controlled cuts through fat and flesh without the unpredictability of a flexible boning knife.
What Customers Are Saying: Five reviews averaging 4.5 stars. Walter is a frequent brisket smoker who bought this specifically for the precise fat trimming that packer briskets demand - not hacking away but trimming to a quarter inch. He praises the stiff blade for giving him precise control that a flexible knife cannot provide, and notes it doubles well for breaking down whole chickens. Other reviewers praise the sharpness and versatility for a range of butchery and utility tasks. One reviewer notes the tip arrived slightly bent - worth a quick check on arrival, easily corrected.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 5.7 oz (162g)
Blade Length: 155mm
Total Length: 305mm
Spine Thickness at Heel: 2mm
Blade Height: 26mm
Item Code: F-803B
&&&&&&189&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gokujo-boning-150mm-370.png&&&4.5&&&||&&&||&&&||@@@
todpchkn18&&&F-807&&&TOJIRO CLASSIC Gyuto 180mm&&&VG10 stainless is one of the most trusted kitchen knife alloys in the Japanese industry - excellent edge retention, good toughness, and full corrosion resistance at HRC 60. TOJIRO uses it in san mai construction with 13-chrome stainless cladding in the CLASSIC line - formerly the Tojiro DP - building a knife that is thinner, harder, and sharper than most western alternatives at the same price. Made in Sanjo City, Niigata Prefecture since 1955.
At 183mm blade length and 44mm height the CLASSIC 180mm gyuto is the most compact chef knife in the line - maneuverable in smaller kitchens, light at 6.4 oz for extended prep, and built around the same VG10 core and full tang micarta handle as the larger sizes. Dino calls it plenty long for him despite its reputation among Japanese knife experts as short - cuts through oranges, tomatoes, and green onions like butter and he would not spend more. For absolute beginners LGrant calls it a great value recommended by a friend and delivered exactly as described. The 180mm format suits smaller hands, smaller boards, and cooks who want a fast, nimble blade for daily home prep.
What Customers Are Saying: Sixteen reviews averaging 4.5 stars. Dino calls it plenty long for his use - cuts through tomatoes, oranges, and green onions like butter and he would not spend more. LGrant as an absolute beginner found it immediately accessible and exactly as described. Multiple reviewers praise the compact size for home kitchen use where a 240mm gyuto would feel excessive. One reviewer notes the handle finish could be smoother - a minor note that appears in a small number of reviews but does not affect the cutting performance. The VG10 edge and Sanjo City construction draw consistent praise across the full set.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.4 oz (181g)
Blade Length: 183mm
Total Length: 310mm
Spine Thickness at Heel: 2mm
Blade Height: 44mm
Item Code: F-808S
&&&&&&122&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-180mm-465.png&&&4.5&&&||&&&||&&&||@@@
tojiro-dp-f-8081&&&F-808&&&TOJIRO CLASSIC Gyuto 210mm&&&The TOJIRO CLASSIC Gyuto 210mm is one of the best-selling Japanese knives in the world - and sixty-eight five-star reviews later, the reasons are clear. VG10 stainless at HRC 60, san mai construction, full tang black micarta handle. Thin enough behind the edge to feel genuinely different from Western knives the first time you use it. Sharp enough out of the box to make most cooks wonder why they waited. TOJIRO has been making this knife - formerly called the DP - in Sanjo City, Niigata, since 1955. The name changed; the knife did not.
With a 212mm blade length and 44mm height, the 210mm gyuto sits in the most versatile size range - long enough for confident slicing through proteins and larger produce, short enough to feel nimble through extended prep sessions. The 2mm spine keeps the grind thin and the cutting feel responsive throughout the blade length. The recurring verdict across 68 reviews: this knife makes cooks wonder why they waited so long to try Japanese steel.
What Customers Are Saying: Fifty-four five-star reviews - one of the most reviewed knives on the site. Prem switched from Wusthof and calls the difference in delicate work immediately apparent - will keep the German knife for bones and use the TOJIRO for everything else. Blake says it replaced his Henckels as his main go-to knife. Multiple professional cooks describe buying it as a reliable workhorse for daily kitchen use. Home cooks describe it as sharper out of the box than knives they paid two to three times as much for. First Japanese knife reviews are overwhelmingly positive - the thin grind and VG10 edge convert buyers from Western steel permanently. The definitive entry-level Japanese chef knife recommendation for a reason.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: CLASSIC (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even, Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 7.2 oz (204 g)
Blade Length: 212 mm
Total Length: 340 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm&&&&&&139&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-210mm-354.png&&&5&&&||&&&||&&&||@@@
todpchkn24&&&F-809&&&TOJIRO CLASSIC Gyuto 240mm&&&If you have spent any time researching Japanese kitchen knives you have encountered the Tojiro DP. It is one of the most consistently recommended entry points into serious Japanese cutlery - thin behind the edge, hard enough to get and hold a genuinely sharp edge, and priced so that the performance-to-cost ratio embarrasses most of the competition. The CLASSIC line is the DP line - completely unchanged, name only updated at the request of the manufacturer. TOJIRO has been making these in Sanjo City, Niigata since 1955.
The 240mm gyuto is the professional standard length - more reach on the pull stroke, more surface for slicing, and a blade height of 49mm that gives good knuckle clearance on the board. At 8.6 oz and 2mm spine this is a substantial knife with real presence. Blake replaced his Henckels with this as his main go-to knife - calls it sharp, stays sharp, comfortable handle, right price. Multiple reviewers describe it as the knife that converts them from German brands permanently. One reviewer bought it as a gift; another describes the factory edge as the sharpest knife in his collection including knives costing three times as much.
What Customers Are Saying: Twenty-three five-star reviews. Blake replaced his Henckels with this as his main go-to knife - sharp, stays sharp, comfortable, right price. Jesse bought it as a gift and calls it incredible. Multiple reviewers describe this as the knife that permanently ended their use of German knives. One reviewer calls the factory edge the sharpest knife he owns including knives at three times the price. A recurring theme across all 23 reviews: the performance-to-price ratio is exceptional and the knife handles professional kitchen use as well as home cooking.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 8.6 oz (244g)
Blade Length: 240mm
Total Length: 369mm
Spine Thickness at Heel: 2mm
Blade Height: 49mm
Item Code: F-809
&&&&&&179&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-240mm-406.png&&&5&&&||&&&||&&&||@@@
todpchkn27&&&F-810&&&TOJIRO CLASSIC Gyuto 270mm&&&TOJIRO has been producing kitchen knives in Sanjo City, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities with a precision-manufacturing heritage that spans cutlery, medical equipment, and industrial tools. The CLASSIC line - formerly known as the Tojiro DP - is the range that built that reputation globally. The knives are completely unchanged from the DP line. Only the name is new. VG10 stainless steel core at HRC 60, 13-chrome stainless cladding, full tang black micarta handle with stainless bolster and three rivets.
The 270mm gyuto is the largest chef knife in the CLASSIC lineup - a specialist choice for professional kitchens and home cooks who process large volumes or work with big cuts. At 270mm the knife covers significantly more ground per stroke through proteins and large produce, reducing fatigue through extended prep sessions. At 10.2 oz and 51mm blade height it has genuine presence on the board. Roger describes his first experience with this length as seeing the light on what quality feels like. John uses it to cut BRT hams in varying states of thaw and calls it a knife that handles the work. Requires a large board but rewards the investment.
What Customers Are Saying: Eight five-star reviews. Roger describes it as his first professional knife purchase - coming from consumer-grade knives he calls it a revelation in what quality feels like. John uses it specifically for trimming large cuts of meat in varying states of thaw and calls it up to the task. Multiple reviewers describe gifting this size to professional cooks and receiving enthusiastic responses. The 270mm length and full tang construction draw consistent praise for balance and presence during heavy prep.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 10.2 oz (289g)
Blade Length: 270mm
Total Length: 405mm
Spine Thickness at Heel: 2mm
Blade Height: 51mm
Item Code: F-809-24
&&&&&&211&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gyuto-270mm-329.png&&&5&&&||&&&||&&&||@@@
tojiro-classic-gyuto300-f-811&&&F-811&&&TOJIRO CLASSIC Gyuto 300mm&&&TOJIRO has been producing kitchen knives in Sanjo City, Niigata Prefecture since 1955 - one of Japan great metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The CLASSIC line - formerly known as the Tojiro DP - is the range that built that reputation. The knives are completely unchanged from the DP line. Only the name is new. VG10 stainless steel core at HRC 60, 13-chrome stainless cladding, full tang black micarta handle with three rivets and stainless bolster.
The 300mm gyuto is the longest knife in the TOJIRO CLASSIC lineup - a specialist choice for professional kitchens where maximum reach and efficiency through large-volume prep is the priority. At 300mm the knife covers significantly more ground per stroke through large proteins and high-volume vegetable prep, reducing the number of strokes required and the fatigue that comes with extended service. The same VG10 construction and full tang micarta handle as the rest of the Classic line, scaled for the professional who has tried every other length and decided more blade is better. Requires a large board and adequate counter space to use properly.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 300mm
Item Code: F-811
&&&&&&283&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-classic-gyuto-300mm-46.png&&&0&&&||&&&||&&&||@@@
todputkn15&&&F-803&&&TOJIRO CLASSIC Honesuki 150mm&&&There is a point in most cooking journeys where a cook discovers what TOJIRO delivers - and it changes how they think about what a knife should cost. The CLASSIC line - formerly the TOJIRO DP - has been converting cooks from Western knives since TOJIRO started making it in Sanjo City, Niigata in 1955.
The honesuki is the Japanese dedicated poultry boning knife - triangular, stiff, and built to work through joints and cartilage with authority. With a 155mm blade length and a 3mm spine, this is a substantial knife with enough backbone to handle the rigors of poultry butchery. One caution from multiple reviewers: this is a double-bevel knife, not single-bevel, so use it as you would any other double-bevel Japanese knife.
What Customers Are Saying: Thirty-nine reviews averaging 4.5 stars. One reviewer calls it exactly what it needs to be - durable, edge-retentive, fits the hand well, and has the heft to get through joints cleanly. Alain notes a short adaptation period coming from flexible Western boning knives, but says the stiff blade delivers once the technique clicks. Multiple professional cooks praise it for both poultry butchery and general utility tasks. VG10 at HRC 60 holds up well through sustained butchery work.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: CLASSIC (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even, Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.5 oz (184 g)
Blade Length: 155 mm
Total Length: 282 mm
Spine Thickness at Heel: 3 mm
Blade Height: 39 mm&&&&&&127&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-classic-honesuki-150mm-48.png&&&4.5&&&||&&&||&&&||@@@
todpki21&&&F-796&&&TOJIRO CLASSIC Kiritsuke 210mm&&&VG10 stainless steel is one of the most trusted kitchen knife alloys in the Japanese industry - excellent edge retention, good toughness, and full corrosion resistance at HRC 60. TOJIRO uses it in san mai construction with 13-chrome stainless cladding in the CLASSIC line - formerly the Tojiro DP - building a knife that is thinner, harder, and sharper than most western alternatives at a price that makes switching an easy decision. Made in Sanjo City, Niigata Prefecture since 1955.
The kiritsuke format combines the length and slicing reach of a gyuto with a clipped tanto tip that handles precise detail work a rounded blade cannot manage cleanly. At 210mm the CLASSIC kiritsuke is a capable all-purpose chef knife with a more distinctive profile than the standard gyuto in the line. Reviewers describe it as surprisingly versatile - equally effective for push-cutting vegetables, slicing proteins, and fine tip work for aromatics and garnishes. VG10 at HRC 60, full tang micarta handle, same construction as the rest of the CLASSIC lineup.
What Customers Are Saying: Three reviews averaging 4.5 stars. Alain uses it as his everyday knife across multiple applications - simply loves it. Jonathan compares it favorably to a Kohetsu HAP40 petty, calls it crazy sharp out of the box, and notes the weight feels handle-heavy but balanced. He docked one star because the choil arrived rough and almost sharp - worth a quick pass with a fine stone before first use. Dominic owns the sujihiki and gyuto from the same line and says this became his new workhorse - no dulling after 1.5 months across two kitchen jobs. A strong indicator of what VG10 can do under professional use.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 210mm
Spine Thickness at Heel: 2mm
Item Code: F-788
&&&&&&149&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-kiritsuke-210mm-307.png&&&4.5&&&||&&&||&&&||@@@
todpsa21&&&F-500&&&TOJIRO CLASSIC Large Santoku 210mm&&&If you have been researching Japanese kitchen knives for any length of time you have encountered the Tojiro DP. It is one of the most consistently recommended entry points into serious Japanese cutlery - thin behind the edge, hard enough to get and hold a genuinely sharp edge, and priced so that the performance-to-cost ratio embarrasses most of the competition. The CLASSIC line is the DP line. The knives are completely unchanged. Only the name is new, at the request of the manufacturer. TOJIRO has been making these in Sanjo City, Niigata since 1955.
At 210mm this is a large santoku kniife. In fact the largest in the CLASSIC lineup - sitting between a standard 170-180mm santoku and a full gyuto in blade length. The flat edge profile and sheep-foot tip of the santoku format suit push-cutting through vegetables and proteins without the rocking motion a gyuto encourages. For cooks who prefer the santoku cutting style but want more blade length for larger prep tasks, the 210mm format delivers. VG10 at HRC 60, full tang black micarta handle, stainless bolster.
What Customers Are Saying: One four-star review from Kendall - calls it a good workhorse with solid edge retention and versatility across multiple cutting styles. He notes it takes some adjustment coming from lighter HAP40 knives - a fair comparison since HAP40 at 65 HRC is notably lighter and harder. For cooks coming from western knives the CLASSIC will feel immediately familiar and noticeably sharper. For cooks used to the lightest Japanese carbon steel it represents a different weight and feel.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 210mm
Spine Thickness at Heel: 2.5mm
Blade Height at Heel: 50mm
&&&&&&133&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-santoku-210mm-323.png&&&4&&&||&&&||&&&||@@@
todpna16&&&F-502&&&TOJIRO CLASSIC Nakiri 165mm&&&TOJIRO has been producing kitchen knives in Sanjo City, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities with a precision-manufacturing heritage that spans cutlery, medical equipment, and industrial tools. The CLASSIC line - formerly known as the Tojiro DP - is the range that built that reputation globally. The knives are completely unchanged from the DP line. Only the name is new. VG10 stainless steel core at HRC 60, 13-chrome stainless cladding, full tang black micarta handle with stainless bolster and three rivets.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built entirely for push-cutting produce. At 165mm blade length and 45.5mm height the CLASSIC nakiri has excellent board coverage and knuckle clearance for high-volume vegetable prep. Alain was skeptical before buying - had never owned a dedicated vegetable knife. Now he calls it the knife that truly works best for vegetables and says he is completely convinced. Ardelle praises the cutting ability, balance, and precision after a week of use. The flat edge suits the push-cutting and chopping style that Japanese vegetable prep favors - no rocking, full contact with the board on every stroke.
What Customers Are Saying: Thirty-two five-star reviews. Alain was skeptical of a dedicated vegetable knife before buying - now completely convinced. Ardelle praises the cutting ability, balance, and precision. Multiple reviewers describe discovering push-cutting technique for the first time and finding it significantly faster and cleaner than their previous methods. The nakiri converts vegetable prep from a chore to a pleasure - that sentiment appears repeatedly across the full review set. VG10 holds its edge well through high-volume vegetable work.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 7.2 oz (204g)
Blade Length: 165mm
Total Length: 305mm
Spine Thickness at Heel: 2mm
Blade Height: 45.5mm
Item Code: F-502
&&&&&&122&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-nakiri-165mm-420.png&&&5&&&||&&&||&&&||@@@
todppakn90&&&F-800&&&TOJIRO CLASSIC Paring Knife 90mm&&&TOJIRO has been producing kitchen knives in Sanjo City, Niigata Prefecture since 1955 - one of the Japanese metalworking cities with a precision-manufacturing heritage that spans cutlery, medical equipment, and industrial tools. The CLASSIC line - formerly known as the Tojiro DP - is the range that built that reputation globally. The knives are completely unchanged from the DP line. Only the name is new. VG10 stainless steel core at HRC 60, 13-chrome stainless cladding, full tang black micarta handle with stainless bolster and three rivets.
With a 90mm blade length, the CLASSIC paring knife hits the most useful range for in-hand work - long enough to handle shallots, garlic, small citrus, and tight trimming tasks, compact enough to give precise control with the blade close to the fingers. Weighing just 2.0 oz and with a 2mm spine, it is feather light and precise.
What Customers Are Saying: Twenty-three five-star reviews - the highest rating consistency in the CLASSIC line. Peter owns multiple Tojiro knives and calls this one absolutely perfect - infinitely better than German paring knives he has used, perfect balance, no faults. He says it makes other paring knives look pathetic, and he should have bought it years ago. Jon calls it very nice, small, and sharp - perfect for his needs. Multiple reviewers describe it as the paring knife that finally made them stop tolerating dull, thick-ground alternatives. At this price point with 23 five-star reviews, the value case makes itself.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even, Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 2.0 oz (60 g)
Blade Length: 90 mm
Total Length: 202 mm
Spine Thickness at Heel: 2 mm
Blade Height: 23.5 mm&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-paring-90mm-204.png&&&5&&&||&&&||&&&||@@@
todppe12&&&F-801&&&TOJIRO CLASSIC Petty 120mm&&&There is a point in most cooking journeys where a cook discovers what TOJIRO delivers - and it changes how they think about what a knife should cost. The CLASSIC line - formerly the TOJIRO DP - has been converting cooks from Western knives since TOJIRO started making it in Sanjo City, Niigata in 1955.
The 120mm petty is the compact detail knife in the CLASSIC line - a pure in-hand and small board tool for peeling, trimming, and fine work. At 2.2 oz, it is light and precise with a pointed tip capable of detail cuts that a santoku or gyuto cannot manage.
What Customers Are Saying: Eighteen reviews averaging 4.5 stars. Jrg320 calls it exactly what a paring knife should be - fits the hand perfectly, works great for both in-hand and board tasks. AK says the excellent steel and ergonomics should put it in every professional toolkit. AB uses these as steak knives and absolutely loves them - notes the VG10 sharpness makes them exceptional at the table as well as in prep. Multiple reviewers note the compact 120mm size makes this a versatile addition to any knife set regardless of what other sizes are already owned. The best Japanese paring knife at this price point is the consensus view.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: CLASSIC (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even, Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 2.2 oz (62 g)
Blade Length: 121 mm
Total Length: 232 mm
Spine Thickness at Heel: 2 mm
Blade Height: 25 mm&&&&&&83&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-petty-120mm-363.png&&&4.5&&&||&&&||&&&||@@@
todp18pe&&&F-798&&&TOJIRO CLASSIC Petty 180mm&&&If you have been researching Japanese kitchen knives for any length of time you have encountered the Tojiro DP. It is one of the most consistently recommended entry points into serious Japanese cutlery - thin behind the edge, hard enough to get and hold a genuinely sharp edge, and priced so that the performance-to-cost ratio embarrasses most of the competition. The CLASSIC line is the DP line. The knives are completely unchanged. Only the name is new, at the request of the manufacturer. TOJIRO has been making these in Sanjo City, Niigata since 1955.
At 180mm the CLASSIC petty sits at the longer end of the petty range - a versatile utility knife that handles board work and in-hand tasks equally well. The profile suits trimming, butchery prep, breaking down smaller proteins, and any task where the gyuto would feel like too much blade. One reviewer calls it their favorite CKTG knife - praises the size, profile, value, and feel in hand, and has purchased multiples to give as gifts. VG10 at HRC 60, full tang black micarta handle, stainless bolster and three rivets.
What Customers Are Saying: Five five-star reviews. Tim calls it his favorite knife from CKTG - loves the size, profile, value, and feel in hand, and has bought multiples to give as gifts. Ralph praises the out-of-box sharpness and calls it a nice in-between knife for medium prep tasks with a thin, light handle. Eric appreciates the extra reach of the long petty format - calls it thin yet strong, sharp and true. John gives the most detailed assessment: outstanding value, sharp out of the box with better edge possible with sharpening skill, low maintenance, excellent balance, nimble in hand, and fit and finish surprisingly good for the price. Calls it a great entry into Japanese steel.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 180mm
Spine Thickness at Heel: 2mm
Item Code: F-802
&&&&&&102&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-petty-180mm-180.png&&&5&&&||&&&||&&&||@@@
todp21pe&&&F-826&&&TOJIRO CLASSIC Petty 210mm&&&There is a point in most cooks knife education where they discover the Tojiro DP - now called the CLASSIC line - and realize that Japanese knife performance does not require a premium budget. VG10 stainless at HRC 60, 13-chrome stainless cladding, full tang black micarta handle. Thin behind the edge, sharp out of the box, and responsive on quality water stones. TOJIRO has been making these in Sanjo City, Niigata Prefecture since 1955 and the formula has not needed to change.
At 210mm the CLASSIC petty crosses from pure detail knife into utility territory - long enough for comfortable board work through citrus, herbs, and smaller proteins, compact enough to feel nimble for in-hand trimming where a gyuto would be excessive. One reviewer describes this as the knife that encapsulates why professionals prefer Japanese knives: thinner, with harder steel that gets sharper, at a price-to-value sweet spot that makes everything above it a diminishing return. VG10 at HRC 60, full tang black micarta handle with stainless bolster and three rivets.
What Customers Are Saying: Seven five-star reviews. Matt gives the defining assessment - calls it the embodiment of the Japanese approach: thinner, harder, sharper than German knives at the same price. He describes it as the price-to-value sweet spot beyond which diminishing returns set in. Brett bought it as his first Japanese knife and says it is sharper than more expensive German knives he already owned - expects to buy more Tojiro. Eric describes it as surprising every time - professional-level quality useful for fish in tight spots, roasts, and root vegetables. Chefspence calls it his favorite all-around knife and praises the length over shorter pettys for clearance. Michael uses it as the perfect slicer for someone who wants something smaller than a 240mm gyuto.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 210mm
Weight: 4.2 oz (120g)
Total Length: 333mm
Spine Thickness at Heel: 2mm
Blade Height: 36mm
Item Code: F-803
&&&&&&127&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-petty-210mm-210.png&&&5&&&||&&&||&&&||@@@
todpsakn17&&&F-503&&&TOJIRO CLASSIC Santoku 170mm&&&If you have spent any time researching Japanese kitchen knives you have encountered the Tojiro DP. It is one of the most consistently recommended entry points into serious Japanese cutlery - thin behind the edge, hard enough to get and hold a genuinely sharp edge, and priced so that the performance-to-cost ratio embarrasses most of the competition. The CLASSIC line is the DP line - completely unchanged, name only updated at the request of the manufacturer. TOJIRO has been making these in Sanjo City, Niigata since 1955.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade over a gyuto. At 170mm blade length, 46mm height, and 6.8 oz the CLASSIC santoku is a well-proportioned all-purpose knife that handles the full range of daily prep with ease. Jia Qi has used this as her only professional knife for over five years - beat it to heck and it is still her trusty knife through it all. She sharpens it easily, keeps it wicked sharp, and calls it versatile across vegetables, meat, and everything in between. She finally ordered a larger knife for big tasks but calls this her number one.
What Customers Are Saying: Sixteen five-star reviews. Jia Qi is a food industry professional who has used this as her only knife for over five years - her assessment after that much use: sharpens easily, holds its edge, versatile across every task, and will always be her number one. Multiple reviewers describe it as their first Japanese knife and their permanent conversion from German brands. Professional and home cooks alike praise the length as the perfect all-purpose size - big enough for serious prep, compact enough for precise work. The VG10 edge holds through sustained professional use and comes back quickly on a ceramic rod.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.8 oz (193g)
Blade Length: 170mm
Total Length: 300mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
Item Code: F-503
&&&&&&122&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-santoku-170mm-285.png&&&5&&&||&&&||&&&||@@@
todpbrkn21&&&F-828&&&TOJIRO CLASSIC Serrated Bread 215mm&&&There is a point in most cooks knife education where they discover what TOJIRO delivers - and it changes how they think about what a knife should cost. VG10 stainless at HRC 60, san mai construction with 13-chrome stainless cladding, full tang black micarta handle with stainless bolster and three rivets. Thin behind the edge. Sharp out of the box. Easy to maintain on a ceramic rod. The CLASSIC line - formerly the Tojiro DP - has been converting cooks from western knives since TOJIRO started making it in Sanjo City, Niigata in 1955.
The CLASSIC serrated bread knife brings the same VG10 construction and Sanjo City production quality to a format that most cooks under-invest in. At 212mm blade length and only 1.5mm spine thickness this is a lean, precise bread knife that handles crusty sourdough, soft sandwich loaves, delicate pastry, and tomatoes without compression or tearing. David calls it the best bread knife he has owned - extremely well made, very sharp, great for any slicing task. Multiple reviewers note it works as well for general slicing as it does for bread. Not the longest bread knife available, but the quality of the serration and the VG10 construction make it the best value in the category.
What Customers Are Saying: Fourteen five-star reviews. David gives the most consistent assessment - best bread knife he has owned, extremely well made, very sharp, great for any slicing tasks. He reviewed it twice and both times calls it better than expected. Multiple reviewers note it handles tomatoes and general slicing as well as bread. One reviewer notes it is not the longest bread knife available - the 215mm length is compact but the VG10 serration quality more than compensates. Worth every penny is the consensus verdict across the full review set.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.3 oz (180g)
Blade Length: 212mm
Total Length: 342mm
Spine Thickness at Heel: 1.5mm
Blade Height: 33mm
Item Code: F-737B
&&&&&&122&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-serrated-bread-215mm-409.png&&&5&&&||&&&||&&&||@@@
todpstkn12&&&F-797Steak&&&TOJIRO CLASSIC Steak Knife 120mm&&&There is a point in most cooks knife education where they discover the Tojiro DP - now called the CLASSIC line - and realize that Japanese knife performance does not require a premium budget. VG10 stainless at HRC 60, 13-chrome stainless cladding, full tang black micarta handle. Thin behind the edge, sharp out of the box, and responsive on quality water stones. TOJIRO has been making these in Sanjo City, Niigata Prefecture since 1955 and the formula has not needed to change.
The CLASSIC steak knife brings the same VG10 construction that defines the CLASSIC line to the table - a knife that is sharper and more refined than the serrated table knives that come with most cutlery sets. At 120mm blade length it handles any protein at the table with clean, precise cuts. The full tang black micarta handle is comfortable and well-balanced. Works equally well as a compact utility knife for small prep tasks. Sold individually for building a set to your own preference or to add to an existing collection.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Blade Length: 120mm
Item Code: F-801
&&&&&&83&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-steak-knife-120mm-180.png&&&0&&&||&&&||&&&||@@@
tojirosteak&&&DP-Steak-Set&&&TOJIRO CLASSIC Steak Knife 4-Pc Set&&&There is a point in most cooks knife education where they discover the Tojiro DP - now called the CLASSIC line - and realize that Japanese knife performance does not require a premium budget. VG10 steak knives are stainless and a full tang, black micarta handle. Thin behind the edge, sharp out of the box, and responsive on quality water stones. TOJIRO has been making these in Sanjo City, Niigata Prefecture since 1955 and the formula has not needed to change.
Four TOJIRO CLASSIC steak knives in a beautiful hard presentation case. The same VG10 stainless steel and full tang black micarta construction as the rest of the CLASSIC line, scaled to the steak knife format - sharp enough to slice cleanly through any protein at the table without tearing or dragging. The hard case makes this one of the most impressive knife gifts available at the price. Reviewers consistently note that photos and product descriptions do not capture how well-made these feel in person.
What Customers Are Saying: Ten five-star reviews. Ayanokoji calls the packaging and quality extraordinary - the hard case box alone makes it one of the most impressive gift presentations he has encountered, and the knives themselves are crafted to perfection at the best price he found online. Julia has been a Tojiro fan for years - describes the knives melting through meat and calls the presentation box beautiful. She gave a set as an anniversary gift. Steffen owns almost the full CLASSIC line and says he has never been disappointed - worth every dollar. Chris pushed straight down on a thick pork loin and the knife cut right through without resistance. The set of four in a hard case is the consensus best gift in the TOJIRO lineup.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Quantity: 4 Knives
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Handle: Black Micarta - Full Tang
Includes: Hard Presentation Case
&&&&&&322&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-steak-knife-4-pc-set-188.png&&&5&&&||&&&||&&&||@@@
todpslkn24&&&F-805&&&TOJIRO CLASSIC Sujihiki 240mm&&&TOJIRO has been producing kitchen knives in Sanjo City, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities with a precision-manufacturing heritage that spans cutlery, medical equipment, and industrial tools. The CLASSIC line - formerly known as the Tojiro DP - is the range that built that reputation globally. The knives are completely unchanged from the DP line. Only the name is new. VG10 stainless steel core at HRC 60, 13-chrome stainless cladding, full tang black micarta handle with stainless bolster and three rivets.
The 240mm sujihiki is the standard professional slicing length - long enough for full-length cuts through whole fish and roasts, narrow at 35mm height and light at 6.3 oz for reduced fatigue during extended slicing work. The double-bevel grind makes it equally useful for right- and left-handed cooks - an advantage over single-bevel yanagibas for cooks who want one slicing knife that covers all tasks. Matt calls it one of the best bang-for-buck slicing knives available. A professional sushi chef bought this specifically as a double-bevel alternative to his single-bevel tools and loves the results.
What Customers Are Saying: Nine five-star reviews. Matt calls it one of the best bang-for-buck slicing knives available - not the absolute best but an excellent worker that gets the job done. Alejandro is a sushi chef in Las Vegas who was skeptical before buying - received his order quickly and loves the knife. Multiple reviewers praise the double-bevel construction as ideal for cooks who want a dedicated slicer that works for both right and left hands. The VG10 edge holds well through sustained fish preparation and protein slicing.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 6.3 oz (180g)
Blade Length: 240mm
Total Length: 368mm
Spine Thickness at Heel: 2mm
Blade Height: 35mm
Item Code: F-803S
&&&&&&172&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-sujihiki-240mm-363.png&&&5&&&||&&&||&&&||@@@
todpslkn27&&&F-806&&&TOJIRO CLASSIC Sujihiki 270mm&&&VG10 stainless is one of the most trusted kitchen knife alloys in the Japanese industry - excellent edge retention, good toughness, and full corrosion resistance at HRC 60. TOJIRO uses it in san mai construction with 13-chrome stainless cladding in the CLASSIC line - formerly the Tojiro DP - building a knife that is thinner, harder, and sharper than most western alternatives at the same price. Made in Sanjo City, Niigata Prefecture since 1955.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins without tearing or compression. At 266mm blade length and only 39mm height with a 2mm spine this is a lean, precise slicing tool. Alain replaced his long-time tranche-lard (larding knife) with this and calls it sharp from the first use. A sushi chef in Las Vegas uses it for everything from fish preparation to general slicing and loves it. One reviewer notes the out-of-box sharpness on his example required a touchup - VG10 benefits from a quick session on quality water stones before first use to fully unlock the steel. TOJIRO VG10 edge responds quickly and holds well once properly sharpened.
What Customers Are Saying: Ten reviews averaging 4.5 stars. Alain calls it sharp and says it replaced his long-serving tranche-lard knife. A professional sushi chef in Las Vegas uses it daily and loves the results. Matt calls it one of the best bang-for-buck slicing knives available - not the absolute best but an excellent worker. One reviewer received an example that needed a touchup out of the box - VG10 at this price point occasionally needs a quick sharpening session to unlock full performance, which the steel handles easily on quality water stones.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: Classic (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Edge Grind: Even Double Bevel
Handle: Black Micarta - Full Tang
Bolster: Stainless Steel
Rivets: 3 Stainless
Weight: 8.3 oz (236g)
Blade Length: 266mm
Total Length: 400mm
Spine Thickness at Heel: 2mm
Blade Height: 39mm
Item Code: F-805
&&&&&&211&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-sujihiki-270mm-343.png&&&4.5&&&||&&&||&&&||@@@
tojiroclassic&&&DP-GIFTSET-C&&&TOJIRO CLASSIC VG10 2pc Set&&&There is a point in most cooks' knife education where they discover the Tojiro DP - now called the CLASSIC line - and realize that Japanese knife performance does not require a premium budget. VG10 stainless at HRC 60, 13-chrome stainless cladding, full tang black micarta handle. Thin behind the edge, sharp out of the box, and responsive on quality water stones. TOJIRO has been making these in Sanjo City, Niigata Prefecture since 1955, and the formula has not needed to change.
This Japanese kitchen knife set pairs a 170mm santoku with a 120mm petty - a combination that handles the vast majority of daily kitchen tasks with ease. The santoku covers all-purpose prep work including vegetables, proteins, and herbs, while the petty handles detail work, trimming, peeling, and smaller tasks where the santoku feels like too much knife. Both use VG10 stainless at HRC 60 with 13-chrome stainless cladding, full-tang black micarta handles with stainless bolsters and three rivets.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher for best longevity. Do not use on bones, frozen foods, or hard crusts. Sharpen on quality water stones and hone regularly with a ceramic rod to maintain peak performance.
Brand: TOJIRO
Line: CLASSIC (formerly DP)
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Steel: VG10 Stainless
Cladding: 13 Chrome Stainless
HRC: 60
Handle: Black Micarta - Full Tang
Bolsters: Stainless Steel
Rivets: 3 Stainless
Santoku (F-503):
Weight: 4.8 oz (136 g)
Blade Length: 170 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Petty (F-801):
Weight: 2.2 oz (62 g)
Blade Length: 120 mm
Total Length: 232 mm
Spine Thickness at Base: 2 mm
Blade Height: 25 mm&&&&&&199&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-classic-vg10-2pc-set-5.png&&&0&&&||&&&||&&&||@@@
tojiro-color-chef-knife-180mm-black&&&F-255BK&&&TOJIRO Color Chef Knife 180mm Black&&&The 180mm chef knife is the most compact full-size option in the TOJIRO Color Series - a practical choice for smaller kitchens, cooks who prefer a lighter knife, or as a complement to a longer blade in a professional kit. TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955, and the Color Series is the line professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that identifies knives quickly on a busy line.
At 180mm blade length and 38mm height this knife is noticeably more maneuverable than a 210mm in tight spaces while retaining the versatility of a proper chef knife profile. The black handle is understated and professional - the right choice for kitchens that want Color Series performance without a brightly colored handle. Molybdenum vanadium stainless steel at 57-59 HRC holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. Antibacterial elastomer handle is comfortable and easy to clean.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-255BK
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Black)
Knife Type: Chef Knife (Gyuto)
Blade Length: 180mm
Total Length: 315mm
&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-180mm-black-74.png&&&0&&&||&&&@@@
tojiro-color-chef-knife-180mm-blue&&&F-185BL&&&TOJIRO Color Chef Knife 180mm Blue&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The 180mm chef knife is the most compact full-size option in the Color Series - a practical choice for smaller kitchens, cooks who prefer a lighter knife, or as a second knife in a professional kit where the 210mm handles the heavy lifting. The shorter length is more maneuverable in tight spaces without sacrificing the versatility of a proper chef knife profile. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-185BL
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Blue)
Knife Type: Chef Knife (Gyuto)
Blade Length: 180mm
Total Length: 315mm
&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-180mm-blue-75.png&&&0&&&||&&&||&&&||@@@
tojiro-color-chef-knife-180mm-white&&&F-125W&&&TOJIRO Color Chef Knife 180mm White&&&The TOJIRO Color Series offers professional-style Japanese kitchen knives at a very practical price. Each knife is made with tough molybdenum vanadium stainless steel and a thin grind that cuts efficiently without requiring the extra care of high-carbon steel. The molded antibacterial elastomer handle is comfortable, easy to clean, and available in different colors for quick identification. This line is especially popular with working cooks who need durable knives that sharpen easily and perform well day after day.
The 180mm chef knife is the most compact full-size option in the Color Series - a practical choice for smaller kitchens, cooks who prefer a lighter knife, or as a second knife in a professional kit where the 210mm handles the heavy lifting. The shorter length is more maneuverable in tight spaces without sacrificing the versatility of a proper chef knife profile. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-125W
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (White)
Knife Type: Chef Knife (Gyuto)
Blade Length: 180mm
Total Length: 315mm
&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-180mm-white-76.png&&&0&&&||&&&||&&&||@@@
tojiro-color-chef-knife-210mm-black&&&F-256BK&&&TOJIRO Color Chef Knife 210mm Black&&&The chef knife is the single most important tool in any kitchen - and the TOJIRO Color Series 210mm is one of the best values in a Japanese chef knife available at this price point. Made in Tsubame, Niigata Prefecture, since 1955, TOJIRO has built its reputation on delivering professional-grade performance at accessible prices. The Color Series is the line that professional cooks reach for when they need a chef knife that handles daily punishment without complaint - reliable, easy to maintain, and available in handle colors that help identify knives quickly on a busy line.
The 210mm chef knife is the most popular size in the Color Series and the right choice for most professional and home kitchen applications. Long enough for efficient board work through vegetables, proteins, and herbs; compact enough to be maneuverable in smaller kitchens. The profile suits both rocking and push-cutting techniques. The black handle is understated and professional - the right choice for kitchens that want Color Series performance without a brightly colored handle.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-256BK
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Black)
Knife Type: Chef Knife (Gyuto)
Weight: 5.0 oz (142 g)
Blade Length: 219 mm
Total Length: 348 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&58&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-210mm-black-58.png&&&0&&&||&&&||&&&||@@@
tojirocolor&&&F-186BL&&&TOJIRO Color Chef Knife 210mm Blue&&&The TOJIRO Color Series is one of the most practical and widely used knife lines in the industry, especially in busy professional kitchens. We like these for their simple, no-nonsense performance and excellent value. The blades are thin, easy to control, and come sharp out of the box, making them a great choice for cooks who want reliable cutting performance without fuss. This version features our custom blue handle, giving you a distinctive look while maintaining the same proven design.
These knives use molybdenum vanadium stainless steel, a tough, fine-grained steel commonly used in commercial kitchens for its durability and corrosion resistance. Heat-treated to around 57–59 HRC, the steel holds a solid working edge while remaining very easy to resharpen. The thin grind helps with cutting efficiency, while the softer hardness makes them more forgiving than many harder Japanese knives. The antibacterial elastomer handle provides a secure, comfortable grip and is well-suited for long prep sessions. An added bonus for professional users is that the bright blue handle makes your knife easy to spot on a crowded line, helping prevent mix-ups during service.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to protect the edge.
Brand: TOJIRO
Line: Color Series (CKTG Blue Handle)
Steel: Molybdenum Vanadium Stainless Steel
Construction: Mono Steel
Hardness: 57–59 HRC
Edge Grind: Even
Handle: Western – Antibacterial Elastomer (Blue)
Made in: Tsubame, Niigata, Japan
Weight: 5.0 oz (142 g)
Blade Length: 219 mm
Total Length: 348 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&58&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-210mm-blue-4.png&&&0&&&||&&&||&&&||@@@
tojiro-color-chef-knife-210mm-green&&&F-236G&&&TOJIRO Color Chef Knife 210mm Green&&&The 210mm chef knife is the most popular size in the Color Series, and the right choice for most professional and home kitchen applications. Long enough for efficient board work through vegetables, proteins, and herbs; compact enough to be maneuverable in smaller kitchens. The profile suits both rocking and push-cutting techniques. The green handle stands out clearly on a prep station or line - a practical color-coding choice for kitchens that assign knives by task or station.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory, but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-236G
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Green)
Knife Type: Chef Knife (Gyuto)
Weight: 5.0 oz (142 g)
Blade Length: 219 mm
Total Length: 348 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&53&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-210mm-green-70.png&&&0&&&||&&&||&&&||@@@
tojiro-color-chef-knife-210mm-white&&&F-126W&&&TOJIRO Color Chef Knife 210mm White&&&TOJIRO has been making Japanese kitchen knives in Tsubame, Niigata, Japan, since 1955. Tsubame is one of Japan’s respected metalworking centers, known for producing high-quality cutlery, kitchen tools, and precision metal goods. The TOJIRO Color Series is a practical workhorse line designed for cooks who want reliable stainless steel kitchen knives that are sharp, durable, and easy to maintain. These knives feature molybdenum vanadium stainless steel, mono steel construction, a thin cutting grind, and a comfortable antibacterial elastomer handle available in several colors. They are a smart choice for professional kitchens, culinary students, and home cooks who want dependable TOJIRO knife performance with easy cleanup and color-coded handle options for a busy prep line.
The 210mm chef knife is the most popular size in the Color Series and the right choice for most professional and home kitchen applications. Long enough for efficient board work through vegetables, proteins, and herbs; compact enough to be maneuverable in smaller kitchens. The profile suits both rocking and push-cutting techniques. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory, but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-126W
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (White)
Knife Type: Chef Knife (Gyuto)
Weight: 5.0 oz (142 g)
Blade Length: 219 mm
Total Length: 348 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&53&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-210mm-white-70.png&&&0&&&||&&&||&&&||@@@
tojiro-color-chef-knife-240mm-black&&&F-257BK&&&TOJIRO Color Chef Knife 240mm Black&&&The Tojiro Color Chef Knife 240mm Black is a practical, professional-grade Japanese chef knife built for daily kitchen work. This knife is part of Tojiro Color Series, a popular line of easy-care kitchen knives made in Tsubame, Niigata, Japan since 1955. The 240mm blade gives extra length and reach for high-volume prep, making it a great choice for slicing, chopping, and general chef knife work on the line or at home.
The blade is made from molybdenum vanadium stainless steel, a tough and reliable alloy that offers good corrosion resistance, easy sharpening, and solid edge life. At 57-59 HRC, it is hard enough to hold a useful working edge but not so hard that it becomes fussy or difficult to maintain. The mono steel construction and thin grind help the knife move cleanly through vegetables, proteins, and herbs without feeling heavy or clunky. This 240mm size is especially useful for cooks who prefer a longer chef knife for bigger prep jobs - enough blade length to handle cabbage, squash, roasts, and large onions while still being nimble enough for everyday kitchen tasks.
The black antibacterial elastomer handle is comfortable, durable, and easy to clean, giving the knife a clean, professional look while still offering the benefits of the Color Series handle system.
Care Instructions: Hand wash and dry after use. While the handle is designed for commercial kitchen use, we recommend avoiding the dishwasher to extend the life of both the blade and handle. Use a wood or soft synthetic cutting board. Avoid cutting bones, frozen foods, hard squash stems, or other hard materials that can damage the edge. Maintain the edge with a ceramic rod or quality water stones.
Brand: Tojiro
Line: Color Series
Item Code: F-257BK
Knife Type: Chef Knife / Gyuto
Location: Tsubame, Niigata, Japan
Steel: Molybdenum Vanadium Stainless Steel
Construction: Mono Steel
HRC: 57-59
Edge Grind: Even 50/50
Handle: Black Antibacterial Elastomer
Blade Length: 240mm
Total Length: 375mm
&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-240mm-black-79.png&&&0&&&||&&&@@@
tojiro-color-chef-knife-240mm-blue&&&F-187BL&&&TOJIRO Color Chef Knife 240mm Blue&&&The TOJIRO Color Series is a practical choice for cooks who want Japanese knife performance without complicated care. The blades are made from molybdenum vanadium stainless steel for good edge retention, stain resistance, and easy sharpening. A thin grind helps these knives move cleanly through prep work, while the antibacterial elastomer handles are comfortable and easy to wash. Available in several colors, this series works well for restaurants, culinary students, caterers, and busy home kitchens.
The 240mm chef knife is the professional standard size for high-volume prep - long enough to slice through larger ingredients in fewer strokes, with the reach that serious line cooks prefer for sustained prep work. The Color Series 240mm is a practical workhorse at this length: thin enough to cut efficiently, durable enough to hold up through a commercial kitchen day. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-187BL
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Blue)
Knife Type: Chef Knife (Gyuto)
Blade Length: 240mm
Total Length: 375mm
&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-240mm-blue-61.png&&&0&&&||&&&||&&&||@@@
tojiro-color-chef-knife-240mm-white&&&F-127W&&&TOJIRO Color Chef Knife 240mm White&&&The TOJIRO Color Series is made for cooks who want dependable Japanese knife performance without fussy maintenance. Produced in Tsubame, Niigata, a Japanese city long associated with precision metalwork, these knives are practical tools built for real kitchen use. Each knife features molybdenum vanadium stainless steel, mono steel construction, a thin cutting geometry, and a durable antibacterial elastomer handle. The result is a sharp, easy-care workhorse line that fits well in professional kitchens, culinary schools, and busy home kitchens alike.
The 240mm chef knife is the professional standard size for high-volume prep - long enough to slice through larger ingredients in fewer strokes, with the reach that serious line cooks prefer for sustained prep work. The Color Series 240mm is a practical workhorse at this length: thin enough to cut efficiently, durable enough to hold up through a commercial kitchen day. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-127W
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (White)
Knife Type: Chef Knife (Gyuto)
Blade Length: 240mm
Total Length: 375mm
&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-240mm-white-70.png&&&0&&&||&&&||&&&||@@@
tojiro-color-chef-knife-270mm-black&&&F-258BK&&&TOJIRO Color Chef Knife 270mm Black&&&TOJIRO’s Color Series is a no-nonsense line of Japanese kitchen knives built for speed, durability, and easy cleanup. Made in Tsubame, Niigata, Japan, where TOJIRO has produced knives since 1955, these knives bring the company’s practical manufacturing experience into a format that works especially well for professional kitchens. The blades use molybdenum vanadium stainless steel with mono steel construction and a thin, efficient grind for smooth everyday cutting. The antibacterial elastomer handles are comfortable, durable, and available in different colors, making the series a smart choice for cooks who want reliable performance and easy identification on a busy prep line.
The 270mm chef knife is the largest in the Color Series - suited for professional kitchens where maximum reach and efficiency through large-volume prep is the priority. At 270mm the knife covers more ground per stroke, reducing fatigue through extended prep sessions. A specialist choice for cooks who work with large cuts and high prep volumes. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-258BK
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Black)
Knife Type: Chef Knife (Gyuto)
Blade Length: 270mm
Total Length: 410mm
&&&&&&89&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-270mm-black-79.png&&&0&&&||&&&||&&&||@@@
tojiro-color-chef-knife-270mm-blue&&&F-188BL&&&TOJIRO Color Chef Knife 270mm Blue&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The 270mm chef knife is the largest in the Color Series - suited for professional kitchens where maximum reach and efficiency through large-volume prep is the priority. At 270mm the knife covers more ground per stroke, reducing fatigue through extended prep sessions. A specialist choice for cooks who work with large cuts and high prep volumes. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-188BL
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Blue)
Knife Type: Chef Knife (Gyuto)
Blade Length: 270mm
Total Length: 410mm
&&&&&&89&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-270mm-blue-70.png&&&0&&&||&&&||&&&||@@@
tojiro-color-chef-knife-270mm-white&&&F-128W&&&TOJIRO Color Chef Knife 270mm White&&&Most cooks never need 270mm. The cook who does knows exactly why. At this length the knife covers significantly more ground per stroke through large proteins, whole fish, and high-volume vegetable prep - reducing the number of strokes, reducing fatigue, and making extended prep sessions measurably more efficient. The TOJIRO Color Series 270mm is built for that cook: professional kitchens, high prep volumes, and the kind of daily punishment that rules out anything fragile or high-maintenance. TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities - and the Color Series is the line their professional customers reach for most.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy heat treated to 57-59 HRC for a solid working edge that holds through sustained kitchen use and resharpens quickly on a ceramic rod between services. Mono construction, thin grind, and a white antibacterial elastomer handle that is easy to keep visually clean and easy to identify on a shared prep station. The white handle is the practical choice for kitchens that want Color Series performance in a neutral, classic look.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even 50/50
Handle: Western - Antibacterial Elastomer (White)
Blade Length: 270mm
&&&&&&89&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-chef-knife-270mm-white-70.png&&&0&&&||&&&||&&&||@@@
tojiro-color-honesuki-150mm-black&&&F-252BK&&&TOJIRO Color Honesuki 150mm Black&&&The honesuki is Japan dedicated poultry boning knife - and the TOJIRO Color Series version is one of the most practical entry points into this specialized knife type. Triangular, stiff, and precise, the tojiro honesuki is built for breaking down whole birds and working through joints with control that a flexible Western boning knife cannot match. TOJIRO has been making professional kitchen knives in Tsubame, Niigata since 1955, and the Color Series brings that same durability and performance to a price point that makes it an easy addition to any knife roll.
The chicken boning knife - honesuki in Japanese knife terminology - is built for breaking down whole birds, separating joints, and working around bone in confined spaces. The pointed tip, stiff spine, and compact 150mm length give it the control needed for poultry work where a longer blade would be unwieldy. The molybdenum vanadium steel holds up well through the sustained contact with bone and cartilage that boning work involves. Also works well for fish butchery and general small-protein breakdown. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-252BK
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Black)
Knife Type: Japanese Honesuki Knife (Honesuki)
Blade Length: 150mm
Total Length: 285mm
&&&&&&49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-honesuki-150mm-black-94.png&&&5&&&||&&&@@@
tojiro-color-honesuki-150mm-blue&&&F-182BL&&&TOJIRO Color Honesuki 150mm Blue&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The chicken boning knife - honesuki in Japanese knife terminology - is built for breaking down whole birds, separating joints, and working around bone in confined spaces. The pointed tip, stiff spine, and compact 150mm length give it the control needed for poultry work where a longer blade would be unwieldy. The molybdenum vanadium steel holds up well through the sustained contact with bone and cartilage that boning work involves. Also works well for fish butchery and general small-protein breakdown. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-182BL
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Blue)
Knife Type: Japanese Honesuki Knife (Honesuki)
Blade Length: 150mm
Total Length: 285mm
&&&&&&49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-honesuki-150mm-blue-75.png&&&0&&&||&&&||&&&||@@@
tojiro-color-honesuki-150mm-green&&&F-232G&&&TOJIRO Color Honesuki 150mm Green&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The chicken boning knife - honesuki in Japanese knife terminology - is built for breaking down whole birds, separating joints, and working around bone in confined spaces. The pointed tip, stiff spine, and compact 150mm length give it the control needed for poultry work where a longer blade would be unwieldy. The molybdenum vanadium steel holds up well through the sustained contact with bone and cartilage that boning work involves. Also works well for fish butchery and general small-protein breakdown. The green handle stands out clearly on a prep station or line - a practical color-coding choice for kitchens that assign knives by task or station.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-232G
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Green)
Knife Type: Japanese Honesuki Knife (Honesuki)
Blade Length: 150mm
Total Length: 285mm
&&&&&&49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-honesuki-150mm-green-65.png&&&0&&&||&&&||&&&||@@@
tojiro-color-honesuki-150mm-white&&&F-122W&&&TOJIRO Color Honesuki 150mm White&&&TOJIRO has been making knives since the Eisenhower administration, producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The chicken boning knife - honesuki in Japanese knife terminology - is built for breaking down whole birds, separating joints, and working around bone in confined spaces. The pointed tip, stiff spine, and compact 150mm length give it the control needed for poultry work where a longer blade would be unwieldy. The molybdenum vanadium steel holds up well through the sustained contact with bone and cartilage that boning work involves. Also works well for fish butchery and general small-protein breakdown. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-122W
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (White)
Knife Type: Japanese Honesuki Knife (Honesuki)
Blade Length: 150mm
Total Length: 285mm
&&&&&&49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-honesuki-150mm-white-109.png&&&0&&&||&&&||&&&||@@@
tojiro-color-nakiri-165mm-black&&&F-261BK&&&TOJIRO Color Nakiri 165mm Black&&&The TOJIRO Color Series is the professional kitchen standard for reliable, low-maintenance knives that are easy to identify on a busy line. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The nakiri - the dedicated Japanese vegetable knife - has a flat edge, tall blade, and squared tip built specifically for push-cutting and chopping through vegetables without rocking. The flat profile makes full contact with the board on every stroke for clean, efficient cuts. The Color Series nakiri at 165mm is well proportioned for both home and professional vegetable prep. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory, but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-261BK
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Black)
Knife Type: Japanese Vegetable Knife (Nakiri)
Weight: 4.7 oz (134 g)
Blade Length: 165 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-nakiri-165mm-black-70.png&&&0&&&||&&&@@@
tojiro-color-nakiri-165mm-blue&&&F-191BL&&&TOJIRO Color Nakiri 165mm Blue&&&Made in Tsubame, Niigata, Japan, the TOJIRO Color Series brings together sharp cutting performance, stainless steel convenience, and practical handle design. These knives are made from molybdenum vanadium stainless steel, a durable alloy known for corrosion resistance, easy sharpening, and solid edge life. The mono steel blades are thin enough for smooth cutting, while the antibacterial elastomer handles give cooks a secure, low-maintenance grip in fast-paced kitchens.
The nakiri - the dedicated Japanese vegetable knife - has a flat edge, tall blade, and squared tip built specifically for push-cutting and chopping through vegetables without rocking. The flat profile makes full contact with the board on every stroke for clean, efficient cuts. The Color Series nakiri at 165mm is well proportioned for both home and professional vegetable prep. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory, but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-191BL
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Blue)
Knife Type: Japanese Vegetable Knife (Nakiri)
Weight: 4.7 oz (134 g)
Blade Length: 165 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-nakiri-165mm-blue-76.png&&&0&&&||&&&||&&&||@@@
tojiro-color-nakiri-165mm-green&&&F-241G&&&TOJIRO Color Nakiri 165mm Green&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture, since 1955 - one of the dedicated metalworking cities in Japan, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The nakiri - the dedicated Japanese vegetable knife - has a flat edge, tall blade, and squared tip built specifically for push-cutting and chopping through vegetables without rocking. The flat profile makes full contact with the board on every stroke for clean, efficient cuts. The Color Series nakiri at 165mm is well proportioned for both home and professional vegetable prep. The green handle stands out clearly on a prep station or line - a practical color-coding choice for kitchens that assign knives by task or station.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-241G
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Green)
Knife Type: Japanese Vegetable Knife (Nakiri)
Weight: 4.7 oz (134 g)
Blade Length: 165 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-nakiri-165mm-green-76.png&&&0&&&||&&&||&&&||@@@
tojiro-color-nakiri-165mm-white&&&F-131W&&&TOJIRO Color Nakiri 165mm White&&&1955 was the year TOJIRO was founded, and they have risen to be one of the largest knife-making companies in all of Japan. They are located in Tsubame, which is a dedicated metalworking city, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The nakiri - the dedicated Japanese vegetable knife - has a flat edge, tall blade, and squared tip built specifically for push-cutting and chopping through vegetables without rocking. The flat profile makes full contact with the board on every stroke for clean, efficient cuts. The Color Series nakiri at 165mm is well proportioned for both home and professional vegetable prep. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory, but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-131W
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (White)
Knife Type: Japanese Vegetable Knife (Nakiri)
Weight: 4.7 oz (134 g)
Blade Length: 165 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-nakiri-165mm-white-75.png&&&0&&&||&&&||&&&||@@@
tojiro-color-petty-120mm-black&&&F-250BK&&&TOJIRO Color Petty 120mm Black&&&A great petty knife is the detail tool every serious cook eventually realizes they need. At 120mm the TOJIRO Color petty sits at the compact end of the range - precise enough for in-hand work like peeling and trimming, long enough for board tasks where a paring knife would feel too short. TOJIRO has been building professional kitchen knives in Tsubame, Niigata since 1955, and the Color Series brings that same manufacturing precision to an approachable price point. The antibacterial elastomer handle makes it a practical choice for professional kitchens where hygiene and easy identification matter.
The 120mm petty is the most compact knife in the Color Series - sized for in-hand work, peeling, trimming, and the precise small tasks where a larger knife would be awkward. At 120mm it is light and maneuverable, equally comfortable on the board and in hand. A practical addition to any knife roll as a detail knife. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-250BK
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Black)
Knife Type: Petty
Blade Length: 120mm
Total Length: 230mm
&&&&&&37&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-petty-120mm-black-70.png&&&0&&&||&&&||&&&@@@
tojiro-color-petty-120mm-white&&&F-120W&&&TOJIRO Color Petty 120mm White&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The 120mm petty is the most compact knife in the Color Series - sized for in-hand work, peeling, trimming, and the precise small tasks where a larger knife would be awkward. At 120mm it is light and maneuverable, equally comfortable on the board and in hand. A practical addition to any knife roll as a detail knife. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-120W
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (White)
Knife Type: Petty
Blade Length: 120mm
Total Length: 230mm
&&&&&&37&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-petty-120mm-white-70.png&&&0&&&||&&&||&&&||@@@
tojiro-color-petty-150mm-black&&&F-251BK&&&TOJIRO Color Petty 150mm Black&&&The 150mm petty is one of the most versatile sizes in any professional knife roll - long enough for comfortable board work through citrus, herbs, and small proteins, compact enough for in-hand trim work where a full chef knife would feel like too much blade. TOJIRO has been making knives in Tsubame, Niigata since 1955 and the Color Series brings that manufacturing precision to a price point that makes adding a quality Japanese utility knife to your kit a straightforward decision. The antibacterial elastomer handle makes it easy to clean and easy to identify on a shared prep station.
The 150mm petty is the larger of the two Color Series petty sizes - long enough for comfortable board work while still suited for in-hand tasks. At 150mm it bridges the gap between a compact detail knife and a full-size chef knife, handling trim work, citrus, herbs, and small vegetable prep efficiently. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-251BK
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Black)
Knife Type: Petty
Blade Length: 150mm
Total Length: 260mm
&&&&&&42&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-petty-150mm-black-70.png&&&0&&&||&&&@@@
tojiro-color-petty-150mm-blue&&&F-181BL&&&TOJIRO Color Petty 150mm Blue&&&The TOJIRO Color Series is built for cooks who want sharp, dependable Japanese kitchen knives that are easy to maintain. Made in Tsubame, Niigata, Japan, these knives use molybdenum vanadium stainless steel with mono steel construction and a thin, efficient grind. The antibacterial elastomer handles are comfortable, durable, and available in several colors, making them useful for professional kitchens, culinary schools, and home cooks who want reliable Tojiro performance with simple cleanup.
The 150mm petty is the larger of the two Color Series petty sizes - long enough for comfortable board work while still suited for in-hand tasks. At 150mm it bridges the gap between a compact detail knife and a full-size chef knife, handling trim work, citrus, herbs, and small vegetable prep efficiently. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-181BL
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Blue)
Knife Type: Petty
Blade Length: 150mm
Total Length: 260mm
&&&&&&42&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-petty-150mm-blue-75.png&&&0&&&||&&&||&&&||@@@
tojiro-color-petty-150mm-white&&&F-121W&&&TOJIRO Color Petty 150mm White&&&When TOJIRO was founded in 1955, Elvis Presley and Little Richard were taking over the airwaves. Since then, TOJIRO has grown into one of Japan’s largest and most respected knife makers, producing practical Japanese kitchen knives for cooks around the world. The Color Series is the workhorse line in the TOJIRO catalog, featuring molybdenum vanadium stainless steel, mono steel construction, a thin cutting grind, and comfortable antibacterial elastomer handles available in several colors. These are knives that professional kitchens reach for when they need reliable performance, easy maintenance, and quick handle identification on a busy line.
The 150mm petty is the larger of the two Color Series petty sizes. It is long enough for comfortable board work while still being nimble enough for in-hand cutting tasks. At 150mm, it bridges the gap between a compact detail knife and a full-size chef knife, making it useful for trimming, citrus work, herbs, fruit, small vegetables, and quick prep jobs. The white handle gives the knife a clean, neutral look and is a practical choice for kitchens that prefer a classic, easy-to-identify handle color.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-121W
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (White)
Knife Type: Petty
Blade Length: 150mm
Total Length: 260mm
&&&&&&42&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-petty-150mm-white-92.png&&&0&&&||&&&||&&&||@@@
tojiro-color-santoku-170mm-black&&&F-262BK&&&TOJIRO Color Santoku 170mm Black&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The santoku - three virtues, named for its ability to handle meat, fish, and vegetables - is the most popular knife in Japanese home kitchens and a practical all-purpose choice for professional cooks who prefer a shorter, more compact knife than a full gyuto. The 170mm Color Series santoku has a flat heel section with a gentle belly, suiting both push-cutting and moderate rocking technique. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-262BK
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Black)
Knife Type: Japanese All-Purpose Knife (Santoku)
Blade Length: 170mm
Total Length: 305mm
&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-santoku-170mm-black-102.png&&&0&&&||&&&@@@
tojiro-color-santoku-170mm-blue&&&F-192BL&&&TOJIRO Color Santoku 170mm Blue&&&TOJIRO has a long history of making practical kitchen knives in Tsubame, Niigata, one of Japan’s best-known metalworking regions. The Color Series focuses on everyday performance: stainless molybdenum vanadium steel, easy-care mono steel construction, and a comfortable antibacterial handle that stands up well to busy kitchen use. These are good workhorse Japanese knives for cooks who want sharp edges, simple maintenance, and color options that make knife identification easier on the prep line.
The santoku - three virtues, named for its ability to handle meat, fish, and vegetables - is the most popular knife in Japanese home kitchens and a practical all-purpose choice for professional cooks who prefer a shorter, more compact knife than a full gyuto. The 170mm Color Series santoku has a flat heel section with a gentle belly, suiting both push-cutting and moderate rocking technique. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-192BL
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Blue)
Knife Type: Japanese All-Purpose Knife (Santoku)
Blade Length: 170mm
Total Length: 305mm
&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-santoku-170mm-blue-76.png&&&0&&&||&&&||&&&||@@@
tojiro-color-santoku-170mm-white&&&F-132W&&&TOJIRO Color Santoku 170mm White&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The santoku - three virtues, named for its ability to handle meat, fish, and vegetables - is the most popular knife in Japanese home kitchens and a practical all-purpose choice for professional cooks who prefer a shorter, more compact knife than a full gyuto. The 170mm Color Series santoku has a flat heel section with a gentle belly, suiting both push-cutting and moderate rocking technique. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-132W
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (White)
Knife Type: Japanese All-Purpose Knife (Santoku)
Blade Length: 170mm
Total Length: 305mm
&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-santoku-170mm-white-75.png&&&0&&&||&&&||&&&||@@@
tojiro-color-slicer-240mm-black&&&F-253BK&&&TOJIRO Color Slicer 240mm Black&&&A sujihiki knife is the slicing tool that separates a good kitchen from a great one - long, narrow, and built for the kind of clean single-stroke cuts that a chef knife simply cannot replicate. The TOJIRO Color Series 270mm slicer brings that sujihiki knife capability to a professional-grade tool at an accessible price. TOJIRO has been making knives in Tsubame, Niigata since 1955, and the Color Series is the line their professional kitchen customers reach for when they need a tojiro slicing knife that handles daily volume without complaint.
The 240mm slicer - sujihiki in Japanese knife terminology - is Japan dedicated slicing knife, built for drawing cleanly through proteins, roasts, and fish in long uninterrupted strokes. The narrow profile reduces drag compared to a chef knife; the thin grind lets the blade pass through flesh without wedging. At 240mm it is the professional standard length for most slicing work. The black handle is understated and professional - the right choice for kitchens that want color series performance without a brightly colored handle.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-253BK
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Black)
Knife Type: Japanese Slicing Knife (Sujihiki)
Blade Length: 240mm
Total Length: 370mm
&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-slicer-240mm-black-70.png&&&0&&&||&&&@@@
tojiro-color-slicer-240mm-blue&&&F-183BL&&&TOJIRO Color Slicer 240mm Blue&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The 240mm slicer - sujihiki in Japanese knife terminology - is Japan dedicated slicing knife, built for drawing cleanly through proteins, roasts, and fish in long uninterrupted strokes. The narrow profile reduces drag compared to a chef knife; the thin grind lets the blade pass through flesh without wedging. At 240mm it is the professional standard length for most slicing work. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-183BL
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Blue)
Knife Type: Japanese Slicing Knife (Sujihiki)
Blade Length: 240mm
Total Length: 370mm
&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-slicer-240mm-blue-79.png&&&0&&&||&&&||&&&||@@@
tojiro-color-slicer-240mm-white&&&F-123W&&&TOJIRO Color Slicer 240mm White&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The 240mm slicer - sujihiki in Japanese knife terminology - is Japan dedicated slicing knife, built for drawing cleanly through proteins, roasts, and fish in long uninterrupted strokes. The narrow profile reduces drag compared to a chef knife; the thin grind lets the blade pass through flesh without wedging. At 240mm it is the professional standard length for most slicing work. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-123W
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (White)
Knife Type: Japanese Slicing Knife (Sujihiki)
Blade Length: 240mm
Total Length: 370mm
&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-slicer-240mm-white-67.png&&&0&&&||&&&||&&&||@@@
tojiro-color-slicer-270mm-black&&&F-254BK&&&TOJIRO Color Slicer 270mm Black&&&The TOJIRO Color Series Slicer (Sujihiki) 270mm Black is built for clean, efficient slicing in busy kitchens. This long, narrow Japanese slicing knife is designed to glide through proteins with less drag, making it a great choice for carving roasts, portioning cooked meats, slicing fish, and handling prep where a chef knife feels too tall or broad. Made in Tsubame, Niigata, Japan, the Color Series gives cooks dependable TOJIRO performance in a simple, low-maintenance package that is especially well suited to professional use.
The 270mm blade is the longer of the two Color Series slicing options and gives you extra reach for larger roasts, whole fish fillets, smoked meats, and other slicing jobs where longer strokes produce cleaner results. The sujihiki profile keeps the blade narrow to reduce drag, while the thin grind helps minimize tearing and ragged cuts. The black handle gives the knife a clean, understated look while still offering the durability and easy handling that make this series popular in working kitchens.
The blade is made from molybdenum vanadium stainless steel, a tough and practical alloy widely used in commercial kitchen knives for its corrosion resistance, durability, and ease of sharpening. Heat treated to 57-59 HRC, it holds a solid working edge through regular kitchen use and can be touched up easily on quality water stones or a ceramic rod. The mono steel construction keeps the knife straightforward, durable, and easy to maintain.
