flmipocl&&&MicroFiberCloth&&& Microfiber Polishing Cloth&&&This microfiber polishing cloth measures about 12"x12". Clean faster, easier, cheaper! Use it everywhere, ON ANY SURFACE! Removes: dust, dirt, fingerprints, grease and oil, polish, waxes, bugs and tar, nicotine film. Use wet or dry. It works electrostatically. Use on ANY surface. Washable, streak-free performance. Absorbs 4 times its weight in liquid. After washing, cloth dries in 1/3 the time of ordinary towels.
I use this to easily check for burrs on my knives as I'm sharpening. Just a simple wipe and you can feel them easily.&&&&&&1.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/microfiber-polishing-cloth-124.png&&&5&&&||&&&||&&&@@@
sarurure120g&&&2KRustRemover&&&2,000 Grit Rust Remover Block (Green)&&&This is a nice little block that works extremely well at taking off rust from carbon steel knives. This particular one is about 2K grit. We recommend soaking the block for about 5 minutes before use and using light pressure with consistent back and forth strokes to clean up your knives. It's quick and easy to use.&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/2-000-grit-rust-remover-block-green-69.png&&&0&&&||&&&||&&&||@@@
20xloupe&&&MG21007&&&20X Illuminated Loupe&&&This 20X Loupe is a must have when you want to see your sharpening work. I've tried multiple loupes since I started sharpening and this 20X Jewelers Loupe is my favorite. It has a really nice and clear magnifying glass as well as a good LED light to make viewing your edges easy. It comes with an extra battery and a small case for storage. This item belongs in every sharpeners tool box. Dr. Matt Recommended!
&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/20x-illuminated-loupe-103.png&&&4.5&&&||&&&||&&&||@@@
3pcssaseset&&&3PCSSayaSecond&&&3 Pcs Saya Second Set&&&This three-piece saya second set contains a CKTG Bunka Saya, a CKTG Gyuto Saya 240mm A, and a CKTG Cleaver Saya. They have all been drilled.&&&&&&105&&&50&&&https://s.turbifycdn.com/aah/chefknivestogo/3-pcs-saya-second-set-12.png&&&0&&&||&&&||&&&@@@
3krurebl&&&3KRustRemover&&&3,000 Grit Rust Remover Block (Brown)&&&This rust remover is small and is about 3K grit. It works well at cleaning off surface rust from knives and other metal objects. If you soak them and use light pressure, they give a very nice finish on the carbon knives I've used. I love mine since it's so easy and time efficient.&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3-000-grit-rust-remover-block-brown-57.png&&&4.5&&&||&&&||&&&||@@@
45xmimiwled&&&MG21011&&&30x Jewelers Loupe w/ LED&&&30x Jewelers Loupe w/LED. This one gives nice clear viewing of your edges and comes in handy for other things as well. &&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/30x-jewelers-loupe-w-led-61.png&&&4.5&&&||&&&||&&&||@@@
4pishstfored&&&4PCSShaptonSeconds&&&4 Piece Shapton Stones for the Edge Pro System - Seconds&&&This four-piece Shapton stone set for Edge Pro contains a 140 CKTG Diamond Plate, a Shapton Glass Stone 500, a Shapton Glass Stone 1K, and a Shapton Glass Stone 4K. As you can see by the pictures, two are glued off-center, and all of them have overspray on them.&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/4-piece-shapton-stones-for-the-edge-pro-system-seconds-1.png&&&0&&&||&&&||&&&@@@
5drstcowhexk&&&5/16Drillcollar&&&5/16" Drill Stop Collar &&&5/16" Drill Stop Collar W/ Hex Key. You can use this as a quick and easy stone measuring jig for different edge pro stones along with the angle cube that is also available on the site. Comes with a hex key. &&&&&&3.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/5-16-drill-stop-collar-94.png&&&5&&&||&&&||&&&@@@
haamstkit&&&RichmondStropKit&&&5pc Richmond Strop Kit w/ 3" x 11" &&&This kit includes all you need to get razor sharp edges. We recommend you use the paste on the balsa. Use a small amount and spread it thin. A little goes a long way. Then finish your knives with the bark tanned bovine strop by itself. And yes, the balsa and bovine strops have magnetic backing.
**Please note that the video below shows a horse strop; the kit now contains a bovine strop instead. As of November 5th we have added the .5 micron diamond paste along with the 1 micron diamond paste from a jar to a syringe for easier access. It's water based so you can cut the product with a drop or two of water to loosen it up.
Richmond Strop Base
Bark Tanned Bovine Strop 3" X 11"
Balsa Strop 3" x 11"
1 Micron Diamond Paste
.5 Micron Diamond Paste&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/5pc-richmond-strop-kit-w-3-x-11-99.png&&&5&&&||&&&||&&&@@@
80jafash&&&Fabric-Small-Sheath&&&80-100mm Japanese Fabric Sheath&&&These Japanese Fabric Sheaths fit on many of the small petty knives in the 80mm-100mm range. They don't need a pin and grip the knife through friction similar to our felt guards. &&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/80-100mm-japanese-fabric-sheath-59.png&&&0&&&||&&&||&&&||@@@
adwasibr&&&AWSB&&&Adjustable Waterstone Sink Bridge &&&Adjustable Waterstone Sink Bridge will allow you to sharpen your knives over your sink for easy cleanup. The stone holder is adjustable to fit most sinks and also adjusts easily to accommodate different-sized stones.
The solid rubber bumpers hold the Sink Bridge in place, and the unit can adjust from 6 3/4 to 17 3/4" long. It can also be used on a counter as a stone holder if you need to use it without suspending it over a sink. &&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/adjustable-waterstone-sink-bridge-109.png&&&5&&&||&&&||&&&||@@@
angust&&&AngleStars&&&Angle Guide Stars&&&Angle Guide Stars are easy to use and have different angles between 13 degrees and 25 degrees, Simply put the star on the stone and place your knife on the star to get the correct angle.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/angle-guide-stars-40.png&&&0&&&||&&&||&&&||@@@
anasbu17&&&AAS-B170&&&Anryu AS Bunka 170mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
The new range of Aogami Super knives is another testament to his skills as a knife maker. Aogami Super is one of the most popular high carbon steel alloys used in the making of Japanese knives. It possesses very high edge retention and fine edge capabilities. While wear resistance is average, it is quite easy to sharpen. It is a very reactive steel, so wiping down and drying should be done after every use. The inner core of AS is clad in the san-mai style, with a softer stainless steel. This greatly increases corrosion protection, which makes the knife so much easier to maintain.
The cladding is left with the forger’s carbon scale (kurouchi) and is then given a great looking hammered (tsuchime) finish. These two processes can reduce food stickage with certain products. As with all of Anryu-san’s knives, this has a well-executed grind and a nice standard of fit and finish.
Bunkas feature a relatively tall blade and a gently curved belly, which makes for good hand-to-board clearance and application in all cutting styles. The pointed tanto style tip is great for detail work and getting into tight places.
Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Octagonal Maple
Ferrule: Black Pakka Wood
Weight: 5.4 oz (154 g)
Edge Length: 174 mm
Total Length: 323 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-bunka-170mm-238.png&&&5&&&||&&&||&&&@@@
anasgy21&&&AAS-G210&&&Anryu AS Gyuto 210mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
These fine knives are made from the super steel known as AS, or Aogami Super. AS is a great steel for making knives as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding, and it is also easy to sharpen. AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat “softer” or more ductile, which further protects the inner cutting core.
The Anryu AS Gyuto 210mm is an average-length knife capable of taking on almost any ingredient. It is a compact blade that will find favor with most home users and professionals working in tighter environments. It features a nice length flat heel, which transitions to a gentle curved belly. It should please users of all styles of cutting techniques.
Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Octagonal Rosewood
Ferrule: Black Pakka Wood
Weight: 5.8 oz (164 g)
Edge Length: 213 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-210mm-244.png&&&0&&&||&&&||&&&@@@
anasgy24&&&AAS-G240&&&Anryu AS Gyuto 240mm&&&These exceptional knives are crafted using Aogami Super (AS) steel, renowned for its outstanding edge retention and ease of sharpening. Among the Blue Paper steels, AS has the highest carbon and chromium content, giving it superior hardness and slightly better corrosion resistance. To further enhance durability and reduce maintenance, the AS core is clad in a softer, more ductile stainless steel, offering added protection while retaining excellent cutting performance.
The Anryu AS Gyuto 240mm is a versatile, full-size chef’s knife ideal for tackling everything from large cuts of meat to delicate herbs. The added blade length offers increased efficiency for slicing and chopping, making it a favorite among professionals and serious home cooks alike. A flat section near the heel transitions smoothly into a gentle belly curve, supporting a wide range of cutting techniques from push and pull cuts to rocking motions.
Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Octagonal Rosewood
Ferrule: Black Pakka Wood
Weight: 6.6 oz (188 g)
Edge Length: 243 mm
Total Length: 400 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-gyuto-240mm-294.png&&&5&&&||&&&||&&&@@@
anasna16&&&AAS-N165&&&Anryu AS Nakiri 165mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
This is a new line of knives from this famed blacksmith. They are made from Aogami Super steel. AS steel is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding, and it is easy to sharpen, too. It contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. The inner core steel is clad with a soft stainless steel in the san-mai style of awase. This makes the knife easy to care for.
The Anryu AS nakiri is a pretty standard size for this style of blade. It has a comfortable height of 51mm coupled with a blade length of just under 165mm. The edge has a gentle belly that will be especially appreciated by rocking style users.
The rustic kurouchi finish is a perfect look for this knife, which is further enhanced with a nice octagonal maple handle with a black pakka wood ferrule.
Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Octagonal Maple
Ferrule: Black Pakka Wood
Weight: 5.1 oz (144 g)
Edge Length: 161 mm
Total Length: 308 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-nakiri-165mm-273.png&&&5&&&||&&&||&&&@@@
anaspe12&&&AAS-P120&&&Anryu AS Petty 120mm&&&Master blacksmith Katsushige Anryu has passed the hammer to his skilled apprentice, Ikeda san, who now leads Anryu Hamono with the same dedication to craftsmanship and tradition.
This knife is part of a new line crafted by Ikeda san under the Anryu name, and it showcases the exceptional qualities of Aogami Super (AS) steel. AS is the highest-performing of the Hitachi Blue Paper steels, offering incredible edge retention and excellent sharpening ease. It features elevated levels of carbon and chromium, which not only boost hardness but also add a bit of corrosion resistance—something not often found in traditional carbon steels.
The AS core is clad in a soft stainless steel using the san-mai method, providing added protection and making maintenance more manageable. A rustic kurouchi finish adds to the character of the blade while also helping to resist oxidation. The knife is paired with a refined octagonal walnut handle and black pakka wood ferrule, offering a comfortable grip with a touch of elegance.
This 120mm petty is the perfect utility knife for detailed tasks—ideal for trimming, peeling, and slicing small ingredients with surgical precision.
Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless
Finish: Kurouchi
HRC: 61–62
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.4 oz (68 g)
Edge Length: 120 mm
Total Length: 245 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 29 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-120mm-179.png&&&0&&&||&&&||&&&@@@
anaspe15&&&AAS-P150&&&Anryu AS Petty 150mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
This is a new line of knives from this famed blacksmith. They are made from Aogami Super steel. AS steel is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is easy to sharpen too. It contains the highest amount of carbon and chromium of the three alloys which not only increases its hardness but also gives it a slight advantage of the others in terms of corrosion resistance. The inner core steel is clad with a soft stainless steel in the san-mai style of awase. This makes the knife easy to care for.
The rustic kurouchi finish is a perfect look for this knife which is further enhanced with a nice octagonal maple handle with a black pakka wood ferrule.
Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Octagonal Maple
Ferrule: Black Pakka Wood
Weight: 2.9 oz (84 g)
Edge Length: 149 mm
Total Length: 278 mm
Spine Thickness at Heel: 3 mm
Blade Height: 34 mm &&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-petty-150mm-265.png&&&0&&&||&&&||&&&@@@
anassa17&&&AAS-S170&&&Anryu AS Santoku 170mm&&&The latest addition to Anryu AS line is the Santoku 170mm, crafted by the renowned Anryu Hamono. Katsushige Anryu is a founder of the Takefu Knife Village in Echizen, Japan, and has passed on his business to his apprentice, Ikeda-san.
The blade features Aogami Super steel known for its wear resistance, excellent edge retention, and easy sharpening. The AS core is clad in a softer stainless steel for added strength and protection against corrosion. The blade has a thin heel and a standard santoku design with a sheep's foot tip and curved belly. The handle is made of octagonal rosewood and black pakka wood, complementing the knife's overall design. As with all Ikeda-san's knives, it has a well-executed grind and is of high standard in fit and finish. However, the reactive AS core edge requires proper care and maintenance after each use.
Blacksmith: Ikeda-san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 61-62
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.0 oz (140 g)
Edge Length: 169 mm
Total Length: 313 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-as-santoku-170mm-274.png&&&5&&&||&&&||&&&@@@
anbl2bu17&&&AnryuAOBunka&&&Anryu Blue #2 Hammered Bunka 170mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
This is a classic bunka in size and attributes: short but with a fine and versatile tip. Its height is tall in comparison to the blade length allowing for great hand clearance. The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule.
Workshop: Anryu Hamono
Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless Hammered
HRC: 61-62
Handle: Oval Rosewood
Ferrule: Black Pakka Wood
Weight: 4.6 oz (130 g)
Edge Length: 170mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-bunka-170mm-147.png&&&4.5&&&||&&&||&&&||@@@
anbl2hagy18&&&AnryuAOGyuto180&&&Anryu Blue #2 Hammered Gyuto 180mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
This is about the smallest size that gyuto-style knives are made. In fact, it could be considered part petty and part santoku, not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adept at many cutting and slicing tasks. It is also a great knife for use in restricted spaces or on small boards.
Workshop: Anryu Hamono
Blacksmith: Ikeda san
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless Steel
Handle: Rosewood Oval
Edge Grind: Even (see choil photo)
Weight: 4.6 oz (130 g)
Edge Length: 183 mm
Total Length: 328 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-180mm-274.png&&&5&&&||&&&||&&&||@@@
anhagy21&&&AnryuAOGyuto210&&&Anryu Blue #2 Hammered Gyuto 210mm&&&This exquisite knife features a hand-forged blade crafted from Blue #2 steel, celebrated for its exceptional edge retention and sharpness. Designed for both professional chefs and dedicated home cooks, it embodies the artistry and tradition of Japanese knife-making.
After an illustrious 50-year career, Anryu-san has retired, entrusting his legacy to his longtime and trusted apprentice, Ikeda-san. Now 80 years old, Anryu-san continues to forge knives part-time, ensuring his craftsmanship lives on in every blade.
The knife's construction includes a Hitachi Aogami #2 carbon steel core, hardened to 63 HRC, and wrapped in stainless steel for easier maintenance. This combination delivers a blade that sharpens effortlessly, takes a razor-sharp edge, and holds that edge for an extended period.
Anryu-san’s renowned Hammered line has earned a stellar reputation among Japanese knife enthusiasts, known for its high-performance grinds and rustic yet refined aesthetics. Each knife is meticulously crafted by hand, so slight variations in dimensions may occur, adding to its unique character.
Please note: The carbon steel core will develop a beautiful patina over time with normal use, a hallmark of high-quality carbon steel. However, proper care is essential—keep it dry and clean to prevent rust.
Embrace the craftsmanship and legacy of Anryu-san with this exceptional knife, a true testament to Japanese blade-making tradition.
Brand: Anryu Hamono
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.9 oz (166 g)
Edge Length: 213 mm
Total Length: 357 mm
Spine Thickness at Heel: 4.5 mm
Blade Height: 48 mm
Video is of an older version&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-gyuto-210mm-192.png&&&5&&&||&&&||&&&||@@@
kaanasgy24&&&AnryuAOGyuto240&&&Anryu Blue #2 Hammered Gyuto 240mm&&&After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business.
This knife is constructed of a Hitachi Aogami #2 carbon steel core hardened to 63 HRC wrapped in stainless steel for easy maintenance. The core steel will take an extremely keen edge with ease and hold that edge for a long time. Mr. Anryu's Hammered line has built a reputation among Japanese knife enthusiasts for its high-performance grinds and rustic yet refined aesthetics. As this is a handmade knife, make allowances for variations in dimensions between knives. Please note that the carbon steel core of this knife will patina with normal use and can rust if neglected.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless Steel
Handle: Rosewood Oval
Edge Grind: Even (see choil photo)
Weight: 6.8 oz (194 g)
Edge 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&&&||&&&||&&&||@@@
anbl2haho15&&&AnryuAOHonesuki&&&Anryu Blue #2 Hammered Honesuki 150mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
The honesuki is a Japanese version of a boning knife. It is quite different from a Western boning knife. This is mainly due to its triangular shape and the fact that it is a very stiff blade with very little flex. The honesuki works very well for deboning all kinds of proteins including poultry and typically has an asymmetrical edge. However, this knife is ground on both sides with a symmetrical 50/50 edge. Be warned that while it is a boning knife, it is not meant to cut through bones. It is made to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife. Comes with a very nice oval rosewood and pakka wood handle.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless, Hammered
Edge Steel: Blue #2
HRC: 62
Edge Grind: Even
Weight: 4.4 oz (125 g)
Edge Length: 157 mm
Total Length: 300 mm
Spine Thickness at Base: 4 mm
Blade Height: 42 mm
Handle: Oval Rosewood
Ferrule: Black Pakka Wood&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-honesuki-150mm-195.png&&&5&&&||&&&||&&&||@@@
kaanasna16&&&AnryuAONakiri&&&Anryu Blue #2 Hammered Nakiri 165mm &&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work. Anryu's Hammered lineup is characterized by its unique hand-hammered aesthetic and outstanding fit and finish, which complement its first-rate grind and world-class Aogami #2 steel. This nakiri is no exception. While the core steel is reactive, it is wrapped in stainless steel for easy maintenance. Like all handmade knives, each of these knives will vary somewhat from one another.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.9 oz (168 g)
Edge Length: 160 mm
Total Length: 309 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-nakiri-165mm-233.png&&&5&&&||&&&||&&&@@@
anbl2hape13&&&AnryuAOPetty120&&&Anryu Blue #2 Hammered Petty 120mm&&&After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business. Anryu Hammered kitchen knives have a reputation among knife users and collectors for being well made and robust as well as possessing an attractive and rustic aesthetic appeal.
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The beautiful 120mm petty is a perfect blade for many tasks, including the processing of smaller ingredients, filleting, and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen
Construction: Hammer Forged, San Mai
Cladding: Hammered
Edge Steel: Blue #2
Weight: 2.7 oz (76 g)
Edge Length: 120 mm
Total Length: 247 mm
Spine Thickness at Base: 4 mm
Blade Height: 30 mm
Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-120mm-60.png&&&5&&&||&&&||&&&||@@@
kaanaspe13&&&AnryuAOPetty150&&&Anryu Blue #2 Hammered Petty 150mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work.
The blade is constructed from Hitachi Blue Paper #2 steel with a stainless steel cladding. This adds strength to the inner core while protecting it from corrosion. The stainless cladding is given that famous hammered finish. The core Blue #2 steel will take an extremely keen edge with ease and hold that edge for a long time. Even though it is wrapped in stainless steel, the exposed carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The blade is well finished with a nicely radiused choil and polished corners and spine. It is matched to an oval handle made from rosewood with a pakka wood ferrule.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Weight: 3.1 oz (88 g)
Edge Length: 151 mm
Total Length: 278 mm
Spine Thickness at Heel: 4.5 mm
Blade Height: 34 mm
Due to the thick spine, we do not carry a saya that fits this knife. We recommend the felt blade guard instead.&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-150mm-181.png&&&5&&&||&&&||&&&||@@@
anhabl2pe75&&&AnryuAOPetty75&&&Anryu Blue #2 Hammered Petty 75mm&&&After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business. Anryu Hammered kitchen knives have a reputation among knife users and collectors for being well made and robust as well as possessing an attractive and rustic aesthetic appeal.
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The charming 75mm petty is a perfect blade for the processing of smaller ingredients and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and pakka wood completes the package.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami #2 (Blue Paper #2)
HRC: 62-63
Cladding: Stainless Steel
Finish: Hammered
Engraving: Laser
Weight: 1.9 oz (54 g)
Blade Length: 80 mm
Total Length: 207 mm
Spine Thickness at Base: 3 mm
Blade Height: 29 mm
HRC: 62
Handle: Rosewood Oval
Ferrule: Black Pakka Wood&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-petty-75mm-172.png&&&5&&&||&&&||&&&||@@@
anryu&&&AnryuAOSantoku&&&Anryu Blue #2 Hammered Santoku 165mm&&&After 50 years, Anryu has given over his business to his trusted apprentice, Ikeda san, who now manages Anryu Hamono and does the lion's share of the work. With a stunning aesthetic, this santoku from the Hammered lineup will stand out in any Japanese knife enthusiast's collection. The renowned edge taking and edge holding of the Hitachi Aogami #2 core, coupled with a high-performance grind, make this knife every bit the performer on the cutting board as well. As hand-produced knives, individual examples of these knives may vary dimensionally from one another. While wrapped in stainless steel for ease of maintenance, the carbon core of the knife will discolor with normal use. Wash and towel dry for proper care.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.0 oz (140 g)
Edge Length: 170 mm
Total Length: 310 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-santoku-165mm-192.png&&&5&&&||&&&||&&&||@@@
anbl2hasu27&&&AnryuAOSuji270&&&Anryu Blue #2 Hammered Sujihiki 270mm&&&Anryu San, after a 50-year-long illustrious career, has handed over his business reins to his trusted protege, Ikeda San. At the age of 80, Anryu San continues to work part-time, crafting knives for the company. The unique feature of these knives is their construction: a core of Hitachi Aogami #2 carbon steel that has been hardened to 63 HRC, enveloped in stainless steel to simplify upkeep. This special core steel can easily acquire a supremely sharp edge and retain it for an extended duration. The Hammered line by Mr. Anryu has earned a reputable standing amongst Japanese knife connoisseurs for its top-notch functionality and its rustic yet sophisticated aesthetic. Being a product of artisan craftsmanship, one should allow for slight variations in dimensions between each knife. Users should be aware that the knife's carbon steel core will develop a patina over time due to normal use and might rust if not properly cared for.
Brand: Anryu Hamono
Master Blacksmith: Ikeda San
Origin: Echizen, Japan
Manufacturing Method: San Mai, Hammer Forged
Edge Material: Blue #2 Carbon Steel
Cladding: Stainless Steel
Handle Material: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 6.3 oz (180 g)
Edge Length: 264 mm
Total Length: 422 mm
Spine Thickness at Base: 4 mm
Blade Height: 40 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-sujihiki-270mm-132.png&&&0&&&||&&&||&&&||@@@
ankudabu16&&&AnryuShiro-Bunka&&&Anryu Kurouchi Damascus Bunka 165mm&&&After half a century, Anryu san has passed the reins of his business to his trusted protege, Ikeda san. The Anryu Kurouchi Damascus Bunka knife, a testament to their craft, is meticulously forged using Shirogami #2 high carbon steel, enhanced by a multilayered iron cladding. The hardened steel, with a Rockwell hardness of 61-62 HRC, is particularly prized for its exceptional edge longevity and straightforward sharpening. Known as White #2, this steel is highly favored among blade aficionados. The exterior layer, referred to as the jigane, boasts a traditional kurouchi coating, imparting a distinctive rustic aesthetic. This coating gradually transitions into a beautifully layered, or suminagashi, blade road. While this knife is undeniably attractive, it is also reactive, necessitating careful cleaning and thorough drying both during and post-use to maintain its quality.
The bunka is a really versatile blade that is growing in popularity in the West with both professional and home chefs. The short length and tall blade combine to create a knife with very broad uses and appeal. They can be used to replace a short gyuto or santoku, especially when you favor push-cutting and chopping techniques. Of course, the great-looking reverse tanto profile also offers a compelling aesthetic, especially coupled to the finely crafted rosewood oval handle with black pakka wood ferrule.
Workshop: Anryu Hamono
Blacksmith: Ikeda San
Location: Echizen
Construction: Hammer Forged, San Mai
Core Steel: White #2
Cladding: Damascus/Kurouchi
Edge: Even Grind (See Photo)
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.9 oz (140 g)
Edge Length: 174 mm
Total Length: 320 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-bunka-165mm-271.png&&&4.5&&&||&&&||&&&@@@
kaankusugy21&&&AnryuShiro-Gyuto210&&&Anryu Kurouchi Damascus Gyuto 210mm&&&The Anryu family started making knives in the 1870s and helped establish the famous Takefu Knife Village. Katsushige Anryu is the fourth generation of this esteemed family of blacksmiths. He has just recently turned over the business to his long-time apprentice Ikeda san while still working the hammer daily.
He makes this lovely gyuto from a multi-layer soft iron cladding over an inner core of White #2 high carbon steel. This is a reactive blade and will require care with cleaning and drying between uses. It is a great-looking item featuring a well-done kurouchi finish, which transforms beautifully into the suminagashi multi-layer part of the blade road.
The blade is quite thick out of the handle but it then thins out nicely to the extremely fine tip. The choil area has the characteristic Anryu curve, which makes for a very comfortable pinch grip. This is enhanced by the perfect balance point just forward of the heel. They are ground quite thin at the edge, which adds to the outstanding cutting abilities of this well-made knife. The cutting edge profile is quite curved but will still appeal to most users, whether employing rocking or push cutting styles.
We are really pleased to be able to offer these lovely knives to our customers. They are well made, handsome to behold, and an overall great value.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Cladding: Iron / Damascus
Edge Grind: Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Steel: White #2
Weight: 6.2 oz (178 g)
Edge Length: 217 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-gyuto-210mm-257.png&&&5&&&||&&&||&&&@@@
kaankusuna&&&AnryuShiro-Nakiri&&&Anryu Kurouchi Damascus Nakiri 165mm&&&The nakiri is becoming a very popular blade design in both professional and home kitchens. It has a very unique shape designed primarily as a vegetable cutter. Nakiri is Japanese for “cutting greens” and this blade does so with consummate ease. As it is a vegetable cutter, it is made thin to avoid wedging on harder ingredients.
There are two main styles of nakiri. The most popular is the Kakugata, which is featured here. It has a very square-looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2
HRC: 61
Cladding: Damascus
Finish: Kurouchi
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.2 oz (147 g)
Edge Length: 165 mm
Total Length: 307 mm
Spine Thickness at Base: 4 mm
Blade Height: 51 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-nakiri-165mm-204.png&&&5&&&||&&&||&&&@@@
ankudape12&&&AnryuShiroPetty120&&&Anryu Kurouchi Damascus Petty 120mm&&&Established in the 1870s, the Anryu family, led by fourth-generation blacksmith Katsushige Anryu, are renowned for their finely crafted knives. Katsushige, while passing the business onto his apprentice Ikeda san, continues to create exceptional gyuto knives featuring multi-layer soft iron cladding over a White #2 high carbon steel core. These reactive blades require hand drying after washing the blades. With an appeal for various cutting styles, we're proud to offer these expertly made, aesthetically pleasing knives that deliver great value.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Takefu Village, Echizen Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Cladding: Iron / Damascus
Edge Grind: Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Steel: White #2
Weight: 2.2 oz (62 g)
Edge Length: 120 mm
Total Length: 246 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-petty-120mm-90.png&&&5&&&||&&&||&&&@@@
ankudape15&&&AnryuShiroPetty150&&&Anryu Kurouchi Damascus Petty 150mm&&&Founded in the 1870s, the Anryu family has a rich history in crafting exceptional knives, passing the legacy onto Katsushige Anryu, a fourth-generation blacksmith. Recently, Anryu handed over the reins to his long-time apprentice, Ikeda san, yet continues to remain actively involved in daily blacksmithing.
Their exceptional pettyknife is crafted from multi-layer soft iron cladding, encasing a White #2 high carbon steel core. This reactive blade necessitates diligent maintenance, requiring prompt cleaning and drying after use. The aesthetic kurouchi finish seamlessly transitions into the suminagashi multi-layer on the blade road, lending the knife a distinguished appearance.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Takefu Village, Echizen Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White Paper #2)
Cladding: Iron / Damascus
Edge Grind: Even
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Steel: White #2
Weight: 2.6 oz (74 g)
Edge Length: 150 mm
Total Length: 276 mm
Spine Thickness at Base: 3 mm
Blade Height: 34 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-petty-150mm-153.png&&&0&&&||&&&||&&&@@@
ankudasa16&&&AnryuShiro-Santoku&&&Anryu Kurouchi Damascus Santoku 165mm&&&After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.
The Anryu Kurouchi Damascus Santoku is constructed from Shirogami #2 high carbon steel with a multilayer soft iron cladding. The steel is hardened to 61-62 HRC. Shirogami #2 or White #2 is a high carbon steel that is liked for its high level of edge retention and relative ease of sharpening. The outer layer, or jigane, is finished with a rustic kurouchi coating. The kurouchi finish fades into a nice layered or suminagashi blade road. This is a good-looking knife, but it is reactive and will require care with cleaning and drying during and after use.
This hand-hammered santoku is thin at the edge and comes out of the box fairly sharp. A few strokes on a fine stone will reveal a razor-like edge. The choil and neck area are nicely finished, as is the basic but well-made oval rosewood handle.
There is a lot of knife here for the money. Lovely looks, a light, well-balanced feel, and excellent fit and finish sum up this high-value santoku. Check out this great performer. You'll be glad you did.
Workshop: Anryu Hamono
Lead Blacksmith: Ikeda san
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2
Cladding: Iron Damascus
Finish: Kurouchi
HRC: 61
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.0 oz (142 g)
Edge 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&&&Richmond Artifex II BD1N.
Our Richmond Artifex line was created for professionals who want excellent steel performance at a fair price. The Artifex II features premium BD1N steel, hardened to 61 HRC, for outstanding edge retention and sharpness. Paired with a tough, nearly indestructible G10 handle, this knife delivers durability and reliability in demanding kitchen environments.
Stay sharp, my friends!
Brand: Richmond
Line: Artifex II
Construction: Laser Cut, Mono Steel
Steel: Carpenter BD1N
HRC: 61
Weight: 2.2 oz (64 g)
Edge Length: 80 mm
Total Length: 180 mm
Spine Thickness at Heel: 1.8 mm
Blade Height: 20 mm
Edge Grind: 50/50
Angle: 15 Degrees Each Side
Handle: Western
Scales: G-10
&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/artifex-bd1n-paring-knife-80mm-114.png&&&5&&&||&&&||&&&@@@
riariigy21&&&ARTIFEX2G210&&&Artifex II BD1N Gyuto 210mm&&&Richmond Artifex II 210mm BD1N Gyuto! It's one of our best selling knives to line cooks around the country and it has unmatched edge retention for those of you in the industry that need an affordable knife that will hold its edge through long shifts.
So it is with some pride that we now introduce the new Richmond Artifex II knife line. Our first offering is a very useful and universally liked 210mm gyuto. The new Artifex knives continue the tradition of using tough materials that can cope with the daily routines found in the busiest kitchens. To this end, we have continued with the proven G-10 handles but now mated to a blade made from Carpenter BD1N stainless steel. The blades are made in China and we export the BD1N steel from the USA to the factory so they can make them with good steel to our specifications.
Heat treated to HRC 63, this steel will take a nice edge and hold it exceptionally well. It is also really easy to maintain. This is perfect for the demands of pro cooks who don't have the time to constantly sharpen or wipe down their knives during their shifts. Coupled to the virtually indestructible G-10 handle scales, these knives are nearly indestructible and will provide line chefs with a comfortable, long-lasting kitchen cutter at a really attractive price.
Brand: Richmond
Line: Artifex II
Construction: Laser Cut, Mono Steel
Steel: Carpenter BD1N
HRC: 63
Weight: 6.2 oz (176 g)
Edge Length: 210 mm
Total Length: 335 mm
Spine Thickness at Heel: 2.2 mm
Blade Height: 44.6 mm
Edge Grind: 50/50
Angle: 16 Degrees Each Side
Handle: Western
Scales: G-10&&&&&&59.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/artifex-ii-bd1n-gyuto-210mm-sale-164.png&&&5&&&||&&&||&&&||@@@
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&&&&&&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&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-400-grit-50.png&&&5&&&||&&&||&&&@@@
atrepa140gr&&&Thin140Grit&&&Atoma Replacement Pads 140 Grit&&&The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-140-grit-115.png&&&0&&&||&&&||&&&@@@
atrepa400gr&&&Thin400Grit&&&Atoma Replacement Pads 400 Grit&&&The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-400-grit-114.png&&&0&&&||&&&||&&&@@@
bamapa&&&BalsaStrop11&&&Balsa Strop 3" x 11"&&&This balsa strop pad has a magnetic back and can easily be used with the Richmond hone base. The idea behind balsa wood as a strop medium is that a balsa surface is soft but rigid. When you apply compound you are creating a custom honing surface. The compound particles embed and stay in place while you are working, and it’s easy to sand the surface clean and flat when the compound is spent. This provides a cheap and easy way to experiment with a variety of different honing compounds that you can mix and match with low cost and good results.
&&&&&&13.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/balsa-strop-3-x-11-54.png&&&5&&&||&&&||&&&@@@
8balsastrop&&&BalsaStrop8&&&Balsa Strop 3" x 8"&&&8" Balsa Strop. This strop has a magnetic backing and fits on our Richmond 8" strop base.&&&&&&10.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/balsa-strop-3-x-8-50.png&&&5&&&||&&&||&&&||@@@
bachset&&&Bamboo-Black-Box&&&Bamboo Chopstick Set&&&Made of bamboo, these nice chopsticks are 8.5 inches long and have a non-slip design. They have a classic Japanese minimalism style print at the end, smooth surface, a comfortable hand feeling and are durable and sturdy. They have unique designs and colors, come with gift box, and are a good choice for gifts or household use.
Please don't microwave. We recommend hand washing and towel drying for long lasting use.
Product Name: Bamboo Chopsticks
Made In China with Japanese design elements.
Packing includes: 5 pairs of chopsticks and one box
Chopsticks Length: 22.5cm
Material: Bamboo
Weight: 155g&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bamboo-chopstick-set-117.png&&&0&&&||&&&||&&&@@@
bester1200&&&Bester1200WaterStone&&&Bester 1200 Grit Stone&&&The Bester 1200 Grit Water Stone is a strong performing medium grit stone that combines fast cutting speed with a refined finish that is slightly finer than a typical 1000 grit. It requires a thorough soak before use, after which it cuts quickly and develops a smooth, even slurry that helps refine edges efficiently. This stone offers excellent tactile feedback with a distinctive feel that many sharpeners appreciate.
During use, the Bester 1200 forms a wide grey slurry within a few minutes and benefits from adding small amounts of water to keep the surface active. It excels at removing heavy scratches left by coarser stones and evens out rough bevels all the way to the tip of the edge. Durable and slow wearing, it delivers consistent results across a wide range of steels and represents excellent value for a mid grit stone.
Care Instructions: Soak thoroughly before use. Keep the surface wet during sharpening and add water as needed to maintain slurry. Do not permasoak. Allow the stone to dry fully between sessions.
Brand: Bester
Stone Type: Water Stone
Grit: 1200
Dimensions: 212 x 75 x 25 mm&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bester-1200-grit-stone-72.png&&&5&&&||&&&||&&&||@@@
bifishst6&&&Bitey-Combo&&&Bitey Finisher Sharpening Stone #600/#1200&&&The Shibata Bitey Finisher is a thoughtfully engineered combination whetstone designed by master sharpener Takayuki Shibata to give kitchen knives an edge with bite — not just mirror polish. Rather than pursuing ultra-fine finishes, this stone focuses on delivering a micro-textured edge that grips produce skins and meats with confidence in everyday cooking.
Featuring a dual grit layout — 600 grit on one side and 1200 grit on the other — this stone lets you refine and finish your edge in a single tool. Start on the 600 side to raise a clean microbevel, then refine on the 1200 side for a balanced toothy finish that still feels smooth on proteins. The firm, high-quality abrasive body resists wear and keeps your bevel true through repeated use. Ideal for cooks who want more practical cutting performance rather than ultra-polished sashimi edges.
Care Instructions: Soak briefly in water before use, keep the surface wet while sharpening, and flatten occasionally to maintain an even work surface. After working the stone, strop your knives gently on leather or denim for best lasting results.
Designer: Takayuki Shibata
Stone Type: Combination Waterstone
Grits: 600 / 1200
Purpose: Sharpening With Refined Bite
Use: Water soak & splash
Finish: Toothier edge for everyday prep
Origin: Japan&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bitey-finisher-sharpening-stone-600-1200-17.png&&&0&&&||&&&||&&&||@@@
hobust3x&&&BovineStrop11&&&Bovine Strop 3" x 11"&&&The Richmond Bovine Strop is the perfect choice for those looking to quickly touch up an edge on a knife or razor.
Strops are the most effective way of discharging fine abrasive materials to the bevel edge of your knife or razor. This bark-tanned bovine magnetic strop pad is made to fit the Richmond honing base. Easy to use, you can strop with the leather only or load the pad with various pastes with excellent results.
You will be amazed at how a few strokes on this strop will return a dull edge to perfect sharpness. Home cooks will be especially pleased with the ease and efficiency of the stropping process. Even those with little sharpening experience will find the use of a strop to be the easiest way of maintaining a fine edge on their blade.
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8inlest&&&BovineStrop8&&&Bovine Strop 3" x 8"&&&This leather strop has a magnetic backing and is just the right size to fit on a CKTG 3x8 Strop Plate and holder for a base. Stropping is a gentle way to maintain the edges of your knives. Use edge trailing strokes at the same angle as your knife or razor edge and it works very well. We recommend using diamond paste or diamond spray on leather. Both work equally well.
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-8-136.png&&&4.5&&&||&&&||&&&||@@@
batalestfore&&&EPBovineStrop1x6&&&Bovine Strop for Edge Pro 1" x 6"&&&We've combined two popular items: the bark-tanned honing leather attached to an Edge Pro plate to allow you to strop on the Edge Pro.
You can use this fine-grain side with or without spray or compound. Just remember to go "backwards" only on the strop since you will cut into the leather if you "push" the strop against the edge of your knife.&&&&&&10.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-for-edge-pro-1-x-6-53.png&&&4.5&&&||&&&||&&&||@@@
bovinestrop3x8&&&BuffaloStrop8&&&Buffalo Strop 3" x 8"&&&New color and finish on the leather as of 6/11/2023.
This buffalo strop has a magnetic backing and is just the right size to fit on a CKTG 3x8 Strop Plate and holder for a base. Stropping is a gentle way to maintain the edges of your knives. Use edge trailing strokes at the same angle as your knife or razor edge and it works very well. We recommend using diamond paste or diamond spray on buffalo leather. Both work equally well. &&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-3-x-8-65.png&&&0&&&||&&&||&&&||@@@
bumpersticker&&&Honor&&&Bumper Sticker&&&Here's a fun way to show off your interest in knives and sharpening. Our first CKTG bumper sticker! It reads "My Knives Are Sharper Than Your Honor Student."
We have some other good ones we came up with so if this one is popular look for more soon. Thanks to our employee Lacy for coming up with this one!&&&&&&1.49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bumper-sticker-145.png&&&5&&&||&&&||&&&@@@
cacodpocl&&&146965&&&Cape Cod Polishing Cloths&&&Cape Cod Metal Polishing Cloths are moist cotton cloths saturated with just the right amount of polish and they work really well for removing patina from your carbon steel knives. Just wipe on and then polish off with a dry cloth (I like micro fiber cloths best for these).
&&&&&&5.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cape-cod-polishing-cloths-104.png&&&4&&&||&&&||&&&@@@
catfapl4&&&160083&&&Cat Face Plate 4.75"&&&This blue and white Cat Face plate is a charming little accent piece made in Japan. The expressive feline design brings personality to the table while still fitting beautifully into a classic blue and white collection. It is playful, tasteful, and easy to mix with other Japanese ceramics.
Measuring 4 3/4 inches in diameter, this small plate is ideal for soy sauce with sushi, dipping sauces, olives, pickles, candies, or small desserts. It also works nicely as a ring dish, a spot for loose change, or a simple decorative touch on a counter or shelf. Made from ceramic, it is microwave safe and dishwasher safe for convenient everyday use.
Care Instructions: Dishwasher and microwave safe. Not intended for oven use.
Item Number: 160-083
Design: Blue and White Cat Face
Origin: Japan
Material: Ceramic
Diameter: 4 3/4 inches
Microwave Safe: Yes
Dishwasher Safe: Yes
&&&&&&8&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cat-face-plate-4-75-45.png&&&0&&&||&&&||&&&@@@
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&&&CCK is the largest cleaver manufacturer in the world, and their experience shows. If you are looking for a true bone-crushing workhorse, this is it.
This model is known simply as the CCK Bone Chopper, and the name says it all. It is purpose-built for chopping through bones, joints, and even whole carcasses. Whether you are breaking down poultry, processing large quantities of bones for stock, or tackling heavier butchery tasks, this knife delivers the mass and toughness required to get the job done. The thick, heavy blade is made from carbon steel that can take a working edge while remaining soft enough to resist chipping under hard use.
A straightforward, barrel-shaped wooden handle emphasizes function over form and provides a secure grip during heavy chopping. Every aspect of this cleaver is designed with one goal in mind: reliable, efficient bone chopping without hesitation.
Care Instructions: This cleaver is made from carbon steel and requires diligent care. Hand-wash only and dry immediately after each use. Do not soak or place in a dishwasher. Apply a light coat of food-safe oil before storage to prevent rust. Because this knife is designed for heavy impact, minor cosmetic marks are normal and expected over time.
PLEASE NOTE: We cannot perform finish sharpening on this knife.
This cleaver does NOT fit the cleaver saya or the tiger wood cleaver stand. We recommend using a felt protector.
Weight: 1 lb, 14 oz (852 g)
Edge Length: 228 mm
Total Length: 338 mm
Spine Thickness at Heel: 8 mm
Blade Height: 101 mm
Engraving: Laser engraved (see photos—video is out of date)&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-bone-chopper-321.png&&&5&&&||&&&||&&&@@@
ccksmclstha&&&KF1813&&&CCK Cai Dao KF1813 Stainless&&&This is a vegetable slicer. If you don’t own a CCK cleaver you are missing out on one of the pillars of knifedom. That’s a bit of an exaggeration, but this type of knife and this brand in particular are possibly used by more cooks and chefs around the world than any other.
Chan Chi Kee (CCK) is a kitchen knife and supply company located in Hong Kong. They supply the local and international market with a full range of kitchenware and cutlery. They manufacture all of their cutlery in-house using fine steels and traditional methods, honed over decades.
The CCK Small Stainless Cleaver is a perfect tool for professional and amateur chefs looking for a maintenance free Chinese style cutter. This is designed as a vegetable slicer. It is not a heavy duty cleaver that would be used to chop bones and hard items. The blade is quite thin for this type of knife and it makes for a very easy-to-use processor of ingredients.
The CCK Small Stainless Cleaver is a great introduction to the fascinating world of Chinese cleavers. You will be amazed at how efficient and controllable it is. Around the world, many cooks say a cleaver is their number one knife for the majority of their cutting, slicing, and chopping duties. Try one out and you might agree! Highly recommended.
Our cleaver saya does NOT fit this knife--it's WAY too big.
Maker: Chan Chi Kee
Location: Hong Kong
Blade: Stainless Steel
Handle: Stainless Steel
Weight: 8.6 oz (246 g)
Edge Length: 192 mm
Total Length: 295 mm
Spine Thickness at Heel: 2 mm
Blade Height: 80 mm
Engraving: Laser Engraved (see photos)&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-cai-dao-kf1813-stainless-91.png&&&5&&&||&&&||&&&@@@
cckkaukoch&&&KF1411&&&CCK Kau Kong Chopper&&&b>This is a heavy-duty chopper.
The CCK Kau Kong Chopper is a classic Chinese-style bone cleaver built for power, durability, and confidence-inspiring weight. Made by Chan Chi Kee (CCK) in Hong Kong, this knife represents the traditional end of the cleaver spectrum—designed for demanding tasks where mass and toughness matter as much as edge sharpness.
With substantial thickness at the spine and a tall, broad blade, the Kau Kong Chopper is well suited for breaking down poultry, chopping through chicken bones, and handling tougher ingredients that lighter vegetable cleavers should never touch. The added heft allows the knife to do the work for you, delivering clean, decisive cuts with controlled downward force. Despite its size, the blade remains well balanced and predictable in hand, making it a dependable all-purpose chopper for cooks who want one knife that can handle the hard jobs.
This is a traditional workhorse cleaver favored in Chinese kitchens where versatility and durability are essential. If you are looking for a true chopper rather than a delicate slicer, the Kau Kong is an excellent choice.
Care Instructions: Hand-wash only with mild soap and dry thoroughly after use. Do not place in the dishwasher or soak for extended periods. Use an appropriate cutting board designed for heavy chopping. Periodically inspect the edge and have it sharpened as needed to maintain performance. Store safely to protect both the edge and surrounding items.
Weight: 24.6 oz (695 g)
Edge Length: 205 mm
Total Length: 312 mm
Spine Thickness at Base: 7 mm
Blade Height at Front: 135 mm
Blade Height at Back: 110 mm
Engraving: Laser engraved (see photos)
Please note that the 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 &&&The CCK KF1302 Cai Dao, often referred to as the “small slicer,” is a precision-focused Chinese vegetable cleaver built for clean, efficient cutting. Slightly longer and taller than its sibling, the KF1303, this model maintains the same impressively thin blade geometry, making it especially well suited for fine, controlled prep and paper-thin slicing.
Designed specifically for vegetable work, the KF1302 excels at julienning, fine slicing, and chiffonade cuts. The thin, high-carbon steel blade glides effortlessly through produce with minimal resistance, delivering excellent feedback and edge precision. This knife is not intended for cutting bones, frozen foods, or hard ingredients—the edge is optimized for finesse rather than brute force.
This is an outstanding choice for cooks who value speed, accuracy, and traditional Chinese craftsmanship. Its balance, cutting performance, and razor-sharp edge make it a favorite among professional chefs and serious home cooks alike.
Care Instructions: This knife is made from high-carbon steel and will rust if neglected. Hand-wash only and dry immediately after use. Do not soak or place in a dishwasher. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of food-safe oil if storing for long periods. Use a soft cutting board and avoid twisting or torquing the edge during use.
We do not have a saya that will fit this cleaver.
Weight: 10.5 oz (300 g)
Edge Length: 220 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 94 mm
Engraving: Laser engraved&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-kf1302-cai-dao-29.png&&&5&&&||&&&||&&&@@@
cckcleaver1&&&BIGLARGEKF1103&&&CCK Large Slicer&&&Cleavers are back in the spotlight—and for good reason. Many chefs swear by their speed, efficiency, and ability to handle an exceptionally wide range of cutting, chopping, and slicing tasks with ease.
In China and many other Asian countries, the cleaver is the default chef’s knife. Designed as a true all-purpose tool, it is capable of performing nearly every task handled by Western or Japanese chef knives, often with greater efficiency.
What surprises most first-time users is how nimble a cleaver can be. Despite its size and weight, it can process even the smallest ingredients with precision and control. This particular cleaver leans toward finesse thanks to a relatively thin blade for its size, allowing it to take an impressively sharp edge and excel at detailed prep work.
The blade is made from carbon steel, which offers excellent sharpness and edge response but requires proper care to prevent rust and corrosion.
Once you experience the versatility and subtle control of a Chinese cleaver, it’s easy to understand why many cooks believe it can serve as the primary knife for the vast majority of daily kitchen tasks.
Care Instructions: This knife is made from carbon steel and will rust if neglected. Hand-wash only and dry immediately after use. Do not soak or place in a dishwasher. Avoid leaving acidic foods on the blade for extended periods. Apply a light coat of food-safe oil if storing for long periods. Use a soft cutting board and avoid twisting or torquing the edge.
This cleaver does not fit the cleaver saya that we sell.
Weight: 14.5 oz (411 g)
Edge Length: 227 mm
Total Length: 330 mm
Spine Thickness at Heel: 3 mm
Blade Height: 110 mm
Handle Diameter: 30.5 mm
Engraving: Laser engraved (see photos)&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-large-slicer-332.png&&&5&&&||&&&||&&&@@@
cckcleaver3&&&KF2205&&&CCK Li'l Rhino Cleaver&&&Chinese Cleavers are the Asian version of the French chef knife. They are not used for chopping bone; they are slicers and are treated and used like a chef's knife. The Chinese have used the cleaver since the beginning of time and the Japanese combined it with their metallurgy and created some really nice cleavers of their own.
Chan Chi Kee (also known as CCK) is a big name in Chinese Cleavers. They also make various kitchen tools and utensils for professional and home cooks.
The Li'l Rhino Cleaver gets its name from looking like the small horn on a rhinoceros. It is a perfect tool for chopping herbs and vegetables. It's also a good choice for breaking down primal cuts of meat. With its pointed tip and rounded front end, the Li'l Rhino also loves to get between bones or remove skin.
The blade is made from carbon steel, so extra care is required to prevent rusting and corrosion. Keep it dry and clean, and you will not have problems. This is one fun knife that is also high in function and has great appeal.
Finish sharpening service is not available for this knife.
This knife does not fit our cleaver saya.
Weight: 8.5 oz (240 g)
Edge Length: 215 mm
Total Length: 290 mm
Spine Thickness at Heel: 3 mm
Blade Height: 81 mm
Engraving: Laser Engraved (see photos)&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-li-l-rhino-cleaver-309.png&&&4.5&&&||&&&||&&&@@@
cckcleaver2&&&KF1303&&&CCK Small Cleaver KF1303&&&This is a vegetable slicer.
The CCK Small Cleaver was featured and recommended in Christopher Kimball’s Milk Street Magazine, and demand surged as a result. This style of small Chinese chef’s knife is called a sangdao, and it offers outstanding performance at an approachable price point. The blade is made from carbon steel with a traditional kurouchi finish that adds toughness and character, but it does require proper care to prevent rust.
The CCK Small Cleaver is our best-selling cleaver at CKTG and a fantastic introduction to Chinese chef knives. The blade is relatively thin for this style, allowing it to take a very sharp edge and move easily through vegetables and proteins. A subtle belly in the edge profile helps prevent the tip from digging into the cutting board during fast chopping.
Sangdao knives excel at chopping, slicing, and julienning vegetables and boneless meats with speed and precision, but they are not designed to cut through bones—please do not attempt it.
This is an excellent choice for first-time cleaver users or for chefs looking for a dependable, efficient workhorse dedicated to vegetable prep.
Care Instructions: This knife is made from carbon steel and will rust if neglected. Hand-wash only, wipe dry immediately after use, and store in a dry place. Avoid soaking, dishwashers, and acidic foods left on the blade for extended periods. Apply a light coat of food-safe oil if storing for long periods. Do not cut frozen foods, bones, or other hard materials.
Weight: 8.8 oz (249 g)
Edge Length: 210 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 89 mm
Engraving: Laser engraved&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cck-small-cleaver-kf1303-158.png&&&5&&&||&&&||&&&@@@
ccksmstcl&&&KF1912&&&CCK Small Stainless Cleaver 205mm&&&This is a vegetable slicer.
If you don’t own a CCK cleaver, you’re missing out on one of the most widely used knife styles in the world. While that may sound like an exaggeration, Chinese cleavers—and CCK in particular—are relied upon daily by countless home cooks and professional chefs across Asia and beyond.
Chan Chi Kee (CCK) is a Hong Kong–based kitchen knife and supply company with decades of experience producing traditional Chinese cutlery. Their knives are made in-house using quality steels and time-tested methods refined over generations.
The CCK Small Stainless Cleaver is an excellent choice for cooks looking for a low-maintenance, Chinese-style vegetable cleaver. Designed specifically for slicing and chopping vegetables, it features a relatively thin blade that makes quick work of small to medium ingredients. This is not a heavy-duty cleaver and should not be used to cut bones or other hard materials.
This model is a great introduction to the world of Chinese cleavers. Its efficiency, balance, and easy control often surprise first-time users. Many cooks around the world find that a cleaver becomes their primary knife for everyday slicing, chopping, and prep work—this one makes it easy to see why.
Care Instructions: This knife is made from stainless steel and is easy to maintain, but proper care will extend its life. Hand-wash with mild soap and dry thoroughly after use. Avoid the dishwasher and abrasive scrubbers. Do not cut frozen foods, bones, or very hard items. Store in a blade guard, on a magnetic strip, or in a block to protect the edge.
Add a graceful touch of Japanese artistry to your table setting with this ceramic chopsticks holder shaped like an origami crane. Designed to elevate your chopsticks off the table, it keeps them clean while adding a subtle decorative accent inspired by traditional Japanese symbolism.
Each piece is made in Japan from smooth, durable ceramic with crisp detailing that captures the elegance of a folded paper crane — a symbol of peace and good fortune. Perfect for everyday meals or as part of a refined table presentation.
Care Instructions: Hand wash or wipe clean with a soft cloth. Avoid abrasive cleaners.
Material: Ceramic
Shape: Origami Crane
Dimensions: 1.25" x 2.5" x 1.25"
Weight: 16 g
Made in Japan&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ceramic-crane-chopsticks-holder-32.png&&&0&&&||&&&||&&&@@@
ce320mesist&&&401&&&Cerax 320 Grit Standard Size&&&The stones are quick cutters with a high concentration of abrasives in the stone. They require a quick soak before use. This stone measures 205 x 73 x 27mm. Comes with a small rubber stone holder that works very well along with a small cleaning stone. These are great values and favorite low grit stone that we sell. &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cerax-320-grit-standard-size-76.png&&&5&&&||&&&||&&&||@@@
ceraxcombo1k3k&&&CR-3800&&&Cerax Combo 1K/3K&&&These Cerax Combination stones are a great way to start your sharpening obsession. This set has the 1K and the 3K back to back in a convenient box that works as a stone holder as you sharpen. The stones are 185mm by 65mm. The 1K is a bit thicker at 16mm, vs. the 3K at 13mm. These are water stones, so you'll need to soak them for 5-10 minutes before using them, but don't leave them in the water for too long. This set also comes with a small nagura for creating a slurry or for cleaning the stones.&&&&&&70&&&55&&&https://s.turbifycdn.com/aah/chefknivestogo/cerax-combo-1k-3k-116.png&&&4.5&&&||&&&||&&&||@@@
chkntogorost&&&RoundBlack&&&Chef Knives To Go Round Sticker&&&Chef Knives To Go Round Sticker. Measures 2 3/4" in diameter.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chef-knives-to-go-round-sticker-60.png&&&0&&&||&&&||&&&@@@
chbaai10pa&&&BandAids&&&Chefknivestogo Band Aids 10 Pack&&&Chefknivestogo Band Aids 10 Pack. &&&&&&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&&&Chefknivestogo Black Felt Knife Guard 3pc Set. This combination fits the Tojiro 3pc set well. The guards used are the 3.5", 6", and 8.5". Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See photo #2.
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-felt-knife-guard-3pc-set-73.png&&&5&&&||&&&||&&&||@@@
chbloftw&&&BlackOffsetTweezers&&&Chefknivestogo Black Offset Tweezers&&&These offset fine-tip tweezers have become a favorite among our professional cook customers. Designed for precision work, they offer excellent control when plating, garnishing, or handling delicate ingredients that require accuracy and a steady hand.
The fine stainless steel tips allow you to grip small items securely, making them ideal for microgreens, herbs, edible flowers, and other detailed finishing touches. The offset design improves visibility and comfort during use, while the lightweight construction helps reduce hand fatigue during long prep sessions.
Each pair is engraved with “Chefknivestogo,” adding a subtle branded touch to a practical kitchen tool. Also available in gold, blue, and rainbow finishes, these tweezers bring both function and personality to your plating setup. They are a dependable, affordable addition to any professional or serious home kitchen.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Tip Style: Offset Fine Tip
Length: 7.8"
Material: Stainless Steel
Engraving: Chefknivestogo
Available Finishes: Stainless, Gold, Blue, Rainbow
Care: Hand-wash only&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-black-offset-tweezers-157.png&&&0&&&||&&&||&&&@@@
chblgu&&&NEWCKTGBladeGuardSet&&&Chefknivestogo Blade Guard 3pc Set&&&This handy set of laminated, cardstock knife guards is perfect for covering your knives and transporting them in your knife bags or storing in your kitchen drawers. These will handle blades up to 12" long but will work great with smaller ones as well. The sheaths are surprisingly durable and are a low-priced, easy way to protect your edges. This 3 pc set includes:
1 Large Blade Guard 12" x 2.5" (305mm x 63mm)
1 Medium Blade Guard 8" x 2.5" (202mm x 63mm)
1 Small Blade Guard 5.5" x 2.5" (140mm x 63mm) &&&&&&3.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blade-guard-3pc-set-66.png&&&5&&&||&&&||&&&@@@
chbloftw1&&&BlueOffsetTweezers&&&Chefknivestogo Blue Offset Tweezers&&&These Chefknivestogo Blue Offset Tweezers offer the same precision and performance as our standard offset model, now finished in a vibrant blue coating. They are a favorite among our professional cook customers who rely on them for detailed plating and delicate prep work.
The fine stainless steel tips provide excellent grip and control, making them ideal for placing microgreens, herbs, edible flowers, and other small ingredients with accuracy. The offset design improves visibility and comfort during use, helping reduce hand fatigue during long prep sessions. Each pair is engraved with “Chefknivestogo” for a subtle branded touch.
Also available in stainless, gold, and rainbow finishes, these tweezers add both function and personality to your plating toolkit.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Tip Style: Offset Fine Tip
Length: 7.8"
Finish: Blue
Engraving: Chefknivestogo
Care: Hand-wash only&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-blue-offset-tweezers-153.png&&&0&&&||&&&||&&&@@@
tsoilst1&&&Camellia&&&Chefknivestogo Camellia Oil 118ml&&&This is used to help prevent rusting on carbon steel knives and tools and swords. It's been used for centuries in Japan and works well. This bottle has a fine spray top so it's easy to use. Simply spritz the knife and rub it over the blade with a paper towel.
Virgin organic Camellia oil, commonly known as "tea seed oil", is a carrier vegetable oil extracted from the seeds of the Camellia oleifera evergreen plant. It is yellow in color with a light, nutty flavor. Camellia oil is the main cooking oil used in many Asian countries. It has fewer saturated fatty acids and more monounsaturated fatty acids than olive oil, has high levels of vitamin E and contains polyphenol antioxidants. Camellia oil is also used for cosmetic applications and is often used in soaps and creams. Because the oil is easily absorbed without a greasy feeling, it is often used to keep skin hydrated as well as condition and strengthen hair.
Item Weight: 4.9 ounces / 138g
Volume: 118ml
Used for preventing rust. Not for consumption.
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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)
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chdipa25mi&&&CKTGPaste-25&&&Chefknivestogo Diamond Paste 0.25 Micron&&&Chefknivestogo Diamond Paste .25 Micron. This is the finest paste in our line and will put a wicked edge on your knife as a final finishing strop. Made with water-based diamond paste at .25 micron size, this item contains 5g of product and will last a long time since a little goes a long way.&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-25-micron-106.png&&&5&&&||&&&||&&&||@@@
chdipa5mi&&&CKTGPaste-5&&&Chefknivestogo Diamond Paste 0.5 Micron&&&Chefknivestogo Diamond Paste .5 Micron is a new product made with 5 grams of water-based diamond paste at .5 micron. Easy to use and does a very nice job finishing your edges. &&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-5-micron-82.png&&&0&&&||&&&||&&&||@@@
chdipa75mi&&&CKTGPaste-75&&&Chefknivestogo Diamond Paste 0.75 Micron&&&Easy to use and priced low to help encourage you to try stropping. This paste contains .75 micron diamonds and is water-based. Just squeeze a small amount out and spread on your balsa or leather strop and let it dry for a few minutes. This paste lasts a long time so a little goes a long way. The syringe is filled with 5 grams of product. &&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-0-75-micron-81.png&&&0&&&||&&&||&&&||@@@
chdipa1mi&&&CKTGPaste-1&&&Chefknivestogo Diamond Paste 1 Micron&&&These are new, water-based diamond paste that works perfectly with our strops. The particular one is 5 grams and contains 1 micron diamond paste. To use squeeze out about 2 pea sized drops and spread on leather, balsa or any other strop material you want. Let it dry for about 5 minutes and then have at it. &&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-1-micron-178.png&&&5&&&||&&&||&&&||@@@
chdipa3mi&&&CKTGPaste-3&&&Chefknivestogo Diamond Paste 3 Micron&&&When you start getting into really fine finishing stones become prohibitively expensive. The Chefknivestogo Diamond Paste 3 Micron will give you great results when just a small amount is applied to your leather or balsa strop. Quick and easy and very effective. Give it a try. &&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-3-micron-116.png&&&4.5&&&||&&&||&&&||@@@
chdipa5mi1&&&CKTGPaste-5Micron&&&Chefknivestogo Diamond Paste 5 Micron&&&When you start getting into really fine finishing stones they become prohibitively expensive. The Chefknivestogo Diamond Paste 5 Micron will give you great results when just a small amount is applied to your leather or balsa strop. Quick and easy and very effective. Give it a try. &&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-diamond-paste-5-micron-199.png&&&2&&&||&&&||&&&||@@@
drizzlespoon&&&Spoon-Drizzle&&&Chefknivestogo Drizzle Spoon &&&The Chefknivestogo Drizzle Spoon is a purpose built plating tool designed for clean, controlled saucing and finishing. The generously sized bowl and integrated pour spout allow for smooth, accurate pours, making it easy to dress plates with consistency and precision during service or at home.
Crafted from premium stainless steel, this spoon offers excellent balance and enhanced control while working sauces, oils, or reductions. Measuring 8 inches in length, it is compact enough for detailed work while still providing comfortable reach. Each spoon is sold individually.
Care Instructions: Dishwasher safe. For best appearance hand wash and dry promptly after use.
Length: 203 mm (8")
Volume: Approximately 1.5 tbsp
Material: Stainless Steel
Sold individually&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-drizzle-spoon-65.png&&&0&&&||&&&||&&&@@@
chgooftw&&&GoldOffsetTweezers&&&Chefknivestogo Gold Offset Tweezers&&&These Chefknivestogo Gold Offset Tweezers deliver the same precision performance our professional cook customers rely on, now in an attractive gold finish. Designed for detailed plating and delicate prep work, they provide excellent control when presentation matters most.
The fine stainless steel tips offer a secure grip on small ingredients such as microgreens, herbs, edible flowers, and other garnishes. The offset design improves line of sight and comfort during use, making them easy to handle during extended prep sessions. Each pair is engraved with “Chefknivestogo” for a clean, subtle branded touch.
Also available in stainless, blue, and rainbow finishes, these tweezers combine professional function with distinctive style.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Tip Style: Offset Fine Tip
Length: 7.8"
Finish: Gold
Engraving: Chefknivestogo
Care: Hand-wash only&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-gold-offset-tweezers-150.png&&&0&&&||&&&||&&&@@@
chknbox&&&CKTG-Knife-Box&&&Chefknivestogo Knife Box&&&This is a Chefknivestogo knife box that measures 2 3/4" x 15 3/4".&&&&&&4.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-knife-box-85.png&&&0&&&||&&&||&&&@@@
chladrsp&&&Spoon-LARGEDrizzle&&&Chefknivestogo Large Drizzle Spoon&&&The Chefknivestogo Large Drizzle Spoon is a professional grade plating tool designed for clean, controlled saucing and finishing. Its balanced size makes it easy to manage detail work on the line while remaining comfortable for everyday use at home or in culinary school settings.
The well shaped bowl holds approximately 2 tablespoons, allowing for smooth, consistent pours without excess. With a 9 inch length, this spoon offers excellent reach and control when finishing plates, drizzling sauces, or adding final touches during service.
Care Instructions: Dishwasher safe. For best appearance hand wash and dry promptly after use.
Length: 230 mm (9")
Volume: Approximately 2 tbsp&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-large-drizzle-spoon-122.png&&&5&&&||&&&||&&&@@@
cooftw&&&RainbowOffsetTweezers&&&Chefknivestogo Rainbow Offset Tweezers&&&These Chefknivestogo Rainbow Offset Tweezers offer the same professional performance as our standard model, now finished in an eye-catching rainbow coating. Popular with our professional cook customers, they are built for precision plating and detailed prep work where control and accuracy matter.
The fine stainless steel tips provide a secure grip on small, delicate ingredients such as microgreens, herbs, edible flowers, and garnishes. The offset design improves visibility and comfort, making them easy to maneuver during extended prep sessions. Each pair is engraved with “Chefknivestogo” for a clean, subtle branded finish.
Also available in stainless, blue, and gold finishes, these tweezers bring both function and personality to your plating toolkit.
Care Instructions: Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid abrasive scrubbers that may damage the finish. Store in a dry place when not in use.
Tip Style: Offset Fine Tip
Length: 7.8"
Finish: Rainbow
Engraving: Chefknivestogo
Care: Hand-wash only&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-rainbow-offset-tweezers-94.png&&&4.5&&&||&&&||&&&@@@
chsh&&&Sharpie&&&Chefknivestogo Sharpie!&&&Chefknivestogo Sharpie! We couldn't resist putting our logo on a sharpie. So many of our customers are pro cooks and culinary students and these markers are great to have at work or school. &&&&&&1.55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-sharpie-127.png&&&5&&&||&&&||&&&@@@
wallet&&&Wallet&&&Chefknivestogo Slim Fit Leather Wallet&&&Chefknivestogo Leather Wallet — A Sharp Addition to Our Swag Collection
We’re excited to add this sleek leather wallet to our growing Chefknivestogo swag lineup! Just like our knives, it blends function, form, and quality craftsmanship in one clean design.
Crafted from 100% genuine leather with a smooth finish and durable polyester lining, this minimalist wallet offers everyday practicality without the bulk. Despite its slim size — just 3 1/8" x 4 7/16" x 1/9" — it features eight smartly designed slots to keep your essentials organized and accessible.
The embossed Chefknivestogo logo adds a touch of class and makes this a perfect gift for any knife enthusiast or loyal fan. Each wallet comes beautifully boxed and ready to gift.
**Features:**
100% Leather Exterior
Polyester Lining
Slim Profile: 3 1/8" x 4 7/16" x 1/9"
8 Convenient Card Slots
Embossed Chefknivestogo Logo
Gift Box Included
Would you like me to tailor it further for a Turbify product listing (HT&&&&&&9.95&&&5.95&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-slim-fit-leather-wallet-closeout-10.png&&&5&&&||&&&||&&&@@@
chsmhibo15x8&&&Chefknivestogo-Hinoki&&&Chefknivestogo Small Hinoki Board 15" x 8" x.75"&&&Chefknivestogo Small Hinoki Board 15" x 8" x.75". We import this board from Japan. Made from high-quality Hinoki wood, this board is perfect for making a quick sandwich or salad. Light and easy to store.
Ground shipping only.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-small-hinoki-board-15-x-8-x-75-57.png&&&0&&&||&&&||&&&@@@
chlost&&&ChefknivestogoLogoSticer&&&Chefknivestogo Sticker 5"&&&Chefknivestogo Logo Sticker. Measures 5" Long by 1.5" tall.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-sticker-5-6.png&&&0&&&||&&&||&&&@@@
chtsh&&&T-Shirt&&&Chefknivestogo T-Shirt&&&Show your colors and your love for all things sharp with the new CKTG T- Shirt.
The shirt is made from high quality, comfortable cotton/poly blend, fine knit jersey. It is designed with a full cut to provide a roomier fit and features double stitched sleeves and bottom hem for durability. The ribbed crew neck collar keeps its shape wash after wash. And the taped neck and shoulders add strength. It also features a tear away tag for added comfort.
The shirt is printed with our new logo on the front pocket area and a crossed knives design featuring our “Stay Sharp” motto in full size on the back.
These shirts are super soft and easy to wear. They make great gifts for your knife-crazy spouse or friend. Or buy one for yourself and prove to the world you are a knife nut!
Stay sharp my friends!
&&&"Size" "Small" "Medium" "Large" "X Large" "XX Large" "XXX Large"&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chefknivestogo-t-shirt-117.png&&&5&&&||&&&||&&&@@@
chrese&&&Chips&&&Chip/Tip Repair Service&&&Here is how to use our chip repair service:
Order 1 service per knife.
Ship knife to:
Chefknivestogo
5980 Executive Dr Ste D
Fitchburg, WI 53719
The Chip/Tip service includes our sharpening service with the repair, so there is no need to order the sharpening service.
We'll do the work and mail them back within two business days.
If you order other items AND this service, we will wait and ship everything back to you together.
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chkiaubokn14&&&CK-AUS10-Honesuki&&&Chopper King AUS10 Boning Knife 145mm&&&Chopper King AUS10 Boning Knife 145mm. This is a nice, handy boning knife at a good price using very good AUS10 stainless steel.
It's great for a pro cook who needs good value and isn't picky about fit and finish.
Weight: 3.8 oz (110 g)
Blade Length: 144 mm
Total Length: 282 mm
Spine Thickness at Base: 2.0 mm
Blade Height: 39.2 mm
Steel Type: AUS10 Stainless Steel
Blade Grind: Right-Handed&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-aus10-boning-knife-145mm-311.png&&&5&&&||&&&||&&&@@@
chkibigtube&&&CK-B1-BigTuna&&&Chopper King Blue #1 Big Tuna 280mm &&&Chopper King Big Tuna Belly. Besides breaking down huge fish this knife would make a great conversation starter at a BBQ cook-off.
Blacksmith: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Steel: Takefu Steel V-toku1 (Blue #1)
HRC: 64
Cladding: Stainless
Weight: 2 lbs 11 oz (1.2 kg)
Edge Length: 285 mm
Total Length: 350 mm
Spine Thickness: 5 mm
Blade Height at Tallest Point: 190 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-blue-1-big-tuna-280mm-54.png&&&5&&&||&&&||&&&@@@
chkikish&&&Green-Shears&&&Chopper King Kitchen Shears - Green&&&Introducing the Chopper King Kitchen Shears, your new go-to tool from Taiwan for culinary precision and convenience. Crafted with exceptional quality, these shears are designed to handle everything from snipping fresh herbs to cutting through tough meat and poultry. With ergonomic handles that provide a comfortable grip and blades forged from high-grade stainless steel, they ensure a clean cut every time. Whether you're a professional chef or a home cooking enthusiast, the Chopper King Kitchen Shears will make food preparation effortless and more enjoyable. They measure 210mm from tip to the end of the handle with an 80mm blade length. They weigh 5.3 oz or 150g.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-kitchen-shears-58.png&&&0&&&||&&&||&&&@@@
chkimiork5fi&&&CK-K5-MiniOrca&&&Chopper King Mini Orca K5 Fish Knife 160mm&&&Chopper King of Taiwan is a small, family-run workshop known for producing knives with bold character and serious cutting performance, and we are proud to be their first U.S. dealer. The Mini Orca Fish Knife is forged from K5 carbon steel, a tough, fine-grained steel that takes an extremely sharp edge and is easy to maintain with quick touch-ups. Compact yet tall, this blade offers excellent board contact and control for precise slicing and portioning.
Originally designed for professional kitchen use, especially for fish fabrication, this knife is favored by cooks who value simple steels that sharpen easily and perform reliably day after day. The Mini Orca has a rustic, handmade look with subtle forging marks that reflect its small-batch production. It is a practical, hardworking knife for anyone looking to step beyond factory-made designs and into something with personality and feel.
Care Instructions: This knife is made from carbon steel and will discolor with use. Hand wash only and dry immediately after use. Do not use the dishwasher. Avoid cutting frozen foods, bones, or hard objects to prevent chipping. Apply a light coat of food-safe oil during storage.
Maker: Chopper King
Location: Taiwan
Edge Steel: K5 Carbon Steel
Knife Type: Fish Knife
Weight: 7.5 oz (214 g)
Edge Length: 157 mm
Total Length: 265 mm
Spine Thickness at Base: 2 mm
Blade Height: 70 mm&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-mini-orca-k5-fish-knife-160mm-85.png&&&0&&&||&&&@@@
chkisidrvch&&&CK-VG1-MiniChop&&&Chopper King Silver Dragon VG1 Mini Chopper 180mm&&&The Chopper King VG1 Small Slicer offers a practical step into semi-stainless performance while maintaining the bold, workhorse character the brand is known for. Designed for cooks who want a tall blade with power and stability, this compact cleaver handles vegetables, boneless proteins, and general prep with confidence. It delivers substantial weight and blade height without moving into oversized territory.
This knife is hammer-forged in Taiwan using san mai construction with a VG1 core steel, often referred to as Stainless Chromax. VG1 is a semi-stainless steel that offers a balanced combination of edge retention, ease of sharpening, and improved corrosion resistance compared to traditional carbon steels. It takes a fine, clean edge and maintains it well under regular kitchen use. The soft stainless cladding adds durability and reduces maintenance, making it easier to manage in a busy home or professional environment. With a thick 4 mm spine and generous 87 mm blade height, the knife has excellent knuckle clearance and a stable, authoritative feel on the board.
Handcrafted Note: Chopper King cleavers are forged by a skilled Taiwanese blacksmith and prioritize performance over cosmetic perfection. Minor scratches, visible hammer marks, and slight grind inconsistencies are normal. These are working knives built for use, not display pieces.
Care Instructions: Although more stain-resistant than carbon steel, the core is not fully stainless. Hand-wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones, and do not torque the blade sideways during use.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: VG1 (Semi Stainless Chromax)
Cladding: Stainless Steel
Weight: 15.4 oz lb (436 g)
Edge 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-1.png&&&0&&&||&&&||&&&@@@
chkismkisc&&&Purple-Shears&&&Chopper King Small Kitchen Scissors - Purple&&&Discover the versatility of Chopper King Kitchen Scissors, your go-to stainless steel shears for a multitude of household tasks. With ergonomic handles and an ideal size of 6.5" L x 3.25" W, they offer comfort and efficiency for everything from cutting herbs to opening packages. Proudly crafted in Taiwan by Chopper King, these scissors are designed to elevate your kitchen experience. They weigh 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 Son of Orca K5 Fish Knife
Chopper King of Taiwan is a small, family-run workshop producing distinctive knives with tons of character—and we’re proud to be their first U.S. dealer here at CKTG. The "Son of Orca" Funayuki is forged from K5 carbon steel, prized for its razor-sharp edge, stability, and easy touch-up maintenance. This versatile slicer brings personality and performance to everyday prep tasks.
Originally designed for restaurant use, particularly for breaking down fish, these knives are favored by pros who appreciate blades that sharpen easily and perform reliably. With its rustic style, handcrafted feel, and limited production, the Son of Orca is a great choice for cooks looking for something beyond the typical factory-made fare.
Kakutani Fish Knife Specs:
Maker: Chopper King
Location: Taiwan
Edge Steel: K5 Carbon Steel
Weight: 10.5 oz (298 g)
Edge Length: 215 mm
Total Length: 320 mm
Spine Thickness at Base: 3 mm
Blade Height: 65 mm
Handle Length: 110 mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/son-of-orca-k5-carbon-steel-fish-knife-7.png&&&4&&&||&&&||&&&@@@
taknkiau&&&CK-AUS10-Cleaver&&&Chopper King Stainless Cleaver 210mm&&&We carry a wide variety of Chinese-style cleavers, many of which feature carbon steel cores with reactive iron cladding. This Chopper King AUS10 Slicer offers a fully stainless alternative for cooks who want similar performance with easier maintenance. With a 210 mm edge length and tall 105 mm blade height, it handles vegetables and boneless proteins efficiently while providing generous board clearance and stability.
Hammer forged in Taiwan using san mai construction, the core steel is AUS10 stainless from Japan, clad in stainless for added durability and corrosion resistance. AUS10 is known for taking a fine edge while offering solid edge retention and toughness in daily use. The blade measures approximately 3 mm at the heel and tapers to about 1.5 mm at the middle of the spine, giving it good cutting efficiency without feeling fragile. Fit and finish are very good for the price, and the knives typically arrive with a strong out-of-the-box edge. Minor scratches or cosmetic imperfections are common and considered typical for this maker. The maple handle provides a comfortable, practical grip.
Care Instructions: This knife is stainless and low maintenance, but it should still be hand washed and dried after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones and do not torque the blade sideways during use.
Maker: Chopper King
Location: Taiwan
Construction: San Mai, Hammer Forged
Edge Steel: AUS10 Stainless Steel (Japan)
Cladding: Stainless
Weight: 12.4 oz (352 g)
Edge Length: 210 mm
Blade Height at Base: 105 mm
Spine Thickness at Base: 3 mm
Spine Thickness at Middle: 1.5 mm
Handle: Maple
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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)
Edge Length: 159 mm
Total Length: 323 mm
Spine Thickness at Base: 3 mm
Blade Height: 59 mm
Handle: Mahogany Octagonal with Blackwood Ferrule&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg1-nakiri-165mm-26.png&&&5&&&||&&&@@@
chkivgno1cl&&&CK-VG10-Cleaver&&&Chopper King VG10 Cleaver 210mm&&&The Chopper King ST VG10 Slicer Cleaver 210mm is built for cooks who want stainless performance in a tall, thin profile. With a 105 mm blade height and relatively thin geometry, it excels at vegetables, boneless proteins, and push cutting on the board. The profile offers generous knuckle clearance while remaining balanced and easy to control.
Forged in Taiwan using three-layer stainless clad construction, the core steel is VG10, a well-known stainless alloy valued for edge retention, fine grain structure, and corrosion resistance. It takes a keen edge and holds it well with routine maintenance. The blade measures approximately 3 mm at the base and thins to about 1.5 mm through the middle, giving it good cutting efficiency while maintaining strength. The maple handle provides a comfortable grip and complements the clean stainless build.
Care Instructions: VG10 is stainless and low maintenance, but the knife should still be hand washed and dried after use. Do not place in the dishwasher. Avoid cutting frozen foods or hard bones and do not torque the blade sideways during use.
Maker: Chopper King
Location: Taiwan
Construction: Stainless Clad, Three-Layer
Edge Steel: VG10 Stainless
Weight: 12.6 oz (358 g)
Edge 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
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chkivgsmsl21&&&CK-VG10-SS&&&Chopper King VG10 Small Slicer 205mm&&&The Chopper King VG10 Small Slicer is a powerful, versatile Chinese-style cleaver built for serious prep work. With upgraded Japanese VG10 stainless steel, a refined maple wood handle, and an aggressive price point, this knife outperforms many competitors in its class. The profile now matches the popular CCK 1303, which means it fits our cleaver saya and feels instantly familiar in hand. The slightly shorter height compared to larger Chopper King models makes it a bit easier to maneuver while still offering plenty of board clearance and knuckle room.
This knife is hammer forged in Taiwan using a san mai construction with a high-grade VG10 stainless core imported from Japan. VG10 is known for its fine grain structure, excellent edge retention, and corrosion resistance. Hardened to 60–61 HRC, it takes a very sharp edge and holds it through demanding prep. One customer reported cutting 20 pounds of butternut squash without issue and praised the strong edge retention and easy touch-up on a Chosera 1000 stone, which quickly produced a wicked sharp edge. The performance is confident, durable, and ready for daily kitchen work.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches and hammer marks are common. They are a tremendous value for the performance you receive, but they are not museum-quality showpieces.
Care Instructions: Hand-wash and dry thoroughly after use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Use proper technique and avoid torquing the blade sideways. Maintain the edge with water stones or a ceramic rod as needed.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: VG10 Stainless Steel from Japan
HRC: 60-61
Weight: 10.6 oz (300 g)
Edge Length: 205 mm
Blade Height at Base: 91 mm
Blade Height at Middle: 88.5 mm
Spine Thickness at Base: 3 mm
Spine Thickness at Middle: 2 mm
Handle: Maple Wood, Round&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-vg10-small-slicer-205mm-177.png&&&5&&&||&&&@@@
knkish2cl&&&CK-W2-Cleaver&&&Chopper King White #2 Cleaver 215mm&&&Chopper Knife King of Taiwan is creating truly remarkable knives, and we're thrilled to be the first USA dealer to offer them to you at CKTG. This slicing knife is crafted with premium White #2 carbon steel, imported directly from Japan, ensuring top-notch performance and durability.
Unlike similar cleavers we've carried before, such as those by Shi Ba Zi, these knives are in a league of their own. They arrive with an impressively sharp edge right out of the box and boast a solid fit and finish that exceeds expectations. At this price point, they represent an outstanding value for any kitchen enthusiast.
Please note that Chopper King cleavers are made with good steel and forged by an excellent blacksmith, but minor scratches and hammer marks are common. They offer excellent value and performance, though they are not museum-quality pieces.:)
*Our cleaver saya does not fit this cleaver due to the height of the blade.
Maker: Chopper King
Location: Taiwan
Steel: Shirogami #2 (White #2)
Cladding: Stainless
Weight: 11.5 oz (326 g)
Edge Length: 215 mm
Total Length: 325 mm
Blade Height at Base: 105 mm
Blade Height at Middle: 110 mm
Spine Thickness at Base: 5.0 mm
Spine Thickness at Middle: 1.7 mm
Handle: Oak, Clear Coat Finished&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-cleaver-215mm-78.png&&&5&&&||&&&@@@
chkiwh2mich1&&&CK-W2-MiniChop&&&Chopper King White #2 Mini Chopper 170mm&&&The Chopper King White #2 Mini Chopper is a serious upgrade for cooks looking to step into carbon steel performance without breaking the bank. Featuring imported Japanese White #2 carbon steel, stainless cladding, and a comfortable maple round handle, this knife delivers traditional edge feel at a price that competes aggressively with many mass-produced Chinese cleavers. It is built for cooks who want real cutting performance, not just a big blade.
This knife is hammer-forged in Taiwan using san mai construction with a White #2 (Shirogami #2) carbon steel core imported from Japan. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take a screaming sharp edge quickly. Hardened to 60–61 HRC, it sharpens unbelievably fast and responds beautifully on water stones. One customer noted that after professional thinning and a slight hollow grind adjustment, the knife absolutely sailed through food. The steel has proven surprisingly tough for hard prep, showing only minor micro nicks even under heavy use. While edge retention is typical of White #2, touch-ups are fast and easy, often going straight to a 2000-grit stone for quick maintenance. The stainless cladding helps reduce reactivity and makes carbon steel easier to manage in a busy kitchen.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They offer tremendous performance for the price, but they are not museum-quality showpieces.
Care Instructions: Hand-wash and dry thoroughly after use. The core steel is reactive and will develop a patina with use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Maintain the edge with water stones and avoid torquing the blade sideways during use.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel from Japan
Cladding: Stainless Steel
HRC: 60-61
Weight: 8.3 oz (236 g)
Edge Length: 170 mm
Total Length: 277 mm
Blade Height at Base: 75 mm
Blade Height at Middle: 79 mm
Spine Thickness at Base: 4 mm
Spine Thickness at Middle: 1.5 mm
Handle: Maple, Round&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-mini-chopper-170mm-55.png&&&0&&&||&&&||&&&@@@
chkiw2smsl&&&CK-W2-SS&&&Chopper King White #2 Small Slicer 205mm&&&The Chopper King White #2 Small Slicer is a serious upgrade for cooks looking to step into carbon steel performance without breaking the bank. Featuring imported Japanese White #2 carbon steel, stainless cladding, and a comfortable maple round handle, this knife delivers traditional edge feel at a price that competes aggressively with many mass-produced Chinese cleavers. It is built for cooks who want real cutting performance, not just a big blade.
This knife is hammer-forged in Taiwan using san mai construction with a White #2 (Shirogami #2) carbon steel core imported from Japan. White #2 is prized for its extremely pure composition, fine grain structure, and ability to take a screaming sharp edge quickly. Hardened to 60–61 HRC, it sharpens unbelievably fast and responds beautifully on water stones. One customer noted that after professional thinning and a slight hollow grind adjustment, the knife absolutely sailed through food. The steel has proven surprisingly tough for hard prep, showing only minor micro nicks even under heavy use. While edge retention is typical of White #2, touch-ups are fast and easy, often going straight to a 2000-grit stone for quick maintenance. The stainless cladding helps reduce reactivity and makes carbon steel easier to manage in a busy kitchen.
Handcrafted Note: Chopper King cleavers are made with good steel and are forged by an excellent blacksmith, but minor scratches, uneven grind lines, and visible hammer marks are common. They offer tremendous performance for the price, but they are not museum-quality showpieces.
Care Instructions: Hand-wash and dry thoroughly after use. The core steel is reactive and will develop a patina with use. Do not put in the dishwasher. Avoid cutting frozen foods or hard bones. Maintain the edge with water stones and avoid torquing the blade sideways during use.
Maker: Chopper King
Location: Taiwan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel from Japan
Cladding: Stainless Steel
HRC: 60-61
Weight: 10.7 oz (304 g)
Edge Length: 205 mm
Total Length: 318 mm
Blade Height at Base: 85.5 mm
Blade Height at Middle: 88.5 mm
Spine Thickness at Base: 3 mm
Spine Thickness at Middle: 2 mm
Handle: Maple, Round&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-white-2-small-slicer-205mm-156.png&&&4&&&||&&&@@@
80grdiplfore&&&CKTG120EdgePro&&&CKTG 120 Grit Diamond Plate for the Edge Pro&&&120 Grit Diamond Plate for the Edge Pro (152.5 micron average). These plates work great, don't dish, and cut just about every knife steel on the market. Fits the Edge Pro. Comes with the base plate attached so it's ready to use out of the box. Remember this stone is only 23mm x 155mm and is designed for use with the Edge Pro Machine.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-120-grit-diamond-plate-for-the-edge-pro-92.png&&&5&&&||&&&||&&&||@@@
140grdistflp&&&BIG140DiamondPlate&&&CKTG 140 Grit Diamond Flattening Plate 3"x8"&&&The CKTG 140 Grit Diamond Stone Flattening Plate is a versatile, fast-cutting tool designed to keep your sharpening stones flat and working at their best. Measuring 8" x 2.75", this plate offers plenty of usable surface area for routine stone maintenance, chamfering stone edges, and quick corrective work. The 140-grit diamond surface strikes an ideal balance — aggressive enough to flatten efficiently, yet refined enough to leave stones cutting cleanly and evenly.
This plate is especially well suited for regular pre-sharpening touch-ups, making it easy to maintain stone flatness with just a quick 10–15 second pass. Users consistently note how effective it is for truing mid- and lower-grit stones without over-smoothing them, and many also use the back of the plate as a reference surface to check edge profiles. It’s a practical, budget-friendly alternative to higher-priced diamond plates and an essential tool for anyone sharpening regularly.
Care Instructions: Splash water onto both the plate and stone before use. Mark the stone with a pencil and rub in circular or cross-hatch motions until the marks are removed. Rinse the plate after use to clear swarf and dry thoroughly before storage. Use light pressure and allow the diamonds to do the work.
Grit: 140 (coarse)
Dimensions: 8" x 2.75"
Use: Stone flattening, chamfering, quick metal removal
Best for: Routine maintenance of low- to mid-grit stones
Cutting speed: Fast and efficient
Value: Excellent performance for the price&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-140-grit-diamond-flattening-plate-3-x8-151.png&&&4.5&&&||&&&||&&&||@@@
ckcbnsp05mi&&&CKTG-CBN5&&&CKTG 2oz CBN Spray 0.5 Micron&&&This 0.50-micron emulsion is 32,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 0.5 micron powder in each bottle and is our go-to strop compound for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather. The bottle contains 2 oz.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-0-5-micron-320.png&&&5&&&||&&&||&&&||@@@
ckcbnsp1mi&&&CKTG-CBN1&&&CKTG 2oz CBN Spray 1 Micron&&&This 1-micron emulsion is 16,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 1 micron powder in each bottle and is our go-to strop emulsion for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather. The bottle contains 2oz.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-1-micron-151.png&&&5&&&||&&&||&&&@@@
ck400grdiplf&&&CKTG400EdgePro&&&CKTG 400 Grit Diamond Plate for the Edge Pro&&&CKTG 400 Grit Diamond Plate for Edge Pro. These diamond plates are glued onto a base Edge Pro plate for easy use on the machine. Diamond plates work great on the Edge Pro because they don't dish and cut just about any steel. This one is 400 grit (52 average micron) and is excellent for refining your edge and removing metal quickly before moving up to higher grit stones. Measures 155mm x 25mm and weighs 1.4oz. The base plate is already attached to these so they're ready to use. The height of the stone is 8.5mm with the base attached.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-400-grit-diamond-plate-for-the-edge-pro-144.png&&&5&&&||&&&||&&&||@@@
ck80grdipl&&&BIG80DiamondPlate&&&CKTG 80 Grit Diamond Flattening Plate 3"x8"&&&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&&&Angle Guides For Sharpening Stones. The number one question we get from first time sharpeners is "how do I find the correct angle?" These little angle guides sit on the stone to give you a very clear idea of what angle to use without getting in the way of sharpening the knife like the clip on angle guides have trouble with. Simply select the angle guide you want to use, place it on the stone and secure it with a rubber band and place the knife on it to establish the angle.&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-angle-guides-for-sharpening-stones-85.png&&&4.5&&&||&&&||&&&||@@@
ckbesc&&&Bench-Scraper&&&CKTG Bench Scraper Sale!&&&This multi-purpose scraper and chopper is a versatile kitchen tool designed for prep, baking, and everyday tasks. Use it to cut and portion dough, section crusts, scrape baking sheets, transfer ingredients, or chop vegetables with speed and control. Its tall profile keeps your hands safely away from food while giving you excellent leverage and visibility.
The broad, rectangular stainless blade features clear measurement marks from 1 to 6 inches in 1/4-inch increments, making it easy to create evenly sized portions. A full-length, contoured handle provides a secure, non-slip grip for confident use, even during repetitive prep work.
Care Instructions: Dishwasher safe for easy cleanup. Dry after washing to maintain the blade’s finish. Store in a drawer or utensil holder to protect the edge.
Tool Type: Multi-purpose scraper / chopper
Blade Shape: Broad rectangular, square edge
Measurement Marks: 1–6 in (1/4 in increments)
Handle: Full-length, non-slip grip
Care: Dishwasher safe
&&&&&&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 Sale&&&Introducing the CKTG Black Ceramic Sharpening Rod. We think this rod is superior to the Idahone fine ceramic rod that we also sell for most pro users and culinary students. The primary improvement is that the rod uses higher quality ceramic material with 8 Mohs hardness and it's also nice and straight. The usable rod measures 270mm. The overall length is approximately 400mm and the rod itself has a 16mm diameter. The handle is made from high-impact plastic that is light and durable and has a nice ring on the end for hanging if you desire. Grit level on this rod is 2K and will put a nice edge on your knives quickly and effectively.&&&&&&49.95&&&34.95&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-ceramic-sharpening-rod-270mm-sale-132.png&&&5&&&||&&&||&&&@@@
blfekngu271&&&CKTGFelt-10wide&&&CKTG Black Felt Knife Guard 10.5" / 266mm&&&The Chefknivestogo black felt knife guard is designed to fit most large gyutos up to 266mm in length. Measuring 55mm tall, or just over 2 inches, it provides secure blade coverage for storage and transport.
Crafted with a durable black plastic exterior and a soft felt-lined interior, this guard slides smoothly onto the knife to protect both the edge and the user. It helps maintain sharpness and prevents damage when knives are kept in a kitchen drawer or knife bag.
Important: Always dry knives thoroughly before placing them in the guard to prevent trapped moisture from causing rust.&&&&&&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&&&CKTG Black Felt Knife Guard 295mm (11.75") x 2.25" (57mm).
The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-11-75-295mm-48.png&&&5&&&||&&&||&&&@@@
ckblfekngu90&&&CKTGFelt-3slim&&&CKTG Black Felt Knife Guard 3.75" / 95mm &&&CKTG Black Felt Knife Guard 90mm (3.75"). This Chefknivestogo black felt lined knife guard will fit kogatanas, paring knives or petty knives up to 3.75" or 90mm in length. The guard is 1.25" tall or just over 32mm.
The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Please make sure you dry your knives thoroughly after washing and before you place them into the guard. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-3-75-95mm-87.png&&&4.5&&&||&&&||&&&@@@
ckblfekngu13&&&CKTGFelt-4slim&&&CKTG Black Felt Knife Guard 4.5" / 120mm&&&The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 120mm (4.75") long by 25mm (just under 1") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-4-5-120mm-74.png&&&5&&&||&&&||&&&@@@
ckblfekngu27&&&CKTGFelt-5slim&&&CKTG Black Felt Knife Guard 5.5" / 150mm&&&The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 150mm (6") long by 25mm (just under 1") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-5-5-150mm-72.png&&&4.5&&&||&&&||&&&@@@
ckblfekngu6&&&CKTGFelt-6slim&&&CKTG Black Felt Knife Guard 6" / 160mm&&&The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. This guard measures 160mm (6.25") long by 33mm (1.25") tall. Please put the guard on with the spine exposed and the edge covered. See photo #2. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-6-160mm-72.png&&&4.5&&&||&&&||&&&@@@
blackfelt7&&&CKTGFelt-7wide&&&CKTG Black Felt Knife Guard 7" /177mm&&&CKTG Black Felt Guard 7". This guard measures 180mm (about 7") by 50mm (2") and can accommodate many of our santoku, bunka, and nakiri knives.
The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-7-177mm-161.png&&&5&&&||&&&||&&&@@@
ckblfekngu22&&&CKTGFelt-8wide&&&CKTG Black Felt Knife Guard 8" / 220mm&&&The Chefknivestogo black felt knife guard is designed to fit gyutos up to 220mm in length. At 50mm tall, or about 2 inches, it provides reliable protection for the blade during storage and transport.
Constructed with a strong black plastic exterior and a soft felt interior, the guard slides smoothly onto the knife to shield both the edge and the user. It helps maintain sharpness and prevents unnecessary wear when knives are stored in a drawer or carried in a knife bag.
Important: Always dry knives thoroughly before placing them in the guard to avoid trapping moisture that can cause rust.&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-8-220mm-102.png&&&5&&&||&&&||&&&@@@
ckblfekngu&&&CKTGFelt-9wide&&&CKTG Black Felt Knife Guard 9.75" / 250mm&&&Keep your knives safe and well-protected with this durable blade guard, measuring 9.75" x 2" (250mm x 50mm). Always position the guard correctly: ensure the spine of the knife is exposed while the blade edge is fully covered.
Thoroughly dry your knives before placing them in the guard to prevent moisture from causing rust.
Designed with care to preserve the longevity and sharpness of your knives, this blade guard is a must-have for any kitchen.&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-9-75-250mm-sale-2.png&&&0&&&||&&&||&&&@@@
ckblblgu925s&&&10-Pack&&&CKTG Black Felt Knife Guard set 9.75" / 250mm Sale&&&Save on this 10-pack of CKTG Black Blade Guards. They measure 9.75" x 2" or 250mm x 50mm.
Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See photo #2. Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&50&&&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 &&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you are buying a saya separately, we will need to know which knife you are buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-bunka-saya-172.png&&&5&&&||&&&||&&&||@@@
facck13clsa&&&CKTGSaya-Cleaver&&&CKTG Cleaver Saya&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cleaver-saya-173.png&&&5&&&||&&&||&&&||@@@
ckcodipl40&&&diamond-combo-plate&&&CKTG Combination Diamond Plate 400/1,000&&&The CKTG 400/1,000 grit combination diamond plate has a unique diamond pattern that helps keep the surface cutting quickly and consistently. This plate has 400 grit on one side and 1,000 grit on the other. It also includes a free rubber base that holds the stone firmly in place while you're sharpening or flattening other water stones.
Size of this plate is 8" x 2.75”.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-combination-diamond-plate-400-1-000-172.png&&&4.5&&&||&&&||&&&||@@@
tadesa16&&&CKTGSaya-Deba165&&&CKTG Deba Saya 165mm&&&CKTG Deba Saya 165mm. Fits most of our 165mm debas.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-saya-165mm-245.png&&&0&&&||&&&||&&&||@@@
ckde18sa&&&CKTGSaya-Deba180&&&CKTG Deba Saya 180mm&&&This saya was designed to fit a thick-spined deba, so it will be too big to fit a thinner knife of similar length.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-deba-saya-180mm-75.png&&&4.5&&&||&&&||&&&||@@@
ckdiplset12&&&120-400-1K&&&CKTG Diamond Plate 3 pc Set For Edge Pro&&&This set of plates is a good deal and has our 3 most popular grits. These items all fit the Edge Pro Sharpening Machine. They measure 150mm x 20.5mm of usable diamond surface. The stones come mounted to black plastic bases that will allow you to fit them on the EP machine. You get:
120 Grit Diamond Plate for the EP: 152.5 micron average
400 Grit Diamond Plate for the EP: 52.5 micron average
1,000 Grit Diamond Plate for the EP: 15 micron average&&&&&&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&&&Chefknivestogo Black Felt Knife Guard 3pc Set. This combination fits the Tojiro 3pc D set well. The guards used are the 5.5", 7" and 8.5". Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See video below.
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-felt-guard-trio-for-d-set-15.png&&&0&&&||&&&||&&&@@@
inshse&&&FINISHSHARPENING&&&CKTG Finish Sharpening&&&This service is per knife, not per order.
The Japanese call finish sharpening Honbatsuke. "Hon" means real, formal, professional, and genuine. "Ba" means edge and "Tsuke" means making or finishing in this case. In short, Honbatsuke means sharpening or finishing the edge.
Simply purchase this service along with the knife or knives you want us to sharpen and we'll sharpen them by hand using our typical progression of stones and strops. **Please note that the sharpening service is $15.95 per knife so if you want more than one knife sharpened, you need to order more than one service. Double bevel knives only. No serrated knives. This service does not include resetting bevels. We do not finish sharpen the CCK Butcher's Knife and Big & Li'l Rhino. It is too time-consuming.
If you have special instructions please let us know in the "Comments Box" and we'll try to accommodate your request.
Also please note that we will sharpen the knife evenly on both sides unless instructed otherwise. We will give priority to those of you who purchase this service and will attempt to ship your order within 1-2 business days. Usually, we do it the same day if you order early enough.
&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-finish-sharpening-9.png&&&5&&&||&&&||&&&||@@@
ck18gysa1&&&CKTGSaya-Gyuto180A&&&CKTG Gyuto Saya 180mm A&&&This saya was designed to fit a 180mm gyuto with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you are buying a saya separately, we will need to know which knife you are buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-180mm-a-8.png&&&0&&&||&&&||&&&||@@@
si21gysa&&&CKTGSaya-Gyuto210A&&&CKTG Gyuto Saya 210mm A&&&This saya was designed to fit a 210mm gyuto with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-210mm-a-107.png&&&5&&&||&&&||&&&||@@@
si21gyunsa&&&CKTGSaya-Gyuto210B&&&CKTG Gyuto Saya 210mm B&&&This saya was designed to fit a 210mm gyuto with a thicker spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-210mm-b-97.png&&&5&&&||&&&||&&&@@@
si24gysa&&&CKTGSaya-Gyuto240A&&&CKTG Gyuto Saya 240mm A&&&This saya was designed to fit a 240mm gyuto with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-240mm-a-119.png&&&4.5&&&||&&&||&&&||@@@
si24ungysa&&&CKTGSaya-Gyuto240B&&&CKTG Gyuto Saya 240mm B&&&This saya was designed to fit a 240mm gyuto with a thicker spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-240mm-b-123.png&&&4.5&&&||&&&||&&&||@@@
siungy27sa&&&CKTGSaya-Gyuto270A&&&CKTG Gyuto Saya 270mm A&&&This saya fits gyutos with thinner spines. It does not fit Masakage knives (Yuki, Koishi, et al).
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-270mm-a-121.png&&&5&&&||&&&||&&&||@@@
chwoco&&&4oz&&&CKTG Handle and Board Wax&&&CKTG Handle and Board Wax is a food safe mix of beeswax and mineral oil that we use for several purposes at the office and at our home. It's great for cutting boards and we also use it for wooden handles to keep them in good condition. We also use it to finish sayas. It only takes a small amount. Rub it on your unfinished wood and then wipe it off with a clean rag. Also works well on salad bowls, rolling pins and wooden utensils. Made from the finest food-grade mineral oil and double-refined beeswax. Comes in a 4-ounce container.&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-handle-and-board-wax-107.png&&&5&&&||&&&||&&&@@@
prhaknbag&&&CKTG-Drumstick-Bag&&&CKTG Hanging Knife Bag - Tan&&&This bag has some unique features that lend themselves to kitchen use. It is made of very durable materials with straps designed for hanging the bag on the wall at work for quick and easy access without taking up valuable counter space. It's light and easy to carry with handle on the top. Made from weatherproof ballistic nylon.
Length: 18"
Width: 7 1/2" (15" open)
Rigid 1" spine to allow for easy closure of bag when fully stocked&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-hanging-knife-bag-57.png&&&5&&&||&&&||&&&@@@
honesukisaya&&&CKTGSaya-HonesukiA&&&CKTG Honesuki Saya 150mm A&&&This saya was designed to fit honesukis with thinner spines.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-honesuki-saya-150mm-a-67.png&&&5&&&||&&&||&&&||@@@
siho150sab&&&CKTGSaya-HonesukiB&&&CKTG Honesuki Saya 150mm B&&&This saya was designed to fit honesukis with thicker spines.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-honesuki-saya-150mm-b-124.png&&&4&&&||&&&||&&&||@@@
ckkisa21&&&CKTGSaya-Kiri210&&&CKTG Kiritsuke Saya 210mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.
This saya fits:
Harukaze AS HAS-K210
Harukaze Ginsan HG3-K210
Yahiko YAS-HE-K210
Yahiko YA-G3-K210&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-210mm-48.png&&&0&&&||&&&||&&&||@@@
ckkisa24&&&CKTGSaya-Kiri240&&&CKTG Kiritsuke Saya 240mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiritsuke-saya-240mm-78.png&&&0&&&||&&&||&&&||@@@
ckknro8pcbl&&&CKTG-Blue-Knife-Roll&&&CKTG Knife Roll 8pc Blue&&&This durable canvas chef knife roll is designed for cooks who need safe, organized storage at home or on the go. With seven individual sleeves, it securely holds a full working set of kitchen knives along with essential tools like scissors, honing rods, or small utensils. The layout keeps blades separated and protected while allowing quick access during prep or service.
Made from cut- and puncture-resistant canvas, this knife roll helps prevent scratches, nicks, and edge damage during transport. It rolls up tightly and secures with a sturdy canvas cord, making it easy to carry to work, culinary school, camping trips, or outdoor grilling sessions. Knives up to 16.9 inches in length fit comfortably when unrolled.
Care Instructions:
Spot clean with a damp cloth and mild soap. Allow to air dry fully before storing. Do not machine wash or dry.
Material: Heavy-duty canvas
Capacity: 7 knife sleeves plus accessory storage
Maximum Knife Length: 16.9"
Unrolled Size: 22" wide x 16.9" tall
Closure: Canvas tie cord
Use: Chef knife storage, travel, culinary school, camping, BBQ
&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-knife-roll-8pc-blue-74.png&&&0&&&@@@
sinasa&&&CKTGSaya-NakiriA&&&CKTG Nakiri Saya A&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you are buying a saya separately, we will need to know which knife you are buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knifes page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-nakiri-saya-a-149.png&&&4.5&&&||&&&||&&&||@@@
si16nasab&&&CKTGSaya-NakiriB&&&CKTG Nakiri Saya B&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-nakiri-saya-b-182.png&&&5&&&||&&&||&&&||@@@
120mmpettysaya&&&CKTGSaya-Petty120A&&&CKTG Petty Saya 120mm A&&&We have added this saya to the item pages of the knives it fits. If you don't see it on the item page, it doesn't fit the knife.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-120mm-a-92.png&&&0&&&||&&&||&&&||@@@
si15pesa&&&CKTGSaya-Petty150&&&CKTG Petty Saya 150mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-150mm-100.png&&&5&&&||&&&||&&&||@@@
ckpesa18&&&CKTGSaya-Petty180&&&CKTG Petty Saya 180mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-180mm-52.png&&&0&&&||&&&||&&&||@@@
ck120tapesa&&&CKTGSaya-PettyTall120&&&CKTG Petty Saya Tall 120mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-petty-saya-tall-120mm-60.png&&&4.5&&&||&&&||&&&||@@@
ckroostbl3x&&&RooStropBlock&&&CKTG Roo Strop Block 3x2" &&&Our CKTG Kangaroo strop block measures 3x2". This block is comfortable to hold and would make an excellent finisher when you are sharpening your knives.&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-block-3x2-19.png&&&0&&&||&&&||&&&||@@@
saya&&&CKTGSaya-SantokuA&&&CKTG Santoku Saya A&&&This saya was designed to fit santokus with thinner spines.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-santoku-saya-a-124.png&&&5&&&||&&&||&&&||@@@
sisasab&&&CKTGSaya-SantokuB&&&CKTG Santoku Saya B&&&This saya was designed to fit santokus with thicker spines.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-santoku-saya-b-166.png&&&3&&&||&&&||&&&||@@@
ckshsebyjomc&&&CKTGSharpening&&&CKTG Sharpening Service&&&This service is per knife not per order.
We will hand sharpen your knife with Japanese water stones to bring out the best in your edge. This service is for double-bevel knives only.
Please allow 1-3 business days for us to complete this service.
If you are interested in having a knife sharpened by us, please purchase this (one service for 1 knife) service and send us the knife. You can mail it to us at:
Chefknivestogo
5980 Executive Dr Ste D
Fitchburg, WI 53719
If you place an order with multiple items AND sharpening service, we will wait for the knife to be sharpened to arrive and ship everything together.
If more work is involved like fixing chips/tips, please purchase our "Chip Repair" service. If you aren't sure, feel free to contact us.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sharpening-service-182.png&&&5&&&||&&&||&&&@@@
cktgsticker6&&&Oval-CKTG&&&CKTG Sticker 6"&&&Perfect for your knife case, water bottle, or laptop, this stylish sticker proudly represents Chef Knives To Go - your go-to destination for top-notch Japanese kitchen knives. Stick it and make a statement in the kitchen and beyond!&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sticker-6-39.png&&&0&&&||&&&||&&&@@@
cksusa24&&&CKTGSaya-Suji240&&&CKTG Sujihiki Saya 240mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-240mm-108.png&&&3&&&||&&&||&&&||@@@
sisu27sa&&&CKTGSaya-Suji270A&&&CKTG Sujihiki Saya 270mm A&&&This saya was designed to fit a 270mm sujihiki with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-270mm-a-83.png&&&5&&&||&&&||&&&||@@@
isscsu27sa&&&CKTGSaya-Suji270B&&&CKTG Sujihiki Saya 270mm B&&&This saya was designed to fit a 270mm sujihiki with a thicker spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-270mm-b-88.png&&&5&&&||&&&||&&&||@@@
ck30susa&&&CKTGSaya-Suji300&&&CKTG Sujihiki Saya 300mm&&&This saya was designed to fit a 300mm sujihiki with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sujihiki-saya-300mm-23.png&&&0&&&||&&&||&&&||@@@
ckth&&&Thermoprobe1000&&&CKTG Thermoprobe&&&This is a nice little probe thermometer that's quick and easy to use. Just hit the button and insert the probe and it will give you an accurate temperature in a few seconds. A battery is included. Here are the specs:
Measures -58 to 572 degrees
Hold function
Auto Off
Instant read within 4 seconds
Has a handy meat temp guide
Magnet on the back for easy storage
Color is more orange like the photo below
Probe measures 4.5 inches so it can go deep into roasts and other large items&&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-thermoprobe-219.png&&&4.5&&&||&&&||&&&@@@
21yasa&&&CKTGSaya-Yanagi210&&&CKTG Yanagiba Saya 210mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-210mm-87.png&&&0&&&||&&&||&&&||@@@
ckya24sa&&&CKTGSaya-Yanagi240&&&CKTG Yanagiba Saya 240mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-240mm-81.png&&&4.5&&&||&&&||&&&||@@@
ckya27sa&&&CKTGSaya-Yanagi270&&&CKTG Yanagiba Saya 270mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-270mm-82.png&&&5&&&||&&&||&&&||@@@
yasa30&&&CKTGSaya-Yanagi300&&&CKTG Yanagiba Saya 300mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-300mm-32.png&&&0&&&||&&&||&&&||@@@
saoksh&&&TR-OKUBO&&&Crane Okubo Shears 180mm&&&These shears are traditionally used for bonsai, but a growing number of pro and home cooks use them as kitchen shears. The material used is high-carbon steel, including vanadium. It is similar to Shirogami, though Shirogami does not include vanadium. The hardness is about HRC60.
Crane is a top-quality producer of these traditional shears. They're nicely decorative and very good shears.
Weight: 7.4 oz (210 g)
Blade Edge Length: 50 mm
Total Length: 180 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/crane-okubo-shears-180mm-55.png&&&5&&&||&&&||&&&@@@
cutofflestsq&&&stropsquare&&&Cut Off Leather Strop Squares&&&This is a cheap way to strop your knives. We cut off 3x11 to make 3x8 from time to time and this is the result. 3x3. While supplies last.&&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cut-off-leather-strop-squares-163.png&&&0&&&||&&&||&&&@@@
da52bu17&&&D-52100-Bunka&&&Daovua 52100 Bunka 165mm&&&Daovua 52100 Bunka 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations.
Maker: Daovua
Location: Vietnam
Steel: 52100
Edge: Even
Weight: 4.6 oz (130 g)
Edge Length: 164 mm
Total Length: 310 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
Handle: Octagonal (color and wood type vary)
Photos by Gustavo Bermudez&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-bunka-165mm-191.png&&&4&&&||&&&||&&&@@@
da52gy21&&&D-52100-G210&&&Daovua 52100 Gyuto 210mm&&&Daovua 52100 Gyuto 210mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations.
Weight: 5.4 oz (155 g)
Edge Length: 213 mm
Total Length: 365 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Handle: Octagonal (color and wood type vary)&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-gyuto-210mm-303.png&&&4.5&&&||&&&||&&&@@@
da52gy24&&&D-52100-G240&&&Daovua 52100 Gyuto 240mm&&&Daovua 52100 Gyuto 240mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations.
Weight: 6.2 oz (170 g)
Edge Length: 240 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Handle: Octagonal (color and wood type vary)&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-gyuto-240mm-300.png&&&5&&&||&&&||&&&@@@
da52ho14&&&D-52100-Honesuki&&&Daovua 52100 Honesuki 145mm&&&Daovua 52100 Honesuki 145mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations.
Weight: 3.9 oz (112 g)
Edge Length: 145 mm
Total Length: 280 mm
Spine Thickness at Heel: 2 mm
Blade Height: 40 mm
Handle: Octagonal (color and wood type vary)&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-honesuki-145mm-251.png&&&0&&&||&&&||&&&@@@
da52na16&&&D-52100-Nakiri&&&Daovua 52100 Nakiri 165mm&&&Daovua 52100 Nakiri 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations.
Weight: 6.0 oz (172 g)
Edge Length: 167 mm
Total Length: 318 mm
Spine Thickness at Heel: 3 mm
Blade Height: 54 mm
Handle: Octagonal (color and wood type vary)&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-nakiri-165mm-233.png&&&5&&&||&&&||&&&@@@
da52sa16&&&D-52100-Santoku&&&Daovua 52100 Santoku 165mm&&&Daovua 52100 Santoku 165mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations.
Weight: 4.3 oz (122 g)
Edge Length: 165 mm
Total Length: 304 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
Handle: Octagonal (color and wood type vary)&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-santoku-165mm-256.png&&&5&&&||&&&||&&&@@@
da52smcl&&&D-52100-SmCleaver&&&Daovua 52100 Small Cleaver 200mm&&&Daovua 52100 Small Cleaver. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Carbon steel knives require a little extra care to keep them performing their best. Always hand wash and dry the blade immediately after use to prevent rust, and never put it in the dishwasher. A light coat of food-safe oil between uses helps protect the steel, and the natural patina that develops over time is normal and adds protection. Store the knife in a dry place such as a saya or blade guard, and use a whetstone to keep the edge sharp.
Each knife is made by hand so all measurements are approximations.
Weight: 10.2 oz (290 g)
Edge Length: 201 mm
Total Length: 344 mm
Spine Thickness at Heel: 3 mm
Blade Height: 90 mm
Handle: Octagonal (color and wood type vary)&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-small-cleaver-200mm-87.png&&&5&&&||&&&||&&&@@@
da52smcl20cr&&&D-52100-SmCleaverSecond&&&Daovua 52100 Small Cleaver 200mm - Cracked Ferrule&&&This cleaver arrived from the manufacturer with a crack in the ferrule. The crack is visible in the first and fourth pictures. The cleaver is new.
Daovua 52100 Small Cleaver. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Carbon steel knives require a little extra care to keep them performing their best. Always hand wash and dry the blade immediately after use to prevent rust, and never put it in the dishwasher. A light coat of food-safe oil between uses helps protect the steel, and the natural patina that develops over time is normal and adds protection. Store the knife in a dry place such as a saya or blade guard, and use a whetstone to keep the edge sharp.
Each knife is made by hand so all measurements are approximations.
Weight: 10.2 oz (290 g)
Edge Length: 201 mm
Total Length: 344 mm
Spine Thickness at Heel: 3 mm
Blade Height: 90 mm
Handle: Octagonal (color and wood type vary)&&&&&&80&&&64&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-small-cleaver-200mm-cracked-ferrule-104.png&&&0&&&||&&&||&&&@@@
da52tana16&&&D-52100-TallNakiri&&&Daovua 52100 Tall Nakiri 165mm&&&Daovua continues to elevate its craftsmanship with the introduction of 52100 high-carbon steel, a premium material sourced from the USA. Originally developed in 1905 for ball bearings, 52100 steel is renowned for its exceptional hardness, edge retention, and durability, making it a top choice for high-performance kitchen knives.
This 165mm Tall Nakiri offers excellent cutting power, effortless precision, and a refined balance, perfect for chefs and home cooks looking to enhance their vegetable prep. With Daovua's artisanal craftsmanship and the superior properties of 52100 steel, this knife is built to impress.
Upgrade your kitchen with the Daovua 52100 Tall Nakiri—where tradition meets innovation.
Each knife is made by hand so all measurements are approximations.
Blacksmith: Daovua
Location: Vietnam
Construction: Hammer Forged
Steel: 52100
Edge Grind: Double Bevel, Even
Weight: 7.4 oz (210 g)
Edge Length: 165 mm
Total Length: 320 mm
Spine Thickness at Heel: 2 mm
Blade Height: 70 mm
Handle: Octagonal (color and wood type vary)&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-tall-nakiri-165mm-259.png&&&4.5&&&||&&&||&&&@@@
da52tape12&&&D-52100-TallPetty&&&Daovua 52100 Tall Petty 120mm&&&Daovua 52100 Tall Petty 120mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations.
Weight: 3.2 oz (90 g)
Edge Length: 124 mm
Total Length: 255 mm
Spine Thickness at Heel: 2 mm
Blade Height: 42 mm
Handle: Octagonal (color and wood type vary)
Carbon steel blade--will rust if not dried promptly&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-tall-petty-120mm-271.png&&&0&&&||&&&||&&&@@@
da52kina18&&&D-52100-TheTank&&&Daovua 52100 The Tank 180mm&&&Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Each knife is made by hand so all measurements are approximations.
Weight: 8.9 oz (252 g)
Edge Length: 180 mm
Total Length: 330 mm
Spine Thickness at Base: 3 mm
Blade Height: 85 mm
Edge Steel: 52100 Carbon Steel
HRC: 60-61
Handle: Octagonal (color and wood type vary)&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-the-tank-180mm-116.png&&&1&&&||&&&||&&&@@@
daclv2bu&&&ClassicV2-Bunka&&&Daovua Classic V2 Bunka 165mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations.
Weight: 4.0 oz (116 g)
Edge Length: 162 mm
Total Length: 303 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Handle: Octagonal (color and wood type vary)&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-bunka-165mm-321.png&&&0&&&||&&&||&&&@@@
daclv2gy&&&ClassicV2-Gyuto210&&&Daovua Classic V2 Gyuto 210mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with nicer handles. We think they're a big step up. Fit and finish on the cladding is still rustic with rough kurouchi finish that looks like it just came out of a charcoal fire.
Each knife is made by hand so all measurements are approximations.
Maker: Daovua
Location: Vietnam
Steel: Carbon Leaf Spring Steel
Weight: 5.0 oz (144 g)
Edge Length: 212 mm
Total Length: 360 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
Handle: Octagonal (color and wood type vary)&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-gyuto-210mm-327.png&&&5&&&||&&&||&&&@@@
daclv2gy24&&&ClassicV2-Gyuto240&&&Daovua Classic V2 Gyuto 240mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations.
Weight: 6.3 oz (178 g)
Edge Length: 240 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Handle: Octagonal (color and wood type vary)&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-gyuto-240mm-266.png&&&5&&&||&&&||&&&@@@
dav2ho14&&&ClassicV2-Honesuki&&&Daovua Classic V2 Honesuki 145mm&&&Daovua is a small blacksmith shop in Vietnam and they have been hard at work building a factory to improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and better heat treatment using their leaf spring steel. These knives take longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations.
Blacksmiths: Nat Family
Brand Name: Daovua
Location: Vietnam
Steel: Leaf Spring Recycled Carbon Steel
Weight: 3.9 oz (112 g)
Edge Length: 146 mm
Total Length: 280 mm
Spine Thickness at Heel: 3 mm
Blade Height: 41 mm
Handle: Octagonal (color and wood type vary)&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-honesuki-145mm-129.png&&&0&&&||&&&||&&&@@@
daclv2ki24&&&ClassicV2-Kiritsuke&&&Daovua Classic V2 Kiritsuke 240mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations.
Weight: 5.8 oz (166 g)
Edge Length: 241 mm
Total Length: 401 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Handle: Octagonal (color and wood type vary)
&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-kiritsuke-240mm-296.png&&&5&&&||&&&||&&&@@@
daclv2na&&&ClassicV2-Nakiri&&&Daovua Classic V2 Nakiri 165mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations.
Weight: 5.2 oz (148 g)
Edge Length: 157 mm
Total Length: 309 mm
Spine Thickness at Heel: 2 mm
Blade Height: 53 mm
Handle: Octagonal (color and wood type vary)&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-nakiri-165mm-286.png&&&5&&&||&&&||&&&@@@
daclv2pe11&&&ClassicV2-Petty115&&&Daovua Classic V2 Petty 115mm&&&Introducing the Daovua Classic V2 Petty 115mm. At Daovua, a small blacksmith shop in Vietnam, they are making unique carbon steel knives and crafting blades with traditional methods. They have worked tirelessly to build a new factory to improve quality and produce knives that are even better than before.
The V2 Classic line of knives boasts classic Japanese shapes with flatter profiles, ensuring an improved level of sharpness. Please remember these are carbon steel knives and will rust without proper care (wipe them dry after use).
Each knife is made by hand so all measurements are approximations.
Weight: 2.4 oz (68 g)
Edge Length: 115 mm
Total Length: 245 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
Handle: Octagonal (color and wood type vary)&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-petty-115mm-186.png&&&0&&&||&&&||&&&@@@
daclv2pe11cr&&&ClassicV2-Petty115Second&&&Daovua Classic V2 Petty 115mm - Cracked Ferrule&&&This petty arrived from the manufacturer with a crack in the ferrule that is visible in the first picture.
Introducing the Daovua Classic V2 Petty 115mm. At Daovua, a small blacksmith shop in Vietnam, they are making unique carbon steel knives and crafting blades with traditional methods. They have worked tirelessly to build a new factory to improve quality and produce knives that are even better than before.
The V2 Classic line of knives boasts classic Japanese shapes with flatter profiles, ensuring an improved level of sharpness. Please remember these are carbon steel knives and will rust without proper care (wipe them dry after use).
Each knife is made by hand so all measurements are approximations.
Weight: 2.4 oz (68 g)
Edge Length: 115 mm
Total Length: 245 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
Handle: Octagonal (color and wood type vary)&&&&&&45&&&36&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-petty-115mm-cracked-ferrule-26.png&&&0&&&||&&&||&&&@@@
daclv2sa16&&&ClassicV2-Santoku&&&Daovua Classic V2 Santoku 165mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and upgraded steel. These knives are taking them longer to make with a better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations.
Weight: 4.0 oz (114 g)
Edge Length: 165 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Handle: Octagonal (color and wood type vary)&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-santoku-165mm-285.png&&&5&&&||&&&||&&&@@@
daclv2tagy21&&&ClassicV2-TallGyuto210&&&Daovua Classic V2 Tall Gyuto 210mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and upgraded steel. Please note these are carbon steel knives and they will rust if you don't wash and towel dry after using.
Each knife is made by hand so all measurements are approximations.
Weight: 6.0 oz (170 g)
Edge Length: 214 mm
Total Length: 362 mm
Spine Thickness at Heel: 2 mm
Blade Height: 65 mm
Steel: Recycled leaf spring carbon steel
Handle: Octagonal (color and wood type vary)&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-tall-gyuto-210mm-311.png&&&4.5&&&||&&&||&&&@@@
daclv2tape12&&&ClassicV2-TallPetty&&&Daovua Classic V2 Tall Petty 120mm&&&Daovua Classic V2 Tall Petty 120mm. Daovua is a small blacksmith shop in Vietnam and they have been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and better heat treatment using their leaf spring steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.
Each knife is made by hand so all measurements are approximations.
Weight: 3.3 oz (94 g)
Edge Length: 123 mm
Total Length: 249 mm
Spine Thickness at Heel: 2 mm
Blade Height: 41 mm
Handle: Octagonal (color and wood type vary)&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-tall-petty-120mm-237.png&&&0&&&||&&&||&&&@@@
dav2kicl18&&&ClassicV2-TheTank&&&Daovua Classic V2 The Tank 185mm&&&Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness, and upgraded steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up. Please note these are carbon steel knives and they will rust if you don’t wash and towel dry after use.
Each knife is made by hand so all measurements are approximations.
Weight: 9.5 oz (270 g)
Edge Length: 185 mm
Total Length: 332 mm
Spine Thickness at Heel: 3 mm
Blade Height: 83 mm
Steel: Recycled leaf spring carbon steel
Handle: Octagonal (color and wood type vary)&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-the-tank-185mm-101.png&&&0&&&||&&&||&&&@@@
dasastkn&&&Daovua-Bunka&&&Daovua Leaf Spring Bunka 185mm&&&The Daovua Bunka knife is the most recent addition to a new line of knives from a young barefoot bladesmith we discovered working in Vietnam. He uses car and truck leaf springs as his steel of choice. This is not quite as crazy as it sounds because these car parts are made with some rather good high-carbon steel. Most leaf springs are made from 5160, which is an excellent blade steel.
We asked him to make us some unusual shapes that resemble traditional knives, and this fun bunka-style blade is one of his responses. The blade runs approximately 180mm at the edge and has a curved belly starting just a couple of inches from the heel. Every blade is going to be slightly different in these dimensions.
Let's make no mistake here. These knives have pits, scratches, hammer marks, and other cladding imperfections. Rustic is a word that definitely comes to mind when looking at them. But the other word that comes out when you experience them is SHARP! These knives have a fantastic edge that, if not exactly perfect out of the box, gets there quickly with a few strokes on your favorite stone.
While the handle is also not perfect, it actually feels really nice in hand. A bit of sanding and some varnish or oil will take it to a very acceptable level. We think these knives are perfect for projects, new sharpeners, or anyone looking for a really low-cost cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. If you're into great fit and finish or are overly particular, look elsewhere! But if you want to try a piece of living history and you're not uptight about a less-than-perfect but excellent cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
Edge: Double Bevel, 50/50
Weight: 4.2 oz (120 g)
Edge Length: 187 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
Handle: Octagonal as pictured (color and wood type vary; video is outdated)&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-bunka-185mm-142.png&&&4.5&&&||&&&||&&&@@@
dalespgy21&&&Daovua-Gyuto210&&&Daovua Leaf Spring Gyuto 210mm&&&We don't know if it's the price, the back story, or the actual knife, but these Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company a few years ago. Back then, their first offerings were best described as project knives! But since then, their quality has improved immensely.
The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
Steel: Leaf Spring Carbon Steel
Location: Vietnam
Weight: 4.7 oz (134 g)
Edge Length: 210 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Handle: Octagonal (color and wood type vary)&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-210mm-421.png&&&4.5&&&||&&&||&&&@@@
dalespgy24&&&Daovua-Gyuto240&&&Daovua Leaf Spring Gyuto 240mm &&&These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company a few years ago. Back then, their first offerings were best described as project knives! But over time, their quality has improved immensely.
The kurouchi finish is now very smooth and longer-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into knife sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, look elsewhere! But if you want to try a cool piece of living history and you're not uptight about a less-than-perfect cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
Maker: Daovua - The Nhat Family (Barefoot Blacksmith)
Steel: Recycled Leaf Spring Carbon Steel
Location: Vietnam
Weight: 6.2 oz (178 g)
Edge Length: 243 mm
Total Length: 380 mm
Spine Thickness at Heel: 2 mm
Blade Height: 54 mm
Handle: Octagonal as pictured (color and wood type vary; the video is outdated)&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-gyuto-240mm-575.png&&&4.5&&&||&&&||&&&@@@
dalesphobokn&&&Daovua-Honesuki&&&Daovua Leaf Spring Honesuki 150mm&&&We started working with this fledgling Vietnamese company just a few years ago when their first offerings were best described as project knives! But over time, the quality of their blades and handles has improved immensely.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
Honesuki knives are boning knives specifically designed for parting out the poultry. These blades are stiff and robust with pointed tips and a triangular profile. This design enables the user to get into the tightest places and strip the meat from the bone with a precision no other blade can achieve. It is a knife similar to the torigarasuki/garasuki.
The kurouchi finish on the blade is smooth and well-finished. And while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of very respectable quality. These basic blades will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades.
Each knife is made by hand so all measurements are approximations.
Weight: 3.9 oz (112 g)
Edge Length: 146 mm
Total Length: 280 mm
Spine Thickness at Heel: 3 mm
Blade Height: 41 mm
Handle: Octagonal (color and wood type vary)
Edge Grind: Even, Double Bevel&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-honesuki-150mm-187.png&&&4.5&&&||&&&||&&&@@@
dalespki24&&&Daovua-Kiritsuke&&&Daovua Leaf Spring Kiritsuke 240mm&&&This can be used like an usuba to cut vegetables or as a yanagiba to slice raw fish. However, this is a Western-style kiritsuke knife, so it is ground on both sides of the blade for ease of use and maintenance. Knives like this are sometimes referred to as a kiritsuke gyuto. This design is easier to use and sharpen than the traditional single-bevel kiritsuke. It also allows for an ambidextrous personality to the knife.
The Daovua interpretation of this style blade has a more pronounced belly than most other kiris, making it a good choice for push-and-pull-cutting and rocking techniques. However, the extended edge length also makes it a very workable slicer.
We believe these knives are perfect for new users, projects, budding sharpeners, or anyone looking for a really well-priced cutter with personality and uniqueness in spades. Watch the video below to see how they're made. Please remember that these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives.
Each knife is made by hand so all measurements are approximations.
Weight: 6.9 oz (196 g)
Edge Length: 238 mm
Total Length: 380 mm
Spine Thickness at Heel: 2 mm
Blade Height: 59 mm
Edge: Double Bevel, 50/50
Handle: Octagonal (color and wood type vary)&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-kiritsuke-240mm-378.png&&&4.5&&&||&&&||&&&@@@
dalespko&&&Daovua-Kogatana&&&Daovua Leaf Spring Kogatana&&&Daovua Leaf Spring Kogatana Sale! These handy knives are great to have around the office or shop. We use them for box cutters.
Each knife is made by hand so all measurements are approximations.
Weight: 1.7 oz (48 g)
Edge Length: 60 mm
Total Length: 200 mm
Spine Thickness at Base: 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 Nakiri is a handcrafted Japanese-style vegetable kitchen knife made in Vietnam using reclaimed high-carbon leaf spring steel. Designed specifically for vegetable preparation, this tall nakiri excels at chopping, push cutting, and processing large volumes of produce. It is a hardworking culinary tool built for food preparation — simple in appearance but highly effective in performance.
The blade is forged from repurposed car and truck leaf springs, a high-carbon steel commonly used by blacksmiths for durable cutting tools. The heat treatment produces a tough, capable edge that sharpens easily and performs well in daily kitchen use. The profile features slightly more belly than a traditional flat nakiri, allowing for both push cutting and light rocking. Fit and finish are intentionally rustic, with a kurouchi surface that reflects its handmade character. As with most high-carbon kitchen knives, avoid twisting during cuts or cutting bones or frozen foods to prevent chipping.
Care Instructions: This is a reactive high-carbon steel kitchen knife and will develop a natural patina with use. Hand wash only and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a blade guard, block, or on a magnetic strip to protect the edge.
Origin: Vietnam (Nhat Family Workshop)
Construction: Hand Forged, Monosteel
Core Steel: High-Carbon Leaf Spring Steel
Finish: Kurouchi (Rustic Black Finish)
Grind: Even Double Bevel
Handle: Octagonal (wood type and color vary)
Weight: 4.8 oz (135 g)
Edge Length: 164 mm
Total Length: 308 mm
Spine Thickness at Heel: 2 mm
Blade Height: 56 mm
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dalesppe21&&&Daovua-Petty210&&&Daovua Leaf Spring Petty 210mm&&&These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company a few years ago. Back then, their first offerings were best described as project knives! But over time, their quality has improved immensely.
The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a longer petty and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
Maker: Daovua
The Nhat Family (Barefoot Blacksmith)
Steel: Recycled Leaf Spring Carbon Steel
Location: Vietnam
Edge: Double Bevel, 50/50
Weight: 4.1 oz (116 g)
Edge Length: 215 mm
Total Length: 365 mm
Spine Thickness at Heel: 2 mm
Blade Height: 32 mm
Handle: Octagonal (color and wood type vary)&&&&&&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 is a type of Korean butcher knife. Great for chopping and breaking down proteins, and it can take a punch. These knives are easy to handle and have an interesting and cool look. This comes with a D-shaped handle and features leaf spring steel recycled from autos.
Each knife is made by hand so all measurements are approximations.
Made By Daovua in Vietnam, Home of the Barefoot Blacksmith.
Steel: Leaf Spring Carbon Steel
Handle: D-Shaped (color and wood type vary)
Weight: 8.5 oz (242 g)
Edge Length: 190 mm
Total Length: 307 mm
Spine Thickness at Heel: 3 mm
Blade Height: 85 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-piranha-cleaver-185mm-298.png&&&4.5&&&||&&&||&&&@@@
dalespsa18&&&Daovua-Santoku&&&Daovua Leaf Spring Santoku 175mm &&&We just love finding new and unusual knife makers, anytime and anywhere. They bring a fresh dimension to the more standard offerings and get us all looking in a new way at what a good knife is, and should be. Whether it's in terms of construction, materials used, shapes, or grinds employed, or as simple as offerings at unusual prices, we just love finding those who operate outside of the box.
We came across a charming, young, bare-footed blacksmith from Vietnam who was not only yearning to offer us his unusual knives but also to try to make use of our experience in making some to our specifications. This was a chance not to be missed. Following some interesting first attempts, we are now seeing the fruits and rewards of this partnership.
These are pretty basic blades that will make great intro knives for new chefs or project knives for budding sharpeners. But while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of a very respectable quality. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool then you'll love it.
Each knife is made by hand so all measurements are approximations.
Maker: Daovua Cooperative
Location: Vietnam
Steel: Leaf Spring Carbon Steel
Edge Grind: Even
Weight: 4.7 oz (134 g)
Edge Length: 175 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 54 mm
Handle: Octagonal (color and wood type vary)&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-santoku-175mm-167.png&&&5&&&||&&&||&&&@@@
dalespsl27&&&Daovua-Slicer&&&Daovua Leaf Spring Slicer 270mm&&&These Daovua knives are flying off the shelves as soon as we receive them. We started working with this fledgling Vietnamese company a few years ago. Back then, their first offerings were best described as project knives! But over time, their quality has improved immensely.
The kurouchi finish is now very smooth and longer lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs, which are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a sujihiki, and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons. Please remember these are made with used steel, so you should expect that they have imperfections that exceed most of our other knives, especially with the cladding, which often has scratches, dents, rough finishes, etc. If you want to try a cool piece of living history and you're not concerned with rough fit and finish, you'll love it.
Each knife is made by hand so all measurements are approximations.
Maker: Daovua - The Nhat Family (Barefoot Blacksmith)
Steel: Recycled Leaf Spring Carbon Steel
Location: Vietnam
Weight: 7.4 oz (210 g)
Edge Length: 265 mm
Total Length: 435 mm
Spine Thickness at Base: 3 mm
Blade Height: 39 mm
Handle: Octagonal (color and wood type vary)
Edge Grind: Double Bevel, Even&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-slicer-270mm-54.png&&&5&&&||&&&||&&&@@@
dasmvecl18&&&Daovua-SmCleaver&&&Daovua Leaf Spring Small Cleaver 200mm&&&Just watching the video below should be enough to get you intrigued about this knife and its maker. We originally purchased a handful of knives from him to give our forum members a chance to try them. Well, the response was overwhelmingly positive!
The knives do not possess the highest level of fit and finish. They are not made from exotic materials. And they are as much a curio as a desirable kitchen knife. But what they do possess is a character and an ability to cut that is as good as many knives we sell.
The blades themselves are fashioned from old leaf springs. These auto cast-offs are actually a great source of knife steel, usually being made from 5160 steel. In fact, many highly regarded US custom knife makers use this steel source for their expensive creations. The blade is super thin and ground really well. With a height of 90mm and an edge length of about 210mm, it resembles a classic Chinese cleaver ratio.
Putting aside the less-than-perfect finish, one thing everyone agrees on is their cutting ability. These blades are sharp and take an incredible edge. For someone looking for a unique version of a cleaver, a fun project knife, or a sharpening practice knife, the Daovua is a perfect and high-value choice. Please remember these are made with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try a cool piece of living history and you're not uptight about a less-than-perfect but cool cutting tool, then you'll love it.
Each knife is made by hand so all measurements are approximations.
Weight: 9.1 oz (260 g)
Edge Length: 210 mm
Total Length: 342 mm
Spine Thickness at Heel: 2 mm
Blade Height: 90 mm
Handle: Octagonal (color and wood type vary)&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-small-cleaver-200mm-137.png&&&5&&&||&&&||&&&@@@
dalespstkn14&&&Daovua-Steak&&&Daovua Leaf Spring Steak Knife 115mm&&&Now who wouldn't want to cut their perfectly cooked, sizzling steak with a blade made from an old truck leaf spring? Around these parts, we know that one of the best steels to recycle for kitchen knife use is that found in automotive leaf springs. These auto cast-offs are usually made from 5160 steel, which is a wonderful alloy for many knife blade applications. In fact, several highly regarded custom knife makers use this steel source for their (sometimes) expensive creations. These knives are carbon steel so you need to keep them dry after using and washing or they will rust.
We discovered Daovua, a Vietnamese company, several years ago. And while their first blades could best be described as project knives, they have made some changes that have resulted in a huge improvement in quality.
The kurouchi finish is very smooth and long-lasting. The grinding is really sophisticated. And the handle is really well made and quite lovely to hold. These are very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
This is the first steak knife that they have made for us and you can color us impressed!
So when you have your friends over for a steak dinner next time, surprise them with these works of art that have come from nothing more than a junked old car and a few pieces of wood!
Each knife is made by hand so all measurements are approximations.
Location: Vietnam
Construction: Hammer Forged, Mono Steel
Steel Type: Recycled Leaf Spring Steel (Carbon Steel)
Weight: 2.0 oz (60 g)
Edge Length: 115 mm
Total Length: 240 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 30 mm
Handle: Octagonal (color and wood type vary)
Edge Grind: Double Bevel, Even&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-steak-knife-115mm-346.png&&&5&&&||&&&||&&&@@@
dalesptana17&&&Daovua-TallNakiri&&&Daovua Leaf Spring Tall Nakiri 175mm&&&As the saying goes, great oaks from little acorns grow. While not quite a great oak, the Daovua knife company has grown—from a fledgling enterprise in Vietnam making knife and tool blades out of old car parts, to a thriving business that has spread into making some really great kitchen utensils at super attractive prices.
Their blades are fashioned from recycled leaf springs taken from old cars and trucks. This is not as bizarre as it sounds, as many top-flight blacksmiths dip into this widely available source to make their highly prized blades. But unlike these fancy and often expensive works of art, the Nhat family makes more down-to-earth creations that are more function than form. Make no mistake, these knives look like they came out of a charcoal fire with hammer marks, scratches, pitting, and other cladding flaws. If you like perfect fit and finish, you may need to look elsewhere. One important attribute of these blades is how they take an incredibly sharp edge.
This knife is a classic nakiri in shape and profile but with a much taller stance. It is almost a cross between a cleaver and nakiri except that it is very thin and made to cut vegetables of all kinds with ease.
So for someone seeking a unique version of a nakiri, the Daovua Tall Nakiri is a perfect and high-value choice. Please remember these are made under fairly rough conditions with recycled steel, so you should expect that they will have imperfections that you will not see in our other knives. But this should not dissuade anyone looking for a low-priced kitchen knife that is exceedingly sharp and rather unique.
Each knife is made by hand so all measurements are approximations.
Maker: Daovua
Steel: Leaf Spring Carbon Steel
Handle: Octagonal (color and wood type vary)
Edge Grind: Even, Double Bevel
Weight: 7.3 oz (206 g)
Edge Length: 177 mm
Total Length: 324 mm
Spine Thickness at Heel: 2 mm
Blade Height: 75 mm
Care Instructions:
Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher.
Carbon steel will naturally form a dark patina that helps protect against rust. This is normal and desirable.
If red rust appears, remove it gently with a rust eraser or Bar Keepers Friend.
For added protection, lightly oil the blade with food-grade mineral or camellia oil before storage.
Store in a dry place, ideally in a saya, sheath, or on a magnetic strip.
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dalesptape&&&Daovua-TallPetty&&&Daovua Leaf Spring Tall Petty 130mm&&&Believe it or not, car and truck leaf springs make great knife blades! These discarded automotive parts are a very good source of knife steel as they are usually made from 5160 carbon steel. Many highly regarded custom knife makers use this steel source to great effect for their highly desirable custom creations.
A young barefoot bladesmith we discovered working in Vietnam uses this interesting source to make some very fun blades for us. Our customers are full of praise for many of their attributes. These are basic blades that will make great project knives for budding sharpeners or new chefs looking for something to play with. But while the fit and finish leave room for improvement, the actual grinds of these budget blades are rather special. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
The profile of this tall petty is as rounded as we've seen, so it will resonate with the rockers out there. It is a monster at chopping herbs and other small ingredients. Like the blade, the handle is not the best in the industry but with a bit of sanding and maybe some varnish, you will have a grip that is easy and secure in your hands.
So if you seek a fun project knife or a cheap and cheerful small ingredient chopper, the Daovua might just be all you need. Plus you get to tell a great story about it and its makers!
Each knife is made by hand so all measurements are approximations.
Brand: Daovua
Blacksmith: Nhat Family
Location: Vietnam
Construction: Hammer Forged, Mono Steel
Steel Type: Recycled Leaf Spring Steel
Handle: Octagonal (color and wood type vary)
Edge Grind: Even, Double Bevel
Weight: 3.4 oz (96 g)
Edge 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-173.png&&&5&&&||&&&||&&&@@@
dalespkicl18&&&Daovua-TheTank&&&Daovua Leaf Spring The Tank 180mm&&&How can you not want this knife? Just one look at the blade. One listen to the story behind it. Any knife-loving collector will find it hard to resist!
For several years, we have been buying knives from a company in Vietnam that we discovered by pure chance. We started off with a very simple and very rough santoku. But during that time, we have seen a huge improvement in the knives they send us and an ever-increasing diversity of those knives in terms of styles and profiles.
Enter the kiri cleaver, which we nicknamed The Tank! This unique blade is basically a kiritsuke-tipped cleaver. It has a fairly substantial curve to the edge, making it a rocker's dream. But the tanto tip makes it a better choice for more delicate slicing and food prep. Also, the reverse angle tip means there is a lower spine-to-edge ratio. Less spine, less weight. In this case we think it represents almost a 2oz saving over a regular cleaver of similar dimensions!
The blades themselves are fashioned from old leaf springs. These auto cast-offs are a great source of knife steel, usually made from 5160 steel. A well-finished and good-looking octagonal handle finishes off this unusual but efficient cutting tool.
Each knife is made by hand so all measurements are approximations.
Blacksmith: Daovua
Location: Vietnam
Construction: Mono Steel Hammer Forged
Steel Type: Leaf Spring Steel (Recycled Carbon Steel)
Weight: 9.6 oz (274 g)
Edge Length: 182 mm
Total Length: 335 mm
Spine Thickness at Heel: 3 mm
Blade Height: 87 mm
Edge: Double Bevel 50/50
Handle: Octagonal as pictured (color and wood type vary; video is outdated)&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-leaf-spring-the-tank-180mm-130.png&&&4.5&&&||&&&||&&&@@@
dest3xmaba&&&DenimStrop11&&&Denim Strop 3" x 11"&&&Denim has long been used by knife sharpeners in the know, and we thought we would do our take on this time-tested method and have them cut to size and fitted with our magnetic backing for use on the CKTG strop base. Denim cloth is very well-suited for stropping both knives and razors. It takes fine compounds and holds them in the fabric very well. It also doesn't impart any grit to the sharpening process so when you use it loaded with diamond spray, the results are a super fine edge without the substrate contributing to the sharpening. We encourage you to give one a try, and we believe once you try a denim strop, you'll get great results!&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/denim-strop-3x11-magnet-backing-157.png&&&5&&&||&&&||&&&||@@@
ckdest3x&&&DenimStrop8&&&Denim Strop 3" x 8"&&&This CKTG Denim Strop measures 3"x8" and has a magnetic backing, so it works well on our strop base. Denim loaded with diamond spray makes an outstanding stropping substrate and will take your edges to new heights. Give it a try and you won't be sorry.&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-denim-strop-3x8-magnet-backed-144.png&&&4&&&||&&&||&&&||@@@
dofo80gy21&&&C9&&&Doberman Forge 80CRV2 Gyuto 210mm Sale&&&Gabe Mabry of Doberman Forge in Albemarle, North Carolina, crafted this stunning knife. With a culinary background, Gabe designs and grinds his knives for peak performance. Made from 80CrV2, a mono steel known for its toughness and edge retention, this knife boasts an HRC of 61. The blade features a gyuto profile with a slightly straighter spine, raising the tip and creating a more rounded edge from the midpoint, perfect for push cutting. The full tang supports a comfortable, sculpted handle made from double-dyed burl with copper pins. This knife is a unique creation from a true artisan.
Brand: Doberman Forge
Bladesmith: Gabe Mabry
Location: Albemarle, North Carolina
Construction: Mono Steel
Steel Type: 80CRV2
HRC: 61
Grind: Even
Handle: Western Blackwood
Type: Tall Gyuto
Weight: 5.5oz / 158 mm
Edge Length: 208 mm
Overall Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height at Heel: 55.5 mm
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doibl2gy21cu&&&DoiB2-G210&&&Doi Blue #2 Gyuto 215mm&&&We have developed a great liking for the knives being made by Itsuo Doi. His father is the great Keijiro Doi, one of the knife world's true legends. Itsuo Doi worked alongside his father for almost 50 years producing the highest quality blades for chefs and collectors worldwide. Keijiro Doi was acclaimed for perfecting a very difficult low-temperature forging technique known as eyakidoshii and was a pioneer of forging Ao-ko No.2 (Blue Steel), which was previously thought to be an impossible task.
The medium-length gyuto featured here is constructed from Itsuo-san’s favorite steel, Aogami #2, which he hardens to 62+ HRC. The jigane is made using a soft iron applied in the san-mai style. Of course, as it is carbon steel, this knife is reactive and will need careful maintenance to prevent rusting. The exposed edge steel receives a beautiful high polish which contrasts well with the outer cladding’s satin finish.
This mid-sized 218mm knife has a slightly tall blade height. It is quite stout at the spine and very stiff at the tip. It boasts a symmetrical 50/50 edge and a really well-formed profile, suitable for both push and rocking cutters.
Blacksmith: Itsuo Doi
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Edge Steel: Blue #2
Edge Grind: Even (See Choil Shot)
Handle: Magnolia Octagonal
Ferrule: Black Pakkawood
HRC: 62+-
Weight: 7.5 oz (214 g)
Edge Length: 218 mm
Total Length: 376 mm
Spine Thickness at Heel: 3.2 mm
Blade Height: 50.8 mm
&&&&&&299.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-215mm-116.png&&&5&&&||&&&||&&&|kika21gy|@@@
doibl2gy24&&&DoiB2-G240&&&Doi Blue #2 Gyuto 240mm &&&Itsuo Doi is the son of world-renowned Blacksmith Keijiro Doi. Following in the footsteps of such a master is a hard task, yet the blades coming from this respected blacksmith shop show all of the remarkable attributes of those of his father.
Until now, we have only carried knives made with single bevels, whether from father or son. So we are very excited to be able to offer the first double bevel gyuto built to the high standards of the Doi name.
One look at this knife and you know you are seeing something very special. We asked for a very classic and thin chef knife profile and Doi-san delivered in spades! The blade is long and slender, and so elegant. It is made from his favorite steel, Aogami #2, which he hardens to 62+ HRC. The outer cladding is a soft iron that is applied in the san-mai style. This knife is reactive and will need care in maintenance to prevent corroding. The inner core is given a classic Doi polish while the outer cladding receives a truly beautiful satin finish. Adding to the fine looks is some lovely hand-engraved Kanji. The knife is simply a thing of beauty.
We believe these are going to very popular around CKTG and at the relatively affordable price, are going to fly off the shelves! Very highly recommended.
Maker: Itsuo Doi
Location: Sakai, Japan
Construction: Hammer Forged
Core Edge Steel: Blue #2
HRC: 62+-
Edge: 50/50 (see photo of the choil)
Engraving: Hand Engraved
Weight: 7.0 oz (200 g)
Edge Length: 247 mm
Total Length: 406 mm
Spine Thickness at Base: 2.9 mm
Blade Height: 48.8 mm
Handle: Magnolia Wood Octagonal
Ferrule: Buffalo Horn&&&&&&329.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-gyuto-240mm-371.png&&&5&&&||&&&||&&&@@@
doisansatage&&&1169&&&Doi Blue #2 Hien Kengata Deba 180mm&&&Introducing the extraordinary craftsmanship of Itsuo Doi, son of the renowned Blacksmith Keijiro Doi. Carrying on his father's legacy, Itsuo's blades exhibit the remarkable qualities that made the Doi name famous.
Designed with a classic kengata profile, Doi-san has exceeded expectations. The blade, fashioned from his preferred Aogami #2 steel, boasts a remarkable hardness of 62+ HRC. The ni-mai gind style is artfully executed using traditional soft iron outer cladding. While this knife requires diligent care to prevent corrosion due to its reactivity, it has been polished to a mirror finish on the front side of the blade.
The Sakai Takayuki Hien Series represents the pinnacle of Japanese knife making.
Blacksmith: Itsuo Doi
Construction: Ni Mai, Hammer Forged
Location: Sakai, Japan
Grand: Sakai Takayuki
Line: Hien
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Mirror Polish
HRC: 62-63
Edge Grind: Single Bevel, Right-Handed
Handle: Ebony Octagonal
Ferrule: Buffalo Horn
Black Saya Included
Weight: 12.4 oz (352 g)
Edge Length: 186 mm
Total Length: 328 mm
Spine Thickness at Base: 6.8 mm
Blade Height at Base: 50.8 mm&&&&&&695&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hein-kengata-deba-180mm-28.png&&&0&&&||&&&||&&&@@@
doibl2hohu12&&&2253&&&Doi Blue #2 Homura Hunter 120mm&&&Introducing a meticulously crafted knife from renowned blacksmith Itsuo Doi, hailing from the legendary blade-making city of Sakai, Japan. This exceptional knife features a hammer-forged San Mai construction, combining a Blue #2 steel core with a soft iron cladding for superior durability and sharpness.
At a blade length of 125mm and an overall length of 240mm, this knife is designed for precise control, with a comfortable weight of 6.4 oz (182g). The 4.4mm spine thickness and 32.6mm blade height at the heel provide a robust yet agile feel in hand. The knife’s even edge grind, complemented by a beautifully finished choil, ensures optimal cutting performance.
For added protection, the knife comes with a premium leather sheath, making it both practical and stylish for chefs and collectors alike.
Blacksmith: Itsuo Doi
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Edge Steel: Blue #2
Edge Grind: Even (See Choil Shot)
Weight: 6.4 oz/ 182g
Blade Length: 125mm
Overall Length: 240mm
Spine Thickness at Heel: 4.4mm
Blade Height at Heel: 32.6mm
Includes Leather Sheath&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-homura-hunter-120mm-353.png&&&5&&&||&&&||&&&@@@
dragonfly&&&160-913&&&Dragonfly Plate Small 5" x 5"&&&Blue luster is one of those finishes that looks even better in person, and this small square plate shows it off beautifully. The surface has a smooth, glossy glaze with a subtle rainbow luster, and the dragonfly relief adds just enough texture to catch the light without getting in the way of use.
At 5" x 5" it is a perfect little dish for soy sauce, ponzu, dipping oils, or small sides like pickles and olives. The square shape stacks neatly and presents food with clean lines, while the raised dragonfly motif gives it a handcrafted, made in Japan feel that stands out on the table.
Care Instructions: Hand wash or use the dishwasher on a gentle cycle. Avoid sudden temperature changes to help protect the glaze. Do not use in the oven.
Item No: 160-913
Made in Japan
Material: Ceramic
Finish: Blue luster glaze with rainbow luster effect
Design: Dragonfly relief
Size: 5" x 5" square&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/dragonfly-plate-small-5-x-5-54.png&&&0&&&||&&&||&&&@@@
raforfeam&&&Special&&&E Gift Code&&&If you order this item we'll email you a coupon code that you can give as a gift. You can order multiples and we'll make separate codes or combine them into one. Please note your preference when you check out in the comments box.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/e-gift-code-55.png&&&5&&&||&&&||&&&@@@
edpro1grst&&&EdgePro1000Grit&&&Edge Pro 1,000 Grit Stone (Yellow)&&&This Edge Pro stone is 1,000 Grit and is meant for the Edge Pro Apex sharpening system. This stone is sold mounted to the plate.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1-000-grit-stone-yellow-54.png&&&5&&&||&&&||&&&||@@@
edpro120grst&&&EdgePro120Grit&&&Edge Pro 120 Grit Stone (Gray)&&&This sharpening stone is 120 Grit and is made for the Edge Pro Apex sharpening systems. This stone is sold mounted to the plate.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-120-grit-stone-gray-53.png&&&5&&&||&&&||&&&||@@@
edpro17dimas&&&EDMS-1700&&&Edge Pro 1700 Diamond Matrix Stone&&&The Edge Pro 1700 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel!
Superior scratch pattern
High-quality tight particle size
Even distribution of monocrystalline diamond
Can be used to sharpen virtually any knife made
Precision CNC machined aluminum blanks reduce bow & twist&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-1700-diamond-matrix-stone-46.png&&&0&&&||&&&||&&&||@@@
20grpota&&&EP-2000-Tapes&&&Edge Pro 2000 Grit Polish Tapes&&&Pack of 15 2000 grit polish tapes. These tapes are basically super fine sandpaper and they are used to put high grit finishes on your knives after you've moved through the progression of stones. They will put a mirror polished edge on your knives and are typically attached to the aluminum or glass Edge Pro blanks.&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-2000-grit-polish-tapes-71.png&&&4.5&&&||&&&||&&&||@@@
edpro220shst&&&EdgePro220Grit&&&Edge Pro 220 Grit Mounted (White)&&&Edge Pro 220 Sharpening Stone is meant for the Edge Pro Apex sharpening system. This stone is sold mounted to the plate and is ready to snap into your Apex or Professional Model Sharpener with no special tools required. Edge Pro products are manufactured in the US.&&&&&&18&&&&&&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&&&If you are seeking the perfect stone for forming a bevel or repairing a slightly damaged edge using your Edge Pro sharpener, you need look no further than the Edge Pro 250 Grit Diamond Matrix.
This is a new addition to our line of Diamond Matrix stones and it could easily qualify as one of the most versatile and important stones in your lineup. It can be used for moderate repair work and is also a great grit for setting a new edge bevel or starting a progression. The stone cuts fast and is a logical option for edge setting on harder steels like powder metal variants.
The cutting substrate is attached to a Precision CNC machined aluminum blank which reduces bow and twist and ensures a true and straight geometry. The stone formulation boasts high-quality tight particle size and an even distribution of monocrystalline diamond.
These new Diamond Matrix stones offer some features that further separate the Edge Pro from the competition.&&&&&&78&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-250-grit-diamond-matrix-stone-55.png&&&4&&&||&&&||&&&||@@@
30grpota&&&EP-3000-Tapes&&&Edge Pro 3000 Grit Polish Tapes&&&Pack of 15 3000 grit polish tapes. These tapes are used to put a super fine finish on your edges. They are attached to the Edge Pro blanks and put a mirror finish on your knives or other tools you sharpen. This item comes with 15 tapes. Easy to use.&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-3000-grit-polish-tapes-71.png&&&4.5&&&||&&&||&&&||@@@
edpro320grst&&&EdgePro400Grit&&&Edge Pro 400 Grit Mounted Stone (Peach) &&&Edge Pro 400 Grit Stone has replaced the old 320 stone. It's a quick-cutting stone and does a nice job grinding an edge. This stone is sold mounted to the plate. Works on the Edge Pro Apex and Pro Models.&&&&&&18&&&&&&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 Edge Pro 4000 Grit Diamond Matrix Stone puts a mirror polish on your edges. Formerly known as one of our "polishing stones," we decided that we were going to introduce them as a whole new line of stones in a league of their own. If you want a polished edge, and you find the polishing tapes to be too delicate, this is definitely the solution for you.
Works great for sharpening ceramic knives&&&&&&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 Edge Pro 450 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel!
Superior scratch pattern
High-quality tight particle size
Even distribution of monocrystalline diamond
Can be used to sharpen virtually any knife made
Precision CNC machined aluminum blanks reduce bow & twist&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-450-grit-diamond-matrix-stone-58.png&&&0&&&||&&&||&&&||@@@
edpro600grst&&&EdgePro600Grit&&&Edge Pro 600 Grit Stone (Brown)&&&This Edge Pro Stone is 600 Grit and is used with the Edge Pro Apex sharpening system. This stone is sold mounted to the plate.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-600-grit-stone-brown-53.png&&&4.5&&&||&&&||&&&||@@@
edpro60grta&&&EP-6000-Tapes&&&Edge Pro 6000 Grit Polish Tapes&&&Pack of 15 6000 grit polish tapes. These are basically thin, super fine pieces of sandpaper that attach to blanks and can be used to polish your edge. You can only use one tape on a couple knives before it wears out and that is why this one comes with 15 of them. You need to use edge trailing strokes when you use the tapes for best results.&&&&&&11&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-6000-grit-polish-tapes-83.png&&&5&&&||&&&||&&&||@@@
edprodima80g&&&EDMS-80&&&Edge Pro 80 Grit Diamond Matrix Stone&&&The 80 grit diamond matrix stone is made for extreme metal removal. It is so coarse that we do NOT recommend that you develop a burr with this stone. You should either stop just short of a burr or remove metal at a slightly lower angle than what your primary bevel will be sharpened at to preserve the cutting edge.
***Works great for sharpening ceramic knives&&&&&&86&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-80-grit-diamond-matrix-stone-44.png&&&0&&&||&&&||&&&||@@@
edpro950grdi&&&EDMS-950&&&Edge Pro 950 Grit Diamond Matrix Stone&&&The Edge Pro 950 Grit Diamond Matrix Stone offers some nice features to further separate the Edge Pro from the competition. They cut quickly, dish slowly, and they will grind virtually any steel!
Superior scratch pattern
High-quality tight particle size
Even distribution of monocrystalline diamond
Can be used to sharpen virtually any knife made
Precision CNC machined aluminum blanks reduce bow & twist&&&&&&66&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-950-grit-diamond-matrix-stone-58.png&&&0&&&||&&&||&&&||@@@
edgeproapex1&&&Apex1&&&Edge Pro Apex 1&&&Edge Pro is a leading maker of quality knife sharpening supplies and we are proud to offer their products at CKTG. The Apex Model Edge Pro Sharpening System is a highly portable unit which we especially recommend for home users and those chefs on the go.
The Apex Model Edge Pro is a patented system that will sharpen any size or shape blade (up to 3 ˝" wide), including serrated knives. Knives can be sharpened at exactly the same angle every time, making re-sharpening so fast you will never work with a dull blade again. The water stones in this basic kit have been custom formulated to free you from messy, gummed-up oil stones. They last a long time and are inexpensive to replace. The Apex will remove far less metal than electric sharpeners or grinders, eliminating wavy edges and adding to the life and performance of your knives.
If you have ever wanted to put a great edge on a knife without having to spend the time practicing free hand knife sharpening then the Edge Pro Apex system is for you.
We highly recommend these tools!
The Edge Pro Apex 1 sharpening set includes:
Edge Pro Sharpening System
Black Cordura Carrying Case
Instructional Manual
Microfiber Cloth
Water Bottle
Edge Pro 220 Grit Stone
Edge Pro 400 Grit Stone&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-1-118.png&&&4.5&&&||&&&||&&&||@@@
edgeproapex3&&&Apex3&&&Edge Pro Apex 3&&&We are big fans of the Edge Pro Apex sharpening system. This handy tool will allow a novice to put razor sharp edges on his or her knives in no time. But this is not a system just for novices...it is used industry wide by chefs and line cooks who need a quick repeatable sharpening regime that is compact to carry and easy to set up.
The Apex removes nicks and dings without distorting the knife edge. It creates no heat, preserving the temper of your knives. It sets up in seconds on any smooth surface. No power required and comes with a convenient carrying case. It requires no maintenance other than routine cleaning.
The kit #3 includes 5 water stones covering the gamut from course to ultra fine. The package also comes with those small items needed to complete your sharpening tasks like a water bottle, micro fibre towel and a 1200 grit ceramic hone.
Though an Edge Pro edge will remain sharp much longer than a standard edge, even Edge Pro'd knives will become dull with use. Use the supplied Ceramic Sharpening Hone in between sharpening to rejuvenate your dull edge. The Ceramic Sharpening Hone will resharpen an Edge Pro'd knife in seconds and it will do it over and over again because it removes so little metal. You will find you can go through several different honing routines in between Edge Pro sharpening. The Ceramic Sharpening Hone is very fine 1200-grit and while pretty useless on factory edges, it is magic on Edge Pro'd knives.
Whether you are a professional chef, hard working line cook or aspiring amateur, this kit is pretty much all you will need to keep your precious blades at their peak of performance. The Edge Pro Apex system is easy, safe and a huge saver of time. We highly recommend these wonderful sharpening kits.
Edge Pro Sharpening System
Black Cordura Carrying Case
Instructional Manual
Microfiber Cloth
Water Bottle
8" 1,200 Grit Ceramic Honing Rod
Edge Pro 120 Grit Stone
Edge Pro 220 Grit Stone
Edge Pro 400 Grit Stone
Edge Pro 600 Grit Stone
Edge Pro 1,000 Grit Stone
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-3-123.png&&&4.5&&&||&&&||&&&||@@@
edgeproapex4&&&Apex4&&&Edge Pro Apex 4&&&Knife sharpening has never been easier. Perfected from 20 years of sharpening over 100,000 knives, Ben Dale manufactures the world's most accurate knife sharpening system designed with the end user in mind. Whether you are a chef, butcher, hunter or simply someone that just likes knife sharpening, the Apex Edge Pro Sharpener is the tool for you.
The Edge Pro Apex offers a wide array of abrasive grits and sharpening angles, making it much more flexible in that regard than most clamp and v-rod systems. The cutting speed is also high with the very abrasive nature of the coarse hone and the ability to apply heavy pressure.
The sharpener allows for smooth variation of angle from 10 to 35 degrees per side. Several degree increments are marked out clearly (10,15,18,21,24), but you are not fixed at using these set angles. The five aluminum oxide water stones included in this kit are one inch wide and six inches long. They are mounted securely on the guide rod with the use of clamps between plastic molded grips. These clamps also serve as protection from the stone slipping off the knife and damaging the edge. As the blanks are not permanently fixed to the guide rod they can easily be used for field freehand honing if desired. The hones can also be reversed to slow down hollowing.
This “ultimate” kit includes everything you will need to sharpen and maintain your knives with a quick, safe and repeatability that will make you smile every time you use it.
Edge Pro Sharpening System
Black Cordura Carrying Case
Instructional Manual
Microfiber Cloth
Water Bottle
8" 1,200 Grit Ceramic Honing Rod
2,000 Grit Polish Tapes
3,000 Grit Polish Tapes
2 Blanks (for use with tapes)
Edge Pro 120 Grit Stone
Edge Pro 220 Grit Stone
Edge Pro 400 Grit Stone
Edge Pro 600 Grit Stone
Edge Pro 1,000 Grit Stone
&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-4-125.png&&&5&&&||&&&||&&&||@@@
edproapbemo&&&BenchMount&&&Edge Pro Apex Bench Mount&&&Edge Pro Apex Bench Mount. This little jig will allow you to mount your EP to a work bench for a much more secure set up. It works with most C Clamps, screw or speed clamps as well which most folks have(clamp not included).&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-bench-mount-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&&&Now available with our affordable home use model, the Apex Scissor Attachment has the ability to sharpen any scissor, hair styling shear, plane blades (up to 2 Ľ’’ wide), any length planer blade, pruners, flat chisels, and most gouges.
*Note - This Scissor Attachment does NOT fit the Professional Edge Pro Model.&&&&&&149&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-apex-scissor-attachment-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&&&||&&&||&&&||@@@
edproceshrod&&&EPRod&&&Edge Pro Ceramic Sharpening Rod&&&Portable 8" 1200 Grit Ceramic Hone. Has a very nice soft feel because of the plastic tube handle. It also fits in the serrations of serrated kitchen knives to remove the burr after sharpening. Fits in the Apex knife bag or in a regular knife case.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-ceramic-sharpening-rod-100.png&&&5&&&||&&&||&&&||@@@
edproesacpa&&&7pcset&&&Edge Pro Essential Accessory Pack &&&This set has changed as of 7/13/2022.
Trick out your Edge Pro with our favorite and best-selling accessories! You get 7 items in the set and each one will add to your ability to get a fantastic edge on your knives.
Deburring Block - used to deburr between stones
20x Illuminated Loupe - for viewing your work
Extra Guide Clip (these tend to wear out)
120 Grit Diamond Plate for flattening and quick metal removal on your machine.
Drill Stop Collar - for use between stones changes
Magnet - for holding your knives in place on machine
Spring - for quick stone changes&&&&&&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&&&This handy new item was developed by Ben Dale to help sharpen smaller blade knives. The attachement works equally well on Apex and Professional models. This smaller platform allows flexibility with smaller blades. The attachment measures 2 inches wide and 1/4 inch thick. Included is an adjustable miniature guide plate to accommodate small knives of varying widths.&&&&&&28&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-small-knife-attachment-131.png&&&4.5&&&||&&&||&&&||@@@
edprocospfor&&&EPSpring&&&Edge Pro Spring For Quick Stone Changes&&&This compression spring is a nice accessory for the edge pro since you can eliminate the use of the screw ball and replace it with a quick and easy way to switch the stones. All you need to do is unscrew the ball, remove the brass collar and slide the spring onto the arm. Then tighten the screw ball and now you can pop stones on and off effortlessly. Watch the video for a brief how to:
&&&&&&2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-spring-for-quick-stone-changes-124.png&&&5&&&||&&&||&&&@@@
emstbag4x&&&S-10828&&&Empty Strop Bag 4" x 12"&&&These are the same bags we include with our strops. We occasionally get requests for extras, so we made them available here. They measure 4" x 12" and are 4 mil thick for durability. Each bag features a zip-lock closure so it can be securely resealed for storage. &&&&&&0.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/empty-strop-bag-4-x-12-53.png&&&5&&&||&&&||&&&||@@@
enwh2us18&&&OE-KTS180US&&&Enami White #2 Usuba 180mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) specializing in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan.
Blacksmith: Tadashi Enami
Location: Sakai, Japan
Specialty: Single-beveled knives
Awards: Dentoukogeishi
Construction: Ni Mai, Hammer Forged
Cladding: Soft Iron
Finish: Tsuchime (Hammered) Kurouchi
Edge Steel: Shirogami #2
Edge Grind: Single Bevel, Right Handed
Engraving: Hand Engraved
Handle: Walnut Octagonal
Ferrule: Black Pakkawood
Weight: 7.0 oz (198 g)
Edge Length: 170 mm
Total Length: 320 mm
Spine Thickness at Heel: 4.5 mm
Blade Height at Heel: 45.0 mm&&&&&&189.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-usuba-180mm-90.png&&&5&&&||&&&||&&&@@@
enwh2ya24&&&OE-KTS240SH&&&Enami White #2 Yanagiba 240mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan.
Blacksmith: Tadashi Enami
Location: Sakai, Japan
Specialty: Single-beveled knives
Awards: Dentoukogeishi
Construction: Ni Mai, Hammer Forged
Cladding: Soft Iron
Finish: Tsuchime (Hammered) Kurouchi
Edge Steel: Shirogami #2
Edge Grind: Single Bevel, Right Handed
Engraving: Hand Engraved
Weight: 5.6 oz (160 g)
Edge Length: 234 mm
Total Length: 377 mm
Spine Thickness at Base: 4.3 mm
Blade Height: 31 mm
Handle: Walnut Octagonal
Ferrule: Black Pakkawood&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-240mm-252.png&&&0&&&||&&&||&&&@@@
enwh2ya27&&&OE-KTS270SH&&&Enami White #2 Yanagiba 270mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan.
Blacksmith: Tadashi Enami
Location: Sakai, Japan
Specialty: Single-beveled knives
Awards: Dentoukogeishi
Construction: Ni Mai, Hammer Forged
Cladding: Soft Iron
Finish: Tsuchime (Hammered) Kurouchi
Edge Steel: Shirogami #2
Edge Grind: Single Bevel, Right Handed
Engraving: Hand Engraved
Handle: Walnut Octagonal
Ferrule: Black Pakkawood
Weight: 7.3 oz (208 g)
Edge Length: 264 mm
Total Length: 417 mm
Spine Thickness at Heel: 4.3 mm
Blade Height at Heel: 33 mm&&&&&&219.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-270mm-243.png&&&0&&&||&&&||&&&@@@
enwh2ya30&&&OE-KTS300SH&&&Enami White #2 Yanagiba 300mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan.
Blacksmith: Tadashi Enami
Location: Sakai, Japan
Specialty: Single-beveled knives
Awards: Dentoukogeishi
Construction: Ni Mai, Hammer Forged
Cladding: Soft Iron
Finish: Tsuchime (Hammered) Kurouchi
Edge Steel: Shirogami #2
Edge Grind: Single Bevel, Right Handed
Engraving: Hand Engraved
Handle: Walnut Octagonal
Ferrule: Black Pakkawood
Weight: 8.3 oz (236 g)
Edge Length: 295 mm
Total Length: 453 mm
Spine Thickness at Heel: 4.5 mm
Blade Height at Heel: 37.7 mm&&&&&&249.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-300mm-90.png&&&0&&&||&&&||&&&@@@
esmojasp&&&Spoon-EspritModern&&&Esprit Modern Japanese Spoon&&&The Esprit Modern Japanese Spoon is a sleek, contemporary utensil designed for everyday use with a refined minimalist look. Its balanced size and smooth contours make it comfortable to use at the table, in professional settings, or in culinary school environments.
Made in Japan from high quality stainless steel, this spoon features a bright mirror finish that adds a clean modern aesthetic while remaining durable and easy to maintain. The simple, elegant design pairs well with both modern and traditional table settings.
Care Instructions: Dishwasher safe. For best appearance hand wash and dry promptly to preserve the mirror finish.
Weight: 34 g or 1.2 oz
Length: 180 mm or approximately 7"
Material: 18/8 Stainless Steel&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/esprit-modern-japanese-spoon-250.png&&&0&&&||&&&||&&&@@@
fishscaler&&&FishScaler-NEWSilver&&&Fish Scaler - New!&&&This fish scaler makes short work of removing scales from fish. It's made with good quality 430 Stainless Steel. Dishwasher safe. Measures 8.5" long.&&&&&&7.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fish-scaler-new-41.png&&&0&&&||&&&||&&&@@@
fucufachcl&&&FA-70&&&Fuji Cutlery Chinese-Style Cleaver&&&This Fuji Cutlery Chinese-style cleaver is a versatile kitchen workhorse designed for slicing, chopping, and general prep. The blade features a slight curve toward the tip, making it easier to rock or push-cut compared to fully flat cleavers. This profile gives you the power and surface area of a cleaver, while still feeling familiar if you're used to a chef knife.
The comfortable barrel-shaped wooden handle offers excellent grip and balance, providing more control than many traditional cleavers with straight handles. The blade is made from fully stainless steel, making it a great choice for cooks who want the performance of a cleaver without the maintenance required for carbon steel. Durable, easy to care for, and surprisingly nimble, this knife will quickly become a favorite on your cutting board.
Care: Hand-wash and dry after use. Avoid using the dishwasher, as detergents and high heat can damage the handle and dull the edge. Do not use on hard bone, frozen foods, or very hard shells. Hone lightly when needed and sharpen on stones for best long-term performance.
Maker: Fuji Cutlery
Brand: Wan Fu Tei
Location: Tsubame City, Japan
Weight: 10.8 oz (308 g)
Edge Length: 175 mm
Total Length: 290 mm
Spine Thickness at Base: 2 mm
Blade Height: 83 mm
Steel: Stainless Steel
Handle: Wooden, Oval&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-fuji-cutlery-chinese-style-cleaver-30.png&&&4.5&&&||&&&||&&&@@@
shtrshdmainj&&&FC-462&&&Fuji Cutlery Shaple Triple Sharpener Made in Japan!&&&The Fuji Cutlery FC-462 is a compact, three-stage handheld sharpener designed for quick and reliable dry sharpening at home. Made in Japan by Tojiro, this convenient tool combines diamond and ceramic abrasives to restore and refine everyday kitchen knives without water or complicated technique.
The first stage features a coarse diamond wheel to re-establish dull or rolled edges. The next two stages use ceramic wheels that smooth and polish the edge for a cleaner, longer-lasting finish. Because the angles are preset, the FC-462 is especially useful for home cooks who want consistent results without needing to learn whetstone sharpening.
This sharpener is best suited for double-bevel Western and Japanese stainless steel knives. High-end carbon steel knives and traditional single-bevel blades are better maintained with whetstones, but for everyday upkeep, the FC-462 offers excellent performance, speed, and ease of use.
A practical and durable sharpener from a trusted Japanese maker, ideal for anyone who wants sharp knives with minimal effort.
Care & Use
Use light pressure — let the abrasives do the work
Works best on double-bevel stainless steel knives (gyuto, santoku, petty, chef’s knives, etc.)
Not for single-bevel knives, serrated knives, or delicate high-hardness carbon blades
Sharpen dry — no water required
Wipe knives clean after sharpening to remove residue
Clean the sharpener housing with a dry cloth after use
Not For: Single-bevel knives, serrated knives, or high-end carbon blades
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fuji-cutlery-shaple-triple-sharpener-made-in-japan-5.png&&&0&&&||&&&||&&&@@@
toststchcl&&&FG-68&&&Fuji Cutlery Stainless Steel Chinese-Style Cleaver&&&Fuji Cutlery Stainless Steel Chinese-Style Cleaver. This handy cleaver uses durable stainless steel and can replace many of the knives in your kitchen. Great for cutting vegetables and chopping meats or herbs. This model is made by TOJIRO under their Fuji Cutlery line and features a slightly curved edge similar to a gyuto. Measuring 7 inches long and 3.5 inches tall, the blade is smaller and easier to handle than some of our other cleavers. This knife was recently featured on Milk Street.
*NOTE: Our cleaver saya does NOT fit this knife.
Brand: Fuji Cutlery
Line: Toryumon
Location: Tsubame City, Japan
Weight: 10.4 oz (295 g)
Edge Length: 180 mm
Total Length: 280 mm
Blade Height at Belly: 85 mm
Blade Height at Heel: 80 mm
Stainless steel blade
Rosewood handle with two rivets&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-stainless-steel-chinese-style-cleaver-275.png&&&4.5&&&||&&&@@@
fubl2si12&&&FJ2-W120&&&Fujishika Blue #2 Sickle 120mm&&&Japanese gardeners and small farmers use these to cut grass and rice and they're very handy around the garden for weed control. Many of our blacksmiths got their start making these tools and they still produce them for gardeners and small farmers. These handy and interesting tools are used for weeding and harvesting small plots of rice and grass. Japanese farmers don't pay a lot for these tools so they're inexpensive and at minimum make great conversation pieces. The one you see here is made with Blue #2 carbon steel and the blade is about 120mm in blade length.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-120mm-191.png&&&0&&&||&&&||&&&@@@
fubl2si18&&&YA2-HD18&&&Fujishika Blue #2 Sickle 180mm&&&The sickle business is in decline in Japan but many of our blacksmiths got their start making these tools and they still produce them for gardeners and small farmers. These handy and interesting tools are used for weeding and harvesting small plots of rice and grass. Japanese farmers don't pay a lot for these tools so they're inexpensive and at minimum make great conversation pieces. The one you see here is made with Blue #2 carbon steel and the blade is about 180mm in length.&&&&&&44&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-blue-2-sickle-180mm-215.png&&&0&&&||&&&||&&&@@@
haandin1&&&YK5-H140&&&Fujishika Japanese Garden Hoe&&&Made by Hasegawa san of Fujishika, this handy triangle hoe is called "Katate Sankaku Hoe" in Japanese. "Katate" means one hand, and "Sankaku" means triangle. Japanese people call it hoe hoe for short.
This hoe is made with high-carbon steel clad with soft iron for added durability and prolonged sharpness when digging out weeds. Cheaper ones are often made with mono steel and the edge gets rounded quickly. Because these are carbon steel, they will rust if you don't wash them off and dry them before putting them away. &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-japanese-garden-hoe-158.png&&&5&&&||&&&||&&&@@@
ge00goslsp&&&Gestura-GoldSlottedSpoon&&&Gestura 00 Gold Slotted Spoon&&&The 01's slotted companion--now gold-plated.
Updated with a thicker, more durable handle and an identifying slot, the 00 Gold is a nimble creature comfortable reaching into poaching liquid or blanching water, able to fetch tempura from the fryer, or even retrieve fish from a pan of hot butter, maybe to grab some braised greens, check if the beans are done, or to pluck an olive from the 12-quart container in the back of the walk-in. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.
Made in Japan
Material: 18/10 Japanese stainless steel, Gold-plated
Length: 9 inches
Volume: 1 tablespoon, .5 ounce
Hand-wash only, please
Packaging is constructed with recycled chipboard&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-gold-slotted-spoon-139.png&&&0&&&||&&&||&&&@@@
ge00sislsp&&&Gestura-SlottedSpoon&&&Gestura 00 Silver Slotted Spoon&&&The 01s slotted companion - updated with a thicker, more durable handle and an identifying slot.
The 00 is a nimble creature comfortable reaching into poaching liquid or blanching water, able to fetch tempura from the fryer, or even retrieve fish from a pan of hot butter, maybe to grab some braised greens, check if the beans are done, or to pluck an olive from the 12-quart container in the back of the walk-in. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.
Made in Japan
Material: 18/10 Japanese stainless steel
Length: 9 inches
Hand-wash only, please.
Packaging is constructed with recycled chipboard&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-00-silver-slotted-spoon-114.png&&&0&&&||&&&||&&&@@@
ge01gosp&&&Gestura-GoldSpoon&&&Gestura 01 Gold Spoon&&&A custom utility spoon designed for control, consistency, and style. Updated with a thicker, more durable handle.
The well is formed deep to cradle liquid - one tablespoon exactly, to help with recipe continuity and reduce the amount of tools needed on hand--and pointed at the tip for precise pouring or basting. The handle is long enough to stir a braise or a pot of beans and nimble enough to sauce a plate. The lip is thin and flared to help scrape the corners of a pan or storage container. Inspired by the worn and tarnished steel often found at flea markets, and modeled after old American and European silhouettes the spoon is tumbled and unpolished. This creates a matte and imperfect material finish. Each piece is stamped and etched, then finished by hand on a lathe.
Made in Japan
Material: 18/10 stainless steel
Length: 9 inches
Volume: 1 tablespoon, .5 ounce
Packaging is constructed with recycled chipboard&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gold-spoon-129.png&&&5&&&||&&&||&&&@@@
ge01gusp&&&Gestura-GunmetalSpoon&&&Gestura 01 Gunmetal Spoon&&&The 01 Gunmetal Spoon is designed around a precise one-tablespoon capacity, making it ideal for consistent measuring, controlled basting, and accurate saucing. The deep bowl securely holds liquids, while the tapered tip allows for clean, deliberate pours. A long, slender handle provides reach for stirring pots and braises but remains agile enough for detailed plating work, and the thin flared lip makes it easy to scrape sauces from pans and containers.
Inspired by the worn character of vintage steel tools found in old flea markets, this spoon reflects classic American and European design influences. Each piece is tumbled to achieve a matte, textured gunmetal finish that feels intentionally imperfect and timeless. The spoon is stamped, etched, and hand-finished on a lathe in Mr. Okada’s Niigata workshop, where careful attention to balance, weight, and finish defines every piece.
Care Instructions: Hand wash only. Dry thoroughly after use. Not dishwasher safe.
Maker: Okada
Location: Niigata, Japan
Material: 18/10 Stainless Steel
Finish: Tumbled Gunmetal
Length: 9 inches
Volume: 1 Tablespoon (0.5 oz)
Packaging: Recycled Chipboard&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-gunmetal-spoon-37.png&&&0&&&||&&&||&&&@@@
gestura&&&Gestura-Spoon&&&Gestura 01 Silver Spoon&&&Designed with a single-tablespoon volume, the 01 Silver spoon ensures consistent measurements for recipes and ratios. Its deep, well-formed bowl cradles liquids securely, while the tapered tip allows for precise pouring and delicate basting. The long, elegant handle is perfect for stirring hearty braises or pots of beans, yet nimble enough to effortlessly sauce a plate. A thin, flared lip makes scraping every corner of a pan or container smooth and efficient.
Inspired by the character and charm of worn, vintage steel from flea markets, the 01 Silver spoon draws from classic American and European designs. Each piece is tumbled for a matte, textured finish, creating a timeless, imperfect aesthetic. Crafted with care, the spoon is stamped, etched, and hand-finished on a lathe in Mr. Okada's Niigata workshop.
Made in Niigata, Japan
Material: 18/10 stainless steel
Length: 9 inches
Volume: 1 tablespoon, .5 ounce
Packaging is constructed with recycled chipboard
Care: Hand Wash&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-01-silver-spoon-158.png&&&5&&&||&&&||&&&@@@
geesaofsp&&&Gestura-Spatula&&&Gestura Esa Offset Spatula&&&The Esa Offset Spatula is made in Niigata Prefecture through a collaboration between a local woodworker and steel manufacturer. The blade is formed from heat-treated flexible steel that bends under pressure and springs back to true, making it ideal for delicate turning, lifting, and spreading tasks. Its offset profile keeps your hand clear of the work surface while providing excellent control and leverage.
The handle is crafted from beautiful Japanese oak and lightly finished with walnut oil to preserve the wood's natural feel. The blade is secured using only two rivets—no resins, glues, or plastics resulting in a simple, durable construction that highlights traditional materials and thoughtful design.
Care Instructions: Hand wash only and dry thoroughly after use. Not dishwasher safe.
Maker: Esa
Location: Niigata Prefecture, Japan
Blade Material: Heat-Treated Flexible Steel
Handle: Japanese Oak
Blade Length: 4.25 inches
Total Length: 10 inches
Packaging: Recycled Chipboard&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-esa-offset-spatula-48.png&&&0&&&||&&&||&&&@@@
gestgotw&&&Gestura-Gold-Tweezers&&&Gestura Stando Gold Tweezer&&&This Gestura Stando Gold mid-length tweezer merges the sleek, tapered profile of Japanese cooking chopsticks with the precision and tension of plating tweezers. Whether you're turning small vegetables in a small pan or handling noodles and grilling, Stando is designed for maximum comfort and versatility.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.
Weight: 2.0 oz (58 g)
Length: 255 mm
18/8 Stainless Steel
Made in Niigata, Japan&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-gold-tweezer-133.png&&&0&&&||&&&||&&&@@@
gestsitw&&&Gestura-Silver-Tweezers&&&Gestura Stando Silver Tweezer&&&This Gestura Stando Silver mid-length tweezer merges the sleek, tapered profile of Japanese cooking chopsticks with the precision and tension of plating tweezers. Whether you're turning small vegetables in a small pan or handling noodles and grilling, Stando is designed for maximum comfort and versatility.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezers elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for microgreens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.
Weight: 2.0 oz (58 g)
Length: 255 mm
18/8 Stainless Steel
Made in Niigata, Japan&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-silver-tweezer-137.png&&&0&&&||&&&||&&&@@@
gibl2gy21&&&GAN-G21H&&&Gihei Blue #2 Gyuto 210mm&&&Like its larger sibling, this 210mm gyuto is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely octagonal handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto and this makes it an especially good blade for rocking cutters. We really like this maker and their knives.
Maker: Hosokawa-san
Brand: Gihei
Edge Steel: Blue #2 Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: 50/50
Weight: 6.6 oz (188 g)
Edge Length: 214 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
Handle: Magnolia Octagonal
Ferrule: Buffalo Horn
Photos by Gustavo Bermudez&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-318.png&&&5&&&||&&&||&&&@@@
gibl2gy21fas&&&Gan-G21H-2nd&&&Gihei Blue #2 Gyuto 210mm Factory Seconds&&&During inspection, we found that some knives in this batch have handles slightly offset to the left. The knives remain new and fully functional, and performance will not be affected, particularly for those who use a pinch grip.
This 210mm gyuto is crafted with Hitachi Blue #2 steel hardened to 62–63 HRC, providing excellent edge retention and cutting ability. The carbon steel core is clad in SUS 405 stainless steel, which adds strength and reduces overall weight while also improving resistance to corrosion compared to a full carbon construction. The edge steel remains exposed, so proper care and drying are necessary to prevent rust.
The blade is finished in a refined nashiji, or pear skin, texture that enhances food release and gives the knife a traditional aesthetic.
Maker: Hosokawa-san
Brand: Gihei
Edge Steel: Blue #2 Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: 50/50
Weight: 6.6 oz (188 g)
Edge Length: 214 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
Handle: Magnolia Octagonal
Ferrule: Buffalo Horn&&&&&&275&&&245&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-210mm-factory-seconds-52.png&&&0&&&||&&&||&&&@@@
gibl2gy24&&&GAN-G24H&&&Gihei Blue #2 Gyuto 240mm&&&Gihei knives are made in Sanjo City by Atsushi Hosokawa and his son.
Gihei was established in 1928, specializing in the production of nakiri-type (three-laminate knives) kitchen knives, either as santoku, kakugata or kengata (also gyuto or gyutu). These knives were manufactured in the traditional way, and Gihei built a very good reputation based on these principles.
Current owner Atsushi Hosokawa, together with his son, has made his goal to preserve the outstanding characteristics of Japanese knives, like high sharpness, hardness, and ease of sharpening, but to work on some of the admitted disadvantages, such as the relatively brittle edge and susceptibility to rust. The Blue #2 line of knives featured here are a result of that endeavor. The blade has excellent grinds. Heat treatment of the blue #2 steel is really well executed, resulting in a HRC of 62-63. Edge retention and ease of sharpening are very much a feature of these blades. The stainless cladding has a very nice nashiji finish which adds to the strength and overall stability of the knife. They are also easy to maintain.
This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule is finished to a high standard and complements the beautiful nashiji cladding perfectly.
We do not have a saya that fits this knife.
Maker: Hosokawa-san
Brand: Gihei
Edge Steel: Blue #2 Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: 50/50
Weight: 8.6 oz (244 g)
Edge Length: 239 mm
Total Length: 408 mm
Spine Thickness at Base: 4 mm
Blade Height: 52 mm
Handle: Oak Octagonal
Ferrule: Buffalo Horn&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-gyuto-240mm-283.png&&&5&&&||&&&||&&&@@@
gibl2na16&&&GAN-N16R&&&Gihei Blue #2 Nakiri 165mm&&&This 165mm nakiri is made from the popular Hitachi Blue #2 steel that has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives.
Maker: Hosokawa-san
Brand: Gihei
Edge Steel: Blue #2 Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: 50/50
Handle: Magnolia Oval
Ferrule: Buffalo Horn
Weight: 5.1 oz (146 g)
Edge Length: 156 mm
Total Length: 334 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-nakiri-165mm-324.png&&&0&&&||&&&||&&&@@@
gibl2pe15&&&GAN-P15R&&&Gihei Blue #2 Petty 150mm&&&This 150mm petty is made from the popular Hitachi Blue #2 steel which has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed use. We really like this maker and their knives.
Maker: Hosokawa-san
Brand: Gihei
Edge Steel: Blue #2 Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: 50/50
Weight: 3.5 oz (100 g)
Edge Length: 151 mm
Total Length: 291 mm
Spine Thickness at Base: 4 mm
Blade Height: 37 mm
Handle: Magnolia Oval
Ferrule: Buffalo Horn&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-petty-150mm-313.png&&&5&&&||&&&||&&&@@@
gihape17&&&GAN-P17R&&&Gihei Blue #2 Petty 170mm&&&Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
We love the way that Atsushi Hosokawa and his associates use the best steels and techniques. Partnered to the fine blade is a lovely semi-custom ho wood oval handle. Sweet looks, great performance, and a fair price combine to make this versatile petty a great value.
Steel: Blue #2 Steel
HRC: 61
Weight: 3.8 oz (106 g)
Edge Length: 166 mm
Total Length: 308 mm
Spine Thickness at Heel: 3 mm
Blade Height: 37 mm
Handle: Magnolia (Ho) Oval
Ferrule: Buffalo Horn&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-petty-170mm-141.png&&&0&&&||&&&||&&&@@@
gibl2sa16&&&GAN-S16H&&&Gihei Blue #2 Santoku 165mm&&&This 165mm santoku is made from the popular Hitachi Blue #2 steel that has been hardened to 62-63 Rockwell. The core steel is then covered in a layer of SUS 405 stainless steel. This imparts strength and lightness to the blade. It also makes maintenance easier than with a full carbon knife. The edge steel is still exposed so care is required to keep it from rusting. The cladding receives a very attractive nashiji or pear skin finish.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality, and these attributes are emphasized with the addition of a lovely magnolia wood, octagonal handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives.
Maker: Hosokawa-san
Brand: Gihei
Edge Steel: Blue #2 Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: 50/50
Handle: Magnolia Octagonal
Ferrule: Buffalo Horn
Weight: 4.4 oz (126 g)
Edge Length: 165 mm
Total Length: 307 mm
Spine Thickness at Base: 4 mm
Blade Height: 47 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-blue-2-santoku-165mm-319.png&&&0&&&||&&&||&&&@@@
gihabu16&&&GHP-KG17U&&&Gihei HAP40 Bunka 170mm&&&The Gihei HAP40 Bunka 165mm is made Sanjo City, Japan. We have been working with Gihei for many years, and during that time, they produced some of the nicest blades we have offered.
The bunka featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
Bunka knives have gained in popularity since we started asking our blacksmiths to make them several years ago. They are
prized for their handy, user-friendly size and chef's knife-like versatility.
This knife is paired with a lovely oak octagonal handle with a burnt urushi finish.
Brand: Gihei
Blacksmith: Mr. Hosikawa
Region: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless Steel
Edge Steel: HAP40
Handle: Octagonal Oak with Urushi Finish
Weight: 3.9 oz (110 g)
Edge Length: 173 mm
Total Length: 308 mm
Spine Thickness at Heel: 2 mm
Blade Height: 41 mm
Photos by Gustavo Bermudez&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-bunka-170mm-266.png&&&0&&&||&&&||&&&||@@@
gihagy211&&&GHP-G20U&&&Gihei HAP40 Gyuto 210mm&&&The gyuto featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a solid outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
The 210mm gyuto is a simple yet elegant knife. It is pretty light, even for a small gyuto, and features a lovely grind that starts relatively high on the blade. Fit and finish are of equally fine quality, and this attribute is emphasized with the addition of a lovely semi-custom urushi octagonal handle. Therefore, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto, and this makes it a good blade for rocking cutters.
This all-around great knife is perfect for users looking for a smaller chef-type knife that will hold its edge for an incredibly long time.
Brand: Gihei
Blacksmith: Hosokawa-San
Region: Sanjo City, Japan
Handle: Urushi Octagonal Oak
Weight: 5.0 oz (142 g)
Edge Length: 203 mm
Total Length: 350 mm
Spine Thickness at Heel: 2 mm
Blade Height: 41 mm
Photos by Gustavo Bermudez&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-210mm-582.png&&&4.5&&&||&&&||&&&||@@@
gihagy24&&&GHP-G24K&&&Gihei HAP40 Gyuto 240mm&&&The gyuto featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a solid outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
The 240mm gyuto is a simple yet elegant knife. It is pretty light, even for a gyuto, and features a lovely grind that starts relatively high on the blade. Fit and finish are of equally fine quality, and this attribute is emphasized with the addition of a lovely semi-custom urushi octagonal handle. Therefore, it is a good choice for both left- and right-handed users. The profile is quite curved for a gyuto, and this makes it a good blade for rocking cutters.
This all-around great knife is perfect for users looking for a smaller chef-type knife that will hold its edge for an incredibly long time.
Brand: Gihei
Blacksmith: Hosokawa-San
Region: Sanjo City, Japan
Handle: Urushi Octagonal Oak
Weight: 7.4 oz (210 g)
Edge Length: 245 mm
Total Length: 410 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-gyuto-240mm-51.png&&&0&&&||&&&||&&&||@@@
giheihap401&&&GHP-KG20U&&&Gihei HAP40 Kiritsuke 200mm&&&Gihei HAP40 Kiritsuke 200mm is a newer knife by the famed father-and-son team located in Sanjo City, Japan. We have been working with Gihei for many years, and during that time, they have produced some of the nicest blades we have offered.
The kiritsuke featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat-treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes an excellent edge and stays sharp for a long time.
Kiritsuke knives have gained popularity since we started asking our blacksmiths to make them several years ago. They are
prized for their handy, user-friendly size and chef’s knife-like versatility.
This knife is paired with a lovely oak octagonal handle with a burnt urushi finish.
Brand: Gihei
Blacksmith: Mr. Hosikawa
Region: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless Steel
Edge Steel: HAP40
HRC: 65-66
Handle: Octagonal Oak with Urushi Finish
Weight: 5.0 oz (142 g)
Edge Length: 203 mm
Total Length: 350 mm
Spine Thickness at Heel: 2 mm
Blade Height: 40 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-kiritsuke-200mm-247.png&&&5&&&||&&&||&&&||@@@
gihana16&&&GHP-N16U&&&Gihei HAP40 Nakiri 165mm&&&Nakiris are becoming a popular choice in many Western kitchens. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it an excellent choice for users who prefer push-cutting over a rocking style. The thin blade is made from super-hard steel called HAP40, a powdered metallurgy (PM) alloy. The steel is exquisitely heat-treated to a high 65-66 HRC.
This knife takes a very sharp edge and holds it for a long time. The blade profile is very flat, even for a nakiri, with a small radius right at the tip end for smaller rock-chopping tasks.
The core HAP40 steel is wrapped in a stainless steel outer layer to aid strength and wear resistance. The cladding is nicely polished, together with the lovely, semi-custom oak octagonal handle with an urushi finish.
As mentioned, the blade is quite thin with virtually no taper. The height at the heel is about 50mm, which is slightly less than average for a nakiri of this length. Fit and finish are of a high standard, which, combined with its other fine attributes, qualify the Gihei HAP40 nakiri as a great value.
Brand: Gihei
Blacksmith: Mr. Hosikawa
Region: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless Steel
Edge Steel: HAP40
Handle: Oak Octagonal Burnt Urushi
Weight: 4.9 oz (140 g)
Edge Length: 157 mm
Total Length: 303 mm
Spine Thickness at Heel: 1.5 mm
Blade Height at Heel: 50 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-nakiri-165mm-426.png&&&5&&&||&&&||&&&@@@
gihape15&&&GHP-P15U&&&Gihei HAP40 Petty 150mm&&&The Gihei HAP40 Petty uses HAP40 PM semi-stainless steel as the inner core (hagane) with a tough outer layer (jigane) made from softer stainless steel. HAP40 is an excellent steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is especially noteworthy. This combination results in a knife that takes an excellent edge and stays sharp through many long prep sessions. The Gihei company is located in Sanjo City and is one of the most innovative small blacksmith shops in the Prefecture.
Petty knives are small utility knives of Japanese design. They can vary significantly in profile and size, going from 75mm to 210mm. Petty knives are similar to the typical western paring or utility knife and are adept at many small, detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
We love how Atsushi Hosokawa and his associates use the best steels and techniques. Partnered to the fine blade is a lovely semi-custom walnut octagonal handle with a burnt urushi finish. Sweet looks, great performance, and a fair price combine to make this versatile petty a great value.
Steel: HAP40 Semi Stainless
HRC: 65-66
Weight: 2.4 oz (68 g)
Edge Length: 150 mm
Total Length: 274 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-petty-150mm-579.png&&&5&&&||&&&||&&&||@@@
gihasa16&&&GHP-S16U&&&Gihei HAP40 Santoku 165mm&&&We have been working with Gihei for many years and during that time they have produced some of the nicest blades we offer.
The santoku featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer jigane made from stainless steel. HAP40 is a very good steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Gihei blades is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.
Santoku knives are probably the Japanese knife best established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and gyuto/chef’s knife-like versatility.
This santoku is paired with a lovely oak octagonal handle with burnt urushi finish.
Brand: Gihei
Blacksmith: Mr. Hosikawa
Region: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless Steel
Edge Steel: HAP40
Handle: Octagonal Oak with Urushi Finish
Weight: 4.1 oz (116 g)
Edge Length: 170 mm
Total Length: 307 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gihei-hap40-santoku-165mm-503.png&&&5&&&||&&&||&&&||@@@
hatacrjacebe&&&HCL-M190N&&&Hakata Tamaki Crafted Japanese Cedar Bento Box&&&Hakata Tamaki Crafted Japanese Cedar Bento Box – Natural Finish (Middle Size). One Per Customer Please.
Elevate your daily routine with this beautifully crafted cedar bento box from Hakata Tamaki, a small workshop dedicated to preserving traditional Japanese bent-wood techniques. Each box is shaped from select Japanese cedar, a material long valued for its light weight, gentle aroma, and naturally fresh-keeping properties. The warm grain patterns and clean oval form reflect a level of craftsmanship that stands out the moment you hold it.
This middle-size box (188 × 125 × 50 mm) is practical and versatile. Use it for simple lunches, snacks, or small storage around the home—its compact shape makes it an attractive way to hold jewelry, tea accessories, or desk items. The included lid fits with precision, and the overall build quality reflects the careful handwork of the maker.
Unlike many modern bent-wood boxes produced with a protective urethane layer, this version is offered in a pure natural finish at our request. There is no coating—only the authentic look, aroma, and texture of Japanese cedar. Because natural wood can breathe and slightly shift with humidity, each piece will develop its own character over time. Production is small-batch, and availability is limited.
For those who appreciate traditional craft with everyday usefulness, this Hakata Tamaki cedar bento box offers a beautiful connection between form, function, and heritage.
Care & Use
Wipe clean with a soft cloth. Avoid soaking, dishwashers, or microwaves. Allow the box to dry fully after use. Because this version has no urethane coating, avoid long exposure to oils or sauces.
Specifications
• Maker: Hakata Tamaki
• Model: HCL-M190N
• Product: Crafted Bento / Lunch Box
• Material: Japanese Cedar
• Finish: Natural (Uncoated)
• Construction: Traditional Bent Wood
• Size: 188 × 125 × 50 mm (Middle Size)
• Origin: Japan
• Includes Divider and Gift Box &&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hakata-tamaki-crafted-japanese-cedar-bento-box-69.png&&&0&&&||&&&||&&&@@@
haasbu16&&&HAS-B165&&&Harukaze AS Bunka 165mm&&&Aogami Super steel is an excellent carbon steel for use in kitchen knife blades. It is a top-shelf steel developed by the Hitachi Metals Company. This high-carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs. Remember that carbon steel will rust if left to drip-dry, so wipe it dry with a dish towel after washing.
This is a classic bunka design. It is a multi-purpose knife, but with a slight vegetable bias. It's basically a santoku with an aggressive tip. It's a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine bunka is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS (Aogami Super Steel)
Cladding: Stainless
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.0 oz (114 g)
Edge Length: 175 mm
Total Length: 318 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm
Cladding: Stainless
Edge Grind: 50/50
HRC: 63
Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-bunka-165mm-341.png&&&5&&&||&&&||&&&||@@@
haaswagy21&&&HAS-G180&&&Harukaze AS Gyuto 180mm&&&Chef Knives To Go is thrilled to be the exclusive retailer for these great knives from Tosa, Japan. This gyuto is an excellent knife for anyone who is just starting their journey into Japanese knives, being beautifully made but also a great deal! It is also smaller, which makes it great for smaller hands or kitchens. It has a core steel (Aogami Super Steel) with an HRC of 63, and then has stainless steel cladding to protect and finish the blade. Finished off with a nice rosewood oval handle with a pakka wood ferrule, this is a great little gyuto that will serve you well!
Weight: 4.1 oz (116 g)
Edge Length: 187 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-180mm-181.png&&&5&&&||&&&||&&&||@@@
haas21gy&&&HAS-G210&&&Harukaze AS Gyuto 210mm&&&Harukaze means "windy spring" in Japanese. Made for CKTG exclusively by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished off with a beautiful kanji that is hand-engraved on the blade, which is unusual for a knife at this price. We predict these should be a big hit with our customers looking for an excellent knife at a good price.
Weight: 5.4 oz (153 g)
Edge Length: 217 mm
Total Length: 358 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: Aogami Super Steel
HRC: 63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Made In Tosa, Japan&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-210mm-107.png&&&4.5&&&||&&&||&&&||@@@
haas24wagy&&&HAS-G240&&&Harukaze AS Gyuto 240mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (Aogami Super) with an HRC of 63, then adds a stainless steel cladding to protect and finish the blade. It is then finished off with a lovely rosewood oval handle with a pakka wood ferrule. As a bonus, it has hand-engraved kanji on the blade, which is unusual at this price point.
Weight: 5.9 oz (168 g)
Edge Length: 247 mm
Total Length: 397 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: Aogami Super Steel
HRC: 63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Made in Tosa, Japan&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-gyuto-240mm-161.png&&&5&&&||&&&||&&&||@@@
haaswaki21&&&HAS-K210&&&Harukaze AS Kiritsuke 210mm&&&Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.
Made In Tosa, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
Finish: Migaki (polished)
Edge Grind: 50/50
Core Edge Steel: Aogami Super Steel
HRC: 63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.6 oz (160 g)
Edge Length: 215 mm
Total Length: 356 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 46 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-kiritsuke-210mm-137.png&&&5&&&||&&&||&&&||@@@
haaski24&&&HAS-K240&&&Harukaze AS Kiritsuke 240mm&&&Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.
Made In Tosa, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
Finish: Migaki (polished)
Edge Grind: 50/50
Core Edge Steel: Aogami Super Steel
HRC: 63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 6.1 oz (174 g)
Edge Length: 245 mm
Total Length: 397 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-kiritsuke-240mm-247.png&&&0&&&||&&&||&&&||@@@
haasmobu17&&&HASM-B170&&&Harukaze AS Morado Bunka 170mm&&&The Harukaze AS Morado Bunka 170mm is a really good knife at an excellent price with an oval handle made of rosewood and maple. It's not easy to find a knife using AS edge steel at this price and finish level. We highly recommend this one.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: Aogami Super
Edge: Even
Finish: Hammered, kurouchi
Handle: Rosewood Oval
Ferrule: Maple
Weight: 4.3 oz (122 g)
Edge Length: 175 mm
Total Length: 316 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
Photos by Gustavo Bermudez&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-bunka-170mm-215.png&&&4.5&&&||&&&||&&&||@@@
haasmogy18&&&HASM-G180&&&Harukaze AS Morado Gyuto 180mm&&&This Harukaze gyuto is made with AS steel, which is a top-of-the-line carbon steel that takes a fantastic edge. It's not easy to find a knife using AS edge steel at this price and finish level. We highly recommend this one.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even
Finish: Hammered, kurouchi
Handle: Oval Rosewood
Ferrule: Maple
Weight: 4.3 oz (122 g)
Edge Length: 186 mm
Total Length: 324 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-180mm-269.png&&&0&&&||&&&||&&&||@@@
haashagy21&&&HASM-G210&&&Harukaze AS Morado Gyuto 210mm &&&We are big fans of the knives bearing the Harukaze name. They are real bang-for-your-buck items that look and feel like far more pricy counterparts. The knife featured here is from the AS Morado line.
Little needs to be said about AS, or Aogami Super. This Hitachi Metals steel is considered to be just about the best mix of high carbon steels used in the making of kitchen knives. All of the Hitachi Carbon steels can deliver amazing levels of sharpness and AS is about as good as it can get in this regard. Plus, it is very easy to sharpen, resulting in silky smooth cuts through any produce.
The Harukaze AS Morado Gyuto 210mm comes slightly over-sized in length at about 215mm on the edge. It is ground with an aggressive edge bevel and a steep angle at the cutting edge. This is a very sharp knife! It has a fairly thin blade that tapers down to a very thin tip. The blade is quite stiff with a nice neutral feel on the boards.
Fit and finish are outstanding for the price and the attractive oval handle made from walnut and maple is nicely installed.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even (See Choil Shot)
HRC: 63
Finish: Hammered, kurouchi
Handle: Walnut/Maple Oval
Weight: 4.9 oz (138 g)
Edge Length: 217 mm
Total Length: 356 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-210mm-301.png&&&4.5&&&||&&&||&&&||@@@
hamoasgy24&&&HASM-G240&&&Harukaze AS Morado Gyuto 240mm&&&Harukaze knives are made exclusively for us at CKTG by a well-known knife manufacturer in Tosa, Japan. We asked them for a line of knives that would embody the traditions of Japanese knife making while using some of the best steels and modern techniques—and at a price point that would be affordable to most chefs on the line and at home. Enter the Harukaze AS Morado!
These great-looking knives are made from one of our all-time favorite steels, Aogami Super or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rating. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with a softer stainless steel. The jigane is then given a kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart-looking knife.