The antibacterial elastomer handle is comfortable, grippy, and easy to clean, making it a smart choice for line cooks, culinary students, caterers, and home cooks who want a durable Japanese slicing knife without extra fuss. While the handle is designed for commercial kitchen environments, we still recommend hand washing to extend the life of both the blade and handle.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or touch up with a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-254BK
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Black)
Knife Type: Japanese Slicing Knife (Sujihiki)
Blade Length: 270mm
Total Length: 400mm
&&&&&&89&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-slicer-270mm-black-70.png&&&0&&&||&&&@@@
tojiro-color-slicer-270mm-blue&&&F-184BL&&&TOJIRO Color Slicer 270mm Blue&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The 270mm slicer is the longer of the two Color Series slicing options - suited for larger roasts, whole fish fillets, and professional-volume slicing where the additional reach pays off in fewer passes and cleaner results. The narrow sujihiki profile reduces drag through proteins and the thin grind minimizes tearing. The blue handle is bright and distinctive on a crowded line - easy to spot during busy service and a practical choice for kitchens where knife identification matters.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-184BL
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (Blue)
Knife Type: Japanese Slicing Knife (Sujihiki)
Blade Length: 270mm
Total Length: 400mm
&&&&&&89&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-slicer-270mm-blue-93.png&&&0&&&||&&&||&&&||@@@
tojiro-color-slicer-270mm-white&&&F-124W&&&TOJIRO Color Slicer 270mm White&&&TOJIRO has been making knives in Tsubame, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities, known for producing everything from cutlery to medical equipment with the same precision-manufacturing heritage. The Color Series is the workhorse line of the TOJIRO catalog: molybdenum vanadium stainless steel, mono construction, thin grind, and a comfortable antibacterial elastomer handle in a range of colors. These are the knives that professional kitchens reach for when they need reliable performance, easy maintenance, and a handle color that stands out on a busy line.
The 270mm slicer is the longer of the two Color Series slicing options - suited for larger roasts, whole fish fillets, and professional-volume slicing where the additional reach pays off in fewer passes and cleaner results. The narrow sujihiki profile reduces drag through proteins and the thin grind minimizes tearing. The white handle is clean and neutral - easy to keep visually clean and a practical choice for kitchens that prefer a classic look.
The steel is molybdenum vanadium stainless - a fine-grained, tough alloy widely used in commercial kitchen knives for its combination of corrosion resistance, durability, and ease of sharpening. Heat-treated to 57-59 HRC, it holds a solid working edge through sustained kitchen use and resharpens quickly on quality water stones or a ceramic rod. The thin grind improves cutting efficiency across all tasks. The antibacterial elastomer handle is dishwasher-safe in theory but hand washing is always recommended to extend handle and blade life.
Care Instructions: Hand wash and dry after use. Avoid the dishwasher for best longevity. Use a wood or soft synthetic cutting board. Avoid bones, frozen foods, and hard surfaces to protect the edge. Sharpen on quality water stones or a ceramic rod.
Brand: TOJIRO
Line: Color Series
Item Code: F-124W
Location: Tsubame, Niigata, Japan
Construction: Mono Steel
Steel: Molybdenum Vanadium Stainless
HRC: 57-59
Edge Grind: Even (50/50)
Handle: Western - Antibacterial Elastomer (White)
Knife Type: Japanese Slicing Knife (Sujihiki)
Blade Length: 270mm
Total Length: 400mm
&&&&&&89&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-color-slicer-270mm-white-67.png&&&0&&&||&&&||&&&||@@@
tojirogai3&&&F-1352&&&TOJIRO GAI Gyuto 180mm&&&The GAI line is where TOJIRO - Japan all-purpose chef knife maker from Sanjo City - takes its proven VG-10 stainless platform and adds a handle that stands out from the field. GAI means armor in Japanese, and the linen micarta construction is the reference: a composite material tougher and more moisture-resistant than wood, anchored by hex bolt hardware that gives the handle a textured, mechanical aesthetic. It is a handle that fits the demands of a working kitchen - resistant to moisture, durable over extended use, and secure in the hand whether dry or wet.
The gyuto - Japan all-purpose chef knife - runs 181mm actual blade length at 44mm height in the GAI 180mm version, with the flowing belly profile that handles both rocking cuts and push-cutting well. The VG-10 core is clad in 37 alternating layers of high and low carbon stainless steel to produce the suminagashi (flowing water) Damascus pattern across the blade face. VG-10 is a stainless steel well suited to daily kitchen use: it takes a sharp edge, holds it through sustained work, and requires no special care beyond standard hand washing. The 2mm spine runs thin. 6.0 oz.
What Customers Are Saying: The one reviewer describes good fit and finish, a thin blade that cuts well, and a knife that arrives sharp. The balance runs slightly handle-heavy, noted as a minor observation rather than a problem. The overall verdict: a good buy.
Care Instructions: VG-10 stainless - hand wash and dry after use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Brand: TOJIRO
Line: GAI
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: VG-10 Stainless
Cladding: 37-Layer Damascus Stainless
Finish: Suminagashi (Flowing Water)
Bevel: Double Bevel
Edge Grind: Even
Handle: Linen Micarta
Hardware: Hex Bolt Pins
Weight: 6.0 oz (172 g)
Blade Length: 181mm
Total Length: 300mm
Spine Thickness at Heel: 2mm
Blade Height: 44mm
&&&&&&169&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-gyuto-180mm-144.png&&&5&&&||&&&||&&&||@@@
tojirogai1&&&F-1350&&&TOJIRO GAI Nakiri 165mm&&&TOJIRO has been making knives in Sanjo City, Japan for decades - the same city known for producing some of the finest cutlery in the country. The GAI line takes the reliable VG-10 stainless core that has made TOJIRO a standard in professional and home kitchens and pairs it with a handle design built around a different premise. GAI means armor in Japanese, and the linen micarta handle - a rugged, textured composite material secured by hex bolts - is what the name refers to. It is a handle that resists moisture, handles wear better than wood, and has a grip texture that holds securely in a wet kitchen environment.
The nakiri - Japan dedicated vegetable knife - is built for push-cutting and chopping through produce with the flat edge making full contact at the board on every stroke. At 164mm blade length and 46mm height this is a well-proportioned nakiri, with the tall, squared-off profile that the format is known for. The VG-10 core is clad in 37 alternating layers of high and low carbon stainless steel, producing the suminagashi (flowing water) Damascus pattern on the cladding. VG-10 is a stainless steel that takes a sharp edge and holds it well, with easy maintenance and no reactivity concerns. The 2mm spine runs thin throughout for a blade that moves through vegetables cleanly. 6.8 oz.
What Customers Are Saying: The one reviewer describes these as beautiful knives that arrive sharp and ready to use.
Care Instructions: VG-10 stainless - hand wash and dry after use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Brand: TOJIRO
Line: GAI
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: VG-10 Stainless
Cladding: 37-Layer Damascus Stainless
Finish: Suminagashi (Flowing Water)
Bevel: Double Bevel
Edge Grind: Even
Handle: Linen Micarta
Hardware: Hex Bolt Pins
Weight: 6.8 oz (194 g)
Blade Length: 164mm
Total Length: 296mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&169&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-nakiri-165mm-211.png&&&5&&&||&&&||&&&||@@@
tojriogai&&&F-1353&&&TOJIRO GAI Petty 135mm&&&The name GAI means armor in Japanese, and Tojiro applies it to a line that reflects that ethos: 37 alternating layers of high and low stainless steel wrapped around a VG10 core, creating a blade that is as structurally considered as it is visually striking. Built in Sanjo City, the GAI petty is a step above the entry-level Tojiro offerings in materials and finish, with Damascus cladding that adds both beauty and surface toughness to the blade road.
At 135mm this petty sits at the versatile mid-length of the format - long enough to handle board work for proteins and produce, short enough to use in hand for peeling, trimming, and detail tasks where a longer knife gets in the way. The VG10 core holds a keen edge and sharpens readily on quality water stones, while the 37-layer Damascus cladding provides the visual contrast and surface texture that makes this knife stand apart from plain-finish pettys at this size. The blade is well-balanced for both pinch grip at the cutting board and standard grip in the hand, and the Damascus pattern gives it a presence on the block that belies its compact size. A capable, attractive everyday utility knife from one of Japan most trusted production houses.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: 37-Layer Stainless Damascus
Finish: Damascus
Edge Grind: Even (50/50)
Blade Length: 135 mm
&&&&&&124&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-petty-135mm-142.png&&&0&&&||&&&||&&&||@@@
tojirogai2&&&F-1351&&&TOJIRO GAI Santoku 170mm&&&TOJIRO has operated out of Sanjo City, Japan for decades, building a reputation for VG-10 stainless knives that hold a sharp edge, resist corrosion, and perform reliably in demanding kitchen environments. The GAI line is the newest chapter in that story. The name means armor in Japanese, and it refers specifically to the handle: linen micarta, a composite material tougher and more moisture-resistant than wood, secured with hex bolt hardware that gives the grip its textured, industrial character. It is a handle designed to hold up under professional kitchen conditions and feel secure whether the hand is dry or wet.
The santoku - three virtues, built for meat, fish, and vegetables - runs 173mm blade length at 47mm height in this version, with the flat-to-gentle-belly profile that makes the format equally suited to push-cutting and bias-slicing. The VG-10 core is wrapped in 37 alternating layers of high and low carbon stainless steel, producing the suminagashi (flowing water) Damascus cladding pattern visible on the blade. VG-10 takes a refined edge and holds it well without requiring the reactive carbon steel care routine. The 2mm spine tapers cleanly. 6.2 oz. A practical, well-made knife with more visual character than most in this price range.
Care Instructions: VG-10 stainless - hand wash and dry after use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Brand: TOJIRO
Line: GAI
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: VG-10 Stainless
Cladding: 37-Layer Damascus Stainless
Finish: Suminagashi (Flowing Water)
Bevel: Double Bevel
Edge Grind: Even
Handle: Linen Micarta
Hardware: Hex Bolt Pins
Weight: 6.2 oz (176 g)
Blade Length: 173mm
Total Length: 292mm
Spine Thickness at Heel: 2mm
Blade Height: 47mm
&&&&&&169&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-santoku-170mm-163.png&&&0&&&||&&&||&&&||@@@
tohaknbag&&&Tojiro-Drumstick-Bag&&&Tojiro Hanging Knife Bag - Gray&&&A hanging knife bag solves a specific problem that a roll cannot - wall-mounted storage that keeps your knives within immediate reach during service without unrolling anything or clearing counter space. The TOJIRO Hanging Knife Bag in gray ballistic nylon mounts directly on the wall at your station, holds your full kit in individual pockets, and stays open and organized thanks to a rigid 1-inch spine that keeps the bag from collapsing when fully stocked.
At 18 inches long and 7.5 inches wide (15 inches when fully opened) it has room for a complete professional knife set including larger pieces. The weatherproof ballistic nylon construction handles the demands of a commercial kitchen environment. A top handle and removable shoulder strap give you options for transport between stations or from home to work. The deep pockets prevent knives from working loose during movement - a practical detail that matters when you are moving quickly during service.
What Customers Are Saying: Eric W, who also owns the CKTG tan hanging bag for comparison, rates the build quality at 10 out of 10. He notes both bags are modeled after drumstick bags - a design that turns out to be exceptionally well-suited to carrying full-size kitchen knives and smaller implements. His entire portable kit fits inside with no issues.
Care Instructions: Wipe clean with a damp cloth. The ballistic nylon exterior is weatherproof and easy to maintain. Do not machine wash.
Brand: TOJIRO
Material: Ballistic Nylon
Color: Gray
Length: 18 in
Width: 7.5 in (15 in when opened)
Spine: Rigid 1 in
Carry Options: Top Handle, Removable Shoulder Strap, Wall Mount
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-hanging-knife-bag-120.png&&&5&&&||&&&||&&&@@@
toitkbrkn&&&F-687&&&TOJIRO ITK Bread Knife 270mm&&&The TOJIRO ITK Bread Knife 270mm is a CKTG exclusive and one of our longtime best-selling Japanese bread knives. This knife has earned a loyal following because it simply works: the long scalloped edge glides through crusty sourdough, soft sandwich loaves, bagels, dinner rolls, tomatoes, cakes, melons, and other foods that can be crushed or torn by a standard chef knife. The generous 270mm blade gives you plenty of draw length for smooth, even slices with very little pressure.
The blade is made from molybdenum-vanadium stainless steel, giving it good edge retention, easy maintenance, and everyday durability. The scalloped edge has a smoother, less toothy feel than many serrated knives, so it bites cleanly into crust without skating and then moves through the loaf with control. The black pakka wood handle gives the knife a familiar western-style feel, and the blade has enough length and stiffness to handle larger loaves and bigger kitchen tasks with confidence.
What Customers Are Saying: Customers consistently describe this knife as a huge upgrade over ordinary bread knives, especially for crusty sourdough, soft rolls, bagels, and warm bread that usually gets crushed. Many reviewers say it cuts in one smooth motion, leaves clean slices, and makes bread prep easier and more enjoyable. Several also mention using it successfully on tomatoes, melons, pineapple, meats, and other large or delicate foods. The most common theme is value: customers call it sharp, sturdy, versatile, and one of the best bread knives they have owned for the money. Made in Sanjo City Japan.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Avoid cutting bones, frozen foods, or hard surfaces. Serrated and scalloped edges are difficult to sharpen at home, so use a soft cutting board to help preserve the edge.
Brand: TOJIRO ITK
Knife Type: Bread Knife
Blade Length: 270 mm
Steel: Molybdenum-Vanadium Stainless Steel
Edge: Scalloped / Serrated
Handle: Black Pakka Wood
Construction: Stainless Steel
Use: Bread, bagels, tomatoes, cakes, melons, and soft or crusty foods
&&&&&&91&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-itk-bread-knife-270mm-221.png&&&5&&&||&&&||&&&||@@@
kiritsuke-knives&&&FD-1392&&&Tojiro Jinrai Kiritsuke 210mm&&&Tojiro Jinrai Kiritsuke 210mm. The kiritsuke is one of the most distinctive and coveted knives in the Japanese kitchen. Its long, flat profile and angled sword-like tip make it a visually striking blade that functions beautifully as both a slicer and a vegetable knife. Traditionally reserved in Japan for use by executive chefs only, the double bevel versions we carry make this iconic format accessible to serious cooks of any skill level. We are actively sourcing new kiritsuke knives and will be adding them here soon — check back or sign up for our new arrivals newsletter to be notified when they land.&&&&&&449&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-jinrai-kiritsuke-210mm-1.png&&&0&&&@@@
tojiro-kitchen-shears&&&FK-843&&&TOJIRO Kitchen Shears&&&A good pair of kitchen shears earns its place fast, and the TOJIRO FK-843 has become one of our favorites for exactly that reason. These are high quality, all stainless steel shears built with a one-piece construction, blades, tangs, and handles cast as a single unit for real durability rather than riveted-together parts that loosen over time.
The micro-serrated blades run 4 inches long with an overall length of 8 inches, and the 3 inch loop handles are sized and shaped equally, so they work just as well in a left hand as a right. Beyond cutting, the shears double as a bottle opener, jar opener, and carry two screwdriver tips. An adjustable pivot joint separates at 95 degrees for thorough cleaning and sharpening, and the fully stainless build feels sturdy in hand while the layered blade construction holds an edge far longer than the typical pair of kitchen scissors.
What Customers Are Saying: Across 21 reviews, the consensus is overwhelming: these shears outperform their price by a wide margin. Cooks single them out for handling lobster and crab shell with ease, spatchcocking chicken in seconds, and standing up to daily restaurant use far better than the plastic-handled shears they replaced. One professional cook reports using them dozens of times a shift, calling them the most borrowed tool in the kitchen and praising the ability to disassemble fully for cleaning and honing. The take-apart pivot and all-metal build come up constantly as the standout difference from drugstore kitchen scissors. The only mild note on record is a wish for a slightly wider handle for larger hands.
Care Instructions: The fully stainless construction makes these shears low maintenance, but hand wash and dry immediately after use to avoid water spotting or rust at the pivot. Take advantage of the adjustable pivot joint to separate the blades fully for a deeper clean and for sharpening when the edge starts to dull. Avoid the dishwasher, since prolonged heat and moisture can affect the pivot mechanism over time.
Brand: TOJIRO
Model: FK-843
Construction: One-Piece Stainless Steel
Blade Style: Micro-Serrated
Extra Features: Bottle Opener, Jar Opener, Two Screwdriver Tips
Pivot: Adjustable, Separates at 95 Degrees
Weight: 5.4 oz (142 g)
Blade Length: 70 mm
Total Length: 205 mm
&&&&&&54&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-kitchen-shears-319.png&&&5&&&||&&&||&&&||@@@
tonalest&&&F-461-Strop&&&TOJIRO Natural Leather Strop&&&The TOJIRO Natural Leather Strop is a mounted cowhide stropping surface on a magnolia wood base, designed for daily knife maintenance and final edge finishing. At 250mm x 70mm it is slightly larger than many bench strops, giving you more working surface for longer blades. Rubber pads on the underside keep the strop anchored to the counter during use. TOJIRO produces this strop to the same standard applied to their knives and sharpening tools - straightforward, well-made, and built for regular professional use.
Use edge-trailing strokes at your sharpening angle. Stropping on plain leather removes the fine burr that builds up with use and keeps the edge aligned between full sharpening sessions. Load the surface with 1 micron diamond spray or CBN spray for a more active finishing step. Mark recommends coming off a 1000 grit stone with 1 micron spray on the strop as a reliable everyday finishing sequence - a combination that produces clean, sharp edges without over-refining.
What Customers Are Saying: One reviewer purchased this strop after email correspondence with Mark specifically about his setup. He uses the 1 micron spray and reports it does a great job on all his knives. He notes the combination of this strop and the 1 micron spray is working well coming off a 1000 grit stone, consistent with the recommended approach.
Care Instructions: Use edge-trailing strokes only - never push the edge into the leather. Load with stropping compound as needed. Keep the leather clean and dry. Store flat.
Brand: TOJIRO
Material: Cowhide + Magnolia Wood
Dimensions: 250 mm x 70 mm x 25 mm
Weight: 200 g
Base: Rubber grip pads
&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-natural-leather-strop-239.png&&&5&&&||&&&||&&&||@@@
toorchkn18&&&F-772&&&TOJIRO ORIGAMI Chef Knife 180mm&&&TOJIRO has been making knives in Sanjo City for over 60 years, but the ORIGAMI line is unlike anything else in their catalog. The concept draws from origami - the Japanese art of folding a flat sheet into complex three-dimensional forms without cutting or joining - and applies it literally to knife construction. This knife is formed from a single folded sheet of high-carbon stainless steel with no welding involved. Blade and handle are structurally one piece, visually unified, and completely unlike any other knife on the site. The design earned an iF Design Award, one of the most prestigious product design honors in the world.
The ORIGAMI Chef Knife 180mm is a Western-style all-purpose knife - a compact, agile format that works for home cooks and professional kitchens alike. At 180mm blade length and 315mm total length it handles slicing, dicing, and general prep with ease. The high-carbon stainless steel construction delivers good edge retention and straightforward maintenance. The double bevel grind makes it suitable for both right and left-handed cooks. The seamless folded construction means there are no crevices between blade and handle - a genuine hygiene advantage that also gives it a striking, monolithic appearance. This is a serious conversation piece that also happens to be a capable everyday knife.
Care Instructions: Hand wash with warm soapy water and dry thoroughly after use. The high-carbon stainless steel is durable and rust resistant with proper care. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: TOJIRO
Series: TOJIRO ORIGAMI
Item Number: F-772
Location: Sanjo City, Japan
Construction: Single Folded Sheet, No Welding
Blade Material: High-Carbon Stainless Steel
Handle Material: High-Carbon Stainless Steel
Edge Grind: Double Bevel
Style: Western (Yo)
Weight: 6.0 oz (170 g)
Blade Length: 180mm
Total Length: 315mm
Award: iF Design Award
&&&&&&83&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-origami-chef-knife-180mm-75.png&&&0&&&||&&&||&&&||@@@
daclv2ta18us&&&FD-611&&&Tojiro Ouran Gyuto 210mm&&&The Tojiro Ouran Gyuto 210mm is a refined expression of modern Japanese knife making. Crafted in Tsubame-Sanjo, Japan, this knife blends performance-driven engineering with elegant design. At its core is VG10 stainless steel, heat treated to 60–61 HRC for excellent edge retention, impressive sharpness, and strong corrosion resistance. It is clad in 63 layers of stainless Damascus in a classic san mai construction, creating both added durability and a flowing ripple pattern that gives the blade depth and visual character.
At 210mm, this gyuto is an ideal all-purpose size for home cooks and professionals alike. It handles vegetables, proteins, and herbs with clean precision and smooth cutting feel. The migaki polished finish gives the knife a sleek, refined look, while the oval cherry wood handle provides a warm, natural grip that feels secure and comfortable during extended prep. Light, balanced, and easy to control, this is a versatile chef knife built for daily use with unmistakable Japanese craftsmanship.
Care Instructions: Hand wash and dry thoroughly after use. Not dishwasher safe.
Maker: Tojiro
Series: Ouran
Origin: Tsubame-Sanjo, Japan
Shape: Gyuto (Chef Knife)
Blade Construction: San Mai
Core Steel: VG10 Stainless Steel
Hardness: 60–61 HRC
Cladding: 63-Layer Stainless Damascus
Finish: Migaki (Polished)
Edge: Double Bevel (50/50)
Blade Length: 210mm (8.25")
Blade Height: 45mm
Spine Thickness: 2.6mm
Handle: Oval Cherry Wood with Resin Ferrule
Handle Length: 130mm
Overall Length: 345mm
Weight: 5.2 oz (150g)
Item Number: FD-611
&&&&&&162&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-ouran-gyuto-210mm-26.png&&&0&&&@@@
tojiro-pro-boning-knife-150mm&&&F-885&&&TOJIRO PRO Boning Knife&&&Tojiro has spent decades earning a reputation as one of Japans most reliable cutlery manufacturers, producing knives that meet professional standards without the premium pricing of boutique blacksmiths. The PRO series reflects that philosophy directly - a workhorse line designed for the demands of a professional kitchen, where hygiene, durability, and consistent performance matter as much as edge quality. The series covers a wide range of knife types, and this 150mm honesuki - Japans dedicated poultry boning knife - is one of its most practical entries.
The blade is built with a VG-10 stainless steel core clad in 13-chrome stainless steel, a combination that delivers professional-grade sharpness alongside easy day-to-day maintenance. The single bevel grind, optimized for right-handed use, gives the knife the precise, low-resistance cutting action that makes a honesuki so effective at breaking down poultry - working cleanly around joints and along bone without the blade binding or deflecting. The handle is full stainless steel with a textured tornado pattern machined into the surface, a practical detail that keeps the knife secure in wet or greasy hands. There are no wood or composite materials to absorb moisture or harbor bacteria, making this an easy knife to recommend for professional environments where sanitation standards are non-negotiable.
Care Instructions: VG-10 stainless steel is low maintenance but rewards good habits. Hand wash and dry after each use - avoid the dishwasher, which dulls the edge and can degrade handle fittings over time. Keep the blade away from bones harder than poultry and avoid frozen foods. Sharpen on quality water stones and strop regularly to maintain the single bevel edge between sessions.
Brand: Tojiro
Location: Niigata, Japan
Construction: San Mai
Core Steel: VG-10
Cladding: 13-Chrome Stainless Steel
Handle: 18-8 Stainless Steel
Edge Grind: Single Bevel
Bevel: Right-Handed
Blade Length: 150mm
Total Length: 275mm
Weight: 145g (5.1 oz)
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-boning-knife-17.png&&&0&&&||&&&||&&&||@@@
tojiro-pro-bread-slicer-215mm&&&F-629&&&TOJIRO PRO Bread Knife 215mm&&&The bread knife is the most overlooked knife in most kitchen setups - until someone tries to slice a proper sourdough crust with the wrong tool and ends up with a compressed loaf and a jagged cut. TOJIRO built the PRO series to cover every station with the same standards applied throughout: quality steel, hygienic construction, and a handle designed for real working conditions. The 215mm bread slicer fits that brief precisely, applying VG-10 performance to a format that most brands treat as an afterthought.
The blade is constructed with a VG-10 stainless steel core clad in 13-chrome stainless steel - the same proven combination found across the PRO line. The serrated edge bites through hard crusts and soft interiors without compressing the crumb, and it maintains that ability through extended use without needing frequent resharpening. At 215mm the blade clears a wide loaf in a single draw, reducing the sawing motion that tears rather than slices. The all-stainless tornado handle carries over from the rest of the PRO series - secure grip through the back-and-forth motion of bread slicing even with wet or flour-dusted hands, and no wood or composite surfaces to harbor bacteria between uses.
Care Instructions: VG-10 stainless is easy to maintain. Hand wash and dry after each use - keep out of the dishwasher. When the serrated edge eventually needs refreshing, a ceramic sharpening rod or a professional sharpening service familiar with serrated edges will restore it cleanly. Avoid hard bones and frozen foods.
Brand: TOJIRO
Line: TOJIRO PRO
Location: Tsubame-Sanjo, Japan
Construction: San Mai
Core Steel: VG-10
Cladding: 13-Chrome Stainless Steel
Handle: 18-8 Stainless Steel Tornado
Edge: Serrated
Weight: 5.0 oz (142 g)
Blade Length: 215mm
Total Length: 348mm
Spine Thickness: 2mm
Blade Height: 34mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-bread-knife-215mm-75.png&&&0&&&||&&&||&&&@@@
tojiropro2&&&F-1033&&&TOJIRO PRO Damascus Gyuto 240mm&&&The TOJIRO PRO Nickel Damascus Gyuto 240mm is a striking blend of performance and visual appeal, combining a high-performance VG10 core with beautifully layered nickel Damascus cladding. The repeated forging of steels with different nickel content creates a flowing ripple pattern while improving density and uniformity, resulting in excellent sharpness and edge stability.
This knife features TOJIRO’s signature all-stainless “tornado pattern” handle, designed for a secure grip even when wet or greasy. The 240mm length offers extended reach and efficiency, making it an excellent choice for larger prep tasks and professional kitchen work. The grind is thin and precise, delivering smooth cutting performance across proteins and vegetables.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Maintain the edge with regular honing and periodic sharpening on water stones.
Maker: TOJIRO
Location: Tsubame-Sanjo, Japan
Line: TOJIRO PRO Nickel Damascus
Construction: San Mai, Nickel Damascus
Edge Steel: VG10
Cladding: 63 Layer Nickel Damascus Stainless
HRC: ~60-61
Finish: Damascus (Ripple Pattern)
Edge Grind: Double Bevel
Handle: 18-8 Stainless Steel (Tornado Pattern)
Weight: 6.4 oz (182 g)
Blade Length: 239 mm
Total Length: 370 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&438&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-damascus-gyuto-240mm-8.png&&&0&&&||&&&||&&&||@@@
toprodasa17&&&F-1036&&&TOJIRO PRO Damascus Santoku 170mm&&&The TOJIRO PRO Nickel Damascus Santoku 170mm combines refined cutting performance with a beautifully layered Damascus finish. Built around a VG10 core, the blade is forged with alternating nickel steels to create a flowing ripple pattern while improving density and uniformity for excellent sharpness and edge consistency.
The compact 170mm santoku profile is ideal for home cooks and professionals who want a nimble, all-purpose knife for vegetables, proteins, and everyday prep. It features TOJIRO’s signature all-stainless tornado-pattern handle, offering a secure, slip-resistant grip even in wet or busy kitchen environments.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent chipping. Maintain the edge with regular honing and periodic sharpening on water stones.
Maker: TOJIRO
Location: Tsubame-Sanjo, Japan
Line: TOJIRO PRO Nickel Damascus
Construction: San Mai, Nickel Damascus
Edge Steel: VG10
Cladding: 63 Layer Nickel Damascus Stainless
HRC: ~60-61
Finish: Damascus (Ripple Pattern)
Edge Grind: Double Bevel
Handle: 18-8 Stainless Steel (Tornado Pattern)
Weight: 5.5 oz (156 g)
Blade Length: 172 mm
Total Length: 302 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&304&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-damascus-santoku-170mm-53.png&&&0&&&||&&&||&&&||@@@
tofiscsc&&&F-640-Scaler&&&TOJIRO PRO Fish Scaler&&&We love knives, but we also appreciate kitchen tools that do one job extremely well, and this fish scaler from TOJIRO is exactly that. Scaling fish is one of those tasks that gets dramatically easier with the right tool, and this one is built to the same standard as the rest of the TOJIRO PRO lineup.
The scaler features four rows of blades for efficient removal of scales while causing minimal damage to the delicate skin underneath. Constructed from solid 18/8 stainless steel rather than the thin stamped metal used on most budget scalers, this one has real weight and rigidity in hand. The nicely formed handle is comfortable through extended use, and cleanup is quick under running water. Built to last a lifetime rather than a season.
What Customers Are Saying: Both reviewers give this five stars. One calls it a serious upgrade that works extremely well while keeping scales contained rather than scattering them across the kitchen, praising the solid feel and finish. The second bought it as a gift for a lifelong fisherman who had been using a fork for 50 years, and reports that cleaning time dropped significantly as a result. A fair note from that reviewer: carbon steel or reactive metal tools in a fishing context can rust if not dried carefully after use, so rinsing and drying the scaler immediately after each session is worth building into the habit.
Care Instructions: Hand wash and dry immediately after use. The 18/8 stainless construction is corrosion-resistant but benefits from being dried rather than left wet, especially in a saltwater environment. Do not put in the dishwasher.
Maker: TOJIRO
Origin: Japan
Material: 18-8 Stainless Steel
Weight: 4.3 oz (122 g)
Length: 180 mm
Width: 32 mm
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-fish-scaler-40.png&&&5&&&||&&&||&&&||@@@
toprofitw&&&F-642-Tweezers&&&TOJIRO PRO Fish Tweezers&&&TOJIRO is one of one of the most trusted names in Japan in professional kitchen tools, and the PRO Fish Tweezers are a perfect example of why working cooks keep coming back to the brand. Built from 18-8 stainless steel - the same grade used in surgical instruments - these tweezers are designed specifically for pulling pin bones from fish with precision and control. The fine, perfectly aligned tips grip even the smallest bones cleanly without tearing the flesh, making them an essential tool for anyone who regularly processes whole fish.
At 120mm, they are compact enough to fit in a knife bag or drawer without taking up space, and they come in a branded TOJIRO box that keeps them protected and organized. The stainless construction is easy to clean, rust resistant, and built to last through years of daily professional use.
What Customers Are Saying: Customers who use these tweezers in professional kitchens describe them as the best they have ever used - well built, sturdy, and precise enough to handle the intricate pin bones in larger fish like Alaskan King Salmon with ease. One customer has used the same pair daily for over four years and reports they still feel new. The consensus is simple: buy these once and you will never reach for another pair of fish tweezers again.
Care Instructions: Hand wash with warm soapy water and dry thoroughly after use. The 18-8 stainless steel is highly rust resistant, but drying promptly will keep them looking their best. Store in the included TOJIRO box to protect the tips.
Brand: TOJIRO
Material: 18-8 Stainless Steel
Length: 120 mm
Use: Fish bone removal, precision plating
Includes: Branded TOJIRO storage box
&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-fish-tweezers-207.png&&&5&&&||&&&||&&&||@@@
tojiro-pro-gyuto-180mm&&&F-888&&&TOJIRO PRO Gyuto 180mm&&&The Tojiro PRO series was designed with one environment in mind - the professional kitchen. Where many knife lines balance aesthetics with performance, the PRO line prioritizes function above all else: reliable steel, hygienic materials, and a handle built to stay secure through a full service. Tojiro has the manufacturing depth to execute that vision consistently, and the result is a series that has found a loyal following among line cooks and culinary professionals who need knives that simply work, shift after shift.
This 180mm gyuto - Japans all-purpose chef knife - is built on a VG-10 stainless steel core clad in 13-chrome stainless steel on both sides. The combination brings together the edge-holding ability of VG-10 with the corrosion resistance and durability of the outer cladding, producing a blade that sharpens easily and holds up well under daily professional use. The double bevel grind makes it equally suited to right- and left-handed cooks. At 180mm it sits on the compact end of the gyuto range, which makes it a natural fit for cooks working in tight stations or those who prefer a more maneuverable blade for detail work and general prep. The handle carries over the same textured tornado pattern stainless steel construction found across the PRO line - no wood, no composite materials, just a surface that stays secure in wet or greasy conditions and cleans up quickly between tasks.
Care Instructions: VG-10 stainless steel is straightforward to maintain. Hand wash and dry after each use and keep the knife out of the dishwasher, which dulls edges and can loosen handle fittings over time. Avoid hard bones and frozen foods. Sharpen on quality water stones when needed and strop regularly to keep the edge performing between sessions.
Brand: Tojiro
Location: Niigata, Japan
Construction: San Mai
Core Steel: VG-10
Cladding: 13-Chrome Stainless Steel
Handle: 18-8 Stainless Steel
Edge Grind: Double Bevel
Blade Length: 180mm
Total Length: 305mm
Weight: 140g (4.9 oz)
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-gyuto-180mm-17.png&&&0&&&||&&&||&&&||@@@
tojiro-pro-gyuto-210mm&&&F-889&&&TOJIRO PRO Gyuto 210mm&&&VG-10 stainless steel built the reputation of the TOJIRO CLASSIC line, and the PRO series puts that same core steel to work in a format designed specifically for professional kitchen conditions. Where the CLASSIC line balances performance with everyday home use, the PRO series strips things back to what matters most on the line - sanitary materials, a secure grip, and a blade that holds up through repeated use without demanding extra attention. It is a focused product for a focused purpose.
At 210mm, this gyuto hits the most versatile length in the all-purpose chef knife range. Long enough to handle full-sized proteins and large vegetable prep with efficiency, compact enough to remain responsive and easy to control during finer work. The blade is constructed with a VG-10 core clad in 13-chrome stainless steel, delivering professional sharpness with the corrosion resistance needed in a busy kitchen environment. The double bevel grind suits both right- and left-handed cooks equally. Compared to the 180mm model in the same line, the added length brings more forward momentum through each cut and makes this the stronger choice for cooks whose daily prep runs toward larger volume. The all-stainless handle carries the tornado pattern texture found across the PRO series - a practical surface treatment that keeps the knife from slipping in wet or greasy hands without requiring any special maintenance.
Care Instructions:
VG-10 stainless steel is low maintenance but benefits from consistent care. Hand wash and dry after each use and keep the knife away from the dishwasher, which shortens edge life and can affect handle integrity over time. Avoid hard bones and frozen foods. Sharpen on quality water stones as needed and strop regularly to keep the edge at its best between sessions.
Brand: TOJIRO
Location: Niigata, Japan
Construction: San Mai
Core Steel: VG-10
Cladding: 13-Chrome Stainless Steel
Handle: 18-8 Stainless Steel
Edge Grind: Double Bevel
Weight: 5.4 oz (154 g)
Blade Length: 214 mm
Total Length: 343 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-gyuto-210mm-69.png&&&0&&&||&&&||&&&||@@@
tojiropro1&&&F-890&&&TOJIRO PRO Gyuto 240mm&&&The TOJIRO PRO Gyuto 240mm is a full-size chef knife built for cooks who want power, reach, and dependable performance in a busy kitchen. The 240mm length gives you extra cutting surface for larger ingredients while still maintaining good balance and control. It is an excellent choice for professionals or serious home cooks who want a versatile knife that can handle everything from proteins to vegetables with ease. The TOJIRO PRO line is well known for delivering strong performance, durability, and low maintenance in a practical, workhorse design.
The blade features a VG10 core steel clad in 13 chrome stainless steel, providing excellent edge retention along with corrosion resistance and easy care. Each knife is sharpened by skilled craftsmen to achieve a clean, consistent edge that performs well right out of the box. The handle is TOJIRO’s signature 18-8 stainless steel tornado design, offering a secure grip even in wet conditions while maintaining a hygienic, all-stainless construction that resists moisture and buildup.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use a soft cutting board and avoid bones, frozen foods, and hard surfaces to prevent edge damage.
Manufacturer: TOJIRO
Line: TOJIRO PRO
Location: Tsubame-Sanjo, Japan
Construction: San Mai, Stainless Clad
Edge Steel: VG10
Cladding: 13 Chrome Stainless Steel
Handle: 18-8 Stainless Steel Tornado Handle
Weight: 6.5 oz (186 g)
Blade Length: 240 mm
Total Length: 374 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&168&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-gyuto-240mm-52.png&&&0&&&||&&&||&&&||@@@
tojiropron&&&F-894&&&TOJIRO PRO Nakiri 165mm&&&TOJIRO has been producing knives in Tsubame-Sanjo since 1955 - one of Japan dedicated metalworking regions, producing everything from cutlery to medical instruments with the same precision-manufacturing heritage. The PRO line is their professional-grade series: VG-10 stainless core clad in 13-chrome stainless, an all-stainless tornado handle designed for wet-hand grip and hygienic use, and a consistent standard of fit and finish across every format in the line. The nakiri Japanese knife is a dedicated vegetable knife - flat edge, tall blade, squared tip - and the PRO version brings the full professional brief to that format.
The flat edge profile makes this nakiri ideal for push-cutting and chopping - the geometry that lets you work through a full prep list of vegetables quickly without the rocking motion a curved blade requires. At 159mm blade length and 45mm height there is generous board clearance and cutting surface for everything from julienned carrots to halved cabbages. VG-10 at this construction level delivers reliable edge retention and easy maintenance: hand wash, dry, and sharpen on quality water stones when needed. The all-stainless tornado handle is secure in the hand even when wet and leaves no material for bacteria to enter - a genuine practical advantage in a professional kitchen.
Care Instructions: VG-10 stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid hard bones and frozen foods. Sharpen on quality water stones as needed.
Brand: TOJIRO
Line: TOJIRO PRO
Location: Tsubame-Sanjo, Japan
Construction: San Mai, Stainless Clad
Edge Steel: VG-10
Cladding: 13-Chrome Stainless Steel
Handle: 18-8 Stainless Steel Tornado
Weight: 5.8 oz (164 g)
Blade Length: 159mm
Total Length: 302mm
Spine Thickness: 2mm
Blade Height: 45mm
&&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-nakiri-165mm-52.png&&&0&&&||&&&||&&&||@@@
tojiro-pro-petty-knife-120mm&&&F-883&&&TOJIRO PRO Petty Knife 120mm&&&Some tasks call for less knife, not more. Peeling, trimming, segmenting citrus, working around bones on smaller cuts - these are jobs where a shorter blade gives more control than reach, and where a light knife in hand makes a real difference across a long prep session. The Tojiro PRO 120mm petty is built for exactly that kind of work, bringing the same steel and construction standards of the full PRO line into the most compact format in the series.
Like its 150mm counterpart, this knife is built on a VG-10 stainless steel core clad in 13-chrome stainless steel - a pairing that keeps the edge sharp and the blade corrosion resistant without demanding extra maintenance. The double bevel grind works equally well for right- and left-handed cooks. At 120mm and just 75g the knife is genuinely light and easy to maneuver, which makes it the stronger choice for cooks whose work at this size leans toward precision over utility. Where the 150mm petty can pull double duty as a short slicer, the 120mm stays focused - detail cuts, garnish work, and any task where control at the tip matters most. The tornado pattern all-stainless handle keeps the grip secure in wet or greasy conditions and cleans up quickly, consistent with the hygienic construction found throughout the PRO series.
Care Instructions: VG-10 stainless steel is easy to care for and holds up well under daily professional use. Hand wash and dry after each use and keep the knife out of the dishwasher, which shortens edge life over time. Avoid hard bones and frozen foods. Sharpen on quality water stones as needed and strop regularly to keep the edge performing between sessions.
Brand: Tojiro
Location: Niigata, Japan
Construction: San Mai
Core Steel: VG-10
Cladding: 13-Chrome Stainless Steel
Handle: 18-8 Stainless Steel
Edge Grind: Double Bevel
Blade Length: 120mm
Total Length: 225mm
Weight: 75g (2.6 oz)
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-petty-knife-120mm-17.png&&&0&&&||&&&||&&&@@@
tojiro-pro-petty-knife-150mm&&&F-884&&&TOJIRO PRO Petty Knife 150mm&&&The petty knife is the knife that stays in hand. It handles the tasks that fall between the gyuto and the paring knife - trimming, detail work, breaking down smaller ingredients, plating - and in a professional kitchen it sees constant use from the start of prep to the end of service. Tojiro built the PRO series to meet that kind of daily demand, and the 150mm petty delivers the same steel and construction standards found in every other knife in the line.
The blade pairs a VG-10 stainless steel core with 13-chrome stainless steel cladding, a combination that produces a fine, stable edge with good corrosion resistance and straightforward maintenance. At 150mm it occupies the longer end of the petty range, which gives it enough blade length to double as a light slicer or a nimble alternative to a short gyuto when working with smaller proteins or produce. The double bevel grind suits both right- and left-handed cooks. At just 80g the knife is light enough to use for extended periods without fatigue, and the tornado pattern all-stainless handle keeps the grip reliable through wet or greasy conditions without adding bulk. Like every knife in the PRO series, there are no organic handle materials to absorb moisture or require extra care - it wipes clean and stays ready.
Care Instructions: VG-10 stainless steel is low maintenance and well suited to a busy kitchen environment. Hand wash and dry after each use and avoid the dishwasher, which shortens edge life over time. Keep the blade away from hard bones and frozen foods. Sharpen on quality water stones as needed and strop regularly to maintain performance between sessions.
Brand: Tojiro
Location: Niigata, Japan
Construction: San Mai
Core Steel: VG-10
Cladding: 13-Chrome Stainless Steel
Handle: 18-8 Stainless Steel
Edge Grind: Double Bevel
Blade Length: 150mm
Total Length: 255mm
Weight: 80g (2.8 oz)
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-petty-knife-150mm-8.png&&&0&&&||&&&||&&&||@@@
toprosa17&&&F-895&&&TOJIRO PRO Santoku 170mm &&&Santoku means three virtues in Japanese - a reference to the knife ability to handle meat, fish, and vegetables with equal facility. At 170mm with the flat heel and gentle belly of the santoku profile, this is the compact all-purpose format that suits cooks who prefer a shorter, more maneuverable blade over a full-length gyuto. TOJIRO has been making knives in Tsubame-Sanjo since 1955, and the PRO series represents their professional-grade standard: VG-10 stainless core clad in 13-chrome stainless, skilled craftsmen sharpening each blade, and the all-stainless tornado handle that defines the line.
VG-10 at the PRO construction level delivers reliable edge retention, corrosion resistance, and straightforward sharpening on quality water stones - the performance package that makes it one of the most trusted steels for everyday professional and home kitchen use. The 13-chrome cladding reinforces the blade and contributes to the overall stainless character. The tornado handle is the PRO signature: deeply textured 18-8 stainless steel that maintains grip even with wet or oily hands, with no wood or composite material for moisture to enter. A reliable, well-made santoku from a maker with over 60 years of production behind it.
Care Instructions: VG-10 stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Use wood or rubber cutting boards. Avoid hard bones and frozen foods. Sharpen on quality water stones when needed.
Brand: TOJIRO
Line: TOJIRO PRO
Item Number: F-895
Location: Tsubame-Sanjo, Japan
Construction: San Mai, Stainless Clad
Edge Steel: VG-10
Cladding: 13-Chrome Stainless Steel
Handle: 18-8 Stainless Steel Tornado
Blade Length: 170mm
Total Length: 295mm
&&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-santoku-170mm-43.png&&&0&&&||&&&||&&&||@@@
toresg2ki17&&&FD-1361&&&TOJIRO REPPU Bunka 170mm&&&The bunka brings an aggressive reverse tanto tip to the all-purpose knife format - part chef knife, part detail blade - and the TOJIRO REPPU Bunka 170mm is the most versatile knife in the REPPU line. Where the kiritsuke and kiri-petty lean toward slicing and precision work, the bunka handles the full range of daily prep with its flat-to-slightly-curved profile and the pointed tip that excels at detail cuts, scoring, and garnish work. Built in Sanjo City with SG2 powdered stainless at the core, this is a high-performance everyday knife.
SG2 is one of the hardest and most wear-resistant stainless steels used in kitchen knife production, capable of holding an acute edge through heavy prep sessions while remaining genuinely stainless in daily use. The blade features the matte blasted finish and polished wavy edge pattern that is the visual signature of the REPPU line - a two-tone contrast that highlights the edge geometry and gives the blade a distinctive appearance on the block. At 170mm with the reverse tanto tip, this bunka is quick and capable through vegetables, proteins, and fine prep alike. The teak octagonal handle is comfortable in a pinch grip and well-proportioned for the format. REPPU means violent wind in Japanese - a fitting name for a line defined by cutting speed and edge retention.
Care Instructions: SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: SG2 Powdered Stainless
Finish: Matte Blasted / Polished Wavy Edge
Edge Grind: Even (50/50)
Handle: Octagonal Teak
Blade Length: 170 mm
&&&&&&269&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-sg2-bunka-kiritsuke-170mm-7.png&&&0&&&||&&&||&&&||@@@
toreki15&&&FD-1360&&&TOJIRO REPPU Kiri-Petty 150mm&&&SG2 powdered high-speed steel is one of the most technically demanding materials used in Japanese knife production. Developed originally for metal-cutting tools, it achieves hardness levels that allow for an exceptionally acute, long-lasting edge in kitchen use while remaining genuinely stainless in daily conditions. Tojiro brings it to the REPPU Kiri-Petty 150mm - a format that crosses the K-tip profile of a kiritsuke with the compact length of a petty, creating a knife that is precise in hand, capable at the board, and visually unlike anything else in this size range.
The blade features the matte blasted finish and polished wavy edge pattern that defines the REPPU line, with the K-tip adding a pointed, sword-like profile to a format that usually has a rounded or drop tip. At 150mm this knife is long enough to handle board work - breaking down proteins, slicing herbs, prepping smaller produce - while short and light enough to use in hand for detailed trimming and peeling. The teak octagonal handle is a clean complement to the blade and comfortable in both grip styles. The REPPU name translates as violent wind - and this small knife performs with a precision and edge retention that the size alone does not suggest.
Care Instructions: SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: SG2 Powdered Stainless
Finish: Matte Blasted / Polished Wavy Edge
Edge Grind: Even (50/50)
Handle: Octagonal Teak
Blade Length: 150 mm
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-sg2-kiritsuke-150mm-10.png&&&0&&&||&&&||&&&||@@@
kospor&&&FD-1362&&&TOJIRO REPPU Kiritsuke 210mm&&&The kiritsuke is traditionally the most prestigious knife in a Japanese kitchen - reserved in formal hierarchy for the executive chef alone. The double-bevel version makes that iconic format accessible to serious cooks at any level, combining the long flat profile suited to slicing with the angled K-tip that excels at vegetable work and detail cuts. The TOJIRO REPPU Kiritsuke 210mm brings that format to Tojiro premium production tier, built in Sanjo City with SG2 powdered high-speed steel at its core.
SG2 is among the highest-performing stainless steels available in Japanese knife production - extraordinarily hard, capable of taking an acute edge, and resistant to wear and staining in daily use. The REPPU line gives it a matte blasted finish with a polished wavy edge pattern that creates a two-tone contrast across the blade road - a visual signature that is as practical as it is distinctive, clearly delineating the edge geometry for consistent sharpening reference. At 210mm with a K-tip, this kiritsuke handles slicing tasks with length and flat profile while remaining agile enough for push-cutting and vegetable prep. The teak octagonal handle with its natural grain is comfortable in a pinch grip and well-matched to the elevated construction of the blade. REPPU translates as violent wind in Japanese - a name that suits the cutting performance.
Care Instructions: SG2 powdered stainless is highly stain resistant but hard and chip-prone at high HRC. Hand wash and dry after use - avoid the dishwasher. Use wood or rubber cutting boards only - avoid bones, frozen foods, and hard materials. Strop regularly between sharpenings and use consistent angle and light pressure at the stone. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: SG2 Powdered Stainless
Finish: Matte Blasted / Polished Wavy Edge
Edge Grind: Even (50/50)
Handle: Octagonal Teak
Blade Length: 210 mm
&&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-kiritsuke-gyuto-210mm-28.png&&&0&&&||&&&||&&&||@@@
tosagy21&&&FD-1374&&&TOJIRO SAKUYA Gyuto 210mm&&&The TOJIRO SAKUYA line takes its visual identity from the Japanese concept of the moon - the jet-black Damascus blade body representing the new moon, the polished crescent edge evoking the first light of the crescent. It is one of the more considered design statements in Tojiro production, built in Sanjo City by Matsumura-san and his team at the newer Tojiro facility, and given a finish that stands apart from anything else in the Tojiro catalog.
Beneath the striking surface is a VG10 stainless core clad in layered Damascus steel and finished with electrolytic coloring that creates the deep black contrast between blade road and edge. At 210mm, the gyuto format handles the full range of daily prep - proteins, vegetables, fish - with the all-purpose capability that has made the Japanese gyuto the chef knife of choice for serious cooks worldwide. The octagonal ebony handle is well-matched to the blade aesthetic and sits comfortably in a pinch grip for extended prep sessions. The distal taper keeps the tip responsive and the balance point falls naturally for both rocking and push-cutting technique. The fit and finish step up noticeably from Tojiro entry-level lines, and the price reflects it.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Damascus Stainless (Electrolytic Black Finish)
Finish: Black Damascus
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Blade Length: 210 mm
&&&&&&269&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-gyuto-210mm-52.png&&&5&&&||&&&||&&&||@@@
tosana16&&&FD-1378&&&TOJIRO SAKUYA Nakiri 165mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the TOJIRO SAKUYA version of the format is one of the more visually distinctive takes on it. The jet-black Damascus body, created through electrolytic coloring, contrasts sharply with the polished crescent edge to create a blade that looks as considered as it performs. Built in Sanjo City by Matsumura-san and his team, the SAKUYA line represents Tojiro operating well above their entry-level baseline.
The blade runs a VG10 stainless core clad in layered Damascus steel. The electrolytic coloring process creates the deep black finish on the blade road while leaving the edge polished and bright - a visual contrast that also serves as a useful reference point when sharpening. At 165mm the nakiri handles everything from fine julienne to breaking down whole cabbages, and the flat profile makes push-cutting through dense produce fast and precise without any rocking motion. The generous blade height gives good knuckle clearance for extended prep sessions. The octagonal ebony handle with its clean ferrule joint is well-suited to the elevated finish level of the blade and comfortable in daily use.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Damascus Stainless (Electrolytic Black Finish)
Finish: Black Damascus
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Blade Length: 165 mm
&&&&&&249&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-nakiri-165mm-50.png&&&0&&&||&&&||&&&||@@@
tosape13&&&FD-1372&&&TOJIRO SAKUYA Petty 130mm&&&Sanjo City has been producing some of Japan most reliable knives for generations, and Tojiro is one of its most recognized exports. The SAKUYA line represents their more premium production tier - VG10 core steel, layered Damascus cladding, and a jet-black electrolytic finish that gives the blade its striking two-tone appearance. Matsumura-san and his team build these at Tojiro newer Sanjo facility, and the step up in fit and finish from the entry lines is visible immediately.
At 130mm, this petty covers the versatile middle ground between a paring knife and a full utility blade - long enough to work at the board for proteins and produce, short enough to use in hand for peeling, trimming, and detail tasks that a full-length chef knife cannot reach comfortably. The VG10 core holds an edge well and sharpens readily on quality water stones, and the dark Damascus cladding with polished crescent edge gives this small knife an appearance that sits well above its size. The octagonal ebony handle is a clean, comfortable fit for both pinch and handle grips, and the overall package is as refined as anything in the Tojiro lineup.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Damascus Stainless (Electrolytic Black Finish)
Finish: Black Damascus
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Blade Length: 130 mm
&&&&&&199&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-petty-130mm-50.png&&&5&&&||&&&||&&&||@@@
tosasa16&&&FD-1377&&&TOJIRO SAKUYA Santoku 165mm&&&The santoku (three virtues) is Japan answer to the all-purpose chef knife - built for meat, fish, and vegetables with a shorter, flatter profile that suits a wide range of cooks and kitchen sizes. The TOJIRO SAKUYA version elevates the format with a visual identity unlike anything else in the Tojiro lineup: a jet-black Damascus blade body created through electrolytic coloring, contrasted against a bright polished crescent edge. Matsumura-san and his team build this at Tojiro facility in Sanjo City, and the execution is precise.
The core is VG10 stainless steel - well-regarded in Japanese knife manufacturing for its balance of edge retention, toughness, and corrosion resistance - clad in layered Damascus and given the electrolytic black treatment that defines the SAKUYA aesthetic. At 165mm with a dropped tip and flat-to-slightly-curved profile, this santoku is immediately approachable for home cooks and capable enough for professional close-quarters work. The visual contrast between the dark blade road and the polished edge makes this one of the most striking knives in the Tojiro range. The octagonal ebony handle ties the package together and is comfortable in a pinch grip for daily use.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Damascus Stainless (Electrolytic Black Finish)
Finish: Black Damascus
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Blade Length: 165 mm
&&&&&&249&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-santoku-165mm-50.png&&&0&&&||&&&||&&&||@@@
tosh16de&&&F-902&&&TOJIRO SHIROGAMI Deba 165mm&&&The deba is Japan traditional fish butchering knife - thick spine, heavy heel, single bevel - built to handle the full process of breaking down a whole fish from head removal to portioning. Tojiro builds this 165mm version in Sanjo City with a Shirogami (White #2) carbon steel core and soft iron cladding, a traditional combination that produces a blade of exceptional sharpness at an entry price for the format. At 165mm, this is the right size for smaller fish - mackerel, striped bass, trout - where the 180mm version would feel like too much knife.
Shirogami (White Paper Steel) is a high-purity carbon alloy known for reaching an acute, polished edge and sharpening with a responsiveness that more complex alloys cannot match. The soft iron cladding protects the hard core, adds some ductility to the construction, and develops a natural patina with use. The single bevel grind follows traditional Japanese fish knife geometry - aggressive on the cutting face, hollow-ground on the back - and the Ho wood handle with plastic ferrule is a functional, traditional fit for the format.
What Customers Are Saying: A customer who started using this deba during the pandemic and eventually moved into work at a private fishing lake reports years of reliable daily use - handling trout of all sizes and occasional larger fish like pike without issue. The sharpness it reaches on a stone gets consistent praise, with one buyer describing the edge as easy to achieve and straightforward to maintain on weekly sharpening sessions. A chef who bought one as a first deba liked it enough to purchase a second for a cook and give away the original. The value relative to the price is the consensus across the review set - buyers note the handle and finish are what the price suggests, but the blade performance exceeds it.
Care Instructions: Shirogami (White #2) carbon steel with soft iron cladding means both the edge and the blade road are reactive. Wipe and dry the knife immediately after use - do not leave it wet or in contact with acidic foods. Apply a light coat of camellia oil for storage. Hand wash only - never the dishwasher. A natural patina will develop with use and actually helps protect the steel. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: Shirogami (White #2) Carbon
Cladding: Soft Iron
Finish: Kurouchi Hammered
Edge Grind: Single Bevel
Handle: Ho Wood
Ferrule: Plastic
Blade Length: 165 mm
&&&&&&188&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-deba-165mm-60.png&&&4.5&&&||&&&||&&&||@@@
tojiro2&&&F-903&&&TOJIRO SHIROGAMI Deba 180mm&&&At 180mm the deba reaches its standard professional size - heavy enough at the spine to power through fish heads and collarbones, long enough to fillet a wide range of species cleanly, and precise enough at the tip for detail portioning work on smaller fish. Tojiro builds this one in Sanjo City with Shirogami (White #2) carbon steel at the core and soft iron cladding, a pairing that has defined traditional Japanese fish knife construction for generations. It is an honest, capable knife at a price that makes it an accessible entry into serious Japanese single-bevel work.
Shirogami (White Paper Steel) is a high-purity carbon alloy that achieves an acute, polished edge and sharpens with immediacy that stainless steels rarely match. The soft iron cladding develops a natural patina with use and adds toughness to the construction without interfering with the edge steel behavior. The single bevel grind is traditional - aggressive cutting face, hollow-ground back - and the kurouchi hammered finish on the cladding gives the blade road a textured, protective surface. The Ho wood handle with plastic ferrule is a standard traditional fitting that many buyers choose to upgrade over time, and adding a saya for blade protection is a worthwhile consideration.
What Customers Are Saying: A professional who processes more than 20 pounds of catfish daily describes this deba as a real workhorse - capable of clean fillet work on smaller fish despite the substantial size. Multiple buyers highlight that the blade takes a razor edge on a stone with relatively little effort, and that the sharpness exceeds what the price suggests is possible. Mark Richmond personal customer service during a shipping delay earns a specific callout from one buyer. Several reviewers note that a handle upgrade and a saya are worthwhile additions, and one buyer who has used the knife through years of professional fish work calls it a whole lot of knife for the money.
Care Instructions: Shirogami (White #2) carbon steel with soft iron cladding means both the edge and the blade road are reactive. Wipe and dry the knife immediately after use - do not leave it wet or in contact with acidic foods. Apply a light coat of camellia oil for storage. Hand wash only - never the dishwasher. A natural patina will develop with use and actually helps protect the steel. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: Shirogami (White #2) Carbon
Cladding: Soft Iron
Finish: Kurouchi Hammered
Edge Grind: Single Bevel
Handle: Ho Wood
Ferrule: Plastic
Blade Length: 180 mm
&&&&&&228&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-deba-180mm-39.png&&&5&&&||&&&||&&&||@@@
tohaus18&&&F-1127&&&TOJIRO SHIROGAMI Hammered Usuba 180mm&&&The usuba is the most specialized vegetable knife in the Japanese tradition - single bevel, flat-edged, and designed for the push-cutting and katsuramuki (rotary peeling) technique used in kaiseki and traditional Japanese cuisine. Where a nakiri is double-beveled and accessible to a wide range of cooks, the usuba demands proper single-bevel technique and rewards it with paper-thin precision cuts that no double-bevel knife can quite replicate. Tojiro builds this 180mm version in Sanjo City with Shirogami (White #2) carbon steel, bringing the traditional format to a price that makes it attainable for serious students of Japanese knife work.
Shirogami (White Paper Steel) is a high-purity carbon alloy that reaches an acute, polished edge and sharpens with a responsiveness well-suited to the fine geometry a usuba requires. The kurouchi hammered finish on the soft iron cladding gives the blade road its traditional appearance while the single bevel grind follows the geometry refined over centuries of Japanese vegetable knife production. The flat profile and tall blade height give the usuba its characteristic push-cutting ability and allow for the long, uninterrupted peeling strokes that katsuramuki technique demands. The Ho wood handle is a traditional fitting appropriate to the format. This is a knife for cooks who want to study and practice the full range of Japanese blade work.
Care Instructions: Shirogami (White #2) carbon steel with soft iron cladding means both the edge and the blade road are reactive. Wipe and dry the knife immediately after use - do not leave it wet or in contact with acidic foods. Apply a light coat of camellia oil for storage. Hand wash only - never the dishwasher. A natural patina will develop with use and actually helps protect the steel. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: Shirogami (White #2) Carbon
Cladding: Soft Iron
Finish: Kurouchi Hammered
Edge Grind: Single Bevel
Handle: Ho Wood
Blade Length: 180 mm
&&&&&&365&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-usuba-180mm-90.png&&&0&&&||&&&||&&&||@@@
tohaya24&&&F-1124&&&TOJIRO SHIROGAMI Hammered Yanagiba 240mm&&&TOJIRO builds this yanagiba in Sanjo City using a traditional ni-mai construction - a White #2, or Shirogami, carbon steel edge with a hammered soft iron cladding rather than the san mai method used on most of their other carbon steel knives. The hammered kurouchi surface on the cladding gives the blade a rustic, forged appearance, and the single bevel right-handed grind follows the traditional configuration for a yanagiba.
The yanagiba is built for clean, single-stroke slicing through raw fish and delicate proteins. At 239mm blade length and 33mm tall it is the 240mm standard length in a traditional narrow yanagiba profile. The magnolia wood handle with black plastic ferrule is a classic complement to a carbon steel single-bevel blade, light and functional.
Care Instructions: Shirogami, or White #2, is a reactive carbon steel. Keep the mirror-polished front face clean and dry between uses to prevent rust. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply camellia oil for longer term storage. Hand wash only. Use quality water stones suited to single bevel geometry when sharpening.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Ni Mai, Traditional Single Bevel
Cladding: Hammered Soft Iron
Finish: Kurouchi
Edge: Shirogami (White #2) Carbon Steel
Handle: Magnolia Wood
Ferrule: Black Plastic
HRC: 62+
Edge Bevel: Single Bevel, Right-Handed
Weight: 5.5 oz (156 g)
Blade Length: 239 mm
Total Length: 379 mm
Spine Thickness at Base: 4 mm
Blade Height at Base: 33 mm
&&&&&&297&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-240mm-90.png&&&0&&&||&&&||&&&||@@@
tohaya27&&&F-1125&&&TOJIRO SHIROGAMI Hammered Yanagiba 270mm&&&The 270mm yanagiba is the professional standard length for this blade shape, giving the cook maximum reach for long, clean pull-cuts through large fish fillets and similar proteins. TOJIRO builds this version in Sanjo City from a Shirogami, or White #2, carbon steel core with hammered iron cladding finished in kurouchi, providing the forged, rustic appearance of a traditional single-bevel knife.
The san mai hammer-forged construction and kurouchi hammered finish give this yanagiba real visual weight and traditional character. At 267mm blade length and 36mm tall it is the right tool for professional fish preparation, and the ho wood handle with black plastic ferrule is the expected and appropriate presentation.
Care Instructions: Shirogami, or White #2, is a reactive carbon steel. Keep the mirror-polished front face clean and dry between uses to prevent rust. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply camellia oil for longer term storage. Hand wash only. Use quality water stones suited to single bevel geometry when sharpening.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami (White #2) Carbon Steel
Finish: Hammered, Kurouchi
Cladding: Iron (Reactive)
Edge Bevel: Single Bevel, Right-Handed
Handle: Ho Wood
Ferrule: Black Plastic
HRC: 62+
Weight: 6.9 oz (196 g)
Blade Length: 267 mm
Total Length: 418 mm
Spine Thickness at Base: 4 mm
Blade Height at Base: 36 mm
&&&&&&382&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-270mm-90.png&&&0&&&||&&&||&&&||@@@
tojiroshius16&&&F-918&&&TOJIRO SHIROGAMI Usuba 165mm&&&TOJIRO's SHIROGAMI Usuba is a traditional Japanese vegetable knife designed for precision cutting. The blade is made from Shirogami #2 (White #2) carbon steel, a fine-grained steel loved by professional chefs for its exceptional sharpness and easy sharpening response. The single bevel design allows extremely clean cuts, making it ideal for thin vegetable slicing, katsuramuki, and decorative work.
This knife features a lightweight handle and a clean, uncoated carbon blade. Because it is reactive, it will develop a natural patina with use and should be kept clean and dry to prevent rust.
Care Instructions:
Hand wash only (never put in the dishwasher)
Dry thoroughly after every use to prevent rust
Avoid cutting hard foods such as bone, squash, or frozen items
Expect a patina to form — this protects the steel
Use whetstones only (no pull-through sharpeners)
Store dry; apply food-safe oil if not used regularly
Specifications:
Steel: Shirogami #2 (White #2) carbon steel
Construction: San-mai, single bevel
Bevel: Right-handed
Use: Traditional usuba for vegetables, katsuramuki, fine cuts
Weight: 6.1 oz (174 g)
Blade Length: 156 mm
Total Length: 298 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm
Made in Japan by TOJIRO
Handle Style: Japanese ho wood
Reactive steel — requires proper care&&&&&&171&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-usuba-165mm-3.png&&&0&&&||&&&||&&&||@@@
toshya24&&&F-908&&&TOJIRO SHIROGAMI Yanagiba 240mm&&&The yanagiba is Japan dedicated sashimi knife - long, narrow, single bevel - built for the long pulling cuts that produce clean, undamaged slices of raw fish. The single bevel geometry creates a wedge that pushes away from the cut as the blade moves through the flesh, producing slices with minimal tearing or compression. Tojiro builds this 240mm version in Sanjo City with Shirogami (White #2) carbon steel and soft iron cladding, and at 240mm it sits at the standard entry length for this format - long enough for most fish species, short enough to remain manageable for cooks newer to single bevel technique.
Shirogami (White Paper Steel) is a high-purity carbon alloy that achieves an edge sharpness that stainless steels rarely match and sharpens with immediacy that rewards regular stone work. The soft iron cladding adds toughness to the construction and develops a natural patina with use - this steel is notably reactive, and customers report the patina developing quickly even in moderate use. The thin blade profile and single bevel grind make this a capable knife for fish slicing at an accessible price, and the wooden handle and ferrule give it a more traditional appearance than many knives at this level.
What Customers Are Saying: Professional buyers describe this yanagiba as a capable beater for daily fish fabrication - sharp enough for service slicing, affordable enough to use hard without anxiety. The edge it takes on a stone draws consistent praise, and the reactivity of the White #2 steel gets called out as a distinctive characteristic that experienced carbon users find satisfying to watch develop as a patina. One customer notes the handle material is oak rather than ho wood and that the wooden ferrule is a genuine differentiator from other knives at this price. The fit and finish reflect the price honestly, but the blade performance earns consistent approval.
Care Instructions: Shirogami (White #2) carbon steel with soft iron cladding means both the edge and the blade road are reactive. Wipe and dry the knife immediately after use - do not leave it wet or in contact with acidic foods. Apply a light coat of camellia oil for storage. Hand wash only - never the dishwasher. A natural patina will develop with use and actually helps protect the steel. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: Shirogami (White #2) Carbon
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Single Bevel
Handle: Oak
Blade Length: 240 mm
&&&&&&171&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-yanagiba-240mm-34.png&&&5&&&||&&&||&&&||@@@
toshya27&&&F-909&&&TOJIRO SHIROGAMI Yanagiba 270mm&&&The 270mm yanagiba is the most popular length in the format for good reason. Long enough to slice most fish species in a single uninterrupted pull, short enough to remain manageable in the hand and practical in a standard kitchen setup. Tojiro builds this version in Sanjo City with Shirogami (White #2) carbon steel at the core and soft iron cladding - a traditional construction that prioritizes edge sharpness and ease of sharpening over the low-maintenance profile of stainless.
Shirogami (White Paper Steel) achieves an acuteness at the edge that stainless steels rarely match, and the single bevel geometry of the yanagiba format allows that sharpness to translate directly into clean, undamaged sashimi slices. The soft iron cladding is reactive and will develop a natural patina with use - experienced carbon users typically find this a feature rather than a concern. The blade comes sharp from the factory and takes to the stone readily. The handle has a traditional wooden construction and the blade road shows the honest, unpolished finish characteristic of Tojiro entry-level single bevel work. This is a knife that prioritizes blade performance over cosmetics, and at this price it delivers more than the category usually promises.
Care Instructions: Shirogami (White #2) carbon steel with soft iron cladding means both the edge and the blade road are reactive. Wipe and dry the knife immediately after use - do not leave it wet or in contact with acidic foods. Apply a light coat of camellia oil for storage. Hand wash only - never the dishwasher. A natural patina will develop with use and actually helps protect the steel. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: Shirogami (White #2) Carbon
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Single Bevel
Handle: Ho Wood
Blade Length: 270 mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-yanagiba-270mm-34.png&&&5&&&||&&&||&&&||@@@
toshya30&&&F-910&&&TOJIRO SHIROGAMI Yanagiba 300mm&&&The 300mm yanagiba is a statement knife. At this length it handles the largest fish species - whole salmon, yellowfin, larger flatfish - in single long pulls without repositioning, and in the hands of a practiced sashimi cook it produces results that shorter knives cannot match. Tojiro builds this version in Sanjo City with Shirogami (White #2) carbon steel and soft iron cladding, making a traditionally premium format available at a price that allows serious students of Japanese knife technique to access the full-length yanagiba experience.
Shirogami (White Paper Steel) is a high-purity carbon alloy that achieves an acuteness at the edge and a sharpening responsiveness that stainless equivalents rarely replicate. The 300mm blade length is the traditional professional standard in formal Japanese kitchen hierarchy, and the single bevel grind follows the geometry refined over centuries of washoku preparation. The soft iron cladding is reactive and will develop a natural patina through use. The handle is functional and traditional, and several owners have found it worthwhile to sand, finish, and stain it as part of making the knife their own. A saya for blade protection is a recommended addition at this length.
What Customers Are Saying: One buyer who progressed from a 270mm yanagiba describes the 300mm as the length they would not want to go below now that they have used both - the extra length is felt immediately in the quality of the pull and the cleanliness of the slice. The blade performance at the price is described memorably as a Timex, not a Rolex - a tool that does its job honestly and without pretension, entirely adequate for both home and professional use, and accessible enough to sharpen regularly without anxiety. The value for the price and the sharpness the steel achieves earn consistent praise across the review set.
Care Instructions: Shirogami (White #2) carbon steel with soft iron cladding means both the edge and the blade road are reactive. Wipe and dry the knife immediately after use - do not leave it wet or in contact with acidic foods. Apply a light coat of camellia oil for storage. Hand wash only - never the dishwasher. A natural patina will develop with use and actually helps protect the steel. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: Shirogami (White #2) Carbon
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Single Bevel
Handle: Ho Wood
Blade Length: 300 mm
&&&&&&308&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-yanagiba-300mm-29.png&&&4.5&&&||&&&||&&&||@@@
ch8pcknro&&&F-355BLACK&&&TOJIRO Soft Knife Bag Black&&&Eight dedicated knife pockets, Cordura nylon construction, smooth zippers, and a tri-fold format that closes down to a compact bundle - the TOJIRO Soft Knife Bag Black is a straightforward, dependable knife roll that covers the basics without unnecessary bulk or cost. It holds a complete professional knife set plus room for smaller tools and accessories, making it practical for cooks who need to move their kit between home and work, or chefs who carry their knives to events and jobs.
Cordura nylon is a commercial-grade fabric known for abrasion resistance and durability - it handles the repeated opening and closing of a daily-use knife roll better than cheaper canvas alternatives. The tri-fold design keeps knives secured and organized in transit. At this price it is one of the better-value knife rolls available and has earned consistent praise as a gift for professional chefs and culinary students. A verified reviewer called it elating to receive as a gift; another reached for it specifically for BBQ knife transport.
What Customers Are Saying: Patrick Phillips uses it for his BBQ knives - everything fits perfectly and the extra pockets handle his other gear. Faye Price bought it as a gift for a professional chef who was elated with it. Ara calls it perfect for a basic knife set - zips well, packs easy, comfortable. Agnes notes it does not include a shoulder strap, which is the one feature some reviewers wished for. Mike Hansen keeps one of these guards on every knife in his roll for travel to class and family events. Overall the reviews consistently praise the smooth zippers, solid construction, and value.
Care Instructions: Wipe clean with a damp cloth. Spot clean as needed. Do not machine wash. Allow to air dry fully before storing knives inside.
Brand: TOJIRO
Material: Cordura Nylon
Color: Black
Pockets: 8 Knife Pockets plus Accessory Space
Style: Tri-fold Roll
Closure: Zipper
&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-soft-knife-bag-black-111.png&&&5&&&||&&&||&&&@@@
tenuguiknives&&&F-376&&&TOJIRO Tenugui Towel: Knives&&&Tenugui earn their keep as kitchen towels, hand towels, headbands, gift wrap, and wall hangings all at once. The flat cotton weave is thinner and lighter than terrycloth, dries faster, and takes on designs that would look muddy on a looped pile fabric. They also make excellent gifts precisely because they are useful rather than decorative-only.
This tenugui is a TOJIRO branded collaboration piece featuring a knife illustration - a natural fit for a kitchen knife shop. Tenugui are traditional Japanese cotton hand towels, flat woven rather than looped, which means they dry faster, take printed designs more crisply, and feel completely different from a terrycloth towel.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Knives (TOJIRO)
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-tenugui-towel-knives-100.png&&&0&&&||&&&||&&&||@@@
tetofl&&&F-377&&&TOJIRO Tenugui Towel: Stars&&&Tenugui are traditional Japanese cotton towels, flat woven, thin, and completely unlike a Western terrycloth towel. They dry fast, feel light in hand, and are versatile enough to use as a hand towel, kitchen cloth, headband, gift wrap, or wall hanging. Many people collect them for the designs alone.
This is a TOJIRO branded tenugui featuring the company emblem alongside a stars motif, originally used as a kitchen towel for drying dishes and glassware. It brings together two Japanese traditions - the tenugui cloth and the precision that TOJIRO is known for in their cutlery.
Care Instructions: Dyed tenugui may fade slightly during the first two or three washes, so wash separately the first time using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed in the traditional tenugui style and will fray slightly over time - simply trim loose threads as needed. The fraying will naturally stop and form a soft edge.
Made in Japan
Material: Cotton
Design: Stars and TOJIRO Emblem
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)
&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-tenugui-towel-stars-69.png&&&0&&&||&&&||&&&@@@
tovghagy18&&&F-1114&&&TOJIRO VG10 HAMMERED Gyuto 180mm&&&Tojiro has been one of the most trusted names in Japanese cutlery for decades, built out of Sanjo City in Niigata Prefecture - a region with a blade-making history that stretches back centuries. They are known for extracting exceptional performance from VG10 stainless steel at prices that make serious Japanese knives accessible to a wide range of cooks. The VG10 Hammered line is a good example of that approach: quality materials, honest construction, and a finish that works as well as it looks.
At 180mm, this gyuto sits at the compact end of the format - short enough for tight board space or smaller hands, nimble enough for garnish work and detail cutting, and still capable of handling the full range of prep tasks a chef knife is expected to cover. The VG10 core is clad in a softer stainless steel finished with a tsuchime (hammered) kurouchi surface that aids food release and gives the blade its distinctive character. The Western-style handle is comfortable in a standard grip and well-suited to cooks who are new to Japanese knives or who prefer a familiar feel.
What Customers Are Saying: One customer put this knife through conditions well beyond the kitchen - cutting rope, rubber tubing, and performing field tasks during a stretch of difficult weather - and reports it held up without complaint. The edge stayed intact, the finish kept its look, and the knife proved more capable than its price suggests. The finishing service from CKTG gets a specific callout as a worthwhile addition to the order.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Tsuchime (Hammered) Kurouchi
Edge Grind: Even (50/50)
Handle: Western
Weight: 4.9 oz (140 g)
Blade Length: 180 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-180mm-254.png&&&4.5&&&||&&&||&&&||@@@
tovghagy21&&&F-1115&&&TOJIRO VG10 HAMMERED Gyuto 210mm&&&Tojiro has been producing kitchen knives in Sanjo City, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities with a precision-manufacturing tradition that spans cutlery, medical instruments, and industrial tools. The VG10 Hammered line brings that production quality to a format that suits both home kitchens and professional environments: VG10 stainless steel with a tsuchime (hammered) kurouchi finish that reduces food drag, improves release, and gives each knife a handworked character well above its price point.
The 210mm gyuto is Japan all-purpose chef knife - the format that converts more home cooks to Japanese knives than any other. At 210mm blade length, 46mm height, and 5.6 oz this is a well-proportioned knife that handles the full range of daily prep tasks with ease. The 2mm spine keeps the grind thin and responsive throughout. VG10 stainless at the core holds a solid working edge and resharpens readily on a ceramic rod between sessions. The tsuchime hammered kurouchi cladding reduces surface contact with food - a practical advantage on sticky vegetables and proteins that a polished blade cannot match. The western handle sits comfortably across grip styles and makes this an immediate fit for cooks transitioning from European-style knives. Long enough to handle whole proteins and large vegetables, short enough to stay manageable on a home cutting board, and versatile enough to cover the full range of daily prep without switching knives.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Tsuchime (Hammered) Kurouchi
Edge Grind: Even (50/50)
Handle: Western
Weight: 5.6 oz (160g)
Blade Length: 210mm
Total Length: 340mm
Spine Thickness at Heel: 2mm
Blade Height: 46mm
&&&&&&149&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-210mm-258.png&&&0&&&||&&&||&&&||@@@
tovghagy24&&&F-1116&&&TOJIRO VG10 HAMMERED Gyuto 240mm&&&Tojiro has been producing kitchen knives in Sanjo City, Niigata Prefecture since 1955 - one of Japan dedicated metalworking cities with a precision-manufacturing tradition that spans cutlery, medical instruments, and industrial tools. The VG10 Hammered line brings that production quality to a format that suits both home kitchens and professional environments: VG10 stainless steel with a tsuchime (hammered) kurouchi finish that reduces food drag, improves release, and gives each knife a handworked character well above its price point.
The 240mm gyuto is the professional standard length - more reach on the pull stroke, more surface for slicing large proteins, and a blade height of 48mm that gives excellent knuckle clearance through large produce. At 6.5 oz and 2mm spine this is a substantial knife with real presence on the board. VG10 stainless holds a solid working edge through sustained kitchen use and resharpens quickly on a ceramic rod between services. The tsuchime hammered kurouchi finish reduces food drag and sticking - particularly useful at this length where long pull strokes through proteins can cause a polished blade to create suction and drag. The western handle is familiar and comfortable for cooks from any background, making this an accessible entry into professional-length Japanese cutlery without requiring a change in grip style or technique. For whole fish, large roasts, and high-volume vegetable prep, the 240mm format is the right tool.
What Customers Are Saying: One five-star review from Steven, a verified customer. He calls it one of the best knives he owns - reaches for it constantly across every task and describes it as a joy to work with. The kind of endorsement that comes from a knife that earns its place on the magnetic strip and never comes down.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Tsuchime (Hammered) Kurouchi
Edge Grind: Even (50/50)
Handle: Western
Weight: 6.5 oz (184g)
Blade Length: 240mm
Total Length: 370mm
Spine Thickness at Heel: 2mm
Blade Height: 48mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-240mm-262.png&&&5&&&||&&&||&&&||@@@
tovghana16&&&F-1113&&&TOJIRO VG10 HAMMERED Nakiri 165mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and the format rewards daily use in a way that a curved chef knife never quite matches. Push-cutting through a pile of vegetables is faster, more precise, and less fatiguing with a nakiri than with any other format on the block. Tojiro builds this one in Sanjo City with the same VG10 stainless construction that has made them one of the most recommended entry-level Japanese knife makers in the world.
The blade runs a VG10 stainless core clad in softer stainless steel, finished with a tsuchime (hammered) kurouchi surface that reduces drag and sticking through dense produce. At 165mm with a generous blade height, this nakiri offers solid knuckle clearance for long prep sessions and enough length to handle everything from fine julienne to breaking down a whole cabbage. The hammered finish adds a practical food-release quality on top of the visual appeal, and the Western-style handle keeps the knife approachable for cooks at any experience level.
What Customers Are Saying: Customers describe this nakiri as an immediate daily workhorse - the kind of knife that replaces everything else for vegetable prep within days of arrival. The edge out of the box draws consistent praise, and the hammered finish gets credit for making food release genuinely easier rather than just looking good. First-time nakiri owners specifically mention that the knife exceeded their expectations for the price, with one noting it flies through anything and everything during a two-day trial that turned into a permanent assignment on the cutting board.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Tsuchime (Hammered) Kurouchi
Edge Grind: Even (50/50)
Handle: Western
Weight: 5.3 oz (150 g)
Blade Length: 165 mm
Total Length: 295 mm
Spine Thickness at Heel: 2 mm
Blade Height: 52 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-nakiri-165mm-261.png&&&5&&&||&&&||&&&||@@@
tovghape13&&&F-1111&&&TOJIRO VG10 HAMMERED Petty 130mm&&&The petty is the most underrated format in a Japanese knife collection. Long enough to handle proteins and detailed prep work at the board, short enough to use in hand for peeling, trimming, and intricate tasks that a full-sized chef knife cannot reach. At 130mm, this Tojiro VG10 Hammered petty sits at the versatile end of the format - compact enough to be precise, substantial enough to be genuinely useful across a wide range of kitchen tasks.
The construction follows the rest of the VG10 Hammered line: a VG10 stainless core clad in softer stainless steel, finished with a tsuchime (hammered) kurouchi surface. VG10 is among the most widely used stainless steels in Japanese knife production, valued for its edge retention, toughness, and ease of maintenance. The short blade is easy to sharpen and quick to strop, which makes it a practical choice for cooks who want a low-effort knife that stays sharp with minimal attention. The Western-style handle is comfortable in both a pinch grip at the board and a standard grip in the hand.
What Customers Are Saying: Customers describe this petty as an outstanding value for detail work - exceptionally sharp out of the box and easy to maintain on short sessions at the stone. One buyer purchased a second for a spouse after seeing how well it handled daily tasks like splitting limes and prepping small ingredients. The short blade length gets credit for making sharpening quick and approachable, and the overall package is described as punching well above its price point.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Tsuchime (Hammered) Kurouchi
Edge Grind: Even (50/50)
Handle: Western
Weight: 2.3 oz (65 g)
Blade Length: 130 mm
Total Length: 245 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
&&&&&&86&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-petty-130mm-267.png&&&5&&&||&&&||&&&||@@@
tovghape90&&&F-1110&&&TOJIRO VG10 HAMMERED Petty 90mm&&&At 90mm, this Tojiro petty occupies the boundary between a petty knife and a paring knife - short enough to use comfortably in hand, precise enough for the finest prep work, and sharp enough to make tasks like peeling, segmenting citrus, or trimming proteins feel effortless. Tojiro builds it in Sanjo City with the same VG10 stainless construction that underpins the rest of the Hammered line, and the result is a small knife that performs well above its size and price.
The blade runs a VG10 stainless core clad in softer stainless steel, finished with a tsuchime (hammered) kurouchi surface. At 90mm it is notably light in the hand - lighter than most cooks expect from a steel-bladed knife - which makes it fast and easy to control for extended in-hand work. The hammered cladding adds food release and the distinctive textured appearance that runs through the whole line. The Western-style handle is simple and functional, well-proportioned for the compact format.
What Customers Are Saying: Customers consistently describe the sharpness out of the box as the defining first impression - several use the word razor, and one notes being genuinely cautious when first picking it up. The weight is called out repeatedly as a standout quality: almost unnaturally light for a steel knife, which takes a few sessions to adjust to but quickly becomes a feature rather than a concern. One customer notes that turmeric left a yellow tinge on the cladding during use, which stropping cleared up - a useful real-world note for anyone working regularly with highly pigmented ingredients. Edge retention and value for the price earn consistent praise across the review set.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Tsuchime (Hammered) Kurouchi
Edge Grind: Even (50/50)
Handle: Western
Weight: 1.4 oz (40 g)
Blade Length: 90 mm
Total Length: 205 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm
&&&&&&81&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-petty-90mm-269.png&&&5&&&||&&&||&&&||@@@
tovghasa17&&&F-1112&&&TOJIRO VG10 HAMMERED Santoku 170mm&&&More home cooks enter the world of Japanese knives through a santoku than through any other format. The shorter length, dropped tip, and flat-to-slightly-curved profile are immediately approachable, and the three-virtue design - built for meat, fish, and vegetables with equal capability - makes it useful from the first session without any adjustment period. Tojiro has been making this transition easy for years, building knives in Sanjo City that deliver genuine Japanese knife performance at a price that does not require a major commitment before knowing what you are getting into.
The VG10 Hammered Santoku 170mm follows the construction of the rest of the line: VG10 stainless core, softer stainless cladding, tsuchime (hammered) kurouchi finish. The hammered surface does real work here - food release is noticeably better than a plain stainless finish, and it gives the blade an appearance that reads as more handmade and considered than the price would suggest. The edge geometry is well-executed, the 170mm length is well-suited to home kitchens and close-quarters professional work alike, and the Western-style handle with its rounded profile is a comfortable choice for cooks not yet ready to commit to an octagonal wa handle.
What Customers Are Saying: Customers describe this santoku as an exceptional entry point - both as a first Japanese knife and as a gift for someone upgrading from a standard block set. The edge out of the box impresses experienced knife users, and one buyer reports the blade held a working edge through nearly a year of daily use without needing more than a strop between sessions. The approachable format, hammered finish, and price-to-performance ratio are the three things reviewers come back to most. One buyer notes the handle material and plastic ferrule are the most visible concessions to the price point, but also credits them with removing the psychological barrier of owning something too nice to actually use.
Care Instructions: VG10 stainless is low maintenance and easy to live with. Hand wash and dry after use - avoid the dishwasher. Sharpen on quality water stones and strop regularly to maintain the edge. Avoid bones, frozen foods, and hard materials that can chip the edge at high hardness. Free shipping over $100.
Maker: Tojiro
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Tsuchime (Hammered) Kurouchi
Edge Grind: Even (50/50)
Handle: Western
Weight: 4.9 oz (140 g)
Blade Length: 170 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-santoku-170mm-264.png&&&5&&&||&&&||&&&||@@@
kitchenshears&&&KS-203&&&Toribe Kitchen Shears&&&These Toribe kitchen shears have been a long-time favorite in both home and professional kitchens. Made entirely from stainless steel for easy care, the two halves separate quickly for thorough cleaning - a simple, thoughtful design that makes them a dependable everyday tool for busy cooks.
One blade features a fine micro-serration that grips food as you cut, helping keep herbs, poultry skin, and other slippery items from sliding while you work. The handles offer a comfortable, secure grip with plenty of leverage while still feeling light and precise in the hand. A great all-purpose pair of shears for prep work, trimming, and general kitchen tasks.
What Customers Are Saying: Reviewers consistently praise the build quality and sharpness, with one calling them unparalleled and saying they will never need another pair, citing how comfortable and easy to clean they are. Another reviewer compares the price favorably to what these same shears sell for in stores, even in Japan, and is very pleased with the purchase. One reviewer with a slightly more measured take felt the factory edge could have been a bit sharper out of the box, but still found the shears well-made overall.
Care Instructions: Fully stainless steel - hand wash and dry after each use for best longevity, though the construction is genuinely low maintenance. The two halves separate for thorough cleaning between uses.
Brand: Toribe
Item Code: KS-203
Made In Japan
Material: Stainless Steel with Brass Hardware
Blade Feature: Micro-Serrated Edge
Construction: Separable, Two-Piece
Blade Length: 80mm
Total Length: 205mm
Weight: 3.9 oz (112 g)&&&&&&59&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/toribe-kitchen-shears-sale-116.png&&&4.5&&&||&&&@@@
tsbl2bu15&&&TAR-A15S&&&TSUBAKI Blue #2 Bunka 150mm&&&Miyazaki-san works from a one-person forge on a small island off the southern coast of Japan, close to Nagasaki. Right across the street from his workshop is a beautiful marsh where his father grows long reeds used for making traditional thatched roofs on local buildings. It is an unusual setting for a blacksmith making knives that have found serious admirers internationally, and that contrast seems to suit him fine.
This compact 150mm Blue #2 bunka is more accurately described as a Hakata bocho, a blade profile with roots in the Hakata region of northern Kyushu where Miyazaki-san apprenticed under Ooba-san. The profile is taller and more forward-weighted than a standard bunka, which shifts the balance of the knife closer to the tip and gives it a distinctive cutting feel. The Blue #2 carbon steel core is hammer forged in a san mai construction, reactive and capable of a genuinely sharp edge that holds well.
What Customers Are Saying: One owner calls this a wonderful rustic knife with a beautiful finish, loves the wide slanted tip, and notes it cuts wonderfully. The rustic handmade character is a consistent point of appreciation across TSUBAKI owners, and the knife has enough personality that this buyer wanted a second one before it sold out.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: TSUBAKI
Blacksmith: Miyazaki-san
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Weight: 4.0 oz (113 g)
Blade Length: 152 mm
Total Length: 287 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 47 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-bunka-150mm-277.png&&&5&&&||&&&||&&&@@@
tsbl2dagy21&&&TB2-G21DU&&&TSUBAKI Blue #2 Damascus Gyuto 210mm&&&What sets the TSUBAKI Damascus line apart from most Damascus knives is that Miyazaki-san forges the cladding himself, which is genuinely rare. Most Damascus knives use purchased Damascus billet stock from a steel supplier; here, Miyazaki-san creates the layered pattern himself in his one-person forge near Nagasaki, and the reactive carbon nature of the Damascus means it patinas and develops alongside the Blue #2 core rather than sitting inert around it.
This 210mm gyuto is hammer forged in a san mai construction with the Blue #2 core at 62+ HRC wrapped in that hand-forged reactive Damascus cladding. At 208mm blade length and 52.5mm tall it is a generous size for the format, and the oak octagonal handle with burnt urushi finish gives it a refined, traditional presentation that suits the quality of the Damascus work.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: TSUBAKI
Blacksmith: Miyazaki-san
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Damascus Carbon Steel, Hand-Forged by Miyazaki-san (Reactive)
Edge Grind: Even, Double Bevel
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 5.8 oz (164 g)
Blade Length: 208 mm
Total Length: 363 mm
Spine Thickness at Base: 2 mm
Blade Height: 52.5 mm
&&&&&&560&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-damascus-gyuto-210mm-51.png&&&0&&&||&&&||&&&|kika21gy|@@@
tsbl2dagy24&&&TB2-G24DU&&&TSUBAKI Blue #2 Damascus Gyuto 240mm&&&This 240mm gyuto is the flagship of the TSUBAKI Damascus line, and the larger format shows off the hand-forged Damascus cladding to its full effect. Miyazaki-san forges the Damascus pattern himself in his one-person shop near Nagasaki rather than using purchased Damascus billet stock, which is an uncommon commitment to the craft and one that produces a reactive, living surface rather than a static decorative finish.
Despite his relative youth, Miyazaki-san brings deep experience to his craft. He trained first at the renowned Yoshimitsu workshop before apprenticing under master blacksmith Ooba-san in Hakata, and has since established a forge of his own on a small island near Nagasaki, where he builds every blade himself. The Blue #2 core is hardened to 62+ HRC and wrapped in the hand-forged reactive Damascus cladding. At 251mm blade length, 54mm tall, and 8.0 oz this is a substantial knife that rewards the cook who wants real reach and presence on the board. The oak octagonal handle with burnt urushi finish is a natural complement to the overall aesthetic.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: TSUBAKI
Blacksmith: Miyazaki-san
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Reactive Damascus, Hand-Forged by Miyazaki-san
Edge Grind: Even, Double Bevel
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 8.0 oz (227 g)
Blade Length: 251 mm
Total Length: 402 mm
Spine Thickness at Base: 3 mm
Blade Height: 54 mm
&&&&&&635&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-damascus-gyuto-240mm-51.png&&&0&&&||&&&||&&&@@@
tsbl2kogy24&&&TSB2-G24U&&&TSUBAKI Blue #2 Kori Gyuto 240mm&&&Kori means ice in Japanese, and the name refers to the lighter, frost-like nashiji surface treatment that Miyazaki-san applies to this gyuto rather than the darker kurouchi finish found on other TSUBAKI knives. The result is a striking visual contrast: the fine pear-skin texture of the iron cladding against the exposed Blue #2 edge, with a burnt urushi octagonal handle completing a knife that looks and feels like a serious long-term investment.
Despite his relative youth, Miyazaki-san brings deep experience to his craft. He trained first at the renowned Yoshimitsu workshop before apprenticing under master blacksmith Ooba-san in Hakata, and has since established a forge of his own on a small island near Nagasaki, where he builds every blade himself. This 240mm gyuto is hammer forged in a san mai construction, with the Blue #2 core wrapped in reactive iron cladding and ground to a double bevel edge. At 243mm blade length and 55mm tall it has real presence on the board, and the weight at 8.1 oz reflects the stout spine and full-sized proportions.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: TSUBAKI
Blacksmith: Miyazaki-san
Line: Kori
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Iron, Nashiji (Reactive)
Handle: Burnt Urushi Octagonal
Weight: 8.1 oz (230 g)
Blade Length: 243 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 55 mm
&&&&&&470&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-kori-gyuto-240mm-150.png&&&0&&&||&&&||&&&@@@
tsbl2na15&&&TAR-N15S&&&TSUBAKI Blue #2 Nakiri 150mm&&&Despite his relative youth, Miyazaki-san brings deep experience to his craft. He trained first at the renowned Yoshimitsu workshop before apprenticing under master blacksmith Ooba-san in Hakata, and has since established a forge of his own on a small island near Nagasaki, where he builds every blade himself.
This 150mm nakiri is the dedicated vegetable knife in the core TSUBAKI Blue #2 lineup, sized for efficient push cutting through a full range of produce without the length of a standard 165mm or 180mm nakiri. Miyazaki-san hammer forges the blade from Hitachi Blue Paper #2 carbon steel, adds a fire-forged kurouchi cladding that gives the flat surfaces their distinctive rustic character, and grinds the blade to a double bevel edge. The proportions are square and purposeful, exactly right for the task.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: TSUBAKI
Blacksmith: Miyazaki-san
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Hitachi Blue Paper)
Weight: 4.5 oz (128 g)
Blade Length: 146 mm
Total Length: 282 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 48 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-nakiri-150mm-308.png&&&0&&&||&&&||&&&@@@
tsbl2tsbu171&&&TAT-K17U&&&TSUBAKI Blue #2 Tsuchime Bunka 170mm&&&The Tsuchime bunka is one of the most striking knives in the TSUBAKI lineup. At 177mm blade length and 51mm tall it is a serious, imposing blade that combines the angled bunka tip with real blade height, and the hammered iron kurouchi surface that Miyazaki-san applies to this sub-line gives it a rustic, handcrafted look that stands apart from any Damascus or nashiji treatment.
Miyazaki-san works from a one-person forge on a small island off the southern coast of Japan, close to Nagasaki. Right across the street from his workshop is a beautiful marsh where his father grows long reeds used for making traditional thatched roofs on local buildings. It is an unusual setting for a blacksmith making knives that have found serious admirers internationally, and that contrast seems to suit him fine. The Tsuchime finish here is a hammered surface applied to the outer iron cladding, which remains fully reactive and patinas alongside the Blue #2 core. The oak octagonal handle suits the rugged aesthetic perfectly.
What Customers Are Saying: One owner with a large collection calls this probably one of their favorite knives out of everything they own. They describe the kurouchi finish as super rustic and note they forced a patina with citrus juice and lard that cleaned things up beautifully. The tall profile works especially well for bigger hands, and edge retention is described as good enough that this knife stays sharp through real use. The honest note: sharpen or use the CKTG sharpening service before relying on the factory edge, and keep it dry since the reactive cladding patinas fast.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: TSUBAKI
Blacksmith: Miyazaki-san
Line: Tsuchime
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Hammered Iron, Kurouchi (Reactive)
Handle: Oak Octagonal
Weight: 7.2 oz (206 g)
Blade Length: 177 mm
Total Length: 330 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-bunka-170mm-443.png&&&4.5&&&||&&&||&&&@@@
tsbl2tski20&&&TAB-K20U&&&TSUBAKI Blue #2 Tsuchime Kiritsuke 200mm&&&The Tsubaki Blue #2 Tsuchime Kiritsuke 200mm is an exciting new addition from a young blacksmith we recently discovered, Miyazaki-san. Working alone from his small island forge off the southern coast of Japan near Nagasaki, he produces blades with a distinctly traditional, handcrafted feel. This knife features a core of Aogami #2 carbon steel, prized for its excellent edge retention and toughness, clad in iron with a rustic hammered (tsuchime) finish that reflects its handmade origins.
Miyazaki-san uses a time-honored process, combining Blue #2 steel with soft iron and annealing it in rice straw ash before forging. The blade is hardened using pine charcoal and water quenched, then finished with a hamaguri (convex) grind for smooth cutting performance and easier sharpening. The result is a responsive, high-performance kiritsuke with great food release and a lively feel on the board. As with all carbon steel knives, it will develop a patina and should be kept clean and dry between uses.
What Customers Are Saying:
Early feedback highlights the knife’s excellent cutting feel, smooth glide through ingredients, and impressive craftsmanship for the price. Customers appreciate the hand-forged character and unique story behind each piece.
Care Instructions: This knife has a reactive carbon steel core. Hand wash only and dry immediately after use. Do not cut frozen foods or bones. Store in a dry place and use a saya or blade guard to protect the edge.
Brand: Tsubaki
Blacksmith: Miyazaki San
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Iron
Finish: Tsuchime
Weight: 5.7 oz (164 g)
Blade Length: 207 mm
Total Length: 360 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm
Handle: Burnt Urushi Octagonal&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-kiritsuke-200mm-314.png&&&5&&&||&&&||&&&@@@
tsbl2tski23&&&TAB-K23U&&&TSUBAKI Blue #2 Tsuchime Kiritsuke 230mm&&&A 230mm kiritsuke with a hammered iron cladding and Blue #2 core is a serious knife, and Miyazaki-san builds it to match that intent. The kiritsuke profile, angled reverse-tanto tip on a long, flat blade, is traditionally the domain of head chefs in Japan, combining the reach of a gyuto with a precision tip for fine work. At 245mm blade length and 52mm tall, this is a commanding, purpose-built blade.
Miyazaki-san works from his one-person forge near Nagasaki, training first at the Yoshimitsu workshop and then under master blacksmith Ooba-san in Hakata before going independent. The Tsuchime finish here is a hammered surface on the outer reactive iron cladding, which means both the cladding and the Blue #2 core develop a patina with use. The oak octagonal handle is the right complement to the scale of this knife.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use rather than letting it sit. Avoid leaving acidic foods against the blade for any length of time, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Brand: TSUBAKI
Blacksmith: Miyazaki-san
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Iron, Tsuchime Finish (Reactive)
Handle: Oak Octagonal
Weight: 9.6 oz (272 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Heel: 4 mm
Blade Height: 52 mm
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-kiritsuke-230mm-230.png&&&0&&&||&&&||&&&@@@
tsgitsbu18&&&TG3-A18U&&&TSUBAKI Ginsan Tsuchime Bunka 180mm&&&Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Miyazaki-san. While young in years, he has great experience in the art of blade making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-san from Hakata.
Each knife is made by hand so all measurements are approximations.
Blacksmith: Miazaki san
Weight: 5.9 oz (168 g)
Blade Length: 185 mm
Total Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height: 52.5 mm
Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-ginsan-tsuchime-bunka-180mm-51.png&&&0&&&||&&&||&&&@@@
tsststriwadr&&&3WAY-Bowl&&&Tsubame Stainless Steel Rice Washing & Draining Bowl&&&This stainless steel bowl from Tsubame, Japan, is designed specifically for washing rice, rinsing vegetables, and draining ingredients quickly and cleanly. Made from durable 18-8 stainless steel, the bowl features a perforated section on one side and a curved internal foot that allows it to rest at an angle. This design lets you easily wash rice, rinse vegetables, mix ingredients, and drain water without needing a separate colander. It is especially useful for rinsing rice, where you can wash, swirl, and then tilt the bowl to drain excess water cleanly through the perforations.
The angled base allows the bowl to sit securely while draining, keeping ingredients inside while water flows out through the precision perforations. The smooth stainless steel interior is easy to clean and highly durable, while the simple design reflects the practical craftsmanship of Tsubame-Sanjo, Japan’s famous metalworking region. Compact, efficient, and thoughtfully designed, this bowl quickly becomes a go-to prep tool for everyday cooking tasks.
Care Instructions:
Wash before first use. Clean with mild dish soap and a soft sponge, then dry thoroughly after washing. Do not expose to direct flame or use in the microwave.
Made in Tsubame, Japan
Material: 18-8 Stainless Steel
Diameter: 9.3 inches (23.5 cm)
Height: 4.7 inches (12 cm)
3-Way Design: Wash, mix, and drain
Integrated perforated draining section
Angled internal base for controlled draining
Ideal for washing rice and rinsing vegetables&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubame-stainless-steel-rice-washing-draining-bowl-47.png&&&0&&&||&&&||&&&@@@
tsasbu17&&&TASS-B170&&&Tsunehisa AS Sakura Bunka 170mm&&&This bunka is built from AS, or Aogami Super - one of our favorite steels for kitchen knives, carrying the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is genuinely outstanding, and despite that hardness, AS remains easy to sharpen. It also carries the highest carbon and chromium content of the three alloys, giving it a slight edge over its siblings in corrosion resistance, further reinforced here with a stainless steel cladding that protects the core from shock while staying somewhat softer and more ductile than the edge itself. The cladding wears a tsuchime, or hammered, finish that improves food release and adds real visual character.
Bunka knives are some of the most widely used knives in Japanese home kitchens - easy-to-control, all-purpose blades with enough height to handle a wide range of tasks. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to detail work as well as everyday chopping. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel (Aogami Super)
Cladding: Stainless
Edge Grind: Double Bevel, Even
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 4.5 oz (128 g)
Blade Length: 173 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-bunka-170mm-140.png&&&0&&&||&&&||&&&@@@
tsassagy21&&&TASS-G210&&&Tsunehisa AS Sakura Gyuto 210mm&&&AS, or Aogami Super, is one of our favorite steels for kitchen knives, carrying the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding on this 210mm gyuto is genuinely outstanding, and despite the hardness, AS remains easy to sharpen. It also carries the highest carbon and chromium content of the three Blue Paper alloys, giving it a slight edge in corrosion resistance, further reinforced here with a stainless steel cladding that protects the core from shock while staying softer and more ductile than the edge itself. The cladding wears a tsuchime, or hammered, finish that improves food release and adds real visual character.
The 210mm gyuto is the most popular size for home cooks and a great choice for professionals working in smaller spaces - easy to handle and genuinely responsive in the cut. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to a wide range of cutting styles. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
What Customers Are Saying: Reviewers are consistently enthusiastic about this gyuto. One calls it beautiful, light, perfectly balanced, sharp, and genuinely high performing. Another praises the tsuchime texture and sandblasted finish as really well done, calling the AS razor sharp and the whole package gorgeous. A third describes the fit and finish as exemplary, the first use a joy as the blade glided through everything like cutting air, and recommends buying one before it sells out.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel (Aogami Super)
Cladding: Stainless
Edge Grind: Double Bevel, Even
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 4.9 oz (140 g)
Blade Length: 217 mm
Total Length: 351 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-gyuto-210mm-186.png&&&5&&&||&&&||&&&@@@
tsassagy24&&&TASS-G240&&&Tsunehisa AS Sakura Gyuto 240mm&&&This 240mm gyuto is built from AS, or Aogami Super, carrying the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is genuinely outstanding, and despite the hardness, AS remains easy to sharpen. It also carries the highest carbon and chromium content of the three alloys, giving it a slight edge in corrosion resistance, further reinforced here with a stainless steel cladding that protects the core from shock while staying softer and more ductile than the edge itself. The cladding wears a tsuchime, or hammered, finish that improves food release and adds real visual character.
The 240mm gyuto is one of the most popular sizes among home cooks and professionals alike - easy to handle and genuinely responsive in the cut. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to a wide range of cutting styles. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
What Customers Are Saying: One reviewer who used this gyuto daily for six weeks calls out the quality of every component - the AS core for edge retention and ease of sharpening, the stainless cladding for rust resistance, and the cherry wood handle for resisting food stains. He reports excellent results on chicken breasts, cilantro, lemons, onions, summer sausage, and tomatoes, and loves how the AS edge develops a patina that contrasts nicely against the stainless cladding. A weekly touch-up on a loaded strop keeps the knife slicing effortlessly, and he considers it a knife that checks every box.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel (Aogami Super)
Cladding: Stainless
Edge Grind: Double Bevel, Even
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 6.2 oz (176 g)
Blade Length: 245 mm
Total Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-gyuto-240mm-254.png&&&5&&&||&&&||&&&@@@
tsassaki21&&&TASS-K210&&&Tsunehisa AS Sakura Kiritsuke 210mm&&&This 210mm kiritsuke is built from AS, or Aogami Super steel, carrying the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is genuinely outstanding, and despite the hardness, AS remains easy to sharpen. It also carries the highest carbon and chromium content of the three alloys, giving it a slight edge in corrosion resistance, further reinforced here with a stainless steel cladding that protects the core from shock while staying softer and more ductile than the edge itself. The cladding wears a tsuchime, or hammered, finish that improves food release and adds real visual character.
A 210mm kiritsuke is essentially a gyuto with a sword-like angled tip - the flat spot transitions from the heel into a subtle belly, with a finely crafted tip that suits both vegetable and protein work. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel (Aogami Super)
Cladding: Stainless
Edge Grind: Double Bevel, Even
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 5.4 oz (153 g)
Blade Length: 215 mm
Total Length: 357 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-kiritsuke-210mm-262.png&&&0&&&||&&&||&&&@@@
tsassana16&&&TASS-N165&&&Tsunehisa AS Sakura Nakiri 165mm&&&This nakiri is built from AS, or Aogami Super, carrying the highest wear resistance and lowest toughness of the three Blue Paper steels - edge holding here is genuinely outstanding, and the steel remains easy to sharpen despite that hardness. AS also carries the highest carbon and chromium content of the three alloys, giving it a slight edge in corrosion resistance, further reinforced with a stainless steel cladding that protects the core from shock while staying softer and more ductile than the edge itself. The cladding wears a tsuchime, or hammered, finish that improves food release and adds real visual character.
Nakiri knives function almost like mini cleavers, excellent for vegetable work and easy to control, with enough blade height to provide good knuckle clearance. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
What Customers Are Saying: One reviewer who has bought a number of knives from CKTG calls this his current king of bang for the buck, by a mile. He reports the out-of-the-box edge is genuinely impressive and holds up well, having processed hundreds of tomatoes and onions without yet needing to steel it. His one critique is that the top edge runs slightly sharp, something easily remedied, but otherwise calls it a knife he would be thrilled with even at double the price.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel (Aogami Super)
Cladding: Stainless
Edge Grind: Double Bevel, Even
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 5.5 oz (156 g)
Blade Length: 165 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-nakiri-165mm-269.png&&&5&&&||&&&||&&&@@@
tsassape13&&&TASS-P135&&&Tsunehisa AS Sakura Petty 135mm&&&This petty is built from AS, or Aogami Super, carrying the highest wear resistance and lowest toughness of the three Blue Paper steels - edge holding here is genuinely outstanding, and the steel remains easy to sharpen despite that hardness. AS also carries the highest carbon and chromium content of the three alloys, giving it a slight edge in corrosion resistance, further reinforced with a stainless steel cladding that protects the core from shock while staying softer and more ductile than the edge itself. The cladding wears a tsuchime, or hammered, finish that improves food release and adds real visual character.
Petty knives are small, general-purpose blades that excel at a wide range of tasks, especially in-hand cutting work and small detail chores - easy to handle and genuinely responsive cutters. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel (Aogami Super)
Cladding: Stainless
Edge Grind: Double Bevel, Even
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 2.3 oz (68 g)
Blade Length: 140 mm
Total Length: 265 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-petty-135mm-261.png&&&0&&&||&&&||&&&@@@
tsassagy211&&&TASS-S165&&&Tsunehisa AS Sakura Santoku 165mm&&&This santoku is built from AS, or Aogami Super, carrying the highest wear resistance and lowest toughness of the three Blue Paper steels - edge holding here is genuinely outstanding, and the steel remains easy to sharpen despite that hardness. AS also carries the highest carbon and chromium content of the three alloys, giving it a slight edge in corrosion resistance, further reinforced with a stainless steel cladding that protects the core from shock while staying softer and more ductile than the edge itself. The cladding wears a tsuchime, or hammered, finish that improves food release and adds real visual character.
Santoku knives are among the most widely used knives in Japanese home kitchens - easy-to-control, all-purpose blades with enough height to handle a wide range of cutting tasks. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to detail work as well as everyday chopping. The oval cherry wood, or sakura, handle complements the blade in both looks and balance.
Care Instructions: AS is a reactive carbon steel at the edge. Wipe and dry the blade promptly after use and avoid leaving it in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel (Aogami Super)
Cladding: Stainless
Edge Grind: Double Bevel, Even
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 4.5 oz (128 g)
Blade Length: 170 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-as-sakura-santoku-165mm-258.png&&&0&&&||&&&||&&&@@@
tsauhadastkn&&&TA10-Steak&&&Tsunehisa AUS10 Damascus Japanese Steak Knife&&&AUS-10 is one of the more interesting stainless steels coming out of Japan - a high-carbon alloy from Aichi Steel in Tokai with added nickel, manganese, silicon, vanadium, chromium, and molybdenum that give it superior corrosion resistance, improved ductility, and a finer edge than most stainless alternatives. Tsunehisa builds their AUS10 line around it in Tosa, Japan, cladding the core in stainless and finishing the blade road with a hammered Damascus pattern and a striking mirror polish. The result is a knife that looks considerably more expensive than it is.
As a Japanese steak knife this one stands apart from the typical Western table knife in every meaningful way - thinner behind the edge, harder steel, and a distal taper that gives it a laser-like feel on the plate. At 83mm blade length and only 2mm spine thickness, it glides through protein with minimal resistance. The blue handle is a standout at the table. Sold individually so you can build a set to your own preference or add a single knife to an existing collection.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones when needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AUS-10 Stainless
Cladding: Stainless
Finish: Hammered Damascus, Mirror Polish
Edge Grind: Even
Handle: Blue Resin
Weight: 2.3 oz (66g)
Blade Length: 83mm
Total Length: 227mm
Spine Thickness at Base: 2mm
Blade Height: 16mm
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-steak-knife-37.png&&&0&&&||&&&||&&&||@@@
tsauhadabu17&&&TA10-B175&&&Tsunehisa AUS10 Hammered Damascus Bunka 175mm&&&This bunka is a knockout - beautiful hammered Damascus cladding finished with a mirror polish over the top. The blade is forged from AUS-10 steel, made by Aichi Steel in Tokai, Japan, part of a family of steels with high chromium content and varying carbon levels.
AUS-10 carries a high carbon content of 1.05 percent, similar to G3, and nickel, manganese, and silicon are added to improve ductility and elasticity, offsetting the fragility that level of carbon can introduce. Properly heat treated, the steel sharpens easily, with vanadium, chromium, and molybdenum adding elevated corrosion resistance. The standout feature of this line is the distal taper - these are virtual lasers, thin from neck to tip and just 120 grams in weight. The fine blade is matched to a well-made solid oak handle.
What Customers Are Saying: One reviewer who has had this bunka for a couple of months calls it the only knife he wants to use now - amazingly sharp out of the box and beautiful, gliding through everything like a laser and making prep fast and easy, and he plans to buy future knives from CKTG as a result. A second reviewer found it thinner and shinier than expected and did not love it at first, but ended up using it far more than anticipated - he eventually gave the knife away as a present after dropping it and bending the tip, and notes the soft cladding layer picked up a patina from the drop, though it did not ruin the look. He considers it a great choice for someone who wants a thin, light blade, just not quite the right fit for his own taste.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 4.2 oz (120 g)
Blade Length: 175 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-bunka-175mm-251.png&&&5&&&||&&&||&&&||@@@
tsauhadagy18&&&TA10-G180&&&Tsunehisa AUS10 Hammered Damascus Gyuto 180mm&&&Beautiful hammered Damascus cladding with a mirror polish over the top makes this 180mm gyuto a genuine knockout. The blade is forged from AUS-10, a steel still relatively uncommon in kitchen cutlery, made by Aichi Steel in Tokai, Japan - part of a family that includes AUS-4, AUS-6, and AUS-8, with chromium content staying high while carbon decreases as the numbers go down.
AUS-10 runs a high carbon content of 1.05 percent, similar to G3, and nickel, manganese, and silicon are added to improve ductility and elasticity, properly heat treated for a steel that sharpens easily. Vanadium, chromium, and molybdenum round out the alloy for elevated corrosion resistance. What sets this line apart is the distal taper - these are virtual lasers, thin and genuinely lightweight in hand. The fine blade is matched to a well-made solid oak handle, with fit and finish well above what the price would suggest.
What Customers Are Saying: One reviewer calls this by far the most beautiful knife he has ever seen, and reports it is sharp enough to cut a brick.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 4.4 oz (124 g)
Blade Length: 186 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-gyuto-180mm-152.png&&&5&&&||&&&||&&&||@@@
tsaudasu24&&&TA10-G210&&&Tsunehisa AUS10 Hammered Damascus Gyuto 210mm&&&Tsunehisa Hamono is a sizable operation employing roughly 30 smiths, producing a wide variety of knives from some genuinely interesting steel choices. This gyuto is built from AUS-10, made by Aichi Steel in Tokai, Japan - part of a family of steels with high chromium content and varying carbon levels, with AUS-10 carrying the most carbon of the group. It is a genuinely good steel for kitchen knives.
The gyuto is a westernized version of the classic chef knife, a true jack-of-all-trades suited to virtually every task in the kitchen. The hammered Damascus cladding is enhanced with a finely finished octagonal oak handle, and the overall fit and finish hold up against knives priced considerably higher. This is a genuinely versatile gyuto that looks every bit as good as it performs.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.0 oz (142 g)
Blade Length: 215 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-gyuto-210mm-142.png&&&0&&&||&&&||&&&||@@@
tsaustdagy24&&&TA10-G240&&&Tsunehisa AUS10 Hammered Damascus Gyuto 240mm&&&Beautiful hammered Damascus cladding with a mirror polish over the top makes this 240mm gyuto a genuine knockout. The blade is forged from AUS-10, a steel still relatively uncommon in kitchen cutlery, made by Aichi Steel in Tokai, Japan.
AUS-10 runs a high carbon content of 1.05 percent, similar to G3, and nickel, manganese, and silicon are added to improve ductility and elasticity, properly heat treated for a steel that sharpens easily. Vanadium, chromium, and molybdenum round out the alloy for elevated corrosion resistance. What sets this line apart is the distal taper - these are virtual lasers, thin and genuinely lightweight even at this longer length, with the reach for high-volume prep and larger proteins. The fine blade is matched to a well-made solid oak handle, with fit and finish well above what the price would suggest.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.7 oz (162 g)
Blade Length: 245 mm
Total Length: 397 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Photos by Gustavo Bermudez
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-gyuto-240mm-148.png&&&0&&&||&&&||&&&||@@@
tsaudagy24&&&TA10-K210&&&Tsunehisa AUS10 Hammered Damascus Kiritsuke 210mm&&&This kiritsuke is a genuine knockout - beautiful hammered Damascus cladding finished with a mirror polish over the top. The blade is forged from AUS-10, a steel still relatively uncommon in kitchen cutlery, made by Aichi Steel in Tokai, Japan. AUS-10 is part of a family of steels that includes AUS-4, AUS-6, and AUS-8, with chromium content staying high across the family while carbon content drops as the number decreases - AUS-10 carries the most carbon of the group.
AUS-10 runs a high carbon content of 1.05 percent, similar to G3, and to offset the fragility that level of carbon can introduce, Tsunehisa adds nickel, manganese, and silicon to improve ductility and elasticity. The result, properly heat treated, is a steel that is genuinely easy to sharpen. Vanadium, chromium, and molybdenum round out the alloy, adding elevated corrosion resistance. What sets this line apart is the distal taper - these are virtual lasers, thin from neck to tip and very light in hand. The fine blade is matched to a well-made solid oak handle, with fit and finish well above what the price would suggest.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.3 oz (150 g)
Blade Length: 212 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-kiritsuke-210mm-176.png&&&5&&&||&&&||&&&||@@@
tsauha&&&TA10-K240&&&Tsunehisa AUS10 Hammered Damascus Kiritsuke 240mm&&&Beautiful hammered Damascus cladding with a mirror polish over the top makes this kiritsuke a genuine knockout. The blade is forged from AUS-10, a steel still relatively uncommon in kitchen cutlery, made by Aichi Steel in Tokai, Japan.
AUS-10 runs a high carbon content of 1.05 percent, similar to G3, and Tsunehisa adds nickel, manganese, and silicon to offset the fragility that level of carbon can introduce, improving ductility and elasticity. Properly heat treated, the result is a steel that sharpens easily. Vanadium, chromium, and molybdenum round out the alloy for elevated corrosion resistance. What sets this line apart is the distal taper - these are virtual lasers, thin and very light in hand. The fine blade is matched to a well-made solid oak handle, with fit and finish well above what the price would suggest.
What Customers Are Saying: One reviewer calls this a great, reliable knife, but cautions that it needs to be handled carefully after a finish sharpening - it cuts through tomatoes and grapes like butter, but can chip or bend if sharpened too thin. He notes the overall weight is pleasantly light, meaning you will not fatigue even after a full day of use, and says he would happily buy the dark Damascus version again.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.8 oz (164 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-kiritsuke-240mm-252.png&&&5&&&||&&&||&&&||@@@
tsauhadana16&&&TA10-N160&&&Tsunehisa AUS10 Hammered Damascus Nakiri 160mm&&&This nakiri is a genuine knockout - beautiful hammered Damascus cladding finished with a mirror polish over the top. The blade is forged from AUS-10 steel, made by Aichi Steel in Tokai, Japan, part of a family of steels with high chromium content and varying carbon levels.
AUS-10 carries a high carbon content of 1.05 percent, similar to G3, and nickel, manganese, and silicon are added to improve ductility and elasticity, offsetting the fragility that level of carbon can introduce. Properly heat treated, the steel sharpens easily, with vanadium, chromium, and molybdenum adding elevated corrosion resistance. The standout feature of this line is the distal taper - these are virtual lasers, thin and genuinely light in hand. The flat profile and squared tip give this nakiri the precision and full board contact that vegetable work demands, and the fine blade is matched to a well-made solid oak handle.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.6 oz (158 g)
Blade Length: 165 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-nakiri-160mm-154.png&&&0&&&||&&&||&&&@@@
tsauhadape13&&&TA10-P135&&&Tsunehisa AUS10 Hammered Damascus Petty 135mm&&&This petty is a genuine knockout - beautiful hammered Damascus cladding finished with a mirror polish over the top. The blade is forged from AUS-10, a steel still relatively uncommon in kitchen cutlery, made by Aichi Steel in Tokai, Japan.
AUS-10 runs a high carbon content of 1.05 percent, similar to G3, and Tsunehisa adds nickel, manganese, and silicon to improve ductility and elasticity, offsetting the fragility that level of carbon can introduce. Properly heat treated, the steel sharpens easily, with vanadium, chromium, and molybdenum adding elevated corrosion resistance. The standout feature of this line is the distal taper - these are virtual lasers, thin and genuinely light in hand. At 139mm this petty handles detail and trimming tasks with real precision, and the fine blade is matched to a well-made solid oak handle.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 2.7 oz (78 g)
Blade Length: 139 mm
Total Length: 270 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-petty-135mm-257.png&&&0&&&||&&&||&&&||@@@
tsunehisa12&&&TA10-P150&&&Tsunehisa AUS10 Hammered Damascus Petty 150mm&&&Check out this stunning petty - beautiful hammered Damascus cladding with a mirror polish over the top, made from rare AUS-10 steel produced by Aichi Steel in Tokai, Japan. AUS-10 is a high carbon alloy with added nickel, manganese, and silicon for improved ductility and elasticity, while vanadium, chromium, and molybdenum give it superior corrosion resistance.
This line is known for its lightweight, laser-like precision, thanks to a genuinely thin distal taper running from neck to tip. At 155mm this petty has the extra reach over a shorter petty for light board work as well as detail tasks. The fine blade is paired with a well-made handle crafted from solid oak.
What Customers Are Saying: One reviewer calls this petty the most beautifully crafted knife in her collection - well balanced, comfortable in hand, and screaming sharp out of the box, moving from tomatoes to onions to hard winter squash without hesitation. She notes the hammered finish readily releases food, keeping the blade ready for the next slice, and reports the AUS-10 holds an edge well and is easily maintained with a ceramic hone.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 2.8 oz (78 g)
Blade Length: 155 mm
Total Length: 285 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
Photos by Gustavo Bermudez
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-petty-150mm-153.png&&&5&&&||&&&||&&&||@@@
tsauhadape80&&&TA10-P80&&&Tsunehisa AUS10 Hammered Damascus Petty 80mm&&&This petty is a knockout, even at its compact 85mm blade length - beautiful hammered Damascus cladding finished with a mirror polish over the top. The blade is made with AUS-10 steel from Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy at 1.05 percent, similar to G3, with nickel, manganese, and silicon added to improve flexibility and elasticity despite that carbon content. Properly heat treated, the steel sharpens easily, and vanadium, chromium, and molybdenum give it elevated corrosion resistance. This line stands out for its distal taper - genuinely thin from neck to tip and very light in hand, making this petty an ideal choice for the most detailed in-hand kitchen work. The fine blade is matched to a well-made solid oak handle.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Edge Grind: Even
Handle: Oak Octagonal
Weight: 2.1 oz (62 g)
Blade Length: 85 mm
Total Length: 217 mm
Spine Thickness at Heel: 2 mm
Blade Height: 24 mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-petty-80mm-257.png&&&0&&&||&&&||&&&||@@@
tsauhadasa17&&&TA10-S170&&&Tsunehisa AUS10 Hammered Damascus Santoku 170mm&&&This santoku is a genuine knockout - beautiful hammered Damascus cladding finished with a mirror polish over the top. The blade is forged from AUS-10 steel, made by Aichi Steel in Tokai, Japan, part of a family of steels with high chromium content and varying carbon levels.
AUS-10 carries a high carbon content of 1.05 percent, similar to G3, and nickel, manganese, and silicon are added to improve ductility and elasticity, offsetting the fragility that level of carbon can introduce. Properly heat treated, the steel sharpens easily, with vanadium, chromium, and molybdenum adding elevated corrosion resistance. The standout feature of this line is the distal taper - these are virtual lasers, thin and genuinely light in hand. At 168mm this santoku brings real versatility to slicing, chopping, and dicing tasks, and the fine blade is matched to a well-made solid oak handle.
Care Instructions: AUS-10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 4.6 oz (130 g)
Blade Length: 168 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Photos by Gustavo Bermudez
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-santoku-170mm-251.png&&&0&&&||&&&||&&&||@@@
tsauhadasu24&&&TA10-S240&&&Tsunehisa AUS10 Hammered Damascus Suji 240mm&&&This sujihiki from Tsunehisa in Tosa is a striking knife - AUS10 stainless steel core under a hammered Damascus stainless cladding, then brought up to a mirror polish over the top. The combination of the hammered texture and the mirror finish produces an unusual visual effect that changes depending on the angle of light, and the oak octagonal handle is a clean complement to the blade.
AUS10 is a high-carbon stainless steel made by Aichi Steel in Japan, part of a family of alloys known for good edge retention and corrosion resistance. The sujihiki is the dedicated slicing knife of the Japanese kitchen: long, narrow, and built for clean pull-cuts through proteins and fish. At 245mm blade length and 34mm tall this is a practical professional slicing knife with considerably more visual impact than most.
Care Instructions: AUS10 is a low maintenance stainless steel. Hand wash and dry the blade after use rather than running it through a dishwasher, and avoid cutting through bones or frozen foods. Use a quality water stone when it is time to sharpen.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10 Stainless
Cladding: Stainless
Finish: Hammered Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 4.5 oz (128 g)
Blade Length: 245 mm
Total Length: 388 mm
Spine Thickness at Heel: 2 mm
Blade Height: 34 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-suji-240mm-234.png&&&0&&&||&&&||&&&||@@@
tsauhadasu27&&&TA10-S270&&&Tsunehisa AUS10 Hammered Damascus Suji 270mm&&&The 270mm version of the Tsunehisa AUS10 Hammered Damascus sujihiki gives the cook maximum reach for long, clean cuts through large fish, roast meats, and other proteins where a shorter knife would require repositioning mid-cut. The same AUS10 core and hammered Damascus mirror-polished construction found on the 240mm version carries through at the longer length.
Tsunehisa makes this in Tosa, Japan, hammer forged in a san mai construction. At 275mm blade length and 37mm tall it is a serious slicing tool that combines genuine performance with an unusually striking visual presentation - the kind of knife that earns attention both in use and on the magnetic strip.
Care Instructions: AUS10 is a low maintenance stainless steel. Hand wash and dry the blade after use rather than running it through a dishwasher, and avoid cutting through bones or frozen foods. Use a quality water stone when it is time to sharpen.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10 Stainless
Cladding: Stainless
Finish: Hammered Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.3 oz (152 g)
Blade Length: 275 mm
Total Length: 426 mm
Spine Thickness at Heel: 2 mm
Blade Height: 37 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-suji-270mm-220.png&&&0&&&||&&&||&&&||@@@
tsa10nabu17&&&TNO-B170&&&Tsunehisa AUS10 Nami Bunka 170mm&&&The Tsunehisa Nami line is built with gorgeous polished Damascus blades paired with solid oak handles. AUS10 stainless steel forms the core - a steel with character similar to AEB-L, genuinely good stuff for kitchen cutlery.
Bunkas are general-purpose knives, and they remain popular for good reason: home cooks love the angled tip and well-proportioned profile in an easy-to-control size. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to all styles of cutting. The Damascus cladding is genuinely stunning - the high polish and bold pattern, combined with the octagonal oak handle, make this knife stand out anywhere it goes.
What Customers Are Saying: One reviewer says the knife feels great in hand, calling it the kind of blade you just want to hold and slice with, and loves both the shape and the feel. His one fair critique is that AUS10 does not hold an edge quite as long as VG10, though he expects it to be tougher in exchange - he notes that a version in VG10 or R2/SG2 would be the ideal upgrade.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly between full sharpenings.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10 Stainless Steel
Cladding: Stainless Damascus
HRC: 60+
Finish: Polished Damascus
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.4 oz (126 g)
Blade Length: 175 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-bunka-170mm-153.png&&&4&&&||&&&||&&&||@@@
tsnaaugy18&&&TNO-G180&&&Tsunehisa AUS10 Nami Gyuto 180mm&&&This 180mm gyuto is forged from AUS10 stainless steel, similar in character to AEB-L, and wears the gorgeous polished Damascus cladding the Tsunehisa Nami line is known for. The 180mm gyuto is among the most popular sizes for both home cooks and professionals - easy to handle and genuinely responsive in the cut. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to all styles of cutting. The Damascus cladding is genuinely stunning - the high polish and bold pattern, combined with the octagonal oak handle, make this knife stand out anywhere it goes.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly between full sharpenings.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless Damascus
HRC: 60+
Blade Type: Double-Edged Blade
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.0 oz (114 g)
Blade Length: 186 mm
Total Length: 323 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-180mm-229.png&&&0&&&||&&&||&&&||@@@
tsnaau1&&&TNO-G210&&&Tsunehisa AUS10 Nami Gyuto 210mm&&&This 210mm gyuto is built from AUS10 stainless steel, a steel with character similar to AEB-L, wrapped in the gorgeous polished Damascus cladding that defines the Tsunehisa Nami line. The 210mm gyuto is one of the most popular sizes among both home cooks and professionals - easy to handle and genuinely responsive in the cut. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to all styles of cutting. The Damascus cladding is genuinely stunning - the high polish and bold pattern, combined with the octagonal oak handle, make this knife stand out anywhere it goes.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly between full sharpenings.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless Damascus
HRC: 60+
Blade Type: Double-Edged Blade
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.8 oz (138 g)
Blade Length: 217 mm
Total Length: 357 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-210mm-139.png&&&0&&&||&&&||&&&||@@@
tsnaaugy24&&&TNO-G240&&&Tsunehisa AUS10 Nami Gyuto 240mm&&&At 240mm this gyuto handles high-volume prep and larger proteins with ease, built from AUS10 stainless steel - similar in character to AEB-L - and wrapped in the gorgeous polished Damascus cladding the Tsunehisa Nami line is known for. The flat spot at the heel transitions into a subtle belly, with a finely crafted tip suited to every style of cutting, and the octagonal oak handle rounds out a knife that looks every bit as good as it performs.
What Customers Are Saying: One reviewer who used this for a wine dinner prep session reports it shaved hairs straight out of the box and handled an 8-quart brunoise mirepoix and 10 pounds of diced potatoes with ease, slicing through cooked protein just as cleanly. His one critique is that vegetables tend to stick a bit to the blade while cutting. Having previously owned a couple of AUS8 knives, he found this AUS10 version fairly comparable to VG10 in edge retention, calling it a solid workhorse with cladding that is genuinely easy on the eyes.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly between full sharpenings.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless Damascus
HRC: 60+
Blade Type: Double-Edged Blade
Edge Grind: Even
Handle: Oak Octagonal
Weight: 5.9 oz (168 g)
Blade Length: 245 mm
Total Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Photos by Gustavo Bermudez
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-240mm-244.png&&&5&&&||&&&||&&&||@@@
tsnaauki21&&&TNO-K210&&&Tsunehisa AUS10 Nami Kiritsuke 210mm&&&This 210mm kiritsuke is forged from AUS10 stainless steel, similar in character to AEB-L, and wrapped in the gorgeous polished Damascus cladding that defines the Tsunehisa Nami line. Kiritsukes at 210mm are general-purpose knives and a genuinely popular choice for both home cooks and professionals - easy to handle and very responsive in the cut. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to all styles of cutting. The Damascus cladding is genuinely stunning - the high polish and bold pattern, combined with the octagonal handle, make this knife stand out anywhere it goes.
What Customers Are Saying: One reviewer likes the knife and finds it easy to sharpen, with his only complaint being that it runs a little light for his personal preference.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly between full sharpenings.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless Damascus
HRC: 60+
Blade Type: Double-Edged Blade
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.8 oz (136 g)
Blade Length: 215 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-kiritsuke-210mm-46.png&&&3&&&||&&&||&&&||@@@
tsaunaki24&&&TNO-K240&&&Tsunehisa AUS10 Nami Kiritsuke 240mm&&&The Tsunehisa Nami line is built with gorgeous polished Damascus blades and solid oak handles. AUS10 stainless steel, similar in character to AEB-L, is genuinely excellent steel for kitchen knives.
This 240mm kiritsuke is a versatile blade, handling slicing, push and pull cutting, and a wide range of other kitchen tasks with ease. The flat profile transitions from a nicely flat spot at the heel into a subtle belly, finished with a finely crafted tip suited to all styles of cutting. The Damascus cladding is genuinely stunning - the high polish and bold pattern, combined with the octagonal oak handle, make this knife stand out anywhere it goes.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly between full sharpenings.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless Damascus
HRC: 60+
Blade Type: Double-Edged Blade
Edge Grind: Even
Handle: Oak Octagonal
Weight: 6.3 oz (178 g)
Blade Length: 244 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-kiritsuke-240mm-14.png&&&0&&&||&&&||&&&||@@@
tsnaauna16&&&TNO-N165&&&Tsunehisa AUS10 Nami Nakiri 165mm&&&This nakiri is forged from AUS10 stainless steel, similar in character to AEB-L, and wrapped in the gorgeous polished Damascus cladding the Tsunehisa Nami line is known for. Nakiris are general-purpose knives and one of the most popular shapes among Japanese home cooks - easy to handle and genuinely responsive in the cut, with the flat profile and squared tip giving this nakiri the precision vegetable work demands. The Damascus cladding is genuinely stunning - the high polish and bold pattern, combined with the octagonal oak handle, make this knife stand out anywhere it goes.
What Customers Are Saying: One reviewer, on his first foray into Japanese knives, calls the stainless Damascus pattern absolutely gorgeous, praising the distinct line between the san mai cladding and the harder edge steel. Straight out of the box he was slicing cherry tomatoes thin enough to read newsprint through, and considers it a beautiful, precise piece of craftsmanship.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly between full sharpenings.