In keeping with many blades from the Tosa region, this blade is slightly over length, coming in at 245mm. These are really well achieved grinds that look better than the price would suggest. The spine thickness is pretty constant along the length up to the thin tip.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even (See Choil Photo)
HRC: 63
Finish: Hammered, kurouchi
Weight: 6.1 oz (174 g)
Edge Length: 247 mm
Total Length: 398 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Handle: Rosewood/Maple Oval&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-gyuto-240mm-127.png&&&5&&&||&&&||&&&||@@@
haasmoki21&&&HASM-K210&&&Harukaze AS Morado Kiritsuke 210mm&&&There is a fascination with kiritsuke knives that is very understandable. The look is the most obvious attraction. Resembling weapons more than any other kitchen knife shape, kiritsuke knives are quite unusual in many other ways. Just as important as the look is the function they provide from having a slightly flatter profile than a regular gyuto. The fine tip is also great for intricate detail work.
Classic Japanese kiritsukes are single-beveled knives. Using a double bevel enhances durability at the edge and gives an ambidextrous personality to the blade overall. This style of blade is perfect for push and pull cutting, plus the flatter edge makes it a good substitute for a slicer. The knife will be a favorite with cooks who do a lot of protein work and veggie prep, as well as those who like to push rather than rock through large ingredients.
The blade of this kiri is made from Aogami Super, one of the most popular high carbon steel alloys used in the making of Japanese knives. AS possesses very good edge retention and fine edge capabilities. Wear resistance is average, but it is quite easy to sharpen. The core steel on this knife is hardened to about 63 HRC. It is reactive so wiping down and drying should be done after every use. The hagane is clad in the san-mai style, with a softer semi-stainless steel. This greatly increases corrosion protection, which makes the knife so much easier to maintain. It comes attached to a nice rosewood oval handle with a maple ferrule.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even (See Choil Shot)
HRC: 63
Finish: Hammered, kurouchi
Weight: 5.3 oz (150 g)
Edge Length: 215 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Handle: Oval Rosewood
Ferrule: Maple&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-210mm-250.png&&&5&&&||&&&||&&&||@@@
haasmoki24&&&HASM-K240&&&Harukaze AS Morado Kiritsuke 240mm&&&Harukaze AS Morado Kiritsuke 240mm. In keeping with many blades from the Tosa region, this blade is slightly over length, coming in at 245mm. These are really well-achieved grinds that look better than the price would suggest. The spine thickness is pretty constant along the length up to the thin tip.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even (See Choil Shot)
HRC: 63
Finish: Hammered, kurouchi
Handle: Rosewood/Maple Oval
Weight: 6.4 oz (182 g)
Edge Length: 245 mm
Total Length: 398 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-kiritsuke-240mm-1.png&&&5&&&||&&&||&&&||@@@
harukaze1&&&HASM-N165&&&Harukaze AS Morado Nakiri 165mm&&&Harukaze AS Morado Nakiri 165mm. This maker has been a great addition for our site. They offer a nicely priced range of products with good steels and nice cutting action. It's not easy to find a knife using AS edge steel at this price and finish level. We highly recommend this one.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even
Finish: Hammered, kurouchi
Weight: 5.9 oz (168 g)
Edge Length: 165 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm
Handle: Rosewood Oval (trust the pictures, not the older video)
Ferrule: Maple
Photos by Gustavo Bermudez&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-nakiri-165mm-293.png&&&4.5&&&||&&&||&&&@@@
harukaze4&&&HASM-P135&&&Harukaze AS Morado Petty 135mm&&&The Harukaze Morado is a really good knife at an excellent price with a nice engraving and excellent handle using rosewood. It's not easy to find a knife using AS edge steel at this price and finish level. I highly recommend this one. Please note the recent batch of these knives were made with rosewood oval handles.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even
Finish: Hammered, kurouchi
Weight: 2.5 oz (74 g)
Edge Length: 139 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
Handle: Rosewood Oval
Ferrule: Maple &&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-petty-135mm-286.png&&&0&&&||&&&||&&&||@@@
haashasa18sp&&&HASM-S170&&&Harukaze AS Morado Santoku 170mm&&&The Harukaze Morado is a really good knife at an excellent price with a nice engraving and excellent handle using Morado wood. It's not easy to find a knife using AS edge steel at this price and finish level. We highly recommend this one.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even
Finish: Hammered, Kurouchi
Handle: Oval Rosewood
Ferrule: Maple
Weight: 4.3 oz (124 g)
Edge Length: 169 mm
Total Length: 308 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 47 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&&&Harukaze knives are made exclusively for us at CKTG by a well-known knife manufacturer in Tosa, Japan. We asked them for a line of knives that would embody the traditions of Japanese knife making while using some of the best steels and modern techniques—and at a price point that would be affordable to most chefs on the line and at home. Enter the Harukaze AS Morado!
These great-looking knives are made from one of our all-time favorite steels, Aogami Super or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rating. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with softer stainless steel. The jigane is then given a kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart looking knife.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture. These knives are excellent carving knives but since they're clad and very thin, they're not great at lateral tasks like skinning large fish. You can bend the blade.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even (See Choil Shot)
HRC: 63
Finish: Hammered, kurouchi
Weight: 5.2 oz (146 g)
Edge Length: 272 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm
Handle: Rosewood/Maple Oval&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-morado-sujihiki-270mm-186.png&&&0&&&||&&&||&&&||@@@
haasna16&&&HAS-N165&&&Harukaze AS Nakiri 165mm&&&The Harukaze AS Nakiri 165mm is a newer item in the line-up of this price-conscious range of kitchen cutlery. Made specifically for CKTG, these value-added knives are made from one of the top carbon steels, Aogami Super.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy, which adds strength and protects the knife from reacting with acids or moisture.
The nakiri is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made to push through the hardest ingredients without wedging or fracturing the produce. This is a knife that takes a very sharp edge and holds it for a long time. The blade profile is very flat with a small belly and radius right at the tip end for smaller rock-chopping tasks. The blade is mated to a nice rosewood oval handle with a pakka wood ferrule.
Weight: 5.2 oz (148 g)
Edge Length: 163 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: Aogami Super Steel
HRC: 63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Made In Tosa, Japan&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-nakiri-165mm-266.png&&&5&&&||&&&||&&&@@@
haaspe131&&&HAS-P135&&&Harukaze AS Petty 135mm&&&The Harukaze AS Petty 135mm is a compact, high-performance knife designed specifically for Chef Knives To Go as part of this excellent price-conscious lineup. These knives offer outstanding value by pairing thoughtful construction with one of Japan’s most respected carbon steels, Aogami Super. The result is a serious cutting tool that punches well above its price point.
Aogami Super (AS) is derived from Aogami #2 (Blue #2) and enhanced with additional carbon, chromium, and tungsten. This formulation is widely regarded as the finest of the Hitachi Blue paper steels, offering exceptional edge retention while remaining responsive and precise on the stones. The core steel is hardened to approximately 63 HRC and clad in soft stainless steel, providing added toughness and helping reduce reactivity to moisture and acidic foods.
At 135mm, this petty is nimble and precise—ideal for in-hand work, trimming proteins, slicing fruit, prepping herbs, and detailed tasks where control matters most. The blade is stiff and confidence-inspiring, making clean cuts with minimal effort. It’s finished with a comfortable oval rosewood handle paired with a durable black pakka wood ferrule, giving the knife a classic look and balanced feel in hand.
Care Instructions: Although the blade is stainless clad, the exposed Aogami Super edge is a high-carbon steel and can develop patina or surface rust if left wet. Hand wash only, dry thoroughly after use, and avoid the dishwasher. Do not leave the knife soaking in water or resting wet on the board. Store the knife dry, and apply a light coat of food-safe oil to the edge if the knife will be stored for extended periods.
Brand: Harukaze
Engraving: Hand Engraved
Made In: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Stainless
Weight: 2.5 oz (70 g)
Edge Length: 140 mm
Total Length: 263 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
Edge Grind: 50/50
HRC: ~63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-petty-135mm-310.png&&&0&&&||&&&||&&&@@@
haaspe13&&&HAS-P150&&&Harukaze AS Petty 150mm&&&The Harukaze AS Petty 150mm is a fairly new item in the line-up of this price-conscious range of kitchen cutlery. Made specifically for CKTG, these value-added knives are made from one of the top carbon steels, Aogami Super.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented by adding more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy, which adds strength and protects the knife from reacting with acids or moisture.
150mm is a medium-length blade for a petty. This makes it a versatile cutting tool around the kitchen. Board cutting and handheld processes are both within the scope of this blade, along with the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease. The knife is finished off with a nice rosewood oval handle and a pakka wood ferrule.
Brand: Harukaze
Engraving: Hand Engraved
Made In Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS (Aogami Super Steel)
Cladding: Stainless
Weight: 2.3 oz (66 g)
Edge Length: 154 mm
Total Length: 279 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
Edge Grind: 50/50
HRC: 63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-petty-135mm-252.png&&&0&&&||&&&||&&&||@@@
haassa16&&&HAS-S170&&&Harukaze AS Santoku 170mm&&&We really like Aogami Super for use in knife blades. It is a top-shelf steel developed by the Hitachi Metals Company. This high-carbon alloy has several important elements added to the mix, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. Because of this, Aogami Super is a steel that can take and hold a very acute edge angle. It is also relatively easy to sharpen as compared to other carbon steels. We are seeing more and more makers add this great alloy to their knife catalogs.
This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine santoku is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS (Aogami Super Steel)
Cladding: Stainless
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.6 oz (130 g)
Edge Length: 167 mm
Total Length: 309 m
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Cladding: Stainless
Edge Grind: 50/50
HRC: 63
Engraving: Hand Engraved&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-santoku-170mm-144.png&&&4&&&||&&&||&&&||@@@
haassu24&&&HAS-S240&&&Harukaze AS Sujihiki 240mm&&&Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.
Made In Tosa, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
Finish: Migaki (polished)
Edge Grind: 50/50
Core Edge Steel: Aogami Super Steel
HRC: 63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.7 oz (134 g)
Edge Length: 245 mm
Total Length: 385 mm
Spine Thickness at Heel: 2 mm
Blade Height: 35 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-240mm-253.png&&&0&&&||&&&||&&&||@@@
harukaze7&&&HAS-S270&&&Harukaze AS Sujihiki 270mm&&&Harukaze means "windy spring" in Japanese. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.
Made In Tosa, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
Finish: Migaki (polished)
Edge Grind: 50/50
Core Edge Steel: Aogami Super Steel
HRC: 63
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.6 oz (130 g)
Edge Length: 272 mm
Total Length: 425 mm
Spine Thickness at Heel: 2 mm
Blade Height: 37 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-as-sujihiki-270mm-251.png&&&4&&&||&&&||&&&||@@@
hamubl2dabu1&&&HMB2D-B165&&&Harukaze Blue #2 Mune Damascus Bunka 165mm&&&Harukaze Mune Blue #2 Damascus Bunka 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is top-shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.
This fine knife is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon
Cladding: Soft Iron (Reactive)
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Edge Grind: 50/50
HRC: 62
Weight: 4.7 oz (134 g)
Edge Length: 167 mm
Total Length: 309 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-mune-damascus-bunka-165mm-28.png&&&0&&&||&&&||&&&@@@
hamubl2dagy2&&&HMB2D-G210&&&Harukaze Blue #2 Mune Damascus Gyuto 210mm&&&Harukaze Mune Blue #2 Damascus Gyuto 210mm. We really like Blue #2 Carbon Steel for use in knife blades. It is top-shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.
This fine gyuto is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon
Cladding: Reactive Soft Iron Damascus
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Edge Grind: 50/50
HRC: 62
Weight: 4.7 oz (136 g)
Edge Length: 215 mm
Total Length: 353 mm
Spine Thickness at Base: 3 mm
Blade Height: 49 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-mune-damascus-gyuto-210mm-70.png&&&0&&&||&&&||&&&|kika21gy|@@@
hamubl2dasa1&&&HMB2D-S165&&&Harukaze Blue #2 Mune Damascus Santoku 165mm&&&Harukaze Mune Blue #2 Damascus Santoku 165mm. We really like Blue #2 Carbon Steel for use in knife blades. It is a top shelf steel developed by the Hitachi Metals Company. It is easy to sharpen and takes a wicked edge.
This is a classic santoku design. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues or to solve three problems. The virtues or problems are said to be slicing, dicing, and mincing. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling a wide variety of produce and proteins.
This fine santoku is made in Tosa especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon
Cladding: Reactive Soft Iron
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 4.8 oz (136 g)
Edge Length: 169 mm
Total Length: 309 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
Edge Grind: 50/50
HRC: 62&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-blue-2-mune-damascus-santoku-165mm-33.png&&&0&&&||&&&||&&&@@@
hag3kasa16&&&HG3-M-B170&&&Harukaze G3 Migaki Bunka 170mm&&&Harukaze G3 Migaki Bunka 170mm. Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a migaki finish, which roughly translates to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 (AKA Ginsan) Stainless Steel
Cladding: Stainless
Handle: Oak
Edge Grind: 50/50
HRC: 62
Weight: 4.4 oz (126 g)
Blade Length: 172 mm
Overall Length: 314 mm
Blade Height at Heel: 42.4 mm
Spine Thickness at Heel: 2.7 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-bunka-170mm-26.png&&&0&&&||&&&||&&&@@@
hag3kagy21&&&HG3-M-G210&&&Harukaze G3 Migaki Gyuto 210mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Handle: Oak Octagonal
Cladding: Stainless
Weight: 5.4 oz (154 g)
Blade Length: 214 mm
Overall Length: 350 mm
Blade Height at Heel: 45.5 mm
Spine Thickness at Heel: 3.3 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-gyuto-210mm-251.png&&&5&&&||&&&||&&&|kika21gy|@@@
hag3mina16&&&HG3-M-N165&&&Harukaze G3 Migaki Nakiri 165mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then adds a stainless steel cladding with migaki finish which roughly translated to "polished". It is then finished off with a lovely oak octagonal wood handle. As a bonus, it has a nice kanji engraving on both sides of the blade.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 (AKA Ginsan) Stainless Steel
Cladding: Stainless
Handle: Oak
Edge Grind: 50/50
HRC: 62
Weight: 5.6 oz (160 g)
Edge Length: 161 mm
Total Length: 306 mm
Spine Thickness at Heel: 3.3 mm
Blade Height at Heel: 50.2 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-nakiri-165mm-90.png&&&0&&&||&&&||&&&||@@@
hahg3mipe15&&&HG3-M-P150&&&Harukaze G3 Migaki Petty 150mm&&&Crafted exclusively for CKTG in Tosa, Japan, the Harukaze G3 Migaki Petty combines traditional Japanese craftsmanship with modern materials to deliver outstanding performance and value.
At the heart of the blade is G3 stainless steel (also known as Ginsan), heat-treated to a Rockwell hardness of 62 for excellent edge retention and toughness. The core is clad in polished stainless steel using the san-mai technique, which enhances corrosion resistance while giving the knife a refined, elegant appearance. Hand-engraved kanji on both sides of the blade adds a distinctive, artisanal touch.
The knife is fitted with a lightweight, octagonal oak handle that offers comfort, control, and durability. With a 50/50 edge grind and superb balance, this petty knife is a versatile and affordable option for both home cooks and professional chefs looking for a compact, high-performing Japanese blade.
"Harukaze" translates to “windy spring” in Japanese—a fitting name for a knife that’s light, nimble, and a joy to use. Crafted exclusively for CKTG in Tosa, Japan, this Harukaze knife offers exceptional value, combining traditional craftsmanship with modern materials.
At its core is G3 stainless steel (also known as Ginsan), heat-treated to an HRC of 62 for excellent edge retention and durability. The core is clad in polished stainless steel using the san-mai technique, offering both beauty and added corrosion resistance. A hand-engraved kanji adorns both sides of the blade, adding a personal touch of artistry.
The knife is paired with an elegant octagonal oak handle that’s lightweight, durable, and comfortable in hand. With a 50/50 edge grind and well-balanced design, it’s a perfect choice for both professional chefs and home cooks seeking a reliable, affordable Japanese blade.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: G3 (Ginsan) Stainless Steel
Cladding: Polished Stainless Steel
Handle: Oak, Octagonal
Edge Grind: 50/50
Hardness: HRC 62
Weight: 4.6 oz (130 g)
Edge Length: 167 mm
Total Length: 309 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 46 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-santoku-165mm-275.png&&&0&&&||&&&||&&&@@@
tsg3misu24&&&HG3-M-S270&&&Harukaze G3 Migaki Sujihiki 270mm&&&Introducing Tsunehisa's lovely sujihiki which uses G3 (Ginsan) stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The sujihiki is ideal for slicing and it tackles carving work and thin slices. The oak octagonal handle adds elegance and comfort.
Maker: Harukaze
Location: Tosa, Japan
Construction: San Mai
Weight: 4.9 oz (140 g)
Edge Length: 272 mm
Total Length: 420 mm
Spine Thickness at Base: 2.3 mm
Blade Height at Base: 36.2 mm
Handle: Oak Octagonal&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-migaki-sujihiki-270mm-33.png&&&0&&&||&&&||&&&@@@
harukaze5&&&HG3-B175&&&Harukaze G3 Nashiji Bunka 175mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on one side of the blade.
Made in Tosa, Japan
Brand: Harukaze
Construction: Hammer Forged, San Mai
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Weight: 4.2 oz (120 g)
Edge Length: 175 mm
Total Length: 313 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm
Photos By Gustavo Bermudez&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-bunka-165mm-254.png&&&5&&&||&&&||&&&@@@
hag3gy21&&&HG3-G210&&&Harukaze G3 Nashiji Gyuto 210mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
Weight: 4.6 oz (132 g)
Edge Length: 217 mm
Total Length: 356 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Made in Tosa, Japan
Photos by Gustavo Bermudez&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-gyuto-210mm-163.png&&&5&&&||&&&||&&&@@@
harukaze240&&&HG3-G240&&&Harukaze G3 Nashiji Gyuto 240mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
Weight: 6.7 oz (190 g)
Edge Length: 245 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Made in Tosa, Japan
Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-gyuto-240mm-149.png&&&5&&&||&&&||&&&@@@
hag3naki21&&&HG3-K210&&&Harukaze G3 Nashiji Kiritsuke 210mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
Weight: 5.2 oz (148 g)
Edge Length: 215 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Made in Tosa, Japan
Photos by Gustavo Bermudez&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-kiritsuke-210mm-263.png&&&5&&&||&&&||&&&@@@
hag3ki24&&&HG3-K240&&&Harukaze G3 Nashiji Kiritsuke 240mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
Weight: 5.8 oz (166 g)
Edge Length: 245 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Made in Tosa, Japan
Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-kiritsuke-240mm-142.png&&&5&&&||&&&||&&&@@@
hag3na16&&&HG3-N165&&&Harukaze G3 Nashiji Nakiri 165mm&&&"Harukaze" translates to "windy spring" in Japanese, perfectly capturing the spirit of these finely crafted knives. Made exclusively for CKTG by a medium-sized factory in Tosa, Japan, the Harukaze G3 Nakiri 165mm is an outstanding choice for those seeking a high-quality knife at a reasonable price.
At its core, this knife features G3 steel with a Rockwell hardness of 62, ensuring excellent edge retention and performance. It is clad in stainless steel with a beautiful nashiji (pear skin) finish, providing both protection and an elegant aesthetic. The blade is complemented by a refined oval magnolia wood handle with a pakka wood ferrule, offering a comfortable grip and traditional appeal.
As a final touch, the knife boasts an exquisite kanji engraving on both sides of the blade, adding a unique and authentic character to this exceptional piece.
Brand: Harukaze
Construction: Hammer Forged, San Mai
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Made in Tosa, Japan
Weight: 4.7 oz (136 g)
Edge Length: 165 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Photos By Gustavo Bermudez&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-nakiri-165mm-154.png&&&4&&&||&&&||&&&@@@
harukaze&&&HG3-P135&&&Harukaze G3 Nashiji Petty 135mm&&&The Harukaze G3 Nashiji Petty 135mm embodies the essence of "windy spring," a name that perfectly captures the spirit of these knives produced exclusively for CKTG by a dedicated mid-sized factory in Tosa, Japan. Ideal for those in pursuit of premium quality at an accessible price point, this knife features a core of G3 steel with a hardness rating of 62 HRC. It's encased in a stainless steel cladding with a nashiji (pear skin) finish, enhancing both the blade's durability and aesthetic appeal. The handle is a beautifully shaped oval made of magnolia wood, accented with a pakka wood ferrule, adding a touch of elegance. A distinctive kanji engraving adorns both sides of the blade, serving as a signature finish to this exquisite piece.
Weight: 2.3 oz (65 g)
Edge Length: 139 mm
Total Length: 265 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved
Made in Tosa, Japan&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-135mm-162.png&&&5&&&||&&&||&&&@@@
hag3nape15&&&HG3-P150&&&Harukaze G3 Nashiji Petty 150mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made for CKTG exclusively from a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
Weight: 2.5 oz (70 g)
Blade Length: 157 mm
Total Length: 282 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Laser Engraved
Made in Tosa, Japan&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-150mm-251.png&&&0&&&||&&&||&&&@@@
hag3nape80&&&HG3-P80&&&Harukaze G3 Nashiji Petty 80mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with core steel (G3) with an HRC of 62, then adds a stainless steel cladding with a nashiji (pear skin) finish to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
Weight: 1.7 oz (48 g)
Edge Length: 86 mm
Total Length: 203 mm
Spine Thickness at Base: 2 mm
Blade Height: 24 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Laser Engraved
Made in Tosa, Japan&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-petty-80mm-233.png&&&0&&&||&&&||&&&@@@
hag3sa16&&&HG3-S165&&&Harukaze G3 Nashiji Santoku 165mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
Made in Tosa, Japan
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Weight: 4.0 oz (114 g)
Edge Length: 167 mm
Total Length: 307 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji Engraved&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-santoku-165mm-136.png&&&5&&&||&&&||&&&@@@
hag3nasu24&&&HG3-S240&&&Harukaze G3 Nashiji Sujihiki 240mm&&&Harukaze means "windy spring" in Japanese. These Harukaze knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan. This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
Weight: 4.4 oz (124 g)
Edge Length: 245 mm
Spine Thickness at Base: 2mm
Blade Height: 35 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji
Made in Tosa, Japan
Photos by Gustavo Bermudez&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-240mm-251.png&&&0&&&||&&&||&&&@@@
harukazeg3&&&HG3-S270&&&Harukaze G3 Nashiji Sujihiki 270mm&&&Harukaze (which means "windy spring" in Japanese) knives have been made exclusively for CKTG by a medium-sized factory in Tosa, Japan.
This is an excellent choice for anyone looking for a high-quality knife at a reasonable price. It starts with a core steel (G3) with an HRC of 62, and then a stainless steel cladding with a nashiji (pear skin) finish is added to protect and beautify the blade. It is then finished off with a lovely oval magnolia wood handle with a pakka wood ferrule. As a bonus, it has a nice kanji engraving on both sides of the blade.
Weight: 5.0 oz (142 g)
Edge Length: 275 mm
Total Length: 428 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm
Cladding: Stainless
Edge Grind: 50/50
Core Edge Steel: G3 Stainless Steel (AKA Ginsan)
HRC: 62
Handle: Magnolia Oval
Ferrule: Black Pakka Wood
Engraving: Kanji
Made in Tosa, Japan&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-g3-nashiji-sujihiki-270mm-251.png&&&0&&&||&&&||&&&@@@
hav1gy21&&&HVG1-G210&&&Harukaze VG1 Gyuto 210mm&&&The Harukaze VG1 Gyuto 210mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.
Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
Construction: Laser Cut, Mono Steel
Steel: VG1 Stainless Steel
Weight: 4.8 oz (134 g)
Blade Length: 212 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Handle: Rosewood Oval
Ferrule: Maple&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-gyuto-210mm-153.png&&&0&&&||&&&||&&&@@@
hav1gy24&&&HVG1-G240&&&Harukaze VG1 Gyuto 240mm&&&Harukaze VG1 Stainless Gyuto 240mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
You'll be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has good balance and a light feel, as well as an almost laser-like flat grind that is thin behind the edge. The knife is a true laser with the spine measuring 2mm.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with a maple ferrule in a comfortable oval shape.
Please note this knife has a gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
Maker: Harukaze
Location: Tosa, Japan
Steel: VG1 Stainless Steel
Weight: 5.5 oz (158 g)
Edge Length: 240 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Machi: Gapped Tokyo Style
Handle: Rosewood Oval
Ferrule: Maple&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-gyuto-240mm-151.png&&&5&&&||&&&||&&&@@@
hav1pe15&&&HVG1-P150&&&Harukaze VG1 Petty 150mm&&&Harukaze VG1 Petty 150mm offers a good performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
Be prepared to be surprised by the outstanding out of the box edge on this very well-made petty. It has nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with spine measuring 2mm. The grind is nice and thin behind the edge.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle with maple ferrule in a comfortable oval shape.
Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
Construction: Laser Cut, Mono Steel
Handle: Rosewood Oval
Ferrule: Maple
Weight: 2.0 oz (56 g)
Edge Length: 153 mm
Total Length: 277 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-petty-150mm-153.png&&&4.5&&&||&&&||&&&@@@
havg1sa18&&&HVG1-S185&&&Harukaze VG1 Santoku 185mm&&&Harukaze VG1 Santoku offers good-performing steel in terms of toughness and overall feel. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
Be prepared to be surprised by the outstanding out-of-the-box edge on this very well-made santoku. It has a nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with a spine measuring 2mm. The grind is thin behind the edge.
Our santoku sayas do not fit this knife because of the long machi. The blade guard is the way to go.
The overall fit and finish are of a high standard. It has a simple but very nicely executed rosewood handle, with a maple ferrule in a comfortable oval shape.
Please note this knife has a nice, gapped machi on the handle install. Check the photos. It's not a mistake, and it's called Tokyo style.
Maker: Harukaze
Location: Tosa, Japan
Construction: Laser Cut, Mono Steel
Steel: VG1 Stainless Steel
Edge Grind: Even (See Photo #4)
Handle: Rosewood Oval
Ferrule: Maple
Weight: 4.3 oz (122 g )
Edge Length: 187 mm
Total Length: 329 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-santoku-185mm-262.png&&&0&&&||&&&||&&&@@@
havg1su27&&&HVG1-S270&&&Harukaze VG1 Sujihiki 270mm&&&Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. There are various types of steel and styles available in this multi-line range of cutlery.
Featured here is an example of their line made from VG1 stainless steel. It is an easy-to-sharpen stainless mono steel that is not as hard or brittle as some other stainless steels. Of course, this is a very easy steel to maintain in terms of corrosion and rust prevention since it's fully stainless.
We are so impressed with the overall fit and finish of these knives, given their very keen price. They have lovely rosewood and maple handles that are oval and fully ambidextrous. Please note that the handle is installed with a machi (the gap between the ferrule and the neck). This is not a mistake!
The grinds are really well done and the out-of-the-box edge is about average for this kind of knife. So a quick trip to the stones will reveal the true beast within!
We really like the profile of this very versatile slicer. It can easily be used as a short-height gyuto. And at the price, it represents one of the best values on the site.
Maker: Harukaze
Location: Tosa, Japan
Construction: Stamped, Mono Steel
Steeyl Type: VG1 Stainless Steel
Weight: 5.1 oz (146 g)
Edge Length: 274 mm
Total Length: 430 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm
Edge Grind: Even (see choil photo)
Handle: Rosewood Oval
Ferrule: Maple
Tokyo Style Handle Install (see photo #4)&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg1-sujihiki-270mm-308.png&&&5&&&||&&&||&&&@@@
havgtsfi21&&&HVGT-F210&&&Harukaze VG10 Tsuchime Fillet 210mm&&&Harukaze, meaning "windy spring," has become one of our best brands for good bang-for-your-buck knives with high performance and excellent steels.
This fine-looking fillet knife is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
Brand: Harukaze
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Handle: Rosewood Western (Yo)
Hardness: RC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 5.4 oz (158 g)
Edge Length: 215 mm
Total Length: 335 mm
Spine Thickness at Base: 2 mm
Blade Height: 36 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-fillet-210mm-90.png&&&0&&&||&&&||&&&@@@
sataha24chkn&&&HVGT-G180&&&Harukaze VG10 Tsuchime Gyuto 180mm&&&The blade of this 180mm gyuto has been fashioned from a core of VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.
The 180mm gyuto is a real jack-of-all-trades in the kitchen. It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western-style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the Damascus hammered blade.
The Japanese-style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Rosewood Western (Yo)
Hardness: RC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 5.8 oz (166 g)
Edge Length: 184 mm
Total Length: 305 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-180mm-169.png&&&5&&&||&&&||&&&@@@
harukaze2&&&HVGT-G210&&&Harukaze VG10 Tsuchime Gyuto 210mm&&&Harukaze means windy spring and it has become one of our best brands for good quality bang-for-your-buck knives with high performance and excellent steels.
This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
The Harukaze is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 216mm (they list it at 210mm), which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and has great looks at a very attractive price.
Brand: Harukaze
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Handle: Rosewood Western (Yo)
Hardness: RC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 6.5 oz (186 g)
Edge Length: 216 mm
Total Length: 338 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-210mm-150.png&&&5&&&||&&&||&&&@@@
havghagy24&&&HVGT-G240&&&Harukaze VG10 Tsuchime Gyuto 240mm&&&Harukaze means windy spring, and it has become one of our best brands for good bang-for-your-buck knives with high performance and excellent steels.
This fine-looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic gyuto and is the most popular blade shape used by American cooks. It's on the long side for a gyuto at 245mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price.
Brand: Harukaze
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Handle: Rosewood Western (Yo)
Hardness: RC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 8.8 oz (250 g)
Edge Length: 245 mm
Total Length: 372 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-gyuto-240mm-148.png&&&5&&&||&&&||&&&@@@
havgtsho15&&&HVGT-H150&&&Harukaze VG10 Tsuchime Honesuki 150mm&&&The Harukaze VG10 Tsuchime Honesuki is a medium-length blade made for boning poultry and other proteins but can also be used as a do it all utility knife for various tasks around the kitchen.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in Japanese kitchen knives industry and for good reason. VG-10 "super steel" comprises carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most essential properties, such as the ability to hold an edge and excellent durability.
An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.
The knife is finished off with a lovely western-style rosewood handle with a stainless steel ferrule. The knife will serve you well for many years to come!
Brand: Harukaze
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Handle: Rosewood Western (Yo)
Hardness: HRC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 5.6 oz (158 g)
Edge Length: 147 mm
Total Length: 266 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 39 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-honesuki-150mm-90.png&&&0&&&||&&&||&&&@@@
havgtsna16&&&HVGT-N165&&&Harukaze VG10 Tsuchime Nakiri 165mm&&&Harukaze means windy spring and has become one of our best brands for good quality bang-for-your-buck knives with high performance, and excellent steels.
This fine-looking nakiri is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic nakiri and is the most popular blade shape used by Japanese cooks. It's on the long side, which adds balance and versatility to the knife. The edge is double-sided, so it is useful to right- and left-handed users. It is also a breeze to maintain. This is a high performer and a great looker at a very attractive price.
Brand: Harukaze
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Handle: Rosewood Western (Yo)
Hardness: RC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 6.6 oz (188 g)
Edge Length: 161 mm
Total Length: 288 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-nakiri-165mm-sale-137.png&&&0&&&||&&&||&&&@@@
havgtspe13&&&HVGT-P135&&&Harukaze VG10 Tsuchime Petty 135mm&&&At 135mm, the Harukaze VG10 Tsuchime Petty is a medium length blade. It is a versatile cutting tool around the kitchen, whether cutting on a board or in hand. The knife also has the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies though herbs and other small items with ease.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry, and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.
An outer cladding of a 17-layer damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The knife is finished off with a lovely western style rosewood handle with a stainless steel ferrule. This is a great little petty at a very attractive price, that will serve you well for many years to come!
Brand: Harukaze
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Handle: Rosewood Western (Yo)
Hardness: RC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 3.1 oz (88 g)
Edge 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 &&&At 80mm, the Harukaze VG10 Tsuchime Petty is a small-length blade. It is a versatile cutting tool around the kitchen, whether cutting on a board or in hand. The knife also has the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease.
The blade is made from the ever-popular VG-10 stainless steel. It is easily the most used stainless alloy in the kitchen knife industry and for good reason. VG-10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. This composition of elements gives the VG-10 steel its most important properties, such as the ability to hold an edge coupled with great durability.
An outer cladding of a 17-layer Damascus stainless alloy is applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The knife is finished off with a lovely western-style rosewood oval handle with a stainless steel ferrule. This is a great little petty, at a very attractive price, that will serve you well for many years to come!
Brand: Harukaze
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Handle: Rosewood Western (Yo)
Hardness: RC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 2.5 oz (70 g)
Edge 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 has become one of our best brands for good quality 'bang for the buck' knives with high performance, excellent steels.
This fine-looking santoku is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10 and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them is the great stain resistance of the steel and its ability to take a very sharp edge.
This is a classic santoku and is the most popular blade shape used by Japanese cooks. It's on the long side for a santoku at 185mm, which adds balance and versatility to the knife. The edge is double-sided, so it is useful for right- and left-handed users. It is also a breeze to maintain. This is a high performer and great looker at a very attractive price.
Brand: Harukaze
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Handle: Rosewood Western (Yo)
Hardness: RC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 6.2 oz (178 g)
Edge Length: 186 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-santoku-185mm-213.png&&&4.5&&&||&&&@@@
havgtssu24&&&HVGT-S240&&&Harukaze VG10 Tsuchime Sujihiki 240mm&&&Harukaze VG10 Tsuchime Sujihiki 240mm. The blade of this 240mm suji has been fashioned from a core of VG-10 core stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife’s great looks and also helps in achieving better food release.
It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the damascus hammered blade.
The Japanese style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users.
Brand: Harukaze
Location: Tosa, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Rosewood Western (Yo)
Hardness: RC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 6.8 oz (192 g)
Edge Length: 240 mm
Total Length: 370 mm
Spine Thickness at Base: 2 mm
Blade Height: 36 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-vg10-tsuchime-sujihiki-240mm-313.png&&&0&&&||&&&||&&&@@@
hawh1kubu&&&HW2-B170&&&Harukaze White #2 Kurouchi Bunka 170mm&&&The Harukaze White #2 Kurouchi Bunka is a great knife for home cooks and line chefs needing a compact blade that has all the attributes of a knife with a longer edge.
Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.
The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a bunka but it is still light and nimble in hand. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle which is perfect for right- and left-handed users.
We are very impressed with the overall fit and finish of these knives given their very keen price. We think you will be too.
Region: Tosa, Japan
Brand: Harukaze
Blacksmith: Undisclosed
Construction: San Mai, Hammer Forged
HRC: 60-61
Edge Steel: White #2
Grind: Double ground, even (see choil photo)
Cladding: Soft Iron
Blade Finish: Kurouchi
Blade Type: Bunka
Weight: 4.9 oz (140 g)
Edge Length: 171 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm
Ferrule: Black Pakka Wood
Handle: Rosewood Oval&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-bunka-170mm-264.png&&&4.5&&&||&&&||&&&@@@
hawh2sa17&&&HW2-S170&&&Harukaze White #2 Kurouchi Santoku 170mm&&&The Harukaze White #2 Kurouchi santoku is a great knife for home cooks and line chefs needing a compact blade that has all the attributes of a knife with a longer edge.
Harukaze means "windy spring" in Japanese. We like the name and image it conjures up! We have Harukaze knives made exclusively for CKTG by a well-regarded factory in Tosa, Japan. We specified a kurouchi finish to these knives for the added protection it affords, as well as the great rustic look that so many people love.
The inner core of White #2 is covered with a layer of soft iron that adds lightness and strength to the blade. It is quite a stout blade for a santoku and its workhorse feel gives confidence and adds durability to the edge. These knives are so versatile they can cover almost all needs in the kitchen, from in-hand work to major prep sessions. They come with a lovely oval rosewood and black pakka handle, which is perfect for right- and left-handed users.
Region: Tosa, Japan
Brand: Harukaze
Blacksmith: Undisclosed
Construction: San Mai, Hammer Forged
HRC: 60-61
Edge Steel: White #2
Grind: Double ground, even (see choil photo)
Cladding: Soft Iron
Blade Finish: Kurouchi
Blade Type: Santoku
Weight: 5.0 oz (142 g)
Edge Length: 173 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
Ferrule: Black Pakka Wood
Handle: Rosewood Oval&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-santoku-170mm-61.png&&&0&&&||&&&||&&&@@@
haasmibu18&&&HFAS-B180&&&Hatsukokoro AS Migaki Bunka 180mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.
Please note that we do not carry a saya that fits this knife.
Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62-63+-
Edge Grind: Even
Handle: Octagonal Bubinga
Weight: 6.1 oz (174 g)
Edge Length: 181 mm
Total Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-bunka-180mm-28.png&&&5&&&||&&&||&&&||@@@
haasmigy21&&&HFAS-G210&&&Hatsukokoro AS Migaki Gyuto 210mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality, as is the single-piece, octagonal ebony handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.
Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62-63+-
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 6.1 oz (172 g)
Edge Length: 214 mm
Total Length: 367 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-gyuto-210mm-7.png&&&5&&&||&&&||&&&||@@@
haasgy24&&&HFAS-G240&&&Hatsukokoro AS Migaki Gyuto 240mm&&&Hatsukokoro AS Gyuto 240mm. The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.
Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62-63+-
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 7 oz (200 g)
Edge Length: 246 mm
Total Length: 403 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 50 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-gyuto-240mm-90.png&&&0&&&||&&&||&&&||@@@
haasmipe15&&&HFAS-P150&&&Hatsukokoro AS Migaki Petty 150mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality as is the single-piece, octagonal wood handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.
Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62-63+-
Edge Grind: Even
Handle: Octagonal Bubinga
Weight: 2.1 oz (60 g)
Edge Length: 151 mm
Total Length: 280 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 29 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-petty-150mm-28.png&&&0&&&||&&&||&&&||@@@
haasmisa180&&&HFAS-S180&&&Hatsukokoro AS Migaki Santoku 180mm&&&The Hatsukokoro Aogami Super Migaki series is an exceptional value. This top-shelf carbon steel is fantastic for use in kitchen knives and can hold a steep edge and sharpen easily. The migaki finish is high quality, as is the single-piece, octagonal ebony handle with stained, lacquer coating for water resistance. HRC on these knives is 62-63 and the edge grind is even. Great for both right- and left-handed users.
Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62-63+-
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 5.6 oz (160 g)
Edge Length: 181 mm
Total Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-migaki-santoku-180mm-28.png&&&0&&&||&&&||&&&||@@@
haassu27&&&HFAS-S270&&&Hatsukokoro AS Migaki Sujihiki 270mm&&&Discover the Hatsukokoro Aogami Super Migaki series—where exceptional craftsmanship meets incredible value. Made with premium Aogami Super Steel, these kitchen knives offer outstanding edge retention, effortless sharpening, and a steep edge profile perfect for precision cutting. The polished migaki finish exudes elegance, while the one-piece, octagonal ebony wood handle is stained and lacquer-coated for water resistance and durability.
Handcrafted in Japan using a San Mai, roll-forged construction, these knives blend tradition with modern performance. With a Rockwell hardness of 62-63 and an even edge grind, they’re ideal for both right- and left-handed chefs. Elevate your culinary experience with the timeless quality of Hatsukokoro.
Brand: Hatsukokoro
Location: Japan
Construction: San Mai, Roll Forged
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Migaki (Polished)
HRC: 62-63+-
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 6.4 oz (182 g)
Edge Length: 274 mm
Total Length: 436 mm
Spine Thickness at Base: 2 mm
Blade Height: 41 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-as-sujihiki-270mm-68.png&&&0&&&||&&&||&&&||@@@
haasdagy21&&&HATAS-G210&&&Hatsukokoro AS Shinkiro Damascus Gyuto 210mm&&&Hatsukokoro's Shinkiro Aogami Super Damascus line is made in Fukushima, Japan, by Nihei Takahiro. He heat-treats them to HRC of 62-63. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double-bevel knives make them great for both right- and left-handed users.
Brand: Hatsukokoro
Blacksmith: Nihei Takahiro
Location: Fukushima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Finish: Kurouchi and Damascus
HRC: 62-63+-
Edge Grind: Even
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 6.7 oz (190 g)
Edge Length: 222 mm
Total Length: 365 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-shinkiro-damascus-gyuto-210mm-7.png&&&0&&&||&&&||&&&||@@@
haasdagy24&&&HATAS-G240&&&Hatsukokoro AS Shinkiro Damascus Gyuto 240mm&&&The Hatsukokoro Shinkiro Aogami Super Damascus line is made in Fukushima, Japan, by Nihei Takahiro. He heat-treats the blades to HRC of 62-63. The knife features a distinctive kurouchi finish and a beautiful Damascus cladding on the blade road, complemented by an elegant octagonal handle made of wenge and buffalo horn. The double-bevel design ensures even grinds, making it ideal for both right- and left-handed users.
Brand: Hatsukokoro
Blacksmith: Nihei Takahiro
Location: Fukushima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Finish: Kurouchi and Damascus
HRC: 62-63
Edge Grind: Even
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 7.8 oz (220g)
Edge Length: 256 mm
Total Length: 404 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm&&&&&&380&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aogami-super-shinkiro-damascus-gyuto-240mm-7.png&&&0&&&||&&&||&&&||@@@
haatpe15&&&F34D-P150&&&Hatsukokoro ATS34 Damascus Petty 150mm&&&Hatsukokoro ATS34 Migaki Petty 150mm. Introducing the Hatsukokuro Hayabusa Series, crafted from premium ATS34 stainless steel. Renowned for its exceptional edge formation, sharpenability, and durability, this steel is a top choice for kitchen knives. The blade is expertly ground thin to enhance performance without compromising strength, ensuring precision and resilience.
The Hayabusa series features a sleek kasumi finish and impeccable craftsmanship at an unbeatable value. Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai
Edge Steel: ATS34 Stainless Steel
Cladding: Stainless Steel
Finish: Kasumi
HRC: 61+-
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 3.2 oz (92 g)
Edge Length: 152 mm
Total Length: 280 mm
Spine Thickness at Heel: 3 mm
Blade Height: 36 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-petty-150mm-74.png&&&0&&&||&&&||&&&||@@@
haatsa18&&&F34D-S180&&&Hatsukokoro ATS34 Damascus Santoku 180mm&&&Hatsukokoro ATS34 Migaki Damascus Santoku. Introducing the Hatsukokuro Hayabusa Series, crafted from premium ATS34 stainless steel with beautiful Damascus cladding. Renowned for its exceptional edge formation, sharpenability, and durability, this steel is a top choice for kitchen knives. The blade is expertly ground thin to enhance performance without compromising strength, ensuring precision and resilience.
The Hayabusa series features a sleek Damascus finish and impeccable craftsmanship at an unbeatable value. Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai
Edge Steel: ATS34 Stainless Steel
Cladding: Stainless Steel
Finish: Damascus Stainless
HRC: 61+-
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 5.6oz (158g)
Blade Length: 185mm
Overall Length: 323mm
Spine Thickness at Heel: 3.0mm
Blade Height at Heel: 49.3mm
&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-damascus-santoku-180mm-46.png&&&0&&&||&&&||&&&||@@@
haatki21&&&F34M-K210&&&Hatsukokoro ATS34 Kiritsuke 210mm&&&Hatsukokoro ATS34 Migaki Kiritsuke/ Gyuto 210mm. Introducing the Hatsukokuro Hayabusa Series, crafted from premium ATS34 stainless steel. Renowned for its exceptional edge formation, sharpenability, and durability, this steel is a top choice for kitchen knives. The blade is expertly ground thin to enhance performance without compromising strength, ensuring precision and resilience.
The Hayabusa series features a sleek kasumi finish and impeccable craftsmanship at an unbeatable value. Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai
Edge Steel: ATS34 Stainless Steel
Cladding: Stainless Steel
Finish: Kasumi
HRC: 61+-
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 5.1oz (144g)
Blade Length: 208mm
Overall Length: 351mm
Spine Thickness at Heel: 2.2mm
Blade Height at Heel: 45.9mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ats34-kiritsuke-210mm-44.png&&&0&&&||&&&||&&&||@@@
haaukish&&&HAUS6&&&Hatsukokoro AUS6 Kitchen Shears&&&Hatsukokoro AUS6 Stainless Steel, Separable Kitchen Shears are made in a small factory in Japan. They're essential for any kitchen. Perfect for tasks ranging from meat trimming and dried fruit slicing to shaping baking parchment. Designed to separate easily for hassle-free cleaning.
Weight: 4.1 oz (116 g)
Edge Length: 62 mm
Total Length: 198 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-aus6-kitchen-shears-58.png&&&0&&&||&&&||&&&@@@
hakobl1gy21&&&HLB-G210&&&Hatsukokoro Blue #1 Kokugei Gyuto 210mm&&&Hatsukokoro Kokugei Blue #1 Gyuto 210mm
Maker: Hatsukokoro
Line: Kokugei
Construction: San Mai, Hammer Forged
Location: Tosa, Japan
Edge Steel: Blue #1 Carbon Steel
HRC: 62-63
Edge Grind: Even
Cladding: Iron
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 6.7 oz (192 g)
Edge Length: 215 mm
Total Length: 364 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-gyuto-210mm-28.png&&&0&&&||&&&||&&&||@@@
hakobl1gy24&&&HLB-G240&&&Hatsukokoro Blue #1 Kokugei Gyuto 240mm&&&Hatsukokoro Blue #1 knives are made with a nice kurouchi finish and have a workhorse vibe. These are great knives for pro cooks who like good carbon steel.
Maker: Hatsukokoro
Line: Kokugei
Construction: San Mai, Hammer Forged
Location: Tosa, Japan
Edge Steel: Blue #1 Carbon Steel
HRC: 62-63
Edge Grind: Even
Cladding: Iron
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 8.9 oz (254 g)
Edge Length: 247 mm
Total Length: 398 mm
Spine Thickness at Base: 4 mm
Blade Height: 51 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-gyuto-240mm-7.png&&&0&&&||&&&||&&&||@@@
hakobl1pe12&&&HLB-P120&&&Hatsukokoro Blue #1 Kokugei Petty 120mm&&&Hatsukokoro Kokugei Blue #1 Petty 120mm
Maker: Hatsukokoro
Line: Kokugei
Construction: San Mai, Hammer Forged
Location: Tosa, Japan
Edge Steel: Blue #1 Carbon Steel
HRC: 62-63
Edge Grind: Even
Cladding: Iron
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 2.8 oz (78 g)
Edge Length: 124 mm
Total Length: 253 mm
Spine Thickness at Base: 3 mm
Blade Height: 38 mm&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-petty-120mm-28.png&&&0&&&||&&&||&&&||@@@
hakobl1sa&&&HLB-S165&&&Hatsukokoro Blue #1 Kokugei Santoku 165mm&&&Hatsukokoro Kokugei Blue #1 Santoku 165mm
Maker: Hatsukokoro
Line: Kokugei
Construction: San Mai, Hammer Forged
Location: Tosa, Japan
Edge Steel: Blue #1 Carbon Steel
HRC: 62-63
Edge Grind: Even
Cladding: Iron
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 4.9 oz (138 g)
Edge Length: 169 mm
Total Length: 312 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-kokugei-santoku-180mm-7.png&&&0&&&||&&&||&&&||@@@
hatsukokoro6&&&HB1-S180&&&Hatsukokoro Blue #1 Komorebi Damascus Santoku 185mm&&&Hatsukokoro Komorebi Blue #1 Damascus Santoku 185mm. Komorebi means sunlight through trees, and they achieve this beautiful finish by finishing the blades with natural stones. The edge steel on these is made with Blue #1 steel with a hardness rating of HRC 62+-. Even grinds on these double bevel knives make them great for both right- and left-handed users.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1
Cladding: Soft Iron
Finish: Damascus, Natural Stone Finish
HRC: 62+-
Edge Grind: Even
Handle: Octagonal Ebony
Ferrule: Buffalo Horn
Weight: 6.4 oz (182 g)
Edge Length: 187 mm
Total Length: 338 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm&&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-1-komorebi-damascus-santoku-185mm-34.png&&&0&&&||&&&||&&&||@@@
hatsukoro1&&&HKB2-B180&&&Hatsukokoro Blue #2 Kumokage Bunka 180mm&&&Hatsukokoro Kumokage Blue #2 Bunka 180mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi and Damascus
HRC: 62+-
Edge Grind: Even
Engraving: Stamped
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 5.4 oz (155 g)
Edge Length: 182 mm
Total Length: 323 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm
Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-kumokage-bunka-180mm-28.png&&&0&&&||&&&||&&&@@@
hatsukoro&&&HKB2-G210&&&Hatsukokoro Blue #2 Kumokage Gyuto 210mm&&&Hatsukokoro Kumokage Blue #2 Gyuto 210mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi and Damascus
HRC: 62+-
Edge Grind: Even
Engraving: Stamped
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 6.2 oz (175 g)
Edge Length: 210 mm
Total Length: 356 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-kumokage-gyuto-210mm-28.png&&&5&&&||&&&||&&&||@@@
hakubl2pe15&&&HKB2-P80&&&Hatsukokoro Blue #2 Kumokage Petty 80mm&&&Hatsukokoro Kumokage Blue #2 tall Petty. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi and Damascus
HRC: 62+-
Edge Grind: Even
Engraving: Stamped
Handle: Octagonal Wenge
Ferrule: Buffalo Horn
Weight: 2.0 oz (56 g)
Edge Length: 85 mm
Total Length: 215 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-kumokage-petty-80mm-7.png&&&0&&&||&&&||&&&||@@@
habl2ragy21&&&HRB-G210&&&Hatsukokoro Blue #2 Rainbow Gyuto 210mm&&&Hatsukokoro Blue #2 Rainbow Gyuto 210mm. The knife is gorgeous in person and has a near-mirror finish on the rainbow Damascus blade. The knife is finished with a beautiful, solid ebony octagonal handle.
Maker: Hatsukokoro
Location: Seki, Japan
Construction: San Mai
Edge Steel: Blue #2 Carbon Steel
HRC: 62+-
Cladding: Stainless Rainbow Damascus
Edge Grind: Even 50/50
Handle: Ebony Octagonal
Weight: 5.9 oz (168 g)
Edge Length: 214 mm
Total Length: 358 mm
Spine Thickness at Base: 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&&&Hatsukokoro Blue #2 Rainbow Petty 150mm. The knife is gorgeous in person and has a near-mirror finish on the rainbow Damascus blade. The knife is finished with a beautiful, solid ebony octagonal handle.
Maker: Hatsukokoro
Location: Seki, Japan
Construction: San Mai
Edge Steel: Blue #2 Carbon Steel
HRC: 62+-
Cladding: Stainless Rainbow Damascus
Edge Grind: Even 50/50
Handle: Ebony Octagonal
Weight: 2.7 oz (78 g)
Edge Length: 150 mm
Total Length: 276 mm
Spine Thickness at Base: 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&&&Hatsukokoro Blue #2 Rainbow Santoku 185mm. The knife is gorgeous in person and has a near-mirror finish on the rainbow Damascus blade. The knife is finished with a beautiful, solid ebony octagonal handle.
Maker: Hatsukokoro
Location: Seki, Japan
Construction: San Mai
Edge Steel: Blue #2 Carbon Steel
HRC: 62+-
Cladding: Stainless Rainbow Damascus
Edge Grind: Even 50/50
Handle: Ebony Octagonal
Weight: 5.5 oz (156 g)
Edge Length: 184 mm
Total Length: 321 mm
Spine Thickness at Base: 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 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 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)
Edge 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&&&Introducing the Hatsukokoro HAP40 Bunka 180mm. Years ago we nicknamed HAP40 Voodoo Steel because it holds an edge far longer than most other steels. Renowned for its exceptional edge formation, sharpenability, and durability, this steel is a top choice for kitchen knives. The blade is expertly ground to enhance performance without compromising strength, ensuring precision and resilience.
Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai
Edge Steel: HAP40 Semi Stainless Steel
Cladding: Stainless Steel
Finish: Kasumi
HRC: 65-66
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 4.7 oz (134 g)
Edge Length: 180 mm
Total Length: 318 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-bunka-180mm-52.png&&&0&&&||&&&||&&&@@@
hahagy21&&&FHP-G210&&&Hatsukokoro HAP40 Gyuto 210mm&&&Introducing the Hatsukokoro HAP40 Gyuto 210mm. Years ago we nicknamed HAP40 Voodoo Steel because it holds an edge far longer than most other steels. Renowned for its exceptional edge formation, sharpenability, and durability, this steel is a top choice for kitchen knives. The blade is expertly ground to enhance performance without compromising strength, ensuring precision and resilience.
Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
Brand: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai
Edge Steel: HAP40 Semi Stainless Steel
Cladding: Stainless Steel
Finish: Kasumi
HRC: 65-66
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 5.4 oz (154 g)
Edge Length: 213 mm
Total Length: 356 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hap40-gyuto-210mm-48.png&&&4&&&||&&&||&&&||@@@
hahagibu18&&&HHG-B180&&&Hatsukokoro Hayabusa Ginsan Bunka 180mm&&&Hatsukokoro Hayabusa Ginsan Bunka 180mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife.
Brand: Hatsukokoro
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless
HRC: 60-61
Engraving: Etched
Weight: 4.3 oz (122 g)
Edge Length: 174 mm
Total Length: 312 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-bunka-180mm-252.png&&&0&&&||&&&||&&&@@@
hahavg5gy21&&&HHG-G210&&&Hatsukokoro Hayabusa Ginsan Gyuto 210mm&&&Hatsukokoro Hayabusa Ginsan Gyuto 210mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife.
Brand: Hatsukokoro
Location: Seki City, Japan
Construction: Roll forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless
HRC: 60-61
Engraving: Etched
Weight: 4.4 oz (126 g)
Blade Length: 215 mm
Total Length: 358 mm
Spine Thickness at Base: 1.9 mm
Blade Height: 47 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-gyuto-210mm-147.png&&&0&&&||&&&||&&&||@@@
hahagiki21&&&HHG-K210&&&Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm&&&Hatsukokoro Hayabusa Ginsan Kiritsuke 210mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price this is your knife.
Brand: Hatsukokoro
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
HRC: 60-61
Engraving: Etched
Weight: 4.8 oz (136 g)
Blade Length: 217 mm
Total Length: 357 mm
Spine Thickness at Base: 1.9 mm
Blade Height: 47 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-kiritsuke-210mm-182.png&&&5&&&||&&&||&&&||@@@
havg5lape121&&&HHG-P150&&&Hatsukokoro Hayabusa Ginsan Petty 150mm&&&Hatsukokoro Hayabusa Ginsan Petty 150mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife. It's laser thin and drops through food.
Brand: Hatsukokoro
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
HRC: 60-61
Engraving: Etched
Weight: 2.5 oz (70 g)
Blade Length: 153 mm
Total Length: 276 mm
Spine Thickness at Base: 1.9 mm
Blade Height: 30 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-petty-150mm-101.png&&&0&&&||&&&||&&&||@@@
hahagiststsa&&&HHG-S180&&&Hatsukokoro Hayabusa Ginsan Santoku 180mm&&&The Hatsukokoro Hayabusa Ginsan Stainless Steel Santoku 180mm features a migaki finish. If you want to experience a great Japanese cutting tool at a great price, this is your knife.
Brand: Hatsukokoro
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless
HRC: 61
Engraving: Etched
Weight: 4.3 oz (122 g)
Blade Length: 174 mm
Total Length: 313 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-ginsan-santoku-180mm-129.png&&&0&&&||&&&||&&&||@@@
havgtsgy21&&&HQS-G210&&&Hatsukokoro Hayabusa VG10 Tsuchime Gyuto 210mm&&&Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi. It's a mouthful so let's break it down. Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, means "high performance." VG10 is the stainless steel used on the edge of the knife. Tsuchime means "hammered." Suminagashi means "Damascus." Experience a great Japanese cutting tool at a great price.
Maker: Hatsukokoro
Location: Sakai, Japan
Edge Steel: VG10 Stainless Steel
Construction: San Mai
Cladding: Stainless, Tsuchime, Suminagashi
Handle: Octagonal Bubinga
Weight: 5.1 oz (146 g)
Edge Length: 205 mm
Total Length: 352 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-gyuto-210mm-52.png&&&0&&&||&&&||&&&||@@@
hahavgtsna16&&&HQS-N165&&&Hatsukokoro Hayabusa VG10 Tsuchime Nakiri 165mm&&&Introducing the Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Nakiri — a high-performance Japanese blade with style and precision crafted into every detail. Here’s the breakdown: Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, stands for "high performance." VG10 is the premium stainless steel for a razor-sharp edge. Tsuchime means "hammered" for reduced drag. Suminagashi signifies the stunning Damascus pattern. Experience the artistry and functionality of this Japanese knife at an exceptional value.
Maker: Hatsukokoro
Location: Sakai, Japan
Edge Steel: VG10 Stainless Steel
Construction: San Mai
Cladding: Stainless, Tsuchime, Suminagashi
Handle: Octagonal Bubinga (video shows old ebony handle)
Weight: 5.5 oz (156 g)
Edge Length: 164 mm
Total Length: 317 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-vg10-tsuchime-nakiri-165mm-93.png&&&5&&&||&&&||&&&@@@
havgtspe15&&&HQS-P150&&&Hatsukokoro Hayabusa VG10 Tsuchime Petty 150mm&&&Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi. It's a mouthful, so let's break it down. Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, means "high performance." VG10 is the stainless steel used on the edge of the knife. Tsuchime means "hammered." Suminagashi means "Damascus." Experience a great Japanese cutting tool at a great price.
Maker: Hatsukokoro
Location: Sakai, Japan
Edge Steel: VG10 Stainless Steel
Construction: San Mai
Cladding: Stainless, Tsuchime, Suminagashi
Handle: Octagonal Bubinga
Weight: 2.6 oz (76 g)
Edge Length: 151 mm
Total Length: 276 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm&&&&&&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&&&Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi. It's a mouthful so let's break it down. Hatsukokoro is the maker's name. Hayabusa, the Japanese word for falcon, means "high performance." VG10 is the stainless steel used on the edge of the knife. Tsuchime means "hammered." Suminagashi means "Damascus." Experience a great Japanese cutting tool at a great price.
Maker: Hatsukokoro
Location: Sakai, Japan
Edge Steel: VG10 Stainless Steel
Construction: San Mai
Cladding: Stainless, Tsuchime, Suminagashi
Handle: Octagonal Bubinga
Weight: 4.5 oz (128 g)
Edge Length: 174 mm
Total Length: 316 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-santoku-180mm-52.png&&&0&&&||&&&||&&&||@@@
hahisldgy19&&&HIK-G195&&&Hatsukokoro Hikari SLD Gyuto 195mm&&&The Hatsukokoro Hikari SLD Gyuto 195mm offers exceptional value in a versatile, mid-sized kitchen knife designed for serious home cooks and professional chefs alike. It combines precise Japanese craftsmanship with a durable semi-stainless steel core and refined aesthetic, making it a standout performer in any kitchen.
SLD steel provides enhanced rust resistance compared to traditional carbon steels, but we still recommend hand-washing and drying the blade promptly after use. Regular stropping or honing will help maintain its razor-sharp edge for years to come.
Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives
Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core
Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance
Finish: Satin polish promotes food release and reduces drag during slicing
Handle: Octagonal ebony wood for a comfortable, secure grip with elegant styling
Weight: 4.8 oz (136 g)
Edge 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&&&The Hatsukokoro Hikari SLD Gyuto 210mm offers exceptional value in a versatile, mid-sized kitchen knife designed for serious home cooks and professional chefs alike. It combines precise Japanese craftsmanship with a durable semi-stainless steel core and refined aesthetic, making it a standout performer in any kitchen.
SLD steel provides enhanced rust resistance compared to traditional carbon steels, but we still recommend hand-washing and drying the blade promptly after use. Regular stropping or honing will help maintain its razor-sharp edge for years to come.
Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives
Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core
Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance
Finish: Satin polish promotes food release and reduces drag during slicing
Handle: Octagonal ebony wood for a comfortable, secure grip with elegant styling
Weight: 4.7 oz (134 g)
Edge Length: 212 mm
Total Length: 352 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-gyuto-210mm-46.png&&&0&&&||&&&||&&&||@@@
hahisldna16&&&HIK-N160&&&Hatsukokoro Hikari SLD Nakiri 160mm&&&The Hatsukokoro Hikari Nakiri 160mm is a beautifully crafted kitchen knife, ideal for home cooks and professional chefs seeking performance and precision. The nakiri excels at preparing vegetables with ease. Built around a durable SLD semi-stainless steel core and refined with a clean satin finish, the Hikari line combines traditional craftsmanship with everyday practicality.
SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best.
Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives
Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core
Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance
Finish: Satin polish promotes food release and reduces drag during slicing
Handle: Octagonal Ebony
Weight: 5.6 oz (158 g)
Edge Length: 160 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-nakiri-160mm-52.png&&&5&&&||&&&||&&&||@@@
hahisldpe13&&&HIK-P130&&&Hatsukokoro Hikari SLD Petty 130mm&&&The Hatsukokoro Hikarii SLD Petty 130mm is built for those who value function, form, and sharp execution. This knife is the go-to choice for detail work--trimming proteins, prepping herbs, and slicing citrus--where a full-sized gyuto would feel overkill. Whether you're in a professional kitchen or your home setup, this petty brings a clean, confident cut every time.
Crafted with SLD semi-stainless tool steel, the blade delivers excellent edge retention and toughness with less maintenance than traditional carbon steel. The refined grind, clean kasumi finish, and visible hamon line give the blade a serious, understated aesthetic: no gimmicks, just performance.
The dark octagonal handle is made from rich hardwood ebony, with a polished finish. It feels solid in the hand and looks as good as it performs. Light, responsive, and laser-sharp out of the box, this one is built for precision and control in tight spaces.
Care Tips:
Hand wash and dry immediately--no soaking
Use only on wood or soft plastic boards
Avoid bones, frozen foods, or hard rinds
Store in a saya or blade guard
Sharpen with quality whetstones to maintain the edge
Specs:
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Steel: SLD Semi-Stainless Tool Steel
Weight: 2.8 oz (80 g)
Edge Length: 130 mm
Total Length: 250 mm
Blade Height at Heel: 28 mm
Spine Thickness at Base: 2 mm
Handle: Octagonal Ebony
Grind: 50/50 Convex
Finish: Satin Kasumi with Etched Hamon&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-petty-130mm-48.png&&&0&&&||&&&||&&&||@@@
hahisldsa17&&&HIK-S170&&&Hatsukokoro Hikari SLD Santoku 170mm&&&The Hatsukokoro Hikari Santoku 170mm is a beautifully crafted all-purpose kitchen knife, ideal for home cooks and professional chefs seeking performance and precision. With its shorter, broader blade profile, the santoku excels at slicing, dicing, and chopping vegetables, fish, and meats with ease. Built around a durable SLD semi-stainless steel core and refined with a clean satin finish, the Hikari line combines traditional craftsmanship with everyday practicality.
SLD steel offers excellent edge retention and greater rust resistance than most carbon steels, but we recommend hand washing and drying the blade immediately after use. Regular honing or occasional stropping will keep it sharp and performing at its best.
Edge Steel: SLD semi-stainless steel, hardened for excellent edge retention with easier maintenance than high-carbon alternatives
Construction: San-mai (three-layer) build with a soft stainless cladding that enhances durability and protects the core
Grind: Subtle convex grind with a 50/50 edge, sharpened to 12 degrees per side for excellent cutting performance
Finish: Satin polish promotes food release and reduces drag during slicing
Handle: Octagonal Ebony
Weight: 4.6 oz (130 g)
Edge Length: 171 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hikari-sld-santoku-170mm-48.png&&&0&&&||&&&||&&&||@@@
hakubl2bu16&&&HGO-B165&&&Hatsukokoro Kurogane Blue #2 Bunka 165mm&&&The Hatsukokoro Kurogane Blue #2 series seamlessly blends traditional Japanese craftsmanship with exceptional performance. Handcrafted in Tosa, Japan, each knife features a hammer-forged san mai construction, boasting a razor-sharp Blue #2 steel core encased in soft iron cladding for enhanced durability and balance. The rustic kurouchi blacksmith finish adds timeless elegance. Please note that you need to wipe this knife dry to avoid rusting the carbon steel blade.
Designed with a 50/50 edge grind, these knives ensure effortless cutting for both right- and left-handed users. Perfectly balancing heritage and functionality, the Hatsukokoro Kurogane Blue #2 series is an indispensable addition to any kitchen.
Finish sharpening is recommended for optimal performance.
Maker: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Grind: Even, Double Bevel
Edge Steel: Blue #2
HRC: 62+-
Weight: 5.2 oz (148 g)
Edge 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)
Edge 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&&&0&&&||&&&||&&&||@@@
hakubl2kobu1&&&HGO-KB120&&&Hatsukokoro Kurogane Blue #2 Ko Bunka 120mm&&&In the heart of Tosa, Japan, the Hatsukokoro Kurogane Blue #2 series epitomizes the fusion of timeless tradition and modern performance. Each knife is meticulously handcrafted, featuring a hammer-forged san mai construction that ensures unparalleled strength and resilience. At its core lies Blue #2 steel, celebrated for its razor-sharp edge retention, artfully encased in soft iron cladding that enhances both durability and balance. The rustic kurouchi blacksmith finish imparts an enduring elegance. Please wash and dry the blade after use to avoid rust.
With a precisely honed 50/50 edge grind, these knives offer effortless cutting precision for both right- and left-handed users, making them an ideal blend of heritage craftsmanship and contemporary functionality for any culinary environment.
Finish sharpening is recommended for optimal performance.
Maker: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Grind: Even, Double Bevel
Edge Steel: Blue #2
HRC: 62+-
Weight: 3.4 oz (98 g)
Edge 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 series combines traditional craftsmanship with exceptional performance, handcrafted in Tosa, Japan. Featuring a hammer-forged san mai construction, these knives boast a Blue #2 steel core for razor-sharp edge retention, encased in soft iron cladding for durability and balance. Finished with a rustic kurouchi blacksmith finish, they exude timeless elegance while offering superior protection against corrosion. With a precise 50/50 edge grind, these knives deliver effortless cutting for both right- and left-handed users, making them the perfect blend of heritage and functionality for any kitchen.
Finish sharpening is recommended for optimal performance.
Weight: 2.8 oz (78 g)
Edge 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&&&||&&&||&&&||@@@
hakubl2kobu81&&&HGO-KB80Second&&&Hatsukokoro Kurogane Blue #2 Ko Bunka 80mm - Minor Kurouchi Finish Issue&&&This knife arrived from the manufacturer with a minor issue with the kurouchi finish. The knife is new.
with a rustic kurouchi blacksmith finish, they exude timeless elegance while offering superior protection against corrosion. With a precise 50/50 edge grind, these knives deliver effortless cutting for both right- and left-handed users, making them the perfect blend of heritage and functionality for any kitchen.
Finish sharpening is recommended for optimal performance.
Weight: 2.8 oz (78 g)
Edge Length: 85 mm
Total Length: 214 mm
Spine Thickness at Base: 3 mm
Blade Height: 33 mm&&&&&&90&&&81&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurogane-blue-2-ko-bunka-80mm-minor-kurouchi-finish-issue-42.png&&&0&&&||&&&||&&&@@@
hakubl2na16&&&HGO-N165&&&Hatsukokoro Kurogane Blue #2 Nakiri 165mm&&&The Hatsukokoro Kurogane Blue #2 series seamlessly blends traditional Japanese craftsmanship with exceptional performance. Handcrafted in Tosa, Japan, each knife features a hammer-forged san mai construction, boasting a razor-sharp Blue #2 steel core encased in soft iron cladding for enhanced durability and balance. The rustic kurouchi blacksmith finish adds timeless elegance. Please note that you need to wipe this knife dry to avoid rusting the carbon steel blade.
Designed with a 50/50 edge grind, these knives ensure effortless cutting for both right- and left-handed users. Perfectly balancing heritage and functionality, the Hatsukokoro Kurogane Blue #2 series is an indispensable addition to any kitchen.
Finish sharpening is recommended for optimal performance.
Maker: Hatsukokoro
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Grind: Even, Double Bevel
Edge Steel: Blue #2
HRC: 62+-
Weight: 6.0 oz (170 g)
Edge 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 offers excellent value with high-quality carbon steel blades, traditional kasumi or kurouchi finishes, and well-crafted handles. This particular knife stands out for its unique hybrid design—combining the thickness and heft of a deba with a double bevel edge and a bunka-style profile. It’s an ideal choice for those seeking a versatile, robust kitchen knife with traditional Japanese aesthetics and modern functionality.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless Steel
HRC: 61
Engraving: Laser Engraved
Handle: Oak Octagonal
Ferrule: Buffalo Horn
Weight: 8.6 oz (244 g)
Edge Length: 155 mm
Total Length: 310 mm
Spine Thickness at Base: 7 mm
Blade Height: 53 mm
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 of knives features good-quality carbon steel with simple kasumi or kurouchi finishes and nice handles at a good price. This knife is unique in that it is thick like a deba but has a double bevel construction and more of a bunka shape.
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless Steel
HRC: 61
Engraving: Laser Engraved
Handle: Oak Octagonal
Ferrule: Buffalo Horn
Weight: 9.3 oz (264 g)
Edge Length: 168 mm
Total Length: 320 mm
Spine Thickness at Base: 7 mm
Blade Height: 53 mm&&&&&&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 of knives features good-quality carbon steel with simple kasumi or kurouchi finishes and nice handles at good prices. This knife is unique in that it is thick like a deba but has a double bevel construction.
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)
Edge Length: 185 mm
Total Length: 337 mm
Spine Thickness at Base: 7 mm
Blade Height: 56 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-kurokaze-blue-2-deba-180mm-46.png&&&0&&&||&&&||&&&@@@
harysg2bu18&&&HDR-B180&&&Hatsukokoro Ryuhyo SG2 Bunka 180mm&&&Ryuhyo translates to “Flowing Ice” — it reflects the knife’s smooth, gliding cut and clean, flowing Damascus pattern.
The Ryuhyo Bunka blends high-grade modern steel with elegant Japanese craftsmanship. Fueled by premium SG2 powdered stainless steel, this knife offers exceptional hardness, razor-sharp edge retention, and satisfying, long-term performance — all while delivering the versatility every home kitchen needs.
The blade geometry is ideal for slicing, dicing, and mincing: a broad, flat profile near the heel transitions to a gentle belly toward the tip, offering smooth cuts and excellent food release. The generous blade height combines with a balanced weight (~138 g / 4.9 oz) and stainless Damascus cladding to give a sense of solidity and precision in hand.
The octagonal ebony handle is crafted for comfort and control, giving the knife a refined, traditional Japanese feel that pairs beautifully with the Damascus blade.
Care Instructions:
Hand-wash with mild soap and dry thoroughly after use. Avoid the dishwasher, harsh detergents, and abrasive scrubbers, as they can damage the edge and finish. Do not cut frozen foods or hard bones. Store the knife in a blade guard or saya, on a magnetic strip, or in a block to protect the edge. Maintain the edge with a ceramic rod or strop between sharpenings, and use water stones when a full sharpening is needed.
Features:
Maker: Hatsukokoro
Location: Sakai, Japan
Steel: SG2
Edge: Double Bevel - 50/50
Handle: Octagonal Ebony
Weight: 4.9 oz (138 g)
Edge Length: 176 mm
Total Length: 314 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-bunka-180mm-94.png&&&0&&&||&&&||&&&@@@
harysg2gy21&&&HDR-G210&&&Hatsukokoro Ryuhyo SG2 Gyuto 210mm&&&Ryuhyo means "drift ice" in Japanese, capturing the essence of shimmering sea ice sliding across Hokkaido’s northern waters. This knife reflects that inspiration with a refined, elegant design and high-performance construction.
The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.
At 218 mm edge length and a total length of 361mm, the Ryuhyo Gyuto offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 48 mm blade height and 2 mm spine thickness at the base provide a comfortable balance between agility and control. Weighing only 146 grams (5.2 oz), the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.
Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance.
Maker: Hatsukokoro
Location: Sakai, Japan
Steel: SG2
Edge: Double Bevel - 50/50
Handle: Octagonal Ebony
Weight: 5.2 oz (146 g)
Edge Length: 218 mm
Total Length: 361 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-gyuto-210mm-84.png&&&0&&&||&&&||&&&||@@@
harysg2gy24&&&HDR-G240&&&Hatsukokoro Ryuhyo SG2 Gyuto 240mm&&&Ryuhyo means drift ice in Japanese, symbolizing the serene, glimmering sheets of sea ice that move across the northern waters of Hokkaido. The Ryuhyo 240mm Gyuto channels this imagery with a striking design and high-performance build crafted for serious cooks and professionals alike.
The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.
With an edge length of 244 mm and an overall length of 390 mm, this gyuto offers added reach for larger prep tasks without sacrificing control. The blade height of 53 mm and a spine thickness of 2 mm at the base provide a confident and balanced feel. Weighing just 184 grams (6.5 ounces), it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.
To care for the knife, hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge.
Maker: Hatsukokoro
Location: Sakai, Japan
Handle: Octagonal Ebony
Weight: 6.5 oz (184 g)
Edge Length: 244 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-gyuto-240mm-48.png&&&0&&&||&&&||&&&||@@@
harysg2ki21&&&HDR-K210&&&Hatsukokoro Ryuhyo SG2 Kiritsuke 210mm&&&Ryuhyo means "drift ice" in Japanese, capturing the essence of shimmering sea ice sliding across Hokkaido’s northern waters. This knife reflects that inspiration with a refined, elegant design and high-performance construction.
The blade is made from premium SG2 (also known as R2) powdered stainless steel, known for its razor-sharp edge, long-lasting durability, and resistance to corrosion. It features a sanmai construction, with a hard SG2 core clad between softer stainless steel layers. The blade is hardened to approximately 62 to 64 HRC, making it ideal for precision slicing and professional-level performance. The mirror-polished finish showcases a Damascus-style pattern that glimmers like drifting ice, complemented by a laser-etched Hatsukokoro logo.
At 218 mm edge length and a total length of just under 360mm, the Ryuhyo Kiritsuke 210mm offers a versatile profile perfect for slicing vegetables, meats, and herbs. Its 49 mm blade height and 2 mm spine thickness at the base provide a comfortable balance between agility and control. Weighing just over 150 grams, the knife feels light and fast in the hand. The octagonal ebony handle adds ergonomic comfort and a rich, natural aesthetic.
Hand washing is essential—use mild soap and warm water, and dry the blade immediately after cleaning. Do not soak, as moisture may cause spotting. Always use a wood or plastic cutting board and avoid glass, stone, or metal surfaces. For sharpening, we recommend high-quality whetstones in the 1,000 to 6,000 grit range. Store the knife in a sheath or knife block to protect the edge, and avoid chopping bones or frozen foods to preserve the fine cutting performance.
Maker: Hatsukokoro
Location: Sakai, Japan
Steel: SG2
Edge: Double Bevel - 50/50
Handle: Octagonal Ebony
Weight: 5.4 oz (154 g)
Edge Length: 218 mm
Total Length: 358 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-kiritsuke-210mm-52.png&&&0&&&||&&&||&&&||@@@
harysg2ki24&&&HDR-K240&&&Hatsukokoro Ryuhyo SG2 Kiritsuke 240mm&&&Ryuhyo means "drift ice" in Japanese, symbolizing the serene, glimmering sheets of sea ice that move across the northern waters of Hokkaido. The Ryuhyo 240mm Kiritsuke channels this imagery with a striking design and high-performance build crafted for serious cooks and professionals alike.
The blade is forged from premium SG2 (R2) powdered stainless steel, offering an exceptional blend of sharpness, edge retention, and corrosion resistance. It features a sanmai construction, where a hard SG2 core is layered between softer stainless cladding for added durability and easier maintenance. With a hardness rating of approximately 62 to 64 HRC, it is built for precision work and long-lasting sharpness. The mirror-polished blade boasts a Damascus-style pattern that mirrors drifting ice, finished with a laser-etched Hatsukokoro logo for subtle elegance.
With an edge length of 244 mm and an overall length of 390 mm, this kiritsuke offers added reach for larger prep tasks without sacrificing control. The blade height of 52 mm and a spine thickness of 2 mm at the base provide a confident and balanced feel. Weighing just 180 grams, it remains lightweight and agile in hand. The octagonal ebony handle is both ergonomic and beautifully understated, providing a warm contrast to the polished blade.
To care for the knife, hand wash only with mild soap and warm water, and dry it immediately after use. Avoid soaking, as excessive moisture may lead to spotting. Use only wooden or plastic cutting boards and steer clear of hard surfaces like glass, stone, or metal. Sharpen with quality whetstones in the 1,000 to 6,000 grit range for best results. Store the knife in a sheath or knife block and avoid cutting bones or frozen items to preserve the fine edge.
Maker: Hatsukokoro
Location: Sakai, Japan
Handle: Octagonal Ebony
Weight: 6.3 oz (180 g)
Edge Length: 244 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm&&&&&&260&&&&&&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)
Edge Length: 156 mm
Total Length: 280 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 31 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-ryuhyo-sg2-petty-150mm-46.png&&&0&&&||&&&||&&&||@@@
harysg2sa18&&&HDR-S180&&&Hatsukokoro Ryuhyo SG2 Santoku 180mm&&&Ryuhyo translates to “Flowing Ice” — it reflects the knife’s smooth, gliding cut and clean, flowing Damascus pattern.
The Ryuhyo Santoku blends high-grade modern steel with elegant Japanese craftsmanship. Fueled by premium SG2 powdered stainless steel, this knife offers exceptional hardness, razor-sharp edge retention, and satisfying, long-term performance — all while delivering the versatility every home kitchen needs.
The blade geometry is ideal for slicing, dicing, and mincing: a broad, flat profile near the heel transitions to a gentle belly toward the tip, offering smooth cuts and excellent food release. The generous blade height combines with a balanced weight (~136 g / 4.8 oz) and stainless Damascus cladding to give a sense of solidity and precision in hand.
The octagonal ebony handle is crafted for comfort and control, giving the knife a refined, traditional Japanese feel that pairs beautifully with the Damascus blade.
Care Instructions:
Hand-wash with mild soap and dry thoroughly after use. Avoid the dishwasher, harsh detergents, and abrasive scrubbers, as they can damage the edge and finish. Do not cut frozen foods or hard bones. Store the knife in a saya, on a magnetic strip, or in a block to protect the edge. Maintain the edge with a ceramic rod or strop between sharpenings, and use water stones when a full sharpening is needed.
Features:
Maker: Hatsukokoro
Location: Sakai, Japan
Steel: SG2
Edge: Double Bevel - 50/50
Handle: Octagonal Ebony
Weight: 4.8 oz (136 g)
Edge Length: 177 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&215&&&&&&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 210mm Gyuto is a handcrafted Japanese chef’s kitchen knife designed for precise, versatile food preparation. The gyuto 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)
Edge Length: 218 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-bunka-180mm-52.png&&&0&&&||&&&||&&&@@@
hasg2dagy21&&&HD2D-G210&&&Hatsukokoro SG2 Damascus Gyuto 210mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new 210mm gyuto combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At only 136 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Gyuto 210mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions:
Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the finish is stainless steel and light colored, like photo #3.
Specifications:
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Steel: SG2
HRC: 63±
Finish: Stainless Damascus
Edge: Double Bevel – 50/50
Handle: Octagonal Olivewood
Weight: 4.8 oz (136 g)
Edge Length: 218 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-gyuto-210mm-172.png&&&0&&&||&&&||&&&|kika21gy|@@@
hasg2dagy24&&&HD2D-G240&&&Hatsukokoro SG2 Damascus Gyuto 240mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new 240mm gyuto combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At just over 160 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Gyuto 240mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions:
Wipe dry after each use, avoid soaking or dishwashers, and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best.
Specifications:
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Steel: SG2
HRC: 63±
Finish: Stainless Damascus
Edge: Double Bevel – 50/50
Handle: Octagonal Olivewood
Weight: 5.8 oz (164 g)
Edge 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)
Edge Length: 219 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&195&&&&&&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)
Edge Length: 244 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-kiritsuke-240mm-52.png&&&0&&&||&&&||&&&||@@@
hasg2dape15&&&HD2D-P150&&&Hatsukokoro SG2 Damascus Petty 150mm&&&The Hatsukokoro Ryuhyo collection takes its name from the drifting sea ice of northern Japan. Each knife features high-grade SG2 stainless steel, elegant Damascus cladding, and a beautifully grained olivewood handle.
This new petty combines top-tier SG2 powdered steel, a refined stainless Damascus finish, and lightweight construction for an exceptionally nimble feel. It’s sharp, responsive, and easy to maneuver—ideal for daily prep and equally capable with vegetables, proteins, herbs, and general kitchen tasks.
The SG2 core delivers outstanding edge retention and stainless convenience, while the polished Damascus cladding adds durability and visual appeal. At just under 60 grams, the knife feels lively in hand with excellent balance and cutting feedback.
Handcrafted in Sakai, the SG2 Damascus Petty 150mm offers clean fit and finish, reliable performance, and low-maintenance care—a refined addition to any kitchen.
Care Instructions:
Wipe dry after each use; avoid soaking or placing in the dishwasher; and use a quality cutting board. A quick touch-up on a 1000–2000 grit stone keeps the edge performing at its best. Please note the finish is high-polish stainless and is light-colored and hard to photograph.
Specifications:
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai
Forging: Roll Forged
Steel: SG2
HRC: 63±
Finish: Stainless Damascus
Edge: Double Bevel – 50/50
Handle: Octagonal Olivewood
Weight: 2.0 oz (58 g)
Edge Length: 155 mm
Total Length: 279 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 31 mm&&&&&&160&&&&&&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)
Edge Length: 176 mm
Total Length: 314 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sg2-damascus-santoku-180mm-154.png&&&0&&&||&&&||&&&||@@@
hasi3dabu18&&&HRP-B180&&&Hatsukokoro Silver 3 Damascus Bunka 180mm&&&Introducing the Hatsukokoro Silver 3 Damascus Bunka 180mm, a masterful blend of precision and beauty crafted in the heart of Sakai, Japan. Designed for those who demand the very best from their kitchen tools, this high-performance knife features a razor-sharp edge made from premium Silver 3 steel, renowned for its incredible sharpness, durability, and resistance to corrosion.
The 180mm blade boasts an exquisite Damascus pattern, showcasing the artistry and heritage of traditional Japanese blacksmithing. Whether you're slicing vegetables with finesse or handling intricate cuts of meat, the versatile bunka shape gives you full control for detailed and powerful cutting techniques. Its pointed tip is perfect for precision work, while the wide blade excels in effortless chopping and dicing.
Perfectly balanced and fitted with an ergonomic handle, the Hatsukokoro Silver 3 Bunka ensures comfort and control in every stroke. Elevate your culinary skills with this knife—an embodiment of craftsmanship, tradition, and cutting-edge performance. Ideal for professionals and home chefs alike, this is a knife you’ll treasure for years to come.
Maker: Hatsukokoro
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Silver 3 Stainless Steel
Edge Grind: Even, 50/50
Cladding: Stainless Damascus
Handle: Octagonal Ebony
Weight: 5.1 oz (146 g)
Edge Length: 175 mm
Total Length: 313 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-silver-3-damascus-bunka-180mm-52.png&&&0&&&||&&&||&&&||@@@
hasi3dasa18&&&HRP-S180&&&Hatsukokoro Silver 3 Damascus Santoku 180mm&&&The Hatsukokoro Silver 3 Damascus Santoku 180mm is a masterful blend of precision and beauty crafted in the heart of Sakai, Japan. Designed for those who demand the very best from their kitchen tools, this high-performance knife features a razor-sharp edge made from premium Silver 3 steel, renowned for its incredible sharpness, durability, and resistance to corrosion.
The 180mm blade boasts an exquisite Damascus pattern, showcasing the artistry and heritage of traditional Japanese blacksmithing. Whether you're slicing vegetables with finesse or handling intricate cuts of meat, the versatile santoku shape gives you full control for detailed and powerful cutting techniques. Its pointed tip is perfect for precision work, while the wide blade excels in effortless chopping and dicing.
Perfectly balanced and fitted with an ergonomic handle, the Hatsukokoro Silver 3 Santoku ensures comfort and control in every stroke. Elevate your culinary skills with this knife—an embodiment of craftsmanship, tradition, and cutting-edge performance. Ideal for professionals and home chefs alike, this is a knife you’ll treasure for years to come.
Maker: Hatsukokoro
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Silver 3 Stainless Steel
Edge Grind: Even, 50/50
Cladding: Stainless Damascus
Handle: Octagonal Ebony
Weight: 5.0 oz (142 g)
Edge 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&&&||&&&||&&&||@@@
haslddagy19&&&HLD-G195&&&Hatsukokoro SLD Damascus Gyuto 195mm&&&The Hatsukokoro Hikari SLD Damascus Gyuto 195mm offers the same refined performance and elegant Damascus cladding found throughout the Hikari line, now in a lighter, more compact size. This mid-length gyuto is fast, nimble, and easy to control, making it an excellent all-around choice for cooks who prefer a shorter blade without sacrificing capability.
The SLD semi-stainless core delivers excellent edge retention with easier upkeep than fully reactive carbon steels. It is wrapped in stainless Damascus layers that improve food release, protect the cutting edge, and provide the flowing, layered finish that defines the Hikari series. The result is a responsive, well-balanced knife that excels at daily prep tasks.
This 195mm gyuto is a versatile performer that works well in tight spaces or smaller kitchens while still offering enough length for slicing proteins, prepping vegetables, and handling most general cutting duties.
Features
SLD semi-stainless core for long-lasting sharpness and easy maintenance
Stainless Damascus cladding adds durability, food release, and visual appeal
San-mai construction with a subtle convex grind and 50/50 edge
Lightweight, quick-handling profile ideal for compact work areas
Octagonal ebony handle provides a comfortable, balanced grip
Specs
Maker: Hatsukokoro
Location: Sakai, Japan
Steel: SLD
Edge: Double Bevel - 50/50
Handle: Octagonal Ebony
Weight: 4.7 oz (134 g)
Edge 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 Hatsukokoro Hikari SLD Damascus Gyuto 210mm brings upgraded aesthetics and the same excellent performance the Hikari line is known for. This version features a beautiful Damascus-clad finish wrapped around a high-performing SLD semi-stainless core, giving you both striking visuals and dependable daily cutting ability.
SLD steel offers excellent wear resistance and edge retention with easier maintenance compared to traditional carbon steels. The core is wrapped in stainless Damascus cladding that enhances food release, protects the cutting edge, and adds a refined, layered appearance to the blade. Like all Hikari knives, it is nimble, balanced, and crafted in Sakai by skilled makers who prioritize consistency and cutting feel.
This gyuto is an outstanding choice for both home cooks and professionals looking for a well-rounded mid-size knife with elevated looks and reliable performance.
Features
SLD semi-stainless core for long-lasting sharpness with easier upkeep
Stainless Damascus cladding adds durability, food release, and visual appeal
San-mai construction with a subtle convex grind and 50/50 edge
Octagonal ebony handle provides a balanced, comfortable grip
Hand-finished in Sakai with a sleek, refined profile optimized for daily prep
Specs
Maker: Hatsukokoro
Location: Sakai, Japan
Steel: SLD
Edge: Double Bevel - 50/50
Handle: Octagonal Ebony
Weight: 5.4 oz (154 g)
Edge Length: 214 mm
Total Length: 357 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-gyuto-210mm-44.png&&&5&&&||&&&||&&&||@@@
haslddana16&&&HLD-N160&&&Hatsukokoro SLD Damascus Nakiri 160mm&&&The Hatsukokoro Hikari SLD Damascus Nakiri 160mm is a dedicated vegetable specialist with the same elegant Damascus finish and high-performing SLD core found throughout the Hikari line. Its tall blade and flat profile make it ideal for chopping, push-cutting, and precision prep, offering clean, efficient cuts with excellent control.
SLD semi-stainless steel provides impressive edge retention and durability with easier maintenance than fully reactive carbon steels. The stainless Damascus cladding enhances food release, protects the cutting edge, and delivers the distinctive layered aesthetic that defines the Hikari series. The result is a refined, nimble nakiri that performs beautifully on a wide range of produce.
This knife is a great choice for cooks who lean heavily on vegetables in their daily prep and want a visually striking blade that excels at straight, accurate cuts.
Features
SLD semi-stainless core for long-lasting sharpness and reduced maintenance
Stainless Damascus cladding improves food release and provides a refined visual pattern
San-mai construction with a subtle convex grind and 50/50 edge
Tall blade height and flat profile ideal for precise vegetable prep
Octagonal ebony handle offers a stable, comfortable grip
Specs
Maker: Hatsukokoro
Location: Sakai, Japan
Steel: SLD
Edge: Double Bevel - 50/50
Handle: Octagonal Ebony
Weight: 5.5 oz (156 g)
Edge Length: 160 mm
Total Length: 310 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 51 mm &&&&&&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 133 mm of edge length and just 30 mm tall, this petty excels at detail work, trimming, and precise in-hand tasks while remaining capable on the board. Its thin 1.5 mm spine and light 80 g 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)
Edge Length: 133 mm
Total Length: 257 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 30 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-sld-damascus-petty-130mm-46.png&&&0&&&||&&&||&&&||@@@
haslddasa17&&&HLD-S170&&&Hatsukokoro SLD Damascus Santoku 170mm&&&The Hatsukokoro Hikari SLD Damascus Santoku 170mm delivers the same refined performance and elegant Damascus finish found throughout the Hikari series, now in a compact, nimble profile ideal for everyday prepping. This size excels at vegetables, proteins, and general kitchen tasks while maintaining excellent balance and control.
The SLD semi-stainless core provides impressive edge retention with easier maintenance than traditional carbon steels. It is clad in stainless Damascus layers that enhance food release, protect the core, and create the distinctive flowing pattern that defines the Hikari line. Lightweight and responsive, this santoku is crafted in Sakai to deliver a smooth, confident cutting experience.
It is a great choice for home cooks and professionals who want a versatile all-purpose knife in a shorter format without sacrificing performance or aesthetics.
Features
SLD semi-stainless core for long-lasting sharpness and easy upkeep
Stainless Damascus cladding for durability, food release, and a refined layered look
San-mai construction with a subtle convex grind and 50/50 edge
Octagonal ebony handle offers a secure, balanced grip
Hand-finished in Sakai with a lightweight, agile feel
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)
Edge 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)
Edge Length: 190 mm
Total Length: 333 mm
Spine Thickness at Base: 4.4 mm
Blade Height: 45.4 mm
We do not carry a saya that fits this knife; we recommend the blade guard instead&&&&&&163&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-white-2-kurokaze-gyuto-180mm-7.png&&&0&&&||&&&||&&&||@@@
hakuwh2gy21&&&HKW2-G210&&&Hatsukokoro White #2 Kurokaze Gyuto 210mm&&&
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami 2)
Cladding: Stainless Steel
HRC: 61
Engraving: Laser Engraved
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 7.0 oz (200 g)
Blade Length: 215 mm
Total Length: 363 mm
Spine Thickness at Base: 3.2 mm
Blade Height: 54 mm
Our sayas do not fit this knife--we recommend the 8" felt guard instead&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-white-2-kurokaze-gyuto-210mm-28.png&&&0&&&||&&&||&&&||@@@
hakuwh2pe16&&&HKW2-P160&&&Hatsukokoro White #2 Kurokaze Petty 160mm&&&
Maker: Hatsukokoro
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami 2)
Cladding: Stainless Steel
HRC: 61
Engraving: Laser Engraved
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 3.3 oz (92 g)
Edge Length: 162 mm
Total Length: 290 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 33.1 mm&&&&&&164&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-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 Edge 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 delve into the world of pocket or folding knives. But when we were offered this little beauty we thought it might be a nice addition to the store…and our customers' kitchen drawers or tool boxes.
The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.
The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.
This is a great little higo that stands out due to the good looking tortoise shell acrylic handle. The handle is also printed with some gold colored kanji elements which also appear on the blade face.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-blue-2-tortoise-shell-294.png&&&5&&&||&&&||&&&@@@
hifosk4me&&&Higo-MedKurouchi&&&Higo Folder SK4 Kurouchi Medium&&&These little higo folders were a common item among most kids in rural Japan for many decades. They're inexpensive, easy to flip open and perform a variety of tasks. This one comes with SK4 high carbon steel and it's clad with soft iron so it will oxidize if you get it wet.
Weight: 1.4oz
Cutting Edge Length: 71mm
Total Length, Blade Open: 170mm
Total Length, Blade Closed: 98mm
Spine Thickness: 2.73mm
Blade Height: 13mm
&&&&&&13&&&&&&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.
Edge Length: 72mm
Blade Height: 13.5mm
Weight: 1.4oz&&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-sk4-polished-medium-137.png&&&5&&&||&&&||&&&@@@
shtabl2dara&&&Higo-Kurumi&&&Higo Folder VG10 Kurumi&&&This small higo folder is made with good quality VG10 stainless steel. It is named "Kurumi" which means "Walnut" in Japanese, after the walnut wood handle scales. It's a lovely-looking Japanese pocket knife.
Weight: 1.2 oz (34 g)
Blade Length: 72 mm
Total Length When Opened: 185 mm&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-vg10-kurumi-118.png&&&5&&&||&&&||&&&||@@@
hivgfoso&&&HigoFolder-SoraBlue&&&Higo VG10 Folder Sora&&&This small higo folder is made with good quality VG10 steel. It is named "Sora," which means "sky" in Japanese, after the sky-blue wooden handle scales. It's a lovely-looking Japanese pocket knife.
Weight: 1.2 oz (34 g)
Blade Length: 72 mm
Total Length When Opened: 185 mm&&&&&&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)
Edge 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)
Edge 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)
Edge 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)
Edge Length: 179 mm
Total Length: 320 mm
Spine Thickness at Heel: 4 mm
Blade Height: 50 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-nakiri-180mm-354.png&&&0&&&||&&&||&&&@@@
hish1na21&&&Hinokuni-N210&&&Hinokuni Shirogami #1 Nakiri 210mm&&&Hand-forged in Kumamoto Prefecture, this knife is made by Hinokuni-san, a young blacksmith who recently became independent after apprenticing under Nishida-san, whose knives we also carry. He works with Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for its ease of sharpening. Because it contains no chromium or tungsten, this steel is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for excellent cutting performance and easy sharpening, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions:
This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 9.0 oz (256 g)
Edge 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)
Edge Length: 154 mm
Total Length: 283 mm
Spine Thickness at Base: 4 mm
Blade Height: 42 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hinokuni-shirogami-1-petty-150mm-90.png&&&0&&&||&&&||&&&@@@
hish1sa18&&&Hinokuni-S180&&&Hinokuni Shirogami #1 Santoku 180mm&&&The Hinokuni Shirogami #1 Santoku 180mm is a handcrafted Japanese knife made by Hinokuni-san, a young blacksmith from Kumamoto Prefecture who trained under Nishida-san before establishing his own workshop. He is known for precise forging and excellent blade geometry. This knife is forged from Shirogami (White) #1 carbon steel, a very pure steel prized for taking an extremely fine edge and for being easy to sharpen. Because it contains no chromium or tungsten, it is highly reactive and should be wiped clean and dried during and after use to prevent rust or discoloration.
A great knife is defined not just by its steel, but by its grind—and this blade excels in that regard. As shown in the fourth photo, the thin, even grind delivers outstanding cutting performance, excellent edge stability, and easy sharpening. The blade features san mai construction with a hard Shirogami #1 core clad in softer iron and finished with a rustic kurouchi blacksmith finish. These knives are heat-treated to high hardness and ground thin at the edge for maximum performance, so care must be taken to avoid twisting the blade or cutting bones, frozen foods, or hard items, as improper use may result in chipping. Each knife is made entirely by hand, so slight variations in size, weight, and finish are normal.
Care Instructions:
This knife uses reactive carbon steel and a very thin, hard cutting edge. Wipe the blade dry during use and wash and dry immediately after use. Use only on soft wood or rubber cutting boards. Avoid twisting, prying, or cutting hard or frozen foods to prevent chipping.
Made in Japan
Maker: Hinokuni
Construction: San Mai, Hammer Forged
Core Steel: Shirogami #1 (White #1)
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Cherry Oval
Ferrule: Black Plastic
Weight: 6.5 oz (184 g)
Edge 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)
Edge 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)
Edge 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&&&||&&&||&&&@@@
id12cerodwna&&&R12-L&&&Idahone Fine Ceramic Rod 12"&&&This Idahone fine ceramic honing rod is an excellent tool for keeping your knives sharp between full sharpenings. Made from high-quality ceramic with a grit rating of approximately 1200, it gently realigns and refreshes the edge without removing excess steel. The result is a smoother, sharper cutting surface that extends the life of your knives.
The rod features a comfortable natural wood handle that provides a secure grip and a classic look. A sturdy metal ring is built into the handle, making it easy to hang within reach in your kitchen. Lightweight yet durable, this rod is designed for both home cooks and professionals who want quick edge maintenance with minimal effort.
Care Instructions: Avoid dropping the ceramic rod on hard surfaces, as it can break. Clean gently with a damp cloth or soft brush to remove metal particles.
Specifications:
Grit: 1200 (fine)
Rod Length: 12 inches
Overall Length: 17.5 inches
Weight: 7.6 ounces&&&&&&38.5&&&&&&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&&&This combination is the best two-sided stone we stock. It's an excellent stone for the beginning or budget-minded sharpener. This stone requires a short soak before use. Measuring 205mm x 77mm x 36mm, it is 1000 grit on the grey side and 6000 grit on the white. Perfect for putting a nice edge on your blade.&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-two-sided-1k-6k-stone-193.png&&&4.5&&&||&&&||&&&@@@
iswh2fu16&&&IS2-F165U&&&Ishikawa White #2 Funayuki 165mm&&&We are thrilled to introduce the extraordinary craftsmanship of Ishikawa-san, a master blacksmith whose work we discovered through a compelling Japanese TV interview. After learning his story and experiencing his exceptional knives, we knew they deserved a place in our collection. CKTG is proud to be the exclusive USA dealer for these unique blades.
Ishikawa-san's knives are crafted from White #2 carbon steel, layered with a soft iron cladding. Their rustic charm is immediately apparent, reflecting his focus on functionality over polished aesthetics. Unlike many blacksmiths who prioritize finish, Ishikawa-san emphasizes shape and sharpness, delivering tools designed for performance. At this price point, the handmade, one-man artistry behind these blades is a testament to their exceptional value.
One standout feature of Ishikawa-san's knives is the semi-S grind he employs, which creates a flat backside tailored for right-handed users. This thoughtful design enhances cutting performance and highlights his unique approach to knife-making.
To complete these rare blades, each knife is paired with a stunning octagonal handle, handcrafted by a small artisan in southern Japan. The handle features a beautiful burnt oak urushi finish, reminiscent of traditional wood-clad houses in the Japanese countryside, adding both functionality and elegance to these remarkable tools.
Discover the rare artistry and unmatched craftsmanship of Ishikawa-san’s knives – a treasure for any kitchen and a testament to the enduring legacy of Japanese blacksmithing.
Each knife is made by hand so all measurements are approximations.
Blacksmith: Mr. Ishikawa
Location: Kami, Japan
Construction: Hammer Forged, San Mai
Core Steel: White #2
Finish: Kurouchi
Edge: Asymmetric Right Handed (See Choil Photo)
Weight: 4.6 oz (125 g)
Edge Length: 169 mm
Total Length: 309 mm
Spine Thickness at Heel: 4 mm
Blade Height: 45 mm
Handle: Burnt Oak Octagonal&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-funayuki-165mm-333.png&&&5&&&||&&&||&&&@@@
iswh2gy211&&&IS2-G210U&&&Ishikawa White #2 Gyuto 210mm &&&For over 350 years, Nakaniida has been one of the most unusual sword-making processes that has continued through generations of blacksmiths. Now this process could end when its last practitioner, Michio Ishikawa, retires. He has no apprentice as of the time of this writing, so with him go the secrets and skills needed to make blades using the Nakaniida Proprietary process of forging.
We recently discovered this blacksmith through a good friend in Japan. After hearing the story and seeing his interview on Japanese TV, we decided to introduce his unique knives to our customers.
Not only is the 28-stage process one of a kind, but his use of a single bevel design in knives normally made with two edges places them in the very rare category. We hardly ever see a single-sided gyuto, so we just had to give this and its santoku sibling a place in our store.
There are some fundamental differences in cutting and sharpening styles that will be required in the use of single-bevel knives. The upside of single bevel knives is their built-in acute cutting edge. Being single-sided means that the inclusive edge angle is about 15 degrees, as opposed to around 30 degrees for a double edge. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users.
This gyuto is made with White #2, which receives a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades, that is a plus, not a negative.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. We have added a very nice octagonal custom oak handle to further enhance the originality of the blade.
Each knife is made by hand so all measurements are approximations.
Blacksmith: Mr. Ishikawa
Location: Kami, Japan
Construction: Hammer Forged, San Mai
Core Steel: White #2
Edge: Asymmetric (See Choil Photo)
Weight: 5.8 oz (164 g)
Edge Length: 215 mm
Total Length: 373 mm
Spine Thickness at Heel: 4 mm
Blade Height: 46 mm
Handle: Octagonal Urushi Burnt Oak &&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ishikawa-white-2-gyuto-210mm-772.png&&&0&&&||&&&||&&&@@@
jafisc&&&FishScaler-Brass&&&Japanese Brass Fish Scaler&&&Classic Japanese Fish Scaler
This traditional Japanese fish scaler has been the trusted tool of professional fishmongers and home cooks for decades. Its sturdy brass head with ridged teeth makes quick, efficient work of removing scales without damaging the skin. The comfortable hardwood handle offers excellent grip and control—even with wet hands.
A must-have for anyone who prepares whole fish regularly, it’s simple, effective, and built to last.
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&&&Japanese Chopstick Set – 5 Pairs of Elegant, Handcrafted Chopsticks
These beautiful Japanese chopsticks combine everyday functionality with refined design. Each pair features a smooth wooden body finished with a durable urethane coating and an eye-catching patterned handle in classic blue-and-white porcelain-style motifs.
They’re comfortable to hold, easy to use, and perfect for both casual meals and special occasions. Whether you’re upgrading your tableware or gifting a friend who loves Japanese culture, this elegant set is sure to please.
Length: 23cm
Quantity: 5 pairs as pictured
Urethane-finished; please hand wash only
Non-slip tips for better control
Made in Japan&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-blue-114.png&&&5&&&||&&&||&&&@@@
jachsetfl&&&311-544&&&Japanese Chopsticks Set - Flowers&&&Japanese Chopstick Set – 5 Pairs of Elegant, Handcrafted Chopsticks
These beautiful Japanese chopsticks combine everyday functionality with refined design. Each pair features a smooth wooden body finished with a durable urethane coating and an eye-catching patterned handle in classic flower motifs.
They’re comfortable to hold, easy to use, and perfect for both casual meals and special occasions. Whether you’re upgrading your tableware or gifting a friend who loves Japanese culture, this elegant set is sure to please.
Length: 23cm
Quantity: 5 pairs as pictured
Urethane-finished; please hand wash only
Non-slip tips for better control
Made in Japan&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-flowers-53.png&&&0&&&||&&&||&&&@@@
jawoch&&&67301-3&&&Japanese Chopsticks Set - Multi&&&Japanese Chopsticks Set. These are beautiful chopsticks that are easy to care for and use. They have a lovely design on the top and make great gifts.
Length: 22.5cm
Quantity: 5 pair as pictured
Urethane-finished bamboo; please hand wash
Non-slip tips
Made In Japan&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-chopsticks-set-multi-94.png&&&0&&&||&&&||&&&@@@
jawoch22&&&Tsuchi-CL162&&&Japanese Gold Checkered Chopsticks 225mm&&&Japanese Wooden Chopsticks 225mm. Made with gold-colored checkered inlays and a very attractive design. Made in Japan. Set weighs 6 g.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-gold-checkered-chopsticks-225mm-8.png&&&0&&&||&&&||&&&@@@
naniwa1&&&TAMU-EGGPAN&&&Japanese Iron Tamagoyaki Pan (Square Omelette Pan)&&&This compact iron omelette pan from Summit Industry is designed specifically for creating 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 profile also makes it a practical choice for smaller kitchens or single-portion cooking.
Constructed from iron, the pan offers excellent heat retention and steady, even cooking once properly preheated. The consistent heat helps produce controlled browning and smooth egg layers without hot spots. A nonstick interior coating supports easy rolling and quick cleanup, while the wooden handle provides a comfortable, secure grip during stovetop use.
Designed for use on gas stovetops, this focused tool excels at egg cookery and small-item grilling. It is not oven safe and should not be placed in the dishwasher. For cooks who appreciate precise technique and clean presentation, this pan delivers reliable, repeatable results in a compact format.
Care Instructions: Hand wash only with mild soap and warm water. Do not place in the dishwasher. Dry thoroughly after cleaning to prevent moisture damage. Avoid metal utensils that may scratch the nonstick surface. Use only on compatible cooktops and do not overheat while empty.
Brand: Summit Industry
Model: TAMU-EGGPAN-3
Material: Iron
Interior: Nonstick Coating
Handle: Wood
Compatible Cooktops: Gas
Oven Safe: No
Dishwasher Safe: No
Color: Black
Dimensions: 4.1 x 14.7 x 2.8 inches (104 x 374 x 70 mm)
Weight: 0.45 kg&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-iron-tamagoyaki-pan-square-omelette-pan-12.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&&&||&&&||&&&@@@
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&&&||&&&||&&&@@@
gesturaspoon&&&Spoon-Sakura&&&Japanese Sakura Tablespoon&&&The Sakura Tablespoon is a refined stainless steel utensil designed for comfortable everyday use with an elevated look and feel. The well shaped bowl provides smooth scooping and serving, while the balanced size makes it suitable for home kitchens, professional settings, or culinary school use.
Finished with an attractive mirror polish, the handle features a delicate flower patterned texture that adds visual appeal while also improving grip and control. Made in Japan from high quality stainless steel, this tablespoon combines durability, function, and elegant design in a single piece.
Care Instructions: Dishwasher safe. For best appearance hand wash and dry promptly to maintain the mirror polish.
Material: 18/10 Stainless Steel
Finish: Mirror Polish
Length: 185 mm
Made in Japan&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-sakura-tablespoon-94.png&&&0&&&||&&&||&&&@@@
jashkn&&&Shrimp&&&Japanese Shrimp Knife Sale&&&Japanese Shrimp Knife. This very realistic-looking shrimp is made by an artist in Tokyo named Kurosawa san who meticulously makes each one by hand. The knife is a small blade using VG10 steel. It's a fantastic collectible and very Japanese—it measures 150mm from head to tail.&&&&&&350&&&300&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-shrimp-knife-108.png&&&0&&&||&&&||&&&@@@
jasisach24&&&Tsuchi-CL112&&&Japanese Silver Sakura Chopsticks 240mm&&&Japanese Wooden Chopsticks 240mm. Made with silver-colored sakura petals and a very attractive octagonal design. Made in Japan. Set weighs 8 g.&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-silver-sakura-chopsticks-240mm-33.png&&&0&&&||&&&||&&&@@@
jastgota&&&Spoon-JapaneseGold&&&Japanese Stainless Gold Tablespoon &&&Made in Japan, this gold colored tablespoon is crafted from high quality stainless steel and finished with an attractive brushed surface. The refined look and comfortable feel make it well suited for everyday use at home, in professional kitchens, or in culinary school settings.&&&&&&6.95&&&&&&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&&&||&&&||&&&@@@
jawoprbyyusa&&&WoodBlockPrint&&&Japanese Woodblock Print by Yuuka san&&&Yuua san is a woodblock print artist from Japan. We commissioned her to make these amazing prints to celebrate our 20th anniversary.
In Japan there are many gods in the Shinto religion and there is a special god of handtools called Kajiya Kojin. Yuuka san was inspired to make a block print depicting Kajiya Kojin with 3 heads & 6 hands. You will see many leaves at both sides. The tree is called “Katsura” which is a special tree existing in Japan and is a holy tree of God. Two white herons birds are flying which are considered messengers of God. There is a big stump of a tree in front of the God that Yuuka san noticed when touring the blacksmith shop at MIKI-SYO. Mr. Nagaike kindly took a short tour of his workshop, where he actually demonstrated how to flatten kogatanas for her to get inspiration.
Yuuka san made 24 prints in all and 21 of them were given to our blacksmith friends and distributors in Japan. We took #1 for our office. That leaves #2 and #3 that were are offering for sale. In the future, we may do a second run of them but this run is the first.
Artist: Yuuka San
Location: Miki City Japan
Wood Block Print Size: 250mm x 380mm
Signed with one red seal
Numbered Prints with 1-24.
Frame Included
&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-woodblock-print-by-yuuka-san-192.png&&&0&&&||&&&||&&&@@@
ckwaendgrcub&&&WalnutMedium&&&Jones Walnut End Grain Board 16" x 12" x 1 1/2"&&&Chefknivestogo Walnut End-Grain Artisan Cutting Board 16 x 12 x 1.5
This walnut end-grain artisan cutting board measures 16" x 12" x 1 1/2" and is proudly made for us in the USA by Jones Cutting Boards, a small family-run shop known for quality craftsmanship and attention to detail. Built from durable walnut in an end-grain construction, this board is designed to be gentle on knife edges while offering excellent durability and visual appeal.
End-grain boards are favored by professional cooks because the wood fibers absorb impact from the knife edge, helping preserve sharpness over time. The rich walnut tones add warmth to your kitchen, while the integrated finger grooves at the ends make lifting and moving the board easy and secure.
Drop Shipping Information: These boards are stocked by Jones Cutting Boards specifically for us, which keeps wait times minimal. The board will ship directly from the manufacturer and will arrive separately from any other items in your order. If you purchase additional products from our website, you will receive two separate shipments with separate tracking numbers. Please allow up to 2 weeks for shipment, although many orders ship sooner depending on stock levels.
We ship this item within the USA only. If you are located in AK, HI, or PR, there will be an additional shipping charge (typically $20–$30). We will contact you before processing the order if this applies. Ground shipping only.
Care Instructions: Hand wash only with mild soap and warm water. Do not soak or place in the dishwasher. Dry immediately after washing and allow the board to air dry completely before storing. To maintain the wood and prevent cracking, regularly apply a food-safe mineral oil or board conditioner. Avoid prolonged exposure to moisture or extreme temperature changes.
Material: Walnut
Construction: End-Grain
Dimensions: 16" x 12" x 1 1/2"
Made in USA by Jones Cutting Boards&&&&&&178&&&&&&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 Semi Stainless Hankotsu 150mm Left&&&Buying into specialty knives that will only be used occasionally can be both intimidating and, in many cases, uneconomical. The hankotsu is a knife that falls into this category for many aspiring users.
These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for left-handed users.
As is the case with all of the Kanehide TK knives, fit and finish of both the blade and the rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Weight: 3.9 oz (112 g)
Edge Length: 146 mm
Total Length: 259 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
Left-Handed Grind&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-hankotsu-150mm-left-112.png&&&0&&&||&&&||&&&@@@
kanehide2&&&3008-RIGHT&&&Kanehide Bessaku Semi Stainless Hankotsu 150mm Right&&&These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for particular users, right- or left-handed. You will see the curve and bevel on the side of the blade that matches your preference.
As is the case with all of the Kanehide TK knives, fit and finish of both the blade and the rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Maker: Kanehide
Location: Miki, Japan
Weight: 4.2 oz (120 g)
Edge Length: 145 mm
Total Length: 260 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
Right-Handed Grind&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-hankotsu-150mm-right-127.png&&&5&&&||&&&||&&&||@@@
kabeho15leha&&&2906-LEFT&&&Kanehide Bessaku Semi Stainless Honesuki 150mm Left&&&The Kanehide Bessaku Honesuki 150mm is made from semi-stainless steel using mono steel construction. It is the same steel that is used in the ever-popular Kikuichi TKC line of blades. The honesuki pictured here is specially designed for processing poultry, but many use the knife for other tasks as well. This particular knife is formatted for left-handed users.
A unique aspect of this honesuki knife is that it's ground asymmetrically for better performance from the spine to the edge. The overall fit and finish of the blade and handle are a revelation, given their keen pricing. The rosewood handle, in particular, is wonderfully conceived and finished.
If you are looking for a blade that will not break the bank while allowing you entry into a specialized area of kitchen cutlery, we cannot recommend the Kanehide Bessaku Honesuki 150mm highly enough!
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Weight: 4.8 oz (136 g)
Edge Length: 149 mm
Total Length: 267 mm
Spine Thickness at Base: 3 mm
Blade Height: 39 mm
Left-Handed Grind&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-honesuki-150mm-left-142.png&&&0&&&||&&&||&&&@@@
kabesestho15&&&3006-RIGHT&&&Kanehide Bessaku Semi Stainless Honesuki 150mm Right&&&Kanehide Bessaku Honesuki 150mm – Designed for Precision and Versatility
The Kanehide Bessaku Honesuki 150mm is crafted from semi-stainless mono steel, the same high-performance material used in the renowned Kikuichi TKC line. Originally designed for processing poultry, this versatile knife has become a popular choice for a variety of kitchen tasks.
A standout feature of this blade is its asymmetrical grind, enhancing cutting performance from the spine to the edge. Combined with exceptional fit and finish, the knife’s value is unmatched. The rosewood handle, in particular, offers a beautifully crafted and comfortable grip, adding a touch of elegance to its functional design.
With half the chromium content of fully stainless steel, the blade is reactive and will develop a patina over time. Wash and towel dry immediately after use to maintain its appearance and performance. For extra care, you can use Bar Keepers Friend.
Specifications:
Maker: Kanehide
Location: Seki City, Japan
Weight: 4.8 oz (136 g)
Edge Length: 149 mm
Total Length: 269 mm
Spine Thickness at Base: 3 mm
Blade Height: 39 mm
Grind: Right-handed
If you're seeking an affordable entry into specialized kitchen cutlery, the Kanehide Bessaku Honesuki 150mm is an exceptional choice!&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-honesuki-150mm-right-181.png&&&0&&&||&&&||&&&@@@
kabesu27leha&&&2918L&&&Kanehide Bessaku Semi Stainless Sujihiki 270mm Left&&&The Kanehide Bessaku Sujihiki 270mm is an unusual knife in many respects. Foremost among those is its amazing value, coupled with its outstanding levels of construction and fit and finish.
The blade is made from a proprietary semi-stainless steel, which Kanehide calls TK steel. This very interesting alloy is a bit like stainless with a bit of carbon, so it takes and holds a nice edge while being really easy to sharpen. Meanwhile, as it is semi-stainless, the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.The knife is a mono steel construction and the steel is hardened to 60-61 HRC.
Although Kanehide calls this a sujihiki, that name is usually associated with a double-bevel design. This knife is ground on one side only, so it could be regarded as a yanagiba more than the normal sujihiki style slicer.
The blade has a lovely profile, and the edge is well-ground. Fit and finish are quite outstanding given its price point. So if you are looking for a versatile slicer that is easy to maintain and is easy on the pocket, you need look no further!
Weight: 5.8 oz (164 g)
Edge Length: 271 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm
Left-Handed Grind&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-bessaku-semi-stainless-sujihiki-270mm-left-115.png&&&0&&&||&&&||&&&@@@
kapsbu18&&&1689U&&&Kanehide PS60 Bunka 180mm&&&This Kanehide bunka is made with PS60 steel, which Hitachi makes for the razor industry and has a dominant share of the market worldwide. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating. They also increased the wear resistance of the blades by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features an octagonal handle made of oak with a burnt lacquer finish.
Brand: Kanehide
Construction: Laser Cut, Mono Steel
Blade: Monosteel
HRC: 60-61
Edge: 50/50
Steel: PS60 Stainless
Weight: 4.3 oz (122 g)
Edge Length: 184 mm
Total Length: 329 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Handle: Octagonal Oak with Burnt Urushi Finish
Photos by Gustavo Bermudez&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-bunka-180mm-235.png&&&0&&&||&&&||&&&@@@
kapsgy19&&&PS60-1210&&&Kanehide PS60 Gyuto 195mm&&&Here is our top choice for an excellent entry-level Japanese knife! The Kanehide PS60 Gyuto 195mm is made with high-quality razor steel with a hardness of HRC 60-61 through special heat treating. These blades are cryogenically frozen with liquid nitrogen at -180° C to enhance the hardness as well as the wear resistance.
After 2 months of testing, we felt that this was quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. Try it. You won't regret it.
Maker: Kanehide
Maker Region: Seki City, Japan
Edge Grind: Double Bevel
Weight: 5.7 oz (164 g)
Edge Length: 197 mm
Total Length: 317 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm
Steel: PS60 Stainless
HRC: 60-61
Handle: Western Rosewood
Photos by Gustavo Bermudez&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-195mm-315.png&&&5&&&||&&&||&&&||@@@
kapsgy21&&&PS60-1211&&&Kanehide PS60 Gyuto 210mm&&&Our #1 pick for a good quality, entry-level gyuto! The Kanehide PS60 Gyuto 210mm is a lotta knife for the money. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating; they also increased the hardness and wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at -180 degrees C.
We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens exceptionally well, and has a nice handle. Give it a try--we think you'll be as delighted with this knife as we are.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Bevel: Double Bevel
Edge Grind: Asymmetric 70/30 (OK for lefties or righties)
Weight: 6.5 oz (186 g)
Edge Length: 211 mm
Total Length: 335 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Steel: PS60 Stainless
HRC: 60-61
Handle: Western Mahogany&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-210mm-541.png&&&5&&&||&&&||&&&||@@@
kapswagy21&&&1611U&&&Kanehide PS60 Gyuto 210mm&&&Kanehide PS60 Wa Gyuto 210mm. This knife was a special request for us and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L.
Kanehide was able to increase the hardness to HRC 60-61 through special heat treating. They also increased the wear resistance by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice oak wood handle in an octagonal shape with a burnt finish design. Give it a try and we think you'll be as delighted with this knife as we are.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut/Mono Steel
Bevel: Double Bevel
Edge Grind: Asymmetric 70/30 (ok for lefty or righty)
Weight: 4.6 oz (132 g)
Edge Length: 210 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Steel: PS60 Stainless
HRC: 60-61
Handle: Octagonal Oak with Burnt Urushi Finish (New - Trust the Pictures)&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-210mm-542.png&&&5&&&||&&&||&&&||@@@
kapsgy24&&&PS60-1212&&&Kanehide PS60 Gyuto 240mm&&&Kanehide PS60 Gyuto 240mm. The base of the steel is Hitachi Gin5, which is the most popular steel for razors and is used by razor blade manufacturers around the world. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating; he also increased the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at -180° C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.
We tested this knife for over 2 months, and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. If you're looking for a good, entry-level stainless knife, this is our pick!
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Bevel: Double Bevel
Edge Grind: Asymmetric 70/30 (OK for lefties or righties)
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-561.png&&&4.5&&&||&&&||&&&||@@@
kapsgy24cu1&&&1612U&&&Kanehide PS60 Gyuto 240mm&&&Kanehide PS60 is a specialty brand of knives that are made in the center of Japanese knife making, Seki City. They have been making blades for many different needs and uses with an emphasis on butchering, filleting, and other meat processing functions. Their products are very well made and use some of the top steels available, including the popular semi-stainless alloy, PS60. This steel is used in the manufacture of razor blades as well as other cutting tools. PS60 is almost identical to AEB-L and 13C26. Kanehide is able to increase the hardness to HRC 60-61 through special heat treating; they also increase the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees Celsius.
The Kanehide PS60 Wa Handled Gyuto knife is the result of a request we made to their blacksmith to make a wa handled laser version of their very popular PS60 mono steel gyuto. The result speaks for itself. We are amazed by the quality of this knife and its cutting abilities. It performs way outside its price range, offering both new and established chefs a robust, easy-to-maintain kitchen tool at a really attractive price.
Brand: Kanehide
Construction: Mono Steel, Laser Cut
Steel Used: PS60 Stainless
Weight: 5.2 oz (148 g)
Edge Length: 243 mm
Total Length: 392 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-456.png&&&5&&&||&&&||&&&||@@@
kapski241&&&1614U&&&Kanehide PS60 Kiritsuke 240mm&&&During my 4th trip to Japan I gave each of the 13 blacksmiths I met a request. My request to Kanehide was to please make a wa-handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increase the wear resistance by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish.
Our kiritsuke saya does not fit this knife. Try the blade guard instead.
Brand: Kanehide
Construction: Laser Cut, Mono Steel
Blade: Monosteel
HRC: 60-61
Edge: 50/50
Steel: PS60 Stainless
Weight: 5.3 oz (150 g)
Edge Length: 242 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-kiritsuke-240mm-448.png&&&4.5&&&||&&&||&&&@@@
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)
Edge 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&&&||&&&||&&&||@@@
kapsna181&&&1680U&&&Kanehide PS60 Nakiri 180mm&&&This Kanehide nakiri is made with PS60 steel which Hitachi makes for the razor industry and has a dominant share of the market worldwide. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, custom handle made by our woodworker.
Brand: Kanehide
Construction: Laser Cut, Mono Steel
Blade: Monosteel
HRC: 60-61
Edge: 50/50
Steel: PS60 Stainless
Weight: 4.4 oz (126 g)
Edge Length: 182 mm
Total Length: 320 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-nakiri-180mm-462.png&&&5&&&||&&&||&&&@@@
kapspe12&&&PS60-1202&&&Kanehide PS60 Petty 120mm&&&The Kanehide PS series is made using PS60 (Pure Steel 60) stainless steel, a fine-grained alloy based on Hitachi’s Gin5 steel, long favored by razor blade manufacturers for its edge stability and toughness. Kanehide elevates this steel through a specialized heat treatment that brings hardness to 60–61 HRC, then further improves wear resistance with a cryogenic liquid-nitrogen process. The result is a stainless steel that sharpens easily, takes a very refined edge, and holds it well in daily use.
This knife is constructed from mono steel with no cladding, keeping the blade light, thin, and extremely nimble in hand. The profile features a well-executed distal taper from mid-blade to tip, contributing to excellent control and smooth cutting feel. Fit and finish are notably high, with a rounded choil and spine for comfort and a clean, consistent grind throughout. The shorter blade height makes it an excellent choice for users with smaller hands or anyone looking for a precise, agile knife for detail work, garnishes, and smaller prep tasks.
Care Instructions: Hand wash and dry immediately after use. Avoid cutting frozen foods, bones, or hard materials. Store dry.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Bevel: Double Bevel
Edge Grind: Asymmetric 70/30 (suitable for right- or left-handed users)
Steel: PS60 Stainless
HRC: 60–61
Handle: Western Rosewood
Weight: 2.8 oz (78 g)
Edge Length: 119 mm
Total Length: 230 mm
Spine Thickness at Base: 2 mm
Blade Height: 27 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-120mm-273.png&&&5&&&||&&&||&&&||@@@
kapspe15&&&PS60-1204&&&Kanehide PS60 Petty 150mm&&&The Kanehide PS60 Petty 150mm is a really well made utility knife for all kinds of cutting work in the kitchen.
It is fashioned from customized steel called PS60 or Pure Steel 60. This is a derivative of the popular Gin5 razor blade alloy made by Hitachi. Kanehide takes the base steel and subjects it to a special heat treatment and cryogenic freezing regimen. The result is harder steel, up to HRC 60, and an edge that is tougher and more wear resistant than the original would be. All around, this is an excellent steel that will find favor in both home and professional environments. Like its smaller 120mm sibling, the 150mm petty is a knife with less blade height than others at this length. So while this may be a minus for those with larger hands, it is a positive in that it makes for a light and nimble blade capable of taking on fine cutting tasks such as garnish preparation and the processing of intricate or small ingredients.
We are really impressed with the level of craftsmanship that has gone into these knives. Fit and finish are excellent, with well-rounded and polished choil and spine areas. The mahogany handle is mated to a lovely stainless bolster, which has a smooth and comfortable feel.
We think this is one of the great deals on the CKTG site and encourage anyone looking for a petty that is both easy to use and maintain to consider this fine kitchen utensil.
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Bevel: Double Bevel
Edge Grind: Asymmetric 70/30 (Ok for lefties or righties)
Steel: PS60 Stainless
HRC: 60-61
Handle: Western Mahogany
Weight: 2.9 oz (84 g)
Edge Length: 150 mm
Total Length: 262 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-petty-150mm-363.png&&&5&&&||&&&||&&&||@@@
kapssa18&&&PS60-1290&&&Kanehide PS60 Santoku 180mm&&&Santokus are a very popular knife in both home and professional kitchens. Combining many attributes of a gyuto and western chef knife, their blade geometry incorporates the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge.
This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks that the knife performs well: slicing, dicing, and mincing.
Kanehide makes this blade from Hitachi Gin5 steel, which is used a lot in the manufacture of razor blades. He treats this steel to a cryogenic process that not only enhances the hardness but also the wear resistance.
This is a wonderful entry-level knife. Definitely one of the best in our lineup of starter knives, and easily the best featuring a Western handle. Combining great fit and finish with an exceptional grind, the Kanehide PS60 santoku is a wonderful choice for anyone starting off in the Japanese knife world. Any home cook or line chef looking for an affordable, robust, and easy-to-care-for kitchen cutting machine would do well to consider this great value knife. Highly recommended!
Brand: Kanehide
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Bevel: Double Bevel
Edge Grind: Asymmetric 70/30 (OK for lefties or righties)
Steel: PS60 Stainless
HRC: 60-61
Handle: Western Rosewood
Weight: 5.8 oz (166 g)
Edge Length: 181 mm
Total Lentgh: 297 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-180mm-605.png&&&5&&&||&&&||&&&||@@@
kapssa182&&&1690U&&&Kanehide PS60 Santoku 180mm&&&During my 4th trip to Japan I gave each of the 13 blacksmiths I met with a request. My request to Kanehide was to please make a wa handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating. They also increased the wear resistance of the blades by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, octagonal handle with a urushi finish and an attractive burnt end.
Brand: Kanehide
Construction: Laser Cut, Mono Steel
Blade: Monosteel
HRC: 60-61
Edge: 50/50
Steel: PS60 Stainless
Weight: 4.7 oz (134 g)
Edge Length: 183 mm
Total Length: 329 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-santoku-180mm-606.png&&&0&&&||&&&||&&&||@@@
kapssu24&&&PS60-1217&&&Kanehide PS60 Sujihiki 240mm&&&At 240mm, the Kanehide PS60 Sujihiki occupies the shorter end of the sujihiki scale. It is a perfect choice for users with small kitchens or restricted board space. Regardless, it is still a formidable slicer.
Kanehide use a very special brew of PS60 steel to fashion this fine blade. While PS60 finds major usage in the making of razors, Kanehide enhances both the hardness and wear resistance by utilizing a special heat-treating method followed by a cryogenic treatment using liquid nitrogen at -180 degrees Celsius. The knife is a mono steel construction, so there is no cladding or other hybrid treatments. It is a very thin blade, as a slicer should be. The grind is asymmetrical with a right-side bias at 70/30. The blade is mated to a handle made from rosewood with a very nice stainless bolster. The fit and finish of both the blade and the handle belie its affordable price.
We think that the Kanehide PS60 kitchen knives are some of the very best knives at their price point. If you are seeking a compact slicing knife with terrific looks and performance at a very reasonable price, we strongly suggest this knife.
Maker: Kanehide
Region: Seki, Japan
Steel: PS60
Type: Sujihiki
Weight: 5.9 oz (168 g)
Edge Length: 239 mm
Total Length: 358 mm
Spine Thickness at Heel: 2 mm
Blade Height: 38 mm
Grind: Convexed on Right Side (See Choil Photo)
Edge: Asymmetric, Right 70/30
Handle: Yo (Western)
Handle Scales: Rosewood
Bolster: Stainless&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-240mm-316.png&&&5&&&||&&&||&&&@@@
kapssu271&&&1618U&&&Kanehide PS60 Sujihiki 270mm&&&We asked Kanehide to please make a wa-handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increase the wear resistance by using a cryogenic treatment with liquid nitrogen at -180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice octagonal handle with a burnt urushi finish.
Brand: Kanehide
Construction: Laser Cut, Mono Steel
Blade: Monosteel
HRC: 60-61
Edge: 50/50
Steel: PS60 Stainless
Weight: 5.1 oz (144 g)
Edge Length: 271 mm
Total Length: 420 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-571.png&&&0&&&||&&&||&&&@@@
kapssu27&&&PS60-1218&&&Kanehide PS60 Sujihiki 270mm&&&Kanehide is a well-known brand of kitchen cutlery in Japan. They are located in the heart of Japanese knife making, Seki City. They are best known for their meat processing knives, which are used to butcher, fillet, and prepare all kinds of meat products. Many of their knives are single-bevel designs made for specific cutting tasks.
They also make more general kitchen knives, such as this lovely example of a sujihiki. PS60 is a Hitachi-made steel used widely in the razor blade industry. The alloy is very similar to AEB-L and 13C26 steels but Kanehide has found a way to further increase the hardness of this steel. They achieve this through special heat-treating methods which, with the addition of cryogenic treatments, result in a highly wear-resistant blade.
Sujihikis are Japanese versions of Western slicers. They are long and thin with a very fine tip. This Kanehide example is very thin at the spine, as befitting a slicer. The length allows for single-action cuts, which reduce damage to the item being cut. The grind on the blade is right-side biased at 70/30. A well-made rosewood Western handle and stainless steel bolster complete the picture with a very refined look.
This is a lot of knife for the money and one that we highly recommend.
Maker: Kanehide
Region: Seki, Japan
Steel: PS60 Stainless
Type: Sujihiki
Grind: Convexed on Right Side (See Choil Photo)
Edge: Asymmetric, Right 70/30
Handle: Yo (Western)
Handle Scales: Rosewood
Bolster: Stainless
Weight: 6.7 oz (192 g)
Edge Length: 270 mm
Total Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height: 41 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-sujihiki-270mm-572.png&&&4&&&||&&&||&&&||@@@
katkgy21&&&2711&&&Kanehide TK Semi Stainless Gyuto 210mm&&&The Kanehide TK Gyuto 210mm is a wonderful value knife and one of our favorite recommendations to newcomers. It is made with a semi-stainless steel using a mono steel construction. The knife has a beautiful aesthetic simplicity.
This gyuto has a versatile shape for just about any cutting style, from rocking to slicing to chopping. The thin and pointed tip of the Kanehide TK Gyuto 210mm makes for impressive precision cuts and detail work. The blade height is not too tall at 47mm, which is about perfect for this length. The knife has a slender-sized western-style handle, and is quite light at 6.5 ounces, making this an ideal choice for small- and medium-sized hands. The 210mm size is also great for cooks working with smaller cutting boards.
This knife is exceptionally well-balanced between blade and handle, and feels great using both western and pinch grips. The handle is made from a black Japanese pakka wood, which, together with the stainless steel bolster, will last the lifetime of the blade.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Weight: 6.6 oz (186 g)
Edge Length: 212 mm
Total Length: 338 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Steel: Semi Stainless Steel
HRC: 61 +-
Handle: Black Pakka Wood&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-gyuto-210mm-122.png&&&5&&&||&&&||&&&||@@@
katkhori15&&&2875R&&&Kanehide TK Semi Stainless Honesuki 150mm Right&&&A good honesuki is an indispensable tool for the home or professional chef who needs to fabricate and process chicken, turkey, and game birds. The honesuki is a Japanese version of a boning knife. It differs from a Western boning knife in its triangular shape and stiff blade with very little flex. It typically has an asymmetrical edge; this model is made for right-handed users.
While it is called a boning knife, the honesuki is not meant to cut through bones. Instead, it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.
TK knives from Kanehide are made from their proprietary semi-stainless steel, and the results are quite surprising. TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to sharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
The knife is a mono steel construction and the steel is hardened to 61 HRC. The blade is mated to a simple yet effective handle made from a super durable material called Fibrox.
Maker: Kanehide
Location: Seki City, Japan
Construction: Stamped/Mono Steel
Steel Type: TK Semi Stainless
Type: Honesuki Boning Knife
Grind: Single-Sided, Right-Handed
Handle: Fibrox
Weight: 3.9 oz (110 g)
Edge Length: 150 mm
Total Length: 270 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-honesuki-150mm-right-130.png&&&5&&&||&&&||&&&||@@@
katk12pe&&&2702&&&Kanehide TK Semi Stainless Petty 120mm&&&The Kanehide TK line of kitchen knives represents about the best value we currently offer in our store. After having sold these knives for the past several years, our opinion of them has not lessened at all. There are several reasons for this. Number one is the steel. The knife is made with a very popular semi-stainless steel using a mono steel construction. It is the same steel as can be found in the Kikuichi TKC line of knives, but at a hefty reduction in price. The alloy is hardened to 61 Rockwell. The steel combines several attributes of a stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades.
The second reason is the overall fit and finish. We are still amazed at the high level of construction and finish of both blade and handle that is offered at this budget price.
Lastly, the grinds and profiles are really sterling work. You could easily pay over twice as much for a similar knife from other makers!
If you are looking for a small, easy to use and maintain petty that comes with a great edge that is easy to sharpen, you have found it in the Kanehide TK Petty 120mm!
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Weight: 2.7 oz (78 g)
Edge Length: 119 mm
Total Length: 230 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
HRC: 61
Steel: Semi Stainless
Handle: Black Pakka Wood&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-petty-120mm-124.png&&&5&&&||&&&||&&&||@@@
katkpe15&&&2704&&&Kanehide TK Semi Stainless Petty 150mm&&&We are really impressed with the price-performance ratio of these TK knives from Kanehide. We asked them to make up some blades using their proprietary semi-stainless steel, and the results surprised us. These are great blades at a really great price.
TK steel is like a bit of stainless and a bit of carbon. It takes and holds a nice edge while being easy to resharpen. Meanwhile, it is semi-stainless, so the normal maintenance routine associated with high-carbon blades is reduced quite substantially. It is a mono steel construction and the steel is hardened to 61 HRC. This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
These knives have fairly thin spines with a nice taper to the well-ground tip. The blade height is about average for a knife this size. It's a good looker with a well-made machine finish on the blade face. The handle and bolster are very well executed. The medium-sized handle is made from black pakka wood and it has a really comfortable feel. The blade shape lends itself to a variety of tasks, including fine slicing and intricate work such as garnish preparation.
The Kanehide TK Petty 150mm is a good choice for a new Japanese knife user or a line cook wanting a well-made kitchen tool at a great price.
Maker: Kanehide
Location: Seki City, Japan
Steel: TK Semi Stainless Steel
Construction: Mono Steel
Edge Grind: Double Bevel
Weight: 3.0 oz (84 g)
Edge Length: 149 mm
Total Length: 262 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
HRC: 61
Handle: Black Pakka Wood; Western&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-petty-150mm-179.png&&&5&&&||&&&||&&&||@@@
katksa18&&&2790&&&Kanehide TK Semi Stainless Santoku 180mm&&&This is a great knife at a really great price. It is a perfect introduction to Japanese-style chef knives. Easy to maintain, easy to sharpen, and easy on the pocket.
The santoku is a multi-purpose knife but with a slight vegetable bias. Santoku means three virtues, or to solve three problems. The virtues or problems are slicing, dicing, and mincing. The santoku is gaining in popularity every year in the West. They are shorter than chef knives but have a blade height that is proportionally larger.
The most notable difference is their blade geometry, which incorporates a sheep's foot-shaped tip. The design draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that is more of a push cutter than a rocker.
The Kanehide TK Santoku is made with a mono-steel construction of proprietary semi-stainless steel. The alloy is hardened to 61 Rockwell. The steel combines several attributes of stainless steel (less prone to corrosion and thus less maintenance) with the edge holding and ease of sharpening associated with full carbon blades. The overall fit and finish are of a high level, especially at this price point. The blade is coupled to a nice black pakka wood western-style handle, which exhibits a nice level of fit and finish.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Location: Seki City, Japan
Steel: TK Semi Stainless Steel
HRC: 61
Handle: Yo Pakka Wood
Edge 50/50
Weight: 5.8 oz (164 g)
Edge Length: 181 mm
Total Length: 304 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-santoku-180mm-119.png&&&5&&&||&&&||&&&||@@@
kabesu27&&&2881R&&&Kanehide TK Semi Stainless Sujihiki 270mm&&&Kanehide TK kitchen knives feature a unique semi-stainless steel that undergoes a hardening process to achieve a Rockwell hardness of 61. This steel combines the best qualities of stainless steel, such as reduced susceptibility to corrosion and low maintenance, with the exceptional edge retention and ease of sharpening typically found in full carbon blades.
The blade itself is made from a single piece of steel and boasts a well-polished surface achieved through precise machining. Out of the box, the edge is remarkably sharp, and the knife is impressively easy to sharpen while maintaining its effectiveness. The spine and choil areas are skillfully finished, complementing the Western-style Fibrox handle. This mono-steel knife allows it to be flexed. It's ideal for fillet work.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
Maker: Kanehide
Location: Seki, Japan
Construction: Mono Steel, Stamped
Steel Type: TK Steel Semi-Stainless
Grind: Right Sided
Weight: 4.8 oz (138 g)
Edge Length: 271 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm
Handle: Non-slip Fibrox Yo Handle&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-tk-semi-stainless-sujihiki-270mm-7.png&&&0&&&||&&&||&&&@@@
kadeknro&&&Kaneshige-Roll&&&Kaneshige Denim Knife Roll&&&Kaneshige Denim Knife Roll
Bring a touch of traditional Japanese craftsmanship to your knife kit with this handsome roll made from heavyweight Okayama selvedge denim — a fabric prized for its rugged durability and the beautiful patina it develops over time. Each roll is finished with leather trim and brass hardware for strength and character.
Inside, you’ll find thoughtfully sized pockets to secure a range of knives and tools, along with a protective flap and leather tie strap to keep everything snug when rolled up. We tested a large Tojiro, 270mm sujihiki, and it fits in the large pocket
Specifications:
Brand: Kaneshige
Material: Okayama selvedge denim with leather and brass accents
Size (open): 790mm x 455mm
Flap down and open: 455mm x 455mm
Pocket sizes (left to right):
• 163mm x 35mm • 163mm x 35mm • 275mm x 80mm • 275mm x 90mm • 275mm x 90mm
This roll is built to last, softening with use while retaining its structure — an elegant way to protect your knives at home or on the go.
&&&&&&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"&&&This medium size Hinoki cutting board is a pleasure to use. Hinoki wood is a type of Japanese cypress renowned for its beauty and has a nice fragrance. It's very popular in Japan for cutting boards because it has a soft feel that is gentle on your knife edges. Kaneshige's Hinoki wood is grown in Japan under the forest stewardship council (FSC) certified for sustainable forest management practices. Care of your board is simple, just wet the surface before use to prevent staining and hand wash using a mild detergent and rinse thoroughly after you are done. Do not wash in the dishwasher. Measures 16.5" long by 9.5" wide by 0.75" deep.
Ground shipping only.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-hinoki-cutting-board-16-5-x-9-5-119.png&&&5&&&||&&&@@@
kaaust90&&&SKT-2000&&&Kanetsugu AUS-8A Sheep's Foot Petty 90mm&&&We’re always on the hunt for high-quality knives that deliver exceptional value—especially for our hardworking line cook customers. This one checks all the boxes. With durable stainless steel, a precision-thin blade, and expertly ground edges, it’s a standout choice at an unbeatable price.
Crafted from AUS-8A steel, this knife offers outstanding rust resistance and effortless sharpening. It’s comparable to U.S.-made 440 steel but produced by a renowned Japanese steel mill, ensuring top-tier performance and reliability in the kitchen.
We’re always on the lookout for knives that deliver serious performance at an approachable price, especially for line cooks and professionals who need dependable tools they won’t hesitate to use hard. This Kanetsugu fits that role perfectly—thin, well-ground, stainless, and extremely affordable.
Made by Kanetsugu Cutlery in Seki City, Japan, this knife features a san mai construction with a stainless AUS-8A core. The blade is roll forged, allowing Kanetsugu to keep costs down while maintaining consistent geometry and solid heat treatment.
AUS-8A stainless steel is well known for its excellent corrosion resistance and ease of sharpening. It offers performance similar to classic American 440-series stainless steels, but is produced by a Japanese steel mill using the same composition standards. Heat treated to approximately 59–60 HRC, it strikes a very practical balance between edge retention, toughness, and low-maintenance use.
The blade is ground thin behind the edge, making it an efficient cutter that performs well in fast-paced kitchen environments. It sharpens quickly, touches up easily, and holds an edge long enough to get through a busy shift without fuss.
A walnut western-style handle keeps the knife lightweight and comfortable in hand, contributing to excellent balance and reduced fatigue during extended prep sessions.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and hard surfaces. Use wooden or rubber cutting boards to preserve the edge.
We’re always searching for knives that deliver maximum performance for the money, especially for line cooks who need reliable tools that can handle daily abuse without breaking the bank. This Kanetsugu gyuto checks all the boxes: good stainless steel, a thin, well-executed grind, and an excellent price point.
Made by Kanetsugu Cutlery in Seki City, Japan, this knife features san mai construction with a stainless AUS-8A core. The blade is roll forged, allowing consistent geometry and dependable heat treatment while keeping costs under control.
AUS-8A stainless steel is valued for its strong corrosion resistance, forgiving toughness, and ease of sharpening. It offers performance comparable to traditional American 440-series stainless steels, but is produced by a Japanese steel mill using the same composition standards. Hardened to approximately 59–60 HRC, it’s an ideal choice for fast-paced kitchens where quick touch-ups matter more than chasing extreme hardness.
The blade is ground thin behind the edge, giving it smooth cutting performance and easy food release. It sharpens quickly, recovers easily during service, and holds up well under repeated use—exactly what working cooks look for in a dependable daily knife.
A walnut western-style handle keeps the knife light, balanced, and comfortable in hand, reducing fatigue during long prep sessions while maintaining a familiar feel for cooks transitioning from Western-style knives.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
Maker: Kanetsugu Cutlery
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59–60
Handle: Walnut Western
Weight: 3.7 oz (108 g)
Edge Length: 210 mm
Total Length: 333 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-gyuto-210mm-237.png&&&4&&&||&&&||&&&@@@
kaaustna15&&&SKT-2007&&&Kanetsugu AUS-8A Stainless Nakiri 165mm&&&We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.
Maker: Kanetsugu Cutlery
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59-60
Handle: Walnut Western
Weight: 4.0 oz (114 g)
Edge Length: 158 mm
Total Length: 291 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-nakiri-150mm-39.png&&&5&&&||&&&||&&&@@@
kaaustpe12&&&SKT-2001&&&Kanetsugu AUS-8A Stainless Petty 120mm&&&For those who need a compact yet powerful kitchen tool, this 120mm petty knife is a game-changer. Perfect for precision tasks, it features a razor-sharp, thin blade with expertly crafted grinds—delivering the control and performance line cooks demand. All at an unbeatable price.
Made from high-quality AUS-8A stainless steel, this knife offers excellent rust resistance and effortless sharpening. Comparable to U.S.-made 440 steel, it’s crafted in a top-tier Japanese steel mill, ensuring durability, reliability, and an edge that lasts.
For cooks who want a compact, precise, and highly practical kitchen knife, this 150mm petty is a true workhorse. Lightweight and easy to control, it excels at trimming proteins, slicing fruit, portioning smaller ingredients, and handling detailed prep tasks where a larger knife feels cumbersome—all at a price that makes it easy to put into daily rotation.
The blade is made from AUS-8A stainless steel, a well-regarded cutlery steel known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S. 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same proven composition standards. Heat treated to approximately 59–60 HRC, it delivers dependable edge retention with quick, easy touch-ups.
Crafted by Kanetsugu Cutlery in Seki City, Japan, this knife features a san mai construction with roll forging, allowing for consistent geometry, good strength, and excellent cutting performance at an approachable cost. The blade is ground thin behind the edge, giving it a clean, efficient cut and excellent control.
A walnut western-style handle keeps the knife comfortable, familiar, and well balanced, making it easy to use during long prep sessions or fast-paced service.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
Maker: Kanetsugu Cutlery
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59–60
Handle: Walnut Western
Weight: 1.9 oz (54 g)
Edge Length: 151 mm
Total Length: 257 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-aus-8a-stainless-petty-150mm-48.png&&&0&&&||&&&||&&&@@@
kanetsugu&&&SKT-2003&&&Kanetsugu AUS-8A Stainless Santoku 165mm&&&Kanetsugu AUS-8A Stainless Santoku 165mm. We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.
AUS-8A is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.
We’re always on the lookout for knives that deliver exceptional value for working line cooks, and this Kanetsugu is a standout. A thin, well-ground blade paired with reliable stainless steel and an aggressive price point makes this knife an easy choice for busy kitchens where performance and practicality matter most.
The core steel is AUS-8A stainless, known for its excellent corrosion resistance, forgiving toughness, and ease of sharpening. Comparable in performance to classic U.S.-made 440-series stainless steels, AUS-8A is produced by a Japanese steel mill using the same established composition standards. Hardened to approximately 59–60 HRC, it offers a dependable balance of edge retention and low-maintenance use.
This knife is made by Kanetsugu Cutlery in Seki City, Japan, a region long associated with quality blade production. It features a san mai construction with roll forging, allowing consistent geometry, good strength, and excellent cutting efficiency at an approachable cost. The stainless cladding adds durability and further corrosion resistance.
Ground thin behind the edge, the blade delivers smooth, efficient slicing and sharpens quickly when touch-ups are needed. The walnut western-style handle provides a comfortable, familiar grip and good balance, making this knife easy to use during long prep sessions without fatigue.
Care Instructions: Hand wash only. Dry after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards to preserve the edge.
Maker: Kanetsugu Cutlery
Location: Seki City, Japan
Construction: San Mai, Roll Forged
Edge Steel: AUS-8A Stainless Steel
Cladding: Stainless
HRC: 59–60
Handle: Walnut Western
Weight: 3.3 oz (92 g)
Edge 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)
Edge 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&&&0&&&||&&&||&&&@@@
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)
Edge 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)
Edge 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 through 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)
Edge Length: 172 mm
Total Length: 321 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-vg10-santoku-170mm-53.png&&&0&&&||&&&||&&&@@@
kaspgy21&&&SKT-9304&&&Kanetsugu SPG2 Gyuto 210mm&&&Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.
Maker: Kanetsugu Cutlery
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: SPG2 Stainless Steel
HRC: 62-63
Cladding: Damascus Stainless
Finish: Mirror
Weight: 5.4 oz (152 g)
Edge Length: 207 mm
Total Length: 360 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-gyuto-210mm-187.png&&&0&&&||&&&||&&&@@@
kasppe15&&&SKT-9302&&&Kanetsugu SPG2 Petty 150mm&&&Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.
Maker: Kanetsugu Cutlery
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: SPG2 Stainless Steel
HRC: 62-63
Cladding: Damascus Stainless
Finish: Mirror
Weight: 2.3 oz (66 g)
Edge Length: 151 mm
Total Length: 280 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-petty-150mm-186.png&&&0&&&||&&&||&&&@@@
kaspsa18&&&SKT-9303&&&Kanetsugu SPG2 Santoku 180mm&&&Founded in 1918, Kanetsugu Cutlery celebrated its centennial by crafting the Zuiun series, which features SPG2 Damascus steel. This type of steel is a high-speed, powdered stainless steel known for its exceptional hardness, toughness, abrasion resistance, and corrosion resistance.
Maker: Kanetsugu Cutlery
Location: Seki City, Japan
Construction: Roll Forged, San Mai
Edge Steel: SPG2 Stainless Steel
HRC: 62-63
Cladding: Damascus Stainless
Finish: Mirror
Weight: 4.8 oz (136 g)
Edge Length: 179 mm
Total Length: 330 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanetsugu-spg2-santoku-180mm-143.png&&&0&&&||&&&||&&&@@@
kangaroostrop&&&EPRooStrop1x6&&&Kangaroo Strop for Edge Pro 1" x 6"&&&The Kangaroo Strop for Edge Pro 1" x 6" offers an ultra-fine stropping surface designed for maximum refinement and compound performance. Kangaroo leather is exceptionally smooth and dense, thinner than most leathers, which helps minimize unintended edge convexing while maintaining excellent control. It readily accepts compounds and provides a consistent, smooth draw during use.
Kangaroo leather excels with ultra-fine abrasives, especially 0.125 micron and below, because it contributes virtually no abrasion of its own and allows the compound to do the work. It remains strong and durable despite its thin profile. Each 1" x 6" strop is mounted on a precision aluminum blank for a perfect fit on Edge Pro systems. Care Instructions: Apply compound sparingly and spread evenly. Use light pressure while stropping. Avoid overloading with abrasive. Store flat and keep dry. Clean gently if needed before switching compounds.
Material: Kangaroo Leather
Mount: Aluminum Blank
Size: 1" x 6"
Use: Ultra-Fine Edge Refinement
Best With: 0.125 Micron and Finer Compounds&&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-1-x-6-120.png&&&5&&&||&&&||&&&||@@@
kastforedpro1&&&EPRooStrop1x6Seconds&&&Kangaroo Strop for Edge Pro 1" x 6" - Seconds&&&This batch of Kangaroo Strop seconds all have minor imperfections in the leather or discoloration. These will work best with the CKTG pastes.
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.
&&&&&&13&&&8&&&https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-1-x-6-seconds-159.png&&&0&&&||&&&||&&&@@@
kastforedpro&&&EPRooStrop1x6Replacement&&&Kangaroo Strop for Edge Pro 1" x 6" 5 Piece Replacement Strips&&&This five-piece set is a replacement for the roo strops when they need replacing. This set Does Not come with the metal backing.
Kangaroo Strop For Edge Pro 1x6". Kangaroo is an ultrafine surface--smoother than a baby's butt. It takes compounds extremely well and is extremely thin, minimizing inadvertent edge convexing. It's also an extremely strong leather. In particular, roo works exceptionally well with grits 0.125 micron and below because it doesn't provide much, if any, abrasion on its own, letting the compounds shine through. It should work well enough on some of the coarser compounds. It also has a nice consistent draw.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the roo, which must be touched to truly believe just how fine it is.
&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kangaroo-strop-for-edge-pro-1-x-6-5-piece-replacement-strips-16.png&&&0&&&||&&&||&&&@@@
ka1k6ki18&&&KK6-K180&&&Kanjo 1K6 Stainless Kiritsuke 180mm&&&Kanjo 1K6 Kiritsuke combines several nice components to make an affordable, good-performing knife for everyday use.
Kanjo is a professional sharpener and he does an excellent job on these knives. Out-of-the-box edge is very good and it comes with one of the more popular blade profiles we sell which is the double edge kiritsuke shape.
The handle is made of red pakka wood and the logo is nicely done. The steel used is 1K6 which holds an edge well and is fully stainless for easy care and maintenance. This would make a great gift for the knife aficionado in the family.
Maker: Kanjo
Location: Seki City Japan
Construction: Mono Steel, Laser Cut
Steel: 1K6 Stainless Steel
HRC: 60+-
Edge Length: 180mm
Blade Height at Heel: 46mm
Overall Length: 300mm
Weight: 156g / 5.5oz
Handle: Red Pakka Wood / Yo Style (Western)
Edge Grind: 50/50 See Choil Shot&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-1k6-stainless-kiritsuke-180mm-148.png&&&5&&&||&&&||&&&@@@
kavgbldape152&&&KG0-P150&&&Kanjo VG10 Black Damascus Petty 150mm&&&Kanjo VG10 Black Damascus Petty 150mm. During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.
Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and grinds that make quick work when cutting food.
Fit and finish on these knives is top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade.
Maker: Kanjo Tsukahara
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: VG10
HRC: 60-61
Cladding: Stainless Cladding
Handle: Wa Octagonal Grey, Black Pakka Wood
Ferrule: Black Pakka Wood
Weight: 2.9 oz/ 82g
Edge Length: 146 mm
Overall Length: 272 mm
Spine Thickness at Heel: 232 mm
Blade Height at Heel: 29.7 mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-vg10-black-damascus-petty-150mm-405.png&&&5&&&||&&&||&&&||@@@
kazdgy211&&&KZD-G21CG&&&Kanjo ZDP189 Gyuto 210mm &&&Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks.
Maker: Kanjo Tsukahara
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: ZDP189 Stainless Steel
HRC: 66
Cladding: Stainless Cladding
Edge Grind: Even 50/50
Handle: Wa Octagonal Gray Pakka Wood
Ferrule: Black Pakka Wood
Weight: 5.7 oz (162 g)
Edge Length: 212 mm
Total Length: 360 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-210mm-wa-handle-111.png&&&0&&&||&&&||&&&|kika21gy|@@@
kazdgy241&&&KZD-G24CG&&&Kanjo ZDP189 Gyuto 240mm&&&Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks.
Maker: Kanjo Tsukahara
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: ZDP189 Stainless Steel
HRC: 66
Cladding: Stainless Cladding
Edge Grind: Even 50/50
Handle: Wa Octagonal Gray Pakka Wood
Ferrule: Black Pakka Wood
Weight: 6.8 oz (194 g)
Edge Length: 240 mm
Total Length: 388 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanjo-zdp189-gyuto-240mm-wa-handle-118.png&&&5&&&||&&&||&&&||@@@
kazdpe151&&&KZD-P15CG&&&Kanjo ZDP189 Petty 150mm &&&Kanjo Tsukahara is making some excellent knives using top-shelf ZDP189. We were the first company to carry his knives and they've gained a growing reputation for being some of the finest knives on the market today. See what all the fuss is about and give one of these a try.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized gray pakka wood handle with a black pakka wood ferrule for long durability and good looks.
Maker: Kanjo Tsukahara
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: ZDP189 Stainless Steel
HRC: 66
Cladding: Stainless Cladding
Edge Grind: Even 50/50
Handle: Wa Octagonal Gray Pakka Wood
Ferrule: Black Pakka Wood
Weight: 2.9 oz (82 g)
Edge 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&&&||&&&||&&&@@@
kaasbu162&&&WAS-B16U&&&Karaku AS Bunka 165mm&&&The steel used in these knives is one of the best carbon steels on the market. Aogami Super (AS) is known for its ability to take and keep a super sharp edge. It is also very reactive, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry.
We've upgraded this handle to a nice oak octagonal handle with a burnt finish. It makes this knife an enticing value.
If you have not tried an AS knife, this could be your time to experience this super steel at a truly affordable price.
Maker: Karaku
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Iron
Finish: Kurouchi
Weight: 4.7 oz (134 g)
Edge Length: 171 mm
Total Length: 310 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-bunka-165mm-373.png&&&0&&&||&&&||&&&||@@@
kabl1gy21cu1&&&WAS-G21U&&&Karaku AS Gyuto 210mm&&&The Karaku AS gyutos are constructed using the highest grade of carbon steel in the industry. Aogami Super Steel is held in high regard by most knife lovers and users. They also sharpen up with relative ease.
The Karaku gyuto is the most popular sized knife we sell, and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items.
It now comes with an upgraded burnt urushi octagonal handle that is stabilized for years of worry-free use.
If you have not tried an AS steel knife, this could be your time to experience this super steel at a truly affordable price.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Edge Grind: Even (See Choil Shot)
Engraving: Stamped on Both Sides
Weight: 5.9 oz (166 g)
Edge Length: 214 mm
Total Length: 365 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-gyuto-210mm-792.png&&&5&&&||&&&||&&&||@@@
kaasgy24&&&WAS-G24U&&&Karaku AS Gyuto 240mm&&&Karaku knives are made in Tosa, Japan, and they are good entry-level knives that use Aogami Super steel. Michikuni Tokaji is the blacksmith who makes these for us, and he's the same one who also produces the Zakuri line of knives. Tosa is a famous knife-making region of Japan, and they specialize in kurouchi knives and affordable prices. Because of its physical isolation, Tosa traditionally has a unique culture compared to other areas of Japan. You can see this different culture in the knives that are made in the Tosa region.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Edge Grind: Even (See Choil Shot)
Engraving: Stamped on Both Sides
Weight: 6.5 oz (186 g)
Edge Length: 246 mm
Total Length: 399 mm
Spine Thickness at Base: 4 mm
Blade Height: 49 mm
Handle: Oak Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-gyuto-240mm-521.png&&&0&&&||&&&||&&&||@@@
kaasna163&&&WAS-N16U&&&Karaku AS Nakiri 165mm&&&Karaku nakiris make a great starting point in your journey into the world of Japanese Carbon Steel kitchen knives. The Karaku 165mm Nakiri would also be a great choice for someone looking to discover the versatility and functionality of this popular kitchen knife design.
The knife oozes character, and after a quick trip to your favorite stones, it will surprise you with its performance and ability to take and maintain a super fine edge. We included the video with a different handle since the blade description is worthwhile. You will get the knife pictured. Please note that carbon steel knives can rust, so wash and towel-dry after use to keep this from happening.
Maker: Karaku
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Iron
Finish: Kurouchi
Weight: 5.9 oz (168 g)
Edge Length: 161 mm
Total Length: 312 mm
Spine Thickness at Base: 3 mm
Blade Height: 49 mm
Handle: Oak Octagonal (trust photos)&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-nakiri-165mm-606.png&&&0&&&||&&&||&&&@@@
kabl1sa16&&&WAS-S16U&&&Karaku AS Santoku 165mm&&&The steel used in these knives is one of the best carbon steels on the market. Aogami Super Steel is known for its ability to take and keep a super sharp edge. It is reactive carbon steel, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry after use and washing.
We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.
If you have not tried an Aogami Super, carbon steel knife, this could be your time to experience this steel at a truly affordable price.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Edge Grind: Even
Weight: 4.9 oz (140g)
Blade Length: 171 mm
Overall Length: 311 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Oak Octagonal&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-as-santoku-165mm-32.png&&&0&&&||&&&||&&&||@@@
kabl1gy211&&&WAO-B16U&&&Karaku Blue #1 Bunka 170mm&&&The Karaku Blue #1 bunka kitchen knives are constructed using the highest grade of carbon steel in the industry. Aogami #1 steel is held in high regard by most knife lovers and users. They also sharpen up with relative ease.
The Karaku bunka is the most popular-sized knife used in Japan, along with the santoku, and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items. It now comes with an upgraded octagonal handle that is stabilized for years of worry-free use.
If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami #1 Carbon Steel
HRC: 61
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Engraving: Stamped on Both Sides
Weight: 4.7 oz (134 g)
Edge 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&&&||&&&||&&&@@@
kabl1gy212&&&WAO-G21U&&&Karaku Blue #1 Gyuto 210mm&&&The steel used in these knives is one of the best carbon steels on the market. Aogami #1 is known for its ability to take and keep a super sharp edge. It is reactive carbon steel, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry after use and washing.
We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.
If you have not tried a Blue #1 carbon steel knife this could be your time to experience this super steel at a truly affordable price.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami #1 Carbon Steel
Finish: Kurouchi
Edge Grind: Even
Weight: 5.9 oz (166 g)
Edge Length: 213 mm
Total Length: 355 mm
Spine Thickness at Heel: 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 steel used in these knives is one of the best carbon steels on the market. Aogami #1 is known for its ability to take and keep a super sharp edge. It is reactive carbon steel, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry after use and washing.
We've upgraded this handle to a nice oak octagonal with a burnt urushi finish. It makes this knife an enticing value.
If you have not tried a Blue #1 carbon steel knife this could be your time to experience this super steel at a truly affordable price.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami #1 Carbon Steel
Finish: Kurouchi
Edge Grind: Even
Weight: 6.5 oz (186 g)
Edge Length: 245 mm
Total Length: 392 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
Handle: Burnt Oak&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-gyuto-240mm-90.png&&&0&&&||&&&||&&&@@@
kabl1na16&&&WAO-N16U&&&Karaku Blue #1 Nakiri 165mm&&&The Karaku Blue #1 nakiri kitchen knife is crafted using one of the most respected high-carbon steels in Japanese knife making: Aogami #1. Known for its outstanding edge retention and ease of sharpening, this steel is a favorite among serious chefs and knife enthusiasts alike.
The nakiri is a traditional Japanese vegetable knife, and this one is purpose-built for that task. Its flat edge profile makes it ideal for push-cutting and chopping through a wide variety of vegetables with precision and ease. The tall blade offers great knuckle clearance and control, while the squared-off tip improves safety and blade alignment on the board. It’s an excellent choice for everything from delicate herbs to dense root vegetables. This version features an upgraded blue octagonal handle that is stabilized for long-lasting durability and comfort.
If you haven’t yet experienced the performance of a Blue #1 carbon steel knife, this Karaku nakiri is a fantastic entry point—offering premium steel and handcrafted quality at an approachable price.
Carbon steel knives offer excellent performance and edge retention, but they require a bit more attention to prevent rust and maintain their finish. Follow these care guidelines to get the most from your knife. Hand wash only. Do not place in the dishwasher. Rinse the blade promptly after use with warm water and a soft sponge. Dry immediately and thoroughly after washing. Apply a light coat of food-safe oil if storing for long periods or in humid conditions. A natural gray-blue patina will develop over time, which helps protect the steel and adds character.
Each knife is made by hand so measurements will vary.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami #1 Carbon Steel
HRC: 61
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Engraving: Stamped on Both Sides
Weight: 5.7 oz (162 g)
Edge Length: 165 mm
Total Length: 317 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm
Handle: Octagonal Oak with Burnt Urushi Finish
&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/karaku-blue-1-nakiri-165mm-262.png&&&0&&&||&&&||&&&@@@
kabl1sa161&&&WAO-S16U&&&Karaku Blue #1 Santoku 165mm&&&The Karaku Blue #1 santoku kitchen knives are constructed using the highest grade of carbon steel in the industry. Aogami #1 steel is held in high regard by most knife lovers and users. They also sharpen with relative ease.
The Karaku santoku is the most popular knife in Japan. This one has a nice profile for both rocking and push-cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items.
It now has an upgraded blue octagonal handle that is stabilized for years of worry-free use.
If you have not tried a Blue #1 knife, this could be your time to experience this excellent steel at an affordable price.
Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami #1 Carbon Steel
HRC:61
Finish: Kurouchi
Edge Grind: Even (See Choil Shot)
Engraving: Stamped on Both Sides
Weight: 4.8 oz (136 g)
Edge 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&&&Looking for a knife that combines traditional craftsmanship with modern functionality? Look no further than Katayama san's VG10 Damascus collection! With nearly a decade of apprenticeship under master blacksmith Saji san, Katayama san brings the best of both worlds to your kitchen.
Each knife is carefully hammer forged and features a san mai construction for durability and longevity. The 50/50 edge grind and VG10 steel with a 61 HRC ensure a sharp and long-lasting edge, while the stainless Damascus cladding adds an eye-catching touch of style.
The kiyaki octagonal handle provides a comfortable grip, and the ebony ferrule adds a touch of natural elegance. And at only 3.9oz and 305mm in length, this knife is as lightweight and easy to handle as it is beautiful.
Don't miss your chance to own a piece of traditional Japanese craftsmanship with a modern twist. Order your Katayama Damascus knife today!
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Grind: 50/50
Edge Steel: VG10
HRC: 61
Cladding: Stainless Damascus
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 3.9 oz (112 g)
Edge Length: 162 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Photos by 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 is alive and well in Japan and Katayama san is a prime example. He has worked and studied under the stewardship of his boss, Saji san, in Echizen for the past 8 years and is now becoming an independent knife maker starting in April 2021. We are the first international customer for his knives. This knife uses VG-10 stainless steel with beautiful Damascus cladding.
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Grind: 50/50
Edge Steel: VG10
HRC 61
Cladding: Stainless Damascus
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 6.3 oz (180 g)
Edge Length: 216 mm
Total Length: 360 mm
Spine Thickness at Heel: 3 mm
Blade Height: 53 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-gyuto-210mm-141.png&&&5&&&||&&&||&&&@@@
katayamasg2&&&KY-105&&&Katayama VG10 Gyuto 240mm&&&The apprenticeship tradition is alive and well in Japan and Katayama san is a prime example. He has worked and studied under the stewardship of his boss, Saji san, in Echizen for the past 8 years and is now becoming an independent knife maker starting in April 2021. These beauties feature beautiful Damascus cladding and nice octagonal handles with hand-engraved kanji on the blades.
Maker: Katayama san
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG10 Stainless Steel
HRC: 61
Edge Grind: Even
Cladding: Suminagashi, Stainless
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 6.8 oz (194 g)
Edge Length: 244 mm
Total Length: 392 mm
Spine Thickness at Heel: 3 mm
Blade Height: 54 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-gyuto-240mm-122.png&&&0&&&||&&&||&&&@@@
katayama1&&&KY-103&&&Katayama VG10 Nakiri 160mm&&&Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts.
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Grind: 50/50
Edge Steel: VG10
HRC: 61
Cladding: Stainless Damascus
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 5.4 oz (150 g)
Edge Length: 161 mm
Total Length: 301 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-nakiri-160mm-194.png&&&0&&&||&&&||&&&@@@
kavgpe13&&&KY-100&&&Katayama VG10 Petty 135mm&&&Katayama-san is a talented young blacksmith based in Echizen, Japan, who trained for nearly a decade under the renowned Saji-san before launching his own workshop in early 2020. This knife comes from his debut collection, crafted from VG10 stainless steel and clad in a beautifully executed Damascus pattern. We're honored to be among the first overseas shops to carry his work.
This petty knife is ideal for precise kitchen tasks like peeling, trimming, and slicing smaller ingredients. It features a hand-forged San Mai construction with a 50/50 edge grind, providing excellent balance and cutting performance. The stainless Damascus cladding not only protects the VG10 core but also delivers striking visual appeal.
The knife is fitted with a handsome octagonal kiyaki wood handle paired with an ebony ferrule, offering a comfortable and refined grip.
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Grind: 50/50
Edge Steel: VG10
HRC: 61
Cladding: Stainless Damascus
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 2.6 oz (74 g)
Edge Length: 137 mm
Total Length: 267 mm
Spine Thickness at Heel: 2 mm
Blade Height: 34 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-petty-135mm-224.png&&&0&&&||&&&||&&&@@@
kavgsa16&&&KY-101&&&Katayama VG10 Santoku 165mm&&&Katayama san is a blacksmith from Echizen. He apprenticed with Saji san for close to a decade before starting his own workshop in early 2020. His first collection is VG-10 Damascus. We're pleased he thought to offer his knives to us as one of his first overseas accounts.
Blacksmith: Katayama San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Grind: 50/50
Edge Steel: VG10
HRC: 61
Cladding: Stainless Damascus
Handle: Kiyaki Octagonal
Ferrule: Ebony
Weight: 4.3 oz (122 g)
Edge Length: 165 mm
Total Length: 308 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/katayama-vg10-santoku-165mm-254.png&&&5&&&||&&&||&&&@@@
kaasbu161&&&D-510&&&Kato AS Bunka 165mm&&&Bunka knives are gaining in popularity. Their compact length, tall height, and reverse tanto-style tips make them perfect all-arounders in many home and professional kitchens. They are fun to use for many styles of cutting and chopping, and the pointed delicate tips make them great for fine detail work like garnish prep. These knives are tight, fast, and dexterous in use. Plus they look so cool!
The Kato AS Bunka knives are forged by master blacksmith Yoshimi Kato along with his small crew. They are made with a core of Aogami Super steel, which is then clad with soft stainless steel. This cladding protects most of the knife from adversely reacting with acids or moisture. In fact, they will only oxidize right along the edge, which minimizes the maintenance required by fully carbon steel blades. Knife users love Aogami Super steel because it takes an acute edge and holds it throughout prolonged use. The core steel has a high hardness rate of HRC 62-63. The blade takes on a refined rustic look with the addition of a nashiji (pear skin) treatment to the upper blade surface.
Overall fit and finish are really well achieved. The handle is a traditional hexagonal type. Please note that the dimensions will vary from knife to knife as these are completely handmade.
Blacksmith: Yoshimi Kato
Location: Takefu Village, Echizen Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
HRC: 62
Edge Grind: Even (See Choil Shot)
Weight: 4.4 oz (125 g)
Edge Length: 165 mm
Total Length: 305 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-bunka-165mm-142.png&&&5&&&||&&&||&&&||@@@
kaasgy18&&&D-504&&&Kato AS Gyuto 180mm&&&Kanehiro Uchi Hamono was founded by Mr. Kintaro Kato in 1928. The company is based in one of the four famed Japanese knife making meccas, Takefu Village in Echizen. The Kanehiro Company then moved into the hands of famed blacksmith Yoshimi Kato.
The Kanehiro AS Gyuto 180mm is a fine knife made from one of our most popular steels, Aogami Super. AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is then clad with soft stainless alloy. This lamination adds strength and protects the knife from reacting with acids or moisture. You still need to take care of the exposed edge and spine. The cladding is given a nashiji (pear skin) finish.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the label throw you. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and, dare we say it...more fun!
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Cladding: Stainless Steel
Engraving: Laser Engraved
Edge Grind: Even
Weight: 4.8 oz (136 g)
Edge Length: 187 mm
Total Length: 327 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-180mm-117.png&&&0&&&||&&&||&&&||@@@
kawa21&&&D-505&&&Kato AS Gyuto 210mm&&&The Kato AS gyuto 210mm combines the legendary edge-taking and edge-holding properties of a Hitachi Aogami Super carbon steel core with the easy maintenance of stainless steel cladding. The knife is masterfully handcrafted by Takefu village master blacksmith Yoshimi Kato with an attractive nashiji finish. This line is a favorite among culinary professionals for its tireless performance in high-volume applications. As this is a handmade knife, dimensions can vary. The knife comes with an octagonal handle with a dark brown pakka wood ferrule.
Blacksmith: Yoshimi Kato
Location: Takefu Village, Echizen, Japan
Construction: San Mai Hammer Forged
Edge Steel: AS
HRC: 62
Edge Grind: Even (See Choil Photo)
Weight: 5.1 oz (146 g)
Edge Length: 215 mm
Total Length: 357 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-210mm-228.png&&&5&&&||&&&||&&&||@@@
kaasgy270&&&D-506&&&Kato AS Gyuto 240mm&&&This is a new version of an old favorite with several small changes. First, Kato-San is using a curved choil on the knife. Also, the engraving is now laser etched. The handle was updated to a maple octagonal with an improved finish. When the Kato AS 240mm gyuto was introduced to Chef Knives To Go, there were few knives offering Hitachi Aogami Super carbon steel, a premier cutlery steel, coupled with the convenience of stainless steel cladding. Today, enthusiasts and pros are more spoiled for choice in knives with this construction, but the Kato AS remains a favorite. It has earned a reputation for outstanding performance in high-volume applications coupled with attractive, rustic aesthetics. These are handmade knives so dimensions may vary.
Blacksmith: Yoshimi Kato
Location: Takefu Village, Echizen Japan
Construction: San Mai Hammer Forged
Edge Steel: AS
HRC: 62
Edge Grind: Even See Choil Shot
Weight: 6.2 oz (176 g)
Edge Length: 241 mm
Total Length: 390 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-gyuto-240mm-149.png&&&5&&&||&&&||&&&||@@@
kawa16&&&D-502&&&Kato AS Nakiri 165mm&&&The nakiri is a knife designed for cutting vegetables. Performing well in this task demands extraordinary craftsmanship in the grind of the knife and a high quality steel capable of taking an excellent edge. The Kato AS lineup is known for excellence in both these categories, with outstanding craftsmanship by master blacksmith Yoshimi Kato and the extraordinary performance of the Aogami Super carbon steel core. For added convenience, the knife is clad in low maintenance stainless steel finished in an attractive nashiji (pear skinned) surface.
Blacksmith: Yoshimi Kato
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
HRC: 62
Edge Grind: Even (See Choil Photo)
Weight: 5.5 oz (156 g)
Edge Length: 159 mm
Total Length: 302 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-nakiri-165mm-172.png&&&5&&&||&&&||&&&@@@
kawa15&&&D-501&&&Kato AS Petty 150mm&&&Few knives can deliver both the characterful, handcrafted aesthetics and high performance of this Kato AS 150mm petty. The knife is handmade by master blacksmith Yoshimi Kato and is finished with a rustic nashiji surface. The cladding steel is low-maintenance stainless steel. A high performance grind and the keen edge taking and durable edge holding of Hitachi Aogami Super steel make this knife a pleasure to use. Please note that as a handcrafted knife, each knife will vary somewhat in dimension. Additionally, Aogami Super steel is a carbon steel and will patina with normal use.
Blacksmith: Kato San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AS
Cladding: Stainless
Finish: Nashiji
Handle: Keyaki Wood Octagonal
Ferrule: Brown Pakka Wood
Weight: 2.3 oz (66 g)
Edge Length: 150 mm
Total Length: 279 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
Edge Grind: Even&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-petty-150mm-205.png&&&4.5&&&||&&&||&&&||@@@
kasa16&&&D-503&&&Kato AS Santoku 165mm&&&This knife exhibits the refined, rustic, handcrafted aesthetics the Kato AS lineup is known for in the handy package of a 165mm santoku. Along with the Kanehiro AS beauty comes a high-performance grind and the outstanding performance of Hitachi’s Aogami Super steel in the core. While Aogami Super steel is a carbon steel and will patina with use, maintenance is easy thanks to the stainless steel cladding on this knife. Since these knives are made by hand, dimensions may vary between any two examples.
Blacksmith: Yoshimi Kato
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: AS
HRC: 62
Edge Grind: Even (See Choil Photo)
Weight: 5.0 oz (142 g)
Edge Length: 170 mm
Total Length: 305 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-santoku-165mm-143.png&&&5&&&||&&&||&&&||@@@
kasu271&&&D-507&&&Kato AS Sujihiki 270mm&&&The Kato AS lineup has garnered acclaim among enthusiasts and culinary professionals for its high-quality craftsmanship and outstanding performance. The Aogami Super carbon steel core, in particular, will delight in this 270mm sujihiki's role as a slicer. Aogami Super is renowned for its ability to take extremely keen edges at highly acute bevel angles and hold those edges for long prep sessions, making this knife perfect for optimizing the edge for your needs. Like all handcrafted knives, individual knives will vary dimensionally.
Blacksmith: Kato San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AS
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even (See Choil Photo)
Engraving: Laser
Weight: 5.9 oz (168 g)
Edge Length: 269 mm
Total Length: 417 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm
Handle: Keyaki Octagonal&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-as-sujihiki-270mm-186.png&&&5&&&||&&&||&&&||@@@
kagibu16&&&D-708KY&&&Kato Ginsan Bunka 165mm&&&Kanehiro Uchi Hamono, founded in 1928 in Takefu Village, Echizen, Japan, is a renowned knife-making company. Originally led by Kanehiro himself, it later came under the stewardship of the esteemed blacksmith Hiroshi Kato, holder of the Certification of the Traditional Craftsmen. Recently, Yoshimi Kato, son of Hiroshi Kato, has taken over the reins of the Kanehiro Knife Company.
One of our favorite choices is the Ginsan steel due to its exceptional balance of sharpness and durability. This steel is easy to use and maintain, providing a pleasant cutting experience. The blade features a G-3 core, enveloped by a softer stainless steel cladding with an attractive nashiji (pear skin) finish. Unlike high carbon steel blades, this knife requires less rigorous cleaning and drying.
The bunka blade showcases a purposeful design with a reverse tanto-style tip and a short, tall profile. It has gained popularity for its versatile capabilities, excelling in cutting, slicing, and chopping tasks.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Steel: Ginsan (G-3)
Cladding: Stainless Nashiji
Handle: Keyaki Octagonal
Engraving: Laser Engraved
Edge: Even Grind (See Choil Photo)
Weight: 4.5 oz (128 g)
Edge Length: 172 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-bunka-165mm-143.png&&&5&&&||&&&||&&&@@@
kagigy21&&&D-705KY&&&Kato Ginsan Gyuto 210mm&&&Few knives have as strong a reputation for craftsmanship, aesthetic beauty, and performance as those produced by master blacksmith Yoshimi Kato. This 210mm gyuto from his Ginsan line offers the convenience of all-stainless, san mai construction featuring Hitachi's Ginsan steel at the edge and a soft stainless steel cladding. The engraving is now laser etched. The knife is finished in a rustic but elegant nashiji (pear skin) surface with a lovely keyaki octagonal handle. Please note that dimensions will vary between knives, as this is a handmade item.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Steel: Ginsan (G-3)
Cladding: Stainless Nashiji
Handle: Keyaki Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Double Bevel (See Choil Photo)
Weight: 5.2 oz (148 g)
Edge Length: 214 mm
Total Length: 353 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-gyuto-210mm-124.png&&&5&&&||&&&||&&&||@@@
kagigy24&&&D-706KY&&&Kato Ginsan Gyuto 240mm&&&Kato Ginsan knives embody the refined craftsmanship and understated beauty that define the finest Japanese cutlery. This 240mm gyuto is hand-forged in Takefu Village by master blacksmith Yoshimi Kato, using an all-stainless steel construction that combines performance with practicality.
At its core is Hitachi Ginsan (Silver 3) steel, known for taking a keen edge while offering easy maintenance and excellent corrosion resistance. The core is clad in a soft stainless steel and finished in a traditional nashiji (pear skin) texture, giving the blade a rustic elegance. The kanji engraving has been updated to laser etching for a cleaner, more durable presentation.
The octagonal handle is crafted from light keyaki wood and paired with a black pakka wood ferrule, offering a comfortable, balanced feel in hand. Like all handmade knives, individual dimensions may vary slightly.
This knife is fully stainless, making it a great choice for both home cooks and professionals looking for reduced maintenance. Hand wash and dry after use. Avoid cutting bones or frozen foods to preserve the edge.
Blacksmith: Yoshimi Kato
Location: Takefu, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan
Cladding: Stainless
Finish: Nashiji
Weight: 6.7 oz (192 g)
Edge Length: 243 mm
Total Length: 390 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
Handle: Keyaki Octagonal
Ferrule: Black Pakka Wood&&&&&&425&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-gyuto-240mm-144.png&&&5&&&||&&&||&&&||@@@
kagina16&&&D-702KY&&&Kato Ginsan Nakiri 165mm&&&The nakiri is a popular knife in Japan and is gaining traction in the west as a fun and functional vegetable cutter. The characteristically oblong blade has a very flat profile for maximum edge-to-board contact. No accordion cuts around here! It is a thin blade purposefully made to avoid splitting or wedging in hard ingredients. The squared off shape also makes it a perfect shovel for food transferring.
The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.
Kato-san makes these knives using a core of Ginsan stainless steel ,which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well-finished handle made from keyaki wood and pakka wood finishes off this great package.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Steel: Ginsan (G-3)
Cladding: Stainless Nashiji
Handle: Keyaki Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge: Even Grind (See Choil Shot)
Weight: 5.1 oz (144 g)
Edge Length: 157 mm
Total Length: 305 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-nakiri-165mm-141.png&&&5&&&||&&&||&&&@@@
kagisa16&&&D-703KY&&&Kato Ginsan Santoku 170mm&&&Blacksmith Yoshimi Kato fashions this blade out of Ginsan steel. It is also known as Silver 3 steel, Ginsanko or Gin3. Ginsanko is a stainless steel made by Hitachi Metals. It is a fine grained high carbon stainless steel that possesses a similar cutting feel and ease of sharpening of a classic carbon steel. Ginsan steel is an excellent stainless steel for forging and, in the hands of a skilled smith like Kato-san, it is a very similar alloy to white steel in terms of edge formation and sharpness.
The ginsan hagane (core) is wrapped in a stainless cladding, resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish, which adds to the aesthetic appeal while aiding with food release.
The santoku knife is a really efficient all-around kitchen blade. It has an agile feel that, coupled with the tall blade height, endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to "three virtues," and the acts of slicing, chopping, and dicing are tackled with ease by this effective design. In fact, recently, many western chefs and home cooks have taken to the santoku as their go-to blade for most cutting tasks.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Steel: Ginsan (G-3)
Cladding: Stainless Nashiji
Handle: Keyaki Octagonal
Edge: Even Grind (See Choil Photo)
Weight: 4.1 oz (118 g)
Edge Length: 172 mm
Total Length: 312 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-ginsan-santoku-170mm-141.png&&&5&&&||&&&||&&&||@@@
kanasubu15&&&KatoNashiji-Bunka&&&Kato Nashiji Suminagashi Bunka 170mm&&&The bunka knife has become increasingly popular among both professional and home chefs due to its versatility in the kitchen. Shorter in length than a gyuto, this knife has a tall blade height which allows for a wide range of uses. It is especially favored by those who prefer push-cutting and chopping techniques and is often used in place of a short gyuto or santoku. Plus, its attractive reverse tanto profile adds to its appeal.
Yoshimi Kato is an experienced knife maker who has taken over his father-in-law's business. He creates high-quality knives using VG-10 stainless steel as the core and covers it with an outer cladding of soft stainless steel that has been hammer-forged to create a beautiful Damascus, or suminagashi, pattern. The upper blade road has a nashiji finish, giving the blade a unique and eye-catching appearance. Not only is the blade easy to maintain, but it also has excellent rigidity and edge retention.
Kato-san is based in the Takefu Knife Village cooperative, home to some of the world's most renowned blade makers. With his expertise and dedication to quality, you can trust that the bunka knife he creates is a top-of-the-line tool for your kitchen.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG-10
Cladding: Nashiji/Damascus Stainless
HRC: 61
Engraving: Hand Engraved
Edge Grind: Even (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Buffalo Horn
Weight: 5.6 oz (158 g)
Edge Length: 174 mm
Total Length: 315 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm
Handle is updated--trust the photos&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-bunka-170mm-186.png&&&5&&&||&&&||&&&@@@
kanasugy21&&&KatoNashiji-Gyuto210&&&Kato Nashiji Suminagashi Gyuto 210mm&&&Yoshimi Kato is the son-in-law of Hiroshi Kato and has worked for him for many years. He recently took over the business and is making quality knives for several brands, just as his father-in-law did. He works at Takefu Knife Village cooperative, home of some of the world's greatest blade makers.
The Kato Nashiji Suminagashi gyuto measures in at 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly flat belly with a gentle curve to the fine tip, so it's good for pushers and rockers. The blade height is about 47mm, which is on the short side for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, a steel that will hold that sharpness very well.
The VG-10 hagane is clad in a soft multi-layer stainless steel jigane. This adds to the basic strength of the knife and protects the inner core. It also makes for a very easy to care for knife. Kato-san adds a really nice nashiji finish to the jigane which further enhances the great aesthetics of the blade. A traditional walnut octagonal handle featuring a buffalo horn ferrule completes this compelling picture.
Brand: Kato Nashiji Suminagashi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG-10
Cladding: Nashiji/Damascus Stainless
HRC: 61
Engraving: Hand Engraved
Edge Grind: Even (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Buffalo Horn
Weight: 6.4 oz (182 g)
Edge Length: 215 mm
Total Length: 357 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-210mm-262.png&&&5&&&||&&&||&&&||@@@
kanasugy24&&&KatoNashiji-Gyuto240&&&Kato Nashiji Suminagashi Gyuto 240mm&&&The most popular size gyuto among professional and home chefs is the 240mm variety. It is the perfect length for processing almost any vegetable or protein, up to the largest cuts. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Yoshimi Kato recently took over his father-in-law's business and, like his patriarch, is making quality knives for many brands as well as a line just for us. Kato-San works at Takefu Knife Village cooperative, located in Echizen, Japan. He works with several steels but one of his favorites is VG-10 stainless steel. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with VG-10 alloy possess very good edge retention while having great wear and corrosion-resistant properties. The inner core steel is covered with a cladding of soft stainless steel. The knife is therefore very easy to maintain. It also looks great with the nicely etched damascus lower blade which then transforms into the upper surface with its nashiji, or pear skin, finish.
A traditional walnut and black buffalo octagonal handle is a perfect match for the blade in terms of form and function. It's a great looker, and a great performer!
Brand: Kato Nashiji Suminagashi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG-10
Cladding: Nashiji/Damascus Stainless
HRC: 61
Engraving: Laser Engraved
Edge Grind: Even (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Buffalo Horn
Weight: 6.1 oz (174 g)
Edge Length: 243 mm
Total Length: 393 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm&&&&&&415&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-gyuto-240mm-257.png&&&5&&&||&&&||&&&||@@@
kavgnakobu13&&&KatoNashiji-KoBunka&&&Kato Nashiji Suminagashi Ko-Bunka 135mm&&&There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands including Masakage and Kanehiro. This line is a new addition to his canon and we are very impressed with their quality of grinds, fit and finish, and overall aesthetic appeal. They are made from the ever popular stainless steel called VG-10, which is known for its great edge taking and holding characteristics.
VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus which then transforms to a great-looking nashiji (pear skin) finish. It is coupled to a very good-looking walnut octagonal handle with a pakka wood ferrule.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Factory: Takefu Village
Edge Steel: VG10
Cladding: Stainless Damascus
Edge: Even 50/50
Weight: 2.6 oz (74 g)
Edge Length: 129 mm
Total Length: 257 mm
Spine Thickness at Base: 3 mm
Blade Height: 33 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-ko-bunka-135mm-225.png&&&5&&&||&&&||&&&@@@
kavgnana17&&&KatoNashiji-Nakiri&&&Kato Nashiji Suminagashi Nakiri 160mm&&&Nakiri knives have become very popular in the USA with both professional and home chefs. They are employed almost exclusively for cutting vegetables. The classic oblong shape is the main feature of the knife, as is its very flat blade. The shape of the nakiri bocho differs according to the region of origin. The knives in the Tokyo area are rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.
Yoshimi Kato uses the widely employed VG-10 stainless steel as the hagane (inner core) of his knives. He then covers them with an outer cladding (jigane) of a soft stainless steel, which has been hammer forged to create a lovely damascus or suminagashi pattern. The Damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.
We are great admirers of the work that young Kato-san is doing. He has taken up the mantle of his illustrious father and has seamlessly moved the company into its next generation. We highly recommend this fine line of great-looking and performing knives.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Weight: 5.7 oz (164 g)
Blade Length: 160 mm
Total Length: 310 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm
Handle: Walnut Octagonal (new--trust the photos)
Ferrule: Buffalo Horn&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-nakiri-160mm-191.png&&&5&&&||&&&||&&&@@@
kavgnape12&&&KatoNashiji-Petty120&&&Kato Nashiji Suminagashi Petty 120mm&&&Yoshimi Kato has taken the reins of the workshop founded by his father-in-law, Hiroshi Kato, and is widely regarded as one of the leading blacksmiths working in Echizen today. His knives reflect a careful balance of traditional craftsmanship, refined aesthetics, and practical performance.
The Kato Nashiji Suminagashi Petty 120mm is forged using VG-10 stainless steel, a proven Japanese cutlery steel valued for its strong edge retention, excellent wear resistance, and high corrosion resistance. VG-10 is trusted by some of the most respected names in the industry, including Shun and Miyabi. In this knife, the VG-10 core is clad in softer stainless steel and hammer forged to create a flowing suminagashi (Damascus) pattern. The upper blade road transitions into a nashiji, or pear-skin, finish, giving the knife a distinctive look while maintaining durability and ease of care.
Despite its compact size, this petty is a capable and versatile tool around the kitchen. It excels at in-hand work such as trimming, peeling, garnishing, and other fine detail tasks, while its rigid blade and clean grind allow it to move effortlessly through herbs and small ingredients. Light, precise, and easy to control, this is a fun yet highly functional knife that quickly becomes a favorite for small prep. The Kato Nashiji Suminagashi Petty 120mm is an easy recommendation.
Blacksmith: Yoshimi Kato
Made In: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Stainless Damascus
Edge Grind: 50/50
Weight: 2.0 oz / 58 g
Edge Length: 121 mm
Total Length: 249 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
Handle: Walnut with Buffalo Horn Ferrule (see photos)&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-petty-120mm-236.png&&&0&&&||&&&||&&&||@@@
kavgdawa15&&&Kato-Nashiji-Sumi-Petty-150&&&Kato Nashiji Suminagashi Petty 150mm&&&Yoshimi Kato has taken the reins of the workshop founded by his father-in-law, Hiroshi Kato, and is widely regarded as one of the leading blacksmiths working in Echizen today. His knives reflect a careful balance of traditional craftsmanship, refined aesthetics, and practical performance.
The Kato Nashiji Suminagashi Petty 150mm is forged using VG-10 stainless steel, a proven Japanese cutlery steel valued for its strong edge retention, excellent wear resistance, and high corrosion resistance. VG-10 is trusted by some of the most respected names in the industry, including Shun and Miyabi. In this knife, the VG-10 core is clad in softer stainless steel and hammer forged to create a flowing suminagashi (Damascus) pattern. The upper blade road transitions into a nashiji, or pear-skin, finish, giving the knife a distinctive look while maintaining durability and ease of care.
With its longer 150mm edge length, this petty offers added reach and versatility while retaining the precision and control Kato san is known for. It performs beautifully for both in-hand work and light board tasks such as slicing fruit, trimming proteins, prepping vegetables, and handling detail-oriented kitchen jobs. The blade is rigid and responsive, allowing it to move effortlessly through herbs and small ingredients. Balanced, precise, and highly functional, this is a versatile petty that feels at home in a wide range of kitchen tasks. The Kato Nashiji Suminagashi Petty 150mm is an easy recommendation.
Blacksmith: Yoshimi Kato
Made In: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Stainless Damascus
Edge Grind: 50/50
Weight: 2.8 oz (80 g)
Edge Length: 150 mm
Total Length: 279 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-petty-150mm-183.png&&&0&&&||&&&||&&&||@@@
kanasusa16&&&KatoNashiji-Santoku&&&Kato Nashiji Suminagashi Santoku 165mm Walnut&&&Following in the footsteps of an illustrious father is never an easy thing to do, but blacksmiths have done this for generations and it is a situation in which most seem to flourish and grow. Yoshimi Kato apprenticed under his father, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands, including Masakage and Kanehiro.
He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.
The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the Damascus, which then transforms to a great-looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal walnut handle with buffalo horn ferrule completes this very attractive package.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG-10
Cladding: Nashiji/Damascus Stainless
HRC: 61
Engraving: Hand Engraved
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Buffalo Horn
Weight: 5.4 oz (154 g)
Edge Length: 172 mm
Total Length: 309 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
New Handles, Trust Photos&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-santoku-165mm-304.png&&&0&&&||&&&||&&&||@@@
mayukobu13&&&KatoNashiji-Santoku-Wenge&&&Kato Nashiji Suminagashi Santoku 165mm Wenge&&&Following in the footsteps of an illustrious father-in-law is never easy, but blacksmiths have done this for generations, and most seem to flourish and grow in this situation. Yoshimi Kato apprenticed under his father-in-law, Hiroshi Kato, for many years before recently taking the reins of the business. He has continued to make knives for several leading brands, including Masakage and Kanehiro.
He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steel used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.
The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of a Damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the damascus which then transforms to a great looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal wenge, octagonal handle with buffalo horn ferrule completes this very attractive package.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG-10
Cladding: Nashiji/Damascus Stainless
HRC: 61
Engraving: Laser Engraved
Edge Grind: Even (See Choil Shot)
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 5.4 oz (154 g)
Edge Length: 172 mm
Total Length: 309 mm
Spine Thickness at Heel: 2.5 mm
Blade Height at Heel: 46 mm
New Handles, Trust Photos&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-santoku-165mm-wenge-1.png&&&5&&&||&&&||&&&@@@
kanasusu27&&&KatoNashiji-Suji270&&&Kato Nashiji Suminagashi Sujihiki 270mm&&&Yoshimi Kato, who has recently taken the reins of his father-in-law’s esteemed business, continues the family tradition of crafting high-quality knives for various brands as well as a unique line exclusively for us. Kato-San hones his craft at the renowned Takefu Knife Village in Echizen, Japan, where he produces knives under notable names like Kanehiro and Masakage. Among the materials he works with, VG-10 stainless steel stands out as one of his favorites, widely admired in the world of Japanese knife making.
VG-10 steel is prized for its exceptional edge retention and outstanding resistance to wear and corrosion. The core of the blade is encased in a soft stainless steel cladding, making the knife easy to maintain. Its aesthetic appeal is equally impressive, featuring a beautifully etched Damascus pattern on the lower blade, which transitions into a nashiji (pear skin) finish on the upper surface.
Paired with a traditional octagonal walnut handle and a black buffalo horn ferrule, this knife is not only a high-performing tool but also a work of art. Its perfect balance of form and function ensures a superior cutting experience every time.
Brand: Kato Nashiji Suminagashi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG-10
Cladding: Nashiji/Damascus Stainless
HRC: 61
Engraving: Laser Engraved
Edge Grind: Even (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Buffalo Horn
Weight: 6.9 oz (196 g)
Edge Length: 266 mm
Total Length: 420 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 40 mm&&&&&&415&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kato-nashiji-suminagashi-sujihiki-270mm-238.png&&&0&&&||&&&||&&&||@@@
kabl2gy18&&&KB2-G18BW&&&Kawasaki Blue #2 Gyuto 185mm&&&Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
Weight: 4.8 oz (136 g)
Edge Length: 186 mm
Total Length: 330 mm
Spine Thickness at Base: 3 mm
Blade Height: 44 mm
Photos by Gustavo Bermudez&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-gyuto-185mm-48.png&&&0&&&||&&&||&&&@@@
kabl2gy21&&&KB2-G21BW&&&Kawasaki Blue #2 Gyuto 210mm&&&Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
They produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them essential tools for discerning cooks.
Remember that carbon steel will rust if left wet. For care, simply wash and wipe the blade dry with a towel after each use.
Blacksmith: Kawasaki san
Location: Kyushu
Steel: Blue #2 Carbon steel
Cladding: Stainless
Finish: Kurouchi
Edge Grind: Even, Double Bevel
Handle: Octagonal Walnut
Ferrule: Black Plastic
Weight: 5.2 oz (148 g)
Edge Length: 215 mm
Total Length: 358 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-gyuto-210mm-48.png&&&0&&&||&&&||&&&@@@
kawasaki2&&&KB2-N16BW&&&Kawasaki Blue #2 Nakiri 165mm&&&Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
Blacksmith: Kawasaki san
Location: Shiroishi-cho in Saga Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2 Carbon Steel
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even - 50/50
Handle: Walnut Octagonal
Ferrule: Black Plastic
Weight: 5 oz (144 g)
Edge Length: 160 mm
Total Length: 312 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm
Photos by Gustavo Bermudez&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-nakiri-165mm-100.png&&&0&&&||&&&||&&&@@@
kawasaki1&&&KB2-S13BW&&&Kawasaki Blue #2 Santoku 135mm&&&Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
Weight: 3.4 oz (98 g)
Edge Length: 136 mm
Total Length: 270 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm
Photos by Gustavo Bermudez&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-santoku-135mm-48.png&&&0&&&||&&&||&&&@@@
kabl2sa16&&&KB2-S16BW&&&Kawasaki Blue #2 Santoku 165mm&&&Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
Weight: 4.4 oz (124 g)
Edge Length: 160 mm
Total Length: 303 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm
Photos by Gustavo Bermudez&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-blue-2-santoku-165mm-48.png&&&0&&&||&&&||&&&@@@
kawasaki&&&KB2-T11BW&&&Kawasaki Blue #2 Tall Petty 110mm&&&Discover the artistry of Kawasaki Kajiya, a small, family-run blacksmith shop with over a century of history. Nestled in Shiroishi-cho, Saga Prefecture, on Japan's Kyushu island, "Kajiya" translates to blacksmith—a fitting name for a workshop dedicated to traditional blade-making excellence.
Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans. Together, they handcraft knives that embody precision, tradition, and exceptional performance.
Currently, they produce four distinct knife styles, forged from Hitachi Blue #2 carbon steel, known for its superior edge retention, toughness, and ease of sharpening. Each blade is paired with soft iron cladding and finished in a rustic kurouchi style, offering both functionality and character. These knives excel in precision kitchen tasks, making them an essential tool for discerning cooks.
We hope to see their collection grow, with the addition of a bunka style inspired by the santoku and a 210mm gyuto, perfect for versatile kitchen prep. As with all carbon steel blades, it's important to keep them dry to prevent rust.
Weight: 2.7 oz (78 g)
Edge Length: 111 mm
Total Length: 239 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm
Photos by Gustavo Bermudez&&&&&&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&&&Kawasaki Kajiya is a small, family-run blacksmith shop with a proud history spanning more than 100 years. Based in the town of Shiroishi-cho in Saga Prefecture, Kyushu, their very name “Kajiya” simply means “blacksmith” in Japanese. Now in its third generation, the workshop is led by Mr. Kawasaki, who continues the tradition alongside his nephew, Mr. Mizokami, the fourth generation of skilled artisans. Together, they carry forward the legacy of handcrafting fine Japanese blades with the same dedication and care that has defined their family for over a century.
Blacksmith: Kawasaki san
Location: Shiroishi-cho in Saga-prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2 Carbon Steel
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Plastic
Weight: 3.1 oz (88 g)
Edge Length: 143 mm
Total Length: 267 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 38 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-blue-2-petty-140mm-1.png&&&0&&&||&&&||&&&@@@
kakawh1na16&&&KS1-N16BH&&&Kawasaki Kajiya White #1 Nakiri 160mm&&&Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Currently, they craft four styles of knives using Hitachi Shirogami #1 carbon steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. We hope they can expand their offerings, adding a bunka version based on the santoku and creating a gyuto 210mm style. Remember that carbon steel will rust if left wet.
Blacksmith: Kawasaki san
Location: Shiroishi-cho in Saga-prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi White #1
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 4.5 oz (126 g)
Edge Length: 160 mm
Total Length: 303 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-nakiri-160mm-62.png&&&0&&&||&&&||&&&@@@
kakawh1pe14&&&KS1-P14BH&&&Kawasaki Kajiya White #1 Petty 140mm&&&Kawasaki Kajiya is a small, family-run blacksmith shop with a history spanning over 100 years. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, the name “Kajiya” means “blacksmith” in Japanese. Now in its third generation, the forge is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami—the fourth generation of skilled artisans in this proud tradition.
Blacksmith: Kawasaki san
Location: Shiroishi-cho in Saga-prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi White #1
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 2.4 oz (68 g)
Edge Length: 142 mm
Total Length: 266 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm&&&&&&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&&&Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Currently, they craft four styles of knives using Hitachi Shirogami #1 carbon steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet.
Blacksmith: Kawasaki san
Location: Shiroishi-cho in Saga-prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi White #1
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 2.8 oz (80 g)
Edge Length: 136 mm
Total Length: 265 mm
Spine Thickness at Base: 3 mm
Blade Height: 41 mm&&&&&&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&&&Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Currently, they craft four styles of knives using Hitachi Shirogami #1 steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet.
Blacksmith: Kawasaki san
Location: Shiroishi-cho in Saga-prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi White #1
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 4.4 oz (124 g)
Edge Length: 159 mm
Total Length: 304 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm&&&&&&120&&&&&&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&&&Experience the craftsmanship of Kawasaki Kajiya, a small, family-run blacksmith shop with over 100 years of history. Located in the town of Shiroishi-cho in Saga Prefecture, Kyushu, "Kajiya" translates to "blacksmith" in English. Now in its third generation, the shop is led by Mr. Kawasaki, who works alongside his nephew, Mr. Mizokami, representing the fourth generation of skilled artisans.
Currently, they craft four styles of knives using Hitachi Shirogami #1 steel, also known as White Paper Steel, paired with soft iron cladding. These knives offer exceptional sharpness and ease of sharpening, perfect for precise kitchen work. Remember that carbon steel will rust if left wet.
Blacksmith: Kawasaki san
Location: Shiroishi-cho in Saga-prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Hitachi White #1
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even
Handle: Ho Wood Oval
Ferrule: Plastic
Weight: 2.2 oz (64 g)
Edge Length: 110 mm
Total Length: 232 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kawasaki-kajiya-white-1-tall-petty-110mm-46.png&&&0&&&||&&&||&&&@@@
kielcagy21&&&KEC-G210&&&Kikuichi Elite Carbon Gyuto 210mm&&&The Kikuichi Elite Carbon 210mm Gyuto is made by one of the oldest blade makers in Japan. Originating over 700 years ago, Kikuichi has been making kitchen knives for over 100 years. This knife is constructed from a mono steel SK-5 carbon alloy. This results in a blade that can take a really sharp edge while being able to sharpen up easily. The symmetrical grind on the blade is relatively thin and has a very nice distal taper beginning about 2/3 along the spine. It has a bit of flex and is light in the hand. The finely finished black pakka wood handle gives the knife a good central balance point. It is attached with a stainless steel bolster and three rivets.
210mm gyutos are a great choice for most chefs looking for a fast and nimble cutter. It is the perfect size for smaller kitchens and cutting boards. The steel is very stain resistant, but it will discolor if not dried carefully between uses.
Weight: 5.6 oz (160 g)
Edge Length: 215 mm
Total Length: 338 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-210mm-255.png&&&5&&&||&&&||&&&@@@
kielcagy24&&&KEC-G240&&&Kikuichi Elite Carbon Gyuto 240mm&&&240mm gyutos are among the most popular knives we sell. They are a larger blade that can handle almost any cutting or chopping jobs around the kitchen. The Kikuichi Elite Carbon is a great example of the breed. It boasts a mono steel construction of SK-5 carbon steel, which has the ability to take an extremely sharp edge.
The alloy is hardened to 59 HRC. Edge retention and maintenance are strong points of this type of steel. The knife is quite light at 218g or 7.7 ounces. It has a lovely thin grind which ends in a fine distal taper towards the tip. The profile is about average for a 240mm gyuto with a nicely curved shape to the edge. This makes it perfect for users who like rocking style cutting as well as push/pull styles. It comes with a symmetrical bevel.
The very thin blade makes for a fast and light knife which is enhanced by the nicely finished pakka wood handle. These knives are quite reactive, so please take care to keep them very dry between uses. After a while, a patina will form, which will aid in the daily maintenance and rust resistance.
Brand: Kikuichi
Location: Sakai, Japan
Construction: Laser Cut, Mono Steel
Steel: Carbon Steel (Reactive)
HRC: 59-60
Handle: Black Pakka Wood
Edge Grind: Even
Weight: 7.7 oz (218 g)
Edge Length: 243 mm
Total Length: 375 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-240mm-250.png&&&5&&&||&&&||&&&@@@
kielcagy27&&&KEC-G270&&&Kikuichi Elite Carbon Gyuto 270mm&&&Handcrafted with centuries-old swordsmith precision by highly skilled Japanese artisans, the Elite Carbon 270mm Gyuto accommodates left- and right-handed users. Softer carbon SK-5 steel is a feature you will love at home or at work for its ease of use in slicing meats, vegetables, and fruits of almost any type. The full-length edge from tip to heel is also easier to sharpen before or after every use. This is a large knife, but it may well become your most-used blade with its multipurpose capabilities.
The black, pakka wood Western-style handle is triple riveted with a stainless steel bolster. This creates a perfect balance that will feel just right in any size grip.