Brand: Tsunehisa
Location: Tosa, Japan
Edge Steel: AUS10 Stainless Steel
Cladding: Stainless Damascus
HRC: 60+
Construction: Roll Forged, San Mai
Edge Grind: Even
Handle: Oak Octagonal
Weight: 5.3 oz (152 g)
Blade Length: 165 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-nakiri-165mm-251.png&&&5&&&||&&&||&&&@@@
tsnaaupe13&&&TNO-P135&&&Tsunehisa AUS10 Nami Petty 135mm&&&The Tsunehisa AUS10 Nami line is built around a simple premise: polished Damascus cladding over a high-performing stainless core, at a price that makes the combination accessible. AUS10 is a high-carbon stainless steel from Aichi Steel with added nickel, manganese, vanadium, chromium, and molybdenum - a refined alloy that offers superior corrosion resistance and a finer edge than most stainless alternatives at this price point. The polished Damascus cladding over the stainless flanks produces the flowing water pattern that Japanese knife enthusiasts call suminagashi - each blade unique, each pattern unrepeatable.
At 140mm blade length and 29mm height this compact petty is purpose-built for detail and in-hand work - peeling, trimming, segmenting, fine cuts where a longer blade would feel excessive. At 2mm spine thickness and only 2.3 oz it is extremely nimble in hand. The octagonal oak handle is solid and well-proportioned for the blade length, providing a secure grip through close work. If you are looking for a japanese damascus knife with genuine daily utility at an entry price, this petty is a clear choice.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Roll Forged
Edge Steel: AUS10 Stainless Steel
Cladding: Stainless Damascus
HRC: 60+
Finish: Polished Damascus
Edge Grind: Even
Handle: Oak Octagonal
Weight: 2.3 oz (64g)
Blade Length: 140mm
Total Length: 270mm
Spine Thickness at Heel: 2mm
Blade Height: 29mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-petty-135mm-28.png&&&0&&&||&&&||&&&||@@@
tsnaaupe15&&&TNO-P150&&&Tsunehisa AUS10 Nami Petty 150mm&&&Polished Damascus on a stainless steel petty is an unusual combination - most Damascus knives lean either fully carbon or decorative stainless - and the Tsunehisa AUS10 Nami line delivers it at a price that makes the visual impact genuinely accessible. AUS10 stainless steel at the core provides better edge retention and corrosion resistance than most stainless alloys at this price point, with a fine enough grain to support a keen edge that sharpens well on quality water stones. The flowing Damascus pattern on the stainless cladding is high-polished and bold - the kind of blade that stands out on a magnetic strip or in a knife roll.
At 154mm blade length and 29mm height the 150mm Nami petty sits between a compact paring knife and a full utility knife in format - useful for board work through citrus, herbs, and small proteins while remaining nimble enough for in-hand detail cuts. At 2mm spine thickness and 2.4 oz it is light and fast. The octagonal oak handle feels solid and natural in hand. If you want a japanese damascus knife with practical utility at an entry price, this is a well-executed option from a brand that has been making knives in Tosa for decades.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Roll Forged
Edge Steel: AUS10 Stainless Steel
Cladding: Stainless Damascus
HRC: 60+
Finish: Polished Damascus
Edge Grind: Even
Handle: Oak Octagonal
Weight: 2.4 oz (70g)
Blade Length: 154mm
Total Length: 281mm
Spine Thickness at Heel: 2mm
Blade Height: 29mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-petty-150mm-28.png&&&0&&&||&&&||&&&||@@@
tsunehisa13&&&TNO-S170&&&Tsunehisa AUS10 Nami Santoku 170mm&&&This santoku is forged from AUS10 stainless steel, similar in character to AEB-L, and wrapped in the gorgeous polished Damascus cladding that defines the Tsunehisa Nami line. Santokus are general-purpose knives and remain popular for good reason - home cooks love the combination of a tall blade with a shorter, easy-to-control length. This one has a nicely flat spot transitioning from the heel into a subtle belly, finished with a finely crafted tip suited to all styles of cutting. The Damascus cladding is genuinely stunning - the high polish and bold pattern, combined with the sturdy octagonal handle, make this knife stand out anywhere it goes.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly between full sharpenings.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10 Stainless Steel
Cladding: Stainless Damascus
HRC: 60+
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.5 oz (130 g)
Blade Length: 168 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-santoku-165mm-28.png&&&0&&&||&&&||&&&||@@@
tsnaausu24&&&TNO-S240&&&Tsunehisa AUS10 Nami Sujihiki 240mm&&&The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, proteins, and other ingredients where tearing would ruin the result. The Tsunehisa AUS10 Nami sujihiki brings polished Damascus cladding to that format at a price rarely seen on a knife this visually striking. AUS10 stainless steel at the core delivers solid edge retention and high corrosion resistance - a practical choice for a knife that will see frequent fish and protein work. The flowing Damascus pattern on the stainless cladding is high-polished throughout, producing the suminagashi (flowing water) effect that makes Japanese damascus knife aesthetics so widely recognized.
At 245mm blade length and 34mm height with a 2mm spine this sujihiki is slender and precise - exactly the geometry needed for clean pull strokes through proteins without drag or wedging. At 4.2 oz it is light enough for extended slicing sessions without fatigue. The even grind suits both right- and left-handed users. Octagonal oak handle - well-proportioned for the blade length and practical in a professional kitchen environment. A genuinely good value in a japanese damascus steel kitchen knife at the 240mm sujihiki format.
Care Instructions: AUS10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Roll Forged
Edge Steel: AUS10 Stainless Steel
Cladding: Stainless Damascus
HRC: 60+
Finish: Polished Damascus
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.2 oz (120g)
Blade Length: 245mm
Total Length: 385mm
Spine Thickness at Heel: 2mm
Blade Height: 34mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-sujihiki-240mm-186.png&&&0&&&||&&&||&&&||@@@
tsg3mibu16&&&TG3M-B170&&&Tsunehisa G3 Migaki Bunka 170mm&&&Bunka knives are a well-established Japanese style in the western market, prized for their handy size and gyuto-like versatility. At only about 165mm, or 6.5 inches, this size appeals to cooks who find a full-size gyuto too unwieldy for everyday work.
The G3 stainless steel at the core of this bunka - also known as Ginsan - was developed by Hitachi Metals to function much like high-carbon steel while requiring far less upkeep than its carbon siblings. The composition is genuinely pure compared to most alloys, made of just iron, carbon, and chromium, which gives it a real ability to take a fine edge and sharpen with ease. The overall fit and finish here belie the price point, and the hand-chiseled kanji characters paired with the good-looking, good-feeling oval handle make for a classic, classy total package that earns its place in any kitchen.
Care Instructions: G3 (Ginsan) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between full sharpenings.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 (Ginsan) Stainless Steel
Finish: Migaki (Polished)
Handle: Rosewood Oval
Ferrule: Maple
Edge Grind: Even, 50/50
Weight: 4.2 oz (120 g)
Blade Length: 172 mm
Total Length: 310 mm
Spine Thickness at Base: 2.8 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-bunka-170mm-35.png&&&0&&&||&&&||&&&@@@
tsunehisa7&&&TG3M-G210&&&Tsunehisa G3 Migaki Gyuto 210mm&&&210mm gyutos are the workhorses of many home kitchens, along with professionals who prefer a shorter blade - genuinely all-around cutters capable of handling almost any ingredient. The Tsunehisa G3 Migaki gyuto is fairly light but not quite a laser, with a medium height and thickness that gives it a sharp, precise feel. The profile runs fairly flat with just a small amount of belly for those who prefer rocking cuts, and the fit and finish are very good, with a nicely finished choil and spine.
The blade is built around a core of G3, also known as Ginsan or Silver #3, an excellent stainless steel that echoes the character of Japanese carbon steels, with hardness similar to Shirogami #2 and edge retention only slightly behind it. Combining ease of sharpening, carbon-like cutting feel, and easy maintenance, G3 is a great choice for cooks who do not want the extra work a full carbon blade demands. The core is clad in a softer stainless steel for added strength and shock resistance, and the rosewood and maple oval handle is comfortable in hand, with hand-chiseled kanji adding a lovely finishing touch.
What Customers Are Saying: One reviewer simply calls it a perfect knife with perfect service.
Care Instructions: G3 (Ginsan) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between full sharpenings.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 (Ginsan) Stainless Steel
Handle: Rosewood Oval
Ferrule: Maple
Weight: 5.2 oz (148 g)
Blade Length: 215 mm
Total Length: 353 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-gyuto-210mm-296.png&&&5&&&||&&&||&&&|kika21gy|@@@
tsunehisa8&&&TG3M-G240&&&Tsunehisa G3 Migaki Gyuto 240mm&&&Tsunehisa Hamono is a large OEM maker based in Tosa, somewhat like Tojiro in structure, with roughly 30 smiths producing a wide range of knife lines across several mid-priced steel choices. This 240mm gyuto is built around G3 stainless steel - manufactured by Hitachi Metals, Ltd. with 1.05 percent carbon, 13 percent chromium, and 0.8 percent manganese, typically hardened between 59 and 62 HRC. One of the major benefits of G3 is how closely it echoes the character of carbon alloys; being made with very pure, fine-particle components elevates it to the top performance tier among stainless steels. The core carries high carbon while staying rust and stain resistant, clad in softer stainless steel that keeps the knife genuinely easy to maintain while G3 handles the cutting performance.
This gyuto is nicely proportioned, with a reasonable height and a well-conceived profile. The rosewood oval handle with maple ferrule is finished to a high standard and complements the beautiful hand-chiseled kanji on the blade face. This is a wonderful gyuto for professional or home cooks seeking a great all-around cutter that combines easy maintenance with genuinely top-shelf performance.
Care Instructions: G3 (Ginsan) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between full sharpenings.
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-gyuto-240mm-291.png&&&0&&&||&&&||&&&||@@@
tsg3ki21&&&TG3M-K210&&&Tsunehisa G3 Migaki Kiritsuke 210mm&&&Tsunehisa Hamono is a maker based in Tosa, somewhat like Tojiro in structure, with roughly 30 smiths producing a wide range of knife lines. This kiritsuke is built around G3 stainless steel - also known as Ginsan or Silver #3 - manufactured by Hitachi Metals from very pure, fine-particle components that elevate the steel above most other stainless alloys. G3 carries 1.05 percent carbon, 13 percent chromium, and 0.8 percent manganese, typically hardened between 59 and 62 HRC, with a major benefit being how closely it echoes the character of carbon steel while remaining rust and stain resistant. The core is clad in a softer stainless steel, making the knife genuinely easy to maintain while G3 handles the cutting performance.
This kiritsuke is nicely proportioned, with a reasonable height and a well-conceived profile suited to both vegetable and protein work. The rosewood oval handle with maple ferrule is finished to a high standard and complements the beautiful hand-chiseled kanji on the blade face. This is a wonderful kiritsuke for professional or home cooks seeking a great all-around cutter that combines easy maintenance with genuinely top-shelf performance.
Care Instructions: G3 (Ginsan) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between full sharpenings.
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-kiritsuke-210mm-122.png&&&0&&&||&&&||&&&@@@
tsunehisa4&&&TG3M-N165&&&Tsunehisa G3 Migaki Nakiri 165mm&&&Please note: this knife now ships with a new rosewood and black pakka wood handle. Trust the photos shown on this listing.
Tsunehisa Hamono builds this nakiri in Tosa, sourced through reputable OEM partners known for value and top-quality steels. They have chosen the highly regarded G3 stainless steel here, known for its fine-grained, high-carbon composition that delivers a cutting feel and ease of sharpening similar to classic carbon steel.
The flat edge and generous finger clearance on this nakiri make it ideal for push cutting, and the excellent edge geometry handles even tough ingredients with ease. The rosewood and black pakka wood handle adds both elegance and comfort. This is a great, genuinely low-maintenance nakiri at an attractive price.
What Customers Are Saying: One reviewer calls this an outstanding value, noting it would be a really nice knife even at a much higher price - he praises the grind, loves the steel, and reports no complaints on fit and finish, adding that he will likely pick up the gyuto from the same line next.
Care Instructions: G3 (Ginsan) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between full sharpenings.
Maker: Tsunehisa
Location: Tosa, Japan
Edge Steel: G3 (Ginsan) Stainless Steel
Finish: Migaki (Polished)
Handle: Rosewood Oval
Ferrule: Black Pakka Wood (New - Trust Photos)
Weight: 5.4 oz
Blade Length: 165 mm
Total Length: 306 mm
Spine Thickness at Base: 2.94 mm
Blade Height: 50.02 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-nakiri-165mm-386.png&&&5&&&||&&&||&&&@@@
tsunehisa5&&&TG3M-P135&&&Tsunehisa G3 Migaki Petty 135mm&&&This little petty is genuinely sweet to use. The blade is fashioned from G3 stainless steel - also known as Ginsan, Ginsanko, or Silver #3, one of our favorite stainless alloys for its very fine grain, often considered a stainless stand-in for the best carbon steels. The core is wrapped in a softer stainless cladding to keep the knife light and resilient to shocks, making it a genuinely easy tool to maintain.
At 135mm this petty sits in the medium length range for the format - a versatile cutter on the board or in hand, capable of garnishes and detailed cutting tasks with ease. The blade is stout and rigid, flying through herbs and small items, with a profile that still allows for a bit of rock chopping when needed. The oval rosewood and maple handle is well finished and suits both left- and right-handed users equally well.
What Customers Are Saying: One reviewer calls this a great utility knife - not too big, not too small - and finds himself reaching for it constantly across a range of tasks. He praises the excellent fit and finish, adding only a urethane finish to the handle himself, and reports it arrived quite sharp out of the box. As someone who loves true carbon steel, he says he would not hesitate to add another G3 knife to his collection, citing the easy sharpening, genuine sharpness, and low maintenance as real strengths.
Care Instructions: G3 (Ginsan) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between full sharpenings.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: G3 (Ginsan) Stainless Steel
Handle: Rosewood Oval
Ferrule: Maple
Weight: 2.4 oz
Blade Length: 139 mm
Total Length: 263 mm
Spine Thickness at Base: 2.02 mm
Blade Height: 28.3 mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-petty-135mm-268.png&&&5&&&||&&&||&&&@@@
tsunehisa6&&&TG3M-S165&&&Tsunehisa G3 Migaki Santoku 165mm&&&Please note: this knife now ships with a new rosewood and black pakka wood handle. Trust the photos shown on this listing.
The santoku is a well-established Japanese knife style in the western market, prized for its handy size and gyuto-like versatility. The sheep foot blade profile suits chopping and push cutting techniques rather than rocking - rocking is still possible, but not the optimal technique for this shape. At only about 165mm, or 6.5 inches, this size appeals to cooks who find a full-size gyuto too unwieldy for everyday work.
G3 stainless steel, also known as Ginsan, was developed by Hitachi Metals to function much like high-carbon steel while requiring far less upkeep than its carbon siblings. The composition is genuinely pure compared to most alloys, made of just iron, carbon, and chromium, giving it a real ability to take a fine edge and sharpen with ease. The overall fit and finish belie the price point, and the hand-chiseled kanji characters paired with the good-looking, good-feeling handle make for a classic, classy total package.
Care Instructions: G3 (Ginsan) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly between full sharpenings.
Maker: Tsunehisa
Location: Tosa, Japan
Edge Steel: G3 (Ginsan) Stainless Steel
Finish: Migaki (Polished)
Handle: Rosewood Oval
Ferrule: Black Pakka Wood (New - Trust Photos)
Weight: 5.0 oz
Blade Length: 165 mm
Total Length: 305 mm
Spine Thickness at Base: 2.83 mm
Blade Height: 46.73 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-santoku-165mm-320.png&&&0&&&||&&&||&&&@@@
tsg3misu27&&&TG3M-S270&&&Tsunehisa G3 Migaki Sujihiki 270mm&&&Ginsan - also known as G3 or Silver #3 - occupies a unique position among Japanese stainless steels. Its grain structure is fine enough to support a genuinely sharp edge that sharpens more like carbon steel than like typical stainless alloys, while its chromium content provides full corrosion resistance with no reactive surface management required. Tsunehisa builds the G3 Migaki sujihiki around this steel in Tosa, Japan, finishing with a migaki (polished) surface that shows the steel cleanly from spine to edge. For a slicing knife that will see regular fish and protein work, Ginsan is an excellent choice - the edge quality is noticeably higher than standard stainless at this price point.
The sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke pull cuts through fish, proteins, and other ingredients where tearing or dragging would compromise the result. At 272mm blade length and 37mm height with a 2.1mm spine this is a nimble, precise slicer - the narrow profile reduces drag through proteins and the thin spine keeps weight down at 4.7 oz. The oval rosewood handle with maple ferrule is warm and well-proportioned for the blade length - a pairing that feels balanced and refined in hand. If you are looking for a japanese slicer in Ginsan stainless at a price that makes it genuinely accessible, this is a clear choice.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and highly resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones and strop regularly to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-sujihiki-270mm-117.png&&&0&&&||&&&||&&&@@@
tssrstna16&&&TSO-N165&&&Tsunehisa SRS13 Stainless Nakiri 165mm&&&SRS13 is a powdered semi-stainless alloy developed by Nachi-Fujikoshi in Japan, capable of taking a very sharp edge with good wear resistance and toughness. Tsunehisa uses it in a laser cut san mai construction here, precision-cut from a pre-formed sheet with stainless cladding for easy maintenance and hand engraving on the blade face for a traditional visual touch.
This nakiri is built for vegetable work: flat edge, tall blade at 52mm, squared tip, designed for clean push cutting through a full range of produce without the tearing or wedging a thinner or shorter blade might cause. At 163mm blade length it is a standard working nakiri size.
Care Instructions: SRS13 is a semi-stainless powdered steel - more forgiving than carbon steel but still benefits from hand washing, drying, and avoiding bones and frozen foods. Use quality water stones when it is time to sharpen.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Laser Cut, San Mai
Edge Steel: SRS13 Semi-Stainless
Cladding: Stainless
Engraving: Hand Engraved
Edge Grind: Even (See Choil Photo)
Blade Length: 163 mm
Blade Height: 52 mm
Weight: 152 g / 5.3 oz
Spine Thickness: 1.9 mm
Total Length: 310 mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-nakiri-165mm-276.png&&&0&&&||&&&||&&&@@@
tssrstsa16&&&TSO-S165&&&Tsunehisa SRS13 Stainless Santoku 165mm&&&Santoku means three virtues - slicing, dicing, and mincing - and this SRS13 version from Tsunehisa in Tosa delivers all three from a laser cut san mai construction with a powdered semi-stainless steel core. SRS13, developed by Nachi-Fujikoshi, sits in the semi-stainless category: harder and more wear-resistant than typical stainless while remaining more forgiving of moisture than a fully reactive carbon steel.
The stainless cladding over the SRS13 core keeps maintenance simple, and the laser engraving on the blade face adds a clean visual detail to an otherwise quietly refined knife. At 167mm blade length and 46.5mm tall this is a practical everyday santoku with a slight lean toward precision over heft.
Care Instructions: SRS13 is a semi-stainless powdered steel - more forgiving than carbon steel but still benefits from hand washing, drying, and avoiding bones and frozen foods. Use quality water stones when it is time to sharpen.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Laser Cut, San Mai
Edge Steel: SRS13 Semi-Stainless
Cladding: Stainless
Engraving: Laser Engraved
Edge Grind: Even (See Choil Photo)
Blade Length: 167 mm
Blade Height: 46.5 mm
Weight: 128 g / 4.5 oz
Spine Thickness: 2 mm
Total Length: 310 mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-santoku-165mm-259.png&&&0&&&||&&&||&&&@@@
tsvghadagy18&&&TVG10-G180&&&Tsunehisa VG10 Hammered Damascus Gyuto 180mm&&&Tsunehisa Hamono is a mid-sized factory in Tosa, Japan, that has built a strong following at CKTG for delivering quality materials and good geometry at prices that consistently surprise people who see them in person. Tosa has a long tradition of producing serious working knives at honest prices, and Tsunehisa is one of the best examples of what that tradition looks like when a factory takes its heat treatment and steel selection seriously. The VG10 Hammered Damascus line brings two Japanese surface techniques together in a single blade - tsuchime (hammered) above the shinogi and suminagashi (flowing water Damascus) on the lower blade road.
The gyuto format is Japan's all-purpose chef knife, and at 180mm, this is the compact end of the range - a size that suits cooks who prefer a shorter, more maneuverable blade for everyday prep work without giving up the curved profile that makes a gyuto useful for a full range of cutting styles. The VG-10 core is clad in stainless Damascus in a San Mai construction with an even grind on both sides. The sandalwood oval handle is paired with a black pakka wood ferrule and fitted in the Tokyo style - a gapped machi between blade and handle that is a traditional detail worth noting for anyone particular about fit and finish aesthetics.
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to keep the edge performing well. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Stainless Damascus
Finish: Tsuchime (Hammered) and Suminagashi (Damascus)
Edge Grind: Even
Handle: Oval Sandalwood
Ferrule: Black Pakka Wood
Gapped Machi: Tokyo Style
Weight: 4.3 oz (122 g)
Blade Length: 187 mm
Total Length: 323 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-180mm-263.png&&&0&&&||&&&||&&&||@@@
tsunehisa11&&&TVG10-G210&&&Tsunehisa VG10 Hammered Damascus Gyuto 210mm&&&Tosa has a long tradition of producing working knives at honest prices, and Tsunehisa Hamono is one of the best examples of what that tradition looks like when a factory takes its steel selection and heat treatment seriously. The VG10 Hammered Damascus line combines two classic Japanese surface techniques - tsuchime (hammered) above the shinogi and suminagashi (flowing water Damascus) on the lower blade road - in a knife that delivers more visual character than its price would suggest. This is a strong everyday option from a factory that CKTG has carried for years with consistent results.
At 210mm, this is the most versatile length in the gyuto format - Japan's all-purpose chef knife. The VG-10 stainless core sits in a San Mai construction clad in stainless Damascus with an even grind on both sides, making it equally comfortable for right- and left-handed cooks. The oval sandalwood handle is paired with a black pakka wood ferrule and finished in the Tokyo style, which means a gapped machi between blade and handle - a traditional detail that is visible in the photos and worth knowing about before purchase. The knife runs light at 5.1 oz, which keeps it maneuverable through extended prep sessions.
Care Instructions: VG-10 stainless is low maintenance - hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones and strop regularly between sharpenings to keep the edge performing well. Avoid bones, frozen foods, and hard surfaces that could chip or roll the edge.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Stainless Damascus
Finish: Tsuchime (Hammered) and Suminagashi (Damascus)
Edge Grind: Even
Handle: Oval Sandalwood
Ferrule: Black Pakka Wood
Gapped Machi: Tokyo Style
Weight: 5.1 oz (144 g)
Blade Length: 218 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-210mm-321.png&&&0&&&||&&&||&&&||@@@
tsvghadagy24&&&TVG10-G240&&&Tsunehisa VG10 Hammered Damascus Gyuto 240mm&&&Tsunehisa VG10 Hammered Damascus Gyuto 240mm. In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.
VG10 is quality stainless steel that offers a nice cutting edge, good edge retention in full stainless steel. It sharpens easily and is just an excellent all-around steel for kitchen knives.
240mm gyutos are the most popular size for our knife enthusiast customers that want a knife that can do daily work. They're long enough for slicing tasks and tall enough with belly for both rocking a push cutting. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: VG10 Stainless Steel
Edge Grind: Even
Finish: Hammered, Damascus
Handle: Oval Sandalwood
Ferrule: Black Pakka Wood
Gapped Machi: Tokyo Style
Weight: 6.1 oz (172 g)
Blade Length: 246 mm
Total Length: 399 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
Photos by Gustavo Bermudez&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-gyuto-240mm-268.png&&&0&&&||&&&||&&&||@@@
tsvghadana16&&&TVG10-N165&&&Tsunehisa VG10 Hammered Damascus Nakiri 165mm&&&The Tsunehisa VG10 Hammered Damascus Nakiri 165mm is a beautifully crafted vegetable knife that combines eye-catching design with reliable stainless steel performance. Made in Tosa, Japan, this knife features a VG10 stainless steel core, well known for its excellent edge retention, corrosion resistance, and ability to take a very sharp edge. It’s a great choice for cooks who want high performance with low maintenance.
The blade is clad in stainless steel with a hammered (tsuchime) and Damascus (suminagashi) finish that not only looks great but also helps reduce food sticking during use. The nakiri profile features a flat edge ideal for push cutting and chopping vegetables with precision and efficiency. The grind is even for comfortable use by both right- and left-handed users. A comfortable oval sandalwood handle with a black pakka wood ferrule completes the knife, and the gapped machi (Tokyo style) adds a traditional touch.
What Customers Are Saying:
Customers appreciate the smooth cutting feel, attractive finish, and easy maintenance. Many highlight its excellent performance on vegetables and the balance of beauty and function at a great price point.
Care Instructions: This knife has a stainless steel core and cladding for easy maintenance. Hand wash and dry after use. Avoid cutting frozen foods or bones. Use a wood or rubber board to protect the edge and maintain performance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG10 Stainless Steel
Cladding: Stainless
Finish: Hammered, Damascus
Edge Grind: Even
Weight: 5.0 oz (144 g)
Blade Length: 160 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
Handle: Oval Sandalwood
Ferrule: Black Pakka Wood
Gapped Machi: Tokyo Style (see photos)&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-nakiri-165mm-309.png&&&0&&&||&&&||&&&@@@
tsvghadape15&&&TVG10-P150&&&Tsunehisa VG10 Hammered Damascus Petty 150mm&&&Tsuchime means hammered in Japanese. Suminagashi means flowing water. The Tsunehisa VG10 Hammered Damascus line uses both techniques on the same blade - the hammered surface texture across the cladding reduces friction and improves food release, while the Damascus pattern beneath gives each knife a unique visual character that shifts as the light moves across the steel. Tsunehisa forges in Tosa, Japan, a region known for working knife production, with a VG10 stainless core at the edge. VG10 is one of the most widely used Japanese stainless steels in quality kitchen knives - well-rounded performance, solid edge retention, and straightforward maintenance.
With a blade length of 154mm and a height of 29mm, this petty is light and nimble - useful for board tasks through citrus, herbs, and proteins, and narrow enough for in-hand detail cuts. The oval sandalwood handle with a black pakka wood ferrule is a warm, tactile combination that stands out from the typical octagonal wa handle. At 2.4 oz, it disappears in hand during close work. A well-priced VG10 Damascus knife with genuine craftsmanship in the finish.
Care Instructions: VG10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly. The hammered surface requires no special maintenance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus
Finish: Tsuchime (Hammered) Damascus
Edge Grind: Even
Handle: Oval Sandalwood
Ferrule: Black Pakka Wood
Weight: 2.4 oz (70 g)
Blade Length: 154 mm
Total Length: 277 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-petty-150mm-262.png&&&0&&&||&&&@@@
tsvghadasa18&&&TVG10-S185&&&Tsunehisa VG10 Hammered Damascus Santoku 185mm&&&This is the best seller in the Tsunehisa VG10 Hammered Damascus line - and it earns that status. The combination of tsuchime (hammered) texture and suminagashi (flowing water) Damascus cladding gives the blade both functional and visual qualities that most knives in this price range do not offer together. The hammered surface reduces food sticking during cutting - a practical benefit on a santoku that sees high-volume vegetable and protein work. The Damascus pattern beneath is unique to each blade. VG10 stainless steel at the core provides solid edge retention and low-maintenance performance that suits a knife this visually distinctive - you want to use it, and VG10 rewards daily use.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the ideal all-purpose format for this combination of finish and steel. At 187mm blade length and 46mm height with a 2mm spine this is a well-proportioned japanese damascus steel santoku knife with excellent knuckle clearance and a flat enough profile for push-cutting. The oval sandalwood handle with black pakka wood ferrule and Tokyo-style machi gap is a refined pairing for this level of blade finish. At 4.7 oz it is balanced and comfortable through extended prep sessions.
Care Instructions: VG10 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly. The hammered surface requires no special maintenance.
Each knife is made by hand so measurements may vary.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus
Finish: Tsuchime (Hammered) Damascus
Edge Grind: Even
Handle: Oval Sandalwood
Ferrule: Black Pakka Wood
Machi: Tokyo Style Gapped
Weight: 4.7 oz (134g)
Blade Length: 187mm
Total Length: 325mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-santoku-185mm-272.png&&&0&&&||&&&||&&&||@@@
tsunehisavg10&&&TVG10-S240&&&Tsunehisa VG10 Hammered Damascus Sujihiki 240mm&&&The Tsunehisa VG10 Hammered Damascus Sujihiki 240mm is a long, narrow Japanese kitchen slicing knife designed specifically for carving and portioning cooked meats, roasts, poultry, and fish. The sujihiki profile excels at making smooth, single pull cuts that preserve texture and presentation. This is a purpose-built culinary tool for food preparation in home and professional kitchens.
The cutting core is VG10 stainless steel, a high-performance Japanese alloy known for strong edge retention, corrosion resistance, and easy maintenance. The blade features san mai construction with stainless cladding for durability and reduced reactivity. The hammered (tsuchime) and Damascus (suminagashi) finish helps reduce surface drag while adding visual depth. The even double bevel grind works well for right- and left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting through bones or frozen foods to prevent edge damage.
Care Instructions: Although VG10 is stainless, hand wash and dry promptly after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
Machi: Gapped, Tokyo Style&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-sujihiki-240mm-169.png&&&0&&&||&&&||&&&||@@@
tsz18engy21&&&TZ18-G210&&&Tsunehisa Z18 Damascus Gyuto 210mm&&&Light knives have their advocates - cooks who spend hours on the board and prioritize speed and reduced fatigue over the authority of a heavier blade. The Tsunehisa Z18 Damascus gyuto is built for them. At 4.6 oz for a 210mm gyuto it is among the lighter options in its class, and the thin 1.9mm spine reinforces that character throughout the blade. Z18 stainless steel provides the edge material - a fully stainless alloy that holds an adequate edge for daily kitchen use and requires no special care beyond washing and drying. Tsunehisa pairs it with Damascus stainless cladding in a hammer-forged san mai construction in Tosa, Japan, where working knife production has been a regional specialty for generations.
At 214mm blade length and 46.8mm height this gyuto has good proportions for general kitchen work - enough reach for efficient board cutting, enough height for comfortable knuckle clearance. The Damascus cladding pattern gives each knife a unique visual character. The octagonal oak handle is solid and well-balanced with the lightweight blade. For cooks who find heavier knives tiring through long prep sessions, or who simply want a fast, light gyuto for daily use at a reasonable price, the Z18 is worth serious consideration.
What Customers Are Saying: The one reviewer describes the knife arriving sharp and calls it very light in hand - a summer knife. He notes the handle is comfortable and gives it four stars overall.
Care Instructions: Z18 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly.
Each knife is made by hand so measurements may vary.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Z18 Stainless Steel
Cladding: Stainless Damascus
Finish: Damascus
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.6 oz (132g)
Blade Length: 214mm
Total Length: 354mm
Spine Thickness at Base: 1.9mm
Blade Height: 46.8mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-damascus-gyuto-210mm-153.png&&&4&&&||&&&||&&&|kika21gy|@@@
tsz18ensa18&&&TZ18-S185&&&Tsunehisa Z18 Damascus Santoku 185mm&&&Z18 is a fully stainless steel with a balanced composition suited for thin-ground kitchen knives - enough hardness for a keen edge, enough toughness for daily kitchen use, and fully stainless for low-maintenance care. Tsunehisa pairs it with Damascus stainless cladding in a hammer-forged san mai construction in Tosa, Japan, producing a blade that is noticeably thin and light for its size. The Damascus pattern across the cladding gives each knife a distinctive visual character without adding complexity to the care routine.
At 187mm blade length and 46.9mm height with a 2mm spine this santoku is a well-proportioned all-purpose kitchen knife - tall enough for comfortable knuckle clearance through board work, flat enough at the heel to suit push-cutting through vegetables and proteins. At 4.8 oz it is on the lighter end for a 185mm santoku - the thin grind and light weight give it a nimble, fast feel in hand that cooks coming from heavier Western knives consistently notice immediately. The octagonal oak handle is clean and traditional.
Care Instructions: Z18 is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, frozen foods, and hard materials. Sharpen on quality water stones and strop regularly.
Each knife is made by hand so measurements may vary.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Z18 Stainless Steel
Cladding: Stainless Damascus
Finish: Damascus
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.8 oz (136g)
Blade Length: 187mm
Total Length: 328mm
Spine Thickness at Base: 2mm
Blade Height: 46.9mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-damascus-santoku-185mm-154.png&&&0&&&||&&&||&&&@@@
twocatsmugset&&&CatMugs&&&Two Cats Mug Set&&&This charming pair of cat mugs makes a great gift for animal lovers or anyone who enjoys a little whimsy with their morning coffee. The set includes one black mug and one white mug, each shaped with rounded sides, cute cat faces, and easy-grip handles. They work well for coffee, tea, cocoa, or as fun desk mugs for pens and small tools.
The ceramic construction gives them a solid, comfortable feel in hand, and the simple color palette fits in nicely with most kitchen styles. A playful but practical set for home or office use.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/two-cats-mug-set-75.png&&&0&&&||&&&||&&&@@@
tiwodoclst&&&ZZZ&&&Two Slot Cleaver Knife Stand&&&A cleaver on the counter needs a stand built to handle the weight and blade thickness that a standard knife block slot is not designed for. The CKTG Two Slot Cleaver Stand is a CKTG exclusive built from sapele wood with two differently sized slots - one at 3.3mm for thinner vegetable cleavers and one at 5mm for heavier Chinese meat cleavers - covering the two most common cleaver profiles in one compact countertop footprint. Rubber feet keep it stable during use and an embedded magnet helps hold blades securely in position.
At 10.5 x 3.5 x 1.5 inches it takes up minimal counter space while keeping two cleavers upright, accessible, and safely stored blade-down. The sapele wood has a warm, reddish grain that looks at home in any kitchen. If you are buying this for a cleaver you already own, measure the blade approximately 1 inch up from the edge to confirm it will fit the appropriate slot. Knives sold separately.
What Customers Are Saying: Mina uses it for exactly the two cleaver types it was designed for - a thin vegetable cleaver in the narrow slot and a heavy Chinese meat cleaver in the wider one. Both fit perfectly. Hannah calls it a great stand and says it holds her two cleavers perfectly. Stephen Matthias, a verified customer, puts it simply: it were grand.
Care Instructions: Wipe clean with a dry or damp cloth. Do not submerge in water. Dry knives thoroughly before returning them to the stand. Apply food-safe mineral oil occasionally to condition the wood.
Brand: CKTG Exclusive
Material: Sapele Wood
Dimensions: 10.5 x 3.5 x 1.5 in
Slot 1: 3.3mm (thin vegetable cleavers)
Slot 2: 5mm (heavier Chinese cleavers)
Features: Rubber Feet, Embedded Magnet
Note: Measure blade 1 in above edge before purchasing. Knives sold separately.
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/two-slot-cleaver-knife-stand-127.png&&&5&&&||&&&||&&&@@@
ck2stknsh&&&2-Step-Sharpener&&&Two Step Knife Sharpener Closeout Sale&&&Keep your knives sharp and ready with this portable 2-step knife sharpener, designed for quick, no-fuss edge maintenance wherever you are. The tungsten carbide slot restores dull edges fast, while the ceramic slot refines and polishes the edge for smoother cutting.
Customers consistently praise how quick and easy it is to use, making it ideal for fast touch-ups between prep tasks. Its compact, durable design fits easily in a knife bag or drawer, taking up minimal space while delivering reliable results. Whether you’re working a shift in a professional kitchen, cooking at home, or heading outdoors, this sharpener is built for convenience and performance.
It’s also a popular gift choice, with customers noting how well it’s been received by friends and coworkers—practical, affordable, and genuinely useful.
Features & Benefits:
2-stage sharpening system: coarse tungsten carbide + ceramic polishing
Fast, easy edge touch-ups with minimal effort
Compact and lightweight for travel or knife bags
Durable construction for everyday use
Ideal for home cooks, professional chefs, campers, and outdoor use
A simple, effective sharpening solution that does exactly what it promises—keeps your knives sharp with minimal time and effort.&&&&&&9.95&&&6.95&&&https://s.turbifycdn.com/aah/chefknivestogo/two-step-knife-sharpener-closeout-sale-33.png&&&5&&&||&&&||&&&@@@
nastho&&&123StoneHolder&&&Universal Stone Holder&&&Sharpening on a folded towel works until it does not - the stone shifts mid-stroke, the towel bunches, and the inconsistency shows up in the edge. The Universal Stone Holder solves that problem simply and reliably. Adjustable sliding rails lock your stone in place from both ends, the non-slip rubber feet grip the counter firmly, and the 7/8 inch elevation gives your knuckles the clearance they need to sharpen comfortably through longer sessions. One reviewer who had been using a cloth called this much better the first time he tried it, noting the elevation alone makes a noticeable difference. Another called it a no-brainer and wished he had bought one earlier. It is one of those accessories that seems unnecessary until you use it, and then it becomes a permanent fixture at the bench.
The adjustable rails fit stones from 5.5 to 8.5 inches in length, covering virtually every standard waterstone format from entry-level synthetics to full-size natural stones. The holder pairs naturally with the Adjustable Waterstone Sink Bridge listed below - used together, you get a stable, elevated stone positioned over the sink for mess-free sharpening with no countertop cleanup. One note worth knowing before purchase: the metal rails and adjustment hardware are not stainless and will rust if left wet. Dry the holder thoroughly after every use - particularly the threaded adjustment area where water collects - and it will last for years. A quick wipe with an oily cloth every few months adds further protection.
What Customers Are Saying: Twenty-two reviewers have given this holder an average of 4.5 stars. The consensus across positive reviews is that it does exactly what it promises - holds stones firmly, grips the counter without sliding, and improves sharpening sessions immediately. Several note it works especially well with natural stones that have irregular shapes or uneven bases. One buyer who has compared multiple stone holders called this one on par with the competition at a better price. The two lower ratings both flag rust on the metal hardware after use without thorough drying - a real concern that proper care prevents entirely. One reviewer also noted the adjustment nuts can be stiff, which is a fair observation on some units.
Item: Universal Stone Holder
Adjustment: Sliding, adjustable rails
Compatible Stone Length: 5.5 in to 8.5 in
Base: Non-slip rubber feet
Stone Elevation: Approx. 7/8 in
Item Number: 123StoneHolder
Care Instructions: Rinse after use and dry thoroughly - pay particular attention to the threaded adjustment hardware where water collects. Do not leave wet or store damp. The metal rails are not stainless and will rust if left wet after use. A light coat of oil on the metal hardware every few months prevents rust and keeps the adjustment smooth. Store dry between sharpening sessions.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/universal-stone-holder-127.png&&&4.5&&&||&&&||&&&||@@@
wafrropin&&&Walnut-Pin&&&Walnut French Rolling Pin&&&Brandon Norsted makes these French rolling pins right down the street from CKTG in Madison, Wisconsin - a detail that matters when you consider how much of what fills kitchen supply stores comes from overseas factories with no particular investment in the craft. Brandon builds each pin by hand from domestic walnut, and the result is a tool that feels noticeably different from production alternatives: balanced, smooth, and properly proportioned for real baking work.
The French rolling pin format - tapered, handle-free, one solid piece of wood - is what professional pastry chefs reach for when they want maximum control over the dough. Without handles or an axle, your hands sit directly on the pin and stay close to the surface, giving you tactile feedback on thickness and pressure that a handled pin cannot provide. Walnut is a dense, tight-grained domestic hardwood that rolls smoothly, resists warping, and develops a character with use. At 19.5 inches and 12.5 oz it is the right size for pie crusts, pasta dough, puff pastry, and most other rolling tasks a home or professional baker encounters. Excellent craftsmanship, Brandon.
Care Instructions: Wipe clean with a dry cloth after each use. Avoid submerging in water or putting in the dishwasher - moisture will damage the wood and can cause warping over time. Season occasionally with a small amount of food-safe mineral oil or board wax to condition the wood and extend its life.
Maker: Brandon Norsted
Location: Madison, Wisconsin, USA
Material: Domestic Walnut
Style: French Tapered - No Handles
Length: 19.5 inches
Diameter: 1.6 inches
Weight: 12.5 oz
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/walnut-french-rolling-pin-19.png&&&0&&&||&&&||&&&@@@
wejadeknro&&&ShibaRoll-Denim&&&West Japan Denim Knife Roll&&&We absolutely love finding new and interesting items to add to our store, whether they are knives, stones, or other kitchen accessories. It is always a pleasure to introduce our customers to something unique and out of the ordinary.
The same artisans who brought us those beautiful West Japan carbon steel skillets have created a classic knife roll that is so perfectly balanced, sized, and well made, we simply had to offer it.
This knife roll features six pockets to securely hold your knives and can accommodate a blade up to 19 inches in length. That is a serious knife, and it makes this roll especially versatile. The denim is top-quality, and the simple, elegant design is pure Japan.
When laid flat, the bag measures 24.5 x 19.5 inches.&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/west-japan-denim-knife-roll-123.png&&&0&&&||&&&||&&&@@@
shibataskillet&&&ShibaSkillet&&&West Japan Tools Carbon Steel Skillet 30cm&&&Carbon steel pans have been around for centuries, and after years of stainless and non-stick dominance, home cooks are rediscovering exactly why. Once properly seasoned, carbon steel can outperform almost any other material for toughness, ease of cleaning, and everyday versatility. Eggs slide around like they are on ice, and the toughest fond wipes away with a paper towel.
This skillet, designed by Takayuki Shibata in Fukuyama City, Japan, takes its inspiration from a classic French pan shape but is built in a way most carbon pans are not: pressed to form, then machined down on the inner sides to shed weight while keeping a heavy, heat-retentive bottom. The handle is genuinely sculptural, more a piece of design than an afterthought, and the whole pan is made in very limited numbers by hand. This is a true artisan piece, the kind of thing that becomes a kitchen heirloom rather than just another pan in the cabinet.
What Customers Are Saying: Owners consistently call this a functional work of art, with more than one reviewer comparing it favorably to long-trusted brands like All Clad once they got past the learning curve of carbon steel. The surface takes seasoning quickly, develops real non-stick performance within just a few uses, and the fit and finish draw repeated praise, with one reviewer describing the cooking surface as feeling like glass. The fair criticism worth knowing: the pan flexes noticeably on the stovetop, which one longtime carbon steel and cast iron owner found surprising enough to relegate this pan to outdoor cooking rather than the daily stove. A second reviewer felt the handle, thinned down along with the side walls to save weight, runs a little too delicate for serious pressure during cooking, and wished he had known that going in. Both still rated the pan highly for everything else it does well.
Care Instructions: Like any raw carbon steel pan, this skillet needs to be seasoned before first use and re-seasoned periodically with light use of oil. Wash with hot water and a soft sponge, avoiding soap when possible since it can strip the seasoning layer. Dry the pan immediately and thoroughly after washing, ideally over low heat on the stove, then wipe a very thin layer of cooking oil over the surface before storing to prevent rust. Avoid soaking the pan or putting it in a dishwasher.
Brand: West Japan Tools
Designer: Takayuki Shibata
Location: Fukuyama City, Japan
Bottom Thickness: 3 mm
Side Wall Thickness: 1.5 mm
Top Diameter: 30 cm
Bottom Diameter: 24 cm
Weight: 1.7 kg
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/west-japan-tools-carbon-steel-skillet-30cm-102.png&&&4.5&&&||&&&||&&&@@@
wokynopa&&&Wood-Pads&&&Wooden Kyougi Note Pads 4" x 3" Sale&&&
Wooden Kyougi Note Pads – 4" x 3"
These unique notepads are made in Japan from ultra-thin sheets of natural wood, known as Kyougi. Traditionally used for food wrapping and packaging, Kyougi paper is made by shaving thin slices from wood blocks, resulting in a beautiful, smooth surface that’s unlike any standard paper.
Each pad contains dozens of sheets with a clean, organic finish and a subtle wood grain that adds warmth to your notes, gift tags, or table settings. They’re perfect for writing, sketching, or adding a natural touch to creative projects. Lightweight yet durable, these pads are great to keep on hand in the kitchen or at your desk.
Whether you’re jotting down recipes or writing a quick message, these Kyougi note pads offer a distinctive alternative to conventional paper—making them a thoughtful and practical gift for anyone who appreciates craftsmanship and design.
Materials: Japanese red pine
Dimensions: 4” H x 3” W
Pages: Approx. 50
Care: Keep in a cool, dry place. Pages may warp slightly if exposed to humidity.
Made in Japan
Cover and backing embossed with Chefknivestogo&&&&&&11.5&&&7.95&&&https://s.turbifycdn.com/aah/chefknivestogo/wooden-kyougi-note-pads-4-x-3-sale-23.png&&&0&&&||&&&||&&&@@@
yaashabu17&&&YAS-HE-B170&&&Yahiko AS Kuro Tsuchime Bunka 175mm&&&A bunka pairs a flat profile with a sharp, angled tip, and this 175mm version from Yahiko is built for cooks who want push cutting precision along with some rocking versatility. The blade carries a deep kuro, or black, kurouchi finish layered over a hammered tsuchime texture, giving the knife a rustic look that also helps with food release.
The core is Aogami Super, one of the finest carbon steels available, prized for outstanding edge retention and sharpness, hardened here to about 63 HRC. The core is clad in stainless steel for added corrosion resistance, and the knife is finished with an upgraded octagonal handle in sakura, or cherry wood, paired with a black pakka wood ferrule. The even 50/50 grind suits both right and left handed cooks.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Yahiko
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
HRC: 63
Finish: Kurouchi (Black), Tsuchime (Hammered)
Edge Grind: Even 50/50
Handle: Cherry Octagonal (Sakura)
Ferrule: Black Pakka Wood
Weight: 4.1 oz (118 g)
Blade Length: 175 mm
Total Length: 325 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 43 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-bunka-175mm-13.png&&&0&&&||&&&||&&&||@@@
yaaskutsgy18&&&YAS-HE-G180&&&Yahiko AS Kuro Tsuchime Gyuto 180mm&&&Not every cook wants a full length 210mm or 240mm gyuto, and this 180mm version from Yahiko offers the same materials and craftsmanship found across the line in a more compact, easier to maneuver size. The blade carries a deep kuro, or black, kurouchi finish layered over a hammered tsuchime texture, both for looks and to help with food release.
The core is Aogami Super, one of the finest carbon steels available, known for its sharpness, edge retention, and relative ease of sharpening for a carbon steel, hardened to about 63 HRC. The core is clad in stainless steel for added corrosion resistance and durability, and the handle is an upgraded octagonal sakura, or cherry wood, paired with a black pakka wood ferrule for a balance of elegance and comfort.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Yahiko
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
HRC: 63
Finish: Kurouchi (Black), Tsuchime (Hammered)
Edge Grind: Even 50/50
Handle: Cherry Octagonal (Sakura)
Ferrule: Black Pakka Wood
Weight: 4.4 oz (126 g)
Blade Length: 188 mm
Total Length: 341 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 44 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-gyuto-180mm-48.png&&&0&&&||&&&||&&&||@@@
yaaskutsgy21&&&YAS-HE-G210&&&Yahiko AS Kuro Tsuchime Gyuto 210mm&&&Aogami Super is one of the finest carbon steels available for kitchen knives, valued for outstanding edge retention and sharpness, and this 210mm gyuto from Yahiko puts that steel to work in the most common all purpose chef knife length. The core is hardened to about 63 HRC and clad in stainless steel for added corrosion resistance and durability.
A striking kuro, or black, kurouchi finish combines with a hammered tsuchime texture to give the blade a rustic look that also helps with food release during prep work. The handle is an upgraded octagonal sakura, or cherry wood, paired with a black pakka wood ferrule, lightweight and well balanced in hand. The even 50/50 grind suits both right and left handed cooks equally well.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Yahiko
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
HRC: 63
Finish: Kurouchi (Black), Tsuchime (Hammered)
Edge Grind: Even 50/50
Handle: Cherry Octagonal (Sakura)
Ferrule: Black Pakka Wood
Weight: 4.7 oz (134 g)
Blade Length: 217 mm
Total Length: 370 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-gyuto-210mm-51.png&&&0&&&||&&&||&&&||@@@
yaaskutski21&&&YAS-HE-K210&&&Yahiko AS Kuro Tsuchime Kiritsuke 210mm&&&A kiritsuke blends the reach of a gyuto with a sharp, angled tip, and this 210mm version from Yahiko brings that versatile profile to a deep kuro, or black, kurouchi finish layered over a hammered tsuchime texture. The combination gives the blade a rustic, dark look that also helps with food release during prep work.
The core is Aogami Super, one of the finest carbon steels available, prized for outstanding edge retention and sharpness, hardened to about 63 HRC and clad in stainless steel for added corrosion resistance. The handle is an upgraded octagonal sakura, or cherry wood, paired with a black pakka wood ferrule, and the even 50/50 grind suits both right and left handed cooks.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Yahiko
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
HRC: 63
Finish: Kurouchi (Black), Tsuchime (Hammered)
Edge Grind: Even 50/50
Handle: Cherry Octagonal (Sakura)
Ferrule: Black Pakka Wood
Weight: 5.2 oz (148 g)
Blade Length: 215 mm
Total Length: 370 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-kiritsuke-210mm-350.png&&&0&&&||&&&||&&&||@@@
yaaskutssa16&&&YAS-HE-S165&&&Yahiko AS Kuro Tsuchime Santoku 165mm&&&Yahiko makes this line exclusively for CKTG out of a workshop in Tosa, Japan, and this 165mm santoku is one of the most accessible entry points into the lineup. The blade carries a deep kuro, or black, kurouchi finish layered over a hammered tsuchime texture, giving it a rustic look that also helps with food release.
The core is Aogami Super, one of the finest carbon steels available, hardened to about 63 HRC for outstanding edge retention and sharpness, and clad in stainless steel for added corrosion resistance and durability. The handle is an upgraded octagonal sakura, or cherry wood, paired with a black pakka wood ferrule, and the even 50/50 grind suits both right and left handed cooks.
Care Instructions:Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Brand: Yahiko
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless Steel
HRC: 63
Finish: Kurouchi (Black), Tsuchime (Hammered)
Edge Grind: Even 50/50
Handle: Cherry Octagonal (Sakura)
Ferrule: Black Pakka Wood
Weight: 4.6 oz (132 g)
Blade Length: 168 mm
Total Length: 304 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-santoku-165mm-264.png&&&0&&&||&&&||&&&||@@@
maaugy21&&&MF-606&&&Yahiko AUS8 Gyuto 210mm&&&The Yahiko AUS-8 Gyuto 210mm is one of those knives that quietly delivers far more performance than its price suggests. These knives are made exclusively for us by a respected Japanese maker and are designed to be practical, durable, daily drivers that look great and perform even better. The clean satin finish, slim profile, and comfortable red pakka wood handle give the knife a classic, professional appearance that fits easily into any kitchen.
The blade uses AUS-8 stainless steel, a proven Japanese alloy known for its excellent balance of edge retention, toughness, and easy sharpening. It takes a very fine edge and is forgiving enough for everyday use, making it a great choice for both home cooks and professionals. The grind is thin behind the edge for smooth cutting performance, and the 210mm gyuto profile provides excellent versatility for slicing meats, chopping vegetables, and handling most kitchen prep tasks. Like most thin Japanese knives, avoid hard bones, frozen foods, or twisting cuts to prevent edge damage.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use with wood or rubber cutting boards and hone or sharpen periodically to maintain peak performance.
Maker: Yahiko
Construction: Roll Forged, Mono Steel
Made in Japan
Steel: AUS-8 Stainless Steel
Weight: 6.1 oz (172 g)
Blade Length: 210 mm
Total Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm
Handle: Red Pakka Wood, Western&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-aus8-gyuto-210mm-45.png&&&0&&&||&&&||&&&||@@@
maaupe15&&&MF-601&&&Yahiko AUS8 Petty 150mm Sale&&&The Yahiko AUS-8 Petty 150mm is a nimble, precise utility knife designed for the smaller tasks that make up much of everyday kitchen prep. These knives are made exclusively for us by a respected Japanese maker and are built to deliver excellent performance and durability at a great value. The slim blade and compact size make this knife feel quick and responsive in the hand, while the satin finish and red pakkawood handle give it a clean, professional appearance.
The blade is made from AUS-8 stainless steel, a well proven Japanese alloy known for its good edge retention, corrosion resistance, toughness, and easy sharpening. It takes a fine edge and is forgiving enough for daily use, making it a great choice for cooks who want a dependable utility knife that is simple to maintain. The petty profile excels at trimming meats, slicing small fruits and vegetables, peeling, and other detail work where a larger knife may feel cumbersome. The grind is thin behind the edge for smooth cutting performance. As with most thin Japanese knives, avoid cutting bones, frozen foods, or twisting the blade during cuts to prevent edge damage.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use with wood or rubber cutting boards and hone or sharpen periodically to maintain peak performance.
Maker: Yahiko
Construction: Roll Forged, Mono Steel
Made in Japan
Edge Steel: AUS-8 Stainless Steel
Edge: Double Bevel
Weight: 3.2 oz (92 g)
Blade Length: 153 mm
Total Length: 270 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
Handle: Red Pakka Wood, Western&&&&&&90&&&70&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-aus8-petty-150mm-2.png&&&0&&&||&&&||&&&@@@
maausa18&&&MF-605&&&Yahiko AUS8 Santoku 180mm&&&The Yahiko AUS-8 Santoku 180mm is a practical, well-balanced kitchen knife that delivers excellent performance at a very approachable price. These knives are made exclusively for us by a respected Japanese maker and are designed to be dependable daily drivers that combine clean styling with strong cutting performance. The satin-finished blade pairs nicely with the rich red pakka wood handle, giving the knife a professional look while providing a comfortable, secure grip.
The blade is made from AUS-8 stainless steel, a reliable Japanese alloy known for its balance of sharpness, toughness, corrosion resistance, and easy sharpening. It takes a keen edge and is forgiving enough for everyday kitchen use, making it a great choice for both new cooks and experienced users. The santoku profile offers excellent control and versatility, with a slightly flatter edge that works well for chopping vegetables, slicing proteins, and general kitchen prep. The grind is thin behind the edge for smooth, efficient cutting performance. As with most thin Japanese knives, avoid cutting through bones, frozen foods, or twisting the blade during cuts to prevent edge damage.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher. Use with wood or rubber cutting boards and hone or sharpen periodically to maintain peak performance.
Maker: Yahiko
Construction: Roll Forged, Mono Steel
Made in Japan
Edge Steel: AUS-8 Stainless Steel
Weight: 6.2 oz (174 g)
Blade Length: 180 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Handle: Red Pakka Wood, Western&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-aus8-santoku-180mm-43.png&&&0&&&||&&&||&&&@@@
yagisahaenbu&&&YA-G3-BK175&&&Yahiko Ginsan Nashiji Hand Engraved Bunka 175mm&&&This bunka is built around Ginsan stainless steel, prized for its longevity, ease of sharpening, and excellent corrosion resistance without ever feeling brittle. The compact, tall reverse-tanto profile suits push cutting and detail work in equal measure, and the nashiji finish gives the cladding an attractive, pear-skin texture that catches the eye on the board.
Every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box, and the sakura cherry wood handle with pakka wood ferrule is comfortable and well finished. The even 50/50 grind delivers a neutral, predictable cutting feel for both right- and left-handed cooks.
What Customers Are Saying: Reviewers consistently praise the fit and finish at this price point. One notes the blade and handle both look excellent, with a thin, shaving-sharp factory edge straight out of the box, and finds it very comfortable in hand. A second calls it a great bang for the buck, praising how easy the Ginsan steel is to sharpen and maintain, how well it holds an edge, and how nicely the engraved kanji sets off the compact, flat, nimble blade - smaller than other bunkas he has used, but performing well above its price. A third simply calls it top notch and beautifully crafted.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
HRC: 61-62
Weight: 4.2 oz (120 g)
Blade Length: 176 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-bunka-175mm-150.png&&&5&&&||&&&||&&&@@@
yaginahaengy&&&YA-G3-G180&&&Yahiko Ginsan Nashiji Hand Engraved Gyuto 180mm&&&A great knife comes down to a handful of fundamentals: steel quality, edge geometry, a comfortable handle, clean fit and finish, and thoughtful presentation. This 180mm gyuto checks every one of those boxes. Ginsan stainless steel forms the core, prized for taking a genuinely fine edge while remaining easy to sharpen and maintain - excellent edge stability and corrosion resistance without feeling brittle.
The nashiji finish gives the cladding a soft, pear-skin texture that pairs beautifully with the warm sakura cherry wood handle. Every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box - a small detail that elevates the knife well beyond a simple tool. The even 50/50 grind delivers a neutral, predictable cutting feel for both right- and left-handed cooks.
What Customers Are Saying: One reviewer bought this specifically wanting to practice sharpening Ginsan steel, drawn in by the size, the looks, the reasonable price, and the fact that it was in stock. He reports loving the knife well beyond his expectations - excellent food release, excellent cutting geometry, and great fit and finish that looks even better in person than in photos. It arrived sharper than many knives he borrows to sharpen for others, and he calls it light, thin, and an absolute joy to use, noting it sharpens up easily for anyone who maintains their own edges.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
HRC: 61-62
Weight: 4.0 oz (112 g)
Blade Length: 186 mm
Total Length: 339 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-gyuto-180mm-242.png&&&5&&&||&&&||&&&@@@
yagisahaen1&&&YA-G3-G210&&&Yahiko Ginsan Nashiji Hand Engraved Gyuto 210mm&&&A great knife is defined by several factors, including steel quality, edge geometry, comfortable handles, clean fit and finish, and thoughtful presentation. This Yahiko knife brings all of those elements together in a refined, well-balanced tool that feels confident and controlled on the board, with a sleek profile that makes it easy to use for a wide range of prep tasks. The nashiji finish adds a soft, organic texture to the blade that pairs beautifully with the warm cherry wood handle.
The blade is forged using san mai construction with a core of Ginsan stainless steel, a premium Japanese stainless known for taking a very fine edge while remaining easy to sharpen and maintain. Ginsan offers excellent edge stability, good edge retention, and strong corrosion resistance without feeling brittle. The even 50/50 grind delivers a neutral, predictable cutting feel for both right- and left-handed users, while the hand engraving by Akane san and the elegant calligraphy on the Yahiko box elevate the knife beyond a simple tool into something special.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave wet on the board. Store carefully to protect the edge and engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even 50/50
Engraving: Hand engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
Weight: 4.8 oz (138 g)
Blade Length: 215 mm
Total Length: 372 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
HRC: 61–62
Made in Japan&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-gyuto-210mm-185.png&&&5&&&||&&&||&&&@@@
yagisahaengy&&&YA-G3-G240&&&Yahiko Ginsan Nashiji Hand Engraved Gyuto 240mm&&&This 240mm gyuto is built around Ginsan stainless steel, an alloy known for its longevity and ease of sharpening - excellent edge stability and corrosion resistance without ever feeling brittle. At this length the gyuto has the reach for high-volume prep and larger proteins, while the even 50/50 grind keeps the cutting feel neutral and predictable for both right- and left-handed cooks.
The nashiji finish gives the cladding an attractive, pear-skin texture that pairs beautifully with the sakura cherry wood handle, and every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. Note that our standard sayas do not fit this knife well; we recommend the felt blade guard instead.
What Customers Are Saying: This gyuto has earned a genuinely enthusiastic following. One reviewer who tracked his sharpening progress on a BESS tester was amazed at how the blade push-cut dropped through an onion slice after slice with zero resistance - something no other knife in his collection had managed - and calls it his first forged wa-handle knife, surprised by how well it slices. A second reviewer reports it performs as beautifully as it looks: sharp out of the box, great geometry, no wedging, and light and nimble for its length, calling the performance ridiculous for the price. A third bought it on a personal recommendation from Mark for a butternut squash knife, added the finish sharpening service, and has found himself reaching for it for far more than just squash ever since.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
HRC: 61-62
Weight: 5.7 oz (162 g)
Blade Length: 247 mm
Total Length: 409 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Storage Note: Standard sayas do not fit well - a felt blade guard is recommended
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-gyuto-240mm-147.png&&&4.5&&&||&&&||&&&@@@
yaginahaenki1&&&YA-G3-K210&&&Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 210mm&&&This 210mm kiritsuke - sometimes called a K-tip for its sword-like profile - is built around Ginsan stainless steel, a premium Japanese alloy that takes a genuinely fine edge while staying easy to sharpen and maintain. The flat edge and angled tip give the kiritsuke its characteristic versatility, capable of standing in for both a usuba and a yanagiba depending on the task at hand.
The nashiji finish gives the cladding a soft, pear-skin texture that pairs beautifully with the warm sakura cherry wood handle, and every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. The even 50/50 grind is neutral and predictable for both right- and left-handed cooks.
What Customers Are Saying: One reviewer calls it a beautiful knife right out of the box, praising the nashiji finish - this being his second nashiji K-tip purchase - and expects it will make a great prep knife in his kitchen. He also thanks CKTG for great customer service and fast shipping.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
Weight: 5.0 oz (142 g)
Blade Length: 214 mm
Total Length: 372 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
HRC: 61-62
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-kiritsuke-210mm-210.png&&&5&&&||&&&||&&&@@@
yaginahaenki&&&YA-G3-K240&&&Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 240mm&&&This kiritsuke is built around Ginsan stainless steel, a premium Japanese alloy known for taking a genuinely fine edge while staying easy to sharpen and maintain - excellent edge stability and corrosion resistance without ever feeling brittle. The sword-like profile and flat edge give the kiritsuke its characteristic versatility, capable of standing in for both a usuba and a yanagiba depending on the task.
The nashiji finish gives the cladding a soft, pear-skin texture that pairs beautifully with the warm sakura cherry wood handle, and every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. The even 50/50 grind delivers a neutral, predictable cutting feel for both right- and left-handed cooks.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
HRC: 61-62
Weight: 6.0 oz (172 g)
Blade Length: 245 mm
Total Length: 408 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-kiritsuke-240mm-220.png&&&0&&&||&&&||&&&@@@
yagisahaenna&&&YA-G3-NK165&&&Yahiko Ginsan Nashiji Hand Engraved Nakiri 165mm&&&There are several elements that separate truly good knives from average ones, including steel quality, thoughtful grinds, comfortable handles, clean fit and finish, and attention to presentation. This Yahiko knife brings all of those details together into a refined, well-balanced tool that feels precise and confident on the board, with a shape and height that make it especially comfortable for everyday prep. The nashiji finish gives the blade a soft, textured look that contrasts beautifully with the clean edge line and elegant cherry wood handle.
The blade is forged using san mai construction with a core of Ginsan stainless steel, a high-quality Japanese stainless known for taking a very fine edge while remaining easy to sharpen and maintain. Ginsan offers excellent edge stability and corrosion resistance without feeling overly hard or brittle, making it a favorite for cooks who want performance without fuss. The even 50/50 grind provides predictable, neutral cutting feel for both right- and left-handed users, and the hand-engraved details add a level of craftsmanship rarely seen at this price point.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave wet on the board. Store safely to protect the edge and engraving.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even 50/50
Engraving: Hand engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
Weight: 5.4 oz (155 g)
Blade Length: 163 mm
Total Length: 317 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
HRC: 61–62
Made in Japan&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-nakiri-165mm-183.png&&&5&&&||&&&||&&&@@@
yaginahaenpe&&&YA-G3-P135&&&Yahiko Ginsan Nashiji Hand Engraved Petty 135mm&&&This 135mm petty is built around Ginsan stainless steel, a premium Japanese alloy that takes a genuinely fine edge while remaining easy to sharpen and maintain - excellent edge stability and corrosion resistance without ever feeling brittle. At this length the petty sits in a sweet spot: large enough to handle a real variety of detail tasks, but never so large that it gets in the way during quick, precise work.
The nashiji finish gives the cladding a soft, pear-skin texture that pairs beautifully with the warm sakura cherry wood handle, and every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. The even 50/50 grind delivers a neutral, predictable feel for both right- and left-handed cooks.
What Customers Are Saying: One reviewer who has owned this petty for several months calls it a great little knife - takes a good edge, stays sharp, and looks fantastic. He considers the length close to perfect for a petty, large enough to handle a variety of tasks without ever feeling cumbersome, and praises it as a genuinely strong value, especially for line and detail work.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
HRC: 61-62
Weight: 2.0 oz (62 g)
Blade Length: 141 mm
Total Length: 279 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-petty-135mm-181.png&&&5&&&||&&&||&&&@@@
preorpe15&&&YA-G3-P150&&&Yahiko Ginsan Nashiji Hand Engraved Petty 150mm&&&Ginsan stainless steel is the foundation of this petty, prized for taking a genuinely fine edge while remaining easy to sharpen and maintain - excellent edge stability and corrosion resistance without ever feeling brittle. The nashiji finish, which translates to pear skin, gives the cladding a soft, textured look that pairs beautifully with the warm sakura cherry wood handle.
At 155mm this petty handles light board work and detail tasks with real precision - trimming, peeling, segmenting citrus, and mincing small ingredients. The even 50/50 grind delivers a neutral, predictable cutting feel for both right- and left-handed users. Every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box - a personal touch that turns a simple tool into something a little more special.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
HRC: 61-62
Weight: 2.6 oz (74 g)
Blade Length: 155 mm
Total Length: 297 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-petty-150mm-186.png&&&0&&&||&&&||&&&@@@
yagihaenpe80&&&YA-G3-P80&&&Yahiko Ginsan Nashiji Hand Engraved Petty 80mm&&&At just 85mm blade length, this petty is the smallest in the Yahiko Ginsan lineup - genuinely useful for the most detailed in-hand work a kitchen demands, where even a 120mm petty can feel like too much knife. The core is Ginsan stainless steel, prized for taking a fine edge while remaining easy to sharpen and maintain, with excellent corrosion resistance and edge stability that never feels brittle.
The nashiji finish - meaning pear skin - gives the cladding a soft, organic texture that pairs beautifully with the warm sakura cherry wood handle and pakka wood ferrule. Every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. The even 50/50 grind delivers a neutral, predictable cutting feel suited to both right- and left-handed cooks.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
HRC: 61-62
Weight: 1.8 oz (50 g)
Blade Length: 85 mm
Total Length: 222 mm
Spine Thickness at Base: 2 mm
Blade Height: 23 mm
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-petty-80mm-121.png&&&0&&&||&&&||&&&@@@
yagisahaensa&&&YA-G3-SAN165&&&Yahiko Ginsan Nashiji Hand Engraved Santoku 165mm&&&This santoku is built around Ginsan stainless steel, an alloy known for its longevity and ease of sharpening - excellent edge stability and corrosion resistance without ever feeling brittle. At 169mm with a 47mm blade height, this santoku brings genuine versatility to slicing, chopping, and dicing, with the nashiji finish giving the cladding an attractive, pear-skin texture.
Every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box, and the sakura cherry wood handle with pakka wood ferrule is comfortable and well proportioned. The even 50/50 grind keeps the cutting feel neutral and predictable for both right- and left-handed cooks.
What Customers Are Saying: One reviewer, working off a personal recommendation from Mark, calls this a great bang-for-the-buck santoku - the handle feels and looks great, and the box it arrives in is a nice touch in its own right. He praises the Ginsan steel as easy to sharpen and maintain, holding a sharp edge well, and likes the extra blade height for handling a range of cooking tasks, adding that the engraved kanji looks great too.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
HRC: 61-62
Weight: 4.4 oz (125 g)
Blade Length: 169 mm
Total Length: 319 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-santoku-165mm-192.png&&&5&&&||&&&||&&&@@@
yaginahaensu&&&YA-G3-S240&&&Yahiko Ginsan Nashiji Hand Engraved Sujihiki 240mm&&&This sujihiki is built on Ginsan stainless steel, an alloy renowned for its longevity and ease of sharpening - excellent edge stability and corrosion resistance without ever feeling brittle. At 245mm this knife has the reach for long, clean single-stroke cuts through proteins and large ingredients, exactly the kind of slicing work a sujihiki is built for.
The nashiji finish gives the blade an eye-catching, pear-skin texture that pairs beautifully with the warm sakura cherry wood handle, and every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. The even 50/50 grind is neutral and predictable for both right- and left-handed cooks.
What Customers Are Saying: One reviewer simply calls it an absolute laser, reporting that it cut through a slab of pork belly like warm butter, and recommends it highly.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
HRC: 61-62
Weight: 4.1 oz (116 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 35 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-sujihiki-240mm-188.png&&&5&&&||&&&||&&&@@@
yagihaensu27&&&YA-G3-S270&&&Yahiko Ginsan Nashiji Hand Engraved Sujihiki 270mm&&&This sujihiki is built on Ginsan stainless steel, a premium Japanese alloy known for taking a genuinely fine edge while staying easy to sharpen and maintain - excellent edge stability and corrosion resistance without feeling brittle. At 275mm this sujihiki has the reach for long, clean single-stroke cuts through proteins and large ingredients, the kind of slicing work the format is built for.
The nashiji finish gives the cladding a soft, pear-skin texture that pairs beautifully with the warm sakura cherry wood handle, and every knife in this line is hand engraved by our friend Akane-san, who also created the elegant calligraphy on the Yahiko box. The even 50/50 grind is neutral and predictable for both right- and left-handed cooks.
What Customers Are Saying: One reviewer who bought this as his first sujihiki could not be happier - after using a 200mm gyuto, he found the 270mm length a genuine joy for slicing everything from chicken thighs to beef tenderloin. He added the finish sharpening service and reports the pull cuts glide through effortlessly, and notes the knife draws an audible reaction from guests whenever he pulls it out to show off.
Care Instructions: Hand wash only and dry promptly after use. Do not place in the dishwasher or leave the knife wet on the board. Store carefully to protect the edge and the engraved details.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even, 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura Cherry Wood
Ferrule: Pakka Wood
HRC: 61-62
Weight: 5.0 oz (142 g)
Blade Length: 275 mm
Total Length: 435 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-sujihiki-270mm-113.png&&&5&&&||&&&||&&&@@@
yamihasubu16&&&MA-305S&&&Yahiko Mirror Hammered SUS440C Bunka 170mm&&&The bunka profile splits the difference between a santoku and a gyuto, combining a flatter cutting edge with a distinctive angled tip that handles fine detail work as easily as it powers through a pile of vegetables. This 170mm version from Yahiko is sized for everyday use, equally comfortable for a quick task or a longer prep session.
The blade is built from SUS440C stainless steel, an alloy chosen for its balance of edge retention and low maintenance, finished in a mirror hammered texture that is hand polished to a bright shine over a tsuchime, or hammered, surface. The handle is an octagonal sandalwood with a black pakka wood ferrule, giving the knife a refined look that matches the finish on the blade. Yahiko makes this line exclusively for us out of Tosa, Japan, and the fit and finish reflect that focused attention.
Care Instructions: SUS440C is a low maintenance stainless steel, so day to day care is simple. Hand wash and dry the blade rather than running it through a dishwasher, and avoid cutting through bones or frozen foods, which can chip the edge. A quality water stone is all you need to bring the edge back when it is time to sharpen.
Maker: Yahiko
Location: Tosa, Japan
Edge Steel: SUS440C Stainless Steel
Finish: Mirror Hammered (Tsuchime)
Edge Grind: Double Bevel, Even Grind
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Weight: 4.4 oz (124 g)
Blade Length: 175 mm
Total Length: 320 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-bunka-170mm-32.png&&&0&&&||&&&||&&&||@@@
yamihasugy18&&&MA-306S&&&Yahiko Mirror Hammered SUS440C Gyuto 180mm&&&Not every kitchen needs a full 210mm or 240mm gyuto, and this 180mm version from Yahiko gives you the same materials and finish in a size that is easier to maneuver for smaller hands or a tighter prep station. It is still a true all purpose chef knife, just scaled down for everyday speed.
The edge is SUS440C stainless steel, chosen for the balance it strikes between edge retention and easy upkeep, and the blade carries a mirror hammered finish, hand polished to a bright shine over a tsuchime texture. The octagonal sandalwood handle and black pakka wood ferrule round out a knife built exclusively for us by Yahiko in Tosa, Japan, with a 50/50 grind that suits right and left handed cooks equally well.
Care Instructions: SUS440C is a low maintenance stainless steel, so day to day care is simple. Hand wash and dry the blade rather than running it through a dishwasher, and avoid cutting through bones or frozen foods, which can chip the edge. A quality water stone is all you need to bring the edge back when it is time to sharpen.
Maker: Yahiko
Location: Tosa, Japan
Edge Steel: SUS440C Stainless Steel
Finish: Mirror Hammered (Tsuchime)
Edge Grind: Double Bevel, Even Grind
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Weight: 4.4 oz (126 g)
Blade Length: 185 mm
Total Length: 327 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-gyuto-180mm-48.png&&&0&&&||&&&||&&&||@@@
yamihasugy21&&&MA-307S&&&Yahiko Mirror Hammered SUS440C Gyuto 210mm&&&SUS440C is a workhorse stainless steel, valued for holding a good edge without demanding much in the way of upkeep, and this 210mm gyuto from Yahiko puts it to work in the most common all purpose chef knife length.
The blade carries a mirror hammered finish, hand polished to a bright shine over a tsuchime texture, for a knife that looks as good as it cuts. The octagonal sandalwood handle and black pakka wood ferrule keep it comfortable through long prep sessions, and the even 50/50 grind suits both right and left handed cooks. Yahiko builds this line exclusively for us out of Tosa, Japan.
Care Instructions: SUS440C is a low maintenance stainless steel, so day to day care is simple. Hand wash and dry the blade rather than running it through a dishwasher, and avoid cutting through bones or frozen foods, which can chip the edge. A quality water stone is all you need to bring the edge back when it is time to sharpen.
Maker: Yahiko
Location: Tosa, Japan
Edge Steel: SUS440C Stainless Steel
Finish: Mirror Hammered (Tsuchime)
Edge Grind: Double Bevel, Even Grind
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Weight: 5.2 oz (148 g)
Blade Length: 217 mm
Total Length: 365 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-gyuto-210mm-52.png&&&0&&&||&&&||&&&||@@@
yamihasuna16&&&MA-304S&&&Yahiko Mirror Hammered SUS440C Nakiri 165mm&&&Nakiri means vegetable cutter, and this 165mm version from Yahiko is purpose built for exactly that: a flat edge, a tall blade, and a squared tip designed for clean, efficient work on anything that grows in the ground.
The blade is SUS440C stainless steel, finished in a mirror hammered texture that is hand polished to a bright shine over a tsuchime surface. The octagonal sandalwood handle and black pakka wood ferrule give it a refined look to match, and Yahiko builds this line exclusively for us out of Tosa, Japan, with the same attention to fit and finish found across their range.
Care Instructions: SUS440C is a low maintenance stainless steel, so day to day care is simple. Hand wash and dry the blade rather than running it through a dishwasher, and avoid cutting through bones or frozen foods, which can chip the edge. A quality water stone is all you need to bring the edge back when it is time to sharpen.
Maker: Yahiko
Location: Tosa, Japan
Edge Steel: SUS440C Stainless Steel
Finish: Mirror Hammered (Tsuchime)
Edge Grind: Double Bevel, Even Grind
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Weight: 5.7 oz (160 g)
Blade Length: 166 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-nakiri-165mm-68.png&&&0&&&||&&&||&&&@@@
yasmfl&&&Yahiko-Flipper&&&Yahiko Stainless Small Flipper&&&This piece is made in Japan and has a nice kanji label with a wood handle and a nice finish. Easily fits in a knife bag or in your home utensil drawer. Measures 11" from the end of the handle to the tip of the blade. The usable flat part of the blade is approximately 4.5" x 2" wide. Weighs 3oz or 86g.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-small-flipper-124.png&&&0&&&||&&&||&&&@@@
yast3x3&&&Yahiko-Sticker-Maneki-Neko&&&Yahiko Sticker 3" x 3"&&&Yahiko Maneki Neko Logo Sticker
The Yahiko Maneki Neko logo sticker features the official Yahiko brand mark inspired by the traditional Japanese beckoning cat, a symbol of good fortune, prosperity, and positive energy. This design reflects the core values of the Yahiko brand, emphasizing craftsmanship, tradition, and tools made with care and purpose.
The artwork is printed as a single high-quality sticker with bold black-and-white linework and a glossy finish. The circular format and strong contrast make it well suited for knife cases, notebooks, toolboxes, shipping tubes, and shop surfaces. This is an individual sticker sold one at a time, not a roll.
Design: Official Yahiko Maneki Neko Logo
Product Type: Single Sticker
Size: 3 inches x 3 inches
Shape: Circle
Finish: Glossy&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-sticker-3-x-3-22.png&&&0&&&||&&&||&&&@@@
yasttr&&&StoneTray&&&Yahiko Stone Tray&&&The Yahiko Stone Tray is our favorite stone holder for sharpening. Made from pliable latex, the stone tray holds your stone in place so you can enjoy sharpening without getting your counter wet. No more adjusting screws on holders. It's quick and easy. The interior measures 285mm long by 115mm wide, or 11.25" x 4.5". These dimensions don't include the lip that runs around the pond. We did this tray in gray to match the swarf from your stones. Stone pond only. The stone is sold separately.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-stone-tray-sale-5.png&&&5&&&||&&&||&&&||@@@
yabl2dagy21&&&KJ-ADM-210GY&&&Yamashin Blue #2 Damascus Gyuto 210mm&&&The Yamashin Blue #2 Damascus Gyuto 210mm is a handcrafted Japanese chef’s kitchen knife designed for everyday food preparation. The gyuto profile is Japan’s version of a chef’s knife, ideal for slicing vegetables, trimming proteins, mincing herbs, and general meal prep. Its balanced length and gently curved edge make it a versatile culinary tool for both home cooks and professional kitchens.
The cutting core is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese steel known for excellent edge retention and crisp sharpening response. The Blue #2 core is clad in layered Damascus steel using traditional san mai construction, providing strength and visual character while supporting the harder core steel. The double bevel grind makes it suitable for right- or left-handed users. As with most harder Japanese kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: This kitchen knife has a reactive carbon steel core and may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Steel: Hitachi Blue #2 (Aogami #2)
Cladding: Damascus (reactive)
Finish: Damascus Migaki
Grind: Double Bevel
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 5.4 oz (154 g)
Blade Length: 212 mm
Total Length: 360 mm
Spine Thickness at Heel: 4 mm
Blade Height: 44 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-gyuto-210mm-108.png&&&0&&&||&&&||&&&@@@
yabl2dagy24&&&KJ-ADM-240GY&&&Yamashin Blue #2 Damascus Gyuto 240mm&&&The Damascus version of the Yamashin Blue #2 line steps up in both visual drama and material character. Where the kasumi line uses soft iron cladding, this gyuto wraps the Blue #2 core in reactive Damascus steel - a layered cladding that develops a rich, mottled patina with use, creating a blade that looks different after every week in the kitchen. Kaki-san forges in Tosa, Japan, a region with a deep tradition of working knife production that prioritizes performance over presentation. The result here is a knife that manages both: Damascus cladding that is genuinely striking, over a Blue #2 core that delivers the edge quality and wear resistance that makes aogami steel knives worth choosing over stainless.
The gyuto is Japan all-purpose chef knife, and at 246mm blade length and 46mm height this 240mm version has the reach and proportion for serious kitchen work. Blue #2 (Aogami #2) takes a keen edge and holds it well through sustained use - the chromium and tungsten additions give it real durability without sacrificing the fine edge quality that makes high carbon steel knife choices rewarding for cooks who sharpen regularly. At 5mm spine thickness this is a more substantial grind than the kasumi line - built for confident board work rather than laser-thin slicing. The reactive Damascus cladding will develop its own patina pattern over time, making each knife visually unique with use. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Both the Blue #2 core and the reactive Damascus cladding will patina with use - this is desirable and a natural part of owning this knife. Wipe and dry the blade thoroughly after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones. The patina that develops on the Damascus cladding protects the steel and deepens in character over time.
Each knife is made by hand so measurements may vary.
Maker: Kaki-san
Brand: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Damascus, Reactive
Finish: Damascus Migaki
Edge Grind: Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.7 oz (190g)
Blade Length: 246mm
Total Length: 390mm
Spine Thickness at Heel: 5mm
Blade Height: 46mm
&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-gyuto-240mm-90.png&&&0&&&||&&&||&&&@@@
yabl2dana16&&&KJ-ADM-165NA&&&Yamashin Blue #2 Damascus Nakiri 165mm&&&The Yamashin Blue #2 Damascus Nakiri 165mm is a traditional Japanese vegetable kitchen knife handcrafted in Tosa, Japan. The tall blade and flat edge profile are designed specifically for push cutting, chopping, and fast vegetable prep. This style excels at clean, straight cuts through onions, carrots, cabbage, herbs, and other produce. It is a dedicated culinary tool made for food preparation — not a weapon and not intended for non-kitchen use.
The core steel is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese alloy known for excellent edge retention and crisp sharpening response. The Blue #2 core is clad in Damascus stainless layers using san mai construction, adding strength and visual depth while protecting much of the blade from reactivity. The grind is a double bevel for right- or left-handed users. As with most harder Japanese knives, avoid twisting in dense foods or cutting hard materials, as this can cause chipping.
Care Instructions: This kitchen knife has a reactive carbon steel core and may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard items. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Steel: Hitachi Blue #2 (Aogami #2)
Cladding: Damascus
Finish: Damascus Migaki
Grind: Double Bevel
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 5.6 oz (160 g)
Blade Length: 164 mm
Total Length: 314 mm
Spine Thickness at Heel: 4 mm
Blade Height: 53 mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-nakiri-165mm-99.png&&&0&&&||&&&||&&&@@@
yabl2dape13&&&KJ-ADM-135PT&&&Yamashin Blue #2 Damascus Petty 135mm&&&The Yamashin Blue #2 Damascus Petty 135mm is a compact, hand-forged Japanese utility knife that is great for small prep work, trimming, peeling, and in-hand cutting tasks. Made by Yamashin in Tosa, Japan, this petty gives you a nice mix of traditional carbon steel performance, Damascus good looks, and a comfortable wa handle at a very approachable price for a handmade Japanese knife.
The cutting core is Hitachi Blue #2, also known as Aogami #2, a high-carbon Japanese steel known for excellent edge retention and responsive sharpening. Blue #2 is a favorite among cooks who enjoy carbon steel because it takes a very keen edge and is easy to bring back on water stones. The core is wrapped in reactive Damascus cladding using san mai construction, which gives the blade added visual depth while supporting the harder cutting steel.
At about 135mm, this petty knife is a useful size for jobs that feel too small for a gyuto or santoku. It works well for cutting fruit, trimming vegetables, slicing small proteins, cleaning mushrooms, working around stems, and doing quick board work when you do not want to pull out a larger chef knife. The double bevel grind makes it comfortable for both right- and left-handed cooks.
The Damascus migaki finish gives the knife a lively, layered look, while the octagonal walnut handle with black pakka wood ferrule keeps the knife light, nimble, and easy to control. Like most Yamashin knives, this one has a rustic handmade feel and offers a lot of performance for the money. Each knife is made by hand, so small variations in measurements and finish are normal.
Care Instructions: This knife has a reactive carbon steel core and reactive Damascus cladding, so it may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not put it in the dishwasher. Avoid cutting frozen foods, bones, hard squash stems, or very hard materials. As with most harder Japanese kitchen knives, avoid twisting the edge in dense foods to prevent chipping. Store in a blade guard, block, saya, or on a magnetic strip to protect the edge.
Maker: Yamashin
Location: Tosa, Japan
Item #: KJ-ADM-135PT
Knife Type: Petty / Utility Knife
Construction: San Mai, Hammer Forged
Core Steel: Hitachi Blue #2 / Aogami #2
Cladding: Damascus, Reactive
Finish: Damascus Migaki
Grind: Double Bevel
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 2.6 oz / 76 g
Blade Length: 138 mm
Total Length: 265 mm
Spine Thickness at Heel: 3 mm
Blade Height: 28 mm
Made in Japan&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-petty-135mm-90.png&&&0&&&||&&&||&&&@@@
yabl2dasa16&&&KJ-ADM-165SA&&&Yamashin Blue #2 Damascus Santoku 165mm&&&The Yamashin Blue #2 Damascus Santoku 165mm is a handcrafted Japanese kitchen knife designed specifically for slicing, dicing, and chopping vegetables, fruits, and boneless proteins. The santoku profile — often called an “all-purpose kitchen knife” in Japan — features a slightly curved edge and compact length that make it ideal for everyday meal prep at home or in a professional kitchen. This is a purpose-built culinary tool for food preparation.
The cutting core is Hitachi Blue #2 (Aogami #2) carbon steel, a high-carbon Japanese steel known for excellent edge retention and responsive sharpening. The Blue #2 core is clad in layered Damascus steel using san mai construction, adding durability and visual depth while supporting the harder core. The double bevel grind makes it comfortable for both right- and left-handed cooks. As with most harder Japanese kitchen knives, avoid twisting in dense foods or cutting bones or frozen items to prevent chipping.
Care Instructions: This knife has a reactive carbon steel core and may develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not put in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a blade guard, block, saya, or on a magnetic strip to protect the edge.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Steel: Hitachi Blue #2 (Aogami #2)
Cladding: Damascus (reactive)
Finish: Damascus Migaki
Grind: Double Bevel
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 4.4 oz (125 g)
Blade Length: 168 mm
Total Length: 310 mm
Spine Thickness at Heel: 4 mm
Blade Height: 46 mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-damascus-santoku-165mm-68.png&&&0&&&||&&&||&&&@@@
yabl2bu161&&&KAKI-AOM-165BU&&&Yamashin Blue #2 Kasumi Bunka 165mm&&&The bunka is one of the most versatile formats in the Japanese kitchen - a reverse tanto tip that handles fine point work, a flat heel suited for push-cutting, and enough belly for moderate rocking. Kaki-san at Yamashin builds this bunka around Blue #2 (Aogami #2) carbon steel in Tosa, Japan, wrapping the core in soft iron cladding and finishing with a kasumi (hazy) treatment that shows the traditional contrast between the polished hagane at the edge and the matte jigane above the shinogi line. Tosa has produced working knives for generations - this line is a direct expression of that heritage at an accessible price point.
At 169mm blade length and 44mm height this is a well-proportioned bunka with enough height for comfortable knuckle clearance and enough tip precision for the detail work the format is known for. Blue #2 takes a keen edge and holds it better than White #2 through sustained use - the chromium and tungsten additions give it real wear resistance without sacrificing the sharpness that makes high-carbon aogami steel knives worth the extra care they require. The 3mm spine gives the blade a solid, confident feel through board work. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. The factory lacquer coating will wear away with use - this is normal and expected. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Maker: Kaki-san
Brand: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Soft Iron
Finish: Kasumi (Hazy)
Edge Grind: Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.1 oz (118g)
Blade Length: 169mm
Total Length: 308mm
Spine Thickness at Heel: 3mm
Blade Height: 44mm
&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-bunka-165mm-68.png&&&0&&&||&&&||&&&@@@
yawh1fu18&&&KAKI-AOM-210GY&&&Yamashin Blue #2 Kasumi Gyuto 210mm&&&The Kasumi sub-line from Yamashin pairs the same Hitachi Blue #2 core and soft iron cladding as the Kurouchi line with a kasumi, or hazy, finish and a different handle presentation. Where the Kurouchi items come on red sandalwood handles, the Kasumi items use a walnut octagonal handle with black pakka wood ferrule, giving them a cooler, more refined look.
Kaki-san hammer forges this gyuto in Tosa in a san mai construction with the Blue #2 core wrapped in soft iron cladding, then ground and finished to a kasumi surface. At 214mm blade length and 47.5mm tall it is a full-sized everyday chef knife that covers slicing, dicing, and general prep with the character of a genuine carbon steel blade.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge and soft iron cladding will develop a patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply camellia oil for longer term storage. Hand wash only.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kasumi
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.9 oz (194 g)
Blade Length: 214 mm
Total Length: 364 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47.5 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-gyuto-210mm-29.png&&&5&&&||&&&||&&&@@@
yabl2gy24&&&KAKI-AOM-240GY&&&Yamashin Blue #2 Kasumi Gyuto 240mm&&&At 240mm the Yamashin Kasumi gyuto gives the cooks who want a longer, full-reach chef knife access to the same Blue #2 carbon steel performance found on the 210mm Kasumi sibling, with the additional length that makes a real difference through larger proteins and longer slicing runs. Kaki-san hammer forges this in Tosa in a san mai construction with the Blue #2 core wrapped in soft iron cladding and finished to a kasumi surface.
At 240mm blade length and 52mm tall this is a serious knife with real board presence, and the walnut octagonal handle with black pakka wood ferrule gives it a clean, traditional presentation. The kasumi finish is subtler than the kurouchi look on the sibling line, with a hazy polish over the soft iron cladding.
What Customers Are Saying: One reviewer loves the aesthetic of this knife as their first gyuto and calls the edge great. They note the knife is quite reactive and that forcing a patina helped prevent rust spots from forming. A few passes on a whetstone brought it to very sharp. The fair notes: the green handle color enhancement is more subtle than expected, and the knife is large enough that a partner was initially nervous about it - which the reviewer personally found a bonus.
Care Instructions: The Blue #2 core is reactive carbon steel, so the exposed edge and soft iron cladding will develop a patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply camellia oil for longer term storage. Hand wash only.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kasumi
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 9.0 oz (256 g)
Blade Length: 240 mm
Total Length: 393 mm
Spine Thickness at Heel: 4 mm
Blade Height: 52 mm
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-gyuto-240mm-29.png&&&4&&&||&&&||&&&@@@
yabl2kobo121&&&KAKI-AOM-120KB&&&Yamashin Blue #2 Kasumi Ko Bocho 120mm&&&Tosa has been producing working knives in Japan for centuries - agricultural tools, hunting knives, and kitchen blades made by craftsmen who prize function and durability over decoration. Kaki-san at Yamashin carries that tradition forward with a line of Blue #2 carbon steel knives that deliver exceptional performance at prices well below what comparable steel commands from better-known production centers. The Blue #2 (Aogami #2) core steel adds chromium and tungsten to pure carbon steel, giving it better wear resistance and slightly more corrosion tolerance than White #2 while retaining the fine edge-taking qualities that make high-carbon Japanese knives worth the extra care.
The ko bocho is a traditional Japanese small utility knife - compact, nimble, and suited for close board work and light in-hand tasks. At 124mm blade length and 39mm height it sits between a paring knife and a petty in format, with a flat-enough heel for board chopping and enough blade to handle trimming, segmenting, and detail cuts with authority. The kasumi (hazy) finish reveals the contrast between the polished hagane (core steel) and the softer iron cladding along the blade road - a traditional Japanese aesthetic that also serves as a visual indicator of the grind line. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. A light lacquer coating is applied at the factory - this will wear away with use and sharpening, which is normal. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Maker: Kaki-san
Brand: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Soft Iron
Finish: Kasumi (Hazy)
Edge Grind: Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.8 oz (80g)
Blade Length: 124mm
Total Length: 250mm
Spine Thickness at Heel: 3mm
Blade Height: 39mm
&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-ko-bocho-120mm-90.png&&&0&&&||&&&||&&&@@@
yabl2na161&&&KAKI-AOM-165NA&&&Yamashin Blue #2 Kasumi Nakiri 165mm&&&The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip - and Blue #2 carbon steel is one of the best possible steels for the job. Where a nakiri lives in vegetable work all day, edge retention through repeated push-cuts into hard produce matters significantly. The chromium and tungsten in Blue #2 (Aogami #2) give it better wear resistance than pure carbon alternatives, which means the edge stays sharp longer through sustained prep work. Kaki-san at Yamashin forges this nakiri in Tosa, Japan, finishing the soft iron cladding with a kasumi (hazy) treatment that shows the polished hagane at the cutting edge against the matte jigane above - a traditional aesthetic that also makes the grind line clearly visible.
At 162mm blade length and 54mm height this nakiri has real presence on the board - the tall blade gives excellent knuckle clearance through rapid chopping, and the flat edge makes full contact on every stroke for clean cuts through vegetables with no tearing or wedging. At 5.9 oz it is substantial without being heavy. The 3mm spine keeps it from feeling overly thin while maintaining good food separation through the cut. This is a tosa knife that punches well above its price in both edge quality and overall performance. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel - particularly reactive with acidic vegetables. Wipe and dry the blade thoroughly after every use. Rinse and dry immediately after cutting tomatoes, citrus, or onions. The factory lacquer coating protects the blade during storage and will wear away with use - this is normal. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Maker: Kaki-san
Brand: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Soft Iron
Finish: Kasumi (Hazy)
Edge Grind: Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.9 oz (166g)
Blade Length: 162mm
Total Length: 312mm
Spine Thickness at Heel: 3mm
Blade Height: 54mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-nakiri-165mm-39.png&&&0&&&||&&&||&&&@@@
yabl2pe151&&&KAKI-AOM-150PT&&&Yamashin Blue #2 Kasumi Petty 150mm&&&Aogami #2 - Blue #2 in English - is one of the most respected carbon steels in Japanese knife making. The addition of chromium and tungsten to a high-purity carbon base gives it better wear resistance than White #2 and a slightly more forgiving edge that holds up well through sustained kitchen use. Kaki-san at Yamashin works this steel in Tosa, Japan - a region with a deep tradition of forging working knives - and produces a line that offers genuine Blue #2 performance at an entry-level price point. The kasumi (hazy) finish across the soft iron cladding shows the contrast between hagane and jigane in the traditional way: a polished blade road meeting a matte upper cladding, with the hazy boundary between them visible at the shinogi line.
At 154mm blade length and 33mm height this is a useful petty format - long enough for board tasks through herbs, citrus, and small proteins, narrow enough for in-hand work when needed. The 4mm spine gives it a slightly more substantial feel than ultra-thin petties, which some cooks prefer for light butchery and trimming tasks where a stiffer blade is an asset. The double bevel grind is even and well-executed for the price point. Walnut octagonal handle with black pakka ferrule - warm grain against the kasumi blade finish.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. The lacquer coating applied at the factory will wear away with use and sharpening - this is normal. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Maker: Kaki-san
Brand: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Soft Iron
Finish: Kasumi (Hazy)
Edge Grind: Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.0 oz (86g)
Blade Length: 154mm
Total Length: 277mm
Spine Thickness at Heel: 4mm
Blade Height: 33mm
&&&&&&92&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-petty-150mm-90.png&&&0&&&||&&&||&&&@@@
yabl2fu18&&&KAKI-AOM-165SA&&&Yamashin Blue #2 Kasumi Santoku 165mm&&&Santoku means three virtues in Japanese - slicing, dicing, and mincing - and this Blue #2 version from Yamashin delivers all three with the edge quality that only high-carbon aogami steel knives can provide at this price point. Kaki-san forges in Tosa, Japan, a region with centuries of knife-making tradition built around practical working blades rather than decorative production. The Blue #2 (Aogami #2) core steel is wrapped in soft iron cladding and finished with a kasumi treatment - the polished blade road reveals the contrast between the harder hagane at the edge and the softer iron cladding above, a finish as functional as it is attractive. Chromium and tungsten additions in Blue #2 give it better wear resistance than White #2 while retaining the fine edge quality that makes Japanese carbon steel worth the care.
At 170mm blade length and 48mm height with a 3.5mm spine this is a well-proportioned all-purpose santoku - tall enough for good knuckle clearance through board work, flat enough at the heel to suit push-cutting through vegetables and proteins, and light enough at 5.6 oz to feel responsive through extended prep sessions. The even double-bevel grind performs well across all cutting tasks. If you are looking for an introduction to Japanese carbon steel kitchen knives without a large investment, this santoku is a clear and compelling option. Walnut octagonal handle with black pakka ferrule.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. The factory lacquer coating will wear away over time - this is expected. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
Maker: Kaki-san
Brand: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Soft Iron
Finish: Kasumi (Hazy)
Edge Grind: Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.6 oz (158g)
Blade Length: 170mm
Total Length: 310mm
Spine Thickness at Heel: 3.5mm
Blade Height: 48mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-santoku-165mm-29.png&&&0&&&||&&&||&&&@@@
yabl2ha18&&&KAKI-180HA-C&&&Yamashin Blue #2 Kurouchi Bunka 180mm&&&The Yamashin Blue #2 bunka is sometimes described in the original copy as a hakata, the regional name for a tall, forward-weighted bunka profile with origins in Hakata, northern Kyushu. Kaki-san hammer forges this in Tosa in a san mai construction with a Hitachi Blue #2 core and reactive soft iron kurouchi cladding.
At 180mm blade length and 50mm tall this is a substantial bunka with real board presence. The kurouchi finish on the soft iron cladding will patina and develop character with use, and the red sandalwood handle with colored pakka wood ferrule gives it the same warm look found across the Yamashin Blue #2 kurouchi line.
Care Instructions: Blue #2 carbon steel is reactive, so the entire blade - both the core edge and the soft iron cladding - will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Maker: Yamashin
Blacksmith: Kaki-san
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron (Reactive)
Finish: Kurouchi
Grind: Double Bevel (See Choil Photo)
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood
Photos: Gustavo Bermudez
Weight: 6.4 oz (180 g)
Blade Length: 180 mm
Total Length: 313 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-bunka-180mm-29.png&&&0&&&||&&&||&&&@@@
yabl2gy21&&&KAKI-210GY-C&&&Yamashin Blue #2 Kurouchi Gyuto 210mm&&&Kaki-san is the sole blacksmith at Yamashin, working out of Tosa, Japan. Yamashin knives are among the most traditional we carry - simple, honest construction without marketing flourish, built for serious daily use in home and professional kitchens.
This 210mm gyuto is hammer forged in a san mai construction with a Hitachi Blue #2 carbon steel core wrapped in soft iron cladding, then given a kurouchi, or black as-forged, finish that is left on as the outer surface. The soft iron cladding is reactive like the core, so the full blade face develops a natural patina over time. At 215mm blade length and 47mm tall it is a practical everyday chef knife, and the red sandalwood handle with colored pakka wood ferrule gives it a warm, distinctive look.
What Customers Are Saying: Two reviewers, both very enthusiastic. One calls it amazing and beautiful, praising the weight, handle aesthetics, finish, and how effortlessly it cuts - comparing the results to slices off a mandoline slicer and saying they need at least two more. They specifically note hoping it comes back in stock quickly.
Care Instructions: Blue #2 carbon steel is reactive, so the entire blade - both the core edge and the soft iron cladding - will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Maker: Yamashin
Blacksmith: Kaki-san
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron (Reactive)
Finish: Kurouchi
Grind: Double Bevel (See Choil Shot)
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood
Weight: 6.1 oz (172 g)
Blade Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 47 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-gyuto-210mm-55.png&&&4.5&&&||&&&||&&&@@@
yabl2ho&&&KAKI-150HS-C&&&Yamashin Blue #2 Kurouchi Honesuki 150mm&&&Honesuki knives are primarily intended for processing poultry and other birds, though plenty of cooks find other uses for them based on need and preference. These are stout, stiff blades with a clean geometry and a well-executed distal taper from heel to tip. While honesuki knives are robust, they are built to cut through the joints of a bird, not cleave through bone itself.
Considering the modest price point, this knife is well made in terms of grind and profile. It has a traditional look and feel and makes little effort toward refined fit and finish - the effort instead went into producing a knife that is genuinely fit for purpose: tough and easy to sharpen. The Blue #2 inner core is an excellent knife steel, and combined with the kurouchi cladding of soft iron, the result is a blade that holds an edge through prolonged use. This version comes with an upgraded handle made from red sandalwood with a dyed pakka wood ferrule.
What Customers Are Saying: Alfredo Cuevas had long admired Japanese-style knives but held off due to price and their specialized reputation - watching CKTG review videos finally convinced him this was an accessible entry point. He deboned chicken regularly for stock and could not be happier with the result. He notes the knife arrived crazy sharp out of the box and calls it an amazing value relative to everything else he owns, adding that he picked up the recommended carbon steel oil and maintains it easily with a couple drops after each cleaning. John also weighed in positively on the value and performance.
Care Instructions: Blue #2 is a reactive carbon steel and will patina with use. Wipe and dry the blade immediately after each use. Hand wash only. Apply camellia oil for long-term storage.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even Double Bevel
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood
Weight: 3.5 oz (98 g)
Blade Length: 154mm
Total Length: 295mm
Spine Thickness at Base: 3mm
Blade Height: 33mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-honesuki-150mm-28.png&&&5&&&||&&&||&&&@@@
yabl2kobo12&&&KAKI-120KB-C&&&Yamashin Blue #2 Kurouchi Ko Bocho 120mm&&&Ko bocho is a general term for a small kitchen knife in Japanese, and this compact 120mm version from Kaki-san at Yamashin is one of the more useful small knives we carry. At 123mm blade length and 40mm tall it has real blade height relative to its length, which gives it good knuckle clearance and board contact that a thinner petty profile would not.
Hammer forged in a san mai construction with a Blue #2 carbon steel core and reactive soft iron cladding finished in kurouchi, this little knife excels at quick tasks, smaller produce, and any prep work where a longer knife would feel like overkill. The even edge grind suits right and left handed cooks.
What Customers Are Saying: Two reviewers give this high marks. One calls it a knife they reach for frequently, praising the blade height for finger clearance and the length for miscellaneous tasks. They note a usable out-of-the-box edge that sharpens easily and holds well. Fit and finish are described as on point with a tight ferrule seal. The other reviewer describes it as a truly versatile utility knife capable of doing all the work even when in a hurry.
Care Instructions: Blue #2 carbon steel is reactive, so the entire blade - both the core edge and the soft iron cladding - will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Blacksmith: Kaki-san
Location: Tosa, Japan
Edge Steel: Blue #2 Carbon Steel
Edge Grind: Even
Cladding: Soft Iron (Reactive)
Weight: 2.8 oz (80 g)
Blade Length: 123 mm
Total Length: 245 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-ko-bocho-120mm-67.png&&&5&&&||&&&||&&&@@@
yabl2pe15&&&KAKI-150PT-C&&&Yamashin Blue #2 Kurouchi Petty 150mm&&&Yamashin makes simple, honest knives for a wide range of home and professional users, and this 150mm petty is a good example of what that simplicity delivers: a Blue #2 carbon steel core at the price of a stainless utility knife, wrapped in reactive soft iron cladding with a kurouchi finish. Kaki-san hammer forges this in Tosa, Japan, and the result is a small knife that is more capable than the price suggests.
At 154mm blade length and 30mm tall it is a narrow, precise utility knife suited to in-hand work, slicing smaller proteins, and detail prep. The red sandalwood handle with colored pakka wood ferrule gives it a warm, traditional look.
What Customers Are Saying: Three reviewers, consistently positive. One emphasizes the excellent overall experience with CKTG and specifically praises the chip repair service alongside the knife itself. Another calls it a great buy for the money. A third purchased it to try a traditional carbon steel experience and found the quality exactly as expected.
Care Instructions: Blue #2 carbon steel is reactive, so the entire blade - both the core edge and the soft iron cladding - will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron (Reactive)
Finish: Kurouchi
Grind: Double Bevel (See Choil Photo)
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood
Weight: 3.0 oz (84 g)
Blade Length: 154 mm
Total Length: 279 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-petty-150mm-28.png&&&5&&&||&&&||&&&@@@
yawh1bu18&&&YS-BU170W-OW&&&Yamashin White #1 Bunka 175mm&&&Yamashin has been producing honest, hard-working kitchen knives in Tosa, Japan, for generations, and this White #1 Bunka is a perfect example of what makes their work so well regarded. Tosa is known as one of the more productive knife making regions in Japan, turning out blades that prioritize real-world performance over flash.
This bunka is hammer forged in a san mai construction, with a Shirogami #1 core, the purest grade of white paper steel, clad in soft iron that develops a beautiful patina over time. The bunka profile combines a flat cutting section with a distinctive angled tip, making it equally at home slicing, dicing, and doing detail work. At 56mm tall, this knife runs noticeably taller than most bunkas, giving it extra authority on the cutting board and making it easy to scoop cut ingredients directly from board to pan, and the walnut octagonal handle with black pakka wood ferrule rounds out a knife that punches well above its weight.
What Customers Are Saying: Customers are consistently impressed by what this knife delivers at its price point. The extra blade height is a recurring favorite, cooks love how effortlessly it scoops vegetables from the board, and one owner specifically sought out this taller profile over a standard bunka for that reason. It arrives razor sharp out of the box, the fit and finish earn high marks, and after a little time on the stones it performs like a true workhorse. One reviewer noted the edge near the choil needed a few passes on the stones to finish properly out of the box, but called it one of their favorites once that was sorted out, and a professional cook reported getting through an 80-pound bag of carrots in under 20 minutes, high praise for any knife at any price.
Care Instructions: Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
Maker: Yamashin
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #1 (White Paper Steel)
Cladding: Soft Iron
HRC: 60+
Edge Grind: 50/50
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.5 oz (184 g)
Blade Length: 176 mm
Total Length: 318 mm
Spine Thickness at Heel: 3 mm
Blade Height: 56 mm
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-bunka-175mm-148.png&&&5&&&||&&&||&&&@@@
yawh1gy21&&&YS-GY210W-OW&&&Yamashin White #1 Gyuto 210mm&&&This White #1 Gyuto is a compelling introduction to what Japanese carbon steel can do, hammer forged by Yamashin in Tosa, a shop that has built its name on real-world performance over flash. That shows the moment this knife is out of the box.
The gyuto is the Japanese answer to the Western chef knife, a versatile, all-purpose blade that handles vegetables, proteins, and fish with equal confidence. At 210mm this one is a practical everyday length, long enough for most kitchen tasks without feeling unwieldy. The hammer forged Shirogami #1 core is clad in soft iron that develops a rich patina over time, and the grind is particularly impressive for the price, with a behind-the-edge thinness that translates directly into effortless cutting performance, all set into a walnut octagonal handle with black pakka wood ferrule.
What Customers Are Saying: Customers with serious knife knowledge reserve special praise for this gyuto. A professional knife sharpener with years of experience calls it a standout edge-taker, reporting exceptional sharpness scores after time on the stones and noting it remains a daily go-to after two years of regular use. Another reviewer who put it through a week of professional kitchen work called it a true workhorse, noting it arrives a bit dull out of the box but takes an edge easily once sharpened. A small gap between blade and handle is worth a coat of beeswax to keep water out, but otherwise the value here is hard to beat.
Care Instructions: Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
Maker: Yamashin
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #1 (White Paper Steel)
Cladding: Soft Iron
HRC: 60+
Edge Grind: 50/50
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.6 oz (159 g)
Blade Length: 214 mm
Total Length: 360 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-gyuto-210mm-280.png&&&4.5&&&||&&&||&&&@@@
yawh1ho15&&&YS-HS150W-OW&&&Yamashin White #1 Honesuki 150mm&&&Yamashin builds its White #1 line in Tosa, Japan, bringing honest, no-frills construction to a full range of traditional Japanese knife styles, each one hammer forged by hand and built to perform rather than to impress.
The honesuki is a traditional Japanese boning knife designed specifically for breaking down poultry. Its stiff, triangular blade and acute tip give it the precision and leverage needed to work cleanly around joints, separate skin, and navigate the contours of chicken and other birds with minimal waste. At 155mm it is compact enough for controlled in-hand work while still having plenty of reach for a full bird. The Shirogami #1 core is clad in soft iron, and the walnut octagonal handle with black pakka wood ferrule keeps it comfortable through long prep sessions.
What Customers Are Saying: Most owners are pleasantly surprised by how this honesuki looks and performs for the price, praising the handle shape, the rounded choil, and a kurouchi finish that holds up well through months of daily use and repeated sharpening. It excels at the job it was built for, parting poultry and handling smaller prep work, and more than one professional cook uses it as a stand-in petty as well. The fair criticism worth knowing about: more than one reviewer found the factory ferrule basic and the grind a little uneven out of the box, and one experienced sharpener felt this particular knife did not sharpen as easily or hold its edge quite as well as White #1 steel normally does, even with a proper heat treat. If you want a budget-friendly, traditional-looking honesuki for poultry work and are willing to spend a little time on the stones, it delivers; just do not expect it to outperform its price point.
Care Instructions: Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
Maker: Yamashin
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #1 (White Paper Steel)
Cladding: Soft Iron
HRC: 60+
Edge Grind: 50/50
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 3.2 oz (91 g)
Blade Length: 155 mm
Total Length: 290 mm
Spine Thickness at Base: 3 mm
Blade Height: 36 mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-honesuki-150mm-293.png&&&4.5&&&||&&&||&&&@@@
yawh1kicl18&&&YS-LBU180W-OW&&&Yamashin White #1 Kiri Cleaver 180mm&&&This White #1 Kiri Cleaver is one of the most distinctive knives in the Yamashin lineup, hammer forged in Tosa, Japan by a shop that has spent generations on no-frills, hard-working kitchen knives.
The kiri cleaver occupies a unique space in the Japanese kitchen knife world, taller than a standard bunka or nakiri but far more nimble than a Western cleaver. At 85mm tall and 186mm long, it handles vegetables, proteins, and herbs with equal confidence, and the generous blade height makes transferring cut ingredients from board to pan completely effortless. The hammer forged Shirogami #1 core, the purest grade of white paper steel, is clad in soft iron that develops a rich patina over time, and the 50/50 grind gives it an approachable, easy-to-sharpen profile that rewards cooks at every skill level, set into a walnut octagonal handle with black pakka wood ferrule.
Care Instructions: Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
Maker: Yamashin
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #1 (White Paper Steel)
Cladding: Soft Iron
HRC: 60+
Edge Grind: 50/50
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 7.8 oz (221 g)
Blade Length: 186 mm
Total Length: 350 mm
Spine Thickness at Base: 3 mm
Blade Height: 85 mm
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-kiri-cleaver-180mm-270.png&&&0&&&||&&&||&&&@@@
yawh1na16&&&YS-NA165W-OW&&&Yamashin White #1 Nakiri 165mm&&&This White #1 Nakiri is a good example of why Yamashin is so well regarded, hammer forged in Tosa, Japan by a shop that has spent generations on honest, no-frills kitchen knives rather than flashy ones.
This nakiri is hammer forged in a san mai construction, with a Shirogami #1 core, the purest grade of white paper steel, clad in soft iron that develops a beautiful patina over time. The nakiri profile, flat edge, tall blade, squared tip, is purpose built for vegetable work, delivering clean, efficient cuts with minimal effort. The grind on these knives is particularly impressive for the price, giving them a behind-the-edge thinness that translates directly into cutting performance, and the walnut octagonal handle with black pakka wood ferrule is a recent upgrade that adds a touch of warmth and refinement to an already strong package.
Care Instructions: Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
Maker: Yamashin
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #1 (White Paper Steel)
Cladding: Soft Iron
HRC: 60+
Edge Grind: 50/50
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.4 oz (181 g)
Blade Length: 166 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 54 mm
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-nakiri-165mm-350.png&&&0&&&||&&&||&&&@@@
yamashin-w1-tp120&&&YS-KB120W-OW&&&Yamashin White #1 Tall Petty 120mm&&&Yamashin works out of Tosa, a region known for turning out some of the most prolific knife makers in Japan, and has spent generations building a reputation for blades that earn their place in a working kitchen. No frills, no shortcuts, just honest construction and real cutting performance.
This petty is hammer forged in a san mai construction, with a Shirogami #1 core, the purest grade of white paper steel, clad in soft iron that develops a beautiful patina over time. At 120mm, it is a natural fit for in-hand work, peeling, trimming, and detail cuts where a longer blade would feel unwieldy. The extra blade height of 40mm sets it apart from most petties in this size range, adding useful knuckle clearance and making it easy to scoop small cuts from the board, and the walnut octagonal handle with black pakka wood ferrule rounds out a knife that feels genuinely well made.
What Customers Are Saying: The one reviewer to weigh in so far calls it a no-brainer for anyone looking for a tall petty. The factory edge was already fine for most uses and took only a few minutes on the stones to bring up to a hair-splitting sharpness. Fit and finish are not perfect, with a rustic character that comes through, but the blade is thin behind the edge and cuts as well as it looks.
Care Instructions: Carbon steel care is straightforward. Wipe the blade clean during use and dry it immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. The soft iron cladding will develop a natural patina with use, which adds character and provides a measure of protection. Each knife is made by hand so measurements may vary.
Maker: Yamashin
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #1 (White Paper Steel)
Cladding: Soft Iron
HRC: 60+
Edge Grind: 50/50
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.7 oz (78 g)
Blade Length: 127 mm
Total Length: 255 mm
Spine Thickness at Heel: 4 mm
Blade Height: 40 mm
&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-tall-petty-120mm-46.png&&&5&&&||&&&||&&&@@@
yakogy21&&&YKON-G210&&&Yamato White #2 Kon-gou Gyuto 210mm&&&Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Kon-gou series.
The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.
Brand Yamato
Location: Sakai/Osaka Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2
Cladding: Iron
Edge Grind: Even, 50/50
Handle: Burnt Chestnut, D-shaped
Weight: 5.6 oz (160 g)
Blade Length: 218 mm
Total Length: 375 mm
Spine Thickness at Base: 3.3 mm
Blade Height at Base: 51.9 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamato-white-2-kon-gou-gyuto-210mm-60.png&&&0&&&||&&&||&&&|kika21gy|@@@
yaobgy21&&&YOBO-G210&&&Yamato White #2 Oboro Gyuto 210mm&&&Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Oboro series.
The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.
Brand Yamato
Location: Sakai/Osaka Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2
Cladding: Iron
Edge Grind: Even, 50/50
Handle: Burnt Chestnut, D-shaped
Weight: 5.3 oz (150 g)
Blade Length: 217 mm
Total Length: 373 mm
Spine Thickness at Base: 3.2 mm
Blade Height at Base: 52.0 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamato-white-2-oboro-gyuto-210mm-34.png&&&0&&&||&&&||&&&|kika21gy|@@@
yawibopekn&&&HA1-W090&&&Yasunori Blue #1 Boning Knife 90mm&&&This compact boning knife is built in Japan with hunters specifically in mind - a single-sided, right-handed grind sized for skinning boar or deer and just as useful for butchering and breaking down poultry in the kitchen. At 90mm it is small enough for precise control while still carrying enough presence to handle real fieldwork.
The blade is forged from Blue #1 (Aogami #1) steel, one of the highest-performing carbon steels available, clad in soft iron and finished in kurouchi - the dark, as-forged surface typical of traditional Japanese blades. The single grind orientation gives a precise, controlled edge for detail work around joints and bone. The oak oval handle with black plastic ferrule is simple, light, and well balanced for extended use.
What Customers Are Saying: Stephen Hertz calls it quite a knife at a great price - heavy in the hand, but the balance compensates for the weight, and he loves the size overall.
Care Instructions: Blue #1 is a highly reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic materials on the edge. Hand wash only. Apply camellia oil for long-term storage.
Maker: Yasunori
Location: Miki City, Japan
Construction: Hammer Forged, Single Grind
Grind: Right-Handed
Edge Steel: Blue #1
Cladding: Soft Iron
Finish: Kurouchi
Handle: Oak Oval
Ferrule: Black Plastic
Weight: 2.2 oz (64 g)
Blade Length: 95mm
Total Length: 214mm
Spine Thickness at Base: 2mm
Blade Height: 37mm
&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-1-boning-knife-90mm-157.png&&&5&&&||&&&||&&&@@@
yabu16&&&KYA-B17J&&&Yasunori Blue #2 Bunka 165mm&&&Finding a new blacksmith is one of the genuine pleasures in this business - especially when they are offering a limited range of knives at accessible prices without cutting corners on execution. Yasunori is a one-man shop in Miki City, Japan, where the owner forges, heat treats, grinds, and edges every blade himself. CKTG was the first retail customer outside of Japan when this line launched, and the quality-to-price ratio has been a consistent talking point ever since.
This bunka combines many of the attributes of a nakiri and a santoku in a package that is both versatile and efficient. At 165mm it is compact and nimble, with a gentle curve to the belly and the reverse tanto tip that sets the bunka format apart. The Blue #2 carbon core is clad in soft stainless steel san mai style, keeping maintenance manageable while delivering the keen edge and easy sharpening that carbon steel is known for. The blade face carries a nice horizontal brush finish decorated with hand-chiseled kanji, and the walnut octagonal handle with pakka ferrule is well-fitted throughout.
What Customers Are Saying: Reviewers consistently describe it as a pleasure to use, easy to keep sharp, and a great performer in a professional kitchen setting. One experienced cook who has had it for a month praises its ability to take a good amount of work in service - noting it is honest enough at the spine to push through thick carrots and roots while still being versatile. He mentions the actual blade measures closer to 170mm and notes one knife arrived with a small scratch near the tip and minor handle gaps at the bolster that he plans to address by re-handling. A second reviewer calls it super easy to keep sharp, and a third calls it sweet overall.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the edge for extended periods. Hand wash only. Apply camellia oil for long-term storage.
Brand: Yasunori
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless
HRC: 62
Engraving: Hand-Chiseled Kanji
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 3.8 oz (108 g)
Blade Length: 165mm
Total Length: 297mm
Spine Thickness at Base: 3mm
Blade Height: 45mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-bunka-165mm-138.png&&&4.5&&&||&&&||&&&@@@
yabl2fu16&&&KYA-F18J&&&Yasunori Blue #2 Funayuki 165mm&&&Yasunori is a one-man blacksmith operation in Miki City, Japan, where the owner handles every step of production himself - forging, heat treating, grinding, and edging. Rather than taking the easy route with kurouchi finishes and basic handles, he puts real work into the detail: brushed lower blade roads, a refined hairline finish on the cladding, and hand-engraved kanji script. CKTG was the first retail customer outside of Japan when this line launched.
The funayuki is a classic Japanese all-purpose format with a fairly flat blade profile and relatively little belly - well suited to push cutting and chopping, comfortable for fish and proteins as well as vegetables, and short enough to be genuinely nimble in tight spaces. The Blue #2 carbon core is clad in soft stainless steel to reduce maintenance while keeping the reactive carbon edge performing at its best. At 165mm with a 44mm blade height, this is a knife that earns its place as a go-anywhere daily cutter. The walnut octagonal handle with black pakka ferrule is comfortable and well finished throughout.
What Customers Are Saying: One line cook calls it a great little line knife - praising the thin tip for mincing shallots and enough belly to glide through fish and produce. Arrived pretty sharp and performed well on a finishing stone. He notes the handle was set very slightly off center on his example, which did not affect performance at all.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the edge for extended periods. Hand wash only. Apply camellia oil for long-term storage.
Brand: Yasunori
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless
Finish: Brushed / Hairline
Engraving: Hand-Engraved Kanji
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 4.0 oz (112 g)
Blade Length: 165mm
Total Length: 303mm
Spine Thickness at Base: 3mm
Blade Height: 44mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-funayuki-165mm-268.png&&&4&&&||&&&||&&&@@@
yabl2na16&&&KYA-N16J&&&Yasunori Blue #2 Nakiri 165mm&&&Yasunori is a one-man blacksmith operation in Miki City, Japan, where the owner handles every step of production himself. Rather than cutting costs on fit and finish, he puts genuine care into each blade - a brushed hairline finish on the cladding, hand-engraved kanji script, and a well-fitted walnut octagonal handle. CKTG was the first retail customer outside of Japan when this line launched, and it remains one of the best-value carbon nakiri options we carry.
The nakiri is the dedicated vegetable knife of Japan - flat profile, squared tip, and a height that delivers real knuckle clearance through extended prep sessions. This one is built with a Blue #2 carbon core at 62 HRC, clad in soft stainless steel san mai style to reduce maintenance while keeping the carbon edge performing at its best. The kakugata (squared) profile keeps the edge in full contact with the board through the entire stroke, with no tip to lift food at the heel and no belly to escape at the tip. At 159mm actual blade length and 48mm height, it is a well-proportioned nakiri with real authority for vegetable work.
What Customers Are Saying: One owner who added it as a first foray into carbon steel calls it gorgeous out of the box with a beautiful horizontal grind and hand-carved kanji. After working through a full stone progression and strop he found it razor sharp with excellent edge durability - still looking great a year later and an ideal introduction to the material and style. A second calls it an amazing go-to tool for vegetable prep - reliable, light, and highly recommended.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the edge for extended periods. Hand wash only. Apply camellia oil for long-term storage.
Brand: Yasunori
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless
Finish: Hairline / Sandblast
HRC: 62
Edge Grind: Even
Engraving: Hand-Engraved Kanji
Handle: Octagonal Walnut
Ferrule: Pakka Wood
Weight: 4.8 oz (136 g)
Blade Length: 159mm
Total Length: 300mm
Spine Thickness at Base: 3mm
Blade Height: 48mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-nakiri-165mm-375.png&&&5&&&||&&&||&&&@@@
yobl2sa16&&&KYA-S16J&&&Yasunori Blue #2 Santoku 165mm&&&Yasunori is a one-man blacksmith operation in Miki City, Japan, where the owner handles every step of production himself - forging, heat treating, grinding, and edging. The results speak for themselves: a nicely executed shinogi line, a well-fitted walnut octagonal handle, and hand-engraved kanji that add real character to a blade at this price point. CKTG was the first retail customer outside of Japan when this line launched.
The santoku translates to three virtues - slicing, dicing, and mincing - and this one earns that name. The Blue #2 carbon core at 62 HRC is clad in soft stainless steel san mai style, keeping maintenance manageable while delivering the keen edge feel that carbon steel provides. A fine tip and slight belly suit both push and pull cutting styles, the spine tapers cleanly toward the tip, and the 44mm blade height gives real knuckle clearance through extended prep sessions. Worth noting: the factory edge on this knife benefits from a touch-up on the stones before first use, and the spine at the pinch grip is squared from the factory - a few minutes with a sharpening stone rounds it off nicely if that bothers you.
What Customers Are Saying: Two reviewers praise the light feel, the good balance point, and strong overall performance in prep rotation. One describes it as serving him super well after a quick sharpening session. The second reviewer confirms the same observations about the spine and factory edge, but put it to work breaking down five portions immediately and found it a fantastic small-task knife once sorted.
Care Instructions: Blue #2 is a reactive carbon steel. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the edge for extended periods. Hand wash only. Apply camellia oil for long-term storage.
Brand: Yasunori
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless
Finish: Hairline / Sandblast
HRC: 62
Edge Grind: Even
Engraving: Hand-Engraved Kanji
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 4.2 oz (120 g)
Blade Length: 165mm
Total Length: 302mm
Spine Thickness at Base: 3mm
Blade Height: 44mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-santoku-165mm-207.png&&&4.5&&&||&&&||&&&@@@
yavggy21&&&YVT-G21W&&&Yasunori VG-10 Warikomi Damascus Gyuto 210mm&&&Yasunori is a one-man blacksmith operation in Miki City, Japan, where the owner makes every knife himself - a small shop with a tight, carefully chosen product range and an eye for quality at an accessible price point. This VG-10 gyuto is a departure from the blue steel carbon line, built from VG-10 stainless steel with a multi-layer Damascus cladding applied warikomi style, keeping the blade genuinely easy to maintain while delivering real visual appeal.
At 211mm blade length and 49mm height, this is a well-proportioned 210mm gyuto - a size that many chefs consider ideal for almost every kitchen task and workspace. The upper blade road carries a hammer finish that both accentuates the Damascus pattern and aids food release. A stainless bolster attaches to the black western handle, secured with three rivets - a comfortable, familiar feel for cooks coming from European-style knives who want to step into Japanese blade quality without changing grip style. The grind is clean, the balance well-achieved, and the overall package punches well above its price.
What Customers Are Saying: One reviewer praises the comfort, the beauty, and the balance - calling it very well balanced and a pleasure to hold. A second bought it as an anniversary gift for a professional chef wife who did not yet own a gyuto - she appreciated the understated look with a touch of visual interest, the thinness, and zero wedging through produce, while he found it sharpened easily all the way to 8k and stropped to a wow finish with 1.5 micron compound. Fast delivery and great service rounded out the experience.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones as needed.
Maker: Yasunori
Location: Miki City, Japan
Construction: Warikomi, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Damascus Stainless
Finish: Hammered Upper Road
Handle: Western Black
Bolster: Stainless
Weight: 6.5 oz (184 g)
Blade Length: 211mm
Total Length: 340mm
Spine Thickness at Base: 2mm
Blade Height: 49mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-vg-10-warikomi-damascus-gyuto-210mm-123.png&&&5&&&||&&&||&&&||@@@
yoshikane-skd-bunka-165mm&&&YO-SKD-B165&&&Yoshikane SKD Nashiji Bunka 165mm&&&Yamamoto San has been crafting knives at Yoshikane Hamono in Sanjo City for years, working out of a small shop in one of Japan's most celebrated bladesmithing regions. Niigata Prefecture has produced skilled metalworkers for centuries, and Sanjo sits at the center of that tradition. What sets Yoshikane apart is the combination of small shop attentiveness and genuine technical skill - every knife is hammer forged, ground exceptionally thin, and finished with the kind of care that larger production houses simply cannot replicate.
This bunka is built around SKD semi-stainless tool steel, hardened to HRC 63, which delivers excellent edge retention and toughness in a steel that is more forgiving than traditional carbon. The san mai construction sandwiches the SKD core between stainless cladding, keeping maintenance manageable while preserving the performance of the inner steel. Yamamoto San grinds these blades exceptionally thin behind the edge, and that geometry is where the real cutting performance lives. The nashiji (pear skin) finish gives the blade a textured, misty appearance that adds visual depth and hides light use marks over time. An ebony octagonal handle completes the knife with a grip that is comfortable, durable, and well-suited to long prep sessions. The bunka format itself is one of the most versatile profiles in the Japanese kitchen, with its upswept spine and pointed tip handling vegetables, proteins, and detail work with equal ease.
Care Instructions: SKD is a semi-stainless tool steel, and while it resists corrosion better than traditional carbon steels, it still rewards attentive care. Hand wash and dry after each use, and avoid leaving acidic foods on the blade for extended periods. Use wood or rubber cutting boards only and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD Semi-Stainless
Cladding: Stainless
HRC: 63+-
Finish: Nashiji (Pear Skin)
Handle: Ebony Octagonal
Weight: 5.8 oz (164 g)
Blade Length: 169 mm
Total Length: 315 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-bunka-165mm-44.png&&&0&&&||&&&||&&&@@@
yoskdnagy21&&&YO-SKD-G210&&&Yoshikane SKD Nashiji Gyuto 210mm&&&Yoshikane knives are widely regarded as some of the finest blades produced in Japan. Crafted in Sanjo City by Yoshikane Hamono, these knives reflect the outstanding craftsmanship the region is known for. Mr. Yamamoto is a master at creating exciting finishes and styles, and his blades are meticulously made with excellent fit and finish. This knife features SKD-12 semi-stainless steel with stainless cladding and a classic nashiji finish that gives the blade a refined rustic appearance. It is paired with a premium ebony octagonal handle that adds balance, durability, and a timeless look to the knife.
SKD-12 is a semi-stainless tool steel that offers excellent edge retention while still being relatively easy to sharpen on water stones. Yoshikane knives are ground very thin behind the edge, which results in an amazing cutting experience with exceptional glide through ingredients and outstanding precision. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting the blade or cutting very hard materials to prevent chipping and maintain the superb edge performance these knives are known for.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Although SKD-12 is semi-stainless, it is still best practice to wipe the blade dry after use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.
Each knife is made by hand so measurements may vary.
Blacksmith: Yamamoto San
Maker: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD-12 Semi Stainless Steel
Hardness: HRC 63 ±
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even (See Choil Photo)
Weight: 6.4 oz (181 g)
Blade Length: 214 mm
Spine Thickness at Heel: 4 mm
Blade Height: 45-46
Handle: Ebony Octagonal&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-gyuto-210mm-307.png&&&0&&&||&&&||&&&@@@
yoshikane&&&YO-SKD-G240&&&Yoshikane SKD Nashiji Gyuto 240mm&&&The 240mm gyuto is where Yamamoto San at Yoshikane Hamono really shows what his thin grind is capable of. At this length, the blade has the reach and the forward weight to work through larger prep volumes with ease, and the SKD semi-stainless core - hardened to HRC 63 - holds an edge long enough to make that work count. Yoshikane Hamono operates out of a small shop in Sanjo City, Niigata Prefecture, one of Japan's most accomplished bladesmithing regions, and Yamamoto San has built his reputation on hammer-forged knives that deliver genuine performance in a well-considered package.
The san mai construction wraps the SKD hagane (inner core steel) in stainless jigane (outer cladding steel), giving the blade meaningful corrosion resistance while keeping maintenance straightforward. The grind is where this knife earns its following - ground exceptionally thin behind the edge, it moves through product with very little resistance, a quality that becomes more apparent the longer the prep session runs. The nashiji (pear skin) finish gives the flat of the blade a softly textured, misty surface that adds visual depth and wears in naturally over time. An ebony octagonal handle rounds out the knife with a refined grip well suited to the length and weight of the 240mm format.
What Customers Are Saying: Owners of this knife describe the cutting performance as something that has to be experienced firsthand to fully appreciate - the combination of the thin grind and SKD steel at HRC 63 produces a cutter that consistently earns top marks from those who have put it to work in a real kitchen setting.
Care Instructions: SKD is a semi-stainless tool steel, and while it resists corrosion better than traditional carbon steels, it still rewards attentive care. Hand wash and dry after each use, and avoid leaving acidic foods on the blade for extended periods. Use wood or rubber cutting boards only, and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD Semi-Stainless
Cladding: Stainless
HRC: 63+-
Finish: Nashiji (Pear Skin)
Handle: Ebony Octagonal
Weight: 7.4 oz (212 g)
Blade Length: 243 mm
Total Length: 399 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm
Photos by Gustavo Bermudez&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-gyuto-240mm-218.png&&&5&&&||&&&||&&&@@@
yosg2ki21&&&YO-SKD-K210&&&Yoshikane SKD Nashiji Kiritsuke 210mm&&&Sanjo City in Niigata Prefecture has been producing bladed tools for centuries, and Yoshikane Hamono is one of the region's most respected small production shops. Yamamoto San has built his reputation on hammer-forged knives that are ground exceptionally thin and finished with the kind of hands-on attention that only a small operation can sustain. Every knife that leaves the shop reflects that standard - consistent geometry, clean fit and finish, and a clarity of purpose that comes through the moment the knife is in hand.
The kiritsuke is a format traditionally associated with experienced cooks, combining the flat profile of a yanagiba with an angled tip that gives it more versatility across prep tasks. This 210mm version is built around SKD semi-stainless tool steel, hardened to HRC 63, which delivers strong edge retention in a steel that is more forgiving day to day than traditional carbon. The san mai construction wraps the SKD core in stainless cladding, keeping maintenance practical while letting the hagane (inner core steel) do its work at the edge. The nashiji (pear skin) finish gives the blade a softly textured, misty surface that ages well with use, and the ebony octagonal handle provides a refined look and a secure grip through extended prep sessions. Note that handle specifications have been updated - trust the current photos for the most accurate representation.
What Customers Are Saying: Owners consistently point to the out-of-the-box edge and the overall fit and finish as standout qualities, with one long-term Yoshikane convert noting that the knife won him over immediately after his first use. The balance point sits just forward of the handle, which most find comfortable and well-suited to the kiritsuke format. A few users have noted that the slender, polished handle can feel less grippy than a more textured option, particularly given the weight of the blade - something worth considering for cooks who prefer a chunkier handle feel.