Kikuichi Elite Carbon knives are made of a mono steel soft carbon construction and can react to acids, developing some staining without proper care. Over time, they will slowly develop a grayish patina. Careful washing and thoroughly drying the blade after any cutting or chopping task will help prevent oxidation development. The Kikuichi 270mm Elite Gyuto is a knife with a nimble feel, classic beauty, and a fine edge profile that makes smoother cuts with less effort. This is a big knife for big jobs, but one that will also find pride of place in most professional or home kitchens where size and speed matter.
Weight: 9.6 oz (274 g)
Edge Length: 274 mm
Total Length: 410 mm
Spine Thickness at Base: 2 mm
Blade Height: 57 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-gyuto-270mm-281.png&&&5&&&||&&&||&&&@@@
kielcaho15&&&KEC-Honesuki&&&Kikuichi Elite Carbon Honesuki 150mm&&&Made with a mono-steel construction of SK-4 carbon steel, the Kikuichi Elite Carbon Honesuki is a well-made boning knife that can also be used for many other cutting tasks around the kitchen. It is a thin knife by normal honesuki standards and has an asymmetrical single bevel blade biased for right-handed users. The nicely shaped tip allows for easy entry into tight places like chicken carcasses and meat ribs. SK-4 steel is a soft carbon alloy that takes a very sharp edge. It is also a fairly easy steel to sharpen. The steel is hardened to 59-60 HRC. However, you must take extra care to keep the blade clean and dry between uses, as it will rust if not given this attention.
The knife has a well-finished pakka wood handle with a metal bolster and 3 rivets. The handle gives this honesuki a slightly rearward balance point. This is a lovely boning knife made by one of the oldest sword makers in Japan.
Weight: 5.6 oz (158 g)
Edge Length: 155 mm
Total Length: 275 mm
Spine Thickness at Base: 2 mm
Blade Height: 41 mm
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-honesuki-150mm-283.png&&&0&&&||&&&||&&&@@@
kielcape12&&&KEC-P120&&&Kikuichi Elite Carbon Petty 120mm&&&The Kikuichi Elite Carbon Petty is a really handy knife to have around the kitchen. It is small and light and will take on so many tasks that a larger blade just cannot handle.
It is made using a mono steel construction of SK-4 carbon steel. SK-4 is a soft carbon alloy that takes a very sharp edge. It also makes for a fairly easy knife to sharpen. The steel used here is hardened to 59-60 HRC. Being made from solid carbon steel, you must take extra care to keep the blade clean and dry between uses, as it will rust if not given this attention. After a bit of time, a patina will develop, which will reduce the chances of corrosion and thus the required maintenance.
A nicely finished black pakka wood handle endows the knife with a good balance and feel. It is attached with a stainless steel bolster and three rivets.
Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years. This is a very well-made and priced knife that will find favor in many professional and home kitchens.
Weight: 2.7 oz (78 g)
Edge Length: 125 mm
Total Length: 238 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-petty-120mm-232.png&&&0&&&||&&&||&&&@@@
kielca15peut&&&KEC-P150&&&Kikuichi Elite Carbon Petty 150mm&&&Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years.
The Kikuichi Elite Carbon Steel Petty knife is made of SK-4 soft high carbon steel in a mono-steel construction. This results in a blade that takes a really great edge and sharpens with relative ease. Of course, the steel is quite reactive so you do need to take care of keeping the knife dry and clean. Eventually a patina will form which will aid in this endeavor.
It is quite a light knife overall and the black pakka wood handle gives it a nice balance and look. 150mm petty knives are a perfect choice for most small- to medium-sized cutting and slicing jobs, especially where space is at a premium. The blade has a very nice thin grind.
Maker: Kikuichi
Location: Sakai, Japan
Construction: Mono Steel, Stamped
Steel Type: Swedish Carbon Steel
Weight: 2.9 oz (84 g)
Edge Length: 155 mm
Total Length: 268 mm
Spine Thickness at Base: 1.7 mm
Blade Height: 29.4 mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-petty-150mm-158.png&&&4.5&&&||&&&||&&&@@@
kielcasu24&&&KEC-S240&&&Kikuichi Elite Carbon Sujihiki 240mm&&&Sujihikis are often regarded as a Western variation on a classic yanagiba blade. They feature a double-sided grind and are optimized for slicing and carving a variety of boneless meat and fish products with precision and ease. Because of the relatively long blade-to-height ratio, they achieve this act with very little drag or food stickage. The soft carbon mono steel construction has a very tight grain structure. This endows the knife with a wonderfully sharp, steep edge which is easy to maintain and sharpen. Of course, it will rust if it is not completely dried after use. The gray patina that develops will aid in this corrosion resistance over time.
The 9.75" blade is attached to a nicely finished pakka wood handle with three rivets. The edge has an 80/20 bevel. The balance is central and the knife feels light and fast. With its fine construction and sharp edge out of the box, the Kikuichi Elite Carbon Sujihiki 240mm is one of our most popular sujihikis. The HRC on this is about 60.
Steel: SK5 Carbon Steel
Handle: Pakka Wood
Weight: 6.0 oz (172 g)
Edge Length: 251 mm
Total Length: 374 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-240mm-286.png&&&0&&&||&&&||&&&@@@
kielcasu27&&&KEC-S270&&&Kikuichi Elite Carbon Sujihiki 270mm&&&The Kikuichi Elite Carbon Sujihiki 270mm is the perfect choice for all those slicing and carving jobs involving cooked or raw boneless proteins. The double-sided blade features an 80/20 bevel and a very steep edge. It is constructed from a soft carbon alloy, which takes a screaming sharp edge and allows for easy sharpening. Out-of-the-box sharpness is good, but it will become first class with a quick trip to your favorite fine water stone. The carbon steel will react with food but not as badly as some others out there. Careful drying and cleaning will minimize this reactivity. A nice patina will develop over time that aids in corrosion resistance.
This is a lovely looker and great performer capable of making the thinnest slices in one single stroke. The long blade-to-height ratio minimizes food sticking and makes carving sessions a joy. It is a light blade that is well balanced by the black pakka wood western-style handle.
Weight 6.1 oz (174 g)
Edge Length: 273 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-elite-carbon-sujihiki-270mm-283.png&&&4.5&&&||&&&||&&&@@@
kiswwadagy21&&&KSW-G210&&&Kikuichi Swedish Warikomi Damascus Gyuto 210mm&&&Kikuichi Swedish Warikomi Damascus. This is our most popular style of knife, the 210mm gyuto. It can be used in almost every situation in a kitchen! It is small enough for some detailed work, but large enough to tackle almost anything you throw at it.
This knife is made with multiple layers of nickel and stainless AEB-L steel, which creates a beautiful damascus pattern, as well as a super strong base that takes a super sharp edge.
These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.
Weight: 4.2 oz (120 g)
Edge Length: 216 mm
Total Length: 350 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-210mm-319.png&&&5&&&||&&&||&&&@@@
kiswwadagy24&&&KSW-G240&&&Kikuichi Swedish Warikomi Damascus Gyuto 240mm&&&Handmade in Sakai, the Kikuichi Swedish Warikomi knives are examples of excellent fit and finish. The Damascus finish is created by folding layers of nickel with AEB-L stainless steel, 45 layers in all. It is then heat-treated to HRC 60. Add an octagonal rosewood handle, and you have a gorgeous piece of art. This is the 240mm gyuto, a large multi-use knife for any kitchen.
Weight: 5.1 oz (146 g)
Edge Length: 246 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-240mm-263.png&&&4.5&&&||&&&||&&&@@@
kiwana17&&&KSW-N175&&&Kikuichi Swedish Warikomi Damascus Nakiri 175mm&&&The Kikuichi knife company has been producing high quality kitchen knives for the professional market for over 100 years. In fact the original company dates back 700 years. Kikuichi was originally a manufacturer of Samurai swords that bore the Emperor's Chrysanthemum symbol as a mark of their excellence.
We have recently added a new line of high-quality Swedish Warikomi Damascus cutlery to the Kikuichi range. As the name suggests, they are fashioned from the Swedish steel known as AEB-L. This fine steel was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen. The inner core of AEB-L is clad with a total of 45 layers of Damascus stainless steel. This not only adds to the beauty of the knife, but it also makes maintenance so much easier.
This is a classic nakiri in terms of size and shape. These knives are becoming quite popular in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer a push-cutting style. These knives are handmade in Sakai and have excellent fit and finish. The handles are made from rosewood and are a traditional octagonal shape.
Brand: Kikuichi
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Stainless Damascus
Edge Steel: AEB-L
HRC: 60
Weight: 4.3 oz (122 g)
Edge Length: 160 mm
Total Length: 302 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-nakiri-175mm-122.png&&&5&&&||&&&||&&&@@@
kiswwadape15&&&KSW-P150&&&Kikuichi Swedish Warikomi Damascus Petty 150mm&&&Kikuichi Swedish Warikomi Damascus Petty 150mm. This series is made with 45 layers of nickel and stainless steel. The result is a beautiful Damascus knife that holds a super sharp cutting edge with easy maintenance. The steel used in this knife is AEB-L for optimum cutting performance, and it is heat-treated to HRC 60.
These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.
Maker: Kikuichi
Location: Sakai, Japan
Construction: San Mai
Edge Grind: Even 50/50
Cladding: Damascus
Finish: Mirror
Edge Steel: Swedish Stainless
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 2.2 oz (62 g)
Edge Length: 155 mm
Total Length: 273 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-petty-150mm-267.png&&&5&&&||&&&||&&&@@@
kiswwada&&&KSW-S180&&&Kikuichi Swedish Warikomi Damascus Santoku 180mm&&&Kikuichi Swedish Warikomi Damascus Santoku 180mm. This is a beautiful Damascus knife that holds a really sharp cutting edge with easy maintenance. The steel used in this knife is AEB-L for optimum cutting performance, and it is heat-treated to HRC 60.
Each side uses 22 layers of nickel steel and stainless steel, which creates a beautiful multilayer pattern. These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.
Weight: 4.2 oz (118 g)
Edge Length: 186 mm
Total Length: 320 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-santoku-180mm-297.png&&&5&&&||&&&||&&&@@@
kiswwadasu24&&&KSW-S240&&&Kikuichi Swedish Warikomi Damascus Sujihiki 240mm&&&The Kikuichi Swedish Warikomi Damascus knives are made from a core of AEB-L stainless steel which has a cladding of 22 layers of nickel and stainless steel applied to both sides. AEB-L was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen.
The phrase “beauty is only skin deep” does not apply to this great-looking and performing sujihiki. At 240mm long, it occupies the shorter end of the sujihiki scale, so it's a perfect choice for users with limited board space. However, it is long enough for single-slice cuts to be performed on most ingredients. This is particularly important with fresh fish. Fewer slices equal less cellular damage and a cleaner-looking cut. These also make great sushi knives for those not wanting the singular nature of the yanagiba blade. Of course, the double bevel means they are good for both left- and right-handed users.
The picture is perfected with the addition of a beautifully crafted octagonal handle made from rosewood and black pakka wood.
Brand: Kikuichi
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Stainless Damascus
Edge Steel: AEB-L
HRC: 60
Weight: 4.0 oz (114 g)
Edge 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)
Edge Length: 215 mm
Total Length: 338 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
The Kikuichi Warikomi Damascus Gyuto 210mm is a reliable and attractive workhorse that feels great in the hand and excels across a wide range of tasks. It is a strong choice for both pros and home cooks who want a refined and high-performing knife.&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-warikomi-damascus-gyuto-210mm-357.png&&&0&&&||&&&||&&&||@@@
kiwadagy24&&&KWD-G240&&&Kikuichi Warikomi Damascus Gyuto 240mm&&&The Kikuichi Warikomi Damascus Gyuto 240mm is a beautifully crafted all-purpose kitchen knife that blends traditional Japanese blade making with a familiar Western style handle. It is light, responsive, and designed to handle daily prep with confidence and ease.
The blade uses a VG10 cutting core wrapped in 17 layers of Damascus cladding. VG10 is known for its edge retention, stain resistance, and toughness, making it an excellent choice for a hardworking gyuto. The layered pattern gives the blade a classic and refined look, while the hammered surface helps reduce sticking by encouraging food release.
The Western-style handle is made from warm, natural wood and shaped for a comfortable, familiar grip. At 240mm, this gyuto offers extra reach for larger ingredients and more efficient slicing while still feeling balanced and easy to control. The thin grind provides smooth and precise cutting performance across a wide range of tasks.
Each knife is handmade by Kikuichi in Japan and carries the chrysanthemum crest, a symbol of their long tradition of quality and craftsmanship.
Care instruction: Hand wash and dry after use, and avoid the dishwasher.
Specifications:
Weight: 8.6 oz (244 g)
Edge Length: 247 mm
Total Length: 375 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&390&&&&&&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)
Edge 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)
Edge 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)
Edge Length: 173 mm
Total Length: 310 mm
Spine Thickness at Base: 7.4 mm
Blade Height at Base: 50.1 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikumori-white-2-deba-165mm-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.&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/king-combo-stone-800-6000-94.png&&&5&&&||&&&||&&&||@@@
regiwipute&&&YHH-100&&&Kiridashi SK5 Katakana &&&Slim Kiridashi with brass handle and saya. These make excellent, small pocket knives. They have a lovely brass handle and sheath and feature SK5 carbon steel on the edge. There is also a nice kanji stamp on the exterior sheath that says Katakana and means "Pennant Knife." Weight is only 20g and size is 127mm long by 17mm wide by 1.7mm thick. &&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kiridashi-sk5-katakana-167.png&&&5&&&||&&&||&&&@@@
ki16debl2&&&C-1101&&&Kitaoka Blue #2 Deba 165mm&&&Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types. His knives of choice are all traditional blade designs featuring a single bevel. His deba knives are among his most prized and appreciated.
The Kitaoka 165mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy. This beautifully finished, strong blade is fitted with a nice, rosewood octagonal handle.
Maker: Kitaoka
Steel: Blue #2
HRC: 62-63
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Finish: Satin
Weight: 9.7 oz (276 g)
Edge Length: 171 mm
Total Length: 308 mm
Spine Thickness at Base: 7 mm
Blade Height: 51 mm
Please note: We are only shipping Kitaoka knives in the USA&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-165mm-174.png&&&4.5&&&||&&&||&&&@@@
kitaoka2&&&KitaokaAO-Deba165LEFT&&&Kitaoka Blue #2 Deba 165mm Lefty&&&Deba knives are one of the three most popular traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip allowing for a great amount of control in manipulating the blade when filleting fish and guiding it along bones.
The Kitaoka 165mm Deba is made from Blue #2 Hitachi steel. This is a very popular alloy for kitchen knives. It is the same as White #2 but with added chromium and tungsten. These elements endow the alloy with better corrosion resistance and edge retention. Remember, though, that this is a carbon steel and must be carefully cleaned and dried after use.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, it features better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy.
This beautifully finished, strong blade is fitted with an upgraded rosewood octagonal handle with black pakka wood ferrule.
This single-bevel knife is made specifically for left-handed users.
Blacksmith: Kitaoka San
Location: Echizen, Japan
Construction: Hammer Forged, Left Handed Grind
Handle: Rosewood Octagonal
Weight: 10.5 oz (296 g)
Edge Length: 170 mm
Total Length: 308 mm
Spine Thickness at Base: 6.8 mm
Blade Height at Base: 50.5 mm
Please note the video has the old handle. The new one is correctly pictured above.
We are only shipping Kitaoka knives in the USA
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ki18debl2&&&C-1102&&&Kitaoka Blue #2 Deba 180mm&&&This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.
Deba knives are one of the three most popular traditional knife shapes in Japan. The deba is mainly used for cleaning and filleting fish and dressing poultry and other meats. The heaviness of the very wide spine lends stability and extra heft that is needed to cut through tough joints and bones with ease. The thick spine of the blade gradually becomes thinner towards the tip, allowing for a significant amount of control in manipulating the blade when filleting fish and guiding it along bones.
The Kitaoka deba is constructed from Hitachi Blue #2 steel with a jigane of soft iron. The blade has a single bevel with a mild concave backside and a lovely primary bevel on the front, revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The knife is completed with a nice rosewood octagonal handle.
Maker: Kitaoka
Steel: Blue #2
HRC: 62-63
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Finish: Satin
Weight: 10.1 oz (286 g)
Edge Length: 184 mm
Total Length: 330 mm
Spine Thickness at Base: 8 mm
Blade Height: 54 mm
Please note: We are only shipping Kitaoka knives in the USA&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-180mm-159.png&&&0&&&||&&&||&&&@@@
kitaoka1&&&C-1102L&&&Kitaoka Blue #2 Deba 180mm Lefty&&&Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types.
The Kitaoka 180mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2. This is the longest deba in the Kitaoka Blue #2 line of kitchen knives. It is a quintessential rendition of the classic blade shape.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
The blade has a single bevel with a mild concave back side and a lovely primary bevel on the front, revealing the core hagane steel just shy of the edge. The Blue #2 core steel has a great ability to take and maintain a sharp edge. The handle is rosewood octagonal.
This single-bevel knife is made specifically for left-handed users.
Blacksmith: Kitaoka San
Location: Echizen, Japan
Construction: Hammer Forged, Left Handed Grind
Handle: Rosewood Octagonal
Weight: 10.9 oz (310 g)
Edge Length: 181 mm
Total Length: 326 mm
Spine Thickness at Base: 7 mm
Blade Height: 52 mm
We are only shipping Kitaoka knives in the USA&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-deba-180mm-lefty-129.png&&&0&&&||&&&||&&&@@@
ki18fubl2&&&KitaokaAO-Funayuki&&&Kitaoka Blue #2 Funayuki 180mm&&&The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means "going on a boat." It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner.
Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed ‘awase’ method. His blades consist of a core ‘hagane’ steel made from Blue #2 Aogami for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.
The knife is finished with a rosewood octagonal handle with black pakka wood ferrule. The light handle gives the knife a blade-heavy balance point. This is a classic Japanese knife that has character written all over its attractive facade. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
Maker: Kitaoka
Type: Funayuki
Steel: Blue #2
HRC: 62-63
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Finish: Satin
Edge Length: 174mm
Spine Thickness at Base: 5 mm
Blade Height: 45 mm
Handle Install: Exposed Machi (see photo 4)&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-funayuki-180mm-230.png&&&4.5&&&||&&&||&&&@@@
ki210kibl2&&&C-1108&&&Kitaoka Blue #2 Kiritsuke 210mm&&&There is something about the shape of a kiritsuke that reminds us of a samurai sword. It has a "weapon" look to it. And this knife is certainly a kitchen weapon of the highest order.
Kiritsuke knives are one of the few multipurpose traditional Japanese blades. They can be used as a yanagi for fish slicing, or as an usuba for vegetable cutting. These sword-shaped knives feature a straighter edge than a yanagi and a longer blade than an usuba. In Japan, the chef must be highly skilled with traditional Japanese knives in order to master this unique design correctly. In fact, tradition has it that these knives are used only by the executive chefs as a symbol of status and due to their difficulty in use.
The Kitaoka 210mm Kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine. It is a single bevel knife and the core steel is hardened to 62-63 HRC. The back of the blade has a mild concave grind to aid in food release. The blade is very reactive so you must keep it completely dry between uses and wipe it down regularly if cutting acidic foods. The knife is intended for right-handed users only.
This knife is paired with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Maker: Kitaoka
Steel: Blue #2
HRC: 62-63
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Grind: Traditional Single Bevel, Right Handed
Finish: Satin
Weight: 5.1 oz (146 g)
Edge Length: 198 mm
Total Length: 345 mm
Spine Thickness at Base: 3 mm
Blade Height: 35 mm
Handle Install: Exposed Machi
Please note: We are only shipping Kitaoka knives in the USA&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-210mm-211.png&&&4.5&&&||&&&||&&&@@@
ki24kibl2&&&C-1109&&&Kitaoka Blue #2 Kiritsuke 240mm&&&The Kiritsuke knife is a generously sized all-purpose knife intended to accomplish many cutting tasks around the kitchen. Kiritsuke is the only truly multipurpose traditional Japanese knife, and in Japan only the executive chef in the kitchen is allowed to use one. This 240mm knife blade slices, dices and minces quickly and efficiently, making it the knife you'll reach for again and again.
In our continued pursuit of meeting the needs of professional chefs and avid home cooks, we are very pleased to offer these great knives made by Hideo Kitaoka and his team of skilled craftsmen. Kitaoka-san has this to say about the process: “Traditional handicraftsmen requires us to acquire one skill at a time and we have to learn it with our hands and body. I make Deba and Japanese knives mainly, and I would like to try my best to make amazingly sharp and ‘cut that-makes-you-feel-great’ knives as the 3rd generation (of my business family).”
We believe that this knife, together with his other knives in this collection, are proof of his dedication and skill to the fine art of blade smith and knife maker. Please note these knives have a gapped machi comonly referred to as Tokyo Style. It is mostly for aesthetics. It is not a defect. Please refer to photo #4 to see how this looks. Most of his knives feature this.
The knife comes with a nice, upgraded rosewood octagonal handle.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron Kasumi Finish
Edge Steel: Blue #2
Grind: One-Sided Traditional Grind (see choil shot)
Right-Handed Grind
Type: Kiritsuke
HRC: 62-63
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Finish: Satin
Weight: 5.4 oz (152 g)
Edge Length: 227 mm
Total Length: 380 mm
Spine Thickness at Base: 3.1 mm
Blade Height: 35.6 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-240mm-244.png&&&5&&&||&&&||&&&@@@
ki27kibl2ro&&&C-1110&&&Kitaoka Blue #2 Kiritsuke 270mm&&&The Kitaoka 270mm Kiritsuke Blue #2 is the largest of the kiritsuke knives offered by Kitaoka. It is a classic sword shaped blade with a fairly flat edge and long sharp tip. This is a general purpose blade in Japan and as such can perfectly slice fish or process vegetables with equal ability.
The beautifully finished blade is made from Aogami Blue #2 steel with a soft iron outer layer (jigane). The steel is hardened to 62-63 Rockwell and has a single bevel ground into the right hand side of the blade. This is strictly a right handed user knife. Care must be taken with the cleaning and drying of the knife to prevent corrosion.
There is something about a kiritsuke that excites many knife users. The blade profile is slim and purposeful looking. The knife’s multi tasking ability is something many chefs are drawn to. This is a knife for experienced users. In fact, only the top executive chefs in Japanese restaurants are considered proficient enough to handle it.
Are you up to the task? If so you might find that this knife becomes your go-to blade for most of your kitchen cutting and slicing duties. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
Maker: Kitaoka
Type: Kiritsuke
Steel: Blue #2
HRC: 62-63
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Finish: Satin
Weight: 6.1 oz (172 g)
Edge Length: 258 mm
Total Length: 412 mm
Spine Thickness at Base: 3.4 mm
Blade Height: 36.0 mm
Handle Install: Exposed Machi (see photo 4)
Please note: We are only shipping Kitaoka knives in the USA&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-kiritsuke-270mm-223.png&&&5&&&||&&&||&&&@@@
ki21yabl2&&&KitaokaAO-Yanagi210&&&Kitaoka Blue #2 Yanagiba 210mm&&&Born in 1950, knife smith Hideo Kitaoka works in Takefu Village, Echizen, in Fukui Prefecture. He specializes in the production of high quality, traditional Japanese blades. In 1980, Echizen was the first production center for forged blades to be awarded the nationally recognized Traditional Craft Product accolade. Blades have been hand-forged there since the Muromachi period (1392-1573).
This 210mm yanagiba is a short knife for the breed. Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. This knife is perfect for home chefs or instances where space is limited.
Kitaoka forges his knives from Hitachi Blue paper #2 steel hardened to 63-64 HRC. This high carbon Blue steel is white steel with chromium and tungsten added to it. Blue #2 has the same amount of carbon as white #2. The added chromium and tungsten lead to better corrosion resistance and edge retention (as well as deeper hardening). This does come at the cost of being more difficult to sharpen and not taking quite as keen of an edge. Blue steel also tends to be a little more brittle than its white counterpart.
The knife is finished with a nice rosewood octagonal handle with black pakka wood ferrule. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
Maker: Kitaoka
Steel: Blue #2
HRC: 62-63
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Finish: Satin
Handle Install: Tokyo Style (Gapped Machi--see photo 4)
Weight: 4.2 oz (120 g)
Edge Length: 204 mm
Total Length: 344 mm
Spine Thickness at Base: 3.2 mm
Blade Height at Base: 29.8 mm
Please note: We are only shipping Kitaoka knives in the USA&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-210mm-220.png&&&5&&&||&&&||&&&@@@
ki24yabl2&&&C-1105&&&Kitaoka Blue #2 Yanagiba 240mm&&&The yanagiba was originally made for sashimi, the length of the blade ensuring even, smooth slicing. They are now used more generally as well. These knives are made from high quality, high-carbon steel, in this case Aogami Blue #2. In order to retain their edge and add strength to the blade, they are constructed with a layer of softer iron on the outside of the core.
Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards.
Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first-class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.
This is a lovely yanagiba with a beautiful satin-finished one-sided blade. These knives are finished with a sandalwood octagonal Japanese style handle and black pakka wood ferrule. This type of handle creates a knife with overall lightness and a blade-forward balance--just what is needed in a yanagiba. There should be no need for downward pressure as the knife is pulled backwards to make the clean slice. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Maker: Kitaoka
Location: Echizen
Construction: Hammer Forged, Ni Mai
Type: Yanagiba
Grind: Traditional Single Bevel, Right-Handed
Steel: Blue #2
HRC: 62-63
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Finish: Satin
Handle Install: Exposed Machi
Weight: 4.9 oz (140 g)
Edge Length: 235 mm
Total Length: 380 mm
Spine Thickness at Base: 3 mm
Blade Height: 32 mm
Please note: We are only shipping Kitaoka knives in the USA&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-240mm-206.png&&&5&&&||&&&||&&&@@@
ki27yabl2&&&C-1106&&&Kitaoka Blue #2 Yanagiba 270mm&&&The Kitaoka 270mm Yanagiba Blue #2 occupies the sweet spot in yanagiba lengths. Perfect for most sushi and protein slicing in almost every environment, the blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.
Kitaoka only makes traditional Japanese knives. He has put all his time and effort into perfecting a few skills and knife styles rather than attempting to be a general practitioner of all blades and steels. His steel of choice is Aogami Blue #2, a high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The alloy is hardened to 63-64 HRC. Of course, the blade is going to be reactive, so please make sure to thoroughly dry it after every use.
This knife comes with a sandalwood octagonal handle. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Maker: Kitaoka
Type: Yanagiba
Steel: Blue #2
HRC: 62-63
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Finish: Satin
Grind: Traditional Single Bevel, Right Handed
Weight: 6.4 oz (182 g)
Edge Length: 261 mm
Total Length: 418 mm
Spine Thickness at Base: 4 mm
Blade Height: 35 mm
Handle Install: Exposed Machi
Please note: We are only shipping Kitaoka knives in the USA&&&&&&228&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-270mm-222.png&&&4.5&&&||&&&||&&&@@@
ki30yabl2&&&C-1107&&&Kitaoka Blue #2 Yanagiba 300mm&&&The yanagiba is a slicer's dream. Graceful and capable of amazing sharpness, you'll find a yanigiba in the hands of every sushi chef worth their salt. Yanagi means "willow leaf" and refers to this knife's long, narrow shape. The yanagiba is a traditional Japanese blade that is only sharpened on one side. This is known as "single bevel." Traditionally used for slicing sashimi, they are equally at home with a roast beef, hams, or other cooked boneless proteins.
The 300mm yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.
The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added, which differentiates it from its White #2 sibling. The blade is single-beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.
This knife comes with a traditional sandalwood octagonal handle. Once you go yanagiba, you'll never go back. Please note that Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Maker: Kitaoka
Weight: 7.6 oz (218 g)
Edge Length: 292 mm
Total Length: 453 mm
Spine Thickness at Base: 4 mm
Blade Height: 36 mm
Grind: Traditional Single Bevel, Right Handed
Steel: Blue #2
HRC: 62-63
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Finish: Satin
Handle Install: Exposed Machi
Please note: We are only shipping Kitaoka knives in the USA&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-300mm-205.png&&&5&&&||&&&||&&&@@@
kidade16wh1&&&C-511K&&&Kitaoka Damascus White #1 Deba 165mm&&&Kitaoka Damascus Deba 165mm White #1. Working in Takefu Village, Echizen, Kitaoka San specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel so care needs to be taken with cleaning and drying the knife after use.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 9.1 oz (258 g)
Edge Length: 165 mm
Total Length: 303 mm
Spine Thickness at Heel: 8 mm
Blade Height: 49 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-deba-165mm-28.png&&&4&&&||&&&||&&&@@@
kidade18wh1&&&C-03K&&&Kitaoka Damascus White #1 Deba 180mm&&&Knifesmith Hideo Kitaoka hails from Takefu Village, Fukui Province, where he specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel, so care needs to be taken with cleaning and drying the knife after use.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
This deba has a blade length of 183mm, so it is suitable for medium-sized fish and cuts of protein. It is sharpened from one side only with a slightly concave back side. It is quite a heavy knife at just over 11oz, which is normal for a deba. The balance point is fairly forward. It has a very thick spine of over 8mm, which tapers to a beautiful primary bevel. The elegant handle is made of sandalwood, and the ferrule is black pakka wood.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 11.3 oz (322 g)
Edge Length: 185 mm
Total Length: 330 mm
Spine Thickness at Heel: 8 mm
Blade Height: 54 mm
Please note: We only ship Kitaoka knives in the USA&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-deba-180mm-143.png&&&4&&&||&&&||&&&@@@
kidafu18wh1&&&C-790&&&Kitaoka Damascus White #1 Funayuki 180mm&&&A versatile all-around knife, the funayuki knife was traditionally used on Japanese fishing boats to prepare meals at sea and perform a range of cleaning and prep jobs. The word funayuki literally means “going on a boat”! These are extremely thin blades, and in Japan, typically only executive chefs are permitted to use this style of knife because it can easily chip in less skilled hands.
The Kitaoka Damascus Funayuki is constructed with a core of Hitachi White Paper #1 steel, which is covered with 12 layers of a softer carbon steel in a Damascus style. It has a traditional Japanese single-bevel profile, which is sharpened on one side. The back side is given a slightly concave profile to aid in food release. The single bevel allows for a potentially sharper edge than would be found on a double bevel knife.
Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen, in Fukui Prefecture. He is well known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core steel, which is hardened to 63-64 HRC. These blades are capable of taking a screaming sharp edge and holding it through hours of work. This lovely funayuki is finished with a classic octagonal sandalwood handle and black pakka wood ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 6.3 oz (180 g)
Edge Length: 169 mm
Total Length: 319 mm
Spine Thickness at Base: 5 mm
Blade Height: 44 mm
Please note: We only ship Kitaoka knives in the USA&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-funayuki-180mm-141.png&&&5&&&||&&&||&&&@@@
kidaki21wh1&&&C-750&&&Kitaoka Damascus White #1 Kiritsuke 210mm&&&Kiritsuke knives are multi-purpose traditional blades that can be used as a yanagi (fish slicer) or an usuba (vegetable) knife. The kiritsuke is an attractive knife featuring a sword-shaped tip and a flat belly. In Japan, the kiritsuke is reserved for use by highly skilled executive chefs only.
Kitaoka-san has been making high-end Japanese knives for over 30 years. These particular knives are formed from Hitachi White #1, a high-carbon steel known for its hardness and superior edge retention. He forges these knives to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied, resulting in a Suminagashi (Damascus) finish that adds to the beauty and strength of the blade. Kiritsuke knives are traditionally sharpened on one side only, with the reverse side featuring a slight concave profile. This geometry is suitable for right-handed users only.
The use of high-carbon steel necessitates care with maintenance and drying of the knife after use to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. This is a wonderful multi-purpose knife, but one that requires skill to extract the full potential.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.8 oz (136 g)
Edge Length: 197 mm
Total Length: 344 mm
Spine Thickness at Heel: 3 mm
Blade Height: 36 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-white-1-damascus-kiritsuke-210mm-28.png&&&5&&&||&&&||&&&@@@
kidaki24wh1&&&C-751&&&Kitaoka Damascus White #1 Kiritsuke 240mm&&&The kiritsuke is a large multi-purpose kitchen knife. People are fascinated by its diamond-shaped tip, which gives the blade a sword-like appearance. Kiritsukes are single-grind knives, and although some makers make double-grind knives that look like them, only a single-grind knife would be considered a true kiritsuke. The shape and size of the knife endow it with a dual personality. It can be used like an usuba for the cutting of vegetables or as a yanagiba to slice raw fish. These are knives that require skill to use correctly and are therefore reserved for executive chefs in Japanese kitchens.
The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. As with all single-bevel knives, it is a single-handed design, this particular blade being suitable for right-handed users only. The carbon blade also requires care with cleaning and drying to reduce the chances of corrosion and discoloration.
A traditional octagonal handle made from sandalwood with a black pakka wood ferrule completes the package. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place. We really like this series of knives and thoroughly recommend them to any cook or chef looking for fine craftsmanship and performance in their kitchen knives.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 5.8 oz (164 g)
Edge Length: 230 mm
Total Length: 380 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 37 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-white-1-damascus-kiritsuke-240mm-72.png&&&5&&&||&&&||&&&@@@
kidawh1ki27&&&C-752&&&Kitaoka Damascus White #1 Kiritsuke 270mm&&&For over 30 years, Kitaoka-san has been making high-end Japanese knives from his small shop in Takefu Village, Echizen, in Fukui Prefecture. He is known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique.
The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. He hardens these knives to 63-64 HRC. A beautifully forged 12-layer cladding of softer carbon steel is applied, resulting in a stunning Damascus finish that adds to the beauty and strength of the blade. Traditional kiritsuke knives are sharpened on one side only, with the reverse side featuring a slight concave profile. Because the edge is sharpened on the left side of the blade, this knife is only suitable for right-handed users.
The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like an usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 7.1 oz (202 g)
Edge Length: 259 mm
Total Length: 414 mm
Spine Thickness at Base: 4 mm
Blade Height: 36 mm
Please note: We only ship Kitaoka knives in the USA&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-white-1-damascus-kiritsuke-270mm-28.png&&&5&&&||&&&||&&&@@@
kidaus16&&&C-106&&&Kitaoka Damascus White #1 Usuba 165mm&&&The Kitaoka Damascus White #1 Usuba is a beautiful knife, however you judge it. Master Blacksmith Hideo Kitaoka makes his blades in the famed Takefu Village located in Echizen, Fukui Prefecture. This is one of the oldest places in Japan for the forging of knives and swords, and this particular knife line holds true to these ancient principles and design ethics. These are single-bevel blades, and as such require a higher understanding of the art of cutting and slicing, as well as sharpening.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. This is not only a great performer, but it is a visually stunning knife too. The Damascus is some of the best we have seen, and the fit and finish are exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.
The blade is mated to a really well-finished octagonal handle made from sandalwood and black pakka wood. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, Ni Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided, Traditional Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 5.1 oz (146 g)
Edge Length: 160 mm
Total Length: 300 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 43 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-usuba-165mm-141.png&&&0&&&||&&&||&&&@@@
kidawh1us18&&&C-180KAKU-S8&&&Kitaoka Damascus White #1 Usuba 180mm&&&Kitaoka Damascus White #1 Usuba
Hand-forged by Hideo Kitaoka, this Damascus White #1 Usuba exemplifies the classical traditions of Japanese single-bevel knives. Kitaoka san works in Echizen, Japan, one of the country’s oldest and most respected knife-making regions, where bladesmithing techniques have been passed down for centuries. This knife reflects those traditions through disciplined geometry, precise heat treatment, and uncompromising craftsmanship.
The usuba is a specialized vegetable knife, designed for katsuramuki (rotary peeling), precise push cutting, and ultra-clean board contact. Its perfectly flat edge ensures even contact along the entire blade, eliminating accordion cuts and producing clean, consistent slices. True to its name—usuba meaning “thin edge”—this knife is optimized for precision rather than versatility.
At the core is White #1 carbon steel, heat-treated to approximately 63–64 HRC, delivering exceptional sharpness, edge retention, and responsiveness on the stones. Compared to harder, more brittle steels, this treatment balances longevity with resilience, making it well-suited for experienced users who appreciate traditional carbon steel performance.
The blade is clad in carbon steel Damascus, featuring striking, well-defined layering that is both visually elegant and technically refined. Fit and finish are excellent throughout, matching the knife’s high-performance intent with equally high aesthetic standards.
A traditional Tokyo-style machi gap separates the blade from the handle, a design detail rooted in Japanese sword construction where a tsuba once rested. The knife is fitted with an octagonal sandalwood handle and black pakka wood ferrule, offering a secure grip and proper balance while honoring classic Japanese design.
Care Instructions: Carbon steel requires prompt drying after use. Hand wash only and dry immediately. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use.
Each knife is handmade; measurements may vary slightly.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: Traditional Single Bevel, Right-Handed (see choil photo)
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 6.8 oz (193 g)
Edge Length: 168 mm
Total Length: 322 mm
Spine Thickness at Base: 4 mm
Blade Height: 47 mm
Please note: We only ship Kitaoka knives within the USA&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-usuba-180mm-157.png&&&0&&&||&&&||&&&@@@
kidawh1ya21&&&C-04K&&&Kitaoka Damascus White #1 Yanagiba 210mm&&&When preparing fish for sushi, it is imperative to minimize the damage caused to the cellular structure of the ingredient. The yanagiba is designed solely for the purpose of slicing the thinnest pieces of fish, with a minimum of sticking and tearing. Several important criteria have to be met to satisfy these conditions. The blade needs to be long and thin so that the slice can be made with a single pulling cut. The thinness allows for the cutting to be achieved with very little downforce. The back side of the blade features a very slight concave profile to easily detach the sliced piece from the blade after cutting.
The Kitaoka Damascus Yanagiba featured here has a blade length of just over 205mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel, this is a knife suited to right-hand users only.
The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.
The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.4 oz (124 g)
Edge Length: 206 mm
Total Length: 347 mm
Spine Thickness at Heel: 3 mm
Blade Height: 30 mm
Please note: We only ship Kitaoka knives in the USA&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-white-1-yanagiba-210mm-51.png&&&0&&&||&&&||&&&@@@
kidaya24wh1&&&C-05K&&&Kitaoka Damascus White #1 Yanagiba 240mm&&&When preparing fish for sushi, it is imperative to minimize the damage caused to the cellular structure of the ingredient. The yanagiba is designed solely for the purpose of slicing the thinnest pieces of fish, with a minimum of sticking and tearing. Several important criteria have to be met to satisfy these conditions. The blade needs to be long and thin so that the slice can be made with a single pulling cut. The thinness allows for the cutting to be achieved with very little downforce. The back side of the blade features a very slight concave profile to easily detach the sliced piece from the blade after cutting.
The Kitaoka Damascus Yanagiba featured here has a blade length of about 235mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel, this is a knife suited to right-hand users only.
The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.
The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 5.0 oz (142 g)
Edge Length: 235 mm
Total Length: 379 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 31 mm
Please note: We only ship Kitaoka knives in the USA&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-240mm-143.png&&&5&&&||&&&||&&&@@@
kidaya27wh1&&&C-06K&&&Kitaoka Damascus White #1 Yanagiba 270mm&&&The yanagiba is a knife used to slice boneless fish fillets into sashimi and toppings for other sushi dishes. The slender and long blade is intended to cut slices in a single drawing stroke. It requires minimal pressure to achieve the slice, which avoids stress and cell destruction of the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish.
Hideo Kitaoka crafts his fine blades from his small shop in Takefu Village, where he has honed his skills for the past 30 years. These are completely handmade knives exuding quality, great looks, and soul. Kitaoka-san explains his passion: "There have been many times when I've felt frustrated, but it is fun to make 10 or 20 knives with the same shape, by simply pounding a hammer on a red-hot iron lump. I think that's what the mind of a craftsman is."
This particular yanagiba is constructed using the popular White #1 steel or Shiro-Ko 1. This steel is identical to Blue #1 except for the absence of chromium and tungsten, so it is pretty much a pure carbon steel. Because of this, it takes an extremely fine edge and is a very popular knife steel for Japanese cutlery. It has great edge retention and can be hardened to a high working hardness, in this case 63-64 HRC.
This Kitaoka Damascus Yanagiba has a blade length of 260mm and is the perfect size for most chefs and kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 6.4 oz (182 g)
Edge Length: 260 mm
Total Length: 418 mm
Spine Thickness at Heel: 4 mm
Blade Height: 34 mm
Please note: We only ship Kitaoka knives in the USA&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-270mm-141.png&&&5&&&||&&&||&&&@@@
kiwh1daya30&&&C-07K&&&Kitaoka Damascus White #1 Yanagiba 300mm&&&The Kitaoka Damascus Yanagiba is made entirely by hand. It is forged by Hideo Kitaoka in his small workshop in Takefu Village.
Shirogami #1 steel is used in the core construction of the blade with a multilayer hagane (or cladding) of soft carbon steel outside. This is forged into a beautiful Damascus pattern, which enhances the strength and durability of the knife. It is a single-handed design, as is the case with all single bevel knives, and this one is suitable for right-handed users only. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood for the ferrule. A gap between the handle and the machi, known as "Tokyo Style," pays homage to traditional Japanese sword design, where a Tsuba once held its place.
This is primarily intended as a sushi knife, the most important aspect of which is to ensure that the fish is cut with a single and light action, thus minimizing the damage caused to the cellular structure of the ingredient. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course, you do need some serious board space to utilize its full size.
The Kitaoka Damascus Yanagiba is a very fine sushi knife that is easy to recommend to any home or professional chef in search of a superbly crafted and gorgeous Japanese slicing knife.
Each knife is made by hand so measurements may vary.
Blacksmith: Kitaoka
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Carbon Steel Damascus
Edge Steel: White #1
Grind: One-Sided Traditional, Right-Handed (see choil photo)
Handle: Sandalwood Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 7.4 oz (210 g)
Edge Length: 285 mm
Total Length: 450 mm
Spine Thickness at Base: 4 mm
Blade Height: 35 mm
Please note: We only ship Kitaoka knives in the USA&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-damascus-w-1-yanagiba-300mm-140.png&&&5&&&||&&&||&&&@@@
kitayama8000&&&Kitayama8000&&&Kitayama 8000 Grit Water Stone&&&The Kitayama 8000 Grit Water Stone measures 205 x 75 x 25 mm and is officially rated at 8000 grit, even though some retailers list it as 12000 due to the refined finish it produces. We adhere to the true 8000 grit rating. This stone contains magnesium salts that dissolve in water, so extended soaking is not recommended. In normal use, simply splash water on the surface and begin sharpening.
The Kitayama is known for its creamy, smooth sharpening feel and excellent tactile feedback, often compared favorably to other high grit polishing stones. It maintains a consistent surface without loading up excessively and responds well to small additions of water during use. We now carry this stone in a baseless format, which customers strongly prefer. The baseless design allows sharpening on both sides of the stone and provides greater flexibility during use.
Care Instructions: Splash with water before use. Avoid extended soaking. Keep the surface wet during sharpening by adding water as needed. Allow the stone to dry fully before storage. Do not permasoak.
Brand: Kitayama
Stone Type: Polishing Water Stone
Grit: 8000
Soak Type: Splash and Go
Dimensions: 205 x 75 x 25 mm
Design: Baseless
Use: Final Polishing and Edge Refinement&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitayama-8000-grit-water-stone-129.png&&&5&&&||&&&||&&&||@@@
ststkitoseto&&&Tong-Set&&&Kitchen Tongs 2pc Set Sale!&&&These kitchen tongs are constructed with high quality stainless steel. They are sturdy, heat resistance, anti-rust, anti-corrosion, light-weight and easy to handle. Sizes are 9 and 12 inch.
They lock for easy storage in a drawer or you can hang them on the loop tab. The silicon tong tip is heat resistance and won’t scratch your pans. Dishwasher safe.
&&&&&&14.95&&&10.95&&&https://s.turbifycdn.com/aah/chefknivestogo/kitchen-tongs-2pc-set-sale-111.png&&&0&&&||&&&||&&&@@@
knstst&&&Straightener&&&Knife Straightening Stick&&&Most Japanese knives that we sell are clad with softer iron or stainless steel and these knives often can bend if you apply lateral pressure to them. Most blacksmiths and knife shops are familiar with this simple but effective tool that is used to straighten knives. Made with hard maple this is a good item to have if you collect Japanese knives.
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/knife-straightening-stick-172.png&&&5&&&||&&&||&&&@@@
kntippr&&&RoundProtector&&&Knife Tip Protector&&&We buy these little tip protectors by the thousands and use them to ship many of the larger knives we sell to customers. If you sharpen knives and send them through the mail, or need some added protection on your tips when transporting them this may come in handy for you.&&&&&&0.2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/knife-tip-protector-120.png&&&5&&&||&&&||&&&@@@
kosg2bu17&&&Kobayashi-Bunka&&&Kobayashi SG2 Bunka 170mm&&&Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. He had been working as a sharpener and finisher for a couple of leading blacksmiths, but he recently branched out into forging himself. The Kobayashi SG2 Bunka 170mm is one of the nicest knives of its type that we carry in the CKTG store.
He has chosen to work with SG2 as basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.
The bunka is a wonderful all-around slicer and dicer that is becoming a first choice blade in many home kitchens. Its tall blade gives the increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an unusual seven-sided handle made from dyed lacquer coated pakka wood.
Maker: Kobayashi san
Location: Seki City, Japan
Edge Steel: SG2 Stainless Steel
HRC: 63
Handle: Octagonal, Red Urushi
Weight: 4.8 oz (138 g)
Blade Length: 171 mm
Total Length: 318 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-bunka-170mm-264.png&&&5&&&||&&&||&&&@@@
kobayashi&&&KSG2D-B170&&&Kobayashi SG2 Damascus Bunka 170mm&&&Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years, and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!
Weight: 4.4 oz (124 g)
Edge Length: 172 mm
Total Length: 318 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Handle: Rosewood Octagonal
Ferrule: Maple Octagonal&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-bunka-170mm-251.png&&&0&&&||&&&||&&&@@@
kosg2dagy21&&&KSG2D-G210&&&Kobayashi SG2 Damascus Gyuto 210mm&&&Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!
Weight: 4.9 oz (140 g)
Edge Length: 214 mm
Total Length: 357 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Handle: Rosewood Octagonal (photos are current; video is not)
Ferrule: Maple Octagonal&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-210mm-268.png&&&5&&&||&&&||&&&||@@@
kosg2dagy24&&&KSG2D-G240&&&Kobayashi SG2 Damascus Gyuto 240mm&&&Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years, and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super-dense grain structure and purity of SG2 make it both harder and less brittle than other similar steels. So we have a knife with the ability to take and retain an excellent edge that is also incredibly durable. This combination of outstanding edge performance and toughness results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding on the knife. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!
Maker: Kobayashi san
Location: Seki City
Weight: 6.0 oz (170 g)
Edge Length: 243 mm
Total Length: 399 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm
Handle: Rosewood Octagonal
Ferrule: Maple Octagonal
Photos by Gustavo Bermudez&&&&&&380&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-gyuto-240mm-267.png&&&5&&&||&&&||&&&||@@@
kosg2dana16&&&KSG2D-N160&&&Kobayashi SG2 Damascus Nakiri 160mm&&&Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Until recently, he had been working as a sharpener/finisher for a couple of leading blacksmiths, but is now forging himself. The Kobayashi SG2 Damascus Nakiri 165mm is one of the first of his creations. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.
He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super-dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless Damascus steel for added protection and to make sharpening easier.
The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular blade in many home kitchens. Its tall height gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an ultra comfortable and well-finished rosewood octagonal handle with a maple ferrule and nice finish.
Maker: Kobayashi san
Location: Seki City, Japan
Weight: 4.7 oz (134 g)
Edge Length: 159 mm
Total Length: 312 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Photos by Gustavo Bermudez&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-nakiri-160mm-127.png&&&4&&&||&&&||&&&@@@
kosg2dape15&&&KSG2D-P150&&&Kobayashi SG2 Damascus Petty 150mm&&&Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife comes with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!
Handle: Rosewood Octagonal
Ferrule: Maple Octagonal
Weight: 2.6 oz (74 g)
Edge Length: 152 mm
Total Length: 279 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-petty-150mm-301.png&&&5&&&||&&&||&&&||@@@
kosg2dasa17&&&KSG2D-S170&&&Kobayashi SG2 Damascus Santoku 170mm&&&Kobayashi SG2 Damascus Santoku 170mm. Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past couple of years, and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding. The knife is fitted with a very nice rosewood octagonal handle with a maple ferrule. This is an impressive knife!
Blacksmith: Kobayashi san
Location: Seki City, Japan
Edge Steel: SG2 Stainless Steel
Cladding: Stainless Damascus
Weight: 4.5 oz (128 g)
Edge Length: 170 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Handle: Rosewood Octagonal
Ferrule: Maple Octagonal
Photos by Gustavo Bermudez&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-damascus-santoku-170mm-240.png&&&0&&&||&&&||&&&||@@@
kosg2gy21&&&Kobayashi-Gyuto210&&&Kobayashi SG2 Gyuto 210mm&&&Kei Kobayashi is a young blacksmith who, until recently, was mainly involved in knife sharpening and finishing. He had never made complete blades before these, which makes the achievement even more remarkable, because they are really fine knives!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world's best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane has been given a fine hairline finish. This emphasizes the exposed hagane at the edge. An unusual seven-sided handle made from a single piece of lacquer-treated wood rounds out this picture of a great gyuto. This is an impressive start to a new blacksmithing career!
Weight: 5.1 oz (144 g)
Edge Length: 213 mm
Total Length: 357 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-210mm-307.png&&&5&&&||&&&||&&&||@@@
kosg2gy24&&&Kobayashi-Gyuto240&&&Kobayashi SG2 Gyuto 240mm&&&We are always looking out for new stuff here at CKTG, whether it's original and unique products or exciting new talents entering the world of knife making. We love giving these young, and sometimes not so young, blacksmiths a path to show the world what wonderful things they can do with a piece of steel.
We are very excited to introduce you to a new smith who is making knives for the first time in his career. Kei Kobayashi has, until recently, been a very talented sharpener and finisher working for a couple of the top blacksmiths. But he branched out into knifemaking himself and these knives are the first of his offerings to reach these shores. Considering his short time at the forge we have to say that we are extremely impressed.
Kobayashi-san is using the wonderful PM steel known as SG2 for these knives and this pleases us greatly. We are big fans of this high tech steel for many reasons, none less than its outstanding edge performance and toughness together with its ability to take a super fine edge. The core of SG2 is encased in a jigane of a soft stainless steel to protect the core and also make sharpening much easier. The outer layer is given a fine hairline finish to contrast with the polished SG2 edge steel.
These knives are real lasers. They are very thin and light and have a wonderful feel on the cutting board. The perfect balance of the knife is achieved with the use of a very unusual seven-sided one-piece handle made from pakka wood which is finished with a great feeling lacquer treatment.
We are excited to offer these new knives to our customers while enabling this young smith to sing his song, which so far is note perfect!
Maker: Kobayashi san
Location: Seki, Japan
Edge Steel: SG2 (AKA R2) Stainless Steel
HRC: 63+-
Weight: 5.8 oz (166 g)
Edge Length: 242 mm
Total Length: 392 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-240mm-309.png&&&5&&&||&&&||&&&||@@@
kosg2gy24ro&&&KSR-G240&&&Kobayashi SG2 Gyuto 240mm Rosewood&&&Kobayashi-san crafts these knives using premium SG2 powdered metallurgy steel—an advanced stainless steel prized for its exceptional edge retention, toughness, and ability to take an ultra-refined edge. We’re big fans of SG2, and it’s easy to see why: this high-performance steel offers the durability of a workhorse with the precision of a scalpel.
The SG2 core is clad in a softer stainless jigane, which not only protects the cutting edge but also simplifies sharpening. A finely executed hairline finish on the cladding creates an elegant visual contrast with the polished core steel, showcasing the craftsmanship and attention to detail.
These are true laser-style Japanese kitchen knives—ultra-thin, remarkably light, and incredibly nimble on the cutting board. The balance is spot on, aided by a beautifully shaped octagonal rosewood handle that feels secure and natural in hand. Whether you're slicing vegetables or prepping proteins, this knife delivers precision, speed, and refinement in every cut.
Maker: Kobayashi san
Location: Seki, Japan
Edge Steel: SG2 (AKA R2) Stainless Steel
HRC: 63+-
Weight: 5.4 oz (154 g)
Edge Length: 242 mm
Total Length: 396 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-gyuto-240mm-rosewood-48.png&&&0&&&||&&&||&&&||@@@
kosg2na16&&&Kobayashi-Nakiri&&&Kobayashi SG2 Nakiri 165mm&&&Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Until recently he has been working as a sharpener/finisher for a couple of leading blacksmiths, but is now forging himself. The Kobayashi SG2 Nakiri 165mm is one of the first of his creations. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.
He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.
The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular choice blade in many home kitchens. Its tall blade gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an uber comfortable seven-sided handle made from dyed lacquer-coated pakka wood.
Weight: 5.5 oz (156 g)
Edge Length: 158 mm
Total Length: 311 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-nakiri-165mm-262.png&&&5&&&||&&&||&&&@@@
kosg2pe15&&&Kobayashi-Petty150&&&Kobayashi SG2 Petty 150mm&&&Kei Kobayashi is a new kid on the blade-making block. He has, so far, been sharpening and finishing blades for a few local knife companies, but wanted to spread his wings and take on the task of creating his own blades. We were introduced to him recently and were immediately impressed with the quality of his designs and finished products.
He uses a core of SG2, which is laminated with a soft stainless steel to protect and add strength and ductility to the harder core steel. The outer layer is treated to a fine hairline finish, which contrasts beautifully with the polished SG2 edge. Knives made with SG2 have outstanding edge performance and toughness, together with an ability to take a super sharp edge.
This is a classically sized and styled petty, with a blade length of about 150mm and a height at the heel of 30mm. It features a really nicely relieved and rounded choil and spine. The hairline finish is enhanced with some finely hand-chiseled kanji elements. A rather unusual seven-sided handle that is made from pakka wood and finished with a lacquer coating completes this package perfectly.
Weight: 3.1 oz (90 g)
Edge Length: 153 mm
Total Length: 280 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-petty-150mm-319.png&&&5&&&||&&&||&&&||@@@
kosg2sa17&&&Kobayashi-Santoku&&&Kobayashi SG2 Santoku 170mm&&&Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. He had been working as a sharpener and finisher for a couple of leading blacksmiths, but he recently branched out into forging himself. The Kobayashi SG2 Santoku 170mm is one of the first of his new creations that we are carrying in the CKTG store. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.
He has chosen to work with SG2 as basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.
The santoku is a wonderful all-around slicer and dicer that is becoming a first choice blade in many home kitchens. Its tall blade gives increased finger to board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an unusual seven-sided handle made from dyed lacquer-coated pakka wood.
Weight: 4.8 oz (138 g)
Edge Length: 177 mm
Total Length: 318 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-santoku-170mm-346.png&&&5&&&||&&&||&&&||@@@
kosg2su27&&&Kobayashi-Suji270&&&Kobayashi SG2 Sujihiki 270mm&&&Sujihiki knives have long narrow blades that are designed for slicing cooked or raw meats, terrines, pates, and any other ingredients that require a light touch and single draw slice to process. It is also a good substitute for a yanagi when making sushi. They are similar to western slicers but usually have a thinner blade and harder steel. Sujihikis are also always double bevel, unlike the single ground yanagiba. The sujihiki is undoubtedly one of the most elegant of all the knife styles.
Adding to our canon of sujihiki blades is this striking rendition by new blacksmith Kei Kobayashi. We were introduced to this young man by a good friend of ours in the business and were immediately impressed with the quality of his knives. The grinds are very well executed and the finishing of the blade is of a high quality. The blade face is a soft stainless steel and it is given a lovely hairline finish. The inner core is made with SG2 steel and this is exposed at the edge with a high polished finish. The subtle looking blade is treated to some very fine hand chiseled kanji elements and a rather unusual seven-sided handle made from lacquer-coated pakka wood.
The Kobayashi SG2 Sujihiki 270mm is an elegant and high performance knife that exudes quality in every regard. It is an exciting first effort from this young blacksmith who we are proud to represent in our store.
Weight: 5.5 oz (156 g)
Edge Length: 272 mm
Total Length: 423 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kobayashi-sg2-sujihiki-270mm-342.png&&&0&&&||&&&||&&&||@@@
kosg2su27ro&&&KSR-S270&&&Kobayashi SG2 Sujihiki 270mm Rosewood&&&Sujihiki knives have long, narrow blades that are designed for slicing cooked or raw meats, terrines, pates, and any other ingredients that require a light touch and single draw slice to process. It is also a good substitute for a yanagi when making sushi. They are similar to Western slicers but usually have a thinner blade and harder steel. Sujihikis are also always double bevel, unlike the single-ground yanagiba. The sujihiki is undoubtedly one of the most elegant of all the knife styles.
Adding to our canon of sujihiki blades is this striking rendition by new blacksmith Kei Kobayashi. We were introduced to this young man by a good friend of ours in the business and were immediately impressed with the quality of his knives. The grinds are very well executed and the finishing of the blade is of a high quality. The blade face is a soft stainless steel and it is given a lovely hairline finish. The inner core is made with SG2 steel and this is exposed at the edge with a high polished finish. The subtle-looking blade is treated to some very fine hand-chiseled kanji elements and a lovely octagonal handle made of rosewood.
The Kobayashi SG2 Sujihiki 270mm is an elegant and high-performance knife that exudes quality in every regard. It is an exciting first effort from this young blacksmith who we are proud to represent in our store.
Weight: 5.0 oz (144 g)
Edge Length: 273 mm
Total Length: 428 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm&&&&&&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
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ko1k6brkn24&&&CK6-R24CG&&&Kohetsu 1K6 Bread Knife 240mm&&&Our team in Japan took on the challenge of designing a longer bread knife. Rather than creating a new blade mold, they cleverly extended the machi (the blade's base) to give the knife a longer feel, all while keeping the cutting edge consistent with our standard model. The result? A beautifully balanced knife with added reach and the same precision you expect!
Brand: Kohetsu
Maker: Tsukahara
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Steel Type: 1K6 Stainless Steel
HRC: 60 +-
Edge Grind: Even
Handle: Gray Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.1 oz (144 g)
Edge Length: 230 mm
Total Length: 384 mm
Spine Thickness at Heel: 2.5 mm
Blade Height at Heel: 38.4 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-240mm-444.png&&&5&&&||&&&||&&&@@@
kots1k6brkn2&&&CK6-R24BH&&&Kohetsu 1K6 Bread Knife 240mm &&&Kohetsu 1K6 Wa Handled Bread Knife 240mm. Bread has become more and more popular in Japan. We were offered these interesting and excellent bread knives and didn't think twice about bringing them into the store.
Brand: Kohetsu
Maker: Tsukahara
Location: Seki City Japan
Construction: Laser Cut, Mono Steel
Steel Type: 1K6 Stainless Steel
HRC: 60 +-
Edge Grind: Even
Handle: Maple Octagonal
Ferrule: Maple
Weight: 5.1 ounces / 144g
Blade Length: 228 mm
Overall Length: 384 mm
Spine Thickness at Heel: 2.4 mm
Blade Height at Heel: 38.2 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-240mm-385.png&&&5&&&||&&&||&&&@@@
ko1k6brknlob&&&CK6-R27WH&&&Kohetsu 1K6 Bread Knife 270mm&&&We asked our team in Japan to make a longer bread knife but doing a new blade die proved difficult, so they came up with the idea to extend the machi to give it a longer feel even though the working cutting edge is the same as the standard model. It came out great!
Brand: Kohetsu
Maker: Tsukahara
Location: Seki City, Japan
Construction: Laser Cut, Mono Steel
Steel Type: 1K6 Stainless Steel
HRC: 60 +-
Edge Grind: Even
Handle: Maple Octagonal
Ferrule: Maple
Weight: 5.7 oz (162 g)
Edge Length: 230 mm
Total Length: 416 mm
Spine Thickness at Heel: 2 mm
Blade Height: 40 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-bread-knife-270mm-197.png&&&5&&&||&&&||&&&@@@
ko1k6stsmsl2&&&CK6-C210U&&&Kohetsu 1K6 Stainless Small Slicer 210mm&&&Discover the exquisite Kohetsu 1K6 Stainless Steel Knife, handcrafted by master bladesmith Tsukahara San from Seki City, Japan. Constructed with roll forged, mono steel using top-quality 1K6 stainless steel, this durable and sharp knife boasts an impressive HRC of 60+-.
With a blade length of 210mm, this knife ensures precision with every cut. Its even edge grind, 360mm overall length, and 2.2mm spine thickness at the heel promise consistent performance.
Completing its design is a stunning oak wood octagonal handle, providing a comfortable grip. The Kohetsu 1K6 Stainless Steel Knife is where exceptional craftsmanship meets functionality and elegance. Transform your cooking with Kohetsu—where every cut counts.
Brand: Kohetsu
Maker: Tsukahara san
Location: Seki City, Japan
Construction: Roll Forged, Mono Steel
Steel Type: 1K6 Stainless Steel
HRC: 60 +-
Edge Grind: Even
Handle: Oak Burnt Octagonal
Weight: 10.2 ounces / 290g
Blade Length: 210 mm
Overall Length: 360 mm
Spine Thickness at Heel: 2.2 mm
Blade Height at Heel: 81.5 mm
Our cleaver saya DOES fit but it's on the loose side. FYI&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-1k6-stainless-small-slicer-210mm-502.png&&&0&&&||&&&||&&&@@@
ko1k6stsmsl21&&&CK6-C21BH&&&Kohetsu 1K6 Stainless Small Slicer 210mm&&&Introducing the pinnacle of cutting artistry, the Kohetsu 1K6 Stainless Steel Knife, meticulously handcrafted by the master bladesmith Tsukahara San himself. Inspired by centuries of tradition and perfected in the renowned forge-fires of Seki City, Japan, this masterful tool captures the essence of functionality, quality, and elegance.
Our Kohetsu knife's exquisite construction begins with the Roll Forged, Mono Steel technique, utilizing only the finest quality 1K6 Stainless Steel. This high-grade material provides the optimal balance between durability and sharpness, boasting an impressive Hardness Rockwell (HRC) rating of 60+-, meaning it's not just built to perform, but also to last.
The artistry extends to its finely balanced weight of 11.2 ounces or 320 grams, perfectly complementing its blade length of 210mm. This expert design ensures precision in every slice, dice, and chop, allowing you to maneuver through your kitchen tasks with grace and efficiency.
The skillfully honed edge grind is even, ensuring a consistently flawless cut every time. With an overall length of 360mm and a spine thickness at the heel of 2.2mm, this knife offers an unmatched combination of strength and balance. The blade height at the heel is 81.5mm, providing ample clearance for knuckles, promoting comfort during extended use.
Elevate your culinary journey with the Kohetsu 1K6 Stainless Steel Knife, where every element reflects an unparalleled dedication to quality and craftsmanship. Experience the refined balance, superior sharpness, and undeniable charm of this remarkable knife— a true testament to Seki City's renowned bladesmithing legacy. Transform your kitchen into a canvas with Kohetsu, where every cut is a masterpiece.
Brand: Kohetsu
Maker: Tsukahara san
Location: Seki City, Japan
Construction: Roll Forged, Mono Steel
Steel Type: 1K6 Stainless Steel
HRC: 60 +-
Edge Grind: Even
Handle: Maple Wood Octagonal
Weight: 11.2 ounces / 320g
Blade Length: 210 mm
Overall Length: 360 mm
Spine Thickness at Heel: 2.2 mm
Blade Height at Heel: 81.5 mm
Our cleaver saya DOES fit this knife but it's on the loose side.
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koaosubu17&&&CAS-B175&&&Kohetsu Aogami Super Bunka 175mm&&&The bunka is a very versatile blade that is gaining popularity in many kitchens with both professional and home chefs. It is shorter in length than a gyuto and, combined with its tall blade height, creates a knife with extensive uses and appeal. Bunkas often replace short gyutos or santokus, especially for people who favor push-cutting and chopping techniques. No doubt the great-looking reverse tanto profile also adds to a compelling aesthetic appeal.
The Kohetsu Aogami Super is made exclusively for CKTG by the extremely talented blacksmith, Tsukahara-san, working in Seki City. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
The blade has a nice progressive grind which Mr. Tsukahara biases slightly more on the right side than the left. He also feathers and thins out the tip for greater cutting performance.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users.
Brand: Kohetsu
Location: Seki, Japan
Sharpener: Tsukahara-San
Construction: Laser Cut, San Mai
Cladding: Stainless
Core Steel: Aogami Super
Handle: Ho Octagonal
Ferrule: Buffalo Horn
Engraving: Stamped
Weight: 3.6 oz (102 g)
Blade Length: 181 mm
Total Length: 318 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 47.1 mm
Edge Grind: 60/40 Asymmetric (ok for left- or right-handed users)
Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-bunka-175mm-326.png&&&5&&&||&&&||&&&@@@
koaosugy18&&&CAS-G180&&&Kohetsu Aogami Super Gyuto 180mm&&&Tsukahara-san makes the Kohetsu AS line of knives in his shop, which is located in Seki City. This hotbed of knife makers is populated with some of the best craftsmen in the industry. We asked Tsukahara-san to make this line for us because of his abilities forging this very popular but sometimes difficult steel.
The knives feature a stainless steel san-mai cladding which protects the core steel, thus aiding with ease of maintenance and increasing strength. The edge will oxidize over time, so do be aware of this when cleaning and storing the knife.
The grind on this blade is very thin with good convexing, which results in less stiction. It has a nice progressive grind which Mr. Tsukahara biases more on the right side than the left. He also feathers and thins out the tip for greater cutting performance. Even though it is asymmetrical it will still work well for left- and right-handed users.
180mm is about as short as gyutos go. As such it will find an audience with users with smaller hands or cooks who are starting up in the kitchen and want a more controllable blade to start with. It will also do a wonderful job in restricted sized work areas and with smaller ingredients and garnishes. This really is a great little knife that performs right along with the big boys!
Brand: Kohetsu
Blacksmith: Tsukahara San
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: Aogami Super Steel (AS)
Cladding: Stainless
Weight: 3.4 oz (96 g)
Blade Length: 179 mm
Total Length: 315 mm
Thickness at Heel: 2.1 mm
Blade Height: 41.4 mm
Edge Grind: 60/40 Asymmetric
Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-180mm-313.png&&&5&&&||&&&||&&&@@@
koasgy21cu&&&CAS-G21C&&&Kohetsu Aogami Super Gyuto 210mm Gray&&&This is one of our most popular lines and they're made in Seki exclusively for Chefknivestogo by noted master sharpeners, the Tsukahara brothers (and son). Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy."
The Kohetsu Aogami Super Gyuto 210mm is a really good blade made from Aogami Super carbon steel with a stainless steel cladding. The inner core AS steel is heat-treated to a hardness of 64 Rockwell. Aogami Super is popular steel that holds its sharp edge well yet is still relatively easy to sharpen. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection. The blade has a thinner than average grind and 60/40 asymmetrical edge.
Often times you will see a hazy/cloudy scratch pattern on the edge of the blade. This is not a defect. The knife sharpener intentionally thins the edges of these knives to make them perform better, especially in the tip area.
The octagonal gray handles are well finished and durable so they make a perfect match to the outstanding blades.
Blacksmith: Mr. Tsukahara
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
HRC: 63-64
Edge Grind: 60:40 (good for both left- and right-handers)
Handle: Octagonal Dark Gray Pakka Wood
Ferrule: Black Pakka Wood
Weight: 5.6 oz (152 g)
Blade Length: 214 mm
Total Length: 363 mm
Spine Thickness at Base: 2.0 mm
Blade Height: 46.0 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-210mm-gray-141.png&&&4&&&||&&&||&&&|kika21gy|@@@
rikoaosu24gy&&&CAS-G240&&&Kohetsu Aogami Super Gyuto 240mm&&&CKTG is the only place where you can purchase these high value, high performance Kohetsu knives. Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while which will add further protection to the blade. The blade has a thinner than average grind and 60/40 asymmetrical edge.
The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect
Brand: Kohetsu
Location: Seki, Japan
Construction: San Mai, Laser Cut
Cladding: Stainless Steel
Edge Steel: Aogami Super Steel
Edge Grind: Asymmetric 60/40 (okay for left and right users)
HRC: 63-64
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.7 oz (136 g)
Blade Length: 239 mm
Total Length: 380 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 50.5 mm
Photos by Gustavo Bermudez&&&&&&209&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-gyuto-240mm-298.png&&&5&&&||&&&||&&&||@@@
koaosugy24gr&&&CAS-G24C&&&Kohetsu Aogami Super Gyuto 240mm&&&CKTG is the only place where you can purchase these high-value, high-performance Kohetsu knives. Featuring a very well-executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while, adding further protection to the blade. The blade has a thinner than average grind and a 60/40 asymmetrical edge.
The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost as much as twice this price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Brand: Kohetsu
Location: Seki, Japan
Construction: San Mai, Laser Cut
Cladding: Stainless Steel
Edge Steel: Aogami Super Steel
Edge Grind: Asymmetric 60/40 (okay for left and right users)
HRC: 63-64
Handle: Gray Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Weight: 6.3 oz (180 g)
Blade Length: 240 mm
Total Length: 388 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 51.4 mm
Photos by Gustavo Bermudez
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koaosu27gy&&&CAS-G27C&&&Kohetsu Aogami Super Gyuto 270mm&&&Made exclusively for CKTG by a leading blacksmith in Japan, the Kohetsu AS line of blades are thin, light, and strong. We have specified an HRC rate of 64 to ensure a high level of edge retention and low maintenance requirement. This carbon steel core is reinforced by the use of a stainless steel cladding. Of course the exposed carbon steel will patina with use but this oxidation only serves to enhance the look and protection of the cutting edge.
A nicely shaped and finished pakka wood handle gives the knife a light and well-balanced feel. This is a simple and elegant knife, a tool made to perform with ease and efficiency.
The Kohetsu Aogami Super Gyuto will find favor in any home or professional setting. A great blade at a great price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Brand: Kohetsu
Location: Seki City Japan
HRC: 64-65
Steel: Aogami Super
Cladding: Stainless
Finish: Hairline
Weight: 7.8 oz (222 g)
Blade Length: 269 mm
Total Length: 417 mm
Spine Thickness at Base: 2.7 mm
Blade Height: 53.7 mm
Edge Grind: 60/40 Asymmetric (ok for left or right)
New Handle: Octagonal Black and Grey Pakka Wood Trust Pics
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koaosuho15&&&CAS-H15C&&&Kohetsu Aogami Super Honesuki 150mm&&&The Kohetsu AS Honesuki is made with stainless cladding over Aogami Super steel, which is a fantastic carbon steel for kitchen knives. The alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry, but will develop a patina over time, which will aid in its protection.
The honesuki style of knife is used for boning work, mostly for poultry. But many cooks find the knife useful for a wide variety of cutting chores in the kitchen. The triangular shape and sharp point enable the user to get into places other blades simply cannot reach. It’s the kind of knife that, once used, will become a go-to blade.
The handle is made with gray pakka wood in an octagonal shape with a black pakka wood ferrule.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We have created the Kohetsu line with a simple philosophy of providing a well-made and straightforward knife at a super competitive price. High quality and high value are what define the brand. Once you try this fun knife, we trust you will agree with us.
Weight: 4.3 oz (122 g)
Edge Length: 151 mm
Total Length: 299 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-honesuki-150mm-451.png&&&5&&&||&&&||&&&@@@
koaosuki21&&&CAS-K210&&&Kohetsu Aogami Super Kiritsuke 210mm&&&Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.
The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance.
Brand: Kohetsu
Location: Seki, Japan
Construction: San Mai, Laser Cut
Cladding: Stainless Steel
Edge Steel: Aogami Super Steel
Edge Grind: Asymmetric 60/40 (okay for L and R users)
HRC: 64-65
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.3 oz (124 g)
Blade Length: 212 mm
Overall Length: 350 mm
Spine Thickness at Heel: 2.3 mm
Blade Height at Heel: 45.4 mm
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koaosuki24&&&CAS-K240&&&Kohetsu Aogami Super Kiritsuke 240mm&&&Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.
The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance.
Brand: Kohetsu
Location: Seki, Japan
Construction: San Mai, Laser Cut
Cladding: Stainless Steel
Edge Steel: Aogami Super Steel
Edge Grind: Asymmetric 60/40 (okay for L and R users)
HRC: 64-65
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.7 oz (134 g)
Blade Length: 237 mm
Total Length: 379 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-kiritsuke-240mm-sale-144.png&&&4.5&&&||&&&||&&&@@@
koaosuna16&&&CAS-N16C&&&Kohetsu Aogami Super Nakiri 165mm&&&The nakiri is predominantly a vegetable chopping knife with an easy to sharpen 60:40 asymmetrical blade which can be used by lefties or righties. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The Kohetsu AS nakiri is constructed from Aogami Super steel clad with a protective layer of stainless steel. Rockwell Hardness is 64 for these knives, and each batch of steel is tested for consistency. We have made these knives to maximize performance while minimizing unnecessary “bling” and its associated cost.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it (on a different blade).
Kohetsu knives cut to the core of blade design and execution. Try one...we know you will agree.
Weight: 5.9 oz (170 g)
Edge Length: 164 mm
Overall Length: 318 mm
Spine Thickness at Base: 2.3 mm
Blade Height: 47.5 mm
Edge Grind: 60/40 asymmetric (ok for left or right)
Handle: Octagonal Gray Pakka Wood (updated since video)
Ferrule: Black Pakka Wood
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rikoaosu12pe&&&CAS-P120&&&Kohetsu Aogami Super Petty 120mm&&&Kohetsu is an exclusive CKTG brand that we developed over the course of more than a year. The name loosely translates to “bring happiness and pleasure,” or simply “be happy,” which sums up exactly what we hope these knives bring to your kitchen.
The Kohetsu Aogami Super Petty 120mm is a compact, hardworking blade built around an Aogami Super carbon steel core wrapped in stainless cladding. We partner with a respected blacksmith shop in Japan for the forging and assembly, and the AS core is heat-treated to an impressive 64 Rockwell for excellent edge retention and daily performance.
This knife was designed with a straightforward, utilitarian mindset. No extra frills—just a well-made tool that cuts beautifully and delivers exceptional value. It features a traditional octagonal ho wood handle paired with a water buffalo horn ferrule for a classic, comfortable feel in hand.
We do not have a saya that fits this knife. We recommend using a felt blade guard instead.
Brand: Kohetsu
Blacksmith: Tsukahara-San
Location: Seki City, Japan
Construction: San Mai
Edge Steel: Aogami Super Steel (carbon steel)
Cladding: SUS 405 Stainless Steel
HRC: 64–65
Edge Grind: 60/40 Asymmetric (works for left or right-handed users)
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 1.7 oz (48 g)
Edge Length: 119 mm
Total Length: 243 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-petty-120mm-297.png&&&5&&&||&&&||&&&||@@@
koaosupe15&&&CAS-P15C&&&Kohetsu Aogami Super Petty 150mm&&&Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us over a year to develop and we think the effort has been worth it.
The 150mm petty sits in the sweet spot of petty blade lengths, usually between 120mm and 160mm. As such it can fulfill many roles in the kitchen: a vegetable cutter and dicer, a slicer of small proteins, or a nimble all-purpose chopper. It comes with a ho wood octagonal handle that, together with its 60/40 grind, makes it suitable for both left- and right-handed users. The blade falls towards the light side of the scale and features the characteristic thin grind and edge found on all of these nicely balanced knives. This is a nice, easy knife to hold and use and represents great value.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Maker: Kohetsu
Location: Seki City, Japan
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Weight: 2.6 oz (76 g)
Edge Length: 149 mm
Total Length: 274 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
Edge Grind: 60/40 Asymmetric (ok for lefties or righties)
Handle: Gray Octagonal (Trust the Photos)&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-petty-150mm-358.png&&&5&&&||&&&||&&&||@@@
koaosusa18&&&CAS-S180&&&Kohetsu Aogami Super Santoku 180mm&&&The proper name of this knife is santoku-bocho. In Japanese, santoku means “knife of the three virtues.” This refers to its ability to perform the three acts of chopping, slicing, and dicing. Some chefs believe the santoku is more versatile than a nakiri, its only real competitor, in the home kitchen. The santoku has a relatively short blade, up to 200mm, and a rounded tip with a slight point. It is made with a two-sided, asymmetrical 60:40 grind which is ok for left or right-handed users.
The Kohetsu AS santoku is one of the knives made exclusively for CKTG. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold while being suitable for right- and left-handed users.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Weight: 3.8 oz (108 g)
Blade Length: 181 mm
Total Length: 317 mm
Spine Thickness at Base: 2.3 mm
Blade Height: 47.2 mm
Handle: Ho Wood Octagonal
Ferrule: Black Buffalo Horn
Edge Grind: 60/40 Asymmetric (ok for left or right)
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-santoku-180mm-327.png&&&5&&&||&&&||&&&@@@
koaosu27su&&&CAS-J27CSuji&&&Kohetsu Aogami Super Sujihiki 270mm&&&The Kohetsu Aogami Super Sujihiki 270mm is one of our favorite sujihikis on the site. It is made with top-shelf Aogami Super steel, which is a great carbon steel for kitchen knives. The central core is clad with stainless steel for added strength and protection. The result is an easy-to-care-for knife with a nice fit and finish and a great cutting edge that is both acute and has high wear resistance for long-lasting sharpness.
Sujihikis are perfect for all slicing and carving jobs. Whether raw or cooked, proteins will fall prey to this narrow and thin blade. Want to make see-through carpaccio? This is your knife!
The Kohetsu AS sujihiki is both elegant and efficient. The knife comes with a fine pakka wood octagonal handle and 60/40 grind, and it works equally well with right- or left-handed users.
Sujihikis can run into the thousands of dollars. This knife proves that much of these hyper-blade's attributes can be realized with a sensible outlook toward blade construction and design.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
A great deal of knife for a great deal!
Edge Grind: 60/40 Asymmetric (ok for left or right)
Handle: Black and Grey Pakka Wood, Octagonal Shape
Weight: 6.1 oz (174 g)
Edge Length: 273 mm
Total Length: 422 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 41 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-sujihiki-270mm-297.png&&&4.5&&&||&&&||&&&||@@@
koastogy24&&&CAS-OG4C&&&Kohetsu Aogami Super Togatta Gyuto 240mm&&&We are very pleased to be able to offer these fine knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu AS Togatta Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.7 ounces. It has a nice thin tip with a little distal taper towards the point. This Togatta profile is very similar to the Masamoto KS. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
Aogami Super Steel is made by Hitachi and is top-shelf carbon steel. These knives are heat-treated to 64-65 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. It can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness longer than most other carbon steels. The knife is clad with stainless steel for easy care and good looks.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Brand: Kohetsu
Maker: Tsukahara-san
Location: Seki, Japan
Edge Steel: AS
HRC: 64-65
Cladding: Stainless Steel
Weight: 5.7 oz (162 g)
Edge Length: 235 mm
Total Length: 385 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 46 mm
Handle: Gray Pakka Wood Octagonal
Ferrule: Black Pakka Wood&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-togatta-gyuto-240mm-28.png&&&5&&&||&&&||&&&||@@@
koaswebu17&&&KAS-B175&&&Kohetsu AS Western Bunka 175mm&&&The Kohetsu AS Western Bunka is one of a line of knives made exclusively for CKTG. Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds. We have specified a hardness of 64 HRC, which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
This fun and functional kitchen knife looks as great as it performs. The top shelf fit and finish can be seen in the finely crafted western mahogany handle mated to a lovely stainless bolster. Some embossed kanji set off the lovely satin finish on the blade. All around, this bunka is a great knife at a very affordable price.
Brand: Kohetsu
Blacksmith: Tsukahara-San
Region: Seki, Japan
Construction: San Mai
Edge: Aogami Super Steel
HRC: 64-65
Cladding: Stainless
Engraving: Machine Engraved
Handle: Western (Yo)
Scales: Mahogany
Weight: 5.6 oz (160 g)
Edge Length: 178 mm
Total Length: 299 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-bunka-175mm-303.png&&&0&&&||&&&||&&&||@@@
koasgy18&&&KAS-G180&&&Kohetsu AS Western Gyuto 180mm&&&At 180mm, this knife is as small as gyutos get. It is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
The Kohetsu AS Western Gyuto is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection and add to the great looks of this kitchen workhorse.
The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us years to develop and refine and we think the efforts have paid off.
Brand: Kohetsu
Location: Seki City, Japan
Bladesmith: Tsukahara-San
Construction: San Mai, Laser Cut
Type: Gyuto
Edge Grind: Double Bevel (See Choil Shot)
Weight: 5.3 oz (152 g)
Edge Length: 176 mm
Total Length: 298 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm
Handle: Western
Scales: Rosewood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-western-gyuto-180mm-28.png&&&5&&&||&&&||&&&||@@@
koaswegy21&&&KAS-G210&&&Kohetsu AS Western Gyuto 210mm&&&Kohetsu is an in-house brand of kitchen knives created exclusively for us at CKTG. The word Kohetsu roughly translates to "be happy," and we really think that is a perfect description for these well-made and keenly priced knives. They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening.
AS stands for Aogami Super steel. It is a high-quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use, but the knife is clad with stainless steel for easy care. Over time, the edge will darken, and it will look more attractive with age and use.
The gyuto featured here is a medium-length blade that will work in most kitchen environments. It is long enough to tackle most ingredients while being compact enough for easy use in smaller kitchens and spaces. The grinds on these knives are quite exceptional and the edge is pretty sharp right out of the box.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Steel: Aogami Super Clad with Stainless
Handle: Mahogany
Edge Grind: 60/40 Asymmetric (ok for left or right)
Weight: 6.7 oz (190 g)
Edge Length: 209 mm
Total Length: 335 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Photos by Gustavo Bermudez&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-210mm-323.png&&&5&&&||&&&||&&&||@@@
kowegy24&&&KAS-G240&&&Kohetsu AS Western Gyuto 240mm&&&The Kohetsu AS brand is a great introduction to Japanese carbon steel. It is relatively easy to keep sharp with minimal reactivity. We make these knives with the straightforward aim of providing great performance at an attractive and affordable price. Other gyutos with these specifications and quality can cost twice as much. CKTG is the only place where you can purchase these high-value, high-performance Kohetsu knives.
Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while, which will add further protection to the blade. The blade has a thinner than average grind and a 60/40 asymmetrical edge that is good for both left- and right-handed users.
While the Kohetsu AS line is a value brand, it does boast a high level of fit and finish. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done, featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.
Weight: 7.1 oz (204 g)
Edge Length: 235 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
HRC: 64
Edge Grind: 60/40 Asymmetric (ok for left or right)&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-240mm-178.png&&&5&&&||&&&||&&&||@@@
koweasgy27&&&KAS-G270&&&Kohetsu AS Western Gyuto 270mm&&&These knives have a factory defect: there is a small dent below the kanji that does not affect use or performance. The reason it's there is during the process of making bolster, the factory cuts the end, where contacts the mahogany scale, straight. While doing this, the blade itself has to be set not to move and the jig has a small projection or a dot to hold it firm & tight. Usually, they get polished out.
The Kohetsu Aogami Super Gyuto 270mm is the longest knife in this exclusive line of CKTG kitchen knives. It is a knife fit for tackling big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. Of course a knife of this size requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef style knives with ease and efficiency.
While it boasts a long cutting edge, the knife is not super tall at just 52.4mm. Because of this, the profile is fairly flat all the way to the slim tip. It is also quite thin but no laser for sure. Its lower height relative to other 270mm gyutos make it a nimble and easy to handle knife. It is also easy to keep sharp and maintain given its fully stainless steel cladding over the core of Aogami Super steel.
The blade is coupled to a really comfortable Western style mahogany handle with stainless bolster and rivets. Fit and finish are of an extremely high standard and the package looks and feels like the fine implement that it is.
We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a truly professional feel. The Kohetsu AS Western gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.
Weight: 9.7 oz (276 g)
Edge Length: 263 mm
Total Length: 399 mm
Spine Thickness at Base: 3 mm
Blade Height: 53 mm
Steel: Aogami Super clad with stainless steel
Handle: Mahogany Western&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-gyuto-270mm-122.png&&&5&&&||&&&||&&&||@@@
koweasho150&&&KAS-H150&&&Kohetsu AS Western Honesuki 150mm&&&The honesuki is primarily used for boning smaller proteins, in particular, poultry and other birds. It is quite stiff and features a triangular profile and pointed tip, all the better for getting into tight spaces and between joints. Many honesukis are single-bevel knives, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty-style knife. The shape and weight allow for easy and secure in-hand work, as well as being a great blade for creating garnishes.
The blade is made from Aogami Super steel with a stainless cladding. AS is a fantastic carbon steel for kitchen knives, and in the case of the Kohetsu AS line, the alloy is hardened to an HRC of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection.
The handle features a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
Weight: 5.4 oz (152 g)
Edge Length: 146 mm
Total Length: 262 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-honesuki-150mm-105.png&&&0&&&||&&&||&&&||@@@
koaski24&&&KAS-K240&&&Kohetsu AS Western Kiritsuke 240mm &&&The Kohetsu AS Kiritsuke is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time, which will aid in its protection and add to the great looks of this kitchen workhorse.
There is a fascination with kiritsuke-tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
The grinds on this knife are very thin and, together with the convex profile, result in a blade that is less prone to food stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. So while the knife is made with a slight bias of 60/40, it is still a good choice for left- or right-handed users. The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
Weight: 7.2 oz (204 g)
Edge Length: 235 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
HRC: 64
Edge Grind: 60/40 Asymmetric (ok for left or right)&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-aogami-super-western-kiritsuke-240mm-28.png&&&5&&&||&&&||&&&||@@@
koweasna16&&&KAS-N165&&&Kohetsu AS Western Nakiri 165mm&&&We created Kohetsu knives to bring you the best cutting performance using the top steels on the market, with impeccable heat treatment and nice, thin grinds—all at an affordable price.
We start with one of the top carbon steels available, Aogami Super, which is then clad with a soft stainless steel to protect the blade from corrosion and make it easier to maintain. Our skilled blacksmith hardens the blade to 64 HRC, which results in an edge that is both sharp and resilient.
The nakiri is a vegetable chopping knife with an easy-to-sharpen blade that can be used by left- or right-handed users. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long, flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The blade features a satin finish with a nice embossed kanji. Fit and finish on these knives is first rate and it carries over to the fine mahogany western handle.
This line has taken us years to develop and refine and we think the efforts have paid off.
Weight: 6.6 oz (188 g)
Edge Length: 160 mm
Total Length: 280 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-nakiri-165mm-156.png&&&5&&&||&&&||&&&||@@@
koweaspe12&&&KAS-P120&&&Kohetsu AS Western Petty 120mm&&&We have this line of AS knives made exclusively for CKTG by the talented blacksmith Tsukahara-San. The core steel is hardened to 64 HRC and is laminated with a softer stainless steel using a san-mai construction. The blade is laser cut from a pre-laminated sheet.
The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry, but will develop a patina over time, which will aid in its protection and add to the great looks of this kitchen workhorse.
The 120mm petty is a small knife suited for a multitude of cutting and paring tasks. It is the perfect tool for chopping and slicing smaller items and a little gem when it comes to intricate garnish preparation. Watch out ripe tomato, you've met your match! This compact knife will also suit smaller hands more than other larger knives.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We do not have a saya that fits this knife. We recommend the felt blade guard instead.
Weight: 2.6 oz (76 g)
Blade Length: 116 mm
Total Length: 227 mm
Spine Thickness at Base: 2 mm
Blade Height: 27 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-petty-120mm-189.png&&&4.5&&&||&&&||&&&||@@@
koweaspe15&&&KAS-P150&&&Kohetsu AS Western Petty 150mm&&&The Kohetsu AS Western Petty 150mm is a classically sized and styled petty, with a blade length of about 146mm and a height at the heel of almost 29mm. It features a really nicely polished choil and a flat cutting edge that sweeps to the fine tip almost 3/4 of the way along the blade.
The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.
The knife is machine-finished with some nice stamped kanji elements. Because it is laminated with stainless steel, the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out-of-the-box edge is very well done, as are the well-finished bolster and handle.
Weight: 3.6 oz (102 g)
Edge Length: 146 mm
Total Length: 259 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-petty-150mm-235.png&&&4.5&&&||&&&||&&&||@@@
koweassa18&&&KAS-S180&&&Kohetsu AS Western Santoku 180mm&&&The do-it-all attributes of a santoku-style blade are becoming more popular with both professional and home chefs around the world. The knife looks like a small Western chef knife or shorter gyuto with a more rounded tip. For those who like a smaller length, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.
We have created the Kohetsu AS Western line of knives for chefs of all kinds, whether amateur or professional. The blades are made from one of our very favorite carbon steels, Aogami Super. This highly regarded alloy has been developed by Hitachi Metals and is liked by many makers of fine kitchen utensils. The core steel is clad with a softer stainless layer to protect it from corrosion while making the blade less brittle.
One outstanding attribute of the Kohetsu AS line is the high level of fit and finish, especially in light of the affordable cost. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done, featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.
We are very proud of these Kohetsu knives and feel that they represent one of the best values in our store.
Weight: 6.0 oz (170 g)
Edge Length: 174 mm
Total Length: 298 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-santoku-180mm-37.png&&&4.5&&&||&&&||&&&||@@@
koaswe27su&&&KAS-J270&&&Kohetsu AS Western Sujihiki 270mm&&&This Kohetsu AS Western 270mm Sujihiki is a mouthful. Kohetsu is the brand of this knife and it roughly translates to "be happy." They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening. AS stands for Aogami Super steel. It's high-quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use, but the knife is clad with stainless for easy care. Over time, the edge will darken and it will look more attractive with age and use. Sujihiki is a Western-type slicing knife. They're thin and make great carving knives or fillet knives.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Oftentimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Edge Steel: Aogami Super
Cladding: Stainless Steel
Handle: Mohogany
Weight: 7.2 oz (204 g)
Edge Length: 267 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-as-western-sujihiki-270mm-148.png&&&4.5&&&||&&&||&&&||@@@
kobl2cakn16&&&TAB-C160&&&Kohetsu Blue #2 Cabbage Knife 160mm&&&Kohetsu Blue #2 Cabbage Knife 160mm
Built for decisive, ground-level cuts, the Kohetsu Blue #2 Cabbage Knife reflects a long tradition of practical farm tools from Sanjo City, Japan. In the vegetable fields surrounding Sanjo, similar knives are commonly used by farmers harvesting cabbage heads, slicing them cleanly at the base directly in the field. This is a purpose-driven tool designed for strength, control, and efficiency rather than delicate prep work.
If you enjoy working in the garden or tackling dense vegetables like cabbage, squash, or other thick-stemmed produce, this knife lets you channel what Japanese farmers actually use on the job. The compact blade and tall profile provide excellent leverage, while the thicker spine delivers confidence and durability when cutting close to the ground.
The blade features a Blue #2 carbon steel core, prized for its edge retention and cutting bite, clad in stainless steel to reduce maintenance. While the cladding helps with corrosion resistance, the exposed carbon edge still requires care—wipe the blade clean and dry after use to prevent rust and patina.
This is a rugged, honest working knife that bridges the gap between garden tool and kitchen blade, rooted in real-world use rather than theory.
Care Instructions: Do not leave wet or dirty after use. Rinse, wipe dry immediately, and store dry. Light oiling is recommended for long-term storage.
Brand: Kohetsu
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
HRC: 62 ±
Cladding: Stainless
Weight: 5.1 oz (146 g)
Blade Length: 171 mm
Total Length: 316 mm
Spine Thickness at Base: 3.5 mm
Blade Height at Belly: 48.7 mm
Handle: Ho Wood, Oval
Ferrule: Black Resin&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-cabbage-knife-160mm-242.png&&&0&&&||&&&||&&&@@@
kobl2kubu17&&&TAB-B17U&&&Kohetsu Blue #2 Kurouchi Bunka 170mm&&&Kohetsu Blue #2 Bunka 170mm. This Kohetsu bunka was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi Blue #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name.
Maker: Kohetsu
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi
Handle: Burnt Urushi Octagonal
Weight: 5.3 oz (150 g)
Edge Length: 169 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm
Photos by Gustavo Bermudez&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-bunka-170mm-293.png&&&0&&&||&&&||&&&@@@
kobl2na162&&&TAB-N16U&&&Kohetsu Blue #2 Kurouchi Nakiri 165mm&&&Nakiri knives are a popular choice among both home and professional cooks. They are a perfect utensil for cutting, slicing, or chopping any and all vegetables—their height appeals to users with large hands or those liking a good board-to-hand clearance.
These “knives for cutting greens” feature a very square shape and double bevel grind. They have quite straight edges for increased chop cutting and slicing prowess.
The Kohetsu Blue #2 nakiri is a really nice example of the breed. It has a well-executed grind and the aesthetics to match. Add in the fact that the blade is constructed from the well-regarded steel known as Aogami # 2, and you have a knife that offers much…for not much at all! The excellent main core steel is protected and strengthened by adding iron cladding. This is a bona fide handcrafted blade of great quality and design at a price that is more in keeping with mass-produced items of similar type.
If you have ever wanted to try a nakiri or the excellent Blue #2 steel (or both), this is a perfect and economical place to start.
Maker: Kohetsu
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi
Handle: Burnt Urushi Octagonal
Weight: 6.3 oz (178 g)
Edge Length: 162 mm
Total Length: 302 mm
Spine Thickness at Base: 5 mm
Blade Height: 49 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-nakiri-165mm-sale-35.png&&&5&&&||&&&||&&&@@@
kobl2kusa16&&&TAB-S16U&&&Kohetsu Blue #2 Kurouchi Santoku 165mm&&&Kohetsu Blue #2 Santoku 165mm. This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi Blue #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name.
We do not have a saya that fits this knife. We recommend the felt blade guard instead.
Maker: Kohetsu
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi
Handle: Burnt Urushi Octagonal
Weight: 5.5 oz (158 g)
Edge Length: 168 mm
Total Length: 303 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-kurouchi-santoku-165mm-299.png&&&0&&&||&&&||&&&@@@
kobl2nabu17&&&SAN-B170&&&Kohetsu Blue #2 Nashiji Bunka 170mm&&&The Kohetsu Blue #2 Nashiji Bunka 170mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments and nice, thin grinds. The result was a range of very different knives that all heed to these same principals.
The bunka featured here is made from Blue #2 high carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work of all kinds.
Brand: Kohetsu
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
HRC: 62
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even 50/50
Weight: 4.6 oz (130 g)
Edge Length: 170 mm
Total Length: 310 mm
Spine Thickness at Heel: 3 mm
Blade Height: 44 mm
Handle: Walnut Octagonal (Trust the Photos)
Ferrule: Black Pakka Wood
Photos by: Gustavo Bermudez&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-170mm-294.png&&&5&&&||&&&||&&&@@@
kobl2nabu17c&&&SAN-B170Second&&&Kohetsu Blue #2 Nashiji Bunka 170mm - Crack/Scratch&&&This knife arrived from the manufacturer with a cracked ferrule and minor scratches on the blade.
The Kohetsu Blue #2 Nashiji Bunka 170mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments and nice, thin grinds. The result was a range of very different knives that all heed to these same principals.
The bunka featured here is made from Blue #2 high carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work of all kinds.
Brand: Kohetsu
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
HRC: 62
Cladding: Stainless
Finish: Nashiji
Edge Grind: Even 50/50
Weight: 4.6 oz (130 g)
Edge Length: 170 mm
Total Length: 310 mm
Spine Thickness at Heel: 3 mm
Blade Height: 44 mm
Handle: Walnut Octagonal (Trust the Photos)
Ferrule: Black Pakka Wood
Photos by: Gustavo Bermudez&&&&&&175&&&157&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-170mm-crack-scratch-26.png&&&0&&&||&&&||&&&@@@
kobl2nabu21&&&SAN-B210&&&Kohetsu Blue #2 Nashiji Bunka 210mm&&&The Kohetsu Blue #2 Nashiji Bunka 210mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments, and nice, thin grinds. The result was a range of very different knives that all heed to these same principles.
The bunka featured here is made from Blue #2 high-carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work.
Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal (Trust the Photos)
Photo Credit: Gustavo Bermudez
Weight: 6.5 oz (186 g)
Edge Length: 215 mm
Total Length: 368 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-bunka-210mm-361.png&&&5&&&||&&&||&&&@@@
kobl2nagy18&&&SAN-G180&&&Kohetsu Blue #2 Nashiji Gyuto 180mm&&&Kohetsu is one of our in-house brands. This line of knives features excellent heat treatments and very nice grinds. The gyuto listed here is made from Blue #2 high-carbon steel. Specifically developed for tools and knives, Blue #2 has a high wear resistance but low toughness. It is easy to sharpen, even at high hardness rates, while its edge-holding is outstanding. The inner core is clad in stainless steel, which will keep all but the mirror-finished edge from forming a patina while making daily maintenance a much more straightforward task.
180mm is the shortest length of most gyutos. The knife is ideal for smaller hands, smaller cutting boards, or smaller ingredients. But do not let the label throw you. This is a big performer capable of tackling almost any normal kitchen-cutting task. Most vegetables or proteins can be processed with a blade this size. The shorter and lighter size of this gyuto also gives it a quality that feels fast and nimble. In fact, with its short height and pointed profile, it could be easily mistaken for a long petty.
We have just upgraded the knife with a new walnut octagonal handle and pakka wood ferrule. The Kohetsu Blue #2 series knives are a fantastic deal.
**Our 180mm Gyuto Saya does NOT fit this knife. The spine of the knife is very thick at the heel.
Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City, Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal (Trust Photos)
Ferrule: Black Pakka Wood
Photo Credit: Gustavo Bermudez
Weight: 4.5 oz (128 g)
Edge Length: 185 mm
Total Length: 335 mm
Spine Thickness at Heel: 3 mm
Blade Height: 41 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-180mm-272.png&&&5&&&||&&&||&&&@@@
kobl2nagy21&&&SAN-G210&&&Kohetsu Blue #2 Nashiji Gyuto 210mm&&&The Kohetsu line of knives is perfect for the busy line cook or the discriminating home cook. They are a fantastic deal, manufactured exclusively for Chefknivestogo from top-of-the-line Hitachi Blue #2 steel. They feature excellent heat treatment and very nice grinds with an upgraded walnut octagonal handle with pakka wood ferrule. The stainless steel cladding on most of the knife will keep all but the mirror-finished edge from forming a patina. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.
Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal (Trust Photos)
Photo Credit: Gustavo Bermudez
Weight: 5.8 oz (164 g)
Edge Length: 213 mm
Total Length: 367 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-210mm-370.png&&&5&&&||&&&||&&&@@@
kobl2nagy24&&&SAN-G240&&&Kohetsu Blue #2 Nashiji Gyuto 240mm&&&Made in Japan exclusively for Chef Knives To Go, this line of Kohetsu knives is an excellent deal. They are made with high-quality Hitachi Blue #2 steel, which is heat treated and given a "nashiji" or "pear skin" finish. They are then clad in stainless steel to protect the steel from rust. Finished with a practical and strong handle, these knives will last you a lifetime. Please note we upgraded the handle to a much nicer walnut octagonal with black pakka wood ferrule.
Brand: Kohetsu
Location: Sanjo City, Japan
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
HRC: 62+-
Cladding: Stainless Nashiji
Photos by: Gustavo Bermudez
Weight: 6.7 oz (190 g)
Edge Length: 242 mm
Total Length: 397 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-gyuto-240mm-336.png&&&4.5&&&||&&&||&&&@@@
kobl2naho15&&&SAN-H150&&&Kohetsu Blue #2 Nashiji Honesuki 150mm&&&Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.
Blue #2 is a highly reactive steel that normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled honesukis, the Kohetsu Blue #2 Nashiji features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.
Maker: Kohetsu
Location: Sanjo, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Engraving: Kanji, Stamped
Photos: Gustavo Bermudez
Edge Grind: Even, Double Sided (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.0 oz (112 g)
Edge Length: 152 mm
Total Length: 295 mm
Spine Thickness at Base: 4 mm
Blade Height: 40 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-honesuki-150mm-271.png&&&4.5&&&||&&&||&&&@@@
kobl2nakode1&&&SAN-A105&&&Kohetsu Blue #2 Nashiji Ko Deba 105mm&&&Kohetsu translates loosely to "Be Happy" and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals, but they make a great entry into the world of Blue #2 steel blades for home cooks, too.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers.
Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City, Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal (Trust the Photos)
Photo Credit: Gustavo Bermudez
Weight: 2.5 oz (72 g)
Edge Length: 106 mm
Total Length: 230 mm
Spine Thickness at Base: 3 mm
Blade Height: 36 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-105mm-308.png&&&5&&&||&&&||&&&@@@
kobl2nakode11&&&SAN-A120&&&Kohetsu Blue #2 Nashiji Ko Deba 120mm&&&Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily, it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.
Blue #2 is a highly reactive steel, which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled deba knives, the Kohetsu Blue #2 Nashiji Ko Deba features a double-bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen. Deba knives are used mainly to fillet fish but they are also adept at other tasks.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.
Maker: Kohetsu
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Engraving: Kanji, Stamped
Edge Grind: Even, Double Sided (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.2 oz (91 g)
Edge Length: 120 mm
Total Length: 240 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-ko-deba-120mm-295.png&&&0&&&||&&&||&&&@@@
kobl2na16&&&SAN-N165&&&Kohetsu Blue #2 Nashiji Nakiri 165mm&&&Designed with the busy line cook in mind, Kohetsu knives are made to be durable, easy to care for, and affordable. They are made of Hitachi Blue #2 steel clad with stainless steel, so only the mirror-finish edge will form a patina. The nashiji finish helps food slide right off the knife, simplifying a busy prep session. We also upgraded the handles on these recently to walnut octagonal with black pakka wood.
Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: Blue #2
Cladding: Stainless
Finish: Hammered
Edge Grind: Even
Weight: 5.1 oz (146 g)
Edge Length: 162 mm
Total Length: 307 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos: Gustavo Bermudez&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-nakiri-165mm-381.png&&&5&&&||&&&||&&&@@@
kobl2pe80&&&SAN-P135&&&Kohetsu Blue #2 Nashiji Petty 135mm&&&The Kohetsu line of knives was made with line cooks in mind. These affordable knives are made with top-of-the-line Hitachi Blue #2 steel with excellent heat treatment and very nice grinds with a simple but durable handle. The mirror-finished edge will be reactive, but the rest of the knife is clad in stainless steel. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.
Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City, Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Photo Credit: Gustavo Bermudez
Weight: 2.8 oz (79 g)
Edge Length: 135 mm
Total Length: 255 mm
Spine Thickness at Heel: 3 mm
Blade Height: 31 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-135mm-328.png&&&4.5&&&||&&&||&&&@@@
kobl2nape17&&&SAN-O165&&&Kohetsu Blue #2 Nashiji Petty 170mm&&&We sell knives of every kind and at every price point. Among these varieties are the ones we particularly get excited about: our entry level or gateway knives. The Kohetsu Blue #2 line of kitchen blades is the perfect example of this class of blade. A well-made, sharp, good-looking performer at a super reasonable price.
The knife featured here is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
We have completed the package with a practical and strong octagonal handle made from walnut with a black pakka wood ferrule. The Kohetsu Blue #2 Nashiji Petty is a great little knife that can be applied to many cutting tasks around the kitchen. And at its very affordable price, it could prove to be the gateway you have been seeking into the fascinating world of Japanese knives.
Brand: Kohetsu
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Weight: 4.2 oz (120 g)
Edge Length: 166 mm
Total Length: 306 mm
Spine Thickness at Base: 3 mm
Blade Height: 37 mm
Handle: Walnut Octagonal
Photos: Gustavo Bermudez&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-petty-170mm-300.png&&&5&&&||&&&||&&&@@@
kobl2wasa16&&&SAN-S165&&&Kohetsu Blue #2 Nashiji Santoku 165mm&&&This Kohetsu santoku was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi blue #2 steel clad in stainless steel, so only the edge of the blade will be reactive. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakka wood octagonal handle.
Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City, Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photo Credit: Gustavo Bermudez
Weight: 4.4 oz (126 g)
Edge Length: 166 mm
Total Length: 306 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-santoku-165mm-343.png&&&5&&&||&&&||&&&@@@
kobl2nasu24&&&SAN-J240&&&Kohetsu Blue #2 Nashiji Sujihiki 240mm&&&Kohetsu Blue #2 Nashiji Sujihiki 240mm. This great-looking knife is fashioned from Hitachi Blue Paper steel #2. It is forged with stainless steel cladding to add stability to the blade and protect the inner core from corrosion. The construction is san-mai, so the cladding does not wrap over the spine. The stainless steel cladding has an unusual-looking nashiji (pear skin) finish applied to it. Please clean and dry the blade between uses to protect the core steel from corrosion.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price.
Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal (photos are current)
Weight: 4.6 oz (130 g)
Edge Length: 237 mm
Total Length: 390 mm
Spine Thickness at Base: 4 mm
Blade Height: 35 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-240mm-44.png&&&0&&&||&&&||&&&@@@
kobl2nasu27&&&SAN-J270&&&Kohetsu Blue #2 Nashiji Sujihiki 270mm&&&Kohetsu Blue #2 Nashiji Sujihiki 270mm. This great-looking knife is fashioned from Hitachi Blue Paper steel #2. It is forged with stainless steel cladding to add stability to the blade and protect the inner core from corrosion. The construction is san-mai, so the cladding does not wrap over the spine. The stainless steel cladding has an unusual-looking nashiji (pear skin) finish applied to it. Please clean and dry the blade between uses to protect the core steel from corrosion.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine, but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. This is a very nice slicer that looks great, is well-made, and comes at a good price.
Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal (photos are current)
Photo Credit: Gustavo Bermudez
Weight: 5.6 oz (159 g)
Edge Length: 275 mm
Total Length: 420 mm
Spine Thickness at Base: 4 mm
Blade Height: 36 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-nashiji-sujihiki-270mm-395.png&&&5&&&||&&&||&&&@@@
kobl2tagy24&&&CKA-TG24&&&Kohetsu Blue #2 Tall Gyuto 240mm&&&The Kohetsu Blue #2 line of knives features excellent heat treatments and very nice grinds. The special sized tall gyuto listed here is made from Blue #2 high carbon steel on the edge which was specifically developed for tools and knives. Blue #2 has a high wear resistance but since it's made from carbon steel it's easy to sharpen, even at high hardness rates, which in this case is HRC 62+-. The inner core is clad in stainless steel which will keep all but the polished edge from forming a patina while making daily maintenance a much more simple task.
The profile you see here is very tall for a gyuto and the knife has a nice workhorse feel to it, even though the edge geometry is thin. This is a big performer capable of tackling pretty much any normal kitchen cutting task. If you like the feel of a big knife with lots of knuckle clearance then this knife is for you.
Brand: Kohetsu
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Finish: Nashiji/Stainless
Edge Steel: Blue #2 Carbon Steel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos by: Gustavo Bermudez
HRC: 62
Weigth: 7.8 oz (222 g)
Edge Length: 245 mm
Total Length: 397 mm
Spine Thickness at Heel: 4 mm
Blade Height: 56 mm
Edge Grind: Double Bevel, 50/50&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-blue-2-tall-gyuto-240mm-344.png&&&5&&&||&&&||&&&@@@
kohabu17&&&KHP-B17C&&&Kohetsu HAP40 Bunka 175mm&&&Kohetsu is our in-house brand of Japanese kitchen knives. The brand is split into 8 lines made up of various steels, styles, and forging techniques.
The bunka featured here is made from HAP40 steel by renowned blacksmith Tsukahara-San. HAP40 is right at the top of our preferred knife alloys. It is a very fine-grained steel with the ability to take an edge with relative ease and hold that edge through a prolonged period of use. HAP40 polishes to a super sharp edge that will eventually take on a nice patina. We have the core steel encased in a softer stainless steel for added protection, strength, and lightness.
Bunkas are great all-around kitchen knives. They have a really nice height-to-length ratio for tackling smaller proteins and vegetables. The slim tanto-style tip is perfect for getting into hard-to-reach places and taking on intricate tasks such as garnish preparation.
The edge grind is superb. It is a 60/40 bevel with an out-of-the-box sharpness that is among the best we have ever encountered. Fit and finish are of equal quality. The knife comes with a very nice black and gray pakka wood handle.
Our bunka saya is too big for this thin knife. Try the blade guard instead.
Brand: Kohetsu
Blacksmith: Tsukahara-San
Region: Seki, Japan
Steel: HAP40
Cladding: Stainless
HRC: 65-66
Weight: 5.1 oz (146 g)
Edge Length: 180 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Handle: Gray Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Handle is new and upgraded as pictured&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-bunka-175mm-289.png&&&5&&&||&&&||&&&@@@
kohagy181&&&KHP-G18C&&&Kohetsu HAP40 Gyuto 180mm&&&This Kohetsu HAP40 Gyuto 180mm is an all-purpose knife that is ideal for home users who want something that's easy to handle and control and not too big. HAP40 steel is at the top of our knife steel list. This excellent alloy is manufactured by Hitachi Metals. It is a fine-grained alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding.
We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and they would make a great addition to your kitchen knife roll or block.
Maker: Kohetsu
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: HAP40 Semi Stainless
HRC: 65
Cladding: Stainless Steel
Edge Grind: 60/40 (ok for right- or left-handers)
Weight: 5.1 oz (146 g)
Edge Length: 180 mm
Total Length: 329 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm
Handle: Octagonal Stabilized Gray Pakka Wood
Ferrule: Stabilized Black Pakka Wood
Photos By Gustavo Bermudez&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-180mm-sale-16.png&&&5&&&||&&&||&&&||@@@
kohawagy21&&&KHP-G21C&&&Kohetsu HAP40 Gyuto 210mm&&&We are very pleased to be able to offer these fine kitchen knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu HAP40 Wa Gyuto 210mm is the smaller of the gyuto styles. It weighs in at about 5.5 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC) -- even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Kitchen knives made from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with this beautiful gray and black pakka wood octagonal handle you see pictured.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Brand: Kohetsu
Maker: Tsukahara-san
Location: Seki, Japan
Weight: 5.5 oz (156 g)
Edge Length: 213 mm
Total Length: 362 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Steel: HAP40
HRC: 65-66
Handle: Gray Pakka Wood
Ferrule: Black Pakka Wood
Photos By Gustavo Bermudez&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-210mm-453.png&&&5&&&||&&&||&&&||@@@
kohawagy24&&&KHP-G24C&&&Kohetsu HAP40 Gyuto 240mm&&&This is the mid-point size of the Kohetsu wa gyuto range. It comes in at just under 240mm in length. It is a very light knife at just 6.3 ounces. The blade height is in the middle of the range of gyutos. The handle is made with dark gray pakka wood and has a black pakka wood ferrule for excellent looks and long-lasting durability. It feels and acts like a true laser. It really is a finely made knife in all regards.
There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. The profile is moderately flat with a bit of belly towards the fine tip. They come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from the "voodoo steel" HAP40, it will hold that edge for a long time. Sharpening is also not a huge chore as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Brand: Kohetsu
Construction: San Mai, Laser Cut
Edge Steel: HAP40 Semi Stainless Steel
HRC: 65-66
Edge Grind: 60/40 (okay for left- or right-handers)
Cladding: SUS 405 Stainless Steel
Handle: Dark Gray Pakka Wood
Ferrule: Black Pakka Wood
Weight: 6.3 oz (180 g)
Edge Length: 239 mm
Total Length: 383 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
Steel: HAP40&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-240mm-1133.png&&&5&&&||&&&||&&&||@@@
kohawagy27&&&KHP-G27C&&&Kohetsu HAP40 Gyuto 270mm&&&Over the past few years, HAP40 steel has become recognized as one of the best steels on the market for the production of high-quality, high-durability kitchen knives. Unlike other powdered steels, it is fairly easy to sharpen on normal stones while holding a really sharp edge, even after prolonged use.
The Kohetsu HAP40 Wa Gyuto 270mm is the largest blade in this line of exclusive-to-CKTG kitchen knives. It is a big knife perfectly sized for tackling large cuts of protein and working through those sacks of vegetables that pro chefs are faced with every day. A big cutting board and lots of counter space are needed to give this knife room to move. But given that space, this blade will outperform any smaller chef-style knives with ease and efficiency.
The profile is fairly flat all the way to the slim tip. It's also quite thin, to the point of being regarded as a laser-style blade. Its smaller dimensions relative to other 270mm gyutos make it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel. This is one of the sharpest edges out of the box we have seen.
The blade is coupled to a nice upgraded dark gray pakka wood handle that's better looking and longer lasting. The knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives that combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Wa Gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.
Brand: Kohetsu
Maker: Tsukahara san
Location: Seki City
Edge Steel: HAP40
HRC: 65-66
Cladding: 404 Stainless Steel
Edge Grind: 60/40
Weight: 7.2 oz (204 g)
Edge Length: 270 mm
Total Length: 420 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm
Handle: Gray Pakka Octagonal as Pictured (video is outdated)&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-gyuto-270mm-313.png&&&5&&&||&&&||&&&||@@@
kohaho15&&&KHP-H15C&&&Kohetsu HAP40 Honesuki 150mm&&&The honesuki is a Japanese boning knife. It differs from a Western boning knife in its triangular shape and the fact that it is stiff with very little flex. The honesuki works very well for deboning poultry and typically has an asymmetrical edge. While it is called a boning knife, it is not meant to cut through bones. Instead, it is intended to cut through the joints of the bird. Due to its shape and height, the honesuki can also double up nicely as a utility or petty style of knife.
Kohetsu makes these knives out of HAP40 semi-stainless steel, which is forged to a very hard 65 Rockwell. In simple terms, it is an insanely hard steel. HAP40 is one of the hardest steels available for knife-making and it provides amazing edge retention. HAP40 polishes to a super sharp edge reasonably easily, especially considering its hardness. It holds that sharpness better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
The blade is matched with a gray pakka wood handle and a black pakka wood ferrule.
Brand: Kohetsu
Maker: Tsukahara san
Location: Seki City
Edge Steel: HAP40
HRC: 65-66
Cladding: 404 Stainless Steel
Edge Grind: 60/40
Weight: 4.2 oz (120 g)
Edge Length: 152 mm
Total Length: 296 mm
Spine Thickness at Heel: 2 mm
Blade Height: 39 mm
Photos By Gustavo Bermudez&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-honesuki-150mm-470.png&&&5&&&||&&&||&&&||@@@
kohaki24&&&KHP-K24C&&&Kohetsu HAP40 Kiritsuke 240mm&&&The Kohetsu HAP40 Kiritsuke is a new blade in this line of exclusive-to-CKTG kitchen knives. It is a mid-sized knife perfectly suited for tackling most cuts of protein and working through any vegetables.
This is a basic chef-style gyuto but with that fun and functional kiritsuke tip. A number of makers now produce double bevel kiritsukes, often called kiritsuke gyutos, for western users who appreciate the striking aesthetics of the profile but need the added versatility of a double bevel grind. The profile is fairly flat all the way to the slim tip. It is quite thin, to the point of being regarded as a laser-style blade. The reverse tanto tip makes it a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its full stainless steel cladding over the core of HAP40 steel.
There is a bit of an asymmetrical aspect to the grind but it should be good for both left- and right-handed users. These knives come out of the box with one of the sharpest edges we have seen. In keeping with other knives made from HAP40, it will hold that edge for a long time. Sharpening is also not a huge task as the steel takes a good edge without much trouble. These are high-performance knives in all respects. Fit and finish are also of a high order.
Brand: Kohetsu
Location: Seki City
Construction: San Mai, Laser Cut
Edge Steel: HAP40
HRC: 65
Cladding: 404 Stainless Steel
Handle: Gray Pakka Octagonal
Ferrule: Black Pakka Wood
Weight: 5.9 oz (168 g)
Edge Length: 243 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm (trust this spec, not the video)
Grind: see choil shot (slight asymmetry on right, okay for left or right handers)
Photos By Gustavo Bermudez&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-kiritsuke-240mm-429.png&&&4.5&&&||&&&||&&&@@@
kohana17&&&KHP-N16C&&&Kohetsu HAP40 Nakiri 165mm&&&HAP40 is a powdered high-speed steel made by Hitachi Steels that can take and hold extremely thin and sharp edges. The edge retention ranks at the top of the list of any steel we currently sell. HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC)--even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.
Nakiris have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. These knives are also quite thin. This makes them a perfect choice for cutting and chopping vegetables. They have become increasingly popular in American home kitchens for their abilities and interesting look.
Nakiris differ according to the region of origin, with knives in the Tokyo area being rectangular in shape, whereas the knives in the Osaka area are called kamagata nakiri and have a rounded corner on the far blunt side.
The inner core of HAP40 is covered with a full stainless cladding for strength and ease of maintenance. This is a very fine example of the breed with a nice understated look and fine edge grinds. It comes with a well-finished black and gray octagonal handle made with pakka wood.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Brand: Kohetsu
Construction: San Mai, Laser Cut
Edge Steel: HAP40 Semi Stainless Steel
HRC: 65-66
Edge Grind: 60/40 (ok for left- or right-handers)
Cladding: SUS 405 Stainless Steel
Handle: Dark Gray Pakka Wood
Ferrule: Black Pakka Wood
Weight: 6.0 oz (170 g)
Edge Length: 165 mm
Total Length: 317 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Photos By Gustavo Bermudez&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-nakiri-165mm-167.png&&&4.5&&&||&&&||&&&@@@
kohape121&&&KHP-P12C&&&Kohetsu HAP40 Petty 120mm&&&The lovely little Kohetsu petty featured here is constructed using HAP40 PM semi-stainless steel as the inner core (hagane) with a strong outer (jigane) made from stainless steel. HAP40 is a wonderful steel for kitchen knives, especially when heat treated to 65-66 HRC. The heat treatment applied to Kohetsu blades is actually 65 HRC and is of notable quality. This combination results in a knife that takes a great edge and stays sharp for a long time.
Petty knives are the second most popular blade for home chefs after the ubiquitous chef knife. With their light and nimble character they can be used for almost any cutting task on small ingredients as well as the preparation of garnishes and fine decorative items. The Kohetsu HAP40 range of kitchen cutlery is one of our most popular. Being both easy to maintain and exhibiting great edge retention, it is the perfect choice for home chefs who do not wish to spend too much time caring for the blade. The nicely finished gray pakkawood handle features a black pakkawood ferrule--the combination is attractive and understated. Great price and outstanding performance are the qualities most apparent with the Kohetsu HAP40 line. This is no exception.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Brand: Kohetsu
Maker: Tsukahara san
Location: Seki City
Edge Steel: HAP40
HRC: 65-66
Cladding: 404 Stainless Steel
Edge Grind: 60/40
Weight: 2.6 oz (75 g)
Edge Length: 118 mm
Total Length: 242 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm
Photos By Gustavo Bermudez&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-120mm-446.png&&&5&&&||&&&||&&&||@@@
kohape15&&&KHP-P15C&&&Kohetsu HAP40 Petty 150mm&&&The Kohetsu HAP40 Wa Petty 150mm is a mid-sized petty which can do service as a perfect all-around utensil for chefs of all kinds. It’s small enough for the most intricate work, like garnishes and handheld peeling jobs, yet large enough for more general cutting and slicing duties.
The slim and light blade measures just slightly under the advertised 150mm with a nice height of 30mm. It has a nicely shaped tip and gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades it is certainly no laser. This fine utensil features a progressive grind and is finished with a symmetrical 50/50 bevel.
HAP40 steel is manufactured by Hitachi Metals, and the robust core of semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and grey pakka wood octagonal handle.
Brand: Kohetsu
Construction: San Mai, Laser Cut
Edge Steel: HAP40 Semi Stainless Steel
HRC: 65-66
Edge Grind: 60/40 (Ok for left or right handers)
Cladding: SUS 405 Stainless Steel
Handle: Dark Gray Pakka Wood
Ferrule: Black Pakka Wood
Weight: 2.8 oz (80 g)
Edge Length: 149 mm
Total Length: 272 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-150mm-501.png&&&4.5&&&||&&&||&&&||@@@
kohape18&&&KHP-P18C&&&Kohetsu HAP40 Petty 180mm&&&The Kohetsu HAP40 Wa Petty 180mm is a mid-sized petty which can do service as a perfect all-around utensil for chefs of all kinds. It’s small enough for the most intricate work, like garnishes and handheld peeling jobs, yet large enough for more general cutting and slicing duties.
The slim and light blade measures just slightly under the advertised 180mm with a nice height of 29mm. It has a nicely shaped tip and a gently rounded belly forward of the main cutting area. While it is on the thin side of petty blades, it is certainly no laser. This fine utensil features a progressive grind and is finished with an asymmetrical 50/50 bevel.
HAP40 steel is manufactured by Hitachi Metals. The robust core of this semi-stainless steel is then clad in a full stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. For lovers of traditional Japanese knives, we have specified this item with a lovely upgraded black and gray pakka wood octagonal handle.
Brand: Kohetsu
Construction: San Mai, Laser Cut
Edge Steel: HAP40 Semi Stainless Steel
HRC: 65-66
Edge Grind: 60/40 (ok for left- or right-handers)
Cladding: SUS 405 Stainless Steel
Handle: Dark Gray Pakka Wood
Ferrule: Black Pakka Wood
Weight: 3.0 oz (86 g)
Edge Length: 179 mm
Total Length: 305 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
Photos By Gustavo Bermudez&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-petty-180mm-357.png&&&0&&&||&&&||&&&||@@@
kohasa18&&&KHP-S18C&&&Kohetsu HAP40 Santoku 180mm&&&Occupying a sweet spot between a gyuto and a large petty, the santoku justifiably earns its reputation as a great all-around knife. It fulfills the primary knife role in many kitchens. It also deserves its name. Santoku, meaning "three virtues" in Japanese, is an all-purpose knife with a taller blade profile than a gyuto. Its three virtues are the knife's ability to cut fish, meat, and vegetables. Santokus have flatter bellies than gyutos and are ideal for push-cutting or chopping. The profile makes them easy to sharpen, too.
HAP40 steel is at the top of our knife steel list. Hitachi Metals manufactures this excellent alloy. It is a fine-grained alloy that can take a screaming sharp edge and be sharpened with relative ease. The inner core is further strengthened and protected by fully stainless outer cladding.
We are very fortunate to be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and would make a great addition to your kitchen knife roll or block.
Brand: Kohetsu
Maker: Tsukahara san
Location: Seki City, Japan
Edge Steel: HAP40
HRC: 65-66
Edge Grind: 60/40
Handle: Charcoal Gray Pakka Octagonal
Weight: 5.2 oz (148 g)
Edge Length: 182 mm
Total Length: 331 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Photos By Gustavo Bermudez&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-santoku-180mm-385.png&&&5&&&||&&&||&&&||@@@
kohasu27&&&KHP-J27C&&&Kohetsu HAP40 Sujihiki 270mm&&&The Kohetsu HAP40 sujihiki is a great rendition of a Japanese slicing knife. It is made from HAP40 steel, which is a semi-stainless alloy. As it is not fully stainless, the edge might stain or patina over time. But this just adds another layer of character to this great-looking knife. The inner core is covered with a softer stainless steel for added protection and strength. The HAP40 steel is hardened to 65 HRC, which is very high.
The blade is quite thin in profile and is quite light in weight. Spine thickness is on the thin side with just a little taper to the tip. It is a 50/50 bevel edge so it's perfect for left- or right-handed users. The long, slender blade is slightly curved at the spine for extra clearance at the handle end. The edge has a very smoothly curved profile with a mild belly. Out-of-the-box edge sharpness is very good.
The knife has very good fit and finish on the handle, which is a traditional pakka wood octagonal design with a black pakka wood ferrule (the handle has been upgraded since the video was made). The balance is quite forward due to the light handle. This is a nice trait to have on a long-bladed knife. These knives are purposely sharpened with a very thin edge, especially in the tip region. Because of this, there might be some slightly cloudy scratch patterns in these areas. This is not a defect.
Brand: Kohetsu
Maker: Tsukahara san
Location: Seki City
Edge Steel: HAP40 Semi Stainless Steel
HRC: 65-66
Cladding: 404 Stainless Steel
Edge Grind: 50/50
Weight: 5.9 oz (168 g)
Edge Length: 274 mm
Total Length: 423 mm
Spine Thickness at Heel: 2 mm
Blade Height: 41 mm
Handle: Gray Pakka Octagonal (upgraded after video was made)
Ferrule: Black Pakka Wood
Photos By Gustavo Bermudez&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-sujihiki-270mm-346.png&&&5&&&||&&&||&&&||@@@
kohagy241&&&KHP-0G4GRAY&&&Kohetsu HAP40 Togatta Gyuto 240mm&&&We are very pleased to be able to offer these fine knives made by one of Japan’s leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu HAP40 Wa Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.8 ounces. It has a nice thin tip with a little distal taper towards the point. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
HAP40 is fine-grained enough to sharpen very well and rates 65-66 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness 3 to 5 times longer than traditional knives. HAP40 is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives. We recently upgraded the knife handle with the beautiful gray and black pakka wood octagonal handle you see pictured.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Brand: Kohetsu
Maker: Tsukahara-san
Location: Seki, Japan
Steel: HAP40
HRC: 65-66
Weight: 5.8 oz (166 g)
Edge Length: 235 mm
Total Length: 381 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Handle: Gray Pakka Wood
Ferrule: Black Pakka Wood
Photos By Gustavo Bermudez&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-togatta-gyuto-240mm-1086.png&&&0&&&||&&&||&&&||@@@
kohawebu17&&&CHP-B175&&&Kohetsu HAP40 Western Bunka 175mm&&&We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 HRC, harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. It also polishes to a razor-sharp edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy that is then clad in a full stainless steel outer layer, so it's also easy to care for.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lends the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
The knife protector fits much better than a saya since this is a thin knife.
Brand: Kohetsu
Location: Seki City
Construction: San Mai, Laser Cut, Roll Forged
Edge Steel: HAP40
HRC: 65
Cladding: Stainless
Handle: Yo Rosewood
Weight: 6.0 oz (170 g)
Edge Length: 175 mm
Total Length: 293 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Photos by Gustavo Bermudez&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-bunka-175mm-304.png&&&4.5&&&||&&&||&&&@@@
kohagy18&&&CHP-G180&&&Kohetsu HAP40 Western Gyuto 180mm&&&This small gyuto is a versatile knife that can do just about everything you need in the kitchen.
We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.
The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina, which will further enhance the look of this handsome knife.
Weight: 5.3 oz (150 g)
Edge Length: 176 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 41 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-180mm-177.png&&&0&&&||&&&||&&&||@@@
kohagy21&&&CHP-G210&&&Kohetsu HAP40 Western Gyuto 210mm&&&If you have been dreaming of that elusive knife that can handle the rigors of a commercial kitchen while keeping a razor-sharp edge longer than any knife you have ever used, then it’s time to wake up! You have just found your blade!
The Kohetsu HAP40 gyuto measures 210mm along the edge. With its medium height, this makes for a comfortable, light, and easy-to-wield knife capable of tackling almost every ingredient. The knife is on the thin side of the scale, but is certainly no laser. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users.
The Hitachi-made HSS steel core is clad in full stainless steel for added protection and strength. The exposed semi-stainless edge will eventually take on a nice patina. A mahogany Western-style handle is attached with a stainless bolster and three rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Maker: Kohetsu
Location: Seki, Japan
Construction: Roll Forged, San Mai
Edge Steel: HAP40
HRC: 65-66
Cladding: Stainless
Finish: Migaki
Edge Grind: Double Bevel, 60/40 (ok for lefties and righties)
Handle: Yo, Mahogany
Weight: 6.8 oz (194 g)
Edge Length: 209 mm
Total Length: 333 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm &&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-210mm-169.png&&&4.5&&&||&&&||&&&||@@@
kohagy24&&&CHP-G240&&&Kohetsu HAP40 Western Gyuto 240mm&&&Knives made from powder metallurgy steel are relatively new. The powder metallurgy HSS steel HAP40 manufactured by Hitachi can be hardened up to between 64 and 68 Rockwell. We chose 65-66 HRC. It is a fine-grained steel that takes a very sharp edge. But of greater note is its almost supernatural ability to hold that edge. No other steel on the CKTG site gets even close to HAP40 in terms of edge retention. We have just started working with this remarkable steel and so far have been blown away by its strengths and abilities.
The fourth knife in the line of HAP40 knives by Kohetsu is this great-looking 240mm gyuto. Its 50mm height places it about average compared to other 240mm gyutos, while its 2mm thick blade (at the heel) and 7.4oz weight are also typical for this type and style of knife. What's not average is its performance, especially related to ease of edge maintenance. It has a nice progressive grind, which Mr. Tsukahara grinds more on the right side than the left, and he feathers and thins out the tip for nice cutting performance that will work well for left- and right-handed users. I shot a video of him sharpening these knives that you can view at the bottom of this page.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
If you seek a blade to keep on ticking after a shift-long licking, then this outstanding kitchen knife just might be the answer to your needs. Finished with a mahogany Western-style handle and stainless bolster, it looks good too! A CKTG exclusive.
Maker: Kohetsu
Location: Seki, Japan
Construction: Roll Forged, San Mai
Edge Steel: HAP40
HRC: 65-66
Cladding: Stainless
Finish: Migaki
Edge Grind: Double Bevel, 60/40 (ok for lefties and righties)
Handle: Yo, Mahogany
Weight: 7.4 oz (210 g)
Edge Length: 235 mm
Total Length: 360 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-240mm-44.png&&&5&&&||&&&||&&&||@@@
kohagy27&&&CHP-G270&&&Kohetsu HAP40 Western Gyuto 270mm&&&We are developing a real soft spot for HAP40 powdered high-speed steel. Over the past few years, it has become recognized as one of the best steels on the market for the production of high-quality, high-durability kitchen knives. Unlike other HSS steels, it is relatively easy to sharpen on normal stones and holds a really sharp edge even after prolonged use.
The Kohetsu HAP40 Western Gyuto 270mm is the king of the hill in this line of exclusive-to-CKTG kitchen knives. It is a large knife fit for tackling the big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. It requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef-style knives with ease and efficiency.
For all its length, the knife is not super tall at just 52.4mm. The profile is fairly flat all the way to the slim tip. It’s also quite thin…but no laser for sure. Because of its smaller dimensions relative to other 270mm gyutos, it is a nimble and easy-to-handle knife. It is also easy to keep sharp and maintain, given its fully stainless steel cladding over the core of HAP40 steel.
Coupled to a really comfortable Western-style mahogany handle with stainless bolster and rivets, the knife looks and feels like the fine implement that it is. We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a professional feel. The Kohetsu HAP40 Western gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.
Weight: 9.4 oz (266 g)
Edge Length: 262 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-gyuto-270mm-146.png&&&4.5&&&||&&&||&&&||@@@
kohaho151&&&CHP-H150&&&Kohetsu HAP40 Western Honesuki 150mm&&&Kohetsu knives are made to our specifications by talented blacksmiths who work with both traditional and modern steels.
The alloy used for this honesuki is HAP40, a semi-stainless steel hardened to an impressive 65 Rockwell. Known for exceptional edge retention, HAP40 can be refined to a razor-sharp edge with relative ease given its hardness. The core is clad in full stainless steel, making the knife durable, long-lasting, and easy to maintain.
This HAP40 Western Honesuki is designed specifically for poultry work, with its pointed tip, triangular profile, and stout build. Unlike many single-bevel honesuki, this version features a double-bevel edge, which makes sharpening more straightforward. Keep in mind that honesuki are boning knives—not cleavers—so avoid using them to chop through bones.
The blade is paired with a handsome Western-style handle made from rosewood scales secured with three stainless steel rivets.
Brand: Kohetsu
Location: Seki City, Japan
Construction: San Mai
Core Edge Steel: HAP40
Cladding: Stainless
HRC: 65
Knife Type: Honesuki Boning Knife
Weight: 4.8 oz (138 g)
Edge Length: 141 mm
Total Length: 258 mm
Spine Thickness: 2 mm
Blade Height: 37 mm
Handle: Yo (Western)
Scales: Rosewood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-honesuki-150mm-188.png&&&4.5&&&||&&&||&&&@@@
kohana16&&&CHP-N165&&&Kohetsu HAP40 Western Nakiri 165mm&&&Nakiris are growing in popularity for good reason: they’re a perfect blade for processing vegetables efficiently and quickly.
We have built this great-looking nakiri out of HAP40 semi-stainless steel. This alloy is made by Hitachi and is rich in tungsten, molybdenum, vanadium, and cobalt. Knives from this steel keep their sharpness 3 to 5 times longer than traditional blades. HAP40 is extremely tough, so it is fairly resistant to chipping along the edge. But despite this hardness and edge toughness, they are quite easy to sharpen on regular waterstones.
The Kohetsu HAP40 nakiri has a fine and understated look to the blade. It is enhanced by the attractive and ergonomic Western-style handle, which features mahogany scales and a stainless steel bolster.
The new HAP40 line from Kohetsu is a game-changer. Never before have you been able to have a blade so tough, so sharp, and so easy to maintain at such an affordable price.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Brand: Kohetsu
Location: Seki City
Construction: Laser Cut, San Mai
Core Steel: HAP-40
HRC: 65-66
Cladding: Stainless
Weight: 6.5 oz (184 g)
Edge Length: 161 mm
Total Length: 282 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-nakiri-165mm-sale-122.png&&&4.5&&&||&&&||&&&||@@@
kohape12&&&CHP-P120&&&Kohetsu HAP40 Western Petty 120mm&&&Kohetsu is our exclusive line of kitchen knives created to offer cooks of all kinds a blade made with excellent materials at a very reasonable price. Kohetsu HAP40 series knives are a new addition to the label that will appeal to the performance customer demanding unmatched edge retention.
HAP40 is a semi-stainless, powdered high-speed steel (HSS) that takes and holds an edge better than any other steel available on our site. HAP40 is fine-grained enough to sharpen very well and rates 64-68 on the Rockwell Hardness Test (HRC)—even harder than the traditional carbon steels used for knives. We have specified hardness of 65-66 HRC for our blades. Unlike other HSS steels, they can be relatively easily sharpened on normal Waterstones, if not quite as quickly as traditional carbon steels. We think HAP40 holds the potential to become one of the best steels on the market for the production of high-quality, high-durability kitchen knives.
The finely ground blade of this lovely 120mm petty is welded to a stainless steel bolster, and a Western-style mahogany handle is attached with three stainless rivets.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Sometimes this results in a hazy/cloudy scratch pattern as a result. This is not a defect.
Maker: Kohetsu
Location: Seki, Japan
Construction: Roll Forged, San Mai
Edge Steel: HAP40
HRC: 65-66
Cladding: Stainless
Finish: Migaki
Edge Grind: Double Bevel, 60/40 (ok for lefties and righties)
Handle: Yo, Mahogany
Weight: 2.8 oz (79 g)
Edge Length: 117 mm
Total Length: 227 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-petty-120mm-185.png&&&4.5&&&||&&&||&&&||@@@
kohape151&&&CHP-P150&&&Kohetsu HAP40 Western Petty 150mm&&&We are really pleased with the feedback we are receiving for our exclusive line of HAP40 knives made for us by Kohetsu. The line has developed over the past months to include both Western style and Japanese style handles. The Western knife range now boasts seven different blade types and sizes.
This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It's small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.
The slim and light blade measures just slightly under the advertised 150mm with a nice height of 29mm. It has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind and is finished with a symmetrical 50/50 bevel.
HAP steel is made by Hitachi Metals. This semi-stainless core steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets.
Maker: Kohetsu
Location: Seki, Japan
Construction: Roll Forged, San Mai
Edge Steel: HAP40
HRC: 65-66
Cladding: Stainless
Finish: Migaki
Edge Grind: Double Bevel, 60/40 (ok for lefties and righties)
Handle: Yo, Mahogany
Weight: 3.0 oz (84 g)
Blade Length: 147 mm
Total Length: 255 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-petty-150mm-152.png&&&5&&&||&&&||&&&||@@@
kohape181&&&CHP-P180&&&Kohetsu HAP40 Western Petty 180mm&&&This exclusive line of HAP40 knives is made under our Kohetsu brand, and it's been a smash success. The line has developed over the past months to include both Western-style and Japanese-style handles. The Western knife range now boasts seven different blade types and sizes.
This lovely mid-sized petty is a perfect all-around utensil for chefs of all types. It’s small enough for the most intricate work, like garnishes and hand-held peeling jobs, yet large enough for more general cutting and slicing purposes.
This petty has a really well-shaped tip and slightly rounded belly forward of the main cutting edge. While it sits on the thin side of the fence, it is certainly no laser. It has a well-executed progressive grind.
HAP steel is made by Hitachi Metals. This core semi-stainless steel is clad in a fully stainless alloy for added protection and strength. The exposed HAP40 edge will eventually take on a nice patina. A comfortable mahogany Western-style handle is attached to the nicely formed stainless bolster and tang with three rivets.
Weight: 3.4 oz (96 g)
Edge Length: 176 mm
Total Length: 285 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-petty-180mm-174.png&&&5&&&||&&&||&&&@@@
kohawasa18&&&CHP-S180&&&Kohetsu HAP40 Western Santoku 180mm&&&The all-around attributes of a santoku-style blade are becoming more and more recognized by professional and home chefs around the world. Looking like a small Western chef knife or shorter gyuto, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.
We have created the Kohetsu HAP40 Western line of knives for chefs of all kinds, be they amateur or professional. The blades are made from one of our very favorite steels, HAP40 powdered high-speed steel. This amazing alloy has been developed by Hitachi Metals and is especially liked by many makers of fine kitchen utensils.
HAP40 is fine-grained enough to sharpen very well and can be hardened to 64-68 on the Rockwell Hardness Test (HRC)--even harder than the traditional carbon steels used for knives. Contrary to other HSS steels, it can be relatively easily sharpened on normal stones, if not quite as easily as traditional steels. Knives made from HAP40 keep their sharpness 3 to 5 times longer than traditional knives. The alloy is extremely tough, and so not as likely to chip along the edge as many other steels used in traditional knives.
The fine blade is ground with a symmetrical 50/50 bevel so it is perfect for both right- and left-handed users. The lovely satin finish on the stainless steel hagane is complemented by an attractive and comfortable mahogany handle. The HAP40 higane will eventually develop a nice patina, which will further enhance the look of this handsome knife.
Maker: Kohetsu
Location: Seki, Japan
Construction: Roll Forged, San Mai
Edge Steel: HAP40
HRC: 65-66
Cladding: Stainless
Finish: Migaki
Edge Grind: Double Bevel, 50/50
Handle: Yo, Mahogany
Weight: 5.6 oz (160 g)
Edge Length: 178 mm
Total Length: 298 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-santoku-180mm-175.png&&&5&&&||&&&||&&&@@@
kohawesu27&&&CHP-J270&&&Kohetsu HAP40 Western Sujihiki 270mm&&&The Kohetsu HAP40 sujihiki is a lean, mean slicing machine. Sujihikis are slicing knives, and we tend to sell them to people who do a lot of carving, as well as to sushi line cooks who need a thin, great cutting knife. This one in particular is excellent at both tasks. Its blade is very nicely convexed and comes with a screaming sharp edge right out of the box. It is a very light knife and at 270mm is perfect for home use and pro kitchens with limited space. But make no mistake - it is certainly long enough for single-draw slicing and carving.
The steel used is HAP40, which is forged to a very hard 65 Rockwell. In layman's terms, it is an insanely hard steel. HAP40 is one of the hardest steels available for knife-making and it provides amazing edge retention. It also polishes to a razor's edge fairly easily, especially considering its hardness. It holds an edge better than almost anything else we sell. It is a semi-stainless alloy, which is then clad in a full stainless steel outer layer, so it's also easy to care for. If you're doing a lot of slicing work or want a sushi-style knife with an easy-to-care-for double bevel, this knife is ideal and almost nothing compares in this price range.
Weight: 6.8 oz (192 g)
Edge Length: 268 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 41 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-hap40-western-sujihiki-270mm-294.png&&&0&&&||&&&||&&&||@@@
koknst3&&&KohetsuSticker&&&Kohetsu Knives Sticker&&&This sticker of one of our most popular brands was designed by Ray Masters and he did a fantastic job on this. Measures 3" x 3". Thanks Ray!&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-knives-sticker-41.png&&&5&&&||&&&||&&&@@@
minisword&&&Minisword&&&Kohetsu Mini Sword&&&This is a fun little novelty item. I found it in a shop in Sanjo City. It's a tiny Japanese sword. It's not sharp and its purpose is supposed to be to cut mochi, which is a small dessert item served in Japan. It could also be used as a butter knife or a letter opener but mostly it's just a fun little novelty item that I thought our customers would enjoy. It measures about 5 inches.&&&&&&3.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-mini-sword-54.png&&&5&&&||&&&||&&&@@@
koshbl2bu17&&&TAP-B17J&&&Kohetsu Shinano Blue #2 Bunka 170mm&&&Made in a workshop located in Niigata Prefecture by a very well-known blade master, the new Kohetsu Shinano knives represent another step in the ever-evolving Kohetsu line of Japanese kitchen knives.
The construction of this fun and functional bunka employs the san-mai method of awase (cladding) where a welded softer outer layer of steel laminates the hardcore of the blade. This cladding is applied on both sides of the hagane (inner core), but not over the spine. In the case of our Shinano line the cladding is a stainless steel, making maintenance a lot easier than needed with a full carbon blade. The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish which adds a contrast to the exposed inner core edge.
Bunka style knives are gaining in popularity in the west. Their compact dimensions, added blade height, and fine tanto style tip make for a very versatile cutter. They are customarily flatter than gyutos or santokus, so push cutters will be more impressed by the profile.
Brand: Kohetsu
Line: Shinano
Construction: San Mai
Edge Steel: Blue #2
HRC: 62
Weight: 4.2 oz (118 g)
Edge Length: 173 mm
Total Length: 317 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm
Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-bunka-170mm-1074.png&&&5&&&||&&&||&&&@@@
koshbl2bu21&&&TAP-B21J&&&Kohetsu Shinano Blue #2 Bunka 210mm&&&There is something quite intriguing about the shape of a bunka. The combination of the tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
Our Kohetsu brand is expanding in many directions and the new Shinano line is another fine example of our ability to employ some of the best blacksmiths in Japan in the making of these exclusive blades.
We have specified Hitachi Blue #2 steel as the foundation for this line of knives. It exhibits superior edge retention while taking a more acutely ground edge than its White steel counterparts. The inner core alloy is hardened to 62 Rockwell and then encased in a softer stainless steel cladding. This add strength and added protection to the hagane (inner core) while making maintenance much easier than with full carbon blades.
The blade path has been given a great looking matte finish which contrasts beautifully with the exposed edge bevel. It has a symmetrical 50/50 grind which is particularly well executed. We have finished this with a lovely octagonal handle made from walnut.
Brand: Kohetsu
Line: Shinano
Blacksmith: It's a secret
Construction: San Mai
Edge Steel: Blue #2
HRC: 62
Knife Type: Bunka
Weight: 5.9 oz (166 g)
Edge Length: 214 mm
Total Length: 368 mm
Spine Thickness at Base: 3 mm
Blade Height: 49 mm
Grind: Even 50/50
Handle: Walnut Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-bunka-210mm-419.png&&&5&&&||&&&||&&&@@@
koshbl2gy21&&&TAP-G21J&&&Kohetsu Shinano Blue #2 Gyuto 210mm&&&The Kohetsu brand is our in-house line of high-performance Japanese kitchen knives. They are made exclusively for CKTG customers by some of the finest blacksmiths working today.
Over the years we have assembled a comprehensive range of different knives utilizing various materials and techniques. We are very pleased to add to that list with our new line of Kohetsu Shinano knives.
The Shinano brand knives are made using the ever-popular Blue #2 steel. This is by far one of the most loved steels in the world of Japanese knives. It is a high-carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier. San-mai translates to "three flat things" and it refers to the construction technique used in the manufacture of the blade, where two layers of a softer steel are used to encase the central core or "hagane." The core steel is exposed at the blade edge and also in the spine when viewed from above.
The blade path has been given a great looking matte finish, which contrasts beautifully with the hamon-look line, where the hagane is exposed at the edge bevel. It has a symmetrical 50/50 grind which is particularly well executed.
This 210mm gyuto is a bit oversized at 214mm and features a generous blade height of 47mm. It is about average in weight for this size blade at 5.2oz. We have finished this with a lovely walnut octagonal handle.
Brand: Kohetsu
Line: Shinano
Blacksmith: It's a secret
Construction: San Mai
Edge Steel: Blue #2
HRC: 62
Knife Type: Gyuto
Weight: 5.2 oz (150 g)
Edge Length: 214 mm
Total Length: 365 mm
Spine Thickness at Base: 4 mm
Blade Height: 47 mm
Grind: Even 50/50
Handle: Walnut Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-gyuto-210mm-437.png&&&5&&&||&&&||&&&@@@
koshbl2gy24&&&TAP-G24J&&&Kohetsu Shinano Blue #2 Gyuto 240mm &&&Kohetsu Shinano knives are made from Aogami (blue) 2 steel. This is one of the most resilient steels used for knife blades. It does display a slightly lower wear resistance when compared to Aogami 1 steel, but at the stated hardness of 62 HRC this is barely discernible. Blue #2 steel is quick to sharpen.
The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a lot easier than with iron clad blades. The blade face is given a lovely sand blasted matte finish which contrasts nicely with the polished cutting edge. It has a symmetrical 50/50 grind which is very nicely carried out.
The blade length is slightly over the advertised number, which, together with the average height, results in a comfortable sized knife for most applications and users. There is a flat spot toward the rear of the blade but it also features a nicely curved belly from just past the halfway point. This is not a lightweight. Rather it has a very solid, reassuring feel in the hand and on the board. This knife comes with a lovely walnut handle with black pakka wood ferrule.
All around, the Kohetsu Shinano Blue #2 Gyuto 240mm is a really well-constructed and well-finished knife at a very competitive price.
Knife Brand: Kohetsu
Line: Shinano
Location: Sanjo, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
HRC: 62
Cladding: Stainless, Sand Blasted Finish
Weight: 5.65 oz (160 g) (Updated 11-2025)
Edge Length: 243 mm
Total Length: 393 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-gyuto-240mm-478.png&&&0&&&||&&&||&&&@@@
koshbl2bu15&&&TAP-H15J&&&Kohetsu Shinano Blue #2 Honesuki 150mm&&&Kohetsu Shinano knives are made using the ever popular Hitachi Blue Paper #2 steel. This is one of the most popular alloys used for kitchen knives because of its inherent toughness and ease of sharpening characteristics. The steel is slightly less wear resistant than other steels but we specified a hardness of 62 HRC which alleviates this issue almost entirely.
Our "secret" blacksmith responsible for these blades uses a soft stainless steel to cover the Blue #2 core. The cladding is applied in the san-mai technique, which involves covering both sides of the blade with the stainless steel but leaving the spine and cutting edge exposed. This lessens the maintenance requirement for a full carbon blade while increasing the strength of the inner core. The blade path of the knife is given a good-looking matte finish, which contrasts with the horizontal polished upper blade road and cutting edge.
The Kohetsu Shinano blades are quite thick and substantial. They are stiff and possess a nice feel in the hand and on the board. The honesuki is a classic poultry processing knife. It is made with a pointed tip to get into joints and tight spaces. It is not intended to cleave through bones, however.
We supply this knife with an octagonal handle made from walnut and black pakka wood.
Brand: Kohetsu
Line: Shinano
Construction: San Mai
Edge Steel: Blue #2
HRC: 62
Weight: 3.9 oz (110 g)
Edge Length: 153 mm
Total Length: 292 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm
Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Trust the photos, not the video, concerning the handle.&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-honesuki-150mm-140.png&&&0&&&||&&&||&&&@@@
koshbl2na16&&&TAP-N16J&&&Kohetsu Shinano Blue #2 Nakiri 165mm &&&Over the past few years, we have built the Kohetsu brand into a multi-line powerhouse. We feature many different steels, techniques, and styles in this impressive range of Japanese kitchen cutlery. Each sub-brand is made by a different blacksmith, chosen for his particular abilities with the specified techniques and steels. Our newest line is named after the river that flows through the Niigata Prefecture, an area rich in sword and knife making tradition, and the place where these blades are made.
Kohetsu Shinano knives are constructed from the popular high carbon Blue #2 steel. Arguably the most popular steel used for kitchen knives, Aogami 2 is a tough alloy that is easy to sharpen. The toughness does result in slightly lower wear resistance as compared to Aogami 1 steel, however, at the stated hardness of 62 HRC, this is hardly noticeable.
A soft outer layer of stainless steel is applied in the san-mai style which adds to the strength of the blade while protecting the hard core steel. The blade face is given a lovely matte finish in contrast to the polished cutting edge. Daily maintenance is reduced significantly by the use of this stainless steel jigane.
This is a standard kakugata style nakiri which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a lovely octagonal walnut and black pakka wood handle.
Brand: Kohetsu
Line: Shinano
Blacksmith: From Sanjo City
Construction: San Mai
Edge Steel: Blue #2
HRC: 62
Weight: 5.0 oz (142 g)
Edge Length: 159 mm
Total Length: 307 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 49 mm
Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-nakiri-165mm-209.png&&&5&&&||&&&||&&&@@@
koshtape12&&&TAP-T12J&&&Kohetsu Shinano Blue #2 Tall Petty 120mm&&&Kohetsu, our in-house brand of Japanese knives, is an ever-growing line of kitchen cutlery encompassing several different steel types, forging methods, and construction techniques. The most recent addition to this brand is the Shinano line. These blades are constructed from Blue #2 high-carbon steel. The inner core alloy is hardened to 62 HRC and then laminated in a softer stainless steel cladding. This adds strength and increased protection to the inner core while making maintenance much easier than with full carbon blades.
The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great-looking matte finish, which adds contrast to the exposed inner core edge. It has a particularly well-executed symmetrical 50/50 grind. We have paired this knife with a lovely octagonal handle made from walnut and pakka wood (please note that the handle in the photos is current, but the handle in the video is the previous version and no longer available).
This is a classic tall petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness, resulting in a quick, easy-to-control implement.
Weight: 2.9 oz (82 g)
Edge Length: 121 mm
Total Length: 243 mm
Spine Thickness at Base: 3 mm
Blade Height: 39 mm
Handle: Walnut Octagonal (trust photos, not the video)&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-shinano-blue-2-tall-petty-120mm-169.png&&&5&&&||&&&||&&&@@@
kosldbu17&&&TSD-B17T&&&Kohetsu SLD Bunka 170mm&&&Kohetsu is our in-house brand of Japanese kitchen knives. We have eight different lines under this brand comprised of various steel and construction techniques. The SLD line is made up of the usual shapes and sizes with an eye towards ease of maintenance, quality of materials and low impact on your pocketbook!
The Kohetsu SLD Bunka is a fun and functional kitchen knife boasting great performance, a lovely aesthetic, and fine fit and finish. We start with a core of SLD tool steel which is hardened to 61-62 Rockwell. The hagane (inner core) is then covered with a layer of a soft, fully stainless steel cladding. This enhances both the strength of the core and ease of maintenance. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge.
The outer core, or jigane, is given a really unique lattice work hammer finish before it receives a final high shine polish. The result is a knife of great visual appeal.
Bunka knives are gaining in popularity in the West due to their compact dimensions and versatility. The relatively tall blade makes for good hand-to-board clearance. The flat profile is perfect for vegetable prep, especially for push cutters. The pointed tanto-style tip is great for detail work and getting into tight places. It looks cool too!
Brand: Kohetsu
Region: Sanjo, Japan
Steel: SLD Stainless
HRC: 60-61
Type: Bunka
Handle: Walnut Octagonal
Weight: 4.9 oz (140 g)
Edge Length: 173 mm
Total Length: 314 mm
Spine Thickness at Base: 4 mm
Blade Height: 44 mm
Photos by Gustavo Bermudez&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-bunka-170mm-324.png&&&5&&&||&&&||&&&@@@
kosldki21&&&TSD-B21T&&&Kohetsu SLD Bunka 210mm&&&Kohetsu SLD Bunka 210mm. Top-tier steel, beautiful craftsmanship, great performance, and a very competitive price point make this Kohetsu SLD 210mm gyuto an excellent option for anyone looking for first-rate cutlery on a budget. SLD semi-stainless tool steel is well regarded for its great edge-taking and edge-holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute beveling with a high level of toughness to weather tough kitchen tasks.
The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use. A very unique lattice work aesthetic with a polished finish adorns the knife.
Brand: Kohetsu
Line: SLD
Location: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless
Edge: SLD Stainless Steel
Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.2 oz (176 g)
Edge Length: 212 mm
Total Length: 367 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
Photos by Gustavo Bermudez&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-bunka-210mm-sale-5.png&&&5&&&||&&&||&&&@@@
kosldgy18&&&TSD-G18T&&&Kohetsu SLD Gyuto 180mm&&&Kohetsu is a line of knives we are having made in Sanjo City by a top, but undisclosed, blacksmith shop. We created these knives to fill a need for easy to use and maintain kitchen knives that look great but are easy on the wallet.
We specified SLD semi-stainless tool steel as the core element due to its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to withstand the daily rigors of the busiest kitchens. The SLD core is wrapped in a stainless steel cladding. The laminate is given a great looking lattice pattern that is quite unique.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. However, it is anything but small in terms of its abilities. This is a big performer capable of tackling pretty much any normal kitchen cutting task. Most vegetables or proteins can be easily handled with a blade this size. In fact, the shorter and lighter size of this gyuto give it a quality that feels fast and nimble. We have recently upgraded the knife with new walnut octagonal handle with black pakka wood ferrule further enhancing its already great value.
Brand: Kohetsu
Blacksmith: Non Disclosed
Location: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless
Edge: SLD Stainless Steel
Grind: Even (see photo of choil)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (124 g)
Edge Length: 187 mm
Total Length: 327 mm
Spine Thickness at Heel: 4 mm
Blade Height: 45 mm
We do not carry a saya that fits this knife; we recommend the blade guard instead&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-180mm-260.png&&&5&&&||&&&||&&&@@@
kosld21gy&&&TSD-G21T&&&Kohetsu SLD Gyuto 210mm&&&Top-tier steel, beautiful craftsmanship, great performance, and a very competitive price point make this Kohetsu SLD 210mm gyuto an excellent option for anyone looking for first rate cutlery on a budget. SLD semi-stainless tool steel is well regarded for its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to weather tough kitchen tasks. The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use.
A very unique lattice work aesthetic with a polished finish adorns the knife. Please note, the handle has been upgraded from the old one on the video to the new, nicer walnut octagonal handle shown in the photo with black pakka wood ferrule. It's a big upgrade in the look and feel of the knife. These are handcrafted knives so each one is unique and some variation should be expected.
Brand: Kohetsu
Blacksmith: Non Disclosed
Location: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless
Edge: SLD Semi Stainless Steel
Grind: Even (see photo of choil)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.7 oz (160 g)
Edge Length: 214 mm
Total Length: 367 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-210mm-221.png&&&5&&&||&&&||&&&@@@
kosldgy24&&&TSD-G24T&&&Kohetsu SLD Gyuto 240mm&&&The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
This is a well-proportioned knife with a generous height and lovely profile. It is the perfect size for processing almost any ingredient, but not too long to require an oversized work area. The well-executed profile is matched by a grind that is thin and of a high standard. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade.
Brand: Kohetsu
Blacksmith: Non-Disclosed
Location: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless
Edge: SLD Stainless Steel
Grind: Even (see photo of choil)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 7.8 oz (221 g)
Edge Length: 243 mm
Total Length: 395 mm
Spine Thickness at Heel: 4 mm
Blade Height: 52 mm
Photos by Gustavo Bermudez&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-gyuto-240mm-262.png&&&0&&&||&&&||&&&@@@
kosldho15&&&TSD-H15T&&&Kohetsu SLD Honesuki 150mm&&&Kohetsu SLD Honesuki has beautiful craftsmanship, great performance, and a very competitive price point. SLD semi-stainless tool steel is well regarded for its great edge taking and edge holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute bevel taking with a high level of toughness to weather tough kitchen tasks. The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use. A very unique lattice work aesthetic with a polished finish adorns the knife.
Brand: Kohetsu
Line: SLD
Location: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless
Edge: SLD Stainless Steel
Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.7 oz (106 g)
Edge Length: 151 mm
Total Length: 290 mm
Spine Thickness at Heel: 4 mm
Blade Height: 40 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-honesuki-150mm-261.png&&&0&&&||&&&||&&&@@@
kosldna16&&&TSD-N17T&&&Kohetsu SLD Nakiri 165mm&&&Chef Knives To Go has developed the Kohetsu line of knives as a high quality, high value option for both epicurean home cooks and hardworking culinary professionals. This Kohetsu SLD 165mm nakiri features SLD semi-stainless tool steel hardened to 61-62 HRC at the edge. SLD is well-regarded for excellent edge taking and edge retention. While not technically considered a stainless steel, SLD is extremely stain resistant and the cladding over the core steel is stainless, so discoloration during normal use is practically nonexistent. The knife has a unique and attractive lattice-work aesthetic and a polished finish. The octagonal handle is made of walnut with a black pakka wood ferrule. Each one of these knives is uniquely handcrafted, so some dimensional variation may occur.
Weight: 5.4 oz (153 g)
Edge Length: 165 mm
Total Length: 305 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-nakiri-165mm-369.png&&&5&&&||&&&||&&&@@@
kohetsusld1&&&TSD-P13T&&&Kohetsu SLD Petty 130mm &&&The Kohetsu line of knives is produced exclusively for Chef Knives To Go. This 130mm petty is clad construction with an SLD tool steel core. SLD is well regarded for its good edge taking and edge holding properties. The core in these knives is hardened to a rating of 61-62 HRC, striking an excellent balance between taking acute bevel angles and retaining a high level of toughness. Upkeep on this knife very easy thanks to SLD having a high degree of stain resistance and a stainless steel cladding. The knife has a very unique and attractive aesthetic with a lattice work texture and a polished finish.
Weight: 2.7 oz (78 g)
Edge Length: 137 mm
Total Length: 260 mm
Spine Thickness at Heel: 3 mm
Blade Height: 31 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-petty-130mm-264.png&&&5&&&||&&&||&&&@@@
kohetsu1&&&TSD-S17T&&&Kohetsu SLD Santoku 170mm&&&Developed specifically for Chef Knives To Go's Kohetsu line of knives, this 170mm SLD santoku brings excellent craftsmanship together with first-rate cutlery steel to deliver a knife with excellent performance and a very competitive price. The knife is clad construction with an SLD tool steel core and stainless steel cladding. While technically not considered a stainless steel, SLD is very stain resistant and, together with the fully stainless cladding layer, upkeep on these knives is very easy.
The SLD core steel is well regarded for taking an excellent edge easily and holding that edge well. The core is hardened to 61-62 HRC, which balances acute edge-taking with a high level of toughness. The knife is well crafted with a unique lattice work aesthetic and a polished finish.
Brand: Kohetsu
Location: Sanjo City, Japan
Construction: San Mai
Core Steel: SLD Stainless Steel
HRC: 61-62
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.8 oz (136 g)
Edge Length: 170 mm
Total Length: 305 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-santoku-170mm-247.png&&&5&&&||&&&||&&&@@@
kosldsu24&&&TSD-J24T&&&Kohetsu SLD Sujihiki 240mm&&&Kohetsu SLD Sujihiki 240mm. The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade.
Brand: Kohetsu
Blacksmith: Undisclosed
Location: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless
Edge: SLD Stainless Steel
Grind: Even (see photo of choil)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.5 oz (130 g)
Edge Length: 245 mm
Total Length: 400 mm
Spine Thickness at Heel: 4 mm
Blade Height: 35 mm
Our 240mm sujihiki saya does not fit; we recommend the blade guard instead&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-sujihiki-240mm-90.png&&&0&&&||&&&||&&&@@@
kosldsu27&&&TSD-J27T&&&Kohetsu SLD Sujihiki 270mm&&&The SLD line is made under our in-house brand, Kohetsu. We have had these quality knives made into many standard shapes and sizes with an eye towards ease of maintenance, quality of materials, and low impact on your wallet!
Starting with a base of SLD tool steel, the inner core is then clad with a layer of soft stainless steel. This increases the strength of the hagane (inner core) and makes daily maintenance a breeze. The inner core of SLD is a semi-stainless steel and is regarded as a great alloy for both taking and holding a very keen edge. It is hardened to 61-62 HRC. The jigane (outer layer) is given a really unique lattice work finish before getting a final high shine polish. The result is a knife of great visual appeal.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. A finely crafted walnut octagonal handle is mated to a black pakka wood ferrule, which is comfortable and well-balanced with the blade.
Brand: Kohetsu
Blacksmith: Undisclosed
Location: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless
Edge: SLD Stainless Steel
Grind: Even (see photo of choil)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.9 oz (140 g)
Edge Length: 272 mm
Total Length: 427 mm
Spine Thickness at Heel: 4 mm
Blade Height: 36 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-sld-sujihiki-270mm-48.png&&&0&&&||&&&||&&&@@@
kotw&&&KBT-S120&&&Kohetsu Tweezers&&&During a recent trip to Japan, I visited a flatware manufacturer in Sanjo City and toured their factory. I originally went to review their serving and plating spoons, but these tweezers immediately stood out. The shape, tension, and precision felt right for professional kitchen work, so we added them for our pro cook customers.
Made in Japan, these tweezers are designed for detailed plating and delicate prep tasks. The fine, edged tips provide excellent grip, allowing you to confidently place microgreens, herbs, and small garnishes with precision. They also work well for tasks such as pulling pin bones from fish or handling small ingredients where control matters.
Each pair is engraved with “Kohetsu,” our house brand, a simple expression of our wish that you enjoy using them in your kitchen. Lightweight, balanced, and responsive, they are a focused tool built for accuracy and finesse.
Care Instructions: Hand wash and dry thoroughly after use. Avoid abrasive scrubbers that may scratch the surface. Do not leave soaking in water. Store in a dry place to prevent spotting or corrosion.
Brand: Kohetsu
Made in: Sanjo City, Japan
Length: 4 3/4" (120 mm)
Material: Stainless Steel
Tip Style: Edged Precision Tips&&&&&&10.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-tweezers-164.png&&&4&&&||&&&||&&&@@@
kovgdagy18&&&KVT-G18W&&&Kohetsu VG-10 Damascus Gyuto 180mm&&&Kohetsu is one of our in-house brands and we have this line made by renowned blacksmith Tsukahara-San. This well-known blade smith uses the ever-popular VG-10 steel for these knives. 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. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability.
Tsukahara-San adds a layer of cladding to either side of the core VG-10 in the form of a 33-layer Damascus stainless steel. The lovely look of this cladding is enhanced by using an acid-etched engraving technique.
This is about the smallest size that gyuto-style knives are made. At just 180mm, it is part petty and part santoku--not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adept at those many tasks.
The handle on this series is a Western design featuring scales that are crafted from black pakka wood and attached to the tang with three stainless steel rivets.
Brand: Kohetsu
Blacksmith: Tsukahara-San
Edge Steel: VG-10
HRC: 60
Cladding: Stainless Damascus
Edge Grind: Even 50/50
Type: Gyuto
Weight: 7.0 oz (198 g)
Blade Length: 182 mm
Total Length: 305 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
Handle: Western (Yo)
Scales: Black Pakka Wood&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-180mm-170.png&&&0&&&||&&&||&&&@@@
kovgdagy21&&&KVT-G21W&&&Kohetsu VG-10 Damascus Gyuto 210mm&&&VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers, including the "big boys" like Shun and Miyabi. It is fully stainless and thus really easy to maintain. Edge retention is of a high standard and it is well-liked for its wear and corrosion resistance.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
The gyuto featured here measures 210mm along the edge, which falls on the shorter side of the scale for this style of knife. It is thus a very good choice for smaller hands or tight spaces. Due to its compact dimensions, it is also very nimble and easy to maneuver.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins.
A video posted by Chefknivestogo (@chefknivestogo) on
&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-210mm-245.png&&&4.5&&&||&&&||&&&@@@
kovgdagy24&&&KVT-G24W&&&Kohetsu VG-10 Damascus Gyuto 240mm&&&The word Kohetsu translates to Be Happy, and this stunning knife should be quite able to bring a smile to your face!
This knife is constructed of VG-10 steel, a very popular stainless steel in the cutlery industry. This steel offers good corrosion and wear resistance while still retaining the ability to produce a very sharp edge. This is a popular steel among some of the well-known commercial companies. The cladding is not only beautiful, but stainless steel as well. This combination produces a very carefree knife. The engraving is etched. The hardness is 60/61 HRC. The edge is 50/50.
The handle on this series is of a western design. The scales are crafted from (black) pakka wood, and the fit and finish are good.
A video posted by Chefknivestogo (@chefknivestogo) on
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-240mm-259.png&&&5&&&||&&&||&&&@@@
kovgdagy27&&&KVT-G27W&&&Kohetsu VG-10 Damascus Gyuto 270mm&&&VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers, including the "big boys" like Shun and Miyabi. It is fully stainless and thus really easy to maintain. Edge retention is of a high standard, and it is well-liked for its wear and corrosion resistance.
We have our line of VG-10 knives made by the talented blacksmith, Tsukahara-San. He tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is obtained by using an etched engraving technique. The kanji script is etched for durability. This results in a beautiful blade that is easy to maintain and care for.
We have furnished these knives with classic Western-style handles made from black pakka wood with stainless steel ferrules and three stainless pins.
Brand: Kohetsu
Region: Seki, Japan
Steel: VG-10 Stainless Steel
HRC: 60-61
Construction: San Mai (Clad)
Cladding: Damascus
Knife Type: Gyuto
Edge: 50/50
Weight: 9.6 oz (227 g)
Edge Length: 238 mm
Total Length: 362 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Handle: Western (Yo)
Scales: Black Pakka Wood
Engraving: Etched&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-270mm-273.png&&&0&&&||&&&||&&&@@@
kovgdape13&&&KVT-H13W&&&Kohetsu VG-10 Damascus Honesuki 135mm&&&Kohetsu is one of our favorite lines of knives. We get particularly excited about blades that deliver impressive quality.
The Kohetsu VG-10 Damascus Honesuki 135mm is a Japanese-style boning knife designed for breaking down poultry and handling other butchery tasks with precision. The blade is constructed with a core of VG10 stainless steel, a high-carbon stainless alloy made by Takefu Special Steel Company. It offers excellent edge retention, stain resistance, and ease of sharpening. Kohetsu wraps the core in a san-mai cladding of softer stainless steel and finishes it with an attractive Damascus pattern.
The pointed tip and stiff blade make it ideal for navigating joints, cutting through tendons, and removing meat from the bone. Unlike Western boning knives, the honesuki has a triangular shape and excels at precise, controlled cuts. This version features a Western-style yo handle made from durable pakka wood, with a stainless bolster, creating a comfortable and stylish grip.
We are continually impressed by the value Kohetsu knives offer. This honesuki is a great choice for home cooks or professionals looking for a reliable boning knife that is easy to maintain and visually striking.
Brand: Kohetsu
Blacksmith: Tsukahara-San
Location: Seki City, Japan
Edge Steel: VG-10
HRC: 60
Cladding: Stainless Damascus
Edge Grind: Even 60/40
Type: Honesuki
Weight: 5.1 oz (144 g)
Edge Length: 139 mm
Total Length: 258 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm
Handle: Western (Yo)
Scales: Black Pakka Wood&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-honesuki-135mm-78.png&&&5&&&||&&&||&&&@@@
kovgdaki24&&&KVT-K24W&&&Kohetsu VG-10 Damascus Kiritsuke 240mm&&&"Kohetsu," meaning "Be Happy," perfectly encapsulates the essence of this exquisite knife, designed to bring joy with every use.
Crafted from VG-10 steel, renowned in the cutlery world for its exceptional balance of corrosion resistance, wear durability, and sharpness, this knife is a testament to superior craftsmanship. VG-10 steel is a favorite in the industry and is used by many esteemed commercial brands. It's encased in a stunning stainless steel cladding that's not only aesthetically pleasing but also contributes to the knife's low-maintenance nature. The blade boasts a hardness of 60/61 HRC, ensuring longevity and consistent performance. Its etched engraving adds a touch of elegance, while the 50/50 edge is meticulously honed for precision cutting.
The knife's handle features a Western-inspired design, providing a comfortable and secure grip. It is expertly fashioned from black pakka wood, known for its durability and sleek appearance. The handle's construction is executed with precision, ensuring a seamless fit and finish that complements the blade's quality and design. This knife is a blend of functionality and beauty, making it an ideal addition to any kitchen.
Brand: Kohetsu
Region: Seki, Japan
Steel: VG-10 Stainless Steel
HRC: 60-61
Construction: San Mai (Clad)
Cladding: Damascus
Knife Type: Kiritsuke
Edge: 50/50
Weight: 7.4 oz (210 g)
Edge Length: 237 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Handle: Western (Yo)
Scales: Black Pakka Wood
Engraving: Etched&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-kiritsuke-240mm-90.png&&&0&&&||&&&||&&&@@@
kovgdape12&&&KVT-P12W&&&Kohetsu VG-10 Damascus Petty 120mm&&&We specify VG-10 as the core steel in these made-for-CKTG blades. It is by far the most used stainless steel in the industry, being employed by most of the leading commercial knife makers. VG-10 is also known as V Gold 10, and it boasts good corrosion and wear resistance as its main forte. It is a tough steel which, if correctly hardened, is also resilient enough for most users and uses.
This inner core is then covered, san-mai style, with a multi-layer damascus arrangement made with a softer stainless steel. The etching and polishing of the blade are first rate and bring out the beauty of this eye-catching knife. The great looking blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
This is a classic petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness resulting in a quick, easy to control instrument.
Brand: Kohetsu
Blacksmith: Tsukahara-San
Edge Steel: VG-10
HRC: 60
Cladding: Stainless Damascus
Edge Grind: Even 50/50
Weight: 2.7 oz (76 g)
Blade Length: 119 mm
Total Length: 230 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
Handle: Western (Yo)
Scales: Black Pakka Wood&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-petty-120mm-239.png&&&5&&&||&&&||&&&@@@
kovgdape15&&&KVT-P15W&&&Kohetsu VG-10 Damascus Petty 150mm&&&Kohetsu is our in-house brand of Japanese kitchen knives. The Kohetsu brand is comprised of eight separate lines of kitchen knives differentiated by different steels and manufacturing techniques. This Kohetsu VG-10 Damascus Petty is constructed of VG-10 steel, which is probably the most popular stainless alloy in the blade-making industry. VG-10 is also known as V Gold 10, and it boasts good corrosion and wear resistance as its main forte. It is a tough steel which, if correctly hardened, is also resilient enough for most users and uses. This popular steel is used by most of the well-known commercial knife manufacturers.
The inner core is covered with a softer stainless steel cladding that is not only beautiful, but easy to maintain as well. This combination produces a very carefree knife. The great-looking blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
The Kohetsu VG-10 Damascus Petty 150mm is a very versatile knife despite its diminutive size. It can chop, slice, and cut almost any small to medium ingredient, yet it is compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation. This is a high-value knife that delivers top-class performance with looks and finish to match.
Brand: Kohetsu
Location: Seki, Japan
Construction: Laser Cut, San Mai
Cladding: Stainless Damascus
Edge Steel: VG-10 Stainless
HRC: 60-61
Edge Grind: Even (See Choil Shot)
Weight: 3.4 oz (96 g)
Edge Length: 150 mm
Total Length: 260 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
Handle: Yo (Western)
Scales: Black Pakka Wood&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-petty-150mm-169.png&&&0&&&||&&&||&&&@@@
kovgdape80&&&KVT-P08W&&&Kohetsu VG-10 Damascus Petty 80mm&&&Kohetsu is our in-house brand, which is comprised of eight separate lines of kitchen knives differentiated by different steels and manufacturing techniques. The VG-10 Damascus line is a recent addition to the party. The baby of the group is this fun and functional petty. At just 80mm, it is a very small knife. But that smallness translates to big abilities in the kitchen.
The knife is made using a stainless steel called VG-10. Blacksmith Tsukahara-san heat treats the alloy to 60 HRC before cladding it in multiple layers of a softer stainless steel in the san-mai style. The lovely Damascus pattern is beautifully etched and slightly matte in appearance. The blade is mated to a finely crafted stainless bolster. The western-style handle is made from black micarta and attached to the tang with three stainless pins.
This is a knife that will go places many others will not. It is also super nimble and very controllable. The stiff little blade sharpens up like a razor, so making those intricate garnishes and cuts will become a thing of pleasure and control. We just love this little utensil from the way it works to the way it looks.
Brand: Kohetsu
Blacksmith: Tsukahara-San
Edge Steel: VG-10
HRC: 60
Cladding: Stainless Damascus
Edge Grind: Even 50/50
Type: Petty
Handle: Western (Yo)
Scales: Black Pakka Wood
Weight: 2.7 oz (76 g)
Edge Length: 80 mm
Total Length: 192 mm
Spine Thickness at Base: 2 mm
Blade Height: 20 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-petty-80mm-161.png&&&5&&&||&&&||&&&@@@
kovgdasa18&&&KVT-S18W&&&Kohetsu VG-10 Damascus Santoku 180mm&&&The santoku is probably the most used Japanese knife shape in Western kitchens. Its short length and tall blade make for a controlled cutter, even in the hands of novice knife users. It is stout yet nimble. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues, or to solve three problems. The virtues or problems are slicing, dicing, and mincing.
The most notable design feature of the blade is its geometry, which incorporates a sheep's foot-shaped tip. The design draws the spine down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This is a great choice for push-cutting style users.
We specify VG-10 as the core steel in these made-for-CKTG blades. It is by far the most used stainless steel in the industry. This inner core is then covered, san-mai style, with a multi-layer Damascus arrangement made with a softer stainless steel. The etching and polishing of the blade is first-rate and brings out the beauty of this eye-catching knife.
A comfortable and durable Western-style black pakka wood handle blends well with the stainless steel bolster and three stainless pins.
Brand: Kohetsu
Location: Seki, Japan
Construction: Laser Cut, San Mai
Cladding: Stainless Damascus
Edge Steel: VG-10 Stainless
HRC: 60-61
Edge Grind: Even (See Choil Shot)
Weight: 6.2 oz (176 g)
Edge Length: 180 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Handle: Yo (Western)
Scales: Black Pakka Wood&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-santoku-180mm-166.png&&&5&&&||&&&||&&&@@@
kovgtsgy18&&&KG5-G18W&&&Kohetsu VG-5 Tsuchime Gyuto 180mm&&&Kohetsu knives are well known for offering great cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds, all at very affordable prices. This line of tsuchime (which translates roughly to "hammered" in Japanese) knives has been created for pro cooks and home chefs looking for robust, good-looking performers that sharpen easily. They use VG-5 steel on the edge that is heat-treated to 60 Rockwell.
The Kohetsu VG-5 Tsuchime Gyuto 180mm is a short blade for a gyuto, but one that offers a great deal of utility and versatility. Its shorter length is perfect for small spaces and cutting boards, as well as being very adept at handling smaller ingredients and garnishes.
The traditional Western-style handle is made from black pakka wood with a well-finished stainless steel bolster attached. This is a really nice knife, especially for something in this price range.
Weight: 5.8 oz (164 g)
Edge Length: 182 mm
Total Length: 305 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-180mm-328.png&&&5&&&||&&&||&&&@@@
kovgtsgy21&&&KG5-G21W&&&Kohetsu VG-5 Tsuchime Gyuto 210mm&&&We have created the Kohetsu line of Tsuchime knives for cooks of all stripes. Made from the very easy-to-maintain VG-5 stainless steel, these knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10. VG-10 also contains cobalt, which is absent from VG-5.
Our overriding aim was to offer a blade of typical Japanese look and feel with a Western-style handle for those preferring this type of grip, and to do so at an affordable price. In the case of these blades, we believe we have met that goal. Combined with a really unique hammered tsuchime finish, which resembles a mottled rather than actual hammered appearance, these fine kitchen knives bring a bit of bling and a lot of performance to your knife arsenal. They feature a well-made and balanced black pakka wood handle with a stainless bolster. Great performance and great looks, all at a great price!
Weight: 6.8 oz (193 g)
Edge Length: 210 mm
Total Length: 335 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-210mm-356.png&&&4.5&&&||&&&||&&&@@@
kovgtsgy24&&&KG5-G24TW&&&Kohetsu VG-5 Tsuchime Gyuto 240mm&&&The stainless steel used in the Kohetsu Tsuchime Gyuto knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.
One of the most important factors we look at in building a knife, regardless of what style, is geometry. Geometry translates to how thick or thin the knife is and if there is any distal taper in the blade. Distal taper is where a knife starts out thick at the heel and gets thinner towards the tip. We believe the geometry built into this line of knives is quite notable, especially given the price point. They handle very well, nimble and quick. They are nicely weighted and have a good balance point for most users, regardless of the style of cutting employed.
The lovely mottled tsuchime finish is enhanced with the addition of a well-made black pakka wood Western-style handle and stainless steel bolster. This is the perfect knife for any chef starting out in the world of Japanese cutlery or for those cooks needing a precision implement at a very affordable price.
Weight: 8.1 oz (232 g)
Edge Length: 240 mm
Total Length: 367 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-240mm-312.png&&&0&&&||&&&||&&&@@@
kovg5tsgy27&&&KG5-G27W&&&Kohetsu VG-5 Tsuchime Gyuto 270mm&&&Kohetsu is the name of our in-house brand of kitchen knives that we have created for cooks and chefs seeking high-end performance, great looks, and top-shelf fit and finish, all at a very attractive and affordable price. The VG-5 line epitomizes this goal perfectly, and in our opinion, achieves it in spades!
VG-5 is a subgroup of the V Gold line of stainless steels. It is a similar steel to the ubiquitous VG-10 with a slightly larger grain structure, which is the result of a higher vanadium content. VG-10 also contains cobalt, which is absent from VG-5. It is a rugged steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.
This lovely gyuto is a long knife, measuring in at 270mm. This is about the biggest size in which these popular chef knives are available. As such, it needs a suitably sized cutting space to be utilized correctly. But when place and circumstance are in line, this beauty will cut, slice, and dice its way through pretty well any ingredients with a speed and efficiency only a blade of this size can manage.
A really well-made black pakka wood Western-style handle and stainless steel bolster complete the package.
Brand: Kohetsu
Location: Seki, Japan
Construction: Laser Cut, San Mai
Cladding: Stainless Hammered (Tsuchime)
Edge Steel: VG-5 Stainless
HRC: 60-61
Edge Grind: Even (See Choil Photo)
Weight: 10.2 oz (289 g)
Edge Length: 268 mm
Total Length: 402 mm
Spine Thickness at Base: 3 mm
Blade Height: 53 mm
Handle: Yo (Western)
Scales: Black Pakka Wood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-gyuto-270mm-179.png&&&0&&&||&&&||&&&@@@
kovg5tsna17&&&KG5-N17W&&&Kohetsu VG-5 Tsuchime Nakiri 170mm&&&When we created our line of Kohetsu knives, our overriding aim was to offer a blade of typical Japanese look and feel, but with a Western-style handle for those preferring this type of grip, and to do so at an affordable price. In the case of the VG-5 line of kitchen knives, we believe we have met that goal. This line of tsuchime (which translates roughly to hammered in Japanese) knives has been created for pro cooks and home chefs looking for robust, good-looking performers that sharpen easily. They use VG-5 steel as the core that is heat-treated to 60 Rockwell.
Nakiris are becoming a popular choice in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. This nakiri will amaze you with its ability to fall through the hardest ingredients.
This nakiri features a well-made and well-balanced black pakka wood handle with a stainless bolster. Great performance and great looks, all at a great price!
Brand: Kohetsu
Location: Seki City
Construction: Laser Cut, San Mai
Core Steel: VG-5 Stainless
Cladding: Stainless Hammered
Weight: 6.4 oz (181 g)
Edge Length: 166 mm
Total Length: 292 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Handle: Yo (Western), Black Pakka Wood&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-nakiri-170mm-143.png&&&0&&&||&&&||&&&@@@
kovgtspe12&&&KG5-P12TW&&&Kohetsu VG-5 Tsuchime Petty 120mm&&&The Kohetsu line of knives is created for us at CKTG by some of the finest smiths and sharpeners in Japan. The full range of eight lines encompasses many different steels, techniques, and blade styles. But they share one thing in common: they bring you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price.
The stainless steel used in the Kohetsu Tsuchime knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.
This is a short blade with big aspirations as a versatile cutting tool around the kitchen. Hand-held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies through herbs and other small items. A great-looking black pakka wood Western-style handle and stainless steel bolster complete the package.
Brand: Kohetsu
Location: Seki, Japan
Construction: Laser Cut, San Mai
Cladding: Hammered Stainless
Edge Steel: VG-5 Stainless
HRC: 60-61
Edge Grind: Even (See Choil Photo)
Weight: 2.8 oz (79 g)
Edge Length: 116 mm
Total Length: 225 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
Handle: Yo (Western)
Scales: Black Pakka Wood&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-petty-120mm-274.png&&&5&&&||&&&||&&&@@@
kovg5tspe15&&&KG5-P15TW&&&Kohetsu VG-5 Tsuchime Petty 150mm&&&The Kohetsu VG-5 Petty 150mm is a nimble and efficient small knife designed for cooks who want precise performance without unnecessary fuss. VG-5 is part of the V-Gold family of stainless steels and offers a nice blend of toughness, ease of sharpening, and reliable edge performance. It sharpens more easily than many stainless alloys and takes a clean, refined edge that holds up well through long prep sessions.
The 150mm petty is one of the most versatile sizes in the kitchen. Its slender profile and fine tip make it ideal for slicing, trimming, detail work, and all the small- to medium-sized tasks where a full chef's knife feels too large. Many cooks find a good petty becomes their go-to blade for everyday prep.
This Kohetsu petty features a hammered tsuchime finish that helps reduce sticking while giving the blade added visual appeal. The knife is completed with a comfortable Western handle made from black pakka wood and fitted with a stainless bolster for durability and balance. It is a great choice for anyone looking for a capable, easy-maintenance introduction to Japanese cutlery or a dependable addition to an established knife kit.
Care Instructions: Hand wash and dry after use. Do not put in the dishwasher.
Specifications:
Brand: Kohetsu
Location: Seki, Japan
Construction: San Mai, Laser Cut
Cladding: Tsuchime (Hammered) Stainless
Core Steel: VG-5 Stainless
Hardness: 60–61 HRC
Grind: Even 50/50 (see choil photo)
Weight: 2.9 oz (82 g)
Edge Length: 150 mm
Total Length: 261 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
Handle Type: Western (Yo)
Handle Material: Black Pakka Wood&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-petty-150mm-292.png&&&0&&&||&&&||&&&@@@
kovgtssa18&&&KG5-S18TW&&&Kohetsu VG-5 Tsuchime Santoku 180mm&&&The Kohetsu VG-5 Santoku 180mm is a light, nimble, and easy-to-use kitchen knife designed to deliver strong performance at an accessible price point. Featuring a hammered tsuchime finish and stainless cladding over a VG-5 cutting core, this knife blends durability, sharpness, and low-maintenance convenience into one attractive package.
VG-5 is a tough stainless steel that sharpens easily and holds a fine edge well. Heat-treated to around 60–61 HRC, it offers a great balance of hardness and daily usability. The hammered cladding helps release food from the blade while giving the knife a distinctive, hand-worked appearance.
The santoku profile is known for its versatility — the name translates to “three virtues,” referring to slicing, chopping, and dicing. With a tall blade and comfortable Western handle, this Kohetsu santoku excels as a go-to prep knife for both home cooks and professionals who want a reliable workhorse without unnecessary fuss.
Care Instructions: Hand wash and dry after use. Do not put in dishwasher.
Specifications:
Brand: Kohetsu
Blacksmith Location: Seki, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Stainless (Tsuchime)
Core Steel: VG-5 Stainless
Hardness: 60–61 HRC
Grind: Even 50/50 (see choil photo)
Weight: 6.2 oz (176 g)
Edge Length: 179 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Handle Type: Western (Yo)
Handle Material: Black Pakka Wood&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-santoku-180mm-272.png&&&5&&&||&&&||&&&@@@
kovg5tssu27&&&KG5-J27W&&&Kohetsu VG-5 Tsuchime Sujihiki 270mm&&&Kohetsu is the name of our in-house brand of kitchen knives that we have created for cooks and chefs seeking high-end performance, great looks, and top-shelf fit and finish, all at an attractive price. The VG-5 line epitomizes this goal perfectly, and in our opinion, achieves it in spades!
VG-5 is a subgroup of the V Gold line of stainless steel. It is similar steel to the ubiquitous VG-10 with a slightly larger grain structure, which is the result of a higher vanadium content. VG-10 also contains cobalt, which is absent from VG-5. It is tough steel, able to take a nice edge and hold it through a long session at the chopping board. It is a relatively easy steel to sharpen as compared to most other stainless alloys available.
This lovely sujihiki is a long knife, measuring in at 270mm. 270mm is about the most popular size for a slicing knife. It's great for carving and thin-slicing a variety of ingredients with speed and efficiency.
The knife comes with a well-made black pakka wood Western-style handle and stainless steel bolster, completing the package.
Brand: Kohetsu
Location: Seki, Japan
Construction: Laser Cut, San Mai
Cladding: Stainless Hammered (Tsuchime)
Edge Steel: VG-5 Stainless
HRC: 60-61
Edge Grind: Even (See Choil Photo)
Weight: 7.8 oz (222 g)
Edge Length: 270 mm
Spine Thickness at Base: 3 mm
Blade Height: 41 mm
Handle: Yo (Western)
Scales: Black Pakka Wood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-5-tsuchime-sujihiki-270mm-138.png&&&0&&&||&&&||&&&@@@
kovg5stgy21&&&KG5-G21PC&&&Kohetsu VG5 Stainless Gyuto 210mm&&&Kohetsu VG5 Stainless Gyuto 210mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!
Maker: Kohetsu Hamono
Location: Seki City, Japan
Weight: 5.1 oz (146 g)
Edge Length: 210 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Blade Grind: 60/40 (left- or right-handed is fine)
HRC: 60-61
Construction: San Mai
Cladding: Stainless
Edge Steel: VG5 Stainless
Handle: Stabilized Gray Pakka Wood Octagonal
Ferrule: Black Pakka Wood&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-gyuto-210mm-204.png&&&0&&&||&&&||&&&@@@
kovg5stgy24&&&KG5-G24PC&&&Kohetsu VG5 Stainless Gyuto 240mm&&&These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and the knife can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!
Maker: Kohetsu Hamono
Location: Seki City, Japan
Weight: 6.5 oz (186 g)
Edge Length: 240 mm
Total Length: 385 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Blade Grind: 60/40 (left- or right-handed is fine)
HRC: 60-61
Construction: San Mai
Cladding: Stainless
Edge Steel: VG5 Stainless
Handle: Stabilized Gray Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Photos by Gustavo Bermudez&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-gyuto-240mm-251.png&&&0&&&||&&&||&&&@@@
kovg5na17&&&KG5-N17PC&&&Kohetsu VG5 Stainless Nakiri 175mm&&&Kohetsu VG5 Stainless Steel Nakiri kitchen knife. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price.
Maker: Kohetsu Hamono
Location: Seki City, Japan
Blade Grind: 60/40 (left- or right-handed is fine)
HRC: 60-61
Construction: San Mai
Cladding: Stainless
Edge Steel: VG5 Stainless
Handle: Stabilized Gray Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.0 oz (144 g)
Edge Length: 165 mm
Total Length: 319 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-nakiri-175mm-245.png&&&5&&&||&&&||&&&@@@
kovg5pe15&&&KG5-P15PC&&&Kohetsu VG5 Stainless Petty 150mm&&&Kohetsu VG5 Petty 150mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steel and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!
Maker: Kohetsu Hamono
Location: Seki City, Japan
Blade Grind: 60/40 (left- or right-handed is fine)
HRC: 60-61
Construction: San Mai
Cladding: Stainless
Edge Steel: VG5 Stainless
Handle: Stabilized Gray Pakka Wood Octagonal
Ferrule: Black Pakka Wood
Weight: 2.5 oz (70 g)
Edge Length: 150 mm
Total Length: 272 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-petty-150mm-223.png&&&0&&&||&&&||&&&@@@
kovg5sa18&&&KG5-S18PC&&&Kohetsu VG5 Stainless Santoku 180mm&&&Kohetsu VG5 Stainless Steel Santoku Kitchen Knife 180mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!
Maker: Kohetsu Hamono
Location: Seki City, Japan
Weight: 4.9 oz (140 g)
Edge Length: 180 mm
Total Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Blade Grind: 60/40 (left- or right-handed is fine)
HRC: 60-61
Construction: San Mai
Cladding: Stainless
Edge Steel: VG5 Stainless
Handle: Stabilized Gray Pakka Wood Octagonal
Ferrule: Black Pakka Wood&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-santoku-180mm-200.png&&&5&&&||&&&||&&&@@@
kovg5stsu27&&&KG5-J27PC&&&Kohetsu VG5 Stainless Sujihiki 270mm&&&Kohetsu VG5 Stainless Sujihiki 270mm. These knives are really good at taking and holding a sharp edge while remaining easy to maintain. VG-5 is a highly refined stainless steel with unique properties. It is not mass-produced like some stainless steels and fits a specific niche, where pure steels with exacting alloys are necessary. It is similar to VG-10, aside from a slightly larger grain structure due to there being more vanadium than in VG-10.
Our overriding aim here was to give you an excellent knife at a reasonable price, and we think we've hit the mark with this beauty of a knife. The grinds are slightly asymmetrical and it can be easily sharpened evenly on each side. Out of the box, the cutting action is outstanding. Great performance and great looks, all at a great price!
Maker: Kohetsu Hamono
Location: Seki City, Japan
Weight: 6.1 oz (178 g)
Edge Length: 270 mm
Total Length: 415 mm
Spine Thickness at Heel: 2 mm
Blade Height: 41 mm
Blade Grind: 60/40 (left- or right-handed is fine)
HRC: 60-61
Construction: San Mai
Cladding: Stainless
Edge Steel: VG5 Stainless
Handle: Stabilized Gray Pakka Wood Octagonal
Ferrule: Black Pakka Wood&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg5-stainless-sujihiki-270mm-251.png&&&0&&&||&&&||&&&@@@
kowh2bu17&&&TSB-B16W&&&Kohetsu White #2 Bunka 170mm&&&This Kohetsu bunka was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi white #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakkawood octagonal handle.
Brand: Kohetsu
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even (see choil photo)
Weight: 4.0 oz (114 g)
Edge Length: 173 mm
Total Length: 314 mm
Spine Thickness at Heel: 4 mm
Blade Height: 46 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Photos by Gustavo Bermudez&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-bunka-170mm-279.png&&&4.5&&&||&&&||&&&@@@
kowh2na16&&&TSB-N16W&&&Kohetsu White #2 Nakiri 165mm&&&This Kohetsu nakiri was created to make life easier for busy cooks. Made in Japan exclusively for Chefknivestogo, it was designed to be durable, affordable, and excellent at its job. It is made of Hitachi white #2 steel. Kohetsu loosely translates to "be happy" in Japanese, and we know this knife will live up to its name. It now comes with a walnut and pakkawood octagonal handle.
Brand: Kohetsu
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even (see choil photo)
Weight: 4.9 oz (140 g)
Edge Length: 162 mm
Total Length: 308 mm
Spine Thickness at Heel: 4 mm
Blade Height: 50 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-nakiri-165mm-284.png&&&4.5&&&||&&&||&&&@@@
kowh2sa16&&&TSB-S16W&&&Kohetsu White #2 Santoku 165mm&&&This Kohetsu Santoku was created to make life easier for busy home cooks who want real performance without fuss. Made in Japan exclusively for ChefKnivesToGo, it’s designed to be durable, affordable, and excellent at its job. The santoku profile offers great balance and control, making it a dependable everyday knife for vegetables, proteins, and general prep while staying light and easy to handle.
The blade is forged from Hitachi White #2 carbon steel, a classic Japanese steel prized for its fine grain, sharpness, and ease of sharpening. Soft iron cladding and a traditional kurouchi finish help protect the core while giving the knife a rustic, workhorse appearance. Finished with a comfortable octagonal walnut handle and black pakka wood ferrule, this knife delivers excellent cutting feel and timeless simplicity. Kohetsu loosely translates to “be happy,” and this santoku is built to live up to its name.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Brand: Kohetsu
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even (see choil photo)
Weight: 4.4 oz (124 g)
Edge Length: 169 mm
Total Length: 306 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
Handle: Walnut, Octagonal
Ferrule: Black Pakka Wood&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-white-2-santoku-165mm-232.png&&&5&&&||&&&||&&&@@@
kobybl1gy22&&>225-BY-Blue1&&&Konosuke BY Blue #1 Gyuto 225mm&&&We’re proud to announce the release of the newly introduced Konosuke BY 225mm Gyuto in Blue #1 Steel, the latest creation from our friends at Konosuke Sakai.
This new line is forged by the legendary Yoshikazu Tanaka, one of Japan’s most respected blacksmiths, and finished entirely in-house at Konosuke’s workshop. Each blade is hand-sharpened and polished on Japanese whetstones by Konosuke’s own craftsmen, ensuring the flawless grind, polish, and fit and finish that the brand is known for. The result is a knife that embodies the perfect balance of tradition, performance, and refinement.
Please note that these are unique, and each one will vary from the specs listed below.
Maker: Konosuke
Location: Sakai, Japan
Line:BY
Knife Type: Gyuto
Steel Type: Blue #1 Carbon Steel
Cladding: Soft Iron
Handle: Khii Ebony
Handle Type: Octagonal
Construction Type: San Mai
Blade Grind: Even, 50/50
Weight: 7.3oz (207g)
Edge 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
Edge 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
Edge 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 all-new Konosuke GS+ line is new and improved to give a higher level of performance to an already great knife. The GS+ line has an HRC of 61-62, smoother grinds, better fit and finish, and new Khii chestnut octagonal handles. You'll notice a small gap between the handle and the machi, which is mostly aesthetic, and it's often called "Tokyo Style" since many knives made in Tokyo have this feature. Japanese swords often have this gap to accommodate the hilt (called a Tsuba), and this alludes to that tradition. Enjoy!
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless Steel
Weight: 4.2 oz (119 g)
Edge Length: 200 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Handle: Khii Chestnut Octagonal
No Ferrule
Please trust the photos. The video handle is an old one.&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-gyuto-210mm-230.png&&&5&&&||&&&@@@
kogsgy24&&&KGS-G240&&&Konosuke GS+ Gyuto 240mm&&&Introducing the new Konosuke GS+ series—a breakthrough in knife performance and design. Engineered with an impressive HRC of 61-62, each knife features exquisitely smooth grinds, a superior fit and finish, and the striking new Khii chestnut octagonal handle that combines comfort with contemporary style. A subtle 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. Experience the perfect fusion of modern innovation and time-honored craftsmanship with the Konosuke GS+ series.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless Steel
Weight: 4.5 oz (128 g)
Edge Length: 236 mm
Total Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Handle: Khii Chestnut Octagonal
No Ferrule&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-gyuto-240mm-295.png&&&0&&&||&&&@@@
kogspe150&&&KGS-P150&&&Konosuke GS+ Petty 150mm&&&The all-new Konosuke GS+ line is new and improved to give a higher level of performance to an already great knife. The GS+ line has an HRC of 61-62, smoother grinds, better fit and finish, and new Khii chestnut octagonal handles. You'll notice a small gap between the handle and the machi, which is mostly aesthetic, and it's often called "Tokyo Style" since many knives made in Tokyo have this feature. Japanese swords often have this gap to accommodate the hilt (called a Tsuba) and this alludes to that tradition. Enjoy!
Weight: 1.8 oz (51 g)
Edge Length: 142 mm
Total Length: 285 mm
Spine Thickness at Base: 2 mm
Blade Height: 27 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-gs-petty-150mm-155.png&&&5&&&||&&&||&&&||@@@
kohd21wa&&&KHD2-G210&&&Konosuke HD2 Gyuto 210mm&&&Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
The 210mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. The HDs have the same dimensions as the knives in their White #2 line but utilize an exclusive semi-stainless steel which brings an ease of maintenance and edge retention to the equation.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished ho wood handle with a water buffalo horn ferrule.
Because this knife is 220mm, it is too long for all of our 210mm gyuto sayas. Please choose the leather sheath or the 8" blade guard instead.
Maker: Konosuke
Location: Sakai, Japan
Weight: 4.5 oz (128 g)
Edge Length: 220 mm
Total Length: 379 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 49 mm
Please note this is the new version that is taller than the old one.&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-207.png&&&5&&&||&&&@@@
kohd2gyeb21&&&KHD2-G210Ebony&&&Konosuke HD2 Gyuto 210mm Ebony&&&Konosuke is a knife company heralding from the heart of Japanese knife making in Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.
The 210mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios. The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished ebony octagonal handle with a laurel wood ferrule.
Because this knife is 220mm, it is too long for all of our 210mm gyuto sayas. Please choose the leather sheath or the 8" blade guard instead.
Maker: Konosuke
Location: Sakai, Japan
Weight: 5.1 oz (146 g)
Edge Length: 220 mm
Total Length: 375 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 49 mm
Please note this is the new version that is taller than the old one.&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-ebony-156.png&&&5&&&||&&&@@@
kohd2gy21la&&&KHD2-G210Laurel&&&Konosuke HD2 Gyuto 210mm Laurel&&&Konosuke is a knife company heralding from the heart of Japanese knife-making in Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers and the HD line is one of our biggest-selling single lines.
The 210mm gyuto is, hands down, the most popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios. The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished laurel octagonal handle.
Because this knife is 220mm, it is too long for all of our 210mm gyuto sayas. Please choose the leather sheath or the 8" blade guard instead.
Maker: Konosuke
Location: Sakai, Japan
Weight: 5.1 oz (144 g)
Edge Length: 220 mm
Total Length: 375 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 49 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-210mm-laurel-168.png&&&0&&&||&&&@@@
kohdwa24&&&KHD2-G240&&&Konosuke HD2 Gyuto 240mm&&&Introducing the Konosuke HD2 Gyuto Ho 240mm. First, let's talk about its featherlight construction, weighing just 136g. The Konosuke HD2 Gyuto Ho is a true lightweight champion. Couple that with its unbelievably thin grind and razor-sharp edge straight out of the box, and you have a knife that deserves the title of a laser. It effortlessly glides through food, embodying the expression "a knife through butter" in a way that's almost indescribable.
The subtly convex blade of the Konosuke HD Gyuto is a thing of simple beauty. Its elegant curvature enhances its performance and aesthetics. With a gentle stroke, it glides through a soft tomato or any other produce, leaving you truly amazed.
Not only is it an iconic blade, but it's also impressively thin, delivering unparalleled performance while being easy to maintain. This is a knife that demands your attention and must be experienced firsthand.
Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional. See photo 4 for a look at this.
Maker: Konosuke
Location: Sakai, Japan
Steel: HD2 Mono Steel Construction
Weight: 4.6 oz (132 g)
Edge Length: 233 mm
Total Length: 390 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 49 mm
Handle: Ho Octagonal
Ferrule: Buffalo Horn
Please note Konosuke intentionally gaps the handle and machi for aesthetics
Edge: 50/50&&&&&&319&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-238.png&&&5&&&||&&&||&&&||@@@
kohd2cugy24&&&KHD2-G240Ebony&&&Konosuke HD2 Gyuto 240mm Ebony&&&The Konosuke HD2 Gyuto Ho 240mm is a high-performance Japanese chef’s kitchen knife and one of our best-selling gyuto models. Designed for precision food preparation, this chef’s kitchen knife features an ultra-thin, lightweight grind that glides effortlessly through vegetables, proteins, and herbs. The long, slim profile and refined geometry make it exceptionally nimble for a 240mm chef’s kitchen knife, delivering clean, controlled cuts with minimal resistance.
The blade is crafted from Konosuke’s proprietary HD2 monosteel, known for its fine grain structure, excellent edge retention, and easy sharpening response. The subtle convex grind enhances cutting performance and food release while maintaining a laser-like feel. This is a very thin, high-performance Japanese kitchen knife, so avoid twisting during cuts or cutting bones or frozen foods to prevent edge damage. The ebony octagonal handle is intentionally installed with a slight machi gap for traditional aesthetics and balance.
Care Instructions: Hand wash and dry thoroughly after use. Do not place in the dishwasher. Avoid cutting frozen foods, bones, or very hard materials. Store in a saya, blade guard, block, or on a magnetic strip to protect the edge.
Maker: Konosuke
Location: Sakai, Japan
Steel: HD2 Monosteel Construction
Edge: 50/50 Double Bevel
Handle: Octagonal Ebony
Machi: Intentional Gap (Traditional Style)
Weight: 5.1 oz (146 g)
Edge Length: 233 mm
Total Length: 390 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 49 mm
&&&&&&379&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-ebony-174.png&&&5&&&||&&&||&&&||@@@
kohd2gy24khl&&&KHD2-G240Laurel&&&Konosuke HD2 Gyuto 240mm Laurel&&&One of the most popular and talked about knives in the CKTG store is the Konosuke HD Gyuto. It is the laser by which most other lasers have been judged. It not only boasts the usual exemplary fit and finish common to all Konosuke high-end knives, but the beauty is more than skin deep.
The ultra-thin grind is pretty much unlike any other we know. This knife falls through produce. It is light yet stiff and responsive. The term razor sharp is given true meaning with the out-of-the-box edge. It is a knife that is all about subtleties and simplicity. The subtly convex blade is a thing of simple beauty. Slice into a soft tomato or other produce, and be prepared to be amazed. Elegance in design and function.
Made from HD semi-stainless steel, the Konosuke HD2 Gyuto is easier to care for than other equivalents made from high-carbon steel. It will patina over time, or you can keep it polished!
This knife is given extra value because it features a Khii Laurel handle. This is another example of Konosuke's devotion to quality. It is perfectly sized and weighted to balance the blade in feel, heft, and aesthetics. This is a great knife made greater with the addition of the beautiful handle.
Maker: Konosuke
Location: Sakai, Japan
Steel: HD2 Mono Steel Construction
Weight: 4.9 oz (140 g)
Edge Length: 233 mm
Total Length: 390 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 49 mm
Please note Konosuke intentionally gaps the handle and machi for aesthetics
Handle: Khii Laurel Octagonal
Edge: 50/50&&&&&&339&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-gyuto-240mm-laurel-145.png&&&5&&&||&&&||&&&||@@@
kohd2ki24&&&KHD2-K240&&&Konosuke HD2 Kiritsuke 240mm - Need Correct Picture&&&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)
Edge Length: 233 mm
Total Length: 390 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 49 mm
&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-kiritsuke-240mm-need-correct-picture-5.png&&&0&&&||&&&||&&&||@@@
kohd2na16&&&KHD2-NK&&&Konosuke HD2 Nakiri 165mm&&&Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.
The HD2 Nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge, with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished ho wood handle with a water buffalo horn ferrule. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, going back to when they only burned the handle into place. Please see the photos.
Maker: Konosuke
Location: Sakai, Japan
Weight: 4.7 oz (133 g)
Edge Length: 165 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Handle: Magnolia (Ho) Octagonal
Ferrule: Traditional Buffalo Horn
Machi: Gapped Machi&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-90.png&&&5&&&||&&&||&&&||@@@
kohd2na16eb&&&KHD2-NKEbony&&&Konosuke HD2 Nakiri 165mm Ebony&&&Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for over 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.
The HD2 nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Ebony Octagonal handle. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, dating back to when they only burned the handle into place. Please see the photos.
Maker: Konosuke
Location: Sakai, Japan
Weight: 4.7 oz (133 g)
Edge Length: 165 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Handle: Ebony Wood Octagonal
Ferrule: Laurel Wood
Machi: Gapped Machi&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-ebony-90.png&&&0&&&||&&&||&&&||@@@
kohd2na16la&&&KHD2-NKLaurel&&&Konosuke HD2 Nakiri 165mm Laurel&&&Konosuke is a knife company heralding from the heart of the Japanese knife industry, Sakai City. In business for 80 years, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti. Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines.
The HD2 nakiri you see here is a popular knife among home cooks. It is the perfectly sized blade for use in the home kitchen where cutting board real estate is at a premium. It also has a lightness and nimble feel to it that allows for its use in all kinds of cutting, slicing, and chopping scenarios.
The HD steel is heat-treated to a hardness of 61 Rockwell, which results in an easy-to-sharpen edge with an ability to maintain that edge even after the longest work session. This fine blade is attached to a beautifully finished Khii Laurel Octagonal handle. They also put a traditional Tokyo-style gap between the blade and the ferrule, which you can see in the photos. It's not by accident that they expose that small gap in the machi. It's traditional, dating back to when they only burned the handle into place. Please see the photos.
Maker: Konosuke
Location: Sakai, Japan
Weight: 4.7 oz (133 g)
Edge Length: 165 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Handle: Laurel Wood Octagonal
Machi: Gapped Machi&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-nakiri-165mm-laurel-90.png&&&0&&&||&&&||&&&||@@@
kohd2pe12&&&KHD2-P120&&&Konosuke HD2 Petty 120mm&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Ho Wood Octagonal
Ferrule: Black Buffalo Horn
Weight: 1.8 oz (52 g)
Edge Length: 112 mm
Total Length: 260 mm
Spine Thickness at Heel: 2 mm
Blade Height: 25 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-194.png&&&0&&&||&&&||&&&||@@@
kohd2pe12eb&&&KHD2-P120Ebony&&&Konosuke HD2 Petty 120mm Ebony&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Ebony Octagonal
Ferrule: Mahogany
Weight: 2.3 oz (66 g)
Edge Length: 112 mm
Total Length: 256 mm
Spine Thickness at Heel: 2 mm
Blade Height: 25 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-ebony-221.png&&&0&&&||&&&||&&&||@@@
kohd2pe12la1&&&KHD2-P120Laurel&&&Konosuke HD2 Petty 120mm Laurel&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small, detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Laurel Octagonal
Weight: 1.9 oz (56 g)
Edge Length: 113 mm
Total Length: 257 mm
Spine Thickness at Heel: 2 mm
Blade Height: 25 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-120mm-laurel-186.png&&&0&&&||&&&||&&&||@@@
kohd2pe18&&&KHD2-P150&&&Konosuke HD2 Petty 150mm&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after the longest work session.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light and nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Ho Octagonal
Ferrule: Buffalo Horn
Weight: 2.0 oz (56 g)
Edge Length: 142 mm
Total Length: 289 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-120.png&&&5&&&||&&&||&&&||@@@
kohd2pe15eb&&&KHD2-P150Ebony&&&Konosuke HD2 Petty 150mm Ebony&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after long work sessions.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Ebony Octagonal
Ferrule: Mahogany
Weight: 2.4 oz (68 g)
Edge Length: 142 mm
Total Length: 281 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-ebony-90.png&&&0&&&||&&&||&&&||@@@
kohd2pe15la&&&KHD2-P150Laurel&&&Konosuke HD2 Petty 150mm Laurel&&&Konosuke Sakai is undoubtedly one of the most famous knife companies heralding from the heart of the Japanese knife industry, Sakai City. They have been making high-quality blades for over 80 years. During that time, they have earned an enviable reputation for quality and superb performance among many knife cognoscenti.
Konosuke is one of our most popular manufacturers, and the HD line is one of our biggest-selling single lines. When they were first released, they would sell out within minutes of being put online!
The HD steel is a semi-stainless steel that Konosuke heat treats to a hardness of about 61 Rockwell. This results in an easy-to-sharpen edge with the ability to maintain that edge even after long work sessions.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks. This very light, nimble knife is the epitome of a Konosuke blade. You owe it to yourself to try one!
Maker: Konosuke
Location: Sakai, Japan
Construction: Laser Cut Mono Steel
Edge Steel: HD2 Semi Stainless Steel
Handle: Laurel Octagonal
Weight: 2.2 oz (62 g)
Edge Length: 142 mm
Total Length: 281 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-petty-150mm-laurel-90.png&&&0&&&||&&&||&&&||@@@
kohd2gy271&&&KHD2-S270&&&Konosuke HD2 Sujihiki 270mm&&&The Konosuke HD2 is one of the more iconic knives on our site. Known as "lasers," these knives are thin and cut exceedingly well.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is a very nice ho wood octagonal design with a buffalo horn ferrule.
Maker: Konosuke
Region: Sakai, Japan
Steel: HD2
HRC: 61
Type: Mono Steel
Shape: Sujihiki
Weight: 5.0 oz (140 g)
Edge Length: 260 mm
Total Length: 420 mm
Blade Height: 37 mm
Handle: Octagonal Ho Wood
Ferrule: Buffalo Horn&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-sujihiki-270mm-42.png&&&5&&&||&&&||&&&||@@@
kohd2gy27&&&KHD2-S270Ebony&&&Konosuke HD2 Sujihiki 270mm Ebony&&&The Konosuke line of knives is very well known for its exceptional quality, incredibly thin grinds, and flawless performance. At 270mm, this sujihiki is ready for whatever the home cook or professional chef can throw at it. This series of knives is one of the most popular, if not THE most popular series of knives that Chef Knives To Go carries.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treat on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is made of ebony and laurel in a slim, octagonal shape. Please note that Kosuke likes to install the handles with a small gap in the machi--it's intentional, and it's called Tokyo Style.
Maker: Konosuke
Region: Sakai, Japan
Steel: HD2
HRC: 61
Type: Mono Steel
Shape: Sujihiki
Weight: 5.1 oz (144 g)
Edge Length: 261 mm
Total Length: 420 mm
Spine Thickness: 2 mm
Blade Height: 41 mm
Wood: Octagonal Ebony
Ferrule: Laurel&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-hd2-sujihiki-270mm-ebony-73.png&&&5&&&||&&&||&&&||@@@
kohd2su27la&&&KHD2-S270Laurel&&&Konosuke HD2 Sujihiki 270mm Laurel&&&The Konosuke HD2 is one of the iconic knives on our site. Known as "lasers," these knives are thin and cut exceedingly well.
The blade is a mono-steel construction using HD2, semi-stainless steel. The heat treatment on the blade is in the range of 61 HRC. As mentioned, the grinds and geometry on this knife are designed for high performance, and boy, do they deliver! This knife is not only thin at the spine, but it is insanely thin behind the edge. Couple the thinness of the blade with the steel's ability to take and hold a rather acute sharpening angle, and you are in for a real treat!
The handle is laurel wood in an octagonal shape.
Maker: Konosuke
Region: Sakai, Japan
Steel: HD2
HRC: 61
Type: Mono Steel
Weight: 4.5 oz (128 g)
Edge 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)
Edge Length: 220 mm
Total Length: 370 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 54 mm
Handle: Khii Ebony Octagonal
Finish: Refined Konosuke Polish
Saya Included&&&&&&600&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-ks-01-white-1-gyuto-225mm-42.png&&&0&&&||&&&||&&&||@@@
kolapin&&&KonoPin&&&Konosuke Lapel Pin&&&This small pin has the Konosuke logo enameled on it and it's a fun way to show off one of the top knife brands from Sakai. Size 1.25" x .425"&&&&&&6.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-lapel-pin-210.png&&&0&&&||&&&||&&&||@@@
koleke&&&Kono-Keyring&&&Konosuke Leather Keyring&&&This Konosuke leather key chain is a small detail that brings a smile, especially for knife lovers. Shaped like a miniature leather knife sheath, it reflects the same clean design and craftsmanship Konosuke is known for, just scaled down to pocket size. Lightweight and compact, it adds a subtle touch of personality without bulk.
Made from quality leather and stamped with the Konosuke logo, this keyring weighs just 8 grams and measures 6 cm in length not counting the metal ring. It is a fun, understated accessory that pairs perfectly with keys, knife bags, or zippers and makes a great gift for anyone who appreciates fine Japanese knives.
Care Instructions: Avoid prolonged exposure to water or moisture. If it gets wet, allow it to air dry naturally away from heat. Leather will darken and develop character over time with use.
Item: Leather Key Chain
Brand: Konosuke
Material: Leather
Design: Miniature knife sheath
Logo: Stamped Konosuke
Weight: 8 g
Length: 6 cm not including metal ring&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-keyring-42.png&&&0&&&||&&&||&&&||@@@
koleshfor21&&&Kono-Leather210&&&Konosuke Leather Sheath for 210mm&&&Konosuke Leather Sheath for 210mm Gyuto
This sheath is crafted from vegetable-tanned Japanese cowhide and made to fit Konosuke's 210mm laser gyuto. It offers a secure and elegant way to protect your knife during storage or travel.
Care & Use:
Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather.
To remove the knife angle the blade slightly to the left and draw it out gently.
Because these sheaths are made from full-grain leather, natural variations such as small scars, wrinkles, or marks are common and should be appreciated as part of the material’s unique character. Over time, the leather will develop a rich patina and a more lustrous finish with use.&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-sheath-for-210mm-48.png&&&0&&&||&&&||&&&||@@@
koleshfor24&&&Kono-Leather240&&&Konosuke Leather Sheath for 240mm&&&Konosuke Leather Sheath for 240mm Gyuto
This sheath is crafted from vegetable-tanned Japanese cowhide and made to fit Konosuke's 240mm laser gyuto. It offers a secure and elegant way to protect your knife during storage or travel.
Care & Use
Always insert the knife spine-first to guide the edge safely into the sheath and reduce the chance of cutting the leather.
To remove the knife angle the blade slightly to the left and draw it out gently.
Because these sheaths are made from full-grain leather, natural variations such as small scars, wrinkles, or marks are common and should be appreciated as part of the material’s unique character. Over time, the leather will develop a rich patina and a more lustrous finish with use.&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-leather-sheath-for-240mm-52.png&&&0&&&||&&&||&&&||@@@
konagy21&&&KGS-N-G210&&&Konosuke Nashiji Gyuto 210mm&&&Experience the pinnacle of Japanese craftsmanship with the Konosuke Nashiji Gyuto 210mm, meticulously forged in Sakai, Japan. This exquisite knife boasts a traditional San Mai construction, marrying a razor-sharp GS+ semi-stainless edge with a resilient stainless steel cladding, all finished in the striking nashiji style. Designed for precision and balance, its 200mm blade, paired with a spine thickness of just 2mm at the base and a 42mm blade height, ensures effortless slicing and superior control. The uniquely crafted Khii Laurel octagonal handle, seamlessly integrated without a ferrule, provides a comfortable, secure grip while exuding timeless elegance.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless Steel
Finish: Nashiji
Weight: 5.5 oz (158 g)
Edge Length: 200 mm
Total Length: 357 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Handle: Khii Laurel Octagonal
No Ferrule - Gapped Machi in the Tokyo Style&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-210mm-66.png&&&0&&&||&&&||&&&||@@@
konagy24&&&KGS-N-G240&&&Konosuke Nashiji Gyuto 240mm&&&Discover the evolution of culinary precision with the all-new Konosuke GS+ series. Each knife is meticulously engineered to an HRC of 61-62, delivering flawlessly smooth grinds, an impeccable fit, and a refined finish. The distinctive Khii chestnut octagonal handle offers both ergonomic comfort and modern elegance, ensuring a secure grip for every cut. A subtle gap between the handle and machi—affectionately known as "Tokyo Style"—nods to traditional Japanese sword-making, reminiscent of the Tsuba that once defined classic blades. Elevate your kitchen experience with the perfect fusion of innovation and timeless craftsmanship found in the Konosuke GS+ series.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless Steel
Finish: Nashiji
Weight: 6.3 oz (180 g)
Edge Length: 236 mm
Total Length: 392 mm
Spine Thickness at Base: 2 mm
Blade Height: 50mm
Handle: Khii Laurel Octagonal
No Ferrule&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-gyuto-240mm-75.png&&&0&&&||&&&||&&&||@@@
konape15&&&KGS-N-P150&&&Konosuke Nashiji Petty 150mm&&&Introducing the new Konosuke GS+ Nashiji—a refined upgrade that blends cutting-edge performance with timeless Japanese design. Boasting an HRC of 61-62 for a razor-sharp edge and smoother grinds, it features precise fit and finish, complemented by Khii laurel octagonal handles for secure, modern elegance. The subtle "Tokyo Style" gap between handle and machi pays homage to traditional sword-making, uniting heritage with innovation.
Maker: Konosuke
Location: Sakai, Japan
Construction: San Mai
Edge Steel: GS+ Semi Stainless
Cladding: Stainless Steel
Finish: Nashiji
Weight: 2.3 oz (66 g)
Edge Length: 140 mm
Total Length: 283 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
Handle: Khii Laurel Octagonal
No Ferrule, Gapped Machi&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-nashiji-petty-150mm-66.png&&&0&&&||&&&||&&&||@@@
koswstgy21&&&KSS-G210&&&Konosuke Swedish Stainless Gyuto 210mm&&&The Konosuke Swedish Stainless knives are laser thin, lightweight, and have impeccable fit and finish with rounded choil and spine for a nice, comfortable feel. The Swedish steel is very fine-grained and is heat-treated to 61 Rockwell. These knives have excellent cutting action due to the excellent, thin grinds and geometry.&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-210mm-221.png&&&0&&&||&&&||&&&||@@@
koswstgy24&&&KSS-G240&&&Konosuke Swedish Stainless Gyuto 240mm&&&The Konosuke Swedish Stainless Gyuto has been getting serious attention lately — not just from our customers, but across knife communities online. It’s been showing up on forums where cooks are calling it “a hidden gem” and praising its effortless performance and featherlight balance.
These knives are laser-thin, incredibly light, and finished to Konosuke’s famously high standards in Sakai, Japan. Each blade is crafted from fine-grained Swedish stainless steel, heat-treated to 61 HRC for superb edge retention and a silky-smooth sharpening feel.
The fit and finish are exceptional, with a rounded choil and spine for all-day comfort. Combined with Konosuke’s famously thin grind, the Swedish Stainless Gyuto glides through ingredients with minimal resistance and exceptional control.
It’s easy to see why this model has become a hot seller and why cooks are comparing it favorably to far more expensive knives. If you’ve been curious about Konosuke’s laser series, this is the one that’s turning heads right now.
Specifications
Location: Sakai, Japan
Knife Type: Gyuto
Steel Type: Swedish Stainless
Construction: Mono-Steel
Edge Grind: Even, 50/50
Weight: 4.6 oz (132 g)
Edge Length: 235 mm
Total Length: 392 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Handle: Octagonal Ho Wood with Buffalo Horn Ferrule
*Please note: Konosuke intentionally leaves a small gap between the handle and machi for aesthetic and traditional reasons.*&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-swedish-stainless-gyuto-240mm-375.png&&&5&&&||&&&||&&&||@@@
koswstgy27&&&KSS-G270&&&Konosuke Swedish Stainless Gyuto 270mm&&&The Konosuke Swedish Stainless Knives are crafted with precision, offering an ultra-thin, lightweight design that ensures exceptional balance and ease of use. Each knife features an impeccable fit and finish, with a rounded choil and spine for a comfortable grip, making them a pleasure to handle.
Made from high-quality Swedish stainless steel, these knives boast a fine-grained structure and are heat-treated to an impressive 61 Rockwell hardness. This meticulous construction results in superior edge retention and durability. Thanks to their expertly crafted thin grinds and refined geometry, these knives deliver outstanding cutting performance with minimal resistance.
Location: Sakai, Japan
Knife Type: Gyuto
Steel Type: Swedish Stainless
Handle Type: Western, Black Pakka Wood
Construction Type: Mono-Steel
Blade Grind: Even, 50/50
Weight: 8.1 oz (232 g)
Edge 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&&&||&&&||&&&@@@
konosukeshirts&&&Kono-Shirts&&&Konosuke T-Shirt&&&Konosuke Japanese Knife T-Shirt – Wear Your Passion
Show your love for world-class Japanese craftsmanship with the Konosuke 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 Konosuke 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 Konosuke Japanese Knife T-Shirt lets you represent your passion with effortless style.&&&"Size" "Medium" "Large" "X-Large" "XX-Large"&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/konosuke-t-shirt-3.png&&&0&&&||&&&||&&&||@@@
mihagy18&&&MKP-YS901&&&Kotetsu Hamon 19C27 Gyuto 185mm&&&Kotetsu Hamon 19C27 Gyuto 185mm. This is an awesome little gyuto. It is small enough to do detail work, but it has the heft needed for larger jobs. The steel used, 19C27, is well known for its excellent edge retention and ease of sharpening. The pakka wood handle and the hamon finish give these knives great aesthetics and make these knives a great deal!
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&&&These Kotetsu Hamon nakiris are a fantastic deal! The blades are made from top quality 19C27 stainless steel with HRC of 60. The western handles are made from pakka wood and have good fit and finish. Kotetsu (formerly Minamoto Kotetsu) is based in Seki, Japan, and they have a long history and reputation as offering good knives at reasonable prices.
Handle: Pakka Wood, Western&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-hamon-19c27-nakiri-165mm-147.png&&&5&&&||&&&||&&&@@@
mihape15&&&MKP-YS903&&&Kotetsu Hamon 19C27 Petty 150mm&&&The Kotetsu 19C27 Hamon Petty 150mm is a versatile and stylish addition to any kitchen. At 152mm, this long petty knife bridges the gap between precision and power, making it an exceptional all-around workhorse. Crafted from high-performance 19C27 stainless steel with a heat treatment reaching HRC 60-61, it offers outstanding edge retention and effortless sharpening. The blade's elegant hamon finish adds a touch of sophistication, while the precise fit and finish showcase meticulous craftsmanship. Designed by Kotetsu Hamono (formerly Minamoto Kotetsu Hamono) as part of their Kumadori line, this knife features a laser-cut, san-mai construction with durable stainless cladding and a comfortable Yo (Western) handle for superior control. Experience exceptional quality and performance at an unbeatable value with this remarkable petty knife.
Blade Height: 30 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-hamon-19c27-petty-150mm-96.png&&&5&&&||&&&||&&&@@@
mi19hasa18&&&MKP-YS900&&&Kotetsu Hamon 19C27 Santoku 180mm&&&These are a great deal because they're fully stainless and use excellent steel called 19C27, which sharpens up really well with good edge holding due to the HRC 60-61 heat treatment. Handles are made from pakka wood and have nice fit and finish.
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 Kotetsu Nashiji gyuto is a lovely-looking and excellent cutting knife that is adept at multi-tasking in most kitchen scenarios.
This blade is constructed from Aogami blue #2 steel with a stainless cladding. The handsome san mai laminated blade construction is used to add corrosion resistance while maintaining strength and durability. A stunning hammered and etched nashiji finish applied above the shinogi adds a real touch of class to this fine implement. The exposed blue #2 carbon core will develop a patina which enhances the beauty of this knife while adding a degree of rust resistance.
The blade has a symmetrical primary grind that transitions into a secondary bevel or cutting edge, which is ground 70/30. But fear not, this is a knife good for both right- and left-handers. It cuts with a clean and precise action suitable to both rockers and push/pullers alike.
Blade Height: 47 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-gyuto-210mm-127.png&&&5&&&||&&&||&&&@@@
minamoto2&&&MKN-YA902&&&Kotetsu Nashiji Blue #2 Nakiri 165mm &&&We have a soft spot for nakiris. They are an unusual knife in the West but a staple in most Japanese kitchens. Their prime task is to chop vegetables (nakiri means “greens” in Japanese) but they are also a good tool for many other cutting tasks around the kitchen. They differ from the deba in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. They are also much thinner than the deba.
The Kotetsu Nashiji knives are constructed with a core of the very popular Aogami blue #2 steel. This is then clad with a layer of stainless steel with a nashiji (pear skin) finish. Ease of maintenance is thus enhanced. Aesthetically these knives compete with far more expensive blades.
The black pakka wood yo handle is attached to the blade with 3 stainless rivets and a lovely angled stainless bolster.
We are very excited by this new line of knives which represent a really great value and a perfect pathway into the world of Japanese knives.
Blade Height: 43 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-nakiri-165mm-148.png&&&0&&&||&&&||&&&@@@
minabl2pe13&&&MKN-YA903&&&Kotetsu Nashiji Blue #2 Petty 135mm &&&We are very pleased to offer the Kotetsu Nashiji line of kitchen knives to our customers. These well built knives are constructed from Aogami blue #2 steel as the core material. They are then clad with a layer of stainless steel and finished with a stunning nashiji surface treatment. Nashiji means “pear skin” in Japanese and these lovely blades are truly enhanced by this decorative application.
A finely crafted pakka wood Western style handle is attached to the full tang with 3 stainless steel rivets. A lovely angled stainless bolster completes the picture.
The 135mm petty knife is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium sized ingredients. It is a light/medium weight blade with a good symmetrical grind which offers up clean and precise cuts.
This is undoubtedly a high value item and a great introduction to Japanese blades for those used to traditional Western knives.
Blade Height: 27 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-nashiji-blue-2-petty-135mm-127.png&&&5&&&||&&&||&&&@@@
minabl2sa18&&&MKN-YH3000&&&Kotetsu Nashiji Blue #2 Santoku 180mm &&&The santoku is a Japanese take on a Western chef knife. Santoku means “three virtues” in Japanese. This refers to the three cutting styles this knife is designed to perform: slicing, dicing, and mincing. The blade has a wide sheep’s foot profile with a flat edge that curves to the tip. This knife is much lighter, shorter, and thinner than its Western counterpart.
The Kotetsu santoku is a great example of this useful blade. The Aogami blue #2 core steel is a very popular carbon material. Blue steel #2 has the same carbon content as white steel #2, with additional elements chromium and tungsten. With these additional ingredients, blue steel #2 blades often display better edge retention and durability.
The outer stainless steel cladding aids in rust prevention and general maintenance. The subtle hammered finish above the shinogi and the beautiful sandblasted nashiji give this blade a look and feel normally associated with knives costing considerably more money.
A fine black pakka wood handle with stainless bolster completes the package and adds up to a knife worthy of any kitchen, professional chef, or home cook.
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&&&Kotetsu (formerly Minamoto Kotetsu) is based in Seki City and they are known mostly in Japan with a good following and reputation for excellent quality knives at reasonable prices. This knife features VG-10 stainless steel clad in stainless Damascus paired with Western handles using black pakka wood. The edges feature excellent thin grinds. HRC on these knives is 60 so they're hard enough to take and hold a nice edge.
Blade Height: 46 mm&&&&&&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&&&Located in Seki City, Kotetsu (formerly Minamoto Kotetsu) has an excellent reputation for excellent quality knives at reasonable prices. This knife features VG-10 stainless steel clad in stainless damascus paired with Western handles using black pakka wood. The edges feature excellent thin grinds. HRC on these knives is 60 so they're hard enough to take and hold a nice edge.
Blade Height: 50 mm
&&&&&&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&&&||&&&||&&&@@@
kuripakn&&&23353&&&Kuhn Rikon Paring Knife Graphite 90mm&&&This handy paring knife comes with a very attractive no-stick finish on the blade. It also includes the pictured blade guard. Great for busy cooks.
Made with Japanese steel for sharp, long-lasting edges
Comes with a matching blade guard
Food-safe, nonstick silicone coating
Blade measures 90mm or about 3.5 inches
No slip handle
Great addition to your knife roll&&&&&&13&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-paring-knife-graphite-90mm-49.png&&&5&&&||&&&||&&&@@@
kuripe3pcset&&&2784&&&Kuhn Rikon Peeler 3pc Set&&&The Kuhn Rikon carbon steel peelers have a big following among professional cooks. These little peelers make short work of fruits and vegetables. Carbon steel blade - stays sharper longer than most other peelers on the market and they're cheap enough to replace once they do go dull. Ergonomic design - works in right or left hand. It also has a convenient potato eye remover. Made in Switzerland.&&&&&&13.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-peeler-3pc-set-114.png&&&0&&&||&&&||&&&@@@
kuriswcape&&&2770&&&Kuhn Rikon Swiss Carbon Peeler - Red&&&This is a great little peeler. They have a large following among professional cooks because they're inexpensive and have a nice carbon steel blade that stays sharper, longer than most other peelers on the market.&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-swiss-carbon-peeler-red-49.png&&&5&&&||&&&||&&&@@@
kuriswmepe&&&2777-Metallic&&&Kuhn Rikon Swiss Metal Peeler&&&This is an amazing stainless steel peeler. Peels fruit and vegetables wafer-thin. Made in Switzerland of stainless steel.
Super-sharp stainless steel blade.
Ergonomic design works in right or left hand.
Convenient potato eye remover.
Weight: 0.2 lbs.
Dimensions (L x W x H): 4" x 2" x 0.5"&&&&&&13.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kuhn-rikon-swiss-metal-peeler-46.png&&&4.5&&&||&&&||&&&@@@
kuhuwhko&&&KujiraC&&&Kujira Humpback Whale Kogatana&&&The Japanese word for whale is "kujira" and these super cool kogatanas feature a humpback whale design. The steel is SK5 carbon steel, which is similar to 1080 steel. It's an ideal steel for a tool like this.
Weight: 2.1 oz (60 g)
Edge Length: 50 mm
Total Length: 152 mm
Spine Thickness at Heel: 3 mm
Blade Height: 22 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kujira-humpback-whale-kogatana-119.png&&&0&&&||&&&||&&&@@@
kujiraaknifeb&&&KujiraB&&&Kujira Minke Whale Kogatana&&&The Japanese word for whale is "kujira," and these super cool kogatanas feature a minke whale design. The steel is SK5 carbon steel, which is similar to 1080 steel. It's an ideal steel for a tool like this.
Weight: 2.1 oz (60 g)
Edge Length: 58 mm
Total Length: 172 mm
Spine Thickness at Heel: 3 mm
Blade Height: 26 mm
Double Bevel, Even Edge Grind&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kujira-minke-whale-kogatana-133.png&&&0&&&||&&&||&&&@@@
kurosaki1&&&KFSG-B170&&&Kurosaki Fujin SG2 Bunka 170mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Blacksmith: Yu Kurosaki
Line: Fujin
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless (Fujin Design)
Engraving: Laser
HRC: 63+-
Weight: 4.8 oz (136 g)
Edge Length: 168 mm
Total Length: 315 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
Edge Grind: Even (See Photo)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-bunka-170mm-60.png&&&0&&&||&&&||&&&||@@@
kurosaki2&&&KFSG-G210&&&Kurosaki Fujin SG2 Gyuto 210mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Blacksmith: Yu Kurosaki
Line: Fujin
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless (Fujin Design)
Engraving: Laser
HRC: 61+-
Edge Grind: Even (See Photo)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.7 oz (162 g)
Edge Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-gyuto-210mm-54.png&&&5&&&||&&&||&&&||@@@
kuvgfugy24&&&KFSG-G240&&&Kurosaki Fujin SG2 Gyuto 240mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless Steel
Cladding: Stainless
Engraving: Laser
HRC: 61+-
Weight: 6.8 oz (192 g)
Edge Length: 242 mm
Total Length: 400 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm
Edge Grind: Even (See Photo)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-gyuto-240mm-60.png&&&4.5&&&||&&&||&&&||@@@
kufuvggy18&&&KFSG-G270&&&Kurosaki Fujin SG2 Gyuto 270mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel, which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Blacksmith: Yu Kurosaki
Line: Fujin
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless (Fujin Design)
Engraving: Laser
HRC: 63+-
Weight: 7.9 oz (224 g)
Edge Length: 272 mm
Spine Thickness at Base: 4 mm
Blade Height: 56 mm
Edge Grind: Even (See Photo)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-gyuto-270mm-60.png&&&0&&&||&&&||&&&||@@@
kufusg2na16&&&KFSG-N160&&&Kurosaki Fujin SG2 Nakiri 160mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Blacksmith: Yu Kurosaki
Line: Fujin
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless (Fujin Design)
Engraving: Laser
HRC: 63+-
Edge Grind: Even (See Photo)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.6 oz (158 g)
Edge Length: 156 mm
Total Length: 307 mm
Spine Thickness at Base: 3 mm
Blade Height: 50 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-nakiri-160mm-90.png&&&0&&&||&&&||&&&@@@
kufusg2pe15&&&KFSG-P150&&&Kurosaki Fujin SG2 Petty 150mm&&&Fujin translates as the God of Wind in Japanese, and it aptly describes the great-looking tsuchime finish that master blade maker Yu Kurosaki has created for his new line of knives.
Master blacksmith Kurosaki is well respected for his abilities in forging and grinding some of the best knives we sell. His profiles, edge geometry, and fit and finish are everything you would wish for in a high-end knife. Kurosaki excels in creating knives that are truly athletic in character and perform equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip.
The knife featured here is made with SG2 stainless steel which is hardened to about 63 HRC and then clad with a softer stainless steel. Yu Kurosaki is famous for his tsuchime finishes and the driving rain look of the Fujin is arguably his most unique and finest yet.
Blacksmith: Yu Kurosaki
Line: Fujin
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless (Fujin Design)
Engraving: Laser
HRC: 63+-
Weight: 2.7 oz (78 g)
Edge Length: 150 mm
Total Length: 278 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
Edge Grind: Even (See Photo)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-petty-150mm-90.png&&&0&&&||&&&||&&&||@@@
kufusg2sa17&&&KFSG-S170&&&Kurosaki Fujin SG2 Santoku 170mm&&&Experience the Power and Precision of the Fujin Santoku Knife.
Fujin, meaning the God of Wind in Japanese, perfectly captures the stunning tsuchime finish on Yu Kurosaki’s latest masterpiece. This blade’s unique "driving rain" aesthetic is as functional as it is beautiful, reducing drag and preventing food from sticking as you slice.
Master blacksmith Yu Kurosaki is renowned for his ability to craft exceptional knives with precision profiles, superior edge geometry, and flawless fit and finish. The athletic nature of his knives shines in their versatility, performing just as effectively with hard, dense produce as they do gliding effortlessly through onions. The secret lies in the razor-thin grind behind the edge and the subtle yet masterful convex blade geometry.
The Fujin Santoku is forged from SG2 stainless steel, hardened to an impressive 63 HRC, and clad with a softer stainless steel for durability and ease of maintenance. Its ergonomic rosewood octagonal handle, paired with a black pakka wood ferrule, ensures comfort and balance, making it a joy to use for chefs of all levels.
Elevate your culinary experience with the Fujin Santoku—a knife that combines artistry, craftsmanship, and performance.
Blacksmith: Yu Kurosaki
Line: Fujin
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless (Fujin Design)
Engraving: Laser
HRC: 63+-
Weight: 4.6 oz (132 g)
Edge Length: 169 mm
Total Length: 310 mm
Spine Thickness at Base: 3.1 mm
Blade Height at Base: 45.6 mm
Edge Grind: Even (See Photo)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-fujin-sg2-santoku-170mm-52.png&&&0&&&||&&&||&&&||@@@
kugehana16&&&KGH-N160&&&Kurosaki Gekko VG XEOS Nakiri 160mm&&&Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding, and this is his newest line made with top-of-the-line VG XEOS stainless steel.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS
HRC: 62
Cladding: Stainless
Finish: Kasumi
Handle: Oak Octagonal
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Weight: 5.9 oz (168 g)
Edge Length: 155 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 52 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-nakiri-160mm-60.png&&&0&&&||&&&||&&&@@@
kuhasa16&&&KGH-B170&&&Kurosaki Gekko VG XEOS Bunka 170mm &&&Yu Kurosaki, hailing from Echizen, Japan, is an expert in crafting knives and is one of our most admired blacksmiths. He boasts an expansive portfolio of knives, each created with a unique selection of steel types and captivating claddings. His latest collection features an innovative stainless steel variant named VG XEOS, displaying an impressive hardness rating (HRC) of approximately 62+-.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS
HRC: 62
Cladding: Stainless
Finish: Kasumi
Handle: Oak Octagonal
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Weight: 4.8 oz (136 g)
Edge Length: 170 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-bunka-170mm-29.png&&&5&&&||&&&||&&&||@@@
kugehagy21&&&KGH-G210&&&Kurosaki Gekko VG XEOS Gyuto 210mm&&&Yu Kurosaki, hailing from Echizen, Japan, is a virtuoso in the art of knife crafting and is among our top-rated blacksmiths. His versatility shines through his extensive use of diverse steel types and unique cladding in his creations. His latest line of knives showcases his innovation with a newly introduced steel named VG XEOS, boasting complete stainlessness and an impressive hardness rating of 62+- HRC.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS
HRC: 62
Cladding: Stainless
Finish: Kasumi
Handle: Oak, Octagonal
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Weight: 5.3 oz (152 g)
Edge Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-gyuto-210mm-61.png&&&0&&&||&&&||&&&||@@@
kugevgxegy24&&&KGH-G240&&&Kurosaki Gekko VG XEOS Gyuto 240mm&&&Yu Kurosaki, a distinguished bladesmith based in Echizen, Japan, is among our preferred craftsmen. He demonstrates versatility in his work, employing an array of steel types and innovative cladding techniques. His latest series features a novel steel known as VG XEOS. This entirely stainless material, showcasing a hardness rating (HRC) of approximately 62, adds another unique dimension to his expanding repertoire.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS
HRC: 62
Cladding: Stainless
Finish: Kasumi
Handle: Octagonal Oak
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Weight: 6.8 oz (194 g)
Edge Length: 247 mm
Total Length: 405 mm
Spine Thickness at Base: 2 mm
Blade Height: 56 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-gyuto-240mm-106.png&&&0&&&||&&&||&&&||@@@
kugevgxepe13&&&KGH-P130&&&Kurosaki Gekko VG XEOS Petty 130mm&&&Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding and this is his newest line made with top-of-the-line VG XEOS stainless steel which has an HRC of 62+-.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS
HRC: 62
Cladding: Stainless
Finish: Kasumi
Handle: Octagonal Oak
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 2.5 oz (70 g)
Edge Length: 133 mm
Total Length: 262 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-petty-130mm-90.png&&&0&&&||&&&||&&&||@@@
kuhape15&&&KGH-P150&&&Kurosaki Gekko VG XEOS Petty 150mm &&&Yu Kurosaki is a master knife maker from Echizen, Japan, and one of our favorite blacksmiths. He does knives in a variety of steel types and with different and interesting cladding and this is his newest line made with top-of-the-line VG XEOS stainless steel which has an HRC of 62+-.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS
HRC: 62
Cladding: Stainless
Finish: Kasumi
Handle: Octagonal Oak
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 2.7 oz (76 g)
Edge Length: 152 mm
Total Length: 280 mm
Spine Thickness at Base: 2 mm
Blade Height: 33 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-petty-150mm-96.png&&&0&&&||&&&||&&&||@@@
kugevgxesa17&&&KGH-S170&&&Kurosaki Gekko VG XEOS Santoku 170mm&&&Yu Kurosaki, hailing from Echizen, Japan, is an expert in crafting knives and is one of our most admired blacksmiths. He boasts an expansive portfolio of knives, each created with a unique selection of steel types and captivating claddings. His latest collection features an innovative stainless steel variant named VG XEOS, displaying an impressive hardness rating (HRC) of approximately 62+-.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS
HRC: 62
Cladding: Stainless
Finish: Kasumi
Handle: Octagonal Oak
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Weight: 4.6 oz (132 g)
Edge Length: 171 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-santoku-170mm-46.png&&&5&&&||&&&||&&&||@@@
kugesu27&&&KGH-S270&&&Kurosaki Gekko VG XEOS Sujihiki 270mm&&&Yu Kurosaki, originating from Echizen, Japan, is an esteemed artisan in knife making and ranks among our top preferred blacksmiths. He displays versatility in using a range of steel types and unique cladding styles. His latest collection is crafted using a novel steel known as VG XEOS. This steel is completely stainless and boasts a Hardness Rockwell C (HRC) rating of approximately 62, making it a groundbreaking addition to his craft.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: VG XEOS
HRC: 62
Cladding: Stainless
Finish: Kasumi
Handle: Octagonal Oak
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 6.3 oz (180 g)
Edge Length: 271 mm
Total Length: 430 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-sujihiki-270mm-72.png&&&0&&&||&&&||&&&||@@@
kuasbu17&&&KOKUSEN-B170&&&Kurosaki Kokusen AS Bunka 170mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: AS Carbon Steel
Weight: 4.2 oz (120 g)
Edge Length: 170 mm
Total Length: 315 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Cladding: Stainless Steel
HRC Hardness: 63–64
Edge: Double Bevel (50/50)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-bunka-170mm-32.png&&&0&&&||&&&@@@
kukoasgy21&&&KOKUSEN-G210&&&Kurosaki Kokusen AS Gyuto 210mm&&&Kurosaki's Kokusen AS Gyuto 210mm is a cutting machine. Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: AS Carbon Steel
Weight: 5.2 oz (148 g)
Edge Length: 217 mm
Total Length: 362 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Cladding: Stainless Steel
HRC Hardness: 63–64
Edge: Double Bevel (50/50)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-gyuto-210mm-123.png&&&5&&&||&&&@@@
kukoasgy24&&&KOKUSEN-G240&&&Kurosaki Kokusen AS Gyuto 240mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great performing kitchen knife package.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: AS Carbon Steel
Weight: 6.6 oz (188 g)
Edge Length: 247 mm
Total Length: 404 mm
Spine Thickness at Heel: 2 mm
Blade Height: 55 mm
Cladding: Stainless Steel
HRC Hardness: 63–64
Edge: Double Bevel (50/50)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-gyuto-240mm-87.png&&&0&&&||&&&@@@
kuasna16&&&KOKUSEN-N165&&&Kurosaki Kokusen AS Nakiri 165mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: AS Carbon Steel
Weight: 5.4 oz (154 g)
Edge Length: 155 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 53 mm
Cladding: Stainless Steel
HRC Hardness: 63–64
Edge: Double Bevel (50/50)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-nakiri-165mm-26.png&&&5&&&||&&&@@@
kukoaspe15&&&KOKUSEN-P150&&&Kurosaki Kokusen AS Petty 150mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which he finishes these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: AS Carbon Steel
Weight: 2.7 oz (76 g)
Edge Length: 153 mm
Total Length: 279 mm
Spine Thickness at Heel: 2 mm
Blade Height: 33 mm
Cladding: Stainless Steel
HRC Hardness: 63–64
Edge: Double Bevel (50/50)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-petty-150mm-147.png&&&0&&&||&&&@@@
kukoassa17&&&KOKUSEN-S170&&&Kurosaki Kokusen AS Santoku 170mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade, which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals this talented blacksmith's amazing craftsmanship and design abilities.
Kurosaki-san has used AS carbon steel, with a stainless steel cladding. The core steel is hardened to 63-64 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: AS Carbon Steel
Weight: 4.3 oz (122 g)
Edge Length: 171 mm
Total Length: 314 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Cladding: Stainless Steel
HRC Hardness: 63–64
Edge: Double Bevel (50/50)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-kokusen-as-santoku-170mm-46.png&&&5&&&||&&&||&&&||@@@
kurabu&&&Raijin-Bunka&&&Kurosaki Raijin Bunka 165mm&&&The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. Since banno bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.
The Kurosaki Raijin Bunka 165mm conforms to most of the bunka norms until you look at the construction and finish. There is little normal here!
Raijin knives feature a secret Cobalt stainless steel that is clad in a softer stainless alloy. The san-mai style cladding receives an amazing pattern named after after Raijin, the god of thunder. And with the driving rain look of the face pattern one can appreciate the reason.
We are huge admirers of Yu Kurosaki’s work. For such a young smith he has a long story. He makes knives for several leading brands while building his own named brand into a future powerhouse. His designs and unique finishes have set him apart from many of his contemporaries, while his energetic personality and beaming smile make him a personal favorite among many Japanese knife lovers.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Cobalt Stainless Steel
Cladding: Stainless
HRC: 63-64
Finish: Raijin
Weight: 4.3 ounces / 122g
Blade Length: 164 mm
Thickness at Heel: 2.5 mm
Blade Height: 45 mm
Handle: Rosewood Octagonal&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-bunka-165mm-266.png&&&5&&&||&&&||&&&||@@@
kuragy21&&&Raijin-Gyuto210&&&Kurosaki Raijin Gyuto 210mm&&&The 210mm gyuto is the Japanese equivalent of an 8" chef's knife. It is a multipurpose blade with unmatched versatility. 210s are perfectly at home rocking, chopping, or slicing, whether through vegetables, tubers, or proteins. They are the perfect size for those who want the standard kitchen knife profile but don't want the extra length of a 240mm or 270mm.
This great looking 210mm gyuto performs extremely well. It has a wonderful thin spine with a lovely distal taper towards the tip, making it a tremendous performer through ingredients like onions. The great grind on the knife also allow it to plow through even the densest of produce without any wedging or sticking whatsoever.
Like all of Yu Kurosaki’s knives, it has stellar fit and finish along with a beautifully rounded spine and choil. The handle install is well done and the size and shape make it a perfect match for most users.
The Raijin line of knives are made with a secret Cobalt stainless steel that is clad in a slightly softer stainless alloy, in the san-mai style. This cladding receives the latest pattern in his canon which is named after the god of thunder, and with the driving rain look of the face it is aptly named.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Cobalt Stainless Steel
Cladding: Stainless
HRC: 63-64
Finish: Raijin
Weight: 5.1 ounces / 146g
Blade Length: 212 mm
Thickness at Heel: 2.5 mm
Blade Height: 48 mm
Handle: Rosewood Octagonal&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-gyuto-210mm-375.png&&&5&&&||&&&||&&&||@@@
kuragy24&&&Raijin-Gyuto240&&&Kurosaki Raijin Gyuto 240mm&&&If you seek a great all-around kitchen knife that is as unusual as anything out there, do we have the blade for you!
Named after the Japanese god of thunder, the Kurosaki Raijin features one of Kurosaki-san’s unique and visually stunning patterns. The driving rain look of the blade face is a perfect match for the name!
Many of Kurosaki’s knife lines are made from some kind of stainless steel and the Raijin is no exception. We are unable to tell you exactly what the steel is, as it is a proprietary mix that is somewhat similar to VG10 on steroids. The steel has a very fine grain which aids in the ability to take a super sharp edge while being fairly easy to sharpen.
Superb grinds are a signature of this fine smith’s work and he has not disappointed in this instance. Out of the box edge is pretty great too. The blade is mated to a really well-made octagonal handle made from rosewood and black pakka.
The edge profile has a nice general shape that will allow for rocking as well as the other styles of cutting. The fully stainless steel construction will make maintenance as easy as it gets even in a busy kitchen environment. But the aesthetics are what gets people first, and in his true fashion Yu Kurosaki has once again hit it out of the park!
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Cobalt Stainless Steel
Cladding: Stainless
HRC: 63-64
Finish: Raijin
Weight: 5.9 ounces / 170g
Blade Length: 235 mm
Thickness at Heel: 2.5 mm
Blade Height: 50 mm
Handle: Rosewood Octagonal
&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-gyuto-240mm-259.png&&&5&&&||&&&||&&&||@@@
kurasa&&&Raijin-Santoku&&&Kurosaki Raijin Santoku 165mm&&&Blacksmith Yu Kurosaki is the master of patterned blades. He has created some of the most stunning designs since starting his own line of kitchen cutlery. He combines great steels, wonderful construction techniques, beautiful profiles, and his signature patterns to make some of the most outstanding looking and performing knives we carry.
The Raijin line of knives are made with a secret Cobalt stainless steel that is clad in a slightly softer stainless alloy, in the san-mai style. This cladding receives the latest pattern in his canon. It is named after the god of thunder, and with the driving rain look of the blade face it is aptly labelled.
As with all of his blades, fit and finish are of the highest quality. His profiles and grinds are of equal caliber, resulting in a knife that come out of the box with a great edge and one that will look good and perform well for many years to come.
The santoku featured here is easy to handle and requires less board cutting space. It’s a fairly standard blade in terms of dimensions: 165mm in length with a blade height of 47mm places it squarely in the middle of popular santoku sizes. These are versatile blades that find favor in many home and professional environments. Their shorter length makes them quite light in weight and nicely thin at the spine. It thins out at the end for enhanced intricate cutting abilities. Like most santoku knives, it has a well-shaped belly that make rocking style cuts a breeze. The double symmetrical bevel is practical for left- and right-handed users.
Another stunner from the forge of Yu Kurosaki! We invite you to enjoy his wonderful creations.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Cobalt Stainless Steel
Cladding: Stainless
HRC: 63-64
Finish: Raijin
Weight: 4.4 ounces / 126g
Blade Length: 166 mm
Thickness at Heel: 2.5 mm
Blade Height: 47 mm
Handle: Rosewood Octagonal&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-raijin-santoku-165mm-270.png&&&0&&&||&&&||&&&||@@@
kusebucu&&&KR-806RM&&&Kurosaki Senko Ei SG2 Bunka 170mm &&&Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife-making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Bunka is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The bunka is a great all-around knife that is well-proportioned and weighted for most average users in the home.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Rosewood Octagonal
Ferrule: Maple Wood
Weight: 4.1 oz (116 g)
Edge Length: 170 mm
Total Length: 312 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-bunka-170mm-4.png&&&0&&&||&&&||&&&@@@
kurosaki4&&&KR-807RM&&&Kurosaki Senko Ei SG2 Gyuto 210mm&&&Yu Kurosaki excels in creating knives that are truly athletic in character, performing equally as well cutting hard, dense produce as they do gliding through onions. Much of this is due to how thin his knives get behind the edge and the wonderful convex grind on the blade which becomes nearly imperceptible towards the tip. Just one look at the choil photograph reveals the amazing craftsmanship and design abilities of this talented blacksmith.
The new Senko line of knives does not sway from this tradition but, as with his other lines, it comes with a unique and stylish look. The hammer marks of this design resemble mini triangles and together with the fairly high polish give the upper surface a wonderful sparkle in the light.
Kurosaki-san has used SG2 powdered metallurgical stainless steel as the core steel. This is covered, san-mai style, with a stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way.
A really nice octagonal handle made of rosewood with a maple wood ferrule echoes the fine fit and finish of the blade and completes a well-made, great-performing kitchen knife package.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Rosewood Octagonal
Ferrule: Blonde Maple Wood
Weight: 5.0 oz (142 g)
Edge Length: 216 mm
Total Length: 358 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-210mm-472.png&&&5&&&||&&&||&&&||@@@
kusesg2gy24&&&KR-808RM&&&Kurosaki Senko Ei SG2 Gyuto 240mm&&&Yu Kurosaki began work as a smith with the Kanehiro Uchi Hamono and, along with his brother, trained under famed blacksmith Hiroshi Kato. Over the past few years, he has taken his company to new heights with a slow but steady introduction of many wonderful kitchen knife lines.
The Kurosaki Senko SG2 Gyuto 240mm is a relatively thin and light knife. It has a standard style profile and average proportions for a gyuto of this size. The blade height of about 56mm pairs perfectly with an edge length on the long side of 240mm. The first third of the edge is flat, transforming into a slight belly, which will allow for some rocking. The balance is in line with a normal pinch grip point and the overall weight is on the lighter side of 240 gyutos.
As with all Kurosaki knives, the Senko is graced with a perfect fit and finish from the super fine tip to the lovely handle. The Senko boasts yet another unique Kurosaki hammered finish, this time made up of tiny triangular marks that, when polished, reflect the light in a beautiful and fascinating way.
We think this knife is a perfect balance of form and function, at a most reasonable price, especially given the high levels of aesthetic finish and beautiful grinds. Highly recommended.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Rosewood Octagonal
Ferrule: Blond Maple Wood
Weight: 6.4 oz (182 g)
Edge Length: 248 mm
Total Length: 405 mm
Spine Thickness at Base: 2 mm
Blade Height: 56 mm
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-240mm-308.png&&&0&&&||&&&||&&&||@@@
kusg2sesa16&&&KR-809RM&&&Kurosaki Senko Ei SG2 Nakiri 165mm&&&Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife-making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye toward performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Nakiri is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! And in true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The nakiri knife is the second most popular knife style in Japan, after the santoku, and is a great all-around knife that is well proportioned and weighted for most average users in the home. They excel at chopping and push/pull cutting.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Rosewood Octagonal
Ferrule: Maple Wood
Weight: 5.1 oz (146 g)
Edge Length: 155 mm
Total Length: 306 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-nakiri-165mm-183.png&&&4.5&&&||&&&||&&&@@@
kusesg2gy24c&&&KR-800RM&&&Kurosaki Senko Ei SG2 Petty 120mm&&&Kurosaki Senko SG2 Petty 120mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shot shows the sublime grinds that make the Senko a king of speed and agility.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Sandalwood Octagonal
Weight: 2.4 oz (68 g)
Edge Length: 121 mm
Total Length: 245 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-120mm-305.png&&&5&&&||&&&||&&&||@@@
kusesg2pe12&&&KR-802RM&&&Kurosaki Senko Ei SG2 Petty 130mm&&&Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Sandalwood Octagonal
Weight: 2.4 oz (68 g)
Edge Length: 130 mm
Total Length: 255 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-130mm-122.png&&&0&&&||&&&||&&&@@@
kusesg2pe15&&&KR-801RM&&&Kurosaki Senko Ei SG2 Petty 150mm&&&Kurosaki Senko SG2 Petty 150mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Kurosaki Senko SG2 Petty is a relatively thin and light knife. It has a nicely formed profile for cutters of all styles and generous height proportions for a gyuto of this size. We have added a stunning custom handle to the blade, which takes the package to a new level of beauty and desirability.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Rosewood Octagonal
Weight: 2.8 oz (80 g)
Edge Length: 152 mm
Total Length: 281 mm
Spine Thickness at Heel: 2 mm
Blade Height: 33 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-150mm-408.png&&&5&&&||&&&||&&&||@@@
kusesg2pe151&&&KR-801WO&&&Kurosaki Senko Ei SG2 Petty 150mm Walnut&&&Kurosaki Senko SG2 Petty 150mm. Kurosaki-san uses SG2 powdered metallurgical stainless steel as the core steel of this beautiful knife. The hagane is covered, san-mai style, with a stainless steel jigane. In the case of the Senko, Kurosaki-san core steel is hardened to 62 HRC which results in steel with high edge retention that has good wear resistance.
The hammer marks of this new design resemble mini triangles and together with the fairly high polish give the upper blade surface a wonderful sparkle in the light. And while this unique and very attractive cladding shimmers in the light it also aids in the release of food in an almost magical way.
As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Kurosaki Senko SG2 Petty is a relatively thin and light knife. It has a nicely formed profile for cutters of all styles and generous height proportions for a gyuto of this size. We have added a nice walnut handle for good looks, comfort and durability.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Weight: 2.8 oz (80 g)
Edge Length: 152 mm
Total Length: 281 mm
Spine Thickness at Heel: 2 mm
Blade Height: 33 mm&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-petty-150mm-466.png&&&0&&&||&&&||&&&@@@
kusesa16&&&KR-805RM&&&Kurosaki Senko Ei SG2 Santoku 165mm&&&Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife making right now. This young blacksmith is setting standards and creating trends in an industry that is founded on tradition. His creations span such a wide variety of techniques, finishes, materials, and styles that it is hard to comprehend.
His unique hammered finishes are garnering widespread attention in the knife world, and the Senko line just adds to that allure. As with all of his creations, this knife is way more than looks. Kurosaki-san makes his blades with an eye towards performance. One look at the choil shots shows the sublime grinds that make the Senko a king of speed and agility.
The Senko Santoku is made from SG2 powdered metallurgical stainless steel. SG2 stainless steel possesses high edge retention while being moderately wear-resistant and easy to sharpen. The core steel is clad with softer stainless steel to protect and add strength to the blade. Then comes the finish! In true Yu Kurosaki form, it is a stunner. The flashing sparkles of light that are created by his design give the blade its unique identity.
The santoku knife is the most popular knife style in Japan. It is a great all-around knife that is well proportioned and weighted for most average users in the home. It excels at chopping and push/pull cutting. A nicely finished and balanced handle made of rosewood and maple completes this compelling package.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Rosewood Octagonal
Ferrule: Blond Maple Wood
Weight: 4.5 oz (128 g)
Edge Length: 172 mm
Total Length: 313 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-ei-sg2-santoku-165mm-28.png&&&5&&&||&&&||&&&||@@@
kusesg2su241&&&KR-811RM&&&Kurosaki Senko Ei SG2 Sujihiki 240mm&&&Kurosaki-san is a young blacksmith from Echizen who is making great blades. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!
This 240mm sujihiki has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition, resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife, you will have a hard time picking up another. It's a great example of the craftsmanship this artisan is producing.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Finish: Senko
Handle: Octagonal Rosewood
Ferrule: Blond Maple Wood
Weight: 4.7 oz (134 g)
Edge Length: 247 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-sujihiki-240mm-261.png&&&0&&&||&&&||&&&||@@@
kusesg2su27&&&KR-813RM&&&Kurosaki Senko Ei SG2 Sujihiki 270mm&&&Kurosaki-san is a young blacksmith from Echizen who is making great blades for us. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!
Here is the 270mm sujihiki and it has a really nice profile with grinds that are outstanding and super sharp edges out of the box. SG2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for knives.
This knife is quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife you will have a hard time picking up another. It's a great example of the craftsmanship this up-and-coming artisan is producing.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Finish: Senko
Handle: Octagonal Rosewood
Ferrule: Blond Maple Wood
Weight: 5.8 oz (164 g)
Edge Length: 270 mm
Total Length: 430 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-sujihiki-270mm-sale-5.png&&&0&&&||&&&||&&&@@@
kusesg2wepe1&&&KR-807&&&Kurosaki Senko SG2 Gyuto 210mm&&&This knife features the standard gyuto profile, not the EI version. Many customers prefer this classic shape for its familiar feel, smoother tip transition, and excellent all-around versatility. The long, gently curved edge excels at push and pull cutting, while the controllable tip makes it equally comfortable for fine detail work and larger prep tasks. The thin, precise grind delivers excellent cutting performance with minimal resistance, but it should not be used on bones, frozen foods, or very hard items to avoid chipping.
This gyuto is crafted by Yu Kurosaki in Echizen, Japan, using SG2 powdered stainless steel with a stainless cladding in a san mai construction. SG2 offers outstanding edge retention and fine grain structure while remaining fully stainless for easy maintenance. The knife is fitted with a rosewood octagonal handle with a maple ferrule, providing secure indexing for both right- and left-handed users and a balanced, refined feel in hand.
Care Instructions: Hand wash only and dry immediately after use. Use wooden or rubber cutting boards only. Avoid bones, frozen foods, and twisting cuts. Store in a saya or blade guard when not in use. Light stropping and regular sharpening will keep the edge performing at its best.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Made in Japan
Knife Type: Gyuto
Construction: San Mai
Edge Steel: SG2 Stainless
Cladding: Stainless
Edge Grind: Even 50/50
Handle: Octagonal Rosewood with Maple Ferrule
Weight: 4.9 oz (140 g)
Blade Length: 215 mm
Total Length: 362 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-senko-sg2-gyuto-210mm-530.png&&&0&&&||&&&||&&&||@@@
kur2wabu16&&&ShizukuR2-Bunka&&&Kurosaki Shizuku R2 Bunka 165mm&&&Kurosaki Shizuku R2 Bunka 165mm. This knife is an excellent tall and small knife that can be used on a wide variety of tasks. This size and shape are popular with home cooks in Japan and they will often choose this or a santoku for everyday meal preparation.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Steel: R2 Powdered Stainless Steel
Weight: 4.8 oz (136 g)
Edge Length: 170 mm
Total Length: 319 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm
Edge Grind: Even 50/50
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-bunka-165mm-388.png&&&5&&&||&&&||&&&||@@@
kurosaki210&&&ShizukuR2-Gyuto210&&&Kurosaki Shizuku R2 Gyuto 210mm&&&The R2 line of knives from master bladesmith Yu Kurosaki and his brother are among our favorites at CKTG. Fashioned from the ever-popular R2 stainless steel, these beautiful blades are a joy to use and behold. The stainless cladding on them is simply outstanding.
The 210mm gyuto is a masterpiece of fit, finish, and function. The grind on this blade is as good as it gets and you won't find many nicer out of the box edges. They are scary sharp...and that's not an exaggeration. Obviously, maintenance is kept to a minimum as the knife is fully stainless. The profile is quite flat in the belly with a nice gentle curve up to the very finely crafted tip. Weight is on the light side of the scale and blade thickness is around the average for this size of knife.
The knife comes with a very nice octagonal rosewood handle.
Weight: 6.1 oz (174 g)
Edge Length: 213 mm
Total Length: 363 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-gyuto-210mm-402.png&&&5&&&||&&&||&&&||@@@
kurosaki240&&&ShizukuR2-Gyuto240&&&Kurosaki Shizuku R2 Gyuto 240mm&&&Kurosaki-san is a young blacksmith from Echizen and is making great blades for us. He began his blacksmith work in 2002 when he started working in Kanehiro-uchi-hamono. He claims he was not a natural blacksmith from the beginning and wanted to quit many times. We are very pleased that he continued!
Here is the 240mm gyuto version of this impressive line from Kurosaki-san. This gyuto has a really nice profile with grinds that are outstanding and super sharp edges out of the box. R2 is a powdered steel that is fully stainless and has great edge retention. These steels are made with very unusual processes (powder metallurgy), and they have an extremely rich chemical composition resulting in some unique and desirable characteristics for knives.
As with his other gyutos, the specifications of the Kurosaki R2 Wa-Gyuto 240mm fall in the middle of blades its size. They are quite thin, especially behind the edge, slightly tall, and of average weight. There is nothing average about its performance or looks, however. You simply have to see and hold this exquisite instrument to truly appreciate the many wonderful attributes that Kurosaki has built into this fine knife.
Once you try this knife you will have a hard time picking up another. It's a great example of the craftsmanship this up-and-coming artisan is producing.
Weight: 6.9 oz (194 g)
Edge Length: 243 mm
Total Length: 403 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-gyuto-240mm-246.png&&&5&&&||&&&||&&&||@@@
kur2na16&&&ShizukuR2-Nakiri&&&Kurosaki Shizuku R2 Nakiri 165mm&&&Nakiris are very popular blades in Japan and used primarily to chop vegetables. They have a deft feel and tall blade which endows the knife with a great deal of versatility in its cutting capabilities.
The stunning looks of the Kurosaki R2 Nakiri are only bested by its performance. Kurosaki-san and his brother have used R2 stainless steel as the core steel which they then cover, san-mai style, with stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way. As always, the convex grind on these knives is outstanding and ingredient separation is as good as it gets. Out of the box sharpness is right up with the very best knives we carry.
The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle. Fine balance, stunning looks, and outstanding performance are the hallmarks for this great knife line. We strongly recommend that you try one.
Blacksmith: Yu Kurosaki
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless (Shizuku)
Steel: R2 Stainless
HRC: 62
Edge Grind: Even
Weight: 5.5 oz (156 g)
Blade Length: 157 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Engraving: Laser Engraved&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-nakiri-165mm-159.png&&&5&&&||&&&||&&&@@@
kushr2pe15&&&Shizuku-Petty150&&&Kurosaki Shizuku R2 Petty 150mm&&&The Kurosaki R2 Petty 150mm 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: 2.8 oz (78 g)
Edge Length: 150 mm
Total Length: 279 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Engraving: Laser Engraved&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-petty-150mm-136.png&&&0&&&||&&&||&&&||@@@
kur2sa16&&&ShizukuR2-Santoku&&&Kurosaki Shizuku R2 Santoku 170mm&&&Santoku knives are really great all-around kitchen blades. They have a deft feel and tall blade, which endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues, and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for most cutting tasks.
The stunning looks of the Kurosaki R2 Santoku are only bested by its performance. Kurosaki-san and his brother have used R2 stainless steel as the core metal which they then cover, san-mai style, with another stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way in which they finish these knives is not for looks alone. The unique and very attractive cladding shimmers in the light as it releases food in an almost magical way. As always, the convex grind on these knives is outstanding and ingredient separation is as good as it gets. Out of the box sharpness is right up with the very best knives we carry.
The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle. Fine balance, stunning looks, and outstanding performance are the hallmarks for this great knife line. We strongly recommend that you try one.
Steel: R2 Stainless
HRC: 62
Weight: 4.9 oz (140 g)
Edge Length: 170 mm
Total Length: 315 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 46 mm
Handle: Rosewood Octagonal&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-santoku-170mm-171.png&&&5&&&||&&&||&&&||@@@
kurosakitshirt&&&Kurosaki-Shirts&&&Kurosaki T-Shirt 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&&&9.95&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-t-shirt-sale-35.png&&&0&&&||&&&||&&&@@@
kurotori&&&KG3-B165&&&Kurotori G3 Bunka 165mm &&&Mr. Hiroshi Kajihara, a distinguished blacksmith from Shimanto in Kochi Prefecture, Japan, is renowned for his exceptional craftsmanship under the brand Kurotori. His expertise is exemplified in the mirror-finished Ginsan (Silver #3) steel blades, which are hammer-forged using the traditional San Mai technique. These knives feature an even 50/50 edge grind and stainless cladding, ensuring both sharpness and corrosion resistance.
Chefknivestogo is proud to be the first international dealer to offer Mr. Kajihara's exquisite knives. One notable offering includes a custom maple burl octagonal handle, designed with a substantial feel to accommodate individuals with larger hands.
Ginsan steel, also known as Silver #3, is celebrated for its ability to deliver the sharpness and edge retention akin to high-carbon steels while offering the added benefit of rust resistance. This makes it particularly suitable for kitchen knives, combining ease of maintenance with superior performance.
For those interested in acquiring these exceptional knives, Chefknivestogo provides a selection of Kurotori blades crafted by Mr. Kajihara. These knives not only embody traditional Japanese blacksmithing techniques but also cater to the practical needs of modern culinary enthusiasts.
Brand: Kurotori
Blacksmith: Hiroshi Kajihara
Location: Shimanto, Kochi, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan
Edge Grind: Even 50/50
Cladding: Stainless
Finish: Mirror Polish
HRC: 60-61
Weight: 5.4 oz (154 g)
Edge Length: 168 mm
Total Length: 302 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
Handle: Custom Maple Burl&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-g3-bunka-165mm-180.png&&&0&&&||&&&||&&&@@@
kumigikode13&&&KG3-G180&&&Kurotori G3 Gyuto 180mm&&&Hiroshi Kajihara, the blacksmith responsible for these lovely knives, does exquisite work, including these mirror-finished ginsan blades that we are offering. Chefknivestogo is the first international dealer to offer their knives. Over the past 2 decades, we've introduced dozens of Japanese blacksmiths to customers for the first time and it's been our great pleasure to do so. This gyuto is made with an even grind so both left and right-handed users can work with it.
Brand: Kurotori
Blacksmith: Hiroshi Kajihara
Location: Shimanto, Kochi
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan
Cladding: Stainless
Finish: Mirror Polish
HRC: 60-61
Edge Grind: 50.50
Weight: 4.6 oz (130 g)
Edge Length: 184 mm
Total Length: 320 mm
Spine Thickness at Heel: 3 mm
Blade Height: 42 mm
We do not carry a saya that fits this knife; we recommend the blade guard instead&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-g3-gyuto-180mm-39.png&&&5&&&||&&&||&&&@@@
kurotori3&&&C45&&&Kurotori G3 Gyuto 210mm&&&Hiroshi Kajihara is the owner of Kurotori Hamono. We're proud to introduce this exclusive line of mirror-polished Ginsan blades—each one a testament to Kajihara-san’s refined technique and dedication to his craft. Chefknivestogo is honored to be the premier international dealer for these remarkable knives.
Each blade is paired with a beautifully upgraded octagonal handle made from 4,000-year-old bog oak, providing a striking aesthetic and excellent balance in hand.
Brand: Kurotori
Blacksmith: Hiroshi Kajihara
Location: Shimanto, Kochi, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan
Edge Grind: 50/50 Even
Cladding: Stainless
Finish: Mirror Polish
Hardness: HRC 61
Weight: 5.4 oz (154 g)
Edge Length: 210 mm
Total Length: 365 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
Handle: Octagonal Bog Oak
&&&&&&449.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-g3-gyuto-210mm-159.png&&&3&&&||&&&||&&&@@@
kugibu16cu&&&C44&&&Kurotori Ginsan Bunka 165mm&&&This knife is new but the handle was installed a little too close to the ferrule so we're discounting it $30. Kurotori Ginsan Bunka 165mm. The name of the blacksmith for these knives is Mr. Kajihara and he does exquisite work, including these mirror-finished ginsan blades that we are offering. Chefknivestogo is the first international dealer to offer their knives.
Brand: Kurotori
Blacksmith: Hiroshi Kajihara
Location: Shimanto, Kochi, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan
Edge Grind: Even 50/50
Cladding: Stainless
Finish: Mirror Polish
HRC: 60-61
Weight: 4.9 oz (140 g)
Edge Length: 168 mm
Total Length: 302 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
Handle: Khii Laurel&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-ginsan-bunka-165mm-sale-3.png&&&0&&&||&&&||&&&@@@
kugibu16cu1&&&C46&&&Kurotori Ginsan Bunka 165mm Custom&&&Kurotori Ginsan Bunka 165mm Custom.The name of the blacksmith for these knives is Mr. Kajihara and he does exquisite work, including these mirror-finished ginsan blades we offer. This one comes with a beautiful custom octagonal burl on the chunky side. Chefknivestogo is the first international dealer to offer their knives.
Brand: Kurotori
Blacksmith: Hiroshi Kajihara
Location: Shimanto, Kochi, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan
Edge Grind: Even 50/50
Cladding: Stainless
Finish: Mirror Polish
HRC: 60-61
Weight: 5.5 oz (154 g)
Edge Length: 168 mm
Total Length: 302 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
Handle: Custom Maple Burl&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurotori-ginsan-bunka-165mm-custom-286.png&&&0&&&||&&&||&&&@@@
shforboandid&&&Rod-Sheath&&&Leather Sheath For Rods&&&This handy leather sheath fits the CKTG Ceramic rod, the Mac SRB-104 rod, and both Idahone Ceramic rods (10" and 12"). Both of these rods can chip or break, so a leather sheath will help protect them when transporting them to work or school. It also works on most of the other round steel rods on our site. &&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/leather-sheath-for-rods-92.png&&&5&&&||&&&||&&&||@@@
leshforro2n&&&Rod-SheathSeconds&&&Leather Sheath For Rods - 2nds&&&The leather on this rod sheath is stained.
This handy leather sheath fits the CKTG Ceramic rod and the Mac SRB-104 rod. Both of these rods can chip or break, so a leather sheath will help protect them when transporting them to work or school. It also works on most of the other round steel rods on our site. &&&&&&10&&&7&&&https://s.turbifycdn.com/aah/chefknivestogo/leather-sheath-for-rods-2nds-74.png&&&0&&&||&&&||&&&@@@
macbibepakn&&&PK-25&&&MAC Bird's Beak Paring Knife &&&The MAC Knife Chef 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 but at a more friendly price point. Like their higher-priced siblings, they also carry a 25-year limited warranty from the manufacturer. This series is the perfect choice for line cooks looking for a rugged and well-made knife that can stand the rigors of daily use in a busy kitchen while being easy to maintain and sharpen.
The Bird’s Beak Paring knife is the perfect tool for in-the-hand paring work. The pronounced curved edge makes it easy and very efficient to work with round fruits and vegetables, while the pointed tip can serve well when coring or removing eyes and other imperfections.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 0.9 oz (24 g)
Edge Length: 65 mm
Total Length: 165 mm
Spine Thickness at Heel: 1.4 mm
Blade Height: 15 mm&&&&&&40&&&&&&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"&&&Japanese cutlery derives much of its lauded performance from its use of high-hardness steels. These steels are more prone to damage than traditional western cutlery when steeled on common steel honing rods. This ceramic honing rod from MAC cutlery is designed to safely and effectively refresh edges on Japanese kitchen knives. The rod is designed with coarse and fine sides to cater touchups to the condition of the edge. A rubber tip allows the rod to be securely set upon a work surface for safe, slip-free honing. The D-shaped ring on the handle allows for easy storage. To use the rod, draw the edge across the rod while holding at the existing bevel angle, commonly 15° per side, using little to no pressure.
Weight: 8.8 oz (249 g)
Rod Length: 10.5" (267 mm)
Total Length: 16" (406 mm)
Rod Diameter: 0.63" (16 mm)&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-black-ceramic-honing-rod-10-5-129.png&&&5&&&||&&&||&&&@@@
macchse8chkn1&&&BK-80&&&MAC Chef's Series Chef Knife 210mm&&&The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 7 oz (198 g)
Edge Length: 209 mm
Total Length: 337 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-chef-knife-289.png&&&5&&&||&&&||&&&@@@
macchse10chk&&&BK-100&&&MAC Chef's Series Chef Knife 250mm&&&The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.
Our sayas do not fit this knife. We recommend the blade guard instead.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 7.9 oz (224 g)
Edge Length: 254 mm
Total Length: 375 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 53 mm&&&&&&150&&&&&&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&&&The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 6.2 oz (176 g)
Edge Length: 202 mm
Total Length: 323 mm
Spine Thickness at Base: 2.4 mm
Blade Height: 49 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-dimpled-chef-knife-318.png&&&4.5&&&||&&&||&&&@@@
macchse10dic&&&TH-100&&&MAC Chef's Series Dimpled Chef Knife 250mm&&&The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 7.9 oz (224 g)
Edge Length: 253 mm
Total Length: 375 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 53 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-10-dimpled-chef-knife-311.png&&&5&&&||&&&||&&&@@@
macchsefi&&&BNS-60&&&MAC Chef's Series Fillet&&&This affordable fillet knife was designed to work well around bones and hold traction while butchering. The curved edge, straight blade is made from Molybdenum steel, giving it great edge retention. It features an oversized handle to maximize grip when working in slippery butchering environments. The handle is made of pakka wood and works well no matter your cutting style.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 4.0 oz (113 g)
Edge Length: 160 mm
Total Length: 285 mm
Spine Thickness at Heel: 2 mm
Blade Height: 23 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-fillet-300.png&&&0&&&||&&&||&&&@@@
macchse8gy&&&HB-85&&&MAC Chef's Series Gyuto 210mm&&&The MAC Chef's Series features the same molybdenum alloy as the original series and offers a great value. The knives have sturdy riveted handles and are thin and relatively hard for good edge holding. This is a great introduction to Japanese knives and you will be surprised and very pleased if you have been using thicker, softer steel knives like many German brands when you see how well these cut.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 5.1 oz (145 g)
Blade Length: 213 mm
Total Length: 323 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-chef-s-series-8-5-gyuto-337.png&&&0&&&||&&&||&&&@@@
mac51utkn&&&HB-55&&&MAC Chef's Series Utility Knife 135mm&&&This is a perfect little utility knife for the budding chef in your family. MAC knives from Japan are well known for their value and overall quality of construction. The MAC Knife Chef's Series of cutlery is a value-priced line made for a variety of tasks and users. It features the same molybdenum alloy as the original MAC series of knives. Like their higher-priced siblings, they also carry a 25-year limited warranty from the manufacturer.
The knife is 135mm in length and works well as a small utility knife, steak knife, or large paring knife. It has a very comfortable handle and an overall fit and finish that totally belie its price. It is a true all-around blade for many kitchen tasks. It is small enough for intricate work yet long enough for slicing and chopping most medium-sized ingredients. It is a light- to medium-weight blade with a good symmetrical grind, which offers clean and precise cuts. This is undoubtedly a high-value item and a great introduction to Japanese blades for those used to traditional Western knives.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 2.2 oz (64 g)
Edge 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
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-kitchen-shears-183.png&&&0&&&||&&&||&&&@@@
chkish&&&KS-63&&&MAC Kitchen Snips&&&These MAC Knife Kitchen Snips are designed for professional cooks who need clean, controlled cuts when working with herbs, shellfish, and a wide range of everyday kitchen tasks. Compact and easy to handle, they offer excellent precision without feeling bulky or fatiguing in use.
One blade features a micro-serrated edge while the other is polished smooth, creating a secure grip on food as you cut. This paired-edge design helps prevent slipping and tearing, making these snips especially effective for delicate herbs as well as tougher items like shells and packaging.
Care Instructions: Hand wash with mild soap and dry thoroughly after use. Avoid the dishwasher to preserve edge integrity and smooth action. Store in a drawer or utensil holder where the blades are protected.
Overall Length: 6.5 in
&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-kitchen-snips-88.png&&&0&&&||&&&||&&&@@@
macpr8hoedch&&&MTH-80&&&MAC Professional Dimpled Chef's Knife 210mm&&&The dimpled edge on this chef's knife is known as a "granton" edge, and it provides a distinct advantage in food release. The 210mm chef's knife is undeniably the most popular size for the home gourmet, and this example from MAC is an awesome western-inspired example, using their proprietary chrome-moly vanadium steel. The steel is designed to produce blades that could be thin, (under 2.5mm) strong, tough, and take a keen edge, features that all knife makers strive for, but due to limitations of alloying, often have trouble achieving. The chef's knife is the workhorse of every kitchen, and don't be afraid to press this one into service. MAC is so confident in it that they warrant it for 25 years against defects in materials and workmanship. As with all knives, this knife is not dishwasher safe.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 6.8 oz (192 g)
Edge Length: 203 mm
Total Length: 319 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm&&&&&&145&&&&&&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&&&The MAC Professional Fillet Knife is a well-designed and flexible blade, with a nicely weighted bolster for balance. Designed with fish in mind, MAC's proprietary chromium, molybdenum, and vanadium alloyed high carbon steel is hard enough to take a very sharp edge, while remaining tough, and avoiding brittleness associated with many of the very hard alloys. Buy with confidence, as with the other blades from MAC, this fillet knife is covered by MAC's generous 25-year warranty against defects in materials and workmanship. As with ALL cutlery, please keep it out of the dishwasher.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 4.1 oz (115 g)
Edge Length: 170 mm
Total Length: 333 mm
Spine Thickness at Heel: 2 mm
Blade Height: 27 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-fillet-knife-7-362.png&&&5&&&||&&&||&&&@@@
macprbokn6&&&BON-60&&&MAC Professional Honesuki 150mm Sale&&&This is MAC's take on the traditional Japanese poultry knife. The honesuki is an indispensable tool for the home chef who prefers to fabricate and process chicken, turkey, and game birds at home. We've found that it's possible to save substantial amounts of money buying chicken and turkey whole and cutting our own pieces for serving, as whole chicken and turkey is often several dollars less expensive per pound. The honesuki's unique triangular blade is ideally suited for the detailed maneuvering required when cutting breasts from the bone, and cutting through the cartilage in wing and leg joints. MAC offers their 25-year warranty against defects in materials and workmanship with this excellent honesuki. As with all the knives we carry, this honesuki is NOT dishwasher safe.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 7.0 oz (198 g)
Edge Length: 155 mm
Total Length: 265 mm
Spine Thickness at Heel: 3 mm
Blade Height: 43 mm
&&&&&&150&&&127&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-honesuki-boning-knife-6-304.png&&&4&&&||&&&||&&&@@@
macprmichkn8&&&MBK-85&&&MAC Professional Mighty Chef's Knife 230mm&&&The MAC Professional Mighty Chef's Knife is a quintessential example of what every kitchen should have at least one of. The chef's knife is easily the most-used tool in every professional and home kitchen. MAC's proprietary chromium, molybdenum, vanadium high-carbon steel alloy is semi-stainless, and features great hardness for edge retention, while remaining tough to prevent chipping. MAC offers their 25-year warranty with this knife, but something tells us you probably won't need it. MAC wisely advises its customers that their knives are not dishwasher safe.
Weight: 7.5 oz (212 g)
Edge Length: 227 mm
Total Length: 333 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
&&&&&&225&&&&&&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&&&This is the choice of the home cook and professional seeking just a bit more reach than an 210mm knife can provide. The blade profile is reminiscent of the great Sabatier chef's knives of old, and with its great rocking point, and long flat on the edge, it will prove to be a real performer in the kitchen as well. At 247mm on the edge, 2.5mm thick on the spine, and great taper to under 1mm within an inch of the tip, the proportions are all right. Using their proprietary chrome-moly vanadium steel, this blade is able to take a keen edge, and remains tough on hard impacts. MAC warrants this knife against defects in materials and workmanship for 25 years. This knife is not dishwasher safe.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 7.9 oz (224 g)
Edge Length: 247 mm
Total Length: 363 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 51 mm
&&&&&&250&&&&&&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&&&Crafted from high-carbon chrome molybdenum steel enhanced with vanadium for exceptional performance. The rust-resistant steel boasts a 60 Rockwell hardness, ensuring long-lasting durability and sharpness. The riveted handle, made from durable resin pakka wood, features a bolster for improved weight distribution and balance, providing a comfortable grip. The double-bevel blade is honed to a precise 15° angle on each side, offering exceptional sharpness and cutting efficiency.
Maker: MAC Knives, Inc.
Location: Seki City, Japan
Weight: 5.6 oz (182 g)
Edge Length: 163 mm
Total Length: 297 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 47 mm&&&&&&138&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-nakiri-165mm-72.png&&&0&&&||&&&||&&&@@@
macprpakn31&&&PKF-30&&&MAC Professional Paring Knife 80mm&&&The MAC Professional 80mm paring knife, made with MAC's proprietary semi-stainless, high-carbon chrome molybdenum steel, is ideal for in-hand work. The paring knife is an indispensable tool for any serious cook, with its thin, ultra sharp blade and short length, it is ideally suited to fine detail work, and its ultra light weight ensures that it will not induce fatigue. As with MAC's other products, this parer comes with a 25-year warranty against defects in materials and workmanship, so buy with confidence. Not dishwasher safe.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 2.2 oz (60 g)
Edge Length: 83 mm
Total Length: 187 mm
Spine Thickness at Heel: 2 mm
Blade Height: 20 mm
&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-pro-paring-knife-80mm-181.png&&&4.5&&&||&&&||&&&@@@
macprpakn5&&&PKF-50&&&MAC Professional Petty 120mm&&&The MAC Professional Petty 120mm is a great solution for the cook looking for a knife longer than a dedicated parer, but without the heft of a large chef's knife. At about 5" in length and 2.3 ounces in weight, this petty becomes a fantastic utility knife, and surely an important piece of any serious cook's kit. This razor-sharp blade is an excellent choice when preparing fruits and vegetables. Peeling and cutting citrus supremes will be a breeze. Please protect this blade--don't put it in the dishwasher. Our 120 petty saya does not work on this knife.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 2.3 oz (65 g)
Edge Length: 123 mm
Total Length: 220 mm
Spine Thickness at Heel: 2 mm
Blade Height: 26 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-petty-120mm-180.png&&&5&&&||&&&||&&&@@@
macprmisa61&&&MSK-65&&&MAC Professional Santoku 170mm&&&As with their other knives, MAC likes to offer superior performance at reasonable prices, and they deliver again with this granton-edged santoku. The hollow-ground scallops, or grantons, create an air pocket between the blade and the food item, reducing stiction and food sticking. MAC crafts this very thin santoku from their proprietary chrome-moly vanadium knife steel, which is hard enough to take a keen edge, but not so hard as to be brittle. Weighing in at under 6 ounces, the MAC Professional Santoku is not an ultra lightweight, but it is a comfortable weight for a work knife. As with all MAC Professional knives this santoku is backed by a 25-year warranty against defects in materials and workmanship. MAC knives are hand-wash ONLY.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 6.2 oz (175 g)
Edge Length: 169 mm
Total Length: 292 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm&&&&&&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&&&The MAC Professional Utility Knife is sure to become your most used kitchen knife. Ideally sized and weighted, this thin-bladed, steel-bolstered utility knife is perfect for peeling, slicing, and dicing smaller ingredients like shallots, strawberries, spring onions, carrots, citrus, etc. Its reach, combined with great nimbleness, ensure that you'll use it for most kitchen tasks, and with MAC's 25-year warranty against defects in materials and workmanship, you'll be confident to make it one of your most used knives. Always handwash and dry your knives--do not put them in the dishwasher!
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 2.8 oz (80 g)
Edge Length: 155 mm
Total Length: 262 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-professional-utility-knife-155mm-140.png&&&5&&&||&&&||&&&@@@
macsubrkn&&&SB-105-BreadKnife&&&MAC Superior Bread Knife 270mm&&&A bread knife is a versatile addition to any kitchen prep kit. Bread knives are adept at breaking down melons, pineapple, and other large fruit; they are great options as slicers for prep or service; the delicate skins of tomatoes are a breeze with a serrated bread knife; and of course, they are ideal when the occasion arises to slice bread. The MAC Superior bread knife has established itself as the standard against which all other bread knives are measured. The scalloped edges come sharp from the factory, MAC's molybdenum vanadium steel holds that edge extremely well, and the thinness of the knife reduces resistance in the cut, improving performance. The handle is ergonomically upswept to provide knuckle clearance and is made of durable, water-resistant pakka wood scales.
*Note: Our sayas do not fit this knife. We recommend a felt blade guard instead.
Maker: MAC Knives, Inc.
Line: Superior
Construction: Mono Steel / Roll Forged
Type: Bread Knife
Handle: Yo / Bolsterless
Scales: Black Pakka Wood
Weight: 6.1 oz (174 g)
Edge Length: 272 mm
Total Length: 402 mm
Spine Thickness at Heel: 2 mm
Blade Height: 40 mm
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macsu4insapa&&&SK-40&&&MAC Superior Petty 100mm &&&Ideal for delicate tasks on the cutting board, this MAC Superior 4” paring knife offers great performance at a budget friendly price. MAC knives are well regarded for their quality steel and thin profile, which give the knives excellent performance. The molybdenum vanadium steel is stainless and retains its edge very well, making maintaining the knife a breeze. Upkeep is further eased by the durable pakka wood handle scales which resist damage from moisture. The handle is upswept to give added knuckle clearance for more comfortable usage.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 2.2 oz (60 g)
Edge Length: 99 mm
Total Length: 199 mm
Spine Thickness at Heel: 2 mm
Blade Height: 27 mm
&&&&&&52.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-petty-100mm-179.png&&&5&&&||&&&||&&&@@@
macknsu5inut&&&SP-50&&&MAC Superior Petty 130mm&&&Whether working on small tasks or in small places, this MAC Superior Petty 130mm is ideal for a wide variety of tasks. Like all MAC Superior products, this knife is made using MAC's signature molybdenum vanadium stainless steel, which resists discoloration and maintains its edge as well as many higher-priced knives. Unlike many utility knives, this knife features an upswept handle to increase finger clearance when working on a board. The handle scales are made of a stabilized pakka wood handle to give the comfortable feel of wood with the durability of more modern materials. The hole in the tip of the knife is used to hang the knife when not in use, giving this handy knife an additional storage option.
Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Exceptionally sharp and keeps the edge for a long time
Not dishwasher safe
Weight: 2.4 oz (62 g)
Edge Length: 126 mm
Total Length: 223 mm
Spine Thickness at Heel: 2 mm
Blade Height: 27 mm
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macsu65insak&&&SK-65&&&MAC Superior Santoku 165mm&&&Arguably the most in-vogue profile in kitchen cutlery today, the santoku offers a handy and versatile instrument for tackling practically every task in the kitchen. This MAC Superior santoku is constructed of MAC's molybdenum vanadium stainless steel treated with an added low temperature hardening step to provide excellent edge retention. The stabilized pakka wood handle resists damage from moisture giving natural wood feel with much better service life than more traditional wood products. The design features an ergonomically upswept handle for better finger clearance while cutting.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 5.6 oz (160 g)
Edge Length: 168 mm
Total Length: 291 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-santoku-knife-6-5-324.png&&&4.5&&&||&&&||&&&@@@
macsuchexgy2&&&BSX-85&&&MAC Sushi Chef eX Gyuto 215mm&&&The MAC Sushi Chef eX gyuto features a very nice, nonstick black finish. MAC was one of the first Japanese knife companies to sell to the USA market and their knives have a good reputation as well-performing, affordable kitchen knives.
Brand: MAC Knife, Inc.
Location: Seki City, Japan
Construction: Stamped / Mono Steel
Steel Type: Molybdenum Steel
HRC: 60
Handle: Black Pakka Wood
Weight: 5.0 oz (144 g)
Edge Length: 213 mm
Total Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-sushi-chef-ex-gyuto-215mm-252.png&&&0&&&||&&&||&&&@@@
navekn6&&&JU-65&&&MAC Traditional Nakiri 165mm&&&The nakiri is the traditional Japanese vegetable cleaver, and quickly becomes adored by those who try it. Its additional heft toward the tip allows it to fly through harder veggies like carrots, and its unique shape and blade height make it much safer to work with. MAC includes their 25-year warranty to make this nakiri an outstanding value. MAC knives, like all knives, should never experience the whirling inferno of scalding water and harsh chemicals that is the interior of your automatic dishwashing appliance.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 5.4 oz (153 g)
Edge Length: 165 mm
Total Length: 290 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 48 mm&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-traditional-nakiri-165mm-28.png&&&4.5&&&||&&&||&&&@@@
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)
Edge Length: 168 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Handle: Octagonal Ebony
Ferrule: Buffalo Horn&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-coreless-vg-10-santoku-165mm-49.png&&&0&&&||&&&||&&&||@@@
masatsbu18&&&MST-B180&&&Makoto Sakura Tsuchime Bunka 180mm&&&Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Bunka is the profile of the knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent bunka knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with a soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The bunka exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Tsuchime (Hammered)
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 4.0 oz (112 g)
Edge Length: 181 mm
Total Length: 324 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm
Edge Grind: Even (See Choil Photo)
Photos by Gustavo Bermudez&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-bunka-180mm-265.png&&&4&&&||&&&||&&&@@@
masatsgy21&&&MST-G210&&&Makoto Sakura Tsuchime Gyuto 210mm&&&Makoto Sakura Tsuchime Gyuto 210mm. Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san use cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Gyuto means "cow sword" in Japanese and is the shape of this knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has an ability to feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Tsuchime
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 5.0 oz (142 g)
Edge Length: 217 mm
Total Length: 363 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Edge Grind: Even (See Choil Photo)&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-gyuto-210mm-248.png&&&5&&&||&&&||&&&|kika21gy|@@@
masatsgy24&&&MST-G240&&&Makoto Sakura Tsuchime Gyuto 240mm&&&Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Gyuto means "cow sword" in Japanese and is the shape of this knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent gyuto. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel can feel rather carbon-like when forged by a good blacksmith. It has a tough feel but can hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad in san-mai style with soft stainless steel. It is given a very lovely hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The gyuto exhibits very easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Tsuchime
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 5.9 oz (170 g)
Edge Length: 244 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 52 mm
Edge Grind: Even (See Choil Photo)
Photos by Gustavo Bermudez&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-gyuto-240mm-262.png&&&5&&&||&&&||&&&||@@@
makotosakura&&&MST-P135&&&Makoto Sakura Tsuchime Petty 135mm&&&Makoto Kurosaki is the talented maker behind these exceptional knives. He chose "Makoto" for his brand name since his brother already uses "Kurosaki." "Sakura" means cherry tree, a symbol of beauty and renewal in Japan. If you ever visit Japan in the spring, you’ll be amazed by the breathtaking cherry blossoms everywhere. This inspiration extends to the knife’s cherry wood handle, a tribute to the revered tree. "Tsuchime" means "hammered" and refers to the stunning hammered cladding on the blade. And finally, "Petty" refers to this versatile 135mm utility knife, perfect for precision tasks like peeling, trimming, and slicing small ingredients.
For this petty, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It’s incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it’s surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.
Makoto is renowned for his sharpening expertise, and it’s evident in this petty. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This petty offers effortless control, making detailed cutting work feel smooth and precise.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Polished Damascus
Edge Steel: SG2 Stainless Steel
Cladding: Stainless Steel
Handle: Sakura-Cherry Octagonal
Ferrule: Maple Wood
Edge Grind: Even
Weight: 2.1 oz (60 g)
Edge Length: 135 mm
Total Length: 258 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-petty-135mm-224.png&&&0&&&||&&&||&&&@@@
masatssa16&&&MST-S165&&&Makoto Sakura Tsuchime Santoku 165mm&&&Makoto san has come up with a very nice knife line here with the Sakura Tsuchime. Let's break down what each word means since it's a mouthful. Makoto Kurosaki is his name. He chose the name for his brand as Makoto because his brother uses Kurosaki. Sakura means Cherry Tree, which is revered for its beauty in Japan. If you ever travel to Japan in the spring, you'll be amazed at the massive amount of blossoming cherry trees everywhere. Makoto san uses cherry wood handles on his knives, which inspired the name. Tsuchime means "hammered" and refers to the hammered cladding on the blade. Santoku is the shape of the knife. Phew!
Makoto Kurosaki has used SG2 to make this excellent santoku knife. His choice is a good one from the standpoint of ease of maintenance and durability. SG2 steel has the ability to feel rather carbon-like when forged by a good blacksmith. It has a very hard feel but is able to hold an edge over the long haul. It also has a high wear resistance as compared to other knife steels. However, it is quite easy to sharpen, more so than any other stainless steel. The inner core is clad san-mai style with soft stainless steel. It is given a very nice hairline finish.
Makoto is an expert sharpener, and it is very apparent with this knife. The grind is exceptional, as is the overall thinness of this laser. It is thin but not wispy. The santoku exhibits easy controllability while falling through food with an ease that is quite remarkable.
That this finely made package should come in at this price is the true icing on the cake. We highly recommend these knives.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Tsuchime
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 4.0 oz (114 g)
Edge Length: 165 mm
Total Length: 306 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Edge Grind: Even (See Choil Photo)&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-santoku-165mm-252.png&&&0&&&||&&&||&&&@@@
makotosg2&&&MST-N165&&&Makoto Sakura Tsuchime SG2 Nakiri 165mm &&&Makoto Kurosaki is the talented blacksmith behind these exceptional knives. He chose "Makoto" for his brand name since his brother already uses "Kurosaki." "Sakura" means cherry tree, a symbol of beauty and renewal in Japan. If you ever visit Japan in the spring, you’ll be amazed by the breathtaking cherry blossoms everywhere. This inspiration extends to the knife's cherry wood handle, a tribute to the revered tree. "Tsuchime" means "hammered" and refers to the stunning hammered cladding on the blade. And finally, "nakiri" is the shape of this knife, designed for precision vegetable cutting.
For this nakiri, Makoto Kurosaki has chosen SG2 steel—an excellent choice for both durability and ease of maintenance. When forged by a skilled blacksmith, SG2 has a feel reminiscent of carbon steel. It is incredibly hard yet maintains a long-lasting edge. Despite its high wear resistance compared to other knife steels, it's surprisingly easy to sharpen—more so than most stainless steels. The blade features a san-mai construction, with a soft stainless steel cladding that enhances durability and gives it a beautiful hairline finish.
Makoto is renowned for his sharpening expertise, and it's evident in this nakiri. The grind is outstanding, and the thinness of this laser-cut blade is exceptional—delicate yet sturdy. This nakiri offers effortless control while gliding through vegetables with remarkable ease.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62-63
Finish: Tsuchime
Edge Steel: SG2 Powdered Stainless Steel
Cladding: Stainless Steel
Handle: Cherry Octagonal (Sakura means Cherry Tree)
Ferrule: Maple
Weight: 5.1 oz (146 g)
Edge Length: 164 mm
Total Length: 317 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Grind: Even (See Choil Photo)&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-sakura-tsuchime-sg2-nakiri-160mm-48.png&&&0&&&||&&&||&&&@@@
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)
Edge Length: 160 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 48.5 mm
Edge Grind: Even (See Choil Photo)&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-damascus-nakiri-165mm-140.png&&&5&&&||&&&||&&&||@@@
makoto1&&&MAK10-G210&&&Makoto VG10W Damascus Gyuto 210mm&&&Makoto Kurosaki honed his craft under the legendary Hiroshi Kato, mastering the art of knife-making and sharpening. He also trained extensively with the renowned sharpener, Mr. Morihiro. Today, Makoto collaborates with his famous brother, Yu Kurosaki, working out of Yu’s shop in Echizen, where he creates knives for some of the most respected names in the Japanese knife industry.
Makoto-san’s knives feature a VG10 stainless steel core, clad with stunning suminagashi stainless steel. VG10 is a premium kitchen knife steel, known for its exceptional wear resistance, edge retention, and ease of sharpening. When expertly heat-treated by Makoto-san, this steel delivers performance that meets the highest culinary standards. The blades are constructed in a traditional san-mai awase style, with a hardened steel core (62 HRC) flanked by softer cladding for enhanced durability and precision—a hallmark of Japanese kitchen cutlery.
Makoto-san’s true expertise lies in his sharpening skills, and the standout feature of his knives is their impeccable grinds. These blades rival those of much higher-priced knives, offering exceptional cutting performance and balance. Paired with a beautifully crafted rosewood handle and a black pakka wood ferrule, these knives are as functional as they are elegant. Whether you're a professional chef or a passionate home cook, you’ll be captivated by the quality and craftsmanship of Makoto Kurosaki’s knives.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echhizen, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Stainless Hammered Damascus
Edge Steel: VG10 Stainless Steel
Cladding: Suminagashi Stainless Steel
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.2 oz (148 g)
Edge Length: 215 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Edge Grind: Even (See Choil Photo)&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10w-damascus-gyuto-210mm-25.png&&&0&&&||&&&||&&&||@@@
mavgpe15&&&MAK10-P150&&&Makoto VG10W Damascus Petty 150mm&&&Makoto VG10 Petty 150mm. Makoto Kurosaki worked under Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.
Using VG10 stainless steel as the knife's core, Makoto clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat-treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has excellent wear resistance and edge retention and is relatively easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase, which means they're clad and have the hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are wonderful cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 60-61+-
Finish: Kasumi
Edge Steel: VG10 Stainless Steel
Cladding: Suminagashi Stainless Steel
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 72g / 2.6 ounces
Blade Length: 149 mm
Total Length: 273 mm
Spine Thickness at Base: 2 mm
Blade Height: 27.5 mm
Edge Grind: Even (See Choil Photo)&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-petty-150mm-48.png&&&0&&&||&&&||&&&@@@
mavgsa16&&&MAK10-S165&&&Makoto VG10W Damascus Santoku 165mm&&&Makoto VG10 Santoku 165mm. Makoto Kurosaki worked under Hiroshi Kato for many years, learning his trade and developing his skill set. He has also trained with the great sharpener, Mr. Morihiro. He is a part-time partner with his well-known brother Yu Kurosaki. Makoto works out of Yu’s shop in Echizen, making knives for many leading names in the Japanese knife business.
Using VG10 stainless steel as the knife's core, Makoto clads it with suminagashi stainless steel. VG10 is knife steel designed explicitly for kitchen knives, and when properly heat-treated, makes wonderful knives. This steel is prevalent in the kitchen knife world. It has excellent wear resistance and edge retention and is relatively easy to sharpen. Makoto-san hardens the steel to about 60-61 HRC. The knife is san-mai style of awase, which means they're clad and have hard steel down the middle. It's a common technique in Japanese kitchen cutlery.
Makoto-san has developed into an incredibly talented sharpener, and the outstanding attribute of these new knives is their superb grinds. These are as good as we have seen, even in knives costing far more money. The blades are excellent cutters, and we think you will be impressed when you use them. The handle is made from rosewood and uses a black pakka wood ferrule.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 61+-
Edge Steel: VG10 Stainless Steel
Cladding: Suminagashi Stainless Steel
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 134 g / 4.7 ounces
Blade Length: 169 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
Edge Grind: Even (See Choil Photo)&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg10-santoku-165mm-51.png&&&0&&&||&&&||&&&@@@
mavg7rygy21&&&Ryusei-G210&&&Makoto VG7 Ryusei Gyuto 210mm&&&Makoto VG7 Ryusei Gyuto 210mm. Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and learning alongside some of the legends of modern blade making. Together with his brother, Yu Kurosaki, he trained under the esteemed Kato-san.
Makoto-san began producing knives under his own name relatively recently, and his early offerings quickly became favorites with many of our customers. What started as limited releases through CKTG has grown to include several lines, including the Ryusei series.
As of 2021, Makoto-san has introduced a new steel to his lineup: VG7 stainless. These blades feature a stainless cladding and a VG7 core hardened to 61.5+ HRC, offering superb edge retention and easy sharpening.
The blade features a slender spine and a beautifully ground primary bevel that tapers down to a razor-thin edge. It's a visually striking knife from every angle, with laser-engraved kanji and a handsome maple handle paired with a red pakka wood ferrule completing the refined look.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62
Finish: Hairline
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
Handle: Maple Octagonal
Ferrule: Red Pakka Wood
Weight: 5.1 oz (159 g)
Edge Length: 210 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Edge Grind: Even (See Choil Photo)&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-gyuto-210mm-187.png&&&0&&&||&&&||&&&|kika21gy|@@@
marygy24&&&Ryusei-G240&&&Makoto VG7 Ryusei Gyuto 240mm&&&Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and working alongside some of the legends of modern blade making. Together with his brother, Yu, he worked and learned with the famed Kato-san.
He started making blades under his own name quite recently, and his offerings from the start were hits with many of our customers. His original limited offerings through CKTG have grown, and now include the Ryusei line of Aogami Super stainless clad knives. We are pleased to be the first store in the world to offer them for sale.
As of 2021, Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The spine is certainly thin and it has a lovely primary bevel which comes together at a super thin edge. It really is a great looking knife from every angle. Nice laser engraved kanji and good looking handle constructed from maple and red dyed pakka wood complete the package.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Hairline
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
Handle: Maple Octagonal
Ferrule: Red Pakka Wood
Weight: 6.1 oz (172 g)
Edge Length: 237 mm
Total Length: 397 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Edge Grind: Even (See Choil Photo)
Photos by Gustavo Bermudez&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-gyuto-240mm-140.png&&&5&&&||&&&||&&&||@@@
mavg7rype15&&&Ryusei-P150&&&Makoto VG7 Ryusei Petty 150mm&&&Makoto Kurosaki is making a new line of blades going by the name of Ryusei, which is Japanese for “shooting star.” A bit like the maker! These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of his work.
Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC which bestows the blade with the ability to take and hold a super sharp edge.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well executed hand engraved kanji elements—a great touch and great new knife. A maple and red pakka wood octagonal handle finishes off this knife perfectly.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Hairline
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
Handle: Maple Octagonal
Ferrule: Red Pakka Wood
Weight: 2.6 oz (74 g)
Edge Length: 148 mm
Total Length: 280 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
Edge Grind: Even&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-petty-150mm-218.png&&&0&&&||&&&||&&&@@@
maryassa17&&&Ryusei-Santoku&&&Makoto VG7 Ryusei Santoku 170mm&&&Makoto Kurosaki is making a new line of blades going by the name of Ryusei, which is Japanese for “shooting star.” A bit like the maker! These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of his work.
The blade is quite thin at the spine and after the high transition to the primary blade road, it thins out even more in a most satisfying way. One look at the choil shot will clearly illustrate the wonderfully thin and precise grind achieved by this budding master.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well executed hand engraved kanji elements—a great touch and great new knife. A maple and red pakka wood octagonal handle finishes off this knife perfectly.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Hairline
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
Handle: Maple Octagonal
Ferrule: Red Pakka Wood
Edge Grind: Even (See Choil Photo)
Weight: 4.9 oz (138 g)
Edge Length: 172 mm
Total Length: 320 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-ryusei-santoku-170mm-128.png&&&5&&&||&&&||&&&@@@
mav7tagy24&&&MV7-TG240&&&Makoto VG7 Tall Gyuto 240mm&&&Makoto Kurosaki has, like all great blacksmiths, worked his way through the ranks of apprenticeships, forging and working alongside some of the legends of modern blade making. Together with his brother, Yu, he worked and learned with the famed Kato-san.
He started making blades under his own name quite recently, and his initial offerings were hits with many of our customers. His original limited offerings through CKTG have grown and now include the Ryusei line of Aogami Super stainless-clad knives. We are pleased to be the first store in the world to offer them for sale.
Makoto-san is using a new stainless steel for him called VG7. The blades are clad with stainless steel. The VG7 hagane is hardened to 61.5+ HRC, which bestows the blade with the ability to take and hold a super sharp edge.
Weight: 8.5 oz (240 g)
Edge Length: 242 mm
Total Length: 405 mm
Spine Thickness at Base: 2 mm
Blade Height: 64 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tall-gyuto-240mm-13.png&&&0&&&||&&&||&&&||@@@
marygy21&&&MVG7-G210&&&Makoto VG7 Tsuchime Gyuto 210mm&&&These new blades are so well made and executed we continue to be impressed and amazed at the overall quality of Makoto's work.
The blade is quite thin at the spine and after the high transition to the primary blade road, it thins out even more in a most satisfying way. One look at the choil shot will clearly illustrate the wonderfully thin and precise grind achieved by this budding master.
Makoto-san is using a new stainless steel for him called VG7, which is made by the Takefu Special Steel Company. The blades are clad with stainless steel.
The blades are beautifully finished, as are all of his knives. These are further enhanced by some well-executed kanji elements—a great touch and a great new knife.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai
Quenching: Water Quenched
HRC: 61.5+-
Finish: Hairline
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
Handle: Oval Rosewood
Ferrule: Black Pakka Wood
Weight: 5.2 oz (150 g)
Edge Length: 214 mm
Total Length: 354 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Edge Grind: Even (See Choil Photo)&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tsuchime-gyuto-210mm-60.png&&&5&&&||&&&||&&&|kika21gy|@@@
mavg7na16&&&MVG7-N165&&&Makoto VG7 Tsuchime Nakiri 165mm&&&Makoto Kurosaki, the elder sibling of Yu Kurosaki, embarked on their blacksmithing journey under the mentorship of Kato-San, where Makoto continues to hone his skills as an apprentice. Additionally, he collaborates with Yu, who has since established his own blacksmith shop and studio in Echizen. These knives are renowned for their exceptional grinds, and we believe their cutting performance will leave a lasting impression on you.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Takefu, Japan
Construction: San Mai
Method: Roll Forged
Quenching: Water Quenched
HRC: 61.5+-
Finish: Tsuchime
Edge Steel: VG7 Stainless Steel
Cladding: Suminagashi Stainless Steel
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Weight: 5.6 oz (158 g)
Edge Length: 156 mm
Total Length: 307 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Grind: Even (See Choil Photo)&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tsuchime-nakiri-165mm-28.png&&&0&&&||&&&||&&&@@@
makoto&&&MVG7-P135&&&Makoto VG7 Tsuchime Petty 135mm&&&Makoto Kurosaki takes a fresh approach with VG7 stainless steel in this striking petty knife. Featuring a polished stainless Damascus cladding and a VG7 core hardened to 61.5+ HRC, the blade offers easy sharpening and excellent edge retention. Excellent fit and finish ensure top-tier performance. The octagonal walnut handle provides a comfortable, refined grip.
Brand: Makoto
Blacksmith: Makoto Kurosaki
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Quenching: Water Quenched
HRC: 62+-
Finish: Polished Damascus
Edge Steel: VG7 Stainless Steel
Cladding: Stainless Steel
Handle: Octagonal Walnut
Edge Grind: Even
Weight: 2.4 oz (68 g)
Edge Length: 136 mm
Total Length: 260 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/makoto-vg7-tsuchime-petty-135mm-5.png&&&5&&&||&&&||&&&@@@
mabusp10&&&TM-480MY&&&Maruyoshi Butter Spreader 105mm&&&Maruyoshi Butter Spreader 105mm. A butter spreader is a common kitchen implement that is often overlooked but comes in handy for all kinds of tasks. This spreader features a stainless steel blade and an easy-grip wooden handle. Overall length is just over 227mm or 9 inches. Made in Japan. Our last order they made the handles a little longer. We think it's a nice improvement. Photos are accurate.
&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-butter-spreader-105mm-255.png&&&5&&&||&&&||&&&@@@
mastkish&&&Shears200mm&&&Maruyoshi Stainless Kitchen Shears &&&Maruyoshi Stainless Kitchen Shears. These shears are handy for a variety of tasks in the kitchen and are made with good-quality, Japanese stainless steel. They measure 200mm or about 8 inches and weigh 5.9 oz (168 g).&&&&&&58&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/maruyoshi-stainless-kitchen-shears-168.png&&&0&&&||&&&||&&&@@@
makibu&&&KiriBunka&&&Masakage Kiri VG-10 Bunka 170mm&&&The Masakage Kiri VG-10 Bunka 170mm is a great little knife with big aspirations! The blade is made by master blacksmith Yoshimi Kato and features a beautiful cladding of stainless damascus steel with a look reminiscent of fog or mist.
The Kiri VG-10 bunka is made using the well-liked VG-10 stainless steel, and the blade is hardened to about 61-62 HRC. It is ground fairly thin overall and even more so just behind the edge. One of the characteristics of a bunka is the very flat profile and sharp kiritsuke-style tip. This makes it a good choice for those chefs preferring a push-cutting technique. The edge is very sharp right out of the box and is ground with a symmetrical 50/50 edge.
The Masakage Kiri is a fully stainless construction, so maintenance is not a huge concern as it would be with a high-carbon steel blade. Edge sharpness is fairly easily achieved with this steel, and edge retention is another attribute of the V Gold alloy. The looks of the blade are further enhanced by some nicely executed hand-engraved kanji and a well-made oval magnolia handle and red dyed pakka wood ferrule.
Maker: Yoshimi Kato
Brand: Masakage
Region: Echizen, Japan
Steel: VG-10 Stainless Steel
HRC: 61-62
Cladding: Damascus
Grind on Edge: 50-50
Handle: Magnolia Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Weight: 4.6 oz (132 g)
Edge Length: 174 mm
Total Length: 319 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-bunka-170mm-144.png&&&5&&&||&&&||&&&||@@@
makivggy18&&&KiriGyuto180&&&Masakage Kiri VG-10 Gyuto 180mm&&&The Kiri line of knives, made by Masakage, is constructed from the very popular stainless steel known as VG-10. This is a highly regarded steel in knife-making circles due to its toughness and ability to take a very sharp edge. The stainless steel is hardened to about 61-62 HRC and is then clad in a softer stainless alloy using a hammer forged san-mai technique. This adds to the overall strength of the blade and protects the VG-10 inner core. The VG-10 spine and edge are left exposed. The cladding is a Damascus multi-layered steel which receives a unique finish reminiscent of fog or mist, thus the name Kiri, which means mist in Japanese.
Short gyutos are becoming more popular due to their ease of handling characteristics. Newcomers to the world of kitchen knives and cutting techniques will welcome this size as it is a great tool to start learning the art of both knife use and maintenance. The shorter length is also perfect for smaller spaces and smaller hands. It makes for a versatile blade in use, as it can handle most cutting and slicing tasks as well as more intricate work like garnish prep and herb chopping.
The blade is further complemented by some nicely executed hand-engraved kanji. A well-made oval magnolia handle and red dyed pakka wood ferrule complete this compelling picture.
Maker: Yoshimi Kato
Brand: Masakage
Region: Echizen, Japan
Steel: VG-10 Stainless Steel
HRC: 61-62
Cladding: Damascus
Grind on Edge: 50-50
Weight: 4.4 oz (124 g)
Edge Length: 185 mm
Total Length: 328 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
Handle: Magnolia Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-180mm-264.png&&&0&&&||&&&||&&&||@@@
kiri2&&&KiriGyuto210&&&Masakage Kiri VG-10 Gyuto 210mm&&&This 210mm gyuto from the Masakage Kiri line of knives is an excellent example of Masakage's commitment to aesthetically pleasing, high-performance kitchen knives. The Kiri line is handcrafted by Yoshimi Kato, a master blacksmith from Takefu village with many years of experience making knives. The knife is made with VG-10, a famous steel explicitly designed for cutlery applications. The core is hardened to 61-62 HRC and is clad in an attractive Damascus-patterned cladding. As both VG-10 and the cladding are stainless, maintenance is minimal. Characteristic of Masakage knives, this gyuto has a high-performing grind and outstanding fit and finish. The handle is magnolia wood with a red pakka wood ferrule.
Brand: Masakage
Blacksmith: Kato-San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49 layer Stainless Damascus
Core Steel: VG-10
HRC: 61+-
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Edge Grind: 50/50
Weight: 5.0 oz (142 g)
Edge Length: 218 mm
Total Length: 362 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-gyuto-210mm-298.png&&&5&&&||&&&||&&&||@@@
masakagekiri1&&&KiriGyuto240&&&Masakage Kiri VG-10 Gyuto 240mm&&&Masakage is a collective of master blacksmiths in Japan dedicated to delivering beautiful, high-performing kitchen cutlery. This 240mm gytuo from the Kiri line is an exemplar of those ambitions. Handmade by Kato, the Kiri has impeccable fit and finish, a very attractive Damascus cladding, and a beautiful magnolia wood handle with red pakka wood ferrule. The core steel of the knife is VG-10 hardened to 61-62 HRC, giving the knife all stainless steel construction for ease of maintenance. Performance is first-rate with an outstanding grind characteristic of all knives in the Masakage lineup.
Brand: Masakage
Blacksmith: Kato-San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49-layer Stainless Damascus
Core Steel: VG-10
HRC: 61+-
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Edge Grind: 50/50
Weight: 6.0 oz (170 g)
Edge 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-169.png&&&5&&&||&&&||&&&||@@@
makiho15&&&KiriHonesuki&&&Masakage Kiri VG-10 Honesuki 150mm&&&The Masakage Kiri line is constructed using the well-liked VG-10 stainless steel hardened to 61-62 HRC. The blade features a beautiful cladding of stainless Damascus steel with a look reminiscent of fog or mist ("kiri" means fog or mist in Japanese). The grind on these knives is well rendered overall and features a very thin area just behind the edge for enhanced cutting abilities. It is fashioned with a 50/50 symmetrical edge for universal use by left- and right-handed operators.
Honesuki knives are designed to part out poultry by nimbly working through the joints and separating the parts. They are not intended to cut through bone, however. The thin, pointed tip excels at getting in between joints and around carcasses, resulting in a cleanly prepped bird with minimum over-cutting or ragged portions.
Care for the Kiri is easy as both the core and cladding layers are stainless steels. The main characteristics of Masakage knives are their outstanding grinds and high level of fit and finish. So it is with this fine piece of cutlery. The handle is magnolia wood with a striking red pakka wood ferrule.
Brand: Masakage
Line: Kiri
Blacksmith: Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Damascus Stainless
Edge Steel: VG-10 Stainless
Knife Type: Honseuki
Weight: 3.8 oz (108 g)
Edge Length: 152 mm
Total Length: 297 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm
Edge Grind: 50/50 (see choil photo)
Handle: Oval Magnolia Wood
Ferrule: Red Pakka Wood&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-honesuki-150mm-144.png&&&5&&&||&&&||&&&||@@@
masakage&&&KiriKoBunka&&&Masakage Kiri VG-10 Ko-Bunka 130mm&&&Yoshimi Kato is one of the more well-known blacksmiths working in the Takefu Village Co-operative. He makes knives under various names, including Kanehiro and Masakage.
The Kiri line of kitchen knives is noted for their fine materials, expert grinds, top-notch fit and finish, and stunning aesthetics. The core steel used in this line is VG-10 or V Gold-10. It is a fully stainless alloy used extensively in the cutlery industry. It possesses great edge-taking and holding attributes and is one of the most durable alloys used to make knives.
The Masakage Kiri VG-10 Ko Bunka ("Ko" means small) is a champ at paring and peeling tasks. It also shines as a tool for prepping garnishes. The lovely magnolia and red-dyed pakka wood handle adds a look and balance to the blade that is just perfect. This is one of our favorite knife companies and one of our favorite small knives.
Brand: Masakage
Blacksmith: Kato-San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49-layer Stainless Damascus
Core Steel: VG-10
HRC: 61+-
Handle: Ho Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Edge Grind: 50/50
Weight: 2.1 oz (60 g)
Edge Length: 130 mm
Spine Thickness at Heel: 2 mm
Blade Height: 34 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-ko-bunka-130mm-31.png&&&4&&&||&&&||&&&||@@@
kiri1&&&KiriNakiri&&&Masakage Kiri VG-10 Nakiri 165mm&&&Meaning fog or mist in Japanese, Kiri accurately describes the attractive Damascus cladding that defines the aesthetics of this 165mm nakiri from Masakage. The stainless Damascus cladding surrounds a stainless VG-10 core, making upkeep a breeze. VG-10 is a purpose-made cutlery steel, hardened in this knife to 61-62 HRC. The Kiri line of knives is handmade by master blacksmith Hiroshi Kato and has an excellent grind and impeccable fit and finish. The handle is magnolia wood with a striking red pakka wood ferrule.
Brand: Masakage
Blacksmith: Kato-San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49-layer Stainless Damascus
Core Steel: VG-10
HRC: 61+-
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Edge Grind: 50/50
Weight: 5.8 oz (164 g)
Edge Length: 170 mm
Total Length: 320 mm
Spine Thickness at Heel: 4 mm
Blade Height: 59 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-nakiri-165mm-173.png&&&5&&&||&&&||&&&@@@
maki12pe&&&KiriPetty120&&&Masakage Kiri VG-10 Petty 120mm&&&The Masakage Kiri 120mm petty features the performance of the venerable VG10 cutlery steel, the handcraftsmanship of master blacksmith Kato, and refined aesthetics in a versatile and convenient platform. The VG10 core is hardened to 60-62 HRC for acute edge-taking and extended edge-holding. Since both the beautiful Damascus cladding and VG10 core are stainless steel, maintenance is easy with the Kiri line of knives.
These knives are handcrafted in the storied knife-producing center, Takefu Village, by Yoshimi Kato, a master blacksmith. The Damascus cladding is complemented by the oval-shaped magnolia wood handle with a striking red pakka wood ferrule. Fit and finish on all Masakage knives is outstanding, including a reputation for some of the best out-of-the-box edges on the market. Please note that some variation in specification occurs in all handcrafted knives, so dimensions may vary from those posted.
Brand: Masakage
Blacksmith: Kato-San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49-layer Stainless Damascus
Core Steel: VG-10
HRC: 61+-
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Edge Grind: 50/50
Weight: 1.9 oz (54 g)
Edge Length: 122 mm
Total Length: 247 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 30 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-petty-120mm-167.png&&&5&&&||&&&||&&&||@@@
kiri&&&KiriPetty150&&&Masakage Kiri VG-10 Petty 150mm&&&Coupling outstanding aesthetics, masterful handmade craftsmanship, and high-performance grinds and steel with the convenience of all stainless steel, the Masakage Kiri 150mm petty is a great choice for a wide range of users, from discerning home cooks to time-strapped culinary pros. The knife features an attractive Damascus cladding. The cladding is complemented by first-rate fit and finish and a striking magnolia wood handle with red pakka wood ferrule. The core steel is VG-10, a purpose-made cutlery steel, hardened to 61-62 HRC. The knife is made in Takefu Village by master blacksmith Yoshimi Kato, who brings years of experience to his craft.
Brand: Masakage
Blacksmith: Kato-San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49-layer Stainless Damascus
Core Steel: VG-10
HRC: 61+-
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Edge Grind: 50/50
Weight: 1.9 oz (54 g)
Edge Length: 146 mm
Total Length: 272 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-petty-150mm-193.png&&&5&&&||&&&||&&&||@@@
masakagekiri&&&KiriSantoku&&&Masakage Kiri VG-10 Santoku 165mm&&&The name Kiri is apropos in this 165mm santoku from Masakage because the beautiful Damascus cladding resembles fog or mist, which is what Kiri means in Japanese. The cladding surrounds a core of VG-10 steel hardened to 61-62 HRC. Care for the Kiri is easy as both the core and cladding layers are stainless steels. Characteristic of Masakage knives is their outstanding grind and high level of fit and finish, and this knife is no exception. The handle is magnolia wood with a striking red pakka wood ferrule. The Kiri line of knives is made in Takefu Village by master blacksmith Yoshimi Kato.
Brand: Masakage
Blacksmith: Kato-San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49-layer Stainless Damascus
Core Steel: VG-10
HRC: 61+-
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Edge Grind: 50/50
Weight: 4.0 oz (112 g)
Edge Length: 172 mm
Total Length: 313 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-santoku-165mm-240.png&&&5&&&||&&&||&&&||@@@
masakagekiri2&&&KiriSuji270&&&Masakage Kiri VG-10 Sujihiki 270mm&&&Sujihikis are slicers--elegant tools for delicate work. This 270mm sujihiki from the Masakage Kiri line of knives looks the part with a beautiful Damascus cladding, impeccable fit and finish, and a striking magnolia wood handle with red pakka wood ferrule. The knife features a VG-10 steel core, a steel designed for cutlery, which is hardened to 61-62 HRC. As both VG-10 and the Damascus cladding are stainless, the knife is easy to care for. The knife is handmade by Yoshimi Kato, a master blacksmith from Takefu Village with years of knife-making experience.
Brand: Masakage
Blacksmith: Kato-San
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: 49-layer Stainless Damascus
Core Steel: VG-10
HRC: 61+-
Handle: Magnolia Wood Oval
Ferrule: Red Dyed Pakka Wood
Engraving: Hand Engraved
Edge Grind: 50/50
Weight: 5.7 oz (164 g)
Edge 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&&&Kiri-Suji-300mm&&&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.
Specifications
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)
Edge Length: 300 mm
Total Length: 450 mm
Spine Thickness at Heel: 2.7 mm
Blade Height: 44 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kiri-vg-10-sujihiki-300mm-48.png&&&0&&&||&&&||&&&@@@
makobu&&&Koishi-Bunka&&&Masakage Koishi Bunka 170mm&&&Masakage Koishi knives are hand-made by Kato san out of Aogami Super Steel. This steel is highly prized in the world of cutlery for its ability to take and hold very sharp edges. The knives feature cherry wood wa handles with black pakka ferrules. They also have the Koishi (meaning pebble) finish which are dimpled hammer marks that help the knives cut through ingredients without sticking.
The 170mm bunka is similar to a santoku in its size and versatility. It offers a very thin tip that glides through food and a slightly curved belly that excels at all forms of cutting, be it push cuts, slicing, or rocking. Hardened to around 64 Rockwell, these knives have excellent edge retention.
Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 4.5 oz (128 g)
Edge Length: 173 mm
Total Length: 318 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-bunka-170mm-332.png&&&5&&&||&&&||&&&||@@@
makoasgy18&&&Koishi-Gyuto180&&&Masakage Koishi Gyuto 180mm&&&Masakage Koishi knives are very highly regarded amongst chefs and knife collectors alike. They have earned an almost legendary status that comes from the combination of superior grinds, heat treatment, and fine fit and finish. Oh, and these babies cut! In fact this is a baby in the gyuto world coming in at just 180mm in length.
Short gyutos are taking off around here lately. They are favored by those looking for a controllable, stiff, and versatile cutter and chopper. Small spaces and small hands are another reason that chefs and cooks are embracing the design.
The knife is made from Aogami Super High Carbon Steel. This is one of the best high carbon alloys extant and is revered for its durability and potential to hold an extremely fine edge. The inner core (hagane) of this knife is clad with a softer stainless layer (jigane) using the san-mai method of wrapping a blade on both sides while leaving the spine and edge exposed. The name Koishi means pebbles in Japanese and it is this description that perfectly illustrates the look of the hammered kurouchi finish applied to the outer layer steel.
Like other knives in this line, the 180mm gyuto is a magical cutter that can only be appreciated once it has been experienced. There are not many blades out there that can do it better.
Blacksmith: Kato San
Region: Echizen, Japan
Core Steel: Aogami Super
Edge Grind: Even
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (124 g)
Edge Length: 185 mm
Total Length: 327 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-180mm-139.png&&&5&&&||&&&||&&&||@@@
makogy21&&&Koishi-Gyuto210&&&Masakage Koishi Gyuto 210mm&&&The Koishi line is made from very hard (about 64 Rockwell) Aogami Super Steel. These knives have the best edge retention of any of the Masakage line. Handmade by Yoshimi Kato in Echizen Japan, the stainless steel cladding allows for a relatively low maintenance knife considering the edge capabilities. The knives aren't thin enough to be lasers, but do feature an outstanding grind and are quite thin behind the edge.
The 210mm gyuto is the Japanese equivalent of an 8" chef's knife. It is a multipurpose blade with unmatched versatility. It is perfectly at home rocking, chopping, or slicing, be it through vegetables, tubers, or proteins. A perfect size for those who want the standard kitchen knife profile but don't want the extra length of a 240 or 270mm.
Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 5.2 oz (148 g)
Edge Length: 216 mm
Total Length: 358 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-210mm-309.png&&&5&&&||&&&@@@
makogy24&&&Koishi-Gyuto240&&&Masakage Koishi Gyuto 240mm&&&A 240mm gyuto is the most commonly sold style and shape for knife enthusiasts. Blade lengths run just under 10 inches, and are large enough to handle large ingredients like heads of lettuce, but still deft enough to mince onions. The Koishi line is made from Aogami Super Steel that has been hardened to 63:65 Rockwell. This means that it will take a razor-sharp edge and hold that edge for an impressively long time. The gently sloping belly of this blade makes it easy to use for both choppers and rockers. The kurouchi finish lends a rusticity that makes the knife stand out amongst many shiny competitors. The knives come with a cherry wood wa (octagonal) handle with a black ferrule for contrast.
Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 6.9 oz (196 g)
Edge Length: 247 mm
Total Length: 403 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-240mm-395.png&&&5&&&||&&&||&&&||@@@
makogy27&&&Koishi-Gyuto270&&&Masakage Koishi Gyuto 270mm&&&270mm brings that little extra length for those with ample prep space and plenty of ingredients to conquer. Koishi knives from Masakage are the highest end knives made by that cooperative. They feature cherry wood octagonal handles and stainless clad Aogami Super Steel in the blade. Aogami Super is one of the best steels for kitchen knives as it takes a great edge and holds it for a long time too. The stainless cladding helps reduce blade reactivity and the tsuchime (hammered) finish from which this knife takes its name ("koishi" means pebbles) provides the knife some anti-stiction properties. These are great knives, and truly functional pieces of art.
Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 7.3 oz (208 g)
Edge Length: 274 mm
Total Length: 428 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 57 mm&&&&&&405&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-gyuto-270mm-299.png&&&4.5&&&||&&&||&&&||@@@
makoho15&&&Koishi-Honesuki&&&Masakage Koishi Honesuki 150mm&&&Masakage Koishi are handmade knives by Yoshimi Kato san. He has decades of blacksmithing experience and shows that here in these beautifully balanced blades. Because they are handmade, the dimensions of each knife can vary just a little bit. But all are made from Aogami Super Steel that has been hardened to 63-65 Rockwell, making these the longest-lasting edges of any of the Masakage line.
The Honesuki (hoh-NESS-kee) is a Japanese-style boning knife. Its triangular taper down to a thin, surgical tip allows the knife to gain easy entry between bone joints, or to slip effortlessly beneath unwanted skin or tendons. The otherworldly edge retention of the hardened Aogami Super Steel helps this knife stay sharp longer so that meat fabrication is a breeze.
Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 3.7 oz (106 g)
Edge Length: 153 mm
Total Length: 293 mm
Spine Thickness at Heel: 4 mm
Blade Height: 40 mm
Edge Grind: Double-beveled, 50/50&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-honesuki-150mm-289.png&&&5&&&||&&&||&&&||@@@
makona16&&&Koishi-Nakiri&&&Masakage Koishi Nakiri 165mm&&&Yoshimi Kato handmakes the Koishi knives in Takefu Village. He has been making knives for over fifty years and creates these knives out of Aogami Super Steel with a stainless tsuchime kurouchi cladding. The top of the blade is Kuro-Uchi (meaning black-hammer) and refers to the dark color. Tsuchime means hammered and refers to the dimples along the blade. These blades are strikingly beautiful and take razor-sharp edges.
The nakiri-bocho, roughly translated, means 'knife for cutting greens' and it certainly excels in that arena. These tipless knives have a unique look and are excellent for any and all vegetable preparations. Their flatter bellies help create a greater length of contact with the cutting board and nakiris are best utilized in a push or draw cut motion, not so much for Western-style rocking.
Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 5.8 oz (166 g)
Edge Length: 160 mm
Total Length: 313 mm
Spine Thickness at Heel: 3 mm
Blade Height: 59 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-nakiri-165mm-321.png&&&5&&&||&&&||&&&@@@
makope12&&&Koishi-Petty120&&&Masakage Koishi Petty 120mm&&&The Koishi line features a stainless steel kurouchi finish. The kurouchi finish at the top of the knife helps keep these knives relatively low maintenance when compared with other Japanese carbon knives. The edge of the blade, however, will form a patina as it is made from Aogami Super Steel. Hardened up to 63:65 Rockwell, edge retention of these blades is outstanding.
This 120mm petty measures about 4.75 inches in blade length and is more of a standard size petty than the 75mm, with 120-150mm being typical. This knife is ideal for small prep work like mincing shallots or garlic, or even cleaning up a tenderloin.
Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 2.1 oz (60 g)
Edge Length: 121 mm
Total Length: 250 mm
Spine Thickness at Heel: 3 mm
Blade Height: 30 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-120mm-293.png&&&4.5&&&||&&&||&&&||@@@
makope15&&&Koishi-Petty150&&&Masakage Koishi Petty 150mm&&&Presenting the Koishi line from Masakage. Koishi means "pebbles" and the name here is derived from the beautiful Tsuchime (hammered) finish that adorns the top half of these blades. This finish is a perfect marriage of form and function, providing a lovely aesthetic as well as minimizing stiction when cutting through food. They feature cherry wood handles with pakka ferrules and are clad with stainless steel to help decrease blade reactivity.
This 150mm petty knife is made from Aogami Super Steel, an alloy prized for its ability to take a keen edge and retain it. It is a wonderful all-purpose prep knife for small veggies and proteins. It is lightweight and nimble, will make quick work of shallots and garlic, and is excellent to use when detailed tip work is needed.
Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 2.5 oz (72 g)
Edge Length: 181 mm
Total Length: 279 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-150mm-374.png&&&5&&&||&&&||&&&||@@@
mako75pe&&&Koishi-Petty75&&&Masakage Koishi Petty 75mm&&&The Masakage Koishi collection is the top of the line offering from Masakage. They are handmade by Hiroshi Kato san using Aogami Super Steel. Aogami Super is a highly renowned steel, revered for its ability to take and hold an incredibly sharp edge. These knives are hardened to about 64 Rockwell, making them some of the hardest blades we offer. They are clad in a stainless steel kurouchi finish, which helps minimize reactivity.
This 75mm petty is a good stand-in for the Western paring knife. Its short, easily maneuvered blade length makes it a great candidate for in-hand tasks like turning potatoes or peeling small fruits and vegetables. It also makes a great cheese knife.
Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 1.8 oz (51 g)
Edge Length: 75 mm
Spine Thickness at Heel: 2 mm
Blade Height: 26 mm
Photos by Gustavo Bermudez&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-petty-75mm-186.png&&&5&&&||&&&||&&&||@@@
makosa17&&&Koishi-Santoku&&&Masakage Koishi Santoku 170mm&&&This knife is from the Masakage Koishi line, one of the most revered and highest performing line of knives that we carry. The Koishi series is crafted by Yoshimi Kato.
At the center of it all you will find Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on these ranges from 63-65 HRC. This is a superlative carbon steel that makes a great foundation for such an amazing series of knives.
Surrounding the AS core steel is a softer stainless cladding that has a tsuchime (hammered) finish. The softer stainless cladding adds durability and strength to the very hard core steel. The finish over the tsuchime is a very well done kurouchi. The grinds and geometry on the Koishi line are done with performance in mind.
The handle is octagonal shaped, and crafted from cherry with a black pakka wood ferrule. The fit and finish on the blade and handle are outstanding.
Brand: Masakage
Line: Koishi
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Weight: 4.5 oz (128 g)
Edge Length: 171 mm
Total Length: 308 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 46 mm
Edge Grind: Even&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-santoku-170mm-326.png&&&5&&&||&&&||&&&||@@@
makosu27&&&Koishi-Suji270&&&Masakage Koishi Sujihiki 270mm&&&Sujihikis are long and narrow Japanese slicing knives perfect for portioning fish or meat. Their ample length is intended to be used to cut with a continuous pulling motion, allowing the blade to do the work with little pressure. The Koishi line features Aogami Super Steel, stainless cladding, cherry wood handles and a tsuchime finish, which refers to the dimpling along the upper part of the blade. These knives take an exceptional edge and hold it for longer than almost any other knife. The stainless cladding allows high carbon performance without having to fuss over the blade too much. The edge is reactive however, so the blades should be promptly wiped after use and always washed by hand.
Brand: Masakage
Line: Koishi
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Aogami Super
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Engraving: Hand Engraved
Edge Grind: Even
Weight: 5.4 oz (154 g)
Edge Length: 271 mm
Total Length: 427 mm
Spine Thickness at Heel: 3 mm
Blade Height: 41 mm&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-koishi-sujihiki-270mm-303.png&&&0&&&||&&&||&&&||@@@
makukobu13&&&Kumo-Bunka&&&Masakage Kumo Bunka 175mm&&&This Masakage bunka is a very versatile kitchen knife that is capable of performing many normal cutting and slicing tasks as well as taking on garnishes and carrying out small in-hand detail work. It boasts the very attractive and useful reverse tanto tip that further enhances its abilities. This fun and functional blade will slice scallions, chop herbs, or bone chickens and cuts of meat with ease and control. The taller blade height is also perfect for larger hands or those desiring more hand to board clearance.
Kumo translates into Clouds and it is the perfect description for the cloudy looking damascus pattern that is a feature of the line.
The knife is all stainless steel, utilizing VG-10 as the core with a softer stainless alloy employed as the damascus layer. VG-10 is a wonderful knife steel as it can take a very sharp edge and hold that sharpness for a long time. It is also fairly easy to sharpen back to this superior edge. The blade is perfectly matched to a fine rosewood and black pakka wood handle that is comfortable to hold and use for long periods.
There are many reasons that Masakage Kumo knives are among our most popular and long running lines. We welcome you to discover them yourself with this versatile and easy to maintain ko bunka.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda san
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Region: Echizen, Japan
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.8 oz (138 g)
Edge Length: 174 mm
Total Length: 320 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-bunka-175mm-60.png&&&0&&&||&&&||&&&@@@
makugy18&&&Kumo-Gyuto180&&&Masakage Kumo Gyuto 180mm&&&Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
The Kumo blades are constructed from the very popular stainless steel, VG-10. VG-10 is a stainless alloy with a particularly high carbon content. The steel was first created by the Takefu Special Steel Company and is now so popular that the Japanese knife industry has requested that it be sold only inside the home country to preserve the supply chain.
Ikeda san covers the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning Damascus-style blade road with a pattern that resembles storm clouds. Thus the name, Kumo!
This is about the smallest size that gyuto-style knives are made. At just 180mm, it is part large petty and part santoku, not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adroit at those many tasks. Add to that the impeccable craftsmanship that has gone into the blade as well as the beautiful rosewood handle and you have a knife that would be a fine addition to any professional or home chef’s knife roll.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda-San
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Region: Echizen, Japan
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.5 oz (126 g)
Edge Length: 181 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 42 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-180mm-225.png&&&0&&&||&&&||&&&@@@
maku21gy&&&Kumo-Gyuto210&&&Masakage Kumo Gyuto 210mm&&&Masakage Kumo knives are perennial favorites here at CKTG. Combining great looks, first-rate materials, and excellent fit and finish, Masakage Kumo knives represent a perfect balance of price and performance for both home and professional chefs. They are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
Masakage Kumo knives are made from VG-10 stainless steel which is particularly liked for its great edge-taking and -holding characteristics. VG-10 has a high carbon content of 1% plus trace elements including chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and is undoubtedly one of the most popular stainless steels used in the making of kitchen cutlery.
The VG-10 core is clad with a multi-layer soft stainless steel which, after grinding and etching, reveals a stunning damascus pattern that reminded blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese). The blade is mated to a finely crafted handle made from rosewood with a pakka wood ferrule.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda-San
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Region: Echizen, Japan
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.7 oz (162 g)
Edge Length: 218 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 47 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-210mm-135.png&&&4.5&&&||&&&||&&&@@@
makugy24&&&Kumo-Gyuto240&&&Masakage Kumo Gyuto 240mm&&&Masakage is a company that operates out of Takefu Knife Village. This small enclave of blacksmiths, sharpeners, and other craftsmen is located in Echizen, which is part of the Fukui Prefecture of Japan. The cooperative was founded by a group of leading blacksmiths to share their knowledge, skills, and equipment for the betterment of all the participants. Over the years the cooperative has grown and is now one of the centers of knife making in Japan.
VG-10 stainless steel is the core of this blade because of its ability to take and hold a very fine edge while being very easy to maintain. The inner VG-10 is covered with a multilayer cladding of a softer stainless steel that has been forge welded into a damascus billet. The fine details of the layers are revealed by grinding and etching the blade. The resulting pattern reminds one of clouds, so it's named Kumo, which means clouds in Japanese.
Like all of Ikeda-san's blades, this gyuto has beautifully executed grinds that get very thin behind the edge. The blade is quite thin overall, while the profile has a fairly gentle continuous curve with very little flat spot. It would particularly suit a person who favors a rocking style of cutting. The wonderful looking blade is perfectly matched to a finely crafted octagonal rosewood handle with a pakka wood ferrule.
Weight: 6.0 oz (170 g)
Edge Length: 244 mm
Total Length: 410 mm
Spine Thickness at Base: 3 mm
Blade Height: 52 mm&&&&&&390&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-240mm-288.png&&&0&&&||&&&||&&&@@@
makugy27&&&Kumo-Gyuto270&&&Masakage Kumo Gyuto 270mm&&&Masakage Kumo knives are perennial favorites here at CKTG. Combining great looks, first-rate materials, and excellent fit and finish, Masakage Kumo knives represent a perfect balance of price and performance for both home and professional chefs. They are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
Masakage Kumo knives are made from VG-10 stainless steel which is particularly liked for its great edge-taking and -holding characteristics. VG-10 has a high carbon content of 1% plus trace elements, including chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and is undoubtedly one of the most popular stainless steels used in the making of kitchen cutlery.
The VG-10 core is clad with a multi-layer soft stainless steel which, after grinding and etching, reveals a stunning damascus pattern that reminded blacksmith Anryu-san of clouds. Thus the name, Kumo (clouds in Japanese). The blade is mated to a finely crafted handle made from rosewood with a pakka wood ferrule.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda-San
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Region: Echizen, Japan
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 6.6 oz (187 g)
Edge Length: 275 mm
Total Length: 430 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 55 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-gyuto-270mm-261.png&&&5&&&||&&&||&&&@@@
makuho15&&&Kumo-KoBunka&&&Masakage Kumo Ko Bunka 135mm&&&In Japanese, "Ko" means "small," and this petty knife is a perfectly sized, versatile tool for a wide range of kitchen tasks.
The Masakage Kumo Ko-Bunka offers a practical balance of functionality and elegance. Its blade is tall enough for comfortable use on a cutting board yet nimble enough for in-hand work. Crafted entirely from stainless steel, it boasts exceptional ease of maintenance thanks to its double bevel design and durable construction.
At its core is VG-10 steel, a highly regarded stainless alloy widely used in Japanese kitchen knives for its outstanding performance and durability. The soft stainless cladding features an intricate Damascus pattern, evoking the look of drifting clouds—hence the name "Kumo," which means "cloud" in Japanese.
The handle is crafted from rosewood with an octagonal shape for comfort and precision, paired with a pakka wood ferrule for added durability and style.
Not only will this knife fulfill its promise as a great boning utensil, but it can also double as a very capable petty knife for cutting smaller ingredients and preparing garnishes.
Maker: Masakage
Blacksmith: Ikeda-san
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus
Weight: 2.9 oz (82 g)
Edge Length: 133 mm
Total Length: 260 mm
Spine Thickness at Base: 3 mm
Blade Height: 34 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-ko-bunka-135mm-5.png&&&5&&&||&&&||&&&@@@
makuna16&&&Kumo-Nakiri&&&Masakage Kumo Nakiri 165mm&&&This stunning nakiri comes to us from Masakage. Kumo translates to "cloud," as it was thought that the pattern on the blade resembled storm clouds. The pattern and finish are both unique and beautiful!
The core steel is made from VG-10, a popular stainless steel found in many high-end knives from various manufacturers around the globe. The Damascus cladding is also stainless steel, making this knife a very care-free option. The core steel is taken to a hardness of 61 to 62 HRC.
The blade offers a generous radius at the tip of the blade to allow for rocking of the blade. The handle is octagonal rosewood with a pakka wood ferrule.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: Hammer forged, San Mai
Cladding: Stainless Damascus
Edge Steel: VG-10
HRC: 61-62
Knife Type: Nakiri
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Edge: Evenly Ground (See Choil Photo)
Engraving: Hand Engraved
Weight: 6.4 oz (182 g)
Edge Length: 163 mm
Total Length: 316 mm
Spine Thickness at Base: 3 mm
Blade Height: 59 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-nakiri-165mm-282.png&&&5&&&||&&&||&&&@@@
makupe12&&&Kumo-Petty120&&&Masakage Kumo Petty 120mm&&&Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
The Kumo line of knives has been a top seller in or store for years. It combines some of the most desirable traits that knife users seek out: great profile and grind; easy-to-maintain steel; excellent fit and finish; and that very cool looking Damascus steel.
The core of these knives is made from VG-10 stainless steel. This is one of the most popular stainless alloys in the kitchen knife business. It has some fine properties including great edge taking and retention, super corrosion resistance, and an overall toughness that is hard to beat in stainless steel. The outer Damascus layer is made from a softer stainless alloy to protect the core steel and add subtleness and shock resistance to the blade. The cladding is heavily etched to reveal the stunning pattern that resembles storm clouds.
This is a good sized petty for almost every small cutting task around the kitchen. Board cutting and hand held processes are both within the scope of this blade, along with the ability to take on garnishes and other artistic style cutting needs. The blade is mated to a rosewood octagonal handle with a black pakka wood ferrule.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda san
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Region: Echizen, Japan
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 2.8 oz (80 g)
Edge Length: 118 mm
Total Length: 247 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-120mm-32.png&&&0&&&||&&&||&&&@@@
makupe15&&&Kumo-Petty150&&&Masakage Kumo Petty 150mm&&&Masakage Kumo knives are made by veteran blacksmith Ikeda san, who has earned his sterling reputation over many years of blacksmithing under Anryu san. He makes various lines of knives under his own name as well as for the Masakage brand.
The Damascus VG-10 steel this knife is crafted from is what gives this series its name: kumo, meaning cloud. The pattern is mesmerizing and beautifully done... by hand! VG-10 is a full stainless steel that is popular among knife makers the world over. The steel is very wear resistant and will hold an edge a very long time. Being that it's stainless, corrosion and rust resistance is very high. The heat treat on the Kumo series is in the neighborhood of 61-62 HRC.
The octagonal rosewood handle is finished with a black pakka wood ferrule. As with all offerings from the Masakage line of knives, fit and finish are far above average.
Maker: Ikeda san
Region: Takefu Village, Echizen
Steel: VG10
HRC: 61
Weight: 3.1 oz (90 g)
Edge Length: 146 mm
Total Length: 274 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm
Handle: Octagonal Rosewood
Ferrule: Black Pakka Wood&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-150mm-361.png&&&5&&&||&&&||&&&@@@
makupe75&&&Kumo-Petty75&&&Masakage Kumo Petty 75mm&&&If this knife were any shorter it would disappear! That’s a bit extreme, but you get the point. Or at least you will when you try this micro kitchen cutter.
Masakage operates out of Takefu Knife Village, a small enclave of blacksmiths, sharpeners, and other craftsmen located in Echizen, which is part of the Fukui Prefecture of Japan. The cooperative was founded by a group of leading blacksmiths to share their knowledge, skills, and equipment for the betterment of all the participants. Over the years the cooperative has grown and is now one of the centers of knife making in Japan.
The core of the Kumo knives is made from VG-10 stainless steel. This is one of the most popular stainless alloys in the kitchen knife business. It has some fine properties including great edge taking and retention, super corrosion resistance, and an overall toughness that is hard to beat in a stainless steel. The outer damascus layer is made from a softer stainless alloy to protect the core steel and add subtleness and shock resistance to the blade. The cladding is heavily etched to reveal the stunning pattern that resembles storm clouds.
The Masakage Kumo Petty 75mm is a champ at paring and peeling tasks. It also shines as a tool for prepping garnishes. This is one of our favorite knife companies and one of our favorite small knives, period!
Weight: 1.7 oz (50 g)
Edge Length: 75 mm
Total Length: 204 mm
Spine Thickness at Base: 2 mm
Blade Height: 26 mm
Steel: VG10 Stainless
Cladding: Stainless Damascus
Handle Shape: Rosewood Octagonal&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-petty-75mm-328.png&&&5&&&||&&&||&&&@@@
makusa16&&&Kumo-Santoku&&&Masakage Kumo Santoku 170mm&&&The Masakage Kumo line of kitchen knives is constructed with a core steel of VG-10. This is a very popular stainless steel that has great edge-taking and -holding characteristics. The name is derived from the Japanese V-Kin 10 branding. Kin is Gold in Japanese and thus you get VG-10.
VG-10 is a stainless steel with a particularly high carbon content of 1%. It also contains 15% Chromium, 1% Molybdenum, 0.2% Vanadium, 1.5% Cobalt, and 0.5% Manganese. The steel was first created by the Takefu Special Steel Company.
Ikeda san clads the core steel with multiple layers of a softer stainless steel. The cladding is heavily etched to reveal the stunning damascus style blade road with a pattern that resembles storm clouds.
Santoku knives are gaining popularity in the west as a replacement or alternative to a chef knife. It has a tall blade that has a distinctive sheep foot front end. This design draws the spine of the blade down towards the tip resulting in a flatter profile than a chef or gyuto-type knife possesses. This makes it a really good choice for those who like to push cut rather than using a rocking motion.
Edge bevel is 50/50, so the Masakage Kumo santoku is suitable for a right- or left-handed user. The handle is octagonal rosewood with a pakka wood ferrule.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Region: Echizen, Japan
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakkawood
Weight: 4.5 oz (128 g)
Edge Length: 170 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-kumo-santoku-170mm-183.png&&&5&&&||&&&||&&&@@@
makusu27&&&Kumo-Suji270&&&Masakage Kumo Sujihiki 270mm&&&Masakage Kumo knives are constructed with a core steel of VG-10 stainless steel which is known for its great edge-taking and -holding characteristics. VG-10 is a stainless steel with a high carbon content of 1%. Trace elements include chromium, molybdenum, vanadium, cobalt, and manganese. The steel was first created by the Takefu Special Steel Company and has now become one of the most popular stainless steels for use in kitchen cutlery.
The blade is covered in a multi-layer cladding of a softer stainless steel which reveals, through grinding and etching, a stunning damascus pattern that reminds blacksmith Ikeda-san of clouds. Thus the name, Kumo (clouds in Japanese).
Sujihiki knives are two-sided slicers as opposed to the single-sided yanagibas. As such, they are far easier to use and maintain while performing a similar task of slicing proteins in one single drawn action. At 270mm this is a medium-sized example of the breed, so it’s perfect for home chefs or pros working in tight spaces.
Adding to the stunning appearance of the blade is a finely crafted handle made from rosewood in the main section and pakka wood for the ferrule. This is a beautiful blade that performs as well as it looks.
Brand: Masakage
Line: Kumo
Blacksmith: Ikeda San
Construction: San Mai
Edge Steel: VG-10
Cladding: Stainless Damascus
HRC: 61-62
Region: Echizen, Japan
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakkawood
Weight: 7 ounces
Edge 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 Handle&&&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)
Edge Length: 173 mm
Total Length: 319 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Burnt Oak Urushi&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-bunka-170mm-oak-handle-5.png&&&0&&&||&&&||&&&||@@@
mamibu17&&&Mizu-Bunka&&&Masakage Mizu Blue #2 Bunka 175mm&&&Masakage Mizu Blue #2 Bunka 175mm
Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Iron
Edge Steel: Blue #2
Finish: Kurouchi
Weight: 5.1 oz (145 g)
Edge Length: 176 mm
Total Length: 319 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm
Handle: Cherry Oval With Lip
Ferrule: Plastic Marbleized &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-bunka-175mm-90.png&&&5&&&||&&&||&&&||@@@
mamibl2gy18&&&Mizu-Gyuto180&&&Masakage Mizu Blue #2 Gyuto 180mm&&&Masakage Mizu – Handmade Japanese Knife by Ikeda San
Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.
The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.
Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.
With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Iron
Edge Steel: Blue #2
Finish: Kurouchi
Weight: 4.7 oz (134 g)
Edge Length: 185 mm
Total Length: 327 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Cherry Oval
Ferrule: Plastic Marbleized With Lip&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-gyuto-180mm-71.png&&&0&&&||&&&||&&&||@@@
masakage1&&&Mizu-Gyuto210&&&Masakage Mizu Blue #2 Gyuto 210mm&&&Masakage Mizu – Handmade Japanese Knife by Ikeda San
Experience the artistry of Japanese craftsmanship with the Masakage Mizu series, meticulously handcrafted by Ikeda San in Echizen—home to centuries of masterful knife-making tradition. Designed for both beauty and performance, Masakage knives are a testament to expert skill and top-tier materials.
The Mizu series features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for razor-sharp edge retention and effortless cutting. Encased in reactive iron cladding, the blade is finished with a striking black kurouchi coating, lending it a rugged, traditional aesthetic. As you use the knife, it will develop a unique patina, enhancing its character over time. To preserve its beauty, simply wipe it dry after each use.
Balancing elegance and comfort, the ergonomic handle is crafted from Japanese cherry wood, shaped in a smooth oval form for a natural grip. A marbleized resin ferrule adds a touch of refinement and durability, making this knife as visually stunning as it is functional.
With the Masakage Mizu, every cut becomes an experience—bringing precision, tradition, and artistry to your kitchen.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Iron
Edge Steel: Blue #2
Finish: Kurouchi
Weight: 5.5 oz (156 g)
Edge Length: 217 mm
Total Length: 358 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Cherry Oval With Lip
Ferrule: Plastic Marbleized &&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-gyuto-210mm-244.png&&&0&&&||&&&||&&&||@@@
mamibl2pe12&&&Mizu-Petty120&&&Masakage Mizu Blue #2 Petty 120mm&&&Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives. Among their offerings is the 150mm Petty from the Mizu series, forged by Ikeda san of Takefu Village.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep blue/black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft, Reactive, Iron
Edge Steel: Blue #2
Finish: Kurouchi
Weight: 2.2 oz (64 g)
Edge Length: 121 mm
Total Length: 249 mm
Spine Thickness at Heel: 3 mm
Blade Height: 30 mm
Handle: Cherry Oval
Ferrule: Marbleized Plastic with a Lip&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-petty-120mm-49.png&&&0&&&||&&&||&&&@@@
mamipe15&&&Mizu-Petty150&&&Masakage Mizu Blue #2 Petty 150mm&&&Masakage offers a range of knives crafted by top-tier blacksmiths from Echizen, Japan, a renowned hub for knife crafting. Their aim is to create both aesthetically pleasing and highly functional handmade Japanese knives. Among their offerings is the 150mm Petty from the Mizu series, forged by Ikeda san of Takefu Village.
This knife features a clad design with a core of Aogami #2 steel, hardened to 62-64 HRC, enveloped in a reactive outer layer, and finished with a sleek, deep blue/black kurouchi coating. Both the core steel and outer layer are reactive, meaning the knife will develop a unique patina over time and require careful handling to avoid rust (simply wipe dry after using). The handle is ergonomically oval-shaped, constructed from Japanese cherry wood, and capped with a resin ferrule.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft, Reactive, Iron
Edge Steel: Blue #2
Finish: Kurouchi
Weight: 2.6 oz (74 g)
Edge Length: 150 mm
Total Length: 275 mm
Spine Thickness at Heel: 4 mm
Blade Height: 29.5 mm
Handle: Cherry Oval
Ferrule: Plastic Marbleized (there is a lip on them) &&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-150mm-351.png&&&4&&&||&&&||&&&||@@@
mamipe75&&&Mizu-Petty75&&&Masakage Mizu Blue #2 Petty 75mm&&&Masakage is a collective of knife makers whose goal is to produce beautiful and functional examples of handmade Japanese cutlery. This 75mm petty from Masakage’s Mizu line is made by Takefu Village blacksmith Ikeda san, an apprentice of Katsushige Anryu. The knife is clad construction with Aogami #2 steel hardened to 62-64 HRC in the core, wrapped in a reactive cladding, and wearing a refined deep blue/black kurouchi finish. As both Aogami #2 and the cladding layer are reactive, the knife will patina with normal use and may rust if abused. The handle is oval in shape and made of Japanese cherry wood with a resin ferrule. Fit and finish are very good.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda san
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Iron
Edge Steel: Blue #2
Finish: Kurouchi
Weight: 1.7 oz (48 g)
Edge Length: 75 mm
Total Length: 201 mm
Spine Thickness at Base: 3 mm
Blade Height at Base: 26 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-75mm-140.png&&&0&&&||&&&||&&&@@@
mamibl2sa17&&&Mizu-Santoku&&&Masakage Mizu Blue #2 Santoku 170mm&&&Masakage Mizu – Handmade Japanese Knife by Ikeda San
Masakage knives are crafted by some of Japan's finest blacksmiths in Echizen, a region with a rich tradition of exceptional knife-making. Designed to be both aesthetically striking and highly functional, Masakage knives blend expert craftsmanship with top-tier materials to deliver outstanding cutting performance.
The Mizu series, forged by Ikeda San, features a San Mai construction with a core of Aogami #2 (Blue #2) steel, hardened to 62-64 HRC for exceptional edge retention. This core is encased in a reactive iron cladding and finished with a deep black kurouchi coating, giving it a rustic, traditional appearance. Over time, the blade will develop a unique patina, a natural characteristic of high-carbon steel. To maintain its beauty and longevity, simply wipe the blade dry after use.
The ergonomic handle is crafted from Japanese cherry wood with an oval shape for a comfortable grip, complemented by a marbleized resin ferrule for added durability.
Brand: Masakage
Line: Mizu
Blacksmith: Ikeda San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Cladding: Iron
Edge Steel: Blue #2
Finish: Kurouchi
Weight: 4.3 oz (122 g)
Edge Length: 172 mm
Total Length: 311 mm
Spine Thickness at Heel: 4 mm
Blade Height: 46 mm
Handle: Cherry Oval With Lip
Ferrule: Plastic Marbleized &&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-blue-2-santoku-170mm-46.png&&&4&&&||&&&||&&&||@@@
mashbu&&&ShimoBunka&&&Masakage Shimo Bunka 165mm&&&Kurosaki makes some excellent knives, and his work on the Shimo series for Masakage is no exception. The reactive iron Damascus cladding is some of the most beautiful we have seen, hammered to resemble frost patterns that appear on windows during the winter. The core steel of White #2 is handled impeccably by the smith. A very refined edge is possible on this knife though, like most all Masakages, the edge the knife comes with is pretty darn sharp. The symmetrical convex grind and blade geometry on all of Kurosaki's knives are really the stars of the show. Ultra-thin behind the edge, the final grind blends seamlessly with a generous convex section in the middle. While not lasers, these knives slide through soft and hard produce with equal ease, making them tremendous performers in a broad range of applications.
The 165mm Shimo Bunka is essentially a santoku with a sword tip. Many prefer this profile to the santoku for the bunka's ability to handle more detailed tip work and the reduced drag toward the end of the blade. The edge profile is nice and flat with a bit of belly for rocking towards the tip.
Brand: Masakage
Line: Shimo
Blacksmith: Yu Kurosaki
Construction: Hammer Forged
Core Edge Steel: White #2
HRC: 62
Cladding: Carbon Steel Damascus/Sand Blasted
Engraving: Hand Engraved
Weight: 4.2 oz (120 g)
Edge Length: 175 mm
Total Length: 319 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-bunka-165mm-290.png&&&5&&&||&&&||&&&||@@@
mashgy21&&&ShimoGyuto210&&&Masakage Shimo Gyuto 210mm&&&Kurosaki’s Shimo line of knives, hand crafted for Masakage, are incredible performance instruments. The treatment of the White #2 core steel is some of the best we have seen. The steel is a pleasure to sharpen, takes a silky edge, exhibits little to no chipping and has excellent retention. Some of the more beautiful knives on the site, Masakage Shimo blades clad the W#2 core with soft iron Damascus hammered to resemble frost patterns on windows during the winter.
The grind on these knives provides an example of some of the best convexing we have seen, which reaches an apex towards the middle of the blade’s height tapers from the heal section towards the tip which becomes flat ground, allowing it to perform very well when using the tip to fly through softer ingredients.
The edge profile on the Shimo line is very flat with some nice belly towards the tip. These knives are begging to be push and pull cut and used for chopping. That said, there is certainly enough curvature to excel in rocking as well. Fairly light weight, the knife is nonetheless able to handle just about any ingredient put in front of it.
It should be noted that both the core steel and the cladding are reactive. Indeed, the iron cladding on these blades is some of the more reactive cladding on our site. These knives should be kept dry and wiped clean during use.
The Masakage Shimo 210mm gyuto is actually oversized at around 220mm, which we find to be an excellent length for this knife. As noted, it is capable of high performance through just about any ingredient and as such is a true athlete of a knife.
Brand: Masakage
Line: Shimo
Blacksmith: Yu Kurosaki
Construction: Hammer Forged
Core Edge Steel: White #2
HRC: 62
Cladding: Carbon Steel Damascus, Sand Blasted
Engraving: Hand Engraved
Weight: 4.6 oz (130 g)
Edge Length: 217 mm
Total Length: 364 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-210mm-327.png&&&5&&&||&&&||&&&||@@@
mashgy24&&&ShimoGyuto240&&&Masakage Shimo Gyuto 240mm&&&Masakage Shimo knives are handcrafted by Yu Kurosaki, an excellent young smith working out of Takefu Village. These knives are forged using White #2 steel which has received excellent treatment by the smith. The Shirogami #2 is wrapped with an iron Damascus cladding and is quite reactive, so due care should be taken during and after use to keep the blade dry and acid free. Edge retention is superb, the core steel is very easy to sharpen and can take and hold high levels of refinement on the stones.
The Shimo 240mm gyuto is a lighter middleweight knife with excellent blade geometry and a nice flat edge profile. Fit and finish is very good and the handles are done in unstabilized magnolia wood. These knives are truly excellent all-around athletes and are a dream to cut with through even the toughest of ingredients.
Brand: Masakage
Line: Shimo
Blacksmith: Yu Kurosaki
Construction: Hammer Forged
Core Edge Steel: White #2
HRC: 62
Cladding: Carbon Steel Damascus, Sand Blasted
Engraving: Hand Engraved
Weight: 5.5 oz (158 g)
Edge Length: 247 mm
Total Length: 403 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-gyuto-240mm-343.png&&&5&&&||&&&||&&&||@@@
mashna16&&&ShimoNakiri&&&Masakage Shimo Nakiri 165mm&&&Masakage's Shimo series is the handiwork of Yu Kurosaki, one of the more prodigious young bladesmiths represented on our site. Working out of Takefu Village, Kurosaki has gained a reputation for crafting knives that are great all-around performers, exhibiting wonderfully convex geometrics through the middle of the blade, exceptionally thin grinds behind the edge, and world class treatments of his chosen steels. In the case of the Shimo, Shirogami #2 is deployed as the knives' core steel. The rendering of this popular alloy is outstanding. It begs for high levels of refinement, is easy to sharpen, can handle acute angles, and exhibits excellent retention.
The Damascus cladding on the knife gives the line its moniker. Shimo, meaning "frost," is manifested through the unique hammer patterns and finish meant to mimic the ice patterns that form on windows during the winter. The handle on the knife is traditional magnolia wood with a tough pakka wood ferrule. Like the blade, these unstabilized handles require care in maintaining.
The Masakage Shimo Nakiri is rendered in 165mm format, by far the most popular length for nakiris. The character of this line is particularly well suited to a nakiri. The flat edge profile, multi-purpose grind, and great treatment of White #2 make the Shimo particularly well suited to veggie prep work. That said, these knives are very reactive and require diligent care. Indeed, we recommend forming a patina on the blade before using it in a professional environment or when prepping more acidic foods.
Blacksmith: Yu Kurosaki
Brand: Masakage
Construction: San Mai, Hammer Forged
Location: Echizen, Japan
Steel: White #2
Cladding: Reactive Damascus
Edge Grind: 50/50
Handle: Ho Octagonal
Ferrule: Buffalo Horn
Weight: 5.2 oz (148 g)
Edge Length: 161 mm
Total Length: 317 mm
Spine Thickness at Heel: 3 mm
Blade Height: 58 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-nakiri-165mm-303.png&&&4.5&&&||&&&||&&&@@@
mashpe15&&&ShimoPetty150&&&Masakage Shimo Petty 150mm&&&The Masakage Shimo series of knives are rendered in White #2 carbon steel with a reactive iron Damascus cladding which, we might add, is seriously good looking. The knives are handmade by Yu Kurosaki, a young knife maker based out of Takefu Village that we are particularly excited about. His handling of W#2 in the Shimo is stellar. The knife can take a super silky edge has great retention characteristics, is easy to sharpen and very durable for the hardness it achieves. The symmetrical convex grind is extremely well done and gets very, very thin behind the edge. The fit and finish on this petty are very high. The handle is rendered in traditional, unstabilized magnolia wood with a more durable pakka wood ferrule. The edge is very sharp out of the box and has a fairly flat profile.
Weight: 2.6 oz (74 g)
Edge Length: 152 mm
Total Length: 279 mm
Spine Thickness at Heel: 3 mm
Blade Height: 29 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-petty-150mm-363.png&&&5&&&||&&&||&&&||@@@
mashsa17&&&ShimoSantoku&&&Masakage Shimo Santoku 170mm&&&Yu Kurosaki makes some of our most popular knives. His abilities with a wide variety of steels and finishes is quite amazing as witnessed in this lovely santoku. Masakage Shimo blades are made with White #2 steel as the core. They are then clad with a soft iron Damascus hammered to resemble frost patterns on windows during the winter. It should be noted that both the core steel and the cladding are reactive. In fact, the iron cladding on these blades is some of the more reactive on our site. These knives should be kept dry and wiped clean even during use.
The santoku is a multi-purpose knife, but with a slight vegetable bias. Santoku means "three virtues" or "to solve three problems." The virtues or problems are slicing, dicing, and mincing. They are becoming more and more popular in Western kitchens due to the unique shape and smaller, easy-to-handle size. These knives are begging to be used for chopping and push-and-pull cutting.
Fairly light in weight, the knife is nonetheless able to handle just about any ingredient put in front of it. The symmetrical convex grind and blade geometry on all of Kurosaki knives are really the stars of the show. Ultra-thin behind the edge, the final grind blends seamlessly with a generous convex section in the middle. While not lasers, these knives slide through soft and hard produce with equal ease, making them tremendous performers in a broad range of applications.
Brand: Masakage
Blacksmith: Yu Kurosaki
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Reactive Carbon Damascus Steel
Weight: 4.3 oz (122 g)
Edge Length: 171 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-shimo-santoku-170mm-376.png&&&5&&&||&&&||&&&||@@@
mayubu17&&&YukiBunka&&&Masakage Yuki Bunka 170mm&&&This 170mm bunka from the Masakage Yuki line is a handy, multipurpose kitchen knife with a unique and interesting profile. The knife is constructed of a Hitachi Shirogami #2 carbon steel core, a steel capable of taking incredibly keen edges, wrapped in an easy-to-care-for stainless steel cladding. The unique profile is accentuated by the refined yet rustic aesthetic and a high-quality fit and finish. Like all knives in the Masakage Yuki lineup, this knife is produced by Yoshimi Kato, a master blacksmith with decades of knife-making experience. Shirogami #2 is a carbon steel knife and will patina with normal use or corrode if neglected.
Brand: Masakage
Blacksmith: Kato San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 4.5 oz (128 g)
Edge Length: 174 mm
Total Length: 319 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-bunka-170mm-317.png&&&5&&&||&&&||&&&||@@@
mayugy18&&&YukiGyuto180&&&Masakage Yuki Gyuto 180mm &&&The Masakage Yuki kitchen knives are made by renowned bladesmith Yoshimi Kato. He is the son of Hiroshi Kato, who helped found the Takefu Knife Village Cooperative. This is one of the most famous blade-making groups in Japan.
The Yuki line is constructed from White #2 carbon steel. This is one of the most popular steels in the knife world, admired for its ability to take a very fine edge while being quite easy to sharpen. This inner core is clad with a softer stainless steel to add strength and durability to the blade. It also reduces the need for constant maintenance, although you will still need to care for the exposed edge to prevent corrosion. The outer core, which is also called the jigane, is given a very attractive nashiji, or pear skin, finish.
This is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package. The combination of the nashiji blade finish and that unique magnolia and red pakka wood handle add up to a knife with extremely good looks and capabilities.
Brand: Masakage
Blacksmith: Kato San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 4.5 oz (128 g)
Edge Length: 180 mm
Total Length: 312 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 43 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-180mm-235.png&&&0&&&||&&&||&&&||@@@
mayugy21&&&YukiGyuto210&&&Masakage Yuki Gyuto 210mm&&&When the Masakage Yuki line was introduced it quickly garnered attention for its beautiful, elegant aesthetics. As more enthusiasts and pros put these knives to the test, their reputation grew for their performance. This 210mm gyuto couples Hitachi Shirogami #2 steel, reputed to take one of the keenest edges available in cutlery, with a uniquely thin grind resulting in a delicate, high performance edge. While Shirogami #2 is a carbon steel and will patina with use, upkeep is easy with stainless steel cladding.
Brand: Masakage
Blacksmith: Kato San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 5.3 oz (150 g)
Edge Length: 219 mm
Total Length: 359 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-210mm-268.png&&&5&&&||&&&||&&&||@@@
mayugy24&&&YukiGyuto240&&&Masakage Yuki Gyuto 240mm&&&This 240mm gyuto from the Masakage Yuki lineup is crafted by master blacksmith Yoshimi Kato. It is constructed of a Shirogami #2 carbon steel core, clad in an easy-to-maintain stainless steel. Shirogami #2, known for keen edge taking, couples with the Yuki's incredibly thin grind to make the Yuki a purebred performer in the kitchen. Aesthetically, the Yuki is loaded with character, wearing a refined but rustic nashiji (pear skin) finish. Individual knives may vary from the posted specifications. The core steel of this knife is reactive and will patina with normal use.
Brand: Masakage
Blacksmith: Kato San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 6.8 oz (193 g)
Edge Length: 244 mm
Total Length: 400 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm
Photos by Gustavo Bermudez&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-240mm-377.png&&&5&&&||&&&||&&&||@@@
mayugy27&&&YukiGyuto270&&&Masakage Yuki Gyuto 270mm&&&270mm gyutos are brought to the kitchen to efficiently dispatch large volumes of product. This knife from the Masakage Yuki line offers the raw productivity of a 270mm gyuto with an extraordinarily thin grind, the keen edge taking of Shirogami #2 carbon steel, the easy upkeep of stainless steel cladding, and an elegant and characterful aesthetic. This knife is handmade by master blacksmith Yoshimi Kato and as with any handmade product, dimensions may vary from those posted.
Weight: 7.4 oz (210 g)
Blade Length: 274 mm
Overall Length: 428 mm
Thickness at Heel: 3.5 mm
Blade Height: 56 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-gyuto-270mm-302.png&&&4&&&||&&&||&&&||@@@
mayuho15&&&YukiHonesuki&&&Masakage Yuki Honesuki 150mm&&&Honesuki knives are designed to excel at parting out poultry by nimbly working through the joints and separating the cuts. This honesuki, made by master blacksmith Kato san, is part of the Masakage Yuki series. Like all knives in the Yuki series, this honesuki is finished in a rustic and elegant nashiji (pear skin) finish. The knife is constructed with Shirogami #2 carbon steel at the cutting edge, a reactive steel that will patina with normal use, and a stainless steel cladding to ease maintenance.
Weight: 4.2 oz (118 g)
Edge Length: 155 mm
Total Length: 297 mm
Spine Thickness at Heel: 4 mm
Blade Height: 41 mm
Double-beveled 50/50 edge grind&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-honesuki-150mm-291.png&&&5&&&||&&&||&&&||@@@
mayukobu131&&&YukiKoBunka&&&Masakage Yuki Ko Bunka 135mm&&&The ko bunka knife is a versatile tool, excelling at a wide range of tasks from mincing shallots to breaking down a chicken. This 135mm ko bunka knife from the Masakage Yuki series features a Shirogami #2 carbon steel core, ensuring a razor-sharp edge capable of handling any kitchen task. Over time, the carbon steel will develop a patina, adding character to the blade, while its stainless steel cladding simplifies maintenance.
Like all knives in the Masakage Yuki lineup, the 135mm ko bunka showcases a stunning nashiji (pear skin) finish, enhancing both its beauty and food release properties. As a handcrafted knife, each piece is unique, with slight dimensional variations that highlight the craftsmanship behind it.
Brand: Masakage
Blacksmith: Kato San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2 (Shirogami #2)
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 2.5 oz (70 g)
Edge Length: 132 mm
Total Length: 259 mm
Spine Thickness at Heel: 3 mm
Blade Height: 34 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-ko-bunka-135mm-268.png&&&0&&&||&&&||&&&@@@
mayuna16&&&YukiNakiri&&&Masakage Yuki Nakiri 165mm&&&Yoshimi Kato’s decades of experience are evident in this beautiful 165mm nakiri from the Masakage Yuki series of knives. The knife wears a characterful nashiji (pear skin) finish and is constructed of a Shirogami #2 carbon steel core wrapped in low maintenance stainless steel. The fine edge taking of Shirogami #2 coupled with the excellent grind on this knife yields an extremely high level of performance. Please note that individual knives may vary from the posted specifications and that the carbon core steel will darken with normal use.
Brand: Masakage
Blacksmith: Yoshimi Kato
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 5.8 oz (166 g)
Edge Length: 162 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 59 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-nakiri-165mm-409.png&&&5&&&||&&&||&&&@@@
mayupe12&&&YukiPetty120&&&Masakage Yuki Petty 120mm&&&Yoshimi Kato has many years of experience on display in this attractive, handmade 120mm petty knife. The knife is loaded with personality thanks to its nashiji (pear skin) finish and a high level of fit and finish. Edge taking is outstanding with a Hitachi Shirogami #2 carbon steel core. While upkeep is a breeze thanks to the knife's stainless steel cladding, the exposed core steel will darken in color with normal use. As with all handcrafted knives, these knives may vary from the posted specifications.
Weight: 1.8 oz (52 g)
Edge Length: 121 mm
Total Length: 248 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-120mm-323.png&&&5&&&||&&&||&&&||@@@
mayupe15&&&YukiPetty150&&&Masakage Yuki Petty 150mm&&&The petty knife is called upon for any number of tasks from mincing a shallot to parting out a chicken. The Shirogami #2 carbon steel in this 150mm petty from the Masakage Yuki series ensures that whatever edge is needed to perform any possible task, this knife will be able to deliver. The carbon steel core, which will patina with normal use, is clad in stainless steel to ease upkeep. Like all knives in the Masakage Yuki lineup, the 150mm petty has a beautiful nashiji (pear skin) finish. As a handcrafted knife, the Masakage Yuki knives may differ dimensionally from one another.
Brand: Masakage
Blacksmith: Kato San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 2.2 oz (62 g)
Edge Length: 150 mm
Total Length: 278 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 30 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-150mm-350.png&&&4.5&&&||&&&||&&&||@@@
mayupe75&&&YukiPetty75&&&Masakage Yuki Petty 75mm&&&Short petty knives with Japanese/wa handles for use in hand are something of a rarity. Chef Knives To Go offers this small petty by master blacksmith Yoshimi Kato to fill that role. The knife wears the characteristic Masakage Yuki nashiji finish and a high degree of fit and finish. The knife features a Shirogami #2 carbon steel core and low maintenance stainless steel cladding. As a handmade knife, this specific examples of this petty may vary from the posted specifications. Please note that the exposed carbon steel core will patina with normal use and can rust if abused.
Weight: 1.6 oz (46 g)
Edge Length: 81 mm
Total Length: 206 mm
Spine Thickness at Heel: 2 mm
Blade Height: 27 mm
Handle Shape: Oval&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-petty-75mm-195.png&&&4.5&&&||&&&||&&&||@@@
yukisantoku&&&YukiSantoku&&&Masakage Yuki Santoku 170mm&&&Masakage Yuki knives are made by the great Yoshimi Kato. This well-respected blade master is one of the founders of the Takefu Knife Village cooperative.
Kato-san fashions the Yuki line out of the popular and well-loved White, or Shirogami, #2 steel. In this case, it is hardened to 62-63 HRC. This a wonderful alloy for kitchen knives, exhibiting the ability to take a super sharp cutting edge. Of course, this high carbon steel is also extremely reactive. To aid in maintenance and increase strength and lightness, the inner core is then covered with a layer of softer stainless steel. This outer layer is then given a very attractive nashiji (pear skin) finish.
The santoku is rapidly becoming a favorite knife style in many western kitchens. It has the all-around cutting and slicing abilities of a gyuto with the extra height and shorter blade of a nakiri. It is a dexterous knife that finds itself used in many situations. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design.
Brand: Masakage
Blacksmith: Kato San
Location: Takefu Village, Echizen, Japan
Construction: San Mai, Hammer Forged
Cladding: Nashiji Stainless
Edge Steel: White #2
Edge Grind: Even (See Choil Shot)
Handle: Oval Magnolia
Ferrule: Red Dyed Pakka Wood
Weight: 4.3 oz (124 g)
Edge Length: 172 mm
Total Length: 312 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-santoku-170mm-171.png&&&5&&&||&&&||&&&||@@@
mayusu27&&&YukiSuji270&&&Masakage Yuki Sujihiki 270mm&&&Sujihikis are designed for effortless slicing, leaving perfect, clean cuts. This 270mm sujihiki from the Masakage Yuki line looks the part with its beautiful, characterful aesthetics. The knife also plays the part with a Shirogami #2 carbon steel core capable of taking any edge and stainless steel cladding for effortless upkeep. This knife is handmade by master blacksmith Kato and as with any handmade knife, the specifications will vary from knife to knife. The core steel is carbon on this knife and will darken during use.
Weight: 5.7 oz (162 g)
Edge Length: 271 mm
Total Length: 425 mm
Spine Thickness at Heel: 4 mm
Blade Height: 40 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-yuki-sujihiki-270mm-295.png&&&0&&&||&&&||&&&||@@@
makiwh2twdak&&&Masuda-Kogatana&&&Masuda Kiridashi White #2 Twist Damascus Kogatana&&&Here is a beautiful example of Japanese craftsmanship. The Masuda Kiridashi White #2 Twist Damascus Kogatana is made for artisans who demand the utmost in precision and quality, this exquisite knife features a blade forged from White #2 carbon steel, renowned for its edge retention and sharpness. Wrapped in a stunning twist Damascus pattern, each knife is a unique piece of art, offering both unparalleled performance and aesthetic elegance.
Compact and versatile, the Kogatana is perfect for intricate cutting tasks in woodworking, crafting, and fine art applications. Its balanced weight and ergonomic design ensure comfortable handling for detailed and prolonged use. Experience the blend of traditional techniques and modern innovation with the Masuda Kiridashi—where every cut is a masterpiece. Elevate your craft to new heights; make the Masuda Kiridashi your tool of choice.
Weight: 4.3oz / 122g
Edge Length: 73mm
Total Length: 225mm
Thickness: 3.8mm
Blade Height: 24.3mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masuda-kiridashi-white-2-twist-damascus-kogatana-90.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)
Edge Length: 181 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm&&&&&&95&&&&&&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)
Edge 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&&&&&&80&&&&&&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)
Edge Length: 164 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-kokuryu-vg10-tall-nakiri-165mm-5.png&&&0&&&||&&&||&&&@@@
mavg1hadasa1&&&MKOV-S165&&&Masutani Kokuryu VG10 Santoku 165mm&&&The Masutani Kokuryu VG10 Tsuchime Damascus 165mm Santoku is handcrafted by Masutani-san, a respected blacksmith based in Echizen, Fukui Prefecture, and is known for offering exceptional quality and value. These knives are consistently popular—limit two per customer. This santoku is an excellent choice for home cooks and professional chefs seeking a knife that is easy to use, easy to maintain, and highly versatile for everyday prep.
The blade features a VG10 stainless steel core, a steel developed specifically for kitchen knife production and prized for its balance of edge retention, toughness, and ease of sharpening. The VG10 core is clad in stainless steel with a hammered tsuchime finish and elegant Damascus patterning near the edge, resulting in excellent food release and an attractive appearance. The 165mm santoku length offers outstanding control in smaller kitchens and when working with vegetables, proteins, and general prep tasks, while the relatively short length provides a rigid, precise feel in use. A comfortable yo-style Western handle made from a single piece of rosewood completes the package.
Care Instructions:
This knife uses VG10 stainless steel with a thin, high-performance cutting edge. While stainless and easy to care for, avoid twisting the blade or cutting bones, frozen foods, or hard items to prevent chipping. Use only on soft wood or rubber cutting boards. Hand wash and dry promptly after use. Do not place in a dishwasher.
Made in Japan
Blacksmith: Masutani
Location: Echizen, Japan
Construction: Laser Cut, San Mai
Core Steel: VG10 Stainless
Cladding: Hammered Stainless, Damascus
Edge Grind: Even
Handle: Yo (Western), Single Piece Rosewood
Weight: 4.9 oz (142 g)
Edge Length: 170 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&95&&&&&&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)
Edge 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&&&&&&80&&&&&&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)
Edge Length: 169 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&80&&&&&&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)
Edge Length: 185 mm
Total Length: 311 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&95&&&&&&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)
Edge 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&&&&&&95&&&&&&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)
Edge Length: 170mm
Total Length: 297 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&95&&&&&&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)
Edge Length: 163 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&95&&&&&&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)
Edge Length: 180 mm
Total Length: 307 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
Photos by Gustavo Bermudez&&&&&&95&&&&&&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)
Edge Length: 182 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm&&&&&&90&&&&&&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)
Edge Length: 130 mm
Total Length: 246 mm
Spine Thickness at Base: 2 mm
Blade Height: 36 mm&&&&&&80&&&&&&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)
Edge Length: 162 mm
Total Length: 295 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 45 mm&&&&&&95&&&&&&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)
Edge Length: 169 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&95&&&&&&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 wood handle. 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 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: 4.7 oz (133 g)
Edge Length: 170 mm
Total Length: 297 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-santoku-165mm-blue-137.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)
Edge 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&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masutani-vg10-damascus-tall-nakiri-blue-165mm-7.png&&&5&&&||&&&||&&&@@@
mabl2naksgy21&&&MOA-G24BW&&&Matsubara Blue #2 KS Nashiji Gyuto 240mm&&&There are many knives and styles that garner praise and an almost cult following among kitchen knife lovers and collectors. Amongst these are the many fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving unmitigated praise. As a result of this demand we asked one of our favorite blacksmiths, Tanaka-san, to realize his interpretation of this ubiquitous blade.
Matsubara blades have a rich tradition of blacksmithing that goes back many centuries. The techniques that have come from these centuries of smithing are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th-generation blacksmith who owns the shop, and his blades are very popular in this part of Japan. Tanaka-san lives and works with his entire family in his blacksmith shop outside Nagasaki.
Tanaka-san hand-forges these fine blades out of Aogami 2 steel. He hardens the steel to a Rockwell rating of 62HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The hammer marks you see on these blades are real, not stamped with a press.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Edge: Even
Engraving: Hand Engraved
Weight: 6.1 oz (174 g)
Edge Length: 244 mm
Total Length: 390 mm
Spine Thickness at Base: 3 mm
Blade Height: 49 mm
Handle: Rosewood Octagonal
Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
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mabl2nabu16s&&&MA2-B15W&&&Matsubara Blue #2 Nashiji Bunka 160mm&&&Matsubara Blue #2 Nashiji Bunka 160mm. In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work, like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named for the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
Weight: 5.0 oz (142 g)
Edge Length: 160 mm
Total Length: 300 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
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mawh1bu15&&&MA2-B17W&&&Matsubara Blue #2 Nashiji Bunka 170mm &&&In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper." It's named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edged steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal handle makes the package complete and gives the knife a great look.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
Weight: 4.6 oz (132 g)
Edge Length: 172 mm
Total Length: 312 mm
Spine Thickness at Heel: 3 mm
Blade Height: 53 mm
Handle Type: Walnut Octagonal
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mag3tana21&&&MA2-C21W&&&Matsubara Blue #2 Nashiji Cleaver 210mm&&&The Matsubara Blue #2 Nashiji Cleaver combines rustic beauty with exceptional cutting performance. Forged by blacksmith Katsuto Tanaka in Omura City, this cleaver reflects the distinctive style and bold character of his blades. Tanaka-san has become well known for producing beautiful, confident tools with refined forging work and expressive finishes, and this cleaver continues that tradition.
The core steel is Aogami #2 (Blue #2) — one of the most popular high-carbon alloys in Japanese knife making. Tanaka-san hardens it to about 62 HRC, a sweet spot that balances excellent edge retention with ease of sharpening. The core (hagane) is clad in soft stainless steel using the san mai method, leaving the carbon edge exposed along the blade and sometimes at the spine. This provides the cutting feel and sharpening benefits of carbon steel with easier maintenance thanks to the protective stainless jacket.
The blade receives Tanaka-san’s signature nashiji (pear skin) finish, giving it a tactile, organic look that helps with food release and highlights the hand-forged character of the knife. This cleaver has a broad, flat profile that powers through vegetables and proteins with ease and efficiency, yet still handles comfortably thanks to its balance and moderate weight. A walnut octagonal wa handle completes the build with a natural feel in hand.
Because the edge steel is reactive, it should be kept clean and dry after use. With basic care, the Blue #2 core will develop a protective patina over time and reward you with years of outstanding performance.
Each knife is made by hand, so measurements may vary.
Brand: Matsubara
Blacksmith: Tanaka-San
Location: Omura City, Japan
Construction: Hammer Forged, San Mai
Core Steel: Blue #2 Carbon Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even
Weight: 11.7 oz (330 g)
Edge Length: 218 mm
Total Length: 363 mm
Spine Thickness at Heel: 3 mm
Blade Height: 85 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
No saya for this item&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-cleaver-210mm-148.png&&&5&&&||&&&||&&&||@@@
mabl2nabu171&&&MA2-F18W&&&Matsubara Blue #2 Nashiji Funayuki 180mm &&&In the south of Japan these funayuki knives are popular for home cooking. They are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Blue #2 Steel, also called Aogami #2, which means "Blue Paper," named after the paper that wraps the steel bars when they're delivered to the blacksmiths. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a nashiji stainless cladding that has a beautiful rustic look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. For care, wash the blade after use and towel dry. Don't cut hard items like bones or frozen foods. We can repair chipped knives but we don't want yours to be next.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Stainless
HRC: 62-63
Weight: 5.2 oz (150 g)
Edge Length: 180 mm
Total Length: 322 mm
Spine Thickness at Base: 3.5 mm
Blade Height at Heel: 53 mm
Handle Type: Walnut Octagonal
The felt guard fits better than any of the sayas we carry
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mabl2nafu18&&&MA2-F18B&&&Matsubara Blue #2 Nashiji Gyuto 180mm&&&Matsubara Blue #2 Nashiji Gyuto 180mm.This 180mm gyuto is used to cut and slice a variety of ingredients, be they vegetables, proteins, or fish.
The Matsubara Gyuto is made from the very popular Aogami 2 carbon steel. It is hardened to 62 HRC. This highly rated steel is given a cladding of soft stainless steel using a technique known as san-mai. “San mai” translates as three flat things and it is a well-used method of laminating a core steel on both sides with a different metal. The laminate is given a nashiji, or pear skin, finish. This not only enhances the visual appeal of the knife but also offers a huge amount of protection to the otherwise corrosion-prone inner core.
The blade is attached to a finely crafted octagonal handle made from rosewood.
Each knife is made by hand so measurements may vary.
Weight: 5.6 oz (159 g)
Edge Length: 182 mm
Total Length: 325 mm
Spine Thickness at Base: 4 mm
Blade Height: 47 mm
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
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mabl2nagy21&&&MA2-G21W&&&Matsubara Blue #2 Nashiji Gyuto 210mm &&&The Matsubara Blue #2 knives combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight, which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence inspiring. It comes with a very nice walnut octagonal handle.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Edge: Even
Weight: 6.3 oz (180 g)
Edge Length: 215 mm
Total Length: 375 mm
Spine Thickness at Base: 4 mm
Blade Height: 55 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
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mabl2nagy24&&&MA2-G24W&&&Matsubara Blue #2 Nashiji Gyuto 240mm&&&This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Gyuto 240mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 240mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Edge: Even
Weight: 7.8 oz (221 g)
Edge Length: 240 mm
Total Length: 390 mm
Spine Thickness at Base: 4 mm
Blade Height: 60 mm
Handle: Walnut Octagonal
Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
Photos by Gustavo Bermudez
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mabl2naksgy2&&&C3670&&&Matsubara Blue #2 Nashiji Gyuto 240mm&&&Tanaka Kama Kogyo is a 4th-generation blacksmith and owner of Matsubara Hamono, located outside Nagasaki. The Matsubara company has been making knives and tools for many centuries, and their rich history has translated into some finely crafted knives that are highly regarded around the world.
This knife is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so Tanaka-san clads the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji is a hammer applied finish, not pressed, that helps with food release while adding a great look to this finely crafted blade.
This knife is mated to a lovely octagonal handle with a burnt Urushi finish using oak wood. It's a striking combination.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Knife Type: Gyuto
Edge: Even
Engraving: Hand Engraved
Weight: 6.7 oz (190 g)
Edge Length: 243 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm
Handle: Burnt Oak (you will receive the knife pictured)
Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
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mabl2naho15&&&MA2-H15W&&&Matsubara Blue #2 Nashiji Honesuki 160mm&&&We honestly did not know what to call this knife! What we do know is that it is a super utility knife that is like a cross between a bunka and a honesuki. Honesuki knives are made to portion out poultry and this knife makes breaking down chickens a breeze. But now enter the bunka part, as this knife can be used for many other tasks in the kitchen as well. Also unlike many honesukis, this one is evenly ground on both sides of the blade so it's good for a left- or right-handed user.
Tanaka-San lives and works with his entire family on a compound that includes his house, retail store, and blacksmith shop outside Nagasaki. He is a very talented and hard-working smith. Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. He then forge welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. Even though the cladding is stainless, these knives must be kept clean and dry to avoid corrosion to the exposed core. The cladding is given a really lovely nashiji, or pear skin, finish. The hammer marks you see on these blades are real and not stamped with a press.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Knife Type: Honesuki
Edge: Even
Engraving: Hand Engraved
Weight: 4.2 oz (120 g)
Edge Length: 160 mm
Total Length: 292 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm
Handle: Walnut Octagonal
Please note that Mr. Tanaka puts a notch in the tang; this is done on purpose and is not an installation mistake.
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mabl2nakicl1&&&MA2-C18W&&&Matsubara Blue #2 Nashiji Kiri Cleaver 190mm&&&This excellent knife is constructed from Aogami 2 (Blue #2) high-carbon steel. This is one of the most popular steels in the world of kitchen knives. The alloy is known for its outstanding edge life and overall toughness. Blue steels are harder to sharpen than whites, which cut better as they dull down. But the edge on blue steel is one of the longest-lasting of the paper steels. This core steel is laminated in the san-mai style with softer stainless steel, giving a lovely nashiji (pear skin) finish. This adds strength, reduces mass, and makes daily maintenance a breeze.
Looking like the offspring of an encounter between a cleaver and bunka, this unique knife is a wonderful tool for almost every cutting and chopping duty in the kitchen. It is thin like a bunka, but it is tall like a cleaver and great for tall ingredients; big hands or a simple desire for a taller blade are addressed with this versatile shape.
We are always on the lookout for unusual knives of all types and the Matsubara Blue #2 Nashiji Kiri Cleaver certainly ticks all the unique boxes in our opinion. This was created as a result of our customer comments, so we hope it hits a chord with you.
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
Edge Grind: Even
Weight: 7.8 oz (222 g)
Edge Length: 191 mm
Total Length: 328 mm
Spine Thickness at Base: 3 mm
Blade Height: 79 mm
Handle: Walnut Octagonal
Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
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mabl2naki21&&&MA2-K21W&&&Matsubara Blue #2 Nashiji Kiritsuke 210mm&&&The Matsubara Blue #2 Nashiji Kiritsuke 210mm has, like most kiritsuke style gyutos, a profile that is quite flat from the heel to about two-thirds along to the end. It then transitions into a gentle curve to the kiritsuke tip. The blade length is a medium 212mm, which is perfectly proportioned to the 48mm height. Of course, the outstanding physical feature is the reverse tanto tip. Not only does this result in a knife with a flatter profile but also one with more blade-forward weight distribution. This is a fairly robust blade that will appeal to users looking for a knife that feels solid and stiff.
The Blue #2 core steel is a very popular carbon material with the same carbon content as white steel #2, but with additional elements, chromium and tungsten. With these additional ingredients, Blue #2 blades often display better edge retention and durability. The outer stainless steel cladding aids in rust prevention and ease of general maintenance.
Fourth-generation blacksmith Katsuto Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. We're big fans of Tanaka San's work. This handcrafted knife is truly a family affair with mother, son, grandson, and wife assisting Mr. Tanaka when making these knives.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Edge: Even, Double Bevel
Engraving: Hand Engraved
Weight: 5.8 oz (166 g)
Edge Length: 215 mm
Total Length: 364 mm
Spine Thickness at Base: 3.25 mm
Blade Height: 49 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
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mabl2naki24&&&MA2-K24W&&&Matsubara Blue #2 Nashiji Kiritsuke 240mm&&&There is a fascination with kiritsuke-tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto.
Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work. Unlike many of the breed, the Matsubara Blue #2 Nashiji Kiritsuke is a double bevel design so users whether right- or left-handed will be able to enjoy the virtues of the incredibly useful and fun to use knife.
This knife is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so Tanaka-san clads the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The nashiji is a hand-applied finish that helps with food release while adding a great look to this finely crafted blade. The hammer marks you see on these blades are made in the forging process and not stamped with a press.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Edge: Even
Engraving: Hand Engraved
Weight: 7.5 oz (212 g)
Edge Length: 243 mm
Total Length: 390 mm
Spine Thickness at Base: 4 mm
Blade Height: 52 mm
Handle: Walnut Octagonal
Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
The felt guard is a better fit than any of the sayas we carry.
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mabl2nana16&&&MA2-N16W&&&Matsubara Blue #2 Nashiji Nakiri 165mm&&&4th generation blacksmith Katsuto Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. They have their origins in a blacksmithing tradition that came to the town with refugees from the Battle of Dannoura, over 800 years ago. The same age-old techniques are being used today in the production of knives and tools bearing this historic name.
The nakiri featured here is constructed from Aogami 2 carbon steel. The alloy is known for its outstanding edge life and toughness. The core steel is covered san-mai style with soft stainless steel which is given a lovely nashiji (pear skin) finish. This adds strength, reduces mass, and makes maintenance so much easier.
The growing popularity of nakiri knives in the West is a testament to their outstanding abilities and great looks. They are the ultimate vegetable cutters. Boasting a very flat profile and tall blade height, they are perfect for push cutting and chopping. This is a fairly middle-of-the-road blade in terms of size and weight so it should please most users.
Paired with a nice walnut octagonal handle, this is a knife to both use and admire.
Each knife is made by hand so measurements may vary.
Blacksmith: Tanaka San
Location: Omura, Nagasaki Prefecture.
Construction: San Mai, Hammer Forged
Steel: Blue #2
Weight: 5.9 oz (168 g)
Edge Length: 161 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 58 mm
HRC: 62
Handle: Walnut Octagonal
Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
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mag3nasa18&&&MA2-S17W&&&Matsubara Blue #2 Nashiji Santoku 180mm&&&Matsubara Blue #2 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a santoku made with high-quality carbon steel called Blue #2. It's a steel well known in Japan that takes a nice sharp edge. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a nashiji ("pear skin") finish.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless Steel
Finish: Nashiji
Engraving: Hand Engraved by Mr. Tanaka
Weight: 5.0 oz (144 g)
Edge Length: 173 mm
Total Length: 302 mm
Spine Thickness at Heel: 3 mm
Blade Height: 53 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
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mabl2naki241&&&MA2-J24W&&&Matsubara Blue #2 Nashiji Sujihiki 240mm&&&This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Sujihiki 240mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 240mm sujihiki. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Edge: Even
Weight: 5.8 oz (164 g)
Edge Length: 248 mm
Total Length: 398 mm
Spine Thickness at Heel: 4 mm
Blade Height: 38 mm
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mabl2nasu27&&&MA2-J27W&&&Matsubara Blue #2 Nashiji Sujihiki 270mm&&&This line of knives from Matsubara has become one of our favorites on the site in a short amount of time. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC. This is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
The Matsubara Blue #2 Nashiji Sujihiki 270mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal handle.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Edge: Even
Weight: 6.0 oz (172 g)
Edge Length: 272 mm
Total Length: 420 mm
Spine Thickness at Heel: 4 mm
Blade Height: 41 mm
Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
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mabl2wafatan&&&MA2-N18W&&&Matsubara Blue #2 Nashiji Tall Nakiri 175mm &&&This is an awesome "tweener" knife that falls between a nakiri and a Chinese cleaver. It's got great cutting action and chops with ease. It also is easy to handle. The knife is constructed from Aogami 2 (Blue #2) carbon steel and clad with stainless steel. This is one of the most popular steels in the world of kitchen knives. The alloy is known for its outstanding edge life and overall toughness.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Mr. Tanaka
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Nashiji Stainless
Edge Steel: Blue #2 Carbon Steel
Edge Grind: Even
Weight: 8.5 oz (242 g)
Edge Length: 170 mm
Total Length: 328 mm
Spine Thickness at Heel: 4 mm
Blade Height: 76 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Please note that Mr. Tanaka sometimes puts a notch in the tang; this is done on purpose and is not an installation mistake.
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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)
Edge Length: 168 mm
Total Length: 317 mm
Spine Thickness at Heel: 4 mm
Blade Height: 72 mm
Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-blue-2-nashiji-tall-nakiri-urushi-51.png&&&0&&&||&&&||&&&||@@@
mabl2natape1&&&MA2-T12W&&&Matsubara Blue #2 Nashiji Tall Petty 120mm&&&Matsubara knives are made by Katsuko Tanaka, the owner and principal blacksmith of this well-known shop located in Omura in the Nagasaki Prefecture. Tanaka-san hand-forges these fine blades out of the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The soft stainless steel protects the inner core of Aogami 2 steel and adds a level of dampening to the blade, which reduces the chances of fractures while making the blade easier to maintain. Even so, these knives must be kept clean and dry to avoid corrosion to the exposed hagane. The jigane then receives a really lovely nashiji, or pear skin, finish.
Tall petties are fun and useful knives to have around the kitchen. They can tackle a multitude of tasks due to their short length and taller-than-usual blade height. Garnishes, filleting proteins, and chopping herbs and smaller ingredients are all within the scope of this versatile knife. It is coupled to a very nice semi-custom handle, which adds a nice balance in hand and the eye. All around, this knife is a fun and functional kitchen tool.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Edge: Even
Weight: 2.5 oz (72 g)
Edge Length: 120 mm
Total Length: 248 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 36 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
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mabl2wafabu1&&&MA2-B17VU&&&Matsubara Blue #2 Wavy Face Bunka 175mm&&&The Matsubara Wavy Face Blue #2 Bunka 175mm custom is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with soft stainless steel, which receives a lovely finish. The hammer marks on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance much easier.
Blade height is generous, especially for a bunka of this length. This is a robust blade in size and weight, which will favor users looking for a knife that feels solid and stiff in hand and on the board.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Hammered (Wavy Face)
Knife Type: Bunka
Edge: Even
Weight: 5.6 oz (158 g)
Edge Length: 175 mm
Total Length: 320 mm
Spine Thickness at Heel: 3 mm
Blade Height: 53 mm
Handle: Oak Octagonal with Burnt Urushi Finish
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mawafabl2gy22&&&MA2-G21VU&&&Matsubara Blue #2 Wavy Face Gyuto 210mm&&&The Matsubara Wavy Face Blue #2 Gyuto 210mm is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered in stainless steel cladding with a very nice hammered finish, which Mr. Tanaka names "Wavy Face."
This great-looking gyuto has generous height, especially for a gyuto of this length. This is a robust blade in size and weight, which will favor users looking for a knife that feels solid and stiff in hand and on the board.
This is a tall knife and none of our sayas fit.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Hammered (Wavy Face)
Knife Type: Gyuto 210mm
Edge: Even
Weight: 7.2 oz (206 g)
Edge Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 3 mm
Blade Height: 59 mm
Handle: Oak Octagonal with Burnt Finish
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mawafabl2gy2&&&MA2-G24VU&&&Matsubara Blue #2 Wavy Face Gyuto 240mm&&&The Matsubara Wavy Face Blue #2 Gyuto 240mm is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered in stainless steel cladding with a very nice hammered finish, which Mr. Tanaka names "Wavy Face."
This great-looking gyuto has generous height, especially for a gyuto of this length. This is a robust blade in size and weight, which will favor users looking for a knife that feels solid and stiff in hand and on the board.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Hammered (Wavy Face)
Knife Type: Gyuto 240mm
Edge: Even
Weight: 7.6 oz (216 g)
Edge Length: 244 mm
Total Length: 395 mm
Spine Thickness at Heel: 4 mm
Blade Height: 58 mm
Handle: Oak Octagonal, Burnt Finish
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mabl2nabu17&&&MA2-C18VU&&&Matsubara Blue #2 Wavy Face Kiri Cleaver 180mm&&&Katsuko Tanaka is the principal blacksmith at Tanaka Kama Kogyo, a famed shop in the town of Matsubara in the city of Omura, Nagasaki Prefecture. They have their origins in a blacksmithing tradition that came to the town with refugees from the Battle of Dannoura, over 800 years ago.
Tanaka-san hand forges all of these fine blades out of the very popular Aogami 2 steel as his core component. He hardens the steel to a Rockwell rating of 62 HRC, which is a sweet spot for Blue #2. He then forge-welds a layer of soft stainless steel to the core using the san-mai method of awasi (cladding). The soft stainless steel not only protects the inner core of Aogami 2 steel, but also adds a level of dampening to the blade which reduces the chances of fractures while making the blade easier to maintain.
Even though the cladding is stainless, these knives should be kept clean and dry to avoid corrosion to the exposed core steel. The cladding receives a really lovely hammered finish, which Mr. Tanaka calls "wavy face." This not only enhances the visual appeal of the knife but also offers a huge amount of protection to the otherwise corrosion-prone inner core. This particular knife comes with a very nice custom octagonal handle.
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
Edge Grind: Even
Weight: 7.6 oz (216 g)
Edge Length: 190 mm
Spine Thickness at Base: 4 mm
Blade Height: 79 mm
Handle: Burnt Oak Octagonal
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mawafabl2na1&&&MA2-N17VU&&&Matsubara Blue #2 Wavy Face Nakiri 170mm&&&The Matsubara Wavy Face Blue #2 Nakiri 170mm is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used in the manufacturing of kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with a soft stainless steel, which receives a lovely finish. The hammer marks you see on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance much easier.
This great-looking nakiri has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. The blade height is generous, especially for a nakiri of this length. This is a robust blade in size and weight, which will find favor with users looking for a knife that feels solid and stiff in hand and on the board.
We combined his blade with a sweet oak handle in an octagonal shape.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Hammered (Wavy Face)
Knife Type: Nakiri
Edge: Even
Weight: 6.4 oz (162 g)
Edge Length: 162 mm
Total Length: 317 mm
Spine Thickness at Heel: 3 mm
Blade Height: 57 mm
Handle: Burnt Oak Octagonal
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mabl2wafasa1&&&MA2-S17VU&&&Matsubara Blue #2 Wavy Face Santoku 170mm&&&The Matsubara Wavy Face Blue #2 Santoku 170mm is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used in the manufacture of kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with a soft stainless steel, which receives a lovely finish. The hammer marks you see on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking santoku has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is generous, especially for a santoku of this length. This is a robust blade in size and weight, which will find favor with users looking for a knife that feels solid and stiff in hand and on the board.
We combined his blade with a sweet oak handle in an octagonal shape.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Hammered (Wavy Face)
Edge: Even
Weight: 5.6 oz (158 g)
Edge Length: 173 mm
Total Length: 310 mm
Spine Thickness at Heel: 4 mm
Blade Height: 52 mm
Handle: Burnt Oak Octagonal
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matsubara2&&&MA2-N18VU&&&Matsubara Blue #2 Wavy Face Tall Nakiri 180mm&&&Matsubara Blue #2 Wavy Face Tall Nakiri 180mm. Experience the masterful craftsmanship of Katsuko Tanaka, the principal blacksmith at Tanaka Kama Kogyo in Matsubara, a historic blacksmithing town in Omura, Nagasaki Prefecture. With roots tracing back over 800 years to the Battle of Dannoura, Tanaka-san carries forward a time-honored tradition of Japanese blade-making.
Each blade is meticulously hand-forged using Aogami #2 (Blue #2) steel, a highly respected high-carbon steel known for its incredible sharpness and edge retention. With a Rockwell hardness of 62HRC, this blade strikes the perfect balance between durability and performance.
To enhance resilience, Tanaka-san applies the san-mai method of awasi (cladding), forge-welding a layer of soft stainless steel over the Aogami #2 core. This stainless cladding not only protects the inner steel but also adds a level of shock absorption, reducing the risk of fractures while making maintenance easier.
The blade features a stunning hammered finish they call a "wavy face," providing both a refined aesthetic and additional protection against corrosion. While the stainless cladding offers some rust resistance, the exposed Aogami #2 core requires proper care to prevent oxidation.
Paired with a beautifully crafted octagonal oak handle, this Tall Nakiri is a work of art designed for serious chefs and knife enthusiasts alike.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Blacksmith: Mr. Tanaka
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Wavy Face (Hammered) Stainless
Edge Steel: Blue #2
Edge Grind: Even
Weight: 8.9 oz (254 g)
Edge Length: 170 mm
Spine Thickness at Base: 4 mm
Blade Height: 74 mm
Handle: Burnt Oak Octagonal
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mabl2wafatap&&&MA2-T12VU&&&Matsubara Blue #2 Wavy Face Tall Petty 120mm&&&The Matsubara Wavy Face Blue #2 Tall Petty 120mm is made by blacksmith Katsuto Tanaka, who works from his famed shop in Omura City, Nagasaki Prefecture.
Aogami 2 carbon steel is undoubtedly one of the most popular steels used to manufacture kitchen knives. It is noted for its outstanding edge life and overall toughness. The core steel is covered san-mai style with soft stainless steel, which receives a lovely finish. The hammer marks on these blades are real, not stamped with a press. The cladding adds strength, reduces mass, and makes maintenance much easier.
This great-looking tall petty has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is generous, especially for a petty of this length. It makes the knife good for board work while cutting various foods.
Each knife is made by hand so measurements may vary.
Brand: Matsubara
Location: Nagasaki, Japan
Blacksmith: Tanaka-San
Steel: Blue #2
Cladding: Stainless
Finish: Hammered (Wavy Face)
Knife Type: Tall Petty 120mm
Edge: Even
Weight: 2.8 oz (80 g)
Edge Length: 120 mm
Total Length: 250 mm
Spine Thickness at Heel: 3 mm
Blade Height: 36 mm
Handle: Burnt Urushi Oak Octagonal
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mag3ki21&&&MG3-K21NW&&&Matsubara G3 Kiritsuke 210mm&&&Matsubara G3 Kiritsuke 210mm. The Matsubara G3 Nashiji Kiritsuke knives are crafted by the skilled Tanaka family in Omura City, near Nagasaki. Their blacksmithing heritage traces back over 800 years to techniques brought by refugees after the Battle of Dannoura. Today, these traditional methods are carefully preserved by Tanaka Kama Kogyo, a fourth-generation blacksmith.
This Kiritsuke knife is crafted from high-quality G3 (Ginsan) stainless steel, renowned in Japan for its sharp edge retention and excellent rust resistance. Mr. Tanaka enhances each blade with a stunning stainless steel cladding and finishes it with an eye-catching nashiji texture, making this knife as visually striking as it is practical.
Blacksmith: Tanaka san
Brand Name: Matsubara
Location: Omura City, Japan
Construction: Hammer Forged, San Mai
Handle: Rosewood Octagonal
Steel: Ginsan
Cladding: Stainless
Finish: Nashiji
Edge Grind: 50/50
Weight: 6.2oz / 178g
Blade Length: 209 mm
Overall Length: 359 mm
Spine Thickness at Heel: 3.4 mm
Blade Height at Heel: 49 mm
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mag3nabu181&&&MG3-B18NW&&&Matsubara G3 Nashiji Bunka 180mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family, in Omura City, just outside Nagasaki. The origins of the blacksmith tradition came to the town with refugees from the Battle of Dannoura over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th-generation blacksmith who owns the shop.
The knife you see here is a bunka knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice, sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes it with a nashiji (pear skin) finish.
Each knife is made by hand so measurements may vary.
Blacksmith: Tanaka san
Brand Name: Matsubara
Steel: Ginsan
Cladding: Stainless
Finish: Nashiji
Edge Grind: 50/50
Weight: 5.2 oz (148 g)
Edge Length: 192 mm
Total Length: 333 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 53 mm
Location: Omura City, Japan
Construction: Hammer Forged, San Mai
Handle: Walnut Octagonal&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-bunka-180mm-410.png&&&5&&&||&&&||&&&||@@@
mag3nagy21&&&MG3-G21NW&&&Matsubara G3 Nashiji Gyuto 210mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a gyuto knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.