Care Instructions: SKD is a semi-stainless tool steel, and while it resists corrosion better than traditional carbon steels, it still rewards attentive care. Hand wash and dry after each use, and avoid leaving acidic foods on the blade for extended periods. Use wood or rubber cutting boards only, and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD Semi-Stainless
Cladding: Stainless
HRC: 63+-
Finish: Nashiji (Pear Skin)
Handle: Ebony Octagonal
Weight: 7.6 oz (216 g)
Blade Length: 212 mm
Total Length: 369 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-kiritsuke-210mm-198.png&&&5&&&||&&&@@@
yowh2naki24&&&YO-SKD-K240&&&Yoshikane SKD Nashiji Kiritsuke 240mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 8 oz (226 g)
Blade Length: 242 mm
Total Length: 400 mm
Spine Thickness at Base: 4 mm
Blade Height: 55 mm&&&&&&430&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-kiritsuke-240mm-101.png&&&0&&&||&&&||&&&@@@
yoshikane1&&&YO-SKD-N165&&&Yoshikane SKD Nashiji Nakiri 165mm&&&Yoshikane knives are widely regarded as some of the finest blades produced in Japan. Crafted in Sanjo City by Yoshikane Hamono, these knives reflect the outstanding craftsmanship the region is known for. Mr. Yamamoto is a master at creating beautiful finishes and precise grinds, and his blades are consistently made with meticulous attention to detail. This SKD Nashiji Nakiri is a great example of his work, combining elegant aesthetics with excellent cutting performance. The blade is paired with a durable ebony octagonal handle that complements the refined character of the knife.
The core steel is SKD-12 semi-stainless tool steel, which offers excellent edge retention while remaining relatively easy to sharpen on water stones. Yoshikane knives are ground very thin behind the edge, which produces an outstanding cutting experience with smooth glide and excellent food release. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting the blade or cutting very hard materials to prevent chipping and preserve the exceptional performance these knives are known for.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Although SKD-12 is semi-stainless, it is best practice to wipe the blade dry after use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.
Blacksmith: Yamamoto San
Maker: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD-12 Semi Stainless Steel
Hardness: HRC 63 ±
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even (See Choil Photo)
Logo: Laser Engraved
Weight: 7.1 oz (202 g)
Blade Length: 165 mm
Total Length: 318 mm
Spine Thickness at Heel: 4 mm
Blade Height: 53 mm
Handle: Ebony Octagonal&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-nakiri-165mm-39.png&&&0&&&||&&&||&&&@@@
yowh2nasu24&&&YO-SKD-S240&&&Yoshikane SKD Nashiji Sujihiki 240mm&&&Yoshikane knives represent some of the finest craftsmanship coming out of Sanjo City, Japan. Forged by Yoshikane Hamono and crafted under the guidance of master blacksmith Yamamoto san, these blades are known for their meticulous fit and finish, along with their distinctive nashiji texture. The result is a knife that blends traditional Japanese aesthetics with precise, performance-driven design. This knife is paired with a handsome ebony octagonal handle that offers excellent balance and a classic look.
The core steel is SKD-12 semi-stainless tool steel, a favorite among enthusiasts for its excellent edge retention and relatively easy sharpening. Yoshikane knives are ground very thin behind the edge, delivering an exceptional cutting experience with smooth glide and impressive precision. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting the blade or cutting very hard materials to prevent chipping and preserve the outstanding performance these knives are known for.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. Although SKD-12 is semi-stainless, it is still best practice to wipe the blade dry after use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.
Blacksmith: Yamamoto San
Maker: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD-12 Semi Stainless Steel
Hardness: HRC 63 ±
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even (See Choil Photo)
Weight: 6.6 oz (188 g)
Blade Length: 243 mm
Total Length: 402 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm
Handle: Ebony Octagonal&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-sujihiki-240mm-54.png&&&0&&&||&&&||&&&@@@
yowh2nabu16&&&YO-W2-B165&&&Yoshikane White #2 Nashiji Bunka 165mm&&&The bunka format is one of the most capable all-purpose profiles in the Japanese kitchen, and this White #2 version from Yoshikane Hamono shows why Yamamoto San has earned such a loyal following. Working out of a small shop in Sanjo City, Niigata Prefecture - one of Japan's most storied bladesmithing regions - Yamamoto San produces knives that reflect genuine small shop craftsmanship in every detail. Every blade is hammer forged, ground exceptionally thin, and finished with an attentiveness that simply cannot be scaled up.
This bunka is built around White #2 carbon steel, a classic choice among Japanese blacksmiths for its purity, responsiveness on the stone, and the exceptionally keen edge it is capable of taking. The san mai construction sandwiches the White #2 core between stainless cladding, offering some corrosion protection while keeping the reactive hagane (inner core steel) performing at its best. Yamamoto San grinds these blades thin behind the edge, and that geometry translates directly into cutting performance - less resistance, cleaner cuts, and a feel that heavier blades cannot match. The nashiji (pear skin) finish gives the blade a softly textured, misty appearance that adds visual character and hides light use marks well over time. An ebony octagonal handle rounds out the package with a grip that is comfortable, durable, and well-suited to extended prep work.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with use. Wipe and dry the blade immediately after use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing for an extended period. Use wood or rubber cutting boards and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to maintain the thin grind, and strop regularly to keep the edge at its best.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Cladding: Stainless
HRC: 63+-
Finish: Nashiji (Pear Skin)
Handle: Ebony Octagonal
Weight: 6.1 oz (174 g)
Blade Length: 169 mm
Total Length: 315 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm
Each knife is made by hand so measurements may vary.&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-bunka-165mm-68.png&&&0&&&||&&&||&&&@@@
yowh2nagy21&&&YO-W2-G210&&&Yoshikane White #2 Nashiji Gyuto 210mm&&&White #2 carbon steel has been a cornerstone of Japanese bladesmithing for generations, prized for its purity and the razor-keen edge it develops on a water stone. Yamamoto San at Yoshikane Hamono in Sanjo City, Niigata Prefecture has built his reputation around it, producing hammer-forged knives in a small shop tradition that prioritizes edge geometry and fit and finish above all else. Sanjo is one of Japan's most celebrated metalworking regions, and Yoshikane stands as one of its most respected small production houses.
The gyuto - Japan's all-purpose chef knife - is where a thin grind and a responsive steel pay off most, and this 210mm version delivers exactly that. The White #2 core is hardened to HRC 63 and wrapped in san mai construction with stainless jigane (outer cladding steel), giving the blade meaningful corrosion resistance while keeping the reactive hagane (inner core steel) at the cutting edge where it belongs. Yamamoto San grinds these blades exceptionally thin behind the edge, and at 213mm with a blade height of 48mm the proportions are lean and nimble - well suited to cooks who prefer a knife that moves quickly through the cut. The nashiji (pear skin) finish gives the flat of the blade a softly textured, misty surface that develops character with use, while the ebony octagonal handle provides a secure, comfortable grip through long prep sessions.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing the knife for an extended period. Use wood or rubber cutting boards only and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to maintain the thin grind, and strop regularly to keep the edge performing at its best.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Cladding: Stainless
HRC: 63+-
Finish: Nashiji (Pear Skin)
Handle: Ebony Octagonal
Weight: 6.2 oz (176 g)
Blade Length: 213 mm
Total Length: 362 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm
Each knife is made by hand so measurements may vary.&&&&&&405&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-210mm-272.png&&&0&&&||&&&||&&&@@@
yowh2nagy24&&&YO-W2-G240&&&Yoshikane White #2 Nashiji Gyuto 240mm&&&Yoshikane knives are widely regarded as some of the finest blades produced in Japan. Crafted in Sanjo City by Yoshikane Hamono, these knives showcase the outstanding workmanship the region is known for. This knife features a White #2 carbon steel core with stainless cladding and a beautiful nashiji finish that gives the blade a rustic yet refined look. It is paired with a handsome, solid ebony octagonal handle that provides a warm feel in the hand and complements the traditional character of the blade.
White #2 carbon steel is prized for its ability to take an extremely keen edge and for how easily it sharpens on water stones. Yoshikane grinds their knives very thin behind the edge, which results in an amazing cutting experience with excellent food separation and smooth glide through ingredients. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting or cutting very hard materials to prevent chipping and preserve the superb edge performance these knives are known for.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. White #2 carbon steel will develop a natural patina with use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.
Blacksmith: Yamamoto San
Maker: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 Carbon Steel
Hardness: HRC 63 ±
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even (See Choil Photo)
Weight: 6.4 oz (182 g)
Blade Length: 245 mm
Total Length: 405 mm
Spine Thickness at Heel: 4 mm
Blade Height: 50 mm
Handle: Solid Ebony Octagonal&&&&&&440&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-240mm-317.png&&&0&&&||&&&||&&&@@@
yowh2naki21&&&YO-W2-K210&&&Yoshikane White #2 Nashiji Kiritsuke 210mm&&&Yoshikane knives are widely regarded as some of the finest blades produced in Sanjo City, Japan. Crafted by Yoshikane Hamono under the guidance of master blacksmith Yamamoto san, these knives are known for their excellent fit and finish and their distinctive nashiji texture. Each blade reflects the careful workmanship and traditional techniques that have made Yoshikane a favorite among professional chefs and knife enthusiasts. This knife is paired with a handsome ebony octagonal handle that offers excellent balance and a classic look.
The core steel is White #2 carbon steel, prized for its ability to take an extremely sharp edge and for how easily it sharpens on water stones. Yoshikane knives are ground very thin behind the edge, delivering an exceptional cutting experience with smooth glide and impressive precision. Because the edge geometry is thin, steep, and highly refined—especially out of the box—care should be taken during use. Avoid twisting the blade or cutting very hard materials to prevent chipping and preserve the superb cutting performance these knives are known for.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Avoid cutting bones, frozen foods, or very hard materials. White #2 carbon steel will develop a natural patina with use. Use a soft wood or rubber cutting board and sharpen periodically with quality water stones to maintain peak performance.
Blacksmith: Yamamoto San
Maker: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 Carbon Steel
Hardness: HRC 63 ±
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even (See Choil Photo)
Weight: 6.8 oz (192 g)
Blade Length: 212 mm
Total Length: 355 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 50 mm
Handle: Ebony Octagonal&&&&&&405&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-kiritsuke-210mm-152.png&&&0&&&||&&&||&&&@@@
yowh2nana16&&&YO-W2-N165&&&Yoshikane White #2 Nashiji Nakiri 165mm&&&The nakiri - Japan's dedicated vegetable knife - is one of the most satisfying tools a cook can own, and this White #2 version from Yoshikane Hamono makes a strong case for why. Yamamoto San works out of a small shop in Sanjo City, Niigata Prefecture, one of Japan's most storied bladesmithing regions, producing knives that combine genuine technical precision with the kind of finish quality that only comes from small batch, hands-on work. Every blade is hammer forged and ground exceptionally thin, and that commitment to craft shows the moment a Yoshikane knife meets a cutting board.
White #2 carbon steel is a longtime favorite among Japanese blacksmiths for its purity and the exceptional edge it takes on a water stone. Hardened to HRC 63, the core is sandwiched in san mai construction between stainless jigane (outer cladding steel), which offers meaningful corrosion protection while keeping the reactive hagane (inner core steel) performing at its sharpest. Yamamoto San grinds these blades thin behind the edge, and the nakiri format puts that geometry to work across the full width of the blade - ideal for the push cuts, tap cuts, and pull cuts that vegetable prep demands. The nashiji (pear skin) finish gives the blade a softly textured, misty appearance that develops character over time. An ebony octagonal handle completes the knife with a confident, balanced grip well suited to extended prep sessions.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing the knife for an extended period. Use wood or rubber cutting boards only and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to preserve the thin grind, and strop regularly to keep the edge performing at its best.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Cladding: Stainless
HRC: 63+-
Finish: Nashiji (Pear Skin)
Handle: Ebony Octagonal
Weight: 7.3 oz (208 g)
Blade Length: 165 mm
Total Length: 319 mm
Spine Thickness at Heel: 4 mm
Blade Height: 54 mm
Each knife is made by hand so measurements may vary.&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-nakiri-165mm-68.png&&&0&&&||&&&||&&&@@@
yowh2nape15&&&YO-W2-P150&&&Yoshikane White #2 Nashiji Petty 150mm&&&Discover the extraordinary craftsmanship of Yoshikane Knives, a pinnacle of Japanese cutlery excellence. Master blacksmith, Mr. Yamamoto, has perfected the art of creating striking finishes and designs, ensuring every blade is a masterpiece of precision and detail.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 3.1 oz (88 g)
Blade Length: 155 mm
Total Length: 284 mm
Spine Thickness at Heel: 4 mm
Blade Height: 33 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-petty-150mm-83.png&&&0&&&||&&&||&&&@@@
yowh2nasa16&&&YO-W2-S165&&&Yoshikane White #2 Nashiji Santoku 165mm&&&Yoshikane Hamono operates out of a small shop in Sanjo City, Niigata Prefecture, one of Japan's most storied metalworking regions - and Yamamoto San has made that setting count. Every knife that leaves the shop is hammer forged and ground exceptionally thin, the product of hands-on work at every stage rather than scaled-up production. That commitment to small batch craftsmanship is what gives Yoshikane knives their reputation: consistent quality, thoughtful geometry, and finishes that reflect genuine care for the work.
The santoku - meaning "three virtues" in Japanese, a nod to its ability to handle meat, fish, and vegetables with equal ease - is one of the most versatile formats in the Japanese kitchen, and this White #2 version shows why the combination of a great steel and a thin grind matters. The White #2 core is hardened to HRC 63 and set in san mai construction with stainless cladding, protecting the reactive hagane (inner core steel) while keeping the blade easy to maintain. At 169mm with a spine thickness of just 3mm at the heel, this is a notably thin and nimble cutter that rewards cooks who value feel and feedback over mass. The nashiji (pear skin) finish gives the blade a softly textured, misty surface that develops character over time, and the octagonal handle sits comfortably in hand through extended prep work.
Care Instructions: White #2 is a reactive carbon steel that will develop a natural patina with regular use. Wipe and dry the blade immediately after each use and avoid leaving acidic foods on the surface for any length of time. Hand wash only - never the dishwasher. Apply a light coat of camellia oil if storing the knife for an extended period. Use wood or rubber cutting boards only and keep the edge away from bones, frozen foods, and hard materials. Sharpen on quality water stones to maintain the thin grind, and strop regularly to keep the edge performing at its best.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Cladding: Stainless
HRC: 63+-
Finish: Nashiji (Pear Skin)
Handle: Ebony Octagonal
Weight: 5.7 oz (164 g)
Blade Length: 169 mm
Total Length: 305 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm
Each knife is made by hand so measurements may vary.&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-santoku-165mm-155.png&&&0&&&||&&&||&&&@@@
catiteaandco&&&SH7090&&&Yoshikawa Cafe Time Tea and Coffee Kettle&&&This elegant Japanese-made kettle is built from durable 18-8 stainless steel and finished with a natural wood handle and lid knob that add warmth and character to your countertop. The classic conical body heats efficiently, while the compact footprint makes it easy to handle and store. It is sized perfectly for daily coffee rituals without taking up unnecessary space in your kitchen.
The precision gooseneck spout is designed for controlled, steady pouring so you can dial in your bloom and extraction with confidence. The thin stainless body responds quickly to heat and works on gas, electric, halogen, radiant, and sheathed heating surfaces. The recommended 0.6L working capacity gives you ideal control and stability while pouring. Do not overfill, and keep the wooden handle and knob away from direct flame to prevent scorching.
Care Instructions: Hand wash only and dry thoroughly after use. Avoid prolonged high heat and do not allow flames to contact the wooden handle. Do not heat empty.
Made in Japan&&&&&&59&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-caf-time-tea-and-coffee-kettle-7.png&&&0&&&||&&&||&&&@@@
yoeahagrbr&&&AS0052-Hake&&&Yoshikawa EAtCO Hake Grater Brush&&&EAtCO by Yoshikawa produces thoughtfully designed kitchen tools made from high-quality stainless steel, focused on improving everyday cooking and prep tasks. Known for clean design and reliable performance, these tools are made in Japan with attention to durability and ease of use, making them a great addition to any kitchen setup.
Compact and practical, this piece is built for convenience and long-term use. The stainless steel construction resists corrosion and provides a clean, modern look while maintaining strength and reliability through regular use.
Care Instructions: Hand wash and dry thoroughly after use. Not dishwasher or dryer safe.
Brand: Yoshikawa EAtCO
Made in Japan
Material: Stainless Steel
Dimensions: 2" W x 3.5" L&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-hake-grater-brush-47.png&&&0&&&||&&&||&&&@@@
yoeahato&&&AS0011-Hasam&&&Yoshikawa EAtCO Hasam Tongs&&&The Yoshikawa EAtCO Hasam Tongs are a thoughtfully designed kitchen tool made in Japan for easy serving and food handling. Crafted from durable stainless steel, these tongs reflect the clean, minimalist design philosophy that defines the EAtCO line. The balanced shape and comfortable grip make them easy to control whether you are plating food, turning ingredients in a pan, or serving from a bowl.
One side of the tong features three drainage slots that allow excess liquid to flow away while gripping food. This makes them especially useful for lifting ingredients from broths, sauces, or dressings. Flip the tongs over and the smooth spoon-shaped side works well for scooping and serving foods with a little liquid. The result is a versatile utensil that is simple, clever, and practical for everyday cooking.
Care Instructions: Handwashing recommended. Dry thoroughly after washing.
Made in Japan
Stainless Steel
Handwashing Recommended
Weight: 2.4 oz (70 g)
Length: 200 mm
Width: 35 mm&&&&&&39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-hasam-tongs-32.png&&&0&&&||&&&||&&&@@@
yoeahash&&&AS0058-Hasami&&&Yoshikawa EAtCO Hasami Shears&&&The Yoshikawa EAtCO Hasami Shears are a compact, versatile cutting tool designed for easy use both in the kitchen and at the table. The angled blade design allows for precise cutting directly in dishes, making them perfect for portioning foods, snipping herbs, or handling small prep tasks with control and ease. The ergonomic handles provide a comfortable grip and help you apply force efficiently without strain.
Made in Japan from high-quality stainless steel, these shears are durable, corrosion-resistant, and built for long-term use. The scissors can be disassembled for thorough cleaning, helping maintain hygiene, and the included case makes them easy to store, transport, and keep protected. Their compact size makes them especially convenient for dining out or everyday use.
Care Instructions: Hand wash and dry thoroughly after use. Do not use in the microwave.
Includes: Protective Case&&&&&&59&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-hasami-shears-31.png&&&0&&&||&&&||&&&@@@
yoeamawh&&&AS0034-Mazelu&&&Yoshikawa EAtCO Mazelu Whisk&&&The Eatco Mazelu Whisk is a slim, precision-built tool designed for controlled mixing in narrow containers and small batches. Its compact head and long handle allow you to reach easily into jars, tall cups, and narrow bowls without splashing, making it ideal for dressings, sauces, eggs, and small batters.
Made in Japan from 18/8 stainless steel, this whisk is lightweight, durable, and hygienic. The thin wire design creates smooth emulsions while maintaining excellent control and balance in the hand. Its simple, seamless construction makes it easy to rinse clean and store, offering practical performance with a refined Japanese aesthetic.
Care Instructions: Handwash only. Not dishwasher safe. Dry thoroughly after washing.
Made in Japan
Material: 18/8 Stainless Steel
Weight: 0.7 oz (20 g)
Length: 260 mm
Diameter: 25 mm&&&&&&29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-mazelu-whisk-2.png&&&0&&&||&&&||&&&@@@
yoeamuavcu&&&AS0055-Muku&&&Yoshikawa EAtCO Muku Avocado Cutter&&&The Yoshikawa EAtCO Muku Avocado Cutter is a compact, all-in-one tool designed to make preparing avocados quick, clean, and easy. This clever 3-in-1 design allows you to split the skin, remove the pit, and scoop or slice the flesh using a single tool, reducing mess and eliminating the need for multiple utensils. It’s ideal for everyday use with avocado toast, salads, and other fresh preparations.
Made in Tsubame, Japan, from high-quality stainless steel, the Muku offers excellent durability, corrosion resistance, and a clean, modern look. Its compact size makes it easy to store, while the thoughtful design also works well for citrus fruits like lemons and oranges. Simple, efficient, and well-crafted, this is a premium upgrade over typical plastic tools.
Care Instructions: Hand wash and dry thoroughly after use. Use care when handling due to sharp edges.
Brand: Yoshikawa EAtCO
Product: Muku Avocado Cutter
Made in Japan
Material: Stainless Steel
Weight: 1.0 oz (28 g)
Length: 90 mm
Width: 50 mm&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-muku-avocado-cutter-49.png&&&0&&&||&&&||&&&@@@
yoeanubusp&&&AS0035-Nulu&&&Yoshikawa EAtCO Nulu Butter Spreader&&&The Yoshikawa EAtCO Nulu Butter Knife is a clever little tool designed to make spreading cold butter easier and cleaner. Made in Japan from stainless steel, this compact 5.9" knife features a serrated edge that gently shaves fine curls from firm butter, allowing it to soften quickly and spread smoothly across toast or bread. Its straight back profile and slim shape give it a familiar feel in hand while adding a bit of functional innovation.
Rather than cutting thick slabs, the micro-serrated edge creates delicate butter shavings that warm almost instantly, making application effortless without tearing your bread. The all-stainless construction is durable, hygienic, and easy to maintain, and the compact length makes it a practical addition to everyday table settings. Simple, efficient, and thoughtfully made, this is a smart upgrade to the standard butter knife.
Care Instructions: Hand washing is recommended to preserve the edge detail. Dry thoroughly after washing. Dishwasher safe, but hand washing will help maintain long-term performance and appearance.
Origin: Made in Japan
Blade Material: Stainless Steel
Handle Material: Stainless Steel
Blade Edge: Serrated
Total Length: 5.9 inches (15 cm)
Color: Silver&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-nulu-butter-spreader-29.png&&&3&&&||&&&||&&&@@@
yoeaorgrla&&&AS0031-OrosLarge&&&Yoshikawa EAtCO Oros Grater Large&&&The Yoshikawa EAtCO Oros Large Grater is a refined stainless steel grater designed to move seamlessly from prep to presentation. Its rectangular tray shape allows you to grate daikon, ginger, garlic, cheese, citrus zest, and other ingredients directly into the base, capturing juices and flavor without extra bowls. The sharp, evenly spaced teeth cut cleanly and efficiently, while the generous surface area makes quick work of larger ingredients.
Designed to be served as-is at the table, the integrated tray keeps freshly grated ingredients neat and ready for finishing sashimi, tempura, grilled fish, or pasta. Made in Japan from stainless steel, the Oros L is durable and easy to maintain. Wash promptly after use, dry thoroughly to help prevent rust, and use a gentle kitchen brush to clean between the grater blades for best performance.
Care Instructions: Handwashing recommended. Wash after use to prevent rust and dry thoroughly. Use a gentle kitchen brush to clean the grater blades.
Made in Japan
Material: Stainless Steel
Weight: 6.9 oz (198 g)
Length: 200 mm
Width: 70 mm
Depth: 15 mm
Handwashing Recommended&&&&&&49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-oros-grater-large-30.png&&&0&&&||&&&||&&&@@@
yoeaorgrme&&&AS0012-OrosMedium&&&Yoshikawa EAtCO Oros Grater Medium&&&The Yoshikawa EAtCO Oros Medium Grater is a refined stainless steel grater designed to move seamlessly from prep to presentation. Its tray shape allows you to grate daikon, ginger, garlic, cheese, citrus zest, and other ingredients directly into the base, capturing juices and flavor without extra bowls. The sharp, evenly spaced teeth cut cleanly and efficiently, while the generous surface area makes quick work of larger ingredients.
Designed to be served as-is at the table, the integrated tray keeps freshly grated ingredients neat and ready for finishing sashimi, tempura, grilled fish, or pasta. Made in Japan from stainless steel, the Oros Medium is durable and easy to maintain. Wash promptly after use, dry thoroughly to help prevent rust, and use a gentle kitchen brush to clean between the grater blades for best performance.
Care Instructions: Handwashing recommended. Wash after use to prevent rust and dry thoroughly. Use a gentle kitchen brush to clean the grater blades.
Made in Japan
Material: Stainless Steel
Weight: 3.2 oz (92 g)
Length: 204 mm
Width: 48 mm
Depth: 10 mm
Handwashing Recommended&&&&&&39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-oros-grater-medium-39.png&&&0&&&||&&&||&&&@@@
yoeapocope&&&AS0051-Poro&&&Yoshikawa EAtCO Poro Corn Peeler&&&The Eatco Corn Peeler is a clever little tool designed and made in Japan for easily removing kernels from cooked corn. Crafted from lightweight stainless steel in Tsubame, Japan, this simple utensil reflects the thoughtful design and excellent craftsmanship that the region is known for. The compact size and clean lines make it easy to store and comfortable to use.
The small shovel-shaped tip glides along the cob and lifts kernels away row by row with very little effort. It works great for preparing corn for salads, soups, fried corn dishes, or adding a few kernels as a garnish. The tool is smaller than traditional ring-style corn cutters and stores easily in a utensil drawer while remaining simple to clean and maintain.
Care Instructions: Handwashing recommended. Dry thoroughly after washing.
Made in Japan
Stainless Steel
Handwashing Recommended
Weight: 1.0 oz (30 g)
Length: 155 mm
Width: 22 mm&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-poro-corn-peeler-41.png&&&2&&&||&&&||&&&@@@
yoeasato&&&AS0029-Saibashi&&&Yoshikawa EAtCO Saibashi Tongs 10"&&&The EAtCO Saibashi Tongs reinterpret traditional Japanese cooking chopsticks in a clean, all-stainless steel format. Made in Niigata, Japan, they bring the finesse of connected cooking chopsticks to tasks like delicate plating, turning vegetables, and light stovetop work. The stainless steel construction is easy to clean and maintain, and at 254mm with a weight of just 44g the tongs are slim and responsive.
The connected design means they behave like tongs rather than chopsticks - no need to master the pinch grip - while the tapered tips provide the precise placement control that traditional tongs lack. The minimalist form reflects the EAtCO design philosophy: practical tools with a refined, modern aesthetic made in Japan.
What Customers Are Saying: The one reviewer on file is a professional cook who tested these during service and found them better suited to light tasks than demanding ones. She notes the tips arrived misaligned and needed adjustment, the lightweight construction makes the tongs prone to crossing under pressure, and the 10-inch length felt short for reaching into restaurant-sized containers. She set them aside mid-shift and returned to her plating chopsticks, concluding they may work better for home cooking or occasional hot-side work than for sustained professional service. Worth knowing before buying for a commercial kitchen.
Care Instructions: Hand wash and dry thoroughly after use. The stainless steel construction is easy to maintain. Store flat to protect the tips.
Made In: Niigata, Japan
Material: Stainless Steel
Weight: 44 g (1.5 oz)
Length: 254 mm (10 in)
Closure: Handwash recommended
&&&&&&39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-saibashi-tongs-10-3.png&&&3&&&||&&&||&&&@@@
yoeasaslsp&&&AS0056-Saji&&&Yoshikawa EAtCO Saji Slim Spoon&&&Yoshikawa is a well-established Japanese kitchenware manufacturer based in the Tsubame-Sanjo region of Niigata Prefecture - one of the most respected metalworking areas in Japan, known for precision flatware and cookware production. The EAtCO line reflects the clean, functional design sensibility the brand has built over decades, and the Saji Slim Spoon is one of the more practical tools in the range.
The slim spoon head is designed to fit inside narrow containers - spice jars, condiment bottles, squeeze bottles, small ramekins - where a standard spoon is too wide to reach comfortably. Made from a single piece of 18/8 stainless steel, the seamless construction is hygienic, strong, and easy to clean. At 230mm and 1.6 oz it has good reach and a comfortable weight. The long handle gives precise control for stirring, scooping, and tasting in tight spaces. A quietly useful tool for the kitchen that gets overlooked until you have one and wonder why you waited.
Care Instructions: Hand wash and dry thoroughly after use to maintain the finish.
Brand: Yoshikawa EAtCO
Made in Japan
Material: 18/8 Stainless Steel, One-Piece Construction
Weight: 1.6 oz (46 g)
Length: 230mm
Diameter: 23mm
&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-saji-slim-spoon-61.png&&&0&&&||&&&||&&&@@@
yoeasumoandp&&&AS0057-Sulu&&&Yoshikawa EAtCO Sulu Mortar and Pestle&&&The Yoshikawa EAtCO Sulu Mortar and Pestle is a compact, thoughtfully designed tool that brings precision grinding and clean presentation together in one elegant piece. Inspired by traditional Japanese suribachi, the interior is specially treated to help efficiently crush spices, seeds, and herbs while maintaining excellent control in a small format. Its size makes it perfect for both kitchen prep and tabletop use.
Crafted with a durable 18/8 stainless steel bowl, a natural hinoki wood pestle, and a versatile silicone lid, this set balances performance with refined design. The lid doubles as a non-slip base during use and a cover for storage, helping keep ingredients fresh and your workspace clean. Compact, functional, and beautifully made, it’s a great choice for everyday grinding tasks or finishing dishes at the table.
Care Instructions: Hand wash and dry thoroughly after use. Do not put wooden pestle in dishwasher.
Feature: Silicone lid doubles as base and cover&&&&&&39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-sulu-mortar-and-pestle-62.png&&&0&&&||&&&||&&&@@@
yoeasusesp&&&AS0024-Suqu&&&Yoshikawa EAtCO Suqu Serving Spoon 9"&&&Yoshikawa EAtCO makes this serving spoon in Japan with the same clean design sensibility that characterizes the line - no unnecessary detail, every feature earning its place. The Suqu Serving Spoon has a gently rounded tip and subtle bowl curve that let it glide smoothly along the sides of pans, bowls, and serving dishes without leaving food behind. Vegetables, grains, stews, pasta, composed dishes - the bowl geometry handles all of them cleanly.
The hooked handle is the detail that makes this spoon worth owning. The end of the handle rests on the rim of cookware or a serving bowl, holding the spoon in place rather than letting it slide into the food between uses. At 230mm and 2.9 oz with a 36mm bowl width, it is refined enough in the hand to feel like a deliberate choice and practical enough to reach for every day. One-piece stainless construction is hygienic and durable. Hand washing is recommended to preserve the finish.
Care Instructions: Hand wash and dry thoroughly after use. Avoid abrasive scrubbers to maintain the finish.
Brand: Yoshikawa EAtCO
Made in Japan
Material: Stainless Steel
Weight: 2.9 oz (84 g)
Length: 230mm
Width: 36mm
&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-suqu-serving-spoon-9-2.png&&&0&&&||&&&||&&&@@@
yoeatatoco&&&AS0032-Tate&&&Yoshikawa EAtCO Tate Tool Container&&&The Yoshikawa EAtCO Tate Tool Container is a sleek, space-saving utensil holder designed to keep your kitchen tools organized and within easy reach. Its slim, vertical profile makes it ideal for countertops where space is limited, while still providing enough capacity for essential utensils. Clean lines and a polished finish give it a modern look that fits seamlessly into any kitchen setup.
Made in Japan from high-quality 18/8 stainless steel, the container offers excellent durability and corrosion resistance. A removable silicone base adds stability, prevents slipping, and reduces noise when placing tools inside. The base can be easily detached for cleaning, allowing you to rinse away any collected water or debris and keep the interior fresh and hygienic.
Care Instructions: Hand wash and dry thoroughly after use to maintain finish.
Brand: Yoshikawa EAtCO
Product: Tate Tool Container
Made in Japan
Material: Stainless Steel and Silicone
Weight: 8.8 oz (250 g)
Height: 150 mm (~6 in.)
Diameter: 70 mm (~2.75 in.)
Feature: Removable non-slip silicone base
Care: Handwashing Recommended&&&&&&59&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-tate-tool-container-40.png&&&0&&&||&&&||&&&@@@
yoeatoeggbe&&&AS0054-Toku&&&Yoshikawa EAtCO Toku Egg Stick&&&Tamago gohan - raw egg over hot rice - is one of the simplest and most satisfying Japanese comfort foods, and the quality of the result depends entirely on how well the egg is beaten before it meets the rice. The same is true for chawanmushi, Japanese custard, and any dish where uniform egg texture is the difference between silky and stringy. Chopsticks work, but the Yoshikawa EAtCO Toku Egg Stick works better - the serrated stainless head breaks down egg whites and yolks more efficiently than smooth implements, producing a uniform mixture faster and with less effort. A small tool with a specific job, and it does that job well.
Yoshikawa produces the EAtCO line in Tsubame, Japan - a city with a deep tradition of precision metalworking that supplies much of the kitchenware sold under Japanese brands worldwide. The Toku is made from 18/8 stainless steel with a finely polished finish that reflects the considered design approach that defines the EAtCO line. At 0.6 oz and 180mm it is genuinely lightweight - it disappears in a bowl and does not add awkward mass to a small mixing task. Easy to rinse clean and dry in seconds. A useful addition to the drawer for anyone who cooks Japanese food regularly or simply works with eggs often enough to notice the difference a proper egg tool makes.
Brand: Yoshikawa EAtCO
Origin: Made in Tsubame, Japan
Material: 18/8 Stainless Steel
Item Number: AS0054-Toku
Weight: 0.6 oz (16 g)
Length: 180 mm
Diameter: 25 mm
Care Instructions: Hand wash with mild soap and warm water. Dry thoroughly after washing. Not dishwasher safe.&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-toku-egg-stick-47.png&&&0&&&||&&&||&&&@@@
yoeatosp&&&AS0038-Tolu&&&Yoshikawa EAtCO Tolu Spatula&&&The difference between a good spatula and a poor one comes down to one dimension: blade thickness at the leading edge. Too thick and you push food rather than lift it, damaging the structure of a fried egg, a fish fillet, or a delicate pancake before it ever leaves the pan. The Yoshikawa EAtCO Tolu is precision-stamped from seamless stainless steel with a thin, smoothly rounded front edge that slides cleanly beneath food without disturbing it. The polished tip creates almost no resistance against the pan surface, which is what lets you get under things cleanly on the first pass rather than fighting the edge into position.
At 1.2 oz and 240mm overall, the Tolu is light and well-proportioned for stovetop work - long enough to reach comfortably across a wide pan without putting your hand over the heat, narrow enough at 45mm to maneuver in smaller spaces and handle individual portions precisely. The seamless single-piece construction is both sanitary and durable - no joints, no seams, no places for debris to accumulate. Made in Japan by Yoshikawa, whose EAtCO line is produced in Tsubame - a city with a deep tradition of precision metalwork and the source of a significant portion of quality Japanese kitchenware. Heat resistant, easy to clean, and built to last through daily professional use.
Brand: Yoshikawa EAtCO
Origin: Made in Japan
Material: Stainless Steel
Construction: Seamless, single-piece
Item Number: AS0038-Tolu
Weight: 1.2 oz (34 g)
Length: 240 mm
Width: 45 mm
Care Instructions: Hand wash with mild soap and warm water. Dry thoroughly after washing. Dishwasher safe but hand washing is recommended to preserve the polished finish over time.&&&&&&29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-eatco-tolu-spatula-2.png&&&0&&&||&&&||&&&@@@
yukihira-saucepan-20cm&&&YH6753&&&Yoshikawa Yukihira Saucepan 20cm&&&The yukihira saucepan is a Japanese kitchen staple, a style of pan that has been in continuous use in home and professional kitchens across Japan for generations. The defining characteristic is the hammered exterior finish, called tsuchime, which gives the pan its distinctive texture and is the same surface treatment used on many of the Japanese knives we carry. Yoshikawa has been producing Japanese cookware since 1957 and brings that depth of manufacturing experience to a format that rewards good materials and careful construction.
This 20cm version is made from 18% chromium stainless steel at 1.0mm thickness - light enough to heat quickly and responsive enough for sauces, broths, and soups where you want control over temperature changes. It works on gas, electric, and induction cooktops and holds 2.3 liters, the right size for everyday use without taking up unnecessary space. The yukihira format includes a long handle and a pouring spout on one or both sides, making it practical for transferring hot liquids. Note that the lid is not included and is sold separately.
Care Instructions: Hand wash with warm water and mild dish soap. Dry immediately after washing. Avoid abrasive scrubbing pads on the hammered exterior, which can dull the finish over time. Dishwasher use is not recommended.
Brand: Yoshikawa
Material: Stainless Steel (18% Chromium)
Thickness: 1.0 mm
Diameter: 20 cm (7.8 inch)
Capacity: 2.3L (2.4 quart)
Finish: Yukihira Hammered (Tsuchime)
Compatible with: Gas, Electric, Induction
Lid: Not Included - Sold Separately
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-yukihira-saucepan-20cm-48.png&&&0&&&||&&&||&&&@@@
yoshikawa-yukihira-saucepan-lid-20cm&&&YH9498&&&Yoshikawa Yukihira Saucepan Lid 20cm&&&The Yoshikawa Yukihira Stainless Steel Lid is made to pair with the Yoshikawa Yukihira Stainless Steel Saucepan 1.7 Quart / 18cm YH6752. It also works well with other pots and pans of similar size, making it a useful, lightweight lid for everyday cooking.
Made from high-quality stainless steel, this lid is durable, easy to handle, and helps retain heat while simmering or cooking. The wooden handle stays cooler to the touch than metal, making it easier to lift safely during use. Like the matching saucepan, this lid is made in Tsubame, Japan, a city famous for high-quality metalworking since the 17th century.
Care Instructions: Hand wash only and dry promptly after cleaning. Do not put in the dishwasher.
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikawa-yukihira-saucepan-lid-20cm-67.png&&&0&&&||&&&||&&&@@@
yotabl1gy18&&&OE-TY204&&&Yoshikazu Tanaka Blue #1 Gyuto 180mm&&&Not every cook wants a full length 210mm or 240mm gyuto, and this 180mm version from Yoshikazu Tanaka offers the same forging quality from Sakai in a shorter, easier to maneuver size. Tanaka forges for a long list of well known brands and resellers, and his reputation rests mainly on his heat treatment and forging skill.
The blade is made from Blue #1 carbon steel set into a soft iron jigane, finished in kurouchi with a wider, more visible clad line between the core and cladding than most other makers leave exposed, a trait collectors specifically look for in his work. The dark upper blade contrasts against a sand blasted lower face along the shinogi, and the handle is an octagonal rosewood with a colored pakka wood ferrule. As with most Sakai knives, the actual measurements run a little shorter than the size in the name, so check the spec list below for the true dimensions.
Care Instructions:Blue #1 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones, since Blue #1 rewards careful technique and holds an edge for a long stretch once it is properly set.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 (Aogami #1)
Cladding: Soft Iron
Finish: Kurouchi
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 4.9 oz (138 g)
Blade Length: 169 mm
Total Length: 312 mm
Spine Thickness at Base: 3 mm
Blade Height: 44 mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-gyuto-180mm-274.png&&&0&&&||&&&||&&&@@@
tabl1kugy21&&&OE-TY205&&&Yoshikazu Tanaka Blue #1 Gyuto 210mm&&&This 210mm gyuto comes from Yoshikazu Tanaka, one of the most respected names in Sakai, a city with centuries of blacksmithing history south of Osaka. Tanaka forges knives for a long list of well known brands and resellers in addition to his own name, and his reputation rests largely on his heat treatment and his forging skill.
One distinctive trait of his work is a wider, more visible clad line between the hagane core and the jigane cladding than most other makers leave exposed, a detail collectors specifically look for. This gyuto is made from Blue #1 carbon steel, set into a soft iron jigane finished in kurouchi, with the dark upper blade contrasting against a sand blasted lower face along the shinogi. Kanji elements decorate the spine, and the handle is an octagonal rosewood with a colored pakka wood ferrule. As with most knives out of Sakai, the actual measurements tend to run a little shorter than the size in the name, so check the spec list below for the true dimensions.
What Customers Are Saying:Reviewers consistently describe this gyuto as feeling like an extension of their arm right out of the box, with one buyer with notably large hands calling it the most natural fitting knife they own and reaching for it even for tasks a smaller knife would normally handle. Another longtime CKTG customer on their sixth or seventh purchase opted for the finish sharpening service for the first time and called the resulting edge superb, praising both the knife and the responsiveness of the CKTG team throughout the order.
Care Instructions:Blue #1 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones, since Blue #1 rewards careful technique and holds an edge for a long stretch once it is properly set.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 (Aogami #1)
Cladding: Soft Iron
Finish: Kurouchi
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 5.9 oz (170 g)
Blade Length: 201 mm
Total Length: 354 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-gyuto-210mm-146.png&&&5&&&||&&&||&&&|kika21gy|@@@
yotabl1gy24&&&OE-TY206&&&Yoshikazu Tanaka Blue #1 Gyuto 240mm&&&Yoshikazu Tanaka quenches his blades using pine charcoal, a slower and gentler method than many shops use, and works at a more relaxed pace than most production focused forges, turning out fewer knives but with a level of care that has built his reputation in Sakai. This 240mm gyuto is one of the larger results of that process.
This first batch arrives in a kurouchi finish, made from Blue #1 carbon steel with a soft iron jigane left smooth rather than heavily textured. The dark upper blade contrasts against the sand blasted lower face along the shinogi, with a more intricate clad line and more exposed core steel than is typical from other makers. Tanaka hardens the steel to about 62 to 64 HRC, and the resulting edge takes a fine grind that holds up well in daily use. The handle is an octagonal rosewood, and the smooth, black, as forged surface adds both visual appeal and a degree of built in protection for the cladding.
Care Instructions:Blue #1 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones, since Blue #1 rewards careful technique and holds an edge for a long stretch once it is properly set.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 (Aogami #1)
Cladding: Soft Iron
Finish: Kurouchi
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 6.8 oz (194 g)
Blade Length: 230 mm
Total Length: 379 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-gyuto-240mm-300.png&&&0&&&||&&&||&&&||@@@
yotabl1na18&&&OE-TY209&&&Yoshikazu Tanaka Blue #1 Nakiri 180mm&&&This 180mm nakiri from Yoshikazu Tanaka is a substantial knife, with a thick spine that tapers symmetrically down to the edge and noticeably more heft than most Japanese vegetable knives, which tend to run light. Cooks who prefer a heavier blade in hand will find this one stands out even among other nakiris in the CKTG catalog.
The blade is made from Blue #1 carbon steel set into a soft iron jigane, finished in kurouchi with the dark upper blade contrasting against a sand blasted lower face along the shinogi. Tanaka is known for a wider, more visible clad line between the core and cladding than most other makers leave exposed, along with excellent heat treatment, and the handle is an octagonal rosewood with a colored pakka wood ferrule. We do not carry a saya that fits this nakiri well. We recommend the felt blade guard instead.
What Customers Are Saying:One reviewer calls this nakiri gorgeous, with a perfectly symmetrical taper from spine to edge, and specifically praises how heavy it feels compared to the typically lightweight Japanese knives they are used to, without the blade feeling overly thick or clumsy. They report it makes quick work of vegetables and were hoping to buy a second if the line reappears on the site.
Care Instructions:Blue #1 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones, since Blue #1 rewards careful technique and holds an edge for a long stretch once it is properly set.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 (Aogami #1)
Cladding: Soft Iron
Finish: Kurouchi
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 7.8 oz (222 g)
Blade Length: 180 mm
Total Length: 330 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 58 mm
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-nakiri-180mm-272.png&&&5&&&||&&&||&&&@@@
yotabl1pe12&&&OE-TY210&&&Yoshikazu Tanaka Blue #1 Petty 120mm&&&One detail collectors look for in knives from Yoshikazu Tanaka is a wider, more visible clad line between the hagane core and the jigane cladding than most other Sakai makers leave exposed, and this 120mm petty shows it off clearly given how much surface area a smaller blade exposes at a glance.
The core is Blue #1 carbon steel, set into a soft iron jigane and finished in kurouchi, with the dark upper blade contrasting against a sand blasted lower face along the shinogi. The handle is an octagonal rosewood with a colored pakka wood ferrule, sized appropriately for a smaller knife. As with most Sakai knives, the actual measurements run a little shorter than the size in the name, so check the spec list below for the true dimensions.
Care Instructions:Blue #1 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones, since Blue #1 rewards careful technique and holds an edge for a long stretch once it is properly set.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 (Aogami #1)
Cladding: Soft Iron
Finish: Kurouchi
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 2.3 oz (66 g)
Blade Length: 116 mm
Total Length: 239 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-petty-120mm-268.png&&&0&&&||&&&||&&&@@@
yotabl1pe15&&&OE-TY200&&&Yoshikazu Tanaka Blue #1 Petty 150mm&&&Blue #1 carbon steel is prized for the very fine, screaming sharp edge it can take in skilled hands, and Yoshikazu Tanaka is widely regarded as one of the best heat treaters working with it in Sakai today. This 150mm petty is a good showcase of that reputation in a smaller, more versatile size.
The core is set into a soft iron jigane through traditional construction, finished in kurouchi with the dark upper blade contrasting against a sand blasted lower face along the shinogi. Tanaka forges for many well known brands and resellers in addition to his own name, and his knives carry a wider, more visible clad line between the core and cladding than most other makers leave exposed. The handle is an octagonal rosewood with a colored pakka wood ferrule. As with most Sakai knives, the actual measurements run a little shorter than the size in the name, so check the spec list below for the true dimensions.
Care Instructions:Blue #1 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones, since Blue #1 rewards careful technique and holds an edge for a long stretch once it is properly set.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1 (Aogami #1)
Cladding: Soft Iron
Finish: Kurouchi
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 2.6 oz (74 g)
Blade Length: 146 mm
Total Length: 270 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-petty-150mm-288.png&&&0&&&||&&&||&&&@@@
yotabl1bu16&&&OE-TY202&&&Yoshikazu Tanaka Blue #1 Santoku 165mm&&&Yoshikazu Tanaka is one of the most respected blacksmiths working in Sakai today, and his reputation rests on two things that are difficult to fake: heat treatment and forging precision. He works alongside his two sons using pine charcoal for quenching, which produces a more gradual and controlled heat treatment than gas-fired methods - a slow, deliberate approach that is increasingly rare and that produces consistent, hard, well-tempered edges. The Blue #1 line at CKTG reflects that process directly: Aogami (blue paper steel) #1 is among the most capable carbon steels available for kitchen use, and at 62-64 HRC Tanaka-san extracts its full potential.
What sets the visual character of this knife apart from most others in its category is the clad-line. The boundary between the hagane (inner core steel) and the jigane (outer soft iron cladding) runs in a more complex, expressive line than most makers produce, and more core steel is visible near the edge. The upper blade road has a kurouchi (black as-forged) finish; below the shinogi it transitions to a sandblasted matte section, creating a clean two-tone appearance. Hand-engraved kanji on the blade. This santoku - three virtues, named for meat, fish, and vegetables - runs 155mm actual blade length and 45mm height, slightly shorter than the advertised 165mm as is typical for Sakai-tradition blades. Rosewood octagonal handle with colored pakka wood ferrule. 4.7 oz.
What Customers Are Saying: The one reviewer describes being gobsmacked - a strong reaction from someone who had already found their preferred steel in Aogami Super and was surprised by how much the Blue #1 line impressed them. Perfectly balanced, sharp out of the box, gorgeous fit and finish. The reviewer specifically calls out the weight and feel of the Blue #1 steel as something distinctly pleasurable, enough to keep this santoku as a new favorite.
Care Instructions: Aogami (blue paper steel) #1 is highly reactive carbon steel. Wipe and dry immediately after every use. Avoid leaving acidic foods on the blade. Apply camellia oil for long-term storage. Hand wash only. Sharpen on quality water stones - Blue #1 responds very well to a fine edge.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami (Blue Paper Steel) #1
Cladding: Soft Iron
Finish: Kurouchi (Black As-Forged) / Sandblast
HRC: 62-64
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 4.7 oz (136 g)
Blade Length: 155mm
Total Length: 298mm
Spine Thickness at Base: 2.5mm
Blade Height: 45mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-santoku-165mm-40.png&&&5&&&||&&&||&&&@@@
yotawh2bu16&&&OE-TY501&&&Yoshikazu Tanaka White #2 Bunka 165mm&&&Most of the Yoshikazu Tanaka knives at CKTG are forged from Blue #1, but this 165mm bunka uses White #2, sometimes called Shirogami #2, a purer carbon steel without the chromium and tungsten additions found in the Blue family. Many sharpening enthusiasts prefer White steels for how easily they can be brought to an extremely keen edge, even if the tradeoff is somewhat shorter edge retention than Blue #1.
The core is set into a soft iron jigane, finished in kurouchi with the dark upper blade contrasting against a sand blasted lower face along the shinogi. Tanaka is known for a wider, more visible clad line between the core and cladding than most other makers leave exposed, along with excellent heat treatment. The handle on this knife is an octagonal oak, a change from the rosewood handles found on the rest of the Tanaka lineup at CKTG.
Care Instructions:White #2 is an even more reactive carbon steel than Blue #1, and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones, since White steel responds especially well to a careful, patient sharpening technique.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Soft Iron
Finish: Kurouchi
Hardness: 62 HRC
Handle: Oak Octagonal
Weight: 6.6 oz (188 g)
Blade Length: 170 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-2-bunka-165mm-252.png&&&0&&&||&&&||&&&@@@
yotawh2gy24&&&OE-TY503&&&Yoshikazu Tanaka White #2 Gyuto 240mm&&&This batch of 240mm gyutos exists specifically to offer Yoshikazu Tanaka forging and heat treatment at a noticeably lower price than the rest of his lineup. The tradeoff is cosmetic rather than functional, a rough, unrefined blacksmith finish straight from the forge, with visible scratches and small imperfections that are normal and expected on every knife in this batch.
The core is White #2 carbon steel, sometimes called Shirogami #2, a purer steel than the Blue family without chromium or tungsten additions, prized by many sharpening enthusiasts for how easily it takes an extremely keen edge. Tanaka quenches his blades with pine charcoal, a slower and gentler method than many shops use, and hardens this steel to about 62 HRC before setting it into a soft iron jigane finished in kurouchi. The handle is an octagonal oak, simple and durable to match the no frills nature of this batch.
Care Instructions:White #2 is a reactive carbon steel and the soft iron cladding is reactive as well, so wipe and dry the blade immediately after every use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones, since White steel responds especially well to a careful, patient sharpening technique.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Soft Iron
Finish: Kurouchi
Hardness: 62 HRC
Handle: Oak Octagonal
Weight: 8.2 oz (234 g)
Blade Length: 229 mm
Total Length: 383 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-2-gyuto-240mm-255.png&&&0&&&||&&&||&&&||@@@
yohiwh2bu17&&&KTO-506&&&Yoshimi Hino White #2 Bunka 170mm&&&Yoshimi Kato is one of the most respected blacksmiths working in Echizen, Japan, today, known for his exceptional fit and finish, outstanding heat treatment, and a level of precision that sets his work apart from the broader field. The Hino line is a custom collaboration created exclusively for Chef Knives To Go. The name Hino comes from the river that flows through Echizen — a fitting tribute to the region that has shaped Kato-san and his craft. These knives represent a unique opportunity to own a purpose-built blade from one of Japan's most accomplished makers at an accessible price point.
This bunka is built around a White #2 carbon steel core hardened to 61 HRC — Shirogami #2, prized for its purity, fine-grain structure, and ability to take an exceptionally keen edge that sharpens easily and responds beautifully to stones. The stainless cladding keeps the upper portion of the blade low-maintenance while leaving the reactive edge to perform at its full carbon steel potential. The basketweave finish on the cladding is visually stunning and adds a subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced, and the laser engraving adds a final touch of refinement. One note from customers worth passing along — the spine carries a small exposed section of reactive steel, so wipe it dry after use along with the edge.
What Customers Are Saying: Customers are immediately struck by the fit and finish, calling it just perfect and noting that the basketweave texture provides a surprisingly useful grip during a pinch hold. The White #2 edge arrives sharp out of the box, develops a patina quickly with use, and holds up impressively through multiple meal preps. Even a left-handed user found the D-shaped handle comfortable and largely unobtrusive with a pinch grip. The overall consensus is that this knife delivers well above its price in performance, beauty, and build quality.
Care Instructions: White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Hino
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel (Shirogami #2)
Cladding: Stainless Steel
HRC: 61
Finish: Basket Weave
Edge Grind: Even, 50/50
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Laser
Weight: 4.6 oz (130 g)
Blade Length: 173 mm
Total Length: 313 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-bunka-170mm-251.png&&&5&&&||&&&||&&&@@@
yohiwh2gy21&&&KTO-501&&&Yoshimi Hino White #2 Gyuto 210mm&&&The Hino line was conceived as a collaboration between Chef Knives To Go and Yoshimi Kato — one of Echizen most accomplished blacksmiths — and is available exclusively through CKTG. The name Hino is drawn from the river that flows through Echizen, honoring the region that has shaped Kato-san and his craft for decades. These knives represent a rare opportunity to own a purpose-built blade from a master smith at an accessible price, designed from the ground up with the serious cook in mind.
The Hino Gyuto 210mm is built around a White #2 carbon steel core hardened to 61 HRC — Shirogami #2, prized for its purity, fine grain structure, and ability to take a remarkably keen edge that sharpens easily and feels exceptional on the stones. The stainless cladding keeps the upper portion of the blade low-maintenance while the reactive edge delivers the full performance of carbon steel where it counts. The basketweave finish on the cladding is visually distinctive and adds a subtle texture that improves grip during a pinch hold. At 215mm with a 47mm blade height this gyuto is a capable and well-proportioned all-purpose knife, light in the hand despite its length and confident through the full range of kitchen cutting tasks. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and beautifully fitted. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
What Customers Are Saying: Customers are consistently struck by how light and precise this knife feels in hand, noting that the fit and finish are top of the line and the basketweave pattern adds genuine artfulness without detracting from utility. Professional cooks familiar with major production brands describe the quality as immediately apparent — a knife that announces its handmade character from the first cut. It has also proven a popular wedding and gift choice for home cooks ready to make a significant upgrade from production knives.
Care Instructions: White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Hino
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel (Shirogami #2)
Cladding: Stainless Steel
HRC: 61
Finish: Basket Weave
Edge Grind: Even, 50/50
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Laser
Weight: 5.2 oz (148 g)
Blade Length: 215 mm
Total Length: 355 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-gyuto-210mm-271.png&&&5&&&||&&&||&&&@@@
yohiwh2gy24&&&KTO-502&&&Yoshimi Hino White #2 Gyuto 240mm&&&Yoshimi Kato is one of the most respected blacksmiths working in Echizen, Japan today, and the Hino line was built specifically for Chef Knives To Go — an exclusive collaboration available nowhere else. The name Hino comes from the river that flows through Echizen, paying tribute to the region that has defined Kato-san as a craftsman. Each knife in the line reflects his hallmarks: exceptional fit and finish, precise heat treatment, and a level of care in construction that is immediately apparent from the moment you pick one up.
The Hino Gyuto 240mm is the largest knife in the line and the choice for cooks who want maximum reach and cutting authority. At 243mm with a generous 52mm blade height it commands the cutting board — equally at home breaking down large proteins, making long slicing cuts through roasts and fish, and handling the sustained prep work that a longer blade makes dramatically more efficient. The White #2 carbon steel core is hardened to 61 HRC, delivering the exceptional sharpness and easy sharpening that Shirogami #2 is prized for, while the stainless cladding keeps the upper portion of the blade low-maintenance. The basketweave finish is visually striking and adds subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced even at this larger size. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
Care Instructions: White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Hino
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel (Shirogami #2)
Cladding: Stainless Steel
HRC: 61
Finish: Basket Weave
Edge Grind: Even, 50/50
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Laser
Weight: 6.8 oz (192 g)
Blade Length: 243 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-gyuto-240mm-277.png&&&0&&&||&&&||&&&@@@
yohiwh2ho15&&&KTO-509&&&Yoshimi Hino White #2 Honesuki 150mm&&&Yoshimi Kato is one of the most respected blacksmiths working in Echizen, Japan, today, known for exceptional fit and finish, precise heat treatment, and a level of precision that sets his work apart from the broader field. The Hino line is a custom collaboration created exclusively for Chef Knives To Go. The name Hino comes from the river that flows through Echizen - a fitting tribute to the region that has shaped Kato and his craft. These knives represent a rare opportunity to own a purpose-built blade from one of the most accomplished makers in Japan at an accessible price point.
This honesuki is built around a White #2 carbon steel core hardened to 61 HRC - Shirogami #2, prized for its purity, fine-grain structure, and ability to take an exceptionally keen edge that performs precisely the kind of detailed, controlled cutting a poultry boning knife demands. The stainless cladding keeps the upper portion of the blade low-maintenance while leaving the reactive edge to perform at its full carbon steel potential. The basketweave finish on the cladding is visually striking and adds a subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced for the kind of detailed joint work and trimming this format is built around. Note that the spine carries a small exposed section of reactive steel - wipe it dry after use along with the edge.
Care Instructions: White #2 carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Hino
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel (Shirogami #2)
Cladding: Stainless Steel
HRC: 61
Finish: Basket Weave
Edge Grind: Even 50/50 Double Bevel
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Laser
Weight: 4.4 oz (126 g)
Blade Length: 152mm
Total Length: 290mm
Spine Thickness at Heel: 4mm
Blade Height: 40mm
Photos by Gustavo Bermudez
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-honesuki-150mm-251.png&&&0&&&||&&&||&&&@@@
yohiwh2na16&&&KTO-508&&&Yoshimi Hino White #2 Nakiri 165mm&&&Yoshimi Kato is one of the most accomplished blacksmiths in Echizen, known for exceptional fit and finish, precise heat treatment, and a level of craftsmanship that is immediately apparent the moment you hold one of his knives. The Hino line was created exclusively for Chef Knives To Go, named after the Hino River that flows through Echizen in tribute to the region that has defined Kato as a maker. These knives are available nowhere else and represent a rare opportunity to own a purpose-built blade from a master craftsman at an accessible price.
The Hino Nakiri 165mm is purpose-built for vegetable work - flat edge, squared tip, and a 51mm blade height that gives it impressive authority on the cutting board and excellent knuckle clearance through extended prep sessions. The White #2 carbon steel core is hardened to 61 HRC, delivering the exceptional sharpness and easy sharpening that Shirogami #2 - meaning white paper steel - is prized for among serious cooks and sharpening enthusiasts. The stainless cladding keeps the upper portion of the blade low-maintenance while the reactive edge performs at its full carbon steel potential. The basketweave finish on the cladding is visually distinctive and adds a subtle texture that improves grip during a pinch hold. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable, beautifully fitted, and well balanced in hand. Note that the spine carries a small exposed section of reactive steel - wipe it dry after use along with the edge.
Care Instructions: White #2 carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Hino
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel (Shirogami #2)
Cladding: Stainless Steel
HRC: 61
Finish: Basket Weave
Edge Grind: Even, 50/50
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Laser
Weight: 5.5 oz (156 g)
Blade Length: 160 mm
Total Length: 303 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm&&&&&&305&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-nakiri-165mm-251.png&&&0&&&||&&&@@@
yohiwh2pe12&&&KTO-507&&&Yoshimi Hino White #2 Petty 120mm&&&Yoshimi Kato is one of the most respected blacksmiths working in Echizen, Japan, today, known for exceptional fit and finish, precise heat treatment, and a level of precision that sets his work apart from the broader field. The Hino line is a custom collaboration created exclusively for Chef Knives To Go. The name Hino comes from the river that flows through Echizen - a fitting tribute to the region that has shaped Kato and his craft.
This petty is built around a White #2 carbon steel core hardened to 61 HRC - Shirogami #2, prized for its purity, fine-grain structure, and ability to take an exceptionally keen edge that sharpens easily and responds beautifully to stones. The stainless cladding keeps the upper portion of the blade low-maintenance while leaving the reactive edge to perform at its full carbon steel potential. The basketweave finish on the cladding is visually striking and adds a subtle texture that improves grip during a pinch hold. At 120mm this petty handles the detailed, in-hand work a kitchen always needs - trimming, peeling, segmenting citrus, and mincing small ingredients - with the precision that comes from a genuinely keen carbon steel edge. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced for this kind of detail work. Note that the spine carries a small exposed section of reactive steel - wipe it dry after use along with the edge.
Care Instructions: White #2 carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Hino
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Stainless Steel
HRC: 61
Finish: Basket Weave
Edge Grind: Even, 50/50, Double Bevel
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Laser
Weight: 2.0 oz (56 g)
Blade Length: 120mm
Total Length: 250mm
Spine Thickness at Heel: 2mm
Blade Height: 29mm
Photos by Gustavo Bermudez
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-petty-120mm-245.png&&&0&&&||&&&||&&&@@@
yohiwh2pe15&&&KTO-511&&&Yoshimi Hino White #2 Petty 150mm&&&Yoshimi Kato is one of the most respected blacksmiths working in Echizen, Japan, today, known for exceptional fit and finish, precise heat treatment, and a level of precision that sets his work apart from the broader field. The Hino line is a custom collaboration created exclusively for Chef Knives To Go, named after the Hino river that flows through Echizen in tribute to the region that has shaped Kato as a craftsman.
This longer 150mm petty is built around a White #2 carbon steel core hardened to 61 HRC - Shirogami #2, prized for its purity, fine grain structure, and exceptional ability to take a keen edge that sharpens easily and rewards good stone technique. The stainless cladding keeps the upper portion of the blade low-maintenance while the reactive edge performs at its full carbon steel potential. The basketweave finish on the cladding offers a visually striking texture that improves grip during a pinch hold. The added length over the 120mm version gives this petty more reach for light board work - slicing fruit, trimming proteins, and handling detail-oriented tasks - while keeping the same precision and control that defines the Hino line. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well fitted throughout. Note that the spine carries a small exposed section of reactive steel - wipe it dry after use along with the edge.
Care Instructions: White #2 carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Hino
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Stainless Steel
HRC: 61
Finish: Basket Weave
Handle: Sandalwood D-Shape
Ferrule: Black Pakka Wood
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 2.3 oz (66 g)
Blade Length: 151mm
Total Length: 282mm
Spine Thickness at Heel: 3mm
Blade Height: 29mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-petty-150mm-186.png&&&0&&&||&&&||&&&@@@
yohiwh2sa17&&&KTO-505&&&Yoshimi Hino White #2 Santoku 170mm&&&Yoshimi Kato is among the most respected blacksmiths working in Echizen, Japan, today, known for extraordinary fit and finish, precise heat treatment, and a level of craftsmanship that consistently sets his work apart. The Hino line was designed exclusively for Chef Knives To Go, named after the Hino River that flows through Echizen - a tribute to the region that has shaped Kato as a maker. This is a rare opportunity to own a purpose-built blade from one of the most accomplished smiths in Japan, designed with CKTG customers in mind from the ground up.
The Hino Santoku 170mm is built around a White #2 carbon steel core hardened to 61 HRC - Shirogami #2, prized for its purity, fine-grain structure, and ability to take a remarkably keen edge that sharpens easily and rewards good technique on the stones. The stainless cladding keeps the upper portion of the blade low-maintenance while leaving the reactive edge to perform at its full carbon steel potential. The basketweave finish on the cladding is visually striking and provides a subtle texture that improves grip during a pinch hold. The santoku format combines the flat cutting authority of a nakiri with the versatility of a gyuto - excellent at vegetables, equally capable with proteins and herbs, and comfortable for a wide range of cooks. At 172mm long with a 46mm blade height, it is a beautifully proportioned all-purpose knife. The D-shaped sandalwood handle with black pakka wood ferrule is light, comfortable, and well fitted throughout. As with the rest of the line, the spine carries a small exposed section of reactive steel - wipe it dry after use along with the edge.
What Customers Are Saying: Customers who own multiple knives in the Hino line consistently make this santoku their daily go-to. One owner who has both the santoku and the bunka calls the fit and finish just amazing and praises how light and nimble the knife feels gliding through potatoes and carrots. It arrived with a very sharp edge out of the box and quickly earned its place as a favorite in the kitchen.
Care Instructions: White #2 carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Hino
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel (Shirogami #2)
Cladding: Stainless Steel
HRC: 61
Finish: Basket Weave
Edge Grind: Even, 50/50
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Laser
Weight: 4.5 oz (128 g)
Blade Length: 172mm
Total Length: 309mm
Spine Thickness at Heel: 3mm
Blade Height: 46mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-santoku-170mm-245.png&&&5&&&||&&&||&&&@@@
yohiwh2su27&&&KTO-510&&&Yoshimi Hino White #2 Sujihiki 270mm&&&Yoshimi Kato is one of the most accomplished blacksmiths working in Echizen, Japan today, known for extraordinary fit and finish, meticulous heat treatment, and a level of precision that defines the Hino line. This exclusive collaboration was created specifically for Chef Knives To Go — the name Hino drawn from the river that flows through Echizen, honoring the region that has shaped Kato-san as a craftsman. These knives are available nowhere else and represent some of the most refined and purposeful work in the line.
The sujihiki is Japan dedicated slicing knife — long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance and maximum control. The Hino Sujihiki 270mm is particularly well suited to this format because the White #2 carbon steel core — Shirogami #2, prized for its purity and fine grain structure — takes an exceptionally keen edge that performs beautifully on the long, uninterrupted slicing cuts this knife is built for. Hardened to 61 HRC and clad in stainless steel, the blade keeps the reactive edge performing at its full carbon steel potential while making the upper portion of the blade easy to maintain. The basketweave finish on the cladding is visually distinctive and adds texture that improves grip during a pinch hold. At 268mm with a 39mm blade height this knife has serious reach and a lean, precise profile. The D-shaped sandalwood handle with black pakka wood ferrule is comfortable and well balanced through long carving sessions. Note that the spine carries a small exposed section of reactive steel — wipe it dry after use along with the edge.
Care Instructions: White #2 carbon steel is reactive and will develop a natural patina with use — this is normal and helps protect the steel. Wipe the blade and spine clean during use and dry thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Hino
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel (Shirogami #2)
Cladding: Stainless Steel
HRC: 61
Finish: Basket Weave
Edge Grind: Even, 50/50
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Engraving: Laser
Weight: 5.6 oz (160 g)
Blade Length: 268 mm
Total Length: 420 mm
Spine Thickness at Heel: 3 mm
Blade Height: 39 mm
&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-sujihiki-270mm-251.png&&&0&&&||&&&||&&&@@@
yokaenvgbu17&&&YKE-B170&&&Yoshimi Kato Enju VG10 Bunka 170mm&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. The quality of grinds, fit, and finish that has made his work for other brands so respected is on full display here, and the overall aesthetic appeal is genuinely stunning. The bunka is built from VG10, a stainless steel designed and engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, which keeps the entire blade genuinely easy to maintain while delivering a striking visual texture. The compact, tall bunka profile with its reverse tanto tip handles push cutting, chopping, and fine detail work with equal confidence. The blade is matched to a handsome oak wood handle in an octagonal shape that balances well and wears comfortably over long prep sessions.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.0 oz (114 g)
Blade Length: 172mm
Total Length: 315mm
Spine Thickness at Heel: 2mm
Blade Height: 47mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-bunka-170mm-90.png&&&0&&&||&&&||&&&@@@
yoenvgdagy18&&&YKE-G180&&&Yoshimi Kato Enju VG10 Gyuto 180mm&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. The quality of grinds, fit, and finish that defines his work for other brands shows clearly here, and the overall aesthetic appeal is genuinely stunning. This gyuto is built from VG10, a stainless steel designed and engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. At 180mm with a 44mm blade height, this gyuto is a great all-arounder - its compact size belies real capability across the full range of kitchen tasks. The blade is matched to a handsome oak wood handle in an octagonal shape.