We do not carry a saya that fits this knife. We recommend the blade guard instead.
Weight: 6.1 oz (174 g)
Edge Length: 213 mm
Total Length: 362 mm
Spine Thickness at Heel: 3 mm
Blade Height: 57 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-gyuto-210mm-220.png&&&0&&&||&&&||&&&||@@@
mag3gy24&&&MG3-G24NW&&&Matsubara G3 Nashiji Gyuto 240mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
This knife is made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge and has good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and completes the look with a lovely nashiji, or pear skin, finish.
We do not carry a saya that fits this knife. We recommend the blade guard instead.
Brand: Matsubara
Location: Nagasaki
Blacksmith: Tanaka-San
Steel: G3 Stainless Steel
Cladding: Stainless
Finish: Nashiji
Knife Type: Gyuto 240mm
Edge: Even
Weight: 6.9 oz (196 g)
Edge Length: 247 mm
Total Length: 388 mm
Spine Thickness at Heel: 3 mm
Blade Height: 58-60 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Engraves on the left side (See Photo)&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-gyuto-240mm-268.png&&&0&&&||&&&||&&&||@@@
mag3nakicl19&&&MG3-C18NW&&&Matsubara G3 Nashiji Kiri Cleaver 190mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is made with high-quality stainless steel called G3 or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.
Brand: Matsubara
Blacksmith: Mr. Tanaka
Location: Nagasaki
Construction: Hammer Forged, San Mai
Cladding: Nashiji Stainless
Edge Steel: Ginsan
Edge Grind: Even
Weight: 7.6 oz/ 216g
Blade Length: 191mm
Overall Length: 332mm
Spine Thickness at Heel: 3.3mm
Blade Height at Heel: 79mm
Handle: Walnut Octagonal&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-kiri-cleaver-190mm-324.png&&&5&&&||&&&||&&&||@@@
mag3nabu18&&&MG3-P12NW&&&Matsubara G3 Nashiji Petty 120mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a petty knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.
Weight: 2.6 oz (74g)
Blade Length: 125 mm
Total Length: 250 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 36.5 mm
Handle: Walnut Octagonal
Photos By Gustavo Bermudez
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mag3pe15&&&MG3-P15NW&&&Matsubara G3 Nashiji Petty 150mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends, the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a petty knife made with high quality stainless steel called G3, or Ginsan. It's a steel well known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.
Weight: 2.9 oz (84 g)
Blade Length: 156 mm
Overall Length: 280 mm
Spine Thickness at Heel: 2.7 mm
Blade Height at Heel: 34.0 mm
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mag3su24&&&MG3-J24NW&&&Matsubara G3 Nashiji Sujihiki 240mm&&&Looking for top-quality blades with a rich history of craftsmanship? Look no further than Matsubara G3 Nashiji Matsubara blades! Our blades are made by the talented Tanaka family in Omura City, located just outside Nagasaki. Blacksmiths in this area have been honing their techniques for over 800 years, ever since refugees from the Battle of Dannoura brought their skills to the town. Today, Tanaka Kama Kogyo, a 4th generation blacksmith, continues the family tradition. When you choose Matsubara blades, you're choosing a piece of history and a commitment to quality craftsmanship.
Brand: Matsubara
Blacksmith: Mr. Tanaka
Location: Omura City, Japan
Construction: Hammer Forged, San Mai
Cladding: Nashiji Stainless
Edge Steel: Ginsan
Edge Grind: Even
Weight: 6 oz/ 172g
Blade Length: 244mm
Overall Length: 385mm
Spine Thickness at Heel: 2.9mm
Blade Height at Heel: 39mm
Handle: Rosewood Octagonal
Ferrule: Black Pakkawood
Photos By Gustavo Bermudez
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mag3na16&&&MG3-N17NW&&&Matsubara G3 Nashiji Tall Nakiri 170mm&&&Matsubara G3 Nashiji Matsubara blades are made by our friends the Tanaka family in Omura City, just outside Nagasaki. The origins in the blacksmith tradition came to the town with refugees from the Battle of Dannoura, over 800 years ago. Those techniques are still being used today in the production of knives and farm tools. Tanaka Kama Kogyo is a 4th generation blacksmith who owns the shop.
The knife you see here is a nakiri knife made with high-quality stainless steel called G3 or Ginsan. It's a steel well-known in Japan that takes a nice sharp edge with good stainless properties. Mr. Tanaka puts a beautiful stainless steel cladding on these knives and finishes it with a nashiji finish which looks great in person.
Maker: Matsubara
Blacksmith: Tanaka San
Location: Omura City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless
Finish: Nashiji
HRC: 61
Edge Grind: Even, 50/50
Weight: 6.2 oz (176g)
Blade Length: 170 mm
Total Length: 310 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 53 mm
Handle: Walnut Octagonal
Ferrule: Black Pakkawood&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-tall-nakiri-170mm-7.png&&&5&&&||&&&||&&&@@@
mag3natana18&&&MG3-N18NW&&&Matsubara G3 Nashiji Tall Nakiri 180mm&&&This is an awesome "tweener" knife that falls between a tall nakiri and a Chinese cleaver. It's got great cutting action and chops with ease. It also is easy to handle. The knife is constructed from high-quality Ginsan (G-3) Stainless steel with stainless steel cladding. This is one of the best stainless steels for kitchen knives on the market and the knife is finished off with a traditional wa handle made of oak wood with a urushi finish that is burnt at the bottom for a cool, traditional look.
Brand: Matsubara
Blacksmith: Mr. Tanaka
Location: Nagasaki
Construction: Hammer Forged, San Mai
Cladding: Nashiji Stainless
Edge Steel: G3 Stainless Steel
Edge Grind: Even
Weight: 8.8 oz/ 250g
Blade Length: 172mm
Overall Length: 323mm
Spine Thickness at Heel: 3mm
Blade Height at Heel: 79mm
Handle: Walnut Octagonal
Ferrule: Black Pakkawood&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-tall-nakiri-180mm-290.png&&&5&&&||&&&||&&&||@@@
magidaho17&&&MG3-B18DW&&&Matsubara Ginsan Damascus Bunka 180mm&&&In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from Ginsan stainless steel. It is very good at taking and holding a sharp edge and sharpens more easily than many other stainless steels. A softer Damascus cladding is applied to protect and strengthen this hard-edged steel and is finished with a near-mirror polish and hand-engraved by Mr. Tanaka himself.
A traditional octagonal handle completes the package and gives the knife a great look.
Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Steel: Ginsan
HRC: 62+-
Cladding: Stainless Damascus / Polished Finish
Engraving: Hand Engraved
Weight: 5.5 oz (156 g)
Edge Length: 187 mm
Total Length: 330 mm
Spine Thickness at Heel: 3 mm
Blade Height: 54 mm
Handle Type: Walnut Octagonal&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-bunka-170mm-239.png&&&5&&&||&&&||&&&||@@@
magidagy21&&&MG3-G21DW&&&Matsubara Ginsan Damascus Gyuto 210mm&&&Mr. Tanaka hammer-forged this blade from Ginsan stainless steel. It is very good at taking and holding a sharp edge and sharpens more easily than many other stainless steels. A softer Damascus cladding is applied to protect and strengthen this hard-edged steel, and it is finished with a near mirror polish and hand-engraved by Mr. Tanaka himself.
A traditional octagonal-shaped walnut handle makes the package complete and gives the knife a great look.
Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Steel: Ginsan
HRC: 62+-
Cladding: Stainless Damascus, Polished Finish
Engraving: Hand Engraved
Weight: 7.0 oz (198 g)
Edge Length: 212 mm
Total Length: 360 mm
Spine Thickness at Heel: 2 mm
Blade Height: 60 mm
Handle Type: Walnut Octagonal&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-ginsan-damascus-gyuto-210mm-334.png&&&0&&&||&&&||&&&||@@@
mahabu17&&&MHP-B17PW&&&Matsubara HAP40 Bunka 170mm&&&Matsubara HAP40 Bunka 170mm is made by blacksmith Katsuto Tanaka who works from his famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking bunka has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
Brand: Matsubara
Location: Nagasaki
Blacksmith: Tanaka-San
Steel: HAP40
Cladding: Stainless
Finish: Migaki
Knife Type: Bunka
HRC: 65-66
Handle: Rosewood Western
Edge Grind: Even
Weight: 4.3 oz (122 g)
Edge Length: 171 mm
Spine Thickness at Heel: 1.7 mm
Blade Height at Heel: 46.5 mm
&&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-bunka-170mm-90.png&&&4.5&&&||&&&||&&&@@@
matsubara1&&&MH4-B18PK&&&Matsubara HAP40 Bunka 180mm Hairline&&&Matsubara HAP40 Bunka 180mm is made by blacksmith Katsuto Tanaka who works from his famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking bunka has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
Brand: Matsubara
Location: Nagasaki
Blacksmith: Tanaka-San
Steel: HAP40
Cladding: Stainless Hairline
Knife Type: Bunka
HRC: 65-66
Handle: Walnut Octagonal
Edge Grind: Even
Weight: 4.9oz / 140g
Blade Length: 188mm
Spine Thickness at Heel: 2.3mm
Blade Height at Heel: 54mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-bunka-180mm-hairline-35.png&&&0&&&||&&&||&&&@@@
mahape15&&&MHP-P15PW&&&Matsubara HAP40 Petty 150mm&&&Matsubara HAP40 Petty is made by master blacksmith Katsuto Tanaka and his family who work from their famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking petty has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
Brand: Matsubara
Location: Nagasaki
Blacksmith: Tanaka-San
Steel: HAP40 Semi-Stainless
Cladding: Stainless
Finish: Migaki
Knife Type: Petty
HRC: 65-66
Handle: Rosewood Western
Edge Grind: Even
Spine Thickness: 1.8mm
Height: 30.5mm
Edge Length: 151mm
Edge: Even
Weight: 2.4oz / 68g&&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-petty-150mm-90.png&&&0&&&||&&&||&&&@@@
mahasa17&&&MHP-S17PW&&&Matsubara HAP40 Santoku 170mm&&&Matsubara HAP40 Santoku 170mm is made by blacksmith Katsuto Tanaka who works from his famed shop in Omura City, Nagasaki Prefecture.
HAP40 is considered a top-shelf steel that is semi-stainless and holds an edge incredibly well. The core steel is covered in san-mai style with soft stainless steel. The cladding adds strength, reduces mass, and makes maintenance a lot easier.
This great-looking santoku has a rather flat section at the heel end and then transitions into a nice curved belly about halfway along the edge.
Brand: Matsubara
Location: Nagasaki
Blacksmith: Tanaka-San
Steel: HAP40
Cladding: Stainless
Finish: Migaki
Knife Type: Santoku
HRC: 65-66
Handle: Rosewood Western
Edge Grind: Even
Weight: 4.4oz / 126g
Blade Length: 171mm
Spine Thickness at Heel: 1.8mm
Blade Height at Heel: 47mm&&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-hap40-santoku-170mm-90.png&&&0&&&||&&&||&&&@@@
mawh1bu17&&&MS1-B17W&&&Matsubara White #1 Bunka 170mm&&&The Matsubara White #1 bunka is fashioned from Hitachi White Paper #1 steel, also known as Shirogami 1. The inner core, or hagane, is clad in a soft carbon jigane (outer layer). The outer layer features a rustic and attractive kurouchi finish. Kurouchi is a black carbonized finish put on knives to protect the steel and provide a barrier against corrosion on carbon steel knives. It also adds strength to the inner core. However, as this is a carbon blade, care must be taken to clean and dry it after use.
Bunkas, or banno-bunkas, can be viewed as a cross between a gyuto and a nakiri. They are similar in overall dimension to a santoku, but with that distinctive Edo-style sword tip. They are versatile and nimble knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. Bunkas feature a flatter profile than many other gyuto blades and are particularly suited to push cutting techniques rather than rocking styles. The attractive and great looking sword tip makes it very useful for small or intricate work like preparing garnishes.
The knife comes with a simple but good looking octagonal walnut handle and black pakka wood ferrule.
Brand: Matsubara
Blacksmith: Tanaka-San
Region: Nagasaki
Construction: San Mai
Edge Steel: White #1
Cladding: Soft Iron
Finish: Hammer Kurouchi
Weight: 4.8 oz (136 g)
Edge Length: 173 mm
Total Length: 320 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm
HRC: 61
Style: Bunka
Engraving: Hand Engraved
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-white-1-bunka-170mm-315.png&&&5&&&||&&&||&&&||@@@
mazddabu18&&&MZD-B18DW&&&Matsubara ZDP189 Damascus Bunka 180mm &&&In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard edge steel and is finished with a damascus stainless cladding that has a beautiful look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look.
Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Edge Steel: ZDP189
HRC: 65+-
Construction: Hammer Forged, San Mai
Cladding: Stainless
Weight: 5.7 oz (164 g)
Edge Length: 185 mm
Total Length: 326 mm
Spine Thickness at Heel: 2.5 mm
Blade Height at Heel: 55.5 mm
Handle Type: Walnut Octagonal&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-damascus-bunka-180mm-261.png&&&0&&&||&&&||&&&||@@@
mazddagy21&&&MZD-G21DW&&&Matsubara ZDP189 Damascus Gyuto 210mm &&&The Matsubara ZDP189 line of knives are a recent addition to our store. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular ZDP189. He hardens the steel to a Rockwell rating of 65+-. This is a sweet spot for ZDP189. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. The jigane then receives a really lovely Damascus etching followed by a near mirror polish.
The Matsubara ZDP189 Damascus Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice custom octagonal handle.
Brand: Matsubara
Blacksmith: Tanaka-San
Steel: ZDP189
HRC 65+-
Cladding: Stainless
Finish: Damascus
Knife Type: Gyuto 210mm
Edge: Even
Weight: 6.7 oz/ 190g
Blade Length: 220mm
Overall Length: 360mm
Spine Thickness at Heel: 2.4mm
Blade Height at Heel: 57.2mm
Handle: Walnut Octagonal
Ferrule: Black Pakkawood&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-damascus-gyuto-210mm-154.png&&&0&&&||&&&||&&&||@@@
mazdmibu18&&&MZD-B18PW&&&Matsubara ZDP189 Mirror Bunka 180mm &&&In the south of Japan, these are called hakatas and they're basically bunka knives. Either way, they are versatile and agile knives capable of tackling all sorts of cutting, chopping, and slicing jobs around the kitchen. They feature a flatter profile than some other chef-style blades and are particularly suited to push-cutting techniques rather than rocking styles. The delicate sword tip makes them very useful for small or intricate work like preparing garnishes.
Mr. Tanaka hammer-forged this blade from ZDP189 steel. It is very good at taking and holding a sharp edge and can be hardened to a higher degree than other steels. A softer jigane is applied to protect and strengthen this hard-edge steel, and the blade is finished with a mirror cladding for a beautiful look.
A traditional walnut octagonal handle makes the package complete and gives the knife a great look.
Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Steel: ZDP189
HRC: 65+-
Cladding: Stainless
Weight: 5.1 oz (146 g)
Edge Length: 179 mm
Total Length: 323 mm
Spine Thickness at Heel: 2 mm
Blade Height: 53 mm
Handle Type: Walnut Octagonal&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-mirror-bunka-180mm-23.png&&&0&&&||&&&||&&&||@@@
mazdmigy21&&&MZD-G21PW&&&Matsubara ZDP189 Mirror Gyuto 210mm&&&The Matsubara ZDP189 line of knives are a recent addition to our store. They combine beautiful aesthetics with fine craftsmanship and outstanding performance. Katsuto Tanaka is the principal blacksmith responsible for hand-forging these lovely blades in his famed shop located in the town of Matsubara in the city of Omura, Nagasaki Prefecture.
Tanaka-San uses the very popular ZDP189 for the edge. He then forge welds a layer of stainless steel to the core (hagane) using a technique known as san mai. This involves covering both sides of the blade without wrapping the outer layer (jigane) over the spine. The hagane thus shows through at the edge and on top of the spine. These knives must be kept clean and dry to avoid corrosion to the exposed hagane. HRC after heat treating is HRC65+-.
The Matsubara ZDP189 Gyuto 210mm has a profile that is quite flat at the heel end and then transitions into a nice curved belly about halfway along the edge. Blade height is very generous for a 210mm gyuto. This is a robust blade in size and weight which will find favor with users looking for a knife that feels solid and stiff. The heft and strength are confidence-inspiring. It comes with a very nice octagonal walnut handle.
Brand: Matsubara
Blacksmith: Tanaka-San
Steel: ZDP189
HRC: 65+-
Cladding: Stainless
Finish: Mirror
Edge: Even
Weight: 6.6 oz (188 g)
Edge Length: 216 mm
Total Length: 365 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 61 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-zdp189-mirror-gyuto-210mm-2.png&&&0&&&||&&&||&&&||@@@
mespset&&&Measuring-Spoons&&&Measuring Spoon Set&&&These handy stainless steel measuring spoons are made of high quality 18/8 food grade stainless steel. Included in the set are 1/8 teaspoon, 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/ 2 tbsp, 1 tbsp, all attached with a unique D-ring.
Each spoon is engraved with both the Imperial and Metric measurements for easy use. The spoons are clipped together for easy storage and to keep them together as a set. You can remove the spoon from the set by quickly unclipping the link. &&&&&&5.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/measuring-spoon-set-215.png&&&5&&&||&&&||&&&@@@
mihaasgy18&&&M-151G&&&Miki Hamono AS Gyuto 180mm &&&Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship.
Maker: Miki Hamono
Construction: San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless Steel
Engraving: Hand Engraved
Edge Grind: Even
Handle: Sandalwood and Black Pakka Octagonal
Weight: 4.4 oz (126 g)
Edge Length:180 mm
Total Length: 319 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-gyuto-180mm-68.png&&&0&&&||&&&||&&&@@@
mihaaspe15&&&M-151P&&&Miki Hamono AS Petty 150mm&&&Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship.
Maker: Miki Hamono
Construction: San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless Steel
Engraving: Hand Engraved
Edge Grind: Even
Handle: Sandalwood and Black Pakka Octagonal
Weight: 2.6 oz (74 g)
Edge Length: 149 mm
Total Length: 274 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-petty-150mm-68.png&&&0&&&||&&&||&&&@@@
mihaassa17&&&M-151S&&&Miki Hamono AS Santoku 170mm&&&Miki, an enchanting metropolis situated east of Kobe, is a bustling center for numerous adept blacksmiths who skillfully exercise their craft. These unparalleled knives, crafted with painstaking precision within Miki's ateliers, bear the city's name with pride, standing as an enduring tribute to its deep-rooted tradition of superior craftsmanship. Santoku knives are general-purpose blades that have a nice, flat profile that lends itself to push cutting.
Maker: Miki Hamono
Construction: San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless Steel
Engraving: Hand Engraved
Edge Grind: Even
Handle: Sandalwood and Black Pakka Octagonal
Weight: 4.5 oz (128 g)
Edge Length: 170 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-as-santoku-170mm-68.png&&&0&&&||&&&||&&&@@@
mihacastbu17&&&M-101BU&&&Miki Hamono Carbon Steel Bunka 165mm&&&Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile.
Maker: Miki Hamono
Construction: San Mai
Edge Steel: Carbon Steel
Cladding: Stainless Steel
Edge Grind: Even
Handle: Black Pakka
Weight: 4.8 oz (136 g)
Edge Length: 167 mm
Total Length: 293 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 46 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-bunka-165mm-68.png&&&0&&&||&&&||&&&@@@
mihacastgy18&&&M-101GY&&&Miki Hamono Carbon Steel Gyuto 180mm&&&Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile.
Maker: Miki Hamono
Construction: San Mai
Edge Steel: Carbon Steel
Cladding: Stainless Steel
Edge Grind: Even
Handle: Black Pakka
Weight: 4.0 oz (114 g)
Edge Length: 181 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 43 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-gyuto-180mm-68.png&&&0&&&||&&&||&&&@@@
miki&&&M-101NA&&&Miki Hamono Carbon Steel Nakiri 165mm&&&Miki, a charming city located east of Kobe, is renowned as a hub for skilled blacksmiths who have perfected their craft over generations. Within the workshops of Miki, these exceptional knives are meticulously forged, each one proudly bearing the city’s name as a testament to its rich tradition of excellence. We highly recommend this knife for learning to sharpen, thanks to its easy-to-hone carbon steel and flat blade profile, making it an ideal choice for both beginners and enthusiasts.
Maker: Miki Hamono
Construction: San Mai
Edge Steel: Carbon Steel
Cladding: Stainless Steel
Edge Grind: Even
Handle: Black Pakka
Weight: 4.3 oz (124 g)
Edge Length: 159 mm
Total Length: 285 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 45 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-nakiri-165mm-126.png&&&0&&&||&&&||&&&@@@
miwh2sa16&&&M-101SA&&&Miki Hamono Carbon Steel Santoku 170mm&&&Miki, a charming city located east of Kobe, serves as a hub for numerous skilled blacksmiths who masterfully ply their trade. It is within the workshops of Miki that these exceptional knives are meticulously crafted, proudly carrying the city's name as a testament to its longstanding tradition of excellence. We recommend this knife for learning to sharpen due to its easy-to-sharpen carbon steel and flat blade profile.
Maker: Miki Hamono
Construction: San Mai
Edge Steel: Carbon Steel
Cladding: Stainless Steel
Edge Grind: Even
Handle: Black Pakka
Weight: 4.8 oz (138 g)
Edge Length: 169 mm
Total Length: 293 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/miki-hamono-carbon-steel-santoku-170mm-8.png&&&0&&&||&&&||&&&@@@
mibl1ko65&&&MA1-521064&&&Mikisyo Blue #1 Kogatana 65mm&&&Mikisyo Hamono is a multigenerational kogatana making blacksmith shop in Miki Japan. 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: Blue #1
Cladding: Soft Iron
Edge: Single Bevel, Right-Sided
Weight: 1.1 oz (52 g)
Edge Length: 68 mm
Total Length: 195 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28 m&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-1-kogatana-65mm-219.png&&&5&&&||&&&||&&&@@@
mikisyo1&&&MA2-520074&&&Mikisyo Blue #2 Kogatana 50mm&&&Mikisyo Hamono is a multigenerational blacksmith shop in Miki, Japan, specializing in making kogatanas. There are about 80 registered traditional craftsmen, blacksmiths. There used to be dozens of kogatana blacksmiths in his town 50 years ag,o but now there are only two. Mr. Hiroyuki Nagaike, born in 1939, is one of them! Below is a video of the master of kogatanas:
Business Name: Mikisyo
Location: Miki City Japan
Blacksmith: Hiroyuki Nagaike
Construction: Hammer Forged/Ni Mai
Edge Steel: Blue #2
Cladding: Soft Iron
Edge: Single Bevel Right Sided
Weight: 2.2 oz/ 62g
Blade Length: 52mm
Overall Length: 178mm
Spine Thickness at Heel: 2.7mm
Blade Height at Heel: 24.3m
&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-kogatana-50mm-155.png&&&0&&&||&&&||&&&@@@
mibl2ko65&&&MA2-510259&&&Mikisyo Blue #2 Kogatana 65mm&&&Mikisyo Blue #2 Kogatana 65mm. This handmade kogatana uses high carbon steel. This handy knife is used for whittling or other uses and it comes with a really nice saya that allows you to safely take it on the road to work, cooking school or into the field. Mikysio, a specialist in kogatanas, is based in Miki City, which is located on the western side of the mountains that separate Kobe city from the interior of Japan. For over 100 years, many blacksmiths in Miki City have made these small knives. Many customers use these as petty knives in the kitchen but they also work well for grafting, whittling and paper cutting as well as box cutters.
Business Name: Mikisyo
Location: Miki City, Japan
Blacksmith: Hiroyuki Nagaike
Construction: Hammer Forged/Ni Mai
Edge Steel: Blue #2
Cladding: Soft Iron
Edge: Single Bevel, Right Sided
Weight: 3.1 oz (90 g)
Edge Length: 66 mm
Total Length: 242 mm
Spine Thickness at Heel: 4 mm
Blade Height: 21 m
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-kogatana-65mm-322.png&&&5&&&||&&&||&&&@@@
kilehagr&&&MA2-530264-Southpaw&&&Mikisyo Blue #2 Left Handed Kogatana&&&This is a kogatana made for southpaws. It's an all-purpose utility knife used in Japan for a wide variety of tasks like bamboo crafting, leather and paper cutting and woodworking.
Steel: Blue #2
Weight: 2.1 oz (62 g)
Edge Length: 58 mm
Total Length: 180 mm
Construction: Hammer Forged
Grind: Chisel Grind/Left-Handed&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-left-handed-kogatana-34.png&&&0&&&||&&&||&&&@@@
okeablue&&&MA2-510013&&&Mikisyo Blue #2 Long Kogatana 135mm&&&The Mikisyo Blue #2 Long Kogatana 135mm is a handy tool, crafted by the skilled hands of Hiroyuki Nagaike. This exquisite tool is forged from Blue #2, carbon steel, ensuring durability and precision in every cut. Designed for versatility, the kogatana excels in a variety of tasks from whittling to kitchen prep, making it the perfect companion for professionals and hobbyists alike. Its unique single bevel right-sided edge offers unmatched sharpness, ideal for detailed work.
Housed in a beautifully crafted saya, the kogatana is not only protected but also portable, ready to accompany you to work, cooking school, or the great outdoors. Mikisyo, a name synonymous with quality in the world of kogatanas, operates out of Miki City. This locale, nestled on the eastern slopes of the mountains near Kobe, Japan, has been home to esteemed blacksmiths for over a century.
Whether you're in the kitchen or out in the field, this tool adapts to your needs, functioning superbly as a petty knife, grafting tool, or even a box cutter. Its construction boasts the traditional hammer-forged Ni Mai technique, with an edge of Blue #2 steel and a cladding of soft iron. This results in a tool that's not just effective but also a piece of art.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-long-kogatana-135mm-32.png&&&0&&&||&&&||&&&@@@
towh2un94&&&MA2-941022&&&Mikisyo Blue #2 Nagoya Unagi 100mm&&&Mikisyo's Blue #2 Unagi 100mm is a tool commonly used by sushi cooks in and around Nagoya, Japan. The blade is made from highly regarded Blue #2 carbon steel. The alloy is tough and takes a very keen edge. In the case of this knife, it is clad with a soft iron layer that protects the inner core while lightening and adding strength to the blade. Both metals are reactive, so care must be given to clean and dry the knife carefully.
The blade itself features a great profile for processing eel, which has very tough skin. It has a really cool engraving of a dragon on the blade face.
The blade is mated to a traditional D-shaped handle made from ho wood with a black resin ferrule.
Maker: Mikisyo
Construction: San Mai, Hammer Forged
Steel: Blue #2
Finish: Kurouchi
Edge: Even (See Photo)
Handle: D-shaped Ho Wood
Ferrule: Black Resin
Type: Unagi (Nagoya Style)
Weight: 1.9 oz (54 g)
Edge 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 Edge 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&&&These shears are traditionally used for bonsai, but a growing number of pro and home cooks use them as kitchen shears. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting.
Weight: 7.1 oz (200 g)
Blade Edge Length: 50 mm
Total Length: 185 mm
The hardness is about HRC60
Packaged in a vinyl pouch&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-180mm-169.png&&&5&&&||&&&||&&&@@@
miboshla&&&K-13&&&Mikisyo Bonsai Shears 195mm&&&These shears are traditionally used for bonsai, but a growing number of pro and home cooks use them as kitchen shears. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting.
Weight: 8.0 oz (226 g)
Blade Edge Length: 70 mm
Total Length: 195 mm
The hardness is about HRC60
Packaged in a vinyl pouch&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-bonsai-shears-195mm-77.png&&&0&&&||&&&||&&&@@@
micraosuko&&&MSC-52043&&&Mikisyo Crane-Turtle Aogami Super Kogatana&&&This is a super cool kogatana that is handmade and forged by forging iron and steel using traditional techniques. The blade part is the head of a crane, and the handle part is the image of a turtle. This product is a traditional craft. High carbon steel "Aogami Super" is used for the steel. Ultra-soft iron is used for the cladding. It comes in a nice wooden gift box.
Tsuru-Kame is a work of Kohsetsu Nagaike who is certified by the Japanese Government as one of the traditional craftsmen.
Tsuru means crane and Kame means turtle. It is said from ancient in Japan that cranes live for 1,000 years and turtles live for 10,000 years, and the pair stands for a symbol of long life. He has created this idea in this Kogatana. As you see, the knife part shows a crane and the grip part shows a turtle.&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-crane-turtle-aogami-super-kogatana-259.png&&&0&&&||&&&||&&&@@@
mifiko60&&&MSC-520135&&&Mikisyo Fish Kogatana 55mm&&&This handy knife is in the shape of a fish and measures 180mm from tail to tip with a blade edge length of 55mm. Mikisyo specializes in kogatanas. For over 100 years, these small knives were made by dozens of blacksmiths in Miki City, which is located on the western side of the mountains that separate Kobe City from the interior of Japan. These days, only a handful of these blacksmiths remain.
Many customers use these as petty knives in the kitchen, but they also work well for grafting, whittling, and paper cutting. They're great box cutters, too!
Blacksmith: Hiroyuki Nagaike
Edge Steel: Blue #2
Cladding: Soft Iron
Weight: 1.5 oz (42 g)
Edge 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&&&These shears are traditionally used for Ikenobo, which is the oldest school of flower arranging in Japan, dating back to the 15th century. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting.
Weight: 5.9 oz (168 g)
Blade Edge Length: 43 mm
Total Length: 165 mm
The hardness is about HRC60
Packaged in a vinyl pouch&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-ikenobo-shears-165mm-167.png&&&0&&&||&&&||&&&@@@
miiksh18&&&K-51&&&Mikisyo Ikenobo Shears 180mm&&&These shears are traditionally used for Ikenobo, which is the oldest school of flower arranging in Japan, dating back to the 15th century. These are made by a third-generation blacksmith named Nagaike san, who was born in 1939 and is one of the few remaining in what used to be a hotbed of blacksmiths. These are made with reactive high-carbon steel with C0.85. Please wipe them dry after use to keep them from rusting.
Weight: 6.5 oz (184 g)
Blade Edge Length: 50 mm
Total Length: 185 mm
The hardness is about HRC60
Packaged in a vinyl pouch&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-ikenobo-shears-180mm-230.png&&&0&&&||&&&||&&&@@@
miwh2kode10&&&MS2-943569&&&Mikisyo White #2 Ko Deba 105mm &&&Miki-Syo White #2 Ko Deba 105mm. Mikisyo Hamono is a multigenerational kogatana making blacksmith shop in Miki, Japan. But they also make all kinds of other tools and blades. This knife is a small ko deba that uses a traditional grind and white #2 carbon steel. It's used for fish but can also be used to cut all kinds of herbs and small vegetables. The blacksmith's 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
Cladding: Soft Iron
Edge: Single Bevel, Right Sided
Weight: 2.5 oz (72 g)
Edge Length: 103 mm
Total Length: 217 mm
Spine Thickness at Heel: 3 mm
Blade Height: 39 mm&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-ko-deba-105mm-99.png&&&0&&&||&&&||&&&@@@
kogatana&&&MS2-941015&&&Mikisyo White #2 Kogatana 43mm&&&Mikisyo Hamono is a multigenerational kogatana making blacksmith shop in Miki Japan. 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 craftman, 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
Cladding: Soft Iron
Edge: Single Bevel Right Sided
Weight: 4.5 oz/ 130
Blade Length: 43.5mm
Overall Length: 175mm
Spine Thickness at Heel: 4mm
Blade Height at Heel: 30mm
Here is a video of the master of kogatanas:&&&&&&45&&&&&&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)
Edge 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 craftman, 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)
Edge Length: 145 mm
Total Length: 275 mm
Spine Thickness at Heel: 4 mm
Blade Height: 29 m
Here is a video of the master of kogatanas:&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-unagi-knife-tokyo-145mm-26.png&&&0&&&||&&&||&&&@@@
mijakasw21&&&KT-22D&&&Mini Japanese Katana Sword 210mm&&&This is a miniature replica katana designed as a decorative item or a letter opener. Made in Japan, the Tokugawa model features a stainless steel blade, black scabbard, and a display stand. The blade is not sharp and is intended for ornamental use only--perfect for a desk display or as a collectible gift.
Total Length: 8.1 in (207 mm)
Blade Length: 4.9 in (125 mm)
Material: Stainless Steel Blade
Blade is not sharp&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mini-japanese-katana-sword-210mm-39.png&&&0&&&||&&&||&&&@@@
miaugy21&&&MDA-G21J&&&Misuzu AUS10 Gyuto 210mm&&&The Misuzu AUS10 gyuto is a great-looking knife featuring a highly polished Damascus finish. The core steel is AUS10, which is a higher carbon version of the popular AUS8 alloy. The added carbon gives the edge a slightly higher level of retention while still allowing for ease of sharpening. It is hardened to about 60 Rockwell. The core steel is then given a multi-layer soft stainless steel cladding with a very nicely realized Damascus finish. The outer cladding not only adds strength to the blade but imparts lightness as well.
This is one very light knife indeed, weighing in at just 3.8 ounces. The blade length is longer than the name implies, coming in at 216mm. This is a really nice medium length for almost all cutting applications. Blade height is on the short side of average at 46mm. The spine is quite thin with very little taper.
This nimble knife boasts very good fit and finish and a good out-of-the-box edge. The profile is quite flat up to about 2/3 along, where it transforms to a gently curved edge to the tip. The traditional octagonal ho wood handle has a buffalo ferrule, which is well finished and comfortable in the hand. This is a lovely knife that will find favor with both professional and home cooks seeking a finely made tool that looks as good as it performs.
Maker: Misuzu Hamono
Location: Miki City, Japan
Construction: San Mai
Edge Steel: AUS-10 Stainless Steel
Cladding: Stainless Damascus
Grind: Even
HRC: 60
Weight: 3.8 oz (108 g)
Edge Length: 216 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-gyuto-210mm-211.png&&&0&&&||&&&||&&&@@@
miaugy24&&&MDA-G24J&&&Misuzu AUS10 Gyuto 240mm&&&Made in a small, family-run blacksmith shop in Miki, Japan, Misuzu knives are a beautiful new addition to our store. This 240mm gyuto is made with AUS10 stainless steel, a top-of-the-line steel from Aichi Steel. It has a gorgeous polished Damascus finish, which is made using a softer stainless steel. This not only adds to the great looks of the blade but also results in a knife that is easy to maintain and care for.
The blade length on this knife is slightly longer than advertised, at 245mm. The weight and blade height are slightly below average for this length. The spine is quite thin and therefore the knife has very little taper. The tip is very finely crafted and will be especially appreciated when more delicate cutting work is required.
Of course, the standout visual element of this line of knives is the highly polished Damascus cladding. It really sets these blades apart from most others. Together with a high level of fit and finish and a nicely made solid ho wood and buffalo horn octagonal handle, the Misuzu AUS10 gyuto strikes a handsome pose. But make no mistake, this is a performer first and foremost. We are really pleased to be able to bring this new line of kitchen knives to your attention and kitchen.
Maker: Misuzu Hamono
Location: Miki City, Japan
Construction: San Mai
Edge Steel: AUS-10 Stainless Steel
Cladding: Stainless Damascus
Grind: Even
HRC: 60
Weight: 5.0 oz (142 g)
Edge Length: 245 mm
Total Length: 397 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-aus10-gyuto-240mm-213.png&&&0&&&||&&&||&&&@@@
miaupe15&&&MDA-P15J&&&Misuzu AUS10 Petty 150mm&&&AUS10 is a stainless steel made by Aichi Steel in Japan. It has roughly the same carbon content as the ever-popular alloy, 440C, but it is made with slightly less chromium, so it is a bit less rust resistant but a bit tougher. AUS10 has some vanadium added (which the 440 series lacks), which improves wear resistance and refines the grain for both toughness and the ability to sharpen to a very keen edge.
The highly polished Damascus outer layer of soft stainless steel is
made by forge-welding several layers of the steel billets before grinding and acid etching. It finally receives a high polish finish that is simply stunning.
However, performance is just as important as aesthetics at Misuzu. The finely ground and sharpened blade is extremely light and thus extremely nimble. It is very thin, yet not at a loss of control or rigidity. You will be surprised at how usable this knife is. It can take on all but the largest of ingredients. In fact, many home cooks turn to their 150mm petty knives for almost all of their daily cutting and chopping needs.
The great-looking blade is mated to a solid octagonal ho wood handle with a buffalo horn ferrule.
Maker: Misuzu Hamono
Location: Miki City, Japan
Construction: San Mai
Edge Steel: AUS-10 Stainless Steel
Cladding: Stainless Damascus
Grind: Even
HRC: 60
Weight: 2.2 oz (62 g)
Edge 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&&&We have been carrying some other Misuzu knives with the Damascus cladding, now this is our first with carbon steel called SKS93 and clad in stainless steel for easy sharpening and care. HRC for this steel is 60-61 Rockwell and it sharpens and performs similarly to Hitachi YCS3 carbon steel.
This is a perfect knife to learn to sharpen on. It has steel on the core that will quickly develop a burr and the stainless cladding makes it easy to care for. It's a really fun knife to try and one of the best-selling knives that Misuzu sells to their domestic customers over the past 70 years. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.
Misuzu Knives are produced by a small, family-run blacksmith shop in Miki, Japan.
Please Note: These knives often come with small cosmetic scratches that happen during stamp engraving. They're minor and won't affect the use of the knives.
Maker: Misuzu
Location: Miki City, Japan
Construction: San Mai
Edge Grind: Even
Edge Steel: SKS93
Cladding: Stainless
Handle: D-shaped Ho Wood with Plastic Ferrule
Weight: 3.0 oz (84 g)
Edge 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&&&We have been carrying some other Misuzu knives with the damascus cladding, now this is our first with a carbon steel called SKS93 and clad in stainless steel for easy sharpening and care. HRC for this steel is 60-61 Rockwell and it sharpens and performs similarly to Hitachi YCS3 carbon steel. This is a perfect knife to learn to sharpen on. It has steel on the core that will quickly develop a burr and the stainless cladding makes it easy to care for. It's a really fun knife to try and one of the best selling knives that Misuzu sells to their domestic customers over the past 70 years. Misuzu Knives are produced by a small family run blacksmith shop in Miki, Japan. This bunka is a great multi-use kitchen knife, with a long, flat profile ending in a sharp tip.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives.
Weight: 3.5 oz (98g)
Blade Length: 157 mm
Overall Length: 283 mm
Spine Thickness at Heel: 1.9 mm
Blade Height: 47.7 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-bunka-160mm-912.png&&&5&&&||&&&||&&&@@@
miskkana17&&&MOV-M07&&&Misuzu SKS93 Kama Nakiri 170mm&&&Misuzu SKS93 Kama Nakiri 170mm. We're selling these off as seconds because the blade grinder made some very minor, tiny scratches when he went to engrave the knife. They're perfectly fine to use.
We love low-priced knives that offer good performance and good looks. So we are particularly pleased to add this new range of kitchen cutlery to our store from the family-run blacksmith shop, Misuzu.
The small team of craftsmen use a steel called SKS93 as the basis of these budget blades. This is a tough, yet easy to sharpen, steel which is hardened to 60-61 Rockwell and then covered with a softer stainless steel cladding. The cladding protects the inner core from corrosion while adding strength to the blade. It is well-finished in an understated and traditional way. The plain D-shaped ho wood handle adds to this simple yet attractive aesthetic.
Nakiri knives are meant to cut vegetables. They are usually thin knives with a very flat profile. This nakiri is slightly unusual in that the shape, which is known as a Kamagata, features a rounded front that resembles a deba. This offers the user a real tip to process finer ingredients, over the more usual blunt square tip found on most nakiris. Unlike a deba, it is a thin blade with a symmetrical double-edge grind.
This is an all-around fun knife that is a great addition to a home chef's knife block and a wonderful tool to get new sharpeners the practice they need before moving on to more challenging blade shapes and grinds.
Brand: Misuzu
Location: Miki, Japan
Construction: Mono Steel
Steel Type: SKS93
Knife Type: Kama Nakiri
Edge: Even Grind (See Photo)
Edge Length: 165mm
Height: 45mm
Engraving: Stamped
Handle: Ho Wood D
Ferrule: Black Plastic
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miskkobu10&&&MOV-M02&&&Misuzu SKS93 Ko Bunka 105mm&&&How can you not love the looks of this little knife? From the tanto style, sword-like tip to the cute engraving on the handle, this knife wants to be used! At the ridiculously low price why would you not want one in your kitchen?
Bunka knives are such versatile cutters. The pointed tip gets into places other blades simply cannot reach. The flat profile offers push cutters a great board contact area and less chance of accordion cuts. This is great blade for small tasks like chopping herbs and prepping garnishes. It’s short length makes it a good choice for in hand cutting too.
Made from SKS93 alloy, the blade is covered with a soft stainless cladding which makes maintenance a breeze. The blade face is very well finished and the traditional D-shaped Ho wood handle complements the simple looks perfectly.
Please Note: These knives often come with small cosmetic scratches during stamp engraving. They're minor and won't affect the use of the knives.
Brand: Misuzu
Location: Miki, Japan
Steel: SKS93 Carbon Steel
Profile: Ko Bunka
Weight: 1.6 oz (48 g)
Blade Length: 102 mm
Total Length: 212 mm
Spine Thickness at Base: 1.9 mm
Blade Height: 34.5 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-ko-bunka-105mm-242.png&&&4.5&&&||&&&||&&&@@@
miskna16&&&MOV-M05&&&Misuzu SKS93 Nakiri 165mm &&&Misuzu SKS93 Nakiri 165mm. We're selling these off as seconds because the blade grinder made some very minor, tiny scratches when he went to engrave the knife. They're perfectly fine to use.
Misuzu knives are made in a family-run blacksmith shop situated in the town of Miki. They produce several different styles of knives with one thing in common: value for money! We have just added a new line to our selection that reinforces this attribute.
SKS93 is a carbon alloy steel that is similar to AISI O2 tool steel; however, there is no vanadium in the composition of the alloy. It is tough steel with good abrasion resistance. The alloy is hardened to 60-61 Rockwell. The inner core, or hagane, of SKS93 is covered with a layer of soft stainless steel which adds to the blade's strength and helps with ease of maintenance.
The knife is light for a nakiri of this length and has a nice grind and finish. It is a standard style nakiri with a flat profile and blunt rounded tip. The blade height is a conservative 45mm, which gives it a more gyuto-like feel than a taller nakiri which feels more cleaver-like. The edge is well made and features a symmetrical 50/50 grind. The handle is a simple D-shaped ho wood construction with a black plastic ferrule.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives.
Brand: Misuzu
Location: Miki Japan
Construction: Mono Steel
Steel Type: SKS93
Knife Type: Nakiri
Edge: Even Grind (See Photo)
Edge Length: 165mm
Height: 45mm
Engraving: Stamped
Handle: Ho Wood D
Ferrule: Black Plastic&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-nakiri-165mm-123.png&&&0&&&||&&&||&&&@@@
miskpe15&&&MOV-M03&&&Misuzu SKS93 Petty 150mm&&&Misuzu knives are made in a family-run blacksmith shop situated in the town of Miki. They produce several different styles of knives with one thing in common: value for money! We have just added a new line to our selection that reinforces this attribute.
SKS93 is a carbon alloy steel that is similar to AISI O2 tool steel; however, there is no vanadium in the composition of the alloy. It is tough steel with good abrasion resistance. The alloy is hardened to 60-61 Rockwell. The inner core, or hagane, of SKS93 is covered with a layer of soft stainless steel which adds to the blade's strength and helps with ease of maintenance.
The edge is well made and features a symmetrical 50/50 grind. The handle is a simple D-shaped ho wood construction with a black plastic ferrule.
Please Note: These knives often come with small cosmetic scratches which happen during stamp engraving. They're minor and won't affect the use of the knives.
Brand: Misuzu
Location: Miki Japan
Construction: Mono Steel
Steel Type: SKS93
Knife Type: Petty
Edge: Even Grind (See Photo)
Edge Length: 147mm
Height: 27mm
Engraving: Stamped
Handle: Ho Wood D
Ferrule: Black Plastic&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-petty-150mm-119.png&&&0&&&||&&&||&&&@@@
mivgbu161&&&MOV-V01H8&&&Misuzu VG10 Bunka 160mm&&&Misuzu VG10 Bunka 160mm
The iconic reverse tanto-style tip and short, tall blade result in a knife with a very purposeful look. Not surprisingly, this style of knife is getting more popular, given their do-it-all abilities. Bunkas are suitable for cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients or get into tight spaces. Many chefs use them as an alternative to a petty for garnish and detail work of all kinds.
The step up to VG-10 steel takes this great little knife into a higher place compared to its sibling, especially regarding edge stability, ease of sharpening, and stain resistance. As with the other knives in the line, the profile and grinds are similarly well-executed. It has a really nice thin spine that tapers down to the very fine tip.
Maker: Misuzu Hamono
Location: Miki City, Japan
Construction: San Mai
Edge Steel: VG-10 Stainless Steel
Grind: Even
HRC: 60
Weight: 3.8 oz (108 g)
Edge Length: 158 mm
Total Length: 278 mm
Spine Thickness at Base: 1.9 mm
Blade Height: 49.2 mm
Handle: Magnolia Octagonal
Ferrule: Black Buffalo Horn&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg10-bunka-160mm-265.png&&&4.5&&&||&&&||&&&@@@
misuzu1&&&MOV-V00H8&&&Misuzu VG10 Bunka 210mm&&&Misuzu knives are a great new addition to our store. They are made in a small, family-run blacksmith shop located in Miki, Japan. So far, we have been selling knives constructed from SKS93 stainless steel, but recently they have sent us some new additions that are made with VG10. This is one of the most popular stainless steels among Japanese knife makers, as it possesses good edge retention and is very wear and corrosion resistant. The step up to VG10 steel takes these great knives to a higher level compared to their siblings, especially with regard to edge stability, ease of sharpening, and stain resistance.
The blade length of this knife is slightly longer than many bunka blades, which, together with the added height, results in a comfortable sized knife for most applications and users. There is a long flat spot from the heel to about two-thirds along the edge, which transitions into a gentle curve to the tip. This is a fairly lightweight knife that will appeal to those who seek a compact and easy-to-wield cutter. It has a very solid, reassuring feel in the hand and on the board.
This knife comes with a nice ho wood and buffalo horn handle in an octagonal shape.
Maker: Misuzu
Location: Miki City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Weight: 4.5 oz (128 g)
Edge Length: 209 mm
Total Length: 348 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Handle: Ho Wood Octagonal
Ferrule: Black Buffalo Horn&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-vg10-bunka-210mm-143.png&&&5&&&||&&&||&&&@@@
miwh2de18le&&&C29&&&Misuzu White #2 Deba 180mm Lefty&&&Misuzu Knives, crafted in the heart of Miki, Japan, originate from a quaint, family-owned blacksmith workshop. This particular model features a left-handed deba knife, esteemed for its favored size of 180mm and constructed from the highly regarded Shirogami #2 steel. It boasts a beautiful handle alongside a refined Kasumi finish, adding a touch of elegance and uniqueness to this traditional culinary tool.
Maker: Misuzu Hamono
Location: Miki City, Japan
Construction: Ni Mai
Edge Steel: Shirogami #2 (White #2) Carbon Steel
Cladding: Soft Iron
Finish: Kasumi
Grind: Left-Handed, Traditional Grind
HRC: 60
Handle: Custom Amboynia Burl Octagonal
Weight: 13.9 oz (396 g)
Edge Length: 183 mm
Total Length: 340 mm
Spine Thickness at Base: 7 mm
Blade Height: 56 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-white-2-deba-180mm-lefty-120.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)
Edge 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&&&This Japanese garden tool is called a Mitsugo, which means "Triple," referring to the tines on this handy tool for aerating the soil and digging weeds.
Location: Ono City Japan
Handle length: 330mm
Handle: Magnolia Wood
Type: Mitsugo meaning triple
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micastax10&&&MZN-2&&&Mizuno Carbon Steel Axe 100mm&&&The Mizuno carbon steel axe is crafted by Mizuno Seisakujo. It serves various purposes and proves highly effective on a range of wood types. Thanks to its oversized head, it excels at smaller splitting tasks such as creating kindling. While it's not designed for blunt strokes, it shines in detailed cutting tasks. Handle this axe with care and finesse, and you will be rewarded with unmatched speed and productivity.
Workshop: Mizuno Seisakujo
Blacksmith: Isao Mizuno
Location: Japan
Weight: 1 pound, 12 oz (800 g)
Edge Length: 103 mm
Total Length: 337 mm
Axe Head Length: 137 mm
Axe Head Thickness: 23.5 mm
Handle: Oak, Stained, Straight
Carbon Steel
Includes Leather Head Cover&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-100mm-41.png&&&0&&&||&&&||&&&@@@
micastaxe&&&MZN-1&&&Mizuno Carbon Steel Axe 78mm&&&The Mizuno carbon steel axe is crafted by Mizuno Seisakujo. It serves various purposes and proves highly effective on a range of wood types. Thanks to its oversized head, it excels at smaller splitting tasks such as creating kindling. While it's not designed for blunt strokes, it shines in detailed cutting tasks. Handle this axe with care and finesse, and you will be rewarded with unmatched speed and productivity.
Workshop: Mizuno Seisakujo
Blacksmith: Isao Mizuno
Location: Japan
Weight: 1 pound, 9 oz (726 g)
Edge Length: 78 mm
Overall Length: 345 mm
Axe Head Length: 123 mm
Axe Head Thickness: 23.5 mm
Handle: Oak, Stained, Straight
Steel: Carbon Steel
Includes Leather Head Cover
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mizunoax&&&MZN-3&&&Mizuno Carbon Steel Axe 80mm Curved Handle&&&The Mizuno carbon steel axe is crafted by Mizuno Seisakujo. It serves various purposes and proves highly effective on a range of wood types. Thanks to its oversized head, it excels at smaller splitting tasks such as creating kindling. While it's not designed for blunt strokes, it shines in detailed cutting tasks. Handle this axe with care and finesse, and you will be rewarded with unmatched speed and productivity.
Workshop: Mizuno Seisakujo
Blacksmith: Isao Mizuno
Location: Japan
Weight: 1 pound, 11 oz (752 g)
Edge Length: 80 mm
Total Length: 360 mm
Axe Head Length: 128 mm
Axe Head Thickness: 24.2 mm
Handle: Oak, Stained, Curved
Steel: Carbon Steel
Includes Leather Head Cover&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-100mm-40.png&&&0&&&||&&&||&&&@@@
mochsetwisac&&&MoChop-180&&&Moribashi Chopsticks with Saya & Case 180mm&&&
Elevate your plating with these traditional Moribashi—precision chopsticks used by professional chefs for the meticulous art of Japanese food presentation. Crafted from rich ebony wood and topped with buffalo horn ferrules, these chopsticks offer a refined balance of elegance and functionality.
The slim, tapered tips allow for delicate and accurate placement of ingredients, making them ideal for garnishing, sashimi arrangement, or final touches on kaiseki-style dishes. The natural weight and smooth finish of the ebony provide a comfortable, confident grip, while the buffalo horn adds a touch of timeless sophistication.
Whether you're a chef perfecting your plating or a collector of fine kitchen tools, these Moribashi offer both beauty and precision in equal measure.
Material: Ebony wood with buffalo horn ferrules
Use: Professional plating and garnishing
Made in Japan
Weight of Pair: 2.3 oz (66 g)
Weight with Saya: 3.5 oz (98 g)
Length of Metal End: 180 mm
Total Length: 325 mm&&&&&&119&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moribashi-chopsticks-with-saya-case-180mm-37.png&&&0&&&||&&&||&&&@@@
moasbu17&&&Moritaka-Bunka&&&Moritaka AS Bunka 170mm&&&The Moritaka Bunka is the ultimate general-purpose kitchen companion. Compact for easy handling, yet tall enough to handle efficient chopping and push-cutting, this knife delivers the perfect balance between control and versatility. Handcrafted by Moritaka Hamono in Yatsushiro, Japan, this bunka features Aogami Super Steel with an impressive Rockwell hardness of 65+-. This premium steel not only takes an exceptionally sharp edge but also maintains it through extended use, making it an ideal choice for both home cooks and professionals.
The octagonal handle, made from magnolia wood, offers a comfortable grip, while the buffalo horn ferrule adds a touch of elegance and stability. This knife showcases the signature kurouchi finish that enhances its rustic, artisanal look, as well as a stainless steel tang to ensure durability and resistance to corrosion. Remember that this knife is made with a carbon steel edge and needs to be towel-dried after use.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Weight: 4.1 oz (116 g)
Edge Length: 172 mm
Total Length: 310 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-bunka-170mm-427.png&&&5&&&||&&&@@@
moritaka4&&&Moritaka-Cleaver190&&&Moritaka AS Chuka Bocho 190mm&&&Chuka Bochos are Chinese cleavers, and Moritaka makes a perfect one! They primarily serve as chefs' knives in traditional Chinese kitchens. They can be used for veggie prep and slicing on the bias across thinner proteins like chicken breast. These are very tall blades that provide for a nice gliding surface while chopping and for food transfer onto your cooking surface.
The iron-clad Aogami Super (AS) blades of the Moritaka Supreme series are crafted with a kurouchi finish, the rustic aesthetic of which evinces the centuries of tradition in the art of hand-forged blade-craft that Moritaka brings to bear. The core AS steel is treated to achieve a Rockwell Hardness rating of 64-65, which is ultra-hard. These knives take and hold seriously refined edges and, due to the higher alloy content of AS, are a bit more corrosion-resistant than other carbon blades. Bevels and grinds are symmetric, making this series of knives equally well-suited to right- and left-handed users.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka
Location: Kumamoto Prefecture, Japan
Construction: Hammer Forged, San Mai
Core Edge Steel: Aogami Super
Cladding: Soft Iron
Finish: Kurouchi
Weight: 12.9 oz (368 g)
Edge Length: 196 mm
Total Length: 352 mm
Spine Thickness at Heel: 4 mm
Blade Height: 104 mm
Handle: Ho Octagonal
Ferrule: Black Buffalo Horn&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-190mm-179.png&&&4.5&&&||&&&||&&&||@@@
moaschbo21&&&Moritaka-Cleaver210&&&Moritaka AS Chuka Bocho 210mm&&&Moritaka Hamono has presented us with some truly fantastic knives in their Supreme series. Hand forging swords and knives for many centuries, Moritaka imbues their blades with a sense of tradition made manifest through the rustic aesthetic of the kurouchi finish, exceptionally well executed grinds, and impeccably treated Aogami Super core steel.
This Chuko Bocho (Chinese Knife) has more than enough length to cover large veggie prep work with ease. The core steel is taken to a Rockwell Hardness rating of 64-65 and is capable of a highly acute and very refined edge. Fit and finish on these knives are very good, though it should be noted that despite the kurouchi finish, the iron cladding and core steel are still reactive and should be cared for as such. These are truly fantastic hand-crafted blades that we are able to offer at very attractive prices.
Each knife is made by hand so measurements may vary.
Brand: Moritaka Aogami Super
Blacksmith: Moritaka
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Steel: Aogami Super Steel, Inserted by Moritaka
Cladding: Soft Iron
Finish: Kurouchi
Tang: Stainless
Edge: 50/50 (See Photo)
Handle: Ho Wood Octagonal
Weight: 1 lb. 2.4 oz (524 g)
Edge Length: 216 mm
Total Length: 370 mm
Spine Thickness at Heel: 5 mm
Blade Height: 116 mm&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-210mm-147.png&&&5&&&||&&&||&&&||@@@
moaschbo19cu&&&C245&&&Moritaka AS Chuka Bocho 210mm Custom&&&Chuka Bochos are Chinese cleavers, and Moritaka makes a perfect one! They primarily serve as chefs' knives in traditional Chinese kitchens. They can be used for veggie prep and slicing on the bias across thinner proteins like chicken breast. These are very tall blades that provide for a nice gliding surface while chopping and for food transfer onto your cooking surface.
The iron-clad Aogami Super (AS) blades of the Moritaka Supreme series are crafted with a kurouchi finish, the rustic aesthetic of which evinces the centuries of tradition in the art of hand-forged blade-craft that Moritaka brings to bear. The core AS steel is treated to achieve a Rockwell Hardness rating of 64-65, which is ultra-hard. These knives take and hold seriously refined edges and, due to the higher alloy content of AS, are a bit more corrosion-resistant than other carbon blades. Bevels and grinds are symmetric, making this series of knives equally well-suited to right- and left-handed users.
Blacksmith: Moritaka
Location: Kumamoto Prefecture, Japan
Construction: Hammer Forged, San Mai
Core Edge Steel: Aogami Super
Cladding: Soft Iron
Finish: Kurouchi
Weight: 1 pound 3 oz (540 g)
Edge Length: 215 mm
Total Length: 355 mm
Spine Thickness at Heel: 4 mm
Blade Height: 115 mm
Handle: 4,000-Year-Old Bog Oak, Oval-Shaped&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-chuka-bocho-190mm-custom-90.png&&&0&&&||&&&||&&&||@@@
moasde16&&&Moritaka-Deba165&&&Moritaka AS Deba 165mm&&&One of the three iconic knives in the Japanese kitchen world is the deba. The deba originated during the Edo period, in the city of Sakai. It was originally designed to cut tobacco for the Portuguese traders. Over the years it became more popular for general kitchen use picking up some refinements along the way to becoming the deba we know today.
The deba's robust construction and blade thickness are mated to a more obtuse angle on the back of the heel. This allows the user to cut off the heads of fish without damage to the flesh. The rest of the blade is then used to ride against the fish bones, separating out the fillet.
The deba's most obvious feature is the very thick spine and heavy weight. For all of its apparent bulk, it is a delicate knife in use, as the thin edge allows the chef to feel the bones and joints as the knife cuts through the flesh. Deba knives come in several varieties, including the longer Mioroshi-deba, the shorter Ko-deba, and the medium-sized Ai-deba.
Unlike classic single-beveled deba knives, the Moritaka AS Deba 165mm features a double-bevel grind with a 50/50 profile. This makes the knife easier to use and sharpen. Speaking of which, the core steel is a rather high 64 HRC, which is at the upper end of the scale for Aogami Super. So while this results in a very hard and somewhat delicate edge, it is still a fairly easy blade to sharpen. And these Moritaka AS knives really do take a screaming edge!
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even
Weight: 8.7 oz (246 g)
Edge Length: 165 mm
Total Length: 309 mm
Spine Thickness at Base: 7 mm
Blade Height: 54 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-deba-165mm-260.png&&&0&&&||&&&||&&&||@@@
moritakadeba1&&&Moritaka-Deba180&&&Moritaka AS Deba 180mm&&&The Moritaka Supreme knives are excellent pieces of blade-craft. Aogami Super treated to HRC 64-65 comprises the core of this line and is clad in softer iron. Moritaka chooses to present these knives with a gorgeous kurouchi finish, which bolsters the blades' anti-corrosive properties. The grinds on this series are excellent and the edges are an absolute dream to work with. Easy to sharpen through high grits and capable of steep edge angles, the edge is nonetheless durable and exhibits great retention.
This 180mm deba is also sometimes referred to as a Western deba due to the symmetrical grind and edge bevel. This can be advantageous as the edge is more durable than its single-bevel counterparts and can be used in more applications than simply breaking down whole fish. This is also a tremendous knife for left-handed users who are looking to explore the pattern but don't want to pay large sums of money to have a left-handed run produced by the smith in Japan. Fit and finish are excellent on these knives, and given the amount of metal that is used to produce debas, this is one of the best values to be found in handcrafted AS steel. Please note that these knives now have octagonal magnolia wood handles with buffalo horn ferrules. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka San
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Technique: Moritaka san inserts the steel
Edge Steel: Aogami Super Steel
Cladding: Iron
Finish: Kurouchi
HRC: 65+-
Weight: 8.9 oz (252 g)
Edge Length: 179 mm
Total Length: 325 mm
Spine Thickness at Heel: 8 mm
Blade Height: 56 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-deba-180mm-200.png&&&5&&&||&&&||&&&||@@@
moritaka9&&&Moritaka-Gyuto210&&&Moritaka AS Gyuto 210mm&&&Moritaka Supreme knives showcase the performance of Aogami Super steel clad in softer iron with a traditional kurouchi finish. Moritaka is among the most respected makers in Japan, with over 700 years of continuous blade-forging experience, and this history is reflected in every knife they produce. The Moritaka Supreme Gyuto 210mm is an excellent example of their craft, combining classic style with modern performance.
This 210mm gyuto features a thin profile at the tip and behind the edge, giving it excellent cutting ability and control. The well-balanced feel in the hand makes it easy to use for long prep sessions, while the 50/50 convex grind allows ingredients to separate cleanly. Aogami Super steel is prized for its ability to take a razor-sharp edge and maintain it longer than most other carbon steels. With its higher alloy content, it also develops patina at a slower rate. These qualities make this knife a standout option for cooks seeking a professional Japanese gyuto at a competitive price.
The octagonal handle is now crafted from magnolia wood, replacing the yew shown in the video.
Care instructions: As with all carbon steel knives, wash and dry immediately after use and avoid prolonged contact with acidic foods. Store in a dry place and sharpen regularly to maintain peak performance.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Weight: 4.4 oz (125 g)
Edge Length: 209 mm
Total Length: 353 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm
Edge Hardness: 65 HRC&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-210mm-585.png&&&5&&&||&&&@@@
moritaka5&&&210-Chestnut&&&Moritaka AS Gyuto 210mm Chestnut&&&The Moritaka Supreme 210mm Gyuto is another fine example of the maker's skill in applying a 50/50 grind to a traditional Japanese profile, enhancing versatility and ease of use while creating an ambidextrous cutting experience. Gyutos are prized for their adaptability, excelling in a wide range of kitchen tasks and earning a permanent place in many chefs' knife rolls. The pointed tip and smooth push-pull cutting action make it a natural choice for both precision and speed. For those who appreciate the gyuto profile but have limited workspace, this 210mm version offers all the utility of a full-sized chef's knife in a more compact form.
At the heart of the Moritaka Supreme line is expertly heat-treated Aogami Super steel, renowned for its ability to take and hold a razor-sharp edge. This high-carbon core is clad in soft iron and finished with a rustic kurouchi texture that, while still reactive, provides improved resistance to corrosion. With over 700 years of forging tradition, Moritaka Hamono produces some of the most distinctive knives available—offering outstanding performance, premium materials, and hand-crafted character at remarkable value.
This blade is fitted with a comfortable D-shaped chestnut handle, offering a secure and ergonomic grip for extended use.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: D-Shaped Chestnut
Ferrule: Buffalo Horn
Weight: 5.4 oz (152 g)
Edge Length: 210 mm
Total Length: 336 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-210mm-chestnut-106.png&&&0&&&||&&&||&&&||@@@
moritaka8&&&Moritaka-Gyuto240&&&Moritaka AS Gyuto 240mm &&&Moritaka Hamono has been crafting swords since the 13th century and has been making kitchen cutlery for five generations. The brand's longevity is a testament to the quality of their knives, the tradition of which is tangible the instant you pick one up. Moritaka’s Supreme series offers handcrafted knives containing a core of Aogami Super steel forged with a soft iron cladding and a beautiful kurouchi finish. Kurouchi not only provides a very singular aesthetic to these blades but also protects the cladding from corrosion and rusting. This most recent batch of knives has slightly thicker spines, making the A saya too small and the B too big. Get the blade guard instead.
Moritaka knives feel at once both substantial yet nimble in hand and are crafted with a compound/convex grind that does a remarkable job separating ingredients. The highlight of this series of hand-forged knives is the core steel. Taken up to 65 HRC, the Aogami Super in these blades is beautiful. Able to handle incredible levels of refinement and steep edges, the steel just feels downright sexy. Edge retention is superb, and durability is very high. To own this 240mm gyuto is to participate in a centuries-old tradition of Japanese blade-craft at its finest.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Weight: 5.9 oz (167 g)
Edge Length: 239 mm
Total Length: 388 mm
Spine Thickness at Heel: 3.4mm
Blade Height: 48 mm
Edge Hardness: 65 HRC&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-240mm-237.png&&&5&&&||&&&@@@
moasgy24cu&&&C230&&&Moritaka AS Gyuto 240mm Custom&&&Moritaka Hamono Supreme Gyuto 240mm Aogami Super with Bog Oak Handle
Moritaka Hamono traces its roots back to the 13th century, originally crafting swords before transitioning into kitchen cutlery five generations ago. Based in Yatsushiro, Japan, the Moritaka family continues to forge blades using traditional methods that reflect centuries of accumulated skill. When you pick up one of their knives, the heritage is immediately apparent—these are purposeful tools shaped by history and refined through experience.
The Supreme series features a core of Aogami Super (Blue Super) steel clad in soft iron using traditional san mai construction. Aogami Super is one of the most respected high-carbon steels in Japanese cutlery, capable of taking an extremely fine edge while offering outstanding edge retention. Hardened to approximately 65 HRC, this 240mm gyuto delivers excellent performance with a compound convex grind that promotes smooth food release and efficient ingredient separation. The kurouchi finish not only gives the blade its distinctive rustic appearance, but also adds a layer of protection to the iron cladding, helping slow corrosion while allowing a natural patina to develop over time.
We have upgraded this knife with a custom octagonal bog oak handle. Bog oak is ancient oak preserved in peat bogs for thousands of years—this material dates back approximately 4,000 years. Over time, the wood naturally darkens, producing deep, rich tones that pair beautifully with the kurouchi finish. The octagonal shape enhances edge awareness and provides a secure, comfortable grip for both push cutting and slicing tasks.
This 240mm gyuto offers the versatility chefs expect from the profile—long enough for proteins and large prep jobs, yet nimble enough for detailed vegetable work. Substantial but balanced, it reflects Moritaka’s long-standing tradition of building serious working knives.
Care Instructions: This knife features reactive high-carbon steel with soft iron cladding. Do not leave the blade wet or soaking. Wash by hand with mild soap, dry thoroughly after each use, and avoid cutting hard, frozen, or highly abrasive materials. A light coat of food-safe oil is recommended if storing for extended periods. Carbon steel will naturally develop a patina with use.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (Blue Super)
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Octagonal 4,000-Year-Old Bog Oak
Ferrule: Blackwood
Spacer: G10
Weight: 5.7 oz (160 g)
Edge Length: 242 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm
Edge Hardness: 65 HRC
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-240mm-custom-711.png&&&0&&&||&&&||&&&@@@
moasgy25&&&Moritaka-Gyuto250&&&Moritaka AS Gyuto 250mm&&&This knife was made exclusively for Chefknivestogo using a hybrid shape we nicknamed "Togatta." It's a cross between a gyuto and a sujihiki and was popularized by French knife makers and later copied by a few Japanese knife makers over the years. Pro cooks like the versatile shape very much. Moritaka Supreme knives provide an exceptional rendering of Aogami Super steel sandwiched between softer iron cladding, which is presented with a kurouchi finish. Moritaka is one of the oldest and most storied knife makers on our site. They have been forging blades for over 700 years and that tradition is imbued into this wonderful gyuto.
At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (see choil photo)
Finish: Kurouchi
Handle: Octagonal Magnolia
Ferrule: Buffalo Horn
Weight: 5.8 oz (164 g)
Edge Length: 251 mm
Total Length: 399 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 49 mm
Edge Hardness: 65 HRC&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-250mm-328.png&&&3&&&||&&&@@@
moasgy25cu&&&C235&&&Moritaka AS Gyuto 250mm Custom&&&This knife was made exclusively for Chefknivestogo using a hybrid shape we nicknamed "Togatta." It's a cross between a gyuto and a sujihiki and was popularized by French knife makers and later copied by a few Japanese knife makers over the years. Pro cooks like the versatile shape very much. Moritaka Supreme knives provide an exceptional rendering of Aogami Super steel sandwiched between softer iron cladding, which is presented with a kurouchi finish. Moritaka is one of the oldest and most storied knife makers on our site. They have been forging blades for over 700 years and that tradition is imbued into this wonderful gyuto.
At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients, and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.
The blade is paired with a lovely custom, 4,000-year-old, bog oak octagonal handle.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (see choil photo)
Finish: Kurouchi
Handle: Custom Bog Oak Octagonal
Weight: 6.1 oz (174 g)
Edge Length: 245 mm
Total Length: 408 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
Edge Hardness: 65 HRC&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-250mm-custom-614.png&&&0&&&||&&&||&&&||@@@
moritaka7&&&Moritaka-Gyuto270&&&Moritaka AS Gyuto 270mm&&&These knives are crafted by the skilled blacksmiths of Moritaka Hamono, a family-owned business that has been forging blades for over 700 years. The 270mm gyuto knife is a perfect example of the expertise and attention to detail that goes into each Moritaka knife.
The Aogami Super steel used in this knife is of the highest quality. It has been treated to a Rockwell hardness of 65 HRC, which allows for excellent edge retention and a very high level of sharpness. The kurouchi finish adds a rustic aesthetic to the knife, while the symmetric convex grind and flatter edge profile make it ideal for push and pull cutting.
The knife is constructed using the traditional technique of San Mai, with a layer of Aogami Super Steel forge-welded between two layers of soft iron. The tang is made of stainless steel for added corrosion resistance. The handle is octagonal in shape and made of magnolia wood, a traditional Japanese handle material known for its durability and beauty. The ferrule is made of buffalo horn, adding a touch of elegance to the knife.
While not inexpensive, we believe that the level of performance, quality of steel, and tradition offered by Moritaka knives make them a tremendous value. Please note that we do not have a saya for this knife. Order yours today and experience the difference in quality.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Octagonal Magnolia
Ferrule: Buffalo Horn
Weight: 8.3 oz (235 g)
Edge Length: 269 mm
Total Length: 422 mm
Spine Thickness at Heel: 3 mm
Blade Height: 53 mm
Rockwell Hardness: 65 HRC&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-270mm-199.png&&&5&&&||&&&||&&&||@@@
moasgy27ch&&&C255&&&Moritaka AS Gyuto 270mm Custom&&&These knives are crafted by the skilled blacksmiths of Moritaka Hamono, a family-owned business that has been forging blades for over 700 years. The 270mm gyuto knife is a perfect example of the expertise and attention to detail that goes into each Moritaka knife.
The Aogami Super steel used in this knife is of the highest quality. It has been treated to a Rockwell hardness of 65 HRC, which allows for excellent edge retention and a very high level of sharpness. The kurouchi finish adds a rustic aesthetic to the knife, while the symmetric convex grind and flatter edge profile make it ideal for push and pull cutting.
The knife is constructed using the traditional technique of San Mai, with a layer of Aogami Super Steel forge-welded between two layers of soft iron. The tang is made of stainless steel for added corrosion resistance. The blade is paired with a lovely custom octagonal handle made with 4,000-year-old bog oak.
Experience a higher level of performance, quality of steel, and tradition offered by Moritaka knives.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Custom Bog Oak Octagonal
Weight: 7.7 oz (218 g)
Edge Length: 271 mm
Total Length: 428 mm
Spine Thickness at Heel: 4 mm
Blade Height: 53 mm
Rockwell Hardness: 65 HRC&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-gyuto-270mm-custom-213.png&&&0&&&||&&&||&&&||@@@
moho15&&&Moritaka-Honesuki&&&Moritaka AS Honesuki 150mm&&&Aogami Super, perfectly rendered, is found at the core of Moritaka Supreme knives. The treatment of these knives has the steel achieving a Rockwell Hardness of 63-64. The core steel is wrapped in reactive iron cladding; however, the kurouchi finish on these knives does an excellent job of preventing corrosion. That said, these knives are fully reactive and should be kept dry and wiped down during use.
Moritaka draws on the company's 700 years of experience producing hand-forged blades to produce this 150mm honesuki, or poultry knife. The edges on this knife can be taken extremely steep and through high levels of refinement on the stones. Given the intended purpose, it may be worth keeping the maker's bevel angle in place to avoid chipping when working through poultry joints. We highly recommend this knife for left-handed users as Moritaka has ground the blade symmetrically, which is not the case with most honesukis you will find.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka San
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Technique: Moritaka san inserts the steel
Edge Steel: Aogami Super Steel
Cladding: Iron
Finish: Kurouchi
HRC: 65+-
Weight: 4.1 oz (116 g)
Edge Length: 153 mm
Total Length: 285 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 43 mm
Double beveled 50/50 edge grind
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-honesuki-150mm-172.png&&&5&&&||&&&||&&&||@@@
moasho15cu&&&C205&&&Moritaka AS Honesuki 150mm Custom&&&Aogami Super steel, perfectly executed, lies at the core of Moritaka Supreme knives. This steel is heat treated to an impressive Rockwell hardness of 64 to 65 HRC, allowing the blade to achieve exceptional sharpness and edge retention. The core is clad in reactive iron, while the traditional kurouchi finish offers some protection against corrosion. These knives remain fully reactive and should be kept dry and wiped clean after each use.
Drawing on more than 700 years of blacksmithing tradition, Moritaka produces hand-forged blades that embody both performance and heritage. This 150mm honesuki, designed as a poultry boning knife, is ground symmetrically, making it an excellent choice for both right- and left-handed users. The edge can be refined to a very acute angle on whetstones, though for poultry work it is advisable to keep the maker’s grind angle in place to reduce the risk of chipping around joints.
The blade is fitted with a traditional D-shaped chestnut handle capped with a buffalo horn ferrule, providing both durability and a secure grip. This combination of premium steel, expert forging, and thoughtful handle design makes the Moritaka Supreme Honesuki 150mm a superb tool for serious cooks seeking a handcrafted Japanese knife of the highest quality.
Blacksmith: Moritaka San
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Iron
Finish: Kurouchi
HRC: 65+-
Weight: 4.6 oz (132 g)
Edge Length: 150 mm
Total Length: 283 mm
Spine Thickness at Heel: 3 mm
Blade Height: 41 mm
Double beveled 50/50 edge grind&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-honesuki-150mm-custom-691.png&&&0&&&||&&&||&&&||@@@
moas21ki&&&Moritaka-Kiritsuke210&&&Moritaka AS Kiritsuke 210mm&&&The Moritaka Supreme 210mm Kiritsuke is another instance where the maker has applied 50/50 geometry to a traditional Japanese pattern in order to heighten versatility and ease of use, and create an ambidextrous profile. Kiritsukes may lack some of the versatility of a gyuto, but the sword tip certainly makes up for some of that and how prodigious this pattern is for push and pull cutting make it a favorite addition to many cooks' blocks. If you are interested in the pattern, but have limited board space, this knife is a particularly good selection as there are relatively few kiritsukes that come in below 240 mm.
The core steel in the Moritaka Supreme line is a wonderfully treated Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a rustic kurouchi finish. While still reactive, this finish aids in corrosion resistance. Hand-forging blades for over 700 years, Moritaka Hamono offers some of the more unique knives on our site at an incredible value given the performance, fit and finish, premium steel, and handmade nature of the knives. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements will vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 5.1 oz (145 g)
Edge Length: 208 mm
Total Length: 355 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-210mm-329.png&&&5&&&||&&&@@@
moaski21&&&C215&&&Moritaka AS Kiritsuke 210mm Custom&&&The Moritaka Supreme 210mm Kiritsuke is another instance where the maker has applied 50/50 geometry to a traditional Japanese pattern in order to heighten versatility and ease of use, and create an ambidextrous profile. Kiritsukes may lack some of the versatility of a gyuto, but the sword tip certainly makes up for some of that, and how prodigious this pattern is for push and pull cutting makes it a favorite addition to many cooks' blocks. If you are interested in the pattern, but have limited board space, this knife is a particularly good selection, as there are relatively few kiritsukes that come in below 240 mm.
The core steel in the Moritaka Supreme line is a wonderfully treated Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a rustic kurouchi finish. While still reactive, this finish aids in corrosion resistance. Hand-forging blades for over 700 years, Moritaka Hamono offers some of the more unique knives on our site at an incredible value given the performance, fit and finish, premium steel, and handmade nature of the knives.
The blade is paired with a lovely bog oak, octagonal handle.
Blacksmith: Moritaka Hamono
Location: Yatsushiro Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: 4,000 Year Bog Oak Octagonal (Trust Photos not Video)
Ferrule: Blackwood
Weight: 5.4 oz (150 g)
Edge Length: 210 mm
Total Length: 336 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-210mm-custom-357.png&&&0&&&||&&&||&&&||@@@
moritaka13&&&Moritaka-Kiritsuke240&&&Moritaka AS Kiritsuke 240mm&&&To put the age of Moritaka Hamono into perspective, Westerners still believed the world was flat when Moritaka began producing hand forged blades. Over 700 years of tradition and craftsmanship have been brought to bear in the Moritaka Supreme series of knives which house a core of Aogami Super (AS) steel between layers of softer iron cladding. Ever innovating, Moritaka welds a stainless tang to a hand forged blade to prevent corrosion under the handle. Indeed, the kurouchi finish on these blades also improves the corrosion resistance of otherwise highly reactive cladding. The symmetric grinds on Moritaka Supreme knives get very thin behind the edge and display a degree of convexing to aid in ingredient separation. Finding handcrafted blades of this caliber, and premium AS steel at this price point, is a virtual impossibility, making the Supreme series of knives some of the best values on our site.
The 240mm kiritsuke comes double-beveled and symmetrically ground in Western style, which adds some durability to the edge and an ambidextrous personality to the blade overall. The pattern is excellent for push and pull cutting, and the flatter edge also makes it a fairly decent slicer. These characteristics make it a favorite with cooks who see a good bit of protein work and veggie prep that does not require rocking through large ingredients. Please note that these knives have octagonal magnolia wood handles with buffalo horn ferrules. The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Magnolia Octagonal
Ferrule: Buffalo Horn
Weight: 7.1 oz (201 g)
Edge Length: 239 mm
Total Length: 387 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-240mm-406.png&&&5&&&||&&&@@@
moaski27cu&&&C220&&&Moritaka AS Kiritsuke 240mm Custom&&&Moritaka does a phenomenal job with the Aogami Super (AS) steel at the core of their Supreme series. Heat-treated to HRC 64–65, these blades take exceptionally fine edges, hold their sharpness, and offer excellent edge retention. The core steel is clad in iron and finished in a rustic kurouchi style, lending both performance and character. Each knife is hand-forged with outstanding grinds, a testament to Moritaka's 700 years of blade-forging tradition. Even with this pedigree, the Supreme series represents one of the best values in handcrafted Japanese cutlery.
The 240mm kiritsuke is a versatile length, well-suited for both professional chefs and serious home cooks. It offers plenty of cutting power while remaining nimble and manageable on most kitchen boards. Unlike traditional kiritsuke profiles, this knife is ground 50/50, making it equally effective for both right- and left-handed users.
The blade is complemented by a striking custom octagonal handle crafted from 4,000-year-old bog oak, adding elegance to its proven performance.
Blacksmith: Moritaka San
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super (AS)
Cladding: Iron
Finish: Kurouchi
HRC: 64–65
Weight: 6.7 oz (192 g)
Edge Length: 240 mm
Total Length: 390 mm
Spine Thickness at Heel: 4 mm
Blade Height: 50 mm
Handle: 4,000-Year Bog Oak Octagonal&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-270mm-custom-669.png&&&0&&&||&&&||&&&||@@@
moki27&&&Moritaka-Kiritsuke270&&&Moritaka AS Kiritsuke 270mm&&&Moritaka does a phenomenal job with the Aogami Super (AS) found at the core of their Supreme series of knives. These knives are treated to an HRC of 64-65, which provides for an edge that can be taken to very steep angles, holds high levels of refinement, and has excellent retention. These knives wrap the AS with iron cladding and a kurouchi finish. Moritaka Supreme knives are handcrafted with wonderful grinds and provide exceptional performance. All of this should come as no surprise given the company's 700 years of blade-forging history. What is surprising is the price that these tremendous knives are offered at, making them an exceptional value.
270mm in a kiritsuke tends to be the favored length for pro cooks who have the available cutting real estate to work with. The additional length and weight can be beneficial when chopping a lot of produce and lets the knife get a bit more elevation, able to cover larger objects. This kiri is 50/50 on the grind and the bevel, making it more versatile than its traditional brethren and able to be wielded with identical performance by both right- and left-handed users.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka San
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Technique: Moritaka san inserts the steel
Edge Steel: Aogami Super Steel
Cladding: Iron
Finish: Kurouchi
HRC: 65+-
Handle: Octagonal Ho Wood with Buffalo Horn Ferrule
Weight: 8.6 oz (244 g)
Edge Length: 272 mm
Total Length: 427 mm
Spine Thickness at Heel: 4 mm
Blade Height: 54 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-kiritsuke-270mm-260.png&&&5&&&||&&&||&&&||@@@
moassa18&&&Moritaka-Santoku185&&&Moritaka AS Large Santoku 185mm&&&Like all Moritaka Supreme knives, this kurouchi-finished santoku sports a core of very hard Aogami Super steel which can take an incredibly acute and refined edge. This steel is also slightly less reactive than other carbon steels due to the high alloy content.
Moritaka Hamono is one of the oldest knife manufacturers we carry on our site and centuries of crafting hand-forged blades have culminated in these wonderful knives. 50/50 convex grinds provide great ingredient separation and the high level of fit and finish on these knives belies the extremely aggressive pricing for such a premium product. We are thrilled to be the only US distributor of these knives, which are truly a piece of Japanese blade-making history and exceptional value. It comes with a nice octagonal magnolia wood handle with a buffalo horn ferrule.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Weight: 4.3 oz (122 g)
Edge Length: 186 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-large-santoku-185mm-143.png&&&0&&&||&&&||&&&||@@@
moaslona18&&&Moritaka-Nakiri180&&&Moritaka AS Long Nakiri 180mm&&&Over 700 years of hand forged blade-craft tradition has culminated in the Moritaka Supreme line of knives, and both the performance and character of these blades are reflective of that history. These outstanding knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that they provide.
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC which is a superb treatment for this steel. Edge retention is top-notch as is the out of the box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic which enhances the traditional character of this lovely nakiri. In a fairly unique twist, Moritaka welds a stainless tang to the hand forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Cladding: Soft Iron
Finish: Kurouchi
HRC: 64-65
Edge Grind: Even
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Weight: 5.8 oz (164 g)
Edge Length: 180 mm
Total Length: 327 mm
Spine Thickness at Heel: 3 mm
Blade Height: 58 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-long-nakiri-180mm-252.png&&&5&&&||&&&@@@
moasna18ch&&&C265&&&Moritaka AS Long Nakiri 180mm - Custom&&&Over 700 years of hand-forged blade-craft tradition has culminated in the Moritaka Supreme line of knives, and both the performance and character of these blades are reflective of that history. These outstanding knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that they provide.
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC, which is a superb treatment for this steel. Edge retention is top-notch, as is the out-of-the-box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic, which enhances the traditional character of this lovely nakiri. It also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones, where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge.
Maker: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Cladding: Soft Iron
Finish: Kurouchi
HRC: 64-65
Edge Grind: Even
Handle: Burnt Chestnut, D-shaped
Weight: 5.3 oz (152 g)
Edge Length: 182 mm
Total Length: 332 mm
Spine Thickness at Base: 3 mm
Blade Height: 57 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-long-nakiri-180mm-custom-29.png&&&0&&&||&&&||&&&@@@
moritaka1&&&Moritaka-Nakiri165&&&Moritaka AS Nakiri 165mm&&&Aogami Super is steel prized for its wear resistance, ease of sharpening, and ability to achieve exceptional levels of hardness and, by extension, very refined and acute edges. This steel is found at the core of the Moritaka Supreme 165mm nakiri and is heat-treated to achieve a Rockwell Hardness rating of 64-65, which we find to be an excellent hardness for AS. The core steel is clad in soft iron and rendered with a kurouchi finish, which provides a beautiful rustic aesthetic to the blade.
Crafting blades since the 13th century, Moritaka Hamono produces some truly prodigious knives at very attractive price points.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Weight: 4.9 oz (139 g)
Edge Length: 166 mm
Total Length: 308 mm
Spine Thickness at Heel: 3 mm
Blade Height: 53 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-nakiri-165mm-198.png&&&5&&&||&&&@@@
moritaka12&&&Moritaka-Petty130&&&Moritaka AS Petty 130mm&&&Moritaka Hamono has been producing hand-forged blades for over 700 years. Centuries of knowledge and tradition have culminated in the production of Moritaka's Supreme series of knives. Aogami Super (AS) steel, treated to achieve a Rockwell Hardness rating of 64-65, is found at the core of this 130mm petty. The AS steel in Moritaka's knives is excellent. Very hard, capable of extreme levels of refinement and acuteness, and less prone to corrosion than many other carbon steels, the edge of this knife is a dream to sharpen and cut with. Clad in softer iron with a kurouchi finish, the rustic aesthetics are both pleasing and evocative of the deep tradition of Moritaka Hamono.
Each knife is made by hand so measurements will vary.
Blacksmith: Moritaka San
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Technique: Moritaka san inserts the steel
Edge Steel: Aogami Super Steel
Cladding: Iron
Finish: Kurouchi
HRC: 65+-
Weight: 1.8 oz (51 g)
Edge Length: 133 mm
Total Length: 250 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 30 mm
Handle: Octagonal Ho Wood
Ferrule: Buffalo Horn&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-130mm-332.png&&&5&&&||&&&||&&&||@@@
moaspe13wa&&&Moritaka-Petty-130-Walnut&&&Moritaka AS Petty 130mm Walnut&&&Moritaka Hamono has been producing hand-forged blades for over 700 years, making it one of Japan’s oldest continuously operating blacksmith shops. That depth of experience is fully on display in Moritaka’s Supreme series, where traditional techniques and premium materials come together to create knives with exceptional cutting performance and character.
This 130mm petty knife features a core of Aogami Super (AS) steel, heat treated to approximately 64–65 HRC. AS steel is prized for its ability to take an extremely refined, acute edge while maintaining excellent edge retention. Compared to many other carbon steels, it also offers improved corrosion resistance, making it both rewarding to sharpen and a pleasure to use in daily kitchen tasks.
The blade is clad in softer iron and finished with Moritaka’s signature kurouchi surface, giving the knife a rustic, workmanlike appearance that reflects the long traditions of the forge. The san mai construction provides strength and stability while allowing the hard core steel to perform at its best.
This version is fitted with a walnut octagonal handle, offering a warm, natural feel in hand and a comfortable, balanced grip. The handle is a standard production upgrade—not a custom handle—and pairs nicely with the traditional aesthetics of the blade.
Each knife is made by hand, so measurements may vary.
Blacksmith: Moritaka San
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Technique: Inserted hard steel core
Edge Steel: Aogami Super (AS)
Cladding: Iron
Finish: Kurouchi
HRC: 64–65
Weight: 1.8 oz (51 g)
Edge Length: 133 mm
Total Length: 250 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 30 mm
Handle: Octagonal Walnut
Ferrule: Black Pakka
If you want, we can also do a slightly tighter “Supreme Series” intro paragraph that you can reuse across Moritaka pages without duplicating exact wording.&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-130mm-walnut-37.png&&&0&&&||&&&||&&&||@@@
moritaka3&&&Moritaka-Petty150&&&Moritaka AS Petty 150mm&&&Part of Moritaka's Supreme series of kitchen knives, this 150mm petty boasts a core of Aogami Super steel clad in softer iron. The kurouchi finish on these knives provides a wonderful rustic aesthetic to the blades and also aids in corrosion resistance. The convex grind on the knives is symmetric and gets very thin behind the edge. Over 700 years of hand-forged blade-craft tradition has culminated in the Moritaka Supreme line of knives and both the performance and character of these blades are reflective of that. What's more, these knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that is offered up here.
Please note that the video on the page is not current--the handles are now made with ho wood and buffalo horn. The photos are current.
Each knife is made by hand so measurements will vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: Hammer Forged, San Mai Edge
Steel: Aogami Super
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even
Weight: 2.2 oz (64 g)
Edge Length: 154 mm
Total Length: 270 mm
Spine Thickness at Heel: 3 mm
Blade Height: 32 mm
Handle: Octagonal Ho Wood
Ferrule: Buffalo Horn&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-150mm-346.png&&&5&&&||&&&||&&&||@@@
mosu16pe&&&Moritaka-Petty165&&&Moritaka AS Petty 165mm&&&Moritaka has been crafting hand-forged blades to exacting standards for over seven centuries. The amount of skill, tradition, and knowledge gained and transferred through the generations of Moritaka Hamono smiths is formidable and brought to bear in the production of this medium-sized petty. Sporting 50/50 convex grinds and a superbly treated core of Aogami Super, these kurouchi finished blades are not only exceptional performers, but represent extreme value given the handcrafted nature and premium steel offered up in the Supreme series.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Weight: 2.8 oz (79 g)
Edge Length: 169 mm
Total Length: 305 mm
Spine Thickness at Heel: 3 mm
Blade Height: 33 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-petty-165mm-147.png&&&5&&&||&&&||&&&||@@@
moritaka6&&&Moritaka-Santoku170&&&Moritaka AS Santoku 170mm&&&Like all Moritaka Supreme knives, this kurouchi-finished santoku sports a core of very hard Aogami Super steel, which can take an incredibly acute and refined edge. This steel is also slightly less reactive than other carbon steels due to the high alloy content.
Moritaka Hamono is one of the oldest knife manufacturers we carry on our site and centuries of crafting hand-forged blades have culminated in these wonderful knives. 50/50 convex grinds provide great ingredient separation and the high level of fit and finish on these knives belies the extremely aggressive pricing for such a premium product. We are thrilled to be the only US distributor of these knives, which are truly a piece of Japanese blade-making history and an exceptional value.
The video on the page is not current. The photos are current.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Weight: 4.1 oz (116 g)
Edge Length: 171 mm
Total Length: 310 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-santoku-170mm-260.png&&&4.5&&&||&&&||&&&||@@@
moastana&&&Moritaka-TallNakiri&&&Moritaka AS Tall Nakiri 180mm&&&The Moritaka AS knives are constructed with a core of Aogami Super (AS) steel between layers of softer iron cladding. In a fairly unique twist, Moritaka welds a stainless tang to the hand-forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a fun and functional knife that will find favor with chefs who like the height and general dimensions of a cleaver but want a thinner and lighter tool to dispatch vegetables with ease and accuracy. This one comes with a magnolia octagonal handle.
Each knife is made by hand so measurements may vary.
Maker: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Cladding: Soft Iron
Finish: Kurouchi
HRC: 65+-
Edge Grind: Even
Weight: 7.9 oz (224 g)
Edge Length: 182 mm
Total Length: 330 mm
Spine Thickness at Base: 3 mm
Blade Height: 75 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-tall-nakiri-180mm-90.png&&&5&&&||&&&||&&&||@@@
moastanacu&&&C270&&&Moritaka AS Tall Nakiri Custom 180mm&&&The Moritaka AS knives are constructed with a core of Aogami Super (AS) steel between layers of softer iron cladding. In a fairly unique twist, Moritaka welds a stainless tang to the hand forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a fun and functional knife that will find favor with chefs who like the height and general dimensions of a cleaver but want a thinner and lighter tool to dispatch vegetables with ease and accuracy. This one comes with a nice, custom octagonal handle made with 4,000-year-old bog oak.
Maker: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Cladding: Soft Iron
Finish: Kurouchi
HRC: 65+-
Edge Grind: Even
Weight: 8.3oz (231 g)
Edge Length: 180 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 76 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-tall-nakiri-custom-180mm-61.png&&&0&&&||&&&||&&&||@@@
moasyasu21&&&Moritaka-Yanagi210&&&Moritaka AS Yanagi / Suji 210mm&&&The Moritaka Supreme Sujihiki blends traditional sword-making heritage with modern kitchen performance. Although labeled by Moritaka as a yanagiba, this knife features a double-bevel grind, making it functionally a sujihiki suited for precise slicing of proteins and fish. The flatter edge profile and narrow 32 mm blade height promote clean, controlled draw cuts with minimal resistance.
Hammer forged in Yatsushiro, Japan, this knife uses Aogami Super carbon steel as its core, clad in soft iron with a kurouchi finish. Aogami Super is known for exceptional hardness and edge retention, here hardened to approximately 65 HRC for refined, long-lasting sharpness. The iron cladding adds toughness and traditional character, while the stainless steel tang improves overall durability. Each knife is handcrafted, and measurements may vary slightly from piece to piece.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash and dry thoroughly after use. Do not leave wet or store in a damp environment. A patina will develop over time. Avoid cutting frozen foods or hard bones and do not twist the blade during use.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Ho Wood, Octagonal
Ferrule: Buffalo Horn
Weight: 3.3 oz (94 g)
Edge Length: 211 mm
Total Length: 350 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 32 mm
Edge Hardness: 65 HRC
&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-210mm-46.png&&&0&&&||&&&||&&&||@@@
moasyasu24&&&Moritaka-Yanagi240&&&Moritaka AS Yanagi / Suji 240mm&&&Experience the exceptional craftsmanship of the Moritaka Supreme Knife, a unique blend of traditional Japanese artistry and modern culinary innovation. While Moritaka labels it a yanagiba, connoisseurs recognize it as a sujihiki, showcasing a versatile double-bevel design. The blade's core is crafted from Aogami Supersteel, renowned for its sharpness and resilience, and is beautifully encased in a kurouchi-finished iron cladding. This knife is a testament to Moritaka's illustrious 700-year legacy in sword and knife forging, evident in its rustic yet refined aesthetic.
Part of the esteemed Supreme series, the knife features Aogami Super steel, expertly treated and integrated into the soft iron by Moritaka's skilled artisans. Boasting extraordinary hardness, this knife achieves impressively refined edges, ensuring longevity and superior slicing performance. The design's flatter edge profile is optimized for this style, enhancing its slicing capabilities to meet the highest standards of culinary excellence.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (See Choil Photo)
Finish: Kurouchi
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.0 oz (114 g)
Edge Length: 240 mm
Total Length: 385 mm
Spine Thickness at Heel: 4 mm
Blade Height: 35 mm
Edge Hardness: 65 HRC&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-240mm-90.png&&&0&&&||&&&||&&&||@@@
moritaka11&&&Moritaka-Yanagi270&&&Moritaka AS Yanagi / Suji 270mm&&&This Moritaka Supreme is double beveled, so while Moritaka calls it a yanagiba, most Japanese would call this a sujihiki. The edge steel used is Aogami Super steel, and it's clad in kurouchi-finished iron. The history and tradition accrued from over 700 years of hand forging swords and knives is evinced wonderfully in the rustic aesthetic of these blades. Moritaka's treatment of the Aogami Super steel is excellent, and they insert that steel into the soft iron cladding at their shop. These knives can take and hold some incredibly refined edges and display admirable durability. The flatter edge profiles of Moritaka's knives are particularly well-suited to this pattern, providing exceptional slicing performance.
Each knife is made by hand so measurements may vary.
Blacksmith: Moritaka San
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Technique: Moritaka san inserts the steel
Edge Steel: Aogami Super Steel
Cladding: Iron
Finish: Kurouchi
HRC: 65+-
Weight: 5.4 oz (153 g)
Edge Length: 272 mm
Total Length: 430 mm
Spine Thickness at Base: 3 mm
Blade Height: 35 mm
Handle: Octagonal Ho Wood
Ferrule: Buffalo Horn&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-yanagi-suji-270mm-124.png&&&4.5&&&||&&&||&&&||@@@
mohabust&&&MoritakaSticker&&&Moritaka Hamono Bumper Sticker&&&This Moritaka bumper sticker is a simple way to show your appreciation for one of Japan’s most storied knife makers. Designed exclusively for Chefknivestogo, this sticker is not something you will find anywhere else. Whether it ends up on your car, toolbox, sharpening station, or laptop, it is a subtle nod to traditional Japanese craftsmanship and your connection to the knife community.
Measuring 11.5 inches by 3 inches, the size is ideal for a standard bumper or other flat surfaces. It has a clean, bold layout that stands out without being over the top. We do not produce these in large quantities, and it is unlikely you will see another one in your neighborhood. It is a small but distinctive way to represent Moritaka and CKTG.
Care Instructions: Apply to a clean, dry surface for best adhesion. Press firmly along the entire length when installing. Avoid applying in very cold temperatures and allow time for the adhesive to set before exposure to heavy moisture.
Brand: Moritaka
Exclusive: Chefknivestogo
Dimensions: 11.5" x 3"
Application: Exterior or Interior Use
Quantity: 1 Sticker
&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-hamono-bumper-sticker-83.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)
Edge Length: 165 mm
Total Length: 301 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
Hardness: ~HRC 64
&&&&&&170&&&&&&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: 4.0 oz (113 g)
Edge Length: 164 mm
Total Length: 310 mm
Spine Thickness at Heel: 3.1 mm
Blade Height: 42 mm
Hardness: ~HRC 64
&&&&&&170&&&&&&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
Knife Type: Gyuto
Weight: 5.4 oz (153 g)
Edge Length: 210 mm
Total Length: 325 mm
Spine Thickness at Heel: 2.4 mm
Blade Height: 50 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 210 mm 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)
Edge 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)
Edge Length: 161 mm
Total Length: 310 mm
Spine Thickness at Heel: 3-4 mm
Blade Height: 52 mm&&&&&&190&&&&&&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 water-stones 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), with kurouchi finish
Construction: San-mai (clad construction)
Knife Type: Petty 150 mm (compact utility knife)
Handle: Burnt urushi oak, octagonal handle (wa-style)
Weight: 3.2 oz (approximate — confirm on receipt)
Edge Length: 150 mm
Total Length: 245 mm (approximate — confirm on receipt)
Spine Thickness at Heel: ~2.5 mm (approximate)
Blade Height: ~25 mm (approximate)
Hardness: ~HRC 64
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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 petit 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: 3.0 oz (85 g)
Edge Length: 135 mm
Total Length: 245 mm
Spine Thickness at Heel: ~3 mm
Blade Height: ~25 mm
Hardness: ~HRC 64
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nair10gr&&&Nagura1K&&&Nagura Irodori 1,000 Grit&&&The Naniwa 1,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 1K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&18&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-1000-grit-114.png&&&0&&&||&&&||&&&||@@@
nair10gr1&&&Nagura10K&&&Nagura Irodori 10,000 Grit&&&The Naniwa 10,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 10K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&28.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-10-000-grit-9.png&&&0&&&||&&&||&&&||@@@
nair12gr&&&Nagura12K&&&Nagura Irodori 12,000 Grit&&&The Naniwa 12,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 12K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-12-000-grit-9.png&&&0&&&||&&&||&&&||@@@
nair20gr&&&Nagura2K&&&Nagura Irodori 2,000 Grit&&&The Naniwa 2,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 2K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-2000-grit-113.png&&&0&&&||&&&||&&&||@@@
nair220gr&&&Nagura220&&&Nagura Irodori 220 Grit&&&The Naniwa 220 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 220-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-220-grit-117.png&&&0&&&||&&&||&&&||@@@
nair30gr&&&Nagura3K&&&Nagura Irodori 3,000 Grit&&&The Naniwa 3,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 3K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&23&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-3000-grit-114.png&&&0&&&||&&&||&&&||@@@
nair400gr&&&Nagura400&&&Nagura Irodori 400 Grit&&&The Naniwa 400 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that since you know the grit, you can match it to a 400-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-400-grit-118.png&&&0&&&||&&&||&&&||@@@
nair50gr&&&Nagura5K&&&Nagura Irodori 5,000 Grit&&&The Naniwa 5,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to a 5K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-5000-grit-114.png&&&5&&&||&&&||&&&||@@@
nair80gr&&&Nagura8K&&&Nagura Irodori 8,000 Grit&&&The Naniwa 8,000 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit, so you can match it to an 8K sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&28&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-8000-grit-109.png&&&0&&&||&&&||&&&||@@@
nair800gr&&&Nagura800&&&Nagura Irodori 800 Grit&&&The Naniwa 800 Grit Nagura Stone is used to clean and generate mud on your stone. The nice thing about this nagura is that you know the grit so you can match it to an 800-grit sharpening stone so the mud is the same grit.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-800-grit-113.png&&&0&&&||&&&||&&&||@@@
nagibu171&&&NAHA-B170&&&Nakagawa Ginsan Bunka 170mm&&&Discover the unparalleled artistry of Sakai's blacksmith, Satoshi Nakagawa. During my maiden journey to Japan, I had the privilege of meeting the esteemed Mr. Kenishi Shiraki, widely regarded as one of Japan's premier blacksmiths. It was here that I was introduced to his promising apprentice, Satoshi Nakagawa. Having honed his skills under Shiraki-san's tutelage, Nakagawa-san has since stepped into the limelight, filling the shoes of his mentor and establishing himself as a master smith. Today, he stands at the helm of Nakagawa Hamono in Sakai, marking his spot in one of Japan's renowned knife hubs.
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: 5.5oz / 156g
Blade Length: 171mm
Overall Length: 315mm
Spine Thickness at Heel: 2.9mm
Blade Height at Heel: 47.6mm
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nagigy18&&&NAHA-G180&&&Nakagawa Ginsan Gyuto 180mm&&&Satoshi Nakagawa is the owner of Nakagawa Hamono in Sakai Japan. He's a master smith from one of the knife meccas in Japan.
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)
Edge 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 of Nakagawa Hamono in Sakai, Japan. He's a master smith from one of the knife meccas in Japan.
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: 7.6oz / 214g
Blade Length: 232mm
Overall Length: 385mm
Spine Thickness at Heel: 2.6mm
Blade Height at Heel: 49.5mm
Photos by Gustavo Bermudez&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-gyuto-240mm-293.png&&&5&&&||&&&||&&&@@@
nagigy27&&&NAHA-G270&&&Nakagawa Ginsan Gyuto 270mm&&&Nakagawa Ginsan Gyuto 270mm. Satoshi Nakagawa is the owner of Nakagawa Hamono in Sakai, Japan. He's a master smith from one of the knife meccas in Japan.
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)
Edge 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 &&&Nakagawa Ginsan Kiritsuke 240mm. On my first trip to Japan, I visited Mr. Kenishi Shiraki who at the time was considered one of the top blacksmiths in Japan. During my visit, I met a young apprentice named Satoshi Nakagawa who had been working with Shiraki san for a couple of years. Now Mr. Shiraki has retired and Nakagawa san has taken over the business and is now a master smith in his own right. He is one of the few blacksmiths that are doing honyaki blades which are very difficult to forge out of a single piece of carbon steel.
This blade you see here is made with Silver 3 steel also known as Ginsan steel. It's fully stainless and one of our favorite steels for kitchen knives.
Also after being tipped off by our forum customers, I inquired about the rumor that Morihiro san sharpened these blades and this was confirmed by our contact.
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 / 164g
Blade Length: 200mm
Overall Length: 349mm
Spine Thickness at Heel: 2.8mm
Blade Height at Heel: 41.7mm
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nakamura1&&&NH1-1-B16B&&&Nakamura Blue #1 Bunka 165mm Bog Oak&&&Nakamura Hamono Bunka 165mm Blue #1 Carbon Steel with Bog Oak Handle
Nakamura Hamono is located in Nakatsu City in Oita Prefecture on the island of Kyushu. Founded in 1900, this small family run forge has spent over a century producing practical work driven blades using traditional Japanese forging techniques. Their background in agricultural tools shows in their knives. These are honest durable tools made to perform and to be maintained over a lifetime.
This bunka is hammer forged using traditional san mai construction with a Blue #1 carbon steel core clad in soft iron. Blue #1 is known for taking an extremely fine edge and holding it well while still being relatively easy to sharpen compared to many modern alloys. The soft iron cladding adds toughness and stability to the harder core steel and will develop a natural patina over time. The bunka profile offers a flatter section for push cutting along with a pronounced K tip that excels at detail work trimming and precision vegetable prep. The grind is thin behind the edge for clean performance with enough spine thickness to feel solid and confident on the board. As with all high carbon steel knives it will react to moisture and acidic foods and should be dried promptly after use.
We are upgrading this knife with a premium octagonal bog oak handle. Bog oak is ancient oak preserved in peat bogs for thousands of years and this material dates back approximately 4000 years. Over time the wood darkens naturally creating a deep rich tone that pairs beautifully with the rustic forged finish of the blade. The octagonal shape improves edge awareness and provides a secure comfortable grip.
Care Instructions: This knife features reactive high carbon steel with soft iron cladding. Do not leave it wet or soaking. Wash by hand with mild soap and dry thoroughly after use. Avoid cutting hard frozen or highly abrasive materials. Apply a light coat of food safe oil if storing for extended periods. A natural patina will develop with use.
Maker: Nakamura Hamono
Location: Nakatsu City Oita Prefecture Japan
Steel: Blue #1 Carbon Steel Core
Construction: Hammer Forged San Mai
Cladding: Soft Iron
Weight: 4.5 oz 130 g
Edge Length: 165 mm
Total Length: 300 mm
Spine Thickness at Base: 4 mm
Blade Height: 47 mm
Handle: Octagonal Bog Oak Approx 4000 Year Old Wood
Trust photos not video handle&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-bunka-165mm-bog-oak-5.png&&&0&&&||&&&||&&&@@@
nakamura2&&&NH1-S16BH&&&Nakamura Blue #1 Santoku 165mm&&&he 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: 4.6 oz (130 g)
Edge Length: 166 mm
Total Length: 308 mm
Spine Thickness at Base: 2.8 mm
Blade Height: 48 mm
Handle: Oval Ho Wood with Black Plastic Ferrule&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-santoku-165mm-51.png&&&0&&&||&&&||&&&@@@
nabl2gy21bog&&&NH7-G21B&&&Nakamura Blue #2 Gyuto 210mm Bog Oak&&&The Nakamura Blue #2 Gyuto 210mm is a hand-forged, workhorse chef’s knife made in Nakatsu City, Oita Prefecture on the island of Kyushu. Founded in 1900, Nakamura Hamono has spent more than a century producing practical, high-performance blades using traditional forging methods. Each knife is hammer-forged, heat treated, sharpened, and finished by hand, reflecting the workshop’s long history of making tools designed for serious daily use rather than ornament.
This gyuto features a Blue #2 carbon steel core, prized for its fine grain structure, excellent edge retention, and easy sharpening. The blade is constructed in san-mai with stainless cladding to reduce maintenance while preserving the crisp cutting feel of carbon steel. 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 suitable for everything from vegetables to proteins with a smooth push or pull cut.
We’ve upgraded this knife in-house with a carbon-dated Bog Oak wa handle, estimated to be approximately 4,000 years old. Preserved for millennia in peat bogs, Bog Oak develops a deep natural dark tone and exceptional density. Each handle is one of a kind, adding visual character while providing excellent balance and durability that complements the forged blade.
Care Instructions: Carbon steel will develop a natural patina with use. Keep the blade clean and dry during prep, wipe after cutting acidic foods, and hand wash and dry thoroughly after use. Do not soak or place in a dishwasher. Apply a light coat of camellia or mineral oil for long-term storage. Avoid prolonged water exposure to the handle and occasionally apply board butter or natural oil to nourish the Bog Oak. Do not cut frozen foods, bones, or hard objects.
Each knife is made by hand, so measurements may vary.
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: Carbon-Dated Bog Oak (Approx. 4,000 Years Old)
Edge Length: 210 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-2-gyuto-210mm-bog-oak-104.png&&&0&&&||&&&||&&&|kika21gy|@@@
nakamura&&&NH4-N16BH&&&Nakamura Blue #2 Nakiri 165mm Bog Oak&&&Nakamura Hamono Tall Nakiri – Hand-Forged in Kyushu with 4,000-Year-Old Bog Oak Handle
Founded in 1900, Nakamura Hamono continues more than a century of hand-forging traditions from Nakatsu City in Oita Prefecture, Kyushu. This family workshop still crafts blades the old way—each one hammer-forged, heat treated, sharpened, and finished by hand. Known for producing both fine kitchen cutlery and agricultural tools, Nakamura’s knives are made to work hard and last for years with proper care.
This tall nakiri reflects that heritage perfectly. It features a hand-forged carbon steel core with stainless cladding to reduce maintenance while still delivering the incredible sharpness and easy sharpening that carbon steel is known for. The rustic kurouchi finish helps resist corrosion and improves food release, while the tall blade profile provides excellent knuckle clearance and stability on the board.
We’ve upgraded this knife in-house with an ancient Bog Oak wa handle, carbon-dated to approximately 4,000 years old. Buried in peat bogs for millennia, Bog Oak develops a rich natural dark tone and exceptional density, offering both durability and an elegant, one-of-a-kind appearance. The weight and balance pair beautifully with this hand-forged nakiri.
Limited Quantity: We only upgrade a small number of Nakamura knives with this handle material. Each one is unique, and availability depends on both our small stock of ancient Bog Oak and the time required to fit each handle by hand.
Care Instructions (Carbon Steel Blade + Ancient Bog Oak Handle)
• Keep the blade clean and dry during use; wipe immediately after cutting acidic foods.
• Hand wash only. Do not soak or put the knife in a dishwasher.
• After washing, dry thoroughly. Apply a light coat of camellia or mineral oil to the blade for long-term storage.
• Avoid prolonged water exposure to the handle. Occasionally apply a small amount of board butter or natural oil to nourish the Bog Oak.
• Use quality sharpening stones; carbon steel sharpens easily and takes an excellent edge.
**Each knife is made by hand, so measurements may vary.**
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: Carbon-Dated Bog Oak (Approx. 4,000 Years Old)
Weight: 5.6 oz (158 g)
Edge Length: 166 mm
Total Length: 312 mm
Spine Thickness at Base: 4 mm
Blade Height: 53 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakamura-blue-1-nakiri-165mm-bog-oak-7.png&&&0&&&||&&&||&&&@@@
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: 116mm × 105m × 35mm
Weight: 832g&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakayama-natural-sharpening-stone-511.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. For many sharpeners, a coarse stone paired with the Aotoshi 2K is all that’s needed for outstanding kitchen edges.
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.&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-aotoshi-2k-green-brick-241.png&&&5&&&||&&&||&&&||@@@
nach10grwast&&&P-310&&&Naniwa Chosera Professional 1,000 Grit&&&Please note: Naniwa has updated the name of this stone from the Chosera 1,000 to the Naniwa Chosera Pro 1,000 (sometimes spelled Chocera). The stone itself remains unchanged.
The Naniwa Chosera Pro series is widely regarded as one of the finest lines of synthetic water stones available today, prized for its speed, durability, and exceptional sharpening feel. The Chosera Pro 1,000 is a cornerstone stone and an ideal starting point for nearly any sharpening progression, whether for kitchen knives, woodworking tools, or general cutlery use.
This 1,000 grit stone removes steel quickly while remaining slow to dish, producing a clean, consistent scratch pattern that refines beyond its nominal grit rating. The feedback is excellent, making it easy to maintain consistent angles and develop a precise, stable edge. Like all stones in the Pro series, it is splash-and-go for convenience and efficiency, eliminating the need for soaking during normal use.
Due to the resin-bonded composition of the stone, extended soaking is not recommended, as it can increase the risk of cracking. A light surface wetting is all that’s required before sharpening.
Stone Size: 210mm x 70mm x 20mm
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nach10supowa&&&P-390&&&Naniwa Chosera Professional 10,000 Grit&&&Designed for those who demand the highest level of edge refinement, the Naniwa Chosera Pro 10,000 is a true finishing stone for both serious knife enthusiasts and straight razor users. At this level of grit, the focus shifts from shaping the edge to perfecting it—producing exceptional smoothness, keenness, and comfort in use.
Despite its ultra-fine grit rating, the Chosera Pro 10,000 remains efficient and controlled in use. Its hard, dense construction allows it to cut cleanly while wearing very slowly, helping the stone maintain a flat, true surface over time. This stability is especially valuable for final honing, where consistency and feedback are critical. The result is a refined edge that feels crisp yet polished, ideal for push-cutting, fine slicing, and razor work.
Like all stones in the Chosera Pro series, the 10,000 grit stone is splash-and-go, making setup and cleanup quick and convenient. Extended soaking is not recommended due to the resin-bonded composition of the stone, which is engineered for surface wetting only.
Stone Size: 210mm x 70mm (8 1/4" x 2 3/4")
Weight: 1.5 lb (686 g)
Please note: Naniwa has updated the name of this stone from the Chosera 10,000 to the Naniwa Chosera Pro 10,000 (sometimes spelled Chocera). The stone itself remains unchanged.&&&&&&337&&&210&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-10-000-grit-25.png&&&5&&&||&&&||&&&||@@@
nach200grshs&&&P-320&&&Naniwa Chosera Professional 2,000 Grit&&&Please note: Naniwa has updated the name of this stone from the Chosera 2,000 to the Naniwa Chosera Pro 2,000 (sometimes spelled Chocera). The stone itself remains unchanged.
The Naniwa Chosera Pro 2,000 occupies a versatile middle ground in a sharpening progression and excels in several specialized applications. It is particularly effective when working with highly wear-resistant steels, including modern powdered metallurgy alloys, where stepping from a 1,000 grit to a 2,000 grit stone can significantly reduce sharpening time while improving edge accuracy by minimizing fatigue.
Thanks to the fast-cutting nature of the Chosera Pro line, the 2,000 grit stone also allows sharpeners to cover a broader grit range with fewer stones. It can efficiently refine the scratch pattern left by coarser stones—such as a 600 or 800 grit—before moving directly to a much finer finishing stone. This makes it an excellent choice for streamlined progressions without sacrificing edge quality.
Like all Chosera Pro stones, the 2,000 grit is fast cutting, slow to dish, and well known for its smooth, controlled feedback on the blade. It is a true splash-and-go stone; extended soaking is not recommended due to the resin-bonded composition, which may crack if left submerged for long periods.
Stone Size: 210mm x 70mm x 20mm&&&&&&106&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-2-000-grit-61.png&&&5&&&||&&&||&&&||@@@
ch3grstba&&&P-330-Stone&&&Naniwa Chosera Professional 3,000 Grit&&&The Naniwa Chosera Pro 3,000 sits at the transition point between medium-grit sharpening and fine finishing, making it one of the most flexible stones in the Pro lineup. For many kitchen knives, a 3,000-grit edge strikes an excellent balance between sharpness, bite, and durability, making it well suited for everyday food preparation without the fragility of ultra-polished edges.
This stone also serves as an ideal stepping stone for sharpeners who prefer more refined progressions. It effectively cleans up the scratch pattern left by 1,000 or 2,000 grit stones and prepares the edge for higher-grit finishers such as 5,000 or even 10,000 grit stones when maximum keenness is desired. The fast-cutting nature of the Chosera Pro series allows this refinement to happen efficiently without excessive time on the stone.
Like the rest of the Chosera Pro line, the 3,000 grit stone cuts quickly, dishes slowly, and delivers smooth, controlled feedback that makes edge development easy to monitor. It is designed for splash-and-go use; a light surface wetting is sufficient, while extended soaking is not recommended due to the resin-bonded construction.
Stone Size: 210mm x 70mm x 20mm
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.&&&&&&151&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-3-000-grit-52.png&&&5&&&||&&&||&&&||@@@
ch400grstwib&&&P-304&&&Naniwa Chosera Professional 400 Grit&&&Please note: Naniwa has updated the name of this stone from the Chosera 400 to the Naniwa Chosera Pro 400 (sometimes spelled Chocera). The stone itself remains unchanged.
In the long-running discussion about top-tier water stones, the Naniwa Chosera Pro line consistently stands out for its combination of speed, durability, and excellent sharpening feedback. The Chosera Pro 400 is the coarsest stone in the Pro lineup and is purpose-built for rapid steel removal when serious work needs to be done.
This 400 grit stone is hard, fast cutting, and slow to dish, making it ideal for repairing damaged edges, removing chips, thinning knives behind the edge, and resetting bevels on very dull blades. Despite its aggressive nature, it offers excellent control and feedback, allowing skilled sharpeners to work efficiently without feeling harsh or unstable on the blade.
Like all Chosera Pro stones, the 400 is designed for splash-and-go use. A brief wetting of the surface is all that’s required; prolonged soaking is not recommended due to the resin-bonded composition of the stone.
Stone Size: 210mm x 70mm x 20mm&&&&&&81&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-400-grit-61.png&&&5&&&||&&&||&&&||@@@
nach50grwast&&&P-350&&&Naniwa Chosera Professional 5,000 Grit&&&For most kitchen cutlery, a 5,000-grit stone represents a sweet spot between refinement and practicality, delivering a clean, high-performing edge that remains durable enough for daily use. The Naniwa Chosera Pro 5,000 is designed to elevate edges beyond working sharpness, producing a noticeably smoother cut while retaining excellent control during sharpening.
This stone’s firm, dense structure allows it to polish efficiently while remaining slow to dish, helping sharpeners maintain consistent angles and precise edge geometry. Despite its fine grit rating, the Chosera Pro 5,000 cuts faster than many comparable stones, reducing sharpening time and fatigue while delivering a crisp, refined finish. The feedback is smooth and controlled, making it easy to judge progress at the stone.
Like all stones in the Chosera Pro series, the 5,000 grit stone is splash-and-go and requires only light surface wetting to perform at its best. Extended soaking is not recommended due to the resin-bonded construction.
Stone Size: 210mm x 70mm x 20mm
Please note: Naniwa has updated the name of this stone from the Chosera 5,000 to the Naniwa Chosera Pro 5,000 (sometimes spelled Chocera). The stone itself remains unchanged.&&&&&&192&&&125&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-5-000-grit-26.png&&&5&&&||&&&||&&&||@@@
ch600grstba&&&P-306&&&Naniwa Chosera Professional 600 Grit&&&The Naniwa Chosera Pro 600 is a highly versatile coarse stone that balances speed with control, making it an excellent choice for both corrective work and efficient progression sharpening. It is 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 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 surprisingly clean 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 Chosera Pro 600 is designed for splash-and-go use 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
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.&&&&&&84&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-600-grit-62.png&&&5&&&||&&&||&&&||@@@
ch800grstba&&&P-308&&&Naniwa Chosera Professional 800 Grit&&&Please note: Naniwa has updated the name of this stone from the Chosera 800 to the Naniwa Chosera Pro 800 (sometimes spelled Chocera). The stone itself remains the same trusted formulation.
Coarser grit stones are often overlooked, yet they play a critical role in an effective sharpening progression. The Naniwa Chosera Pro 800 excels at the early stages of sharpening by removing steel quickly and efficiently, making it ideal for edge repairs, minor chips, and setting a clean, consistent bevel without excessive effort. By reducing sharpening time and fatigue, it helps freehand sharpeners maintain better angle control and achieve higher-quality edges.
This 800 grit stone neatly bridges the gap between very aggressive repair stones and the more common 1,000-grit stones where many progressions begin. Like all stones in the Chosera Pro line, it is fast cutting, slow to dish, and produces a refined scratch pattern that polishes above its grit rating. The feedback is excellent, making it a favorite among experienced sharpeners who want speed without sacrificing control.
The Chosera Pro 800 is a true splash-and-go stone. Soaking is not recommended, as the resin-bonded composition is designed to perform optimally with only a light surface wetting.
Stone Size: 210mm x 70mm x 20mm&&&&&&91&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-800-grit-61.png&&&5&&&||&&&||&&&||@@@
nalest&&&IU-1100&&&Naniwa Leather Strop&&&This Naniwa leather strop is mounted on a wooden base to ensure even stropping. Stropping is the crucial final stage in achieving razor-sharp edges, and this strop excels at removing persistent burrs that finer whetstones leave behind, resulting in an exceptionally sharp and smooth finish. It's ideal for daily maintenance and perfecting the sharpening of your knives. Additionally, the strop features a soft, non-slip pad on the bottom to secure it to your countertop during use. Measures 210mm x 70mm x 20mm.
Weight: 200 g
Material: Cowhide + Magnolia Wood&&&&&&39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-leather-strop-38.png&&&0&&&||&&&||&&&||@@@
nalowa10gr&&&NAJ-510&&&Naniwa Lobster Waterstone 1,000 Grit&&&Experience the affordable luxury of the Naniwa Lobster series of stones, the best budget-friendly option from Naniwa. With the robustness of a Naniwa stone and the cost-effectiveness of a budget water stone, this 1,000 grit stone is designed to impress.
For superior performance, immerse the stones in water until no more bubbles surface, typically about 5 minutes. This is a traditional water stone practice that ensures a quick and effective sharpening process.
Stand out from the crowd of economical alternatives with the full-sized Naniwa Lobster stones. Measuring 8 1/4" (210mm) long and 2 1/2" (65mm) wide, and a thickness of 30mm, they provide an expansive surface for your sharpening needs.
Proudly manufactured by Naniwa in Vietnam.&&&&&&22&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-1000-grit-96.png&&&0&&&||&&&||&&&||@@@
nalowa220gr&&&NAJ-502&&&Naniwa Lobster Waterstone 220 Grit&&&Experience the economical yet superior quality of the Naniwa Lobster series of stones, Naniwa's most cost-effective offering. Enjoy the robust performance of a Naniwa stone, available at the affordability of a budget water stone. This stone is 220 grit.
For optimal results, we suggest soaking the stones in water until the bubbles stop coming out (about 5 minutes) before use, in line with traditional water stone usage. These stones deliver rapid sharpening, reflecting their traditional water stone nature.
Unlike other affordable alternatives, Naniwa Lobster stones are full-sized, boasting dimensions of 8 1/4" in length and 2 1/2" in width. The 3,000 grit variant is just slightly over 3/4" thick, while all other grit options are just over an inch in thickness. In mm, the dimensions of this stone are 210mm x 65mm x 30mm.
Proudly crafted by Naniwa Vietnam.&&&&&&22&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-220-grit-58.png&&&5&&&||&&&||&&&||@@@
nalowa30gr&&&NAJ-530&&&Naniwa Lobster Waterstone 3,000 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 3,000 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 3/4" (20mm), they provide an expansive surface for your sharpening needs.
Proudly manufactured by Naniwa in Vietnam.&&&&&&33&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-3000-grit-58.png&&&0&&&||&&&||&&&||@@@
stonebox&&&MV-510-530&&&Naniwa Multi Stone 1K / 3K w/ Free Stone Holder &&&Introducing the Naniwa Multi Stone 1000/3000 Grit, your go-to solution for honing your blades to perfection. Whether you're a seasoned pro or just starting out, this dependable stone is a must-have addition to your toolkit. Crafted by Naniwa, renowned for quality, this stone is ideal for those beginning their sharpening journey.
The 1,000 grit (red) side sets the perfect edge, effortlessly creating a burr for optimal sharpness. Meanwhile, the 3,000 grit (yellow) side refines and polishes, leaving your blades with a pristine finish. With its Japanese-style waterstone construction, you can trust in its longevity, while its affordability makes it a standout choice.
Proudly crafted in Vietnam, this stone bears the mark of quality. Have any questions? Feel free to reach out to us. Elevate your sharpening game with the Naniwa Multi Stone 1000/3000 Grit.&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-multi-stone-1k-3k-wt-free-stone-holder-48.png&&&0&&&||&&&||&&&||@@@
naruer1&&&A-904&&&Naniwa Rust Eraser - Fine&&&These small rust erasers do a great job removing rust from your Japanese kitchen knives but also work on cast iron pots and pans and other things that rust. Don't use it on easily damaged surfaces or painted surfaces. If you have questions please contact us. To use simply run water over the block for 10 seconds and then erase the rust!
The Rust Eraser is a soft and flexible block, 50mm x 40mm x 20mm (2" x 1-1/2" x 3/4") in size. Similar in consistency to a pencil eraser, the alumina abrasive is distributed throughout the entire thickness of the block, so fresh grit is exposed as it wears. The 400 grit fine abrasive quickly removes rust. It can be used dry or with a little water.&&&&&&9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-rust-eraser-fine-10.png&&&0&&&||&&&||&&&@@@
naruer&&&A-903&&&Naniwa Rust Eraser - Medium&&&The Naniwa rust remover will make quick work of minor rust spots on your kitchen knives. Works well removing rust from knives, pans, stainless sinks and other metals. Use with caution as it can cause minor scratches. Measures 50mm x 40mm x 20mm
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na1ksust&&&CS-410-450&&&Naniwa Super 1K/5K Combo Stone Sale!&&&This Naniwa Super combination stone brings together two of the most commonly used grits in sharpening into a single, convenient package. The dark blue side is a 1,000-grit stone for establishing a clean, sharp edge, while the pale blue side is a 5,000-grit stone for refining and polishing that edge for everyday kitchen use.
Combo stones like this are an excellent choice for sharpeners who are just getting started or anyone looking for a cost-effective way to cover a complete sharpening progression without investing in multiple separate stones. The 1K side handles edge maintenance and light repair work, while the 5K side adds smoothness and refinement, producing a noticeably cleaner cut.
Like other stones in the Naniwa Super series, this combo stone is easy to use and beginner-friendly. It is splash-and-go—simply wet the surface with water and start sharpening. Soaking is not recommended, as the stone is designed to perform best with surface wetting only.
Stone Size: 210mm x 70mm x 20mm
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superstone&&&S2-410&&&Naniwa Super Stone 1,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 1,000 to the Advance 1,000.
A 1,000 stone is a very popular grit because it really starts to refine the edge of a blade. It is a great choice after using a 220 or 400 grit stone. If the edge is not dull or does not need a new bevel set, you really don’t need to start any coarser than this. The Naniwa Super Stones work well for everything from restoring an edge or repairing chips to simply touching up the edge.
Employing a new resin bonding method, these stones have a higher grit concentration and thus provide a fast, efficient, and smooth sharpening process.
Thousands of people have learned to sharpen with these excellent stones and continue to enjoy the results they give. With their slightly softer qualities, they are one of the easiest stones to learn to sharpen on and should provide you with years of productive use. The extra thickness of the new Super Stone aids in its stability and long life. These stones measure 210mm x 70mm x 20mm.
These are true splash-and-go stones that should not be soaked at all.&&&&&&64&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-1-000-62.png&&&4.5&&&||&&&||&&&||@@@
na&&&S2-490&&&Naniwa Super Stone 10,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 10,000 to the Advance 10,000.
The Naniwa Super 10,000 grit stone is renowned as one of the best polishing stones around. It leaves an amazing mirror-like finish on the blade of high-end Japanese knives or blades. This allows for ultra-silky cutting and slicing.
These stones are made using a resin bond method, which yields a higher quality stone than the old baked method used with cheaper stones. It offers almost all of the performance of the much more expensive and fragile magnesia-based stones, but at a fraction of the cost. Also, a great benefit of this method is that the stones do not require soaking in water prior to use (in fact, they should never be soaked). A quick spray or splash of water is all that is needed and you're ready to go.
This Naniwa Super 10,000 stone is extremely fine, just slightly more so than the 8,000. Your personal preferences and knife types will be the deciding factor as to which is better suited to your needs. It loads up quickly and is used to give a knife a final polished edge. It makes a perfect finishing stone for the best Japanese stainless or carbon steel knives, or for a high-quality European knife where you want a super fine, smooth, mirror-like edge.
The stones measure 210mm x 70mm x 20mm.&&&&&&108&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-10-000-61.png&&&5&&&||&&&||&&&||@@@
na12grsu&&&S2-491&&&Naniwa Super Stone 12,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 12,000 to the Advance 12,000.
The Naniwa Super Stones are high-end sharpening stones (near the very top of the many lines Naniwa makes). CKTG is the sole North American distributor of these stones with no bases, which are made a full 2 cm (0.75”) thick. Many of the cheaper stones you'll find are just 1 cm thick and so can wear down after just a few years of use. Or worse, they stand the chance of cracking more easily since there's just not enough strength in the thin material.
The ceramic compounds used to manufacture these Super Stones are also of very high quality, and so they strike a great balance between their ability to polish a super fine edge without too much work, while still being long-lasting and strong. They tend to sit on the softer side of the stones available. These are truly excellent sharpening stones, suitable for any pro or serious home chef. The 12,000 Super Stone occupies the high end of the grit range of this line and is one of the finest polishing stones available. It will be the final stone you use to obtain that perfect mirror edge.
Overall size is also a feature, as smaller stones are more difficult to work with. It's nice to have the extra surface area when sharpening a santoku or chef's knife. This is a splash-and-go stone, so it must not be soaked. It measures 210mm x 70mm x 20mm.&&&&&&128&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-12-000-61.png&&&5&&&||&&&||&&&||@@@
superstones1&&&S2-420&&&Naniwa Super Stone 2,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 2,000 to the Advance 2,000.
The Naniwa Super Stones are softer than those in the ubiquitous Naniwa Chosera line. This makes the Super Series ideal for those who are beginners or who prefer a softer and quicker-to-slurry stone. You will also notice that the finer characteristics of the stones make it easier to sharpen without sacrificing overall performance.
This 2K grit stone is fine enough for many sharpening applications. The Naniwa Super stone will leave your knife with an edge better than most factory edges. At this grit size, this stone is considerably finer than any stones marked “fine” that you will find in most outlets.
Each stone measures 210 mm x 70 mm x 20 mm. The stone is certainly thick enough to provide many years of sharpening. We at CKTG are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.
Unlike traditional Japanese waterstones, these do not require soaking ahead of time. To use these stones, just apply a bit of water to the surface and you’re ready to sharpen. Make sure to dry them thoroughly before storing.&&&&&&71&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-2-000-63.png&&&5&&&||&&&||&&&||@@@
nasust5gr&&&S2-430&&&Naniwa Super Stone 3,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 3,000 to the Advance 3,000.
This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use; just a sprinkle on the top is all that is needed. Do not soak these stones!
The Naniwa 3,000 Super Stone makes for a great final stone--a perfect step up from the 1,000 grit stone. It is also fine enough to be used prior to using an ultra-fine 8,000 or 10,000 grit polishing stone.
For those seeking a silkier edge for their Western-style knives, the Naniwa Super Stone 3,000 makes the perfect finishing stone. If you are sharpening Japanese knives, this stone will reduce your sharpening time when you move on to finer grit stones. This stone loads up very quickly and produces ultra-smooth results. If you are considering purchasing a set of Japanese waterstones, we highly recommend the Naniwa Super Stones as a great place to start your sharpening odyssey.
Do not forget that these are true splash-and-go type stones and must not be soaked under any circumstances. Just apply a slight sprinkle of water and you are ready to create that super edge you've been dreaming about!
These stones measure 210 mm x 70 mm x 20 mm. We are happy to be the only US distributor of Naniwa Super Stones that come in the larger 20 mm thickness without bases.&&&&&&76&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-3-000-55.png&&&5&&&||&&&||&&&||@@@
nasustbaexth&&&S2-404&&&Naniwa Super Stone 400 Grit&&&Please note that Naniwa changed the name of this stone from the Super 400 to the Advance 400.
This is the new version of the Naniwa Super Stone with new packaging. They are made with a new resin bond and a tighter control of grit particle size. This bonding agent gives the stones two distinct advantages. First, the resin bond allows for a higher concentration of abrasive particles compared with less expensive methods of stone bonding. The higher abrasive levels contribute to the speed and ease of sharpening. Second, these resin-bonded stones don't require soaking in water prior to use, just a sprinkle on the top is all that is needed. Do not soak these stones!
This particular 400 grit stone is excellent for establishing a new bevel angle or removing chips from the blade. This stone is the lowest grit you will need if you maintain your edges. If your knife or tool is not damaged or allowed to get too dull between sharpening sessions, this 400 would be the coarsest stone you would need.
The stones measure 210 mm x 70 mm x 20 mm.
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superstone5&&&S2-450&&&Naniwa Super Stone 5,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 5,000 to the Advance 5,000.
We are proud to be the exclusive US distributor of this highly regarded range of waterstones featuring a thicker size of 20 mm and no base. The newly formulated Naniwa Super Stones are a softer alternative to their popular Chosera line. They are made with a new resin bonding agent that allows for a higher concentration of abrasive particles compared with other, less expensive methods of stone bonding. The higher abrasive levels enhance the tactile feel of the stone while improving the speed of sharpening. This is a fast-loading stone.
This splash-and-go 5K stone is a perfect final grit for those who prize long-term edge retention on their high-performance Japanese knives. It is the natural next step following the use of a 1K grit stone. On the other hand, if you’re after a silkier edge, the Super Series 5,000 grit is an excellent "stepping stone" prior to taking your knives up to 8,000, 10,000, or even 12,000!
The stones measure 210 mm x 70 mm x 20 mm.&&&&&&82&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-5-000-62.png&&&5&&&||&&&||&&&||@@@
nasust8grnob&&&S2-480&&&Naniwa Super Stone 8,000 Grit&&&Please note that Naniwa changed the name of this stone from the Super 8,000 to the Advance 8,000.
There is a wide variety of very fine waterstones on the market today, and each brand has unique characteristics that give it advantages in different situations. These Naniwa Super Stones from Japan are designed to allow you to sharpen quickly and with a minimum of maintenance. The latest version of these stones is resin-based, so they do not need to be (and should not be) soaked before use. Just a splash of water is all that is required to get you started.
Unlike some of the other resin-based stones on the market, the Naniwa Super Stones will stay flat for a reasonable amount of use, but are soft enough to be easily flattened by traditional flattening stones or diamond plates. Another great advantage of these stones is that their abrasive is formulated so that it easily breaks down in use to give a very smooth sharpening gradient. This 8,000 stone is a wonderful final stage for most knives. We believe it’s a great way to get professional results at the end of your sharpening or reshaping regimen.
The stones are 20 mm thick and do not come on a solid plastic base. They are a US-exclusive CKTG item. At 0.75” thick, these stones will last for years of average use.&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-8-000-62.png&&&4.5&&&||&&&||&&&||@@@
natrst10gr&&&T-210&&&Naniwa Traditional Stone 1,000 Grit&&&Please note that Naniwa changed the name of this stone from the Traditional 1,000 to the Standard 1,000.
Naniwa has long been known for exceptionally high-quality stones, and these Traditional stones are no exception. These are water stones and require soaking before use; the coarser the grit, the more readily it will absorb the water.
This line of Traditional stones is a great balance of price and quality, being thick enough for years of use but without the higher price tag of some of their other stone lines.
Measures 210mm x 70mm x 20mm.&&&&&&26&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-1-000-50.png&&&5&&&||&&&||&&&||@@@
natr220grst&&&T-102&&&Naniwa Traditional Stone 220 Grit&&&Please note that Naniwa changed the name of this stone from the Traditional 220 to the Standard 220.
It's always hard to find a good, inexpensive, low-grit stone, but Naniwa has a nice one here. The Traditional stone series has a number of nice stones in its line, and this one is a quick cutter that makes short work of setting a bevel and quickly removing steel before progressing to a finer stone. The scratch pattern produced on this stone makes it an easy jump to a middle grit stone like a 1K. Like most low grit stones, it wears somewhat quickly and is thirsty, so we recommend a 5-10 minute soak before you start sharpening, and if it dries out during your session, just splash more water on the surface. Measures 210mm x 70mm x 20mm.&&&&&&34&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-220-49.png&&&4.5&&&||&&&||&&&||@@@
natrst40gr&&&T-940&&&Naniwa Traditional Stone 4,000 Grit&&&Please note that Naniwa changed the name of this stone from the Traditional 4,000 to the Standard 4,000.
Naniwa Traditional Stone 4,000 Grit is imported by CKTG directly from Naniwa Abrasives in Sakai, Japan. The stone is excellent for finishing your edges and produces a nice cutting edge for most foods. We recommend a quick soak until the bubbles come out before using. We also recommend you flatten the stone when it begins to dish and load with our CKTG 140 Grit Diamond plate.
Measures 210mm x 70mm x 20mm.&&&&&&71&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-4000-grit-85.png&&&0&&&||&&&||&&&||@@@
natrst60gr&&&T-360&&&Naniwa Traditional Stone 6,000 Grit&&&Please note that Naniwa changed the name of this stone from the Traditional 6,000 to the Standard 6,000.
These are excellent quality, long-lasting stones. As with other water stones, you'll want to soak for 5-10 minutes before use, and add water as necessary during your sharpening session.
Measures 210mm x 70mm x 20mm.&&&&&&52&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-6-000-sale-9.png&&&0&&&||&&&||&&&||@@@
nasnwh8&&&T-380&&&Naniwa Traditional Stone 8,000 Grit&&&Please note that Naniwa changed the name of this stone from the Traditional 8,000 to the Standard 8,000.
This stone is new from Naniwa, and we're nicknaming it the "New Snow White" since it's very similar to the original by that name that we also sell. This stone cuts a little faster, and we're told by Naniwa that the particles are a little more uniform. It also seems to use a little more water than the original Snow White. This 8,000 grit stone from Naniwa is a pure white magnesia bond stone with great polishing properties. Jyunpaku translates to “pure white” or “snow white,” hence the nickname it receives in sharpening circles. This is a great stone to progress to after using the 5,000 and before progressing to the 10,000.
The stone measures 210mm x 70mm x 20mm.
&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-traditional-stone-8-000-46.png&&&4.5&&&||&&&||&&&||@@@
naho10grst&&&NS-1000&&&Nano Hone 1000 Grit Stone Closeout!&&&Occupying the middle of the Nano Hone stone lineup is this 1000 grit sharpening stone. It is a true splash-and-go stone that gets up to speed with a minimum of water. The stone is made with a non-porous ceramic matrix that has been designed to provide a perfect balance of high level finishing and speed of metal removal. It comes attached to the universal plate mount called the Stone Stage Holder. This two pin system attaches to the Stone Stage and provides an amazingly tight interface between the stone and your work area. The stone easily releases from the holder for fast changes.
The Nano Hone system was developed by Hap Stanley, who believes that the flatter the stone the more efficient and effective the sharpening. Seeking to maximize this ideal situation, Hap has engineered a range of stones, flattening plates, and accessories that can take care of almost every sharpening need with precision and ease.&&&&&&85&&&45&&&https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-1000-grit-stone-closeout-14.png&&&3&&&||&&&||&&&@@@
naho400grstc&&&NS-400&&&Nano Hone 400 Grit Stone Closeout!&&&Occupying the middle of the Nano Hone stone lineup is this 400 grit sharpening stone. It is a true splash-and-go stone that gets up to speed with a minimum of water. The stone is made with a non-porous ceramic matrix that has been designed to provide a perfect balance of high level finishing and speed of metal removal. It comes attached to the universal plate mount called the Stone Stage Holder. This two pin system attaches to the Stone Stage and provides an amazingly tight interface between the stone and your work area. The stone easily releases from the holder for fast changes.
The Nano Hone system was developed by Hap Stanley, who believes that the flatter the stone the more efficient and effective the sharpening. Seeking to maximize this ideal situation, Hap has engineered a range of stones, flattening plates, and accessories that can take care of almost every sharpening need with precision and ease.&&&&&&85&&&45&&&https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-400-grit-stone-closeout-30.png&&&0&&&||&&&||&&&@@@
naoyagihabu1&&&YU-105&&&Nao Yamamoto Ginsan Hammered Bunka 165mm&&&Nao Yamamoto, a distinguished blacksmith from Echizen, is renowned for his exceptional craftsmanship. He has mastered the rare "Nimai-Hiroge" technique, creating blades that offer an extraordinary combination of sharpness, effortless cutting, and long-lasting edge retention. The impressive thinness of his blades is a clear demonstration of his expertise, making these knives our top recommendation for discerning chefs.
Bunka knives have an aggressive-looking tip for detailed cutting, and they are crafted with Ginsan steel and feature stainless tsuchime (hammered) cladding. It represents the pinnacle of handmade quality from a traditional craftsman in the heart of Japanese knife-making, Echizen, Japan.
Blacksmith: Nao Yamamoto
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan Stainless Steel
HRC: 61
Cladding: Stainless
Finish: Tsuchime
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 4.9 oz (140g)
Edge Length: 170 mm
Total Length: 312 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
Engraving: Hand Engraved&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-bunka-165mm-52.png&&&0&&&||&&&||&&&@@@
naoyagihana1&&&YU-103&&&Nao Yamamoto Ginsan Hammered Nakiri 165mm&&&Nao Yamamoto, a highly respected blacksmith hailing from Echizen, stands out with his extraordinary craftsmanship. He is a master at executing the unique "Nimai-Hiroge" technique, which results in an exquisite balance of sharpness, effortless cutting performance, and sustained edge retention. The remarkable thinness of his blades, a testament to his skill, has made his knives our top pick in kitchen cutlery.
The knives you see here are made with Ginsan steel and have stainless tsuchime (hammered) cladding. They're excellent hand-made knives from a traditional craftsman from the hotbed of Japanese knife-making in Echizen, Japan.
Blacksmith: Nao Yamamoto
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan Stainless Steel
HRC: 61
Cladding: Stainless
Finish: Tsuchime
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 6.2 oz (178g)
Edge Length: 165 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
Engraving: Hand Engraved&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-nakiri-165mm-92.png&&&0&&&||&&&||&&&@@@
naoyahagipe1&&&YU-101&&&Nao Yamamoto Ginsan Hammered Petty 140mm&&&Nao Yamamoto, a highly respected blacksmith hailing from Echizen, stands out with his extraordinary craftsmanship. He is a master at executing the unique "Nimai-Hiroge" technique, which results in an exquisite balance of sharpness, effortless cutting performance, and sustained edge retention. The remarkable thinness of his blades, a testament to his skill, has made his knives our top pick in kitchen cutlery.
The knives you see here are made with Ginsan steel and have stainless tsuchime (hammered) cladding. They're excellent hand-made knives from a traditional craftsman from the hotbed of Japanese knife-making in Echizen, Japan.
Blacksmith: Nao Yamamoto
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan Stainless Steel
HRC: 61
Cladding: Stainless
Finish: Tsuchime
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 2.7 oz (78 g)
Edge Length: 141 mm
Total Length: 270 mm
Spine Thickness at Heel: 3 mm
Blade Height: 32 mm
Engraving: Hand Engraved&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-petty-140mm-7.png&&&5&&&||&&&||&&&@@@
naoyagihasa1&&&YU-102&&&Nao Yamamoto Ginsan Hammered Santoku 165mm &&&Nao Yamamoto, a distinguished blacksmith from Echizen, is renowned for his exceptional craftsmanship. He has mastered the rare "Nimai-Hiroge" technique, creating blades that offer an extraordinary combination of sharpness, effortless cutting, and long-lasting edge retention. The impressive thinness of his blades is a clear demonstration of his expertise, making these knives our top recommendation for discerning chefs.
These santokus are crafted with Ginsan steel and feature a stainless tsuchime (hammered) cladding. They represent the pinnacle of handmade quality from a traditional craftsman in the heart of Japanese knife-making, Echizen, Japan..
Blacksmith: Nao Yamamoto
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan Stainless Steel
HRC: 61
Cladding: Stainless
Finish: Tsuchime
Edge Grind: Even
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 4.9 oz (140g)
Edge Length: 170 mm
Total Length: 314 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
Engraving: Hand Engraved&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nao-yamamoto-ginsan-hammered-santoku-165mm-52.png&&&0&&&||&&&||&&&@@@
chunagura&&&Chunagura&&&Natural Stone Giyo Nagura&&&This Japanese Natural Nagura is used to produce a slurry on the stone to help improve performance. It weighs approximately 80 grams or about 3oz. Each one is a little different in size, shape and consistency.
&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/natural-stone-giyo-nagura-39.png&&&5&&&||&&&||&&&||@@@
nisg2dana17c&&&NSG2D-B170&&&Nigara SG2 Damascus Bunka 170mm&&&Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
Maker: Nigara
Construction: Hammer Forged, Honyaki
Cladding: Damascus (Anmon - Raindrop)
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 5 oz (144 g)
Edge Length: 168 mm
Total Length: 315 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 49 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-170mm-147.png&&&0&&&||&&&||&&&||@@@
nisg2dabu18&&&NG2-B18DU&&&Nigara SG2 Damascus Bunka 180mm&&&Nigara Hamono Ltd creates stunning and functional art with their kitchen knives. Their traditional forging techniques have been honed for centuries, and their damascus cladding is unique to each knife. The handle is made of solid oak and finished with burnt urushi, giving it an attractive and functional octagonal shape. Get ready to be impressed!
You have to see this knife to truly appreciate the quality of workmanship and materials. A real stunner!
Maker: Nigara
Construction: Hammer Forged, Honyaki
Cladding: Damascus
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 5.6 oz (158 g)
Edge Length: 188 mm
Total Length: 332 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Handle: Burnt Urushi Octagonal&&&&&&435&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-180mm-277.png&&&0&&&||&&&||&&&||@@@
nisg2dabu17&&&NSG2D-B195&&&Nigara SG2 Damascus Bunka 195mm&&&Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The Damascus is exquisite and the wenge wood handle gives it an elegant finishing touch. This particular knife is fashioned using SG2 Stainless Steel.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! P.S. They call this one a 210mm Kiritsuke but the actual measurement on the edge is 195mm so we call it a 195mm Bunka.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus (Raindrop / Anmon)
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Edge Grind: Double Bevel, Even Grind
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.6 oz (158 g)
Edge Length: 198 mm
Total Length: 345 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Photos by Gustavo Bermudez&&&&&&435&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-bunka-195mm-145.png&&&0&&&||&&&||&&&||@@@
nisg2dagy211&&&NSG2D-G210&&&Nigara SG2 Damascus Gyuto 210mm&&&Nigara SG2 Damascus Gyuto 210mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
The handle is beautiful and is made with wenge wood in an octagonal shape with a buffalo horn ferrule.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Damascus (Anmon)
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 5.0 oz (142 g)
Edge Length: 197 mm
Total Length: 340 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Photos by Gustavo Bermudez&&&&&&435&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-564.png&&&0&&&||&&&||&&&||@@@
nisg2dagy21&&&NG2-G21DU&&&Nigara SG2 Damascus Gyuto 210mm&&&Prepare to be amazed by Nigara Hamono Ltd's exquisite kitchen knives, which combine stunning artistry with functionality. These knives are crafted using traditional forging techniques that have been refined over centuries, and each blade features unique damascus cladding. The handles are fashioned from solid oak and designed with an attractive and practical octagonal shape, finished with burnt urushi. Nigara Hamono Ltd's kitchen knives are a true masterpiece.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Damascus
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 5.5 oz (156 g)
Edge Length: 218 mm
Total Length: 353 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Handle: Burnt Urushi Octagonal&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-210mm-565.png&&&5&&&||&&&||&&&||@@@
nisg2dagy21c&&&NSG2D-G240&&&Nigara SG2 Damascus Gyuto 240mm&&&Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner!
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Damascus (Anmon)
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 6.0 oz (170 g)
Edge Length: 228 mm
Total Length: 380 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Photos by Gustavo Bermudez&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-240mm-408.png&&&5&&&||&&&||&&&||@@@
nisg2dagy24&&&NG2-G24DU&&&Nigara SG2 Damascus Gyuto 240mm&&&Nigara Hamono Ltd. knives are a striking blend of centuries-old Japanese forging tradition and modern high-performance steel. Each blade is hammer forged and built in san-mai construction, featuring a dramatic stainless Damascus cladding that gives every knife its own unique pattern while helping reduce food adhesion during prep. This is a knife that looks special the moment you pick it up—and performs even better once it’s on the board.
At the core is SG2 (R-2) powdered stainless steel, heat treated to approximately 62 HRC for exceptional edge retention and a keen, refined cutting feel. SG2 allows for thinner geometry and sharper edge angles while remaining stainless and easy to maintain. The tall blade provides excellent knuckle clearance and stability, while the burnt urushi-finished octagonal oak handle offers a secure, comfortable grip with a beautiful, traditional aesthetic that pairs perfectly with the Damascus blade.
Care Instructions: Hand wash only with mild soap and dry thoroughly after use. Avoid the dishwasher, frozen foods, bones, or hard objects. Store in a blade guard, saya, or on a magnetic strip. Light stropping or ceramic rod use will help maintain the edge between sharpenings.
Maker: Nigara Hamono
Construction: Hammer Forged, San Mai
Cladding: Stainless Damascus
Edge Steel: SG2 (R-2) Stainless
Hardness: ~62 HRC
Weight: 6.7 oz (190 g)
Edge Length: 244 mm
Total Length: 396 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm
Handle: Burnt Urushi Octagonal Oak&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-gyuto-240mm-409.png&&&0&&&||&&&||&&&||@@@
nisg2daki21&&&NG2-K21DU&&&Nigara SG2 Damascus Kiritsuke 210mm&&&Nigara Hamono Ltd creates stunning and functional art with their kitchen knives. Their traditional forging techniques have been honed for centuries, and their Damascus cladding is unique to each knife. The handle is made of solid oak and finished with burnt urushi, giving it an attractive and functional octagonal shape. Get ready to be impressed!
Maker: Nigara
Construction: Hammer Forged, Honyaki
Cladding: Damascus
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 6.6 oz (186 g)
Edge Length: 217 mm
Total Length: 370 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Handle: Burnt Urushi Octagonal&&&&&&465&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-210mm-245.png&&&0&&&||&&&||&&&||@@@
nisg2daki24&&&NSG2D-K240&&&Nigara SG2 Damascus Kiritsuke 240mm&&&Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
Maker: Nigara
Construction: Hammer Forged, Honyaki
Cladding: Damascus (Anmon - Raindrop)
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 6.5 oz (186 g)
Edge Length: 226 mm
Total Length: 379 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&480&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-kiritsuke-240mm-262.png&&&5&&&||&&&||&&&||@@@
nigara&&&NG2-N18DU&&&Nigara SG2 Damascus Nakiri 180mm&&&Nigara Hamono Ltd blends traditional craftsmanship with artistic design, producing knives that are as beautiful as they are functional. Each blade features a one-of-a-kind Damascus cladding, forged using techniques passed down through generations. This nakiri showcases a clean profile ideal for precision vegetable work, while the solid oak handle, finished with burnt urushi, offers a comfortable octagonal grip that’s both striking and practical. A true fusion of heritage and performance.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 6.6 oz (186 g)
Edge Length: 177 mm
Total Length: 327 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Handle: Burnt Oak, Urushi Octagonal&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-nakiri-180mm-211.png&&&0&&&||&&&||&&&@@@
nisg2dape151&&&NSG2D-P150&&&Nigara SG2 Damascus Petty 150mm&&&Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The Damascus is exquisite and the wenge wood handle gives it an elegant finishing touch. This particular knife is fashioned using SG2 Stainless Steel.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner!
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus (Raindrop / Anmon)
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Edge Grind: Double Bevel, Even Grind
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 2.2 oz (62 g)
Edge Length: 140 mm
Total Length: 265 mm
Spine Thickness at Heel: 2 mm
Blade Height: 32 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-petty-150mm-216.png&&&0&&&||&&&||&&&||@@@
nisg2dasa17&&&NSG2D-S170&&&Nigara SG2 Damascus Santoku 170mm&&&Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
Maker: Nigara
Construction: Hammer Forged, Honyaki
Cladding: Damascus (Anmon - Raindrop)
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 5.2 oz (148 g)
Edge Length: 168 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-santoku-170mm-253.png&&&0&&&||&&&||&&&||@@@
nisg2dasa18&&&NG2-S18DU&&&Nigara SG2 Damascus Santoku 180mm&&&Nigara Hamono Ltd creates stunning and functional art with their kitchen knives. Their traditional forging techniques have been honed for centuries, and their Damascus cladding is unique to each knife. The handle is made of solid oak and finished with burnt urushi, giving it an attractive and functional octagonal shape. Get ready to be impressed!
Maker: Nigara
Construction: Hammer Forged, Honyaki
Cladding: Damascus
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 5.8 oz (166 g)
Edge Length: 187 mm
Total Length: 330 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Handle: Burnt Urushi Octagonal&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-santoku-180mm-245.png&&&0&&&||&&&||&&&||@@@
nisg2dasu27&&&NSG2D-S240&&&Nigara SG2 Damascus Sujihiki 240mm&&&Nigara SG2 Damascus Sujihiki 240mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
Maker: Nigara
Construction: Hammer Forged, Honyaki
Cladding: Damascus (Anmon - Raindrop)
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 4.5 oz (154 g)
Edge Length: 226 mm
Total Length: 380 mm
Spine Thickness at Heel: 2 mm
Blade Height: 37 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-240mm-200.png&&&0&&&||&&&||&&&||@@@
nisg2dasu25&&&NSG2D-S255&&&Nigara SG2 Damascus Sujihiki 255mm&&&Nigara SG2 Damascus Sujihiki 255mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
This is one of the most beautiful knives we carry. The raindrop Damascus on this SG2 Stainless knife is dramatic and makes it a piece of functional art.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
You have to see and handle this knife to truly appreciate the quality of workmanship and materials. A real stunner! It's topped off with a very nice wenge octagonal handle with buffalo horn ferrule.
Maker: Nigara
Construction: Hammer Forged, Honyaki
Cladding: Damascus (Anmon - Raindrop)
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 5.4 oz (154 g)
Edge Length: 243 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 38 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-255mm-200.png&&&0&&&||&&&||&&&||@@@
nisg2dasu271&&&NG2-J27DU&&&Nigara SG2 Damascus Sujihiki 270mm&&&Nigara SG2 Damascus Sujihiki 270mm. Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The "Anmon" design was inspired by the rippling water of the Anmon Waterfalls, cascading from the foot of the World Heritage Shirakami Mountains adjacent to the city of Hirosaki. The ripple design on the knife comes only after forging 25 layers of steel, resulting in a sharp and durable blade, resistant to rust. No two blades have the same markings, as each is made carefully by hand.
The handle is made with solid oak with a burnt urushi finish in an attractive and functional octagonal shape. The knife is a real stunner!
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Damascus (Anmon)
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 6.3 oz (180 g)
Edge Length: 273 mm
Total Length: 426 mm
Spine Thickness at Heel: 2 mm
Blade Height: 38 mm
Handle: Burnt Urushi Octagonal &&&&&&530&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-damascus-sujihiki-270mm-290.png&&&0&&&||&&&||&&&||@@@
nisg2tskina2&&&NSMT-B180&&&Nigara SG2 Tsuchime Bunka 180mm&&&Nigara Hamono has a long tradition and turns out some really beautiful, handmade knives with exceptional quality. This region in northern Japan has a rich history of blacksmiths that made all kinds of weapons and tools which date back 350 years. As one of the few noble (shogun) swordsmiths in Japan, Nigara knives have continued to preserve this art. During the Showa period, Nigara Kunitoshi, a master swordsmith, was often recognized for his work. After World War II, the traditional swordsmithing technique was banished by the US Military and many blacksmiths had to change their business to gardening tools, kitchen cutlery, and other practical applications. Nigara was able to survive and thrive and today makes some of the finest cutlery in Northern Japan.
Brand: Nigara
Blacksmith: Yoshizawa san
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC 62-63
Cladding: Stainless Tsuchime
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.2 oz (148g)
Edge Length: 169 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-bunka-180mm-283.png&&&0&&&||&&&||&&&@@@
nisg2tsbukn1&&&NSMT-Butcher&&&Nigara SG2 Tsuchime Butcher Knife 170mm&&&Nigara SG2 Tsuchime Butcher Knife 170mm. Nigara Hamono has a long tradition and turns out some really beautiful, handmade knives with exceptional quality. This region in northern Japan has a rich history of blacksmiths that made all kinds of weapons and tools which date back 350 years. As one of the few noble (shogun) swordsmiths in Japan, Nigara knives have continued to preserve this art. During the Showa period, Nigara Kunitoshi, a master swordsmith, was often recognized for his work. After World War II, the traditional swordsmithing technique was banished by the US Military and many blacksmiths had to change their business to gardening tools, kitchen cutlery, and other practical applications. Nigara was able to survive and thrive and today makes some of the finest cutlery in Northern Japan.
Brand: Nigara
Blacksmith: Yoshizawa san
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC 62-63
Cladding: Stainless Tsuchime
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 4.2 oz (118g)
Edge Length: 165 mm
Total Length: 302 mm
Spine Thickness at Base: 2 mm
Blade Height: 35 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-butcher-knife-170mm-90.png&&&0&&&||&&&||&&&@@@
nisg2tsgy211&&&NSMT-G210&&&Nigara SG2 Tsuchime Gyuto 210mm&&&Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood and a buffalo horn ferrule. The knife is a real stunner!
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 5.6 oz (160 g)
Edge Length: 219 mm
Total Length: 345 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-gyuto-210mm-488.png&&&0&&&||&&&||&&&||@@@
nisg2tsgy21&&&NSMT-G240&&&Nigara SG2 Tsuchime Gyuto 240mm&&&Immerse yourself in the rich legacy of Nigara Hamono, where time-honored traditions culminate in the creation of breathtaking handmade kitchen knives of unparalleled quality. Hailing from the northern region of Japan, this esteemed brand carries a legacy dating back an impressive 350 years, when skilled blacksmiths crafted an array of weapons and tools.
During the illustrious Showa period, Nigara Kunitoshi rose to prominence for his exceptional craftsmanship, earning widespread recognition. In the aftermath of World War II, Nigara's focus shifted to the realm of kitchen cutlery and farming tools, cementing their expertise in these domains. Through perseverance and innovation, Nigara not only endured but flourished, ultimately establishing themselves as the premier artisans of fine kitchen cutlery in Northern Japan.
Discover the epitome of craftsmanship and precision with Nigara Hamono, where tradition meets modern excellence. Elevate your culinary experience with their finest creations, meticulously handcrafted to grace your kitchen with timeless beauty and extraordinary performance.
Brand: Nigara
Blacksmith: Yoshizawa san
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC 62-63
Cladding: Stainless
Finish: Tsuchime
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 6.6 oz (164 g)
Edge Length: 228 mm
Total Length: 380 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-gyuto-240mm-242.png&&&0&&&||&&&||&&&||@@@
nisg2tspe12&&&NSMT-KP120&&&Nigara SG2 Tsuchime Kiri Petty 120mm&&&Immerse yourself in the rich legacy of Nigara Hamono, where time-honored traditions culminate in the creation of breathtaking handmade kitchen knives of unparalleled quality. Hailing from the northern region of Japan, this esteemed brand carries a legacy dating back an impressive 350 years, when skilled blacksmiths crafted an array of weapons and tools.
During the illustrious Showa period, Nigara Kunitoshi rose to prominence for his exceptional craftsmanship, earning widespread recognition. In the aftermath of World War II, Nigara's focus shifted to the realm of kitchen cutlery and farming tools, cementing their expertise in these domains. Through perseverance and innovation, Nigara not only endured but flourished, ultimately establishing themselves as the premier artisans of fine kitchen cutlery in Northern Japan.
Discover the epitome of craftsmanship and precision with Nigara Hamono, where tradition meets modern excellence. Elevate your culinary experience with their finest creations, meticulously handcrafted to grace your kitchen with timeless beauty and extraordinary performance.
Brand: Nigara
Blacksmith: Yoshizawa san
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC 62-63
Cladding: Stainless
Finish: Tsuchime
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 2.2 oz (64 g)
Edge Length: 112 mm
Total Length: 239 mm
Spine Thickness at Heel: 2 mm
Blade Height: 31 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiri-petty-120mm-60.png&&&0&&&||&&&||&&&||@@@
nisg2tsbu21&&&NSMT-K210&&&Nigara SG2 Tsuchime Kiritsuke 210mm&&&Nigara Hamono Ltd makes beautiful and functional art in the form of some of the most stunning kitchen knives we have seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood with an attractive buffalo horn ferrule. The knife is a real stunner!
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 5.7 oz (164 g)
Edge Length: 195 mm
Total Length: 344 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Handle: Wenge Octagonal
Ferrule: Buffalo Horn&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-210mm-432.png&&&0&&&||&&&||&&&@@@
nisg2tski241&&&NSMT-K240&&&Nigara SG2 Tsuchime Kiritsuke 240mm&&&Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made with wenge wood with an attractive buffalo horn ferrule. The knife is a real beauty!
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: SG2 Stainless Steel
HRC: 62+-
Weight: 6.8 oz (194 g)
Edge Length: 228 mm
Total Length: 380 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm
Handle: Wenge Octagonal
Ferrule: Buffalo Horn&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kiritsuke-240mm-203.png&&&5&&&||&&&||&&&@@@
nisg2tskubu1&&&NSG2T-B170&&&Nigara SG2 Tsuchime Kurouchi Bunka 170mm&&&Explore the long heritage and outstanding craftsmanship of Nigara Hamono handmade knives. For more than 350 years, this northern Japanese region has nurtured generations of blacksmiths who forged weapons and essential tools. Recognized as one of the noble swordmakers serving the shogunate, Nigara has carried forward traditions rooted in ancient artistry. During the Showa era, master smith Nigara Kunitoshi became well known for his skill, and after sword production was prohibited by the US military following World War II, the workshop adapted to focus on fine cutlery. Today, Nigara creates some of the most highly regarded kitchen knives in northern Japan, blending history, resilience, and artistry into every blade.
Brand: Nigara
Blacksmith: Yoshizawa san
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Kurouchi
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.3 oz (150 g)
Edge Length: 169 mm
Total Length: 313 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-bunka-170mm-46.png&&&0&&&||&&&||&&&||@@@
nisg2tskugy2&&&NSG2T-G240&&&Nigara SG2 Tsuchime Kurouchi Gyuto 240mm&&&Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives.
Brand: Nigara
Blacksmith: Yoshizawa san
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Kurouchi
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 6.5 oz (184 g)
Edge Length: 228 mm
Total Length: 379 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-gyuto-240mm-90.png&&&0&&&||&&&||&&&||@@@
nisg2tski24&&&NSG2T-K240&&&Nigara SG2 Tsuchime Kurouchi Kiritsuke 240mm&&&Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives.
Brand: Nigara
Blacksmith: Yoshizawa san
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Kurouchi
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 6.7 oz (190 g)
Edge Length: 228 mm
Total Length: 382 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-kiritsuke-240mm-29.png&&&0&&&||&&&||&&&@@@
nisg2tskusu2&&&NSG2T-S240&&&Nigara SG2 Tsuchime Kurouchi Sujihiki 240mm&&&Discover the rich history and exceptional quality of Nigara Hamono's handmade knives. For over 350 years, this region in northern Japan has been home to skilled blacksmiths who have created a variety of weapons and tools. As one of Japan's noble (shogun) swordsmiths, Nigara has a long tradition of preserving this ancient art. Master swordsmith Nigara Kunitoshi was renowned for his work during the Showa period, and although swordmaking was banned by the US military after World War II, Nigara persevered and adapted to make some of the finest cutlery in Northern Japan today. Experience the enduring craftsmanship and beauty of Nigara knives.
Brand: Nigara
Blacksmith: Yoshizawa san
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Kurouchi
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.5 oz (158 g)
Edge Length: 228 mm
Total Length: 386 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-kurouchi-sujihiki-240mm-46.png&&&0&&&||&&&||&&&||@@@
nisg2tski21&&&NSMT-S255&&&Nigara SG2 Tsuchime Sujihiki 245mm&&&Nigara Hamono, a Japanese brand, crafts exceptional, handmade knives with a rich history of blacksmiths dating back 350 years. As noble swordsmiths, they preserve this art. Nigara Kunitoshi, a master swordsmith, gained recognition during the Showa period. Despite the US Military's ban on swordmaking after World War II, Nigara adapted, making top-quality cutlery today.
Brand: Nigara
Blacksmith: Yoshizawa san
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC: 62-63
Cladding: Stainless Tsuchime
Finish: Migaki
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.8 oz (166 g)
Edge Length: 245 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-sg2-tsuchime-sujihiki-245mm-60.png&&&0&&&||&&&||&&&@@@
nisg2tstabu1&&&NSMT-TallBunka&&&Nigara SG2 Tsuchime Tall Bunka 180mm&&&The Nigara SG2 Tsuchime Bunka 180mm is a beautiful, high-quality handmade knife with a rich history dating back 350 years. As one of the few noble swordsmiths in Japan, Nigara has continued to preserve this art and now makes some of the finest cutlery in Northern Japan. Made from SG2 stainless steel and featuring a wenge octagonal handle with buffalo horn ferrule, this knife is both beautiful and practical.
Brand: Nigara
Blacksmith: Yoshizawa san
Location: Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SG2 Stainless Steel
HRC 62-63
Cladding: Stainless Tsuchime
Edge Grind: Even
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 5.8 oz (164g)
Edge 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&&&The Nigara Silver 3 Damascus Bunka is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus
Edge Steel: Silver 3 Stainless Steel
HRC: 62+-
Weight: 6.8 oz (194 g)
Edge Length: 169 mm
Total Length: 311 mm
Spine Thickness at Heel: 4 mm
Blade Height: 50 mm
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&&&This Nigara Silver 3 Damascus Gyuto 210mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus
Edge Steel: Silver 3 Stainless Steel
HRC: 62+-
Weight: 7.1 oz (200 g)
Edge Length: 198 mm
Total Length: 340 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
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&&&This Nigara Silver 3 Damascus Gyuto 240mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus
Edge Steel: Silver 3 Stainless Steel
HRC: 62+-
Weight: 9.0 oz (256 g)
Edge Length: 225 mm
Total Length: 379 mm
Spine Thickness at Base: 5 mm
Blade Height: 49 mm
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 Nigara Silver 3 Damascus Kiritsuke 210mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus
Edge Steel: Silver 3 Stainless Steel
HRC: 62+-
Weight: 7.8 oz (222 g)
Edge Length: 198 mm
Total Length: 345 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
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&&&The Nigara Silver 3 Damascus Kiritsuke 240mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus
Edge Steel: Silver 3 Stainless Steel
HRC: 62+-
Weight: 9.8 oz (278 g)
Edge Length: 238 mm
Total Length: 380 mm
Spine Thickness at Heel: 5 mm
Blade Height: 51 mm
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&&&The Nigara Silver 3 Damascus Petty 150mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus
Edge Steel: Silver 3 Stainless Steel
HRC: 62+-
Weight: 3.7 oz (104 g)
Edge Length: 141 mm
Total Length: 268 mm
Spine Thickness at Heel: 4 mm
Blade Height: 31 mm
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 Nigara Silver 3 Damascus Santoku is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus
Edge Steel: Silver 3 Stainless Steel
HRC: 62+-
Weight: 7.3 oz (207 g)
Edge Length: 169 mm
Total Length: 310 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
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 Nigara Silver 3 Damascus Sujihiki 300mm is a beautiful piece of functional art.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries. This blade has a very cool distressed finish caused by acid etching. It looks like it has just come out of a charcoal fire.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Damascus
Edge Steel: Silver 3 Stainless Steel
HRC: 62+-
Weight: 8.4 oz (238 g)
Edge Length: 294 mm
Total Length: 452 mm
Spine Thickness at Base: 4 mm
Blade Height: 40 mm
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 exquisite and practical masterpieces, offering some of the most visually captivating kitchen knives available. Among their creations, the Nigara VG10 Tsuchime Bunka 180mm stands out for its striking appearance and exceptional functionality.
Originating from the early Edo Period, Hirosaki was known as a castle town flourishing with over one hundred forging workshops. Among these historical gems was Nigara Forging, a beacon of the Tsugaru blacksmith tradition. Nigara Hamono Ltd. continues to honor these ancient techniques, dedicating centuries to the art of superior blade crafting.
This particular knife features a handle crafted from ebony wood in an octagonal shape, making the Nigara VG10 Tsuchime Bunka 180mm, not just a knife but a statement piece in any kitchen.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: VG-10 Stainless Steel
HRC: 60+-
Weight: 5.5 oz (158 g)
Edge Length: 175 mm
Total Length: 311 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-bunka-180mm-90.png&&&0&&&||&&&||&&&||@@@
nivgtsdagy21&&&NVGT-G210&&&Nigara VG10 Tsuchime Damascus Gyuto 210mm&&&Nigara VG10 Tsuchime Damascus Gyuto 210mm. Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made in an octagonal shape using mahogany wood. The knife is a real beauty!
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime Damascus
Edge Steel: VG10 Stainless Steel
HRC: 62+-
Weight: 6.1 oz (174 g)
Edge Length: 203 mm
Total Length: 350 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49 mm
Handle: Mahogany Octagonal&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-gyuto-210mm-90.png&&&5&&&||&&&||&&&|kika21gy|@@@
nivggy24&&&NVGT-G240&&&Nigara VG10 Tsuchime Damascus Gyuto 240mm&&&During the early Edo Period, Hirosaki thrived as a prominent castle town, home to over one hundred blacksmith shops. Among these was Nigara Forging, a traditional Tsugaru blacksmith shop with a lineage spanning centuries. To this day, Nigara remains dedicated to preserving the artistry of traditional blade forging while delivering exceptional craftsmanship.
This particular knife showcases that heritage with a striking tsuchime (hammered) finish on the upper blade and a beautifully layered Damascus pattern near the edge. Hammer-forged in the San Mai style, it features a VG10 stainless steel core, renowned for its edge retention and corrosion resistance, hardened to approximately 61 HRC. The knife is elevated by a refined, ebony octagonal handle that adds elegance and precision to every cut.
Maker: Nigara Hamono
Location: Hirosaki City, Aomori Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Grind: Even, Double Bevel
Edge Steel: VG10 Stainless Steel
Weight: 7.3 oz (208 g)
Edge Length: 233 mm
Total Length: 384 mm
Spine Thickness at Heel: 2 mm
Blade Height: 53 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10tsuchime-damascus-gyuto-240mm-5.png&&&0&&&||&&&||&&&||@@@
nivgtski21&&&NVGT-K210&&&Nigara VG10 Tsuchime Damascus Kiritsuke 210mm&&&Nigara Hamono Ltd crafts exquisite and practical works of art, producing some of the most visually captivating kitchen knives available.
Originating in the early Edo Period, Hirosaki was known as a castle town bustling with over one hundred forging workshops. Among these, Nigara Forging stands out as a historic Tsugaru blacksmith shop. The Nigara company has faithfully preserved age-old forging techniques, dedicating itself to the art of creating superior quality blades for generations.
Each knife features a handle crafted from ebony wood, beautifully complementing the gorgeous blade, making it a truly remarkable piece.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: VG-10 Stainless Steel
HRC: 60+-
Weight: 6.4 oz (184 g)
Edge Length: 204 mm
Total Length: 347 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-kiritsuke-210mm-90.png&&&0&&&||&&&||&&&||@@@
nivgtsdaki24&&&NVGT-K240&&&Nigara VG10 Tsuchime Damascus Kiritsuke 240mm&&&Nigara VG10 Tsuchime Damascus Kiritsuke 240mm. Nigara Hamono Ltd makes some of the most stunning kitchen knives we've seen.
During the early Edo Period, the city of Hirosaki was a castle town. There were over one hundred forging shops in the area. Nigara Forging is one of these historical Tsugaru blacksmith shops. The Nigara company has kept the traditional forging techniques alive and has remained committed to high-quality blade forging for centuries.
The handle is made in an octagonal shape using ebony wood. The knife is a real beauty!
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime Damascus
Edge Steel: VG10 Stainless Steel
HRC: 62+-
Weight: 7.7 oz (220 g)
Edge Length: 234 mm
Total Length: 388 mm
Spine Thickness at Base: 2 mm
Blade Height: 54 mm
Handle: Ebony Octagonal&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-kiritsuke-240mm-93.png&&&0&&&||&&&||&&&@@@
nivgna15&&&NVGT-N150&&&Nigara VG10 Tsuchime Damascus Nakiri 150mm&&&Mr. Yoshizawa, a skilled blacksmith in Aomori, northern Japan, crafts exquisite knives under the Nigara brand. With roots dating back to the early Edo Period, when the castle town of Hirosaki was home to over a hundred forging shops, Nigara Forging stands as one of the few remaining Tsugaru blacksmith traditions. For centuries, the Nigara company has preserved these traditional forging techniques, maintaining an unwavering commitment to quality and craftsmanship. Embrace the legacy and precision of a true Japanese blade from Nigara, where history and skill come together in every knife.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: VG10 Stainless Steel
HRC: 61+-
Weight: 6.1 oz (172 g)
Edge Length: 142 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
Handle: Ebony Octagonal&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-nakiri-150mm-5.png&&&0&&&||&&&||&&&@@@
nisg2tsbukn&&&NVGT-P150&&&Nigara VG10 Tsuchime Damascus Petty 150mm&&&Nigara Hamono Ltd creates exquisite kitchen knives that not only serve a practical purpose but are also beautiful works of art. Their knives are among the most stunning we've ever seen, blending functionality with aesthetics seamlessly.
With a rich history that dates back to the Edo Period, Nigara Forging is a traditional Tsugaru blacksmith shop located in the castle town of Hirosaki. It was one of over one hundred forging shops in the area at that time. The company has been dedicated to maintaining the ancient forging techniques and crafting high-quality blades for centuries.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: VG10 Stainless Steel
HRC: 60+-
Weight: 3.2 oz (90 g)
Edge Length: 143 mm
Total Length: 268 mm
Spine Thickness at Heel: 2 mm
Blade Height: 33 mm
Handle: Ebony Octagonal&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nigara-vg10-tsuchime-damascus-petty-150mm-35.png&&&0&&&||&&&||&&&||@@@
nivgtssa17&&&NVGT-S170&&&Nigara VG10 Tsuchime Damascus Santoku 170mm&&&Nigara Hamono Ltd. crafts exquisite and practical masterpieces, offering some of the most visually captivating kitchen knives available. Among their creations, the Nigara VG10 Tsuchime Santoku 170mm stands out for its striking appearance and exceptional functionality.
Originating from the early Edo Period, Hirosaki was known as a castle town flourishing with over one hundred forging workshops. Among these historical gems was Nigara Forging, a beacon of the Tsugaru blacksmith tradition. Nigara Hamono Ltd. continues to honor these ancient techniques, dedicating centuries to the art of superior blade crafting.
This particular knife features a handle crafted from ebony in an octagonal shape, making the Nigara VG10 Tsuchime Santoku 170mm not just a knife, but a statement piece in any kitchen.
Maker: Nigara
Construction: Hammer Forged, San Mai
Cladding: Stainless Tsuchime
Edge Steel: VG-10 Stainless Steel
HRC: 60+-
Weight: 5.7 oz (162 g)
Edge 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&&&
Weight: 4.25 oz / 128g
Blade Length: 120 mm
Overall Length: 250 mm
Spine Thickness at Heel: 2.0 mm
Blade Height at Heel: 40.00 mm&&&&&&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 allows the blade to bite cleanly into tough crusts while still slicing soft interiors without crushing, making it especially effective 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 sushi rolls and seaweed, where standard serrations often struggle. The front portion of the blade is tapered, allowing it to act as a flipper for lifting and transferring slices cleanly from the board. A natural wood handle provides a comfortable, secure grip, and the blade profile keeps the user’s hand safely clear of the cutting surface during use.
Care Instructions: Hand wash only and dry thoroughly after use. Do not use in a dishwasher. Avoid cutting frozen foods, bones, or hard materials. Store in a dry place and avoid prolonged moisture exposure. Keep out of reach of children.
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)
Serrated Edge Length: 207 mm
Total Length: 375 mm
Spine Thickness at Base: 1.2 mm
Spine Thickness at Tip: 0.2 mm
Blade Height: 39 mm&&&&&&40&&&&&&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 allows the blade to bite cleanly into tough crusts while still slicing soft interiors without crushing, making it especially effective 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 sushi rolls and seaweed, where standard serrations often struggle. A natural wood handle provides a comfortable, secure grip, and the blade profile keeps the user’s hand safely clear of the cutting surface during use.
Care Instructions: Hand wash only and dry thoroughly after use. Do not use in a dishwasher. Avoid cutting frozen foods, bones, or hard materials. Store in a dry place and avoid prolonged moisture exposure. Keep out of reach of children.
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)
Serrated Edge Length: 269 mm
Total Length: 435 mm
Spine Thickness at Base: 1.2 mm
Blade Height: 40 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nisaku-wave-bread-knife-300mm-52.png&&&0&&&||&&&||&&&@@@
nosiknmara&&&NoyerRack-Mini&&&Noyer Single Knife Magnetic Rack&&&Usually, the desire is not to hide a beautiful design, but in this case, we have made a product that stands in the background of your beautiful knife. The single knife magnet is completely hidden when a knife is hanging on it, and thus it looks as if your knife is hanging and floating on the wall in a magical way.
This single knife rack from Noyer offers unimaginable possibilities for placement and combinations even in smaller kitchens, where there is little free wall space for an ordinary knife magnet. Measures 14cm x 2cm x 2cm. Includes mounting hardware.
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/noyer-single-knife-magnetic-rack-82.png&&&0&&&||&&&@@@
nowamarala&&&NoyerRack-WALNUTLarge&&&Noyer Walnut Magnetic Rack Large&&&Noyer is driven by a passion for creating innovative wood solutions that are both highly functional and distinctively aesthetic.
The man behind Noyer is Janus Larsen, who, with his background as a carpenter, develops and creates the products in his workshop in Valby together with Nikolaj Hviid, who is a trained carpenter.
The products are characterized by the fact that development takes place in front of the saw, not in front of the computer screen.
This magnetic knife rack is about 60cm or 23.5 inches long. Each piece is unique, so slight variations from piece to piece are expected.
The magnets inside the racks are designed to prevent the knife from spinning or swinging by having not one but four magnets per knife. That means that the one that is 60 cm (that could hold at least eight knives) has 32 small neodymium magnets. It has excellent looks plus a great design. This beautiful holder will display your knife collection and allow you easy access while cooking. &&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/noyer-walnut-magnetic-rack-large-90.png&&&5&&&||&&&@@@
nomarame&&&NoyerRack-WALNUTMedium&&&Noyer Walnut Magnetic Rack Medium&&&Noyer is driven by a passion to create innovative solutions in wood that have both high functionality and distinctive aesthetic expression.
The man behind Noyer is Janus Larsen, who, with his background as a carpenter, develops and creates the products in his workshop in Valby together with Nikolaj Hviid, who is a trained carpenter.
The products are characterized by the fact that the development takes place in front of the saw - not in front of the computer screen.
This magnetic knife rack is about 40cm long or about 15 3/4 inches long. Each piece is unique so slight variations from piece to piece are expected.
The magnets inside the racks are designed to prevent the knife from spinning or swinging by having not one but four magnets per knife. That means that this medium size has 20 small neodymium magnets in total and can hold up to 5 knives.&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/noyer-walnut-magnetic-rack-medium-53.png&&&0&&&||&&&@@@
oakfrropin&&&Oak-Pin&&&Oak French Rolling Pin&&&These French-style rolling pins are handcrafted by Brandon Norsted, right down the street from us in Madison, WI. Made from domestic oak wood, these durable pins are built to last a lifetime. The French-inspired shape and taper, favored by professional pastry chefs, allow for enhanced control. Each rolling pin measures 19.5 inches in length and 1.6 inches in width, with a weight of 12.5 ounces. Excellent craftsmanship, Brandon! To care for your rolling pin, simply wipe it with a dry cloth. Avoid dishwashing.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/oak-french-rolling-pin-19.png&&&0&&&||&&&||&&&@@@
shkasg2kabu1&&&OG-103&&&Ogata SG2 Kasumi Bunka 180mm &&&Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly.
Blacksmith: Ogata san
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
Edge Grind: Even 50/50
HRC: 62-63
Blade Finish: Kasumi ("Hazy")
Handle: Octagonal Red Sandalwood
Weight: 5.0 oz (142 g)
Edge Length: 181 mm
Total Length: 322 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Photos by Gustavo Bermudez&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ogata-sg2-kasumi-bunka-180mm-143.png&&&0&&&||&&&||&&&@@@
shkasg2kagy2&&&OG-105&&&Ogata SG2 Kasumi Gyuto 210mm &&&Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly.
Blacksmith: Ogata san
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
Edge Grind: Even 50/50
HRC: 62-63
Blade Finish: Kasumi ("Hazy")
Handle: Octagonal Red Sandalwood
Weight: 5.3 oz (152 g)
Edge 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 &&&Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly.
Blacksmith: Ogata san
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
Edge Grind: Even 50/50
HRC: 62-63
Blade Finish: Kasumi ("Hazy")
Handle: Octagonal Red Sandalwood
Weight: 6.2 oz (178 g)
Edge 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 &&&Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly.
Blacksmith: Ogata san
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
Edge Grind: Even 50/50
HRC: 62-63
Blade Finish: Kasumi ("Hazy")
Handle: Octagonal Red Sandalwood
Weight: 4.4 oz (124 g)
Edge 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&&&Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly.
Blacksmith: Ogata san
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
Edge Grind: Even 50/50
HRC: 62-63
Blade Finish: Kasumi ("Hazy")
Handle: Octagonal Red Sandalwood
Weight: 5.4 oz (152 g)
Edge 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-170mm-262.png&&&4.5&&&||&&&||&&&@@@
shkasa15sg2k&&&OG-101&&&Ogata SG2 Kasumi Santoku 150mm &&&Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly.
Blacksmith: Ogata san
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
Edge Grind: Even 50/50
HRC: 62-63
Blade Finish: Kasumi ("Hazy")
Handle: Octagonal Red Sandalwood
Weight: 4.5 oz (128 g)
Edge 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&&&Ogata san is a young, talented knife maker who works at the Takefu Knife Village cooperative factory based in Echizen, Japan. He's a master smith with excellent skills and his knives have a reputation for high cutting performance. This line features SG2 stainless steel that takes an outstanding edge and holds it well. Because the knives have steep edges, we recommend care when cutting. Do not cut hard items like bones, frozen food, or stalks--you could chip the edge. If you treat it with care, you'll be rewarded with a knife that will cut effortlessly.
Blacksmith: Ogata san
Location: Echizen, Japan
Factory: Takefu Knife Village
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: SG2 Powdered Stainless Steel
Edge Grind: Even 50/50
HRC: 62-63
Blade Finish: Kasumi ("Hazy")
Handle: Octagonal Red Sandalwood
Weight: 5.0 oz (144 g)
Edge 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&&&||&&&||&&&@@@
atmequ&&&C3675&&&Ohira Tomae High-Quality Natural Stone&&&This Ohira Tomae is one of the most popular natural finishing stones on our site, prized for its balance of cutting speed, feel, and final finish. We source these stones directly from Imanishi Stone Company, where each piece is personally evaluated and graded by Mr. Imanishi before receiving his stamp. Stones like this are no longer being mined, making well-preserved examples increasingly difficult to find.
This is a fine finishing stone with an approximate grit rating in the 8–10K range. It has a firm, hard feel, cuts faster than many stones in its class, and leaves a clean, refined finish suitable for high-end kitchen knives. The stone is notably thick and will provide many years of service. Mr. Imanishi grades this example as High Quality; it was mined in the early 1970s and stored in his basement until release. We photograph and weigh each stone individually as it sells, so the stone shown is the exact one you will receive.
Size: 206mm × 75mm × 41mm
Weight: ~1.62 kg or 3lbs 9oz
Care Instructions: This natural stone is very easy to care for and does not require sealing. Simply wet the surface before use, sharpen as normal, and allow the stone to air dry naturally when finished. Do not perma-soak the stone. Store it indoors in a temperature-controlled environment—never in an unheated garage or shed. If moisture inside the stone freezes, expansion can cause cracking or permanent damage.&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ohira-tomae-high-quality-natural-stone-2334.png&&&5&&&||&&&||&&&||@@@
maokbl2tana&&&OKD-180NA-A&&&Okada Blue #2 Tall Nakiri 180mm&&&Masanobu Okada was born in 1949 and is the 3rd generation of Okada Uchihamono. His original efforts as a blacksmith were aimed at making gardening tools such as sickles, hedge shears, and the like. However, in recent years, he has started to produce unique kitchen knives, including his great-looking Takobiki and this interesting tall nakiri. He works in his small shop located in one of the epicenters of Japanese knives, the Takefu Village Cooperative factory in Echizen. Okada-san carries the title of Dentoukougeishi (Traditional Craftsman), which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation.
The recent interest in Chinese cleavers and nakiris has spawned a breed of cross-pollinated blades called tall nakiris. These hybrid designs feature the general profile and thin grinds of a nakiri but with the tall blade height associated with the cleaver. These are multi-tasking blades that will especially appeal to users with big hands, or a simple desire for a taller blade. It also makes food scooping a breeze. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile. Also, like normal nakiri blades, it is very flat along the edge.
The knife is fashioned from Blue #2 carbon steel that has been hammer-forged with a stainless steel cladding in the san-mai style. The spine is quite robust with a nice convex grind down to the very thin edge. It has a rustic kurouchi finish, which works well with a blade of this style.
Blacksmith: Masanobu Okada
Location: Echizen
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: Blue #2
Weight: 8.9 oz (254 g)
Edge Length: 180 mm
Total Length: 342 mm
Spine Thickness at Base: 3 mm
Blade Height: 71 mm
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&&&Okada White #2 BBQ Sword 300mm. Okada San calls this a curved knife, which I thought was a little boring, so I made up the name BBQ Sword instead. Made with White #2 carbon steel and shaped like a sword, this knife will make short work of roasts, ribs, and unsavory guests.
Each knife is made by hand so measurements may vary.
Blacksmith: Okada San
Location: Takefu, Japan
Construction: San Mai, Hammer Forged
Cladding: Damascus
Edge Steel: White #2
Weight: 5.6 oz (159 g)
Edge Length: 298 mm
Total Length: 443 mm
Spine Thickness at Base: 3 mm
Blade Height: 36 mm
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&&&Mr. Okada is one of the founders of Takefu Knife village in Echizen Japan. He is originally a blacksmith of gardening tools such as sickles, hedge shears but he is expanding his offerings to include kitchen knives.
We asked him to follow his popular Takobiki knives with a standard gyuto and here is the result. This is a double-edged gyuto.
Maker: Okada San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Reactive Damascus
Edge Grind: Even
Handle: Octagonal Sandalwood
Weight: 6.3 oz (180 g)
Edge Length: 210 mm
Total Length: 359 mm
Spine Thickness at Base: 3 mm
Blade Height: 50 mm&&&&&&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&&&Mr. Okada is one of the founders of Takefu Knife Village in Echizen, Japan. He is originally a blacksmith of gardening tools such as sickles and hedge shears, but he is expanding his offerings to include kitchen knives.
We asked him to follow his popular Takobiki knives with a standard gyuto and here is the result. This is a double-edged gyuto.
Maker: Okada San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Reactive Damascus
Edge Grind: Even
Weight: 7.3 oz (208 g)
Edge Length: 242 mm
Total Length: 391 mm
Spine Thickness at Base: 3 mm
Blade Height: 55 mm
Handle: Octagonal Sandalwood
Photos by Gustavo Bermudez&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-gyuto-240mm-244.png&&&0&&&||&&&||&&&@@@
okada1&&&OKD-130FU&&&Okada White #2 Funayuki 130mm&&&This White #2 Funayuki 130mm is a distinctive knife crafted by Okada San exclusively for Chef Knives To Go. Featuring a double-beveled edge and elegant Damascus cladding over White #2 steel, it combines traditional forging methods with modern kitchen performance.
Okada San is based in Echizen, Japan, where he works at the Takefu Village Cooperative. His background as a blacksmith began with the making of gardening tools such as sickles and hedge shears. In recent years, he has expanded into kitchen knives, bringing precision and durability to every blade.
This funayuki is hammer forged in a san mai construction and finished with an octagonal keyaki wood handle and brown pakka wood ferrule. It offers excellent balance, strong cutting power, and the refined aesthetic of Damascus steel.
Care Instructions: White #2 steel is reactive. Please wash and dry thoroughly after each use to prevent rust and discoloration.
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Damascus
Edge Grind: Even
Weight: 4.3 oz (122 g)
Edge Length: 132 mm
Total Length: 263 mm
Spine Thickness at Base: 4 mm
Blade Height: 43 mm
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&&&Okada's White #2 Funayuki 165mm is a unique knife that he designed for us. It's double-beveled and uses very nice Damascus cladding over white #2 steel. Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such as sickles, hedge shears, etc., but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Damascus
Edge Grind: Even
Weight: 6.1 oz (174 g)
Edge Length: 169 mm
Total Length: 310 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm
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&&&Okada's White #2 Funayuki 180mm is a unique knife that he designed for us. It's double-beveled and uses very nice Damascus cladding over white #2 steel. Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such as sickles and hedge shears, but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Damascus
Edge Grind: Even
Weight: 6.0 oz (170 g)
Edge Length: 185 mm
Total Length: 325 mm
Spine Thickness at Base: 4 mm
Blade Height: 44 mm
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&&&Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools and makes sickles, hedge shears, etc., but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen, Japan
Edge Steel: White #2
Cladding: Kurouchi
Edge Grind: Even
Weight: 5.3 oz (150 g)
Edge Length: 180 mm
Total Length: 322 mm
Spine Thickness at Base: 4 mm
Blade Height: 49 mm
Handle: Octagonal Keyaki with Brown Ferrule
We do not carry a saya that fits this knife; we recommend the blade guard instead&&&&&&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&&&Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools and makes sickles, hedge shears, etc., but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen, Japan
Edge Steel: White #2
Cladding: Kurouchi
Edge Grind: Even
Weight: 6.3 oz (179 g)
Edge Length: 212 mm
Total Length: 366 mm
Spine Thickness at Base: 4 mm
Blade Height: 51 mm
Handle: Keyaki Octagonal with Brown Ferrule&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-210mm-90.png&&&0&&&||&&&||&&&@@@
okwh2kugy24&&&OKD-KR-240GY&&&Okada White #2 Kurouchi Gyuto 240mm&&&Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools and makes sickles, hedge shears, etc., but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen, Japan
Edge Steel: White #2
Cladding: Kurouchi
Edge Grind: Even
Weight: 7.6 oz (216 g)
Edge Length: 242 mm
Total Length: 397 mm
Spine Thickness at Base: 4 mm
Blade Height: 55 mm
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&&&Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools and makes sickles, hedge shears, etc., but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen, Japan
Edge Steel: White #2
Cladding: Kurouchi
Edge Grind: Even
Weight: 5.2 oz (148 g)
Edge Length: 172 mm
Total Length: 315 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
Handle: Keyaki Octagonal with Brown Ferrule&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-santoku-170mm-90.png&&&0&&&||&&&||&&&@@@
okada&&&F-275R&&&Okada White #2 Takobiki 240mm&&&Okada's White #2 Takobiki 240mm is a unique knife that he designed for us. It's double-beveled and uses very nice Damascus cladding over white #2 steel. Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such as sickles and hedge shears, but he is expanding his offerings to include kitchen knives.
His idea is, instead of making similar knives to other knife blacksmiths, he wants to make something unique. Tako means Octopus in Japanese, and this is a double-edged sujihiki that is excellent at carving and cutting tough things like octopus. The swoop of the blade is reminiscent of a sword. He achieves this effect in the same way as swordmakers do, by quenching the blade in water.
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Damascus
Edge Grind: Even
Weight: 5.2 oz (147 g)
Edge Length: 226 mm
Total Length: 380 mm
Spine Thickness at Base: 3 mm
Blade Height: 28 mm
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&&&Mr. Okada is one of our close friends, and he has made a unique knife. He is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such as sickles and hedge shears, but he is expanding his offerings to include kitchen knives.
His idea is, instead of making similar knives to other knife blacksmiths, he wants to make something unique. Tako means "octopus" in Japanese, and this is a double-edged sujihiki that is excellent at carving and cutting tough things like octopus. The swoop of the blade is reminiscent of a sword. He achieves this effect in the same way as swordmakers do, by quenching the blade in water. The knife now comes with a nice upgraded sandalwood D-shaped handle.
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Damascus
Edge Grind: Even
Weight: 6.0 oz (170 g)
Edge Length: 256 mm
Total Length: 415 mm
Spine Thickness at Base: 3 mm
Blade Height: 29 mm
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&&&We love knives with character—knives that are a bit outside of the box. So it was no surprise that we jumped at the chance of stocking these very unusual takobiki blades from our good friend Mr. Masanobu Okada.
Okada-san works in his small shop located in one of the epicenters of Japanese knives, the Takefu Village Cooperative factory in Echizen. He started blacksmithing many years ago making blades for farming and gardening use, such as sickles and shears. Now he is expanding into the kitchen knife arena with some really unique, fun, and interesting knives.
Tako means octopus in Japanese, and takobiki knives are designed to cut these mollusks efficiently and easily. The Okada takobiki is unusual in that it is a double-edged blade as opposed to the usual single grind. As such, it is more sujihiki than takobiki and somewhat easier to maintain.
The swoop of the blade is called the sari, and it is one of the features of Katana, Wakizashi, and other Japanese swords. Okada-san achieves this bend in the traditional way, by using different compositions of clay on the blade when the final heat treat is made. On quenching, this causes the blade to curve due to the difference in densities of the microstructures in the steel.
This is a very precise and difficult operation that Okada-san achieves with perfection. We are really excited about these limited edition knives, full of character, originality, and artisanship of a high order. Not bad for a guy who used to make farm tools!
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Damascus
Edge Grind: Even
Weight: 6.9 oz (198 g)
Edge Length: 283 mm
Total Length: 448 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 29 mm
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&&&Okada's White #2 Tall Petty 120mm is a unique knife that he designed for us. It features a double bevel and uses very nice Damascus cladding over white #2 steel. Okada san is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such as sickles and hedge shears, but he is expanding his offerings to include kitchen knives.
Each knife is made by hand so measurements may vary.
Maker: Okada San
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Damascus
Edge Grind: Even
Weight: 302 oz (90 g)
Edge Length: 122 mm
Total Length: 254 mm
Spine Thickness at Base: 3 mm
Blade Height: 43 mm
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-tall-petty-120mm-263.png&&&5&&&||&&&||&&&@@@
okbu16&&&JHA-B16U&&&Okeya Blue #2 Bunka 165mm&&&The Okeya bunka is a super fun knife adept at many tasks around the kitchen. It is a well-made item at a very keen price.
Okeya-San operates a small blacksmith shop with his son, following on his grandfather's tradition of making small Japanese blades called kogatanas. These are small multi-purpose utility knives good for all kinds of cutting and whittling. Okeya has recently expanded their line into more common kitchen knives like gyutos and santokus. The knife featured here is a great example of this new era in their business.
Bunka-style knives are versatile and easy-to-use kitchen utensils. Their short length and tanto-style tip make them useful at cutting smaller ingredients and prepping intricate morsels and garnishes. The relatively tall blade height offers extra hand clearance and control.
Okeya-san fashions the blade from the ubiquitous Blue #2 carbon steel. It is a well-loved and highly practical alloy for use in kitchen knives. Yes, it's reactive. But care with cleaning and drying will keep that under control. The steel takes a very sharp edge and keeps it through long sessions. It is also an easy steel to sharpen. Given the level of fit and finish and the use of good materials, this knife is a bit of a bargain.
If you have ever felt the need to try something outside of the usual chef knife/gyuto styles, then this is a great opportunity to do so without breaking the bank.
Blacksmith: Fujiwara San
Brand: Okeya
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless / Nashiji Finish
Handle: Oak Octagonal (photos are current)
Weight: 4.5 oz (130 g)
Edge 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-37.png&&&5&&&||&&&||&&&||@@@
okfoko&&&JKK-F027&&&Okeya Blue #2 Folding Kogatana&&&This is a really interesting little knife, and a really useful little knife! Kogatanas are small, handy knives for multi-purpose uses such as cutting and whittling, and some cooks use them as utility knives. Whether you want to cut a piece of trussing string or open that recently-arrived package from your favorite knife company (!) this handy little utensil will be there for you.
The opening/closing action is smooth and positive. The wood handle is well finished. The blade is especially noteworthy, being made from the highly regarded Hitachi Blue #2 carbon steel. This is a most unusual choice for such a utilitarian knife, but a very welcome and intriguing one! It is a single-bevel blade with a very unusual hammered pattern.
It is difficult to explain the multipurpose nature of the Okeya Folding Kogatana. But once you get your hands on one, you will be surprised at how the versatility, strength, and cutting ability of this fun knife result in it becoming one of your go-to kitchen and general home tools.
Weight: 3 oz (85 g)
Edge Length: 61 mm
Total Length, Blade Open: 230 mm
Total Length, Blade Closed: 140 mm
Spine Thickness: 2 mm
Blade Height: 25 mm
The Okeya Folding Kogatana would make a perfect gift for the knife lover in your life.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-folding-kogatana-126.png&&&4.5&&&||&&&||&&&||@@@
okbl2gy21&&&JHA-G21U&&&Okeya Blue #2 Gyuto 210mm&&&Okeya kitchen knives are a fairly recent endeavor from the Okeya father and son team. Grandfather Okeya-San started his blacksmith shop to produce kogatana blades. These are small blades used for woodworking and other cutting and whittling jobs. Wishing to expand the business, they recently branched out into the world of kitchen knives. We are pleased to have found them and become their first USA distributor. They have recently added several new styles to their line, which we are now stocking.
The Okeya Blue #2 Gyuto 210mm is a fine example of their talents. It is a medium-sized blade made from the ever-popular Aogami 2 carbon steel. It has a stainless steel cladding with a very attractive hammer finish, almost like a nashiji look. Some nicely done hand-chiseled kanji on one side of the blade is coupled with some stamped figures on the back. The core steel is hardened to 60 HRC. The edge is made with a symmetrical 50/50 grind.
A simple oak octagonal handle matches the looks perfectly and gives this very well-priced knife an upmarket look and feel.
Blacksmith: Aki Fujiwara
Brand: Okeya
Location: Miki, Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Tsuchime
Handle: Oak Octagonal
Finish: Tsuchime
Weight: 4.7 oz (134 g)
Edge Length: 212 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-gyuto-210mm-278.png&&&5&&&||&&&||&&&||@@@
okwh2ho15&&&JHA-H15J&&&Okeya Blue #2 Honesuki 150mm&&&Okeya Blue #2 Honesuki 150mm
The main function of a Honesuki knife is to part out poultry. It is adept at this task because of its stiff and robust triangular blade. The pointed tip is perfect for getting into the joints of birds but not for breaking bones. That is a job better served by a cleaver.
Okeya is a small shop located in Miki, Japan. It is run by a father and son team who produce highly functional kitchen knives at really attractive prices. They use high-quality materials, in this case Hitachi Blue #2 steel. The core steel is hardened to 60 HRC. The Aogami inner core (hagane) is then covered with a layer of softer stainless steel to protect and add strength. This outer layer (jigane) is given a very nice tsuchime finish.
Honesuki blades are often single ground, but in the case of the Okeya, it is a double-sided blade and is thus useful to both left and right-handed users. Being ground on both sides, it is also much easier to sharpen.
The blade is mated to a nice walnut octagonal handle with a black pakka wood ferrule. If you are a professional chef who processes a lot of poultry or other birds, a honesuki really should be in your knife roll. For a home cook who, even once in a while, parts out birds, the price of this great little blade is low enough to make the purchase well worthwhile.
Brand: Okeya
Blacksmith: Fujiwara San
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Cladding: Tsuchime Finish
Core Edge Steel: Hitachi Blue #2 Steel
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.4 oz (96 g)
Blade Length: 153 mm
Total Length: 290 mm
Spine Thickness at heel: 2 mm
Blade Height: 37 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-honesuki-150mm-263.png&&&5&&&||&&&||&&&||@@@
okbl2ho15&&&JHA-H15W&&&Okeya Blue #2 Honesuki 150mm Western&&&The classic honesuki knife is designed to process poultry. The pointed tip and triangular shape make it a great blade to get into joints and between bone. However, it not meant to cut through bones. The blade is normally stiff and quite stout.
This version, made by the father and son team at Okeya, adheres to the design principles of this style of blade, but unlike many honesukis, this has a double-sided 50/50 edge. The knife is made with a core of Aogami 2, or Blue #2 steel. This high-carbon steel is well-liked in the knife world. It is a steel that takes a very sharp edge and is quite easy to sharpen. The core steel is hardened to 60 HRC. The inner core is clad with stainless steel for easy care. This layer is given a very attractive tsuchime finish. It requires care with cleaning and drying between uses.
The good looking blade is enhanced with some nicely executed hand chiseled kanji on one side of the blade together with some stamped figures on the back. The blade is attached to a very good looking Western style rosewood handle.
Brand: Okeya
Blacksmith: Fujiwara san
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Cladding: Tsuchime Finish
Core Edge Steel: Hitachi Blue #2 Steel
HRC: 60
Edge Grind: Even (See Choil Photo)
Handle: Western Rosewood
Weight: 2.5 oz (72 g)
Edge Length: 153 mm
Total Length: 266 mm
Spine Thickness at Heel: 2 mm
Blade Height: 37 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-honesuki-150mm-western-192.png&&&5&&&||&&&||&&&||@@@
okbl2na16&&&JHA-N16J&&&Okeya Blue #2 Nakiri 165mm&&&Okeya Blue #2 Nakiri with a walnut octagonal handle and black pakka wood ferrule.
We are really pleased with the new offerings coming out of the small blacksmith shop operated by Okeya-san and his son. They have recently moved into the kitchen knife world having worked almost exclusively on kogatana blades. These are multi-purpose blades used for all kinds of cutting and whittling tasks. This new nakiri is another example of how well they have managed the transition.
Nakiri knives are made to cut and slice vegetables: short, thin, square, with a very flat profile. You need to be comfortable using a tall knife, but if you are, you will find these knives to be excellent for their given task.
These knives are fashioned from the ever-popular Blue #2 steel, hardened to 60HRC, which is clad with a soft stainless for durability and added strength. The outer layer is treated to a nice-looking finish rather reminiscent of a nashiji, or pear skin, look. Some really nice kanji script adds to the aesthetic really well.
Finally, a traditional octagonal walnut and pakka wood handle is added to complement the blade and give the knife a very up market look.
Blacksmith: Fujiwara san
Brand: Okeya
Location: Miki Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Tsuchime
Handle: Walnut Octagonal
Finish: Black Pakka
Weight: 4.8 oz (136 g)
Edge Length: 151 mm
Total Length: 307 mm
Spine Thickness at Heel: 2 mm
Blade Height: 43 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-nakiri-165mm-179.png&&&5&&&||&&&||&&&@@@
okwh2wesa16&&&JHA-S16W&&&Okeya Blue #2 Santoku 160mm Western&&&Okeya Blue #2 Western Santoku 160mm. This is a typical knife you would find in a local cutlery store in Japan. The knife is made with Blue #2 carbon steel and has nice textured stainless cladding on the blade with a simple but durable western handle made of walnut wood. Santokus are the best-selling blade style to Japanese home cooks. They're great for a wide variety of cutting tasks. This knife is reactive so you need to wipe it dry after you wash it. Okeya knives are made by a tiny blacksmith shop near Osaka in a town called Miki, just outside Kobe, Japan.
Brand: Okeya
Blacksmith: Fujiwara San
Location: Miki City, Japan
Weight: 4.0 oz (116 g)
Edge Length: 167 mm
Total Length: 294 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Double Bevel
Core Steel: Blue #2 Carbon Steel
Blade Cladding: Stainless
Finish: Nashiji
Engraving: Hand Engraved
Handle: Western (Yo)
Wood Type: Walnut&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-santoku-160mm-western-179.png&&&5&&&||&&&||&&&||@@@
okwh2sa16&&&JHA-S16U&&&Okeya Blue #2 Santoku 165mm&&&Okeya Blue #2 Wa Santoku 165mm
The father and son team operating the small Okeya blacksmith shop has been making kogatana blades for decades. They have recently branched out into the world of kitchen knives with a line of really well-made Blue #2 knives with stainless cladding for easy care.