What Customers Are Saying: One reviewer who had been eyeing the Kato VG suminagashi line for a while chose the Enju instead and found it exceeded expectations as a shorter, ultralight, agile gyuto for line service - praising the stunning looks, superb fit and finish, rounded and polished spine and choil, and beautifully executed grinds. The out-of-box edge needed only a few passes on a ceramic rod to clean up, with the reviewer noting it would get genuinely sharp with a full stone progression. Another reviewer calls the knife beautiful with excellent service from CKTG, noting the cutting edge could be slightly sharper out of the box but otherwise has no complaints.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Oak Octagonal
Weight: 3.3 oz (94 g)
Blade Length: 180mm
Total Length: 315mm
Spine Thickness at Base: 2mm
Blade Height: 44mm
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-gyuto-180mm-146.png&&&4.5&&&||&&&||&&&||@@@
yoensg2gy21&&&YKE-G210&&&Yoshimi Kato Enju VG10 Gyuto 210mm&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. The quality of grinds, fit, and finish that has made his work for other brands so respected is on full display here, and the overall aesthetic appeal is genuinely stunning. This 210mm gyuto is built from VG10, a stainless steel engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. The blade is matched to a handsome oak wood handle in an octagonal shape that balances well through long prep sessions.
What Customers Are Saying: One reviewer upgrading their primary 210mm gyuto specifically wanted fully stainless construction, good grinds, and a respected blacksmith, and found all three in the Enju line, calling the knife a stunner with top-notch fit and finish. They note food tends to stick slightly to the blade due to its semi-rough finish, but remain enthusiastic about putting the knife through long-term use.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.5 oz (128 g)
Blade Length: 214mm
Total Length: 354mm
Spine Thickness at Heel: 2mm
Blade Height: 47mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-gyuto-210mm-136.png&&&5&&&||&&&||&&&||@@@
yoshimienju1&&&YKE-G240&&&Yoshimi Kato Enju VG10 Gyuto 240mm&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. The quality of grinds, fit, and finish that has made his work for other brands so respected is on full display here, and the overall aesthetic appeal is genuinely stunning. This 240mm gyuto - the longest in the Enju line - is built from VG10, a stainless steel engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. At 246mm with a 51mm blade height, this gyuto offers serious reach for larger proteins and high-volume prep work. The blade is matched to a handsome oak wood handle in an octagonal shape.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Laser Engraved
Edge Grind: Even
Handle: Oak Octagonal
Weight: 5.7 oz (162 g)
Blade Length: 246mm
Total Length: 398mm
Spine Thickness at Heel: 2mm
Blade Height: 51mm
&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-gyuto-240mm-173.png&&&0&&&||&&&||&&&||@@@
yoshimi-kato-enju-vg10-gyuto-240mm-ebony&&&YKE-G240-Ebony&&&Yoshimi Kato Enju VG10 Gyuto 240mm Ebony&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. Kato is the son-in-law of the esteemed Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen - one of the most respected knife-making centers in Japan. The quality of grinds, fit, and finish that has made his work for other brands so respected is fully on display here, and the overall aesthetic appeal is genuinely stunning.
This 240mm gyuto is built from VG10 stainless steel, a steel designed and engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening. The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. At 246mm blade length and 51mm height, this is the largest gyuto in the Enju line, giving serious reach and board coverage for high-volume prep work. This version is fitted with a dark ebony octagonal handle - a distinct step up from the standard oak handle found on the rest of the line, and a beautiful visual complement to the Damascus cladding.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed. Free shipping over $100.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Laser Engraved
Edge Grind: Even
Handle: Ebony Octagonal
Weight: 5.7 oz (162 g)
Blade Length: 246mm
Total Length: 398mm
Spine Thickness at Heel: 2mm
Blade Height: 51mm
&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-gyuto-240mm-ebony-51.png&&&0&&&||&&&||&&&||@@@
yoenvgna16&&&YKE-N160&&&Yoshimi Kato Enju VG10 Nakiri 160mm&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. The quality of grinds, fit, and finish that has made his work for other brands so respected is on full display here, and the overall aesthetic appeal is genuinely stunning. This nakiri is built from VG10, a stainless steel engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. The flat profile and squared tip give this nakiri the precision and board contact that vegetable prep demands. The blade is matched to a handsome oak wood handle in an octagonal shape.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Oak Octagonal
Weight: 5.3 oz (152 g)
Blade Length: 158mm
Total Length: 307mm
Spine Thickness at Base: 2mm
Blade Height: 51mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-nakiri-160mm-137.png&&&0&&&||&&&||&&&@@@
yoenvgdasa16&&&YKE-N180&&&Yoshimi Kato Enju VG10 Nakiri 180mm&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. The quality of grinds, fit, and finish that has made his work for other brands so respected is on full display here, and the overall aesthetic appeal is genuinely stunning. This larger 180mm nakiri is built from VG10, a stainless steel engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. At 55mm blade height this is one of the taller nakiris in the catalog, giving real authority and knuckle clearance for extended vegetable prep. The blade is matched to a handsome oak wood handle in an octagonal shape.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Oak Octagonal
Weight: 5.3 oz (154 g)
Blade Length: 180mm
Total Length: 320mm
Spine Thickness at Base: 2mm
Blade Height: 55mm
&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-nakiri-180mm-163.png&&&0&&&||&&&||&&&@@@
yokaenpe12&&&YKE-P120&&&Yoshimi Kato Enju VG10 Petty 120mm&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. The quality of grinds, fit, and finish that has made his work for other brands so respected is on full display here, and the overall aesthetic appeal is genuinely stunning. This petty is built from VG10, a stainless steel engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. At 122mm this petty is sized for the kind of in-hand detail work every kitchen needs - trimming, peeling, segmenting citrus, and mincing small ingredients. The blade is matched to a handsome oak wood handle in an octagonal shape.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Laser Engraved
Edge Grind: Even
Handle: Oak Octagonal
Weight: 1.9 oz (54 g)
Blade Length: 122mm
Total Length: 247mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-petty-120mm-148.png&&&0&&&||&&&||&&&||@@@
yokaenvgpe15&&&YKE-P150&&&Yoshimi Kato Enju VG10 Petty 150mm&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. The quality of grinds, fit, and finish that has made his work for other brands so respected is on full display here, and the overall aesthetic appeal is genuinely stunning. This 150mm petty is built from VG10, a stainless steel engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. The longer length over the 120mm version adds reach for light board work and protein trimming while keeping the precision a petty is built around. The blade is matched to a handsome oak wood handle in an octagonal shape.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Laser Engraved
Edge Grind: Even
Handle: Oak Octagonal
Weight: 2.3 oz (66 g)
Blade Length: 146mm
Total Length: 275mm
Spine Thickness at Base: 2mm
Blade Height: 27mm
&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-petty-150mm-272.png&&&0&&&||&&&||&&&||@@@
kagipe15&&&YKE-P150-Ebony&&&Yoshimi Kato Enju VG10 Petty 150mm Ebony&&&This Yoshimi Kato Enju VG10 Petty 150mm is a beautifully balanced small knife forged by Yoshimi Kato, son-in-law of Hiroshi Kato, at the famed Takefu Knife Village in Echizen - one of the most respected knife-making centers in Japan. Designed for precision and ease of use, this petty excels at detail work, smaller prep tasks, and everyday cutting where control matters most.
The blade features a VG10 stainless steel core, heat-treated to approximately 61-62 HRC for excellent edge retention, fine grain structure, and easy sharpening. The core is wrapped in stainless Damascus cladding, creating a fully stainless, low-maintenance blade with strength and durability. Though compact and lightweight, this knife is a serious performer - quick, nimble, and capable of handling most vegetables and proteins with ease. The traditional octagonal ebony handle provides a secure, comfortable grip and excellent balance, setting this version apart from the standard oak-handled Enju petty.
Care Instructions: This knife is fully stainless and easy to maintain, but we recommend hand washing only and drying immediately after use. Avoid bones, frozen foods, or twisting cuts to prevent chipping, and store on a magnetic strip or in a saya when not in use.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Steel: VG10 Stainless
Cladding: Stainless Damascus
HRC: 61-62
Engraving: Laser Engraved
Edge Grind: Even (50/50)
Handle: Octagonal Ebony
Weight: 2.3 oz (66 g)
Blade Length: 146mm
Total Length: 275mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-petty-150mm-310.png&&&0&&&||&&&||&&&||@@@
yoenvgdasa17&&&YKE-S170&&&Yoshimi Kato Enju VG10 Santoku 170mm&&&Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro, but the Enju line marked the first to carry his own name. The quality of grinds, fit, and finish that has made his work for other brands so respected is on full display here, and the overall aesthetic appeal is genuinely stunning. This santoku is built from VG10, a stainless steel engineered specifically for kitchen cutlery, hardened to 61-62 HRC for excellent edge retention alongside easy sharpening.
The VG10 edge steel is wrapped in a multi-layer Damascus cladding made from soft stainless steel, keeping the blade genuinely easy to maintain while delivering striking visual texture. At 170mm with a 45mm blade height, this santoku brings real versatility to slicing, chopping, and dicing tasks. The blade is matched to a handsome oak wood handle in an octagonal shape.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Oak Octagonal
Weight: 4.0 oz (114 g)
Blade Length: 170mm
Total Length: 310mm
Spine Thickness at Heel: 2mm
Blade Height: 45mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-santoku-170mm-148.png&&&0&&&||&&&||&&&||@@@
yoshimi1&&&YKE-S270&&&Yoshimi Kato Enju VG10 Sujihiki 270mm&&&Yoshimi Kato is a talented blacksmith carrying on a proud legacy. As the son-in-law and apprentice of the esteemed Hiroshi Kato, Yoshimi Kato honed his craft under Hiroshi watchful eye before taking over the workshop upon his retirement. Now leading the forge at the renowned Takefu Knife Village cooperative, Kato produces exceptional blades under several respected labels, including Kanehiro and Masakage, alongside this Enju line that carries his own name.
This sujihiki features a VG10 stainless steel core - one of the most popular choices among professional chefs for its excellent balance of edge retention, corrosion resistance, and sharpenability. The core is clad in a striking, multi-layered Damascus stainless steel, creating a beautiful visual texture while enhancing the durability and stability of the blade. At 270mm this knife is built for long, clean pulling cuts through proteins and large ingredients - a fitting match of beauty and performance for cooks who value craftsmanship, aesthetics, and cutting efficiency in equal measure.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Yoshimi VG10
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10 Stainless
Cladding: Damascus Stainless
HRC: 60-61
Engraving: Laser Engraved
Edge Grind: Even
Handle: Octagonal
Weight: 4.8 oz (136 g)
Blade Length: 270mm
Total Length: 424mm
Spine Thickness at Base: 2mm
Blade Height: 40mm
&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-sujihiki-270mm-51.png&&&0&&&||&&&||&&&@@@
yoshimi-kato-enju-vg10-sujihiki-270mm-ebony&&&YKE-S270-Ebony&&&Yoshimi Kato Enju VG10 Sujihiki 270mm Ebony&&&The sujihiki is the dedicated Japanese slicing knife - long, narrow, and built for single-stroke pull cuts through proteins where a sawing motion would tear the meat rather than slice it cleanly. Yoshimi Kato makes this one from his Enju line, the first line to carry his own name, alongside the Masakage and Kanehiro knives he has built his reputation on. As the son-in-law of the esteemed Hiroshi Kato and the head of the family workshop at Takefu Knife Village in Echizen, Kato brings the same exceptional fit, finish, and grind quality to this sujihiki as to every knife that leaves his forge.
The blade is built from VG10 stainless steel, one of the most popular choices among professional chefs for its excellent balance of edge retention, corrosion resistance, and sharpenability. The VG10 core is clad in a striking multi-layered Damascus stainless steel, creating a beautiful visual texture while enhancing the durability and stability of the blade. At 270mm, this sujihiki has plenty of reach for long, clean drawing cuts through large roasts, whole fish, and other proteins. The ebony octagonal handle is a refined upgrade over the standard oak version - darker, denser, and a handsome visual match for the Damascus blade above it.
Care Instructions: VG10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
Brand: Yoshimi Enju VG10
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Edge Steel: VG10 Stainless
Cladding: Damascus Stainless
HRC: 60-61
Engraving: Laser Engraved
Edge Grind: Even
Handle: Ebony Octagonal
Weight: 4.8 oz (136 g)
Blade Length: 270 mm
Total Length: 424 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-sujihiki-270mm-ebony-55.png&&&0&&&||&&&||&&&@@@
kavgsuwa16&&&KVGO-B165&&&Yoshimi Kato VG-10 Suminagashi Bunka 165mm&&&Few names in the VG-10 category carry as much weight with CKTG customers as Yoshimi Kato, who took over the family workshop in Echizen from his father-in-law, Hiroshi, and has built his own strong following ever since. This bunka comes with a traditional oval wa handle and shows off the reverse tanto profile that the shape is known for.
The flat profile of a bunka favors push cutting and chopping over rock chopping, while the angled forward tip adds precision for detail work, making it a flexible stand-in for either a gyuto or a santoku. The core is VG-10 stainless steel wrapped in a softer stainless outer layer finished in the suminagashi style, acid etched to bring out the flowing Damascus pattern.
What Customers Are Saying: With a dozen reviews, this bunka is one of the most consistently loved knives in the Kato VG-10 line, with buyers repeatedly calling out the thin convex grind, good heat treatment, and how easily it push-cuts through vegetables. The etched finish draws steady praise for its looks, though more than one reviewer notes it can create a bit of drag or stickage against food at first, something that settles down with regular use and cleaning. A couple of buyers mention edge retention falling a little short of their other knives, though they still found it extremely easy to bring back to sharpness thanks to the flat profile.
Care Instructions: VG-10 is a low-maintenance stainless steel, so hand-wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched Damascus finish scratches more easily than a plain polished blade, so store it in a saya or knife block rather than on a magnetic strip, and expect a little initial drag against food that smooths out as the surface gets used and cleaned over time.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Rosewood Oval (Wa)
Weight: 4.1 oz (116 g)
Blade Length: 173 mm
Total Length: 319 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-bunka-165mm-141.png&&&0&&&||&&&||&&&@@@
kavgsugy18&&&KVGWe-G180&&&Yoshimi Kato VG-10 Suminagashi Gyuto 180mm&&&Yoshimi Kato offers several sizes in his VG-10 Suminagashi line with a choice of handle styles, and this 180mm gyuto comes with a western style rosewood handle rather than the traditional oval wa handle found on some of his other listings. At this length, the gyuto is about as small as gyutos get, a good fit for shorter blade lovers or kitchens with limited board space.
VG-10 stainless steel makes up the core, a steel prized across the industry for its ability to take and hold a fine edge. The outer layers are a softer stainless steel finished in the suminagashi style and acid etched to reveal the pattern, and the gyuto carries a symmetrical 50/50 edge with a thin spine that tapers toward the tip.
What Customers Are Saying:The lone review on this listing describes the knife as very light and very sharp with a great overall feel, and recommends it specifically to anyone looking for a smaller gyuto.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Western Rosewood
Weight: 5.1 oz (146 g)
Blade Length: 181 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm
&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-180mm-305.png&&&5&&&||&&&||&&&@@@
katoknives&&&KVGO-G180&&&Yoshimi Kato VG-10 Suminagashi Gyuto 180mm&&&At 180mm, this gyuto from Yoshimi Kato sits at the small end of the gyuto range, a good fit for cooks with limited board space or anyone who prefers a shorter blade for garnish work and other detail tasks. It comes with the traditional oval wa handle and black pakka wood ferrule that Kato is known for.
The core is VG-10 stainless steel, hardened to about 61 to 62 HRC and prized for how well it takes and holds an edge. The outer layers are a softer stainless steel finished in the suminagashi style, a flowing water Damascus pattern that is acid etched to bring out the contrast. The edge is ground symmetrically at 50/50, useful for both left and right handed cooks, with a thin spine that tapers toward the tip and a fairly thin grind just behind the edge.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched Damascus finish scratches more easily than a plain polished blade, so store it in a saya or knife block rather than on a magnetic strip, and expect a little drag against food at first that smooths out as the surface gets used and cleaned over time.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Rosewood Oval (Wa)
Ferrule: Black Pakka Wood
Weight: 3.8 oz (108 g)
Blade Length: 182 mm
Total Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-180mm-304.png&&&0&&&||&&&||&&&@@@
kavgsuwa21&&&KVGO-G210&&&Yoshimi Kato VG-10 Suminagashi Gyuto 210mm&&&For cooks who prefer a traditional Japanese grip, this 210mm gyuto from Yoshimi Kato comes with a round oval wa handle rather than the western style option also available in this line. The VG-10 core gives it the same excellent edge retention found across the rest of the Suminagashi lineup.
The blade has a nicely rounded belly that works for both push cutters and rockers, with a blade height around average for this size and a symmetrical 50/50 edge ground into the steel. The outer layer is a softer stainless steel finished in the suminagashi style, an acid etched Damascus pattern with real depth to it.
What Customers Are Saying:More than one first time Japanese knife buyer picked this gyuto specifically for the wa handle, with one reviewer saying they were glad they chose it over the western option and found the round grip comfortable from the start. The dramatic Damascus pattern is a recurring highlight, with one buyer planning to build a display case for it when not in use, and another noting the black coating near the edge wore into a gradient look with use that they felt only added to the appearance.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Rosewood Oval (Wa)
Weight: 5.4 oz (153 g)
Blade Length: 216 mm
Total Length: 362 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm
&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-210mm-281.png&&&5&&&||&&&||&&&@@@
kavgsugy21&&&KVGWe-G210&&&Yoshimi Kato VG-10 Suminagashi Gyuto 210mm&&&This 210mm gyuto from Yoshimi Kato lands at a length most cooks consider the sweet spot, compact enough for detail work but long enough to handle bigger ingredients with ease. It comes with a western style rosewood handle, an alternative to the traditional oval wa handle found on some of the other VG-10 listings from Kato.
The core is VG-10 stainless steel, finished with a softer stainless outer layer in the suminagashi style and acid etched to bring out the flowing Damascus pattern. The gyuto has a fairly rounded belly that suits both push cutters and rockers, a blade height around average for this size, and a symmetrical 50/50 edge that holds its sharpness well.
What Customers Are Saying:Reviewers describe the knife as arriving sharp right out of the box and noticeably lighter than expected, which took a little adjustment but ultimately felt great in hand. The Damascus pattern draws consistent compliments, with more than one buyer noting it has become the best looking knife in their kitchen.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Western Rosewood
Weight: 5.8 oz (164 g)
Blade Length: 212 mm
Total Length: 340 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Photos credit: Gustavo Bermudez
&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-210mm-280.png&&&5&&&||&&&||&&&@@@
kavgdagy24&&&KVGO-G240&&&Yoshimi Kato VG-10 Suminagashi Gyuto 240mm&&&At 240mm, this gyuto from Yoshimi Kato is sized for cooks who want a true workhorse blade, with enough reach for large produce and proteins while keeping the same fine fit and finish found across the rest of his VG-10 line. The core is VG-10 stainless steel, valued for its high carbon content and excellent edge retention and durability.
The steel is wrapped in a softer stainless outer layer finished in the suminagashi style, an acid etched Damascus pattern that catches the light beautifully. The blade carries a symmetrical 50/50 edge and a thin grind suited to both left and right handed cooks, with an oval wa handle in rosewood rounding out the build.
What Customers Are Saying:One professional chef called this gyuto a combination of workhorse toughness and laser like precision, singling out the Damascus etching for its almost three dimensional look in certain light. Other reviewers echo that enthusiasm, with more than one buyer saying they felt they underpaid for the quality, praising the balance, the easy edge retention, and how forgiving the stainless steel is for anyone less experienced with reactive carbon blades.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched Damascus finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Rosewood Oval (Wa)
Weight: 6.0 oz (170 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm
&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-240mm-406.png&&&5&&&||&&&||&&&@@@
yokavgsugy24&&&KVGWe-G240&&&Yoshimi Kato VG-10 Suminagashi Gyuto 240mm&&&Some cooks want a single gyuto that can handle anything, and this 240mm version from Yoshimi Kato offers a western style rosewood handle as the alternative to the traditional oval wa option found elsewhere in his VG-10 line. The extra length suits larger ingredients and bigger cutting sessions without losing the fine fit and finish Kato is known for.
The core is VG-10 stainless steel, clad in a softer stainless outer layer finished in the suminagashi style and acid etched to bring out the flowing Damascus pattern. The blade has a nicely rounded belly suited to both pushers and rockers, with a blade height about average for this size and a symmetrical 50/50 edge that holds its sharpness well.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Western Rosewood
Weight: 6.0 oz (170 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-240mm-407.png&&&0&&&||&&&||&&&@@@
katonakiri&&&KVGO-N165&&&Yoshimi Kato VG-10 Suminagashi Nakiri 165mm&&&Yoshimi Kato took over the workshop founded by his father in law, Hiroshi Kato, and has built a strong reputation of his own forging blades in Echizen. This 165mm nakiri is a kamagata style, with a gently rounded corner at the far blunt end of the blade rather than the fully rectangular profile found on nakiris from the Tokyo area.
The core is VG-10 stainless steel, valued for excellent edge retention and ease of care, wrapped in a softer stainless steel outer layer finished in the suminagashi style, an acid etched Damascus pattern that flows across the blade like marbled water. The flat, thin profile is built for efficient push cutting through vegetables, and the knife is finished with an oval wa handle in rosewood and a black pakka wood ferrule.
What Customers Are Saying:Reviewers consistently describe this nakiri as beautiful, well balanced, and light in hand, with more than one calling it the best nakiri in their collection. The handmade craftsmanship and the etched Damascus pattern draw repeated praise, and one buyer who gave it as a gift had it professionally sharpened right away just to have a reference point for future touch ups.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Rosewood Oval (Wa)
Ferrule: Black Pakka Wood
Weight: 5.1 oz (144 g)
Blade Length: 159 mm
Total Length: 307 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-nakiri-165mm-283.png&&&5&&&||&&&||&&&@@@
kato&&&KVGO-P120&&&Yoshimi Kato VG-10 Suminagashi Petty 120mm&&&The Kato VG-10 Damascus Wa-Petty is a refined and beautifully balanced small knife crafted by Yoshimi Kato, one of Echizen’s most respected blacksmiths. This line showcases Kato san’s ability to blend performance, aesthetics, and value into a knife that feels special in hand without being priced out of reach.
The core steel is VG-10 stainless, a widely trusted Japanese cutlery steel known for its excellent corrosion resistance, good edge retention, and ease of sharpening. The blade is clad in striking stainless Damascus, giving the knife an elegant layered appearance while adding toughness and stability. The grind is clean and precise, reflecting the high standards associated with Kato san’s workshop.
With a 125mm edge length, this wa-petty excels at in-hand work, trimming, peeling, slicing fruit, and other detail-oriented prep tasks. It is light, agile, and well balanced, making it comfortable for extended use. The traditional oval wa handle provides a secure, natural grip and complements the knife’s classic Japanese profile. Handmade by a true master, this is a versatile and extremely attractive petty that offers outstanding value for the quality. Highly recommended.
Care Instructions: This knife is made from fully stainless steel and is resistant to rust, but proper care will ensure long life and optimal performance. Hand wash only and dry thoroughly after use. Do not place in the dishwasher or leave soaking in water. Store the knife dry and use a blade guard or saya to protect the edge when not in use.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Stainless Damascus
Weight: 2.1 oz (60 g)
Blade Length: 125 mm
Total Length: 250 mm
Spine Thickness at Base: 2 mm
Blade Height: 29.5 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-petty-120mm-217.png&&&5&&&||&&&||&&&@@@
kavgsupe12&&&KVGWe-P120&&&Yoshimi Kato VG-10 Suminagashi Petty 120mm&&&A 120mm petty earns its place in the kitchen on small, detailed tasks, and this version from Yoshimi Kato pairs that versatility with VG-10 stainless steel and a western style rosewood handle. The slim, symmetrically ground blade is well balanced, which matters even more on a knife this short.
The core is VG-10, a Japanese made stainless alloy favored across the cutlery industry for its edge retention and easy maintenance, wrapped in a softer stainless outer layer finished in the suminagashi style and acid etched to bring out the Damascus pattern. The petty is well suited to garnish work and other small, precise tasks where a full size gyuto would be overkill.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Western Rosewood
Weight: 2.3 oz (65 g)
Blade Length: 123 mm
Total Length: 277 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 30 mm
&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-petty-120mm-216.png&&&0&&&||&&&||&&&@@@
kavgsupe15&&&KVGWe-P150&&&Yoshimi Kato VG-10 Suminagashi Petty 150mm&&&VG-10 is one of the most popular stainless steels used in kitchen knife manufacturing, valued for very good edge retention along with strong wear and corrosion resistance, and this 150mm petty from Yoshimi Kato puts it to work in a smaller, detail oriented format. It comes with a western style rosewood handle.
The core is wrapped in a softer stainless outer layer finished in the suminagashi style, an acid etched Damascus pattern that gives the blade real visual depth. Petty knives like this one range from about 75mm up to 210mm and fill much the same role as a western paring or utility knife, excelling at small, detailed cutting tasks and garnish work.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Western Rosewood
Weight: 2.7 oz (77 g)
Blade Length: 150 mm
Total Length: 255 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-petty-150mm-239.png&&&0&&&||&&&||&&&@@@
yokavgpe15&&&KVGO-P150&&&Yoshimi Kato VG-10 Suminagashi Petty 150mm&&&This 150mm wa-petty from Yoshimi Kato is built for precision tasks like peeling, slicing herbs, and trimming proteins, sized to handle detail work that a full-size gyuto would struggle with. The traditional oval wa handle feels comfortable and nimble in hand for both professional cooks and home cooks alike.
The core is VG-10 stainless steel, known for excellent edge retention, corrosion resistance, and ease of maintenance, clad in a softer stainless outer layer finished in the suminagashi style and acid etched to reveal its beautifully patterned Damascus surface. The knife is hand forged in Echizen, balancing aesthetics, performance, and value in a single small blade.
Care Instructions: VG-10 is a low-maintenance stainless steel, so hand-wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched finish scratches more easily than a plain polished blade, so a saya or knife block is a better storage choice than a magnetic strip.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Rosewood Oval (Wa)
Weight: 2.3 oz (66 g)
Blade Length: 150 mm
Total Length: 277 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-petty-150mm-271.png&&&0&&&||&&&||&&&@@@
katovg10&&&KVGO-S170&&&Yoshimi Kato VG-10 Suminagashi Santoku 170mm&&&VG-10 has earned a reputation as one of the most popular stainless steels in Japanese cutlery, and this 170mm santoku from Yoshimi Kato shows why. The core is hardened to about 61 to 62 HRC, giving it strong edge retention while still being easy to bring back to sharp on simple water stones.
The outer layers are a softer stainless steel finished in the suminagashi style, an acid etched Damascus pattern that gives the blade a flowing, water like look. The santoku carries a tall blade and a symmetrical 50/50 grind, suited to general slicing and dicing tasks in the kitchen. The knife is finished with an oval rosewood handle, and the whole package is made at Takefu Knife Village in Echizen, where Kato is known for fine fit and finish at an accessible price.
Care Instructions:VG-10 is a low maintenance stainless steel, so hand wash and dry the blade after use rather than running it through a dishwasher. Avoid cutting through bones or frozen foods, and sharpen on quality water stones when the edge needs attention. The etched Damascus finish scratches more easily than a plain polished blade, so store it in a saya or knife block rather than on a magnetic strip.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Damascus (Suminagashi)
HRC: 61-62
Edge Grind: 50/50
Handle: Rosewood Oval
Weight: 4.4 oz (126 g)
Blade Length: 171 mm
Total Length: 311 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-santoku-170mm-113.png&&&0&&&||&&&||&&&@@@
yomisg2bu17&&&Minamo-Bunka&&&Yoshimi Minamo SG2 Bunka 170mm&&&SG2 powdered stainless steel meets the bunka format in this newest addition to the Yoshimi Kato catalog. Minamo is the cleanest, most refined visual expression of the line yet - stainless cladding in place of Damascus, letting the shape and grinds stand on their own rather than competing with a patterned finish. At 62-63 HRC, this is one of the harder knives Kato makes, and the SG2 steel handles that hardness well: the fine, uniform grain structure of powdered metallurgy produces an edge that is genuinely keen, long-lasting, and easier to sharpen than many steels at this hardness level. Kato is the son-in-law of the renowned Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen.
The bunka profile is compact at 171mm but tall at 45mm, with the reverse tanto tip that gives the format its distinctive look and practical precision at the point. A fairly flat edge profile suits push cutting and chopping, while the tall blade height provides real knuckle clearance that shorter-format knives lack. The shitan rosewood octagonal handle with red pakka wood ferrule is a handsome, well-fitted combination that complements the clean visual restraint of the blade above it.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 62-63 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings to maintain the edge. Free shipping over $100.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Minamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2) Stainless
Cladding: Stainless
HRC: 62-63
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Weight: 4.3 oz (122 g)
Blade Length: 171mm
Total Length: 310mm
Spine Thickness at Heel: 2mm
Blade Height: 45mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-bunka-170mm-141.png&&&0&&&||&&&||&&&||@@@
yomisg2gy21&&&Minamo-G210&&&Yoshimi Minamo SG2 Gyuto 210mm&&&Minamo is the newest line from Yoshimi Kato, built around SG2 powdered stainless steel - also known as R2 - and finished with clean stainless cladding rather than the Damascus finish found on the older Kato SG2 range. The result is a blade that lets its geometry and edge quality do the work, without a patterned finish competing for attention. At 62-63 HRC this is one of the harder lines in the entire Kato catalog. Kato is the son-in-law of the renowned Hiroshi Kato and has run the family workshop at Takefu Knife Village in Echizen since Hiroshi retired in 2017, continuing to make knives for Masakage and Kanehiro alongside his own lines.
This 210mm gyuto at 217mm actual blade length and 49mm height is a well-proportioned knife that suits a wide range of cooks and cutting styles. The 50/50 double bevel grind is comfortable for both right- and left-handed users, and the SG2 steel delivers the kind of edge retention that makes this a knife worth using and protecting in equal measure - thin enough for genuine precision, hard enough to hold up through long prep sessions. The shitan rosewood octagonal handle with red pakka wood ferrule is a warm, refined fit that balances well at this length.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 62-63 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings to maintain the edge. Free shipping over $100.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Minamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2) Stainless
Cladding: Stainless
HRC: 62-63
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Weight: 5.1 oz (146 g)
Blade Length: 217mm
Total Length: 355mm
Spine Thickness at Heel: 2mm
Blade Height: 49mm
&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-gyuto-210mm-141.png&&&0&&&||&&&||&&&||@@@
yoshimi&&&Minamo-G240&&&Yoshimi Minamo SG2 Gyuto 240mm&&&Minamo is the newest line from Yoshimi Kato, built around SG2 powdered stainless steel - also known as R2 - and finished with clean stainless cladding rather than the Damascus finish found on the older Kato SG2 range. At 62-63 HRC this is among the hardest knives in the Kato catalog, and SG2 handles that hardness well: the fine, uniform grain structure of powdered metallurgy produces an edge that stays keen for a long time while remaining easier to sharpen than most steels at this hardness level. Kato is the son-in-law of the renowned Hiroshi Kato and has run the family workshop at Takefu Knife Village in Echizen since Hiroshi retired in 2017.
At 241mm blade length and 51mm height, this 240mm gyuto has the reach and board presence for larger proteins and high-volume prep work. The 50/50 double bevel grind suits both right- and left-handed cooks, and the stiff, taut blade moves with precision through a range of cutting tasks. The shitan rosewood octagonal handle with red pakka wood ferrule provides a warm, refined grip that balances well at this length - the extra blade height at 51mm gives this knife a planted, confident feel on the board.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 62-63 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings to maintain the edge. Free shipping over $100.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Minamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2) Stainless
Cladding: Stainless
HRC: 62-63
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Weight: 5.7 oz (162 g)
Blade Length: 241mm
Total Length: 393mm
Spine Thickness at Heel: 2mm
Blade Height: 51mm
&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-gyuto-240mm-60.png&&&0&&&||&&&||&&&||@@@
yomisg2na16&&&Minamo-Nakiri&&&Yoshimi Minamo SG2 Nakiri 165mm&&&Minamo is the newest line from Yoshimi Kato, built around SG2 powdered stainless steel - also known as R2 - and finished with a clean stainless cladding rather than the Damascus finish found on the older Kato SG2 line. At 62-63 HRC this is one of the harder lines in the entire Kato catalog, delivering outstanding edge retention that rewards careful technique and quality stones. Kato is the son-in-law of the renowned Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen, making knives for Masakage and Kanehiro alongside his own lines.
At 160mm blade length and 52mm height, this nakiri has real authority on the cutting board - tall enough for excellent knuckle clearance through extended vegetable prep sessions, and flat enough in profile to keep full edge contact through the stroke. The nakiri format is dedicated to vegetable work: push cuts, draw cuts, and fine slicing all handled with the kind of precision a tall, squared-tip blade delivers. The shitan rosewood octagonal handle with red pakka wood ferrule is a warm, well-fitted combination comfortable across a range of grip styles.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 62-63 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings to maintain the edge. Free shipping over $100.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Minamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2) Stainless
Cladding: Stainless
HRC: 62-63
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Weight: 5.6 oz (158 g)
Blade Length: 160mm
Total Length: 309mm
Spine Thickness at Base: 2mm
Blade Height: 52mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-nakiri-165mm-90.png&&&0&&&||&&&||&&&||@@@
yomipe15&&&Minamo-P150&&&Yoshimi Minamo SG2 Petty 150mm&&&Minamo is the newest line from Yoshimi Kato, built around SG2 powdered stainless steel - also known as R2 - and finished with a clean stainless cladding in place of the Damascus finish found on the older Kato SG2 line. The result is a slightly harder blade at 62-63 HRC with a more refined, understated look that lets the steel and grinds do the talking. Kato is the son-in-law of the renowned Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen, making knives for Masakage and Kanehiro alongside his own lines.
At 149mm blade length this petty handles the full range of detail and in-hand work a kitchen demands - trimming, peeling, segmenting citrus, mincing herbs, and the kind of small-scale precision cutting where a larger knife gets in the way. SG2 takes an exceptional edge and holds it longer than most stainless steels can manage, while remaining genuinely easy to sharpen on quality water stones when it finally needs attention. The shitan rosewood octagonal handle with red pakka wood ferrule is a warm, well-fitted combination that sits comfortably in a range of grip styles.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 62-63 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings to maintain the edge. Free shipping over $100.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Minamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2) Stainless
Cladding: Stainless
HRC: 62-63
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Weight: 2.5 oz (72 g)
Blade Length: 149mm
Total Length: 279mm
Spine Thickness at Heel: 2mm
Blade Height: 29mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-petty-150mm-29.png&&&0&&&||&&&||&&&||@@@
minamo&&&Minamo-Santoku&&&Yoshimi Minamo SG2 Santoku 170mm&&&The santoku is three virtues in Japanese - slicing, dicing, and mincing - and this Minamo version handles all three with the edge retention that SG2 powdered stainless steel at 62-63 HRC delivers. Minamo is the newest line from Yoshimi Kato, built with stainless cladding for a cleaner, more refined look than the Damascus finish on his earlier SG2 range. Kato is the son-in-law of the renowned Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen, making knives for Masakage and Kanehiro alongside his own lines.
At 171mm blade length and 45mm height, this is a well-proportioned santoku that covers everyday kitchen tasks without feeling oversized. The even 50/50 grind suits left- and right-handed cooks equally, and the shitan rosewood octagonal handle with red pakka wood ferrule sits comfortably in a range of grip styles, fitting larger hands as well as smaller ones.
What Customers Are Saying: One owner who upgraded from a previous santoku calls this 100 percent perfect - absolutely beautiful in person, better looking than the photos, with handle fit and weight and balance all exactly right. He describes feeling like a surgeon when using it, and gives direct advice to anyone on the fence: just buy it.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 62-63 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings to maintain the edge. Free shipping over $100.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Minamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2) Stainless
Cladding: Stainless
HRC: 62-63
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Weight: 4.3 oz (122 g)
Blade Length: 171mm
Total Length: 310mm
Spine Thickness at Heel: 2mm
Blade Height: 45mm
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-santoku-170mm-68.png&&&5&&&||&&&||&&&||@@@
yomisg2su27&&&Minamo-Suji270&&&Yoshimi Minamo SG2 Sujihiki 270mm&&&A sujihiki at this length is built for a single purpose: long, clean pull cuts through proteins where a sawing motion would damage the result. At 270mm this one has plenty of reach to handle most proteins in one uninterrupted stroke, and the SG2 steel at 62-63 HRC ensures the edge stays keen enough to make each cut as clean as the last. Minamo is the newest line from Yoshimi Kato, built around SG2 powdered stainless - also known as R2 - with a clean stainless cladding that prioritizes performance and precision over visual drama.
Kato is the son-in-law of the renowned Hiroshi Kato and has run the family workshop at Takefu Knife Village in Echizen since Hiroshi retired in 2017, making knives for Masakage and Kanehiro alongside his own lines. The shitan rosewood octagonal handle with red pakka wood ferrule provides a comfortable, secure grip for the long drawing strokes a sujihiki demands, and the refined, understated finish of the Minamo line suits cooks who want serious performance without the visual complexity of a Damascus blade.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 62-63 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings to maintain the edge. Free shipping over $100.
Blacksmith: Yoshimi Kato
Brand Name: Yoshimi Minamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2) Stainless
Cladding: Stainless
HRC: 62-63
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Weight: 5.4 oz (154 g)
Blade Length: 270mm
Total Length: 423mm
Spine Thickness at Heel: 2mm
Blade Height: 39mm
&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-sujihiki-270mm-141.png&&&0&&&||&&&||&&&||@@@
yosg2bu16&&&YKSG2-B165&&&Yoshimi SG2 Bunka 165mm&&&The bunka has been gaining popularity rapidly for good reason. The combination of compact length, tall blade height, and the striking reverse tanto tip produces a knife that is visually unlike anything else in the kitchen while performing with the versatility of a short gyuto. The edge profile runs fairly flat, favoring push cutting and chopping; the tall height matches a santoku; and the reverse tanto tip opens up intricate detail work and precision cutting that a rounded-tip knife simply cannot match.
Yoshimi Kato makes knives for several respected brands, including Masakage and Kanehiro, but this SG2 line was the first to carry his own name. He is the son-in-law of the renowned Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen. The SG2 powdered metallurgical stainless core is hardened to 61-62 HRC for exceptional edge retention and easy sharpening, then clad in multi-layer Damascus stainless steel. The Damascus on these knives is some of the most visually striking we carry at CKTG, and the rosewood octagonal handle with pakka ferrule is a well-chosen complement to it.
What Customers Are Saying: This bunka has accumulated a devoted following at CKTG. Multiple reviewers call it breathtakingly beautiful and a genuine work of art - one first-time bunka buyer says it is the most stunning knife in her collection and she would not hesitate to buy more from the same line. Reviewers consistently praise the light weight, the superb balance, and the thin grind that makes it an absolute laser. One owner who also carries Makoto and Kurosaki notes the thin profile means it is a knife worth protecting - not quite the workhorse he would reach for first in line service, but incredible for the cooking it suits. Another notes that the Damascus initially grips food slightly, but that the beautiful finish is well worth it and the friction diminishes with use.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 61-62 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Free shipping over $100.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 4.5 oz (128 g)
Blade Length: 172mm
Total Length: 314mm
Spine Thickness at Base: 2mm
Blade Height: 47mm
&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-bunka-165mm-263.png&&&5&&&||&&&||&&&@@@
yosg2gy21&&&YKSG2-G210-Pol&&&Yoshimi SG2 Gyuto 210mm Polished&&&Yoshimi Kato is the son-in-law of the esteemed Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen, making knives for several respected brands including Masakage and Kanehiro alongside this line bearing his own name. Following in the footsteps of a legendary father-in-law is never easy, but blacksmiths have built on that foundation for generations, and Yoshimi Kato has done more than carry the name forward - he has made it his own.
The blade on this gyuto is built around SG2, a high-tech powdered metallurgical stainless steel used in surgical instruments, precision cutting tools, and high-end kitchen knives. SG2 is prized for exceptional edge retention and easy sharpening relative to its hardness, with the fine, uniform grain structure that powdered metallurgy produces. The SG2 core is clad in a soft multi-layer stainless steel in a striking Damascus construction, and the cladding carries a new near mirror polish finish that gives this knife a dramatically different look from the previous version - the layers catch light beautifully and the overall presentation is genuinely stunning. Compact in hand at 214mm blade length and 46mm height, the 210mm gyuto suits smaller hands and restricted work areas while remaining fully capable across almost every kitchen task. The rosewood octagonal handle with pakka wood ferrule is both visually refined and comfortable for extended use.
What Customers Are Saying: One professional cook calls this an amazing knife - praising the beautiful edge curve, the very light weight, the thin grind, and the extremely high quality of the handle. He does note that the SG2 steel and thin grind make it a knife worth protecting in a saya rather than leaving loose in a drawer, especially in a high-volume line environment. A second buyer purchased it as a gift and describes it as a stunning piece of art.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 61-62 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings to maintain the edge. Free shipping over $100.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
Finish: Near Mirror Polish
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 5.0 oz (144 g)
Blade Length: 214mm
Total Length: 350mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-gyuto-210mm-polished-32.png&&&5&&&||&&&||&&&||@@@
yosg2gy24&&&YKSG2-G240&&&Yoshimi SG2 Gyuto 240mm&&&Yoshimi Kato is a young blacksmith who has made a genuine name for himself in a remarkably short time. As the son-in-law of the renowned Hiroshi Kato, he learned his craft at Takefu Knife Village in Echizen before taking over the family workshop. He makes knives for several respected brands including Masakage and Kanehiro, but this SG2 line was the first to carry his own name - and it delivers on every expectation those credentials set.
SG2 is a powdered metallurgical stainless steel used in surgical instruments, metal cutting tools, and premium kitchen knives. It offers high edge retention, easy sharpening relative to its hardness, and moderately good wear resistance - the fine, uniform grain structure that only powdered metallurgy produces. The SG2 core is clad in a multi-layer Damascus stainless steel that is genuinely striking. Stiff and taut in the hand, with a thin profile and light feel despite the 240mm length, this gyuto is a nimble and dexterous cutter with presence on the board that belies how naturally it moves. The rosewood octagonal handle with pakka ferrule is a well-chosen, refined complement to the Damascus blade above it.
What Customers Are Saying: One owner reports exceptional edge retention - staying sharp far longer than other knives in his collection. He notes the Damascus cladding creates slight friction on some produce initially, but removed most of it with a quick buff on green compound and expects it to diminish naturally with use. A second buyer simply calls it a great service experience and a beautiful knife.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 61-62 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Free shipping over $100.
Brand: Yoshimi SG2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 5.9 oz (168 g)
Blade Length: 243mm
Total Length: 394mm
Spine Thickness at Base: 2mm
Blade Height: 51mm
&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-gyuto-240mm-298.png&&&4.5&&&||&&&||&&&||@@@
yosg2na&&&YKSG2-N160&&&Yoshimi SG2 Nakiri 160mm&&&Nakiri knives have become genuinely popular in the US among both professional and home cooks, prized for the precision and efficiency they bring to vegetable prep. The flat edge and squared tip give the nakiri maximum board contact on the draw-down stroke, with no rocking required and no food escaping at the tip. This one is built from SG2, a powdered metallurgical stainless steel developed for surgical instruments and precision cutting tools, hardened to 61-62 HRC for outstanding edge retention alongside easy sharpening on quality water stones.
Yoshimi Kato makes knives for several respected brands, including Masakage and Kanehiro, but this SG2 line was the first to carry his own name. He is the son-in-law of the renowned Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen. The SG2 core is clad in a multi-layer Damascus stainless steel that is among the most visually striking we carry at CKTG. This nakiri steps up to a cherry wood octagonal handle with a red paduuk ferrule - a warmer, richer color combination than the rosewood and pakka found on the rest of the line, and a beautiful visual complement to the Damascus cladding above it.
What Customers Are Saying: One owner describes it as a beautiful knife that sharpens fairly easily, maintains its edge well, and leaves zero regrets.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 61-62 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Free shipping over $100.
Brand: Yoshimi SG2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Edge Steel: SG2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Red Paduuk Wood
Weight: 5.5 oz (158 g)
Blade Length: 159mm
Total Length: 305mm
Spine Thickness at Base: 2mm
Blade Height: 50mm
&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-nakiri-160mm-371.png&&&5&&&||&&&||&&&@@@
yosg2dape12&&&YKSG2-P120&&&Yoshimi SG2 Petty 120mm&&&Petty knives are the detail specialists of the kitchen - compact, precise, and versatile across in-hand work like trimming, peeling, and segmenting citrus, as well as light board tasks where a larger knife would feel like too much. This one is built from SG2, a powdered metallurgical stainless steel developed for surgical instruments and precision cutting tools, hardened to 61-62 HRC for outstanding edge retention alongside easy sharpening on quality water stones.
Yoshimi Kato makes knives for several respected brands, including Masakage and Kanehiro, but this SG2 line was the first to carry his own name. He is the son-in-law of the renowned Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen - one of the most respected knife-making cooperatives in Japan. The SG2 core is clad in a multi-layer Damascus stainless steel that is among the most visually striking we carry at CKTG. Paired with a rosewood octagonal handle and pakka wood ferrule, this is an exceptional petty in both form and function.
What Customers Are Saying: One owner notes that the Damascus cladding gripped food slightly on first use, but once it broke in the knife performs like a dream - great edge retention, no chipping issues, sharpens up quickly, strops back fast, and just looks amazing. Comfortable in hand and genuinely versatile across small to medium cutting tasks.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 61-62 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Free shipping over $100.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 2.4 oz (68 g)
Blade Length: 120mm
Total Length: 248mm
Spine Thickness at Base: 2mm
Blade Height: 29mm
&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-petty-120mm-151.png&&&5&&&||&&&||&&&||@@@
yosg2pe15&&&YKSG2-P150&&&Yoshimi SG2 Petty 150mm&&&The 150mm petty sits at a genuinely useful crossover length - long enough for light board work like slicing fruit and trimming proteins, compact enough for in-hand tasks where control matters more than reach. This one is built from SG2, a powdered metallurgical stainless steel developed for surgical instruments and precision cutting tools, hardened to 61-62 HRC for outstanding edge retention alongside easy sharpening on quality water stones.
Yoshimi Kato makes knives for several respected brands, including Masakage and Kanehiro, but this SG2 line was the first to carry his own name. He is the son-in-law of the renowned Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen. The SG2 core is clad in a multi-layer Damascus stainless steel that is among the most visually striking we carry at CKTG. Paired with a rosewood octagonal handle and pakka wood ferrule, this is an exceptional petty in both form and function.
What Customers Are Saying: Reviewers consistently call this beautiful, sharp, and well-made. One describes cuts as easy and smooth, praising the SG2 steel and the overall design. A second arrived on a Wednesday from a Sunday evening order and calls the knife exactly as advertised and super sharp out of the box - adding that the CKTG experience earned a return visit as soon as his wallet allows.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 61-62 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Free shipping over $100.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 2.6 oz (74 g)
Blade Length: 147mm
Spine Thickness at Base: 2mm
Blade Height: 28mm
&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-petty-150mm-254.png&&&5&&&||&&&||&&&||@@@
yosg2sa16&&&YKSG2-S165&&&Yoshimi SG2 Santoku 165mm&&&Yoshimi Kato makes knives for several respected brands, including Masakage and Kanehiro, but this SG2 line was the first to carry his own name. He is the son-in-law of the renowned Hiroshi Kato and runs the family workshop at Takefu Knife Village in Echizen. The quality of grinds, fit, and finish that has made his work for other brands so respected is fully on display here, and the overall aesthetic appeal is genuinely stunning.
This santoku is built from SG2, a powdered metallurgical stainless steel developed for surgical instruments and precision cutting tools, hardened to 61-62 HRC for outstanding edge retention alongside easy sharpening on quality water stones. The SG2 core is clad in multi-layer Damascus stainless steel that catches light beautifully. At 172mm blade length and 46mm height this is a well-proportioned santoku - compact enough for smaller hands and tighter workspaces while fully capable across vegetables, proteins, and herbs alike. The rosewood octagonal handle with pakka wood ferrule rounds out a package that delivers genuine performance alongside real visual character.
What Customers Are Saying: One owner calls this a truly stunning knife that feels great in hand - praising the handle selection as a perfect aesthetic match for the blade, noting the edges and choil are beautifully finished, and adding that it clearly had real care and time put into its making. Out of the box sharpness was decent but the knife really showed its potential on the stones. A second owner praises the edge retention, describes the blade as beautiful with a nice flex, and calls it a winner - easy to resharpen and a knife they love using.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 61-62 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Free shipping over $100.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 4.6 oz (132 g)
Blade Length: 172mm
Total Length: 310mm
Spine Thickness at Base: 2mm
Blade Height: 46mm
Photos by Gustavo Bermudez
&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-santoku-165mm-295.png&&&5&&&||&&&||&&&||@@@
yosg2su27&&&YKSG2-S270&&&Yoshimi SG2 Sujihiki 270mm&&&Yoshimi Kato is a young blacksmith who has made a genuine name for himself in a remarkably short time. As the son-in-law of the renowned Hiroshi Kato, he learned his craft at Takefu Knife Village in Echizen before taking over the family workshop. He makes knives for several respected brands including Masakage and Kanehiro, but this SG2 line was the first to carry his own name - and it delivers on every expectation those credentials set.
SG2 is a powdered metallurgical stainless steel used in surgical instruments, metal cutting tools, and premium kitchen knives. It offers high edge retention, easy sharpening relative to its hardness, and moderately good wear resistance. The SG2 core is clad in a multi-layer Damascus stainless steel that is genuinely striking in execution and finish. As a sujihiki, this knife is built for long, clean pull cuts through proteins and large ingredients where a sawing motion would damage the result. At 268mm it has the reach to handle most proteins in a single uninterrupted stroke. The rosewood octagonal handle is a refined, well-balanced complement to the Damascus blade above it.
Care Instructions: SG2 is a stainless steel but is hard and chip-prone at 61-62 HRC. Use wood or rubber cutting boards only. Avoid bones, frozen foods, and hard materials. Hand wash and dry after each use. Strop regularly between sharpenings. Free shipping over $100.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even
Handle: Rosewood Octagonal
Weight: 5.3 oz (152 g)
Blade Length: 268mm
Total Length: 415mm
Spine Thickness at Base: 2mm
Blade Height: 40mm
&&&&&&430&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-sujihiki-270mm-265.png&&&0&&&||&&&||&&&||@@@
yoassa18&&&YSK-B17W&&&Yoshimitsu AS Bunka 180mm&&&The Yoshimitsu brothers work out of a small shop near Nagasaki in southern Japan, a business that has been running since 1852. They do most of their own cladding by hand, inserting hard core steel into soft iron, a labor-intensive method that has become increasingly rare as more of the industry shifts that work to specialty steel mills, and it was exactly that commitment to traditional methods that first drew CKTG to the shop as their first US distributor.
This bunka is built from Aogami Super, the highest grade in the YSK lineup, with enough carbon, chromium, and tungsten content to push hardness to about 62 to 63 HRC while improving both edge retention and corrosion resistance compared to lesser carbon steels. The core is set into a softer iron jigane through san mai construction, which adds protection and strength without slowing down the edge. At 180mm, the bunka sits at an average length for the shape, light and quick through slicing, dicing, and mincing, finished with an octagonal walnut handle with a black pakka wood ferrule.
What Customers Are Saying: The one reviewer on this listing has used the bunka regularly since buying it and likes the handle and overall feel, with the main critique being that the blade feels a bit too lightweight for their taste, a fair point for anyone who prefers more heft in hand.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Yoshimitsu
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi
Edge Grind: Even (50/50)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (125 g)
Blade Length: 180 mm
Total Length: 316 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-bunka-180mm-267.png&&&4&&&||&&&||&&&||@@@
yogy21&&&YSK-G21W&&&Yoshimitsu AS Gyuto 210mm&&&CKTG was the first company in the US to carry these knives from Yoshimitsu, and this 210mm gyuto is a good example of why the line developed such a following. The core, sometimes called hagane, is Aogami Super, a high-carbon steel with enough chromium and manganese content to boost hardness, toughness, and wear resistance, while molybdenum helps the steel hold its strength during the heat-treating process.
Heat treat on these blades is done by eye and experience rather than a fixed formula, and the Yoshimitsu brothers usually land in the 62 to 63 HRC range, considered the sweet spot for this steel. The core is set into a softer iron jigane using san mai construction. This particular length suits smaller kitchens and countertops with limited space, and while the blade runs about average in weight, the spine is a bit thicker than some other knives in this size range before tapering to a fine tip, with extra blade height giving a bit more finger clearance for larger hands.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Yoshimitsu
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi
Edge Grind: Even (50/50)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.2 oz (147 g)
Blade Length: 218 mm
Total Length: 360 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm&&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-gyuto-210mm-182.png&&&0&&&||&&&||&&&||@@@
yoasgy24&&&YSK-G24W&&&Yoshimitsu AS Gyuto 240mm&&&At 240mm, this gyuto from Yoshimitsu steps up to a true workhorse length, giving cooks more reach for larger ingredients while keeping the same traditional construction found across the rest of the lineup. CKTG looks specifically for small, regional blacksmith shops at a range of price points, and Yoshimitsu Hamono fits that description exactly. It is run today by five brothers near Nagasaki in southern Japan, and it has been operating continuously since 1852.
The core is Aogami Super, set into a softer iron jigane through traditional san mai construction, then finished in the rustic black kurouchi style and ground evenly at 50/50. The handle is a walnut octagonal shape with a black pakka wood ferrule, matching the rest of the AS line.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Yoshimitsu
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi
Edge Grind: Even (50/50)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.8 oz (194 g)
Blade Length: 246 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 53 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-gyuto-240mm-424.png&&&0&&&||&&&||&&&||@@@
yoshimitsu-as-kobocho&&&YSK-K10W&&&Yoshimitsu AS KoBocho 105mm&&&Ko bocho translates simply to small knife, and this 105mm version from Yoshimitsu fills much the same role as a paring knife in a western kitchen, built for peeling, trimming, and other detailed tasks too fine for a full-size petty or gyuto.
The core is Aogami Super, the highest grade in the YSK lineup, with enough carbon, chromium, and tungsten content to push hardness into the 62 to 63 HRC range, while improving both edge retention and corrosion resistance over lesser carbon steels. The core is set into a softer iron jigane through traditional san mai construction, a labor-intensive method that the Yoshimitsu brothers still do by hand at their shop near Nagasaki, a business that has been running since 1852 and was first brought to the US by CKTG. The outer layer carries the rustic black kurouchi finish typical of the line, ground evenly at 50/50, with an octagonal walnut handle and a black pakka wood ferrule.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop will keep this small blade at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Yoshimitsu
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi
Edge Grind: Even
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 2.1 oz (60 g)
Blade Length: 106 mm
Total Length: 232 mm
Spine Thickness at Heel: 2-3 mm
Blade Height: 37 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-kobocho-105mm-52.png&&&0&&&||&&&||&&&||@@@
yona&&&YSK-N16U&&&Yoshimitsu AS Nakiri 165mm&&&A nakiri is built around a thin, straight blade that favors quick, full-length chopping strokes straight down to the board, and this 165mm version from Yoshimitsu shows why the shape has become a kitchen staple. Nakiri bocho translates roughly to knife for cutting greens, and unlike many single-bevel Japanese knives, nakiris are typically ground with a double bevel, which makes straight, even slices easier for most cooks.
The core is Aogami Super, a highly regarded high-carbon steel, set into a softer iron jigane using the traditional san mai method. That construction gives the inner core protection and strength while letting the edge take and hold an exceptionally fine grind. The outer layer carries a rustic, black kurouchi finish, and the handle has been upgraded to an octagonal oak version with a burnt urushi finish.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels available, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and because AS holds an edge so well, a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Yoshimitsu
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi
Edge Grind: Even (50/50)
Handle: Octagonal Oak with Burnt Urushi Finish
Weight: 5.2 oz (147 g)
Blade Length: 168 mm
Total Length: 302 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 52 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-nakiri-165mm-175.png&&&0&&&||&&&||&&&||@@@
yosa&&&YSK-S18W&&&Yoshimitsu AS Santoku 180mm&&&Aogami Super has built a reputation as one of the best high-carbon steels in Japanese cutlery, and this 180mm santoku from Yoshimitsu is a strong showcase of why. The core is set into a softer iron jigane through traditional san mai construction, then blackened with an oxide film during hardening to produce the rustic kurouchi finish, and the edge is ground evenly at 50/50.
Santoku translates to three virtues in Japanese, referring to the three tasks the shape handles especially well: slicing, dicing, and mincing. At 180mm and right around the midpoint in weight for santokus this size, the blade combines a light, mid-sized profile with a refined edge for a speed and dexterity that surprises a lot of first-time owners. The handle is octagonal walnut with a pakka wood ferrule.
What Customers Are Saying: This santoku has become a genuine favorite for several reviewers, with one owner of four years calling it an extension of themselves in the kitchen and ordering a second one because their partner kept reaching for the first. Reviewers consistently praise how easily it sharpens on basic water stones and how long it holds an edge afterward, with one buyer noting the choil could use a small touch-up but otherwise finding nothing to complain about in the fit and finish.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and a quality water stone with a final strop will keep it performing at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Yoshimitsu
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi
Edge Grind: Even (50/50)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (125 g)
Blade Length: 181 mm
Total Length: 316 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-santoku-180mm-157.png&&&5&&&||&&&||&&&||@@@
yoastana18&&&YSK-N18SU&&&Yoshimitsu AS Tall Nakiri 180mm&&&This knife splits the difference between a nakiri and a Chinese cleaver, keeping the thin grind associated with a vegetable knife while adding the extra blade height of a cleaver. It is a versatile shape for cooks with large hands, large ingredients, or simply a preference for a taller blade, and the added surface area makes scooping prepped food off the board noticeably easier, too.
The blade is made from Aogami Super, set into a softer iron jigane through traditional san mai construction. That gives the inner core protection and strength while letting the edge take and hold an exceptionally fine grind, and the outer layer carries the rustic black kurouchi finish typical of the Yoshimitsu AS line. The handle is now an upgraded oak octagonal shape with a burnt urushi finish. Trust the handle shown in the current photos rather than the one shown in the video.
What Customers Are Saying: One detailed long-term reviewer calls the knife a blast to use, breezing through cabbage, onions, and other tall vegetables, and praises how great it looks in person, even more so than in photos. They note the grind runs slightly uneven, convex on one side and a touch concave on the other, along with a fairly pronounced belly in the edge profile that can be sharpened away if desired. The blade also ran heavier than expected, only marginally lighter than a comparable Takeda. On the fit and finish side, the same reviewer found the handle dry out of the box and recommends a coat or two of beeswax before first use, along with a little wax where the blade meets the handle, since that area is not stainless. The factory edge was rated about 4 out of 10, the dullest they had received from CKTG, and they spent one to two hours bringing it up to par before first use, calling that a worthwhile tradeoff for the look and performance but a real consideration for anyone without a sharpening setup of their own.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage, including a touch of wax or oil where the blade meets the handle, since that junction is not stainless. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
Brand: Yoshimitsu
Location: Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 62-63
Finish: Kurouchi
Edge Grind: Even (50/50)
Handle: Oak Octagonal with Burnt Urushi Finish
Weight: 6.4 oz (181 g)
Blade Length: 175 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 75 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-tall-nakiri-180mm-284.png&&&4&&&||&&&||&&&||@@@
yobl2bu17&&&YAP-B175&&&Yoshimitsu Blue #2 Bunka 175mm&&&A bunka is sometimes described as a sharper, more angular cousin of the santoku, and this 175mm version from Yoshimitsu shows exactly why that comparison holds up. The reverse tanto tip gives it a slim, precise point for delicate cuts, while the overall length and height make it just as comfortable handling everyday slicing, dicing, and mincing.
The blade is forged from Hitachi Blue #2 carbon steel, wrapped san mai style in a soft stainless steel outer layer that adds strength to the core while making daily upkeep easier than a fully exposed carbon blade. The lower blade path is bead blasted for contrast against the polished upper face and edge, and the knife is finished with hand stamped kanji. The handle is an octagonal walnut with a black pakka wood ferrule. Yoshimitsu Hamono is run by five brothers working out of a small shop near Nagasaki, a business CKTG was the first in the US to carry.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods like citrus or tomato against the blade for long stretches, and apply a light coat of camellia oil if the bunka will go unused for a while. Hand wash only to keep both the blade and the walnut handle in good shape.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki, Japan
Construction: Hammer Forged San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
HRC: 62
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.5 oz (128 g)
Blade Length: 172 mm
Total Length: 319 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-bunka-175mm-243.png&&&0&&&||&&&||&&&@@@
yobl2bu21&&&YAP-B210&&&Yoshimitsu Blue #2 Bunka 210mm&&&While it looks like an oversized bunka at first glance, this 210mm blade from Yoshimitsu is more accurately called a hakata bocho, a regional variation built with a triangular pointed tip and a gently curved spine. CKTG was the first US retailer to bring in knives from this five brother shop near Nagasaki, and this hakata bocho has become one of the most distinctive blades in the lineup.
The core is Hitachi Blue #2 carbon steel, hardened to about 62 HRC and wrapped san mai style in a soft stainless steel layer that protects the core and eases daily maintenance. The blade height of 49mm gives plenty of board clearance, and the edge is ground quite flat, favoring push style cutting. Despite its length, the pointed tanto style tip still allows for precise work on smaller foods and garnishes. The handle is an octagonal walnut with a black pakka wood ferrule, finished with hand stamped kanji.
Care Instructions:The exposed Blue #2 edge is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long periods, and apply a light coat of camellia oil for longer term storage. Hand wash only, and given the length of this blade, store it where it will not knock against other tools in a drawer.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki, Japan
Construction: Hammer Forged San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
HRC: 62
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.2 oz (147 g)
Blade Length: 208 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-bunka-210mm-262.png&&&0&&&||&&&||&&&@@@
yobl2gy21&&&YAP-G210&&&Yoshimitsu Blue #2 Gyuto 210mm&&&Yoshimitsu Hamono has been in continuous operation since 1852, run today by five brothers working out of a small shop near Nagasaki in southern Japan. CKTG was the first company to bring their knives to the US, and this 210mm gyuto is a strong example of why the line has built such a following.
At 210mm, the gyuto handles almost any ingredient with ease, and extra blade height gives good hand and knuckle clearance compared to many knives of this length. The edge is ground evenly on both sides for comfortable use and straightforward sharpening, with a fairly flat belly that curves into a slim tip, giving it a profile close to a large santoku. The core is Hitachi Blue #2 carbon steel wrapped san mai style in a stainless outer layer, with the shinogi line and exposed edge clearly defined. A small traditional gap, called the machi, sits between the neck and ferrule, an intentional detail rather than a flaw. The handle is octagonal walnut with a black pakka wood ferrule.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil if the gyuto will go unused for a while. Hand wash only, and keep the edge away from bones and frozen foods to protect the fine grind.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki, Japan
Construction: Hammer Forged San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
HRC: 62
Engraving: Hand Engraved
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.4 oz (153 g)
Blade Length: 212 mm
Total Length: 353 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-gyuto-210mm-241.png&&&0&&&||&&&||&&&@@@
yobl2gy24&&&YAP-G240&&&Yoshimitsu Blue #2 Gyuto 240mm&&&Hitachi Blue #2 is one of the most respected steels in the kitchen knife world, made from the same iron stock as the White steels but with added chromium and tungsten for extra edge life. Most sharpeners consider Blue #2 the toughest of the Blue family, less prone to chipping than Blue #1 or Blue Super, and this 240mm gyuto from Yoshimitsu puts that toughness to work at a true professional length.
The core is wrapped in a stainless steel outer layer for protection and strength, giving the knife an ease of maintenance that carbon steel knives do not always offer. The fit and finish are well executed for a knife at this price point, and the blade is ground to an even 50/50 edge. The profile stays flat for about two thirds of its length before tapering to a finely made, thin tip, making it equally good as a rocker or a push cutter. The handle is octagonal walnut with a black pakka wood ferrule. CKTG was the first US retailer to carry this five brother shop out of Nagasaki.
What Customers Are Saying:One professional chef reported using the gyuto at work within weeks of arrival and described coworkers stopping to ask about it after seeing it out of the box, calling the overall look and performance impressive for the price. Another reviewer praised the fit and finish directly, noting the handle and ferrule felt smooth and the spine and neck were polished cleanly, with the blade height and hand forged feel standing out as highlights.