The santoku featured here is a fairly standard blade in terms of dimensions. With 166mm in length and a blade height of 46mm, it is squarely in the middle of popular santoku sizes. These are versatile blades that find favor in many homes and professional environments. Their shorter length makes them easy to handle and require less board cutting space. It is quite light in weight and nicely thin at the spine. It thins out at the end for enhanced intricate cutting abilities. Like most santoku knives, it has a well-shaped belly that makes rocking-style cuts a breeze. The double symmetrical bevel is practical for left and right-handed users.
The blade is made from Blue #2 as the core with a soft stainless steel cladding. This jigane is treated to a really good looking nashiji style finish which aids with food release while adding a nice look. This is further enhanced by the addition of some deeply chiseled kanji script. The blade is complemented by a nice traditional octagonal handle made from oak with an attractive burnt finish.
Blacksmith: Aki Fujiwara
Brand: Okeya
Location: Miki, Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Tsuchime
Handle: Oak Octagonal (Photos are current)
Weight: 4.6 oz (130 g)
Edge Length: 166 mm
Total Length: 306 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Please note there is a mistake on the video. The steel used on the edge is Blue #2.&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-santoku-165mm-60.png&&&5&&&||&&&||&&&||@@@
okgibu16&&&JHG-B17J&&&Okeya Ginsan Bunka 165mm&&&Okeya is a small shop located in Miki, Japan. It is run by a father and son team who produce highly functional kitchen knives at really attractive prices. They use high quality materials, in this case Ginsan, or Silver 3, steel. The core steel is hardened to 61 HRC. The G3 inner core (hagane) is then covered with a layer of softer steel to protect and add strength. This outer layer (jigane) is given a very nice tsuchime hammered finish which is actually more visual than textural.
The knife is fairly light for its size and has a moderate spine thickness, which stays fairly consistent all the way to the beginning of the reverse tanto tip. It has an average edge out of the box so we recommend a trip to your favorite stones to perfect its cutting abilities. When you do you will be very pleased with how sharp this steel can get. The stiff blade is very agile and easy to use as a rocker or push cutter. The reverse tanto tip affords the user an ability to take on delicate tasks like garnish preparation and other intricate cuts.
The bunka is gaining in popularity in the West for good reason. This knife is a great way to experience the blade style in an easy to maintain and affordable package. It comes with a traditional octagonal walnut handle with a black pakka wood ferrule.
Weight: 4.2 ounces
Blade Length: 166 mm
Total Length: 310 mm
Spine Thickness at Base: 2.0 mm
Blade Height: 45.9 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-bunka-165mm-174.png&&&5&&&||&&&||&&&@@@
okgiho15&&&JHG-H15W&&&Okeya Ginsan Honesuki 150mm&&&The honesuki is made for parting out and processing poultry and other birds. They are customarily stiff blades with very pointed tips and a triangular shape. While some are single sided, this Okeya Ginsan Honesuki is a 50/50 symmetrical ground blade. This makes it far easier to use and sharpen for most people.
The core steel is Ginsan stainless steel. It is also known as G3 or Silver 3. It is one of the better stainless steels used in knife making being both very stain resistant and possessing an ability to hold a great edge. It is very fine grained so taking it to the stones is a task that is fairly easy and results in an edge that is screaming sharp.
The knife is very light, weighing in at a mere 2.6 ounces. But for all its light weight it has a stiff and resilient blade. The blade is quite thin at the heel and it stays that way to the beginning of the tip. The inner core is clad with a softer stainless steel to protect and strengthen it. That layer is then given a hammered finish which is more decoration than functional. There is also some really nice hand chiseled kanji applied to the blade face—a nice touch at this price point. A low key but well-made rosewood handle completes this high value package.
Brand: Okeya
Blacksmith: Okeya-San
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Cladding: Tsuchime Finish
Core Edge Steel: Ginsan (G-3) Stainless Steel
HRC: 61
Edge Grind: 50/50 (See Choil Photo)
Weight: 2.4 oz (70 g)
Edge Length: 153 mm
Total Length: 267 mm
Spine Thickness at Heel: 1.9mm
Blade Height at Heel: 37.2 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-honesuki-150mm-288.png&&&5&&&||&&&||&&&@@@
okgikode101&&&JHG-D105&&&Okeya Ginsan Ko-Deba 105mm&&&How could you not want one of these charming blades? Just one look and it was love at first sight for us. We have a thing for fun and functional knives that scream personality, and the Okeya Ginsan Ko Deba ranks right up there with the best of them.
In true deba fashion, the blade is a single-sided grind made specifically for parting out fish. Deba knives are one of the three traditional blades used in Japanese professional kitchens, along with the yanagiba and usuba.
The construction is a hammer forged san-mai style cladding of Ginsan steel hagane with a soft stainless steel jigane. The cladding then receives a really great looking pebble finish. Talk about character! The simple oval ho wood handle mates perfectly with the blade and allows the knife to be sold at a super low price.
Ginsan steel is a great alloy for knives, given its highly stainless and tough overall characteristics. It is also known as Silver 3, and is used in many high end knife lines including Suisin, Sukenari, and Konosuke. It’s amazing that the artisans at Okeya can come up with a knife using such high end materials, great looks, and grinds at such a bargain price. We love it, and think you will too.
Brand: Okeya
Location: Miki, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Ginsan
Cladding: Stainless
Type: Ko Deba
Edge Length: 105mm
Height: 40mm
Grind: Traditional Single Bevel (See Photo)&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-ko-deba-105mm-287.png&&&4.5&&&||&&&||&&&@@@
okkofu12&&&JHG-B120&&&Okeya Ginsan Ko-Funayuki 120mm&&&This is another fun and functional knife from one of our favorite budget knife makers, Okeya. Together with his son, Okeya-san has begun making kitchen knives out of his small shop that has, until recently, exclusively produced Kogatana style utility knives.
The core steel used in this blade is Ginsan stainless steel, hardened to about 61 HRC. It is clad with a soft steel to both reduce weight and add overall strength to the inner core. The front cladding is given a good looking tsuchime hammered finish. This is a single bevel knife that is only applicable to right-handed users.
The funayuki is a multi-purpose knife that originally found use on fishing boats. Recently the name has been attached to a broader range of blades that share a commonality in a flat profile, short length, and very little belly. They can be either single- or double-beveled.
The shorter length of this example makes it a perfect complement to a longer gyuto or chef’s knife. It is useful in smaller spaces and tighter places. As with all the knives we carry from Okeya, affordability trumps finish, so the handle is a very simple ho wood and plastic construction, while the spine and choil areas are not polished like more expensive blades. For the money, however, this is a good little performer made from a high quality steel with great cutting abilities and fun looks.
Brand: Okeya
Blacksmith: Okeya-San
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Cladding: Tsuchime Finish
Core Edge Steel: Ginsan (G-3) Stainless Steel
HRC: 61
Edge Grind: Single Bevel (See Choil Photo)
Blade Style: Ko Funayuki
Handle: Ho Wood Oval
Ferrule: Black Plastic
Weight: 2.8 oz (78 g)
Edge Length: 121 mm
Total Length: 246 mm
Spine Thickness at heel: 2.8 mm
Blade Height: 29.2 mm
Please trust photos (not the video, which is older)&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-ko-funayuki-120mm-130.png&&&5&&&||&&&||&&&@@@
okgipe15&&&JHG-B150&&&Okeya Ginsan Petty 150mm&&&This is another fun and functional knife from one of our favorite budget knife makers, Okeya. Together with his son, Okeya-san has begun making kitchen knives out of his small shop that has, until recently, exclusively produced Kogatana style utility knives.
The core steel used in this blade is Ginsan stainless steel, hardened to about 61 HRC. It is clad with a soft steel to both reduce weight and add overall strength to the inner core. The front cladding is given a good looking tsuchime hammered finish. This is a single bevel knife that is only applicable to right-handed users.
This single edged petty is a multi-purpose knife that originally found use on fishing boats. Recently the name has been attached to a broader range of blades that share a commonality in a flat profile, short length, and very little belly. They can be either single- or double-beveled.
The shorter length of this example makes it a perfect complement to a longer gyuto or chef’s knife. It is useful in smaller spaces and tighter places. As with all the knives we carry from Okeya, affordability trumps finish, so the handle is a very simple ho wood and plastic construction, while the spine and choil areas are not polished like more expensive blades. For the money, however, this is a good little performer made from a high quality steel with great cutting abilities and fun looks.
Brand: Okeya
Blacksmith: Okeya-San
Location: Miki Japan
Construction: San Mai
Method: Hammer Forged
Cladding: Tsuchime Finish
Core Edge Steel: Ginsan (G-3) Stainless Steel
HRC: 61
Edge Grind: Single Bevel: See Choil Photo
Blade Style: Petty
Handle: Ho Wood Oval
Ferrule: Black Plastic
Weight: 3.4oz
Blade Length: 150mm
Total Length: 285mm
Spine Thickness at heel: 2.75mm
Height: 33mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-ginsan-petty-150mm-263.png&&&0&&&||&&&||&&&@@@
okde15doedse&&&JSR-D150&&&Okeya White #2 Deba 150mm 50/50&&&Okeya-San operates a small blacksmith shop with his son, following in his grandfather's tradition of making small Japanese blades called kogatanas. They have recently expanded their line into more common kitchen knives like gyutos and santokus.
The Okeya Deba 150mm Double Edge is a two-sided version of their traditional single-bevel deba. It is constructed from White #2 steel with a softer iron outer cladding. White #2, or Shirogami 2, is a very popular steel in the knife world. It is known for its high purity and thus ability to take a very sharp edge. It doesn't have the edge retention of some other alloys but it is easy to sharpen when needed. Of course, its purity also means it is quite reactive, so care needs to be taken with cleaning and drying the blade between and after use. The jigane, or outer layer, is given a very attractive hammered finish that resembles a nashiji, or pear skin, texture.
This is a classic deba blade but with a twist: it is ground on two sides, unlike the traditional knife that is single-sided. This makes it good for both left- and right-handed users. Deba knives are used mainly to fillet fish and this will do a wonderful job of that task, but because of its two-sided grind it can be used like a mini gyuto or santoku knife.
These are really well made knives at a super price, and we are very happy to be able to offer them exclusively in the USA to our customers.
Brand Name: Okeya
Blacksmith: Fujiwara san
Location: Miki City, Japan
Construction: Hammer Forged, San Mai
Edge Grind: Double Bevel
Edge Steel: Shirogami #2
HRC: 60
Handle: Ho Wood Oval
Cladding: Stainless Steel
Weight: 4.4 oz (125 g)
Edge 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&&&||&&&||&&&||@@@
eelunagi&&&JKO-E036&&&Okeya White #2 Eel-Kogatana 36mm&&&This knife is designed to go through the tough skin of an eel. The angled edge makes it easier for you to use your weight to push through the eel. Makes a great box cutter and fun to use for a wide variety of purposes. The knife is made with hitachi white #2 steel and is very sharp out of the box.
Weight: 6.4oz
Cutting Edge Length: 58mm
Total Length: 185mm
Spine Thickness: 4.52mm
Blade Height: 36.23mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-eel-kogatana-36mm-98.png&&&4&&&||&&&||&&&@@@
okwh2bu18&&&JSR-B18H&&&Okeya White #2 Hairline Bunka 185mm&&&Okeya-san operates a small blacksmith shop with his son, following on his grandfather's tradition of making the small Japanese blades called kogatanas (the traditional small multi-purpose utility knives adept at all kinds of cutting and whittling tasks). The Okeya team have expanded their line of blades into kitchen knives like gyutos, santokus, and other styles. The bunka featured here is a good example of this new range of utensils.
Bunka knives are versatile and easy-to-use kitchen utensils. Their short length and tanto-style tip make them really useful at cutting smaller ingredients and prepping intricate morsels and garnishes. The relatively tall blade height offers extra hand clearance and control.
Okeya fashions the blade from White Paper #2 carbon steel. It is a well-liked and highly touted alloy for use in a variety of kitchen and sporting knives. It's a reactive steel so care with cleaning and drying is needed to keep that under control. The Shirogami 2 steel takes a very good edge and holds it through long prep sessions. It is also an easy steel to sharpen. Given the level of fit and finish and the use of good materials this knife is a quite a bargain.
Many people are discovering the virtues of the versatile bunka. The shorter length and taller profile are slightly different from the usual chef knife or gyuto. The Okeya White #2 bunka is a great opportunity to try something new while keeping the bank balance in check!
Blacksmith: Okeya
Location: Miki, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel
Cladding: Stainless Steel
Finish: Hairline/Sand Blast
Handle: Oval Ho Wood
Ferrule: Black Plastic
Weight: 4.4 oz (124 g)
Edge Length: 186 mm
Total Length: 328 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-bunka-185mm-263.png&&&5&&&||&&&||&&&@@@
okwh2gy21&&&JSR-G21H&&&Okeya White #2 Hairline Gyuto 210mm&&&We are really pleased to have found this new line of kitchen knives from the father/son team of Okeya. In fact, we have become their very first USA distributor. They have been regularly adding new styles to their line which we are now stocking. Grandfather Fujiwara san started his blacksmith shop to produce Kogatana blades. These are small blades used for woodworking and other cutting and whittling jobs. Wishing to expand the business, they branched out into the world of kitchen knives. And we are glad they did!
The Okeya White #2 Hairline Gyuto 210mm is a beautiful example of their talents. It is a medium-sized blade made from the ever-popular Shirogami 2 carbon steel. It has a softer stainless steel cladding which is given a very attractive hairline/sand-blasted finish. The outer layer is hammer-forged to the inner steel using the san-mai method. The well-applied kanji on the blade add to the simple yet pleasing aesthetic. The core steel is hardened to 60 HRC. The edge is a symmetrical 50/50 grind. A simple oval wood handle matches the looks and balances perfectly.
This is a nicely crafted knife at a bargain price, perfect for home chefs, line cooks, or those looking to dip their toes into the Japanese kitchen knife waters.
Blacksmith: Okeya
Location: Miki, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Stainless Steel
Finish: Hairline/Sand Blast
Handle: Oval Ho Wood
Ferrule: Black Plastic
Weight: 4.2 oz (120 g)
Edge Length: 211 mm
Total Length: 352 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-gyuto-210mm-265.png&&&5&&&||&&&||&&&||@@@
okwh2haho&&&JSR-H15H&&&Okeya White #2 Hairline Honesuki 150mm&&&Okeya is a small blacksmith shop run by a father and son team who produce very well made and designed kitchen knives at really attractive prices. They use only high quality materials, in this case Hitachi White Paper #2 steel, which is hardened to 60 HRC. The hagane (inner core) is covered with a layer of softer steel to protect and add strength. The jigane (outer layer) is given a very nice hairline finish.
Honesuki blades are sometimes single ground, but in the case of this knife, it is a double-sided blade. This makes it useful to both left- and right-handed users. Being double sided means it is also much easier to sharpen. The main function of a honesuki knife is to process poultry and other birds. It is perfect at this task because of its stiff and tough triangular shaped blade. The extremely pointed tip is ideal for getting into the joints of birds but not for breaking bones. You will need a cleaver for that task.
The blade is given a simple oval wood handle with plastic ferrule. Home cooks or professional chefs who process poultry or other birds should have a honesuki in their knife quiver. The price of this great little blade is low enough to make the purchase well worthwhile.
Blacksmith: Okeya
Location: Miki, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel
Cladding: Stainless Steel
Finish: Hairline/Sand Blast
Handle: Oval Ho Wood
Weight: 3.1 oz (88 g)
Edge Length: 150 mm
Blade Height: 39 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-honesuki-150mm-263.png&&&4&&&||&&&||&&&@@@
okwh2hape15&&&JSR-P15H&&&Okeya White #2 Hairline Petty 150mm&&&Okeya-San originally opened his blacksmith shop to produce kogatana blades. Kogatanas are popular Japanese small knives used for woodworking and other cutting and whittling jobs. The Okeya clan recently moved into the world of kitchen knives to broaden their horizons. The Okeya line of kitchen knives seems to be growing every week and we are really pleased by the price/performance balance that they have managed to achieve. The knives are very simple but made with care and attention to the main purpose: cutting stuff!
The Okeya White #2 Hairline is a really nice petty made from the popular Shirogami #2 steel. It’s also known as White Paper #2, named for the paper the steel is wrapped in. It is hardened to a Rockwell rating of 60 and then hammer forged using the san-mai method of awasi. This clads the blade faces with a softer steel while leaving the edge and spine uncovered. The blade face is given a hairline finish. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
This is a normal sized petty with a finely pointed tip for getting into small places and making very fine cuts for garnishes. It comes with a simple oval wood handle. A really nice knife at a great price!
Blacksmith: Okeya
Location: Miki, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2 Carbon Steel
Cladding: Stainless Steel
Finish: Hairline/Sand Blast
Weight: 2.8 oz (80 g)
Edge Length: 151 mm
Total Length: 295 mm
Spine Thickness at Base: 2 mm
Blade Height: 31 mm
Handle: Oval Ho Wood
Ferrule: Black Plastic&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-hairline-petty-150mm-257.png&&&5&&&||&&&||&&&||@@@
okkobo12&&&JKK-B120&&&Okeya White #2 Ko-Bocho 120mm&&&Ko Bocho means "little knife," and Okeya specializes in making these little cutting tools for their Japanese (and now American) customers. The knives have nice decorative cladding and use good quality carbon steel called White #2 steel. These knives are single bevel knives and they're fun to sharpen. Many of our customers use them to practice sharpening. This knife is primarily used for small cutting tasks. Makes a good, small boning knife and can also be used for vegetable slicing and paring.
Blacksmith: Fujiwara san
Location: Miki, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Stainless
Finish: Hairline/Sand Blast
Handle: D-Shaped Ho Wood
Ferrule: Black Plastic
Weight: 2.6 oz (74 g)
Edge Length: 120 mm
Total Length: 252 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-bocho-120mm-143.png&&&5&&&||&&&||&&&||@@@
okw2kode10&&&JKK-D105&&&Okeya White #2 Ko-Deba 105mm&&&Patriarch Okeya-San started his blacksmith shop many years ago to produce Kogatana blades. Ko means small and this ko deba is a small, single bevel deba used for preparing fish but also can be used as a general purpose tall petty knife. The knives are very simple but made with care and attention to the main purpose: cutting stuff!
What we have here is a really nice ko-deba made from the ever-popular Shirogami #2 steel, better known as White #2. It is hardened to a Rockwell rating of 60 and then clad using the san-mai method of awasi. This entails covering the blade faces with a softer stainless steel while leaving the edge and spine uncovered. The cladding is then subjected to an ornate and good looking finishing technique called Tsuchime. Not only does this look great but it also aids in food release. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
The knife comes with a typical ho wood D-shaped handle with resin ferrule that you would find in most kitchenware stores in Japan. All at a very nice price for a small-blacksmith, handmade knife!
Brand: Okeya
Blacksmith: Fujiwara-San
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Cladding: Stainless, Tsuchime Finish
Core Edge Steel: Hitachi White #2 Steel
HRC: 60
Edge Grind: Single Bevel (See Choil Photo)
Blade Style: Ko Deba
Handle: Ho Wood, D-Shaped
Ferrule: Black Plastic
Weight: 2.9 oz (82 g)
Edge Length: 109 mm
Total Length: 232 mm
Spine Thickness at Base: 3 mm
Blade Height: 39 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-deba-105mm-143.png&&&4.5&&&||&&&||&&&||@@@
okko10doedse&&&JSR-D105&&&Okeya White #2 Ko-Deba 105mm 50/50&&&We have a great liking for knives that fall a bit out of the box in terms of shape of style. The Okeya ko-deba is such a knife. Deba knives are traditionally single-sided and used for filleting fish; the ko-deba is a smaller version of this. This double-edged version is a lot easier to use and maintain than single bevels. It also makes it applicable for both right- and left-handed users.
The Okeya ko-deba is a super fun little knife that is adept at many tasks around the kitchen. It is a great knife for filleting smaller fish or boning poultry. It also serves well as a replacement for a tall petty.
The core steel used here is Shirogami 2, or White Paper #2, hardened to about 60HRC. It is covered with a soft iron to add strength and reduce weight. The outer cladding is given a good-looking hairline. The grind is very well executed with a lovely blade path leading to the double bevel edge.
The Okeya ko-deba comes with a very basic ho-wood handle and plastic ferrule.
Brand Name: Okeya
Blacksmith: Fujiwara san
Location: Miki City, Japan
Construction: Hammer Forged, San Mai
Edge Grind: Double Bevel
Edge Steel: Shirogami #2
HRC: 60
Handle: Ho Wood Oval
Cladding: Stainless Steel
Weight: 2.8 oz (80 g)
Edge Length: 108 mm
Total Length: 232 mm
Spine Thickness at Heel: 2.5 mm
Blade Height at Heel: 39 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-ko-deba-105mm-50-50-153.png&&&4.5&&&||&&&||&&&||@@@
okko12&&&JKK-D120&&&Okeya White #2 Ko-Deba 120mm&&&This Okeya ko deba is a fun little knife and can be used in place of a small petty. It also works well as a small fillet knife for small fish and will even work as a boning knife for poultry.
Okeya-san's grandfather started producing what are called kogatanas 60 years ago, and they made a nice small business out of it and eventually started making small cooking knives as well. The steel used is Hitachi White #2 with a nice soft iron cladding that has an interesting and attractive pattern on it. The back story on how I found this maker was that I visited a steel mill that produces clad steel for many industries and they had some of these knives in a display case. I asked what they were and was told they were made by a local blacksmith and they didn't have any accounts outside Japan. I thought they would be a nice addition to our store.
Brand Name: Okeya
Blacksmith: Fujiwara san
Location: Miki City, Japan
Construction: Hammer Forged, San Mai
Edge Grind: Double Bevel
Edge Steel: Shirogami #2
HRC: 60
Handle: Ho Wood Oval
Cladding: Stainless Steel
Weight: 3.2 oz (91 g)
Edge 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&&&||&&&||&&&||@@@
okeyakogatana&&&JKK-K024&&&Okeya White #2 Kogatana 24mm&&&Okeya-san's grandfather started producing what are called "kogatana" in Japanese. Kogatanas are small, handy knives for multi-purpose uses such as cutting, whittling, and some cooks use them as utility knives.
Today Okeya-san is producing small cooking knives too. He's in his mid 40s, and his son has just joined the business. He told us that his current wish is to expand the business more and more for his son and so he plans to add more kitchen knives like gyutos, santokus, and nakiris.
We love working with very small shops like this with multi generational family members producing the knives. We are proud to be the first and only company in the USA to buy and promote this family blacksmith shop. We will begin working on ordering knives and suggesting styles and sizes that our customers would like to see, with the hopes of keeping this family shop making knives for decades to come.
Weight: 2.8 ounces
Blade Length: 60 mm
Overall Length: 184 mm
Spine Thickness at Heel: 2.8 mm
Steel: White #2&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-kogatana-24mm-107.png&&&5&&&||&&&||&&&||@@@
okwh2kuko12&&&JKK-R120&&&Okeya White #2 Kuri Kogatana 120mm&&&This is not a prison shank. It's called a kogatana which loosely translates to "little knife." We have a thing for fun and functional knives that scream personality, and the Okeya Kuri Kogatana ranks right up there with the best of them.
These knives are used as general purpose utility knives for working people on the go that need a blade for work or recreation. The construction is a hammer forged san-mai style cladding of Shirogami 2 steel hagane with a soft stainless steel jigane. The cladding then receives a really great looking pebble finish. Talk about character! The simple oval ho wood handle mates perfectly with the encluded saya for a mini katana sword-like feel at a super low price.
It’s amazing that the artisans at Okeya can come up with a knife using such high end materials, great looks, and grinds at such a bargain price. We love it, and think you will too.
Brand: Okeya
Location: Miki, Japan
Construction: Hammer Forged, San Mai
Steel: White #2 (Shirogami 2)
Cladding: Stainless
Type: Kori Kogatana
Edge Length: 120mm
Height: 40mm
Grind: Traditional Single Bevel (See Photo)&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-kuri-kogatana-120mm-150.png&&&5&&&||&&&||&&&@@@
okwh215pe&&&JSR-B150&&&Okeya White #2 Petty 150mm&&&Patriarch Okeya-San started his blacksmith shop many years ago to produce Kogatana blades. Kogatana are small knives used for woodworking and other cutting and whittling jobs. Wishing to expand the business, the Okeya clan recently moved into the world of kitchen knives. The Okeya line of kitchen knives seems to be growing every week and we are really pleased by the price/performance balance that the son and grandson team have managed to achieve. The knives are very simple but made with care and attention to the main purpose: cutting stuff!
What we have here is a really nice petty made from the ever-popular Shirogami #2 steel, better known as White #2. It is hardened to a Rockwell rating of 60 and then clad using the san-mai method of awasi. This entails covering the blade faces with a softer steel while leaving the edge and spine uncovered. The cladding is then subjected to an ornate and good-looking finishing technique called Tsuchime. Not only does this look great but it also aids in food release. Of course, as a carbon steel blade, this knife needs careful cleaning and drying after use.
This is a typical petty in size with a nicely pointed tip for accessing small places and making very fine cuts for garnishes. It comes with a simple oval ho wood handle, all at a very nice price!
Brand: Okeya
Blacksmith: Okeya-San
Location: Miki, Japan
Construction: San Mai
Method: Hammer Forged
Cladding: Tsuchime Finish
Core Edge Steel: Hitachi White #2 Steel
HRC: 60
Edge Grind: Even (See Choil Photo)
Blade Style: Petty Knife
Handle: Ho Wood Oval
Ferrule: Black Plastic
Weight: 2.7 oz (78 g)
Edge Length: 154 mm
Total Length: 277 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 31 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-petty-150mm-153.png&&&0&&&||&&&||&&&||@@@
okeya&&&JKK-Y105&&&Okeya White #2 Yokote Kogatana 105mm&&&This is a popular little knife. The Okeya Yokote Kogatana 105mm is used for small detail cutting in Japan and can be used for a whole variety of cutting tasks both in the kitchen and around the house. Some people even carry them as cool little pocket knives. The excellent sheath fits securely and it looks like mini samurai sword! The kogatana is made with Hitachi Shirogami #2 steel with a nice pattern on the cladding.
Weight: 2.8oz
Cutting Edge Length: 53mm
Total Length: 206mm
Spine Thickness: 2.8mm
Blade Height: 23mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-yokote-kogatana-105mm-110.png&&&5&&&||&&&||&&&||@@@
okyoko90&&&JKK-Y090&&&Okeya White #2 Yokote Kogatana 90mm&&&Okeya Yokote Kogatana 90mm. I love this little sheath/handle combination on this small kogatana. It makes it look like a mini samurai sword! The kogatana is made with Hitachi Shirogami #2 steel with a nice pattern on the cladding. Great for all kinds of cutting tasks around the home and at work.
Weight: 2.8oz
Cutting Edge Length: 50mm
Total Length: 185mm
Spine Thickness: 3mm
Blade Height: 22.34mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-white-2-yokote-kogatana-90mm-130.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-167.png&&&5&&&||&&&||&&&||@@@
pochho&&&Japanese-Sticks-Stand&&&Porcelain Chopsticks Holder&&&This Porcelain Chopsticks Holder is made in Japan and elevates your chopsticks so they stay off your table. It comes with a small reservoir for a bit of soy sauce, wasabi, or hot sauce. &&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/porcelain-chopsticks-holder-106.png&&&0&&&||&&&||&&&@@@
pd-checkout-item&&&pd-checkout-item&&&Promotion Id&&&&&&Key Inscription 50
&&&0&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okudo-natural-stone-p4b-2.png&&&0&&&@@@
ramensoupspoon&&&C-63&&&Ramen Soup Spoon&&&This deep porcelain soup spoon is designed for enjoying hearty spoonfuls of ramen, pho, miso, and other Asian style soups. The classic deep bowl shape makes it easy to scoop broths, noodles, and toppings, while the integrated hook allows the spoon to rest securely on the edge of a bowl between bites.
Measuring approximately 7 inches in length, this spoon offers comfortable reach and balanced handling. The smooth porcelain finish also makes it well suited for use as a small appetizer or tasting server. Durable, easy to clean, and made in Japan, it is a practical and elegant addition to any table.
Care Instructions: Dishwasher safe.
Length: Approximately 178 mm (7")
Material: Porcelain
Made in Japan&&&&&&7&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/ramen-soup-spoon-52.png&&&0&&&||&&&||&&&@@@
shak1gr1&&&RedBrick&&&Red Brick 1K Stone&&&The Red Brick, also known by its true name Shingata Akamon, is a classic water stone that many sharpeners learn on and continue to use for years. A brief soak of five to ten minutes is recommended before use, and lapping the stone prior to the first session will help it perform at its best. This is a large, thick stone that cuts fast, resists dishing, and provides excellent feedback, making it an outstanding choice for high volume sharpening environments.
The Red Brick produces a distinctive red slurry that sharpens efficiently and evenly, helping to remove steel quickly while maintaining good control. Its size and durability give it a very long working life, which makes it an excellent house stone for commercial kitchens or for anyone who sharpens frequently. One important characteristic to be aware of is that this stone retains moisture for a long time. It must be allowed to dry fully before storage, which may take longer than many other water stones. Proper drying will prevent mold and keep the stone in good condition for long term use.
Care Instructions: Soak for five to ten minutes before use. Lap before first use and as needed. Allow the stone to dry completely before storage. Do not store damp or enclosed in a box. Do not permasoak.
Brand: Shingata Akamon
Common Name: Red Brick
Stone Type: Water Stone
Soak Type: Short Soak
Dimensions: 215 x 75 x 50 mm
Weight: 3.75 lb
Use: High Volume Sharpening and General Purpose Stone&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/red-brick-1k-234.png&&&5&&&||&&&||&&&||@@@
fucunagy18&&&FC-1045&&&Reigetsu Gyuto 180mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Blade Construction: Laser Cut, Mono Steel
Steel: 4116 (Molybdenum, Vanadium Stainless)
Handle: Black Micarta
Weight: 5.6 oz (162 g)
Edge Length: 179 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-gyuto-180mm-sale-127.png&&&4&&&||&&&||&&&@@@
fucunagy21&&&FC-1046&&&Reigetsu Gyuto 210mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections take place in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Blade Construction: Laser Cut, Mono Steel
Steel: 4116 (Molybdenum, Vanadium Stainless)
Weight: 6.9 oz (196 g)
Edge Length: 212 mm
Total Length: 342 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Handle: Black Micarta&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-gyuto-210mm-123.png&&&5&&&||&&&||&&&@@@
fujicutlery&&&FC-1047&&&Reigetsu Gyuto 240mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Stamped, Mono Steel
Steel: 4116 (Molybdenum Vanadium Blended)
Handle: Yo
Scales: Black Micarta
Weight: 8.4 oz (235 g)
Edge Length: 240 mm
Total Length: 370 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 55 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-gyuto-240mm-122.png&&&0&&&||&&&||&&&@@@
fucunaho15se&&&FC-1042&&&Reigetsu Honesuki 150mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Stamped, Mono Steel
Steel: 4116 (Molybdenum Vanadium Blended)
Handle: Yo
Scales: Black Micarta
Weight: 5.8 oz (164 g)
Blade Length: 152 mm
Total Length: 277 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-honesuki-150mm-sale-147.png&&&5&&&||&&&||&&&@@@
fucunana16&&&FC-1052&&&Reigetsu Nakiri 160mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Stamped, Mono Steel
Steel: 4116 (Molybdenum Vanadium Blended)
Handle: Yo
Scales: Black Micarta
Weight: 6.6 oz (185 g)
Edge Length: 163 mm
Total Length: 293 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-nakiri-160mm-3.png&&&0&&&||&&&||&&&@@@
fucunape13&&&FC-1040&&&Reigetsu Petty 130mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Stamped, Mono Steel
Steel: 4116 (Molybdenum Vanadium Blended)
Handle: Yo
Scales: Black Micarta
Weight: 2.2 oz (64 g)
Blade Length: 126 mm
Total Length: 238 mm
Spine Thickness at Base: 2 mm
Blade Height: 24 mm&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-petty-130mm-1.png&&&4.5&&&||&&&||&&&@@@
fucunasa16&&&FC-1051&&&Reigetsu Santoku 165mm&&&The Reigetsu line from TOJIRO was formerly called Fuji Narihira. These are very popular, good bang-for-the-buck knives made with Molybdenum Vanadium blended steel. The handles are made with durable POM material that won't crack or shrink. All finishing work and inspections occur in the Sanjo City factory of TOJIRO. The initial grinding and heat treatment are done in China. This is a great option for line cooks!
Formerly Called Fuji Narihira
Manufacturer: TOJIRO
Line: Reigetsu
Location: Finishing Work in Sanjo City, Japan
Initial Manufacturing: China
Construction: Stamped, Mono Steel
Steel: 4116 (Molybdenum Vanadium Blended)
Handle: Yo
Scales: Black Micarta
Weight: 6.0 oz (170 g)
Edge 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&&&These 12 Pc Plating Spoons are one of our best selling items in the store. We sell them to line cooks whouse them for saucing plates and various other tasks at work. These make great gifts for the professional cook in your life. Save off the individual spoon price! Here is the brand new Richmond plating spoon. Great for work, home or school. They’re made from high quality stainless steel, and have comfortable handles. The spoon bowl holds 2.5 tablespoons and it's 9 inches long. Once you try a good saucing spoon you won't want to be without it when working the line.
Weight: 2.8 ounces
Length: 230 mm (9")
Width: 56.2 mm
Material: 18/8 Stainless Steel
Finish: Mirror Finish On Bowl, Brushed on Handle&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-12-pc-plating-spoon-set-51.png&&&5&&&||&&&||&&&@@@
ri2ozdisp1mi&&&RichmondSpray-125&&&Richmond 2oz Diamond Spray 0.125 Micron&&&Introducing the Richmond .125 Micron Diamond Spray. This 2oz spray contains 10 carats weight of polycrystalline diamond powder up to .125 micron in size. We also use a non-clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-0-125-micron-48.png&&&4.5&&&||&&&||&&&||@@@
ri2ozdisp25m&&&RichmondSpray-25&&&Richmond 2oz Diamond Spray 0.25 Micron&&&Introducing the Richmond .25 Micron Diamond Spray. This 2oz spray contains 10 carats weight of polycrystalline diamond powder up to .25 micron in size. We also use a non-clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-0-25-micron-51.png&&&5&&&||&&&||&&&||@@@
ri5mistsp2oz&&&RichmondSpray-5&&&Richmond 2oz Diamond Spray 0.5 Micron&&&Introducing the Richmond .5 Micron Diamond Spray. This 2oz spray contains 10 carats weight of polycrystalline diamond powder up to .5 micron in size. We also use a non-clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-0-5-micron-55.png&&&5&&&||&&&||&&&||@@@
ri1midisp2oz&&&RichmondSpray-1&&&Richmond 2oz Diamond Spray 1.0 Micron&&&Introducing the Richmond Diamond Spray. This 2oz spray is contains 10 carats weight of diamond powder that is mixed particle size up to 1 micron in size. We also use a non clumping formula for even application. To use this item simply spritz on your favorite strop 2-3 times and let it dry. It will last multiple stropping sessions so a little goes a long way. This is our secret weapon when sharpening knives for our customers. Once you try stropping with this spray you'll see why. You'll be smooth shaving and putting scary sharp edges on all your razors, kitchen knives, and tools. Stay Sharp!&&&&&&17&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-2oz-diamond-spray-1-0-micron-69.png&&&5&&&||&&&||&&&||@@@
ri8pltw&&&LG-Tweezers&&&Richmond 8" Plating Tweezers&&&These tweezers are great for plating food and doing a variety of tasks at home or at work. Heavy duty and made to last, they have grip strips cut into them on the outside and on the inside of the tip to help you grip the tweezers and help the tweezers grip your food.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-8-plating-tweezers-136.png&&&0&&&||&&&||&&&@@@
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&&&||&&&||&&&@@@
rilaplspblsa&&&Spoon-BLACKLarge&&&Richmond Black Satin Large Spoon&&&We love adding those little items that make a kitchen a more fun and functional place to work. Whether they are tweezers or aprons, spoons or thermometers, kitchen accessories are a major part of any productive work environment.
This new addition to our line-up is a plating spoon that will take a proud place on your table as much as in the kitchen. It features a beautiful black satin finish that sets it apart from most other similar spoons.
Weight: 2.8 ounces / 80g
Length: 230 mm
Width: 56 mm
Volume: 2.5 tbsp
Material: 18/8 Stainless Steel
Finish: Mirror Finish On Bowl, Brushed on Handle
&&&&&&10.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-black-satin-large-spoon-42.png&&&5&&&||&&&||&&&@@@
riblsaslspla&&&Spoon-BLACKSlotted&&&Richmond Black Slotted Spoon&&&The Richmond Black Satin Slotted Plating Spoon is a professional grade tool designed for quick, controlled straining during plating and service. Built to the same size and balance as our standard plating spoon, it offers a familiar feel and precise handling whether you are working the line, cooking at home, or training in a culinary program.
The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast plating and light straining tasks. The black satin finish adds a modern look while reducing glare under kitchen lighting and maintaining a comfortable grip during extended use.
Care Instructions: Hand wash recommended. Avoid abrasive scrubbers to preserve the black satin finish and overall appearance.
Weight: 2.6 oz
Length: 230 mm (9")
Width: 56.6 mm&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-black-slotted-spoon-60.png&&&0&&&||&&&||&&&@@@
rigoplsp&&&Spoon-GOLDLarge&&&Richmond Gold Large Spoon Sale&&&The Richmond Gold Satin Plating Spoon is a professional grade tool designed for precise saucing, plating, and presentation in both commercial kitchens and home cooking. Sized to balance perfectly in hand, it is an ideal spoon to keep in your knife bag or reach for during service when clean, controlled pours matter.
Made from durable 18/10 stainless steel, this spoon features an elegant gold satin finish that adds visual appeal without sacrificing performance. The comfortable handle and well shaped bowl make it easy to sauce plates smoothly, finish dishes with intention, and elevate presentation with minimal effort.
Care Instructions: Hand wash recommended. Avoid abrasive scrubbers and harsh detergents to preserve the gold satin finish and overall appearance.
Length: 230 mm (9")
Material: 18/10 Stainless Steel
Finish: Gold Satin
Comfortable ergonomic handle&&&&&&12.95&&&9.95&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-large-spoon-sale-77.png&&&5&&&||&&&||&&&@@@
rigomeplsp&&&Spoon-GOLDMedium&&&Richmond Gold Medium Spoon&&&The Richmond Gold Plating Spoon is a versatile presentation tool designed for precise saucing and controlled plating in professional kitchens or at home. Compact and well balanced, it is an ideal size to keep in a knife bag or reach for during service when detail and consistency matter.
Built from durable stainless steel, this spoon features an elegant gold toned finish that elevates presentation while maintaining everyday usability. The smooth bowl and comfortable handle allow for clean pours, refined finishing touches, and confident handling during extended prep or service.
Care Instructions: Hand wash recommended. Avoid abrasive scrubbers and harsh detergents to preserve the finish and overall appearance.
Weight: 2.7 oz / 78 g
Length: 220 mm (8.25")
Width: 49.0 mm
Volume: 1.5 tbsp
Material: 18/8 Stainless Steel
Finish: Mirror finish on bowl and handle&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-medium-spoon-96.png&&&0&&&||&&&||&&&@@@
rigoslsp&&&Spoon-GOLDSlotted&&&Richmond Gold Slotted Spoon&&&The Richmond Gold Colored Slotted Plating Spoon is a professional grade tool designed for quick, controlled straining during plating and service. Built to the same size and balance as our standard plating spoon, it offers a familiar feel and precise handling whether you are working the line, cooking at home, or training in a culinary program.
The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast plating and light straining tasks. The gold colored finish adds visual appeal while maintaining everyday usability in busy kitchen environments.
Care Instructions: Hand wash recommended. Avoid abrasive scrubbers and harsh detergents to preserve the finish and overall appearance.
Weight: 2.6 oz
Length: 230 mm (9")
Width: 56.6 mm&&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-gold-slotted-spoon-168.png&&&0&&&||&&&||&&&@@@
riadfishbyro&&&Finish Sharpening By Rob Babcock&&&Richmond Knives Finish Sharpening By Rob Babcock&&&Richmond Addict Finish Sharpening By Rob Babcock. I've been a knife nut for as long as I can remember. Some of my earliest memories were of my grandpa sharpening his Case and Buck knives on an old, well-worn Arkansas stone. I was born in the rural mid-west so I grew up hunting, fishing and generally enjoying the outdoors- and of course, a sharp knife was central to all of those pursuits. I've spent most of my adult life working as a professional chef so I guess it was inevitable that I began to specialize in sharpening kitchen knives. I experienced an epiphany when I discovered Japanese knives, and shortly thereafter, synthetic Japanese water stones. It was about that time that I stumbled upon the many forums dedicated to knives & sharpening. There was a world of knowledge and experience I'd never imagined existed. Down the rabbit hole I went!
I've been "chasing the dragon" re sharpness ever since. In my pursuit of that elusive perfect edge I've come to use a variety of sharpening tools from powered gear for repairs and stock removal to Japanese water stones, both natural and synthetic, as well as a wide variety of abrasives and media. I've always been a natural geek and that extends to my sharpening; you could characterize my approach as a scientific one. And a pro kitchen is a great laboratory for finding what works and what doesn't. I've refined my techniques over the years based on my own experience and the feedback I get from those I sharpen for. To that end I've incorporated a lot of Hand American products into my routine, as well as the terrific products from our own "Mr. Wizard", Ken Schwartz.
The Addicts I sharpened were worked into shape with DMT Dia-Sharps, then sharpened on Shapton Pro and Chocera stones. I followed the stones by stropping on balsa wood and/or felt charged with Hand American chromium paste and Ken's 0.125 micron Cubic Boron Nitrate (CBN). I found that the 320 Shapton Pro and the 400 Chocera do a great job of removing the scratches left by the diamonds, prepping the bevel for an excellent finish & polish. The charged felt is great for deburring and the soft balsa gives a very minute micro-convex that extends the life of the edges a bit. The CBN gives that smooth-yet-bitey edge that sails through all the standard knife-geek tests while giving terrific real world kitchen performance.
I hope you enjoy the knives! And let me extend my humble thanks to Mark for allowing me to bring them to you.
Rob Babcock"
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ckplsp&&&Spoon-Large&&&Richmond Large Plating Spoon&&&The Richmond Plating Spoon is a versatile professional grade saucing spoon designed for precise control whether you are working the line, plating at home, or practicing culinary techniques at school. Its balanced size makes it ideal for saucing plates cleanly, basting proteins, or serving small portions with accuracy and consistency.
Crafted from high quality 18/8 stainless steel, this spoon features a comfortable handle and a well shaped bowl that holds approximately 2.5 tablespoons which is perfect for controlled pours and smooth presentation. Once you use a proper saucing spoon during service, it quickly becomes an essential tool you will not want to work without.
Care Instructions: Dishwasher safe. For best appearance hand wash and dry promptly to preserve the mirror finish on the bowl and brushed finish on the handle.
Weight: 2.8 oz
Length: 230 mm (9")
Width: 56.2 mm
Material: 18/8 Stainless Steel
Finish: Mirror finish on bowl, brushed finish on handle&&&&&&10&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-large-plating-spoon-141.png&&&5&&&||&&&||&&&@@@
rismsp&&&Spoon-Medium&&&Richmond Medium Spoon&&&A complement to our larger plating spoon, this smaller version allows you to work with smaller amounts and smaller service pieces. We did a larger handle on this one to make it more comfortable and easier to grip and control. Heavy stainless steel.
Weight: 2.5 ounces / 72g
Length: 220 mm (8.25")
Width: 49.0 mm
Volume: 1.5 tbsp
Material: 18/8 Stainless Steel
Finish: Mirror Finish On Bowl, Brushed on Handle&&&&&&7.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-medium-spoon-123.png&&&5&&&||&&&||&&&@@@
riofpltw&&&OffsetTweezers&&&Richmond Offset Plating Tweezers&&&These offset tweezers are perfect for doing small tasks and are designed to be used for line cooks who want to keep their hands out of the food when plating. Great for handling small and delicate ingredients. Stainless steel and they measure 6.5" long.
&&&&&&9.9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-offset-plating-tweezers-135.png&&&4.5&&&||&&&||&&&@@@
rislsp&&&Spoon-Slotted&&&Richmond Slotted Spoon Sale&&&The Richmond Slotted Plating Spoon is a professional grade tool designed for quick, controlled straining during plating and service. Built to the same size and balance as our standard plating spoon, it offers familiar feel and precise handling whether you are working the line, cooking at home, or training in a culinary program.
The slotted bowl allows excess liquid to drain cleanly while retaining sauces, vegetables, or garnishes, making it ideal for fast, efficient plating and light straining tasks. Crafted from high quality stainless steel with a comfortable handle, this spoon quickly becomes an everyday essential once it earns a spot in your kit.
Care Instructions: Dishwasher safe. For best appearance hand wash and dry promptly to maintain the finish and overall appearance.
Weight: 2.6 oz
Length: 230 mm (9")
Width: 56.6 mm
Material: Stainless Steel&&&&&&9.95&&&8.95&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-slotted-spoon-sale-10.png&&&5&&&||&&&||&&&@@@
ristba&&&RichmondStropBase11&&&Richmond Strop Base 3" x 11"&&&Introducing the Richmond Strop Base, a simple, durable platform designed to provide a perfectly stable foundation for magnetic-backed strops. Made from solid steel bar stock, this base is precision cut, exceptionally flat, powder-coated, and finished in black for long-lasting durability. The rigid construction ensures full magnetic contact and consistent stropping performance from end to end.
Four rubber feet are attached to the underside to provide excellent traction and prevent movement on your bench or countertop. The 3" x 11" size offers generous working surface while remaining easy to store. Compatible with all of our magnetic-backed strop pads. Proudly made in Wisconsin. Care Instructions: Keep clean and dry to maintain strong magnetic hold. Wipe off any compound overspray after use. Store flat to preserve surface integrity.
Material: Powder-Coated Steel
Size: 3" x 11"
Compatibility: Magnetic-Backed Strops
Base Support: 4 Rubber Feet
Made In: Wisconsin, USA&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-strop-base-3-x-11-53.png&&&5&&&||&&&||&&&||@@@
3x8stropplate&&&RichmondStropBase8&&&Richmond Strop Base 3" x 8"&&&Our 3" x 8" Strop Base is constructed from durable powder-coated steel and provides a rigid, stable platform designed specifically for use with our magnet-backed strops. The solid steel surface ensures full magnetic contact, preventing movement and giving you consistent, controlled stropping performance.
Rubber feet are attached to the underside to provide elevation and traction, keeping the base securely in place on your counter or bench while you work. The compact footprint makes it easy to store while still offering plenty of working surface. Care Instructions: Keep the surface clean and dry to maintain strong magnetic contact. Wipe down after use if compound overspray occurs. Store flat to prevent warping.
Material: Powder-Coated Steel
Size: 3" x 8"
Compatibility: Magnet-Backed Strops
Base Support: Rubber Feet for Stability&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3x8-strop-plate-166.png&&&5&&&||&&&||&&&||@@@
harohadefebl&&&FeltBlock&&&Rock Hard Deburring Felt Block&&&The Deburring Cube is easy to use. Simply draw your knife edge lightly through the block after each stone in your sharpening progression to remove any residual burr. Measures 1" x 1".&&&&&&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 makes roo one of the finest stropping materials available, minimizing edge convexing while allowing diamond compounds to work cleanly and efficiently. The result is a crisp, highly refined edge with consistent draw and excellent control.
Because kangaroo leather is a natural material, minor surface marks or visual imperfections may be present. These do not affect performance and are purely cosmetic. Each set is designed to give you a complete, high-performance stropping system for maintaining and finishing razor-sharp edges. 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"&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-3-x11-strop-set-34.png&&&5&&&||&&&||&&&||@@@
3x8stropset4pc&&&Kanga-8&&&Roo 3"x8" Strop Set &&&This strop set gives you everything needed to maintain razor-sharp edges between sharpening sessions and to apply a refined finishing polish. It includes our best-selling 3" x 8" metal strop base, a premium kangaroo leather strop, and our 1.0 micron Richmond Diamond Spray for high-performance edge refinement. The kangaroo leather strop features a magnetic backing so it locks securely onto the base and stays firmly in place during use.
Kangaroo leather provides an ultra-smooth, fine surface that pairs exceptionally well with diamond spray, allowing the abrasive to work efficiently without adding unwanted convexing. This setup is ideal for maintaining peak sharpness, refreshing edges, and achieving a crisp, polished finish. Care Instructions: Apply diamond spray lightly and spread evenly. Use light pressure while stropping. Remove the strop by lifting from the magnet side to prevent adhesive stress. Store under the base with light pressure applied. If adhesive ever loosens, reattach with a small amount of CA glue and allow full cure before use.
Strop Base: 3" x 8"
Kangaroo Leather Strop: 3" x 8" (Magnetic Backing)
Compound: Richmond Diamond Spray 1.0 Micron, 2 oz
Includes: Plastic Strop Storage Bag&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-3-x8-strop-set-80.png&&&5&&&||&&&||&&&||@@@
ckroost3x&&&RooStrop11&&&Roo Strop 3" x 11" &&&Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The strop measures 3" x 11", providing generous surface area while remaining easy to handle.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
Material: Kangaroo Leather
Backing: Magnetic (for CKTG Metal Base)
Size: 3" x 11"
Use: Final Edge Polishing
Compatible Compounds: Diamond Paste, CBN, Fine Oxides&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x11-179.png&&&4.5&&&||&&&||&&&||@@@
roost3x112n&&&RooStrop11Seconds&&&Roo Strop 3" x 11" - 2nds&&&This batch all have minor flaws in the leather. They will work best with the CKTG pastes
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&&&17&&&https://s.turbifycdn.com/aah/chefknivestogo/roo-strop-3-x-11-2nds-12.png&&&0&&&||&&&||&&&@@@
ckroost3xnog&&&RooStrop8&&&Roo Strop 3" x 8" &&&Our CKTG Kangaroo Strop offers an exceptionally smooth and refined stropping surface for finishing edges to a very high level of sharpness. Kangaroo leather is prized for its tight, consistent fiber structure and soft feel, allowing it to hold fine abrasives evenly while delivering precise, controlled polishing. Backed with a magnetic strip, it attaches securely to our black metal strop base for stable, movement-free use. The compact 3" x 8" size is ideal for smaller setups while still providing ample working surface.
This leather pairs especially well with fine compounds such as 0.5 micron diamond paste, producing highly polished, aggressive edges capable of extreme cutting performance. The smooth surface allows for even compound distribution and consistent results from heel to tip. Care Instructions: Apply compound sparingly and spread evenly. Avoid excessive pressure while stropping. Remove from the base by lifting from the magnet side rather than the leather to prevent adhesive stress. Store under the base with light pressure applied. If separation ever occurs, a small amount of CA glue can permanently re-secure the magnet backing.
Material: Kangaroo Leather
Backing: Magnetic (for CKTG Metal Base)
Size: 3" x 8"
Use: Final Edge Polishing
Compatible Compounds: Diamond Paste, CBN, Fine Oxides&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x8-166.png&&&5&&&||&&&||&&&||@@@
saradabl2gy21&&&C82&&&Saji Rainbow Blue #2 Damascus Gyuto 210mm Ironwood&&&There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.
Topping off this range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful ironwood handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades.
Maker: Saji-San
Region: Echizen
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Hammer Rainbow Damascus
HRC: 62-63
Edge Grind: Even
Engraving: Laser Engraved
Handle: Western Ironwood
Weight: 8.5 oz (240 g)
Edge Length: 209 mm
Total Length: 340 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-gyuto-210mm-ironwood-48.png&&&0&&&||&&&||&&&@@@
saradabl2gy2&&&C83&&&Saji Rainbow Blue #2 Damascus Gyuto 240mm Ironwood&&&Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful ironwood handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades.
Maker: Saji-San
Region: Echizen
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Hammer Rainbow Damascus
HRC: 62-63
Edge Grind: Even
Engraving: Laser Engraved
Handle: Western Ironwood
Weight: 10.1 oz (288 g)
Edge Length: 245 mm
Total Length: 382 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm&&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-gyuto-240mm-ironwood-28.png&&&0&&&||&&&||&&&||@@@
saradabl2su2&&&C84&&&Saji Rainbow Blue #2 Damascus Gyuto 270mm&&&Saji Rainbow Damascus Blue #2 Gyuto 270mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He balances the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These fantastic knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note that Saji San finishes these with a coarse grinding wheel so the blades have small scratches that are part of the finish. This is normal. Feel free to ask us for photos of you’re picky.
Maker: Saji san (and Nomura san)
Region: Echizen
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Hammer Rainbow Damascus
HRC: 62-63
Edge Grind: Even
Engraving: Laser Engraved
Handle: Octagonal Rosewood
Weight: 7.8 oz (224 g)
Edge Length: 275 mm
Total Length: 427 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-gyuto-270mm-28.png&&&0&&&||&&&||&&&@@@
sarab2pe15&&&C80&&&Saji Rainbow Blue #2 Damascus Petty 150mm Ironwood&&&Takeshi Saji is a third-generation blacksmith who works in Takefu City, famous around the globe for the production of Hammer Forged Knives (Eichizen Uchi-Hamono). This esteemed blacksmith originally earned his reputation as a maker of some of the most highly prized and regarded outdoor knives. After entering the world of kitchen cutlery he has further enhanced his status as a certified Traditional Masters Craftsman.
The blade shape is that of a typical petty. This one has a nice height in relation to its 150mm length offering a bit more finger clearance. The tip is nicely pointed resulting in a nimble but sure-footed knife. Form and function in perfect balance. This is a knife that could easily become an heirloom.
Maker: Saji-San
Region: Echizen
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Hammer Rainbow Damascus
HRC: 62-63
Edge Grind: Even
Engraving: Laser Engraved
Handle: Ironwood Western
Weight: 5.3 oz (150 g)
Edge Length: 154 mm
Total Length: 273 mm
Spine Thickness at Base: 2 mm
Blade Height: 35 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-petty-150mm-ironwood-28.png&&&0&&&||&&&||&&&@@@
saradabl2pe1&&&C81&&&Saji Rainbow Blue #2 Damascus Santoku 180mm Ironwood&&&The Saji Rainbow Damascus kitchen knives are a stunning blend of form and function. The unique pattern is achieved through the use of rust-resistant stainless steel, brass, and copper layers on a Hitachi Blue paper #2 steel core in the san-mai style. Saji san has created a knife that not only looks beautiful but performs superbly, with a thin grind for excellent cutting ability and a versatile tall blade. The Saji Rainbow Damascus santoku is a favorite of many Western chefs and home cooks for its ability to handle general cutting tasks with ease.
Maker: Saji-San
Region: Echizen
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Hammer Rainbow Damascus
HRC: 62-63
Edge Grind: Even
Handle: Western Ironwood
Weight: 8.1 oz (230g)
Edge Length: 180 mm
Total Length: 305 mm
Blade Height: 50 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-santoku-180mm-ironwood-28.png&&&5&&&||&&&||&&&@@@
sarab2gy18&&&C86&&&Saji Rainbow Blue #2 Damascus Wa Bunka 180mm&&&Some people think that the Saji Rainbow Damascus knife is the most beautiful knife made. It is hard to disagree with them. The unique multi-colored Damascus is created by using alternating layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that stunning rainbow pattern. But the beauty of these knives is more than skin deep. Takeshi Saji forges and finishes his blades with consummate care and attention to detail. His design, profile, and grinds are as well executed as his aesthetics.
These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.
At 180mm, this is a knife that works well for most people. The height of 50mm gives knuckle clearance as well as room for chopping. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and, dare we say it, more fun! Most vegetables or proteins can be processed with no problem using a blade this size.
In true Saji fashion, the blade is coupled to a good-quality rosewood octagonal handle. It also comes in a nice wooden box for storage.
Maker: Saji-San
Region: Echizen
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Hammer Rainbow Damascus
HRC: 62-63
Edge Grind: Even
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Weight: 5.5 oz (156 g)
Edge Length: 183 mm
Total Length: 324 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-bunka-180mm-28.png&&&5&&&||&&&||&&&@@@
sarabl2wagy2&&&C89&&&Saji Rainbow Blue #2 Damascus Wa Gyuto 210mm&&&Saji Rainbow Damascus Blue #2 Wa Gyuto 210mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He balances the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades and this is how all of them are made.
Maker: Saji-San
Region: Echizen
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Hammer Rainbow Damascus
HRC: 62-63
Edge Grind: Even
Engraving: Laser Engraved
Handle: Wa Octagonal Rosewood
Weight: 6.1 oz (172 g)
Edge Length: 221 mm
Total Length: 360 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-gyuto-210mm-64.png&&&0&&&||&&&||&&&@@@
savgrana16&&&C85&&&Saji Rainbow Blue #2 Damascus Wa Nakiri 165mm&&&Some people think that the Saji Rainbow Damascus knife is the most beautiful knife made. It is hard to disagree with them. The unique multi-colored Damascus is created by using alternating layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that stunning rainbow pattern. But the beauty of these knives is more than skin deep. Takeshi Saji forges and finishes his blades with consummate care and attention to detail. His design, profile, and grinds are as well executed as his aesthetics.
These amazing knives are constructed with a core of Aogami 2 steel, which is clad with the Damascus steel in the san-mai style. The inner core is obviously prone to corrosion at the edge if not dried and cleaned carefully.
In true Saji fashion, the blade is coupled to a good quality rosewood octagonal handle. It also comes in a nice wooden box for storage.
Makers: Saji san and Nomura san
Construction: San Mai, Hammer Forged
Region: Echizen
Steel: Blue #2 Carbon steel
HRC: 62+-
Cladding: Rainbow Damascus
Engraving: Laser Engraved
Handle: Rosewood Octagonal
Weight: 6.1 oz (174g)
Blade Length: 161 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-nakiri-165mm-64.png&&&0&&&||&&&||&&&@@@
sarasa16&&&C87&&&Saji Rainbow Blue #2 Damascus Wa Santoku 185mm&&&There can be little doubt that the Saji Rainbow Damascus line of kitchen knives are among the most beautifully designed and realized knives on the market. The unique pattern is obtained by using layers made from rust-resistant stainless steel, brass, and copper. This Damascus is applied to a core of Hitachi Blue paper #2 steel in the san-mai style.
But it is also a cutting champ in all regards. Saji san knows how to make a knife perform as well as it looks. This knife has a wonderful thin grind behind the edge, which translates to amazing cutting ability. It has a deft feel and tall blade, which endow the knife with a great deal of versatility.
Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. We think the Saji Rainbow Damascus is a beautiful melding of form and function.
Maker: Saji-San
Region: Echizen
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Hammer Rainbow Damascus
HRC: 62-63
Edge Grind: Even
Handle: Rosewood Octagonal
Weight: 5.0 oz (144 g)
Edge Length: 183 mm
Total Length: 323 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-blue-2-damascus-wa-santoku-185mm-28.png&&&0&&&||&&&||&&&@@@
sarabl2wagy21&&&C90&&&Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm&&&Saji Rainbow Damascus Blue #2 Wa Gyuto 240mm. There is no doubt that Takeshi Saji makes some of the best-looking kitchen knives available today. He manages to balance the functional aspects needed in a great blade with the aesthetic appeal sought by many buyers and collectors of fine knives. They are eye-catching, but in a restrained way that only adds to their great appeal.
Topping off their range of great-looking knives is the Rainbow Damascus line. These amazing knives are constructed with a core of Aogami 2 steel, which is then hammer-forged with multiple layers of rust-resistant stainless steel, brass, and copper. These added metals give the face that unique rainbow pattern. The knife possesses a perfect dimensional balance of length and height. It also has a 50/50 symmetrical grind that will find favor with most users in both professional and home kitchens.
The gyuto is fitted with a beautiful rosewood wa octagonal handle. These knives don’t come along very often, so don’t delay if you wish to own a true masterpiece of the blacksmith's art. Please note there are fine machining marks on the blades, and this is how all of them are made.
Maker: Saji-San
Region: Echizen
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Hammer Rainbow Damascus
HRC: 62-63
Edge Grind: Even
Engraving: Laser Engraved
Handle: Wa Octagonal Rosewood
Weight: 7.4 oz (210 g)
Edge Length: 250 mm
Total Length: 405 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-rainbow-damascus-blue-2-wa-gyuto-240mm-60.png&&&0&&&||&&&||&&&@@@
saradabl2gy1&&&C88&&&Saji Tsuchime SRS13 Western Bunka 175mm&&&Cut like a pro with a handmade knife from a small blacksmith shop in Echizen, Japan! These amazing knives are constructed with a core of SRS13 stainless steel clad with a highly polished tsuchime pattern on the top of the blade.
In true Saji fashion, the blade is coupled to a good quality cow bone western-style handle.
Maker: Saji-San / Nomura san
Region: Echizen
Construction: San Mai, Hammer Forged
Edge Steel: SRS13 Stainless Steel
Cladding: Tsuchime Stainless
HRC: 62+-
Edge Grind: Even
Engraving: Laser Engraved
Handle: Cow Bone Western
Weight: 7.7 oz (220 g)
Edge Length: 177 mm
Blade Height: 51.5 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/saji-tsuchime-srs13-western-bunka-175mm-25.png&&&0&&&||&&&||&&&@@@
sabl2de18&&&SB2-D180&&&Sakai Blue #2 Deba 180mm&&&Sakai is one of the most famous of all the knife making regions in Japan. It is a hotbed of blacksmithing talent. The Sakai method of knife making is based around a loose consortium of different smiths, sharpeners, finishers, and woodworkers. A knife will travel from blacksmith to sharpener and beyond based upon the desire of the customer and the availability of these different talents.
We have been working with a small, highly specialized blacksmith shop to manufacture these blades. After forging, they are sent to an expert knife sharpener for finishing, before the blades are finally passed on to a handle maker and engraver for those final operations.
All of the Sakai brand knives are single bevel and are intended for right-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. This deba has a heavy, thick blade intended as a fish filleting knife. However, it can also serve as a poultry butcher knife. Its thickness, and obtuse angle on the back of the heel, allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
The Sakai Blue #2 Deba has an oval-shaped ho wood handle with buffalo horn ferrule. It is supplied with a matching saya.
Maker Location: Sakai, Japan
Construction: Hammer Forged, Traditional Grind
Orientation: Right-Handed, Single Bevel
Edge Steel: Aogami #2
Cladding: Soft Iron
Engraving: Hand Engraved
Weight: 12.2 oz (348 g)
Edge Length: 189 mm
Total Length: 333 mm
Spine Thickness At Heel: 8.4 mm
Blade Height: 55 mm
Saya Included
Handle: Ho Wood Oval
Ferrule: Buffalo Horn&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-deba-180mm-239.png&&&0&&&||&&&||&&&@@@
sabl2us18&&&SB2-Us180&&&Sakai Blue #2 Usuba 180mm&&&Sakai Blue #2 Usuba 180mm. This usuba is traditinally ground with a convex front side and a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamasaka Usuba.
The blade is made from Blue #2 carbon steel. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package.
Weight: 5.8 ounces
Blade Length: 173 mm
Total Length: 320 mm
Spine Thickness at Base: 3.8 mm
Blade Height: 44.4 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-usuba-180mm-197.png&&&0&&&||&&&||&&&@@@
sabl2ya27&&&SB2-Y270&&&Sakai Blue #2 Yanagiba 270mm&&&Yanagibas are very thin slicing knives made especially for cutting fish and other raw proteins with one movement. This single-slice action enables the chef to process the most delicate ingredients while inflicting minimal damage to their cellular structure. It also results in slices that are surgically precise and aesthetically pleasing. The yanagiba is one of the three mainstay blade shapes used in Japanese professional kitchens.
We have this impressive line of blades made from the ubiquitous Aogami #2 carbon steel. It is one of the most popular metals used in the manufacture of high-quality Japanese kitchen knives. Renowned for taking and holding a very sharp edge, it is also fairly reactive, so you must take care to clean and dry this knife regularly while using, and absolutely before storing.
The blade construction is a san-mai cladding with a soft iron outer layer. This protects the inner core, increases lightness and allows for an amount of shock resistance. The blade has a single edge designed for use by right-handed chefs only. It is given a lovely polish above the primary bevel and a fine satin finish up to the shinogi and the revealed inner core cutting edge. It is a beautiful knife both inside and out! A nicely made oval ho wood handle with buffalo horn ferrule completes this simple and traditional work of the blacksmith art.
Maker Location: Sakai, Japan
Construction: Hammer Forged, Traditional Grind
Orientation: Right Handed, Single Bevel
Edge Steel: Aogami #2
Cladding: Soft Iron
Engraving: Hand Engraved
Weight: 5.9 oz (166 g)
Edge Length: 262 mm
Total Length: 413 mm
Spine Thickness at Heel: 4.1 mm
Blade Height: 34.3 mm
Saya Included
Handle: Ho Wood Oval
Ferrule: Buffalo Horn&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-blue-2-yanagiba-270mm-296.png&&&0&&&||&&&||&&&@@@
doideba&&&1237&&&Sakai Takayuki Aoniko Blue #2 Deba 180mm&&&The deba is one of the trio of knives that you will find in most professional Japanese kitchens. The yanagiba and usuba are the other two. These knives are customarily made with single-bevel grinds, as is the case with this fine example. Deba knives are designed and used for processing fish. Some users adapt them to poultry parting and cutting vegetables, but fish preparation is the real raison d'etre of this iconic knife.
Debas run the gamut of lengths from about 100mm to as big as 210mm and over. Obviously one of the criteria behind the length choice is the size of fish being processed. They are very stiff and heavy in their construction with a thick spine and a tallish profile. The single bevel design results in an edge that is very acute and sharp. Single bevel blades require knowledge of sharpening and use that is outside what's required for regular two-sided blades.
The blacksmith fashions this beautiful example from Blue #2 carbon steel. He uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely satin finish, which contrasts beautifully with the upper blade and exposed jigane. Some of the nicest hand-chiseled kanji elements we have seen adorn the front of the blade.
This is a wonderful example of the deba breed which will find favor with the most discriminating user or collector.
Brand: Takayuki
Location: Sakai, Japan
Blacksmith: Kenji Togashi
Construction: Japanese Traditional Single Bevel Grind, Hammer Forged
Cladding: Soft Iron
Finish: Mirror Polish
Edge Steel: Blue #2
Weight: 12.9 oz (364 g)
Edge Length: 186 mm
Total Length: 335 mm
Spine Thickness at Base: 7 mm
Blade Height: 55 mm&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-deba-180mm-216.png&&&0&&&||&&&||&&&@@@
sporforsu&&&1253&&&Sakai Takayuki Aoniko Blue #2 Kamagata Usuba 180mm&&&Discover the artistry and precision of Sakai Takayuki Aoniko kitchen knives, crafted from the esteemed Yasugi Aoko Blue Paper No.2 steel. Renowned for its extraordinary hardness and edge retention, this high-carbon steel offers unmatched sharpness and durability, favored by professional chefs and culinary enthusiasts alike.
This beautiful example from Blue #2 carbon steel Usuba. The blacksmith uses the Ni-Mai method of awase to clad the blade in a soft iron to protect and strengthen the inner core, or hagane. The result is a strong and hardy blade that needs care in daily use due to its reactive nature. The cladding is polished on the upper surface. The primary grind area is given a lovely kasumi finish which contrasts beautifully with the upper blade and exposed jigane.
Brand: Takayuki
Location: Sakai, Japan
Blacksmith: Kenji Togashi
Construction: Japanese Traditional Single Bevel Grind, Hammer Forged
Finish: Kasumi
Edge Steel: Blue #2
Weight: 7.6 oz (216 g)
Edge Length: 170 mm
Total Length: 320 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm
Handle: Ebony Octagonal
Ferrule: Buffalo Horn&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/doi-blue-2-kamagata-usuba-180mm-60.png&&&0&&&||&&&||&&&@@@
doiblst27yae&&&1204&&&Sakai Takayuki Aoniko Blue #2 Yanagiba 270mm&&&Experience a top-of-the-line sushi knife called a yanagiba, or yanagi, which is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra-sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage.
The yanagiba is such a specialized knife that, by using different cutting techniques, the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs, but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.
Knife Brand: Sakai Takayuki
Line: Aoniko
Blacksmith: Kenji Togashi
Construction: Hammer Forged
Grind: Traditional Single Bevel
Core Edge Steel: Aogami #2 (Blue #2)
HRC: 61-62
Weight: 7.6 oz (216 g)
Edge Length: 259 mm
Total Length: 413 mm
Spine Thickness at Heel: 4 mm
Blade Height: 33 mm
Handle: Ebony Octagonal&&&&&&490&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-aoniko-blue-2-yanagiba-270mm-ebony-2.png&&&0&&&||&&&||&&&@@@
doibl2ya30&&&1205&&&Sakai Takayuki Aoniko Blue #2 Yanagiba 300mm&&&The yanagiba, or yanagi, is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra-sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage. The yanagiba is such a specialized knife that, by using different cutting techniques, the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs, but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.
This is a long knife, so you need to be sure of the work area size before considering anything longer. It is hand-fashioned from Blue Paper #2 steel with a ni-mai awase cladding (a single-sided layer of iron). This is a gorgeous knife made better by the addition of a finely finished ebony handle and buffalo horn ferrule. Please note the attractive gapped machi.
Knife Brand: Takayuki
Blacksmith: Kenji Togashi
Construction: Hammer Forged
Grind: Traditional Single Bevel
Cladding: Soft Iron
Core Edge Steel: Aogami #2 (Blue #2)
HRC: 61-62
Weight: 9.1 oz (260 g)
Edge Length: 293 mm
Total Length: 455 mm
Spine Thickness at Heel: 4 mm
Blade Height: 35 mm
Handle: Ebony Octagonal&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-aoniko-blue-2-yanagiba-300mm-2.png&&&0&&&||&&&||&&&@@@
satacodata18&&&14418&&&Sakai Takayuki Coreless Damascus Tank Large&&&Elevate your culinary experience with the pinnacle of knife craftsmanship – the Coreless Damascus Stainless Steel Knife. Forged by the esteemed Sakai Takayuki in Japan, this knife is not just a tool, but a masterpiece designed to last a lifetime.
Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.
At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 230g, it's an instrument that feels as good in the hand as it performs on the cutting board.
Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time.
Blade Height: 77 mm&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-coreless-damascus-tank-large-90.png&&&0&&&||&&&||&&&@@@
ri12pltw&&&FBP-130&&&Sakai Takayuki Fish Bone Pliers&&&Introducing the Sakai Takayuki Wide Nose Pliers - the ultimate tool for your kitchen and beyond! Crafted by skilled artisans in Japan, these pliers are made from high-quality stainless steel, ensuring durability and longevity.
The wide nose design makes these pliers perfect for a variety of tasks, from gripping small items like nuts and bolts to larger objects like vegetables and fish. The precision tips allow for easy and accurate handling, while the comfortable grip ensures a secure hold, even when working with wet or slippery materials.
The Sakai Takayuki Wide Nose Pliers are also versatile enough to be used in a range of settings, from the home kitchen to professional kitchens and even outdoor adventures. Take them with you on your next camping trip, fishing excursion, or backyard BBQ and experience the convenience and ease of use for yourself.
Don't settle for subpar pliers - upgrade to the Sakai Takayuki Wide Nose Pliers and elevate your culinary and DIY game to the next level. Order now and see the difference for yourself!&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-fish-bone-pliers-99.png&&&4&&&||&&&||&&&@@@
homura2&&&2252&&&Sakai Takayuki Homura Aogami #2 Kengata 225mm&&&Bunka-style knives have a compact size, generous blade height, and an aggressive reverse tanto tip. That trifecta makes them agile all-arounders in the kitchen, ideal for slicing, dicing, and delicate tip work. This 207mm model delivers exceptional control thanks to its shorter length and sturdy geometry.
But this isn’t your average bunka. Crafted by master blacksmiths Itsuo Doi and Suogo Yamazuka in Sakai, this knife blends tradition with refinement. The core steel is Aogami #2 (Blue #2). Known for its ability to take and hold a razor-sharp edge, this steel is a favorite among Japanese bladesmiths and serious users alike.
The blade is clad in soft iron using the san mai method, giving it a supple, shock-absorbing layer to protect the harder core. A striking three-part finish—the kasumi mist of the cladding, the polished core line, and the high-grind bevel—adds visual depth and understated elegance. Paired with an ebony octagonal handle, nickel silver spacer, and buffalo horn ferrule, this knife isn’t just a precision tool—it’s a showcase of artisanal detail and functional beauty.
Includes a matching black saya.
Maker: Sakai Takayuki
Location: Sakai, Japan
Line: Homura
Construction: San Mai
Edge Steel: Aogami #2
Cladding: Soft Iron
Finish: Kasumi
HRC: 62
Edge: Double-Bevel (50/50)
Weight: 8.3oz (236g)
Edge Length: 207mm
Total Length: 373mm
Spine Thickness at Base: 2mm
Blade Height: 54mm
Saya: Included&&&&&&855&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-homura-aogami-2-steel-kengata-225mm-5.png&&&0&&&||&&&||&&&@@@
satasawh2pe&&&3216&&&Sakai Takayuki Sanpou White #2 Kasumi Petty 150mm&&&Discover the pinnacle of culinary excellence with the Sakai Takayuki Sanpou White #2 Kasumi Petty — a testament to the art of Japanese knife craftsmanship. Crafted in the historic city of Sakai, Japan, known for its legendary blade-making heritage.
At its core lies the exceptional Shirogami #2 (White #2 Carbon Steel), renowned for its ability to achieve and maintain a razor-sharp edge. This is complemented by a reactive soft iron cladding that enhances the blade's durability. To preserve its pristine condition, a simple wipe down after use will prevent rust, ensuring longevity.
Boasting a Rockwell hardness of 62, the Sakai Takayuki petty promises superior edge retention, ready to withstand the demands of a professional kitchen environment. Its symmetrical 50/50 double bevel edge caters to both left- and right-handed users, offering adaptability and precision.
The Sakai Takayuki Sanpou White #2 Kasumi Gyuto represents more than just a knife — it's a commitment to enhancing your culinary journey. It invites you to experience the harmony of traditional craftsmanship and peak performance, propelling your cooking to new heights.
Manufacturer: Sakai Takayuki
Location: Sakai, Japan
Steel Type: Shirogami #2 (White #2 Carbon Steel)
Cladding: Soft Iron
Rockwell Hardness: 62–63
Edge: Double Bevel (50/50)
Handle: Wenge Octagonal
Weight: 3 oz (84 g)
Edge Length: 149 mm
Total Length: 278 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 34 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sanpou-white-2-kasumi-petty-150mm-28.png&&&0&&&||&&&||&&&@@@
satasg2&&&14073&&&Sakai Takayuki SG2 Kengata 165mm&&&Introducing the Sakai Takayuki SG2 Kengata, a masterful blend of Japanese artistry and cutting-edge precision. Handcrafted in Sakai, Japan, a city with a legacy of blade-making that spans centuries, this 165mm Kengata is the ultimate tool for chefs. Featuring hard steel with a steep edge, it offers exceptional sharpness and long-lasting edge retention, delivering flawless cutting performance. The stunning cladding adds to its beauty, making this knife as visually striking as it is functional.
Maker: Sakai Takayuki
Location: Sakai, Japan
Edge Steel: SG2 Powdered Stainless, Tool Steel
HRC: 63+-
Weight: 5.4 oz (154 g)
Edge Length: 162 mm
Total Length: 313 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
Cladding: Tsuchime / Damascus / Stainless
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-kengata-165mm-25.png&&&0&&&||&&&||&&&@@@
satasg2ke19&&&14074&&&Sakai Takayuki SG2 Kengata 190mm&&&Introducing the Sakai Takayuki SG2 Kengata, a masterful blend of Japanese artistry and cutting-edge precision. Handcrafted in Sakai, Japan, a city with a legacy of blade-making that spans centuries, this 190mm Kengata (AKA Bunka) is the ultimate tool for chefs. Featuring hard steel with a steep edge, it offers exceptional sharpness and long-lasting edge retention, delivering flawless cutting performance. The stunning cladding adds to its beauty, making this knife as visually striking as it is functional.
Maker: Sakai Takayuki
Location: Sakai, Japan
Edge Steel: SG2 Powdered Stainless, Tool Steel
HRC: 63+-
Weight: 6.6 oz (188 g)
Edge Length: 200 mm
Total Length: 359 mm
Spine Thickness at Heel: 2 mm
Blade Height: 49.5 mm
Cladding: Tsuchime / Damascus / Stainless&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sg2-kengata-190mm-86.png&&&0&&&||&&&||&&&@@@
satast&&&TakayukiSticker&&&Sakai Takayuki Sticker&&&These little Japanese knife stickers come from our suppliers. Here is a nice one from Sakai Takayuki.&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-sticker-122.png&&&0&&&||&&&||&&&@@@
tatowh2us21&&&3036&&&Sakai Takayuki Tokujuo White #2 Deba 165mm&&&The Sakai Takayuki Tokujuo White #2 Deba 165mm is a popular size for this fish processing knife, used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2 Carbon Steel
Cladding: Iron
Blade Orientation: Single Bevel, Right Handed
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Handle: D Shaped Magnolia
Weight: 8.9 oz (254 g)
Edge Length: 169 mm
Total Length: 314 mm
Spine Thickness at Base: 7 mm
Blade Height: 50 mm
Ferrule: Buffalo Horn
Handle: D Magnolia Wood, Right Orientation&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-165mm-54.png&&&0&&&||&&&||&&&@@@
satatowh2de1&&&3037&&&Sakai Takayuki Tokujuo White #2 Deba 180mm&&&The Sakai Takayuki Tokujuo White #2 Deba 180mm is a popular size for this fish processing knife, used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2 Carbon Steel
Cladding: Iron
Blade Orientation: Single Bevel, Right Handed
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Handle: D-Shaped Magnolia
Weight: 10.9 oz (308 g)
Edge Length: 184 mm
Total Length: 334 mm
Spine Thickness at Base: 7mm
Blade Height: 54 mm
Ferrule: Buffalo Horn
Handle: D Magnolia Wood, Right Orientation&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-180mm-90.png&&&0&&&||&&&||&&&@@@
deba195&&&3038&&&Sakai Takayuki Tokujuo White #2 Deba 195mm&&&The Sakai Takayuki Tokujuo White #2 Deba 195mm is a hefty size for this fish processing knife, used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2 Carbon Steel
Cladding: Iron
Blade Orientation: Single Bevel, Right Handed
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Handle: D Shaped Magnolia
Weight: 12.6 oz (360 g)
Edge Length: 199 mm
Total Length: 356 mm
Spine Thickness at Base: 8 mm
Blade Height: 57 mm
Ferrule: Buffalo Horn
Handle: D Magnolia Wood, Right Orientation
Saya Included&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-195mm-53.png&&&0&&&||&&&||&&&@@@
deba210&&&3039&&&Sakai Takayuki Tokujuo White #2 Deba 210mm&&&Sakai Takayuki Tokujuo White #2 Deba 210mm is a hefty size for this fish processing knife used mostly for fillet work. It comes with a single bevel grind and a traditional concave back.
For over three decades, the Tokujo series has stood as Sakai Takayuki's premier collection, crafted for culinary professionals. "Tokujo" signifies the pinnacle of excellence, a tradition these knives embody through their expertly honed edges, elegantly polished choils, and the exquisite kasumi finish achieved with natural stones. Behind each blade are the renowned skills of sharpener Nishimura Norikatsu and blacksmith Togashi Kenji, whose artistry is evident in every cut. Experience the distinction of the "Especially Superior" Tokujo knives in your kitchen.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2 Carbon Steel
Cladding: Iron
Blade Orientation: Single Bevel Right Handed
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Weight: 14.1 oz (400 g)
Edge Length: 215 mm
Total Length: 376 mm
Spine Thickness at Base: 8 mm
Blade Height: 58 mm
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Saya Included&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-tokujuo-white-2-deba-210mm-115.png&&&0&&&||&&&||&&&@@@
sawh2de15&&&SW2-D150&&&Sakai White #2 Deba 150mm&&&We have been working with a select group of blacksmiths and sharpeners in Sakai City for many years. These talented craftsmen have produced a fine kitchen knife line that looks, feels, and performs way beyond their price point.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from Hitachi White #2 high carbon steel core with a soft iron cladding for protection and added strength. They are reactive, so you must keep them clean and completely dry between uses. The simple ho-wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. An excellent saya and pin complete the package.
The deba knife is a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher knife. Along with the usuba and yanagiba, it is one of the trinity of Japanese kitchen knives. The deba first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
Maker: Sakai Blacksmith
Construction: Ni Mai/Hammer Forged
Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Edge Grind: Single Bevel, Right Handed
Weight: 220g/7.8 ounces
Blade Length: 156 mm
Overall Length: 290mm
Thickness at Heel: 6 mm
Blade Height: 5.0 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-150mm-240.png&&&0&&&||&&&||&&&@@@
risade165mm&&&SW2-D165&&&Sakai White #2 Deba 165mm&&&We are very happy to be able to offer you these fine knives made exclusively for the Richmond brand. We commissioned a small blacksmith shop in Sakai City to fabricate these classic Japanese knives out of the popular Shirogami White #2 steel. There is an iron cladding placed over the core #2 steel so these knives are reactive. They have hardened the core steel to 60-61 Rockwell.
This is a classic Deba. A heavy thick blade originally intended as a fish filleting knife. It can also serve as a poultry butcher’s knife.
The deba bōchō first appeared during the Edo period in Sakai. It is designed to behead and fillet fish. Its thickness, and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
This is a knife with some heft to it. It measures a thick 8mm at the heel. It has a single bevel set for right hand users. There is a very slight concave grind to the back side and the front features a nice primary bevel with small micro bevel on edge.
The Richmond Deba has a D shaped Ho wood handle with buffalo horn ferrule. It comes with a matching saya.
Weight: 9.0 ounces
Blade Length: 175 mm (7")
Overall Length: 310 mm (12.25")
Thickness at Heel: 7.2 mm
Blade Height: 51.0 mm&&&&&&219&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-165mm-5.png&&&5&&&||&&&||&&&@@@
sawh2de18leh&&&SW2-D165Left&&&Sakai White #2 Deba 165mm Left Handed&&&The knives in the Sakai line are made in the traditional method employed in Sakai City using a small, specialized blacksmith shop and an equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.
All of these knives are single bevel and are meant for right-handed users. They have a convex front side and a concave backside and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 7.6mm at the heel. The front face is given a primary bevel, which extends almost all the way to the edge where a small micro bevel is applied. This is the left-handed version of the traditional deba.
Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules.
Weight: 10.0 oz (282 g)
Edge Length: 170 mm
Total Length: 309 mm
Spine Thickness at Base: 7.6 mm
Blade Height: 50.9 mm&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-165mm-left-handed-207.png&&&5&&&||&&&||&&&@@@
sawh2de18le&&&SW2-D180Left&&&Sakai White #2 Deba 180mm Left&&&The knives in the Richmond Sakai line are made in the traditional method employed in Sakai City using a small, specialized blacksmith shop and an equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.
All of these knives are single bevel and are meant for left-handed users. They have a convex front side and a concave back side and these types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 8.8mm at the heel. The front face is given a primary bevel that extends almost all the way to the edge where a small micro bevel is applied. The backside has a very slight concave face which ends in a flat grind all round the sides. This aids in food release but does restrict the knife to left-hand users.
Each knife comes with a custom made wooden saya with pin. Handles are Ho wood in an oval shape and have buffalo horn ferrules.
Weight: 12.4 ounces
Blade Length: 190 mm (7.5")
Overall Length: 335 mm (13.25")
Thickness at Heel: 8.5 mm
Blade Height: 54.5 mm
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-180mm-left-264.png&&&0&&&||&&&||&&&@@@
sawh2de21&&&SW2-D210&&&Sakai White #2 Deba 210mm&&&Sakai White #2 Deba 210mm has a core steel of White #2 and is clad in soft iron. This is a beast of a knife and weighs in at just over a pound or 496g to be exact. The knife is considered fully reactive, meaning diligent care and maintenance are required to prevent rusting. Just wipe it dry after washing it.
This is a single bevel edge and will require the user to possess a a special set of skills to sharpen. Please be prepared, or plan to send it to a professional.
At the center of it all is a highly regarded carbon steel that is quite often used in high-end Japanese cutlery, a steel known for its ability to take rather acute and refined edges. Although it falls slightly behind in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen. The hardness is in the area of 60 HRC. The iron cladding forms a “hairline” where the cladding and core steel come together.
The handle is a traditional "Oval" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife.
Region: Sakai, Japan
Steel: White #2
HRC: 60
Cladding: Soft Iron
Finish: Hairline
Weight: 1.1 pound / 496g
Blade Length: 220mm
Total Length: 370mm
Spine Thickness: 9.5mm
Blade Height: 62mm
Engraving: Hand Engraved
Saya: Included
Handle: Ho Wood Oval
Ferrule: Buffalo Horn
&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-deba-210mm-276.png&&&0&&&||&&&||&&&@@@
sawh2ki21&&&SW2-K210&&&Sakai White #2 Kiritsuke 210mm &&&Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great-looking knife.
Brand: Sakai
Construction: Hammer-Forged, Single-Edged Traditional Grind (Right)
Steel: White #2
Edge Right-Handed Single Bevel
Handle: Ho Wood, D-shaped Right
Ferrule: Buffalo Horn
Weight: 4.8 oz/ 136g
Blade Length: 198 mm
Overall Length: 345 mm
Spine Thickness at Heel: 3.7 mm
Blade Height at Heel: 33.2 mm
Sorry we don't have a saya for this one.&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-210mm-90.png&&&0&&&||&&&||&&&@@@
sawh2ki24&&&SW2-K240&&&Sakai White #2 Kiritsuke 240mm &&&Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.
All of the knives in this collection are single-bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great-looking knife.
Brand: Sakai
Construction: Hammer-Forged, Single-Edged Traditional Grind (Right)
Steel: White #2
Edge Right-Handed Single Bevel
Handle: Ho Wood, D-shaped Right
Ferrule: Buffalo Horn
Saya: Included
Weight: 8.2 ounces
Blade Length: 228 mm
Overall Length: 385 mm
Spine Thickness at Heel: 4.8 mm
Blade Height at Heel: 42.8 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-240mm-237.png&&&0&&&||&&&||&&&@@@
risawh2ki27&&&SW2-K270&&&Sakai White #2 Kiritsuke 270mm &&&Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.
All of the knives in this collection are single bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great looking knife.
Brand: Sakai
Construction: Hammer Forged, Single Edged Traditional Grind (Right)
Saya: Included
Steel: White #2
Edge Right Handed Single Bevel
Weight: 9.2 ounces
Blade Length: 257 mm
Spine Thickness at Base: 4.8 mm
Blade Height: 47 mm
Handle: Ho Wood, D-shaped Right
Ferrule: Buffalo Horn
Saya Included&&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-kiritsuke-270mm-119.png&&&5&&&||&&&||&&&@@@
sawh2unkn18&&&SW2-Un180&&&Sakai White #2 Unagi Knife 180mm&&&Unagi is the Japanese word for eel, and this specialized knife is designed specifically for filleting it. The sharp, narrow tip is inserted near the head of the eel and guided cleanly down the length of the body to open the fish in a single controlled motion. While regional variations exist across Japan—such as Nagoya, Osaka, and Kyoto styles—the general name for this blade is Unagisaki. The version shown here is an Edosaki style made in Sakai City, known for its long history of professional fish knives.
This blade is forged by our Sakai blacksmith using iron-clad Shirogami White #2 carbon steel, prized for its purity, sharpness, and ease of sharpening. The backside is ground with a subtle concave profile, while the front features a single convex bevel that transitions into a small micro-bevel at the edge for strength and control. It is fitted with a traditional ho wood oval handle and buffalo horn ferrule, and includes a custom-fitted wooden saya and pin. Fit and finish are excellent, and we are proud to offer this traditional carbon steel knife under our Richmond Sakai brand.
Care Instructions: Hand wash and dry immediately after use. This is a reactive carbon steel knife—do not leave it wet or store it damp. Avoid cutting frozen foods or hard bones. Store dry in the included saya, on a magnetic strip, or in a knife block.
Location: Sakai
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Saya: Included
Weight: 8.3 oz / 238 g
Edge Length: 185 mm
Total Length: 295 mm
Spine Thickness: 6 mm
Blade Height: 42 mm
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-unagi-knife-180mm-262.png&&&0&&&||&&&||&&&@@@
sawh2us165mm&&&SW2-Us165&&&Sakai White #2 Usuba 165 mm&&&The usuba is a traditional vegetable knife used by professional Japanese chefs. Like other Japanese professional knives, usubas are chisel ground, have a bevel on the front side, and have a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usubas are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamagata Usuba.
The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding. It will corrode if not cared for properly. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package.
Weight: 5.1 oz (146 g)
Blade Length: 153 mm
Total Length: 288 mm
Spine Thickness at Base: 3.8 mm
Blade Height: 40.3 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-usuba-165-mm-260.png&&&0&&&||&&&||&&&@@@
risawh2us18&&&SW2-Us180&&&Sakai White #2 Usuba 180mm&&&The Usuba is a traditional vegetable knife used by professional Japanese chefs. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground urasuki on the back side. Like all usubas this knife has a flat edge, with virtually no curve. It is tall, to allow knuckle clearance when chopping on a cutting board.
Usuba literally means "thin blade," which is required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki (shaving a vegetable cylinder into a thin sheet). This particular knife shape is known as a Kamagata Usuba.
The blade is made from the popular Hitachi White #2 carbon steel with an iron cladding. It will corrode if not cared for properly. The inner core steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade as so it is only suitable for righties!
The simple ho wood handle has a D-shaped profile and is attached to the blade with a buffalo horn ferrule. A really nice custom saya and pin complete the package.
Weight: 5.8 ounces
Blade Length: 173 mm
Total Length: 320 mm
Spine Thickness at Base: 3.8 mm
Blade Height: 44.4 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-usuba-180mm-221.png&&&5&&&||&&&||&&&@@@
sawh2ya21&&&SW2-Y210&&&Sakai White #2 Yanagiba 210mm&&&Sakai White #2 Yanagiba 210mm
The yanagiba is in of the three basic Japanese knife types. The other two are the Deba and the Usuba. The three knife types enable the experienced chef to process virtually every normal ingredient using most of acknowledged cutting styles. Of course, the yanagiba is the slicer of the group. It's primary function is to slice fish. This ingredient is treated with reverence in Japan and the processing of it is an art learned over many years.
The reason yanagiba blades are so long is so that a slice is made with one continuous stroke. No pressure is required if the knife is well made and perfectly sharp. The blade weight and grind will cut through the flesh without damaging the cellular structure or imparting additional textures or other flavors to this noble ingredient.
We are very pleased to report that this fine yanagiba, made in Sakai, is such an implement. The grind on the knife is extremely well executed as is the overall fit and finish of the blade and handle. It is made from the popular steel called White #2. This is a very good steel for knives and it is rightfully regarded as both durable and easy to sharpen. It is covered with a soft iron cladding, or Jigane. This imparts strength to the blade while reducing the weight. It also makes the knife easier to manufacture over single steel types.
This is a yanagiba that falls on the short end of the scale and as such is a great choice for home chefs or professionals needing a blade that can be used in more confined spaces. A lovely traditional D-shaped Ho wood handle is coupled to a Buffalo horn ferrule. A classic touch for a classic blade. The knife is supplied with a saya.
Blacksmith: Undisclosed
Location: Sakai Japan
Construction: Hammer Forged, Traditional San Mai
Grind: Single Sided, Concave back
Weight: 4oz
Blade Length: 200mm
Total Length: 342mm
Spine Thickness at Base: 3.42mm
Blade Height: 29.37mm
Core Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Saya: Included
Handle: Ho Wood D
Ferrule: Buffalo Horn&&&&&&189&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-210mm-210.png&&&0&&&||&&&||&&&@@@
sawh2ya24&&&SW2-Y240&&&Sakai White #2 Yanagiba 240mm&&&Sakai White #2 Yanagi 240mm
The Sakai White #2 Yanagiba 240mm is made in one of the most famous knife making regions in Japan. The city and surrounding area is full of small and medium sized blacksmith shops as well as other support facilities specializing in knife sharpening, handle making and finishing. It is a fascinating symbiosis of multiple small family run businesses that produce some of the finest blades in the world.
The Sakai White #2 Yanagiba 240mm is one result of this intriguing collaborative effort. It is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional san-mai cladding technique. The outer layer is a soft iron which aids with strength, durability and lightness. As with all yanagiba knives, it is single bevelled with a slightly concave back side.
The look is as traditional as it gets: simple, elegant and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the secondary face receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional Ho wood handle, with buffalo horn ferrule, complete this great looking picture. The knife comes complete with a matching saya.
Blacksmith: Undisclosed
Location: Sakai Japan
Construction: Hammer Forged, Traditional San Mai
Grind: Single Sided, Concave back
Weight:5oz
Blade Length: 233mm
Total Length: 380mm
Spine Thickness at Base: 4.15mm
Blade Height: 30.46mm
Core Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Saya: Included
Handle: Ho Wood D
Ferrule: Buffalo Horn&&&&&&199&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-240mm-141.png&&&5&&&||&&&||&&&@@@
sawh2ya24le&&&SW2-Y240Left&&&Sakai White #2 Yanagiba 240mm Left Handed&&&Sakai White #2 Yanagi 240mm
The Sakai White #2 Yanagiba 240mm is made in one of the most famous knife making regions in Japan. The city and surrounding area is full of small and medium sized blacksmith shops as well as other support facilities specializing in knife sharpening, handle making and finishing. It is a fascinating symbiosis of multiple small family run businesses that produce some of the finest blades in the world.
The Sakai White #2 Yanagiba 240mm is one result of this intriguing collaborative effort. It is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional san-mai cladding technique. The outer layer is a soft iron which aids with strength, durability and lightness. As with all yanagiba knives, it is single bevelled with a slightly concave back side.
The look is as traditional as it gets: simple, elegant and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the secondary face receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional Ho wood handle, with buffalo horn ferrule, complete this great looking picture. The knife comes complete with a matching saya.
Blacksmith: Undisclosed
Location: Sakai Japan
Construction: Hammer Forged, Traditional San Mai
Grind: Single Sided, Concave back
Core Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Handle: Ho Wood D
Ferrule: Buffalo Horn
Weight: 4.9 oz/ 138g
Blade Length: 234 mm
Overal Length: 378 mm
Spine Thickness at Heel: 3.8 mm
Blade Height at Heel: 31.1 mm
Saya: Included&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-240mm-left-handed-117.png&&&0&&&||&&&||&&&@@@
risawh2ya27&&&SW2-Y270&&&Sakai White #2 Yanagiba 270mm&&&Yanagi-ba bōchō literally means willow blade knife. Yanagi-ba or Yanagi is a long and very thin knife used in the Japanese kitchen, belonging to the group of Sashimi hōchō to prepare sashimi, sushi, sliced raw fish and seafood.
In Japan, preparing sashimi and sushi is a task only undertaken by the most skilled and experienced chefs who follow methods and practices intended to minimize damage to the delicate flesh of the fish. There are very important conditions that the sliced cross section be smooth, shiny and sharp in a microscopic view. Those conditions cannot be met by other knives. Yanagi knives are especially designed to satisfy this very strict requirement.
The Sakai Yanagiba blade is angled from one side only, with the other side of the blade being almost flat (slight concave profile). This allows for great control of the blade angle needed in the delicate cutting of the fish. It also allows for ease of sharpening. These knives are for right-handed users as the blade is ground only on the right side (front face).
We have these lovely Yanagibas made out of a core Shirogami White #2 steel covered with soft iron laminate. The Shirogami is heat treated to 61 Rockwell. The steel is reactive so must be kept perfectly clean and dry between uses. The fit and finish are of a very high standard which together with the lovely look of the blade and handle result in a high quality, classic Yanagiba at a very competitive price. They come with a lovely ho wood custom saya.
Weight: 6 ounces
Blade Length: 264 mm
Overall Length: 415 mm
Thickness at Heel: 3.7 mm
Blade Height: 32.5 mm
&&&&&&229&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-270mm-189.png&&&5&&&||&&&||&&&@@@
sawh2ya27leh&&&SW2-Y270Left&&&Sakai White #2 Yanagiba 270mm Left Handed&&&The Sakai Yanagiba 270mm is the smaller of the two yanagis we offer in this line. It is a really lovely, classic Japanese knife. Yanagibas are always single beveled. The front, right side, of the blade has a primary bevel starting about midway down the blade face. The edge gets a secondary micro bevel. The back face of this knife is slightly scooped out (concave) to easily detach the sliced fish from the blade after cutting.
The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core. This is a reactive blade that requires complete drying and cleaning after use.
This is a no frills knife with great fit and finish. A simple but comfortable Ho wood oval handle is matched to a buffalo horn ferrule. A matching custom saya and pin are provided to protect the blade. While yanagis are used mainly for sushi and fish slicing, many chefs are now using them for other slicing purposes.
Weight: 5.9 oz (168g)
Blade Length: 262 mm
Overall Length: 414 mm
Spine Thickness at Heel: 3.6 mm
Blade Height at Heel: 35.0 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-270mm-left-handed-213.png&&&0&&&||&&&||&&&@@@
sawh2ya30leh&&&SW2-Y300Left&&&Sakai White #2 Yanagiba 300mm Left Handed&&&The Sakai Yanagiba 300mm is the larger of the two yanagis we offer in this line. It is a really lovely, classic Japanese knife. Yanagibas are always single beveled. The front, right side, of the blade has a primary bevel starting about midway down the blade face. The edge gets a secondary micro bevel. The back face of this knife is slightly scooped out (concave) to easily detach the sliced fish from the blade after cutting.
The blade is formed from a combination of two different steels, a softer outer jacket of steel wrapped around an inner core of harder steel. In this case, a core of Hitachi White #2 is clad with iron to protect and strengthen the core. This is a reactive blade that requires complete drying and cleaning after use.
This is a no frills knife with great fit and finish. A simple but comfortable Ho wood oval handle is matched to a buffalo horn ferrule. A matching custom saya and pin are provided to protect the blade. While yanagis are used mainly for sushi and fish slicing, many chefs are now using them for other slicing purposes.
Weight: 6.9 oz/ 196g
Blade Length: 293 mm
Overall Length: 449 mm
Spine Thickness at Heel: 4.0 mm
Blade Height at Heel: 35.6 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-white-2-yanagiba-300mm-left-handed-272.png&&&0&&&||&&&||&&&@@@
saasgy21&&&SKD-103&&&Sakoda AS Gyuto 210mm&&&Mr. Sakoda is a new blacksmith for CKTG. He is located in the Tosa area, which is a few hours' drive south and east of Osaka. He produces simple Japanese kataba and gyutos. The blades he forges use Aogami Super with stainless steel cladding, and he does most of the work by hand, including hand grinding the blades with a file. He uses four different stones, and the final process is done with a natural stone. As a result, the production capacity is limited.
Blacksmith: Sakoda San
Location: Tosa Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super Steel
Cladding: Stainless, Migaki (Polished)
Edge Grind: Even
Weight: 5.0 oz (144 g)
Edge Length: 212 mm
Total Length: 350 mm
Spine Thickness at Base: 3 mm
Blade Height: 50 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-as-gyuto-210mm-317.png&&&0&&&||&&&||&&&@@@
sash2gy21&&&SKD-201&&&Sakoda Shirogami #2 Gyuto 210mm&&&Mr. Sakoda is a new blacksmith for CKTG. He is located in the Tosa area, a few hours' drive south and east of Osaka. He specializes in producing simple yet elegant Japanese kataba and gyutos. The blades he forges use Shirogami #2 (white #2) steel with stainless steel cladding. Sakoda-san performs most of the work by hand, including hand-grinding the blades with a file. He meticulously sharpens the blades using four different stones, finishing with a natural stone to create a razor-sharp edge. Due to the intensive craftsmanship involved, production capacity is limited.
Blacksmith: Sakoda San
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #2 Steel
Cladding: Kurouchi, Migaki (Polished)
Edge Grind: Even
Weight: 6.4 oz (182 g)
Edge Length: 219 mm
Total Length: 370 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
Handle: Walnut Octagonal
Ferrule: Ebony&&&&&&235&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-gyuto-210mm-7.png&&&0&&&||&&&||&&&@@@
white2kogatana&&&SKD-301&&&Sakoda Shirogami #2 Kogatana 85mm&&&A Japanese Kogatana is a small, versatile utility knife traditionally used in Japan for various tasks, often as a companion to larger tools. The term "kogatana" translates to "small sword" or "small blade," and it can serve purposes ranging from intricate woodworking to general utility tasks, such as carving, whittling, and cutting. This kogatana is characterized by its double bevel edged blade, typically crafted with high-carbon steel for durability and sharpness, and it features a straightforward, minimalist design.
Kogatana knives have a unique aesthetic, reflecting traditional Japanese craftsmanship. While many kogatanas are simple in design, some are crafted with decorative engravings or layered steel patterns, similar to the aesthetics found in Japanese swords and kitchen knives.
Location: Tosa, Japan
Blacksmith: Sakoda San
Steel: White #2
Weight: 1.8 oz (52 g)
Edge Length: 85 mm
Total Length: 220 mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-white-2-kogatana-85mm-26.png&&&0&&&||&&&||&&&@@@
sash2na16&&&SKD-204&&&Sakoda Shirogami #2 Nakiri 165mm&&&Mr. Sakoda is a new blacksmith working with CKTG, based in the Tosa region, located a few hours southeast of Osaka. He specializes in crafting simple yet refined Japanese knives, including kataba and gyuto styles. His blades feature a core of Shirogami #2 (White #2) steel, clad in stainless steel for easier maintenance. Sakoda-san performs nearly all of the work by hand, including meticulous hand-grinding with a file. Each knife is carefully sharpened using four different stones, finishing on a natural stone to achieve a razor-sharp edge. Due to the labor-intensive nature of his process, production is limited.
Blacksmith: Sakoda San
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Shirogami #2 Steel
Cladding: Kurouchi, Migaki (Polished)
Edge Grind: Even
Weight: 6.5 oz (184 g)
Edge Length: 163 mm
Total Length: 318 mm
Spine Thickness at Base: 4 mm
Blade Height: 53 mm
Handle: Walnut Octagonal
Ferrule: Ebony&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-shirogami-2-nakiri-165mm-52.png&&&0&&&||&&&||&&&@@@
sash2pe15&&&SKD-203&&&Sakoda Shirogami #2 Petty 150mm&&&Mr. Sakoda is a newer blacksmith working with Chef Knives To Go, based in the Tosa region of Japan, located a few hours southeast of Osaka. He focuses on crafting straightforward, no-nonsense Japanese knives that emphasize performance, balance, and careful handwork rather than flash. His work includes traditional kataba and gyuto styles rooted in practical use.
Each blade is forged with a Shirogami #2 (White #2) carbon steel core, prized for its purity, sharpness, and ease of sharpening, and clad in stainless steel to reduce maintenance. Sakoda-san performs nearly every step of the process by hand, including meticulous hand-grinding with a file to refine the blade geometry before final sharpening.
Sharpening is done using a progression of four different stones, with the final edge finished on a natural stone to produce exceptional sharpness and edge feel. This labor-intensive approach limits production, but results in knives that feel deliberate, precise, and thoughtfully made.
This is an honest, hand-crafted knife from a small-scale maker, well suited for users who appreciate traditional materials, clean geometry, and the character that comes from true hands-on craftsmanship.
Care Instructions: This knife has a carbon steel edge. Wipe clean and dry immediately after use. Do not leave wet or store in a damp environment. Light oiling is recommended for long-term storage.
Blacksmith: Sakoda-san
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White #2)
Cladding: Stainless, Kurouchi / Migaki (Polished)
Edge Grind: Even
Weight: 3.3 oz (96 g)
Edge Length: 152 mm
Total Length: 278 mm
Spine Thickness at Base: 4 mm
Blade Height: 31 mm
Handle: Walnut, Octagonal
Ferrule: Ebony&&&&&&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&&&||&&&||&&&@@@
sesldnagy18&&&Sentan-Gyuto-180&&&Sentan SLD Nashiji Gyuto 180mm&&&"Sentan" means the "tip" or "leading edge" in Japanese. It's a name chosen to reflect knives designed at the forefront of performance and value. These knives are built around a core of SLD semi-stainless steel, a fine-grained steel known for excellent edge retention, toughness, and relatively easy sharpening compared to many high-hardness stainless steels. The blade features stainless steel cladding for added corrosion resistance, finished with an attractive nashiji texture on the upper portion and an exposed SLD edge below for a refined, purposeful look.
The steel and cladding are produced in Japan, with final manufacturing completed in China to maintain consistent quality while keeping costs accessible. Each knife is finished to a high standard and fitted with an elegant olive wood handle paired with a durable, water-resistant acrylic ferrule. The result is a well-balanced, versatile kitchen knife that delivers reliable cutting performance, attractive aesthetics, and everyday practicality.
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: Acrylic
Origin: Steel & Cladding Made in Japan / Final Manufacturing in China
Weight: 4.9 oz (140 g)
Edge Length: 181 mm
Spine Thickness (over heel): 2 mm
Blade Height: 49 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&"Ferrule" "Green" "Blue" "Purple"&&&79.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-gyuto-180mm-51.png&&&5&&&||&&&||&&&@@@
sesldnape12&&&Senten-SLD-Petty&&&Sentan SLD Nashiji Petty 120mm&&&Sentan means the tip or leading edge in Japanese, chosen to reflect knives designed at the forefront of performance and value. These knives are built around a core of SLD semi-stainless steel, a fine-grained steel known for excellent edge retention, toughness, and relatively easy sharpening compared to many high-hardness stainless steels. The blade features stainless steel cladding for added corrosion resistance, finished with an attractive nashiji texture on the upper portion and an exposed SLD edge below for a refined, purposeful look.
The steel and cladding are produced in Japan, with final manufacturing completed in China to maintain consistent quality while keeping costs accessible. Each knife is finished to a high standard and fitted with an elegant olive wood handle paired with a durable, water-resistant acrylic ferrule. The result is a compact, well-balanced petty knife that excels at precise prep, trimming, and in-hand work while maintaining everyday practicality.
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: Acrylic
Origin: Steel & Cladding Made in Japan / Final Manufacturing in China
Weight: 2.3 oz (64 g)
Edge Length: 120 mm
Spine Thickness (over heel): 2 mm
Blade Height: 29 mm
Edge Steel Hardness: HRC 61
Edge Grind: 50/50
Spine and Choil: Polished&&&"Ferrule Color" "Green"&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sentan-sld-nashiji-petty-120mm-78.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&&&During use water stones wear down. Because wear is uneven the stones become dished with high and lows areas that diminish the precision of the resulting edge and decrease the size of the contact area between the stone and the blade thus slowing the cutting action. Lapping stones are used to restore the flatness of sharpening stone thus ensuring the stones produce consistently high quality edges quickly and easily.
This Diamond Lapping Plate from Shapton is precision made with a high level of quality control to ensure the plate is as flat as possible. The plate is constructed of glass with diamond aggregate embedded in the glass. To use the lapping plate simply wet the plate and stone with a splash of water then either rub the stone on the lapping plate or vice-versa using a combination of figure-8 motions and/or scrubbing motions in alternating directions.
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shglst120grf&&&SGEP-120&&&Shapton Glass Stone 120 for Edge Pro&&&Shapton Glass Stone 120 For Edge Pro. This stone is bonded to a plate so it will fit on the edge pro machine. The 120 grit stone is the most coarse stone in the Shapton Glass stone series and these are made at the factory to fit the edge pro. Measures 25mm wide and 150mm long.&&&&&&37&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-120-for-edge-pro-116.png&&&2&&&||&&&||&&&||@@@
shglst16kfor&&&SGEP-16K&&&Shapton Glass Stone 16K for Edge Pro&&&Shapton Glass Stone 16K for Edge Pro. Shapton Glass plus Edge Pro equals excellent sharpening results. The Shapton stones are about 6.5 mm thick and will last a long time. These are slow wearing, splash and go stones that come in a unmatched variety of grits for all of your sharpening and polishing needs! Stone Measures 25mm wide and 150mm long.&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-16k-for-edge-pro-90.png&&&4.5&&&||&&&||&&&||@@@
shglst4kfore&&&SGEP-4K&&&Shapton Glass Stone 4K for Edge Pro&&&Shapton Glass Stone 4K/ 3.68 Micron For Edge Pro. Factory cut to about 6.5mm thick, the Shapton Glass stones are a perfect match for the Edge Pro. They're slow-wearing, splash-and-go stones that cut a wide variety of steels and polish very well. They also come in a large variety of grits. Measures 25mm wide and 150mm long.&&&&&&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&&&Shapton Glass Stone 6K/ 2.45 Micron for the Edge Pro.
Thick stones at about 6.5mm.
Slow wearing
Splash and go
Excellent paired with the Edge Pro system. Stone Measures 25mm wide and 150mm long.&&&&&&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&&&Often, the coarsest stone used in a typical sharpening session, the 1k stone, is called upon to do the lion’s share of the work. The Shapton Glass 1k waterstone is an outstanding option and value and should be on everyone’s shortlist for this grit range. Shapton Glass stones are very hard stones ensuring the edges they produce are very precise.
The stone cuts very quickly, making sharpening a pleasure rather than a chore, and wears very slowly, making for a long stone life. The edge off the Shapton Glass 1k is a great toothy edge for kitchen applications or a great stepping off point for the higher levels of refinement most high-quality cutlery is capable of taking. While the Shapton Glass 1k is without a doubt a premium stone, the price tag is very reasonable, making it a great value as well as a great performer. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g).
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shglst10gr&&&50903&&&Shapton GlassStone 10,000 Grit&&&By any measure a 10k edge is a very keen edge. Beyond razor sharp, moving well past mirror finished. For sharpening enthusiasts looking to push the limits of their ability and their steel’s this Shapton Glass 10k water stones is a great option. This stone is a very hard stone both demanding and rewarding precision more than softer stones can. The stone cuts quickly for its grit rating while dishing slowly giving a flatter sharpening surface and extending stone life. Like all Shapton Glass stones the 10k is splash and go so set up is quick and since you use less water, cleanup is easy. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g).&&&&&&131&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-10-000-grit-143.png&&&5&&&||&&&||&&&||@@@
shgl16gr&&&50303&&&Shapton GlassStone 16,000 Grit Sale&&&Refined edges do not come cheaply. High grit stones can be costly, the time it takes to become proficient as a sharpener is long, and carefully working through a sharpening progression is not without potential setbacks. This 16k Shapton Glass stone is available at a cost savings over its 10k counterpart in the lineup making ultra high grit refinement a little more accessible. Like all Shapton Glass stones the 16k is fast cutting for its grit rating, dishes slowly, and lasts a long time. Since the stone is splash and go, using the stone is a breeze. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g).
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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.
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shglst220gr&&&50101&&&Shapton GlassStone 220 Grit&&&For knife enthusiasts keeping their knives sharp and in peak condition is integral to owning high end cutlery. This coarse 220 grit water stone from the Shapton Glass line makes setting bevels and repairing chips easy. Like all Shapton Glass stones this stone is designed to handle the most abrasion resistant steels with aplomb. The stone is renowned for cutting fast, wearing slowly, and giving extremely precise bevels and is coveted for requiring no soak, only a quick splash of water to get working. The white ceramic stone is mounted on a glass backing plate. The stone (without glass plate) measures 210mm x 70mm x 5mm. The glass plate adds an additional 5mm to the thickness of the stone.
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shaptonglass1&&&50301&&&Shapton GlassStone 320 Grit&&&Whether you own the 120 grit Shapton Glass stone and need to segue to a medium grit stone or simply need a coarse stone to do a makeover on your favorite knife, the Shapton Glass 320 grit water stone offers outstanding performance in a very convenient package. The Shapton Glass line of stones has an outstanding reputation for cutting quickly, producing precise edges, and wearing slowly. The Shapton Glass stones are perhaps most prized for their splash and go convenience, no soaking required to get started and minimal water to clean up when the session is done. This ceramic stone is mounted to a glass backing plate. The stone measures 210mm x 70mm x 5mm with the glass mounting plate adding an additional 5mm of thickness.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-320-grit-125.png&&&5&&&||&&&||&&&||@@@
shgl40gr&&&50103&&&Shapton GlassStone 4,000 Grit&&&For many sharpening progressions the 4k stone has a pivotal role. The 4k is often the first “fine” or “finishing” stone used. Following something in the 1k range, the 4k can produce a toothy but refined edge for a wide range of cutlery applications, or it can continue polishing an edge before stepping to an ultra-refined 8k or even 10k finish. The Shapton Glass 4k makes an excellent option in this grit range with the Shapton Glass line’s characteristic hardness helping produce precise edges, its fast cutting and slow dishing, and its splash and go convenience. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g).
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shgl500gr&&&50102&&&Shapton GlassStone 500 Grit Sale&&&The 500 grit Shapton Glass water stone offers enough flexibility for most users to do chip repairs as needed while doubling as a first stone in a normal sharpening progression. This versatility couples with Shapton Glass’ reputation for performance to warrant putting this stone on anyone’s shortlist for coarse grit water stones. The Shapton Glass line is designed to cut the most abrasion resistant steels on the market. The stones are hard for precise bevel setting and they cut quickly while wearing slowly all with the added convenience of requiring no soaking. Just spray the stone with water and get to work. The 500 grit Shapton Glass stone is 210mm x 70mm x 5mm and is mounted to a glass plate which adds 5mm to the thickness of the stone.
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shgl6k&&&50503&&&Shapton GlassStone 6,000 Grit&&&The Shapton 6,000 grit Glass Stone is a nice final finisher for kitchen knives. It produces a near mirror polish but still cuts steel well. We use these stones in our office for sharpening customers' knives because they're quick cutters, splash-and-go, and very easy to work with. We think you'll enjoy them for the same reason.&&&&&&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 the 8k edge the coarsest edge that will shave comfortably. This Shapton Glass 8k water stone would be a great choice whether the razor’s edge you are putting on is going on a straight razor, a kitchen knife, or a shop tool. Shapton Glass stones are noted for their high hardness which lends itself to more precise edges, slower dishing, and longer stone life. The Shapton Glass stones also have great reputations for cutting very quickly and being extremely easy to use since they only need a splash of water to get to work, no soaking required. These stones are bonded to tempered glass and measure 210mm × 70mm × 11mm (8 1/4" × 2 3/4" × 7/16") with 5mm of usable abrasive thickness. Each stone weighs about 14 oz (400g).
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shglfiho&&&50300&&&Shapton GlassStone Field Holder Sale&&&The Shapton Field Holder is a compact and lightweight stand designed for sharpening on the go. It doubles as a protective case, allowing you to store and carry up to three Shapton Glass stones securely inside the base. Flip it over and it becomes a stable platform that brings your stone up to a comfortable working height.
The holder grips Shapton Glass stones firmly and gives you a solid surface whether you are sharpening at home, at work, or out in the field. It is a great match for anyone building a travel-friendly sharpening kit or looking for a simple, clean setup for their Glass stones.
Please note: this holder fits Shapton Glass stones only and is not compatible with Shapton Professional stones.
Specifications
Weight: 650 g (approx)
Stone compatibility: Shapton Glass stones
Storage capacity: Holds three Glass stones inside
Working height: Approximately 60 mm when used as a base
Material: Durable molded resin with rubber feet
Use: Storage, transport, and sharpening base&&&&&&57.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-field-holder-sale-50.png&&&4.5&&&||&&&||&&&||@@@
shaptonpro320x&&&K0709&&&Shapton Pro Blue 320 Grit&&&A favorite among sharpeners across many mediums, the Shapton Professional series is designed with speed and durability in mind. Non-absorbent, these stones are splash and go, not requiring any soaking. In addition, we find they cut very quickly and, while they are harder stones, they provide very good feedback. Each stone in the Professional series comes with a slotted storage box which conveniently doubles as a stone holder.
The Shapton Pro 320 grit stone is quite versatile as it can be used for moderate repair work and is also a great grit for setting a new edge bevel or starting a progression. The stone cuts fast and is a logical option for edge setting on harder steels like Powder Metal variants. These stones measure 8.25” x 2.75” each.
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shpro20&&&K0703&&&Shapton Pro Green 2,000 Grit&&&Like the rest of the Shapton Professional series, this 2000 grit synthetic stone is hard, cuts quickly, and is splash and go. This particular choice is an excellent stone prior to finishing in a sharpening progression. Indeed, some sharpeners will not go beyond this stone due to the refined, yet toothy, edge that can be achieved through polishing strokes after burr formation. The stone is also frequently followed by light work with a Shapton Pro 5000 or 8000 grit stone for a bit of extra refinement when used on kitchen knives. A storage box that doubles as a stone holder is included by the maker. These stones measure 8.25” x 2.75” each.
We are an authorized dealer of Shapton and buy these stones directly from the factory in Japan. We ship these stones and service them from our office in Madison, WI.
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shpro80&&&K0710&&&Shapton Pro Melon 8,000 Grit&&&Shapton Professional Stones are widely regarded as some of the most consistent and dependable sharpening stones on the market. Designed with hardness and speed in mind, these synthetic stones cut quickly while maintaining excellent wear resistance. They are also splash-and-go, meaning there is no soaking required — just add water and start sharpening.
Each stone in the Professional lineup is engineered for a specific role, from repairing chips and reshaping edges to fine polishing and razor finishing. This carefully structured range makes the Shapton Pro series a go-to choice for both professionals and serious home cooks who want reliable performance and predictable results.
The Shapton Pro 8000 grit offers a higher level of refinement than the 5000 grit, making it a popular finishing stone for kitchen cutlery and a valuable mid-point in straight razor progression. It also works well in edge-trailing and stropping applications for ongoing knife maintenance. These stones measure 8.25 inches x 2.75 inches each.
Ships from Madison, WI.&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-melon-8000-grit-48.png&&&5&&&||&&&||&&&||@@@
shpro10&&&K0702&&&Shapton Pro Orange 1,000 Grit&&&We are now purchasing and importing these stones directly from Shapton in Japan and are a registered distributor for them. We will be providing warranty support if you have issues with them. The name of the Pro stones is Kuromaku Professional and these are the same stones as the old Shapton Professionals.
One of the most highly regarded series of synthetic stones on the market, the Shapton Professional line is designed with speed and ease of use in mind. The stones cut very quickly and require no soaking, simply splash and go. Combined with very good feedback, high levels of refinement at their given grit rating, and resistance to wear and dishing, it is no wonder Shapton Pro stones are some of our top sellers. Shapton includes a very handy case with each stone that can double as a stone holder.
The 1000 Grit Pro is considered medium grit and is an excellent stone to start most maintenance edge work with and is also an indispensable transition stone between edge setting and polishing grits in a full progression.
This stone measures 8.25” x 2.75”.&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-orange-1000-grit-47.png&&&5&&&||&&&||&&&||@@@
shaptonpro1&&&K0707&&&Shapton Pro Sky 1,500 Grit&&&The Shapton Professional series of stones is designed to provide a quick cutting, splash and go sharpening experience without compromising on the quality of edge achieved at various grit levels. These qualities, along with the high level of wear resistance exhibited by the Shapton Pro line, make the stones one of the best reviewed series on our site.
The 1500 grit Shapton Pro is a user favorite in kitchen knife progressions. Many experienced sharpeners enjoy this stone at the end of a full progression, just prior to a higher grit finishing work. While results will vary by steel and the treatment that the steel receives, the 1500 grit Shapton Pro is usually described as providing the right balance of refinement and tooth for most kitchen applications. These stones measure 8.25” x 2.75” each.
*Please note, Shapton stopped printing their name on the Pro Stones for delivery to Shapton USA at the end of 2015. All new stones have no printed ink.
&&&&&&48&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-sky-1500-grit-50.png&&&5&&&||&&&||&&&||@@@
shpro50&&&K0704&&&Shapton Pro Wine 5,000 Grit Sale&&&Shapton Professional stones are highly regarded for the speed at which they cut, resistance to dishing and wear, and the splash and go characteristics associated with this ceramic medium. Fairly hard, these stones provide excellent feedback and achieve very nice levels of finish in the medium and higher grits.
The Shapton Pro 5000 grit stone is an excellent choice as a finishing stone while sharpening kitchen knives or a transition stone during a razor progression. Like the rest of the series, this stone comes with a slotted storage case for uniform drying which also doubles as a stone holder. These stones measure 8.25” x 2.75” each.
*Please note, Shapton stopped printing their name on the Pro Stones for delivery to Shapton USA at the end of 2015. All new stones have no printed ink.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-wine-5000-grit-50.png&&&5&&&||&&&||&&&||@@@
shpro15gr&&&K0705&&&Shapton Pro Yellow 12,000 Grit&&&Shapton developed their incredibly popular Professional series of sharpening stones with speed, ease of use, and durability in mind. The stones cut and polish quickly, require no soaking or immersion, and provide good feedback during edge development. This series comes with a very handy storage box that doubles as a stone holder for use when a full sharpening set-up is not on hand.
The Shapton Pro 12K grit stone will provide a highly refined, mirror finish to most edges. This stone will be most appropriate for use on razors or for very, very light finishing applications on certain kitchen steels. These stones measure 8.25” x 2.75” each.
We are an authorized dealer for Shapton in the USA, and we are shipping them from our office in Madison, WI. &&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-yellow-12000-grit-79.png&&&5&&&||&&&||&&&||@@@
shpr15kfored&&&EPSP15K&&&Shapton Professional 15K For the Edge Pro Closeout&&&Shapton Professional 15K For the Edge Pro (these were called 15K by the previous US distributor but Shapton now calls them 12K and they're the same stones). The Shapton Professional series has a large following and we were fortunate enough to persuade the factory in Japan to make these custom sized stones to fit the Edge Pro. We're the only ones they cut these stones for at the factory for better cuts and accuracy. We highly recommend these excellent stones compared to the stock edge pro stones. Try one and you'll see why they're universally loved by knife sharpeners around the world. &&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-professional-15k-for-the-edge-pro-closeout-78.png&&&5&&&||&&&||&&&||@@@
shro10gr&&&60216&&&Shapton RockStar 1000 Grit Sharpening Stone&&&Shapton RockStar 1000 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is engineered for fast, efficient sharpening with excellent feedback and long-term durability. These stones feature a high abrasive concentration that sharpens quickly while maintaining a controlled, predictable feel on the blade.
The 1000 grit RockStar is the true workhorse of the series and the most commonly used stone in any sharpening progression. It excels at refining edges after coarse stones, removing minor edge damage, and producing a sharp, highly usable edge suitable for most kitchen tasks. The cutting action is powerful enough to handle hard steels while still delivering a clean, uniform finish.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. Shapton’s advanced bonding technology provides outstanding durability, helping the stone stay flat longer and maintain a consistent surface that improves efficiency and sharpening enjoyment.
With a solid 10 mm thickness, the RockStar series offers a lighter, more compact profile than Shapton’s thicker Kuromaku stones while preserving the speed, precision, and reliability that Shapton is known for. An optional stainless-steel case (sold separately) offers safe, elegant storage and fits seamlessly into any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive that delivers clean cutting action, excellent tactile feedback, and balanced wear across both carbon and stainless steel blades.
Care Instructions:
Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton
Series: RockStar
Grit: 1000
Abrasive Type: White Alumina (WA)
Stone Type: Splash-and-Go
Length: 210 mm
Width: 70 mm
Thickness: 10 mm
Case: None (stainless-steel case optional)
Made in Japan&&&&&&37&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-1000-grit-ceramic-sharpening-stone-48.png&&&0&&&||&&&||&&&@@@
shro20grcesh&&&60316&&&Shapton RockStar 2000 Grit Sharpening Stone&&&Shapton RockStar 2000 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is designed for fast, precise sharpening with excellent feedback and long-lasting performance. Built with a high abrasive concentration and advanced bonding technology, these stones deliver consistent results while maintaining a controlled, refined feel on the blade.
The 2000 grit RockStar is an ideal refinement stone that bridges the gap between medium and fine sharpening. It removes the scratch pattern left by 1000 grit stones while further strengthening and smoothing the edge. The result is a noticeably sharper, cleaner edge with improved bite and edge stability, well suited for most kitchen knives.
Despite its refined finish, the RockStar 2000 maintains strong cutting power and performs well even on harder steels. It delivers a delicate, uniform finish without feeling slow or muddy, making it a pleasure to use for extended sharpening sessions.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. The durable 10 mm construction helps the stone stay flat longer and ensures reliable performance over time. An optional stainless-steel case (sold separately) provides safe, attractive storage and complements any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action, excellent feedback, and balanced wear across carbon and stainless steels.
Care Instructions:
Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton
Series: RockStar
Grit: 2000
Abrasive Type: White Alumina (WA)
Stone Type: Splash-and-Go
Length: 210 mm
Width: 70 mm
Thickness: 10 mm
Case: None (stainless-steel case optional)
Made in Japan&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-2000-grit-ceramic-sharpening-stone-74.png&&&0&&&||&&&||&&&@@@
shro320grces&&&60315&&&Shapton RockStar 320 Grit Sharpening Stone&&&Shapton RockStar 320 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is designed for fast, efficient sharpening with excellent feedback and durability. These stones feature a high abrasive content that cuts quickly, allowing you to form an edge in minimal time while maintaining excellent control.
The 320 grit RockStar is ideal for repair work, thinning, and setting a new bevel on dull or damaged knives. It removes material efficiently without feeling overly aggressive, making it a dependable coarse stone for both professionals and serious home sharpeners.
Unlike traditional soaking stones, Shapton RockStar stones are splash-and-go. Simply add water and start sharpening immediately. The stone’s advanced bonding technology helps regulate abrasive release, reducing wear and ensuring consistent performance over time.
The RockStar series features a solid 10 mm thickness and is available either as a standalone stone or paired with a stainless-steel case (sold separately). Compared to the thicker Kuromaku line, RockStar stones offer a lighter, more compact profile while preserving Shapton’s renowned sharpening speed and precision.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action and balanced wear, especially well-suited for carbon and stainless steels.
Care Instructions:
Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton
Series: RockStar
Grit: 320 (40 micron class)
Abrasive Type: White Alumina (WA)
Stone Type: Splash-and-Go
Length: 210 mm
Width: 70 mm
Thickness: 10 mm
Case: None (stainless-steel case optional)
Made in Japan&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-320-grit-ceramic-sharpening-stone-74.png&&&0&&&||&&&||&&&@@@
shro40grcesh&&&60117&&&Shapton RockStar 4000 Grit Sharpening Stone&&&Shapton RockStar 4000 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series is engineered to deliver fast, precise sharpening with excellent feedback and long-term durability. These stones combine a high abrasive concentration with advanced bonding technology, producing consistent results and a refined sharpening experience.
The 4000 grit RockStar is a fine sharpening stone designed to refine and polish an already well-shaped edge. It effectively removes the scratch pattern left by 2000 grit stones while enhancing edge smoothness, sharpness, and cutting precision. The resulting edge is clean, crisp, and highly versatile for everyday kitchen use.
Despite its fine grit rating, the RockStar 4000 maintains strong cutting efficiency and works confidently on both carbon and stainless steels, including harder blades. It produces a delicate, uniform finish without sacrificing feedback or control.
RockStar stones are splash-and-go and require no soaking. Simply add water and begin sharpening immediately. The solid 10 mm construction helps the stone stay flat longer and maintain a consistent surface. An optional stainless-steel case (sold separately) offers safe, elegant storage and complements any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive valued for clean cutting action, excellent tactile feedback, and balanced wear across a wide range of blade steels.
Care Instructions:
Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton
Series: RockStar
Grit: 4000
Abrasive Type: White Alumina (WA)
Stone Type: Splash-and-Go
Length: 210 mm
Width: 70 mm
Thickness: 10 mm
Case: None (stainless-steel case optional)
Made in Japan&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-4000-grit-ceramic-sharpening-stone-97.png&&&5&&&||&&&||&&&@@@
shro500grces&&&60116&&&Shapton RockStar 500 Grit Sharpening Stone&&&Shapton RockStar 500 Grit Sharpening Stone (White Alumina – WA)
The Shapton RockStar series delivers powerful sharpening performance with excellent control, making it an outstanding choice for both professionals and serious home sharpeners. Designed with a high abrasive concentration, these stones cut quickly while maintaining a refined, predictable feel on the blade.
The 500 grit RockStar strikes an ideal balance between fast material removal and control. It is well suited for establishing a fresh edge, light repair work, and refining scratch patterns after coarse stones. Despite its strong cutting power, it delivers a delicate, uniform finish that prepares the edge beautifully for mid and fine grit progression.
RockStar stones are splash-and-go, requiring no soaking. Simply add water and start sharpening immediately. Shapton’s advanced bonding technology ensures outstanding durability, keeping the stone flat longer and maintaining a consistent surface for efficient, repeatable results.
With a solid 10 mm thickness, the RockStar series offers a lighter, more compact alternative to Shapton’s thicker Kuromaku stones while preserving the brand’s hallmark sharpening speed and precision. An optional stainless-steel case (sold separately) provides elegant, secure storage and complements any sharpening setup.
Abrasive Type: White Alumina (WA) – a refined aluminum oxide abrasive known for clean cutting action, excellent feedback, and balanced wear across carbon and stainless steels.
Care Instructions:
Do not soak this stone for extended periods. Splash with water only. After use, wipe dry and allow it to air dry naturally at room temperature. Avoid direct sunlight, wind, heaters, hot water, detergents, dishwashers, or dryers. Rapid temperature changes or forced drying may cause cracking.
Brand: Shapton
Series: RockStar
Grit: 500
Abrasive Type: White Alumina (WA)
Stone Type: Splash-and-Go
Length: 210 mm
Width: 70 mm
Thickness: 10 mm
Case: None (stainless-steel case optional)
Made in Japan&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-rockstar-500-grit-ceramic-sharpening-stone-72.png&&&5&&&||&&&||&&&@@@
shshpo&&&50000&&&Shapton Sharpening Pond&&&Sharpening can be a messy undertaking. Even with splash-and-go stones like Shapton ceramic water stones, water puddles around the work area and mud from the stone and steel swarf can stain porous surfaces. Clean-up can be time consuming and frustrating, making sharpening a decidedly unrewarding exercise. The Shapton Sharpening Pond is made with high quality materials to give a dedicated, enclosed area for sharpening. The base is water tight and constructed of rubber walls with a textured glass bottom. The pond ensures that stone holders have a secure platform to rest on and the flotsam and jetsam of sharpening stays put for easy cleanup.
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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.
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shsthorebox&&&SHAC30&&&Shapton Stone Holder Replacement Box&&&This box is made by Shapton to contain the Shapton Pro Stones and it's the original. It's got a unique design that has slots in the bottom to drain any water and it also helps air dry the stone. Also, the top when closed has a lip around the outside and it has rubber feet on the bottom which allows you to make a very nice stone holder out of the box.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-stone-holder-replacement-box-213.png&&&5&&&||&&&||&&&||@@@
shbl&&&EPBlank&&&Sharpening Blanks&&&The polishing tapes feature sticky backs and mount on to the Sharpening/Polishing Tape Blank so they can used in the machine, just like the stones.
Please choose the type of blank you want. The thick ones are meant to be used with the fine tapes and the thin blanks are meant for the replacement stones.&&&"Choose Size" "Thin For Stones" "Thick For Tapes (+2.50)" &&&6.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sharpening-blanks-141.png&&&4&&&||&&&||&&&||@@@
shkoasgy21&&&SKAS-G210&&&Shibata AS Gyuto 210mm&&&Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of AS knives. His knives are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are also of the very highest standards.
The blade is made with an inner core of Aogami Super steel, clad with a softer stainless steel that enhances the strength and durability of this nimble knife. This knife is almost like a scaled down version of his KS clone, and as such boasts a slim profile, shorter blade height and a thin, finely crafted tip. The grinds are really well executed and his attention to details in design and construction are what we love to see in a blacksmith's work.
The Shibata AS Gyuto is an easy-to-maintain and sharpen blade. It will hold its super fine edge through a hard day's prep work or for weeks in a home setting. Each knife comes with a very well-made octagonal handle with pakka wood ferrule.
Maker: Takayuki Shibata
Brand: AS
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super Steel)
Edge Grind: Even (See Choil Shot)
Handle: Octagonal Rosewood
Ferrule: Black Pakka Wood
Weight: 5.0 oz (142 g)
Edge Length: 212 mm
Total Length: 358 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-gyuto-210mm-130.png&&&4.5&&&||&&&||&&&|kika21gy|@@@
koasgy24&&&SKAS-G240&&&Shibata AS Gyuto 240mm&&&We asked Shiba to offer us his interpretation of the classic French profile chef knife, a shape that became famous before he was born! He decided to make this knife from Aogami Super high carbon steel. This is the first of his blades that we have sold made from this steel. His usual fare is knives forged from R2.
The result is a wonderfully light and balanced blade. Shibata-san is a master sharpener and these knives are hair-splitting sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time. The core steel is covered with a softer stainless steel cladding which adds to the strength and durability of the blade. The fine-looking blade is augmented with an equally well-executed octagonal handle.
Maker: Takayuki Shibata
Brand: Kotetsu AS
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super Steel)
Edge Grind: Even (See Choil Shot)
Handle: Octagonal Rosewood
Ferrule: Black Pakka Wood
Weight: 6.1 oz (174 g)
Edge Length: 244 mm
Total Length: 397 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Photos by Gustavo Bermudez&&&&&&270&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-gyuto-240mm-141.png&&&5&&&||&&&||&&&||@@@
shaspe13&&&SKAS-P135&&&Shibata AS Petty 135mm&&&Takayuki Shibata is one of our favorite blacksmiths and he is turning out some really well-crafted and thought-out blades. Shibata-san lives and works in a suburb of Hiroshima. He is becoming very well known in the knife world for his laser thin, hammer forged knives that have excellent grinds and outstanding out of the box sharpness.
This is certainly the case with this lovely little petty knife. Everything about it screams quality, combined with purity of form and function. The blade is made with an inner core of Aogami Super steel, clad with a softer stainless steel that enhances the strength and durability of this nimble blade.
The Shibata AS Petty is a beautiful workhorse, both in terms of versatility and durability. It is a very thin blade which results in a light and responsive knife. Small ingredients, herbs, filleting jobs, and intricate food preps will be handled with the utmost control. It is an easy to maintain and sharpen blade. It will hold its super fine edge through a hard day's prep work or for weeks in a home setting.
Each knife comes with a very well-made octagonal handle with a pakka wood ferrule.
Maker: Shibata San
Location: Fukui City
Construction: San Mai, Hammer Forged
Edge Steel: AS
Weight: 2.2 oz (62 g)
Edge Length: 140 mm
Total Length: 266 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-petty-135mm-339.png&&&5&&&||&&&||&&&@@@
shkoasbu16&&&SKAS-S165&&&Shibata AS Santoku 165mm&&&Takayuki Shibata is a young blacksmith who lives and works out of his shop in Fukuyama City, a suburb of Hiroshima, Japan. Shibata-san is becoming very well known in the knife world for his laser thin, hammer forged knives that boast some excellent grinds and outstanding out-of-the-box sharpness.
The Shibata AS Santoku is made from Aogami Super steel with a soft stainless steel cladding that has a really nice, smooth finish. Shibata-san hammer forges these knives using the san-mai technique of laminating. San-mai roughly translates to three flat objects. The outer layer, or jigane, is only applied to each blade face. It does not wrap over the spine. While the hagane (inner core) is reactive, the stainless cladding reduces the work needed to maintain the blade and prevent corrosion.
The santoku knife is probably the Japanese knife that is most established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and chef knife versatility. These particular knives are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are also of the very highest standards.
Maker: Takayuki Shibata
Location: Fukuyama City, Hiroshima Prefecture, Japan
Brand: Shibata AS
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super Steel)
HRC: 62+
Type: Santoku
Edge Grind: Even (See Choil Photo)
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (126 g)
Edge Length: 168 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-santoku-165mm-7.png&&&5&&&||&&&||&&&@@@
shibatatank&&&SKAS-T180&&&Shibata AS Tank 180mm&&&Our regular customers and followers know that we enjoy bringing outside-the-box knives, makers, materials, and methods to the CKTG store. It is one of the things that defines us, and in the case of this extraordinary blade, sets yet another high mark in this quest for the unusual!
While at first glance the Shibata AS Tank is as different a knife as we have seen, it is in fact more of a melding of a couple of classic blade designs. Obviously, a cleaver is the first that comes to mind. While the Tank appears to be extra tall, it follows the average blade length to height ratio normally found on this popular knife. The second knife of this marriage is of course the bunka. The tip is the most obvious design element and this is what has been transferred to the Tank. Like the bunka, but unlike the cleaver, it has a pronounced belly towards the reverse tanto tip. This knife is a collaboration between Shiba and Ikeda who both bring their unique expertise to the knife. Ikeda does the forging and Shiba does the sharpening.
So, while this might have some people scratching their heads over what and why, we think this is a very interesting cross pollination of two incredibly versatile knife types.
The Tank is made from Aogami Super steel with a soft stainless steel cladding that has a kurouchi finish. Lest we forget, this knife caries all of the outstanding attributes that Shibata-san endows in his knives, in this case a beautifully executed grind and wonderful behind the edge thinness. Lastly, the uniqueness of the knife is further enhanced with the inclusion of a hand engraved date stamp on each blade, attesting to the date of manufacture. A lovely octagonal handle made from rosewood completes this compelling and unusual package.
Blacksmith: Ikeda San
Sharpener: Shibata San
Location: Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Stainless Steel
Rockwell Hardness: 63-64
Handle: Rosewood Octagonal
Blade Length: 182mm
Weight: 10.7oz
Height: 88mm&&&&&&399.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-as-tank-180mm-160.png&&&5&&&||&&&||&&&@@@
shkar2gy211&&&SKR2-KashG210&&&Shibata Kashima R-2 Gyuto 210mm&&&Rarely does a new knife arrive with the level of anticipation we’ve seen for the Shibata Kashima R-2 Gyuto 210mm. From the moment we first discussed this project, it was clear this knife would resonate with cooks who appreciate classic design paired with modern Japanese performance.
For years, we’ve admired the elegant profile and cutting dynamics of traditional French Sabatier-style chef knives. Their long, gently curved edge, balanced tip, and smooth glide through food make them remarkably versatile tools for everyday prep. That timeless silhouette has inspired countless interpretations over the decades, with only a select few achieving near cult-like status among knife enthusiasts.
We wanted to explore what would happen if that iconic shape were reimagined through the lens of modern Japanese craftsmanship. To do that, we turned to one of our favorite makers and asked him to create his own interpretation—one that respected the original geometry while elevating performance to the highest level.
The result is the CKTG-exclusive Shibata Kashima R-2 Gyuto, a knife that blends timeless proportions with cutting-edge materials and meticulous handwork. The blade is hammer forged using a san mai construction, featuring an R-2 powdered stainless steel core clad in softer stainless steel for added strength, stability, and ease of maintenance.
R-2 powdered stainless steel is prized for its exceptionally fine grain structure, allowing it to take a remarkably sharp, refined edge. Just as importantly, it offers outstanding edge retention, making this knife ideal for long prep sessions without frequent touch-ups on the stone.
Shibata-san is also an excellent sharpener, and each knife is finished with great care. Right out of the box, the Kashima gyuto feels thin, precise, and exceptionally smooth through food, delivering the kind of cutting performance that immediately inspires confidence on the board.
The name “Kashima” comes from a famed Japanese naval vessel, admired for its sleek, modern design and its ability to cut cleanly through the sea with speed and grace. That same character defines this gyuto in use—fast, balanced, and effortlessly controlled.
Brand: Kashima
Maker: Takayuki Shibata
Region: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R-2 Powdered Stainless
Cladding: Stainless
HRC: 62
Edge Grind: Even (see choil shot)
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 4.2 oz (120 g)
Edge Length: 212 mm
Total Length: 349 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-kashima-r-2-gyuto-210mm-305.png&&&5&&&||&&&||&&&|kika21gy|@@@
shkar2gy24&&&SKR2-KashG240&&&Shibata Kashima R-2 Gyuto 240mm&&&Shibata Kashima R-2 Gyuto 240mm. Rarely has a new knife to our store been received with such anticipation as the Shibata Kashima R-2 Gyuto 240mm. We have long been fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving almost cult-like praise.
So we asked one of our favorite blacksmiths, Takayuki Shibata, to make his interpretation of this ubiquitous blade. The CKTG exclusive, Shibata Kashima R-2 Gyuto is the result of his quest. It is a hammer-forged, san-mai blade made with R-2 stainless steel. The inner core is clad with a soft stainless steel for easy care and added strength. The R-2 cutting edge will sharpen to a razor’s edge and due to its outstanding edge retention characteristics, will hold that edge for protracted periods on the cutting board. Shibata-san is an excellent knife sharpener so it will be a top performing knife right out of the box.
Kashima is the name of a famous Japanese naval ship that is beautiful, sleek, modern, and designed to slice through the oceans with grace. We think you'll have the same opinion of this wonderful knife.
Brand: Kashima
Maker: Takayuki Shibata
Region: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: R-2 Powdered Stainless
Cladding: Stainless
HRC: 62
Edge Grind: Even (See Choil Photo)
Engraving: Hand Engraved
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Weight: 5.3 oz (150 g)
Edge Length: 244 mm
Total Length: 394 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-kashima-r-2-gyuto-240mm-165.png&&&5&&&||&&&||&&&||@@@
shknst&&&ShibaSticker&&&Shibata Knives Sticker&&&This Shibata knives sticker measures 3" in diameter. &&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-knives-sticker-121.png&&&0&&&||&&&||&&&||@@@
shkor2bobu21&&&SKR2-BossBunka&&&Shibata Koutetsu R-2 Boss Bunka 225mm&&&The Shibata Koutetsu R2 Migaki Boss Bunka 225mm represents the extreme end of modern Japanese knife performance, where precision grinding, advanced powdered steel, and obsessive attention to geometry come together in a remarkably refined cutting tool. Made by Takayuki Shibata in Sakai, Japan, this knife reflects decades of experience specializing in ultra-thin, high-performance blades designed for professional kitchens. Shibata-san is widely respected for his heat treatment, sharpening, and grind work, and the Koutetsu line has earned a reputation worldwide as one of the benchmark “laser” knife series for cooks who prioritize cutting feel above all else. Forged from SG2 (R2) powdered stainless steel, the blade is hardened to the low 60s HRC, delivering outstanding edge retention, excellent edge stability, and a crisp, responsive feel on the board that experienced users immediately recognize.
R2 powdered steel is particularly well suited to Shibata-san’s approach. Its fine, uniform grain structure allows the blade to be ground extremely thin behind the edge while maintaining strength and durability when used properly. The result is a knife that takes an exceptionally keen edge, holds that edge through long prep sessions, and sharpens cleanly on water stones when maintenance is required. Stainless cladding simplifies care and reduces reactivity, making this knife practical for daily professional use as well as for serious home cooks who want elite performance without carbon steel maintenance. The migaki finish keeps the blade clean and understated, emphasizing function and geometry rather than decoration, while still showing the precision of the grind work along the blade road.
The “Boss Bunka” profile pushes the traditional bunka design into a more powerful, versatile format. With its generous blade height and long, usable edge length, this knife combines the flat-edge efficiency of a nakiri with the all-purpose utility of a santoku, while the sharply defined k-tip adds a level of precision normally associated with smaller petty knives. The pointed tip excels at scoring proteins, trimming silverskin, breaking down vegetables, and performing detailed work such as cross-hatching eggplant, mushrooms, or squash. The extended edge length and tall blade provide excellent knuckle clearance and stable board contact, making the knife feel confident and controlled even during fast, repetitive prep.
Despite its size, the Boss Bunka remains remarkably light and agile in hand. At just over six ounces, it feels fast and responsive, with balance that encourages a relaxed grip and precise control. The thin grind and minimal wedging allow the blade to glide effortlessly through dense produce with minimal resistance, reducing fatigue during long cutting sessions. Push cuts, glide cuts, and tip work all feel natural, and the knife rewards good technique with exceptional performance. This is a knife designed to disappear in use, allowing the cook to focus entirely on the task at hand rather than fighting the blade.
Fit and finish are hallmarks of the Koutetsu line, and this knife is no exception. The spine and choil are carefully polished for comfort, an important detail for cooks who use a pinch grip for extended periods. There are no sharp edges or hot spots, and the transition between blade and handle is clean and well executed. The octagonal rosewood handle provides a traditional Japanese feel with excellent grip security, complementing the lightweight blade and maintaining balance without adding unnecessary mass. Every detail reflects Shibata-san’s philosophy of precision, restraint, and performance-driven design.
The name “Koutetsu,” meaning ironclad, references Japan’s first ironclad warship and serves as a metaphor for the knife’s character: modern materials, advanced engineering, and uncompromising performance. While these knives appear minimalist at first glance, they are the result of highly intentional design choices, refined through years of feedback from professional chefs around the world. The Boss Bunka, in particular, has become a favorite among cooks who want one knife that can handle a wide range of prep tasks while delivering the cutting feel of a true laser.
Availability Note:These knives are new to our site and we usually only receive a handful at a time. Please enter your email on this page if you would like to be notified of future availability or updates. If the knife is in stock, do not wait to purchase--they sell out fast!
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block to protect the edge. Maintain sharpness with light stropping or regular stone sharpening to preserve the knife’s exceptional cutting performance.
We do not currently carry a wooden saya that fits this knife.
Handle: Octagonal Rosewood&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-boss-bunka-225mm-2.png&&&0&&&||&&&||&&&@@@
shkobu17&&&SKR2-B185&&&Shibata Koutetsu R-2 Bunka 185mm&&&Takayuki Shibata is widely regarded as one of the finest sharpeners working in Japan today, and the knives produced in his small workshop outside Hiroshima are a direct reflection of that skill. The Shibata Koutetsu line is built around extreme precision: ultra-thin grinds, carefully controlled heat treatment, and meticulous attention to fit and finish. These knives are often described as “lasers” for good reason — they are designed to minimize resistance, maximize sharpness, and deliver an exceptionally refined cutting feel that experienced cooks immediately recognize. Making knives this thin requires absolute confidence in steel selection, geometry, and sharpening, and Shibata-san excels in all three areas.
The blade is forged from SG2 (R2) powdered stainless steel, a high-performance alloy prized for its fine, uniform grain structure and ability to support very acute edge angles. When properly heat treated, R2 offers an outstanding balance of edge retention, sharpness, and corrosion resistance. Shibata-san hardens this steel to approximately 62–63 HRC, allowing the knife to take a remarkably keen edge while maintaining stability when used correctly. The stainless cladding adds toughness and simplifies maintenance, making this knife suitable for daily professional use as well as for serious home cooks who want top-tier performance without the upkeep of carbon steel.
Fit and finish on this knife are exceptional and reflect Shibata-san’s detail-oriented approach. The blade faces feature a subtle textured finish that helps reduce friction and food sticking during prep, while the spine is finished to a high mirror polish. This polished spine improves comfort in a pinch grip and increases tactile feedback, enhancing control and safety during fast or extended cutting sessions. The transitions between blade and handle are clean and precise, with no sharp edges or hot spots, reinforcing the refined, purpose-built feel of the knife.
The bunka profile combines compact dimensions with impressive versatility. Its relatively tall blade provides excellent knuckle clearance, while the mostly flat edge profile is ideal for push cutting and efficient vegetable prep. The sharply pointed k-tip, a signature element of Shibata-san’s designs inspired by the bow of Japan’s first ironclad warship, excels at detail work, scoring, trimming, and precise cuts in tight spaces. Balanced, agile, and highly responsive, this bunka is a superb all-around knife for cooks who value control, speed, and precision as much as raw cutting performance.
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block. Maintain sharpness with light stropping or regular stone sharpening to preserve the knife’s exceptional cutting performance.
Construction: Hammer forged, san mai&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-bunka-185mm-136.png&&&5&&&||&&&||&&&@@@
shkogy21&&&SKR2-G210&&&Shibata Koutetsu R-2 Gyuto 210mm&&&The Shibata Koutetsu line of R-2 knives are made by young bladesmith Takayuki Shibata out of his shop in Fukuyama City, Hiroshima, Japan. His first line of kitchen knives have a very distinctive design philosophy which can best be explained by the master himself:
"In my kitchen I was using a gyuto knife. It was a beautiful knife. But it was a little too curved for my liking. Didn't make enough contact with the food. So I switched to a straight-edged nakiri. Better for chopping vegetables. But when I was cutting meat, then I wanted to go back to my gyuto. Hmm, I thought. Somebody should make a new type of knife, one that falls between a gyuto and a nakiri. And then, as I am a knife maker, I thought that I should make it. So I did. I gave it a slightly curved edge. Too-straight produces too much friction. Too-curved reduces contact with the food. This slight curve is my attempt at a happy medium. I also gave it a sharp point. This is very nice for scoring vegetables, or squid, or chicken."
Shiba makes use of the popular R-2 powdered stainless steel alloy to fashion the jigane (inner layer) which then receives a hagane (outer layer) of a softer stainless steel. A lovely hand-executed rough finish is applied to this layer to aid in food release, especially in items with a high water content.
These laser-like blades are finished to the highest standards and then matched to a lovely octagonal jarrah wood handle and pakka wood ferrule.
If you look at the 4th photo you can see a carrot sliced on the right was cut by a good, but ordinary, kitchen knife. The slice on the left was cut by a Shibata Koutetsu.
We think Shibata-san is really onto something, and we think you might agree!
Weight: 4.9 oz (140 g)
Edge Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm
NO BONES OR FROZEN FOODS
Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-gyuto-210mm-144.png&&&5&&&||&&&||&&&||@@@
shkor2gy24&&&SKR2-G240&&&Shibata Koutetsu R-2 Gyuto 240mm&&&R-2 steel is manufactured by the Kobelco Steel Company. It is a powdered steel which exhibits really good strength, excellent wear resistance, and the ability to take a very sharp edge. The same steel can be found in other knives but it is called SG-2. These are the same alloys but the SG-2 brand is resold and rebranded by Takefu Specialty Steels.
We don't have a saya that fits this knife.
Takayuki Shibata is a young blacksmith working out of his shop in Fukuyama City, Hiroshima, Japan. It is here that he developed his very unique line of Kotetsu knives. Kotetsu translates to "ironclad," which was the name given to the first ironclad battleship in the Japanese Navy. It had a very distinctive pointed bow, which allowed it to carve through water with ease and efficiency.
This is the basic mantra of his knives. They are made very thin -- laser thin. They are endowed with a beautifully formed profile and razor-sharp cutting edge. The fit and finish are of the very highest standards. The sides of the knife have a rough finish to reduce friction between the food and the blade. The spine of the knife has a very high mirror polish. This maximizes friction between your fingers and the blade, for better control, comfort, and safety.
The final word on these unique and beautiful knives belongs to the master.
"In my kitchen and in my workshop, I am always thinking about you, my customer. I hope that my knives will surprise and delight you. May your cooking life be enriched! With loving thanks from my kitchen to yours." -Shiba
Maker: Shibata San
Location: Fukuyama City
Construction: Hammer Forged, San Mai
Steel: R2
Weight: 6.2 oz
Edge Length: 250 mm
Total Length: 386 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
NO BONES OR FROZEN FOODS
Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&315&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-gyuto-240mm-133.png&&&5&&&||&&&||&&&||@@@
shkor2ko13&&&SKR2-KB135&&&Shibata Koutetsu R-2 Ko-Bunka 135mm&&&We are proud to offer the first knives designed and crafted entirely by Takayuki Shibata of Fukuyama City, Hiroshima. The Shibata Koutetsu line represents Shibata-san’s personal vision of modern Japanese knife performance, combining advanced powdered steel, extreme precision grinding, and exceptional fit and finish. Each knife is forged with an SG2 (R2) powdered stainless steel core, clad in a softer stainless steel for added toughness and ease of maintenance. Heat treated to approximately 62–63 HRC, this steel combination delivers outstanding edge retention, excellent edge stability, and a sharpening experience that is far more forgiving than many steels at similar hardness levels.
This Ko-Bunka is a compact, highly refined example of what has made the Koutetsu line so respected among professional cooks and serious enthusiasts. The blade is ground extremely thin with a largely consistent spine thickness that carries nearly to the tip, creating a true laser profile that excels at clean, low-resistance cutting. Despite its short length, the knife offers generous blade height for knuckle clearance and confident board contact. The distinctive pointed tip, a signature of Shibata-san’s work, is inspired by the bow of Japan’s first ironclad warship and provides exceptional precision for detail work, scoring, trimming, and controlled tip cuts.
Fit and finish on this knife are exceptional, even by high-end Japanese standards. The spine features a high mirror polish, improving comfort in a pinch grip while also increasing friction between the fingers and blade for better control and safety during fast prep. Balance is light and neutral, allowing the knife to feel effortless and responsive in hand. The compact “ko” bunka format makes this knife extremely nimble and quick, ideal for cooks who value speed, precision, and control in a smaller package. Combined with its laser grind and superb out-of-the-box edge, this Ko-Bunka delivers cutting performance that belies its size and rewards good technique with effortless results.
Care Instructions: Hand wash with mild soap and dry immediately after use. Do not use in the dishwasher. Avoid frozen foods, bones, hard rinds, or twisting cuts, as the thin, high-hardness edge can chip if misused. Store in a blade guard, on a magnetic strip, or in a knife block. Maintain sharpness with light stropping or regular stone sharpening to preserve performance.
Note: Please note the name change to “Koutetsu” as of 6/11/2021&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-ko-bunka-135mm-140.png&&&5&&&||&&&||&&&@@@
shkor2pe15&&&SKR2-P150&&&Shibata Koutetsu R-2 Petty 150mm&&&Takayuki Shibata is the maker of these excellent knives featuring R-2 powdered stainless steel. They are very thin blades with exceptional 50/50 grinds and steep edges that are designed for superior cutting performance.
The Japanese knife industry is passionate about R-2 steel and many fine products made from this steel show why. They hold a sharp edge and they are very durable. Most users of this knife find that it is very easy to use and to sharpen. Cutting most produce requires very little pressure on the knife. Powder metal technology has advanced in the making of knives and the R-2 steel exemplifies this. This knife is strong, lightweight, and possesses a fine aesthetic appearance. The fit and finish are as good as it gets.
The core steel is covered with a softer stainless steel cladding, which adds to the strength and durability of the blade. Shiba has this to say about the cladding finish: "The sides of my knife have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content. My knife's rough sides break up the water's surface tension, allowing the blade to slide through more easily."
Each knife comes with a well-made octagonal handle and pakka wood ferrule.
Maker: Shibata san
Construction: San Mai, Hammer Forged
Edge Steel: R-2 Stainless
Cladding: Stainless
Weight: 2.8 oz (82 g)
Edge Length: 154 mm
Total Length: 280 mm
Spine Thickness at Base: 2 mm
Blade Height: 33 mm
Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-petty-150mm-141.png&&&5&&&||&&&||&&&||@@@
shkope80&&&SKR2-P80&&&Shibata Koutetsu R-2 Petty 80mm &&&We are very pleased to be able to offer this new line of knives from talented young blacksmith Takayuki Shibata. His first efforts use the popular stainless steel powdered alloy known as R-2.
R-2 steel is a proprietary powdered alloy made by the Kobelco Steel Company primarily for use in the manufacturing of tools. It is a perfect steel for kitchen knives as it is easy to maintain and can be hardened to a reasonably high rating, in this case 62-63 HRC.
All of Shibata-san's R-2 knives feature an elegant and useful tip design inspired by the bow of the first ironclad fighting ship in the Japanese Navy, called the Kotetsu (literal translation of ironclad). The core R-2 steel is covered in a softer stainless steel, the sides of which have a rough finish, to minimize friction between the food and the blade. This is especially noticeable with foods that have a high water content.
The 80mm petty is a really unusual looker. It is primarily intended for in-hand detail work and garnish production. It is super thin and finished to a very high standard. The octagonal rosewood and black pakka wood handle is large for the size of blade but gives the knife a very controlled feel and great balance. This is a fun knife that will find many uses around the kitchen.
Steel: R-2 Stainless
Cladding: Stainless
Edge Grind: 50/50
Handle: Rosewood Octagonal
Weight: 1.9 oz (56 g)
Edge Length: 82 mm
Total Length: 212 mm
Spine Thickness at Base: 2 mm
Blade Height: 27 mm
HRC: 62-63
Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-petty-80mm-135.png&&&5&&&||&&&||&&&@@@
shkor2su27&&&SKR2-S270&&&Shibata Koutetsu R-2 Sujihiki 270mm&&&The sujihiki is a Japanese-style slicing knife with a thinner, sharper edge than Western slicers. The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and pates. The short height of the blade creates less friction when slicing and the blade draws through fish and meat effortlessly. The sujihiki is often regarded as the Western-style equivalent of the traditional yanagi knife. It is perfect for those wishing to do their "sushi thing" without the added complexity of using and maintaining a single bevel blade.
Shibata-san crafts extremely well-finished knives from a core steel of R-2 powdered stainless alloy. They are laser-like blades with extremely well-executed grinds and edges. The spine and heel are nicely smoothed for comfort and the out-of-the-box edge feels like it was refined on the very best natural stones.
The Koutetsu line of knives harmoniously incorporates the cool look of a bunka with the kiritsuke shape throughout the entire collection. It translates particularly well with this sujihiki, resulting in a sword-like appearance. This is a wonderfully light and balanced blade. Shibata-san is a master sharpener, and these knives are hair-splittingly sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time.
The Koutetsu sujihiki is completed with a traditional octagonal rosewood handle with a pakka wood ferrule, which is finished to match the high standards of the blade.
Weight: 5.2 oz (147 g)
Blade Length: 270 mm
Total Length: 429 mm
Spine Thickness at Base: 2 mm
Blade Height: 35 mm
Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r-2-sujihiki-270mm-142.png&&&5&&&||&&&||&&&||@@@
shba19gy&&&SKR2-BattG190&&&Shibata Koutetsu R2 Battleship Gyuto 195mm&&&The Shibata R-2 Battleship Gyuto 195mm is a new blade design from the forge of the ever-inventive blacksmith Takayuki Shibata. Over the past several years, we have become big fans of this young blacksmith and the wonderful kitchen knives he is producing. His first designs featured a reverse tanto-style tip that was inspired by the bow of the first ironclad fighting ship in the Japanese Navy, called the Koutetsu (literal translation of ironclad). This new knife also has that classic reverse short sword tip, but with a more pronounced angle and point.
The knife is made from R-2 stainless steel that has been hammer forged, san-mai style, with a softer stainless outer layer. The blade face is given a subtle hairline finish and hand-engraved kanji. The edge profile has a slight belly over almost the entire length, which will find particular favor with rocking style users. Combine the shorter length of the edge with the fine pointed tip design, and you have a very versatile knife for both regular processing duties as well as more detailed work.
The coupling of a traditional jarrah wood and black pakka wood handle with this blade results in a great-looking knife, one that is dexterous in hand, nimble in use, and offers a real balance of performance and ease of maintenance.
Yet another winner from Shibata-san!
Maker: Shibata-San
Location: Fukuyama City
Construction: Hammer Forged, San Mai
Cladding: Stainless
Edge Steel: R-2
HRC: 62
Engraving: Hand Engraved
Type: Gyuto
Grind: Double-sided
Edge: 50/50
Handle: Jarrah Wood Octagonal (see photos)
Ferrule: Black Pakka Wood
Weight: 4.6 oz (130 g)
Edge Length: 201 mm
Total Length: 341 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Please note the small name change to "Koutetsu" as of 6/11/2021.&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-koutetsu-r2-battleship-gyuto-195mm-108.png&&&5&&&||&&&||&&&||@@@
shtiba&&&Tinker-Barra&&&Shibata Tinker Barracuda&&&Introducing the Tinker Barracuda, a masterfully crafted knife that embodies precision, artistry, and performance. Forged from Aogami Super steel, it boasts a soft stainless steel cladding with a striking kurouchi finish, blending durability with a rustic aesthetic.
True to Shibata-san’s renowned craftsmanship, this knife features a meticulously executed grind and an exceptionally thin edge, ensuring effortless cutting performance. Adding to its uniqueness, each blade is hand-engraved with a date stamp, marking the exact day of its creation—a rare touch that enhances its collectible appeal.
Completing this exquisite package is an elegant octagonal rosewood handle, offering both beauty and comfort in hand. The Tinker Barracuda isn’t just a knife—it’s a statement piece for serious chefs and collectors alike.
Blacksmith: Ikeda San
Sharpener: Shibata San
Location: Hiroshima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Stainless Steel
Rockwell Hardness: 63-64
Handle: Rosewood Octagonal
Blade Length: 165mm
Total Length: 300mm
Weight: 4.5oz / 128g
Height: 39mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shibata-tinker-barracuda-71.png&&&0&&&||&&&||&&&@@@
shtamagigy21&&&TA-MAJIRO-G210GY&&&Shigeki Tanaka Majiro Ginsan Gyuto 210mm&&&In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan
HRC: 60-61
Finish: Migaki
Edge Grind: Even
Engraving: Etched
Handle: Cherry, Maple, Walnut Oval
Weight: 4.2 oz (120 g)
Edge Length: 211 mm
Total Length: 351 mm
Spine Thickness at Heel: 1.9 mm
Blade Height at Heel: 49.5 mm
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shtamagina16&&&TA-MAJIRO-NA165&&&Shigeki Tanaka Majiro Ginsan Nakiri 165mm&&&In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan
HRC: 60-61
Finish: Migaki
Edge Grind: Even
Engraving: Etched
Handle: Cherry, Maple, Walnut Oval
Weight: 5.3 oz (152 g)
Edge Length: 165 mm
Overall Length:305 mm
Spine Thickness at Heel: 2.7 mm
Blade Height at Heel: 49.6 mm
&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-nakiri-165mm-90.png&&&0&&&||&&&||&&&@@@
majiro&&&TA-MAJIRO-120PT&&&Shigeki Tanaka Majiro Ginsan Petty 120mm&&&In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan
HRC: 60-61
Finish: Migaki
Edge Grind: Even
Engraving: Etched
Handle: Cherry, Maple, Walnut Oval
Weight: 2.0 oz (56 g)
Edge Length: 114 mm
Overall Length: 243 mm
Spine Thickness at Heel: 2.5 mm
Blade Height at Heel: 28.0 mm&&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-petty-120mm-90.png&&&4&&&||&&&||&&&||@@@
shtamagisa161&&&TA-MAJIRO-SA165&&&Shigeki Tanaka Majiro Ginsan Santoku 165mm&&&In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.
Blacksmith: Shigeki Tanaka
Location: Miki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan
HRC: 60-61
Finish: Migaki
Edge Grind: Even
Engraving: Etched
Handle: Cherry, Maple, Walnut Oval
Weight: 3.9 oz (110 g)
Edge 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&&&We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan. This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite among our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
Blacksmith: Shindo San
Location: Tosa, Japan
Grind: Even
Steel: Aogami (Blue) #2
Cladding: Iron
Finish: Kurouchi
Handle: Keyaki Wood Oval
Ferrule: Black Resin
Weight: 4.2 oz (120 g)
Edge Length: 170 mm
Total Length: 314 mm
Spine Thickness at Heel: 4.5 mm
Blade Height: 48 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-bunka-170mm-28.png&&&4.5&&&||&&&||&&&@@@
shbl2gy21&&&Shindo-F165&&&Shindo Blue #2 Funayuki 165mm&&&We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan. This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
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&&&&&&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 made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite among our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
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)
Edge Length: 219 mm
Total Length: 355 mm
Spine Thickness at Heel: 5 mm
Blade Height: 48 mm
Photo by Gustavo Bermudez&&&&&&115&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-gyuto-210mm-28.png&&&4.5&&&||&&&||&&&@@@
shbl2gy24&&&Shindo-G240&&&Shindo Blue #2 Gyuto 240mm&&&Experience the craftsmanship of master blacksmith Shindo-san from Tosa, Japan, with this exceptional line of kitchen knives. Forged from premium Blue #2 Carbon Steel (Aogami #2), a favorite among chefs and enthusiasts alike, these knives offer the perfect balance of razor-sharp edge retention and effortless sharpening. Heat-treated to an optimal HRC 62, they deliver outstanding performance for precision cutting. Elevate your culinary experience with the artistry and quality of these finely crafted blades. Please note that these knives are reactive and will rust if you don't dry the knife thoroughly after use.
Blacksmith: Shindo San
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Steel: Blue #2 Carbon Steel
Finish: Kurouchi
HRC: 62 +-
Handle: Cherry Wood Oval
Ferrule: Black Plastic
Grind: Even
Weight: 6 oz (168 g)
Edge 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 the exquisite knives crafted by blacksmith Shindo san in Tosa, Japan. Our customers love this collection of kitchen knives made with Blue #2 Carbon steel, also known as Aogami #2. These knives are heat-treated to HRC 62+-, providing the perfect balance between edge retention and ease of sharpening. We are always on the hunt for exceptional knives at affordable prices, and this line offers one of the best values in our entire knife catalog.
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)
Edge Length: 173 mm
Total Length: 319 mm
Spine Thickness at Base: 4.5 mm
Blade Height: 53 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-blue-2-nakiri-165mm-124.png&&&5&&&||&&&||&&&@@@
enbl2bu16&&&EA2-B16U&&&Shindo Enjin Blue #2 Bunka 165mm&&&We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi/Sand Blast/Polished
Edge Grind: Even
HRC: 62 +-
Handle: Oak Octagonal, Burnt Finish
Weight: 4.8 oz (138 g)
Edge Length: 171 mm
Total Length: 315 mm
Spine Thickness at Heel: 5 mm
Blade Height: 47 mm
Care: Hand wash and towel dry after use to avoid rusting&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-bunka-165mm-28.png&&&5&&&||&&&||&&&@@@
enbl2fu16&&&EA2-F16U&&&Shindo Enjin Blue #2 Funayuki 165mm&&&We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi/Sand Blast/Polished
Edge Grind: Even
HRC: 62 +-
Handle: Oak Octagonal, Burnt Finish
Weight: 4.9 oz (138 g)
Edge Length: 172 mm
Total Length: 310 mm
Spine Thickness at Heel: 5 mm
Blade Height: 49 mm
Care: Hand wash and towel dry after use to avoid rusting
Our sayas do not fit this knife; we recommend the blade guard instead&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-funayuki-165mm-28.png&&&0&&&||&&&||&&&@@@
enbl2gy21&&&EA2-G21U&&&Shindo Enjin 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 made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. "En" means flame in Japanese and "jin" means blade. Perfect indeed!
Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi/Sand Blast/Polished
Edge Grind: Even
HRC: 62 +-
Handle: Oak Octagonal, Burnt Finish
Weight: 6.4 oz (182 g)
Edge Length: 220 mm
Total Length: 370 mm
Spine Thickness at Heel: 5 mm
Blade Height: 52 mm
Care: Hand wash and towel dry after use to avoid rusting
We do not carry a saya that fits this knife--try the felt blade guard instead&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-gyuto-210mm-28.png&&&0&&&||&&&||&&&@@@
enbl2ho15&&&EA2-H15U&&&Shindo Enjin Blue #2 Honesuki 150mm&&&We are pleased to introduce these fine knives made by Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are beautiful knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi/Sand Blast/Polished
Edge Grind: Even
HRC: 62 +-
Handle: Oak Octagonal, Burnt Finish
Weight: 4.4 oz (126 g)
Edge Length: 158 mm
Total Length: 300 mm
Spine Thickness at Heel: 5 mm
Blade Height: 45 mm
Care: Hand wash and towel dry after use to avoid rusting
Our sayas do not fit this knife; we recommend the blade guard instead&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-honesuki-150mm-28.png&&&0&&&||&&&||&&&@@@
enbl2na16&&&EA2-N16U&&&Shindo Enjin Blue #2 Nakiri 165mm&&&We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi/Sand Blast/Polished
Edge Grind: Even
HRC: 62 +-
Handle: Oak Octagonal, Burnt Finish
Weight: 5.5 oz (156 g)
Edge Length: 168 mm
Total Length: 322 mm
Spine Thickness at Heel: 5 mm
Blade Height: 54 mm
Care: Hand wash and towel dry after use to avoid rusting&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-nakiri-165mm-28.png&&&5&&&||&&&||&&&@@@
enbl2sa16&&&EA2-S16U&&&Shindo Enjin Blue #2 Santoku 165mm&&&We are pleased to introduce these fine knives made by blacksmith Shindo san in Tosa, Japan.
This line of kitchen knives is made with Blue #2 Carbon steel, also known as Aogami #2, which is a favorite with our customers. The steel is heat-treated to HRC 62+-, which is the sweet spot for excellent edge retention as well as ease of sharpening.
These are really good-looking knives featuring a well-done kurouchi finish on the upper blade road that fades to a nice matte sand-blasted lower portion. The simple but attractive handle made from burnt oak wood is a perfect match for the blade and the name of the brand. “En” means flame in Japanese and “jin” means blade. Perfect indeed!
Brand: Enjin
Blacksmith: Shindo San
Location: Kami City, Kochi Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 Carbon Steel
Cladding: Soft Iron
Finish: Kurouchi/Sand Blast/Polished
Edge Grind: Even
HRC: 62 +-
Handle: Oak Octagonal, Burnt Finish
Weight: 4.9 oz (140 g)
Edge Length: 171 mm
Total Length: 313 mm
Spine Thickness at Heel: 5 mm
Blade Height: 48 mm
Care: Hand wash and towel dry after use to avoid rusting
Our sayas do not fit this knife; we recommend the blade guard instead&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-blue-2-santoku-165mm-28.png&&&5&&&||&&&||&&&@@@
ensrbu16&&&EK8-B16U&&&Shindo Enjin SRK8 Bunka 165mm&&&Blacksmith Shindo san is the man behind these excellent knives and CKTG is the first seller outside of Japan.
The Enjin SRK8 Bunka 165mm is a compact kitchen knife that can do almost any job thrown at it. These are such versatile cutters due to the shorter length, taller profile, and pointed tanto-style tip. Bunka knives are gaining in popularity and rightfully so. They are stiff, and lighter than other knives of similar length, and the profile lends itself to users of all cutting styles. A perfect introduction to Japanese kitchen knives!
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: 4.3 oz (124 g)
Edge Length: 170 mm
Total Length: 314 mm
Spine Thickness at Heel: 5 mm
Blade Height: 45 mm
Photos by Gustavo Bermudez&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-bunka-165mm-28.png&&&5&&&||&&&||&&&@@@
ensrfu16&&&EK8-F16U&&&Shindo Enjin SRK8 Funayuki 165mm&&&The funayuki is a classification of knives that refers to a range of different design features. In the Sakai tradition, it is a small, thinner deba knife, with a single bevel. In the Tosa region, it became common to give the knives a double bevel and use them as a gyuto would be used. Our latest blacksmith find, Shindo san, works and resides in Tosa, so his rendition of the funayuki follows in the local tradition.
Two features common to funayukis are a fairly flat blade profile with a relatively little belly, and short, handy size. The Enjin SRK8 Funayuki 165mm certainly ticks those boxes!
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 makes a perfect match for the blade.
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: 4.7 oz (132 g)
Edge Length: 170 mm
Total Length: 314 mm
Spine Thickness at Heel: 5 mm
Blade Height: 48 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-funayuki-165mm-28.png&&&5&&&||&&&||&&&@@@
enjin1&&&EK8-CG21U&&&Shindo Enjin SRK8 Gyuto 210mm&&&Shindo-san is a solo blacksmith in Japan known for his precise hand-forging and traditional craftsmanship. This 210mm gyuto from his Enjin line is a versatile, workhorse-style chef knife crafted with SRK8 carbon steel, clad in soft iron and finished in rustic kurouchi. The blade delivers excellent edge retention, a fine grain structure, and a subtle convex grind that glides through food with minimal resistance. With a balance of handmade appeal and everyday function, it’s a great choice for both pros and passionate home cooks. These knives are carbon steel so for care, hand wasy and towel dry after using—also, no bones or frozen foods. The edges are thin and the steel is hard so they can chip with improper use.
Blacksmith: Shindo San
Brand: Enjin
Location: Kochi (Tosa), Japan
Construction: Hammer Forged, San Mai
Steel: SRK8
HRC: 63 +-
Finish: Kurouchi
Handle: Octagonal Oak, Burnt Urushi Finish
Grind: Even
Weight: 5.9 oz (166 g)
Edge Length: 216 mm
Total Length: 370 mm
Spine Thickness at Heel: 5 mm
Blade Height: 52 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-gyuto-210mm-28.png&&&0&&&||&&&||&&&@@@
ensrho15&&&EK8-H15U&&&Shindo Enjin SRK8 Honesuki 150mm&&&Shindo Enjin SRK8 Honesuki 150mm. Honesukis are knives that are primarily intended for processing poultry and other birds. They can, of course, be used in other circumstances based on your needs and likes.
Many honesuki knives are single-bevel designs, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty-style knife. The shape and weight allow for easy and secure in-hand work as well as being a great blade for creating garnishes.
There are two main styles within this group. One is the more common triangle shape with a flat edge and very pointed tip. The other, like this one, is more general in profile and features a tanto-style tip.
This adaptable knife is well made and well finished. It has a traditional kurouchi finish on the upper blade road that adds a nice rustic and purposeful aesthetic appeal. The SRK8 inner core is a great knife steel akin to White #2, and together with kurouchi cladding of soft iron, presents a blade that is tough and easy to maintain, one that will hold an edge for protracted uses. Add that great-looking burnt oak wood handle and you have a versatile kitchen tool that represents outstanding value for money.
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: 4.6 oz (130 g)
Edge Length: 160 mm
Total Length: 300 mm
Spine Thickness at Base: 5 mm
Blade Height: 45 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-honesuki-150mm-28.png&&&5&&&||&&&||&&&@@@
ensrki21&&&EK8-CK21U&&&Shindo Enjin SRK8 Kiritsuke 210mm&&&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 makes a perfect match for the blade.
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: 6.3 oz (180 g)
Edge Length: 219 mm
Total Length: 370 mm
Spine Thickness at Heel: 4 mm
Blade Height: 50 mm
Our sayas do not fit this knife; we recommend the blade guard instead&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-kiritsuke-210mm-61.png&&&5&&&||&&&||&&&@@@
ensrpe12&&&EK8-P12U&&&Shindo Enjin SRK8 Petty 120mm&&&We are pleased to introduce these fine knives made by Shindo san in Tosa, Japan.
This first line of kitchen knives is made with SRK8 steel, which is an alloy a bit similar to Hitachi Shirogami #2, with chrome and nickel added for a little extra toughness. The steel is heat-treated to HRC 63+, a number we like for this kind of alloy. It should therefore hold a good edge and be easy to sharpen.
These are really good-looking 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 really good-looking handle made from burnt oak wood is a perfect match for the blade and the name of the brand. "En" means flame in Japanese and "jin" means blade. Perfect indeed!
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: 3.1 oz (88 g)
Edge Length: 126 mm
Total Length: 260 mm
Spine Thickness at Heel: 5 mm
Blade Height: 33 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-petty-120mm-28.png&&&0&&&||&&&||&&&@@@
ensrpe15&&&EK8-P13U&&&Shindo Enjin SRK8 Petty 135mm&&&Blacksmith Shindo san produces these excellent knives and they're impressive in every way.
This 135mm petty is a perfect length for the style of blade. It is long enough for board work yet compact enough for safe in-hand operations. The blades are made using SRK8 steel, which is a Hitachi-made alloy somewhat similar to Hitachi Shirogami #2, but with a little chrome and nickel added for extra toughness. The steel is heat-treated to HRC 63+, which is a number we like for this kind of alloy. It should, therefore, hold a good edge and be easy to sharpen.
A rather unusual and visually pleasing handle is made from burnt oak wood, which is given an urushi (lacquer) finish—impressive features for a knife in this price range.
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: 3.2 oz (90 g)
Edge Length: 140 mm
Total Length: 276 mm
Spine Thickness at Heel: 5 mm
Blade Height: 32 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-petty-135mm-28.png&&&5&&&||&&&||&&&@@@
ensrsa16&&&EK8-S16U&&&Shindo Enjin SRK8 Santoku 165mm&&&Blacksmith Shindo san is working in the Tosa region of Japan and produces these excellent knives. This hotbed of knife making is one of several centers around the country that have been forging and making metal tools and knives for hundreds of years. Recently the regional industry members in Tosa have decided to do something similar to Takefu Village by instigating a training program to encourage young blacksmiths to enter the field. One such smith is Shindo san, a young, up-and-coming blade maker who has been making knives for just three short years. We are most impressed by his skills and energy!
The Enjin SRK8 Santoku 165mm is pretty standard santoku fare regarding shape and proportions. These versatile cutters are becoming more popular in home kitchens due to their compact length, tall height, and general edge profile.
These blades are made with SRK8 steel, which is an alloy that boasts some similarity 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.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
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: 4.7 oz (134 g)
Edge 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-28.png&&&5&&&||&&&||&&&@@@
ensrsu24&&&EK8-J24U&&&Shindo Enjin SRK8 Sujihiki 240mm&&&Our latest blacksmith find, Shindo San, works and resides in Tosa, Japan. He has 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 makes a perfect match for the blade.
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: 6.5 oz (186 g)
Edge Length: 247 mm
Total Length: 402 mm
Spine Thickness at Heel: 4 mm
Blade Height: 43 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-sujihiki-240mm-28.png&&&5&&&||&&&||&&&@@@
ensrsu27&&&EK8-J27U&&&Shindo Enjin SRK8 Sujihiki 270mm&&&Our latest blacksmith find, Shindo san, works and resides in Tosa, Japan. He's a 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 makes a perfect match for the blade.
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: 7.0 oz (198 g)
Edge Length: 275 mm
Total Length: 430 mm
Spine Thickness at Heel: 5 mm
Blade Height: 43 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-sujihiki-270mm-28.png&&&5&&&||&&&||&&&@@@
ensrna16&&&EK8-N16U&&&Shindo Enjin SRK8 Tall 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.
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)
Edge Length: 165 mm
Total Length: 310 mm
Spine Thickness at Heel: 4 mm
Blade Height: 56 mm
Our sayas do not fit this knife; we recommend the blade guard instead&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-tall-nakiri-165mm-28.png&&&5&&&||&&&||&&&@@@
enjin&&&EK8-T12U&&&Shindo Enjin SRK8 Tall Petty 120mm&&&Petty knives are Japanese versions of kitchen utility knives. They can vary significantly in both profile and size, running anywhere from 75mm to 210mm in length. As they are similar to the common western version of the knife, they are adept at many small and detailed cutting tasks. Petty knives are also a great tool for preparing garnishes and other artistic cutting operations. The Enjin SRK8 Tall Petty 120mm is designed with a slightly taller profile for extra finger-to-board clearance.
This pretty petty is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as an herb chopper. The short blade adds rigidity and stiffness resulting in a quick, easy to control implement.
Blacksmith Shindo san makes these knives out of a steel known as SRK8. This interesting alloy is not used a lot in the industry but that may change as people get to appreciate its qualities. Similar to Hitachi White #2, this steel can take and hold a really nice edge. It is slightly tougher than White #2 with the addition of small amounts of chrome and nickel.
A good-looking burnt oak wood handle with an urushi finish completes this very nice (and nicely priced) package.
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: 4.0 oz (114 g)
Edge Length: 129 mm
Total Length: 264 mm
Spine Thickness at Heel: 5 mm
Blade Height: 40 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-tall-petty-120mm-28.png&&&0&&&||&&&||&&&@@@
enek8togy24&&&EK8-OG4U&&&Shindo Enjin SRK8 Togatta Gyuto 240mm&&&We only started working with blacksmith Shindo san quite recently and after receiving a couple of shipments of his knives we are impressed. So, we have asked him to start making some longer gyutos for our customers.
Shindo san uses a relatively new (to us) steel called SRK8. This high carbon alloy is made by Hitachi and it has been reported to be a similar steel to the ubiquitous White Paper #2, but with some added elements for extra toughness and edge retention. He hardens the core steel to HRC 63+. The inner core steel is clad in a soft iron that retains the blacksmith scale, or kurouchi, on the upper blade road. This adds a bit of corrosion protection while enhancing food release properties. This is still a reactive blade and will require care with cleaning and drying between uses.
Enjin is a name derived from two Japanese words: "en" means flame, and "jin" means blade. We really like the connotation and to emphasize it we asked for a burnt handle finish for these blades!
The Enjin SRK8 Togatta Gyuto is an all-around great knife at a very competitive price. It is perfect for users looking for a chef-type knife that will hold its edge and look good for an incredibly long time.
Blacksmith: Shindo San
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Steel: SRK8
Finish: Kurouchi
HRC: 63 +-
Handle: Octagonal Oak, Burnt Urushi Finish
Grind: Even
Weight: 6.2 oz (178 g)
Edge Length: 245 mm
Total Length: 400 mm
Spine Thickness at Heel: 5 mm
Blade Height: 48 mm
Our sayas do not fit this knife; we recommend the blade guard instead&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shindo-enjin-srk8-togatta-gyuto-240mm-61.png&&&0&&&||&&&||&&&@@@
shkaaosubu16&&&G-4705WM&&&Shiro Kamo Aogami Super Bunka 165mm&&&Discover the mastery of blacksmith Shiro Kamo with a knife crafted in his workshop in Echizen, Japan. Enjoy the exceptional construction of a San Mai blade featuring the perfect blend of Aogami Super steel for a razor-sharp edge.
The blade is hammer-forged for strength and durability, with a 50/50 bevel grind for precise cuts. The stainless steel cladding adds extra protection, while the traditional kurouchi finish gives the knife both functionality and beauty.
With a Rockwell hardness of 63, this knife is designed to last and provide reliable performance even under heavy use. Upgrade your kitchen with a Shiro Kamo knife, a true work of art 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: 3.9 oz/ 110g
Blade Length: 176mm
Overall Length: 314mm
Spine Thickness at Heel: 2.5mm
Blade Height at Heel: 46.0mm&&&&&&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&&&Discover the mastery of blacksmith Shiro Kamo with a knife crafted in his workshop in Echizen, Japan. Enjoy the exceptional construction of a San Mai blade featuring the perfect blend of Aogami Super steel for a razor-sharp edge.
The blade is hammer-forged for strength and durability, with a 50/50 bevel grind for precise cuts. The stainless steel cladding adds extra protection, while the traditional kurouchi finish gives the knife both functionality and beauty.
With a Rockwell Hardness of 63, this knife is designed to last and provide reliable performance even under heavy use. Upgrade your kitchen with a Shiro Kamo knife, a true work of art 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: 5.1 oz (144 g)
Edge Length: 186 mm
Total Length: 332 mm
Spine Thickness at Heel: 3 mm
Blade Height: 55 mm
We do not carry a saya that fits this knife; we recommend the felt guard instead&&&&&&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&&&Discover the artistry of master blacksmith Shiro Kamo with one of his fantastic knives crafted in his workshop in Echizen, Japan. Experience the San Mai blade construction, featuring Aogami Super steel for a razor-sharp edge. The blade is hammer-forged for durability and strength, and ground to an even 50/50 bevel for precision cutting, while the stainless steel cladding offers added protection. The knife is given a traditional kurouchi finish, making it both functional and beautiful. With a Rockwell Hardness of 63, this knife will withstand heavy use and provide long-lasting sharpness and performance. Upgrade your kitchen with the Shiro Kamo knife, a true work of art from 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: 6.2 oz (176 g)
Edge Length: 219 mm
Total Length: 369 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 53 mm
Photos By Gustavo Bermudez&&&&&&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&&&Experience the artistry of Master Blacksmith Shiro Kamo with a handmade knife crafted in his workshop in Echizen, Japan. Enhance your kitchen with a knife that showcases superior construction and razor-sharp cutting ability. The San Mai blade is made from Aogami Super steel and is hammer forged for durability and strength. The even 50/50 bevel grind provides precise cuts, while the stainless steel cladding offers extra protection. This knife is finished with a traditional kurouchi finish, giving it both functionality and beauty. With a Rockwell hardness of 63, you can expect long-lasting sharpness and performance. Own a piece of art with a Shiro Kamo knife.
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: 6.1 oz (172 g)
Edge Length: 247 mm
Total Length: 395 mm
Spine Thickness at Heel: 3.5 mm
Blade Height at Heel: 54 mm
Photos by Gustavo Bermudez&&&&&&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 Shiro Kamo AS line offers a rustic finish with top-of-the-line AS (Aogami Super) steel. The blades are reactive so you need to dry them after each use to keep them from rusting. Edge sharpness out of the box is excellent. The knives also have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi Finish
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Clad
HRC: 63
Edge Grind: Even (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 5.2 oz (148 g)
Edge Length: 159 mm
Total Length: 312 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 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&&&Shiro Kamo is another of our blacksmiths from Echizen, Japan. He forges these santokus on a spring hammer and uses top-of-the-line Aogami Super steel for a razor-sharp edge.
The blade is hammer-forged for strength and durability, with a 50/50 bevel grind for precise cuts. The stainless steel cladding adds extra protection, while the traditional kurouchi finish gives the knife both functionality and beauty.
With a Rockwell Hardness of 63, this knife is designed to last and provide reliable performance even under heavy use. Upgrade your kitchen with a Shiro Kamo knife, a true work of art 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: 4.2 oz (120 g)
Edge 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&&&Experience the artistry of Master Blacksmith Shiro Kamo with a handmade knife crafted in his workshop in Echizen, Japan. Enhance your kitchen with a knife that showcases superior construction and razor-sharp cutting ability. The San Mai blade is made from Aogami Super steel and is hammer forged for durability and strength.
The even 50/50 bevel grind provides precise cuts, while the stainless steel cladding offers extra protection. This knife is finished with a traditional kurouchi finish, giving it both functionality and beauty. With a Rockwell hardness of 63, you can expect long-lasting sharpness and performance. Own a piece of art with a Shiro Kamo knife.
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: 5.6 oz (160 g)
Edge 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 Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Migaki Finish
Cladding: Reactive Iron
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 4.1 oz/ 118g
Blade Length: 167mm
Overall 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&&&Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Migaki Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Cladding: Iron Reactive
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 4.6 oz/ 130g
Blade Length: 188mm
Overall 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&&&Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Reactive Iron Cladding
Finish: Migaki (polished)
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 5.3 oz/ 152g
Blade Length: 220mm
Overall 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&&&Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Migaki Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
Cladding: Iron Reactive
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 5.7 oz/ 164g
Blade Length: 244mm
Overall 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-214.png&&&0&&&||&&&||&&&||@@@
shkabl2mina1&&&G-510M&&&Shiro Kamo Blue #2 Migaki Nakiri 165mm&&&Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 4.9 oz/ 140g
Blade Length: 156mm
Overall 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&&&Shiro Kamo Blue #2 Migaki. "Migaki" means "Polished" in Japanese and these blades have nice polished iron cladding over the core steel of Blue #2 Carbon steel. Shiro Kamo is an excellent sharpener in addition to his high skill at forging so these knives will perform well straight out of the box.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Polished Iron Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: Rosewood D
Ferrule: Black Pakkawood
Weight: 4.5 oz/ 126g
Blade Length: 169mm
Overall Length: 307mm
Spine Thickness at Heel: 2.6mm
Blade Height at Heel: 2.6mm&&&&&&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)
Edge Length: 175 mm
Total Length: 317 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
Hardness: ~HRC 61
&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-bunka-165mm-28.png&&&5&&&||&&&||&&&||@@@
shkayobl2gy1&&&G-180GY-AO&&&Shiro Kamo Blue #2 Yoru Gyuto 180mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (126 g)
Edge Length: 193 mm
Total Length: 334 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-gyuto-180mm-28.png&&&5&&&||&&&||&&&||@@@
shkayobl24&&&G-210GY-AO&&&Shiro Kamo Blue #2 Yoru Gyuto 210mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.2 oz (148 g)
Edge Length: 213 mm
Total Length: 355 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-gyuto-210mm-28.png&&&5&&&||&&&||&&&||@@@
shkayobl25&&&G-240GY-AO&&&Shiro Kamo Blue #2 Yoru Gyuto 240mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.8 oz (164 g)
Edge Length: 248 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 54 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-gyuto-240mm-28.png&&&0&&&||&&&||&&&||@@@
shkayobl22&&&G-165NA-AO&&&Shiro Kamo Blue #2 Yoru Nakiri 165mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.6 oz (130 g)
Edge Length: 159 mm
Total Length: 311 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-nakiri-165mm-28.png&&&0&&&||&&&||&&&@@@
shkayobl2&&&G-135PT-AO&&&Shiro Kamo Blue #2 Yoru Petty 135mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives also have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.1 oz (88 g)
Edge Length: 142 mm
Total Length: 268 mm
Spine Thickness at Heel: 3 mm
Blade Height: 34 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-petty-135mm-60.png&&&0&&&||&&&||&&&||@@@
shkayobl21&&&G-165SA-AO&&&Shiro Kamo Blue #2 Yoru Santoku 165mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.2 oz (118 g)
Edge Length: 171 mm
Total Length: 311 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
Photos By Gustavo Bermudez&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-santoku-165mm-28.png&&&0&&&||&&&||&&&||@@@
shkayobl26&&&G-270SJ-AO&&&Shiro Kamo Blue #2 Yoru Suji 270mm&&&"Yoru" means "night" in Japanese, and these blades have the nice kurouchi blacksmith finish that bears the name. The blades are reactive, so you need to dry them after each use to keep them from rusting. The knives have nice walnut octagonal handles that are durable and attractive. These are great values from one of the master blacksmiths from Echizen.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.0 oz (144 g)
Edge Length: 277 mm
Total Length: 428 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 41 mm
Photos by Gustavo Bermudez&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-blue-2-yoru-suji-270mm-106.png&&&0&&&||&&&||&&&||@@@
shkabl2yosu3&&&G-300SJ-AO&&&Shiro Kamo Blue #2 Yoru Suji 300mm&&&Introducing the Yoru series, named after the Japanese word for "night"; these knives embody the beauty and mystique of darkness with their striking kurouchi finish. Hand-forged by master blacksmith Shiro Kamo in Echizen, Japan, each blade carries the rugged character of traditional craftsmanship. The kurouchi finish not only gives the knives a unique, rustic aesthetic but also pays homage to the heritage of Japanese blacksmithing. Built with a San Mai construction and a Blue #2 carbon steel core, these blades deliver exceptional edge retention and cutting performance. With a hardness rating of HRC 61, they are razor-sharp and built for serious prep work, but remember, they're reactive and should be dried promptly after each use to prevent rusting.
Paired with walnut octagonal handles, these knives offer a comfortable, secure grip and a clean, understated elegance that complements the raw beauty of the blade. The handles are not only durable but also lightweight, giving the knife excellent balance in hand. These Yoru blades are an outstanding value for anyone seeking a high-performance carbon steel knife with true artisanal character. Whether you're a seasoned pro or a home cook looking to invest in something special, this line from Takefu Village brings centuries of Japanese blade-making tradition into your kitchen.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi Finish
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.5 oz (156 g)
Edge 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&&&It has been a few years since we last offered Shiro Kamo knives to our customers so we are very pleased to be able to feature these wonderful knives again in our store.
The Kamo SG2 bunka is a lovely kitchen knife that features some stunning damascus work, and fit and finish that are as good as it gets. The very talented blacksmith, Kamo-san, works wonders with R2 stainless steel, turning it into some beautiful pieces of functional art.
The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces.
Two of the outstanding attributes of Shiro Kamo knives are their great grinds and out-of-the-box sharpness. The nicely finished spine and choil are well executed and reflect the care and attention that has been devoted to the making of this fine piece of cutlery. The package is completed with a great-looking wa octagonal handle.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Stainless Damascus
Edge Steel: SG2 Powdered Steel
HRC: 63
Edge Grind: Even (See Choil Shot)
Handle: Sandalwood Octagonal
Weight: 4.2 oz (120 g)
Edge 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&&&It has been a few years since we last offered Shiro Kamo knives to our customers so we are very pleased to be able to feature these wonderful knives again in our store.
The Kamo SG2 gyuto is a lovely kitchen knife that features some stunning Damascus work, and fit and finish that are as good as it gets. The very talented blacksmith, Kamo-san, works wonders with SG2 stainless steel, turning it into some beautiful pieces of functional art.
SG2 steel is a proprietary powdered alloy made by The Kobelco Steel Company primarily for use in the manufacturing of tools. It is a perfect steel for kitchen knives as it is easy to maintain and can be hardened to a reasonably high rating, in this case 63 HRC. The outer layer of soft stainless steel is applied in layers and then etched to reveal the lovely semi-matte Damascus pattern. Because of this 100% stainless construction, there is no need to be concerned with corrosion or discoloration.
These small gyutos are perfect for home cooks and the knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces.
Two of the outstanding attributes of Shiro Kamo knives are their great grinds and out-of-the-box sharpness. The nicely finished spine and choil are well executed and reflect the care and attention that has been devoted to the making of this fine piece of cutlery. The package is completed with a nice wa octagonal handle.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Stainless Damascus
Edge Steel: SG2 Powdered Steel
HRC: 63+-
Edge Grind: Even (See Choil Shot)
Handle: Wa Rosewood Octagonal
Weight: 4.8 oz (136 g)
Edge 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 short gyuto, and this 210mm SG2 Damascus blade by Shiro Kamo hits all the right notes. Hand-forged in Takefu Village, it features a core of SG2 powdered stainless steel for outstanding edge retention and stain resistance. The knife is beautifully clad in a finely layered Damascus pattern that reflects Kamo-san’s craftsmanship. Light, responsive, and finely balanced, this gyuto is ideal for cooks who value precision, agility, and visual appeal in a daily driver.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Stainless Damascus
Edge Steel: SG2 Powdered Steel
HRC: 63+-
Edge Grind: Even (See Choil Shot)
Handle: Wa Rosewood Octagonal
Weight: 5.8 oz (166 g)
Edge Length: 220 mm
Total Length: 370 mm
Spine Thickness at Heel: 2 mm
Blade Height: 52 mm
Please Note: the item pictured is the style handle you will receive.&&&&&&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&&&When Kamo-san was just 47 years old, he was awarded the "Dento-Kogei-shi" title, which means "master of traditional crafts" and is given only to a select few artisans who have made a significant contribution to their craft in a particular region. This finely crafted series of SG2 alloy kitchen knives is a testament to his skills and dedication to his art.
Art is a suitable adjective to describe this great-looking gyuto. The stunning Damascus look is achieved by forging multiple layers of stainless steel over the core of SG2 alloy. The knife is constructed in the san-mai style, so these layers are visible when viewing the spine of the blade from above. The upper portion of the blade is etched to reveal the cladding and the lower portion is ground to achieve the fine edge and further reveal more of the hagane. It is a lovely look that, together with the nicely chiseled kanji script, results in a dramatic-looking blade, high in aesthetic value.
240mm gyutos are the standard chef knives in many kitchens. They are all-around workhorses capable of processing almost any ingredient. The Kamo gyuto is a fairly light blade, but no laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small amount of belly for those rocking cuts. Fit and finish are very good indeed with a nicely rounded choil and spine.
The stainless construction ensures that daily maintenance will be kept to a minimum while a high degree of edge sharpness is attainable with little effort. We think you will love this knife as it's one of our favorites!
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Stainless Damascus
Edge Steel: SG2 Powdered Steel
HRC: 63+-
Edge Grind: Even (See Choil Shot)
Handle: Wa Rosewood Octagonal
Weight: 5.7 oz (162 g)
Edge Length: 247 mm
Total Length: 395 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm
Please note the item pictured is the updated style you will receive.&&&&&&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 fashions this series of knives from SG2 (R2) stainless tool steel, clad with a damascus style layering of a different stainless alloy. The jigane (outer layer) is etched to reveal a lovely semi-matte pattern. Some fine kanji script is chiseled into the blade to enhance the handsome aesthetic.
SG2 is powdered steel that exhibits really good strength, excellent wear resistance, and the ability to take a very sharp edge. It's made by Takefu Specialty Steels.
The Shiro Kamo nakiri featured here is a really fine knife. While the knife is quite light, it is still a stiff and responsive blade, but certainly not a laser. The blade thickness is fairly stout at the neck but thins down to a fine edge and tip. The profile is almost dead flat with just a hint of curvature to the belly. The tip is rounded to allow for a slight rocking action. The overall fit and finish are as good as any in its price range (and better than most). The same goes for the out of the box edge sharpness.
If you seek a blade with character or "soul," a knife that can handle a multitude of ingredients, and you want to experience the latest in easy-to-maintain metallurgy, then the Shiro Kamo Nakiri would be a perfect choice.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Stainless Damascus
Edge Steel: SG2 Powdered Steel
HRC: 63+-
Edge Grind: Even (See Choil Shot)
Handle: Sandalwood Octagonal
Weight: 5.2 oz (148 g)
Edge Length: 156 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
The handle has been updated; the item pictured is the style you will receive.&&&&&&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&&&We are pleased to offer these great knives to our customers again. Shiro Kamo knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging, but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his supervision.
The petty featured here is a wonderful blade that can double as a petty or paring knife. It is the perfect implement for making intricate garnishes. Constructed from SG2 (R2) powdered stainless steel with a softer stainless steel cladding in a Damascus style, the face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
This is a really fun knife and one that will surprise you in its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience SG2 steel.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Stainless Damascus
Edge Steel: SG2 Powdered Steel
HRC: 63+-
Edge Grind: Even (See Choil Shot)
Handle: Sandalwood Octagonal
Weight: 2.5 oz (72 g)
Edge 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&&&Kamo san was just 47 years old when he was awarded the "Dento-Kogei-shi" title, which means "master of traditional crafts" and is given only to a select few artisans who have made a significant contribution to their craft in a particular region. We have been fans of his for many years and have recently been able to source some new stock from this popular blacksmith.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 Stainless
HRC: 63+-
Cladding: Damascus
Handle: Sandalwood Octagonal
Weight: 3.9 oz (112 g)
Edge Length: 168 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
The handle has been updated; the knife you will receive matches the photos&&&&&&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&&&When Kamo-san was just 47 years old, he was awarded the "Dento-Kogei-shi" title, which means "master of traditional crafts" and is given only to a select few artisans who have made a significant contribution to their craft in a particular region. This finely crafted series of SG2 alloy kitchen knives is a testament to his skills and dedication to his art.
Art is a suitable adjective to describe this great-looking sujihiki. The stunning Damascus look is achieved by forging multiple layers of stainless steel over the core of SG2 alloy. The knife is constructed in the san-mai style, so these layers are visible when viewing the spine of the blade from above. The upper portion of the blade is etched to reveal the cladding and the lower portion is ground to achieve the fine edge and further reveal more of the hagane. It is a lovely look that, together with the nicely chiseled kanji script, results in a dramatic-looking blade, high in aesthetic value.
270mm sujihikis are the standard slicing knives of choice in many kitchens. They are all-around slicers capable of processing almost most ingredients. The Kamo sujihiki is a fairly light blade, but no laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small lifted tip. Fit and finish are very good indeed.
The stainless construction ensures that daily maintenance will be kept to a minimum while a high degree of edge sharpness is attainable with little effort. We think you will love this knife as it's one of our favorites!
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Stainless Damascus
Edge Steel: SG2 Powdered Steel
HRC: 63+-
Edge Grind: Even (See Choil Shot)
Handle: Wa Rosewood Octagonal
Weight: 4.9 oz (138 g)
Edge Length: 270 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&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Damascus
Edge Steel: White Paper #2 Steel
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: D Shape Sandalwood
Blade Length: 167mm
Height: 48mm
Weight: 118g / 4.2oz
Spine Thickness: 2mm
Engraving: Hand Engraved&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-bunka-165mm-212.png&&&5&&&||&&&||&&&@@@
shirokamo1&&&G-7&&&Shiro Kamo White #2 Gyuto 185mm&&&These sweet knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use them carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Damascus
Edge Steel: White Paper #2 Steel
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: D Shape Sandalwood
Weight: 4.2 oz (120 g)
Edge Length: 188 mm
Total Length: 329 mm
Spine Thickness at Base: 2.1 mm
Blade Height: 47.8 mm
Engraving: Hand Engraved&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-185mm-243.png&&&5&&&||&&&||&&&||@@@
shkawh2gy21&&&G-8&&&Shiro Kamo White #2 Gyuto 210mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use them carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge. Unfortunately, none of the sayas fit this knife. Get the blade guard.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Damascus
Edge Steel: White Paper #2 Steel
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: D Shape Sandalwood
Weight: 5.5 oz (156 g)
Edge Length: 218 mm
Total Length: 366 mm
Spine Thickness: 2.3 mm
Blade Height: 54.7 mm
Engraving: Hand Engraved&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-210mm-305.png&&&4.5&&&||&&&||&&&||@@@
shkawh2gy24&&&G-9&&&Shiro Kamo White #2 Gyuto 240mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakka wood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Please note these knives have thin edge grinds and use hard steel so they can chip if you don’t use it carefully. No bones, frozen foods, hard root stems, or garlic husks. Use push or pull cuts to put less stress on the edge.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Damascus
Edge Steel: White Paper #2 Steel
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: D-Shaped Sandalwood
Weight: 5.9 oz (168 g)
Edge Length: 245 mm
Total Length: 393 mm
Spine Thickness at Base: 2.7 mm
Blade Height: 57.8 mm
Engraving: Hand Engraved&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-gyuto-240mm-260.png&&&5&&&||&&&||&&&||@@@
shkawh2sa16&&&G-10&&&Shiro Kamo White #2 Nakiri 165mm&&&Handcrafted by Master Blacksmith Kamo-san from the legendary Takefu Village in Japan, these knives are truly exceptional. Renowned for his skill in both grinding and forging—a rare combination—Kamo-san is a master of his craft. Working closely with a small, dedicated team of just two craftsmen, he oversees every step of the process, ensuring each knife meets his exacting standards. Unlike larger shops that outsource different stages of production, Kamo-san keeps everything in-house, allowing him to maintain meticulous quality control and a personal touch in every blade. This dedication makes each knife not only a tool but a work of art.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Damascus
Edge Steel: White Paper #2 Steel
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: D Shape Sandalwood
Weight: 4.9 oz (140 g)
Edge Length: 157 mm
Total Length: 313 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 51.2 mm
Engraving: Hand Engraved&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-nakiri-165mm-313.png&&&0&&&||&&&||&&&@@@
shkawh2pe13&&&G-1&&&Shiro Kamo White #2 Petty 135mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Reactive Damascus Cladding
Edge Steel: White Paper #2 Carbon Steel
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: D Shape Sandalwood
Weight: 2.5 oz (72 g)
Edge Length: 141 mm
Total Length: 265 mm
Spine Thickness at Base: 2.0 mm
Height: 31.9 mm
Engraving: Hand Engraved&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-petty-135mm-256.png&&&0&&&||&&&||&&&||@@@
shkawh2sa&&&G-3&&&Shiro Kamo White #2 Santoku 170mm&&&These sweet knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its abilities to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Damascus
Edge Steel: White Paper #2 Steel
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: D Shape Sandalwood
Weight: 4.4 oz (126 g)
Edge Length: 170 mm
Total Length: 313 mm
Spine Thickness: 2.3 mm
Blade Height: 48.9 mm
Engraving: Hand Engraved&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-santoku-170mm-254.png&&&5&&&||&&&||&&&||@@@
shkawh2su24&&&G-15&&&Shiro Kamo White #2 Sujihiki 240mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. For care please wash after using and towel dry completely to avoid rust.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Damascus
Type: Sujihiki
Edge Steel: White Paper #2 Steel
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: D Shape Sandalwood
Engraving: Hand Engraved
Weight: 4.3oz/122g
Blade Length: 245mm
Overall Length: 395mm
Spine Thickness at Heel: 2.6mm
Blade Height at Heel: 39.3mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-240mm-245.png&&&5&&&||&&&||&&&||@@@
shkawh2su27&&&G-16&&&Shiro Kamo White #2 Sujihiki 270mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly and it will excel with push and pull cutting. We are now supplying these knives with a beautiful sandalwood D-shaped handle with a black pakkawood ferrule. This is a really fun knife and one that will surprise you with its ability to perform many tasks around the kitchen. It’s also a great and inexpensive way to experience White #2 steel. For care please wash after using and towel dry completely to avoid rust.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Damascus
Type: Sujihiki
Edge Steel: White Paper #2 Steel
HRC: 61
Edge Grind: Even (See Choil Shot)
Handle: D Shape Sandalwood
Blade Length: 280mm
Height: 40.5mm
Weight: 150g / 5.3oz
Spine Thickness: 2.25mm
Engraving: Hand Engraved&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-270mm-245.png&&&0&&&||&&&||&&&||@@@
shkawh2su30&&&G-21&&&Shiro Kamo White #2 Sujihiki 300mm&&&These beautiful knives are made by Master Blacksmith Kamo-san from Takefu Village in Japan. It's rare to find blacksmiths who excel with both grinding and forging but Kamo-san is one of them. He works with a very small crew of just two other workmen. While many shops farm their blades out to various workmen for the different stages of manufacture, Kamo-san keeps these operations in-house and under his personal supervision.
Constructed from White #2 carbon steel, the knife is then clad with reactive Damascus steel for a beautiful-looking blade that will gain character as patina forms on the blade with use. The face etching is very well realized and reveals a lovely pattern from the cladding layers. This is a light blade but one that feels strong in the hand. Edge sharpness out of the box is excellent, as are the overall fit and finish.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Steel Type: White #2
Finish: Reactive Damascus
HRC: 61 +-
Edge Grind: Even
Handle: Rosewood D
Ferrule: Black Pakka
Weight: 5.1 ounces / 144g
Blade Length: 305 mm
Overall Length: 460 mm
Spine Thickness at Heel: 2.2 mm
Blade Height at Heel: 40 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shiro-kamo-white-2-sujihiki-300mm-245.png&&&0&&&||&&&||&&&||@@@
shgenbu14&&&SG-1112&&&Shizu Gen VG10 Bunka 145mm&&&Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Cladding: Stainless
Edge: VG10 Stainless Steel
Grind: Even
Handle: D-Shaped Pakka Wood
Ferrule: Black Pakka Wood
Weight: 3.5 oz (98 g)
Edge Length: 146 mm
Total Length: 270 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-bunka-145mm-90.png&&&0&&&||&&&||&&&@@@
shgenvgbu17&&&SG-1103&&&Shizu Gen VG10 Bunka 190mm&&&Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Cladding: Stainless
Edge: VG10 Stainless Steel
Grind: Even
Handle: D-Shaped Pakka Wood
Ferrule: Black Pakka Wood
Weight: 5.8 oz (166 g)
Edge Length: 191mm
Total Length: 333 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
HRC: 60/61
We do not carry a saya for this knife; we recommend the blade guard instead.&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-bunka-190mm-54.png&&&5&&&||&&&||&&&@@@
shhagy18&&&SG-1102&&&Shizu Gen VG10 Gyuto 180mm&&&Based in Seki City, Japan, Shizu Hamono stands as a distinguished entity in the realm of traditional Japanese knife-making. Renowned for crafting some of the most exceptional knives in the nation, the company carries forward the legacy of handcrafted excellence. Utilizing time-honored techniques and superior materials, Shizu Hamono prides itself on fabricating knives that flawlessly merge aesthetic appeal with remarkable functionality.
Weight: 5.0 oz (142 g)
Edge Length: 183 mm
Total Length: 323 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-180mm-72.png&&&0&&&||&&&||&&&@@@
shgenvggy21&&&SG-1101&&&Shizu Gen VG10 Gyuto 210mm&&&Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Cladding: Stainless
Edge: VG10 Stainless Steel
Grind: Even
Handle: D-Shaped Pakka Wood
Ferrule: Black Pakka Wood
Weight: 5.8 oz (166 g)
Edge Length: 212 mm
Total Length: 352 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
HRC: 60/61&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-210mm-143.png&&&5&&&||&&&||&&&@@@
shgenvggy24&&&SG-1100&&&Shizu Gen VG10 Gyuto 240mm&&&Operating from Seki City, Japan, Shizu Hamono is a renowned entity in the world of traditional Japanese knife-making, recognized for its role in producing some of the finest knives across the nation. The company meticulously handcrafts each knife with a blend of ancestral techniques and superior-grade materials. This fusion manifests in the form of knives that are as stunning to behold as they are functional to use.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Cladding: Stainless
Edge: VG10 Stainless Steel
Grind: Even
Handle: D Shape Pakkawood
Ferrule: Black Pakkawood
Weight: 6.9 oz (196 g)
Edge Length: 243 mm (9.4")
Total Length: 382 mm (15")
Spine Thickness at Heel: 2.2 mm
Blade Height: 51.4 mm
HRC: 60/61&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-240mm-137.png&&&0&&&||&&&||&&&@@@
shgenvgpe15&&&SG-1111&&&Shizu Gen VG10 Petty 130mm&&&Based in Seki City, Japan, Shizu Hamono stands out as a highly respected purveyor of traditional Japanese knives, renowned for creating some of Japan's most exceptional cutlery. The company takes immense pride in handcrafting its knives, intertwining age-old methodologies and premium materials. This approach yields knives that captivate both in beauty and functionality.
Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Cladding: Stainless
Edge: VG10 Stainless Steel
Grind: Even
Handle: D-Shaped Pakka Wood
Ferrule: Black Pakka Wood
Weight: 2.8 oz (80 g)
Edge Length: 131 mm
Total Length: 251 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm
HRC: 60/61&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-petty-130mm-34.png&&&0&&&||&&&||&&&@@@
shhabrkn&&&SM-4000&&&Shizu Morinoki Bread Knife&&&Shizu Hamono, located in the heart of Seki City, Japan, is celebrated for its heritage in traditional Japanese knife crafting. The company stands among the best in the country, renowned for the production of some of Japan's most exquisite knives. With a deep commitment to handcrafting and the use of superior quality materials, Shizu Hamono is recognized for producing knives that not only captivate with their aesthetic appeal but also excel in functionality.
We're always on the lookout for knives that offer great value for the money, especially to satisfy our line cook customers. This one delivers. With quality stainless steel, a thin blade featuring clean, effective serrations, and an outstanding price point, this knife is a solid winner.
Maker: Shizu Hamono
Knife Line: Morinoki
Location: Seki City, Japan
Construction: Laser Cut
Edge Steel: DSR1K6 Stainless Steel
Cladding: Stainless
HRC: 60
Handle: Keyaki Wood
Weight: 4.1 oz (118 g)
Edge Length: 210 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
Left Handed Edge&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-bread-knife-left-37.png&&&0&&&||&&&||&&&@@@
shmohachkn&&&SM-4004&&&Shizu Morinoki Hard Cheese Knife&&&Located in the historic Seki City, Japan, Shizu Hamono shines as an emblem of traditional Japanese knife craftsmanship. Celebrated for their unparalleled artistry, they craft some of the finest blades in Japan. Infusing age-old techniques with top-tier materials, every handcrafted piece from Shizu Hamono is a blend of aesthetic elegance and functional excellence.
Maker: Shizu Hamono
Line: Morinoki
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless Steel
HRC: 58-59
Handle: Keyaki Wood
Weight: 1.5 oz (44 g)
Edge 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&&&Shizu Hamono, nestled in the heart of Seki City, Japan, stands as a prestigious name in the traditional Japanese knife-making realm. Renowned for their exceptional craftsmanship, they fashion some of Japan's most exquisite knives. Merging time-honored techniques with premium materials, Shizu Hamono's handcrafted creations are as visually stunning as they are functionally superior.
Maker: Shizu Hamono
Line: Morinoki
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless Steel
HRC: 58-59
Handle: Keyaki Wood
Weight: 1.5 oz (42 g)
Edge 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&&&Shizu Hamono, nestled in the heart of Seki City, Japan, stands as a prestigious name in the traditional Japanese knife-making realm. Renowned for their exceptional craftsmanship, they fashion some of Japan's most exquisite knives. Merging time-honored techniques with premium materials, Shizu Hamono's handcrafted creations are as visually stunning as they are functionally superior.
Maker: Shizu Hamono
Line: Morinoki
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless Steel
HRC: 58-59
Handle: Keyaki Wood
Weight: 2.1 oz (60 g)
Edge Length: 169 mm
Total Length: 293 mm
Spine Thickness at Base: 2 mm
Blade Height: 34 mm&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-morinoki-petty-knife-170mm-90.png&&&0&&&||&&&||&&&@@@
shhapicu&&&SM-4003&&&Shizu Morinoki Pizza Cutter&&&Located in Seki City, Japan, Shizu Hamono is a highly respected company, celebrated for their exceptional knife craftsmanship. They stand out as one of Japan's top manufacturers of premium knives. Shizu Hamono's specialty lies in the creation of hand-forged knives, employing age-old techniques and superior materials. Their products are a harmonious blend of aesthetic appeal and exceptional functionality, making Shizu Hamono's knives not just tools, but works of art.
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&&&0&&&||&&&||&&&@@@
shmosochkn&&&SM-4005&&&Shizu Morinoki Soft Cheese Knife &&&Located in the historic Seki City, Japan, Shizu Hamono shines as an emblem of traditional Japanese knife craftsmanship. Celebrated for their unparalleled artistry, they craft some of the finest blades in Japan. Infusing age-old techniques with top-tier materials, every handcrafted piece from Shizu Hamono is a blend of aesthetic elegance and functional excellence.
Maker: Shizu Hamono
Line: Morinoki
Construction: Roll Forged, Mono Steel
Steel: DSR-1K6 Stainless Steel
HRC: 58-59
Handle: Keyaki Wood
Weight: 1.5 oz (42 g)
Edge 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&&&||&&&||&&&@@@
cksixclest3x&&&SiennaStrop11&&&Sienna XCEL Leather Strop 3" x 11" &&&This high-quality leather is an exciting recent special purchase for CKTG. Vibrant, sleek, and consistent, with a slight pull-up, this leather is a perfect substrate for our CKTG diamond sprays. Boasts a very nice feel, almost waxy. This item has a magnetic backing and fits on our CKTG Strop Base. Get your hands on this special purchase while you can! Quantities are limited. &&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sienna-xcel-leather-strops-3x11-159.png&&&4&&&||&&&||&&&||@@@
sixcstforedp&&&EPSiennaXcelStrop1x6&&&Sienna Xcel Strop for Edge Pro 1" x 6"&&&This high-quality leather is an exciting recent Special Purchase for CKTG. Vibrant, sleek, and consistent, with a slight pull-up, this leather is a perfect substrate for our CKTG diamond sprays. Boasts a very nice feel, almost waxy. This item has a magnetic backing and fits on our CKTG Strop Base. Get your hands on this special purchase while you can! Quantities are limited.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the sienna, which must be touched to truly believe just how fine it is.
&&&&&&9.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sienna-xcel-strop-for-edge-pro-1-x-6-115.png&&&5&&&||&&&||&&&||@@@
sixcstforedp1&&&EPSiennaXcelStrop1x6Seconds&&&Sienna Xcel Strop for Edge Pro 1" x 6"- 2nds&&&This Sienna strop has a flaw in the leather, which is visible in the picture. This will work best with the CKTG pastes.
This high-quality leather is an exciting recent Special Purchase for CKTG. Vibrant, sleek, and consistent, with a slight pull-up, this leather is a perfect substrate for our CKTG diamond sprays. Boasts a very nice feel, almost waxy. This item has a magnetic backing and fits on our CKTG Strop Base. Get your hands on this special purchase while you can! Quantities are limited.
The 1" x 6" strops are mounted on aluminum blanks. Pictures can't truly capture the smoothness of the sienna, which must be touched to truly believe just how fine it is.
&&&&&&9.5&&&5&&&https://s.turbifycdn.com/aah/chefknivestogo/sienna-xcel-strop-for-edge-pro-1-x-6-2nds-12.png&&&0&&&||&&&||&&&@@@
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&&&Sokan products are produced in a factory located in Yamagata prefecture, which is famous as a production center for forged gardening tools.
The first Sokan was born in 1819, and he was a blacksmith of Japanese swords. After the end of Samurai era, demand for Japanese swords decreased and the production was switched over to various shears. Around 1880, the original model of the current pruning shears was developed, and since then the factory has been focusing on and producing pruning shears.
The pruning shears are produced in a traditional way, stemming from the process of Japanese sword making. A tapered screw is used to fix the blades and as a result, the shears can be used without loosening for a long time.
A seasoned craftsman perfects the edges, giving the shears excellent cutting quality. The steel used is called KA70, which is widely used for cutlery in Japan.
Weight: 8.6 oz (244 g)
Edge Length: 60 mm
Total Length: 210 mm
Features a locking mechanism at the handle base&&&&&&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&&&@@@
daclv2ta18us&&&Special-Order&&&Special Order for Patrick&&&&&&&&&630&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/special-order-for-patrick-31.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
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stshst&&&StaySharp&&&Stay Sharp Sticker&&&We've been using this tagline for a decade in our videos and printed material. I think we inadvertently stole it from Murray Carter who was kind enough to let us keep using it. Measures 2 7/8" in diameter. "Stay Sharp!" &&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/stay-sharp-sticker-113.png&&&0&&&||&&&||&&&@@@
tcblla24gy&&&1010&&&Suehiro Cerax 1,000 Grit&&&Elevate Your Sharpening Experience with the Suehiro Cerax 1K Stone
Unlock the full potential of your blades with the Suehiro Cerax 1K sharpening stone, renowned for its velvety smooth surface and the ultra-fine edge it delivers. With just a quick soak, this premium stone is ready to restore your knives to their peak sharpness.
Designed with convenience in mind, the Cerax 1K includes a reliable rubber stone holder to ensure stability during sharpening and a cleaning stone to maintain its pristine condition. Measuring 205mm x 73mm x 27mm, it's the perfect size for precision and ease of use.
As part of Suehiro’s prestigious Cerax series, this stone represents the cutting-edge of Japanese sharpening technology. Whether you’re a professional or a passionate home cook, the Cerax 1K stone is your key to achieving razor-sharp perfection.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-1000-grit-60.png&&&5&&&||&&&||&&&||@@@
suce60&&&6060&&&Suehiro Cerax 6,000 Grit&&&Introducing the Suehiro Cerax 6,000 Ceramic Stone, crafted with the utmost attention to detail by skilled artisans. These professional-grade stones are meticulously handmade, ensuring exceptional quality and performance.
Boasting a generous size, each stone comes complete with a convenient base, plastic box, and nagura. Its ceramic material excels at cutting high-hardness steels, making it the perfect choice for sharpening today's top-of-the-line cutting tools.
Thanks to its splash-and-go design, all you need is a small amount of water on the top to get started. With a whetstone grit of 6,000, you can expect superior sharpening results every time.
This stone also includes a surface restoration stone, so you can keep it in top condition and prolong its lifespan. Made in Niigata, Japan, it's no wonder that the Suehiro Debado 6,000 Ceramic Stone is a top choice among professionals and enthusiasts alike.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-6000-122.png&&&0&&&||&&&||&&&||@@@
debado320&&&400-SNE&&&Suehiro Debado 320 Grit&&&
Elevate Your Sharpening Experience with Debado Stones
Discover the latest innovation from Suehiro—the Debado Stone Series. Though new to the market, these stones are already generating buzz for their high-quality performance and innovative design.
Why Debado Stones?
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.
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sustho&&&SuehiroHolder&&&Suehiro Deluxe Stone Holder&&&This Suehiro Deluxe Stone Holder uses a single rod for clamping, elastomer rubber, and stainless steel construction. It is large enough to hold stones that have bases, and is easier to adjust than 2-rod holders.
Holds stones from 150mm to 250mm in length
Overall Size: 230 x 85 x 37mm&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-deluxe-stone-holder-139.png&&&4.5&&&||&&&||&&&@@@
calphalon-cookware&&&Rika3K&&&Suehiro Rika 3K "Ouga"&&&
The Suehiro Rika 3K Ouga is a standout product from the same renowned line as the Rika 5K. This exceptional middle-grit stone, featuring a striking yellow color, is one of our top recommendations for achieving a fine finish on kitchen knives.
The name "Ouga" translates to "The King", which is fitting for a stone of such high quality. It serves as an excellent finishing stone, particularly for those seeking a balance between a toothy edge and a refined finish. Pairing this stone with a lower or medium grit stone, such as a 1K or 800 grit, allows you to create an edge that effortlessly slices through tomatoes or peppers while maintaining long-lasting sharpness.
The stone measures 205 x 73 x 27 mm, providing ample surface area for a comfortable and efficient sharpening experience.
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suri50grst&&&Rika5K&&&Suehiro Rika 5K Stone&&&This water stone offers excellent performance and value, making it a popular choice as a finishing stone after setting the edge with a lower grit stone. It provides smooth, consistent feedback and refines edges quickly, leaving a clean and highly polished finish suitable for everyday kitchen knives. A short soak of five to ten minutes is recommended before use for best results.
The Suehiro Rika 5000 Grit Stone cuts faster than many stones in this range and is capable of producing a very refined, razor sharp edge with minimal effort. It is especially effective for maintaining well cared for knives, often requiring only a short sharpening session to restore performance. One important characteristic to note is that this stone retains moisture for a long time and must be allowed to dry fully before storage. Adequate airflow and patience are essential to prevent moisture related issues and keep the stone in good condition.
Care Instructions: Soak for five to ten minutes before use. Keep the surface wet during sharpening. Allow the stone to dry completely before storage. Store in a well ventilated area. Do not permasoak or store while damp.
Brand: Suehiro
Model: Rika
Stone Type: Finishing Water Stone
Grit: 5000
Dimensions: 210 x 75 x 23 mm
Use: Edge Refinement and Final Polishing&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-5k-68.png&&&5&&&||&&&||&&&||@@@
sustho1&&&SKG-42&&&Suehiro Small Stone Holder&&&This little stone holder is really good. It's easy to use, fits just about any stone you can think of, and it's low enough to accommodate well used stones or short stones like the Shapton Glass stone series. The rubber easily grips your counter or you can use this inside the Suehiro sharpening pond to keep your work space mess free.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-small-stone-holder-116.png&&&5&&&||&&&||&&&@@@
suaosugy21cu&&&SHP-G210&&&Sukenari HAP40 Gyuto 210mm &&&We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the rosewood octagonal handle with a traditional buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
Company Name: Sukenari
Blacksmith: Hanaki-san, Second Generation
Steel: HAP40 Semi Stainless Steel
HRC: 68
Cladding: Stainless
Finish: Hair Line
Handle: Rosewood Octagonal
Ferule: Buffalo Horn
Weight: 5.4 oz (152 g)
Edge Length: 205 mm
Total Length: 350 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Edge Grind: Even&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-210mm-248.png&&&5&&&||&&&||&&&@@@
suaosugy24cu&&&SHP-G240&&&Sukenari HAP40 Gyuto 240mm&&&We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
Company Name: Sukenari
Blacksmith: Hanaki-san, Second Generation
Steel: HAP40 Semi Stainless Steel
HRC: 68
Cladding: Stainless
Finish: Hair Line
Handle: Rosewood Octagonal
Ferule: Buffalo Horn
Weight: 6.6 oz (186 g)
Edge Length: 232 mm
Total Length: 382 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm
Edge Grind: Even&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-240mm-258.png&&&0&&&||&&&||&&&@@@
suhagy27&&&SHP-G270&&&Sukenari HAP40 Gyuto 270mm&&&We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari's blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with rosewood octagonal handles and traditional buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
Company Name: Sukenari
Blacksmith: Hanaki-san, Second Generation
Steel: HAP40 Semi Stainless Steel
HRC: 68
Cladding: Stainless
Finish: Hair Line
Handle: Rosewood Octagonal
Ferule: Buffalo Horn
Weight: 7.5 oz (212 g)
Edge Length: 260 mm
Total Length: 416 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
Edge Grind: Even&&&&&&485&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-gyuto-270mm-104.png&&&0&&&||&&&||&&&@@@
suaosuki21cu&&&SHP-K240&&&Sukenari HAP40 Kiritsuke 240mm&&&We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether it’s creating some outstanding damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel. which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.
The inner core of HAP40 is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes, as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This matches perfectly with the magnolia octagonal handle and a traditional black buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
Company Name: Sukenari
Blacksmith: Hanaki-san, Second Generation
Steel: HAP40 Semi Stainless Steel
HRC: 68
Cladding: Stainless
Finish: Hair Line
Knife Style: Kiritsuke
Handle: Magnolia Wood Octagonal
Ferule: Buffalo Horn
Weight: 6.6 oz (188 g)
Edge Length: 232 mm
Total Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
Edge Grind: Even&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-hap40-kiritsuke-240mm-158.png&&&0&&&||&&&||&&&@@@
suzddagy21&&&SZD-G21DR&&&Sukenari ZDP189 Damascus Gyuto 210mm&&&Experience the unparalleled craftsmanship of Sukenari with their ZDP189 Damascus Gyuto 210mm knife. Impressing us with their exceptional skills, the blacksmiths have created a knife that is both aesthetically pleasing and highly functional.
Constructed with the incredibly hard ZDP189 alloy (65-66 HRC), this knife is made to perform with sharpness that lasts longer than most. The inner core of ZDP189 is surrounded by softer stainless steel, making maintenance a breeze for professional chefs.
The mirror-polished Damascus blade and rosewood octagonal handle with buffalo horn ferrule make this knife not only a top performer, but also a visually stunning piece. Sukenari's expertise elevates this knife to a level beyond just a daily kitchen tool; it can be a cherished heirloom, showpiece, or simply your go-to knife.
Weight: 5.8 oz (166 g)
Edge Length: 205 mm
Total Length: 351 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm&&&&&&595&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-210mm-1345.png&&&0&&&||&&&||&&&@@@
suzddagy21cu1&&&SZD-G24DR&&&Sukenari ZDP189 Damascus Gyuto 240mm &&&Sukenari ZDP189 Damascus Gyuto 240mm. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good-looking and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
Company Name: Sukenari
Blacksmith: Hanake-san, Second Generation
Edge Steel: ZDP-189
HRC: 65+-
Cladding: Stainless
Finish: Damascus Stainless
Edge Grind: Even
Handle: Custom Octagonal
Weight: 7.0 oz (200 g)
Edge Length: 232 mm
Total Length: 383 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm&&&&&&640&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-240mm-1013.png&&&0&&&||&&&||&&&@@@
suzddagy27&&&SZD-G270DR&&&Sukenari ZDP189 Damascus Gyuto 270mm&&&ZDP189 is an alloy made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!
Brand: Sukenari
Blacksmith: Mr. Hinaki
Location: Toyama, Japan
Construction: San Mai
Core Steel: ZDP189
Finish: Damascus
HRC: 65-66
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 8.0 oz (226 g)
Edge Length: 259 mm
Total Length: 416 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm&&&&&&660&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-gyuto-270mm-635.png&&&0&&&||&&&||&&&@@@
suzddaki24&&&SZD-K24DR&&&Sukenari ZDP189 Damascus Kiritsuke 240mm&&&ZDP189 is a recently introduced alloy made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!
Brand: Sukenari
Blacksmith: Mr. Hinaki
Location: Toyama, Japan
Construction: San Mai
Core Steel: ZDP189
Finish: Damascus
HRC: 65-66
Handle: Rosewood Octagonal
Weight: 7.2 oz (206 g)
Edge Length: 234 mm
Total Length: 385 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm&&&&&&640&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-kiritsuke-240mm-630.png&&&0&&&||&&&||&&&@@@
suzddape16&&&SZD-P16DR&&&Sukenari ZDP189 Damascus Petty 160mm&&&Sukenari ZDP189 Damascus Petty 160mm. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine mirror-polished Damascus that has a stunning look. This matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
Company Name: Sukenari
Blacksmith: Hanake-san, Second Generation
Edge Steel: ZDP-189
HRC: 65+-
Cladding: Stainless
Finish: Damascus Stainless
Edge Grind: Even
Handle: Rosewood Octagonal with Buffalo Horn Ferrule
Weight: 2.9 oz (84 g)
Edge Length: 167 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm&&&&&&495&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-damascus-petty-160mm-279.png&&&0&&&||&&&||&&&@@@
suzdhagy21&&&SZD-G21PHL&&&Sukenari ZDP189 Hairline Gyuto 210mm&&&We are big fans of Sukenari knives. The small blacksmith shop is located in Toyama Prefecture, Japan. They are noted for using the finest materials and techniques in building their range of kitchen knives. Whether it’s creating some outstanding Damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is covered with a softer stainless steel cladding. The addition of this steel makes these knives really easy to maintain. Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the octagonal rosewood and buffalo horn handle. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
Company Name: Sukenari
Blacksmith: Hanake-san (Second Generation)
Steel: ZDP-189
HRC: 65+-
Cladding: Stainless
Finish: Hair Line
Knife Style: Gyuto
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 5.4 oz (152 g)
Edge Length: 204 mm
Total Length: 350 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm
Edge Grind: Even&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-210mm-359.png&&&5&&&||&&&||&&&@@@
suzdgy24ha&&&SZD-G24PHL&&&Sukenari ZDP189 Hairline Gyuto 240mm &&&The Sukenari ZDP-189 Gyuto 240mm is a remarkable blade crafted by master blacksmith Hinake-san, a second-generation artisan from Toyama, Japan. Continuing the legacy of his father, at 80 years old, he still sharpens knives for the local community and upholds a tradition of excellence in knife-making. This gyuto features a high-performance ZDP-189 steel core, heat-treated to an impressive HRC 65+ for exceptional edge retention. It is clad in stainless steel with a refined hairline finish, combining durability with a sleek aesthetic.
Designed for balance and precision, the blade measures 231mm long with a 51mm height, a spine thickness of just 3mm, and a well-balanced weight of 6.6oz (186g). The 50/50 edge grind ensures versatility for both right- and left-handed users. Complementing its superb cutting performance is an elegant rosewood octagonal handle paired with a buffalo horn ferrule for a comfortable and secure grip.
This is a rare opportunity to own a handcrafted masterpiece from an esteemed blacksmith who blends tradition, craftsmanship, and cutting-edge steel to deliver an unparalleled culinary experience.
Company Name: Sukenari
Blacksmith: Hinake-san (Second Generation)
Steel: ZDP-189
HRC: 65+-
Cladding: Stainless
Finish: Hairline
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn
Weight: 6.6 oz (186 g)
Edge Length: 231 mm
Total Length: 383 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm
Edge Grind: 50/50&&&&&&475&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-240mm-143.png&&&5&&&||&&&||&&&@@@
suzddasu27&&&SZD-G27PHL&&&Sukenari ZDP189 Hairline Gyuto 270mm&&&ZDP189 is made with Powdered Metallurgical processing. It is one of the most expensive knife steels to produce. The alloy is highly regarded for several reasons, including its wear resistance, toughness, and ability to be hardened to very high levels. A side issue of this, however, is the difficulty in sharpening by hand. But once done, you will have an edge of supreme sharpness and ability to last way into your prep sessions.
The smiths at Sukenari are particularly adept at using ZDP189, and they have gained a reputation for producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!
Brand: Sukenari
Blacksmith: Mr. Hinaki
Location: Toyama, Japan
Construction: San Mai
Core Steel: ZDP189
Cladding: Stainless
Finish: Hair Line
Weight: 7.6 oz (214 g)
Edge Length: 257 mm
Total Length: 415 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm
HRC: 65-66
Handle: Rosewood Octagonal&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-gyuto-270mm-224.png&&&4.5&&&||&&&||&&&@@@
suaosuki24cu&&&SZD-K24PHL&&&Sukenari ZDP189 Hairline Kiritsuke 240mm&&&ZDP189 Steel is made by the Hitachi Metals Company and is the go-to steel for customers who want top performance in a high-quality stainless steel. With an HRC of 65, some blacksmiths won't be able to heat treat the steel properly, but those at Sukenari can.
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.
We are making some of these formidable blades available with these beautiful and durable rosewood octagonal handles with buffalo horn ferrules to match the knife.
Brand: Sukenari
Blacksmith: Mr. Hinaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP-189
HRC: 65
Cladding: Hairline Stainless Steel
Finish: Mirror Polish
Weight: 6.6 oz (186 g)
Edge Length: 233 mm
Total Length: 385 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm
Handle: Rosewood Octagonal
Ferrule: Buffalo Horn&&&&&&475&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-kiritsuke-240mm-159.png&&&0&&&||&&&||&&&@@@
suaosuki24cu2&&&SZD-K27PHL&&&Sukenari ZDP189 Hairline Kiritsuke 270mm&&&ZDP189 Stainless steel is made by the Hitachi Metals Company, and is the go-to steel for customers who want top performance in a high-quality stainless steel for kitchen knives. With an HRC of 65, some blacksmiths won't be able to heat treat the steel properly, but those at Sukenari can.
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin, pointed tip for detail work.
We are making some of these formidable blades available with very nice rosewood octagonal handles with buffalo horn ferrules.
Brand: Sukenari
Blacksmith: Mr. Hinaki
Location: Toyama, Japan
Construction: San Mai
Edge Steel: ZDP189 Stainless Steel
HRC: 65
Cladding: Stainless Steel
Finish: Hairline
Weight: 7.7 oz (218 g)
Edge Length: 265 mm
Total Length: 423 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sukenari-zdp189-hairline-kiritsuke-270mm-159.png&&&0&&&||&&&||&&&@@@
suerccero&&&Supereraser&&&Super Eraser (Cleans Ceramic Rods)&&&Super Eraser is made by Idahone Inc. and is especially effective for cleaning of ceramic rods. With use, a ceramic honing rod will develop a residual build up from fine metal shavings that lodge in the crevices of the rod. Just rub this on the rod to clean.&&&&&&6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/super-eraser-cleans-ceramic-rods-132.png&&&4.5&&&||&&&||&&&||@@@
tabata5&&&TB2-B17PU&&&Tabata Blue #2 Bunka 165mm&&&Tabata Blue #2 Bunka 165mm. This knife is handmade and hammer-forged by Tabata Hamono, a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Urushi Octagonal with Black Painted Ferrule
Weight: 5.8 oz (166 g)
Edge Length: 173 mm
Total Length: 313 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-bunka-165mm-227.png&&&5&&&||&&&||&&&@@@
tabata3&&&TA2-C21PU&&&Tabata Blue #2 Cleaver 210mm&&&Tabata Blue #2 Cleaver 210mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this cleaver with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Bevel: Double Bevel
Edge Grind: Even
Cladding: Soft Iron
Finish: Kasumi
Weight: 12.5 oz (354 g)
Edge Length: 212 mm
Total Length: 360 mm
Spine Thickness at Base: 3 mm
Blade Height: 85 mm
Handle: Oak Octagonal with Painted Black Ferrule
No saya for this cleaver&&&&&&305&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-cleaver-210mm-318.png&&&5&&&||&&&||&&&@@@
tabl2de16&&&TB2-D16PU&&&Tabata Blue #2 Deba 165mm&&&Tabata Blue #2 Double Bevel Deba Knife is hand-made and hammer forged by Tabata Hamono, who operates a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
HRC: 62+-
Cladding: Stainless Clad
Edge Grind: Double Bevel, Right Bias (See Choil Shot)
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 9.8 oz (278 g)
Edge Length: 163 mm
Total Length: 305 mm
Spine Thickness at Heel: 8 mm
Blade Height: 51 mm&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-deba-165mm-90.png&&&0&&&||&&&||&&&@@@
tabl2de18&&&TB2-D18PU&&&Tabata Blue #2 Deba 180mm &&&Tabata Blue #2 Double Bevel Deba Knife is hand-made and hammer forged by Tabata Hamono, who operates a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
HRC: 62+-
Cladding: Stainless Clad
Edge Grind: Double Bevel, Right Bias (See Choil Shot)
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 12.7 oz (362 g)
Edge 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&&&||&&&||&&&@@@
tabl2tagy21&&&TB2-G21PU&&&Tabata Blue #2 Gyuto 210mm&&&Tabata Blue #2 Gyuto 210mm. This knife is handmade and hammer forged by Tabata Hamono, which operates a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. It is made with stainless cladding for easy care and has a nice, kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 7.2 oz (204 g)
Edge Length: 218 mm
Total Length: 368 mm
Spine Thickness at Heel: 4 mm
Blade Height: 45 mm
Handle is new as of 5/2024; trust the photos, not the video below&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-210mm-147.png&&&0&&&||&&&||&&&@@@
tabl2gy24&&&TB2-G24PU&&&Tabata Blue #2 Gyuto 240mm&&&Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this gyuto with Blue #2 steel, stainless cladding, and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2
HRC: 62
Bevel: Double Bevel
Edge Grind: Even Grind
Cladding: Stainless Steel
Finish: Kasumi
Weight: 7.5 oz (213 g)
Edge Length: 245 mm
Total Length: 395 mm
Spine Thickness at Base: 4 mm
Blade Height: 49 mm
Handle: Oak Octagonal with Black Painted Ferrule&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-240mm-90.png&&&0&&&||&&&||&&&||@@@
tabl2gy27&&&TB2-G27PU&&&Tabata Blue #2 Gyuto 270mm&&&Introducing the Tabata Blue #2 Gyuto 270mm - a masterpiece from the skilled artisans at Tabata Hamono, a small blacksmith shop nestled on Tanagashima Island in the southern region of Kagoshima Prefecture in Kyushu, Japan.
Crafted from the finest Blue #2 steel with stainless cladding and a kasumi finish, this gyuto is the epitome of Japanese craftsmanship. Its san mai construction and hammer-forged build ensure unparalleled strength and durability.
At Chefknivestogo, we're thrilled to be the first dealer to bring this workhorse gyuto to the USA. With a double bevel edge and an HRC of 62, the Tabata Blue #2 Gyuto 270mm is a must-have for any serious chef looking to elevate their culinary game. Experience the precision and beauty of Japanese knives with the Tanegashima brand by Tabata Hamono.
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)
Edge Length: 270 mm
Total Length: 419 mm
Spine Thickness at Base: 4 mm
Blade Height: 49 mm
Handle: Oak Octagonal with Black Painted Ferrule&&&&&&290&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-270mm-123.png&&&0&&&||&&&||&&&@@@
tabl2gyta18&&&TB2-L18PU-Tall18&&&Tabata Blue #2 Gyuto Tall 180mm&&&Introducing the Tanegashima Blue #2 Gyuto Tall 180mm--a beautifully crafted, handmade knife by Tabata Hamono, a small shop on Tanagashima Island in Kyushu, Japan.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 180mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 7.4 oz (212 g)
Edge Length: 190 mm
Total Length: 335 mm
Spine Thickness at Heel: 4 mm
Blade Height: 60 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-180mm-90.png&&&5&&&||&&&||&&&@@@
tabl2gyta21o&&&TB2-L21PU-Tall21&&&Tabata Blue #2 Gyuto Tall 210mm&&&Introducing the Tanegashima Blue #2 Gyuto Tall 210mm--a beautifully crafted, handmade knife by Tabata Hamono, a small shop on Tanagashima Island in Kyushu, Japan.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 210mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 8.2 oz (232 g)
Edge Length: 208 mm
Total Length: 352 mm
Spine Thickness at Heel: 4 mm
Blade Height: 58 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-210mm-28.png&&&0&&&||&&&||&&&@@@
tabl2gyta21m&&&TB2-L21PU-Tall21Second&&&Tabata Blue #2 Gyuto Tall 210mm - Minor Scratches on the Blade&&&These knives arrived from the manufacturer with minor scratches on the blade. The knives are new, and the scratches should not affect how they cut.
Introducing the Tanegashima Blue #2 Gyuto Tall 210mm--a beautifully crafted, handmade knife by Tabata Hamono, a small shop on Tanagashima Island in Kyushu, Japan.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 210mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 8.2 oz (232 g)
Edge Length: 208 mm
Total Length: 352 mm
Spine Thickness at Heel: 4 mm
Blade Height: 58 mm&&&&&&295&&&236&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-tall-210mm-minor-scratches-on-the-blade-39.png&&&0&&&||&&&||&&&@@@
tabl2ho15&&&TB2-H15PU&&&Tabata Blue #2 Honesuki 150mm&&&The Tabata Blue #2 Honesuki 150mm is a purpose-built poultry knife forged by Tabata Hamono, a small and highly traditional blacksmith shop located on Tanegashima Island, south of Kagoshima Prefecture in Kyushu. This remote location and small-scale production give Tabata’s knives a distinctive character rooted in regional craftsmanship. ChefKnivesToGo is proud to be the first dealer to introduce Tabata Hamono knives to the U.S. market.
This honesuki is forged from Blue #2 (Aogami #2) carbon steel, a classic Japanese steel known for its excellent edge retention, toughness, and ease of sharpening. The reactive core is clad in stainless steel, helping to reduce maintenance while preserving the cutting feel and sharpening characteristics carbon steel is known for. The blade is finished in a clean kasumi polish, giving it a traditional appearance and smooth food release.
Designed specifically for poultry breakdown, the honesuki features a thick, rigid spine and a strong tip for working around joints, cartilage, and bone. The double-bevel grind makes it approachable for most users while maintaining the durability expected of this style. Compact, powerful, and highly controlled, this knife is well suited for breaking down whole chickens and similar tasks. It is finished with an octagonal oak handle and a black painted ferrule, providing a secure grip and excellent balance in hand.
Care Instructions: Although the blade is stainless clad, the exposed Blue #2 edge is a reactive carbon steel. Hand wash only and dry thoroughly after each use. Do not leave the knife wet, soaking in water, or in the sink. Avoid the dishwasher. A natural patina will form on the edge over time and is normal. If storing the knife for extended periods, apply a light coat of food-safe oil to the edge.
Each knife is made by hand, so measurements may vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Made In: Tanegashima, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless Steel
Finish: Kasumi
Bevel: Double Bevel
Edge Grind: Even
Weight: 3.8 oz / 108 g
Edge Length: 154 mm
Total Length: 285 mm
Spine Thickness at Base: 3 mm
Blade Height: 37 mm
Handle: Octagonal Oak
Ferrule: Black Painted&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-honesuki-150mm-311.png&&&0&&&||&&&||&&&@@@
tawh1kicl17&&&TA2-C18PU&&&Tabata Blue #2 Kiri Cleaver 180mm &&&Tabata Blue #2 Kiri Cleaver 180mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this cleaver with Blue #2 carbon steel and it has soft iron cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Bevel: Double Bevel
Edge Grind: Even
Cladding: Soft Iron
Finish: Kasumi
Weight: 10.5 oz (298 g)
Edge 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&&&||&&&||&&&@@@
tabl2ki24&&&TB2-K24PU&&&Tabata Blue #2 Kiritsuke 240mm&&&Tabata Hamono, a quaint blacksmith shop nestled on the picturesque Tanagashima Island, just south of Kagoshima Prefecture in Kyushu, crafts this exquisite kiritsuke. This knife is made with Blue #2 steel, renowned for its durability and edge retention, and features a stainless cladding for added resilience against corrosion. The knife is finished with a traditional kasumi polish, giving it a sleek, mist-like appearance. Chefknivestogo is honored to introduce Tabata Hamono's exceptional craftsmanship to the United States.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2
HRC: 62
Bevel: Double Bevel
Edge Grind: Even Grind
Cladding: Stainless Steel
Finish: Kasumi
Weight: 7.6 oz (216 g)
Edge Length: 241 mm
Total Length: 390 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm
Handle: Oak Octagonal with Black Painted Ferrule
Our sayas do not fit this knife; we recommend the blade guard instead&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-kiritsuke-240mm-90.png&&&0&&&||&&&||&&&@@@
tabl2na17&&&TB2-N16PU&&&Tabata Blue #2 Nakiri 165mm&&&Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this nakiri with Blue #2 steel, stainless cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2
HRC: 62
Bevel: Double Bevel
Edge Grind: Even Grind
Cladding: Stainless Steel
Finish: Kasumi
Weight: 7.0 oz (198 g)
Edge Length: 167 mm
Total Length: 305 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm
Handle: Oak Octagonal with Black Painted Ferrule&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-nakiri-170mm-29.png&&&0&&&||&&&||&&&@@@
tabl2na18&&&TB2-N18PU&&&Tabata Blue #2 Nakiri 180mm&&&The Tabata Blue #2 Nakiri knife measures about 185mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. This knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 8.2 oz (234 g)
Edge Length: 185 mm
Total Length: 325 mm
Spine Thickness at Base: 4 mm
Blade Height: 48 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-nakiri-180mm-90.png&&&0&&&||&&&||&&&@@@
tabl2pe95&&&TB2-P09PU&&&Tabata Blue #2 Petty 100mm&&&The Tabata Blue #2 Petty knife measures 100mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. The knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 2.4 oz (68 g)
Edge Length: 100 mm
Total Length: 225 mm
Spine Thickness at Base: 3 mm
Blade Height: 31 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-100mm-34.png&&&0&&&||&&&||&&&@@@
tahabl2pe11&&&TB2-P11PW&&&Tabata Blue #2 Petty 110mm&&&Tabata Hamono is a small blacksmith shop located on Tanegashima, an island south of Kagoshima Prefecture in Kyushu. Working in very limited batches, they specialize in traditionally forged knives that emphasize simplicity, cutting feel, and craftsmanship. Chefknivestogo is proud to be the first dealer for Tabata Hamono in the United States.
This petty knife is made with Blue #2 carbon steel and clad in soft iron using a san-mai construction. The blade features a kasumi finish and an even double-bevel grind. Each knife is handmade, so individual measurements will vary slightly. A compact, nimble petty like this is perfect for small prep tasks, trimming, garnishes, and delicate in-hand work.
Specifications:
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Bevel: Double Bevel
Edge Grind: Even
Cladding: Soft Iron
Finish: Kasumi
Weight: 1.9 oz (52 g)
Edge 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&&&4&&&||&&&||&&&@@@
tabl2pe151&&&TB2-P15PU&&&Tabata Blue #2 Petty 150mm&&&Tabata Blue #2 Petty 150mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this knife with Blue #2 carbon steel and it has stainless steel cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. We hope you will find something interesting.
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)
Edge 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&&&||&&&||&&&@@@
tabl2pe17&&&TB2-P17PU&&&Tabata Blue #2 Petty 170mm&&&The Tabata Blue #2 Petty knife measures just over on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. This knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 4.4 oz (126 g)
Edge Length: 175 mm
Total Length: 304 mm
Spine Thickness at Base: 4 mm
Blade Height: 36 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-170mm-147.png&&&0&&&||&&&||&&&@@@
tabata2&&&TB2-J21PU&&&Tabata Blue #2 Petty 215mm&&&The Tabata Blue #2 Petty 215mm combines both beauty and functionality. Made by the skilled craftsmen of Tabata Hamono, a small blacksmith shop situated on Tanagashima Island in Kyushu's Kagoshima Prefecture, this knife is the epitome of Japanese artistry. The blacksmith calls this a short sujihiki and we're calling it a long petty. Same difference.
The edge steel used in the blade is made with Hitachi Blue #2 carbon steel and the cladding is made with stainless steel, giving it a sleek and polished finish.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 Carbon Steel
HRC: 62
Bevel: Double Bevel
Edge Grind: Even
Cladding: Stainless Steel
Finish: Kasumi
Weight: 5.0 oz (144 g)
Edge Length: 209 mm
Total Length: 345 mm
Spine Thickness at Base: 3 mm
Blade Height: 37 mm
Handle: Oak Octagonal with Painted Black Ferrule&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-petty-215mm-46.png&&&0&&&||&&&||&&&@@@
tabl2sa17&&&TB2-S17PU&&&Tabata Blue #2 Santoku 170mm&&&Tabata Hamono, a quaint blacksmith shop nestled on the picturesque Tanagashima Island, just south of Kagoshima Prefecture in Kyushu, crafts this exquisite santoku knife. This culinary masterpiece is forged from Blue #2 steel, renowned for its durability and edge retention, and features a stainless cladding for added resilience against corrosion. The knife is finished with a traditional kasumi polish, giving it a sleek, mist-like appearance. Chefknivestogo is honored to introduce Tabata Hamono's exceptional craftsmanship to the United States, marking our exclusive partnership as the company's inaugural dealer in the USA.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2
HRC: 62
Bevel: Double Bevel
Edge Grind: Even Grind
Cladding: Stainless Steel
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 5.5 oz (156 g)
Edge Length: 177 mm
Total Length: 315 mm
Spine Thickness at Heel: 4 mm
Blade Height: 46 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-santoku-170mm-90.png&&&5&&&||&&&||&&&@@@
tabl2su24&&&TB2-J24PU&&&Tabata Blue #2 Sujihiki 240mm&&&Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this sujihiki with Blue #2 steel, stainless cladding, and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. The handle is made of oak with a urushi finish that makes it water resistant (but not waterproof!). If you're looking for a nice, handmade knife by a Japanese blacksmith this is a good choice at a reasonable price.
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)
Edge Length: 246 mm
Total Length: 394 mm
Spine Thickness at Base: 4.08 mm
Blade Height: 38 mm
Handle: Oak Octagonal with Black Painted Ferrule&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-240mm-132.png&&&0&&&||&&&||&&&@@@
tabl2su27&&&TB2-J27PU&&&Tabata Blue #2 Sujihiki 270mm&&&Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this sujihiki with Blue #2 steel, stainless cladding, and a Kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA. The handle is made of oak with a urushi finish that makes it water-resistant. If you're looking for a nice, handmade knife by a Japanese blacksmith, this is a good choice at a reasonable price.
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 Painted Black Ferrule
Weight: 8 oz (226 g)
Edge Length: 278 mm
Total Length: 427 mm
Spine Thickness at Heel: 4 mm
Blade Height: 40 mm&&&&&&255&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-270mm-293.png&&&0&&&||&&&||&&&@@@
tawh1su30&&&TB2-J30PU&&&Tabata Blue #2 Sujihiki 300mm&&&Tabata Blue #2 Sujihiki 300mm. Tabata Hamono is a small blacksmith shop on Tanagashima Island, located south of Kagoshima Prefecture in Kyushu. They make this sujihiki with Blue #2 steel, stainless cladding and a kasumi finish. Chefknivestogo is proud to be the first dealer for this company in the USA.
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: 8.8 oz (248 g)
Blade Length: 305 mm
Total Length: 460 mm
Spine Thickness at Base: 4 mm
Blade Height: 40 mm
Handle: Oak Octagonal with Black Painted Ferrule&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-300mm-59.png&&&0&&&||&&&||&&&@@@
tabl2tape12&&&TB2-T12PU&&&Tabata Blue #2 Tall Petty 120mm&&&The Tabata Blue #2 Tall Petty knife measures just over 120mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. The knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 3.7 oz (106 g)
Edge Length: 124 mm
Total Length: 252 mm
Spine Thickness at Base: 4 mm
Blade Height: 41 mm&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-tall-petty-120mm-90.png&&&4&&&||&&&||&&&@@@
tabl2togy24o&&&TB2-TogattaG240&&&Tabata Blue #2 Togatta Gyuto 240mm&&&Introducing the Tabata Blue #2 Togatta Gyuto 240mm - a premium quality knife handcrafted and hammer-forged by Tabata Hamono, a skilled blacksmith operating a small shop on Tanagashima Island in Kyushu, Japan. Featuring a stainless cladding, this knife is effortless to maintain and flaunts a beautiful kasumi finish. As the exclusive US dealer for Tabata Hamono, Chefknivestogo takes pride in bringing this exceptional knife to your kitchen. Discover something unique and elevate your cooking experience.
Each knife is made by hand so measurements will vary.
Blacksmith: Tabata Hamono
Brand Name: Tanegashima
Construction: San Mai, Hammer Forged
Location: Tanegashima, Japan
Edge Steel: Blue #2 (Aogami #2)
Cladding: Stainless Clad
Bevel: Double Bevel
Edge Grind: Even
Finish: Kasumi
Handle: Oak Octagonal with Black Painted Ferrule
Weight: 8.5 oz (241 g)
Edge 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&&&||&&&||&&&@@@
tamaforedpro&&&MagnetEdgePro&&&Table Magnet For Edge Pro &&&This little magnet can be attached underneath the Edge Pro Apex machine and allows you to keep your blades more securely on the platform as you sharpen. It makes a big difference! These magnets are small but powerful so please be careful with them. Don't put them near watches, computers or pacemakers. I'm serious! Measures 1/2 in x 1/2 in x 1/4 inches w/Dual Sided Countersunk Hole.
Important Magnet Safety Warning!
Disclaimer: Applied Magnets and Chefknivestogo neither assumes nor accepts any liability for damages resulting from the handling or use of magnets. With your purchase, the buyer confirms that you have read and understood the following warnings, the buyer agrees that he/she is responsible for all damages and injuries caused by the magnets, which include personal injuries , property damages and magnet damages. The buyer must agree with the terms before purchase. Pull forces we provided is estimates only, we are not responsible for any inaccuracy of magnet pull force. Please test the pull force before any usage.
Neodymium magnets we sell are very strong. Handling them with care is necessary to prevent personal injuries, property damages and magnet damages.
Magnets the size of a 2 inch cube or larger can cause serious damage to fingers if caught between 2 magnets such as breaking bones or losing finger tips.
Neodymium magnets are brittle; they can be broken or can splinter in a collision. One should wear gloves and protective glasses when handling these magnets, because splinters and/or spacers could disengage and fly from the magnets.
Normal Neodymium magnets will lose their magnetic properties if heated above 175 degrees F (80 degrees C). Higher temperature rare earth neodymium magnets are available in our store.
The strong magnetic fields of neodymium magnets can damage items such as television, computer monitors, credit cards, bank cards, computers, diskettes and other data carriers, video tapes, mechanical watches, hearing aids, loud speakers and VCRs. Pace-makers may be damaged or switch to "Test Mode" in the presence of a strong magnetic force, if a pace-maker is in use, keep a minimum of 3 feet distance.
Children should not be allowed to handle neodymium magnets as they can be dangerous. Small magnets pose a choking hazard and should never be swallowed or inserted into any part of the body.
Under no circumstances should you try to cut, saw or drill the Neodymium magnets! Not only would the magnet break, but the resulting dust from the magnet is very flammable. Neodymium magnets should never be burned, as burning them will create toxic fumes.
Ferrofluid MSDS Information:
COMPONENTS
Magnetite: 3-15 % by volume
Oil Soluble Dispersant: 6-30 % by volume
Carrier Liquid: 55-91 % by volume
CHEMICAL AND PHYSICAL PROPERTIES
Boiling Point (°F): 401-491
Specific Gravity: 0.92 to 1.47
Vapor Pressure (mm Hg.): 1 at 100°F
Percent Volatile by Volume: 55-91 %
Vapor Density (AIR = 1): 6.4
Solubility in Water: Negligible
Evaporation Rate at: less than 0.1
Appearance and Odor: Black liquid, Mild odor
FIRE AND EXPLOSION HAZARD AREA
Flash Point (°F): 160°
Method: TCC
Flammable Limits: uel: 0.6 lel : 7.0 at 77°F
Extinguishing Media: Co2, Foam, dry chemical, water spray.
Special Fire Fighting Procedure: Avoid smoke inhalation. Water spray may cause frothing.
Unusual Fire and Explosion Hazard: None
HEALTH HAZARD AREA
Threshold Limit Value: 5mg/m3 for oil mist in air (OSHA Regulations 29 CFR 1910-1000)
Effects of Overexposure: No experience with overexposure.
Prolonged or repeated contact with skin or eye contact may cause irritation.
Inhalation of mist or vapor at high temperature may irritate respiratory passages.
Emergency and First Aid Procedures:
Skin Contact: Wash with soap and water.
Eyes: Flush with water and consult a physician for treatment.
Inhalation of Smoke or Mist: Move to fresh air and refer to physician for treatment.
Ingestion: The material has minimal toxicity, but fluid aspirated into the lungs during ingestion could cause severe pulmonary injury.
You should not induce vomiting and should seek medical attention if the material is ingested.
Gloves should be worn while working with these ferrofluids. Please refer to MSDS sheet for health and safety information. THIS ITEM SHOULD NOT BE RE-SHIPPED BY END USER
&&&&&&3&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/table-magnet-for-edge-pro-151.png&&&4.5&&&||&&&||&&&@@@
taspha&&&Hammered-Spoon&&&Table Spoon Hammered&&&Made in Japan, this stainless steel table spoon features a beautifully hammered handle paired with a smooth polished bowl. The balanced weight and comfortable grip make it a great choice for everyday use at home, in professional kitchens, or in culinary school settings.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/table-spoon-hammered-120.png&&&0&&&||&&&||&&&@@@
tachgy21&&&TC-G210&&&Takamura Chromax Gyuto 210mm&&&Chromax steel is a kitchen knife material known for its distinctive properties. While it offers greater corrosion resistance compared to high-carbon steels, it remains classified as semi-stainless. This means it's less likely to rust but can still develop a patina over time and react with acidic foods. Additionally, Chromax steel sharpens well, similar to high-carbon steel, and can achieve an impressive hardness of 65 HRC.
Maker: Takamura
Location: Echizen Japan
Construction: San Mai
Edge Steel: Chromax Semi Stainless
Cladding: Stainless Steel
HRC: 65+-
Edge Grind: Even 50/50
Handle: Western
Finish Tsuchime (Hammered)
Weight: 162g / 5.7oz
Edge Length: 212mm / 8.3 inches
Overall Length: 335mm
Spine Thickness: 2mm
Height: 46mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-gyuto-210mm-334.png&&&4.5&&&||&&&||&&&||@@@
tachsa17wtbo&&&TC-S170&&&Takamura Chromax Santoku 170mm&&&Santoku knives are really great all-around kitchen blades. They have a deft feel and tall blades which endow the knives with a great deal of versatility in their cutting capabilities. Santoku translates to “three virtues” and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many Western chefs and home cooks look to the santoku as their go-to blade for most cutting tasks. They have become a very popular alternative to the classic Western chef knife or small gyuto.
The Takamura Chromax Santoku is a very sweet knife. It is made from Chromax steel, which is a semi stainless alloy often compared to R2. It has a very solid and tough feel, as opposed to a slightly more dainty feel of R2.
Chromax is composed of 5% chromium, 1% carbon, 0.9% manganese, 1.2% molybdenum and 0.5% vanadium. It is more resistant to corrosion than standard carbon steel. It is also harder and exhibits better edge retention compared to standard stain-resistant steel. Chromax steel manifests the positive characteristics of both carbon and stain-resistant steel.
These knives have a very attractive hammered finish and excellent grinds. The tsuchime hammered pattern was actually first developed and patented by Takamura Cutlery 50 years ago. Since the expiration of the patent, it is now used by many knife makers. This is the same blade as the other Takamura Chromax Santoku except with a nicer bolstered handle made of light brown oak colored wood.
Weight: 5.2 oz (150 g)
Edge Length: 171 mm
Total Length: 300 mm
Spine Thickness at Base: 1.8 mm
Blade Height: 46.0 mm
Cladding: Stainless Hammered
Edge: 50/50
Steel: Chromax
HRC: 64-65
Handle: Western&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-chromax-santoku-170mm-146.png&&&5&&&||&&&||&&&@@@
takamura6&&&Takamura-SG2-Gyuto180&&&Takamura Migaki SG2 Gyuto 180mm&&&One per customer.
Built around the advanced SG2 steel, the Takamura Migaki 180mm gyuto offers a light, nimble option for anyone looking for premium performance from a knife at a very competitive price. SG2 steel (or R2) is a powdered metallurgy steel capable of taking any edge geometry at any level of refinement and holding that edge through even grueling prep sessions in professional kitchens. The knife is thin throughout its height with an outstanding grind. Its lean dimensions make the knife light and balanced in the hand, reducing fatigue and ensuring precision.
The Takamura Migaki 210mm gyuto offers a rare combination of extraordinary performance, cutting-edge technology, exquisite craftsmanship, and a competitive price. The knife is constructed of an SG2 (AKA R2) steel core wrapped in a softer stainless cladding. SG2 (R2) is a powdered metallurgy steel, which allows the knife to take extremely keen edges at very acute bevel angles and hold those edges exceptionally well. This knife does not depend on its advanced steel alone for its performance. The Takamura Migaki knives are laser thin with high-quality grinds that fall through ingredients effortlessly.
Maker: Takamura
Region: Echizen, Japan
Steel: SG2 (R2) Powdered Stainless Steel
Construction: San Mai
HRC: 62
Handle: Rosewood Yo
Weight: 5.2 oz (148 g)
Edge Length: 212 mm
Total Length: 338 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Photos by Gustavo Bermudez&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-gyuto-210mm-172.png&&&5&&&||&&&||&&&@@@
tamir2pe13&&&Takamura-SG2-Petty130&&&Takamura Migaki SG2 Petty 130mm&&&The Takamura SG2 (R2) 130mm petty is a great choice for the discerning shopper who prefers a a thin, sharp petty with a western-style (yo) handle.
At the core of this knife you will find one of the newest advancements in powdered metallurgy, SG2 (R-2), which is sometimes referred SG-2. This is fully stainless steel that is capable of taking a tremendously sharp edge and is among the best for edge retention. The hardness on these is in the range of 62 HRC. The knife is clad in a softer stainless to provide added durability. The finish is a well-done migaki, meaning "polished" in Japanese. The super fine edge and a well-polished blade provide a unique experience for the user.
The western-style handle is made from rosewood, and the fit and finish is very good. The blade has an ample height of 29mm, so board work is quite comfortable. The spine measures 1.4mm and is even thinner at the tip. It is a true laser-like petty, and it's feather light at 2.2 ounces!
Maker: Takamura
Region: Echizen, Japan
Steel: SG2 (R2) Powdered Stainless Steel
Construction: San Mai
HRC: 62
Handle: Rosewood Yo
Weight: 2.2 oz (62 g)
Edge Length: 131 mm
Total Length: 245 mm
Spine Thickness at Base: 1.4 mm
Blade Height: 29 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-petty-130mm-141.png&&&5&&&||&&&||&&&@@@
takamura2&&&Takamura-SG2-Petty150&&&Takamura Migaki SG2 Petty 150mm&&&The petty is a knife optimized for delicate, precision tasks. While the length of all petties makes them good for these tasks, the Takamura Migaki 150mm petty is uniquely equipped to excel in this role. The Takamura Migaki petty is constructed of R2 powdered metallurgy steel, an advanced steel capable of taking acute and highly refined edges, which are ideal for making clean cuts. Like all knives in the Migaki line, this petty is laser thin, light, and balanced in the hand, ensuring that when the knife falls through product, it does so precisely where it was meant to.
Takamura Migaki SG2 (AKA R2) 170mm Santoku. The word santoku roughly translates as "three virtues." With a modern powdered metallurgy steel, a high-performance grind, an attractive aesthetic, and a light, nimble feel, the Takamura Migaki 170mm santoku seems to have somewhat more than three virtues.
Maker: Takamura
Region: Echizen, Japan
Steel: SG2 (R2) Powdered Stainless Steel
Construction: San Mai
HRC: 62
Handle: Rosewood Yo
Weight: 5.1 oz (146 g)
Edge Length: 172 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-santoku-170mm-138.png&&&5&&&||&&&||&&&@@@
tavghagy21&&&TAKHAM-G210&&&Takamura VG-10 Hammered Gyuto 210mm&&&Takamura is known for their excellent attention to detail with really nice fit and finish and great grinds on the blades. This knife has a beautiful tsuchime (hammered) finish and is made with VG-10 stainless steel with excellent heat treatment. The result is a great combination of aesthetics, performance, and price.
Blacksmith: Takamura
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Steel: VG10
Edge: 50/50
Weight: 5.7 oz (164 g)
Edge Length: 212 mm
Total Length: 340 mm
Spine Thickness at Heel: 1.8 mm
Blade Height: 45.2 mm&&&&&&168&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg10-hammered-gyuto-210mm-62.png&&&0&&&||&&&||&&&||@@@
tavgna&&&TAKHAM-S165&&&Takamura VG-10 Hammered Santoku 165mm&&&Takamura is known for their excellent attention to detail with really nice fit and finish and great grinds on the blades. This knife has a beautiful tsuchime (hammered) finish and is made with VG-10 stainless steel with excellent heat treatment. The result is a great combination of aesthetics, performance, and price.
Blacksmith: Takamura
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Steel: VG10
Edge: 50/50
Weight: 5.4 oz (154 g)
Edge Length: 172 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-vg-10-hammered-santoku-165mm-113.png&&&0&&&||&&&||&&&@@@
taashagy21&&&1193&&&Takayuki AS Hammered Gyuto 210mm&&&Experience the timeless craftsmanship of Sakai Takayuki with their storied 600-year history of knife-making. Starting as a company in the 16th century in Sakai, they originally honed their skills on tobacco trimming knives and farming tools. Today, they are owned by Aoki-Hamano Seisakusho Company, a company dedicated to preserving traditional techniques while embracing innovation.
Whether you're a seasoned knife user or a collector, Sakai Takayuki is a name that holds weight in the industry. Their long-standing tradition of excellence combined with a commitment to modernity sets them apart from the rest.
The knife featured here is a gyuto. The blade is made with a core of Aogami Super high carbon steel which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The strong outer layer is given a hammer finish, while the carbon forging scale has been kept on the blade for that very cool kurouchi look. A nice maple octagonal handle completes this great-looking package.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super Steel (Carbon Steel)
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 65
Bevel: 50/50
Weight: 5.2 oz (150 g)
Edge Length: 216 mm
Total Length: 361 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Photos by Gustavo Bermudez&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-210mm-265.png&&&5&&&||&&&||&&&@@@
taashagy24&&&1194&&&Takayuki AS Hammered Gyuto 240mm&&&Experience the rich history and unmatched quality of Sakai Takayuki knives. With over 600 years of blade-making expertise, this storied company has established itself as a leader in the industry. From its beginnings in Sakai during the 16th century, creating knives for tobacco trimming and cutting, to its present ownership by Aoki-Hamano Seisakusho Company, Sakai Takayuki continues to perfect the art of knife-making.
With a focus on preserving traditional techniques and incorporating new innovations, each knife from Sakai Takayuki is a testament to the brand's dedication to excellence. Whether you're a professional chef, home cook, or knife collector, a Sakai Takayuki knife is an investment in craftsmanship and tradition that will last a lifetime.
The gyuto featured here is made with a core of Aogami Super high carbon steel, which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The solid outer layer is given a hammer finish, while the carbon forging scale has been kept on the blade for that very cool kurouchi look.
Because it has stainless cladding, maintenance is kept to a minimum. A beautiful maple octagonal handle completes this great-looking package.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super Steel (Carbon Steel)
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 65
Bevel: 50/50
Weight: 5.6 oz (160 g)
Edge Length: 247 mm
Total Length: 394 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Photos by Gustavo Bermudez&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-gyuto-240mm-251.png&&&5&&&||&&&||&&&@@@
taashake16&&&1191&&&Takayuki AS Hammered Kengata 160mm&&&This is a new line of knives we have started carrying from the industry giants Sakai Takayuki. Sakai Takayuki was established in 1946 and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, which stretches back nearly 600 years.
The AS Kengata is a fun and functional kitchen weapon capable of tackling almost every ingredient. Kengata means "sword-like" in Japanese, a fitting description for this blade, which is also known as a bunka. The reverse tanto tip is the most apparent design element of the knife. This intriguing and cool-looking tip is a way to get extra edge length to the blade while keeping overall mass down. It is a perfect tool for processing smaller items and performing intricate cuts with the tip.
The blade is constructed from Aogami Super high carbon steel, which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The sweet blade is coupled to a nice octagonal maple handle.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super Steel (Carbon Steel)
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 65
Weight: 4.6 oz (130 g)
Edge Length: 162 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Photos by Gustavo Bermudez&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-160mm-259.png&&&4&&&||&&&||&&&@@@
taashake20&&&1192&&&Takayuki AS Hammered Kengata 200mm&&&Experience the timeless art of knife making with Sakai Takayuki! With a rich history dating back over 600 years, this iconic brand has been a staple in the knife industry for centuries. From their origins of crafting blades to trim and cut tobacco in Sakai, to their current ownership by the Aoki-Hamano Seisakusho Company, Sakai Takayuki is dedicated to preserving traditional techniques while embracing modern innovations.
Make a statement in your kitchen with a knife from this legendary brand. With a commitment to quality and tradition, a Sakai Takayuki knife is more than just a tool - it's a piece of history. Order now and experience the timeless beauty and performance of a true classic.
The knife featured here is a kengata, which translates as "sword-like" and its reverse tanto tip gives the knife that very particular weapon-like look. The blade is made with a core of Aogami Super high carbon steel, which is then hammer forged to a cladding of stainless steel in the san-mai style of forge welding. The strong outer layer is given a hammer finish, while the carbon forging scale has been kept on the blade for that very cool kurouchi look.
Because it is a stainless cladding, maintenance is kept to a minimum; rinse the blade and dry it after use. A nice-looking maple octagonal handle completes this great-looking package.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super Steel (Carbon Steel)
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 65
Bevel: 50/50
Weight: 5.6 oz (160 g)
Edge Length: 204 mm
Total Length: 363 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Photos by Gustavo Bermudez&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-kengata-200mm-264.png&&&0&&&||&&&||&&&@@@
taashape13&&&1195&&&Takayuki AS Hammered Petty 135mm&&&This is a new line of knives we have started carrying from Sakai Takayuki. Sakai Takayuki was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 800 years.
The blade is constructed from Aogami Super high carbon steel. which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The great looking blade is coupled to a maple octagonal handle.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super Steel (Carbon Steel)
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 65
Edge Grind: Even 50/50
Weight: 2.5 oz (72 g)
Edge Length: 135 mm
Spine Thickness at Heel: 2 mm
Blade Height: 28.5 mm
Photos by Gustavo Bermudez&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-135mm-251.png&&&0&&&||&&&||&&&@@@
taashape15&&&1198&&&Takayuki AS Hammered Petty 150mm&&&This is a new line of knives we have started carrying from Sakai Takayuki. Sakai Takayuki was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 800 years.
The blade is constructed from Aogami Super high carbon steel, which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The great looking blade is coupled to a maple octagonal handle.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super Steel (Carbon Steel)
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 65
Weight: 2.7 oz (75 g)
Edge Length: 150 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm
Photos by Gustavo Bermudez&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-petty-150mm-251.png&&&0&&&||&&&||&&&@@@
taassa16&&&1196&&&Takayuki AS Hammered Santoku 165mm&&&This is a new line of knives we have started carrying from the industry giants Sakai Takayuki. Sakai Takayuki was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products come from the origins of sword making in Sakai, Japan, the history of which stretches back nearly 600 years.
The AS Santoku is a fun and functional kitchen weapon capable of tackling almost every ingredient. Santoku knives are general-purpose chef knives in Japan, and they do a wide variety of tasks. This intriguing knife style has a nice flat spot, which is ideal for push-cutting. It is a perfect tool for processing smaller items and performing intricate cuts.
The blade is constructed from Aogami Super high carbon steel, which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish, and the carbon forging scale has been kept to enhance the look and aid with food release. The great-looking blade is coupled to a maple octagonal handle.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: San Mai
Edge Steel: Aogami Super Steel (Carbon Steel)
Cladding: Stainless Hammered
Finish: Kurouchi
HRC: 65
Bevel: 50/50
Weight: 4.7 oz (134 g)
Edge Length: 165 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Photos by Gustavo Bermudez&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-as-hammered-santoku-165mm-121.png&&&5&&&||&&&||&&&@@@
tabl2kaus21l&&&1555&&&Takayuki Blue #2 Kamagata Usuba 210mm Left&&&Takayuki Blue #2 Kamagata Usuba 210mm Left handed version.
Weight; 9oz / 254g
Edge Length: 197mm
Total Length: 355mm
Spine Thickness: 4.4mm
Blade Height: 51mm
&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-blue-2-kamagata-usuba-210mm-left-90.png&&&0&&&||&&&||&&&@@@
satacodatasm&&&14417&&&Takayuki Coreless Damascus Tank Small&&&Elevate your culinary experience with the pinnacle of knife craftsmanship – the Coreless Damascus Stainless Steel Knife. Forged by the esteemed Sakai Takayuki in Japan, this knife is not just a tool, but a masterpiece designed to last a lifetime.
Crafted with a revolutionary blend of VG10 and VG2 multi-layered Damascus stainless steel, the blade of this knife boasts a hard edge of unparalleled durability – delivering twice the longevity and 1.5 times the sharpness of standard VG10 blades. Every cut promises precision, empowering you to slice with confidence and artistry.
At a Rockwell hardness scale of approximately 61, the resilience of this knife is undeniable. Weighing in at a comfortable 100g, it's an instrument that feels as good in the hand as it performs on the cutting board.
Own a piece of Japanese excellence and be ready to transform the way you cook. The Takayuki Coreless Damascus Stainless Steel Knife is not just a purchase; it's an investment in quality that stands the test of time.
Blade Height: 47.5 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-coreless-damascus-tank-small-7.png&&&0&&&||&&&||&&&@@@
satajadawa1&&&14113&&&Takayuki G3 Damascus Gyuto 240mm &&&Each knife-making region in Japan produces blades that share characteristics in either form or the way they are created, or both. Sakai City is a city located in Osaka Prefecture, Japan, on the edge of Osaka Bay at the mouth of the Yamato River. It has been one of Japan's largest and most important seaports since the medieval era. It is now home to some of the most famous knife makers in the world.
The city boasts a network of small artisan shops that focus exclusively on different tasks of the knife-making process, such as grinding, handle making, and engraving.
This elegant knife is made with a core of Silver-3 or Ginsanko that is clad with a 63-layer damascus stainless steel. The knife runs shorter than the advertised length, coming in at 232mm. But coupled with a height of 46mm, it is a well-proportioned gyuto that will appeal to most users. The grinds are truly stellar.
This is a very fine cutting instrument in all regards. In both form and function, it stands with some of the best. Very limited availability.
Maker: Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Steel: Ginsan Damascus
Weight: 7.1 oz (202 g)
Edge Length: 232 mm
Total Length: 386 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm&&&&&&650&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-g3-damascus-gyuto-240mm-162.png&&&0&&&||&&&||&&&||@@@
tagigy21&&&7884&&&Takayuki Ginga Gyuto 210mm&&&Crafted with care in Sakai City, Japan, the Takayuki ZA-18 Damascus Kitchen Knife brings together traditional craftsmanship and advanced metallurgy. This knife is more than a tool -- it's a work of art designed to transform your cooking experience.
The heart of this knife lies in its ZA-18 stainless steel, a cutting-edge material developed by Aichi Steel Co. The steel's premium composition of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) delivers an exceptional combination of hardness, toughness, and corrosion resistance. It's an ideal choice for chefs who demand durability and long-lasting sharpness.
The blade features 69 layers of stunning Damascus steel, blending functionality with beauty. The intricate patterns not only captivate the eye but also enhance the blade's strength and resilience, making it as practical as it is elegant.
Maker: Takayuki
Location: Sakai City, Japan
Cladding: 69-layer Damascus
Edge Steel: ZA-18 Stainless
HRC: 60-61
Weight: 4.7 oz (132 g)
Edge Length: 217 mm
Total Length: 367 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Handle: Octagonal Wenge with Buffalo Horn Ferrule&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-gyuto-210mm-202.png&&&0&&&||&&&||&&&@@@
tagigy24&&&7885&&&Takayuki Ginga Gyuto 240mm&&&Experience the pinnacle of Japanese craftsmanship with the Takayuki ZA-18 Damascus Kitchen Knife, expertly forged in Sakai City, Japan's hub of legendary knife-making artistry. This exquisite knife is a testament to precision, beauty, and cutting-edge technology, designed to elevate your culinary experience.
Crafted from ZA-18 stainless steel, a revolutionary material developed by Aichi Steel Co., this blade boasts an exceptional balance of hardness, toughness, and corrosion resistance. The steel's premium blend of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) ensures unmatched durability and edge retention, making it a must-have for serious chefs and cooking enthusiasts alike.
The blade has a striking Damascus design with 69 layers of Damascus steel, creating a breathtaking pattern that combines functionality with artistry. This design not only adds elegance but also enhances the blade's strength and flexibility, ensuring it glides effortlessly through any ingredient.
Maker: Takayuki
Location: Sakai City, Japan
Cladding: 69 layers Damascus
Edge Steel: ZA-18 Stainless
HRC: 60-61
Weight: 6.0 oz (170 g)
Edge Length: 246 mm
Total Length: 396 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
Handle: Octagonal Wenge
Ferrule: Buffalo Horn&&&&&&285&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-gyuto-240mm-260.png&&&5&&&||&&&||&&&@@@
tagina16&&&7883&&&Takayuki Ginga Nakiri 165mm&&&Discover the cosmic elegance of the "Ginga" series, inspired by the Japanese word for "Galaxy." Crafted by Takayuki, these exquisite knives are forged from 69 layers of Damascus steel, encapsulating both strength and beauty. At the heart of each blade lies the innovative ZA-18 stainless steel, pioneered by Aichi Steel Co. This advanced formula includes 1.20% Carbon for durability, 18.0% Chromium for rust resistance, 1.5% Molybdenum, and 1.80% Cobalt, enhancing the knife's hardness and toughness. Experience unparalleled performance in your kitchen with this stellar steel composition.
Maker: Takayuki
Location: Sakai City, Japan
Cladding: 69 layers Damascus
Edge Steel: ZA-18 Stainless
HRC: 60-61
Weight: 5.0 oz (142 g)
Edge Length: 160 mm
Total Length: 312 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Handle: Octagonal Wenge with Buffalo Horn Ferrule&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-nakiri-165mm-12.png&&&0&&&||&&&||&&&@@@
tagipe&&&7881&&&Takayuki Ginga Petty 150mm&&&"Ginga" means "Galaxy" in Japanese and these new stainless steel beauties from Takayuki with 69 layers of Damascus steel live up to their name. These beautiful knives use a stainless steel that's relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: Carbon 1.20, Chromium 18.0, Molybdenum 1.5, and Cobalt 1.80 for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel.
Maker: Takayuki
Location: Sakai City, Japan
Cladding: 69 layers Damascus
Edge Steel: ZA-18 Stainless
HRC: 60-61
Weight: 2.3 oz (66 g)
Edge Length: 153 mm
Total Length: 280 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm
Handle: Octagonal Wenge with Buffalo Horn Ferrule&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-petty-150mm-123.png&&&0&&&||&&&||&&&@@@
tagisa18&&&7882&&&Takayuki Ginga Santoku 180mm&&&These beautiful knives use a stainless steel that's relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: Carbon 1.20, Chromium 18.0, Molybdenum 1.5, and Cobalt 1.80 for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel.
Maker: Takayuki
Location: Sakai City, Japan
Cladding: 69-layer Damascus
Edge Steel: ZA-18 Stainless
HRC: 60-61
Weight: 4.6 oz (130 g)
Edge Length: 185 mm
Total Length: 326 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm
Handle: Octagonal Wenge with Buffalo Horn Ferrule&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-santoku-180mm-314.png&&&0&&&||&&&||&&&@@@
tagisu24&&&7886&&&Takayuki Ginga Sujihiki 240mm&&&These beautiful knives use a stainless steel relatively new to the market called ZA-18, which was developed by Aichi Steel Co. The composition of the steel uses the following: carbon 1.20%, chromium 18.0%, molybdenum 1.5%, and cobalt 1.80% for added hardness, toughness, and corrosion resistance. It's an excellent kitchen knife steel.
Maker: Takayuki
Location: Sakai City, Japan
Cladding: 69-layer Damascus
Edge Steel: ZA-18 Stainless
HRC: 60-61
Weight: 4.7 oz (130 g)
Edge Length: 246 mm
Total Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height: 37 mm
Handle: Octagonal Wenge with Buffalo Horn Ferrule&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-sujihiki-240mm-275.png&&&0&&&||&&&||&&&@@@
satagiwa24&&&14213&&&Takayuki Ginsan Wa-Gyuto 240mm&&&Takayuki knives have set the standard for craftsmanship in kitchen knives for 600 years. This gyuto is no exception. Made with Ginsan Steel (also called Hitachi Yasuki Silver-3) and then clad with stainless steel, you have a knife that is incredibly strong but also super durable and easy to sharpen. Matched with an ebony handle and water buffalo horn ferrule, this knife is going to be a stand-out in any kitchen. The 240mm gyuto is arguably the most versatile knife in your kitchen, being long and thin enough for most slicing while also being hefty enough for your bigger cutting jobs. This knife also has the beauty of a 50/50 bevel, so left-handed folks can use them too!
Company: Takayuki
Blacksmith: Yamatsuka-San
Region: Sakai, Japan
Engraving: Laser Engraved
Construction: San Mai - Hammer Forged
Cladding: Stainless
Core Steel: Ginsanko (Ginsan)
Weight: 8.4 ounces (240g)
Blade Length: 232 mm
Overall Length: 390 mm
Spine Thickness at Base: 3mm
Blade Height: 49 mm
Handle: Ebony Octagonal
Ferrule: Buffalo Horn
Photos by Gustavo Bermudez
&&&&&&430&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginsan-wa-gyuto-240mm-248.png&&&4.5&&&||&&&||&&&||@@@
tagrchaewede&&&10033&&&Takayuki Grand Chef Deba 240mm&&&Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
This is a very unusual knife, given its style and construction. Deba knives are made to fillet and process fish. They are normally single-bevel knives that are very stout at the spine and quite heavy overall. The Takayuki Grand Chef Western Deba 240mm is quite the opposite in that it is a double bevel knife that is still quite thick at the spine. With an edge length of 245mm, it is fairly long for the breed. But while it looks like a gyuto in profile, it is still a heavy and substantial blade—almost twice the weight of a similarly sized gyuto. As it is a double-sided knife, it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Knife Type: Western Deba
Handle: POM
Weight: 12.9 oz (366 g)
Edge Length: 245 mm
Spine Thickness at Heel: 4 mm
Blade Height: 58 mm&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-deba-240mm-55.png&&&0&&&||&&&||&&&@@@
tagrchswstfl&&&10083&&&Takayuki Grand Chef Flexible Fillet 240mm&&&Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife it is far easier to sharpen than a single-sided knife, and will be a good fit for both left- and right-handed users. Please note, we do not carry a saya that fits this knife well. We recommend the blade guard instead.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N685 Stainless Steel
Hardness: HRC 60
Handle: POM Western
Weight: 4.3 oz (122 g)
Edge Length: 240 mm
Total Length: 360 mm
Spine Thickness at Heel: 2 mm
Blade Height: 31 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-flexible-fillet-240mm-134.png&&&4&&&||&&&||&&&@@@
tagrchswstgy&&&10011&&&Takayuki Grand Chef Gyuto 180mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The 180mm gyuto is about the shortest available length for a classic gyuto. It is a preferred size for smaller hands or restricted board areas. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package.
The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 5.4 oz (154 g)
Edge Length: 180 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-180mm-136.png&&&0&&&||&&&||&&&@@@
tagrchgy21&&&10012&&&Takayuki Grand Chef Gyuto 210mm&&&The Takayuki Grand Chef 210mm gyuto is the most popular size length for a classic gyuto. It is a preferred size for most tasks. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package.
The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
Manufacturer: Sakai Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 6.5 oz (184 g)
Edge Length: 208 mm
Total Length: 325 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-210mm-529.png&&&5&&&||&&&||&&&@@@
grandchef3&&&10612&&&Takayuki Grand Chef Gyuto 210mm&&&The Takayuki Grand Chef Gyuto is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.0 oz (114 g)
Edge Length: 216 mm
Total Length: 362 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&190&&&&&&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 been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The blade is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 7.7 oz (218 g)
Edge Length: 240mm
Total Length: 365mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-240mm-393.png&&&0&&&||&&&||&&&@@@
tagrchgy24&&&10613&&&Takayuki Grand Chef Gyuto 240mm&&&The Takayuki Grand Chef Gyuto 240mm is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines. It contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946 and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 5.2 oz (148 g)
Edge Length: 242 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 52 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-240mm-394.png&&&0&&&||&&&||&&&@@@
tagrchgy27&&&10614&&&Takayuki Grand Chef Gyuto 270mm&&&The Takayuki Grand Chef Gyuto is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 6.3 oz (178 g)
Edge Length: 273 mm
Total Length: 432 mm
Spine Thickness at Heel: 2 mm
Blade Height: 56 mm
We do not have a saya that will fit this knife. We recommend the blade guard instead.&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-270mm-220.png&&&5&&&||&&&||&&&@@@
tagrchgy212&&&10212&&&Takayuki Grand Chef Gyuto SP 210mm&&&These high-quality knives are made with Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
The black POM handle with three stainless rivets is attached to the blade. Both the handle and the stainless bolster are finished very well and feel great in your hand.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel Stainless
Steel: Bohler N690 Steel
Hardness: HRC 60
Handle: POM
Weight: 6.4 oz (182 g)
Edge Length: 209 mm
Total Length: 332 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
Photos by Gustavo Bermudez&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-sp-210mm-28.png&&&0&&&||&&&||&&&@@@
tagrchgy211&&&10213&&&Takayuki Grand Chef Gyuto SP 240mm&&&Sakai Takayuki Grand Chef SP Gyuto 240mm comes with excellent N690 stainless steel by Bohler-Uddeholm with the lowest impurities and is easy to sharpen. This knife comes with an attractive blade design to lower friction allow for easy cutting without as much stiction.
Manufacturer: Aoki Hamono
Brand: Takayuki Grand Chef
Construction: Mono Steel
Steel Type: N690 Stainless Steel
Hardness Rockwell HRC: 60
Handle Material: POM
Edge: Double Bevel (70/30)
Weight: 7.5 oz (214 g)
Edge Length: 241 mm
Total Length: 370 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-sp-240mm-28.png&&&0&&&||&&&||&&&@@@
tagrchha&&&10051&&&Takayuki Grand Chef Hankotsu 150mm&&&Hankotsu knives are designed to bone and process meat. They are typically stout, short blades with a very pointed tip. The most unusual aspect of the hankotsu is its heel design. The blade transforms straight into the handle or bolster, so there is absolutely no knuckle clearance if using on a cutting board. This makes the knife more useful for processing hanging meats or for boning chops or frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. Hankotsu knives also have an edge that is not sharpened all the way to the handle, for safety reasons.
The Takayuki company makes this knife out of Bohler N690 stainless steel. It is a mono-steel design, so there is no cladding over the core. The steel is hardened to about 60HRC. This is a great Swedish stainless steel that is well-liked in the knife industry for its rugged and easy-to-maintain characteristics.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 6.4 oz (181 g)
Edge Length: 145 mm
Total Length: 266 mm
Spine Thickness at Heel: 3 mm
Blade Height: 28 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-hankotsu-150mm-297.png&&&5&&&||&&&||&&&@@@
tagrchho15&&&10041&&&Takayuki Grand Chef Honesuki 150mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The Takayuki Grand Chef Honesuki is made with top quality Bohler N690 stainless steel. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
The blade design is asymmetric, so it is best suited for a right-handed user. This knife will dispatch poultry and other smaller boned items with ease and efficiency.
We really like these knives and believe they represent a great alternative to those wanting a true Japanese-style knife that is easy to use and maintain.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 5.9 oz (168 g)
Edge Length: 151 mm
Total Length: 266 mm
Spine Thickness at Base: 3 mm
Blade Height: 42 mm
Our honesuki sayas do not fit this knife; we recommend the blade guard instead.&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-honesuki-150mm-260.png&&&0&&&||&&&||&&&@@@
tagrchki26&&&10049&&&Takayuki Grand Chef Kiritsuke 260mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
Takayuki Grand Chef Kiritsuke 260mm is made with Swedish Steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make N690 is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The POM handle is attached to the blade with three stainless rivets. Both handle and stainless bolster are finished very well and feel great in your hand. A saya is included.
Maker: Sakai Takayuki
Location: Sakai, Japan
Knife Line: Grand Chef
Steel: N690 Stainless
HRC: 60-61
Weight: 8.3 oz (236 g)
Edge Length: 262 mm
Total Length: 397 mm
Spine Thickness at Heel: 2 mm
Blade Height: 35 mm&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-kiritsuke-260mm-222.png&&&0&&&||&&&||&&&@@@
tagrchki30&&&10047&&&Takayuki Grand Chef Kiritsuke 300mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
Takayuki Grand Chef Kiritsuke is made with Swedish Steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade, there is no cladding of other steels, which means that you have a knife with superior stainless properties, which translates to an ease of maintenance that many chefs appreciate.
The black POM handle is attached to the blade with three stainless rivets. Both the handle and the stainless bolster are finished very well and feel great in your hand. A saya is included.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM Western
Weight: 8.6 oz (246 g)
Edge Length: 288 mm
Total Length: 433 mm
Spine Thickness at Heel: 2 mm
Blade Height: 39 mm&&&&&&330&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-kiritsuke-300mm-238.png&&&0&&&||&&&||&&&@@@
tagrchswstpe&&&10002&&&Takayuki Grand Chef Petty 120mm&&&The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 2.3 oz (64 g)
Edge Length: 122 mm
Total Length: 229 mm
Spine Thickness at Heel: 2 mm
Blade Height: 23 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-120mm-142.png&&&0&&&||&&&||&&&@@@
tagrchpe15&&&10604&&&Takayuki Grand Chef Petty 150mm&&&The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: Magnolia Octagonal
Ferrule: Buffalo Horn
Weight: 2.2 oz (62 g)
Edge Length: 152 mm
Total Length: 285 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-481.png&&&0&&&||&&&||&&&@@@
grandchef2&&&10004&&&Takayuki Grand Chef Petty 150mm&&&The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N685. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 2.8 oz (80 g)
Edge Length: 147 mm
Total Length: 259 mm
Spine Thickness at Heel: 2 mm
Blade Height: 26 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-150mm-482.png&&&0&&&||&&&||&&&@@@
tagrchpe18&&&10605&&&Takayuki Grand Chef Petty 180mm&&&The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N685. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N685 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N685 Stainless Steel
Hardness: HRC 60
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 2.4 oz (70 g)
Edge Length: 183 mm
Total Length: 323 mm
Spine Thickness at Heel: 2 mm
Blade Height: 31 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-180mm-250.png&&&0&&&||&&&||&&&@@@
tagrchaepe21&&&10022&&&Takayuki Grand Chef Petty 210mm&&&The Takayuki Grand Chef Petty is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Petty knives fill many roles in the kitchen. They can be used like small chef knives, mini slicers, detail or paring knives, or poultry boning knives. The petty featured here is a perfect example of this style of knife and one that represents outstanding value.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N685 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 4.5 oz (128 g)
Edge Length: 205 mm
Total Length: 327 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-petty-210mm-144.png&&&0&&&||&&&||&&&@@@
tagrchswstsa&&&10107&&&Takayuki Grand Chef Salmon Slicer 300mm&&&Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife, it is far easier to sharpen than a single-sided knife and will be a good fit for both left- and right-handed users.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM Western
Weight: 6.2 oz (176 g)
Edge Length: 300 mm
Total Length: 423 mm
Spine Thickness at Heel: 2 mm
Blade Height: 35 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-salmon-slicer-300mm-115.png&&&0&&&||&&&||&&&@@@
tagrchaesakn&&&10050&&&Takayuki Grand Chef Santoku 180mm&&&The Takayuki Grand Chef Santoku is made with top-quality Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory and hardens it to about 60 HRC. As it is a mono steel blade there is no cladding of other steels which means that you have a knife with superior stainless properties. This results in an easy-to-maintain knife that so many chefs appreciate. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks. The symmetrical 50/50 grind, coupled with the gently curved belly, make this a good choice for cooks of all types and cutting preferences.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM
Edge Grind: Double Bevel
Weight: 5.9 oz (168 g)
Edge Length: 180 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-santoku-180mm-166.png&&&0&&&||&&&||&&&@@@
tagrchsu27&&&10624&&&Takayuki Grand Chef Sujihiki 270mm&&&The Takayuki Grand Chef Sujihiki is made from the highly regarded Swedish Stainless Steel called Bohler N690. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.
The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.0 oz (112 g)
Edge Length: 271 mm
Total Length: 420 mm
Spine Thickness at Heel: 2 mm
Blade Height: 39 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-370.png&&&0&&&||&&&||&&&@@@
tagrchswstsu&&&10024&&&Takayuki Grand Chef Sujihiki 270mm&&&Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife, it is far easier to sharpen than a single-sided one and will be a good fit for both left- and right-handed users.
Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N690 Stainless Steel
Hardness: HRC 60
Handle: POM Western
Weight: 5.0 oz (144 g)
Edge Length: 268 mm
Total Length: 388 mm
Spine Thickness at Heel: 2 mm
Blade Height: 32 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-sujihiki-270mm-369.png&&&0&&&||&&&||&&&@@@
tahobl2ke19&&&2251&&&Takayuki Homura Blue #2 Kengata 195mm&&&We have a soft spot for bunka-style blades. The added height, compact dimensions, and reverse tanto tip add up to a kitchen utensil of extreme versatility. It is a wonder tool for most cutting and slicing tasks around the kitchen. Its shorter length makes it easy to handle and a great choice for smaller boards and hands. The shape also gives the knife a rigid and superbly controlled feel.
This is no ordinary bunka, however. It is a stunning example of the art of blade-making, supremely fit for use or simply as a collectible. The fit and finish of the blade and handle are as good as it gets. The heat treatment and grinds are also world-class. The core of the blade is made from Aogami 2 high-carbon steel by the Hitachi Metals Company. This steel is highly sought after and is made from Japanese pure sand irons at their famous Yasugi plant in Shimane Prefecture. It is coveted for its great edge retention and ability to take a very acute edge.
The inner core is laminated with a soft iron, which protects the Shirogami and adds a shock-absorbing attribute to the knife. The blade face has a high primary grind, which looks like a single-bevel blade. The aesthetic quality of the three different finishes on the blade faces is beautiful. Together with the wonderful handle made from rosewood, nickel silver, and buffalo horn, this adds up to a knife that is as much a looker as it is a performer.
Brand Name: Sakai Takayuki
Blacksmith: Itsuo Doi, Suogo Yamazuka
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge: Blue #2
Edge Grind: Double Bevel, Even (see photo)
Knife Type: Kengata (Bunka)
Handle: Rosewood Octagonal
Spacer: Nickel Silver
Weight: 6.6 oz (188 g)
Edge Length: 178 mm
Total Length: 338 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Black Saya Included&&&&&&700&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-195mm-195.png&&&5&&&||&&&||&&&@@@
satahebl2key&&&2255&&&Takayuki Homura Blue #2 Kengata Yanagiba 300mm&&&Elevate Your Culinary Craft with the Sakai Takayuki Hein Blue #2 Kengata Yanagiba 300mm
Experience the pinnacle of precision and craftsmanship with the Sakai Takayuki Hein Blue #2 Kengata Yanagiba 300mm. Meticulously forged by master blacksmith Itsuo Doi in the renowned knife-making city of Sakai, Japan, this exceptional blade is a testament to centuries of tradition and expertise.
Maker: Takayuki
Location: Sakai, Japan
Blacksmith: Itsuo Doi
Knife Shape/Style: Kengata Yanagiba
Edge Steel: Blue #2
Edge Grind: Even
Weight: 8.0 oz (228 g)
Edge Length: 286 mm
Total Length: 460 mm
Spine Thickness at Base: 4 mm
Blade Height: 38 mm
Saya: Included&&&&&&825&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kengata-yanagiba-300mm-52.png&&&0&&&||&&&||&&&@@@
tahobl2ko21&&&2256&&&Takayuki Homura Blue #2 Kogetsu 210mm&&&We are pleased to be able to present another great knife made by one of our favorite blacksmiths, Itsuo Doi. He is the son of the famed blade maker Keijiro Doi and has been making top-shelf knives for many years. Following in such illustrious footsteps can be a daunting task, but Itsuo-san has more than accounted for himself in this industry.
This is an unusual knife, but one that would find favor with a variety of users from die-hard rocking cutters to butchers and grill masters. The blade is fashioned from Aogami 2 steel which is a favorite of many knife users and aficionados. It is one of the harder steels to forge but when done correctly can stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The inner core is clad with a soft iron for added strength and durability. The outer layer is finished with a fine satin look, while the edge Aogami steel is polished to a high luster.
The blade is attached to a beautifully made octagonal handle made from Japanese yew (taxus cuspidata) wood. Japanese yew wood is dense, hard, and has a beautiful luster. In fact, it was commonly used to make ceremonial and exotic tools for high-level officials in ancient Japan. The ferrule is made from black buffalo horn and is perfectly mated to the wood handle.
This is a limited edition item that would make a wonderful addition to any collection or serious knife user's quiver.
Brand Name: Sakai Takayuki
Blacksmith: Itsuo Doi
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge: Blue #2
Edge Grind: Double Bevel, Even
Knife Type: Kogetsu (Gyuto)
Handle: Yew Octagonal
Ferrule: Black Buffalo Horn
Saya: Included
Weight: 6.1oz (173g) Trust this vs video
Edge Length: 199 mm
Total Length: 355 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm
Photos by 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&&&If you are a regular to our site you will know that we love finding unusual blades, blacksmiths, and applications of the knife making art. One look at this blade is all you need to see that we have succeeded at finding another of these unique knives.
This is a butcher-style knife but with a twist. It looks like a fat scimitar or an upside-down santoku. Or maybe the offspring of an encounter between the two! The unusual upswept tip and the very flat edge profile result in a knife with a very different look and feel on the cutting board. We think it would make a killer tool for breaking down sides of beef or for folks using it for barbecue competitions who want to show off!
The core steel is the ever-popular Hitachi Blue #2 high carbon alloy. It is clad with a softer iron to protect and dampen the blade. The cladding is applied in the san-mai style where the outer layer, or jigane, is only on the face and not wrapped over the spine. As such it needs care with drying and cleaning. It will corrode if not given this attention. The cladding has a really well done brushed satin finish which highlights the polished Blue steel edge. The simple traditional octagonal handle is constructed from yew wood with a fine buffalo horn ferrule. Overall execution of handle and blade is of the highest order.
Made by the illustrious blacksmith Itsuo Doi, this is a knife of unusual design made with extraordinary finesse.
Brand Name: Sakai Takayuki
Blacksmith: Itsuo Doi
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge: Blue #2
Edge Grind: Double Bevel, Even (see photo)
Knife Type: Kogetsu (Gyuto)
Handle: Yew Octagonal
Ferrule: Black Buffalo Horn
Saya: Included
Weight: 8.1 oz (230 g)
Edge Length: 242 mm
Total Length: 403 mm
Spine Thickness at Base: 3 mm
Blade Height: 55 mm&&&&&&600&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-240mm-266.png&&&5&&&||&&&||&&&@@@
tahobl2kosu2&&&2257&&&Takayuki Homura Blue #2 Kogetsu Sujihiki 240mm&&&Sakai Takayuki is a name that is known by knife users and collectors worldwide. This is not surprising considering they have been making blades for over 600 years! The famed company started up in Sakai during the 16th century making blades to trim and cut tobacco. Sakai Takayuki is now owned by Aoki-Hamano Seisakusho Company. They work with some of Japan’s best blacksmiths to create their many different lines of knives including the Homura range made by famed blade maker, Itsuo Doi.
The core steel of this great looking sujihiki is Hitachi Blue #2 high carbon steel. It is clad with a soft iron to protect and strengthen the blade. As it is an iron cladding it will need care with drying and cleaning after use. The cladding has a very nice brushed satin finish which highlights the polished Blue steel edge.
This is an unusual sujihiki in that it has an exaggerated curve to the cutting edge while boasting an almost flat spine all the way to the tip. It is a double bevel knife, so it is good to go for left- and right-handed users. The really fine handle is made from Japanese yew wood with buffalo horn ferrule. The fit and finish of both blade and handle are world class.
Brand Name: Sakai Takayuki
Blacksmith: Itsuo Doi
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge: Blue #2
Edge Grind: Double Bevel, Even (see photo)
Knife Type: Hien (Sujihiki)
Handle: Yew Octagonal
Ferrule: Buffalo Horn
Saya: Included
Weight: 7.4 oz (210 g)
Edge Length: 230 mm
Total Length: 390 mm
Spine Thickness at Base: 3 mm
Blade Height: 41 mm&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-kogetsu-sujihiki-240mm-sale-29.png&&&0&&&||&&&||&&&@@@
tahobl2pe15&&&2258&&&Takayuki Homura Blue #2 Petty 150mm&&&The Takayuki Homura Blue #2 Petty is a fascinating and rather unique knife that shares its profile with a small range of gyutos that have been forged by Itsuo Doi. These knives have a very sleek and simple beauty that features a graceful curved blade edge and a spine that is straight all the way to the tip.
Itsuo Doi is one of our favorite blacksmiths. His reputation has risen to the point that he is considered one of the true greats working in Sakai. His knives are very recognizable, rather like that of his illustrious father. But these Homura creations have a new and very alluring look that is less traditional. Doi-san makes the blade from Aogami #2 steel. Favored by many, it is one of the harder steels to forge. But when done correctly, Aogami #2 will stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The hagane is clad with a soft iron for added strength and resilience. The jigane is finished with a beautiful satin luster, and the edge steel is polished to a high shine.
A simple and elegant octagonal handle is made from yew wood with a fine buffalo horn ferrule. The overall fit and finish of the handle and blade are of the highest order.
Weight: 2.7 oz (78 g)
Edge Length: 146 mm
Total Length: 290 mm
Spine Thickness at Base: 2 mm
Blade Height: 31 mm
Saya included&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-petty-150mm-271.png&&&5&&&||&&&||&&&@@@
tahobl2sa30&&&2259&&&Takayuki Homura Blue #2 Sakimaru 300mm&&&Takayuki Homura Blue #2 Sakimaru 300mm. Master blacksmith Itsuo Doi makes these knives under the umbrella brand of Sakai Takayuki. It is a name that resonates with knife users and collectors worldwide.
The Sakimaru 300mm is a sujihiki with a different name and a cool swoop tip. Made from Blue #2 high carbon steel, this kitchen weapon will slice its way through almost any raw or cooked protein with no effort needed. And that is the point of a knife like this: it’s all about how it slices in one motion while disturbing the ingredient as little as possible. The slight recurve shape is conducive to making this action even easier. It bears the look of a short katana.
A subtle yet beautiful brushed satin finish is applied to this outer layer which contrasts wonderfully with the polished edge. A classic octagonal yew handle with buffalo horn ferrule completes this compelling package. Saya included.
Brand Name: Sakai Takayuki
Blacksmith: Itsuo Doi
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge: Blue #2
Edge Grind: Double Bevel, Even
Knife Type: Sakimaru (Sujihiki)
Handle: Yew Octagonal
Ferrule: Buffalo Horn
Saya: Included
Weight: 7.7 oz (218 g)
Edge Length: 298 mm
Total Length: 457 mm
Spine Thickness at Base: 3 mm
Blade Height: 39 mm&&&&&&825&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-sakimaru-300mm-367.png&&&5&&&||&&&||&&&@@@
satahogu21&&&1187&&&Takayuki Homura Guren Gyuto 225mm&&&Sakai Takayuki Homura Guren is a series of high-quality kurouchi knives hammer-forged by Mr. Itsuo Doi using Blue 2 steel. Unique but tried and tested profiles, hand hammered finishes, and convex grinds make these lookers as well as performers.
Brand: Sakai Takayuki
Blacksmith: Doi san
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron
Handle: Urushi Oak Octagonal Burnt Finish
Edge Grind: Even 50/50
Weight: 8.1 oz (230 g)
Edge Length: 208 mm
Total Length: 375 mm
Spine Thickness at Base: 3 mm
Blade Height: 56 mm&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-gyuto-225mm-28.png&&&0&&&||&&&||&&&@@@
satahoguke30&&&1189&&&Takayuki Homura Guren Kengata Yanagi 300mm&&&Looking for a high-performing, stylish knife? Look no further than the Sakai Takayuki Homura Guren series kengata yanagiba.
Crafted from Blue #2 carbon steel and expertly forged by blacksmith Itsuo Doi, this knife features a hammered (Tsuchime) finish and a single bevel, right-hand grind for exceptional performance. The blade measures 285mm on the edge, with a thickness of 4.5mm at the heel.
The handle is made from Urushi lacquered oak with a burnt finish for a unique look, while the blade is finished with a Kurouchi to combat potential rust and patina.
The craftsmen of Sakai Takayuki carefully finish each knife, so you can be confident that it will perform right out of the box. Please note that a cover is not included with this knife.
Brand: Sakai Takayuki
Blacksmith: Doi san
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron
Finish: Tsuchime Kurouchi
Tip: Kengata Style
Type: Yanagiba
Handle: Urushi Oak Octagonal Burnt Finish
Weight: 10.7 oz (304 g)
Edge Length: 285 mm
Spine Thickness at Base: 4.5 mm
Blade Height: 39 mm
Edge Grind: Single Bevel, Traditional Right&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagi-kengata-300mm-75.png&&&0&&&||&&&||&&&@@@
satahogu&&&1186&&&Takayuki Homura Guren Nakiri 180mm&&&This is a series of high quality kurouchi knives hammer forged by Mr. Itsuo Doi using Blue 2 steel. Unique but tried and tested profiles, hand-hammered finishes, and convex grinds make these lookers as well as performers.
Brand: Sakai Takayuki
Blacksmith: Doi san
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Edge Grind: Even 50/50
Cladding: Iron
Handle: Urushi Oak Octagonal Burnt Finish
Weight: 8.6 oz (246 g)
Edge Length: 162 mm
Total Length: 326 mm
Spine Thickness at Base: 3 mm
Blade Height at Front: 56 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-nakiri-180mm-28.png&&&0&&&||&&&||&&&@@@
satagubl2pe1&&&1185&&&Takayuki Homura Guren Petty 150mm&&&Introducing the Homura Guren series, expertly handcrafted by Sakai master blacksmith Itsuo Doi. These knives feature Aogami #2 steel cores, clad in soft iron, and heat-treated to 62-63 HRC for outstanding edge retention. The distal tapering and precise edge geometry ensure flawless performance, while the Kurouchi Tsuchime finish gives each blade a unique, rustic look.
With hand-hammered finishes and convex grinds, these knives are both stunning and practical. The burnt Japanese oak wa handle, coated in urushi lacquer, offers a traditional, durable grip. Each knife is engraved with Itsuo Doi's personal seal, ensuring authenticity and artistry.
Brand: Sakai Takayuki
Blacksmith: Doi san
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron
Edge Grind: Even 50/50
Handle: Urushi Oak Octagonal, Burnt Finish
Weight: 3.5 oz (100 g)
Edge Length: 140 mm
Total Length: 279 mm
Spine Thickness at Base: 3 mm
Blade Height: 34 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-petty-150mm-64.png&&&5&&&||&&&||&&&@@@
homura&&&01190&&&Takayuki Homura Guren Yanagiba 300mm &&&Crafted with unparalleled skill and dedication, the Homura Guren series by Sakai Takayuki stands as a beacon of high-quality Kurouchi craftsmanship. Each knife in this prestigious collection is forged by the esteemed blacksmith Itsuo Doi, employing the revered Blue #2 steel. Through a meticulous hammer-forging process, these knives not only boast unique and proven profiles but also feature hand-hammered finishes and convex grinds, marrying aesthetic beauty with unmatched performance.
Itsuo Doi, heir to the legendary blacksmith Keijiro Doi, continues a family legacy of crafting the finest hand-forged knives for over seven decades. As a mark of authenticity and excellence, Mr. Doi's family emblem is delicately engraved near the logo on each blade, symbolizing a heritage of quality.
The series' namesake, Guren, or Red Lotus, draws inspiration from the mesmerizing red flames produced by burning fine pine charcoal in the Doi family's forge, reflecting the vibrant spirit and passion infused in every knife.
At the heart of these exquisite knives lies the renowned Aoko or Blue Paper (Aogami) No.2 Steel, made from the famed Yasugi steel. This prime high-carbon steel is celebrated for its superior wear resistance and toughness, making it a preferred choice for the creation of high-end Japanese kitchen knives.
Brand: Sakai Takayuki
Blacksmith: Doi san
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron
Finish: Kurouchi Tsuchime
Handle: Urushi Oak Octagonal Burnt Finish
Edge: Traditional Single Bevel Grind, Right
Weight: 11.5 oz (326 g)
Edge Length: 299 mm
Total Length: 453 mm
Spine Thickness at Base: 5 mm
Blade Height: 39 mm
Tip: Genbu Style&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagiba-300mm-28.png&&&0&&&||&&&||&&&@@@
homura1&&&1188&&&Takayuki Homura Guren Yanagiba 300mm &&&Crafted with unparalleled skill and dedication, the Homura Guren series by Sakai Takayuki stands as a beacon of high-quality Kurouchi craftsmanship. Each knife in this prestigious collection is forged by the esteemed blacksmith Itsuo Doi, employing the revered Blue 2 steel. Through a meticulous hammer-forging process, these knives not only boast unique and proven profiles but also feature hand-hammered finishes and convex grinds, marrying aesthetic beauty with unmatched performance.
Itsuo Doi, heir to the legendary blacksmith Keijiro Doi, continues a family legacy of crafting the finest hand-forged knives for over seven decades. As a mark of authenticity and excellence, Mr. Doi's family emblem is delicately engraved near the logo on each blade, symbolizing a heritage of quality.
The series' namesake, Guren, or Red Lotus, draws inspiration from the mesmerizing red flames produced by burning fine pine charcoal in the Doi family's forge, reflecting the vibrant spirit and passion infused in every knife.
At the heart of these exquisite knives lies the renowned Aoko or Blue Paper (Aogami) No.2 Steel, made from the famed Yasugi steel. This prime high-carbon steel is celebrated for its superior wear resistance and toughness, making it a preferred choice for the creation of high-end Japanese kitchen knives.
Brand: Sakai Takayuki
Blacksmith: Doi san
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron
Finish: Kurouchi Tsuchime
Handle: Urushi Oak Octagonal Burnt Finish
Edge: Traditional Single Bevel Grind, Right
Weight: 9.6 oz (274 g)
Edge Length: 298 mm
Total Length: 451 mm
Spine Thickness at Base: 5 mm
Blade Height: 36 mm&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-guren-yanagiba-300mm-80.png&&&0&&&||&&&||&&&@@@
tahonkaw2mu1&&&5597&&&Takayuki Hon Kasumi W#2 Mukimono 180mm Lefty&&&Takayuki Hon Kasumi W#2 Mukimono 180mm Left handed traditional grind. The knife you see here is a traditional mukimono knife with a single bevel grind and traditional concave back. It retains the classic bunka shape and is great for breaking down poultry and trimming meat as well as removing silverskin and general purpose slicing. It's kind of like a usuba with a point.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: Shirogami #2
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Handle: D Shaped Magnolia
Weight: 4.7 oz (136 g)
Blade Length: 170 mm
Total Length: 310 mm
Spine Thickness at Base: 3.5 mm
Blade Height at Heel: 36.5 mm
Ferrule: Buffalo Horn
Left Handed Traditional Grind&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-hon-kasumi-w-2-mukimono-180mm-lefty-90.png&&&0&&&||&&&||&&&@@@
fufkmbo14&&&11041&&&Takayuki Inox Boning Knife 145mm&&&We've recently upgraded this model (formerly Fujiwara FKM semi-stainless) to fully stainless steel and a much more durable handle. These tough, and good-looking knives are the product of years of research and age-old craftsmanship, conjoined over 600 years of knife making.
The Takayuki Inox Honesuki is made from stainless steel, which Takayuki calls Inox. Inox is derived from the French “inoxydable,” and is usually an alloy with a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade.
The honesuki is a Japanese-style boning knife that differs from the western variety in several ways. Primary among them is the triangular shape and very stiff blade. It works well as a poultry knife, but will also perform most deboning or filleting tasks. It is not designed to cut through bones, however. This particular blade is ground on both sides with an asymmetrical edge that favors right-handed users.
The blade is mated to a western style handle made from POM. POM, or polyoxymethylene, is a very stable material perfectly suited for use in the kitchen. This nicely made handle is attached to the full tang with three stainless rivets.
Maker: Takayuki
Location: Sakai, Japan
Weight: 6.2 oz (176 g)
Edge Length: 155 mm
Total Length: 274 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 41 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-boning-knife-145mm-28.png&&&5&&&||&&&||&&&@@@
taincl21&&&20041&&&Takayuki Inox Cleaver 210mm&&&Chinese-style cleavers have become increasingly popular in the west of late. Their multi-purpose abilities have led them to become a favorite with many chefs, both professional and on the home front. The sharp edge of the blade is used for cutting, while the blunter top edge is used to pound and tenderize meat. Turned on its side, the cleaver is an excellent tool for smashing garlic and ginger. You can even use it to transfer food from cutting board to pan. These knives are probably the most popular blade style in the world, and for good reason.
The Takayuki Inox Cleaver 210mm is of medium length and height. The blade edge runs just over 210mm while the height is a well-proportioned 94mm. It is a thin blade at 2mm at the heel and weighs in at about 442g.
The steel used for this knife is dubbed Inox, which is a generic term used by many knife makers for a stainless steel that has a high chromium content. This alloy is a molybdenum-style steel, which will take a very sharp edge while being easy to sharpen and maintain.
The design is a full tang style with a simple bolsterless handle made from POM (polyoxymethylene). This is a very stable and tough material that is perfectly suited for the rigors of daily use in a busy kitchen. Together with the stainless blade, this results in a knife that is an easy-to-care-for workhorse. Add in the very keen price point and you have a cleaver for all users and uses.
Weight: 15.5 oz (442 g)
Edge Length: 213 mm
Total Length: 315 mm
Spine Thickness: 2 mm
Blade Height: 94 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-cleaver-210mm-243.png&&&0&&&||&&&||&&&@@@
tainde13&&&4334&&&Takayuki Inox Deba 135mm &&&We are very enamored with the products made by Sakai Takayuki Knives. Their parent company, Aoki Hamono Co., Ltd. is located in Sakai/Osaka Prefecture. They have been making blades for over 600 years and have products that span the entire spectrum of kitchen knife styles, constructions, and price points.
The lovely deba featured here is a handmade traditional blade using a very rugged stainless steel called AUS8A. This is a high chromium molybdenum steel which is easy to sharpen while possessing great edge retention.
Debas are one of the trinity of Japanese kitchen knives. Designed to cut and process fish, they have a very thick spine and tall stout blade. They are a single sided blade so the cutting angle is very acute, and thus exceptionally sharp. It should be noted that maintaining and using single-edged blades requires a completely different set of skills over double-edged blades. Sharpening in particular is a more specialized task and should only be attempted by someone who has experience with these types of knives. As this is a single bevel blade, it is intended for right-handed users.
The blade is finished with some lovely Kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule.
Maker: Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel, Traditional Grind
Right Handed Only
Steel: Inox (Stainless Steel)
Weight: 6.5 oz (186 g)
Edge Length: 137 mm
Total Length: 265 mm
Spine Thickness at Base: 6 mm
Blade Height: 46 mm
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-deba-135mm-123.png&&&2&&&||&&&||&&&@@@
tainde15leha&&&4835&&&Takayuki Inox Deba 150mm Left Handed&&&Takayuki Inox Deba 150mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery are price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel which is very corrosion resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
Brand: Sakai Takayuki
Blade Orientation: Left Handed
Weight: 7.9oz
Blade Length: 150mm
Total Length: 290mm
Spine Thickness at Base: 7.4mm
Blade Height: 50mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-150mm-left-handed-223.png&&&0&&&||&&&||&&&@@@
tainde16&&&4336&&&Takayuki Inox Deba 165mm&&&Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery are price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel which is very corrosion resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by right-handed chefs. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
Weight: 9.8oz
Blade Length: 165mm
Total Length: 305mm
Spine Thickness at Base: 7.4mm
Blade Height: 49.8mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-deba-165mm-140.png&&&0&&&||&&&||&&&@@@
toinlehade18&&&4836&&&Takayuki Inox Deba 165mm Left Handed&&&Takayuki Inox Deba 165mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery are price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel which is very corrosion resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
Brand: Sakai Takayuki
Blade Orientation: Left Handed
Weight: 9oz / 256g
Blade Length: 167mm
Total Length: 310mm
Spine Thickness at Base: 7.4mm
Blade Height: 51mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-165mm-left-handed-123.png&&&0&&&||&&&||&&&@@@
tainde18&&&4337&&&Takayuki Inox Deba 180mm&&&The deba knife was originally developed in the famed knife-making city of Sakai, a port town near Osaka. The first blades made in the region were actually made to cut tobacco. These days, the deba is primarily used to clean and fillet fish and dress poultry and other proteins. Its most obvious feature is its very thick spine and heavyweight. For all of its apparent bulk, it is a delicate knife in use, as the thin edge allows the chef to feel the bones and joints as the knife cuts through the flesh. Deba knives come in several varieties including the longer Mioroshi-deba, the shorter Ko-deba, and the medium-sized Ai-deba.
This particular knife is a standard or Hon-deba. Its blade is stout and thick at the spine. It has a very well-executed primary bevel that gets very thin at the edge. It is constructed from stainless steel which Takayuki brands as Inox. This is a generic term for many stainless alloys, including the AUS8A steel used in this application. This stainless steel is very tough and corrosion resistant, making this a very easy-to-use knife with less concern given to rusting or staining. The simple D-shaped ho-wood handle and buffalo horn ferrule are a perfect match for this traditional Japanese knife.
Weight: 11.2 oz (320 g)
Edge Length: 181 mm
Total Length: 333 mm
Spine Thickness at Base: 7 mm
Blade Height: 54 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-180mm-134.png&&&0&&&||&&&||&&&@@@
tainde18leha&&&4837&&&Takayuki Inox Deba 180mm Left Handed&&&Takayuki Inox Deba 180mm Left Handed. Sakai Takayuki is located in Sakai/Osaka Prefecture. They manufacture a huge variety of kitchen knives encompassing many steel types, construction techniques, and blade styles. The Inox line of cutlery are price-conscious knives that are made with a stainless steel the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel which is very corrosion resistant.
The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
The steel is good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy-to-maintain characteristics and tough construction, and you have a knife that will perform well in most circumstances and with most users. Of course, it is a single-bevel design so it is only usable by left-handed cooks. It is coupled to a well-made traditional D-shaped ho-wood handle which has a buffalo horn ferrule.
Brand: Sakai Takayuki
Blade Orientation: Left Handed
Weight: 11.1oz / 318g
Blade Length: 182mm
Total Length: 225mm
Spine Thickness at Base: 7mm
Blade Height: 54mm
No saya for this knife&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-deba-180mm-left-handed-229.png&&&0&&&||&&&||&&&@@@
taingy21&&&12312&&&Takayuki Inox Gyuto 210mm&&&Inox is a generic term for stainless steel containing a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade. It possesses excellent edge retention and is relatively easy to sharpen. This do-it-all chef knife will be easy to maintain on a daily basis, especially compared to carbon steel-based blades. This knife would be a good choice for chefs who need a rugged, versatile cutting machine at an attractive price.
The stamped blade features a full tang and bolsterless design. The handle is a classic western or wa style, which is made from polyoxymethylene, also known as POM. POM is an engineered thermoplastic material used to make precision parts exhibiting high stiffness and excellent dimensional stability.
This gyuto measures in at 215mm, a perfect length for smaller kitchens and chefs needing a more compact-sized knife. The dimensions also make it well suited to tackling smaller ingredients or those requiring fine detail work. It has a fairly flat edge to about the halfway point, where it transitions to a well-curved belly. It should be a knife suited to most cutting styles.
This gyuto is a great choice for home or pro chefs seeking a rugged, do-it-all knife at a very attractive price.
Manufacturer: Sakai Takayuki
Construction: Mono Steel, Roll Forged
Edge Steel: Inox Stainless Steel
Edge Grind: Double Bevel, Even
Handle: Yo-POM 3 Rivet
Weight: 5.7 oz (164 g)
Edge Length: 215 mm
Total Length: 337 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Photos by Gustavo Bermudez&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-gyuto-210mm-267.png&&&0&&&||&&&||&&&@@@
taingy24&&&11013&&&Takayuki Inox Gyuto 240mm&&&Takayuki has been making blades for over 600 years. During this time, they have amassed a wealth of knowledge which has been passed on from generation to generation while being added to by these successive master craftsmen. The company was recently taken over and has since been reinvented with the addition of cutting edge technology to their existing knowledge base.
Takayuki makes knives of every type, style, and price point. The Inox knife featured here is one of their budget creations aimed at home chefs, as well as line cooks and students of the cooking arts.
The blade is made from a single piece of a stainless steel that they call Inox. While Inox is a generic term for a stainless alloy containing a minimum of 10.5% chromium by mass, we believe the steel is a classic molybdenum vanadium alloy. These alloys are renowned for their incredible edge-taking attributes and their ability to hold that edge for over a long work session. Couple that with its easy-to-maintain abilities and tough construction and you have a knife that will perform well in most circumstances and with most users. The POM western style handle is also a tough and stable construction that will withstand the rigors of a professional kitchen. The complete package is of a high standard in both looks and performance, especially given its very attractive price.
Blade Height at Heel: 38.54 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-mukimono-180mm-sale-60.png&&&0&&&||&&&||&&&@@@
tainus16&&&4362&&&Takayuki Inox Usuba 155mm&&&We are passionate about the exquisite craftsmanship of Sakai Takayuki Knives. Produced by the renowned Aoki Hamono Co., Ltd. in Sakai, Osaka Prefecture, these knives are the result of over 600 years of blade-making expertise. Their extensive range includes a variety of kitchen knife styles, constructions, and price points to suit every culinary need.
The featured usuba knife is a prime example of their craftsmanship. This handmade traditional blade is forged from durable AUS8A stainless steel, known for its high chromium and molybdenum content. It is not only easy to sharpen but also offers excellent edge retention, making it a reliable choice for any kitchen.
Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Ni Mai, Hammer Forged
Edge Steel: Inox (Stainless Steel)
Cladding: Stainless Steel
Engraving: Laser
Handle: D Ho Wood
Ferrule: Buffalo Horn
Grind: Single Bevel Traditional
Weight: 6 ounces
Blade Length: 155 mm
Total Length: 299 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 40 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-usuba-155mm-136.png&&&0&&&||&&&||&&&@@@
tainya24&&&4303&&&Takayuki Inox Yanagiba 240mm&&&The Takayuki Inox Yanagi 240mm is a recent addition to our ever growing line of Inox branded knives from Sakai Takayuki Knives, whose parent company, Aoki Hamono Co., Ltd., is located in Sakai/Osaka Prefecture. These price-conscious knives are made with a stainless steel that the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel which is very corrosion resistant.
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction and you have a knife that will perform well in most circumstances and with most users.
This is a shorter yanagiba at just 233mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is of course single bevel, and so of use only to right-handed users. The blade is finished with some lovely kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule.
Weight: 5 ounces
Blade Length: 233 mm
Total Length: 382 mm
Spine Thickness at Base: 4 mm
Blade Height: 30.4 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-yanagiba-240mm-140.png&&&0&&&||&&&||&&&@@@
tainya24leha&&&4803&&&Takayuki Inox Yanagiba 240mm Left Handed&&&Takayuki Inox Yanagiba 240mm Left-Handed is a recent addition to our ever-growing line of Inox branded knives from Sakai Takayuki Knives, whose parent company, Aoki Hamono Co., Ltd., is located in Sakai/Osaka Prefecture. These price-conscious knives are made with stainless steel that the makers call Inox. The word is actually a catchall for any stainless steel containing a minimum of 10.5% chromium by mass. In the case of this knife, the steel is actually AUS8A, a high carbon molybdenum steel that is very corrosion resistant.
The steel is really good at taking and maintaining a very sharp edge. It also has the potential to hold that edge over a long work session. Add to that its easy to maintain characteristics and tough construction and you have a knife that will perform well in most circumstances and with most users.
This is a shorter yanagiba at just 233mm in length, as these knives usually run-up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is of course single bevel, and so of use only to left-handed users. The blade is finished with some lovely kanji characters and is attached to a traditional D-shaped handle made from ho wood with a buffalo horn ferrule.
Brand: Sakai Takayuki
Orientation: Left Handed
Weight: 5 ounces
Blade Length: 233 mm
Total Length: 382 mm
Spine Thickness at Base: 4 mm
Blade Height: 30.4 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-240mm-left-handed-266.png&&&0&&&||&&&||&&&@@@
tainya27&&&4304&&&Takayuki Inox Yanagiba 270mm&&&Yanagibas are one of the most iconic Japanese kitchen knives. Their long, slender blades give the knives a very purposeful look, more reminiscent of a sword than a chef knife. The yanagiba is sometimes referred to as the willow blade, as this is the literal translation from the Japanese word. (The knife's slender blade resembles the long, narrow leaves of a willow.) Yanagiba knives are designed so that the chef gently pulls the blade through the food using just the weight of the blade itself to do the cutting. The incredible sharpness of the blade reduces loss of the natural juices and creates the cleanest cuts imaginable.
Coming in at about 258mm, the Takayuki Inox Sujihiki 270mm is a good size for many users and kitchen spaces. While the yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, it is also perfect for cutting cooked proteins or butterflying meats. This length makes these operations possible in a single slicing action.
These knives are hammer forged from a stainless steel that the maker calls Inox. While this is a generic term for many stainless alloys, this knife is made from AUS8A, a tough and corrosion-resistant steel that takes and holds a very fine edge. The stainless nature of the steel makes this a very easy to use knife with less concern given to rusting or staining. Of course, it is a single bevel design so it is only usable by right-handed users. It is coupled to a well-made traditional D-shaped ho wood handle with a buffalo horn ferrule.
Weight: 6.3 oz (180 g)
Edge Length: 265 mm
Total Length: 420 mm
Spine Thickness at Base: 3 mm
Blade Height: 34 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-yanagiba-270mm-169.png&&&0&&&||&&&||&&&@@@
tainya27leha&&&4804&&&Takayuki Inox Yanagiba 270mm Left Handed&&&Takayuki Inox Yanagiba 270mm Left Handed. Yanagibas are one of the most iconic Japanese kitchen knives. Their long slender blades give the knives a very purposeful look, more reminiscent of a sword than a chef knife. The yanagiba is sometimes referred to as the willow blade as this is the literal translation from the Japanese word. (The knife’s slender blade resembles the long, narrow leaves of a willow.) Yanagiba knives are designed so that the chef gently pulls it through the food using just the weight of the blade itself to do the cutting. The incredible sharpness of the blade reduces loss of the natural juices and creates the cleanest cuts imaginable.
Coming in at about 258mm, the Takayuki Inox Sujihiki 270mm is a good size for many users and kitchen spaces. While the yanagiba is most often used for slicing raw fish for sashimi and for slicing sushi rolls, it is also perfect for cutting cooked proteins or butterflying meats. This length makes these operations possible in a single slicing action.
These knives are hammer forged from a stainless steel that the maker calls Inox. While this is a generic term for many stainless alloys, this knife is made from AUS8A, a tough and corrosion resistant steel that takes and holds a very fine edge. The stainless nature of the steel makes this a very easy to use knife with less concern given to rusting or staining. Of course it is a single bevel design so it is only usable by left-handed users. It is coupled to a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
Brand: Sakai Takayuki
Location: Sakai Japan
Blade Orientation: Left Handed
Weight: 6.2 ounces
Blade Length: 258 mm
Total Length: 412 mm
Spine Thickness at Base: 3.7 mm
Blade Height: 32.6 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-270mm-left-handed-243.png&&&0&&&||&&&||&&&@@@
tainya30&&&4305&&&Takayuki Inox Yanagiba 300mm&&&Yanagiba knives are one of the three basic knife styles employed in Japanese professional kitchens, together with the deba and the usuba. The slender long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids cell destruction to the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.
The Takayuki Inox Yanagiba 300mm is a classic yanagiba with a twist. It is constructed from a stainless steel that the makers dubbed Inox. In fact the alloy is AUS8A which is a high carbon molybdenum steel which is very corrosion resistant. It is also capable of taking and maintaining a very sharp edge. The knife thus offers the user a wonderful traditional cutting tool that comes without the need of the heavy maintenance customarily required with carbon steel blades.
The hand forged blade is beautifully finished with a semi-satin look and some lovely chiseled Kanji elements. It is fitted with a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
This is wonderful knife for any user entering the world of traditional Japanese blades. It is well made, easy to maintain, and comes at a very reasonable price point. Highly recommended.
Maker: Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel, Traditional Grind
Right Handed Only
Steel: Inox (Stainless Steel)
Handle: D-shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 7.2 oz (204 g)
Edge Length: 287 mm
Total Length: 444 mm
Spine Thickness at Base: 4 mm
Blade Height: 36 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-wa-yanagiba-300mm-142.png&&&0&&&||&&&||&&&@@@
tainya30leha&&&4805&&&Takayuki Inox Yanagiba 300mm Left Handed&&&Takayuki Inox Yanagiba 300mm Left Handed. Yanagiba knives are one of the three basic knife styles employed in Japanese professional kitchens, together with the deba and the usuba. The slender long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids cell destruction to the fish. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.
The Takayuki Inox Yanagiba 300mm is a classic yanagiba with a twist. It is constructed from stainless steel that the makers dubbed Inox. In fact, the alloy is AUS8A, which is a high carbon molybdenum steel that is very corrosion resistant. It is also capable of taking and maintaining a very sharp edge. The knife thus offers the user a wonderful traditional cutting tool that comes without the need of the heavy maintenance customarily required with carbon steel blades.
The hand-forged blade is beautifully finished with a semi-satin look and some lovely chiseled Kanji elements. It is fitted with a well-made traditional D-shaped ho wood handle which has a buffalo horn ferrule.
This is wonderful knife for any user entering the world of traditional Japanese blades. It is well made, easy to maintain, and comes at a very reasonable price point. Highly recommended.
Maker: Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Single Bevel, Traditional Grind
Orientation: Left Handed
Steel: Inox (Stainless Steel)
Handle: D Ho Wood
Ferrule: Buffalo Horn
Weight: 6.3 oz (178 g)
Edge Length: 293 mm
Total Length: 450 mm
Spine Thickness at Base: 3 mm
Blade Height: 35 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-inox-yanagiba-300mm-left-handed-243.png&&&0&&&||&&&||&&&@@@
takovgdana16&&&7949&&&Takayuki Kokushin VG10 Damascus Nakiri 160mm&&&Experience the perfect blend of tradition and innovation with the Sakai Takayuki Kokushin VG10 Damascus Nakiri — a chef's staple reimagined. Crafted in the esteemed workshops of Sakai, Japan, this 160mm nakiri is a testament to a city's legacy in blade excellence that has stood the test of time.
With a 44.5mm blade height and a slender spine thickness of just 2mm, this knife promises agility and precision in every cut. Its weight of 158g (5.5oz) makes it a light yet balanced instrument, allowing for tireless chopping and slicing of vegetables and herbs.
The heart of the blade boasts VG10 stainless steel, renowned for its superior edge retention and resistance to corrosion, making it a reliable companion in the busiest of kitchens. The stunning stainless Damascus cladding isn't just for show; the hammered texture minimizes friction and prevents food from sticking, enhancing your cutting efficiency.
Engineered to a Rockwell hardness of 60±, the blade ensures robustness and longevity, keeping its edge through countless uses. The double bevel edge is sharpened to a 50/50 angle, catering to both left and right-handed chefs, providing a seamless cutting experience.
Complementing the formidable blade is the oak octagonal handle, meticulously shaped to fit comfortably in your hand, reducing fatigue and enhancing control. This handle is not just a tool but a statement of elegance that will stand out in any kitchen setting.
Manufacturer: Sakai Takayuki
Location: Sakai, Japan
Steel Type: VG10 Stainless Steel
Cladding: Stainless Damascus Hammered
Rockwell Hardness: 60+-
Edge: Double Bevel (50/50)
Handle: Oak Octagonal
Weight: 5.5 oz (158 g)
Edge Length: 161 mm
Total Length: 310 mm
Spine Thickness at Base: 2.1 mm
Blade Height: 44.3 mm&&&&&&145.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kokushin-vg10-damascus-nakiri-160mm-90.png&&&0&&&||&&&||&&&@@@
takuvghateco1&&&7495&&&Takayuki Kurokage VG10 Bunka 160mm&&&Our relentless search for the new and different takes us into some interesting and fun places. Odd shapes, unusual materials, and out of the box techniques all pique our interest. So it was an easy ask to take on this new line of knives from one of the most popular Japanese kitchen knife makers, Sakai Takayuki.
One look at these stunning knives is enough to convince anyone that these are a real cutting tool with outstanding visual appeal. The combination of a wonderfully realized tsuchime finish and the black Teflon coating results in a knife that looks bad to the bone!
Of course, this is not a knife whose beauty is only skin deep. The hammered dimples and Teflon coating afford the knife an amazing ability to release food. Combine this with a very easy-to-maintain steel, VG10, and some really well executed grinds and you have a knife that performs extremely well yet does not cost a fortune or require difficult maintenance regimes.
The bunka is a very versatile blade that is gaining popularity in many kitchens with both professional and home chefs. They are shorter in length than a gyuto and, combined with their tall blade height, create a knife with very broad uses and appeal. They are often used to replace a short gyuto or santoku, especially for people who favor push cutting and chopping techniques. No doubt the great looking reverse tanto profile also adds to a compelling aesthetic appeal.
Maker: Sakai Takayuki
Location: Sakai, Japan
Line: Kurokage (Means Dark Shadow)
Construction: San Mai
Edge Steel: VG10
Cladding: Stainless
Finish: Hammered, Teflon Coated
Weight: 5.1 oz (144 g)
Edge Length: 161 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
HRC: 60-61
Edge: Double-Bevel (50/50)
Handle Material: Octagonal Wenge Wood
Handles are installed with gapped machi called "Tokyo Style"&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-bunka-160mm-120.png&&&3.5&&&||&&&||&&&@@@
takuvghateco2&&&7494&&&Takayuki Kurokage VG10 Bunka 195mm&&&The combination of the reverse tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives have become quite popular recently due to their do-it-all abilities and unusual aesthetics. They are made for cutting, slicing, and chopping most ingredients, while the tip affords them the added ability to take on smaller ingredients and get into tight spaces. Bunka style knives are also a good alternative to a petty for creating garnishes and undertaking detail work of all kinds.
Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Bunka 195mm!
The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.
Maker: Sakai Takayuki
Location: Sakai, Japan
Line: Kurokage (Means Dark Shadow)
Construction: San Mai
Edge Steel: VG10
Weight: 5.8 oz (166 g)
Edge Length: 201 mm
Total Length: 362 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Cladding: Stainless
Finish: Hammered, Teflon Coated
HRC: 60-61
Edge: Double-Bevel (50/50)
Handles are installed with gapped machi called "Tokyo Style"
Handle Material: Octagonal Wenge Wood&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-bunka-190mm-141.png&&&0&&&||&&&||&&&@@@
takuvghagy21&&&7493&&&Takayuki Kurokage VG10 Gyuto 210mm&&&Sinister, purposeful, darkly beautiful. All of these describe the Takayuki Kurokage VG10 Hammered Teflon Coated Gyuto 210mm rather well, we think. This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added, a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely, in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.
This is fairly average sized and proportioned gyuto. The grinds are very well done, and the overall balance and feel are really first class. Add in the great looks and ease of maintenance and you have an outstanding knife at a very keen price-to-performance ratio.
Maker: Sakai Takayuki
Location: Sakai, Japan
Line: Kurokage (Means Dark Shadow)
Construction: San Mai
Edge Steel: VG10
Weight: 5.4 oz (152 g)
Edge Length: 215 mm
Total Length: 365 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Cladding: Stainless
Finish: Hammered, Teflon Coated
HRC: 60-61
Edge: Double-Bevel (50/50)
Handle Material: Octagonal Wenge Wood&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-gyuto-210mm-125.png&&&0&&&||&&&||&&&@@@
takuvghateco4&&&7496&&&Takayuki Kurokage VG10 Gyuto 240mm&&&Sinister, purposeful, darkly beautiful. All of these describe the Takayuki Kurokage VG10 Hammered Teflon Coated Gyuto 240mm rather well, we think. This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added: a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. These handles are installed with gapped machi called "Tokyo Style." We really like the contrast between the VG10 edge, the kanji, and the crisp black look of the face. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.
This is fairly average sized and proportioned gyuto with a slightly tall profile. The grinds are very well done, and the overall balance and feel are really first class. Add in the great looks and ease of maintenance and you have an outstanding knife at a very keen price-to-performance ratio.
Maker: Sakai Takayuki
Location: Sakai, Japan
Line: Kurokage (Means Dark Shadow)
Construction: San Mai
Edge Steel: VG10
Weight: 6.8 oz (194 g)
Edge Length: 241 mm
Total Length: 397 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm
Cladding: Stainless
Finish: Hammered, Teflon Coated
HRC: 60-61
Edge: Double-Bevel (50/50)
Handles are installed with gapped machi called "Tokyo Style"
Handle Material: Octagonal Wenge Wood
Photos by Gustavo Bermudez&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-gyuto-240mm-142.png&&&0&&&||&&&||&&&@@@
takuvghape15&&&7491&&&Takayuki Kurokage VG10 Petty 150mm&&&This is quite easily one of the most striking knives we carry, and its looks indicate its purpose and abilities in spades!
Made from a core of VG10 stainless steel, the blade is covered san-mai style with a softer stainless steel for protection and strength. This cladding is then treated to a finely crafted tsuchime finish. Then the unusual twist is added, a coating of smooth Teflon. This slippery application certainly adds an aesthetic element that is very different and quite lovely in that sinister way. But more importantly, it adds even more in the way of food release to the already efficient hammered blade faces.
Some finely applied kanji elements and a really lovely octagonal wenge wood handle up the looks even further. These handles are installed with gapped machi called "Tokyo Style." We really like the contrast between the VG10 edge, the kanji, and the crisp black look of the face. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing looking kitchen knife.
Maker: Sakai Takayuki
Location: Sakai, Japan
Line: Kurokage (Means Dark Shadow)
Construction: San Mai
Edge Steel: VG10
Cladding: Stainless
Finish: Hammered, Teflon Coated
HRC: 60-61
Edge: Double-Bevel (50/50)
Handle Material: Octagonal Wenge Wood
Weight: 2.8 oz (82 g)
Edge Length: 154 mm
Total Length: 283 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-petty-150mm-153.png&&&0&&&||&&&||&&&@@@
takuvghateco3&&&7492&&&Takayuki Kurokage VG10 Santoku 170mm&&&It's really hard to overstate the stunning looks of this santoku knife. The general blade design of these versatile cutters is made even more attractive by the addition of the smooth black Teflon coating over the beautifully executed tsuchime face and perfectly matched octagonal wenge wood handle. The word kurokage means "dark shadow," and we cannot think of a better name for this imposing-looking implement.
The stark contrast of this knife's hand-chiseled kanji elements and the perfectly finished VG10 steel edge add that touch of refinement and drama to the overall picture. We think this is one of the coolest looking knives out there right now.
Of course, the Teflon and tsuchime finishes are there for more than aesthetic reasons. These two elements add up to a food release ability that is among the best we have encountered. Combine that with the attributes of the ever-popular VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.
The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade, which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. Many western chefs and home cooks look to the santoku as their go-to blade for many general cutting tasks.
Maker: Sakai Takayuki
Location: Sakai, Japan
Line: Kurokage (Means Dark Shadow)
Construction: San Mai
Edge Steel: VG10
Cladding: Stainless
Finish: Hammered, Teflon Coated
HRC: 60-61
Edge: Double-Bevel (50/50)
Handle Material: Octagonal Wenge Wood
Weight: 5.0 oz (140 g)
Edge Length: 173 mm
Total Length: 317 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm
Handles are installed with gapped machi called "Tokyo Style"&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-santoku-170mm-141.png&&&5&&&||&&&||&&&@@@
takuvghasl24&&&7497&&&Takayuki Kurokage VG10 Sujihiki 240mm&&&Sujihikis have become quite popular recently due to their do-it-all abilities and unusual aesthetics. They are made for cutting, slicing, and chopping most ingredients, while the tip affords them the added ability to take on smaller ingredients and get into tight spaces. Slicer style knives are also a good alternative to a petty for creating garnishes and undertaking detail work of all kinds.
Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Slicer 240mm!
The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader's knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.
Maker: Sakai Takayuki
Location: Sakai, Japan
Line: Kurokage (Means Dark Shadow)
Construction: San Mai
Edge Steel: VG10
Cladding: Stainless
Finish: Hammered, Teflon Coated
Weight: 4.8 oz (138 g)
Edge Length: 251 mm
Total Length: 400 mm
Spine Thickness at Heel: 2 mm
Blade Height: 38 mm
HRC: 60-61
Edge: Double-Bevel (50/50)&&&&&&215&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-kurokage-vg10-sujihiki-240mm-120.png&&&4&&&||&&&||&&&@@@
tanagy21&&&14590&&&Takayuki Nanairo Gyuto 210mm&&&This great looking gyuto is made from the ever popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10 and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. The word Nanairo means seven colors in Japanese and this refers to the multi colored handles they are using on the knives. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. At this blade length, these chef’s knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 212mm and, combined with the slightly shorter height of 46mm, results in a slim blade that resembles a classic French profile knife. It is double-sided, so it is useful to right- and left-handed users.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Urushi
Weight: 5.7 oz (162 g)
Edge Length: 212 mm
Total Length: 354 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-gyuto-210mm-233.png&&&0&&&||&&&||&&&|kika21gy|@@@
tanake19&&&14605&&&Takayuki Nanairo Kengata 190mm&&&Sakai Takayuki Nanairo comes with nice VG10 stainless steel blades combined with lovely custom urushi handles. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The smiths at Sakai Takayuki have fashioned this great-looking blade from VG-10 stainless steel, which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels, but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
Kengata knives, also known as bunkas, can be used to replace a short gyuto, especially when you favor push cutting and chopping techniques. The short length and tall blade combine to create a knife with very broad uses and appeal.
The great looking reverse tanto profile also offers a compelling aesthetic, especially when realized in this hammered Damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle with a beautiful custom design. The match is perfect.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Urushi
Knife Type: Kengata
Weight: 6.2 oz (176 g)
Edge Length: 203 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-kengata-190mm-283.png&&&0&&&||&&&||&&&@@@
tanasa17&&&14575&&&Takayuki Nanairo Santoku 170mm&&&Takayuki Nanairo Santoku 170mm. The santoku knife blends attributes of a gyuto and western chef knife with a unique blade geometry that utilizes a sheep's foot tip. A sheep's foot tip comes from drawing the spine of the knife down to the front and tip, so there is little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less rocking motion. "Santoku" translates to Three Virtues. This is a perfect word to describe the three cutting tasks, which the knife performs well: slicing, dicing, and mincing.
The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The great-looking tsuchime, or hammered, finish blends with the ripples of the multi-layer damascus cladding to create a knife with wonderful visual appeal.
The blade is given center stage with the inclusion of a simple traditional octagonal handle made with a beautiful urushi finish. The match is perfect.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Blue Urushi
Knife Type: Santoku
Weight: 5.3 oz (152 g)
Edge Length: 172 mm
Total Length: 311 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nanairo-santoku-170mm-311.png&&&0&&&||&&&||&&&@@@
tabl2zosl&&&8072&&&Takayuki Nata White #1 150mm&&&Sakai Takayuki Nata White #1 150mm is an old-style Japanese chopping axe. This knife is used to clear brush and small saplings. Excellent, authentic Japanese tool for yard work.
Brand: Sakai Takayuki
Manufacturer: Aoki Hamono
Edge Steel: White #1
Cladding: Iron
Finish: Kurouchi
HRC: 60
Handle: Chestnut Burned
Made In Sakai. Japan
Edge Length: 150mm
Weight: 1 Pound 2 Ounces&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-nata-white-1-150mm-25.png&&&0&&&||&&&||&&&@@@
tasagy21&&&3217&&&Takayuki Sanpou White #2 Kasumi Gyuto 210mm&&&Introducing the Sakai Takayuki Sanpou White #2 Kasumi Gyuto — the quintessence of Japanese craftsmanship and cutting precision. Forged in the heart of Sakai, Japan, a city renowned for its centuries-old tradition of blade-making, this 210mm gyuto embodies a chef’s dream.
At 203mm, the blade length is perfect for those who desire control and versatility in their cuts. The 50mm blade height offers ample knuckle clearance, allowing for swift chopping without any hindrance.
Weighing in at a comfortable 194 grams, the Sakai Takayuki gyuto is light enough to wield all day without fatigue, yet it has enough heft to glide through ingredients with ease. The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.
Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.
Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.
The Sakai Takayuki Sanpou White #2 Kasumi Gyuto is not just a knife; it's an investment in your culinary artistry. Embrace the fusion of tradition and performance, and elevate your cooking experience.
Manufacturer: Sakai Takayuki
Location: Sakai, Japan
Steel Type: Shirogami #2 (White #2 Carbon Steel)
Cladding: Soft Iron
Rockwell Hardness: 62–63
Edge: Double Bevel (50/50)
Handle: Wenge Octagonal
Weight: 6.8 oz (194 g)
Edge Length: 203 mm
Total Length: 359 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-gyuto-210mm-90.png&&&0&&&||&&&||&&&|kika21gy|@@@
tasawh2kasu2&&&3219&&&Takayuki Sanpou White #2 Kasumi Sujihiki 240mm&&&Introducing the Takayuki Sanpou White #2 Kasumi Sujihiki 240mm. Forged in the heart of Sakai, Japan, a city renowned for its centuries-old tradition of blade-making, this 240mm sujihiki embodies a chef’s dream.
The core of Shirogami #2 (White #2 Carbon Steel) ensures a razor-sharp edge that lasts, supported by a reactive soft iron cladding for durability. Proper care needs to be given by wiping the blade off to prevent rust after use.
Experience excellent edge retention with Shirogami #2 steel that has a Rockwell hardness of 62–63, giving you the confidence that your knife will stand the test of time and the rigors of a professional kitchen. The double bevel edge, ground to a symmetrical 50/50, is ready for both left- and right-handed chefs.
Finally, the handle — a work of art in itself. The wenge wood octagonal handle is not only stunning but also ergonomically designed for a comfortable grip, reducing hand fatigue and providing the control that chefs require for perfect cuts every time.
The Sakai Takayuki Sanpou White #2 Kasumi Sujihiki is not just a knife; it's an investment in your culinary artistry.
Manufacturer: Sakai Takayuki
Location: Sakai, Japan
Steel Type: Shirogami #2 (White #2 Carbon Steel)
Cladding: Soft Iron
Rockwell Hardness: 62–63
Edge: Double Bevel (50/50)
Handle: Wenge Octagonal
Weight: 6.3 oz (180 g)
Edge Length: 241 mm
Total Length: 390 mm
Spine Thickness at Base: 3.4 mm
Blade Height: 39 mm
Our suji saya does not fit this knife
&&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-sujihiki-240mm-90.png&&&0&&&||&&&||&&&@@@
tasuvggy18&&&7248&&&Takayuki Sumire VG10 Gyuto 180mm&&&Takayuki Sumire VG10 Gyuto 180mm is a versatile, easy-handling kitchen knife designed for everyday prep work. The blade features a VG10 stainless steel core with warikomi (clad) construction, giving you a sharp, responsive edge with excellent durability and low maintenance.
This 180mm size is ideal for home cooks who want the agility of a shorter gyuto without sacrificing cutting performance. The profile is well-balanced for chopping, slicing, mincing, and general prep.
A comfortable Western-style handle made from black pakka wood provides a secure grip, good weight distribution, and a familiar feel in hand. The fit and finish are clean and refined, making this a dependable all-around knife with great performance for the price.
Care: Hand-wash and dry after use. Avoid the dishwasher. Store safely and use a honing rod or stone to maintain the edge.
Weight: 3.9 oz (112 g)
Edge Length: 182 mm
Total Length: 307 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-gyuto-180mm-75.png&&&0&&&||&&&||&&&@@@
tasuvgpe13&&&7247&&&Takayuki Sumire VG10 Petty 135mm&&&This compact petty knife from the Takayuki Sumire series is the perfect utility blade for precise tasks like trimming, peeling, and detailed prep work. Forged with a VG10 stainless steel core and clad in a warikomi construction, it offers excellent edge retention and corrosion resistance in a slim, easy-to-handle package. A durable black pakka wood handle completes the design, making this an ideal everyday knife for both professional kitchens and home use.
Weight: 2.1 oz (62 g)
Edge Length: 131 mm
Total Length: 241 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-petty-135mm-75.png&&&0&&&||&&&||&&&@@@
takayukisumire1&&&7249&&&Takayuki Sumire VG10 Santoku 165mm&&&The Takayuki Sumire VG10 Santoku 165mm is a compact, go-anywhere prep knife that excels with vegetables, proteins, and everyday kitchen tasks. Its broad blade and gently curved profile make it especially comfortable for push-cutting, chopping, and quick, efficient slicing.
Built with a VG10 stainless steel core and warikomi (clad) stainless construction, the blade offers sharpness, durability, and easy upkeep—ideal for cooks who want strong performance without extra maintenance.
The black pakka wood Western-style handle gives the knife a balanced, secure feel, while the overall size keeps it nimble on the board and well-suited for smaller workspaces. A dependable, versatile santoku that punches well above its price point.
Care: Hand-wash and dry after use. Avoid the dishwasher. Store safely and maintain the edge with a honing rod or sharpening stones as needed.
Weight: 4.1 oz (116 g)
Edge Length: 166 mm
Total Length: 293 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sumire-vg10-santoku-165mm-45.png&&&0&&&||&&&||&&&@@@
tapade18&&&3695&&&Takayuki Tokujuo White #2 Garasuki Left Handed 180mm&&&The knife you see here is somewhat unusual since it's a single bevel garasuki (large honesuki) with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin.
Brand: Sakai Takayuki
Location: Sakai Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Knife Line: Takayuki Tokujuo
Steel: White #2
Knife Type: Garisuki Left Handed Single Bevel
Cladding: Iron
Length: 182mm
Height: 49mm
Spine Thickness: 5.3
Weight: 8.7oz / 248g
HRC: 61-62
Handle: Ho D Lefty
Ferrule: Black Buffalo Horn&&&&&&380&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-garasuki-left-handed-180mm-60.png&&&0&&&||&&&||&&&@@@
tatowh2ho15&&&3194&&&Takayuki Tokujuo White #2 Honesuki 150mm&&&The knife you see here is unusual since it's a single-bevel honesuki with a traditional concave back. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Weight: 5.0 oz (142 g)
Edge Length: 150 mm
Spine Thickness at Base: 5 mm
Blade Height: 41 mm
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-150mm-315.png&&&5&&&||&&&||&&&@@@
tokujuo&&&3195&&&Takayuki Tokujuo White #2 Honesuki 180mm&&&The Sakai Takayuki Single-Bevel Honesuki you see here is a rare and beautifully crafted interpretation of a traditional Japanese poultry knife. Forged by master blacksmith Togashi Kenji and hand-sharpened by renowned finisher Nishimura Norikatsu, this knife is a true expression of Sakai craftsmanship.
Unlike the more common double-bevel versions, this knife features a traditional single-bevel grind with a concave (urasuki) back, which enhances food release and makes precision butchery easier. It retains the classic honesuki profile with a pointed tip and stiff blade, making it ideal for breaking down poultry, trimming meat, and removing silverskin with control and confidence.
The blade is constructed with Shirogami #2 (White #2) high-carbon steel, prized for its ability to take an incredibly sharp edge. It’s clad in soft iron and finished with a refined kasumi polish, enhanced by a final pass on natural stones—resulting in a matte, misty aesthetic that signals expert craftsmanship.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Weight: 7.9 oz (224 g)
Edge Length: 183 mm
Spine Thickness at Base: 6 mm
Blade Height: 51 mm
Handle: D-Shaped Ho Wood
Ferrule: Buffalo Horn
Care & Maintenance
This knife is made with fully reactive carbon steel and iron cladding, so it requires attentive care:
Hand-wash only—never put it in the dishwasher
Dry immediately after use to avoid rust
Store in a dry place
Apply a light coat of oil if storing for long periods
Avoid cutting through bones or frozen food
With proper care, this single-bevel honesuki will provide a lifetime of precise, efficient meat processing and remain a standout tool in any collection.&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-180mm-52.png&&&0&&&||&&&||&&&@@@
tatowh2mu18&&&3698&&&Takayuki Tokujuo White #2 Honesuki Left Handed 150mm&&&The knife you see here is somewhat unusual since it's a single bevel honesuki with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin.
Brand: Sakai Takayuki
Location: Sakai Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Orientation: Left Handed
Blade Height at Heel: 41mm
Edge Length: 150mm
Spine Thickness: 5mm
5oz, 142g
Handle: Ichi Wood Octagonal
Ferrule: Buffalo Horn&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-honesuki-left-handed-150mm-153.png&&&3&&&||&&&||&&&@@@
tatowh2mide2&&&3102&&&Takayuki Tokujuo White #2 Mioroshi Deba 210mm&&&The knives in the Takayuki Tokujuo line are made by one of the most respected smiths in Sakai, Master Kenji Togashi, who received the Sakai Traditional Craftsman award in 1996. He is considered to be one of the best blade smiths in Japan and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.
The Tokujuo knives are all single-bevel traditional styles, encompassing the main types that make up the Japanese knife canon. We have added a full range of yanagibas and this fine deba to the list.
A Mioroshi deba is thinner, shorter, and lighter than a traditional deba—a viable option for a user who wields it all day as a professional or anyone looking for a lighter knife. At the center of this fine blade is White #2, a highly regarded carbon steel that is quite often used in high-end Japanese cutlery. It is a steel known for its ability to take rather acute and refined edges, thus it is perfect for single-bevel knives. Although it falls slightly behind other paper steels in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen.
The blade is attached to a traditional D-shaped handle made from magnolia wood and buffalo horn.
Weight: 7.2 oz (204 g)
Edge Length: 215 mm
Total Length: 371 mm
Spine Thickness at Heel: 5 mm
Blade Height: 43 mm&&&&&&470&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mioroshi-deba-210mm-289.png&&&0&&&||&&&||&&&@@@
tatowh2mu181&&&3091&&&Takayuki Tokujuo White #2 Mukimono 180mm&&&The knife you see here is a traditional mukimono knife with a single bevel grind and traditional concave back. It retains the classic bunka shape and is great for breaking down poultry and trimming meat as well as removing silverskin and general purpose slicing. It's kind of like a usuba with a point.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2
Cladding: Iron
Finish: Kasumi, Natural Stone Finish
Edge Grind: Traditional Single Bevel
Handle: Magnolia
Ferrule: Buffalo Horn
Weight: 5.9 oz (168 g)
Edge Length: 176 mm
Total Length: 315 mm
Spine Thickness at Base: 4 mm
Blade Height: 41 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-mukimono-180mm-384.png&&&0&&&||&&&||&&&@@@
tawh2tabu&&&3200&&&Takayuki Tokujuo White #2 Tall Bunka 180mm&&&The Takayuki Tall Bunka is new to their huge line-up and we think it's a winner! The blade is a nice size at 180mm and works well for those who enjoy a small cleaver blade profile.
They’re forged from White #2 steel by the renowned Togashi workshop, and they're produced with a unique shape. An easy-to-care-for kurouchi finish and an octagonal bubinga handle make for a stylish yet very traditional knife.
Maker: Sakai Takayuki
Steel: Hitachi White #2
Handle: Bubinga Octagonal
HRC: 60
Double Bevel (50/50)
Weight: 10.6 oz (300 g)
Edge Length: 180 mm
Total Length: 330 mm
Spine Thickness at Base: 3 mm
Spine Thickness at Tip: 1.8 mm
Blade Height: 82 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-tall-bunka-180mm-163.png&&&0&&&||&&&||&&&@@@
tatowh2ya24&&&3003&&&Takayuki Tokujuo White #2 Yanagiba 240mm&&&If you need to slice raw fish but do not have an abundance of space, a 240mm yanagiba is the perfect solution for your sushi making needs.
The Takayuki Tokujuo White #2 Yanagiba 240mm is a fine example of one of the most intriguing and beautiful Japanese kitchen knives. The blade is fashioned from the ubiquitous White #2 steel, which is hammer forged using the traditional ni-mai cladding technique. The outer layer is a soft iron, which aids with strength, durability, and lightness. As with all yanagiba knives, it is single-beveled with a slightly concave back side. Right-handed users only for this one!
This is a short yanagiba at just 235mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is also a lot easier to sharpen than a longer version. However. it still requires a good amount of experience to maintain a perfect edge on these single-bevel blades.
The look is as traditional as it gets: simple, elegant, and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the primary bevel receiving a matte finish. This transitions into the visible inner core, resulting in a knife of simple beauty. The finely engraved kanji script and traditional magnolia wood handle, with buffalo horn ferrule, complete this great looking picture.
Weight: 4.8 oz (138 g)
Edge Length: 235 mm
Total Length: 374 mm
Spine Thickness at Heel: 4 mm
Blade Height: 29 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-240mm-255.png&&&0&&&||&&&||&&&@@@
tatowh2ya27&&&3004&&&Takayuki Tokujuo White #2 Yanagiba 270mm&&&270mm yanagibas are probably the most popular length of this ubiquitous knife. They are long enough to tackle most fish sizes while being short enough for tighter spaces. The long length is important for making the slice in one movement. A sawing action will deform the piece while damaging the fragile cell structure of the fish. Conversely, the more compact dimensions of this 270mm make for easier maintenance and sharpening.
This fine example of the breed is made with Shirogami 2 steel, better known as White # 2. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer forged ni-mai style with a soft iron cladding.
The single-bevel blade is made to the highest standards by Master Bladesmith Kenji Togashi, and features a lovely transition at the primary grind between the cladding and the blade edge. Master Togashi was awarded the Sakai Traditional Craftsman award in 1996. He is now considered to be one of the best bladesmiths in Japan and his work is highly sought after by both kitchen knife enthusiasts and collectors worldwide.
Weight: 7.0 oz (198g)
Edge Length: 264 mm
Total Length: 417 mm
Spine Thickness at Heel: 5 mm
Blade Height: 33 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-270mm-250.png&&&0&&&||&&&||&&&@@@
tatowh2ya30&&&3005&&&Takayuki Tokujuo White #2 Yanagiba 300mm&&&Occupying the middle ground of length in our Tokujuo yanagiba lineup is this stunning 300mm slicer. This impressive range of knives is made by famed blade maker Kenji Togashi. Master Kenji Togashi received the Sakai Traditional Craftsman award in 1996. He is considered one of the best bladesmiths in Japan, and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient, which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course, you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
As is the case with most single-bevel knives, this one is only suitable for right-handed users. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complemented by a traditional D-shaped handle made from magnolia wood and buffalo horn for the ferrule.
Weight: 6.9 oz (196g)
Edge Length: 290 mm
Total Length: 451 mm
Spine Thickness at Heel: 4 mm
Blade Height: 35 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-300mm-268.png&&&0&&&||&&&||&&&@@@
tatowh2ya33&&&3006&&&Takayuki Tokujuo White #2 Yanagiba 330mm&&&Tokujuo in Japanese means “special,” and it is indeed quite fitting that these knives carry the name. Tokujuo knives are made with the care and precision demanded by Japanese professional cooks. The blade is forged from top quality shirogami #2 (white paper #2) steel using a ni-mai construction, and a traditionally ground single bevel—so these are for right-handed users only.
This knife occupies the upper end of the yanagiba size scale and as such requires space and experience to use it to its fullest advantage. It also requires the user to understand the intricacies of single-bevel sharpening, especially given its above-average length.
The slender, long blade of a yanagiba is intended to cut slices of fish in a single drawing stroke. It should require a minimal amount of pressure to achieve the slice, which therefore avoids damaging the cells of the flesh. Expert sushi chefs can actually employ different cutting techniques to enhance the aesthetics and flavors of each type of fish, but it takes a knife of this caliber to achieve these goals.
This is a fine knife that is easy to recommend. Fit and finish, grinds, and overall beauty are of the highest caliber. If you have the space and skills, this is a knife to bring a smile every time you slice into that perfect fish fillet.
Brand: Sakai Takayuki
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Blacksmith: Togashi Kenji
Sharpener: Nishimura Norikatsu
Edge Steel: Shirogami #2
Weight: 10.1 oz (286 g)
Edge Length: 321 mm
Total Length: 490 mm
Spine Thickness at Heel: 5 mm
Blade Height: 38 mm&&&&&&450&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-white-2-yanagiba-330mm-264.png&&&0&&&||&&&||&&&@@@
takayuki1&&&3505&&&Takayuki Tokujuo Yanagi 300mm Lefty&&&This beautiful hand-made yanagiba in 270mm size is made for left-handed users. It's perfect for most sushi and protein slicing in almost every environment. The blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice.
They're made for Takayuki by Sakai master blacksmiths and come with a beautiful natural stone finish. The blade is fashioned from Hitachi White #2 steel. The blade is single beveled, so the back side is almost flat with just a slightly concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single-stroke action.
This lovely blade comes with a traditional Japanese D Shaped wa handle with black buffalo horn ferrule.
Blacksmith: Togashi Kenji
Nishimura Norikatsu
Construction: Hammer Forged, Left Handed Grind
Edge Steel: White #2
Handle: Wa D Shaped Ho Wood
Ferrule: Buffalo Horn
Weight: 7.6 ounces / 218g
Blade Length: 289 mm
Overall Length: 450 mm
Thickness at Heel: 4.5 mm
Blade Height: 36 mm
Grind: Traditional Single Bevel
Orientation: Left Handed &&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tokujuo-yanagi-300mm-lefty-169.png&&&0&&&||&&&||&&&@@@
takayukitus1&&&16612&&&Takayuki TUS Gyuto 210mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel/Stamped
Location: Sakai, Japan
Steel Type: TUS (high carbon stainless steel)
Edge: Double Bevel (50/50 @ 12 degrees each side)
HRC: 59
Handle: Western, Pakka Wood
Weight: 5.0 oz (142 g)
Edge Length: 212 mm
Total Length: 333 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-210mm-290.png&&&3.5&&&||&&&||&&&@@@
takayukitus5&&&16613&&&Takayuki TUS Gyuto 240mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel/Stamped
Location: Sakai, Japan
Steel Type: TUS (high carbon stainless steel)
Edge: Double Bevel (50/50 @ 12 degrees each side)
HRC: 59
Handle: Western, Pakka Wood
Weight: 6.1 oz (174 g)
Edge Length: 236 mm
Total Length: 359 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-240mm-319.png&&&0&&&||&&&||&&&@@@
takayukitus7&&&16614&&&Takayuki TUS Gyuto 270mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel/Stamped
Location: Sakai, Japan
Steel Type: TUS (high carbon stainless steel)
Edge: Double Bevel (50/50 @ 12 degrees each side)
HRC: 59
Handle: Western, Pakka Wood
Weight: 9 oz (254 g)
Edge Length: 272 mm
Total Length: 398 mm
Spine Thickness at Heel: 2 mm
Blade Height: 54 mm&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-gyuto-270mm-276.png&&&0&&&||&&&||&&&@@@
takayukitus3&&&16602&&&Takayuki TUS Petty 120mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high-carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel with attractive pakka wood handles finished in a rustic manner. If you want a good bang-for-the-buck Japanese knife, these should be strongly considered.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel/Stamped
Location: Sakai, Japan
Steel Type: TUS (high carbon stainless steel)
Edge: Double Bevel (50/50 @ 12 degrees each side)
HRC: 59
Handle: Western, Pakka Wood
Weight: 2.3 oz (64 g)
Edge Length: 123 mm
Total Length: 228 mm
Spine Thickness at Base: 2 mm
Blade Height: 27 mm
Our 120mm petty saya is too loose; we recommend the felt blade guard instead.&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-120mm-322.png&&&0&&&||&&&||&&&@@@
takayukitus2&&&16604&&&Takayuki TUS Petty 150mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel/Stamped
Location: Sakai, Japan
Steel Type: TUS (high carbon stainless steel)
Edge: Double Bevel (50/50 @ 12 degrees each side)
HRC: 59
Handle: Pakka Wood
Weight: 2.8 oz (78 g)
Edge Length: 149 mm
Total Length: 265 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-petty-150mm-284.png&&&5&&&||&&&||&&&@@@
takayukitus9&&&16661&&&Takayuki TUS Santoku 180mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high-carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel/Stamped
Location: Sakai, Japan
Steel Type: TUS (high carbon stainless steel)
Edge: Double Bevel (50/50 @ 12 Degrees each side)
HRC: 59
Handle: Western, Pakka Wood
Type: Santoku
Weight: 5.1 oz (146 g)
Edge Length: 180 mm
Total Length: 303 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-santoku-180mm-282.png&&&5&&&||&&&||&&&@@@
takayukitus4&&&16623&&&Takayuki TUS Sujihiki 240mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel/Stamped
Location: Sakai, Japan
Steel Type: TUS (high carbon stainless steel)
Edge: Double Bevel (50/50 @ 12 degrees each side)
HRC: 59
Handle: Western, Pakka Wood
Weight: 5.5 oz (156 g)
Edge Length: 242 mm
Total Length: 365 mm
Spine Thickness at Heel: 2 mm
Blade Height: 35 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-sujihiki-240mm-303.png&&&0&&&||&&&||&&&@@@
takayukitus6&&&16624&&&Takayuki TUS Sujihiki 270mm&&&Sakai Takayuki makes a wide variety of knives at every price point. Using a high carbon stainless steel called TUS, these knives offer nice edge grinds and durable steel in a nice package with attractive pakka wood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.
Maker: Aoki Hamono
Brand: Sakai Takayuki TUS
Construction: Mono Steel/Stamped
Location: Sakai, Japan
Steel Type: TUS (high carbon stainless steel)
Edge: Double Bevel (50/50 @ 12 degrees each side)
HRC: 59
Handle: Western, Pakka Wood
Type: Sujihiki
Weight: 6.0 oz (170 g)
Edge Length: 272 mm
Total Length: 392 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 40 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-tus-sujihiki-270mm-285.png&&&0&&&||&&&||&&&@@@
tavghadacl19&&&7403&&&Takayuki VG-10 Hammered Damascus Cleaver 195mm&&&The Takayuki Damascus Hammered VG-10 Cleaver is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Cleavers are general purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time, and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great looking hammered finish combines with the multi-layer damascus cladding to give the knife a true visual appeal. A dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Cladding: 33 layer, Stainless, Damascus
HRC: 60
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Knife Type: Cleaver
Weight: 11.6 oz (332 g)
Edge Length: 195 mm
Total Length: 313 mm
Spine Thickness at Heel: 2 mm
Blade Height: 86 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-cleaver-195mm-264.png&&&0&&&||&&&||&&&@@@
takayuki7394&&&7394&&&Takayuki VG-10 Hammered Damascus Gyuto 180mm&&&Takayuki VG-10 Hammered Damascus Gyuto 180mm. Sakai Takayuki is a name that is synonymous with blades of all kinds, and more recently with kitchen knives. They have been making these for over 600 years starting in Sakai during the 16th century. The first blades they produced were made to trim and cut tobacco. The company is now owned by Aoki-Hamano Seisakusho, whose aim is to pass on traditional techniques while incorporating modern methods and materials. They truly want the world to know that their knives are not tools, but rather crafted items filled with the spirit of blade smiths and sharpening artisans.
This gyuto combines many attributes of a western chef knife with a blade geometry that you will find familiar. This results in a knife that is good for rocking or push-cutting.
The blade is clad with a fine-looking soft stainless steel Damascus layering that receives a tsuchime or hammered finish. It is coupled to a dyed pakka wood partial tang handle that features a stainless bolster and three stainless rivets. The complete package is of a high standard in both looks and performance, especially given its very attractive price.
Steel: Damascus 33 layers with VG-10
Hardness: RC 60 (special tempered to provide ease of sharpening)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 5.9 oz (168 g)
Edge Length: 180 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-180mm-32.png&&&5&&&||&&&||&&&@@@
tavghadagy21&&&7395&&&Takayuki VG-10 Hammered Damascus Gyuto 210mm&&&The Takayuki Damascus Hammered VG-10 Gyuto is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Gyutos are general purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great looking hammered finish combines with the multi-layer damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: 33-layer, Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Weight: 6.5 oz (186 g)
Edge Length: 212 mm
Total Length: 340 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
HRC: 60&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-210mm-284.png&&&4.5&&&||&&&||&&&@@@
tavghadagy24&&&7396&&&Takayuki VG-10 Hammered Damascus Gyuto 240mm&&&The Takayuki Damascus Hammered VG-10 Gyuto is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Gyutos are general-purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great-looking hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
HRC: 60
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Weight: 7.6 oz (216 g)
Edge Length: 238 mm
Total Length: 376
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-240mm-325.png&&&0&&&||&&&||&&&@@@
kengata160mm&&&7399&&&Takayuki VG-10 Hammered Damascus Kengata 160mm&&&Many people are intrigued by kitchen knives that have a weapon-like shape. Kengata blades have a classic Japanese sword-like tip, so they fall into this category perfectly. The combination of the reverse tanto tip and the short, almost santoku profile results in a blade that is versatile, easy to wield, and very stout.
This style of knife is regarded as a general purpose blade adept at cutting and chopping a myriad of ingredients. Unlike a regular bunka, the blade profile of the Takayuki Damascus Hammered VG-10 Kengata has more belly, which makes it perfect for rocking as well as push cutting and chopping tasks. The characteristic reverse tanto tip allows for delicate work and dexterous handling. This knife is definitely among the more cool lookers out there!
The blade has been fashioned from a core of VG-10 stainless steel which has had an outer cladding of a 17-layer Damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish, which enhances the knife's great looks and also helps in achieving better food release.
The blade is attached to a fine looking Western handle made from dyed pakka wood. It is a partial tang knife so it is slightly lighter than a full tang example. The stainless bolster is well finished and matches the three stainless rivets perfectly. This is a great looking knife that will take on a multitude of kitchen cutting tasks while intriguing friends and colleagues with its sword-like appearance.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Knife Type: Kengata (Bunka)
Weight: 5.4 oz (154 g)
Edge Length: 161 mm
Total Length: 297 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kengata-160mm-130.png&&&0&&&||&&&||&&&@@@
kengata190mm&&&7400&&&Takayuki VG-10 Hammered Damascus Kengata 190mm&&&The Takayuki Damascus Hammered VG-10 Kengata is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
A kengata knife features the classic tanto tip found on Japanese swords. These knives can come in various styles, from the thin yanagiba to the stout bunka. This knife falls into the latter category.
Bunkas are general purpose knives adept at tackling a wide range of kitchen cutting tasks. Their reverse tanto profile results in a knife with a dexterous and delicate tip and a unique and eye catching aesthetic. These fun and functional blades can be used any time a gyuto or santoku might be called for. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length. The hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Knife Type: Kengata (Bunka)
Weight: 7.3 oz (208 g)
Edge Length: 190 mm
Total Length: 338 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kengata-190mm-131.png&&&5&&&||&&&||&&&@@@
tadahavgki27&&&7398&&&Takayuki VG-10 Hammered Damascus Kiritsuke 270mm&&&Introducing the Sakai Takayuki VG-10 Hammered Damascus Kiritsuke 270mm. This exceptional knife is meticulously crafted using the San Mai technique and shaped by laser cutting, ensuring flawless construction with every cut. Its exterior boasts a stunning hammered Damascus stainless cladding, harmonizing strength and artistry.
At the core of this elegant tool lies the renowned VG-10 steel, celebrated for its superior durability and edge retention. The blade is perfectly balanced with an even edge grind, making it a versatile choice for both right- and left-handed chefs. Encased in a striking red pakka wood handle, the knife offers a comfortable grip and a touch of sophistication to your culinary ensemble.
Engineered to perform, this knife features a special temper that achieves a remarkable hardness of RC 60, ensuring precision and longevity. The 50/50 bevel edge allows for precise and effortless slicing, adaptable to every kitchen task. Weighing only 6.6 ounces and boasting a blade length of 256 mm with an overall length of 390 mm, it is both agile and substantial in hand.
Experience the pinnacle of Japanese craftsmanship with Takayuki’s latest offering—a blend of aesthetic beauty, unmatched performance, and ergonomic design, destined to elevate your cooking to celestial heights.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Hardness: RC 60 (special temper)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 6.6 oz (188 g)
Edge Length: 256 mm
Total Length: 390 mm
Spine Thickness at Base: 2 mm
Blade Height: 36 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kiritsuke-270mm-145.png&&&0&&&||&&&||&&&@@@
satahadana16&&&7393&&&Takayuki VG-10 Hammered Damascus Nakiri 160mm&&&The primary task associated with nakiris is to chop vegetables (nakiri means greens in Japanese). However they are also a good choice for many other cutting tasks around the kitchen. They differ from the Japanese deba in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. They are also much thinner than the deba, with a taller blade height.
This is a really nice example of a nakiri. It has been made from a sandwich of VG-10 core stainless steel with an outer cladding of a 17-layer damascus stainless alloy. The outer cladding is given a tsuchime (hammered) finish which adds to the great looks and also helps to promote better food release.
The Takayuki Damascus Hammered VG-10 Nakiri is not very tall, coming in at just 47mm at the heel. The edge profile, like all nakiri, is very flat. Out of the box edge is pretty good but a trip to your sharpening rig will pay huge dividends, especially as the Takayuki smiths have treated the blade to a special tempering operation which results in a much easier sharpening routine.
A nice dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets. This is really great looking and performing nakiri at a most attractive price.
Weight: 6.5 oz (186 g)
Edge Length: 164 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-nakiri-160mm-110.png&&&4.5&&&||&&&||&&&@@@
tadahavgpe12&&&7389&&&Takayuki VG-10 Hammered Damascus Petty 120mm&&&The Takayuki Hammered VG-10 Damascus Petty is a very pretty petty! In more than looks too. This VG-10 based utility knife is a well-made kitchen cutter that is easy to maintain and care for. VG-10 is the most used stainless steel in the Japanese stainless steel kitchen knife industry, for good reason. Chief among them are the great stain resistance of the steel and its ability to take a very sharp edge. Some VG-10 knives can be harder to work on the stones, but the smiths at Takayuki have developed a special tempering technique that results in a hardness of 60 HRC while making the knife much easier to sharpen. The VG-10 core is clad with a fine looking soft stainless steel Damascus layering that receives a tsuchime or hammered finish.
We really like the way this small knife performs in so many duties. It is a short blade with big abilities. A versatile cutting tool around the kitchen. Hand-held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques.
The attractive blade is coupled to a dyed pakka wood partial-tang handle that features a stainless bolster and three stainless rivets.
Weight: 2.6 oz (76 g)
Edge Length: 121 mm
Total Length: 224 mm
Spine Thickness at Base: 2 mm
Blade Height: 27 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-damascus-hammered-petty-120mm-146.png&&&0&&&||&&&||&&&@@@
satadahautkn&&&7391&&&Takayuki VG-10 Hammered Damascus Petty 150mm&&&Utility knives, or petty knives, fill a multitude of roles in the kitchen. They can be small chef knives, mini slicers, detail or paring knives, or poultry boners. The knife featured here is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned the great looking blade from VG-10 stainless steel. This ever-popular alloy is used by so many knife manufacturers that supply is becoming problematic in Japan. VG-10 is popular for many reasons, none less than its sterling characteristics, which include good edge retention and a high level of wear and corrosion resistance. Some users have found it to be more challenging to sharpen, but the smiths at Takayuki have developed a special tempering technique 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 really great looking Western handle made from dyed pakka wood finishes off this fine package.
Steel: Damascus 17-layer with VG10
Hardness: RC 60 (special tempered for ease of sharpening)
Bevel: 50/50
Weight: 3.1 oz (90 g)
Edge Length: 149 mm
Total Length: 263 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
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satahada12pe&&&7390&&&Takayuki VG-10 Hammered Damascus Petty 80mm&&&Sakai Takayuki is a name that resonates with many knife users and collectors. Making blades for over 600 years will do that for your brand! This storied company started making knives in Sakai during the 16th century, originally to trim and cut tobacco. They've come a long way!
They are now owned by Aoki-Hamano Seisakusho Company, whose goal is to pass on traditional techniques while incorporating new ones. Another of their stated aims is a resolution to tell the world that their knives are not tools, but rather crafts filled with the spirit of blade smiths and sharpening artisans. We like that!
This is a very nice petty, quite small, as far as petties go. It is made from VG-10 stainless steel with a multi-layer cladding of a softer stainless steel. The outer layer is further refined with the addition of a tsuchime (hammered) finish. This is a stout little knife with a robust spine that does not taper much until it gets to the tip. VG-10 can be a problem child of a steel but the smiths at Takayuki have created a blade that sharpens very nicely to a razor-like edge.
The fit and finish are very good indeed, and together with the great damascus and tsuchime finishes make for a very attractive knife. The blade is coupled to a dyed pakka wood handle attached to a partial tang for better weight distribution.
Weight: 2.2 oz (62 g)
Edge Length: 79 mm
Total Length: 185 mm
Spine Thickness at Heel: 2 mm
Blade Height: 22 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-petty-80mm-101.png&&&4&&&||&&&||&&&@@@
satadahasa18&&&7392&&&Takayuki VG-10 Hammered Damascus Santoku 180mm&&&Sakai Takayuki is a name that is synonymous with blades of all kinds, and more recently with kitchen knives. They have been making these for over 600 years starting in Sakai during the 16th century. The first blades they produced were made to trim and cut tobacco. The company is now owned by Aoki-Hamano Seisakusho, whose aim is to pass on traditional techniques while incorporating modern methods and materials. They truly want the world to know that their knives are not tools, but rather crafted items filled with the spirit of blade smiths and sharpening artisans.
This santoku combines many attributes of a gyuto and western chef knife with a blade geometry incorporating the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the three cutting tasks which the knife performs well: slicing, dicing, and mincing.
The blade is clad with a fine looking soft stainless steel damascus layering that receives a tsuchime or hammered finish. It is coupled to a dyed pakka wood partial tang handle that features a stainless bolster and three stainless rivets. The complete package is of a high standard in both looks and performance, especially given its very attractive price.
Steel: Damascus 33 layers with VG10
Hardness: RC 60 (special tempered to provide ease of sharpening)
Bevel: 50/50 (good for both right- and left-handed users)
Weight: 6.0 oz (172 g)
Edge Length: 180 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
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tavghadasl24&&&7397&&&Takayuki VG-10 Hammered Damascus Sujihiki 240mm&&&The Takayuki Damascus Hammered VG-10 Sujihiki is a knife that adheres to the ancient goals and principals of the storied company that gives the brand its name. It is made from the very popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese) and it is by far the most popular stainless alloy used in the making of Japanese kitchen knives.
Sujihikis are general-purpose knives that excel in slicing and push/pull cutting. They're adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile. The great-looking hammered finish combines with the multi-layer Damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Red Pakka Wood Western (Yo)
Knife Type: Slicer
Cladding: 33 layer, Stainless, Damascus
Handle Material: Mahogany Wood
HRC: 60
Style: Slicer
Weight: 6.2 oz (176 g)
Edge Length: 238 mm
Total Length: 365 mm
Spine Thickness at Heel: 2 mm
Blade Height: 37 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-hammered-damascus-suji-240mm-60.png&&&0&&&||&&&||&&&@@@
tavghadawasa&&&7479&&&Takayuki VG-10 Hammered Damascus Wa Bunka 160mm&&&Sakai Takayuki products can be traced to the origins of sword making in Sakai, Japan, the history of which stretches back nearly 600 years. The current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The smiths at Sakai Takayuki have fashioned this great looking blade from VG-10 stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
Bunkas can be used to replace a short gyuto or santoku, especially when you favor push cutting and chopping techniques. The short length and tall blade combine to create a knife with very broad uses and appeal.
The great looking reverse tanto profile also offers a compelling aesthetic especially when realized in this great looking hammered damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Weight: 4.4 oz (126 g)
Edge Length: 161 mm
Total Length: 316 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-bunka-170mm-65.png&&&0&&&||&&&||&&&@@@
tahavgdage30&&&7449&&&Takayuki VG-10 Hammered Damascus Wa Genbu 300mm&&&Takayuki Hammered VG10 Damascus Genbu 300mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10 and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: 45 Layer, Hammered Damascus Stainless
Edge Steel: VG10
Edge Grind: Even
Handle: Octagonal Burnt Oak
Knife Type: Sujihiki (Genbu-Sword Tip)
Weight: 6.1 oz (174 g)
Edge Length: 271 mm
Total Length: 453 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm&&&&&&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 great looking gyuto is made from the ever popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10 and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks the 210mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife that you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. The edge length comes in at 215mm and combined with the slightly shorter height of 45mm results in a slim blade that resembles a classic French profile knife. It is double sided, so it is useful to right- and left-handed users.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Weight: 5.2 oz (148 g)
Edge Length: 214 mm
Total Length: 363 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&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 great looking gyuto is made from the ever popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10 and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks the 240mm gyuto is the number one choice, the most valuable tool in their kitchen. This is the knife you can reach for time after time, task after task. At this blade length, these chef's knives are a perfect tool in any kitchen. They can tackle just about any cutting or chopping task. They are double-sided, so they are useful to right- and left-handed users.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Weight: 5.8 oz (164 g)
Edge Length: 239 mm
Total Length: 388 mm
Spine Thickness at Heel: 2 mm
Blade Height: 50 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-gyuto-240mm-326.png&&&0&&&||&&&||&&&@@@
tahavgdahe30&&&7448&&&Takayuki VG-10 Hammered Damascus Wa Hien 300mm&&&Takayuki Hammered VG10 Damascus Hien 300mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10 and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
This is a great looking knife that is a breeze to maintain and performs like a champ.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: 45 Layer, Hammered Damascus Stainless
Edge Steel: VG10
Edge Grind: Even
Handle: Octagonal Burnt Oak
Knife Type: Sujihiki (Hien)
Weight: 5.9 oz (168 g)
Edge Length: 288 mm
Total Length: 448 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-hein-300mm-29.png&&&0&&&||&&&||&&&@@@
satavgdahaho&&&7478&&&Takayuki VG-10 Hammered Damascus Wa Honesuki 150mm&&&The Sakai Takayuki Honesuki Boning Knife, 150mm in length, is meticulously forged from a multi-layered VG10 Damascus steel, comprising 33 distinct layers. This composition ensures an edge that is not only razor-sharp but also boasts impressive durability with a hardness rating of 60-61 HRC, promising superior edge retention alongside a comfortably balanced heft.
Each knife is adorned with a handle skillfully shaped into an octagonal form, utilizing Japanese maple and red pakka wood.
Maker: Takayuki
Location: Sakai, Japan
Steel: VG10
Cladding: Stainless
Finish: Hammered 33-Layer Damascus
Edge Grind: Right Hand Bias, Double Bevel
HRC: 60-61
Weight: 4.4 oz (124 g)
Edge Length: 151 mm
Total Length: 296 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-damascus-hammered-honesuki-150mm-7.png&&&0&&&||&&&||&&&@@@
tavghawagy21&&&7480&&&Takayuki VG-10 Hammered Damascus Wa Kengata 200mm&&&Kengata means "sword-like" in Japanese, and the term can be applied to most knives that have the distinctive reverse tanto tip. Knives like this one very much resemble a gyuto with a tanto tip and are also known as bunkas. The reverse tanto tip is the most obvious design element of the bunka blade. This intriguing and cool-looking tip is a way to get extra edge length to the blade while keeping overall mass down. Aside from general cutting and chopping duties, it is also a perfect tool for processing smaller items and performing intricate cuts with the tip. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length.
The blade is made with a core of VG-10 stainless steel, which is clad with a layer of Damascus stainless steel in the san-mai style. The strong outer layer is given a hammered finish, which contrasts beautifully with the Damascus layer on the lower blade road.
The great looks of the blade are complemented by a subtle and understated traditional octagonal handle made from maple and red pakka wood.
Weight: 5.3 oz (152 g)
Edge Length: 201 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-kengata-200mm-34.png&&&5&&&||&&&||&&&@@@
sata33ladavg&&&7433&&&Takayuki VG-10 Hammered Damascus Wa Nakiri 160mm&&&The Sakai Takayuki 33-Layer Damascus Series offers unparalleled quality at an incredible value. Expertly forged with a VG-10 core steel and enveloped in 33 layers of stainless Damascus, this knife boasts a hardness rating of 60-61 HRC, ensuring outstanding durability, prolonged edge retention, and straightforward sharpening. Featuring a tsuchime (hammered) finish, the blade's aesthetic appeal is matched by its practicality, reducing food adhesion for a smoother cutting experience. The handle's octagonal design is meticulously crafted from walnut and pakka wood, blending form with function for a comfortable and secure grip.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: VG10 Stainless Steel
Edge Grind: Even
Finish: Hammered, Damascus
Weight: 5.1 oz (144 g)
Edge Length: 162 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-damascus-vg-10-nakiri-160mm-28.png&&&0&&&||&&&||&&&@@@
petty150&&&7471&&&Takayuki VG-10 Hammered Damascus Wa Petty 150mm&&&Petty knives handle a multitude of tasks in the kitchen. They can play cover for small chef knives, mini slicers, detail or paring knives, or even poultry boning knives. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are perfect for preparing garnishes and other artistic cutting tasks.
The Takayuki VG-10 Hammered Damascus Wa Petty is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned the great looking blade from VG-10 stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen. The softer stainless steel cladding is given a hammered (tsuchime) finish which adds to the already great looks of this knife. The grinds on this knife allow for some very fine and precise cutting.
A traditional octagonal handle made from maple with a red pakka wood ferrule adds a great look and feel to this petty.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Knife Type: Petty
Weight: 2.8 oz (82 g)
Edge Length: 152 mm
Total Length: 287 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-petty-150mm-211.png&&&4&&&||&&&||&&&@@@
santoku170&&&7472&&&Takayuki VG-10 Hammered Damascus Wa Santoku 170mm&&&The santoku knife blends attributes of a gyuto and western chef knife with a unique blade geometry that utilizes a sheep's foot tip. A sheep's foot tip comes from drawing the spine of the knife down to the front and tip, so there is little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This results in a knife that favors less rocking motion. "Santoku" translates to Three Virtues. This is a perfect word to describe the three cutting tasks which the knife performs well: slicing, dicing, and mincing.
The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The great looking tsuchime, or hammered, finish blends with the ripples of the multi-layer damascus cladding to create a knife with wonderful visual appeal.
The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Knife Type: Santoku
Weight: 4.4 oz (126 g)
Edge Length: 172 mm
Total Length: 316 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-santoku-170mm-27.png&&&0&&&||&&&||&&&@@@
tavghadasu24&&&7477&&&Takayuki VG-10 Hammered Damascus Wa Sujihiki 240mm&&&Takayuki VG-10 Hammered Damascus Sujihiki 240mm. This great-looking sujihiki is made from the ever-popular VG-10 stainless steel. VG-10 is sometimes called V-Gold 10, and it is arguably the most commonly used stainless steel in the Japanese kitchen knife industry. There are several reasons for this, primary among them are its exceptional stain resistance and its ability to take a very sharp edge. Some VG-10 knives can be harder to sharpen than other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
For many home cooks the 240mm sujihiki is their go-to slicing knife. This blade glides through steaks and carves chicken and turkey with ease. This is the knife that you can reach for time after time, task after task.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at an affordable price.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Knife Type: Sujihiki (Slicing Knife)
Weight: 4.9 oz (138 g)
Edge Length: 251 mm
Total Length: 402 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-hammered-damascus-sujihiki-240mm-289.png&&&0&&&||&&&||&&&@@@
tavgnabu16&&&14098&&&Takayuki VG-10 Nashiji Bunka 165mm&&&Elevate your culinary experience with the Takayuki VG-10 Nashiji Bunka, masterfully crafted in Sakai, Japan. This versatile knife features a razor-sharp VG-10 stainless steel edge with a stunning nashiji finish (pear skin), seamlessly blending precision and durability for all your kitchen tasks.
Weighing just under 140g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 44mm blade height provide exceptional control for precise cuts. The signature Bunka-style tip enhances its functionality, making it ideal for slicing, dicing, and fine detail work.
The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Bunka represents the pinnacle of Japanese craftsmanship.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Nashiji Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 4.8 oz (136 g)
Edge Length: 160 mm
Total Length: 312 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-bunka-165mm-46.png&&&0&&&||&&&||&&&@@@
tavgnadagy21&&&14095&&&Takayuki VG-10 Nashiji Gyuto 210mm&&&Elevate your culinary journey with the Takayuki VG-10 Nashiji Gyuto 210mm, a masterpiece of Japanese craftsmanship from Sakai, Japan. Featuring a 215mm VG-10 stainless steel edge adorned with a stunning nashiji (pear skin) finish, this knife combines razor-sharp precision with striking elegance. Weighing just 160g, its lightweight design ensures effortless maneuverability, while the 2mm spine thickness and 46mm blade height offer exceptional control for precise cuts. The ebony octagonal handle not only provides a comfortable grip but also exudes timeless sophistication. Whether you're a professional chef or a passionate home cook, this gyuto is your ultimate kitchen companion.
Maker: Sakai Takayuki
Location: Sakai, Japan
Weight: 5.6 oz (160 g)
Edge Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Edge Steel: VG-10 Stainless
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-damascus-gyuto-210mm-90.png&&&0&&&||&&&||&&&@@@
tavgnake21&&&14099&&&Takayuki VG-10 Nashiji Kengata 200mm&&&Elevate your culinary experience with the Takayuki VG-10 Nashiji Kengata 200mm knife, masterfully crafted in Sakai, Japan. Featuring a razor-sharp 200mm VG10 stainless steel edge with a stunning nashiji finish (pear skin), this blade seamlessly blends precision and durability. At just 170g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 49mm blade height offer unparalleled control. The elegant ebony octagonal handle provides a comfortable grip and timeless aesthetic, making it a perfect companion for both professional chefs and passionate home cooks. Experience the pinnacle of Japanese craftsmanship with Sakai Takayuki.
Maker: Sakai Takayuki
Location: Sakai, Japan
Weight: 6 oz (170 g)
Edge Length: 200 mm
Total Length: 357 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Steel: VG-10 Stainless
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg10-nashiji-kengata-200mm-76.png&&&0&&&||&&&||&&&@@@
tavgnape151&&&14092&&&Takayuki VG-10 Nashiji Petty 150mm&&&Elevate your culinary experience with the Takayuki VG-10 Nashiji Petty 150mm, masterfully crafted in Sakai, Japan. This versatile knife features a razor-sharp VG-10 stainless steel edge with a stunning nashiji finish (pear skin), seamlessly blending precision and durability for all your kitchen tasks.
Weighing just under 90g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 29mm blade height provide exceptional control for precise cuts. The generous length enhances its functionality, making it ideal for slicing and dicing, as well as fine detail work.
The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Petty 150mm represents the pinnacle of Japanese craftsmanship.
Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Nashiji Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 3.0 oz (86 g)
Edge Length: 152 mm
Total Length: 280 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-petty-150mm-46.png&&&0&&&||&&&||&&&@@@
tavgnasa17&&&14093&&&Takayuki VG-10 Nashiji Santoku 170mm&&&Elevate your culinary skills with the Takayuki VG-10 Nashiji Santoku 170mm, a masterpiece of Japanese craftsmanship from Sakai, Japan. Featuring a VG-10 stainless steel edge adorned with a stunning nashiji (pear skin) finish, this knife combines razor-sharp precision with striking elegance. Weighing just 150g, its lightweight design ensures effortless maneuverability, while the 2mm spine thickness and 47mm blade height offer exceptional control for precise cuts. The ebony octagonal handle not only provides a comfortable grip but also exudes timeless sophistication. Whether you're a professional chef or a passionate home cook, this gyuto is your ultimate kitchen companion.
Maker: Sakai Takayuki
Location: Sakai, Japan
Weight: 5.2 oz (150 g)
Edge Length: 173 mm
Total Length: 318 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Edge Steel: VG-10 Stainless
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-vg-10-nashiji-santoku-170mm-28.png&&&0&&&||&&&||&&&@@@
notsure&&&4237&&&Takayuki Zangetsu Ginsan Sakimaru 300mm&&&The Sakai Takayuki Zangetsu Series is crafted with precision by skilled artisans in Sakai. They feature a unique arched blade. Each knife in this series is forged and honed individually, ensuring exceptional quality and performance.
These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium wenge wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn tsuba, or ferrule, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the Zangetsu series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift.
Maker: Sakai Takayuki
Location: Sakai, Japan
Steel: Ginsan
Edge Grind: Traditional Single Bevel (Right-Handed)
Handle: Wenge
Saya: Included
Weight: 8.6 oz (244 g)
Edge Length: 300 mm
Total Length: 455 mm
Spine Thickness at Heel: 4 mm
Blade Height: 33 mm&&&&&&800&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-300mm-74.png&&&0&&&||&&&||&&&@@@
tazagisa33&&&4238&&&Takayuki Zangetsu Ginsan Sakimaru 330mm&&&The Sakai Takayuki Zangetsu Series is crafted with precision by skilled artisans in Sakai Japan. They feature a unique arched blade. Each knife in this series is forged and honed individually, ensuring exceptional quality and performance.
These knives are made from Ginsan (Silver paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium Wenge Wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn Tsuba, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the ZANGETSU series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift.
Maker: Aoki Hamono
Location: Sakai Japan
Brand: Takayuki Zangetsu
Blade Steel Type : Ginsan or Silver paper [Gingami] No.3
Cladding: Stainless Steel
Finish: Kasumi
Hardness Rockwell C scale : 60+/-1
Saya : Included
Handle Material : Japanese-Style Octagonal Wenge wood
Ferrule: Buffalo Horn
Knife Type : Sakimaru-Takohiki (Single Bevel)
Blade Length : 330mm
Total Length : 500mm
Weight : 300g
Blade Edge : Single edged (Right-handed)&&&&&&925&&&790&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-330mm-247.png&&&0&&&||&&&||&&&@@@
tazagisa36&&&4239&&&Takayuki Zangetsu Ginsan Sakimaru 360mm&&&Sakai Takayuki Zangetsu Ginsan Silver Steel No.3 Japanese Chef's Sakimaru-Takohiki 360mm with Wenge Handle and Saya. This fantastic knife is made by forging Silver 3 steel that is resistant to rust and has excellent edge retention. The design and shape of the blade make pull slicing efficient and easy.
The graceful wenge handle with wood grain is familiar to the hand and creates a unique texture when used. If you are in need of a sword, this beauty will fill in nicely.
Maker: Aoki Hamono
Location: Sakai, Japan
Brand: Takayuki Zangetsu
Blade Steel Type: Ginsan or Silver paper [Gingami] No.3
Blade Edge: Single-edged (Right-Handed)&&&&&&1050&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-360mm-260.png&&&0&&&||&&&||&&&@@@
tazagisa39&&&4240&&&Takayuki Zangetsu Ginsan Sakimaru 390mm&&&The Sakai Takayuki Zangetsu Series is crafted with precision by skilled artisans in Sakai. They feature a unique arched blade. Each knife in this series is forged and honed individually, ensuring exceptional quality and performance.
These knives are made from Ginsan (Silver Paper No.3) Steel by the renowned Japanese steel manufacturer Hitachi. This special stainless steel offers the sharpness and edge retention of carbon steel while providing rust resistance. Experience the perfect balance of sharpness, smooth handling, and unmatched durability, refined through a rich history of Japanese craftsmanship. The blade's stylish arch draws inspiration from traditional Japanese swords.
The handle, made from premium wenge wood, is designed in a Japanese-style octagonal shape for a comfortable grip. Equipped with a buffalo horn tsuba, or ferrule, the handle combines elegance and resilience, ideal for professional use. Please note that the natural buffalo horn may vary in color from the image.
We highly recommend the Zangetsu series for professional chefs looking to elevate their culinary skills and for those seeking a sophisticated gift.
Maker: Aoki Hamono
Location: Sakai, Japan
Brand: Takayuki Zangetsu
Blade Steel Type: Ginsan or Silver Paper [Gingami] No.3
Blade Height: 38 mm&&&&&&1125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-zangetsu-ginsan-sakimaru-390mm-52.png&&&0&&&||&&&||&&&@@@
tamegysa&&&TakedaSaya-GyutoM&&&Takeda Gyuto Saya Medium&&&This saya was designed to fit a Medium Takeda Gyuto only, and will be too big for most other 240mm gyutos.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-gyuto-saya-medium-105.png&&&4.5&&&||&&&||&&&||@@@
tasmgysa&&&TakedaSaya-GyutoS&&&Takeda Gyuto Saya Small&&&This saya was designed to fit a Small Takeda Gyuto only, and will be too big for most other 210mm gyutos.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-gyuto-saya-small-125.png&&&5&&&||&&&||&&&||@@@
tahast&&&Blacksmith-Woman&&&Takeda Hamono Blacksmith Woman Sticker&&&Takeda makes a lot of stickers and this one is a fun one. Measures 98mm x 60mm including the border.&&&&&&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)
Edge 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
Edge 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)
Edge 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 &&&
Blacksmith: Shigeki Tanaka
Location: Miki Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Stainless
Finish: Nashiji
HRC: 62-63
Engraving: Hand Engraved
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Pakka Wood
Weight: 5oz / 148g
Blade length: 185mm
Total length: 325mm
Spine thickness at base: 3mm
Blade height: 45.5mm&&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-nashiji-gyuto-190mm-77.png&&&0&&&||&&&||&&&||@@@
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)
Edge Length: 166 mm
Overall Length: 310 mm
Spine Thickness at Heel: 3.5 mm
Blade Height at Heel: 46.9 mm
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tanaka-blue-2-sekiso-nakiri-165mm-172.png&&&0&&&||&&&||&&&@@@
ebuchibunka&&&OE-TA-101&&&Tani White #2 Bunka 170mm&&&We recently added this new line of knives to our store and we continue to be impressed by their quality construction and great value. The fit and finish is of a high grade and the grinds are very well executed. They are made from Shirogami 2 high carbon steel which is hammer forged san-mai style with a soft iron cladding. This popular alloy has very good edge holding and very high working hardness. This means that it can be ground to exceptional sharpness, which it retains for a long time. These blades are prone to oxidation, which means care must be taken to keep them clean and dry between uses.
We really like bunka knives and they are gaining in popularity in the west due to their compact dimensions and versatility. They feature a relatively tall blade and a gently curved belly which makes for good hand to board clearance and application in all cutting styles. The pointed tanto style tip is great for detail work and getting into tight places. They are definitely one of the coolest looking knives! This great aesthetic is enhanced with some lovely contrasting finishes on the blade face. A well-made keyaki wood and brown pakka wood handle enhances these good looks.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki (Means "Polished" in Japanese)
Edge Grind: Even
Weight: 6.5oz
Blade Length: 172mm
Total Length: 312mm
Spine Thickness: 3mm
Blade Height: 47.5mm
Handle: Keyaki Wood
Ferrule: Brown Pakka Wood&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-bunka-170mm-142.png&&&0&&&||&&&||&&&@@@
tash2de15&&&OE-TA-109&&&Tani White #2 Deba 150mm&&&The Tani Shirogami 2 Deba 150mm is a classic deba, a heavy, thick blade originally intended as a fish filleting knife. It can also serve as a poultry butchering knife. The deba first appeared during the Edo period in Sakai. Its thickness and obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the blade is then used to ride against the fish bones, separating the fillet.
This is a knife with some heft to it as it measures about 7mm at the heel. It has a single bevel set for right-handed users. There is a very slight concave grind to the back side (ura) and the front features a nice primary bevel with a small micro bevel on the edge. The Tani Shirogami 2 Deba has an octagonal-shaped magnolia wood handle with buffalo horn ferrule, which perfectly matches the look and balance of the blade.
The Tani White #2 line of single-bevel knives is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. We think you will be too!
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki ("Polished" in Japanese)
Edge Grind: Even
Weight: 9.7 oz (276 g)
Edge Length: 160 mm
Total Length: 298 mm
Spine Thickness at Heel: 7 mm
Blade Height: 51 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-deba-150mm-142.png&&&0&&&||&&&||&&&@@@
tash2de16&&&OE-TA-110&&&Tani White #2 Deba 165mm&&&The deba knife was created in Sakai, Osaka, Japan. Originally the Portuguese had requested the slicing of large amounts of tobacco and the deba was created for this purpose. Due to its utility as a blade for many more things, its popularity in the Japanese kitchen grew quickly. With its middle length blade, sharp edge, and thick spine, it became a multipurpose knife which found particular favor in the chopping of proteins (mainly fish as that was the most commonly consumed protein).
Fast forward a few hundred years and the deba still occupies a spot on the podium in the Japanese kitchen, along with its trinity siblings, the yanagiba and usuba.
Tani makes this knife out of White #2 steel, a Hitachi product that is favored by many makers, especially when building single-beveled blades. It has a great ability to be sharpened to the most acute angles, which is very desirable when making knives with this geometry. The core is clad ni-mai style with a soft iron. It has a migaki (polished) finish on the upper blade road and a soft satin below it down to the exposed core.
The traditional and finely finished octagonal handle is made from magnolia wood and buffalo horn.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki ("Polished" in Japanese)
Edge Grind: Even
Weight: 10.7 oz (306 g)
Edge Length: 173 mm
Total Length: 325 mm
Spine Thickness at Heel: 7 mm
Blade Height: 53 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-deba-165mm-143.png&&&5&&&||&&&||&&&@@@
tash2de18&&&OE-TA-111&&&Tani White #2 Deba 180mm&&&Our recent blacksmith discovery heralds from the center of blade making in Japan, Sakai City. Located in Osaka Prefecture, Japan, on the edge of Osaka Bay, Sakai City sits at the mouth of the Yamato River. Sakai has been one of the largest and most important seaports of Japan since the Medieval era. Once known for samurai swords, Sakai is now famous for the quality of its kitchen knives. Most high-quality Japanese cutlery originates in Sakai, and knife production is now the major industry in the city.
Yuzou Tani is a smith who works in Sakai, Japan. Mr. Tani was born in 1962, and he has been in this job for over 35 years. The company bearing his name was established 50 years ago by his father, who is the 1st generation. Tani-san makes all of his blades by hand and also laminates the steel himself.
The edge steel used by Tani for this beautiful deba is Shirogami # 2 high carbon steel, which is made by Hitachi Metals. This steel is a crowd favorite and Japanese smiths are drawn to use it in their single-bevel knives due to its ability to take a very acute edge. He laminates the inner core with a soft iron for strength and durability. As it is also a reactive cladding, care needs to be taken to clean and dry the blade between uses.
This is a classic deba, so it is single beveled and is only useful to right-handed users. This particular knife comes with a simple but elegant octagonal magnolia wood handle with a buffalo horn ferrule. Together with the stunning blade work, this is a knife that is both functional and beautiful.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki ("Polished" in Japanese)
Edge Grind: Even
Weight: 12.3 oz (350 g)
Edge Length: 188 mm
Total Length: 343 mm
Spine Thickness at Heel: 7 mm
Blade Height: 56 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-deba-180mm-145.png&&&0&&&||&&&||&&&@@@
ebwh2gy211&&&OE-TA-103&&&Tani White #2 Gyuto 210mm&&&Another new addition to the Tani line of White #2 knives is this very attractive and attractively priced 210mm gyuto. It is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries.
He hand forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.
The knife is stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length to height ratio is nicely balanced for most users. The primary bevel is given a lovely hairline finish that contrasts very well with the polished upper face and White steel core edge. Hand chiseled kanji characters add to this good look along with a well-constructed and -finished keyaki wood and brown pakka wood handle. These knives offer outstanding performance at a very competitive price. Color us impressed!
Blacksmith: Tani san
Location: Sakai, Japan
Weight: 6.8 oz (194 g)
Edge Length: 207 mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Handle: Octagonal Keyaki Wood with Brown Ferrule&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-gyuto-210mm-142.png&&&5&&&||&&&||&&&@@@
tawh2gy24&&&OE-TA-104&&&Tani White #2 Gyuto 240mm&&&Another new addition to the Tani line of White #2 knives is this very attractive and attractively priced 240mm gyuto. It is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries.
He hand forges the blades in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding an amount of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.
The knife is stout but not thick. It has a solid feel that translates to a knife that exhibits great control and surety in operation. The length to height ratio is nicely balanced for most users. The primary bevel is given a lovely hairline finish that contrasts very well with the polished upper face and White steel core edge. Hand chiseled kanji characters add to this good look along with a well-constructed and -finished keyaki wood and brown pakka wood handle. These knives offer outstanding performance at a very competitive price. Color us impressed!
Blacksmith: Tani san
Location: Sakai, Japan
Weight: 8.5 oz (242 g)
Edge Length: 237 mm
Total Length: 383 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
Photos by Gustavo Bermudez
Handle: Octagonal Keyaki Wood with Brown Ferrule&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-gyuto-240mm-281.png&&&0&&&||&&&||&&&@@@
ebwh2na16&&&OE-TA-102&&&Tani White #2 Nakiri 165mm&&&The Tani White #2 Nakiri is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. This is a classic nakiri in terms of shape and dimensions. The blade length of just under 170mm is perfectly proportioned to the 53mm height. It has a characteristic almost-flat edge with a nicely rounded tip. It is a stout knife, weighing in at 7.5oz.
The construction is hammer-forged san-mai with the core steel being clad with a soft iron that covers both sides of the core but is not wrapped over the spine, so the core is exposed at the edge and spine. The primary bevel starts about 2/3 down the face and is given a nice hairline fish. This contrasts very well with the migaki (polished) finished main face. Construction and fit and finish are very well executed, especially for a knife at this price point.
The octagonal handle is made from keyaki wood with a brown pakka wood ferrule.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki ("Polished" in Japanese)
Edge Grind: Even
Weight: 7.5 oz (214 g)
Edge Length: 167 mm
Total Length: 314 mm
Spine Thickness at Base: 3 mm
Blade Height: 53 mm
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood
None of our sayas fit this knife; we recommend the blade guard instead&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-nakiri-165mm-167.png&&&0&&&||&&&||&&&@@@
tash2us18&&&OE-TA-105&&&Tani White #2 Usuba 180mm&&&Usuba knives are designed for cutting vegetables and rotary peeling. Their dead-flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. The fine blade and slender spine minimize the crushing of the vegetable's fibers, leaving a sharp shiny surface on the cut side. This is also the knife style used by experienced chefs to perform the difficult "katsuramuki" rotary peeling technique.