Care Instructions:The Blue #2 core is reactive, so wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and keep the edge away from bones and frozen foods.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki, Japan
Construction: Hammer Forged San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
HRC: 62
Engraving: Hand Engraved
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.6 oz (187 g)
Blade Length: 247 mm
Total Length: 388 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-gyuto-240mm-242.png&&&5&&&||&&&||&&&@@@
yobl2na16&&&YAP-N16U&&&Yoshimitsu Blue #2 Nakiri 165mm&&&Yoshimitsu Hamono traces its roots back to 1852, when the shop in Nagasaki started out as a wheel blacksmith. The brothers who run it today still nod to that history, having once smelted their own steel using a tatara and burning iron sand in charcoal for three days and nights, even though modern steels like Blue #2 now make up most of their kitchen knife lineup.
This 165mm nakiri actually measures closer to 173mm at the edge, in line with the average for the style, with a square profile and very little rounding at the tip. The blade height of 50mm is also typical for a nakiri, but the heel thins down to just 1.8mm, giving it a responsive feel while still holding the stiffness the shape needs. The grind is even 50/50, making it comfortable for left or right handed cooks. The handle is a burnt oak octagonal rather than the walnut found on the rest of the Blue #2 lineup. Please note that the handle shown in the product photos is correct. If the handle in the video looks different, trust the photos rather than the video.
What Customers Are Saying:Several reviewers describe this as their first step away from purely Western knives, with more than one mentioning the learning curve of stones and steel types that comes with a first nakiri purchase. The blade earns consistent praise for sharpening up quickly and holding an edge well, with one cook noting the factory edge out of the box was not its strongest trait but that a quick sharpening made it a daily favorite. Several owners specifically chose this nakiri over stainless options because of the steel, and more than one has applied mustard to encourage an even patina early on.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and a few passes on a quality water stone before first real use will bring the factory edge up to its full potential.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki, Japan
Construction: Hammer Forged San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
Handle: Burnt Oak Octagonal
Weight: 5.1 oz (146 g)
Blade Length: 165 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-nakiri-165mm-300.png&&&5&&&||&&&||&&&@@@
yobl2pe15&&&YAP-P150&&&Yoshimitsu Blue #2 Petty 150mm&&&This 150mm petty from Yoshimitsu sits right in the middle of common petty lengths, giving it enough reach for general prep while staying nimble enough for detail work like garnishes. Paired with a standard chef knife and a bread knife, a blade like this covers nearly every cutting task in a home kitchen.
The core is Hitachi Blue Paper #2, also called Aogami #2, one of the most popular steels in Japanese kitchen knives for its strong edge retention and ability to take a more acute edge than White steel. The steel is hardened to about 62 HRC and wrapped san mai style in a stainless outer layer, which protects the core and simplifies daily maintenance considerably. The handle is octagonal walnut with a black pakka wood ferrule, finished with hand stamped kanji. Yoshimitsu Hamono is a five brother shop near Nagasaki that CKTG was the first US retailer to carry.
What Customers Are Saying:More than one reviewer notes that the extra knuckle room and taller profile make this feel closer to a small santoku than a typical petty, which adds to its versatility for everyday prep. Patina develops quickly with regular use, and most owners find only light touch ups on a fine rod or stone are needed to keep the edge going. One buyer was upfront that the fit and finish on the cladding showed some roughness out of the box, calling it a fair tradeoff for an artisan blade at this price and planning to thin and even out the grind themselves over time.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil if the petty will go unused for a while. Hand wash only to keep the blade and walnut handle in good shape.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki, Japan
Construction: Hammer Forged San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
HRC: 62
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.8 oz (74 g)
Blade Length: 150 mm
Total Length: 272 mm
Spine Thickness at Heel: 2 mm
Blade Height: 34 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-150mm-231.png&&&4.5&&&||&&&||&&&@@@
yobl2pe16&&&YAP-P165&&&Yoshimitsu Blue #2 Petty 165mm&&&The Yoshimitsu brothers work out of a small shop just outside Nagasaki, on the western coast of Kyushu, an area better known for volcanoes, forested offshore islands, and hot spring spas than for knife making. This 165mm petty is one of the more accessibly priced knives to come out of that shop.
The blade is built from a core of Hitachi Blue Paper #2 steel, which shares the same carbon content as White #2 but adds chromium and tungsten for potentially better edge retention and durability. The inner core is wrapped in a stainless steel layer to add strength and ease maintenance, with a bead blasted lower blade path offering contrast against the polished upper face and edge. The handle is octagonal walnut with a black pakka wood ferrule, finished with hand stamped kanji.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and the mid length profile makes it an easy knife to keep up with for slicing, dicing, or garnish work.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki, Japan
Construction: Hammer Forged San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
HRC: 62
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.2 oz (91 g)
Blade Length: 166 mm
Total Length: 303 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-165mm-265.png&&&0&&&||&&&||&&&@@@
yobl2pe21&&&YAP-P210&&&Yoshimitsu Blue #2 Petty 210mm&&&A 210mm petty earns its keep as a kitchen all rounder, sized to fit on a home cutting board without crowding it while still doing double duty as a fillet or boning knife when needed. This version from Yoshimitsu has become a particular favorite among line cooks who want one blade that handles almost everything.
The core is Blue #2 high carbon steel from Hitachi, regarded as one of the better steels for kitchen knife making, clad in a layer of stainless steel so only the mirror finished edge stays reactive. The satin finish helps food release cleanly off the blade during a busy prep session, adding to both performance and looks. This long petty is made for CKTG by the five brother Yoshimitsu Hamono team near Nagasaki, known for strong heat treatment and clean grinds. The handle is octagonal walnut with a black pakka wood ferrule.
What Customers Are Saying:One reviewer who runs a steakhouse picked this up specifically for trimming meat over long shifts, choosing it over a leaf spring carbon petty that did not hold an edge long enough and a more reactive option that needed too much attention. They reported it arrived screaming sharp out of the box, light in hand, and praised the grind for making tasks like peeling tenderloins genuinely enjoyable, calling the stainless cladding an important advantage for extended meat work.
Care Instructions:Because the exposed edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use, especially during long prep sessions, rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and keep the edge away from bones and frozen foods.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki, Japan
Construction: Hammer Forged San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
HRC: 62
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.6 oz (102 g)
Blade Length: 205 mm
Total Length: 342 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-petty-210mm-298.png&&&5&&&||&&&||&&&@@@
yobl2tape12&&&YAP-T120&&&Yoshimitsu Blue #2 Tall Petty 120mm&&&Most pettys at 120mm stay fairly low at the heel, but this version from Yoshimitsu adds blade height of up to 42mm, some 5 to 10mm taller than typical knives of this length. That extra height gives it more presence on the board and more knuckle clearance for a knife this short.
The core is Hitachi Blue #2 steel, wrapped san mai style in a soft stainless steel outer layer that adds strength to the core while easing daily maintenance. The bead blasted lower blade path contrasts nicely against the polished upper face and edge, and the knife carries a blacksmith finish, meaning small scratches and hammer dents are part of the character rather than a flaw, without taking anything away from how well it cuts. The handle is octagonal walnut with a black pakka wood ferrule.
What Customers Are Saying:Owners consistently describe this as a genuinely versatile little knife once the edge is brought up to full sharpness, useful for everything from travel and small adventures to quick jobs in a professional kitchen where its wide blade and narrow profile suit a comfortable pinch grip. A couple of reviewers mentioned minor gaps in the handle glue up out of the box, easily fixed at home with a bit of beeswax, and one buyer added a little filler at the handle and blade joint as a precaution against water getting in over time. None of this took away from how useful the knife became once those small fixes were made.
Care Instructions:Because the edge is reactive Blue #2 carbon steel, wipe and dry the blade immediately after each use rather than letting it sit wet. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil if the knife will go unused for a while. Hand wash only, and checking the handle and ferrule joint periodically for any gap is a good habit, since sealing it with a little beeswax or oil helps keep moisture out over time.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki, Japan
Construction: Hammer Forged San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
HRC: 62
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.5 oz (71 g)
Blade Length: 124 mm
Total Length: 248 mm
Spine Thickness at Base: 2 mm
Blade Height: 39-42 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-tall-petty-120mm-268.png&&&5&&&||&&&||&&&@@@
yofuwh1bu17&&&YW1B-B17U&&&Yoshimitsu Fugen White #1 Bunka 170mm&&&The Fugen line of kitchen knives is made for CKTG by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan, with home and professional chefs in mind who want strong performance and durability without a high price tag.
White #1 steel was specified as the core for several reasons: it resists chipping well, sharpens easily, and takes a genuinely fine edge on the stones. The inner core is covered, san mai style, with a soft iron cladding finished in kurouchi, which protects the blade while enhancing its classic look. This bunka measures just under 170mm with a generous 46mm blade height - quite tall relative to its length, which gives excellent balance for smaller hands or a tighter cutting area. The oak octagonal handle with a burnt urushi finish is simple and well executed.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
Weight: 4.4 oz (126 g)
Blade Length: 168 mm
Total Length: 310 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-bunka-170mm-499.png&&&0&&&||&&&||&&&@@@
fuwh2gy18&&&YW1B-G18U&&&Yoshimitsu Fugen White #1 Gyuto 185mm&&&The Fugen line of kitchen knives is made for CKTG by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and built for home and professional chefs who want a good level of performance and durability without a high price tag.
White #1 steel was specified as the core for several reasons: it resists chipping well, sharpens easily, and takes a genuinely fine edge on the stones - a great balance of performance and budget. The inner core is covered, san mai style, with soft iron cladding finished in kurouchi, protecting the blade while adding to its classic look. This gyuto runs a compact 185mm with a generous 50mm blade height, a great balance for smaller hands or a limited cutting area. The octagonal handle has a urushi finish, a meaningful upgrade over earlier versions of this knife.
What Customers Are Saying: One reviewer who bought this as a gift reports the blade was not pushed quite as far into the handle as shown in photos, leaving a visible cut line, though it did not affect performance at all. He calls it an amazing cutter and incredible value that has held up to rough daily chopping, but cautions that White #1 loves to turn orange if not kept oiled - mineral oil alone did not stop the rust on his example, though switching to a different oil resolved it. He also notes that finding a saya for this non-standard size can be tricky and ended up making his own. A second reviewer calls it versatile, light, and fun to use.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil regularly, especially in humid conditions, for long-term protection.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Weight: 4.7 oz (134 g)
Blade Length: 188 mm
Total Length: 325 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-gyuto-185mm-177.png&&&5&&&||&&&||&&&@@@
yofugy21&&&YW1B-G21U&&&Yoshimitsu Fugen White #1 Gyuto 210mm&&&The Fugen line is made for CKTG by the team at Yoshimitsu Hamono in Nagasaki, Japan - put together well and offered at a genuinely budget-conscious price. Fugens are a great entry point into Japanese knives, whether you are a line cook or a home cook making the transition for the first time.
The inner core is Shirogami #1, clad san mai style with a soft iron laminate finished in kurouchi, which both protects the blade and adds to its look. White #1 is a resilient steel that resists chipping, sharpens easily, and takes a genuinely fine edge on the stones. At roughly 210mm blade length, this gyuto handles just about any cutting, chopping, or slicing task a kitchen demands, with a tall profile that adds extra finger-to-board clearance. The burnt oak octagonal handle, now a one-piece design with no ferrule, rounds out a knife that is a strong entry point into Japanese cutlery.
What Customers Are Saying: One reviewer says the handle is not the most balanced but calls the knife well worth the money regardless, praising how easily it hones and sharpens. A second simply calls it a great knife at a very good price. A third, a working chef, had all of his Fugens rehandled in cherry and black pakka wood and reports the upgrade transformed both the look and feel - notably, the smith doing the rehandling tested the edge first and decided no thinning or sharpening was needed at all, a good sign for the quality of the factory grind.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Maker: Yoshimitsu
Brand: Fugen
Construction: Hammer Forged, San Mai
Edge Steel: White #1
Cladding: Soft Iron
HRC: 61
Edge Grind: Even
Weight: 5.7 oz (162 g)
Blade Length: 215 mm
Total Length: 352 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-gyuto-210mm-199.png&&&4.5&&&||&&&||&&&@@@
yofuwh1gy24&&&YW1B-G24C&&&Yoshimitsu Fugen White #1 Gyuto 240mm&&&Yoshimitsu Hamono was founded by five brothers who made a name for themselves through their use of Tamahagane steel, self-smelted in a classic tatara furnace from locally sourced river sand iron - one of the most demanding and historic methods of Japanese steelmaking. CKTG was drawn to this maker specifically for their dedication to old techniques like hand-forged awase cladding, work that most big steel mills now perform before the clad steel ever reaches a knife shop. Today only one nephew, Yoshida-san, survives to carry the business forward, and the Fugen White #1 line is his work.
The knife is built with an inner core of Hitachi White #1 steel clad in soft iron, left with its carbon coating in a kurouchi finish that helps protect against corrosion and improves food release. As the knife is not stainless, it does require drying between uses. This is a classic gyuto in proportions, running just over the advertised length at 245mm with a generous 53mm height for extra hand clearance. The edge is flat from the heel to nearly the halfway point, and the tip is finely crafted and quite thin behind the edge. The knife comes with a simple octagonal handle finished in burnt urushi.
What Customers Are Saying: One reviewer calls this a great value, comparing the tall, thin profile favorably to his Takeda and praising the fantastic cutting performance and easy sharpening. A second agrees on the good height and thinness behind the edge, calling White #1 a fantastic steel to sharpen, though he plans to upgrade the handle eventually. A third simply praises the quick delivery and a sweet blade. A fourth, more measured, notes the edge does not sharpen quite as keenly as his blue steel knives, but still calls it great at this price.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimabara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Weight: 6.3 oz (206 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-gyuto-240mm-358.png&&&5&&&||&&&@@@
yofuwh1ho15&&&YW1B-H15U&&&Yoshimitsu Fugen White #1 Honesuki 150mm&&&The Fugen line is made for CKTG by Yoshimitsu Hamono, a small blacksmith shop located north of Nagasaki, Japan. CKTG has tasked them with producing a well-made and well-designed line of knives that competes with other brands at a meaningfully lower price point - and the Fugen Honesuki delivers on that brief.
The blade uses Hitachi White Paper #1 steel with a soft iron cladding, manufactured to please both home cooks and professional line and sous chefs at an entry-level price. The iron cladding receives a kurouchi finish, which keeps manufacturing costs down while adding extra protection to the blade. At 150mm long, this knife is primarily used for boning poultry but also handles basic vegetable, herb, and garnish work as a substitute petty knife. The classic blade profile is matched to an upgraded octagonal handle made of oak with a burnt urushi finish, making this a wonderful entry point into Japanese cutlery that is easy to maintain, quick to sharpen, and robust in everyday use.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Handle: Burnt Oak Octagonal
Weight: 3.7 oz (104 g)
Blade Length: 150mm
Total Length: 290mm
Spine Thickness at Base: 3.5mm
Blade Height: 43mm
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-honesuki-150mm-252.png&&&0&&&||&&&||&&&@@@
yofuwh1kicl1&&&YW1B-C18U&&&Yoshimitsu Fugen White #1 Kiri Cleaver 195mm&&&Yoshimitsu Hamono is well known throughout Japan for their skill, and as one of their main distributors outside the country, CKTG asked if they could make an affordable, introductory line for customers looking to step into Japanese kitchen knives. The Fugen brand is the direct result of that conversation.
White #1 was chosen as the core steel for its ability to take an amazingly sharp edge and hold it well - a cost worth paying since White #1 is genuinely one of the hardest steels to forge, but these master smiths have the years of experience to handle it with relative ease. The soft iron cladding is left with its carbon face in a rustic, corrosion-resistant kurouchi finish, which also helps keep the price accessible. The blade itself is a fun hybrid - part cleaver, part bunka - capable of standing in for several knives in a typical kit. The urushi lacquer handle finish makes it nearly waterproof for years of reliable service.
What Customers Are Saying: One longtime customer who has bought around 15 knives from CKTG over the years ranks this in his personal top three, especially once bang-for-the-buck is factored in - he praises how nimble and controllable it feels given its height, and reports it took a wickedly sharp edge easily and has held it well through nightly vegetable prep. A second reviewer, two months in, sharpened it only once on a fine stone and remains thoroughly impressed, having since added the matching petty to his collection. A third reviewer retired a 30-plus-year-old antique Chinese cleaver in favor of this knife on a chef recommendation and reports it chops vegetables just as well.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimabara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Knife Type: Kiri Cleaver (Bunka/Cleaver Hybrid)
Weight: 8.0 oz (228 g)
Blade Length: 190 mm
Total Length: 335 mm
Spine Thickness at Heel: 4 mm
Blade Height: 76 mm
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiri-cleaver-195mm-207.png&&&5&&&||&&&||&&&@@@
yofuwh1ki24&&&YW1B-K21U&&&Yoshimitsu Fugen White #1 Kiritsuke 210mm&&&This kiritsuke is an unusual blade, combining the general proportions of a sujihiki with the overall shape of a classic kiritsuke. Kiritsuke knives are regarded as general-purpose blades traditionally made with a single bevel, though double bevel versions like this one have become popular for being easier to use and care for. Unlike most kiritsuke, this one has a very short blade height, making it more a cousin to a sujihiki than a gyuto - the reverse tanto profile keeps the pointed tip nimble but delicate, while the flat, thin profile suits most slicing tasks well.
White #1 steel is the material of choice for the core: resilient, resistant to chipping, and capable of taking a genuinely refined edge on the stones - a great balance of performance and budget. The inner core is covered, san mai style, with soft iron cladding in a kurouchi finish that protects against corrosion and shock while improving food release and adding to the sword-like good looks of the blade. The handle has been upgraded to a one-piece octagonal oak design with a burnt urushi finish and no ferrule, addressing earlier feedback about handle quality.
What Customers Are Saying: One reviewer calls this exactly what you would expect for the price - good fit and finish, smoother than anticipated, with a plastic ferrule that sits flush enough not to feel odd in a pinch grip, though the handle itself is somewhat porous and will pick up grime over time. He notes the out-of-box edge was on the poor side, which is not unusual for White steel at this price point, but considers the knife comfortable enough to use as-is while he weighs a future handle upgrade. Note that this review reflects an earlier handle version; the line has since moved to a one-piece oak octagonal handle with no ferrule.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimabara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1 Reactive
HRC: 61
Edge Grind: Even
Weight: 4.4 oz (124 g)
Blade Length: 209 mm
Total Length: 355 mm
Spine Thickness at Base: 4 mm
Blade Height: 39 mm
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
&&&&&&126&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-210mm-261.png&&&5&&&||&&&||&&&@@@
yofuwh1ki241&&&YW1B-K24U&&&Yoshimitsu Fugen White #1 Kiritsuke 240mm&&&This larger kiritsuke blends the sleek proportions of a sujihiki with the distinctive shape of a traditional kiritsuke. The short blade height leans the knife toward sujihiki-style precision and control in slicing tasks, while the reverse tanto profile keeps the pointed tip nimble for detail work, and the flat, thin design ensures excellent slicing performance overall.
White #1 steel forms the core, offering a strong combination of resilience and easy sharpening - Shirogami #1 strikes a great balance between performance and affordability, suiting both professional chefs and home cooks. The core is protected by a soft iron cladding in traditional san mai construction, finished in kurouchi for added corrosion and shock resistance as well as improved food release. The knife is fitted with an upgraded octagonal oak handle in a burnt urushi finish, giving it a comfortable grip and a stylish, durable touch.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimabara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1 Reactive
HRC: 61
Edge Grind: Even
Weight: 5.7 oz (162 g)
Blade Length: 243 mm
Total Length: 388 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 40 mm
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-240mm-340.png&&&0&&&||&&&||&&&@@@
fuwh1na16&&&YW1B-N17U&&&Yoshimitsu Fugen White #1 Nakiri 165mm&&&The nakiri is a hugely popular knife for processing vegetables - a flat or near-flat rectangular blade with a squared tip, ideal for push cutting and chopping but less suited to a rocking motion. The thin grind helps the blade avoid wedging or sticking in dense or hard vegetables.
This Fugen nakiri is a classic shape and grind at 165mm blade length and 48mm height, with a symmetrical 50/50 grind that, after a quick trip to the stones, delivers a genuinely sharp edge. Fugen knives carry an inner core of Hitachi White #1 steel encased in soft iron cladding, with the outer carbon coating left in place as a kurouchi finish that protects against corrosion and improves food release. The knife is not stainless, so it does require drying between uses. The upgraded oak octagonal handle with a burnt urushi finish keeps the rustic look consistent throughout.
What Customers Are Saying: Several reviewers call this their first carbon steel knife and report being thrilled with the result - one describes it as sharp out of the box and perfect for slicing potatoes like a mandolin. Another praises the balance and packaging and plans to buy more Yoshimitsu knives. A third calls it fantastic and light, definitely worth the price. One reviewer with a more measured take found it a bit harder to maintain as a true beginner to carbon steel, which is worth knowing going in if you have never owned a reactive blade before.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Weight: 4.7 oz (132 g)
Blade Length: 165 mm
Total Length: 308 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-nakiri-165mm-147.png&&&5&&&||&&&||&&&@@@
fu1pe15&&&YW1B-P15U&&&Yoshimitsu Fugen White #1 Petty 150mm&&&If a good blacksmith-made knife with a traditional, rustic finish is what you are after, this is a great place to start. The Fugen line is made for CKTG by Yoshimitsu Hamono, a shop in Shimabara, Nagasaki Prefecture, originally founded by five brothers known for self-smelting Tamahagane steel in a traditional tatara furnace - one of the most demanding and historic methods of Japanese steelmaking. Today only one nephew, Yoshida-san, carries the business forward.
This petty uses Hitachi White Paper #1 steel with a soft iron cladding, manufactured to please both home cooks and professional line cooks at an entry-level price. The cladding wears a kurouchi finish, which keeps manufacturing costs down while adding protection to the blade. At 150mm long, this petty handles basic vegetable and herb processing as well as garnish work with ease. The classic profile is matched to an upgraded octagonal oak handle with a burnt urushi finish.
What Customers Are Saying: One reviewer who specifically wanted a White #1 petty at this length calls it a great value-to-performance ratio, noting it was not especially sharp out of the box but came alive after five minutes on an India fine stone - he learned to leave it alone after that rather than chasing a higher finish. A second reviewer calls it a gem at the price, praising the solid feel and the earthy burnt oak handle, and thanks CKTG specifically for tracking down a saya that actually fits. A third reviewer, newer to Japanese knives, says the kurouchi finish delivers exactly the traditional look and feel he wanted in a modestly priced petty.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Weight: 3.3 oz (94 g)
Blade Length: 150 mm
Total Length: 280 mm
Spine Thickness at Base: 3 mm
Blade Height: 35 mm
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-petty-150mm-451.png&&&5&&&||&&&||&&&@@@
yoshimitsu-fugen-santoku&&&YW1B-S17U&&&Yoshimitsu Fugen White #1 Santoku 165mm&&&The Fugen line of kitchen knives is made for CKTG by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan, with home and professional chefs in mind who want strong performance and durability without a high price tag.
White #1 steel was specified as the core for several reasons: it resists chipping, sharpens easily, and takes a genuinely fine edge on the stones. The inner core is covered, san mai style, with a soft iron cladding finished in kurouchi, which protects the blade while enhancing its classic look. This santoku measures right around 165mm with a generous ~46mm blade height - quite tall relative to its length, which gives excellent balance for smaller hands or a tighter cutting area. The oak octagonal handle with a burnt urushi finish is simple and well executed.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish
Weight: 4.4 oz (126 g)
Blade Length: ~165 mm
Total Length: ~305 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-santoku-165mm-51.png&&&0&&&||&&&||&&&@@@
yofuwh1su24&&&YW1B-J24U&&&Yoshimitsu Fugen White #1 Sujihiki 240mm&&&Yoshimitsu Fugen knives are well-priced, handmade, forged blades that sit at the lower end of the cost scale yet perform admirably - a great introduction to Japanese kitchen knives. The shaping on these knives is nicely executed, and the performance regularly outpaces the modest price. The out-of-box edge is about average; a quick trip to your favorite stones results in a screaming sharp edge, and CKTG offers a pre-shipment sharpening service for anyone who wants a head start.
The knife is made with a Hitachi White #1 core and soft iron cladding that retains the carbon forging scale for extra protection, better food release, and good looks. A sujihiki is essentially a two-sided yanagiba, used for slicing raw and cooked proteins in a single drawing action. At 240mm this is a great size for kitchens with limited space, equally useful for sushi prep and broader slicing tasks - the short blade height means less friction when slicing, so the blade draws through fish and boneless meat with ease. The handle is a simple octagonal shape finished in lacquer.
What Customers Are Saying: One reviewer who switched over from thin gyutos for slicing calls this a major upgrade, also praising the versatility of the double bevel edge over single-sided alternatives. His one real complaint is the out-of-box edge, which he describes as ripping rather than slicing until a proper sharpening session on 1000, 6000, and 8000 grit stones brought it fully to life. He notes the rustic style means the spine is a bit rough with some imperfections in the blacksmith finish, and the handle install is basic, needing a bit of resin around the drill holes to seal properly - but considers it a great blade for the money regardless.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimabara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Weight: 5.4 oz (152 g)
Blade Length: 252 mm
Total Length: 393 mm
Spine Thickness at Base: 4 mm
Blade Height: 38 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-sujihiki-240mm-411.png&&&4&&&||&&&||&&&@@@
yofuwh1tana&&&YW1B-N18U&&&Yoshimitsu Fugen White #1 Tall Nakiri 185mm&&&The five brothers who originally ran Yoshimitsu Hamono were well known for their skill in working Tamahagane steel - the most traditional method of Japanese steelmaking, self-smelted in a tatara furnace from sand iron collected from a river. As one of their main distributors, CKTG asked if they could produce an affordable, introductory line for customers stepping into Japanese kitchen knives for the first time, and the Fugen brand is the result.
White #1 was chosen as the core steel for its ability to take an amazingly sharp edge and hold it well - a cost worth paying since White #1 is genuinely one of the hardest steels to forge, though these master smiths handle it with relative ease after years of experience. The soft iron cladding is left with its carbon face in a rustic kurouchi finish, which also helps reduce manufacturing cost. The blade is a cross between a nakiri and a cleaver: it carries the thin grind and squared profile of a classic vegetable cutter, paired with a tall blade height reminiscent of a Chinese cleaver. In terms of grind and profile, it leans nakiri; in presence, it leans cleaver.
What Customers Are Saying: One reviewer praises the excellent feel in hand while chopping, citing perfect weight and balance. Another simply calls it awesome. A third, already owning the Fugen bunka and short gyuto, calls this tall nakiri a no-brainer addition - fairly sharp out of the box despite a basic handle and plastic ferrule on that earlier production run, requiring only minimal stone work, and genuinely enjoyable to push-cut through vegetables thanks to the extra length and weight most nakiris lack. The line has since moved to a one-piece oak octagonal handle with no ferrule. A fourth reviewer needed about an hour of work to flatten the blade road grind, after which it performed beautifully on every vegetable he tried, also praising the heat treatment.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimabara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Knife Type: Tall Nakiri (Small Cleaver)
Weight: 7.3 oz (208 g)
Blade Length: 189 mm
Total Length: 323 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 76 mm
Handle: Oak Octagonal, One-Piece, Urushi Finish
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-tall-nakiri-185mm-61.png&&&5&&&||&&&||&&&@@@
fuwh1pe12&&&YW1B-T12U&&&Yoshimitsu Fugen White #1 Tall Petty 120mm&&&Running a scant 120mm blade length, this Fugen petty is the knife to reach for when paring or processing smaller vegetables, or working into tight places on a piece of meat or poultry. It is made with the ever-popular Shirogami, or White, #1 steel clad with a soft iron layer (jigane), finished with a traditional rustic kurouchi covering that leaves the forging carbon in place on the blade face. The resulting black patina looks great and helps resist rust.
White #1 steel is well liked for its ease of sharpening and its ability to take a genuinely good edge, though it will dull slightly faster than Blue #1 - a fair trade given the price. The blade is ground with an even 50/50 profile, and the classic look is matched to an upgraded octagonal oak handle with a burnt urushi finish.
What Customers Are Saying: One reviewer calls this another great inexpensive carbon knife - acknowledging it lacks the fancier finishing of knives costing two to three times as much, but loving the blade itself for normal home use.
Care Instructions: White #1 is a highly reactive carbon steel and will patina quickly with use. Wipe and dry the blade immediately after every use. Hand wash only. Apply camellia oil for long-term storage.
Each knife is made by hand so measurements may vary.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even
Weight: 2.3 oz (66 g)
Blade Length: 119 mm
Total Length: 250 mm
Spine Thickness at Base: 3 mm
Blade Height: 35 mm
Handle: Oak Octagonal, One-Piece, Burnt Urushi Finish&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-tall-petty-120mm-277.png&&&5&&&||&&&@@@
yosabl2gy21&&&FAB-G21U&&&Yoshito Saku Blue #2 Gyuto 210mm&&&This Yoshito Saku Gyuto comes from a small, family-run blacksmith shop in Kumamoto that has been forging farming and gardening tools for over 90 years. Although new to kitchen knife production, the workshop brings decades of forging, heat-treatment, and tool-making experience to these blades. We are their first international customer selling kitchen knives, and this gyuto reflects a natural transition from agricultural tools to kitchen cutlery—a path shared by many traditional Japanese blacksmiths as the farm tool market has declined over the past 40 years.
The blade is forged with an Aogami #2 (Blue #2) carbon steel core clad in reactive soft iron, finished with a smooth kurouchi surface and hand-engraved kanji on the blade face. The 210mm gyuto profile offers excellent versatility, providing a long, efficient cutting edge for vegetables, proteins, and general prep while maintaining good knuckle clearance and balance. The geometry reflects the shop’s tool-making roots, favoring stability, edge life, and confident cutting over flash.
The octagonal oak handle is finished with a burnt urushi lacquer that penetrates the wood fibers rather than forming a surface coating. This traditional finish improves resistance to moisture while preserving a natural, secure grip. Fukushima-san and his family are among the few workshops in Japan that both forge blades and make their own handles in-house, resulting in a knife with a cohesive, purpose-driven fit and finish from blade to handle.
Care Instructions: This knife has a carbon steel core with reactive soft iron cladding and will develop a natural patina with use. Dry the blade thoroughly after each use, avoid prolonged contact with acidic foods, and never leave the knife wet. A light coat of camellia oil is recommended for storage. Hand wash only—do not use a dishwasher.
Each knife is made by hand, so measurements may vary.
Brand: Yoshito Saku
Blacksmith: Fukushima-san
Location: Kumamoto, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #2 (Blue #2)
Cladding: Reactive Soft Iron
HRC: 61–62
Edge Grind: Even
Handle: Burnt Urushi Oak Octagonal (video is out of date)
Weight: 7.0 oz (200 g)
Blade Length: 214 mm
Total Length: 370 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-blue-2-gyuto-210mm-286.png&&&4&&&||&&&||&&&|kika21gy|@@@
shbl2na16&&&FAB-N16U&&&Yoshito Saku Blue #2 Nakiri 165mm&&&This Yoshito Saku Nakiri comes from a small, family-run blacksmith shop in Kumamoto that has been forging farming and gardening tools for over 90 years. While new to kitchen knife production, the workshop brings generations of forging and heat-treatment experience to these blades. We are their first international customer for kitchen knives, and this nakiri is one of their very first hocho made for sale. As with many traditional blacksmiths, the shift from farm tools to kitchen knives reflects a changing market—and helps preserve these crafts for future generations.
The blade is forged with an Aogami #2 (Blue #2) carbon steel core clad in reactive soft iron, finished with a rustic kurouchi surface and hand-engraved kanji. The nakiri profile offers a long, flat cutting edge and tall blade height, making it especially effective for push cutting vegetables with clean board contact and excellent control. The simple, purposeful geometry reflects the shop’s tool-making roots and results in confident, efficient cutting.
The octagonal oak handle is finished with a burnt urushi lacquer that penetrates the wood fibers rather than forming a surface coating. This traditional finish improves moisture resistance while maintaining a natural, secure grip. Fukushima-san and his family are among the few workshops in Japan that forge blades and make their own handles in-house, giving this knife a cohesive, handmade feel throughout.
Care Instructions: This knife has a carbon steel core with reactive soft iron cladding and will develop a natural patina with use. Dry the blade thoroughly after each use, avoid prolonged contact with acidic foods, and never leave the knife wet. A light coat of camellia oil is recommended for storage. Hand wash only—do not use a dishwasher.
Each knife is made by hand, so measurements may vary.
Brand: Yoshito Saku
Blacksmith: Fukushima-san
Location: Kumamoto, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #2 (Blue #2)
Cladding: Reactive Soft Iron
HRC: 61–62
Edge Grind: Even
Handle: Oak Octagonal with Burnt Urushi Finish
Weight: 5.8 oz (166 g)
Blade Length: 161 mm
Total Length: 313 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm
Pictures are correct—video is out of date&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-blue-2-nakiri-165mm-154.png&&&5&&&||&&&||&&&@@@
shbl2sa16&&&FAB-S16U&&&Yoshito Saku Blue #2 Santoku 165mm&&&This Yoshito Saku Santoku comes from a small, multi-generation blacksmith shop in Kumamoto that has been forging sickles, hoes, and agricultural tools since 1923. As demand for farm tools declined, many traditional smiths transitioned their skills to kitchen knives, and this santoku represents their first knife produced for sale. The forging techniques, heat treatment, and tool-making sensibility carry directly over, resulting in a blade that feels purposeful, honest, and built for long-term use.
The blade features an Aogami #2 (Blue #2) carbon steel core clad in reactive soft iron, finished with a smooth kurouchi surface and hand-engraved kanji on the blade face. The santoku profile offers a long, flat edge that gently curves toward a sheep’s-foot tip, making it especially effective for push cutting while still accommodating light rocking motions. This balanced geometry makes it an excellent all-purpose kitchen knife for vegetables, proteins, and everyday prep.
The knife’s clean, understated appearance is complemented by an octagonal oak handle finished with traditional urushi lacquer. Rather than forming a surface coating, urushi penetrates the wood fibers, improving moisture resistance while preserving a natural grip and feel. Fukushima-san and his son are among the few workshops in Japan that forge blades and make their own handles in-house, giving this knife a cohesive, intentional fit and finish from tip to handle.
Care Instructions: This knife has a carbon steel core with reactive soft iron cladding and will develop a natural patina with use. Dry the blade thoroughly after each use, avoid prolonged exposure to acidic foods, and never leave the knife wet. Apply a light coat of camellia oil for storage. Hand wash only—do not use a dishwasher.
Each knife is made by hand, so measurements may vary.
Brand: Yoshito Saku
Blacksmith: Fukushima-san
Location: Kumamoto, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #2 (Blue #2)
Cladding: Reactive Soft Iron
HRC: 62
Edge Grind: Even
Handle: Urushi Oak Octagonal (see new photos—video is out of date)
Weight: 5.1 oz (146 g)
Blade Length: 169 mm
Total Length: 315 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 47 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-blue-2-santoku-165mm-184.png&&&0&&&||&&&||&&&@@@
yosagisa16&&&FAB-TP12U&&&Yoshito Saku Blue #2 Tall Petty 120mm&&&This Yoshito Saku Tall Petty comes from a small, multi-generation blacksmith shop in Kumamoto that has been forging sickles, hoes, and agricultural tools since 1923. As demand for farm tools has declined, many traditional smiths have transitioned their skills to kitchen knives, and this knife represents that first step into hocho production. The result is a blade forged with deeply ingrained heat-treating and forging knowledge that carries the feel of a true working tool into the kitchen.
The blade features an Aogami #2 (Blue #2) carbon steel core clad in reactive soft iron, finished with a rustic kurouchi surface and a wide, clean bevel that sharpens easily and cuts with authority. The tall petty profile offers extra knuckle clearance and excellent board contact for detailed prep. The octagonal burnt oak handle is finished with traditional urushi lacquer, which penetrates the wood fibers rather than forming a surface coating, improving moisture resistance while preserving a natural feel. Fukushima-san and his son are among the few workshops in Japan that forge blades and make their own handles in-house, and it shows in the cohesion of this knife.
Care Instructions: This knife has a carbon steel core with reactive soft iron cladding and will patina with use. Dry the blade thoroughly after each use, avoid prolonged contact with acidic foods, and do not leave the knife wet. A light coat of camellia oil is recommended for storage. Hand wash only—never use a dishwasher.
Each knife is made by hand, so measurements may vary.
Brand: Yoshito Saku
Blacksmith: Fukushima-san
Location: Kumamoto, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #2 (Blue #2)
Cladding: Reactive Soft Iron
HRC: 62
Edge Grind: Even
Engraving: Hand Engraved
Handle: Urushi Burnt Oak Octagonal
Weight: 3.0 oz (86 g)
Blade Length: 122 mm
Total Length: 255 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshito-saku-blue-2-tall-petty-120mm-101.png&&&5&&&||&&&||&&&@@@
yubl2bu18&&&MSA-B16U&&&Yusaku Blue #2 Kurouchi Bunka 165mm&&&The Yusaku Blue #2 Bunka 165mm is an exciting offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. Continuing a family tradition that began in 1955 producing farming and forestry tools, Muneishi-san is now expanding into kitchen cutlery, bringing that same forging experience into a new arena. We’ve been very impressed with his early work and look forward to watching his craft continue to develop.
The Yusaku line reflects this new chapter, with kanji that ties directly to Kousuke’s name—“Saku” meaning work, and “Yu/Suke” referencing the maker himself. These knives represent both tradition and forward momentum, offering strong performance at an excellent value.
This 165mm bunka is forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method. It features a kurouchi finish that preserves the forged character of the blade, along with a well-executed grind that is thin behind the edge for excellent cutting performance. The bunka profile adds versatility with a slightly flatter edge and a pointed tip that excels at detail work, making it a great all-around choice for both home cooks and professionals. The burnt urushi octagonal handle provides a comfortable grip and complements the rustic aesthetic of the blade.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron
Edge Grind: Even (See Photo)
Weight: 4.7 oz (134 g)
Blade Length: 171 mm
Total Length: 305 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm
Handle: Burnt Urushi Octagonal&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-bunka-165mm-146.png&&&5&&&||&&&@@@
yubl2kubu18&&&MSA-B18U&&&Yusaku Blue #2 Kurouchi Bunka 180mm&&&The Yusaku Blue #2 Kurouchi Bunka 180mm is another strong offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. Carrying on a family tradition that began in 1955 producing farming and forestry tools, Muneishi-san is now applying those forging skills to kitchen knives with impressive early results. We’ve been very encouraged by his work and look forward to seeing his craft continue to evolve.
The Yusaku name reflects both the maker and his work—“Saku” meaning to create, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and emerging skill, offering excellent performance at a very approachable price point.
This 180mm bunka is forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish preserves the forged character of the blade while helping to reduce maintenance on the upper portion. The grind is nicely executed, thin behind the edge for smooth cutting performance, and the profile offers a great balance of push cutting and tip work. The added length gives you more board coverage and versatility, while the burnt urushi oak octagonal handle provides a comfortable, secure grip.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron
Edge Grind: Even
Weight: 5.9 oz (168 g)
Blade Length: 185 mm
Total Length: 337 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm
Handle: Oak Urushi Octagonal&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-bunka-180mm-263.png&&&0&&&||&&&||&&&||@@@
yubl2bu16cu1&&&MSA-F18U&&&Yusaku Blue #2 Kurouchi Funayuki/Gyuto 185mm&&&The Yusaku Blue #2 Funayuki/Gyuto 165mm is another excellent example of the work coming from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s leadership using primarily Aogami #2 steel. Kousuke is now expanding into kitchen knives, and we’ve been very impressed with his early efforts and see strong potential ahead.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and emerging skill, delivering strong performance at a very accessible price.
This funayuki/gyuto profile offers a versatile, compact option that works well for both push cutting and general prep. Forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method, it provides excellent edge retention, easy sharpening, and a responsive feel. The kurouchi finish preserves the forged character of the blade, and the grind is nicely executed with a thin edge for efficient cutting. The octagonal oak handle with burnt urushi finish gives a comfortable grip and complements the rustic look of the blade.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron
Edge Grind: Even
Weight: 5.1 oz (144 g)
Blade Length: 183 mm
Total Length: 330 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm
Handle: Octagonal Oak with Burnt Urushi&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-funayuki-gyuto-185mm-28.png&&&5&&&||&&&||&&&||@@@
yubl2fu21cu&&&MSA-F21U&&&Yusaku Blue #2 Kurouchi Funayuki/Gyuto 210mm&&&The Yusaku Blue #2 Funayuki/Gyuto 210mm showcases the work of Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955, producing farming and forestry tools, and the family continues that tradition today under his father’s leadership, working primarily with Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and his early efforts have impressed us with their quality and potential.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and emerging skill, offering excellent performance at a very accessible price point.
This 210mm funayuki/gyuto is forged from Hitachi Blue #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish with sandblasted shinogi gives the blade a refined rustic look while helping reduce maintenance on the upper portion. The grind is well executed and thin behind the edge, delivering smooth, efficient cutting performance across a wide range of tasks. The profile is versatile and will suit many cutting styles, making it a strong all-purpose option for both home cooks and professionals. The burnt oak octagonal handle provides a comfortable, secure grip and complements the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi / Sand Blast Shinogi
Edge Grind: Double Bevel (See Choil Photo)
Weight: 6.3 oz (180 g)
Blade Length: 215 mm
Total Length: 360 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
Handle: Burnt Oak Octagonal&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-funayuki-gyuto-210mm-140.png&&&5&&&||&&&@@@
yubl2gy21&&&MSA-G21U&&&Yusaku Blue #2 Kurouchi Gyuto 210mm&&&The Yusaku Blue #2 Gyuto 210mm is an excellent example of the emerging work from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s leadership, working primarily with Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with the quality and potential of his early efforts.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and new energy, delivering strong performance at a very accessible price point.
This 210mm gyuto is forged from Hitachi Blue #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish paired with a sandblasted shinogi line gives the blade a refined rustic look while helping reduce maintenance on the upper portion. The grind is well executed and thin behind the edge, providing smooth, efficient cutting performance across a wide range of tasks. The profile is versatile and well suited for both push cutting and rocking motions, making it a dependable all-purpose knife for home cooks and professionals alike. The burnt urushi octagonal handle offers a comfortable, secure grip and complements the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi / Sand Blast Shinogi
Edge Grind: Double Bevel (See Choil Photo)
Weight: 6.7 oz (192 g)
Blade Length: 215 mm
Total Length: 362 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
Handle: Burnt Urushi Octagonal&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-gyuto-210mm-132.png&&&5&&&||&&&||&&&||@@@
yubl2gy212&&&MSA-G24U&&&Yusaku Blue #2 Kurouchi Gyuto 240mm&&&The Yusaku Blue #2 Gyuto 240mm is a standout offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s leadership, working primarily with Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with the quality and promise of his early work.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and new energy, delivering excellent performance at a very approachable price point.
This 240mm gyuto is forged from Hitachi Blue #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish paired with a sandblasted shinogi line gives the blade a refined rustic look while helping reduce maintenance on the upper portion. The grind is well executed and thin behind the edge, offering smooth, efficient cutting performance across a wide range of tasks. The longer length provides added reach and slicing power, making it an excellent choice for larger prep work and proteins. The burnt urushi octagonal handle offers a comfortable, secure grip and complements the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi / Sand Blast Shinogi
Edge Grind: Double Bevel (See Choil Photo)
Weight: 8.0 oz (228 g)
Blade Length: 242 mm
Total Length: 395 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 49 mm
Handle: Burnt Urushi Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-gyuto-240mm-143.png&&&0&&&||&&&||&&&||@@@
yubl2ho151&&&MSA-H15U&&&Yusaku Blue #2 Kurouchi Honesuki 150mm&&&Yusaku knives come from a young, up-and-coming blacksmith CKTG recently discovered. Kousuke Muneishi is a third-generation blacksmith from Tosa - his grandfather founded Muneishi Cutlery Mfg in 1955 to produce farming and forestry tools, his father continued the business making specialized cutting tools mainly from Aogami #2 steel, and now Kousuke has begun making kitchen cutlery to expand the family trade and develop his own blademaking skills. CKTG has been genuinely impressed with his work and hopes for a long relationship with this talented young craftsman.
The name Yusaku reflects the kanji on the blade: the final character can be read as Yu or Suke, and the first kanji, Saku, means work. Yusaku translates loosely as the work of, or produced by, Kousuke. This 150mm honesuki is built from Blue #2 steel laminated with soft iron using the san mai method, leaving the forger scale (kurouchi) visible on the blade face. The grind is well realized and sophisticated - thin behind the edge with a nice overall profile. It comes with a Japanese octagonal handle finished in traditional burnt urushi.
What Customers Are Saying: Kaya, a professional chef, uses this honesuki to trim and process more than 40 pounds of chicken, beef, and pork nearly every day, maintaining the edge with nothing more than a honing rod between tasks and a nightly hone and strop at home. She describes the Blue #2 steel as incredibly forgiving - even leaving it wet after getting pulled away mid-task has produced no rust, and after a couple months of use the patina is developing nicely. She also praises the burnt urushi handle as gorgeous and says she cannot speak highly enough of the knife for the price. Stuart Johnson bought it intending to use it as a mini-gyuto-style utility knife and it quickly became his go-to do-it-all blade - not too thick, with a general-purpose shape that is taller at the heel than most petties for knuckle clearance, and rockered just enough for general board work.
Our honesuki sayas do not fit this knife. Get the blade guard instead.
Care Instructions: Blue #2 is a reactive carbon steel and will patina with use. Wipe and dry the blade immediately after each use. Hand wash only. Apply camellia oil for long-term storage.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even
Handle: Burnt Urushi Octagonal
Weight: 3.6 oz (102 g)
Blade Length: 154mm
Total Length: 286mm
Spine Thickness at Heel: 4mm
Blade Height: 38mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-honesuki-150mm-139.png&&&5&&&||&&&||&&&||@@@
yubl2kicl181&&&MSA-C18WU&&&Yusaku Blue #2 Kurouchi Kiri Cleaver 180mm&&&The Yusaku Blue #2 Kiri Cleaver is a distinctive, versatile design that blends the height and cutting power of a nakiri with the pointed tip of a kiritsuke. This shape gives you excellent board contact for vegetable prep along with a more precise tip for detail work, making it a fun and capable addition to any knife lineup.
This knife is made by Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955, producing farming and forestry tools, and the family continues that tradition today, using primarily Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with his early work and see a lot of potential in his future.
The Yusaku name reflects the maker—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. This CKTG-exclusive model is forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish preserves the forged character of the blade, while the grind is nicely executed and thin behind the edge for strong cutting performance. Despite its larger size, the knife feels well-balanced and highly capable on the board. It’s paired with a striking burnt urushi octagonal handle. Please note that standard kiri cleaver sayas do not fit this knife well.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai / Hammer Forged
Edge Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Weight: 9.6 oz (272 g)
Blade Length: 183 mm
Total Length: 329 mm
Spine Thickness at Heel: 3 mm
Blade Height: 74 mm
Handle: Burnt Urushi Octagonal&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-kiri-cleaver-180mm-137.png&&&0&&&||&&&||&&&||@@@
yubl2ki24&&&MSA-K24U&&&Yusaku Blue #2 Kurouchi Kiritsuke 240mm&&&The Yusaku Blue #2 Kiritsuke 240mm is a striking example of the work coming from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s leadership, working primarily with Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with the quality and promise of his early work.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and new energy, delivering excellent performance at a very approachable price point.
This 240mm kiritsuke is forged from Hitachi Blue #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish combined with a sandblasted shinogi line gives the blade a refined rustic look while helping reduce maintenance on the upper portion. The grind is well executed and thin behind the edge, providing smooth, efficient cutting performance. The kiritsuke profile offers a long, flat edge for push cutting along with a pronounced tip for precise work, making it a versatile tool for a wide range of kitchen tasks. The burnt urushi octagonal handle provides a comfortable, secure grip and complements the traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi / Sand Blast Shinogi
Edge Grind: Double Bevel (See Choil Photo)
Weight: 7.4 oz (210 g)
Blade Length: 243 mm
Total Length: 396 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
Handle: Burnt Urushi Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-kiritsuke-245mm-145.png&&&5&&&||&&&||&&&||@@@
yubl2na18cu&&&MSA-N18U&&&Yusaku Blue #2 Kurouchi Nakiri 180mm&&&The Yusaku Blue #2 Nakiri 180mm is another strong offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. His grandfather founded Muneishi Cutlery Mfg in 1955 producing farming and forestry tools, and the family continues that tradition today under his father’s management using primarily Aogami #2 steel. Kousuke is now expanding into kitchen cutlery, and we’ve been very impressed with his early work and see a lot of promise in his future.
The Yusaku name reflects both the maker and his craft—“Saku” meaning work, and “Yu/Suke” referencing Kousuke himself. These knives represent a thoughtful blend of tradition and emerging skill, offering excellent performance at a very approachable price point.
This 180mm nakiri is forged from Aogami #2 carbon steel with soft iron cladding using the san-mai method. The kurouchi finish preserves the forged character of the blade, while the grind is well executed and thin behind the edge for smooth, efficient vegetable prep. The flat profile gives you excellent board contact for clean, precise cuts, making this a great choice for both home cooks and professionals. It’s paired with a burnt urushi octagonal handle that provides a comfortable grip and a clean, traditional look.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai / Hammer Forged
Edge Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Weight: 6.4 oz (182 g)
Blade Length: 181 mm
Total Length: 326 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
Handle: Burnt Urushi Octagonal&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-nakiri-180mm-28.png&&&5&&&||&&&||&&&@@@
yubl2pe121&&&MSA-P12U&&&Yusaku Blue #2 Kurouchi Petty 120mm&&&The Yusaku Blue #2 Petty 120mm is an exciting introduction from rising blacksmith Kousuke Muneishi, a 3rd-generation maker from Tosa, Japan. Building on a family legacy that began in 1955 producing agricultural and forestry tools, Muneishi-san is now applying those forging skills to kitchen cutlery with impressive early results. These knives reflect both tradition and ambition, and we’re proud to support his work as he develops his craft.
Forged from Aogami #2 carbon steel with soft iron cladding, this knife offers excellent edge retention, easy sharpening, and the kind of responsive feel carbon steel lovers appreciate. The grind is well executed for smooth cutting performance, and the kurouchi finish gives it a rustic, workhorse character. Paired with a burnt oak octagonal handle, the knife feels balanced and comfortable in hand, making it a versatile choice for detail work, trimming, and small prep tasks.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even (See Photo)
Weight: 2.4 oz (70 g)
Blade Length: 120 mm
Total Length: 260 mm
Spine Thickness at Heel: 2 mm
Blade Height: 31 mm
Handle: Burnt Oak Octagonal&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-petty-120mm-134.png&&&0&&&||&&&||&&&||@@@
yubl2kupe15&&&MSA-P15U&&&Yusaku Blue #2 Kurouchi Petty 150mm&&&The Yusaku Blue #2 Petty represents the innovative craftsmanship of Kousuke Muneishi, a third-generation blacksmith emerging in the industry. Hailing from Tosa, Kousuke continues the legacy of Muneishi Cutlery Mfg, founded in 1955 by his grandfather for crafting farming and forestry tools. The company, now under his father's management, specializes in tools made primarily from Aogami #2 steel.
Kousuke, branching into kitchen cutlery, marks a new chapter for the family business, showcasing his growing expertise in blade-making. His debut creations have greatly impressed us, and we anticipate a fruitful long-term collaboration with this gifted artisan.
Named "Yusaku," these knives carry a special kanji on the blade, signifying the brand. Intriguingly, the last character 'Yu' can also be pronounced as 'Suke' in a name, while the first kanji, 'Saku,' means work. Hence, 'Yu-Saku' symbolizes the work or production of Kousuke.
These knives offer exceptional value, combining excellent craftsmanship, meticulous grinds, and a versatile design suitable for both professional chefs and home cooks. Forged from Aogami #2 carbon steel with soft iron cladding, they deliver excellent edge retention, easy sharpening, and a responsive feel on the stones. Each knife features a burnt urushi-finished octagonal handle that provides both comfort and a traditional aesthetic.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron
Edge Grind: Even (See Photo)
Weight: 3.4 oz (96 g)
Blade Length: 157 mm
Total Length: 292 mm
Spine Thickness at Heel: 3 mm
Blade Height: 35 mm
Handle: Burnt Urushi Octagonal&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-petty-150mm-176.png&&&0&&&||&&&||&&&||@@@
yubl2tape121&&&MSA-T12U&&&Yusaku Blue #2 Kurouchi Tall Petty 120mm&&&The Yusaku Blue #2 Tall Petty 125mm is another impressive early offering from Kousuke Muneishi, a talented young 3rd-generation blacksmith from Tosa, Japan. Carrying on a family tradition that began in 1955 making agricultural and forestry tools, Muneishi-san is now turning his attention to kitchen knives, and the results show real promise. We’ve been very impressed with his work and look forward to a long relationship as his skills continue to develop.
This tall petty profile adds extra blade height and knuckle clearance compared to a standard petty, making it especially useful for small prep on the board as well as in-hand work. Forged from Aogami #2 carbon steel with soft iron cladding, it offers excellent edge retention, easy sharpening, and a lively feel on the stones. The grind is well executed for smooth cutting, and the added height gives it a bit more versatility for light vegetable work. The octagonal handle with burnt urushi finish provides a comfortable, secure grip and a traditional look to match the blade.
Care Instructions: This knife has a reactive carbon steel edge. Hand wash and dry immediately after use. Do not leave wet or soak. Avoid cutting hard or frozen foods. A patina will develop over time, which is normal and helps protect the steel.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #2 (Blue Paper Steel)
Cladding: Soft Iron
Edge Grind: Even (See Photo)
Weight: 2.9 oz (82 g)
Blade Length: 125 mm
Total Length: 252 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm
Handle: Burnt Urushi Octagonal&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-tall-petty-120mm-143.png&&&0&&&||&&&||&&&||@@@
yubl2nabu16&&&MAN-B16U&&&Yusaku Blue #2 Nashiji Bunka 165mm&&&Blue #2 carbon steel, also called Aogami #2, is a long trusted choice in Japanese cutlery for its sharpness and edge retention, and this 165mm bunka from Kousuke Muneishi puts it to work in a compact, versatile shape. The blade is thin with a nice profile, slicing and dicing with ease while the angled tip handles detail work.
The core is laminated with stainless steel through the san mai method, finished with a nashiji, or pear skin, texture from sand blasting the blade face. The handle is an octagonal oak with an urushi finish. Kousuke is a third generation blacksmith from Tosa, Japan, whose family business started in 1955 making farming and forestry tools before his father specialized in Aogami #2 cutting tools, and Kousuke himself has now branched into kitchen cutlery under the Yusaku name, meaning roughly the work of Kousuke.
Care Instructions:Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even
Handle: Oak Urushi Octagonal
Weight: 5.5 oz (156 g)
Blade Length: 170 mm
Total Length: 322 mm
Spine Thickness at Heel: 3.3 mm
Blade Height at Heel: 44 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-bunka-165mm-52.png&&&0&&&||&&&||&&&@@@
yubl2bu181&&&MAN-B18U&&&Yusaku Blue #2 Nashiji Bunka 180mm&&&This 180mm bunka shows off the thin, well realized grind that Kousuke Muneishi is becoming known for, a third generation blacksmith working out of Tosa, Japan. The blade pairs a flat profile with a sharp, angled tip, giving cooks both efficient push cutting and a precise point for detail work.
The core is Blue #2 carbon steel, also called Aogami #2, laminated with stainless steel through the san mai method and finished with a nashiji, or pear skin, texture from sand blasting the blade face. The handle is an octagonal oak with an urushi finish. Kousuke comes from a family business founded by his grandfather in 1955 to make farming and forestry tools, and his father has long specialized in Aogami #2 cutting tools, with Kousuke now expanding into kitchen cutlery and naming this line Yusaku, meaning roughly the work of Kousuke.
What Customers Are Saying:The one reviewer on this listing calls the bunka well balanced with a solid feel, praising the shorter length for how maneuverable it is along with excellent fit and finish. They report it came out of the box sharp enough to prep sausage and chicken for a gumbo serving eighty people, holding its edge through the entire day.
Care Instructions:Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even
Handle: Oak Urushi Octagonal
Weight: 5.1 oz (144 g)
Blade Length: 185 mm
Total Length: 330 mm
Spine Thickness at Heel: 3.3 mm
Blade Height at Heel: 46.8 mm
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-bunka-180mm-148.png&&&5&&&||&&&||&&&@@@
yubl2nafu21&&&MAN-F21U&&&Yusaku Blue #2 Nashiji Funayuki/Gyuto 210mm&&&A funayuki was traditionally a knife used by fishermen aboard their boats, but the shape has become popular as a general purpose blade much like a gyuto, and this 210mm version from Kousuke Muneishi works equally well in either role. The grind is thin behind the edge with a well realized, sophisticated profile that suits most cutting styles.
The core is Blue #2 steel laminated with soft iron, using the san mai method and a sand blasted nashiji, or pear skin, finish across the blade face. The handle is a burnt oak octagonal shape. Kousuke is a third generation blacksmith from a Tosa family business founded in 1955, and this knife is part of his Yusaku line, a name built from the kanji for work paired with a character read as his own name.
What Customers Are Saying:One reviewer who has owned this knife for about a year reports it holds an edge incredibly well and sharpens back up easily, calling it a knife they continue to reach for after a full year of regular use.
Care Instructions:Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even
Cladding: Soft Iron
Handle: Burnt Oak Octagonal
Weight: 6.1 oz (174 g)
Blade Length: 214 mm
Total Length: 373 mm
Spine Thickness at Heel: 3.2 mm
Blade Height at Heel: 49.1 mm
&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-funayuki-gyuto-210mm-257.png&&&5&&&||&&&||&&&|kika21gy|@@@
yubl2naho15&&&MAN-H15U&&&Yusaku Blue #2 Nashiji Honesuki 150mm&&&Nashiji means pear skin in Japanese, describing the matte, texturized finish on the cladding of this Yusaku honesuki - a surface that catches light differently from a standard kurouchi finish while still offering the same reduced food adhesion. Kousuke Muneishi forges this blade as a third-generation blacksmith from Tosa, continuing a family tradition that began with his grandfather founding Muneishi Cutlery Mfg in 1955.
This is a san mai (clad) honesuki, with Hitachi Blue #2 (also called Aogami #2) carbon steel at the core. The 150mm format follows the classic honesuki profile - stiff, triangular, and built for working precisely through poultry joints. The nashiji finish gives this version a distinct visual character within the Yusaku line, paired with a burnt urushi octagonal handle that completes the traditional aesthetic.
Care Instructions: Blue #2 is a reactive carbon steel. Please dry the blade after washing it to prevent rust. Hand wash only. Apply camellia oil for long-term storage.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Edge Grind: Even
Handle: Burnt Urushi Octagonal
Weight: 4.7 oz (136 g)
Blade Length: 156mm
Total Length: 303mm
Spine Thickness at Heel: 4mm
Blade Height at Heel: 40mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-honesuki-150mm-277.png&&&0&&&||&&&||&&&@@@
yubl2fu16&&&MAN-N18U&&&Yusaku Blue #2 Nashiji Nakiri 180mm&&&Kousuke Muneishi is a third generation blacksmith from Tosa, Japan, whose grandfather founded the Muneishi Cutlery company in 1955 to make farming and forestry tools. His father continued that work using mainly Aogami #2 steel, and Kousuke has now begun making kitchen cutlery, branding the line Yusaku, a name built from the kanji for saku, meaning work, paired with a character that can be read as yu or suke, so the name reads roughly as the work of Kosuke.
This 180mm nakiri is made from Blue #2 steel, also called Aogami #2, laminated with stainless cladding through the san mai method, with a sand blasted nashiji, or pear skin, finish across the blade face. The grind is thin behind the edge with a well realized, sophisticated profile suited to most cutting styles, and the handle is an octagonal oak with an urushi finish. The overall package of careful grinding, good fit and finish, and an all purpose design makes this a strong value for both professional and home cooks.
Care Instructions:Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even
Finish: Nashiji / Sand Blasted Shinogi
Handle: Oak Octagonal with Urushi Finish
Weight: 6.9 oz (196 g)
Blade Length: 181 mm
Total Length: 337 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 48.5 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-nakiri-180mm-1.png&&&0&&&||&&&||&&&@@@
yubl2nape12&&&MAN-P12U&&&Yusaku Blue #2 Nashiji Petty 120mm&&&At 120mm, this petty from Kousuke Muneishi is sized for small, detailed tasks like trimming proteins, peeling, and prepping garnishes, while still carrying the same thin, well realized grind found across the rest of his Yusaku line. Kousuke is a third generation blacksmith working out of Tosa, Japan.
The core is Blue #2 steel, also called Aogami #2, laminated with stainless steel through the san mai method, with a sand blasted nashiji, or pear skin, finish across the blade face. The handle is an octagonal oak with an urushi finish. The Muneishi family business goes back to 1955, when it began making farming and forestry tools, a tradition his father carried forward with Aogami #2 cutting tools before Kousuke began making kitchen knives under the Yusaku name.
Care Instructions:Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even
Handle: Oak Urushi Octagonal
Weight: 2.9 oz (82 g)
Blade Length: 123 mm
Total Length: 260 mm
Spine Thickness at Heel: 3.1 mm
Blade Height at Heel: 30.5 mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-petty-120mm-52.png&&&0&&&||&&&||&&&@@@
yubl2natape1&&&MAN-T12U&&&Yusaku Blue #2 Nashiji Tall Petty 120mm&&&Most pettys at 120mm stay fairly low at the heel, but this version from Kousuke Muneishi adds extra blade height, giving it more presence on the board and more knuckle clearance for a knife this short. Kousuke is a third generation blacksmith working out of Tosa, Japan, under his Yusaku brand.
The core is Blue #2 carbon steel, also called Aogami #2, laminated with stainless cladding through the san mai method. Nashiji means pear skin in Japanese, describing the matte, textured finish that comes from sand blasting the blade face. The handle is a burnt urushi octagonal oak.
Care Instructions:Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even
Handle: Burnt Urushi Octagonal Oak
Weight: 3.1 oz (90 g)
Blade Length: 128 mm
Total Length: 263 mm
Spine Thickness at Heel: 3.0 mm
Blade Height at Heel: 42.3 mm
&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-tall-petty-120mm-269.png&&&0&&&||&&&||&&&@@@
yusanst&&&Yuuka-Sticker&&&Yuuka san Sticker&&&This sticker features original artwork by Yuuka-san, created for ChefKnivesToGo following her beautiful woodblock print inspired by the legendary samurai warrior Minamoto no Yoshitsune. Her design captures the strength, grace, and spirit associated with one of Japan’s most celebrated historical figures.
Faithful to traditional Japanese aesthetics, the artwork reflects Yuuka-san’s skill and attention to detail, translating the timeless character of the original woodblock print into a compact, collectible format. It’s a small but meaningful way to enjoy her work and add a touch of authentic Japanese artistry to your knife case, toolbox, notebook, or workspace.
A perfect accessory for fans of Japanese history, craftsmanship, and hand-drawn design.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-sticker-116.png&&&0&&&||&&&||&&&@@@
yusanwopr&&&Samurai-Warrior&&&Yuuka San Woodblock Print Yoshitsune&&&Yuuka-san is a Japanese woodblock print artist from Miki City who creates traditional prints using hand-carved blocks and classic printing techniques. To celebrate the 20th anniversary of Chef Knives To Go, we commissioned her to produce a small series of original prints inspired by Japanese history and culture. Each piece reflects the timeless craftsmanship and storytelling that connects Japanese art with the culinary traditions we admire.
This print depicts the legendary samurai Minamoto no Yoshitsune, a folk hero from the Kamakura era who lived roughly 850 years ago. Though small in stature, Yoshitsune was renowned for his speed, intelligence, and battlefield skill. One famous story tells of his duel in Kyoto with the powerful warrior Benkei, whom Yoshitsune defeated before Benkei later became his loyal follower. Yuuka-san captures Yoshitsune in full armor at the dramatic moment of attack, creating a dynamic composition that celebrates the spirit and mythology of the samurai tradition.
Care Instructions: Display indoors away from direct sunlight to preserve the print. Avoid high humidity and moisture. Dust the frame gently with a soft cloth when needed.
Artist: Yuuka San
Location: Miki City, Japan
Construction: Traditional Japanese Woodblock Print
Edition: Limited Edition, Numbered 1–20
Signature: Signed with Red Seal
Print Size: 130 mm x 180 mm
Frame Size: 200 mm x 275 mm
Includes: Mat and Frame&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-woodblock-print-yoshitsune-67.png&&&0&&&||&&&||&&&@@@
zakuri-as-gyuto240&&&ZAS-G240&&&Zakuri AS Gyuto 240mm&&&The kurouchi finish - that deep, black surface left largely intact from the forge - is one of the details that draws people to Japanese handmade knives in the first place. The way it holds its darkness while hammer marks catch and scatter the light is something no machine-finished blade can replicate. Nishioka-san, a long-standing member of the Zakuri blacksmith cooperative in Kochi Prefecture on the island of Shikoku, produces that finish consistently and with obvious intention. At 240mm, the gyuto (Japan's all-purpose chef knife) gives you enough canvas to appreciate it fully.
The steel underneath that finish is Aogami Super (blue paper steel), the highest-performing grade in the Aogami family and a favorite among serious cooks who want an edge that stays sharp through extended work. Construction is warikomi, meaning the Aogami Super core is forge-welded between layers of softer iron (nantetsu), which provides toughness and makes the knife more forgiving to sharpen while protecting the hard inner steel. The double-bevel grind suits right and left-handed users equally. The octagonal walnut handle is warm in tone and comfortable in hand, a fitting match for the rustic character of the blade.
Care Instructions: Aogami Super is a reactive carbon steel that will develop a natural patina over time. Wipe and dry the blade thoroughly after each use and avoid leaving acidic foods sitting on the edge. Hand wash only - never put in the dishwasher. A light coat of camellia oil before storage will protect the blade during longer periods of non-use. When sharpening, Aogami Super responds exceptionally well to quality water stones and benefits from regular stropping to maintain the edge between full sharpenings.
Each knife is made by hand so measurements may vary.