The Tani Shirogami 2 Usuba has a "higashigata" style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared-off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade-heavy bias. This extra weight maximizes the efficiency of the cutting style called "utsu," where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce.
This knife is made with a core steel of Shirogami 2 and covered on one side with a soft iron layer. This is called ni-mai awase, or single-side cladding, and the resulting blade is susceptible to corrosion so it requires careful drying after use. A traditional magnolia wood and buffalo horn handle with an octagonal profile completes the package.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki ("Polished" in Japanese)
Edge Grind: Single-sided, right-handed
Weight: 7.3 oz (208 g)
Edge Length: 170 mm
Total Length: 320 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 46 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-usuba-180mm-175.png&&&0&&&||&&&||&&&@@@
tash2ya21&&&OE-TA-106&&&Tani White #2 Yanagiba 210mm&&&This 210mm yanagiba is a short knife for the breed. They usually run from 210mm up to 360mm and over! Yanagibas are used for slicing fish and other proteins and are therefore preferred with a long blade. The main reason for this is a desire to make the slice in one movement, thus performing a perfect cut while disturbing the ingredient as little as possible. At 210mm this knife is perfect for home chefs or instances where space is limited.
Tani san is a second-generation craftsman who plies his trade out of his shop in Sakai City. He was born in 1962, and has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father. He took over the reins of the family business when his father retired a few years ago. We have a great affinity towards smiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, but he laminates the steel, too.
The blade is made from a popular steel called White #2. This is a very good steel for knives as it is rightfully regarded as both durable and easy to sharpen. White steels are particularly liked for making single-bevel knives as they can take an extremely fine edge. The core (hagane) is covered with a soft iron cladding (jigane) in the ni-mai style of awase. This adds strength to the blade while reducing the weight. It also makes the knife easier to manufacture than single steel types.
The grinds are extremely well executed, as are the overall fit and finish of the blade and handle. Given its very competitive price, we highly recommend this lovely yanagiba.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki ("Polished" in Japanese)
Edge Grind: Right-Sided Traditional Grind
Weight: 4.3 oz (124 g)
Edge Length: 210 mm
Total Length: 350 mm
Spine Thickness at Heel: 3 mm
Blade Height: 31 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-210mm-143.png&&&0&&&||&&&||&&&@@@
tash2ya24&&&OE-TA-107&&&Tani White #2 Yanagiba 240mm&&&The Tani Shirogami 2 Yanagiba 240mm is fashioned from the ubiquitous White #2 steel, which is hammer-forged using the traditional ni-mai cladding technique. The outer layer is a soft iron, which aids in strength, durability, and lightness. As with all yanagiba knives, it is single-beveled with a slightly concave back side.
This good-looking and attractively priced, medium-length yanagiba is made by Mr. Tani, who has been smithing for 40 years in Sakai City, one of the famed centers of Japanese knife makers. He performs most of the operations by eye and instinct, just like blacksmiths have done for centuries. We admire this ability very much as it is a skill that is disappearing from many shops and manufacturers.
The look of the knife is also as traditional as it gets: simple, elegant, and functional. The upper blade face is slightly polished, with the secondary face receiving a satin matte finish. The transition from that to the visible White steel inner core results in a knife of simple beauty. The finely engraved kanji script and traditional octagonal magnolia wood handle, with buffalo horn ferrule, complete this great-looking picture.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki ("Polished" in Japanese)
Edge Grind: Right-Sided Traditional Grind
Weight: 5.7 oz (164 g)
Edge Length: 234 mm
Total Length: 379 mm
Spine Thickness at Heel: 4 mm
Blade Height: 32 mm
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-240mm-141.png&&&0&&&||&&&||&&&@@@
tash2ya27&&&OE-TA-108&&&Tani White #2 Yanagiba 270mm&&&We are pleased to be able to bring you some great new knives from second-generation blacksmith, Yuzou Tani. Mr. Tani is a smith who works in Sakai, Japan. He was born in 1962, and has been blacksmithing for over 35 years. The shop bearing his family name was established 50 years ago by his father.
We really like blacksmiths who do most of the work themselves, and Tani-san not only makes all of his blades by hand, he laminates the steel too. In the case of this stunning yanagiba, his steel of choice is the popular Shirogami 2 high carbon steel. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer-forged ni-mai style with a soft iron cladding. The single-bevel blade is finished to the highest standards and features a lovely transition at the primary grind between the cladding and the blade edge. All of the work is carried out by Tani-san himself.
The octagonal handle is made from keyaki wood with a brown ferrule. This is a very fine yanagiba that is entirely made by one man. Given the very affordable price, it represents an amazing opportunity to own a classic Japanese slicer made in the traditional way.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki ("Polished" in Japanese)
Edge Grind: Right-Sided Traditional Grind
Weight: 7.3 oz (208 g)
Edge Length: 266 mm
Total Length: 414 mm
Spine Thickness at Heel: 4 mm
Blade Height: 33 mm
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-270mm-185.png&&&0&&&||&&&||&&&@@@
tash2ya30&&&OE-TA-112&&&Tani White #2 Yanagiba 300mm&&&The Tani Shirogami 2 Yanagiba 300mm is primarily intended as a sushi knife, though other raw or cooked boneless proteins can be sliced with it.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand-forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
Like all three traditional Japanese kitchen knives, this yanagi features a single-bevel design. So, as is the case with most single-bevel knives, this one is only suitable for right-handed users. The carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful, slim blade is complemented by a traditional octagonal handle made from keyaki wood and brown pakka wood for the ferrule.
Blacksmith: Mr. Tani
Location: Sakai, Japan
Construction: Hammer Forged, Ni Mai
Edge Steel: White #2
Cladding: Soft Iron
Finish: Migaki ("Polished" in Japanese)
Edge Grind: Right-Sided Traditional Grind
Weight: 8.4 oz (240 g)
Edge Length: 296 mm
Total Length: 444 mm
Spine Thickness at Heel: 4 mm
Blade Height: 36 mm
Handle: Octagonal Keyaki Wood
Ferrule: Brown Pakka Wood&&&&&&230&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tani-white-2-yanagiba-300mm-186.png&&&0&&&||&&&||&&&@@@
cusfeed&&&Saya-Pin&&&Tapered Saya Pin&&&We designed these sayas pins for use in all our sayas and we're really pleased with them. It was way more difficult than we originally thought but now we have plenty to sell for our customers that lose them and need replacements. The pins are made out of birch wood and they have a rounded head on the top for easy twisting and a tapered post so the pin grabs the hole as you push it further in. &&&"Options" "Black matte" "Natural unfinished"&&&2.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tapered-saya-pin-53.png&&&4.5&&&||&&&||&&&||@@@
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&&&Telex Digital Probe Meat Thermometer
Super-fast: 3-5 Seconds thermometer with backlight features 3.9 inches food grade stainless steel probe gets temp readout within 3-5 seconds with high precision sensor
Accurate readout: Cookin thermometer with temp range of -32 ~ 302 degree Fahrenheit; accurate to ±0.9 degree Fahrenheit; Perfect for indoor outdoor cooking, grilling, BBQ and so on
Easy to use: Kitchen thermometer with foldable probe design folds away easily and locks into base for portability; Magnetic back and hook allows for convenient storage
Smart design: Digital meat thermometer will auto shut off if readout stays on for 10 minutes; Powered by included battery
Magnet on backside of the unit.
Paper Operating Guide included&&&&&&13.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/telex-digital-probe-meat-thermometer-5.png&&&5&&&||&&&||&&&@@@
tetoar&&&50073&&&Tenugui Towel: Armor&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-armor-128.png&&&0&&&||&&&||&&&@@@
tetobeba&&&33488&&&Tenugui Towel: Beach Balls&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-beach-balls-86.png&&&0&&&||&&&||&&&@@@
tetobecat&&&51178&&&Tenugui Towel: Beckoning Cat&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-beckoning-cat-85.png&&&0&&&||&&&||&&&@@@
tetosktusa&&&50109&&&Tenugui Towel: Bikes&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bikes-48.png&&&0&&&||&&&||&&&@@@
sakiteto&&&50231&&&Tenugui Towel: Blowfish&&&Blowfish Tenugui Towel
This playful blowfish tenugui features a classic Japanese motif printed in deep indigo with crisp white accents. Tenugui are traditional Japanese cotton towels known for their smooth, lightweight feel and quick-drying nature, making them very different from thick Western terrycloth towels. The bold design and flat weave also make them ideal for decorative use.
At our shop, we often hang tenugui on the wall or use them as table runners and accents, but they work just as well as everyday towels for the kitchen, travel, or gym. Affordable and fun to collect, tenugui are commonly found throughout Japan in gift shops and specialty stores and are appreciated for both their practicality and artistry.
Care Instructions:
Please note that dyed tenugui may fade slightly during the first 2–3 washes. Wash separately using a gentle detergent. After washing, squeeze lightly to smooth out wrinkles and allow the towel to air dry. Both ends are intentionally left unhemmed and will fray slightly over time; simply trim loose threads as needed—the fraying will naturally stop and form a soft fringe.
Made in Japan
Material: Cotton
Design: Blowfish (Fugu)
Color: Indigo Blue / White
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Finish: Unhemmed ends (traditional tenugui style)&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/blowfish-tenugui-towel-21.png&&&0&&&||&&&||&&&@@@
tetoblsw&&&33232&&&Tenugui Towel: Blue Swirl&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-swirl-88.png&&&0&&&||&&&||&&&@@@
tetoblwa&&&33220&&&Tenugui Towel: Blue Waves&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-waves-89.png&&&0&&&||&&&||&&&@@@
tetobufi&&&33041&&&Tenugui Towel: Bubble Fish&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bubble-fish-89.png&&&0&&&||&&&||&&&@@@
tetoch&&&33484&&&Tenugui Towel: Chrysanthemum&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-chrysanthemum-85.png&&&0&&&||&&&||&&&@@@
tetodr&&&33202&&&Tenugui Towel: Dragonflies on Navy&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-on-navy-69.png&&&0&&&||&&&||&&&@@@
tetodrfl&&&33042&&&Tenugui Towel: Dragonflies on White&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-on-white-69.png&&&0&&&||&&&||&&&@@@
tetoebwh&&&120121&&&Tenugui Towel: Ebisu Whale&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-ebisu-whale-85.png&&&0&&&||&&&||&&&@@@
tetostandfab&&&803022&&&Tenugui Towel: Fall & Stand (Black)&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fall-stand-black-40.png&&&0&&&||&&&||&&&@@@
tenugui2&&&803021&&&Tenugui Towel: Fall & Stand (Red)&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fall-stand-red-69.png&&&0&&&||&&&||&&&@@@
tenugui1&&&50187&&&Tenugui Towel: Fire Flies&&&Tenugui towels are traditional Japanese cotton cloths that are thin, smooth, and quick-drying, making them very different from thick Western terrycloth towels. Today they’re just as commonly used for decoration as for everyday utility, thanks to the beautiful patterns and designs found throughout Japan.
This Fire Flies tenugui is an inexpensive and fun piece to collect or gift. At our office, we often hang tenugui on the wall or use them as decorative table runners. You’ll find similar towels in gift shops and specialty stores all across Japan, each with its own unique design and character.
Care Instructions: Dyed tenugui will fade slightly during the first few washes. Wash separately with a gentle detergent, lightly squeeze after washing to smooth wrinkles, and air dry. Both ends are left unhemmed by design and will gradually fray; simply trim loose threads as needed—the fraying will naturally stop and form a soft fringe.
Material: Cotton
Design: Fire Flies
Length: 90 cm (35 inches)
Width: 35 cm (13.75 inches)
Made in Japan&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fire-flies-8.png&&&0&&&||&&&||&&&@@@
tetofi1&&&33221&&&Tenugui Towel: Fireworks&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fireworks-87.png&&&0&&&||&&&||&&&@@@
tetogodofwia&&&50145&&&Tenugui Towel: Gods of Wind and Thunder&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-gods-of-wind-and-thunder-40.png&&&0&&&||&&&||&&&@@@
tetoca&&&50084&&&Tenugui Towel: Goldfish&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-goldfish-69.png&&&0&&&||&&&||&&&@@@
tetogroc&&&33465&&&Tenugui Towel: Green Hexagon&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-green-hexagon-40.png&&&0&&&||&&&||&&&@@@
tetoha&&&50146&&&Tenugui Towel: Hanefuda&&&Tenugui Towel: Hanefuda. Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-hanefuda-85.png&&&0&&&||&&&||&&&@@@
teje&&&50212&&&Tenugui Towel: Jellyfish&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-jellyfish-126.png&&&0&&&||&&&||&&&@@@
tetoka&&&50092&&&Tenugui Towel: Kabuki &&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kabuki-128.png&&&0&&&||&&&||&&&@@@
takigl&&&53353&&&Tenugui Towel: Kiriko Glass&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kiriko-glass-45.png&&&0&&&||&&&||&&&@@@
tetoki&&&51689&&&Tenugui Towel: Kitty&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-kitty-130.png&&&0&&&||&&&||&&&@@@
newtakedatowel&&&53346&&&Tenugui Towel: Lotus Flower&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-lotus-flower-46.png&&&0&&&||&&&||&&&@@@
tetomtfu&&&51658&&&Tenugui Towel: Mt. Fuji&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-mt-fuji-134.png&&&0&&&||&&&||&&&@@@
tetopuch&&&33478&&&Tenugui Towel: Mt. Fuji on White&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-mt-fuji-133.png&&&0&&&||&&&||&&&@@@
tetoniow&&&33236&&&Tenugui Towel: Night Owls&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-night-owls-86.png&&&0&&&||&&&||&&&@@@
tenugui&&&50293&&&Tenugui Towel: Octopus&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-octopus-75.png&&&0&&&||&&&||&&&@@@
tetopa&&&33356&&&Tenugui Towel: Pandas&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pandas-89.png&&&0&&&||&&&||&&&@@@
tepe&&&50219&&&Tenugui Towel: Penguins&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-penguins-126.png&&&0&&&||&&&||&&&@@@
blfiteto&&&51231&&&Tenugui Towel: Pufferfish&&&Blow Fish Tenugui Towel. AKA Tetraodontidae which include pufferfish, puffers, balloonfish, blowfish, blowies, bubblefish etc. This one reminds me of a fish tank of puffers. This tenugui was discontinued and I had to arm twist a little to get them to make them again for us.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pufferfish-44.png&&&5&&&||&&&||&&&@@@
tetoye&&&51655&&&Tenugui Towel: Pumpkin Spice&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 70mm x 90mm.
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&7.95&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pumpkin-spice-48.png&&&0&&&||&&&||&&&@@@
tetopueg&&&33218&&&Tenugui Towel: Purple Eggplant&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-purple-eggplant-85.png&&&0&&&||&&&||&&&@@@
tenugui3&&&Shiba-Dog-Tenugui&&&Tenugui Towel: Shiba Dog&&&Shiba Dog Tenugui
Bring a burst of charm to your kitchen or workspace with this adorable Shiba Dog Tenugui. Featuring a series of playful Shiba poses—from sitting proudly to flopping on its back—this towel captures the lovable personality of Japan’s iconic dog breed.
The bright green background makes the warm Shiba tones pop, giving the fabric a cheerful, friendly look. Made in Japan using traditional dyeing methods, this tenugui has the soft, lightweight feel that makes these cloths so versatile. Use it as a hand towel, kitchen cloth, table accent, wall hanging, or gift wrap.
Care Instructions:
Hand wash separately in cold water. Edges are left unfinished, as is traditional with tenugui, and will naturally soften over time.
Details:
Material: 100% cotton
Design: Shiba dog in multiple poses
Dimensions: Approximately 35" × 13" (90 × 33 cm)
Made in Japan&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-shiba-dog-15.png&&&0&&&||&&&||&&&@@@
tetosmsa&&&33213&&&Tenugui Towel: Small Sakura&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-small-sakura-90.png&&&0&&&||&&&||&&&@@@
tetosuwr&&&50016&&&Tenugui Towel: Sumo &&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-sumo-90.png&&&5&&&||&&&||&&&@@@
tetohy&&&800171&&&Tenugui Towel: Tuna&&&Tenugui are traditional Japanese cotton towels known for their smooth, thin weave and versatility. Unlike thick Western terrycloth towels, tenugui dry quickly and are easy to fold, making them ideal for everyday kitchen use, hand drying, or light cleanup. This Tuna design features a playful Japanese motif that also works beautifully as simple décor.
Today, tenugui are often used beyond their original purpose—as wall hangings, drawer liners, or decorative table runners. Affordable and easy to collect, they’re found throughout Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75" x 35"), a classic size that balances function and display.
Care Instructions:
Please note that dyed tenugui may fade slightly during the first 2–3 washes. Wash separately using a gentle detergent. After washing, lightly squeeze to smooth wrinkles and air dry. The ends are left unhemmed; slight fraying is normal and will naturally stop as excess threads are trimmed, forming a soft fringe.
Material: Cotton
Design: Tuna
Length: 90 cm (35")
Width: 35 cm (13.75")
Made in Japan&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-tuna-124.png&&&0&&&||&&&||&&&@@@
tetoum&&&33462&&&Tenugui Towel: Umbrellas&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-umbrellas-90.png&&&0&&&||&&&||&&&@@@
tetola&&&50167&&&Tenugui Towel: White Rabbit&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times.
Separate from other laundry, and use gentle detergent.
After washing, squeeze it lightly to smooth out wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-white-rabbit-42.png&&&0&&&||&&&||&&&@@@
yusantato&&&Yuuka-Tenugui&&&Tenugui Towel: Yuuka San&&&Yuuka San made us this beautiful tenugui towel from her past woodblock prints. Size is 90cm x 35cm. There is only a limited supply of them. &&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-tenugui-towel-58.png&&&0&&&||&&&||&&&@@@
tema&&&60103&&&Tenugui Wall-Hanging Kit&&&Our Tenugui Wall-Hanging Kit features two clips: one for the top of the tenugui and one for the bottom. This makes displaying your tenugui easy! The small magnets help to keep your tenugui secure. The Tenugui Wall-Hanging Kit also features black string to bind, tie, and hang it. They also used 2 different colored woods so you can choose a light or dark color by flipping it around.&&&&&&26&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-wall-hanging-kit-205.png&&&0&&&||&&&||&&&@@@
test-product&&&test-product&&&Test "Product&&&This is a test product&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/test-product-82.png&&&0&&&@@@
ornasnwh8k&&&SnowWhite&&&The Original Naniwa Snow White 8K Sale&&&This is the original Naniwa snow white stone (AKA IF-0001 Junpaku). When Naniwa updated their stone selection they offered one under their Traditional stone series that was white and when we asked about it they said it was a replacement for this stone but upon some of my customer's testing they seem to be convinced that the make up of the stone is a little different. So, we decided to offer them both. Word on the street is that this stone is a less thirsty, a little finer and a bit harder than the T-380. The stone measures 200mm x 70mm x 20mm. Please note we sell this stone in a thicker cardboard box to help keep them from getting damaged in shipping both to us and to you.
&&&&&&113&&&100&&&https://s.turbifycdn.com/aah/chefknivestogo/the-original-naniwa-snow-white-8k-sale-37.png&&&5&&&||&&&||&&&||@@@
weclst&&&STAND&&&Tiger Wood Cleaver Stand&&&This Cleaver Stand is designed to hold your knife or cleaver in a compact yet attractive stand that can sit on your counter for easy access. A CKTG exclusive! Knife sold separately. It's made with Sapele wood and measures about 5" x 1.5" x 1.5". The slot is about 3.3 mm so measure your blade if you're buying this one for a cleaver you own about 1" up from the edge to see if it will fit. These stands are for standard-size cleavers such as the CCK 1303, 1103, 2205, or similar. This stand does NOT fit the Bone Chopper.&&&&&&23&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tiger-wood-cleaver-stand-161.png&&&5&&&||&&&||&&&@@@
tikntapa&&&Tank-Patch&&&Tinker Knives Tank Iron-On Patch&&&Introducing the Tinker Knives Tank Iron-On Patch! Show off your love for precision craftsmanship with this bold, durable patch. Featuring the iconic Tinker Knives tank logo, this iron-on patch adds a rugged, stylish touch to jackets, bags, hats, and more. Whether you're a knife enthusiast or just love unique gear, this patch is the perfect way to make a statement. Built to last, easy to apply, and designed to stand out--get yours today! Measures 4 inches wide and 3.5 inches tall. &&&&&&13.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tinker-knives-tank-iron-on-patch-13.png&&&0&&&||&&&||&&&@@@
toangu&&&F-443&&&Tojiro Angle Guide&&&TOGRIP Knife Sharpening Angle Guide
The TOGRIP angle guide is a clever little tool designed to make sharpening easier and more consistent. Its dual-sided design lets you use it with both large and small knives, giving you flexibility no matter what you’re sharpening. Simply slide the guide over the spine of your knife, and it instantly sets a precise sharpening angle.
Clear English instructions are printed on the box, and we think this is one of the best angle guides on the market today. The TOGRIP features large ceramic glides that ride smoothly on your stone, protecting the plastic body from wear. For extra care, we recommend applying a strip of blue painter’s tape on your blade to avoid any minor scuffs where the guide contacts the steel.
This model is fixed to a single angle (specified on the packaging) and is intended for double-bevel knives only. It’s a great way to build confidence and develop proper technique before moving on to freehand sharpening using muscle memory.
Not suitable for single-bevel knives.&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-angle-guide-80.png&&&5&&&||&&&||&&&@@@
toatstdagy241&&&TA-G210&&&TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm&&&Elevate your cooking skills with the TOJIRO ATELIER CLASSIC Damascus Gyuto 210mm. Experience the perfect balance of form and function with this knife, which boasts a VG10 stainless steel blade with a sharp and long-lasting edge and a breathtaking nashiji Damascus design. Expertly crafted by Matsumura and his skilled crew at the TOJIRO factory in Sanjo City, these knives deliver exceptional sharpness that can compete with even the finest stainless steel blades. Upgrade your kitchen game and unleash your culinary potential with this unbeatable blend of style and performance.
Brand: TOJIRO
Line: ATELIER CLASSIC Series
Blacksmith: Tomo Matsumura
Construction: Hammer Forged, San Mai
Location: Sanjo City, Japan
Steel: VG-10 / 63-Layer Suminagashi
Handle: Yo (Western)
Edge Grind: 50/50
HRC: 61
Weight: 6.9 oz (196 g)
Edge Length: 213 mm
Total Length: 340 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Photos by Gustavo Bermudez&&&&&&455&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-gyuto-210mm-122.png&&&0&&&||&&&||&&&||@@@
toatvgdana16&&&TA-N165&&&TOJIRO ATELIER CLASSIC Damascus Nakiri 165mm&&&Unleash your inner chef with TOJIRO ATELIER CLASSIC knives. The perfect fusion of beauty and performance, these knives boast an acute yet durable edge made with VG10 stainless steel and a beautiful nashiji Damascus cladding over the rest of the blade. This knife is handcrafted by Matsumura san in Sanjo City along with his crew at the new TOJIRO factory that was built a few years ago. The knives offer a sharpness that is truly top shelf. Elevate your kitchen game with these beautiful, high-performance blades.
Maker: TOJIRO
Blacksmith: Tomo Matsumura
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Weight: 7.1 oz (202 g)
Edge Length: 160 mm
Total Length: 299 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus and Nashiji
Handle: Reinforced Laminated Micarta
Edge: Double Bevel 50/50&&&&&&384&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-nakiri-165mm-219.png&&&0&&&||&&&||&&&||@@@
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 and clad in striking nashiji Damascus, this knife delivers a razor-sharp edge that’s both resilient and elegant. Crafted by Matsumura-san and his skilled team in Sanjo City, each blade reflects the thoughtful attention to detail found in TOJIRO’s state-of-the-art workshop. Ideal for peeling, trimming, and other close-up work, this petite powerhouse is a must-have for chefs who demand both form and function.
Maker: TOJIRO
Blacksmith: Tomo Matsumura
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Weight: 2.2 oz (64 g)
Edge 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&&&TOJIRO ATELIER CLASSIC Damascus Petty 150mm&&&Unlock your culinary potential with the TOJIRO ATELIER CLASSIC Damascus petty knife. This knife is a perfect blend of style and performance, featuring a VG10 stainless steel blade with a sharp and durable edge and a stunning nashiji Damascus pattern. Handcrafted by Matsumura and his team at the TOJIRO factory in Sanjo City, these knives offer a level of sharpness that is top shelf. Upgrade your cooking game with the TOJIRO ATELIER CLASSIC petty today.
Brand: TOJIRO
Line: ATELIER CLASSIC Series
Blacksmith: Tomo Matsumura
Construction: Hammer Forged, San Mai
Location: Sanjo City, Japan
Steel: VG-10 Stainless Steel
Handle: Yo (Western)
Edge Grind: 50/50
HRC: 61
Weight: 3.2 oz (90 g)
Edge Length: 155 mm
Total Length: 267 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm&&&&&&293&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-vg10-damascus-petty-150mm-180.png&&&0&&&||&&&||&&&||@@@
toatcldasa17&&&TA-S170&&&TOJIRO ATELIER CLASSIC Damascus Santoku 170mm&&&Discover the harmony of design and utility with the TOJIRO ATELIER CLASSIC Santoku. Expertly handcrafted by Matsumura-san and his team in Sanjo City, this versatile all-purpose knife features a VG10 stainless steel core for outstanding edge retention, wrapped in a refined nashiji Damascus cladding. Built for precision and balance, the Santoku excels at slicing, dicing, and chopping with ease. Whether you're prepping vegetables, proteins, or herbs, this knife brings elegance and performance to every task in the kitchen.
Maker: TOJIRO
Blacksmith: Tomo Matsumura
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Weight: 6.7 oz (188 g)
Edge Length: 175 mm
Total Length: 304 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Edge Steel: VG10 Stainless Steel
Cladding: Stainless Damascus and Nashiji
Handle: Reinforced Laminated Micarta
Edge: Double Bevel 50/50&&&&&&384&&&320&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-atelier-classic-damascus-santoku-170mm-51.png&&&0&&&||&&&||&&&@@@
tobavg2pcset&&&TBS-210&&&TOJIRO BASIC 2pc Set&&&The TOJIRO BASIC Series is expertly engineered with a blade thickness that offers unparalleled control and maneuverability. It delivers the sharpness of a professional-grade knife directly to your kitchen, packaged in a classic design that never goes out of style. The set features a 200mm gyuto and a 135mm petty knife.&&&&&&77&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-2pc-set-59.png&&&4&&&||&&&||&&&||@@@
tojirodamascus1&&&F-332&&&TOJIRO BASIC DAMASCUS Gyuto 180mm&&&There simply is no better value out there for expertly treated Damascus clad knives than the TOJIRO BASIC DAMASCUS series. The line boasts a core of premium VG10 steel clad with 37 layers of softer stainless steel, finished in a beautiful Damascus pattern that is unique to each blade. TOJIRO's treatment of the VG10 is excellent and the edge gets incredibly sharp, maintaining a high level of keenness through serious use. These knives are considered to be some of the best intros into the world of Japanese kitchen knives because of the extreme value they bring to market with very, very high-performing blades.
The 180mm TOJIRO BASIC DAMASCUS gyuto is perfectly suited for work in tighter cutting spaces or for those who appreciate the dexterity provided by a smaller blade. The pattern is incredibly versatile and can handle chopping, slicing, some detail work, and even poultry and fish duty. This particular knife is relatively unique amongst the line as there is a visible secondary bevel and a more compound grind.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Laser Cut, San Mai
HRC: 60-61
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Handle: Black Micarta, Bosterless
Weight: 5.5 oz (156 g)
Edge Length: 182 mm
Total Length: 302 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-gyuto-180mm-34.png&&&0&&&||&&&||&&&||@@@
tojirodamascus&&&F-330-Nakiri&&&TOJIRO BASIC DAMASCUS Nakiri 165mm &&&Combining excellent grinds, impeccably treated VG10 core stainless steel and a beautiful suminagashi finish, the TOJIRO BASIC DAMASCUS line of knives offered here is a phenomenal value. It is hard to find this much performance in a kitchen knife at such a low price point and, as such, we highly recommend this line of knives for those taking their first foray into the world of high-performance Japanese steel.
TOJIRO's Damascus nakiri in 165mm format is a wonderful hybrid knife combining the features of a usuba and small cleaver. This knife is a vegetable cutting machine and can also be applied in most tasks that one would traditionally use a chef's knife to accomplish. This pattern is very accessible and quite popular amongst home cooks.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Laser Cut, San Mai
HRC: 60-61
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Handle: Black Micarta, Bosterless
Weight: 6.3 oz (178 g)
Edge Length: 165 mm
Total Length: 294 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-nakiri-165mm-13.png&&&0&&&||&&&||&&&||@@@
todape13&&&F-333&&&TOJIRO BASIC DAMASCUS Petty 135mm &&&Combining excellent grinds, impeccably treated VG10 core stainless steel, and a beautiful suminagashi finish, the TOJIRO BASIC DAMASCUS line of knives offered here is a phenomenal value. It is hard to find this much performance in a kitchen knife at such a low price point and, as such, we highly recommend this line of knives for those taking their first foray into the world of high-performance Japanese steel.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Laser Cut, San Mai
HRC: 60-61
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Handle: Black Micarta, Bosterless
Weight: 2.7 oz (76 g)
Edge Length: 138 mm
Total Length: 248 mm
Spine Thickness at Heel: 2 mm
Blade Height: 30 mm&&&&&&63&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-petty-135mm-34.png&&&0&&&||&&&||&&&||@@@
todasa17&&&F-331&&&TOJIRO BASIC DAMASCUS Santoku 170mm &&&Combining excellent grinds, impeccably treated VG10 core stainless steel, and a beautiful Suminagashi finish, the TOJIRO BASIC DAMASCUS line of knives offered here is a phenomenal value. It is hard to find this much performance in a kitchen knife at such a low price point and, as such, we highly recommend this line of knives for those taking their first foray into the world of high-performance Japanese steel.
TOJIRO's Damascus santoku in 170mm format is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in lieu of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Laser Cut, San Mai
HRC: 60-61
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Handle: Black Micarta, Bosterless
Weight: 5.6 oz (160 g)
Edge Length: 170 mm
Total Length: 281 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-damascus-santoku-170mm-34.png&&&0&&&||&&&||&&&||@@@
tobavggy20&&&F-317&&&TOJIRO BASIC Gyuto 200mm&&&TOJIRO's latest knife is designed with the perfect blade thickness for optimal handling and ease of use. This knife brings professional-grade sharpness right into your home, with a timeless design that transcends age.
Crafted with premium Japanese knife steel, VG10, this blade delivers unparalleled sharpness and maximum edge retention. Its convex ground blade ensures that the edge lasts longer, making it a durable and effortless tool to sharpen.
The VG10-clad blade features a sleek half-blasted finish, while the core is made of VG10, and the outer layers are constructed with 13 chrome stainless steel. The handle is crafted from reinforced, laminated wood for superior grip and control.
Experience the precision and sharpness of TOJIRO, proudly made in Japan.
Company: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Handle: Reinforced Black Pakka Wood, 3 Rivet
Edging: Double Bevel 50/50
Handle Style: Yo (Western Style)
Cladding: 13 Chrome Stainless Steel
Finish: Kasumi, Sand Blasted Blade Road
Weight: 4.3 oz (124 g)
Edge Length: 200 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&47&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-gyuto-200mm-243.png&&&0&&&||&&&||&&&||@@@
todpvgna16&&&F-315&&&TOJIRO BASIC Nakiri 165mm&&&We are, quite frankly, amazed that TOJIRO is able to produce these well-made knives utilizing VG10 steel at this incredibly low price point. VG10 steel is easily the most-used stainless alloy in the kitchen knife industry, and for good reason. VG10 "super steel" is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium. All of these relatively small amounts of other metals give the VG10 steel its most important properties, such as its ability to hold an edge coupled with great durability. The VG10 core is clad in 13-chrome softer stainless steel, which delivers an effortless sharpening experience and adds structural ductility and support to the blade.
The nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping.
The handle is made from reinforced black pakka wood, which is a tough but light material widely used in professional circles. The thin grinds and partial tang reduce the weight of this blade and make it an easy-to-use cutter for most home cooks or those wanting a knife for more rugged or portable use.
Company: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: VG10
Cladding: 13 Chrome Stainless Steel
Handle: Reinforced Black Pakka Wood
Edging: Double Bevel 50/50
Weight: 4.2 oz (120 g)
Edge Length: 165 mm
Total Length: 285 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-nakiri-165mm-92.png&&&5&&&||&&&||&&&||@@@
todpvgpe131&&&F-318&&&TOJIRO BASIC Petty 135mm&&&The TOJIRO BASIC Petty 135mm boasts a longer tang design with three stainless steel rivets. The blade is the same as their professional models with VG10 as the core steel, clad with a 13-chrome stainless steel. That means it achieves both professional sharpness and easy maintenance, but at a reduced price. The blade is set to an appropriate thickness for home use so that it is able to hold and cut food with less stress while aiding in ease of sharpening.
135mm is a medium length blade for a petty. This makes it a versatile cutting tool around the kitchen. Board cutting and handheld processes are both within the scope of this blade, along with the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies through herbs and other small items with ease.
Company: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai
Weight: 2.2 oz (70 g)
Edge Length: 138 mm
Total Length: 243 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
Handle: Reinforced Black Pakka ood
Handle Style: Yo (Western Style)
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todpvgna161&&&F-316&&&TOJIRO BASIC Santoku 165mm &&&Introducing the ultimate vegetable cutting machine: our versatile knife that surpasses traditional chef knives in its ability to handle various tasks. This santoku pattern is a favorite among home cooks, and TOJIRO specifically designed it with this subset of chefs in mind. Its thin blade and simple handle design create a lightweight and maneuverable tool that you'll love to handle.
Experience the extraordinary combination of affordability and quality with this santoku. It serves as the perfect entry point into the world of Japanese knives, allowing you to explore this unique blade style without breaking the bank. Additionally, it's an excellent companion for your backyard barbecues or camping adventures. These knives offer exceptional value, crafted with top-notch materials. Prepare to be amazed by the impeccable construction and finish, especially considering the surprisingly affordable price.
Revolutionize your cooking experience with the TOJIRO BASIC santoku knife — a great knife at an unbeatable value.
Company: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless Steel
Weight: 4.4 oz (124 g)
Edge Length: 165 mm
Total Length: 290 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Handle: Reinforced Black Pakka Wood
Edging: Double Bevel 50/50
Knife Type: Santoku
Handle Style: Yo (Western Style)&&&&&&45&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-basic-vg10-santoku-165mm-28.png&&&5&&&||&&&||&&&||@@@
tobrkn&&&F-737&&&TOJIRO Bread Knife 240mm&&&This knife is in high demand. Limit 2 per customer.
The TOJIRO Bread Knife is an amazing deal, pure and simple. This budget-priced blade is made using a stamped mono steel construction of a generic stainless steel. The blade is very well executed and features a single-sided scallop edge. The thin profile is perfect for slicing through soft or hard crusts. It will slice off perfectly straight segments of bread with little or no crumbling or breaking. In fact, this knife makes cutting bread fun! Because the edge is scalloped, it will remain sharp for a long time.
The blade has a full tang and a composite wood handle, which is attached with three stainless rivets. The handle not only looks good but feels comfortable and secure during use.
We are quite amazed at the high quality of this simple kitchen knife given its extraordinarily low price.
Maker: TOJIRO
Location: Sanjo City
Construction: Mono Steel, Stamped
Weight: 3.7 oz (105 g)
Edge Length: 240 mm
Total Length: 380 mm&&&&&&32&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-bread-knife-240mm-117.png&&&5&&&||&&&||&&&@@@
tojiroknifebag&&&F-359WHITE&&&TOJIRO Canvas Knife Bag White&&&A big advantage with this TOJIRO knife roll is that it's easy to clean. Simply throw it in the wash with some bleach and it will come out sanitized and ready to use. Simple, affordable, and functional. This small knife roll is light and easy to transport your go-to items for work or for school. Please remember you need to use blade guards to protect the edges of your knives when using any carrying case or knife roll, especially a soft one like this.
Size: 545×440 mm
Weight: 235g (8.3 oz)
Capacity: 5 knives
4 Pockets Measure 63mm wide and 240mm long
1 Pocket Measures 16mm wide and 240mm long
Maximum knife blade length: 24 cm
Material: Canvas
Made in Japan&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-canvas-knife-bag-white-79.png&&&5&&&||&&&||&&&@@@
tochsaknbl&&&FC-621&&&TOJIRO Children's Santoku Knife Blue&&&We get asked from time to time for a knife suitable for children and we came across these and think they would make a good introduction and first knife. The blade is a santoku style which is short in length for easy control but also tall in blade height for easy knuckly clearance when learning to chop and cut. The knife also has a rounded, blunt tip and heel for added safety.
Weight: 2.5 oz (70 g)
Blade Length: 117 mm
Overall Length: 224 mm
Blade Thickness at Heel: 1.4 mm
Blade Height at Heel: 40.5 mm
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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
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tojiro3pcset&&&DPGiftsetA&&&TOJIRO CLASSIC 3pc Set&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
This is our best-selling knife set on the website. The TOJIRO CLASSIC 3-piece set includes the following knives:
The 80mm paring knife (F-800), the perfect knife for detail cutting or peeling fruits and vegetables.
The 150mm paring/utility knife (F-802), the perfect all-around kitchen multitasker. It can be used to peel larger fruits and vegetables or even as a small slicer for meat like roasted pork tenderloins or chicken breasts.
The 210mm gyuto (F-808) is, hands down, the most popular knife size among home cooks. It is the perfect size for the home kitchen or when cutting board real estate is at a premium. All knives feature good quality VG10 stainless steel and durable black micarta handles for easy care.&&&&&&223&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-3pc-set-305.png&&&5&&&||&&&||&&&||@@@
todppekn70&&&F-799&&&TOJIRO CLASSIC Bird's Beak Paring 70mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC series is widely considered to be one of the premier introductory Japanese knife lines available. That said, without qualification, it is also one of the most popular Japanese knife brands, which speaks to the remarkably high level of performance delivered for a relatively modest price. Indeed, many savvy cooks turn to the CLASSIC series when exploring new patterns. The formidable breadth of offerings in this line, combined with a tremendous application of stainless VG-10, make TOJIRO CLASSIC knives a natural choice for collection expansion and technique development.
The bird's beak shape of this 70mm paring knife excels at in-hand peeling applications. Many professional cooks love this design as it allows one to tourne vegetables, a staple technique in French cuisine, with unparalleled ease. The stamina wood handle is perfectly sized and contoured for maneuverability and is completely flush with the bolster and rivets. Incredibly light and ergonomic in feel, this knife is designed to prevent hand fatigue through prolonged peeling work.
The knife is asymmetrically ground, exhibiting a flat grind on the left hand side of the blade and a convex grind on the right. This blade and edge grind will make for an exceptionally sharp edge that will guide true and release rinds, skin, or other peeled matter prodigiously.
Weight: 1.9 oz (54 g)
Edge Length: 70 mm
Total Length: 190 mm
Spine Thickness at Heel: 2 mm
Blade Height: 24 mm
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topakn12&&&F-802&&&TOJIRO CLASSIC Boning/Utility 150mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
With their CLASSIC line of knives, TOJIRO has established an industry benchmark for value-oriented performance cutlery. These knives marry wonderful grinds, balance, and expertly treated premium steel with durable Western handles made of black stamina wood to create one of the bestselling introductory lines of Japanese knives on the market. At the core, TOJIRO CLASSIC knives boast stainless VG-10, which is treated to achieve an incredible balance of sharpness, retention, durability, and refinement. The core is then clad with softer stainless steel to improve the integrity of the blade and ease of sharpening. For the price, there are very few other knives that can compete in overall quality of construction and performance. Truly an excellent value is presented with these blades.
The TOJIRO CLASSIC 150mm utility knife is a versatile blade that can excel in many kitchen applications. The dimensions of the knife make it accessible for any user and adept at smaller chopping tasks, peeling, and slicing work. While not designed to plow through bone, this knife can be used for filleting smaller fish and breaking down a chicken with the proper technique.
Weight: 2.9 oz (82 g)
Edge Length: 148 mm
Total Length: 258 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 28 mm
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todpbu16&&&F-795&&&TOJIRO CLASSIC Bunka 160mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC Bunka (TOJIRO calls it a kiritsuke) is one sweet-looking and performing knife. TOJIRO makes a huge number of different knives that span the gamut of steels, shapes, and price points. This bunka is from their CLASSIC series of stainless steel knives made with the ubiquitous steel, VG-10. The alloy is treated to achieve an incredible balance of sharpness, retention, durability, and refinement. The core is then clad with softer stainless steel to improve the integrity of the blade and ease of sharpening.
The TOJIRO CLASSIC bunka boasts a super-fine tip that provides excellent performance. It is not as tall as many bunkas and has a bit of a belly to the edge. This allows for some rocking techniques to be employed along with the usual chop and push cuts normally associated with a bunka.
A CLASSIC DP knife comes with a very nice black micarta handle that exhibits a wonderful fit and finish that will hold up even after many years of hard use. A stainless steel tang and rivets add to the knife's strength and aesthetic appeal, which is further enhanced by the addition of some nice etched kanji. Please note, our sayas DO NOT fit this knife. We recommend the blade guard instead.
For the price, there are very few other knives that can compete in overall quality of construction and performance. Truly an excellent value is provided with these blades.
Brand: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai, Stamped
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Steel
Handle: Western (Yo)
Scales: Black Micarta
Edge Grind: Even
Weight: 6 oz (170 g)
Edge Length: 162 mm
Total Length: 290 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm&&&&&&87&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-bunka-160mm-203.png&&&5&&&||&&&||&&&||@@@
todpgiset&&&DP-Giftset-D&&&TOJIRO CLASSIC Gift Set&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC series of knives is widely regarded as the ultimate introduction to premium Japanese cutlery. With its exceptional core VG-10 steel, stainless-clad construction, precise blade geometry, versatile edge profile, and superior fit and finish, this series offers unbeatable quality at its price range. Furthermore, the blades are expertly convexed, while the tapered spine on most knives in the series enhances balance and dexterity. Additionally, the flush handle surfaces provide maximum comfort, making these knives ideal for extended use. It's no surprise that these knives are a top choice for value-conscious professional and home cooks in both Japanese and Western kitchens.
This gift set has three knives that are some of the most popular sizes at a discount. Each set contains the following:
TOJIRO CLASSIC Petty 120mm (F-801)
TOJIRO CLASSIC Santoku 170mm (F-503)
TOJIRO CLASSIC Gyuto 210mm (F-808)&&&&&&247&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-gift-set-216.png&&&0&&&||&&&||&&&||@@@
todpbokn15&&&F-827&&&TOJIRO CLASSIC Gokujo Boning 150mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC line of knives is the gold standard for high-performance Japanese cutlery offered at accessible price points. Indeed, the CLASSIC series has been a favored entry point for many accomplished home and pro cooks to the world of fine Japanese kitchen steel for many, many years. TOJIRO employs VG-10 stainless steel at the core of their CLASSIC line. The maker has expertly treated this steel to provide a cutting edge that can achieve extreme levels of sharpness, exhibits great retention properties, and is easy to maintain and sharpen. The cladding on these knives is a softer stainless steel, which adds to the ease of sharpening and integrity of the blade. Fit and finish are high with beautifully integrated bolsters, and flush rivets and tang with the stamina wood handle.
The TOJIRO CLASSIC gokujo is very similar to a Western boning or fillet knife and should be a familiar pattern for most cooks. The accentuated curvature of the blade makes this knife particularly good at filleting smaller fish like trout, stripers, or red snapper, as well as boning work that may require a thinner, more dexterous blade.
Weight: 5.7 oz (162 g)
Edge Length: 155 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height: 26 mm
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todpchkn18&&&F-807&&&TOJIRO CLASSIC Gyuto 180mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
With very, very few exceptions, no other knives offer the breadth of patterns, quality of construction, and high levels of performance that are presented in the TOJIRO CLASSIC family of knives. High-end VG-10 steel is found in the core of this series, which has been treated to provide excellent sharpness, edge retention, and ease of maintenance. These qualities make the TOJIRO CLASSIC line one of the best options for cooks interested in sampling Japanese performance cutlery for the first time. Western handles on the CLASSIC series are rendered in black stamina wood and are seamlessly integrated with the tang and bolster. Indeed, the bolster's curved transition into the blade makes this knife equally comfortable in a pinch or racquet grip. One would be hard-pressed to find knives that are constructed with the same attention to performance and quality at similar prices.
The TOJIRO CLASSIC 180mm gyuto is an excellent knife for those who want the versatility provided by a gyuto pattern but are either lacking copious work space or prefer smaller knives for the heightened dexterity. While a standard length for many Western chef knives, 180mm is considered small for a Japanese gyuto.
Weight: 6.4 oz (181 g)
Edge Length: 183 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm
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tojiro-dp-f-8081&&&F-808&&&TOJIRO CLASSIC Gyuto 210mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
For decades, TOJIRO knives have served as a gateway into the world of high-end Japanese cutlery for professional and home cooks alike. In the CLASSIC series, TOJIRO's excellent treatment of VG-10 core steel provides for extreme keenness without sacrificing edge integrity or retention. The core steel is laminated with softer stainless steel, which enhances the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. These qualities, in concert with nice convex grinds, which aid in food separation and a high level of fit and finish, make the TOJIRO CLASSIC series regarded as one of the best values available in the knife world today.
This gyuto in 210mm format is a heavier middleweight knife by Japanese standards, though substantially lighter than many Western equivalents. The edge profile performs well through most cutting styles including rocking, push and pull cutting, and slicing. Being a touch longer than 210mm, this knife will be a wonderful transition for those used to working with 8"-9" Western chef knives and will be capable of handling all but the very largest ingredients.
Brand: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai, Stamped
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Steel
Handle: Western (Yo)
Scales: Black Micarta
Weight: 7.2 oz (204 g)
Edge Length: 212 mm
Total Length: 340 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm
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todpchkn24&&&F-809&&&TOJIRO CLASSIC Gyuto 240mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
In terms of performance, TOJIRO CLASSIC knives punch well above their respective price points, which is why they are regarded as some of the best (if not the best) value available across Western or Japanese brands. In the CLASSIC series, the maker's handling of the stainless VG-10 core is phenomenal and has extracted the best characteristics of the steel. The knife takes a highly refined, incredibly sharp edge that is exceptionally durable and easy to maintain. The core is clad in softer stainless steel, which is easier to sharpen and provides structural integrity to the knife.
The TOJIRO CLASSIC 240mm gyuto is a favorite among those transitioning from softer, heavier, Western knives into the world of fine Japanese kitchen knives. While longer than many Western chef knives found in the home kitchen, the excellent balance and manageable weight of this gyuto allow users to experience heightened dexterity and speed while also benefiting from the additional cutting power of a longer knife. This format is also a favorite among professional cooks and home cooks looking for more versatility in a gyuto. The convex geometry of the blade separates even the densest of ingredients with ease and is yet another reason why this knife is a dream to use. Fit and finish are excellent and the handles are absolutely indestructible, able to withstand the rigors of a professional kitchen with aplomb.
Steel: VG-10
HRC: 60-61
Weight: 8.6 oz (244 g)
Edge Length: 240 mm
Total Length: 369 mm
Spine Thickness at Base: 2.mm
Blade Height: 49 mm
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todpchkn27&&&F-810&&&TOJIRO CLASSIC Gyuto 270mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives are some of the most prolifically owned knives in Japan for a very simple reason: they provide incredibly high performance at a very accessible price. Indeed, many accomplished amateur and professional cooks find these knives to outperform far more expensive alternatives. TOJIRO uses soft stainless steel wrapped around a hard core of VG-10. The excellent heat treatment of these knives provides for a blade that is easy to sharpen, has high edge retention capabilities, and can take a wickedly sharp edge.
Like its smaller brethren, the TOJIRO CLASSIC 270mm gyuto benefits from a convex grind, versatile edge profile, and quality fit and finish. The additional length makes this blade incredibly versatile for those who are comfortable with the larger size and additional weight of the knife. One of the many benefits of moving up the size spectrum is the longer sweet spots to be found along the edge, which makes cutting ingredients of virtually any size a breeze.
Weight: 10.2 oz (289 g)
Edge Length: 270 mm
Total Length: 405 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
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todputkn15&&&F-803&&&TOJIRO CLASSIC Honesuki 150mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives present a core of stainless VG-10 enclosed in a cladding of softer stainless steel. In these knives, VG-10 is expertly treated to bring out the best qualities in the steel. These knives can take and hold an incredibly sharp edge, which is very easy to maintain and can stand up to the demands of professional kitchens. The fit and finish are high and the stamina wood handles are very well done and can withstand some serious use.
Honesuki knives are specifically designed for breaking down poultry but can be used for a variety of boning tasks equally as well. The TOJIRO CLASSIC honesuki is a single-bevel, asymmetrically ground knife with a concave grind on the left-hand side of the knife. Most traditional Japanese patterned fillet and boning knives are much thicker and heavier than their Western-style equivalents, and this is also the case with the TOJIRO CLASSIC. The added weight and thickness provide the necessary heft to move through cartilage and joints while also separating meat from bone. Given the amount of steel that is used in honesuki knives for the length, they are usually far more expensive than a Western-style knife. Despite this, TOJIRO still offers this pattern at an incredibly affordable price and as such is an excellent option for those looking to explore traditional Japanese design.
Weight: 6.5 oz (184 g)
Edge Length: 155 mm
Total Length: 282 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 39 mm
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todpki21&&&F-796&&&TOJIRO CLASSIC Kiritsuke 210mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
Kiritsuke-style gyutos have a profile that is quite flat from the heel to about two-thirds along to end. They then transition into a gentle curve to the reverse tanto-style tip. The blade length of this specimen is 208mm at the edge, which is perfectly matched to the 45mm height.
Of course, the outstanding physical feature of all kiritsuke knives is that fascinating-looking tip. This results in a knife with a slightly different balance than a regular gyuto. The length of the knife is all on the cutting edge so there is less mass above the tip from the spine. The slim tip is also great at getting into tight spaces and doing detail work normally associated with thinner style blades.
This is an unusual kiri in that it is double-beveled (most kiritsukes are single-sided blades). This feature enhances durability at the edge and gives an ambidextrous personality to the blade overall. It also makes the knife much easier to sharpen and maintain.
TOJIRO CLASSIC knives offer an excellent treatment of VG-10 stainless steel, which takes a silky edge without compromising retention or durability. The VG-10 core is clad in softer stainless steel, which delivers an effortless sharpening experience and adds structural ductility and support to the blade. This line is constructed with a black micarta handle and stainless steel bolster.
Please note: our sayas DO NOT fit this knife. The blade guard linked on this page fits well.
Brand: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai, Stamped
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Steel
Handle: Western (Yo)
Scales: Black Micarta
Edge Grind: Even
Weight: 7.3 oz (206 g)
Edge Length: 208 mm
Total Length: 341 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&106&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-kiritsuke-210mm-307.png&&&4.5&&&||&&&||&&&||@@@
todpna16&&&F-502&&&TOJIRO CLASSIC Nakiri 165mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
As an introduction to high-end Japanese cutlery, the TOJIRO CLASSIC series of knives is arguably the best. The quality of the core VG-10 steel, stainless clad construction, blade geometry, versatility of edge profile, and high level of fit and finish are unmatched at the price points offered. Convexing on the blades is done very well, the tapered spine on most knives in the CLASSIC series heightens balance and dexterity, and the flush handle surfaces make these knives incredibly comfortable to use for long periods of time. It is no wonder that these knives are favorites among value-conscious professional and home cooks in both Japanese and Western kitchens.
The TOJIRO CLASSIC 165mm nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping. While a tip is absent on a nakiri, it is actually a quite versatile knife that performs very well in most vegetable cutting applications.
Weight: 7.2 oz (204 g)
Edge Length: 165 mm
Total Length: 305 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 45.5 mm
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todppakn90&&&F-800&&&TOJIRO CLASSIC Paring Knife 90mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
Epitomizing value for performance, TOJIRO CLASSIC knives offer an excellent treatment of VG-10 stainless steel, which takes a silky edge without compromising retention or durability. The VG-10 core is clad in softer stainless steel, which delivers an effortless sharpening experience and adds structural ductility and support to the blade.
This range of knives marries Western ergonomic sensibilities and patterns with fine Japanese steel, refinement, and forging processes. The resulting product is one that is immediately accessible to Western consumers yet provides a level of performance that meets highly discriminating standards. Truly, TOJIRO CLASSIC knives are an excellent entry into the world of Japanese cutlery.
This 90mm paring knife features a nicely proportioned Western micarta handle designed to cope with the demands of a professional kitchen with top-notch fit and finish. No gaps or major differences in surface level will be found at the contact points. The knife excels at small slicing and chopping tasks but really shines when applied in dexterous detail work and peeling.
Maker: TOJIRO
Brand: Classic
Construction: San Mai
Edge Grind: Even, Double Bevel
Edge Steel: VG10 Stainless Steel
HRC: 59
Weight: 2.0 oz (60 g)
Edge Length: 90 mm
Total Length: 202 mm
Spine Thickness at Heel: 2 mm
Blade Height: 23.5 mm
Handle: Black Micarta
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todppe12&&&F-801&&&TOJIRO CLASSIC Petty 120mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC line of knives is famous in the market for delivering top-flight performance at an accessible price, making it an ideal introduction to the world of Japanese kitchen knives. TOJIRO CLASSIC knives sport a hard VG-10 stainless core, which is expertly treated to achieve a wonderful balance of extreme sharpness potential, ease of maintenance, and edge retention. The VG-10 is laminated with softer stainless steel, which improves the sharpening experience and adds integrity to the knives' construction. This knife features a nicely tapered spine and great convex grind, which heighten the blade's dexterity and improve food release respectively. Fit and finish are very high, with a nicely transitioned bolster, flush surfaces, and a bulletproof stamina wood handle. Overall, these knives are arguably some of the best values available.
This 120mm petty from TOJIRO is perfect for smaller slicing tasks and larger peeling work. This format is also popular for use as a smaller utility knife which can be applied to number of everyday activities that don't require the chopping power of a gyuto, but for which a paring knife would be insufficient. Depending upon the sort of work regularly performed, either this knife or a 150mm petty will be a staple in most professional and home cooks' arsenals.
Weight: 2.2 oz (62 g)
Edge Length: 121 mm
Total Length: 232 mm
Spine Thickness at Base: 2 mm
Blade Height: 25 mm
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todp18pe&&&F-798&&&TOJIRO CLASSIC Petty 180mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
The TOJIRO CLASSIC kitchen knives are some of the most popular knives in the world of Japanese kitchen cutlery. Outstanding bang for the buck attributes head the list of great things about these well-crafted, nicely finished, and great performing blades.
The CLASSIC series boasts excellent treatment of the VG-10 core steel, which results in extreme keenness without sacrificing edge integrity or retention. The core VG-10 steel is laminated with softer stainless steel to enhance the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. The TOJIRO 180mm petty has a very nicely tapered spine, which makes the knife feel light and nimble in the hand. The slim profile is absolutely lovely, giving the knife an ability to handle smaller prep work and boning tasks with ease.
The blade is coupled to a durable Western handle made of black micarta, which is attached to the superbly finished stainless bolster and tang with three stainless steel rivets. TOJIRO CLASSIC is one of the bestselling introductory lines of Japanese knives on the market and this fine petty is a perfect introduction to the brand and Japanese knives in general.
Brand: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai, Stamped
Edge Steel: VG-10 Stainless Steel
Cladding: Stainless Steel
Weight: 3.3 oz (94 g)
Edge Length: 181 mm
Total Length: 294 mm
Spine Thickness at Base: 2 mm
Blade Height: 32 mm
Handle: Western (Yo)
Scales: Black Micarta&&&&&&76&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-petty-180mm-180.png&&&5&&&||&&&||&&&@@@
todp21pe&&&F-826&&&TOJIRO CLASSIC Petty 210mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
With the CLASSIC series, TOJIRO brings to market an exceptionally high quality, performance oriented kitchen knife line at a very accessible price. VG-10 stainless steel is used in the core of these blades, which is carefully treated to extract the perfect balance of durability, edge retention, and capability to become wickedly sharp. Clad in softer stainless steel, these knives are incredibly easy to sharpen. Blade geometry is convex throughout most of the TOJIRO CLASSIC line with a very nicely tapered spine, which makes the knife feel light and nimble in the hand. The quality of build and high level of performance exhibited throughout the lineup is usually reserved for much pricier blades.
The TOJIRO CLASSIC 210mm petty sees quite a bit of work as a fish and meat slicing knife where work space is an issue or the surface area of the object being cut does not require a very long edge. This knife is also adept at smaller prep work and boning tasks. While not as versatile as a gyuto, it is a better slicer and can be put to use for many of the same tasks. This knife is a mainstay for chefs who do a lot of meat and seafood prep alongside some smaller veggie work.
Weight: 6.7 oz (190 g)
Edge Length: 212 mm
Total Length: 347 mm
Spine Thickness at Heel: 2 mm
Blade Height: 36 mm&&&&&&96&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-petty-210mm-210.png&&&5&&&||&&&||&&&@@@
todpsakn17&&&F-503&&&TOJIRO CLASSIC Santoku 170mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives are one of the best buys a professional or home cook could make when beginning to explore the world of Japanese cutlery. The extreme value found in this incredibly high-performing line is unparalleled. TOJIRO does an exceptional job with the stainless VG-10 core steel in the CLASSIC series. The knives are capable of taking an extremely sharp, refined edge while also exhibiting very good retention and durability characteristics. The softer stainless cladding around the core steel helps make TOJIRO CLASSIC knives easy to sharpen with excellent structural integrity. Handles are done in a black stamina wood, which is constructed with the demands of a professional kitchen in mind (though it is also wonderful in a home environment). Fit and finish are high and blade geometry is superb. Overall, these examples of performance Japanese cutlery offer one of the best bang for your buck out in the market today.
The TOJIRO CLASSIC 170mm santoku is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in lieu of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.
Maker: TOJIRO
Location: Sanjo City, Japan
Weight: 6.8 oz (193 g)
Edge Length: 170 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
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todpsa21&&&F-500&&&TOJIRO CLASSIC Santoku 210mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives are one of the best buys a professional or home cook could make when beginning to explore the world of Japanese cutlery. The extreme value found in this incredibly high-performing line is unparalleled. TOJIRO does an exceptional job with the stainless VG-10 core steel in the CLASSIC series. The knives are capable of taking an extremely sharp, refined edge while also exhibiting excellent retention and durability characteristics. The softer stainless cladding around the core steel helps make TOJIRO CLASSIC knives easy to sharpen with superior structural integrity. TOJIRO constructs their handles using black micarta, which is durable and easy to wash and maintain. Fit and finish are high, and blade geometry is superb. Overall, these examples of performance Japanese cutlery offer one of the best bang for your buck out in the market today.
The santoku is a hybrid style of knife combining some characteristics of a gyuto and a nakiri. Excellent at vegetable work, santokus are also a multi-purpose blade that many chefs use in place of a gyuto. Indeed, many home cooks find this pattern accessible and easy to use for the vast majority of daily cutting requirements.
Maker: TOJIRO
Location: Sanjo City, Japan
Weight: 7.9 oz (226 g)
Edge Length: 205 mm
Total Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&101&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-santoku-210mm-323.png&&&4&&&||&&&||&&&||@@@
todpbrkn21&&&F-828&&&TOJIRO CLASSIC Serrated Bread 215mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO's CLASSIC series offers tremendous performance and construction at a very modest price. Given the high quality, low cost, and breadth of offerings, these knives are considered second to none as introductory blades to the realm of Japanese performance knives. VG-10 steel is clad with softer stainless steel, providing for a fully stainless blade. TOJIRO CLASSIC knives exhibit excellent treatment of the core VG-10, resulting in an edge that can achieve very high levels of sharpness with good retention capabilities and ease of maintenance.
The TOJIRO CLASSIC serrated bread knife in 215mm is a perfect knife for cutting through crusty and soft breads and other slicing applications. Cooks often operate under the belief that serrated blades are one dimensional in character. This is not the case. This knife will do well slicing soft fruits and vegetables as well as meats.
Weight: 6.3 oz (180 g)
Edge Length: 212 mm
Total Length: 342 mm
Spine Thickness at Heel: 1.5 mm
Blade Height at Heel: 33 mm
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todpstkn12&&&F-797Steak&&&TOJIRO CLASSIC Steak Knife 120mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
TOJIRO CLASSIC knives are known for their excellent performance at an affordable price, making them a great choice for anyone new to Japanese kitchen knives. With a hard VG-10 stainless core and a softer stainless steel laminate, these knives offer sharpness, easy maintenance, and edge retention. The tapered spine and convex grind enhance the knife's agility and food release, while the high-quality finish and stamina wood handle add to their durability. All in all, TOJIRO CLASSIC knives are a top value choice.
Maker: TOJIRO
Location: Sanjo City, Japan
Edge Steel: VG10 Stainless Steel
Weight: 2.4 oz (68 g)
Edge Length: 120 mm
Total Length: 231 mm
Spine Thickness at Base: 2 mm
Blade Height: 26 mm&&&&&&62&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-steak-knife-120mm-180.png&&&0&&&||&&&||&&&||@@@
tojirosteak&&&DP-Steak-Set&&&TOJIRO CLASSIC Steak Knife 4-Pc Set&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
This is our favorite set of steak knives on the site! Excellent fit and finish, quality VG-10 core steel, attractively integrated bolsters, and a beautiful storage case make these knives top sellers in the category. TOJIRO's CLASSIC series of kitchen knives offers exceptional steel, construction, and fit and finish at very reasonable prices. This steak knife set is yet another example of the tremendous value delivered by TOJIRO.
Weight: 2.4 oz (68 g)
Edge Length: 120 mm
Total Length: 240mm
Spine Thickness at Base: 2 mm
Blade Height: 19 mm
Handle: Black Micarta
Edge: Even Grind, 50/50
Fine edged, not serrated
4 to a box
Comes with a gift box
Steel: VG-10 Stainless Steel&&&&&&241&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-steak-knife-4-pc-set-188.png&&&5&&&||&&&||&&&||@@@
todpslkn24&&&F-805&&&TOJIRO CLASSIC Sujihiki 240mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
Perhaps the best value available in the market today, the TOJIRO CLASSIC line offers up some seriously high-performing knives at very palatable prices, making them a must for those venturing into the world of Japanese cutlery for the first time. VG-10 stainless steel is expertly handled, perfectly balancing edge retention, keenness potential, and durability. Grinds are impeccably convex and spines exhibit a very nice taper. Overall, there is a very high level of production quality in these knives that one would expect from knives that cost much more.
The TOJIRO CLASSIC 240mm sujihiki is a medium-length knife by sujihiki standards. These knives excel as slicers of all but the largest roasts and fillets. The double-bevel edge on sujihikis makes them ideal for a number of applications. In addition to slicing duty, this knife will be adept at filleting fish and smaller vegetable prep.
Weight: 6.3 oz (180 g)
Edge Length: 240 mm
Total Length: 368 mm
Spine Thickness at Heel: 2 mm
Blade Height: 35 mm
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todpslkn27&&&F-806&&&TOJIRO CLASSIC Sujihiki 270mm&&&We're updating our product listings to reflect a recent name change by the manufacturer. Tojiro DP is now called TOJIRO CLASSIC. The knives are the same — only the name is changing.
Any initiate to the world of high-end Japanese kitchen knives would do well to consider the TOJIRO CLASSIC series of blades. These knives represent some of the best-performing knives available at very approachable prices. Indeed, the attributes, construction, and quality of these knives are usually reserved for far more expensive blades. Softer stainless steel is laminated over a core of VG-10, which is masterfully treated to extract the best characteristics of the steel. Edges on TOJIRO CLASSICs get screaming sharp, hold through extended use in home and professional environments, and are very easy to sharpen and maintain. Blade geometry is excellent, and fit and finish are brought to exacting standards. These are very good knives that punch well beyond their price points.
TOJIRO's range-topping 270mm sujihiki is an excellent knife for all slicing applications. Large enough to handle large roasts, turkey, and fish fillets, yet nimble enough to serve on fillet duty and veggie prep, this is a great knife at a great price.
Maker: TOJIRO
Location: Sanjo City, Japan
Edge Grind: Even
Steel: VG10 Stainless Steel
Weight: 8.3 oz (236 g)
Edge Length: 266 mm
Total Length: 400 mm
Spine Thickness at Heel: 2 mm
Blade Height: 39 mm
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tojiroclassic&&&DP-GIFTSET-C&&&TOJIRO CLASSIC VG10 2pc Set&&&The Tojiro Classic 2-Piece Set pairs a 170mm santoku with a 120mm petty, giving cooks a versatile, high-performance duo that covers most daily prep tasks. The Classic line—formerly known as Tojiro DP—is widely respected for delivering outstanding sharpness, durability, and value, making it a favorite for both home cooks and working chefs.
Both knives feature a VG10 stainless steel core for excellent edge retention and cutting performance, clad in softer stainless steel for easier sharpening and added structural integrity. The full-tang Western handles are tough, comfortable, and built for years of service, while the stainless bolsters provide a clean, hygienic transition from handle to blade.
170mm Santoku
The santoku is the main prep knife in the set and excels at chopping vegetables, slicing proteins, and general board work. Its wide profile, balanced feel, and responsive cutting action make it a dependable all-purpose choice for any kitchen.
Specs:
Blade Length: 170 mm
Total Length: 295 mm
Weight: 190 g
Core Steel: VG10
Cladding: 13-Chrome Stainless Steel
Construction: San Mai
Handle: Reinforced Laminated Material (Full Tang, 3 Rivets)
Edge: Double Bevel
Knife Type: Santoku
120mm Petty
The 120mm petty complements the santoku by handling the smaller, more detailed tasks—slicing fruit, trimming vegetables, prepping herbs, or doing quick board work that doesn’t require a full-sized knife. Its slim profile and finely tapered grind make it accurate and nimble.
Specs:
Weight: 2.2 oz (62 g)
Edge Length: 121 mm
Total Length: 232 mm
Spine Thickness at Base: 2 mm
Blade Height: 25 mm
Core Steel: VG10
Cladding: Stainless Steel
Edge: Double Bevel
Knife Type: Petty / Utility
Care
Hand-wash and dry after use. Avoid the dishwasher. Store safely in a block, saya, or edge guard. Maintain the edge with light honing and sharpen on stones when needed.&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-classic-vg10-2pc-set-5.png&&&0&&&||&&&||&&&||@@@
tofiscsc&&&F-640&&&Tojiro Fish Scaler&&&We love knives. But we also love other kitchen utensils with the same passion. A very useful tool around both professional and home kitchens that doesn’t get much attention is the fish scaler. And this is a really nice fish scaler made by Tojiro.
The scaler features four rows of blades for efficient removal of fish scales while inflicting minimal damage to the sometimes delicate skin. This simple design and shape makes the task of removing scales very easy before you prepare your fresh fish. This is a very efficient design that gets the job done easily and efficiently.
Constructed of solid high quality 18/8 stainless steel, the Tojiro fish scraper/scaler has a nicely formed handle for comfortable use and quick and easy cleanup. Many similar tools are made from light and thin stamped steel but not this one. It is built to last a lifetime, like all of the Tojiro Pro utensils, using top of the line materials and precision manufacturing. &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-fish-scaler-40.png&&&5&&&||&&&||&&&@@@
tojirogai3&&&F-1352&&&TOJIRO GAI Gyuto 180mm&&&Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.
Weight: 6.0 oz (172 g)
Edge Length: 181 mm
Total Length: 300 mm
Spine Thickness at Heel: 2 mm
Blade Height: 44 mm&&&&&&131&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-gyuto-180mm-144.png&&&5&&&||&&&||&&&||@@@
tojirogai1&&&F-1350&&&TOJIRO GAI Nakiri 165mm&&&TOJIRO's newest and hottest line is called GAI, which translates to "armor" in Japanese. It is inspired by the lovely linen micarta handles that are as durable as armor for long-lasting beauty and use. This nakiri blade is made of premium VG10 Japanese knife steel and clad with 37 layers of Damascus steel for a beautiful look and feel.
Edge Steel: VG10
Cladding: Damascus Cladding
Handle: Linen Micarta
Edge: Double Bevel
Weight: 6.8 oz (194 g)
Edge Length: 164 mm
Total Length: 296 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&131&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-nakiri-165mm-211.png&&&5&&&||&&&||&&&||@@@
tojriogai&&&F-1353&&&TOJIRO GAI Petty 135mm&&&Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.
Weight: 2.9 oz (82 g)
Edge Length: 137 mm
Total Length: 246 mm
Spine Thickness at Base: 2 mm
Blade Height at Heel: 29 mm&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-petty-135mm-142.png&&&0&&&||&&&||&&&||@@@
tojirogai2&&&F-1351&&&TOJIRO GAI Santoku 170mm&&&Experience the artistry of Japanese craftsmanship with TOJIRO, a premier brand in the realm of authentic Japanese kitchen cutlery. Drawing inspiration from the strength and elegance of "armor," as signified by its distinctive name "GAI," TOJIRO knives are a harmonious blend of resilience and finesse. At the heart of each blade lies VG10, a superior grade of Japanese stainless knife steel, meticulously encased by 37 alternating layers of high and low stainless steel. This not only ensures unparalleled durability but also creates a striking pattern synonymous with quality. The handle is a testament to innovation, boasting a rugged texture secured by sturdy, stainless steel pins, offering both a unique aesthetic and a firm grip. TOJIRO's knives aren't just tools; they're a singular culinary experience.
Weight: 6.2 oz (176 g)
Edge Length: 173 mm
Total Length: 292 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 47 mm&&&&&&131&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-gai-santoku-170mm-163.png&&&0&&&||&&&||&&&||@@@
tohaknbag&&&Tojiro-Drumstick-Bag&&&Tojiro Hanging Knife Bag - Gray&&&Tojiro Hanging Knife Bag. This bag is designed for convenient access at work, offering unique features that are ideal for work in commercial kitchens. Made with tough materials and equipped with sturdy straps, it can be hung on the wall for quick and easy access without taking up valuable counter space. Lightweight and equipped with a top handle as well as a shoulder strap, it's easy to carry and transport. Constructed with weatherproof ballistic nylon, this bag features:
An 18" length
A 7 1/2" width (15" when opened)
A rigid 1" spine to ensure secure closure when fully stocked
Holds 4-5 knives and room for some tools as pictured&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-hanging-knife-bag-120.png&&&5&&&||&&&||&&&@@@
toitkbrkn&&&F-687&&&TOJIRO ITK Bread Knife 270mm &&&This CKTG exclusive TOJIRO ITK Bread Knife features a long 270mm scalloped edge designed to glide cleanly through crusty loaves, soft sandwich bread, and delicate pastries without tearing or crushing. The generous length and aggressive serration pattern make it especially effective for large boules and wide loaves, while remaining easy to control for everyday kitchen use.
Made in Sanjo City, Japan, the blade uses molybdenum-vanadium stainless steel, a durable, low-maintenance alloy known for excellent corrosion resistance and long-lasting edge retention. It holds its bite through heavy use and requires very little upkeep. A black pakka wood handle provides a comfortable, secure grip. One of our longtime top sellers, this is a reliable, professional-grade bread knife that earns its place in any kitchen.
Care Instructions: Hand wash and dry after use. Do not place in the dishwasher. Use a wooden or soft synthetic cutting board and avoid cutting frozen or extremely hard foods.
Maker: TOJIRO
Location: Sanjo City, Japan
Steel: MV Stainless Steel
Weight: 5.8 oz (166 g)
Edge Length: 271 mm
Total Length: 385 mm
Spine Thickness at Heel: 2 mm
Blade Height: 41 mm&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-itk-bread-knife-270mm-221.png&&&5&&&||&&&||&&&||@@@
tojiro-kitchen-shears&&&FK-843&&&TOJIRO Kitchen Shears&&&A good pair of kitchen shears is an essential tool in any kitchen. They tackle a huge number of tasks and the TOJIRO kitchen shears (FK-843) are one of our favorites.
The TOJIRO pro kitchen shears are very high-quality stainless steel shears that are made with a one-piece construction for durability, with the blades, tangs, and handles cast in one piece. The micro-serrated blades are 4" long with an overall length of 8", and the 3" loop handles are of equal size and shape for right- or left-handed use.
The TOJIRO shears also feature a bottle opener, jar opener, and two screwdriver tips. They have an adjustable pivot joint that separates at 95 degrees for thorough cleaning and sharpening. These have a completely stainless steel construction and come apart for easy cleaning and sharpening.
These shears are super smooth and super sharp. The solid stainless steel construction feels sturdy in your hand, while the three-layer blade is ideal for general scissor use since it will retain its edge much longer, making these a multi-purpose tool for use all around the house or office.
Weight: 5.4 oz (142 g)
Blade Length: 70 mm
Total Length: 205 mm&&&&&&54&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-kitchen-shears-319.png&&&5&&&||&&&||&&&||@@@
tonalest&&&F-461&&&TOJIRO Natural Leather Strop&&&The TOJIRO leather strop is adhered to a wooden base for even stropping. Get rid of burrs that cannot be removed by finer whetstones and finish your edge extra sharp and smooth.
Recommended for daily maintenance and finishing your knife sharpening. The strop has soft rubber pads on the bottom to add a little grip to your counter while stropping.
Size: 250×70×25 mm
Weight: 200 g
Material: Cowhide + Magnolia Wood&&&&&&20&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-natural-leather-strop-239.png&&&5&&&||&&&||&&&||@@@
toprofitw&&&F-642&&&Tojiro Pro Fish Tweezers&&&Using 18-8 Stainless Steel, these are perfect for pulling pin bones while processing fish. Comes with a nice branded Tojiro box for storage in your bag or drawer. Measures 120mm.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-pro-fish-tweezers-207.png&&&5&&&||&&&||&&&@@@
toresg2ki17&&&FD-1361&&&TOJIRO REPPU Bunka 170mm&&&Crafted with an SG2 powdered high-speed steel core, this blade offers outstanding hardness and sharpness, making it ideal for precision cutting. Known for its excellent wear and rust resistance, SG2 is commonly used in metal cutting tools, ensuring long-lasting performance.
The K-tip blade showcases a beautiful contrast between the blasted finish and the polished, wavy edge pattern, delivering both aesthetic appeal and superior functionality. Whether you're slicing, dicing, or mincing, the K-tip is versatile enough to meet the demands of both home cooks and professionals alike.
The handle is crafted from teak, known for its water resistance and natural pest resistance. Designed without a ferrule, the internal structure ensures the blade is securely fixed, offering durability and a refined look that enhances your kitchen experience.
Blade Height: 47 mm&&&&&&222&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-sg2-bunka-kiritsuke-170mm-7.png&&&0&&&||&&&||&&&@@@
toreki15&&&FD-1360&&&TOJIRO REPPU Kiri-Petty 150mm&&&The TOJIRO REPPU Kiri-Petty features a core blade made of SG2 powdered high-speed steel, renowned for its exceptional hardness, sharpness, and resistance to wear and rust. This premium steel, commonly used in metal cutting tools, ensures your knife remains razor-sharp for longer.
The versatile K-tip design excels in various kitchen tasks, from slicing to mincing, making it suitable for both home cooks and professional chefs.
Crafted from golden-brown teak, the octagonal handle offers excellent water resistance and pest protection. Its innovative internal structure ensures the blade remains securely attached, providing durability without the need for a traditional ferrule.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai
Edge: 50/50
Steel: SG2 Stainless Steel
Cladding: Stainless Steel
Weight: 1.8 oz (50 g)
Edge Length: 152 mm
Total Length: 278 mm
Spine Thickness at Base: 2 mm
Blade Height: 30 mm
HRC: 63+-&&&&&&182&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-sg2-kiritsuke-150mm-10.png&&&0&&&||&&&||&&&@@@
kospor&&&FD-1362&&&TOJIRO REPPU Kiritsuke 210mm&&&The TOJIRO REPPU Kiritsuke 210mm offers exceptional sharpness and excellent stainless steel that will hold a long-lasting sharp edge. In Japanese, "reppu" translates to "violent wind" or "gale." It's often used to evoke the sense of a powerful, unstoppable force.
The blade has a versatile K-Tip design with a unique matte finish, and features a polished, wavy edge pattern that creates a striking appearance to match its high functionality.
The teak wood handle not only resists water and pests but also features a secure internal structure, ensuring the blade stays firmly in place. The octagonal shape provides a comfortable grip, adding style and durability without the need for a ferrule.
Blade Height: 45 mm&&&&&&263&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-reppu-kiritsuke-gyuto-210mm-28.png&&&0&&&||&&&||&&&||@@@
tosagy21&&&FD-1374&&&TOJIRO SAKUYA Gyuto 210mm&&&The TOJIRO SAKUYA series blends traditional craftsmanship with a bold, modern design. Each knife features a VG10 stainless steel core for excellent edge retention and rust resistance, clad in layered Damascus steel for added strength and beauty.
What sets the SAKUYA apart is its unique jet-black Damascus finish, created through electrolytic coloring. The dark blade is said to represent the “new moon,” while the shimmering edge evokes the “crescent moon.” Paired with a sleek ebony wood handle, these knives are as functional as they are striking.
Blade Height: 44 mm&&&&&&243&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-gyuto-210mm-52.png&&&5&&&||&&&||&&&||@@@
tosana16&&&FD-1378&&&TOJIRO SAKUYA Nakiri 165mm&&&The TOJIRO SAKUYA Nakiri combines traditional Japanese design with a sleek, modern aesthetic. Crafted with a VG10 stainless steel core and layered Damascus cladding, it offers superb edge retention, durability, and rust resistance—ideal for precise vegetable prep.
Its striking jet-black Damascus finish, created through electrolytic coloring, sets it apart visually. The dark blade evokes the “new moon,” while the polished edge reflects the “crescent moon.” Finished with an octagonal ebony wood handle, this knife is as functional as it is elegant.
Care & Maintenance:
To preserve the beauty and performance of your SAKUYA Nakiri, we recommend hand-washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Specifications:
Core Steel: VG10 stainless steel
Cladding: Layered Damascus
Finish: Jet-Black Damascus (electrolytic coloring
Symbolism: New moon blade, crescent moon edge
Handle: Octagonal Ebony
Made in Japan by TOJIRO
Weight: 6.2 oz (176 g)
Edge Length: 159 mm
Total Length: 311 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&232&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-nakiri-165mm-50.png&&&0&&&||&&&||&&&||@@@
tosape13&&&FD-1372&&&TOJIRO SAKUYA Petty 130mm&&&The TOJIRO SAKUYA Petty 130mm is a compact, razor-sharp utility knife perfect for in-hand work and smaller prep tasks like trimming, peeling, and slicing herbs or fruit. It features a VG10 stainless steel core clad in layered Damascus steel for outstanding edge retention and corrosion resistance in a slim, nimble profile.
Its signature jet-black Damascus finish—achieved through electrolytic coloring—sets this blade apart with dramatic contrast and visual depth. The dark body symbolizes the “new moon,” while the polished edge reflects the “crescent moon.” Paired with an octagonal ebony wood handle, this knife offers beauty, precision, and control in equal measure.
Care & Maintenance:
To preserve the beauty and performance of your SAKUYA Petty, we recommend hand washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Blade Height: 27 mm&&&&&&192&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-petty-130mm-50.png&&&5&&&||&&&||&&&||@@@
tosasa16&&&FD-1377&&&TOJIRO SAKUYA Santoku 165mm&&&The TOJIRO SAKUYA Santoku blends traditional Japanese form with modern style. Featuring a VG10 stainless steel core clad in layered Damascus steel, it offers excellent edge retention, corrosion resistance, and durability—perfect for tackling everything from vegetables to proteins with precision.
Its striking jet-black Damascus finish, created through electrolytic coloring, sets it apart visually. The dark blade evokes the “new moon,” while the polished edge reflects the “crescent moon.” Finished with an octagonal ebony wood handle, this knife is as functional as it is elegant.
Care & Maintenance:
To preserve the beauty and performance of your SAKUYA Santoku, we recommend hand washing and drying immediately after use. Avoid soaking or using abrasive scrubbers. Regular honing will maintain its edge, and occasional stropping will enhance sharpness and polish. Store in a knife block or on a magnetic strip to protect the blade and tip.
Blade Height: 46 mm&&&&&&232&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-sakuya-santoku-165mm-50.png&&&0&&&||&&&||&&&||@@@
tosh16de&&&F-902&&&TOJIRO SHIROGAMI Deba 165mm&&&The 165mm deba is a traditional fish butchering knife. This one is the perfect size for smaller fish like mackerel or striped bass. The knife is constructed from White #2 steel and takes a scary sharp edge. These knives are known for their superior performance for the price. The blade is attached to a Ho wood handle with a plastic ferrule. The blade is constructed from carbon steel so hand washing and wiping the blade dry are required to avoid rusting.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Ni Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Soft Iron
Handle: Ho Wood D-Shaped with Black Resin Ferrule
HRC: 60
Weight: 9.2 oz (261 g)
Edge Length: 175 mm
Total Length: 320 mm
Spine Thickness at Heel: 7.4 mm
Blade Height: 54 mm&&&&&&148&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-deba-165mm-60.png&&&4.5&&&||&&&||&&&||@@@
tojiro2&&&F-903&&&TOJIRO SHIROGAMI Deba 180mm&&&The deba (which translates to "pointed carving knife") is a traditional Japanese style kitchen knife that first appeared in the Edo period. They are used primarily to cut fish, though they are also used to cut other meats on occasion. This 180mm deba is made from a high carbon, reactive Shirogami steel (also known as White #2). A carbon steel like this needs regular maintenance and oiling to prevent rust; however, they also take a sharper edge, which will last longer than stainless steels.
The heft and shape of the blade is designed specifically to remove the head and fillet fish. Its thickness, as well as its obtuse angle on the back of the heel, make quick work of cutting off the heads of fish without damaging the rest of the product. The rest of the blade is then used to ride against the fish bones, separating the fillet. The blade is attached to a ho wood handle with a plastic ferrule. These knives are known for their superior performance for a very good price.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Ni Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Soft Iron
Handle: Ho Wood D-Shaped with Black Resin Ferrule
HRC: 60
Weight: 10.8 oz (306 g)
Edge Length: 190 mm
Total Length: 330 mm
Spine Thickness at Heel: 7 mm
Blade Height: 57 mm&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-deba-180mm-39.png&&&5&&&||&&&||&&&||@@@
tohaus18&&&F-1127&&&TOJIRO SHIROGAMI Hammered Usuba 180mm&&&Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique Kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Ni Mai - Traditional Single Bevel, Right-Handed
Cladding: Hammered Soft Iron
Finish: Kurouchi
Edge: Shirogami Carbon Steel
Handle: Magnolia Wood
Ferrule: Resin
HRC: 62+-
Weight: 9.1 oz (260 g)
Edge Length: 171 mm
Total Length: 322 mm
Spine Thickness at Base: 6 mm
Blade Height at Base: 50 mm&&&&&&288&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-usuba-180mm-90.png&&&0&&&||&&&||&&&||@@@
tohaya24&&&F-1124&&&TOJIRO SHIROGAMI Hammered Yanagiba 240mm&&&Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
Due to the thick spine, we do not carry a saya that fits this knife.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Ni Mai Tradition, Single Bevel, Right-Handed
Cladding: Hammered Soft Iron
Finish: Kurouchi
Edge: Shirogami Carbon Steel (White #2)
Handle: Magnolia Wood
Ferrule: Black Plastic
HRC: 62+-
Weight: 5.5 oz (156 g)
Edge Length: 239 mm
Total Length: 379 mm
Spine Thickness at Base: 4 mm
Blade Height at Base: 33 mm&&&&&&234&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-240mm-90.png&&&0&&&||&&&||&&&||@@@
tohaya27&&&F-1125&&&TOJIRO SHIROGAMI Hammered Yanagiba 270mm&&&Experience the craftsmanship of authentic Japanese traditional knives, meticulously hand-forged by adept artisans. The unique kurouchi finish, with its hammered texture, not only captivates the eye but also exemplifies the blade's quality.
This knife features a core of Shirogami (white #2) carbon steel, known for its exceptional edge retention and ease of sharpening, clad in soft iron for added durability. To maintain its pristine condition, a light coating of oil will protect the carbon steel from rust. The blade's single bevel and Urasuki grind on the reverse side cater to precision cutting. It boasts a magnolia wood handle shaped into a traditional D-profile designed for right-handed users. Crafted with pride in Japan.
Due to the thick spine, we do not carry a saya that fits this knife.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai / Hammer Forged
Edge Steel: Shirogami (White #2) Carbon Steel
Finish: Hammered, Kurouchi
Cladding: Iron (reactive)
Edge Bevel: Single Bevel, Right-Handed
Handle: Ho Wood
Ferrule: Black Plastic
HRC: 62+-
Weight: 6.9 oz (196 g)
Edge Length: 267 mm
Total Length: 418 mm
Spine Thickness at Base: 4 mm
Blade Height at Base: 36 mm&&&&&&301&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-white-2-hammered-yanagiba-270mm-90.png&&&0&&&||&&&||&&&||@@@
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)
Edge 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&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-usuba-165mm-3.png&&&0&&&||&&&||&&&@@@
toshya24&&&F-908&&&TOJIRO SHIROGAMI Yanagiba 240mm&&&This TOJIRO SHIROGAMI yanagiba measures 240mm on the blade edge and is ideal for those looking for a good quality knife at an excellent price. The 240mm yanagi is a common size for this style of knives. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Ni Mai, Hammer Forged
Edge Steel: White # 2 (Shirogami 2)
Cladding: Soft Iron
Handle: Ho Wood D-Shaped with Black Resin Ferrule
Weight: 4.4 oz (125 g)
Edge Length: 232 mm
Total Length: 375 mm
Spine Thickness at Base: 3 mm
Blade Height: 29 mm&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-yanagiba-240mm-34.png&&&5&&&||&&&||&&&||@@@
toshya27&&&F-909&&&TOJIRO SHIROGAMI Yanagiba 270mm&&&This TOJIRO SHIROGAMI 270mm yanagiba is ideal for those looking for a good quality knife at an excellent price. The 270mm yanagi is the most popular size for this style of knife. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Ni Mai, Hammer Forged
Edge Steel: White # 2 (Shirogami 2)
Cladding: Soft Iron
Handle: Ho Wood D-Shaped with Black Resin Ferrule
Weight: 6.0 oz (170 g)
Edge Length: 258 mm
Total Length: 415 mm
Spine Thickness at Base: 3 mm
Blade Height: 34 mm&&&&&&162&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-yanagiba-270mm-34.png&&&5&&&||&&&||&&&||@@@
toshya30&&&F-910&&&TOJIRO SHIROGAMI Yanagiba 300mm&&&This knife is ideal for those who are looking for a good quality knife at an excellent price. The 300mm yanagi is one of the most popular sizes for this style of knives. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style." It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. It's not a mistake.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: Ni Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2)
Cladding: Soft Iron
Handle: Ho Wood D-Shaped with Black Resin Ferrule
HRC: 60
Weight: 7.4 oz (210 g)
Edge Length: 290 mm
Total Length: 445 mm
Spine Thickness at Base: 4 mm
Blade Height: 36 mm&&&&&&243&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-shirogami-2-yanagiba-300mm-29.png&&&4.5&&&||&&&||&&&||@@@
ch8pcknro&&&F-355BLACK&&&TOJIRO Soft Knife Bag Black&&&This convenient knife bag allows you to carry your knives from home to work or school. Made of durable Cordura, this knife roll has tri-fold construction which allows the bag to fold up easily. The TOJIRO 8pc Knife roll has pockets to hold 8 knives. Size
500×150×30 mm, Weight 400 g and made of durable nylon. Please use blade protectors when using a soft bag like this. Otherwise, you can injure yourself or others.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-soft-knife-bag-black-66.png&&&5&&&||&&&||&&&@@@
tenuguiknives&&&F-376&&&TOJIRO Tenugui Towel: Knives&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This one is from our top supplier TOJIRO and is made with a knife blade design. It measures 34" x 14 1/4" (86 cm x 36 cm).&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-tenugui-towel-knives-40.png&&&0&&&||&&&||&&&||@@@
tetofl&&&F-377&&&TOJIRO Tenugui Towel: Stars&&&Tojiro Tenugui Japanese Washcloth
This traditional Japanese tenugui features an elegant print of the Tojiro emblem. Originally used as a kitchen towel for drying dishes and glassware, it’s now appreciated for its versatility and style. Wrap it around your head or neck, hang it on the wall as décor, or use it as unique gift wrapping for a wine bottle—its uses are nearly endless.
Made from thin, plain-woven cotton, the fabric dries quickly and naturally. The edges are intentionally left unfinished to enhance its drying performance. If any fraying bothers you, simply trim the threads; they usually stop unraveling after about 1 cm.
For best results and to minimize color fading, hand wash before first use. It measures 34" x 14 1/4" (86 cm x 36 cm).&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-tenugui-towel-stars-69.png&&&0&&&||&&&||&&&@@@
tovgchbo22tb&&&F-922&&&TOJIRO VG10 Chucko Bocho 225mm (Thick Blade)&&&TOJIRO VG10 Clad Steel Chucko Bocho 225mm (Thick Blade).
This knife is made with VG10 core steel, clad by 13-chrome stainless steel. It provides excellent cutting action and is easy to maintain. The handle is made from comfortable natural wood. The knife is thick enough for more heavy use like cutting up chickens.
Our cleaver saya does not fit this knife. We recommend the blade guard instead.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai
Weight: 1 lb, 4.4 oz (578 g)
Edge Length: 225 mm
Total Length: 334 mm
Spine Thickness at Base: 4 mm
Blade Height: 104 mm
Edge Steel: VG10 Stainless Steel
Cladding: 13-Chrome Stainless Steel
Handle: Natural Wood
Edging: Double Bevel, 50/50&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-chucko-bocho-225mm-thick-137.png&&&0&&&||&&&||&&&@@@
tovghagy18&&&F-1114&&&TOJIRO VG10 HAMMERED Gyuto 180mm&&&Another addition to the TOJIRO VG10 HAMMERED line of kitchen knives is this compact and practical gyuto. 180mm gyutos are as short as this style gets. At this length they are a great choice for chefs who prefer compact knives or who work with restricted board space. This petite cutter is also a great choice for prepping garnishes and other smaller items.
We find the combination of a VG10 core with the rustic look of the hammered kurouchi finish to be both practical and attractive. So while the knife is basic in terms of its finish and materials, it is a package that is easy to maintain and comfortable to use.
VG10 is, hands down, the most favored of all stainless steels in Japanese knife manufacturing. It is used by most makers, from the big guys to the smallest one-man shops. VG10 was developed by the Takefu Specialty Steels Company, so it only makes sense that most of the local smiths employ it. Tojiro endows these knives with some really well executed grinds that will surprise many with their abilities in hand and on the cutting board.
The TOJIRO VG10 HAMMERED Gyuto 180mm is a knife that comes in at a budget price but looks and feels like a much higher-priced item. A great starting point for anyone looking to enter the world of Japanese kitchen knives.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai, Laser Cut
Edge Steel: VG10 Stainless
Cladding: Stainless Hammered
Edge Grind: Even (See Choil Photo)
Handle: Ho Wood Oval
Ferrule: Black Plastic
Weight: 4.1 oz (118 g)
Edge Length: 183 mm
Total Length: 322 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-180mm-254.png&&&4.5&&&||&&&||&&&||@@@
tovghagy21&&&F-1115&&&TOJIRO VG10 HAMMERED Gyuto 210mm&&&TOJIRO knives have served as a gateway into the world of Japanese cutlery for both professional and home cooks for many years. The new VG10 HAMMERED series of knives is another example of their ability to combine great materials and high levels of construction and design, all at an affordable price.
Tojiro is expert at getting the best out of VG10 stainless steel. Their excellent treatment of VG10 core steel provides for extreme keenness without sacrificing edge integrity or retention. The core steel is laminated with a softer stainless steel, which is given a hammered kurouchi finish. This enhances the ease at which the knife can be sharpened and provides an element of support and ductility to the harder core. It also aids with food release while adding a great aesthetic quality to the blade.
The knife is on the short side of the gyuto scale, coming in at 215mm. It is also very short in height at just 45mm at the heel. This results in a knife that is compact and light while providing the ability to take on smaller ingredients and delicate cutting tasks. So while the knife is simple in terms of its basic design and execution, it offers much in terms of abilities and quality at a really attractive price point.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai, Laser Cut
Edge Steel: VG10 Stainless
Cladding: Stainless Hammered
Edge Grind: Even (See Choil Photo)
Weight: 4.6 oz (130 g)
Edge Length: 215 mm
Total Length: 350 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm&&&&&&112&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-210mm-258.png&&&0&&&||&&&||&&&||@@@
tovghagy24&&&F-1116&&&TOJIRO VG10 HAMMERED Gyuto 240mm&&&The TOJIRO VG10 HAMMERED line of knives represents some of the best bang-for-your-buck knives we carry. While they are simple knives in terms of construction and fit and finish, they do not shirk on the important aspects of a good knife in the materials used, the grinds, and the overall performance.
Starting with a core of VG10 stainless steel, the blade is clad with a soft stainless steel layer, which protects the hard core and allows for easy maintenance and sharpening. The cladding is rather unusual in that it is both hammered and finished with a kurouchi coating. This adds to the knife’s practicality and aesthetic attributes.
VG10 is the most favored of all stainless steels in Japanese knife manufacturing and is employed by most makers, from the big guns to the smallest one-man shops. The steel was developed by the Takefu Specialty Steels Company, so it makes sense that most of the local smiths employ it.
The knife has really well-executed grinds that will surprise many, especially given the keen price point. A simple ho wood handle with an oval profile completes this well made and easy to maintain knife.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Hammered/Kurouchi
Handle: Oval Ho Wood
Ferrule: Black Plastic
Weight: 5.7 oz (162 g)
Edge Length: 241 mm
Total Length: 389 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Photos by Gustavo Bermudez&&&&&&144&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-gyuto-240mm-262.png&&&5&&&||&&&||&&&||@@@
tovghana16&&&F-1113&&&TOJIRO VG10 HAMMERED Nakiri 165mm&&&The TOJIRO VG10 HAMMERED is a new line of knives for us at CKTG from one of our more popular makers. TOJIRO is one of the giants of the Japanese knife world, loved by home and professional chefs for their high quality and very reasonable prices.
VG10 is, hands down, the most favored of all stainless steel in Japanese knife making, from the big boys to the smallest one-man shops. It was developed by the Takefu Specialty Steels Company so it only makes sense that most of the local smiths employ it.
We really like the combination of a VG10 core with the rustic look of the hammered kurouchi finish, all wrapped in a package that is easy to maintain and good to look at. The knife has some really well-executed grinds and it will surprise many with its abilities. The handle is basic but comfortable and offers a good balance.
In most respects it is standard nakiri fare in terms of its proportions and measurements: thin, tall, stout, and efficient in its given tasks. Don't mistake this seeming generalness as anything but high praise however. This knife performs, and it does so at a really fair price. A wonderful entry point into the world of Japanese kitchen knives.
Weight: 5.0 oz (144 g)
Edge Length: 157 mm
Total Length: 305 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-nakiri-165mm-261.png&&&5&&&||&&&||&&&@@@
tovghape13&&&F-1111&&&TOJIRO VG10 HAMMERED Petty 130mm&&&A new addition to the TOJIRO line of VG10 hammered knives is this functional 130mm petty. The short and stout blade can get into all sorts of tight spaces, like cutting around bones, while it is also able to tackle the finest and most intricate garnish preparations.
The blade is constructed from VG10 and a san mai sandwich of a soft stainless steel. VG10 is one of the most popular stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. It also gets really sharp. The soft stainless cladding is treated to a cool looking kurouchi hammered finish which adds character and a certain amount of extra food release.
This basic knife comes with a simple handle that is easy to hold and control for extra security when performing in-hand work. At the price, this little cutter can be used in many places where one would not necessarily take a more expensive blade.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Hammered/Kurouchi
Handle: Ho Wood Oval
Ferrule: Black Plastic
Weight: 1.9 oz (52 g)
Edge Length: 131 mm
Total Length: 252 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&63&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-petty-130mm-267.png&&&5&&&||&&&||&&&||@@@
tovghape90&&&F-1110&&&TOJIRO VG10 HAMMERED Petty 90mm&&&A new addition to the TOJIRO line of VG10 hammered knives is this fun and functional 90mm petty. This baby is about as short as a petty gets. As such, it can double as an in-hand paring knife. It is a very small knife, but that smallness translates to big abilities in the kitchen. The short and stout blade can get into all sorts of tight spaces, like cutting around bones, while it is also able to tackle the finest and most intricate garnish preparations.
The blade is constructed from VG10 and a san mai sandwich of a soft stainless steel. VG10 is one of the most popular stainless steels used in the making of Japanese knives. It is highly regarded for it good edge retention, toughness, and superior stain resistance. It also gets really sharp. The soft stainless cladding is treated to a cool looking kurouchi hammered finish which adds character and a certain amount of extra food release.
This basic knife comes with a simple handle that is easy to hold and control for extra security when performing in-hand work. At the price, this little cutter can be used in many places where one would not necessarily take a more expensive blade.
Maker: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: VG10 Stainless
Cladding: Stainless
Finish: Hammered/Kurouchi
Handle: Oval Ho Wood
Ferrule: Black Plastic
Weight: 1.4 oz (40 g)
Edge Length: 90 mm
Total Length: 213 mm
Spine Thickness at Base: 2 mm
Blade Height: 24 mm&&&&&&58&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-petty-90mm-269.png&&&5&&&||&&&||&&&||@@@
tovghasa17&&&F-1112&&&TOJIRO VG10 HAMMERED Santoku 170mm&&&The TOJIRO VG10 HAMMERED Santoku is a knife that plays outside of its price box in many ways. First up are the materials. VG10 is one of the best stainless steels used in the making of Japanese knives. It is highly regarded for its good edge retention, toughness, and superior stain resistance. It also gets really sharp.
Unusually, the inner core is given a cladding that is finished with a hammered kurouchi finish. This combination results in a blade that is super easy to maintain, offers superb food release, and has the rustic look that many people enjoy.
This is a well-proportioned santoku and a knife that will find favor in many home kitchens or with professionals who prefer a smaller chef-style knife for close quarters or detail work. Santokus are certainly finding a new legion of users in the west.
The knife is basic in terms of fine detail but it makes up for this in its abilities on the board. This knife performs, and does so with style and ease. Add in the very keen pricing and you have an affordable blade that can be a gateway knife or a do-it-all knife, or anything in between.
Weight: 4.1 oz (118 g)
Edge Length: 167 mm
Total Length: 304 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Handle: Oval Ho Wood
Ferrule: Black Plastic&&&&&&99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-vg10-hammered-santoku-170mm-264.png&&&5&&&||&&&||&&&||@@@
kitchenshears&&&KS-203&&&Toribe Kitchen Shears&&&Toribe KS-203 Japanese Kitchen Shears
These Japanese kitchen shears are a long-time favorite in both home and professional kitchens. They are made entirely from stainless steel for easy care, and the two halves separate quickly for thorough cleaning. This simple, thoughtful design 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. The handles offer a comfortable, secure grip and 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.
Specifications
Blade Length: 80 mm
Total Length: 205 mm
Weight: 112 g (3.9 oz)
Material: Stainless steel with brass hardware
Made in Japan
&&&&&&59&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/toribe-kitchen-shears-sale-116.png&&&4.5&&&||&&&||&&&@@@
tsbl2bu15&&&TAR-A15S&&&TSUBAKI Blue #2 Bunka 150mm&&&Banno bunkas are really versatile kitchen knives that find favor in many home and professional kitchens around the world. Their very unique shape gives them an air of mystery and tradition. This blade shape takes on all kinds of ingredients and tasks with consummate ease. While looking like a traditional bunka, the Tsubaki Blue #2 bunka is more accurately called a Hakata bocho. The main difference between the two is in the length of the pointed nose and the curved spine. These unique knives originated on the island of Kyushu in southern Japan.
Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years, he has great experience in the art of blade-making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata. This last apprenticeship inspired Miyazaki-San to specialize in the Hakata-style knives we feature here.
This is the shortest of the knives we offer from him, and it is a real beauty in hand and in function. Very traditional looks coupled with a fascinating fire-forged kurouchi finish endow the knife with a purposeful air and efficient and easy-to-use functionality. It is a blade of many talents: great for regular push cutting and chopping and very adept at tackling finer ingredients and cutting tasks. We think you will enjoy this unique and fun-looking knife.
Each knife is made by hand so all measurements are approximations.
Weight: 4.0 oz (113 g)
Edge 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&&&Tsubaki knives are crafted in a small workshop in Nagasaki by a talented young blacksmith, Miyazaki-san. Though early in his career, he brings impressive experience to his craft, having trained first at the renowned Yoshimitsu workshop and later under the guidance of master blacksmith Ooba-san in Hakata. The beautiful damascus cladding used on these blades is forged by Miyazaki-san himself—a rarity among our blacksmiths, as few take on this complex and demanding task.
Each knife is handmade, so all measurements are approximate.
Brand: Tsubaki
Blacksmith: Miyazaki-san
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Damascus Carbon Steel
Edge Grind: Even, Double Bevel
Weight: 5.8 oz (164 g)
Edge Length: 208 mm
Total Length: 363 mm
Spine Thickness at Base: 2 mm
Blade Height: 52.5 mm
Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&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 hand-forged by Miyazaki-san, a skilled young blacksmith working from his small workshop in Nagasaki. Despite his age, Miyazaki-san brings deep experience to his craft, having trained at the esteemed Yoshimitsu forge before apprenticing under master blacksmith Ooba-san in Hakata. The intricate damascus cladding on this blade is forged entirely by hand—an uncommon and highly respected skill that sets his work apart.
Each knife is made by hand so all measurements are approximations.
Brand: Tsubaki
Blacksmith: Miyazaki-san
Construction:San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Reactive Damascus Made By Mr. Miyazaki
Edge Grind:Even, Double Bevel
Weight: 8.0 oz (227 g)
Edge Length: 251 mm
Total Length: 402 mm
Spine Thickness at Base: 3 mm
Blade Height: 54 mm
Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&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&&&The Tsubaki Blue #2 Kori Gyuto is made by Miyazaki san, who works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is this beautiful marsh where his father grows these long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Gyuto. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
Each knife is made by hand so all measurements are approximations.
Brand: Tsubaki
Blacksmith: Miyazaki San
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron
Finish: Nashiji (Kori)
Weight: 8.1 oz (230 g)
Edge Length: 243 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 55 mm
Handle: Burnt Urushi Octagonal&&&&&&470&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-kori-gyuto-240mm-150.png&&&0&&&||&&&||&&&@@@
tsbl2na15&&&TAR-N15S&&&TSUBAKI Blue #2 Nakiri 150mm&&&Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years he has great experience in the art of blade making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata.
Miyazaki-san hammer forges these blades from Hitachi Blue Paper #2 carbon steel, and adds a fire-forged kurouchi cladding for extra protection. This endows the already cool looks with a very interesting rustic appearance which complements the weapon-like aesthetic perfectly. Blue #2 is undoubtedly one of the most popular carbon steels used for kitchen knives with a list of enviable characteristics including great edge retention and durability. It is the same basic steel as White #2 but with added chromium and tungsten.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word "nakiri" translates into "knife for cutting greens." It is a thin blade with a tall profile, which enables it to take on the softest or hardest of ingredients without sticking or wedging. This is a great knife to introduce a chef to the breed while remaining easy on the pocketbook.
Each knife is made by hand so all measurements are approximations.
Weight: 4.5 oz (128 g)
Edge 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&&&Tsubaki Blue #2 Tsuchime Bunka 170mm is a new knife from a young blacksmith, and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is a beautiful marsh where his father grows long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produce this knife. I manually insert Hitachi Aogami #2 steel into quality mild soft suminagashi cladding. I carefully made it annealed into the ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the hakata's original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
Brand: Tsubaki
Blacksmith: Miyazaki San
Knife Line: Tsuchime
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Hammered Iron Kurouchi
Handle: Oak Octagonal
Weight: 7.2 oz (206 g)
Edge Length: 177 mm
Total Length: 330 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-bunka-170mm-443.png&&&4.5&&&||&&&||&&&@@@
tsbl2tski20&&&TAB-K20U&&&TSUBAKI Blue #2 Tsuchime Kiritsuke 200mm&&&The Tsubaki Blue #2 Tsuchime Kiritsuke 200mm is a new knife from a new young blacksmith (for us), and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is this beautiful marsh where his father grows these long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Kiritsuke 200mm. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
This knife has been made exclusively for CKTG and is called the Tsubaki Tsuchime, which means "hammered" in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisan-made blade.
Brand: Tsubaki
Blacksmith: Miyazaki San
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron
Finish: Tsuchime
Weight: 7.6 oz (216 g)
Edge Length: 207 mm
Total Length: 360 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
Handle: Burnt Urushi Octagonal&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsubaki-blue-2-tsuchime-kiritsuke-200mm-229.png&&&0&&&||&&&||&&&@@@
tsbl2tski23&&&TAB-K23U&&&TSUBAKI Blue #2 Tsuchime Kiritsuke 230mm&&&The Tsubaki Blue #2 Tsuchime Kiritsuke 230mm is a new knife from a young blacksmith, and we are very excited about it. We discovered Mr. Miyazaki recently, and he works from his one-person forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is a beautiful marsh where his father grows long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process, which we have translated and included in this product description:
"Please let me explain how I produced the first lot of CKTG Original Kiritsuke 230mm. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw, which adds carbon powder.
After forging (the steels together), considering the kiritsuke original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is produced by grinding the blade on a slack grinding belt.
This knife has been made exclusively for CKTG and is called the Tsubaki Tsuchime, which means "hammered" in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisan-made blade. Each one is unique.
Brand: Tsubaki
Blacksmith: Miyazaki San
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron
Finish: Tsuchime
Weight: 9.6 oz (272 g)
Edge Length: 245 mm
Total Length: 400 mm
Spine Thickness at Heel: 4 mm
Blade Height: 52 mm
Handle: Oak Octagonal&&&&&&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)
Edge 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&&&||&&&||&&&@@@
tsasbu17&&&TASS-B170&&&Tsunehisa AS Sakura Bunka 170mm&&&The Tsunehisa bunka is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Bunka knives are the most used knives in Japan by home cooks. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless
Edge Grind: Double Bevel, Even (See Choil Photo)
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 4.5 oz (128 g)
Edge 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&&&The Tsunehisa 210mm gyuto featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
210mm gyutos are the most popular size for home chefs or pros working in smaller spaces. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless
Edge Grind: Double Bevel, Even (See Choil Photo)
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 4.9 oz (140 g)
Edge 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&&&The Tsunehisa 240mm gyuto featured here is made from AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
240mm gyutos are one of the most popular size for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless
Edge Grind: Double Bevel, Even (See Choil Photo)
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 6.2 oz (176 g)
Edge 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&&&The Tsunehisa 210mm Kiritsuke featured here is made from AS, or Aogami Super Steel. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
210mm kiritsukes are basically gyutos with an angled tip. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless
Edge Grind: Double Bevel, Even (See Choil Photo)
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 5.4 oz (153 g)
Edge 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&&&The Tsunehisa AS Nakiri featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Nakiri knives are like mini cleavers and are excellent vegetable cutters. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless
Edge Grind: Double Bevel, Even (See Choil Photo)
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 5.5 oz (156 g)
Edge 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&&&The Tsunehisa AS Sakura Petty 135mm featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Petty knives are small, general purpose knives that are great at all kinds of tasks and excel when cutting things in hand or using it to do small cutting chores. They are easy to handle and very responsive cutters.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless
Edge Grind: Double Bevel, Even (See Choil Photo)
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 2.3 oz (68 g)
Edge 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&&&The Tsunehisa santoku featured here is made from the super steel knowns as AS, or Aogami Super. AS is one of our favorite steels for making knives, as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to both enhance its food release capabilities and fine aesthetics.
Santoku knives are the most used knives in Japan by home cooks. They're good all purpose knives that are easy to control and have some blade height to them. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AS Carbon Steel
Cladding: Stainless
Edge Grind: Double Bevel, Even (See Choil Photo)
HRC: 63
Finish: Tsuchime
Handle: Oval Cherry Wood
Engraving: Laser Engraved
Weight: 4.5 oz (128 g)
Edge 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&&&||&&&||&&&@@@
tsauhadabu17&&&TA10-B175&&&Tsunehisa AUS10 Hammered Damascus Bunka 175mm&&&This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 120g.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 4.2 oz (120 g)
Edge Length: 175 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm&&&&&&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&&&Tsunehisa AUS10 Hammered Damascus. This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 4.4 oz (124 g)
Edge 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&&&We are very pleased to introduce these recent additions to our lineup from Tsunehisa Hamono. The company is quite large and has about 30 smiths making a wide variety of knives from some very interesting steels. In this case, AUS-10, which is made by a steel company located in Tokai called Aichi Steels. It is a part of a family of steels that boast a high chromium content coupled with varying amounts of carbon. AUS-10 has the highest carbon content of the bunch. As the number decreases, the carbon reduces. This is a really good steel for kitchen knives.
Gyutos are a westernized version of the classic chef knife, used for everything in the kitchen as a jack-of-all-trades.
The lovely Damascus cladding is enhanced by a finely finished octagonal oak handle. This is an extremely versatile gyuto that has looks and a fit and finish as good as many higher-priced varieties.
Weight: 5 oz (142 g)
Edge 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&&&This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.7 oz (162 g)
Edge Length: 245 mm
Total Length: 397 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
Photos by Gustavo Bermudez&&&&&&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 knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 150g.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.3 oz (150 g)
Edge 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 &&&This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.8 oz (164 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 48 mm&&&&&&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 knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.6 oz (158 g)
Edge Length: 165 mm
Total Length: 308 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&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 knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 2.7 oz (78 g)
Edge 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 knife! It features beautiful hammered Damascus with a mirror polish and is made with rare AUS-10 steel from Aichi Steel in Tokai, Japan. AUS-10 is a high-carbon alloy with added nickel, manganese, and silicon for improved ductility and elasticity. Other elements like vanadium, chromium, and molybdenum give it superior corrosion resistance. This line of knives is known for its lightweight and laser-like precision due to its thin distal taper. The fine blade is paired with a well-made handle crafted from solid oak. Highly recommended!
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 2.8 oz (78 g)
Edge Length: 155 mm
Total Length: 285 mm
Spine Thickness at Base: 2 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 knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The blade is made with AUS-10 steel, which is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the flexibility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated corrosion resistance.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Edge Grind: Even
Handle: Oak Octagonal
Weight: 2.1 oz (62 g)
Edge 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 knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 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&&&||&&&||&&&||@@@
tsauhadastkn&&&TA10-Steak&&&Tsunehisa AUS10 Hammered Damascus Steak Knife&&&Check out this stunning knife! It features beautiful hammered Damascus with a mirror polish and is made with rare AUS-10 steel from Aichi Steel in Tokai, Japan. AUS-10 is a high-carbon alloy with added nickel, manganese, and silicon for improved ductility and elasticity. Other elements like vanadium, chromium, and molybdenum give it superior corrosion resistance. This line of knives is known for its lightweight and laser-like precision due to its thin distal taper. The fine blade is paired with a beautiful blue handle.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Edge Grind: Even
Weight: 2.3 oz (66 g)
Edge Length: 83 mm
Total Length: 227 mm
Spine Thickness at Base: 2 mm
Blade Height: 16 mm&&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-hammered-damascus-steak-knife-37.png&&&0&&&||&&&||&&&||@@@
tsauhadasu24&&&TA10-S240&&&Tsunehisa AUS10 Hammered Damascus Suji 240mm&&&Tsunehisa AUS10 Hammered Damascus Suji 240mm. This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 4.5 oz (128 g)
Edge Length: 245 mm
Total Length: 388 mm
Spine Thickness at Heel: 2 mm
Blade Height: 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&&&Tsunehisa AUS10 Hammered Damascus Suji 270mm. This knife is a knockout! Beautiful hammered Damascus with a mirror polish over the top. The knife is made with AUS-10 steel, which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan. It is part of a family of AUS steels that include AUS-4, -6, and -8. Each is high in chromium with reduced carbon content as the number decreases.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which give the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless
Finish: Hammered, Damascus, Mirror Polish
Handle: Oak Octagonal
Edge Grind: Even
Weight: 5.3 oz (152 g)
Edge 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 AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. AUS10 stainless steel is very similar to AEB-L. It's good stuff.
Bunkas are general-purpose knives and they're popular for a good reason. Home cooks love the angled tip and nice profile in an easy-to-control size. They are easy to use and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
Steel: AUS-10 Stainless Steel
Cladding: Stainless Damascus
Weight: 4.4 oz (126 g)
Edge 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&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. The Tsunehisa 180mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
The 180mm gyutos are among the most popular sizes for home chefs and pros alike. They are easy to handle and very responsive cutters. This knife has a pretty good flat spot from the heel, transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in the crowd.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless Damascus
HRC Hardness: HRC 60+-
Blade Type: Double-edged blade
Grind: Even
Handle: Oak Octagonal
Weight: 4.0 oz (114 g)
Edge Length: 186 mm
Total Length: 323 mm
Spine Thickness at Heel: 2 mm
Blade Height: 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&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. The Tsunehisa 210mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
210mm gyutos are one of the most popular sizes for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless Damascus
HRC Hardness: HRC 60+-
Blade Type: Double-edged blade
Grind: Even
Handle: Oak Octagonal
Weight: 4.8 oz (138 g)
Edge Length: 217 mm
Total Length: 357 mm
Spine Thickness at Heel: 2 mm
Blade Height: 46 mm&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-gyuto-210mm-139.png&&&0&&&||&&&||&&&||@@@
tsnaaugy24&&&TNO-G240&&&Tsunehisa AUS10 Nami Gyuto 240mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 240mm gyuto featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
240mm gyutos are one of the most popular sizes for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
Weight: 5.9 oz (168g)
Edge 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&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 210mm kiritsuke featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
210mm kiritsukes are general-purpose knives and a very popular choice for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a nice octagonal handle, make this knife stand out in a crowd.
Weight: 4.8 oz (136 g)
Edge 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-7.png&&&3&&&||&&&||&&&||@@@
tsaunaki24&&&TNO-K240&&&Tsunehisa AUS10 Nami Kiritsuke 240mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles. AUS10 stainless steel, which is very similar to AEB-L, is excellent steel for kitchen knives.
240mm Kiritsukes are versatile knives that can handle slicing, push- and pull-cutting, and other tasks in the kitchen. They have flat profiles and this one has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless Damascus
HRC Hardness: HRC 60+-
Blade Type: Double-edged blade
Grind: Even
Handle: Oak Octagonal
Weight: 6.3 oz (178 g)
Edge Length: 244 mm
Total Length: 395 mm
Spine Thickness at Heel: 2 mm
Blade Height: 48 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-kiritsuke-240mm-200.png&&&0&&&||&&&||&&&||@@@
tsnaauna16&&&TNO-N165&&&Tsunehisa AUS10 Nami Nakiri 165mm&&&The Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 165mm nakiri featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
Nakiris are general-purpose knives that are one of the most popular sizes and shapes for Japanese home cooks. They are easy to handle and very responsive cutters. This knife is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
Brand: Tsunehisa
Location: Tosa, Japan
Edge Steel: AUS10 Stainless Steel
Cladding: Stainless Damascus
Weight: 5.3 oz (152 g)
Edge 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 made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 135mm Petty featured here is made from AUS10 Stainless steel, which is very similar to AEB-L. It's good stuff.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
Weight: 2.3 oz (64 g)
Edge Length: 140 mm
Total Length: 270 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-petty-135mm-28.png&&&0&&&||&&&||&&&||@@@
tsnaaupe15&&&TNO-P150&&&Tsunehisa AUS10 Nami Petty 150mm&&&The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles. This 150mm petty is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
Weight: 2.4 oz (70 g)
Edge Length: 154 mm
Total Length: 281 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-aus10-nami-petty-150mm-28.png&&&0&&&||&&&||&&&||@@@
tsunehisa13&&&TNO-S170&&&Tsunehisa AUS10 Nami Santoku 170mm&&&The Tsunehisa AUS10 Nami line is made with gorgeous polished Damascus blades and very nice solid oak handles.
The Tsunehisa 170mm Santoku featured here is made from AUS10 stainless steel, which is very similar to AEB-L. It's good stuff.
Santokus are general-purpose knives and they're popular for a good reason. Home cooks love the combination of a tall blade that is on the short side for easy control. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a sturdy octagonal handle, make this knife stand out in a crowd.
Weight: 4.5 oz (130 g)
Edge 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 Tsunehisa Nami AUS10 line is made with gorgeous polished Damascus blades and very lovely solid oak handles. AUS10 stainless steel, which is very similar to AEB-L, is an excellent steel for kitchen knives.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with an octagonal oak handle, make this knife stand out in a crowd.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: Roll Forged, San Mai
Edge Steel: AUS10
Cladding: Stainless Damascus
HRC Hardness: HRC 60+-
Blade Type: Double-edged blade
Grind: Even
Handle: Oak Octagonal
Weight: 4.2 oz (120 g)
Edge Length: 245 mm
Total Length: 385 mm
Spine Thickness at Heel: 2 mm
Blade Height: 34 mm&&&&&&200&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-nami-aus10-sujihiki-240mm-186.png&&&0&&&||&&&||&&&||@@@
tsg3mibu16&&&TG3M-B170&&&Tsunehisa G3 Migaki Bunka 170mm&&&Tsunehisa G3 Migaki Bunka 170mm. The Bunka is a Japanese knife style that is well established in the western marketplace. Bunka knives are prized for their handy, user-friendly size and gyuto/chef knife-like versatility. Being only 165mm or about 6.5 inches long, this size will appeal to those who feel that a full size gyuto is just too unwieldy or cumbersome.
Ginsan Stainless Steel was created by Hitachi Metals and it is primarily used to make knives that function in ways that are similar to high-carbon steel. But the big plus is the lack of maintenance required over its carbon siblings. The steel composition is very pure compared to most alloys, as it is comprised of just iron, carbon, and chromium. The pure nature of the steel gives it a great ability to take a fine edge and sharpen with ease.
The overall fit and finish of these knives belies the price point. We really appreciate the added hand-chiseled kanji characters along with the good-looking and feeling oval handle. The total package is classic and classy, and we think you will enjoy this versatile cutter in your kitchen.
Maker: Tsunehisa
Location: Tosa Japan
Construction: San Mai, Hammer Forged
Steel: G3 Stainless Steel
Handle: Rosewood Oval
Ferrule: Maple
Edge Grind: Even 50/50
Weight: 4.2 oz / 120g
Blade Length:172 mm
Overall Length: 310 mm
Spine Thickness at Base: 2.8 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-bunka-170mm-35.png&&&0&&&||&&&||&&&@@@
tsunehisa7&&&TG3M-G210&&&Tsunehisa G3 Migaki Gyuto 210mm&&&210mm gyutos are the staples of many home kitchen warriors along with pro users who enjoy a shorter blade. They are all-around workhorses capable of processing almost any ingredients. The Tsunehisa G3 Migaki Gyuto is a fairly light blade, but not a laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small amount of belly for those rocking cuts. Fit and finish are very good indeed, with a nicely finished choil and spine. The rosewood and maple handle is oval-shaped and very comfortable in hand.
The blade is made with a core of G3 (Gin3 or Silver #3), which is excellent stainless steel. The outstanding attribute of G3 is how it echoes the character of Japanese carbon steels, with a hardness similar to Shirogami #2. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character, and ease of maintenance makes it a great choice for those who don’t want the added work required by a full carbon blade. The core steel is clad with softer stainless steel for added strength and resistance to shocks. The hand-chiseled kanji is a lovely addition to this great-looking gyuto.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Steel: G3 Stainless Steel
Weight: 5.2 oz (148 g)
Edge Length: 215 mm
Total Length: 353 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm
Handle: Rosewood Oval (Trust Photos)
Ferrule: Maple&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-gyuto-210mm-296.png&&&5&&&||&&&||&&&|kika21gy|@@@
tsunehisa8&&&TG3M-G240&&&Tsunehisa G3 Migaki Gyuto 240mm&&&Tsunehisa Hamono is a large OEM maker located in Tosa, rather like Tojiro, with about 30 people doing some very nice work on a variety of different knife lines. We have included several different steel types in this lineup of mid-priced kitchen knives.
This fine gyuto is made with G3 stainless steel as its core. Manufactured by Hitachi Metals, Ltd., G3 contains 1.05% carbon, 13% chromium, and 0.8% manganese. It is usually hardened to between 59-62 HRC. One main benefit of this particular steel is its similarity to carbon alloys. Being made with very pure, fine particle components elevates the steel to the top performance rung among other stainless steels. Ginsan-ko contains high carbon but is rust and stain resistant. Being clad with a softer stainless steel makes it easy to maintain while the core of G3 guarantees great cutting performance.
This is a nicely proportioned knife with a reasonable height and well-conceived profile. The walnut oval handle with maple ferrule is finished to a high standard and complement the beautiful hand-chiseled kanji characters on the blade face. This is a wonderful gyuto for pro or home chefs who are seeking a great all-around cutter with easy to maintain attributes and top shelf performance.
Weight: 6.2oz
Blade Length: 243 mm
Overall Length: 398 mm
Spine Thickness at Base: 2.99 mm
Blade Height: 48.19 mm
Photos by Gustavo Bermudez
Handle: Rosewood Oval (trust photos)
Ferrule: Maple&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-gyuto-240mm-291.png&&&0&&&||&&&||&&&||@@@
tsg3ki21&&&TG3M-K210&&&Tsunehisa G3 Migaki Kiritsuke 210mm&&&Tsunehisa Hamono is a maker located in Tosa, rather like Tojiro, with about 30 people doing some very nice work on a variety of different knife lines. We have included several different steel types in this lineup of mid-priced kitchen knives.
This fine gyuto is made with G3 stainless steel as its core. Manufactured by Hitachi Metals, Ltd., G3 contains 1.05% carbon, 13% chromium, and 0.8% manganese. It is usually hardened to between 59-62 HRC. One main benefit of this particular steel is its similarity to carbon alloys. Being made with very pure, fine particle components elevates the steel to the top performance rung among other stainless steels. Ginsan-ko contains high carbon but is rust and stain-resistant. Being clad with softer stainless steel makes it easy to maintain while the core of G3 guarantees great cutting performance.
This is a nicely proportioned knife with a reasonable height and well-conceived profile. The walnut oval handle with maple ferrule is finished to a high standard and complements the beautiful hand-chiseled kanji characters on the blade face. This is a wonderful kiritsuke for the pro or home chefs who are seeking a great all-around cutter with easy-to-maintain attributes and top-shelf performance.
Weight: 5.3 oz/ 150g
Blade Length: 212mm
Overall Length: 347mm
Spine Thickness at Heel: 2.9mm
Blade Height at Heel: 44.7mm
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-kiritsuke-210mm-122.png&&&0&&&||&&&||&&&@@@
tsunehisa4&&&TG3M-N165&&&Tsunehisa G3 Migaki Nakiri 165mm&&&Introducing Tsunehisa Hamono's lovely nakiri, sourced from reputable OEMs in Tosa. Renowned for their value and top-quality steels, they've chosen the highly regarded G3 stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The nakiri's flat edge and ample finger clearance make it perfect for push cutting, while its exceptional edge geometry effortlessly tackles the toughest ingredients. The rosewood and black pakkawood handle adds elegance and comfort. A great, low-maintenance nakiri at an attractive price. Please note the knife has a new handle. Trust the photos.
Weight: 5.4 oz
Blade Length: 165 mm
Overall Length: 306 mm
Spine Thickness at Base: 2.94 mm
Blade Height: 50.02 mm
Handle: Rosewood, Oval
Ferrule: New Black Pakka Wood. Trust Photos.&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-nakiri-165mm-386.png&&&5&&&||&&&||&&&@@@
tsunehisa5&&&TG3M-P135&&&Tsunehisa G3 Migaki Petty 135mm&&&The Tsunehisa G3 Migaki Petty 135mm is one sweet little cutter! The blade is fashioned from G3 stainless steel. G3 is also known as Ginsan, Ginsanko or Silver 3 and is one of our favorite stainless alloys. It has a very fine grain to it and many people see it as a stainless version of the best carbon steels. The blade is constructed with a softer stainless cladding to make it lighter and more resilient to shocks. This makes for a very easy-to-maintain tool.
At 135mm, the Tsunehisa G3 Migaki Petty falls into the medium length range of these style of knives. It is a very versatile cutting tool, whether on a board or in hand. The knife also has the ability to tackle garnishes and artistic style cutting tasks with ease. This is a stout and rigid knife that flies though herbs and other small items. The blade is fairly stiff and has a nice profile that allows for a bit of rock chopping.
The knife comes with a really nice oval shape handle made from rosewood and maple. It is perfect for both left- and right-handed users. The handle is as well finished as the blade itself. All around this is a great petty at a very attractive price.
Maker: Tsunehisa
Location: Tosa Japan
Construction: Hammer Forged, San Mai
Steel: Ginsan Stainless Steel
Weight: 2.4 oz
Blade Length: 139 mm
Overall Length: 263 mm
Spine Thickness at Base: 2.02 mm
Blade Height: 28.3 mm
Handle: Rosewood Oval (trust photos)
Ferrule: Maple&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-petty-135mm-268.png&&&5&&&||&&&||&&&@@@
tsunehisa6&&&TG3M-S165&&&Tsunehisa G3 Migaki Santoku 165mm&&&The santoku is a Japanese knife style that is well established in the western marketplace. Santoku knives are prized for their handy, user-friendly size and gyuto/chef knife-like versatility. The sheep’s foot blade profile of a santoku lends it to chopping and push cutting techniques, as opposed to rocking. While you can use a rocking technique, it is just not optimal. Being only 165mm or about 6.5 inches long, this size will appeal to those who feel that a full size gyuto is just too unwieldy or cumbersome.
Ginsan Stainless Steel was created by Hitachi Metals and it is primarily used to make knives that function in ways that are similar to high-carbon steel. But the big plus is the lack of maintenance required over its carbon siblings. The steel composition is very pure compared to most alloys, as it is comprised of just iron, carbon, and chromium. The pure nature of the steel gives it a great ability to take a fine edge and sharpen with ease.
The overall fit and finish of these knives belies the price point. We really appreciate the added hand-chiseled kanji characters along with the good looking and feeling oval handle. The total package is classic and classy, and we think you will enjoy this versatile cutter in your kitchen.
Weight: 5.0 oz
Blade Length:165 mm
Overall Length: 305 mm
Spine Thickness at Base: 2.83 mm
Blade Height: 46.73 mm
New handle: Rosewood and Black Pakka (trust photos)&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-santoku-165mm-320.png&&&0&&&||&&&||&&&@@@
tsg3misu27&&&TG3M-S270&&&Tsunehisa G3 Migaki Sujihiki 270mm&&&Introducing Tsunehisa's lovely sujihiki which uses G3 (Ginsan) stainless steel, known for its fine-grained high carbon composition. This stainless alloy offers a similar cutting feel and ease of sharpening to classic carbon steel. The sujihiki is ideal for slicing and it tackles carving work and thin slices. The rosewood and maple wood handle adds elegance and comfort.
Maker: Tsunehisa
Location: Tosa Japan
Construction: San Mai
Weight: 4.7 oz / 134g
Blade Length: 272 mm
Overall Length: 425 mm
Spine Thickness at Base: 2.1 mm
Blade Height: 37 mm
Handle: Rosewood, Oval
Ferrule: Maple&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-g3-migaki-sujihiki-270mm-117.png&&&0&&&||&&&||&&&@@@
tssrstna16&&&TSO-N165&&&Tsunehisa SRS13 Stainless Nakiri 165mm&&&The Tsunehisa SRS13 Nakiri occupies a sweet spot between a gyuto and a large petty. It is a great all-around knife fulfilling the primary cutting roles in many kitchens. The knife excells in push cutting, rocking, slicing and chopping. We swear you won't miss the tip!
SRS13 steel is an excellent alloy developed by Nachi-Fujikoshi Metals in Japan. It is a PM alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding. The blade face is adorned with some fine kanji characters engraved on the blade.
The Tsunehisa SRS13 Nakiri is fairly average in terms of size and proportions. It measures 163mm at the edge and the blade height of 52mm allows for ample board-to-hand clearance. This nakiri is a really great all-around kitchen knife. It has a deft feel and compact dimensions which endow the knife with a great deal of versatility in its cutting capabilities.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Laser Cut San Mai
Edge Length: 163mm
Blade Height: 52mm
Weight: 152g / 5.3oz
Spine Thickness: 1.9mm
Overall Length: 310mm
Edge Grind: Even (see choil photo)
Edge Steel: SRS13 Semi Stainless Steel
Cladding: Stainless Steel
Engraving: Hand Engraved
&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-nakiri-165mm-276.png&&&0&&&||&&&||&&&@@@
tssrstsa16&&&TSO-S165&&&Tsunehisa SRS13 Stainless Santoku 165mm&&&The Tsunehisa SRS13 Santoku occupies a sweet spot between a gyuto and a large petty. It is a great all-around knife fulfilling the primary cutting roles in many kitchens. It earns its name, santoku, from the Japanese meaning “three virtues.” Those three virtues are different depending on who you talk to, but we like the knife’s ability to cut, slice, and chop. Your definition may vary!
SRS13 steel is an excellent alloy developed by Nachi-Fujikoshi Metals in Japan. It is a PM alloy that can take a really sharp edge. It can also be sharpened with relative ease. The inner core is further strengthened and protected by a fully stainless outer cladding. The blade face is adorned with some fine kanji characters engraved on the blade.
The Tsunehisa SRS13 Santoku is fairly average in terms of size and proportions. It measures 167mm at the edge and the blade height of 46.5mm allows for ample board-to-hand clearance. This santoku knife is a really great all-around kitchen blade. It has a deft feel and compact dimensions which endow the knife with a great deal of versatility in its cutting capabilities.
Maker: Tsunehisa
Location: Tosa, Japan
Construction: Laser Cut San Mai
Edge Length: 167mm
Blade Height: 46.5mm
Weight: 128g / 4.5oz
Spine Thickness: 2mm
Overall Length: 310mm
Edge Grind: Even (see choil photo)
Edge Steel: SRS13 Semi Stainless Steel
Cladding: Stainless Steel
Engraving: Laser Engraved&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-srs13-stainless-santoku-165mm-259.png&&&0&&&||&&&||&&&@@@
tsvghadagy18&&&TVG10-G180&&&Tsunehisa VG10 Hammered Damascus Gyuto 180mm&&&Tsunehisa VG10 Hammered Damascus Gyuto 180mm. In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: VG10 Stainless Steel
Edge Grind: Even
Finish: Hammered, Damascus
Weight: 4.3 oz (122 g)
Edge Length: 187 mm
Total Length: 323 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 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-gyuto-180mm-263.png&&&0&&&||&&&||&&&||@@@
tsunehisa11&&&TVG10-G210&&&Tsunehisa VG10 Hammered Damascus Gyuto 210mm&&&In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: VG10 Stainless Steel
Edge Grind: Even
Finish: Hammered, Damascus
Weight: 5.1 oz (144 g)
Edge Length: 218mm
Total Length: 355 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Handle: Oval Sandalwood
Ferrule: Black Pakka Wood
Gapped Machi: Tokyo Style (see photo 4)&&&&&&160&&&&&&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)
Edge 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&&&In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: VG10 Stainless Steel
Edge Grind: Even
Finish: Hammered, Damascus
Weight: 5.0 oz (144 g)
Edge Length: 160 mm
Total Length: 305 mm
Spine Thickness at Base: 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-261.png&&&0&&&||&&&||&&&@@@
tsvghadape15&&&TVG10-P150&&&Tsunehisa VG10 Hammered Damascus Petty 150mm&&&In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: VG10 Stainless Steel
Edge Grind: Even
Finish: Hammered, Damascus
Handle: Oval Sandalwood
Ferrule: Black Pakka Wood
Weight: 2.4 oz (70 g)
Edge Length: 154 mm
Total Length: 277 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-petty-150mm-262.png&&&0&&&||&&&||&&&||@@@
tsvghadasa18&&&TVG10-S185&&&Tsunehisa VG10 Hammered Damascus Santoku 185mm&&&In Japanese the word for hammered is "tsuchime" and the word for damascus is "suminagashi." These beautiful knives, made by Tsunehisa, use both these techniques to deliver a gorgeous blade with excellent stainless steel performance. This santoku is the best seller in the line.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: VG10 Stainless Steel
Edge Grind: Even
Finish: Hammered, Damascus
Weight: 4.7 oz (134 g)
Edge Length: 187 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 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-santoku-185mm-272.png&&&0&&&||&&&||&&&||@@@
tsunehisavg10&&&TVG10-S240&&&Tsunehisa VG10 Hammered Damascus Sujihiki 240mm&&&Here it is in your tight mobile-first template format, with strong culinary signals so Google clearly understands this is a kitchen slicing knife for food preparation:
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.
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-vg10-hammered-damascus-sujihiki-240mm-169.png&&&0&&&||&&&||&&&||@@@
tsz18engy21&&&TZ18-G210&&&Tsunehisa Z18 Damascus Gyuto 210mm&&&Tsunehisa Z18 Damascus is a line of gorgeous-looking Damascus blades that are thin and light and paired to a lovely Japanese Enjyu wood, which comes from Pagoda tree. These beautiful knives, made by Tsunehisa are a pleasure to use and hold and edge well for good cutting performance and easy care.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: Z18 Stainless Steel
Edge Grind: Even
Finish: Damascus
Handle: Oak Octagonal (pictures are current, not the video)
Weight: 4.6 oz (132 g)
Edge Length: 214 mm
Total Length: 354 mm
Spine Thickness at Base: 1.9 mm
Blade Height at Base: 46.8 mm&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-damascus-gyuto-210mm-153.png&&&4&&&||&&&||&&&|kika21gy|@@@
tsz18ensa18&&&TZ18-S185&&&Tsunehisa Z18 Damascus Santoku 185mm&&&Tsunehisa Z18 Enjyu is a line of gorgeous-looking Damascus blades that are thin and light and paired with a lovely Japanese octagonal handle. These beautiful knives are a pleasure to use and hold an edge well for good cutting performance and easy care.
Brand: Tsunehisa
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: Z18 Stainless Steel
Edge Grind: Even
Finish: Damascus
Handle: Oak Octagonal
Weight: 4.8 oz (136 g)
Edge Length: 187 mm
Total Length: 328 mm
Spine Thickness at Base: 2.0 mm
Blade Height at Base: 46.9 mm
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tsunehisa-z18-damascus-santoku-185mm-154.png&&&0&&&||&&&||&&&@@@
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 &&&This knife stand is designed to hold your knife or cleaver in a compact, convenient format that sits neatly on your counter for easy access. A CKTG exclusive. Knives are sold separately.
The stand is made from sapele wood and measures approximately 10.5" x 3.5" x 1.5". The first slot is about 3.3 mm wide and the second slot is about 5 mm wide. If you're buying this for a cleaver you already own, measure your blade about 1" up from the edge to ensure it will fit.
The stand features rubber feet on the bottom and an embedded magnet to help keep blades stable. It works well for standard-size cleavers such as the CCK 1303, 1103, and 2205, along with similar models. This stand does not fit the thick cleavers like the CCK Bone Chopper or the Kau Kong Chopper. It will also accommodate a large bread knife or a gyuto.
&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/two-slot-cleaver-knife-stand-127.png&&&5&&&||&&&||&&&@@@
ck2stknsh&&&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 &&&This Universal Stone Holder which is one of our most popular accessories sold for our sharpening products. The rails are easily and quickly adjustable. The rubber feet allow for a very sturdy base and raise the stone up about 7/8” to allow for better knuckle clearance while sharpening. It will hold any stone between 5 ˝” to 8 ˝” long.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/universal-stone-holder-127.png&&&4.5&&&||&&&||&&&||@@@
wafrropin&&&Walnut-Pin&&&Walnut French Rolling Pin&&&These French-style rolling pins are handcrafted by Brandon Norsted, right down the street from us in Madison, WI. Made from domestic walnut wood, these durable pins are built to last a lifetime. The French-inspired shape and taper, favored by professional pastry chefs, allow for enhanced control. Each rolling pin measures 19.5 inches in length and 1.6 inches in width, with a weight of 12.5 ounces. Excellent craftsmanship, Brandon! To care for your rolling pin, simply wipe it with a dry cloth. Avoid dishwashing.&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/walnut-french-rolling-pin-19.png&&&0&&&||&&&||&&&@@@
wejadeknro&&&ShibaRoll-Denim&&&West Japan Denim Knife Roll&&&We absolutely love finding new 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&&&While carbon pans and skillets have been around for centuries, they have not been so popular recently as people moved to stainless and non-stick pans. But recently these age-old throwbacks have entered a renaissance period as home cooks move to more classic ways of preparing and cooking food.
While there is a bit of skill required to get these pans up to speed, once there they can beat pretty much any other material as far as toughness, ease of cleaning, and general versatility. Once seasoned you will be amazed at how non-stick these pans are. Eggs slide around as if on ice! The hardest crust can be wiped away with a kitchen paper towel!
The West Japan Tools Carbon Steel Skillet is a very lovely variety based on a classic French skillet. What makes it unusual is the fact that it is made in a press but is then machined on the inner sides to reduce weight while retaining a heavy bottom. The handle is a work of sculptural art, as is the whole design.
These are true artisan quality items made in very limited number by a leading Japanese blacksmith. We have never seen anything quite like them or remotely as beautiful. A true collector's heirloom item.
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&&&Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Bunka. This 175mm bunka is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.
Brand: Yahiko
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even
Finish: Hammered, kurouchi
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Weight: 4.1 oz (118 g)
Edge Length: 175 mm
Total Length: 325 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 43 mm
HRC: 63+-&&&&&&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&&&The Yahiko AS Kuro Tsuchime Gyuto combines exceptional craftsmanship with premium materials to deliver a stunning and high-performing knife. Crafted in Tosa, Japan, this gyuto features Aogami Super Steel (AS) at its core, renowned for its sharpness, edge retention, and ease of sharpening.
The blade boasts a striking kurouchi (black) and tsuchime (hammered) finish, providing both aesthetic appeal and functional benefits, such as reduced food stickage. The handle is upgraded with an octagonal sakura (cherry wood) design and a black pakka wood ferrule for a perfect balance of elegance and comfort.
Brand: Yahiko
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even
Finish: Hammered, kurouchi
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (126 g)
Edge Length: 188 mm
Total Length: 341 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 44 mm
HRC: 63+-&&&&&&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 &&&Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Gyuto. This 210mm gyuto is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.
Brand: Yahiko
Blacksmith Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super (AS)
Cladding: Stainless
Finish: Kurouchi (black), Tsuchime (hammered)
Edge Grind: Even 50/50
Handle: Octagonal Cherry Wood
Ferrule: Black Pakka Wood
Hardness: 63± HRC
Weight: 4.7 oz (134 g)
Edge 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&&&Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Kiritsuke. This 210mm kiritsuke is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.
Brand: Yahiko
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even
Finish: Hammered, kurouchi
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Weight: 5.2 oz (148 g)
Edge Length: 215 mm
Total Length: 370 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm
HRC: 63+-&&&&&&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&&&Experience the cutting performance of top-tier Japanese craftsmanship with the Yahiko AS Kuro Tsuchime Santoku. This 165mm santoku is handcrafted in Tosa, Japan, and features a core of premium Aogami Super (AS) steel—one of the finest carbon steels available—known for its outstanding edge retention and sharpness.
The blade is clad in stainless steel for added corrosion resistance and durability. A striking kurouchi (black) finish combined with a tsuchime (hammered) texture not only gives the knife a rustic aesthetic but also helps with food release during prep work.
This knife is fitted with an upgraded octagonal handle made from sakura (cherry wood), paired with a sleek black pakka wood ferrule. The handle is lightweight, well-balanced, and comfortable in hand—suitable for both right- and left-handed users thanks to its even 50/50 grind.
A perfect choice for chefs and enthusiasts seeking a high-performance carbon steel knife with a traditional look and modern usability.
Brand: Yahiko
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Stainless
Edge Steel: AS (Aogami Super)
Edge: Even
Finish: Hammered, kurouchi
Handle: Cherry Octagonal
Ferrule: Black Pakka Wood
Weight: 4.6 oz (132 g)
Edge 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&&&||&&&||&&&||@@@
yagisahaenbu&&&YA-G3-BK175&&&Yahiko Ginsan Nashiji Hand Engraved Bunka 175mm&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
Weight: 4.2 oz (120 g)
Edge Length: 176 mm
Total Length: 325 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
HRC: 61-62&&&&&&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&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high-quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
HRC: 61-62
Weight: 4.0 oz (112 g)
Edge 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 the steel quality, edge grinds, comfortable handles, good fit and finish, and attractive packaging. Our latest product line excels in all of these areas, making it stand out from the average knives in the market.
Crafted from high-quality Ginsan stainless steel, our knives offer exceptional performance and durability. The finish, known as nashiji or "pear skin," gives the knife a unique and eye-catching appearance. Our photos speak for themselves - this knife is truly stunning.
But it's not just the appearance that sets our knives apart. We pay attention to every detail, from the hand-engraved designs by our skilled artisan, Akane san, to the beautiful calligraphy on the Yahiko logo on the box. The result is a knife that not only performs exceptionally but also looks and feels like a work of art.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
Weight: 4.8 oz (138 g)
EdgeLength: 215 mm
Total Length: 372 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
HRC: 61-62&&&&&&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&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Our sayas don't fit well. Choose the felt blade guard instead.
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: 5.7 oz (162 g)
Edge Length: 247 mm
Total Length: 409 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm
HRC: 61-62&&&&&&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 product line of knives is truly exceptional, thanks to a number of features that set it apart from other knives. With a focus on steel quality, edge grinds, comfortable handles, good fit and finish, and beautiful packaging, these knives are designed to exceed expectations. Made with high quality Ginsan stainless steel and finished with a stunning nashiji texture, these knives are sure to impress. Each knife is hand engraved by our talented artist Akane, who also created the exquisite calligraphy featured on the Yahiko logo box. We take great pride in this knife line and are confident that you will love it as much as we do.
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: 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&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
HRC: 61-62
Weight: 6.0 oz (172 g)
Edge Length: 245 mm
Total Length: 408 mm
Spine Thickness at Heel: 2 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 a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane, who you see pictured, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
Weight: 5.4 oz (155 g)
Edge Length: 163 mm
Total Length: 317 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
HRC: 61-62&&&&&&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&&&When it comes to distinguishing a good knife from an average one, a few factors come into play such as the quality of the steel, the precision of the edge grind, the comfort of the handle, a perfect fit and finish, and appealing packaging. This Yahiko line of knives excels in all of these aspects, making it a cut above the rest. Crafted from high-grade Ginsan stainless steel, known for its durability and performance, the knife boasts a stunning nashiji finish resembling pear skin, as evident from the pictures. Every detail has been meticulously taken care of, including the exquisite hand-engraving by Akane, as well as the beautiful calligraphy of the Yahiko logo on the packaging. We're delighted to present these exceptional knives to you!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
Weight: 2 oz (62 g)
Edge Length: 141 mm
Total Length: 279 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
HRC: 61-62&&&&&&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&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
Weight: 2.6 oz (74 g)
Edge Length: 155 mm
Total Length: 297 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
HRC: 61-62&&&&&&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&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, high-quality stainless steel, and the finish is called nashiji (translates to "pear skin"). The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
Weight: 1.8 oz (50 g)
Edge Length: 85 mm
Total Length: 222 mm
Spine Thickness at Base: 2 mm
Blade Height: 23 mm
HRC: 61-62&&&&&&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&&&There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san, hand engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
Weight: 4.4 oz (125 g)
Edge Length: 169 mm
Total Length: 319 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
HRC: 61-62&&&&&&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&&&To differentiate between a good and an average knife, several factors play a crucial role, such as steel quality, edge precision, handle comfort, impeccable fit and finish, and attractive packaging. The Yahiko line of knives surpasses all of these criteria, setting it apart from the competition. The knife is made of top-tier Ginsan stainless steel, renowned for its longevity and performance, and features an eye-catching nashiji finish resembling pear skin, which is apparent from the photos. Each detail has been meticulously tended to, from the superb hand-engraving by Akane to the elegant calligraphy of the Yahiko logo on the packaging. We're excited to offer these exceptional knives to you!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
Weight: 4.1 oz (116 g)
Edge Length: 245 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 35 mm
HRC: 61-62&&&&&&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&&&Yahiko Ginsan Hand Engraved Sujihiki 270mm. There are a few things that separate good knives from average knives: steel quality, edge grinds, comfortable handles, good fit and finish, and nice packaging all contribute to making a knife that rises to the top. This line hits the mark. The steel used is Ginsan stainless, which is high quality stainless steel, and the finish is called nashiji (translates to "pear skin"). You can see from the photos this knife is a stunner. The details are all looked after too. Our friend Akane san hand-engraved each knife and she also did the beautiful calligraphy for the Yahiko logo on the box. All in all we're thrilled with these knives!
Knife Line: Yahiko
Construction: Forged, San Mai
Edge Steel: Ginsan Stainless Steel
Cladding: Stainless Steel
Finish: Nashiji
Edge Grind: Even - 50/50
Engraving: Hand Engraved by Akane
Handle: Octagonal Sakura (Cherry Wood)
Ferrule: Pakka Wood
Weight: 5oz (142 g)
Edge Length: 275 mm
Total Length: 435 mm
Spine Thickness at Base: 2 mm
Blade Height: 38 mm
HRC: 61-62&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-ginsan-nashiji-hand-engraved-sujihiki-270mm-113.png&&&5&&&||&&&||&&&@@@
yamihasubu16&&&MA-305S&&&Yahiko Mirror Hammered SUS44OC Bunka 170mm&&&Upgrade your kitchen with our new Yahiko Mirror Hammered SUS44OC Bunka.
Unleash your culinary creativity with the versatile 170mm bunka knife. Known for its distinctive angled tip, this knife is perfect for precision tasks like intricate slicing, dicing, and mincing. Its razor-sharp edge and durable construction make it a must-have for any kitchen.
Unlike traditional nakiri knives, the bunka knife offers enhanced versatility, making it ideal for vegetables and proteins. The ergonomic handle ensures a comfortable grip, while the balanced design gives you complete control for effortless performance.
Elevate your cooking experience with the 170mm bunka knife--designed for chefs who demand both precision and style.
Maker: Yahiko
Location: Tosa, Japan
Edge Steel: SUS440C Stainless Steel
Cladding: Stainless, Mirror, Hammered
Edge Grind: Double Bevel, Even Grind
Weight: 4.4 oz (124 g)
Edge Length: 175 mm
Total Length: 320 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-bunka-170mm-32.png&&&0&&&||&&&||&&&||@@@
yamihasugy18&&&MA-306S&&&Yahiko Mirror Hammered SUS44OC Gyuto 180mm&&&Upgrade your kitchen with the Yahiko Mirror Hammered SUS440C Gyuto, a masterfully crafted knife designed for chefs and home cooks who demand both precision and elegance.
Engineered for versatility, this general-purpose gyuto excels at intricate slicing, dicing, and mincing. Its razor-sharp SUS440C stainless steel edge ensures long-lasting sharpness, while the mirror-hammered finish enhances both performance and aesthetics.
Designed with perfect balance and control, its ergonomic octagonal handle provides a comfortable, secure grip, making every cut smooth and effortless. Whether you're working with vegetables or proteins, this 180mm gyuto offers the precision you need to elevate your cooking experience.
Maker: Yahiko
Location: Tosa, Japan
Edge Steel: SUS440C Stainless Steel
Cladding: Stainless, Mirror, Hammered
Edge Grind: Double Bevel, Even Grind
Weight: 4.4 oz (126 g)
Edge Length: 185 mm
Total Length: 327 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-gyuto-180mm-48.png&&&0&&&||&&&||&&&||@@@
yamihasugy21&&&MA-307S&&&Yahiko Mirror Hammered SUS44OC Gyuto 210mm&&&Upgrade your kitchen with our new Yahiko Mirror Hammered SUS44OC Gyuto 210mm. This gyuto is made with tough stainless steel and has a nice finish on the blade so it looks as nice as it cuts.
Maker: Yahiko
Location: Tosa, Japan
Edge Steel: SUS440C Stainless Steel
Cladding: Stainless, Mirror, Hammered
Edge Grind: Double Bevel, Even Grind
Weight: 5.2 oz (148 g)
Edge Length: 217 mm
Total Length: 365 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-mirror-hammered-sus44oc-gyuto-210mm-52.png&&&0&&&||&&&||&&&||@@@
yamihasuna16&&&MA-304S&&&Yahiko Mirror Hammered SUS44OC Nakiri 165mm&&&Elevate your culinary experience with the Yahiko Mirror Hammered SUS44OC Stainless Nakiri.
Discover the perfect blend of tradition and innovation with our new nakiri knife. Designed for versatility and precision, this knife excels in slicing, dicing, and mincing, making it your ultimate kitchen companion.
Crafted from premium materials, this nakiri offers exceptional durability and edge retention. Whether you're a seasoned chef or a passionate home cook, this knife's ergonomic handle and balanced design promise comfort and control in every slice.
Upgrade your kitchen arsenal today, where precision meets artistry.
Maker: Yahiko
Location: Tosa, Japan
Edge Steel: SUS440C Stainless Steel
Cladding: Stainless, Mirror, Hammered
Edge Grind: Double Bevel, Even Grind
Weight: 5.7 oz (160 g)
Edge Length: 166 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood&&&&&&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 Sale&&&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&&&||&&&||&&&||@@@
yavgdawagy24&&&YD-G240&&&Yahiko VG-10 Damascus Gyuto 240mm&&&Yahiko is the name of a mountain near Sanjo, Japan, where these knives are made. It renowned for the beautiful Shinto shrine located at its base. When we conceived the brand, we assigned several leading blacksmiths from the region the task of making a range of knives using a variety of steels that each smith likes to work with.
This blade is made with VG-10 stainless steel, which is a highly regarded stainless alloy used by many top knife manufacturers. This steel provides good corrosion and wear resistance while retaining the ability to produce a very sharp edge. The VG-10 core is clad with stainless damascus for great looks and excellent performance. The Yahiko gyuto is a perfect choice for first-time Japanese knife buyers who are intimidated by the maintenance regime required by high carbon steel blades. The edge of these knives is a symmetrical 50/50, so this gyuto works equally well for a right- or left-handed user. The knife is finished with a nice wenge octagonal handle with a black fuffalo horn ferrule.
The fit and finish of the blade and handle are of a high standard, equally matched by the excellent performance the knife is capable of. This is a knife that represents a high point in the price performance curve and one we highly recommend.
Brand: Yahiko
Location: Sanjo, Japan
Construction: San Mai
Type: Gyuto
Steel: VG-10 Stainless
HRC: 60
Edge Grind: Even (see choil photo)
Weight: 6.2 oz (176 g)
Blade Length: 240 mm
Total Length: 395 mm
Spine Thickness at Base: 2.4 mm
Blade Height: 50.6 mm
Handle: Wenge Octagonal (photos are current)
Ferrule: Black Buffalo Horn&&&&&&149.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg-10-damascus-gyuto-240mm-151.png&&&0&&&||&&&||&&&||@@@
yavggy21ro&&&YVG-G210&&&Yahiko VG-10 Gyuto 210mm &&&Tojiro makes these excellent knives for us using our Yahiko brand name. The 210mm gyuto is the ideal size for most customers as an everyday knife. This all-around knife can deal with both larger ingredients as well as small items and intricate cutting and slicing techniques.
Yahiko knives are made in Sanjo City, Japan, to our specifications using a variety of steels. The 210mm gyuto featured here is stamped from VG-10 stainless steel, which has been heat treated to 60 Rockwell. The cladding is a very attractive stainless damascus.
VG10 is a highly regarded stainless alloy used by many top knife manufacturers. This steel offers good corrosion and wear resistance while still retaining the ability to produce a sharp edge. The edge bevel is 50/50, so this gyuto works equally well for a right- or left-handed user. It is a good choice for first-time Japanese knife buyers intimidated by high-carbon steel. It is also competitively priced for those looking to enter this specialized field.
This is one of our top recommendations in the entry-level Japanese knife arena. This knife comes with a great-looking wenge octagonal handle with buffalo horn ferrule.
Brand: Yahiko
Location: Sanjo, Japan
Construction: Roll Forged, San Mai
Type: Gyuto
Steel: VG-10 Stainless
HRC: 60
Edge Length: 210mm
Blade Height: 45mm
Edge Grind: Even
Weight: 5.3oz
Spine Thickness: 2.1mm
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
&&&&&&109.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg-10-gyuto-210mm-200.png&&&5&&&||&&&||&&&||@@@
yavgdacugy215&&&YD-G210&&&Yahiko VG10 Damascus Gyuto 210mm&&&The Yahiko Damascus Gyuto is a high-quality kitchen knife that offers both beauty and performance. The VG10 stainless steel used in the blade is known for its excellent edge retention, durability, and resistance to corrosion. The Damascus cladding adds to the knife's aesthetic appeal while also providing additional strength and durability to the blade.
The black urushi finished oak handle is not only visually appealing but also provides a comfortable and secure grip during use. The handle's finish helps protect it from water damage and other wear and tear, ensuring the knife's longevity.
Overall, the Yahiko Damascus Gyuto is a great investment for anyone looking for a high-quality kitchen knife that is both beautiful and functional. At its reasonable price point, it offers a great value for the quality of craftsmanship and materials used.
Brand: Yahiko
Location: Sanjo, Japan
Construction: Roll Forged, San Mai
Type: Gyuto
Steel: VG-10 Stainless
HRC: 60
<
Edge Grind: Even
Weight: 5.0 oz (142 g)
Blade Length: 215 mm
Overall Length: 355 mm
Spine Thickness at Heel: 2.3 mm
Blade Height at Heel: 45 mm
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn&&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-damascus-gyuto-210mm-239.png&&&0&&&||&&&||&&&||@@@
yavgdape13&&&Yahiko-P130-Wenge&&&Yahiko VG10 Damascus Petty 130mm&&&Yahiko VG10 Damascus Petty 130mm. For home cooks or professional chefs, the Yahiko Damascus petty is a versatile, high-quality kitchen knife made with VG10 Stainless steel that has beautiful Damascus cladding on the blade. This particular kitchen knife is a special offering: it uses a wenge octagonal handle and buffalo horn ferrule.
Brand: Yahiko
Location: Sanjo City, Japan
Construction: Stamped, San Mai
Type: Petty
Steel: VG-10 Stainless
HRC: 60
Edge Grind: Even
Weight: 2.0 (56 g)
Edge Length: 131 mm
Total Length: 260 mm
Spine Thickness at Heel: 1.9 mm
Blade Height at Heel: 28.1 mm
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
&&&&&&89.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-damascus-petty-130mm-252.png&&&0&&&||&&&||&&&@@@
ya24gywa&&&YVG-G240&&&Yahiko VG10 Gyuto 240mm&&&You've just stumbled upon what will certainly be our best-selling wa gyuto on the site. The Yahiko 240mm wa gyuto is made with good quality VG-10 stainless steel that is heat-treated to 60 Rockwell. It sharpens very well and holds its edge. It also comes with a wenge octagonal handle with buffalo horn ferrule. Yahiko is the name of a mountain in western Japan where this blade is made exclusively for CKTG.
Brand: Yahiko
Location: Sanjo, Japan
Construction: San Mai
Type: Gyuto
Steel: VG-10 Stainless
HRC: 60
Edge Grind: Even (see choil photo)
Weight: 6.4 oz (182g)
Blade Length: 239 mm
Total Length: 388 mm
Spine Thickness at Base: 2.4 mm
Blade Height: 50 mm
Handle: Wenge Octagonal Handle&&&&&&129.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-vg10-gyuto-240mm-178.png&&&5&&&||&&&||&&&||@@@
yabl2dagy21&&&KJ-ADM-210GY&&&Yamashin Blue #2 Damascus Gyuto 210mm&&&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)
Edge Length: 212 mm
Total Length: 360 mm
Spine Thickness at Heel: 4 mm
Blade Height: 44 mm
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yabl2dagy24&&&KJ-ADM-240GY&&&Yamashin Blue #2 Damascus Gyuto 240mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Finish: Damascus Migaki
Cladding: Damascus, Reactive
Grind: Double Bevel (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.7 oz (190 g)
Edge Length: 246 mm
Total Length: 390 mm
Spine Thickness at Heel: 5 mm
Blade Height: 46 mm&&&&&&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)
Edge 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&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Each knife is made by hand so measurements may vary.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Finish: Damascus Migaki
Cladding: Damascus, Reactive
Grind: Double Bevel (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.6 oz (76 g)
Edge Length: 138 mm
Total Length: 265 mm
Spine Thickness at Heel: 3 mm
Blade Height: 28 mm&&&&&&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&&&Here it is rewritten in your tight mobile-first template format, with strong culinary language to clearly signal this is a kitchen knife for food preparation:
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)
Edge Length: 168 mm
Total Length: 310 mm
Spine Thickness at Heel: 4 mm
Blade Height: 46 mm
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yabl2bu161&&&KAKI-AOM-165BU&&&Yamashin Blue #2 Kasumi Bunka 165mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing bunka.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Finish: Kasumi (Polished)
Laquer Coating
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.1 oz (118 g)
Edge Length: 169 mm
Total Length: 308 mm
Spine Thickness at Heel: 3 mm
Blade Height: 44 mm&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-bunka-165mm-68.png&&&0&&&||&&&||&&&@@@
yawh1fu18&&&KAKI-AOM-210GY&&&Yamashin Blue #2 Kasumi Gyuto 210mm&&&Kaki san, who is the sole blacksmith at Yamashin, utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft iron steel using a hammer forge technique known as san-mai.
This is a nicely proportioned blade, and with a height at the heel of about 47.5 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kasumi
Weight: 6.9 oz (194 g)
Edge Length: 214 mm
Total Length: 364 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47.5 mm
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-gyuto-210mm-29.png&&&5&&&||&&&||&&&@@@
yabl2gy24&&&KAKI-AOM-240GY&&&Yamashin Blue #2 Kasumi Gyuto 240mm&&&Kaki san, who is the sole blacksmith at Yamashin, utilizes the ever popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft iron steel using a hammer forge technique known as san-mai.
This is a nicely proportioned blade, and with a height at the heel of about 50 mm, it is especially attractive to lovers of taller knives. It is not a super thin knife nor is it possessing of wonderful fit and finish. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at a super attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kasumi
Weight: 9.0 oz (256 g)
Edge Length: 240 mm
Total Length: 393 mm
Spine Thickness at Heel: 4 mm
Blade Height: 52 mm
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-gyuto-240mm-29.png&&&4&&&||&&&||&&&@@@
yabl2kobo121&&&KAKI-AOM-120KB&&&Yamashin Blue #2 Kasumi Ko Bocho 120mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kasumi (Polished)
Laquer Coating
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.8 oz (80 g)
Edge Length: 124 mm
Total Length: 250 mm
Spine Thickness at Heel: 3 mm
Blade Height: 39 mm&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-ko-bocho-120mm-90.png&&&0&&&||&&&||&&&@@@
yabl2na161&&&KAKI-AOM-165NA&&&Yamashin Blue #2 Kasumi Nakiri 165mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing nakiri.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kasumi (Polished)
Laquer Coating
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.9 oz (166 g)
Edge Length: 162 mm
Total Length: 312 mm
Spine Thickness at Heel: 3 mm
Blade Height: 54 mm&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-nakiri-165mm-39.png&&&0&&&||&&&||&&&@@@
yabl2pe151&&&KAKI-AOM-150PT&&&Yamashin Blue #2 Kasumi Petty 150mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing petty.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Finish: Kasumi (Polished)
Laquer Coating
Grind: Double Bevel (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.0 oz (86 g)
Edge Length: 154 mm
Total Length: 277 mm
Spine Thickness at Heel: 4 mm
Blade Height: 33 mm&&&&&&92&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-petty-150mm-90.png&&&0&&&||&&&||&&&@@@
yabl2fu18&&&KAKI-AOM-165SA&&&Yamashin Blue #2 Kasumi Santoku 165mm&&&Kaki san at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing santoku.
The great looks are enhanced by a nicely made walnut and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kasumi (Polished)
Laquer Coating
Weight: 5.6 oz (158 g)
Edge Length: 170 mm
Total Length: 310 mm
Spine Thickness at Heel: 3.5 mm
Blade Height at Heel: 48 mm
Grind: Double Bevel (See Choil Shot)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kasumi-santoku-165mm-29.png&&&0&&&||&&&||&&&@@@
yabl2ha18&&&KAKI-180HA-C&&&Yamashin Blue #2 Kurouchi Bunka 180mm&&&The blacksmith at Yamashin utilizes the ever popular Aogami #2 carbon steel as his cutting edge on this great performing hakata. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish which results from leaving the black carbon deposit from the forging process on the face of the steel. It is quite a smooth finish, which aids with food release. While this rustic kurouchi finish will inhibit oxidation, this knife is an all carbon steel construction and will patina with normal use.
This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Weight: 6.4 oz (180 g)
Edge Length: 180 mm
Total Length: 313 mm
Spine Thickness at Heel: 3 mm
Blade Height: 50 mm
Grind: Double Bevel (See Choil Photo)
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood
Photos by Gustavo Bermudez&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-bunka-180mm-29.png&&&0&&&||&&&||&&&@@@
yabl2gy21&&&KAKI-210GY-C&&&Yamashin Blue #2 Kurouchi Gyuto 210mm&&&The blacksmith at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish, which results from leaving the black carbon deposit from the forging process on the face of the steel. It is quite a smooth finish, which aids with food release. While this rustic kurouchi finish will inhibit oxidation, this knife is an all-carbon steel construction and will patina with normal use.
This is a nicely proportioned blade. It is not super thin, and would be considered more of a middleweight. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at an attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made red sandalwood and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Weight: 6.1 oz (172 g)
Edge Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 47 mm
Grind: Double Bevel (See Choil Shot)
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood&&&&&&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&&&Honesukis are knives that are primarily intended for processing poultry and other birds. They can, of course, be used in other circumstances based on your needs and likes. These are stout and stiff blades that have a really nice geometry and feature a well-made distal taper from the heel to the fine tip. While honesuki knives are very robust knives, note that they are intended to cut through the joints of a bird, not cleave through the bone.
Considering the very low price point, this knife is well-made in terms of grinds and profile. It is a very traditional looking and feeling knife that makes little effort to please in terms of high levels of fit and finish. Rather, the effort has gone into producing a knife that is perfectly fit for purpose while being tough and quite easy to sharpen. The Blue #2 inner core is a great knife steel and, together with the kurouchi cladding of soft iron, presents a blade that is tough and will hold an edge for prolonged use.
We are supplying it with a very nice upgraded handle made from red sandalwood and dyed pakka wood for the ferrule.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Weight: 3.5 oz (98 g)
Edge Length: 154 mm
Total Length: 295 mm
Spine Thickness at Base: 3 mm
Blade Height: 33 mm
Grind: Double Bevel (See Choil Photo)
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-blue-2-kurouchi-honesuki-150mm-28.png&&&5&&&||&&&||&&&@@@
yabl2kobo12&&&KAKI-120KB-C&&&Yamashin Blue #2 Kurouchi Ko Bocho 120mm&&&This authentic Japanese traditional kitchen knife line features hand-forged double-layer blue-paper steel blades (Blue #2) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives for the money are impressive, which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money, these would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them, and don't let water or acid linger on the blade. The knife will patina over time, adding to the great rustic look of these knives. We recently upgraded these knives with a very nice walnut handle.
Blacksmith: Kaki san
Location: Tosa, Japan
Edge Steel: Blue #2
Edge Grind: Even
Cladding: Soft Iron
Weight: 2.8 oz (80 g)
Edge Length: 123 mm
Total Length: 245 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm&&&&&&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 knives for a wide audience of home and professional users, and they are some of the most traditional Japanese kitchen knives we carry. Yamashin knives are very simple blades and, due to this simplicity, are available at a really keen price. This knife is made from Blue #2 high-carbon steel with a soft iron cladding. The cladding retains the blacksmith's carbon scale, which is known as a kurouchi finish. This adds a level of protection to the reactive blade but does not negate the need for careful cleaning and drying after use.
Blue #2 steel is a very popular alloy for good reason. While it takes a bit more effort to sharpen than its White Paper sibling, it will hold that edge longer. It is also slightly better with corrosion resistance than the White steel.
This is a classic petty in terms of length, while it is somewhat taller than other similar-length knives. It is also a bit heavier than most in this size range. This weight is the result of a more robust profile and grind. In turn, this affords the blade a nice stiff characteristic.
We have made this fine petty available with an upgraded handle made from red sandalwood with a dyed pakka wood ferrule.
Maker: Yamashin
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Core Edge Steel: Hitachi Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Weight: 3.0 oz (84 g)
Edge Length: 154 mm
Total Length: 279 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 mm
Grind: Double Bevel (See Choil Photo)
Handle: Red Sandalwood
Ferrule: Colored Pakka Wood&&&&&&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&&&This Yamashin White #1 Bunka is an authentic Japanese traditional kitchen knife line that features a hammer-forged white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. If you've never tried a good Japanese knife, this would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them, and don't let water or acid linger on the blade. The knife will patina over time, adding to the tremendous rustic look of these knives.
Each knife is made by hand so measurements will vary.
Maker: Yamashin
Construction: Hammer Forged/San Mai
Cladding: Soft Iron
Edge Steel: Shirogami 1
HRC: 60+-
Edge Grind: 50/50
Location: Tosa, Japan
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.5 oz (184 g)
Edge 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&&&Yamashin White #1 Gyuto 210mm. This authentic Japanese traditional kitchen knife line features a hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. The grinds on these knives are impressive for the price, which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money, this knife would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time, adding to the great rustic look of these knives.
Each knife is made by hand so measurements will vary.
Maker: Yamashin
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Edge Steel: Shirogami
HRC: 60+-
Edge Grind: 50/50
Location: Tosa, Japan
Weight: 5.6 oz (159 g)
Edge Length: 214 mm
Total Length: 360 mm
Spine Thickness at Base: 3 mm
Blade Height: 51 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&110&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-gyuto-210mm-280.png&&&4.5&&&||&&&||&&&@@@
yawh1ho15&&&YS-HS150W-OW&&&Yamashin White #1 Honesuki 150mm&&&Yamashin White #1 Honesuki 150mm. A honesuki knife is a stiff boning knife that is popular in Japan. The shape and thickness are perfect for processing chicken and other poultry.
Each knife is made by hand so measurements will vary.
Weight: 3.2 oz (91 g)
Blade Length: 155 mm
Total Length: 290 mm
Spine Thickness at Base: 3 mm
Blade Height: 36 mm
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
&&&&&&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&&&Discover the genuine craftsmanship of the Yamashin White #1 Kiri Cleaver, a traditional Japanese kitchen knife series celebrated for its affordability without compromising quality. Crafted with the esteemed white-paper steel blade (white #1) through a hammer-forging process, these knives are a staple in many Japanese kitchens, cherished by discerning chefs for their daily culinary tasks. Renowned for their exceptional sharpness and durable edge, these knives offer an unparalleled cutting experience. Ideal for those eager to explore the finesse of a premium Japanese knife, the Yamashin Kiri Cleaver is your perfect introduction. Maintenance is effortlessly straightforward: simply ensure the blade is dry after use and avoid prolonged exposure to water or acidic substances. With time, the knife acquires a unique patina, enhancing its rustic allure.
Each knife is made by hand so measurements will vary.
Maker: Yamashin
Construction: Hammer Forged/San Mai
Cladding: Soft Iron
Edge Steel: Shirogami
HRC: 60+-
Edge Grind: 50/50
Location: Tosa, Japan
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 7.8 oz (221 g)
Edge Length: 186 mm
Total Length: 350 mm
Spine Thickness at Base: 3 mm
Blade Height: 85 mm
Our Kiri Cleaver saya does not fit this knife; we recommend the felt guard instead.&&&&&&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&&&Yamashin White #1 Nakiri 165mm. This authentic Japanese traditional kitchen knife line features hand-forged double-layer white-paper steel blade (white #1) but is very reasonably priced. These are everyday kitchen knives that many good cooks love to use in Japan. They sharpen really well and hold a nice edge. The grinds on these knives are impressive for the price, which makes them a great overall value. If you've never tried a good Japanese knife and don't want to spend a ton of money, these would be an excellent choice. Care for carbon steel knives is simple. Just wipe them dry after you use them and don't let water or acid linger on the blade. The knife will patina over time, adding to the great rustic look of these knives. These knives now come with an upgraded walnut handle with a black pakka wood ferrule.
Each knife is made by hand so measurements will vary.
Weight: 6.4 oz (181 g)
Edge 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-290.png&&&0&&&||&&&||&&&@@@
yakogy21&&&YKON-G210&&&Yamato White #2 Kon-gou Gyuto 210mm&&&Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Kon-gou series.
The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.
Brand Yamato
Location: Sakai/Osaka Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2
Cladding: Iron
Edge Grind: Even, 50/50
Handle: Burnt Chestnut, D-shaped
Weight: 5.6 oz (160 g)
Edge Length: 218 mm
Total Length: 375 mm
Spine Thickness at Base: 3.3 mm
Blade Height at Base: 51.9 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamato-white-2-kon-gou-gyuto-210mm-60.png&&&0&&&||&&&||&&&|kika21gy|@@@
yaobgy21&&&YOBO-G210&&&Yamato White #2 Oboro Gyuto 210mm&&&Based in Osaka Japan, Yamato's craftsmen have developed two distinct lines using White #2 carbon steel: Kon-gou and Oboro. The Kon-gou series boasts a migaki finish with a natural stone finish along the cladding line, while the Oboro line features a slender geometry and kasumi finish on the soft iron cladding. The knife you see here is the Oboro series.
The gyuto, or chef's knife as it is commonly known, is a versatile tool in any kitchen. Its design and substantial edge length make it suitable for a variety of tasks, from slicing small tomatoes to carving a large roast. Many chefs own multiple gyuto knives, and with its wide range of applications, adding another to your collection is a decision you won't regret.
Brand Yamato
Location: Sakai/Osaka Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2
Cladding: Iron
Edge Grind: Even, 50/50
Handle: Burnt Chestnut, D-shaped
Weight: 5.3 oz (150 g)
Edge Length: 217 mm
Total Length: 373 mm
Spine Thickness at Base: 3.2 mm
Blade Height at Base: 52.0 mm&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamato-white-2-oboro-gyuto-210mm-34.png&&&0&&&||&&&||&&&|kika21gy|@@@
yawibopekn&&&HA1-W090&&&Yasunori Blue #1 Boning Knife 90mm&&&This knife is made in Japan for hunters who need something that can skin a boar or a deer. The knife is single-sided with a right-handed grind and would be a good knife for butchering and breaking down poultry. It's made with Blue #1 steel.
Maker: Yasunori
Construction: Hammer Forged, Single Grind
Right-Handed Grind
Edge Steel: Blue #1
Cladding: Soft Iron
Finish: Kurouchi
Handle: Oak Oval
Ferrule: Black Plastic
Weight: 2.2 oz (64 g)
Edge Length: 95 mm
Total Length: 214 mm
Spine Thickness at Base: 2 mm
Blade Height: 37 mm&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-1-boning-knife-90mm-157.png&&&5&&&||&&&||&&&@@@
yabu16&&&KYA-B17J&&&Yasunori Blue #2 Bunka 165mm&&&We love finding new blacksmiths, especially when they are offering a limited range of intriguing knives at attractive prices. Such is the case with Yasunori. This is a small blacksmith enterprise that is located in the Miki region of Japan. Yasunori-san is the sole proprietor, forging, heat treating, grinding, and edging every blade.
The Yasunori bunka is a fun and functional kitchen knife. It combines many of the attributes of a nakiri and a santoku in a package that is both versatile and efficient. At 165mm, it is a short blade. There is a gentle curve to the belly almost along the entire length of the edge.
It is constructed with a core of Blue #2 carbon steel with an outer layer of a softer stainless steel. It is quite light and, together with the short blade length, makes for a very nimble cutter. The blade face has been given a nice horizontal brush finish and is decorated with some good-looking, hand-chiseled kanji. The blade is attached to a traditional octagonal handle made from walnut and pakka wood.
This is a really well-executed item that has many features not found on knives at this price point. Highly recommended.
Brand: Yasunori
Location: Miki City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
HRC: 62
Weight: 3.8 oz (108 g)
Edge Length: 165 mm
Total Length: 297 mm
Spine Thickness at Base: 3 mm
Blade Height: 45 mm&&&&&&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 new company we recently discovered on our trip to Japan. They are a small shop producing a limited range of kitchen knives at very reasonable prices. Owner Yasunori-san undertakes the entire production himself, from forging to heat treating, grinding, and edging.
Rather than using cost-saving methods like kurouchi finishes and cheap handles, his blades feature attractive brushed lower blade roads and hairline finishes. He even hand-engraves the fine kanji script that decorates the blade.
He uses Blue #2 as the core steel which is then covered with a soft stainless awasi. Adding a stainless outer layer reduces maintenance to a minimum and strengthens the blade while reducing weight. Of course, you will need to keep it dry and clean between uses as the core carbon steel will rust if left wet.
This is a classic funayuki in that it has a fairly flat blade profile with relatively little belly. It is a short knife, which is a great complement or replacement for a gyuto or chef knife. It really is a jack of all trades in the kitchen and a bargain for what it represents in materials and execution. We are very pleased to be the first seller of these interesting knives in the USA.
Weight: 4.0 oz (112 g)
Edge Length: 165 mm
Total Length: 303 mm
Spine Thickness at Base: 3 mm
Blade Height: 44 mm
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-funayuki-165mm-268.png&&&4&&&||&&&||&&&@@@
yabl2na16&&&KYA-N16J&&&Yasunori Blue #2 Nakiri 165mm&&&The nakiri has become a popular blade design in both professional and home kitchens. It has a unique shape designed primarily as a vegetable cutter. "Nakiri" is Japanese for "cutting greens," and this blade does so with consummate ease. As the nakiri is primarily a vegetable cutter, they are made thin to avoid wedging on harder ingredients.
There are two main styles of nakiri. The most popular is the Kakugata, which is featured here. It has a very square-looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
These nice quality knives are a real bargain! They feature Blue #2 steel as the core with a soft stainless cladding to protect and strengthen the cutting steel. The blade is finished with a nice hairline finish and some fine hand-chiseled kanji. It is supplied with a well-made walnut and pakka wood handle.
Yasunori is a very small blacksmith shop located in central Japan and they make knives primarily for their domestic market. CKTG is their first retail customer outside of Japan and we're always excited to bring unique items from small blacksmiths that you can't find anywhere else.
Weight: 4.8 oz (136 g)
Edge Length: 159 mm
Total Length: 300 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm
Edge Steel: Blue #2
HRC: 62+-
Cladding: Stainless
Finish: Hair Line/Sand Blast
Edge Grind: Even +-
Handle: Octagonal Walnut
Ferrule: Pakka Wood
Engraving: Hand-Engraved Kanji&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-nakiri-165mm-315.png&&&5&&&||&&&||&&&@@@
yabl2na16crf&&&KYA-N16JSecond&&&Yasunori Blue #2 Nakiri 165mm - Cracked Ferrule&&&This knife arrived from the manufacturer with a crack in the ferrule, visible in pictures 2 and 4. The knife is new.
The nakiri has become a popular blade design in both professional and home kitchens. It has a unique shape designed primarily as a vegetable cutter. "Nakiri" is Japanese for "cutting greens," and this blade does so with consummate ease. As the nakiri is primarily a vegetable cutter, it is made thin to avoid wedging on harder ingredients.
There are two main styles of nakiri. The most popular is the Kakugata, which is featured here. It has a very square-looking blade with a flat profile. The Higashgata, or Kantogata, is less common and it features a rounded heel and curved cutting edge.
These nice quality knives are a real bargain! They feature Blue #2 steel as the core with a soft stainless cladding to protect and strengthen the cutting steel. The blade is finished with a fine hairline and some hand-chiseled kanji. It is supplied with a well-made walnut and pakka wood handle.
Yasunori is a very small blacksmith shop located in central Japan and they make knives primarily for their domestic market. CKTG is their first retail customer outside of Japan and we're always excited to bring unique items from small blacksmiths that you can't find anywhere else.
Weight: 4.8 oz (136 g)
Edge Length: 159 mm
Total Length: 300 mm
Spine Thickness at Base: 3 mm
Blade Height: 48 mm
Edge Steel: Blue #2
HRC: 62+-
Cladding: Stainless
Finish: Hair Line/Sand Blast
Edge Grind: Even +-
Handle: Octagonal Walnut
Ferrule: Pakka Wood
Engraving: Hand-Engraved Kanji&&&&&&155&&&124&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-blue-2-nakiri-165mm-cracked-ferrule-51.png&&&0&&&||&&&||&&&@@@
yobl2sa16&&&KYA-S16J&&&Yasunori Blue #2 Santoku 165mm&&&If you seek a knife that can do most things well, while representing outstanding value for money, then we have something for you to consider in the excellent Yasunori Blue #2 Santoku 165mm.
This small knife has big aspirations and will fulfill many roles in your kitchen. The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly, which will excel with push and pull cutting. The santoku is a wonderful all-around slicer and dicer that is becoming a first-choice blade in many home kitchens. Its tall blade gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
We really like the grinds of this knife, along with the interestingly formed shinogi, most rare in this price range. The Blue #2 core is clad with a soft stainless steel in the san-mai style of awase. The spine is nicely tapered to the tip, and the hand-engraved kanji really adds to the look and value. Fit and finish are really good at this price, and the handle is well-made. An outstanding value in every way.
Edge Steel: Blue #2
HRC: 62+-
Cladding: Stainless
Finish: Hair Line/Sand Blast
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Edge Grind: Even +-
Engraving: Hand-Engraved Kanji
Weight: 4.2 oz (120 g)
Edge Length: 165 mm
Total Length: 302 mm
Spine Thickness at Base: 3 mm
Blade Height: 44 mm&&&&&&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 makes great knives that are also great bang for the buck. This good-looking gyuto knife is a new departure for them, but it still adheres to those primary business goals. The knife is a looker in every way. Made from VG-10 stainless steel, the inner core is beautifully clad with a softer stainless steel that has a lovely Damascus pattern. The cladding process is called warikomi. The upper blade road is treated to a hammer finish, which accentuates the pattering and aids with food release.
The blade is a mid-length 210mm, which many chefs deem the perfect size for almost every normal kitchen task and kitchen space. It has a good height-to-length ratio for better hand-to-board clearance. The blade is mated to a stainless bolster, which in turn is attached to the black western handle. Three rivets are used to attach it to the tang. This is a well-made chef knife that is easy to maintain, and it takes a good edge and holds it. The handle feels comfortable and the overall balance is really well achieved. Add all this to a very fair price and we believe this is a strong new addition to the Yasunori catalog.
Maker: Yasunori
Location: Miki City Japan
Edge Steel: VG10 Stainless Steel
Weight: 6.5 oz (184 g)
Edge Length: 211 mm
Total Length: 340 mm
Spine Thickness at Base: 2 mm
Blade Height: 49 mm&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasunori-vg-10-warikomi-damascus-gyuto-210mm-123.png&&&5&&&||&&&||&&&||@@@
yoskdnagy21&&&YO-SKD-G210&&&Yoshikane SKD Nashiji Gyuto 210mm&&&Yoshikane SKD Nashiji Gyuto 210mm. Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made. This lovely gyuto is an excellent example of his work. None of our sayas fit this knife.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD 12 Semi Stainless Steel
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 5.8 oz (166 g)
Edge Length: 211 mm
Total Length: 360 mm
Spine Thickness at Base: 4 mm
Blade Height: 46 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-gyuto-210mm-229.png&&&0&&&||&&&||&&&@@@
yoshikane&&&YO-SKD-G240&&&Yoshikane SKD Nashiji Gyuto 240mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are always meticulously made.
Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance.
None of our sayas fit this knife.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD 12 Semi Stainless Steel
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 7.4 oz (212 g)
Edge Length: 243 mm
Total Length: 399 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm
Photos by Gustavo Bermudez&&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-gyuto-240mm-218.png&&&5&&&||&&&||&&&@@@
yosg2ki21&&&YO-SKD-K210&&&Yoshikane SKD Nashiji Kiritsuke 210mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles and his blades are always meticulously made.
Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance.
They recently changed the handles for us, so trust the photos, not the video.
Blacksmith: Yoshikane
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD 12 Semi Stainless Steel
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 7.6 oz (216 g)
Edge Length: 212 mm
Total Length: 369 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm
Handle: Ebony Octagonal&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-kiritsuke-210mm-198.png&&&5&&&||&&&||&&&@@@
yoskdnaki21n&&&C210&&&Yoshikane SKD Nashiji Kiritsuke 210mm Custom&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles and his blades are always meticulously made. This knife features SKD-12 semi-stainless steel that holds an edge very well and is easy to sharpen. It's finished with a slim, elegant Khii chestnut handle with buffalo horn ferrule in a D configuration on the right side.
Blacksmith: Yoshikane
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD 12 Semi Stainless Steel
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Khii Chestnut D
Ferrule: Buffalo Horn
Weight: 5.9 oz (168 g)
Edge Length: 214mm
Spine Thickness at Heel: 4 mm
Blade Height: 52 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-kiritsuke-210mm-197.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)
Edge Length: 242 mm
Total Length: 400 mm
Spine Thickness at Base: 4 mm
Blade Height: 55 mm&&&&&&410&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-kiritsuke-240mm-101.png&&&0&&&||&&&||&&&@@@
yoshikane1&&&YO-SKD-N165&&&Yoshikane SKD Nashiji Nakiri 165mm&&&Yoshikane SKD Nashiji Nakiri 165mm. Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles; his blades are always meticulously made. This lovely nakiri is an excellent example of his work.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD 12 Semi Stainless Steel
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Logo: Laser Engraved
Weight: 7.2 oz (204 g)
Edge Length: 165 mm
Total Length: 318 mm
Spine Thickness at Base: 3 mm
Blade Height: 53 mm&&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-nakiri-165mm-39.png&&&0&&&||&&&||&&&@@@
yowh2nasu24&&&YO-SKD-S240&&&Yoshikane SKD Nashiji Sujihiki 240mm&&&Delve into the unparalleled mastery of Yoshikane Knives, originating from the vibrant heart of Sanjo City, Japan. The esteemed Master Blacksmith, Mr. Yamamoto, artfully assembles each knife, infusing his distinct designs and hypnotic finishes, transforming every blade into a testament of accuracy and painstaking detail. Yoshikane Knives invites you to a realm where flawless design merges seamlessly with exacting precision.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: SKD 12 Semi Stainless Steel
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 6.2 oz (176 g)
Edge Length: 241 mm
Total Length: 400 mm
Spine Thickness at Base: 4 mm
Blade Height: 41 mm&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-skd-nashiji-sujihiki-240mm-54.png&&&0&&&||&&&||&&&@@@
yowh2nabu16&&&YO-W2-B165&&&Yoshikane White #2 Nashiji Bunka 165mm&&&Experience unparalleled Japanese craftsmanship with Yoshikane Knives, nestled in the heart of Sanjo City, Japan. The legendary Master Blacksmith, Mr. Yamamoto, weaves magic with his unique designs and captivating finishes, transforming every blade into an impeccably detailed work of art. This knife is in the popular bunka style and uses excellent White #2 carbon steel. Enter a world where precision meets aesthetic excellence with every Yoshikane knife.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 6.1 oz (174 g)
Edge Length: 169 mm
Total Length: 315 mm
Spine Thickness at Heel: 4 mm
Blade Height: 51 mm&&&&&&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&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles, and his blades are meticulously made. The shop is located in Sanjo City, Japan, and has fostered several great blacksmiths over the years.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 6.2 oz (176 g)
Edge Length: 213 mm
Total Length: 362 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm&&&&&&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 some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are meticulously made.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Wenge Octagonal
Ferrule: Black Buffalo Horn
Weight: 7 oz (200 g)
Edge Length: 245 mm
Total Length: 406 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm
Photos by Gustavo Bermudez&&&&&&430&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-240mm-230.png&&&0&&&||&&&||&&&@@@
yowh2gy24noh&&&C240&&&Yoshikane White #2 Nashiji Gyuto 240mm Custom&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles; his blades are meticulously made at their workshop in Sanjo City. This knife comes with a lovely custom 4,000 Year old bog oak octagonal handle to complete the package.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Custom Bog Oak Octagonal
Weight: 6.4 oz (182 g)
Edge Length: 245 mm
Total Length: 405 mm
Spine Thickness at Base: 4 mm
Blade Height: 50 mm&&&&&&430&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-240mm-custom-39.png&&&0&&&||&&&||&&&@@@
yowh2naki21&&&YO-W2-K210&&&Yoshikane White #2 Nashiji Kiritsuke 210mm&&&Immerse yourself in the unmatched artistry of Yoshikane Knives, hailing from the cultural epicenter of Sanjo City, Japan. The iconic Master Blacksmith, Mr. Yamamoto, skillfully crafts each blade, weaving in his exclusive designs and mesmerizing finishes, thereby turning every piece into an embodiment of precision and meticulous attention to detail. With Yoshikane Knives, step into an arena where exquisite design intertwines with uncompromising precision.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 6.8 oz (192 g)
Edge Length: 212 mm
Total Length: 365 mm
Spine Thickness at Heel: 4 mm
Blade Height: 50 mm&&&&&&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&&&Experience unparalleled Japanese craftsmanship with Yoshikane Knives, nestled in the heart of Sanjo City, Japan. The legendary Master Blacksmith, Mr. Yamamoto, weaves magic with his unique designs and captivating finishes, transforming every blade into an impeccably detailed work of art. This knife is in the popular nakiri style and uses excellent White #2 carbon steel. Enter a world where precision meets aesthetic excellence with every Yoshikane knife.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Ebony Octagonal
Weight: 7.3 oz (208 g)
Edge Length: 165 mm
Total Length: 319 mm
Spine Thickness at Heel: 4 mm
Blade Height: 54 mm&&&&&&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)
Edge 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&&&Experience unparalleled Japanese craftsmanship with Yoshikane Knives, nestled in the heart of Sanjo City, Japan. The legendary Master Blacksmith, Mr. Yamamoto, weaves magic with his unique designs and captivating finishes, transforming every blade into an impeccably detailed work of art. Enter a world where precision meets aesthetic excellence with every Yoshikane knife.
Blacksmith: Yoshikane Hamono
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2
Hardness: HRC 63+-
Cladding: Stainless
Finish: Nashiji
Handle: Octagonal
Weight: 5.7 oz (164 g)
Edge Length: 169 mm
Total Length: 305 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-santoku-165mm-155.png&&&0&&&||&&&||&&&@@@
yotabl1gy18&&&OE-TY204&&&Yoshikazu Tanaka Blue #1 Gyuto 180mm&&&Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
Blacksmith: Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Edge Steel: Blue #1
Cladding: Soft Iron Clad
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 4.9 oz (138 g)
Blade Length: 169 mm
Total Length: 312 mm
Spine Thickness at Base: 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&&&Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he makes for one of the country's top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from rosewood and colored pakka wood.
This is a stout blade with a fair amount of heft to it. Like all Sakai knives, it also runs a bit shorter than advertised.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
Blacksmith: Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Profile: Gyuto
Edge Length: 210mm
Edge Steel: Blue #1
Cladding: Soft Iron Clad
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 5.9 oz (170 g)
Edge Length: 201 mm
Total Length: 354 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
Hardness: 62-64 HRC&&&&&&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 works in Sakai City, forging knives for some of the top brands and resellers. He is particularly well known for his blue steel knives, his heat treatment, and his forging skills. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace with regard to daily output.
Our first batch of knives contains kurouchi versions, which are made from Blue #1 steel and have a soft iron jigane featuring a very smooth finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. This is highlighted by a more intricate cladding line between the hagane and jigane compared to other makers, with more core steel exposed.
Tanaka-san has employed Blue Paper #1 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 62-64 Rockwell and then applied a beautiful kurouchi finish. The smooth black forger’s scale finish aids in ease of maintenance while adding an aesthetic appeal that is hard to resist!
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #1
Cladding: Soft Iron
Finish: Kurouchi
Handle: Octagonal Rosewood
Hardness: 62-64 HRC
Weight: 6.8 oz (194 g)
Edge 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&&&Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is mainly well known for his blue steel knives that he creates for one of the country's top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would typically see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a lovely kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
Blacksmith: Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Edge Steel: Blue #1
Cladding: Soft Iron Clad
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 7.8 oz (222 g)
Blade Length: 180 mm
Total Length: 330 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 58 mm
We do not have a saya that fits this knife well; try the felt guard instead.&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-nakiri-180mm-272.png&&&5&&&||&&&||&&&@@@
yotabl1pe12&&&OE-TY210&&&Yoshikazu Tanaka Blue #1 Petty 120mm&&&Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
Blacksmith: Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Edge Steel: Blue #1
Cladding: Soft Iron Clad
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 2.3 oz (66 g)
Blade Length: 116 mm
Total Length: 239 mm
Spine Thickness at Base: 2 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&&&Yoshikazu Tanaka is one of the most famous knifemakers in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he creates for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from Blue #1 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
Blacksmith: Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Edge Steel: Blue #1
Cladding: Soft Iron Clad
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 2.6 oz (74 g)
Blade Length: 146 mm
Total Length: 270 mm
Spine Thickness at Base: 2 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 Japan’s most revered knifemakers, celebrated for his exceptional craftsmanship and dedication to the art of forging. Based in Sakai City, Tanaka-san has earned a stellar reputation among top chefs and premium brands, particularly for his mastery of blue steel knives. His unrivaled heat treatment and forging techniques set his creations apart.
One of the most distinctive features of Tanaka’s knives is the unique clad-line between the hagane (core steel) and jigane (cladding), unlike anything you'll see from other makers. Additionally, his blades often showcase more exposed core steel, highlighting their precision and character.
The knives we proudly stock are crafted from Blue #1 steel, paired with a soft iron jigane that boasts an elegant kurouchi finish. The dark upper blade beautifully contrasts with the sandblasted lower face along the shinogi, creating a striking visual. Delicate hand-engraved kanji further elevate the refined aesthetic. Complementing the blade is a meticulously crafted octagonal handle made of rosewood and colored pakka wood, offering both style and comfort.
True to the Sakai tradition, these knives tend to run slightly shorter than advertised. Be sure to check the detailed specifications below for accurate measurements.
We’re thrilled to bring you these extraordinary knives, forged by the hands of a true master. Discover the artistry and functionality of Yoshikazu Tanaka’s creations—an investment in excellence for your kitchen.
Blacksmith: Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Edge Steel: Blue #1
Cladding: Soft Iron Clad
Hardness: 62-64 HRC
Handle: Rosewood Octagonal
Ferrule: Colored Pakka Wood
Weight: 4.7 oz (136 g)
Edge Length: 155 mm
Total Length: 298 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 45 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-blue-1-santoku-165mm-40.png&&&5&&&||&&&||&&&@@@
yotabl1gy24b&&&C3666&&&Yoshikazu Tanaka White #1 Damascus Gyuto 210mm&&&Yoshikazu Tanaka works in Sakai City, forging knives for some of the top brands and resellers. He is particularly well known for his heat treatment and his forging skills. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace regarding daily output.
Tanaka-san has employed White #1 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 61 and 62 Rockwell. The knife is topped off with a lovely wenge octagonal handle with a buffalo horn ferrule.
Blacksmith: Yoshikazu Tanaka
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #1
Cladding: Damascus
Hardness: 61-62 HRC
Handle: Octagonal Wenge
Weight: 7.1 oz (204 g)
Edge Length: 207 mm
Total Length: 350 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm&&&&&&430&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-1-damascus-gyuto-210mm-122.png&&&5&&&||&&&||&&&|kika21gy|@@@
yotawh2bu16&&&OE-TY501&&&Yoshikazu Tanaka White #2 Bunka 165mm&&&Yoshikazu Tanaka is one of the most famous blacksmiths in Japan. Tanaka-san works in Sakai City, forging knives for some of the top brands and chefs. He is particularly well known for his blue steel knives that he makes for one of the country’s top makers. He is universally lauded for his heat treatment and his forging skills. One aspect of his knives that is loved by all is a very unique clad-line between the hagane and jigane compared to other makers. He also usually has more core steel exposed than you would normally see on other blades.
The versions we are stocking are made from White #2 steel and have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from oak wood.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Edge Steel: White #2
Cladding: Soft Iron Clad
Handle: Oak Octagonal
Weight: 6.6 oz (188 g)
Edge Length: 170 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 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&&&Yoshikazu Tanaka works in Sakai City, forging knives for some of the top brands and resellers. His use of pine charcoal when quenching knives allows for a more gentle and slow heat treatment. He also works at a more leisurely pace regarding daily output.
This batch of knives contains kurouchi versions. They are made from White #2 steel and have a soft iron jigane and a rough, blacksmith finish so he can make a great cutting knife at a large discount. Scratches and imperfections are the norm.
Tanaka-san has employed White Paper #2 carbon steel in the making of this blade, and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to 62 Rockwell and then applied the kurouchi finish.
Blacksmith: Yoshikazu Tanaka
Sharpener: Tsuyoshi Yauchi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Profile: Gyuto
Edge Steel: White #2
Cladding: Soft Iron
Finish: Kurouchi
Hardness: 62 HRC
Handle: Octagonal Oak
Weight: 8.2 oz (234 g)
Edge 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 has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
HRC: 61
Cladding: Stainless
Finish: Basket Weave
Brand Name: Yoshimi Hino
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Edge Grind: Even, 50/50, Double Bevel
Engraving: Laser
Weight: 4.6 oz (130 g)
Edge 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&&&Indulge in the extraordinary Hino knife collection, masterfully crafted by renowned artisan Yoshimi Kato and exclusively offered at CKTG. With inspiration drawn from the iconic Hino River, each knife is a one-of-a-kind masterpiece. The blades are expertly forged from the finest White #2 steel and cladded in stainless steel, showcasing a mesmerizing basket weave design that elevates both its aesthetics and cutting precision. Discover the ultimate blend of artistic flair and practicality with these exceptional knives. Don't miss the chance to embark on a culinary journey like no other.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
HRC: 61
Cladding: Stainless
Finish: Basket Weave
Brand Name: Yoshimi Hino
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Edge Grind: Even, 50/50, Double Bevel
Engraving: Laser
Weight: 5.2 oz (148 g)
Edge Length: 215 mm
Total Length: 355 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
Photos by Gustavo Bermudez&&&&&&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&&&Indulge in the extraordinary Hino knife collection, masterfully crafted by renowned artisan Yoshimi Kato and exclusively offered at CKTG. With inspiration drawn from the iconic Hino river, each knife is a one-of-a-kind masterpiece. The blades are expertly forged from the finest White #2 steel and cladded in stainless steel, showcasing a mesmerizing basket weave design that elevates both its aesthetics and cutting precision. Discover the ultimate blend of artistic flair and practicality with these exceptional knives. Don't miss the chance to embark on a culinary journey like no other.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
HRC: 61
Cladding: Stainless
Finish: Basket Weave
Brand Name: Yoshimi Hino
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Edge Grind: Even, 50/50, Double Bevel
Engraving: Laser
Weight: 6.8 oz (192 g)
Edge Length: 243 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
Photos by Gustavo Bermudez&&&&&&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&&&CKTG is proud to present the exclusive Hino knife line crafted by the skilled hands of Yoshimi Kato. Each knife is a masterpiece in its own right, named after the iconic Hino river that flows through Echizen. The blades are forged from premium White #2 steel and expertly clad with stainless steel, featuring a beautiful basket weave pattern that enhances both its stunning aesthetics and cutting performance. Don't miss out on owning a piece of culinary artistry that combines form and function seamlessly.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
HRC: 61
Cladding: Stainless
Finish: Basket Weave
Brand Name: Yoshimi Hino
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Weight: 4.4 oz (126g)
Edge Length: 152 mm
Total Length: 290 mm
Spine Thickness at Heel: 4 mm
Blade Height: 40 mm
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&&&Introducing the extraordinary Hino knife collection, exclusively created by Yoshimi Kato for CKTG. Every knife is a masterpiece, inspired by the iconic Hino river in Echizen. The blades are meticulously crafted from top-quality White #2 steel and coated with stainless steel, adorned with a mesmerizing basket weave design that adds to its visual appeal and sharpness. Get your hands on these exceptional knives that blend artistry and practicality flawlessly. Order now to experience the ultimate culinary experience.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
HRC: 61
Cladding: Stainless
Finish: Basket Weave
Brand Name: Yoshimi Hino
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50 Double Bevel
Engraving: Laser
Weight: 5.5 oz (156 g)
Edge Length: 160 mm
Total Length: 303 mm
Spine Thickness at Heel: 3 mm
Blade Height: 51 mm
Photos by Gustavo Bermudez&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-hino-white-2-nakiri-165mm-251.png&&&0&&&||&&&||&&&@@@
yohiwh2pe12&&&KTO-507&&&Yoshimi Hino White #2 Petty 120mm&&&Yoshimi Hino White #2 Petty 120mm. Yoshimi Kato has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
HRC: 61
Cladding: Stainless
Finish: Basket Weave
Brand Name: Yoshimi Hino
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Edge Grind: Even, 50/50, Double Bevel
Engraving: Laser
Weight: 2.0 oz (56 g)
Edge Length: 120 mm
Total Length: 250 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm
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&&&The Yoshimi Hino White #2 Petty 150mm is a cutting-edge kitchen knife crafted by master blacksmith Yoshimi Kato in Echizen, Japan. Constructed through the traditional hammer-forging technique known as San Mai, this knife features a durable White #2 steel edge with a Rockwell hardness of 61 and a stunning basketweave cladding made of stainless steel. The handle is crafted from sandalwood and shaped in a comfortable D-shape, and is fitted with a black pakka wood ferrule for added durability. The knife has an even 50/50 double bevel grind, with a laser engraving for a touch of elegance.
This knife offers the perfect combination of form and function for the discerning cook. The blade provides ample stability and precision for even the most demanding kitchen tasks. The Yoshimi Hino brand name is a nod to the river that runs through Echizen and a testament to the exceptional quality of these custom-made knives.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
HRC: 61
Cladding: Stainless
Finish: Basket Weave
Brand Name: Yoshimi Hino
Handle: Sandalwood D Shape
Ferrule: Black Pakka Wood
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 2.3 oz (66 g)
Edge Length: 151 mm
Total Length: 282 mm
Spine Thickness at Heel: 3 mm
Blade Height: 29 mm&&&&&&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&&&Discover the unparalleled Hino knife range, designed by renowned craftsman Yoshimi Kato and available exclusively at CKTG. Inspired by the legendary Hino river, each knife is a unique work of art. The blades are precision-forged from premium White #2 steel and coated with stainless steel, featuring an enchanting basket weave motif that accentuates both its beauty and cutting-edge performance. Experience the perfect combination of artistry and functionality with these exceptional knives. Don't wait, order now for an extraordinary culinary adventure.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
HRC: 61
Cladding: Stainless
Finish: Basket Weave
Brand Name: Yoshimi Hino
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Edge Grind: Even, 50/50, Double Bevel
Engraving: Laser
Weight: 4.5 oz (128 g)
Edge Length: 172 mm
Total Length: 309 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
Photos by Gustavo Bermudez&&&&&&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 has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: White #2
HRC: 61
Cladding: Stainless
Finish: Basket Weave
Brand Name: Yoshimi Hino
Handle: D-Shaped Sandalwood
Ferrule: Black Pakka Wood
Edge Grind: Even, 50/50, Double Bevel
Engraving: Laser
Weight: 5.6 oz (160 g)
Edge Length: 268 mm
Total Length: 420 mm
Spine Thickness at Heel: 3 mm
Blade Height: 39 mm
Photos by Gustavo Bermudez&&&&&&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 Enju VG10 Damascus Bunka 170mm. Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Shot)
Handle: Oak Octagonal
Weight: 4.0 oz (114 g)
Edge Length: 172 mm
Total Length: 315 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm&&&&&&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. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The gyuto is 180mm with a blade height of 44mm. These knives really are great all-arounders. Their compact size belies their many abilities.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Shot)
Handle: Oak Octagonal
Weight: 3.3 oz (94 g)
Edge Length: 180 mm
Total Length: 315 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm&&&&&&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. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Shot)
Handle: Oak Octagonal
Weight: 4.5 oz (128 g)
Edge Length: 214 mm
Total Length: 354 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm&&&&&&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. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Laser Engraved
Edge Grind: Even (See Choil Shot)
Handle: Oak Octagonal
Weight: 5.7 oz (162 g)
Edge Length: 246 mm
Total Length: 398 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-gyuto-240mm-173.png&&&0&&&||&&&||&&&||@@@
yoenvgna16&&&YKE-N160&&&Yoshimi Kato Enju VG10 Nakiri 160mm&&&Yoshimi Enju VG10 Damascus Nakiri 165mm. Yoshimi Kato makes knives for several leading brands including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Shot)
Handle: Oak Octagonal
Weight: 5.3 oz (152 g)
Edge Length: 158 mm
Total Length: 307 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&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 Enju VG10 Damascus Nakiri 180mm. Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Shot)
Handle: Oak Octagonal
Weight: 5.3 oz (154 g)
Edge Length: 180 mm
Total Length: 320 mm
Spine Thickness at Base: 2 mm
Blade Height: 55 mm&&&&&&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. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Laser Engraved
Edge Grind: Even (See Choil Shot)
Handle: Oak Octagonal
Weight: 1.9 oz (54 g)
Edge Length: 122 mm
Total Length: 247 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&205&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-petty-120mm-148.png&&&0&&&||&&&||&&&||@@@
kagipe15&&&YKE-P150-Ebony&&&Yoshimi Kato Enju VG10 Petty 150mm&&&The Yoshimi Kato Enju VG10 Petty 150mm is a beautifully balanced small knife forged by Yoshimi Kato, son of Hiroshi Kato, from the famed Takefu Knife Village in Echizen—one of Japan’s most respected knife-making centers. 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.
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
Method: 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)
Edge Length: 146 mm
Total Length: 275 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-petty-150mm-310.png&&&0&&&||&&&||&&&||@@@
yokaenvgpe15&&&YKE-P150&&&Yoshimi Kato Enju VG10 Petty 150mm&&&Yoshimi Enju VG10 Damascus Petty 150mm. Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Laser Engraved
Edge Grind: Even (See Choil Shot)
Handle: Oak Octagonal
Weight: 2.3 oz (66 g)
Edge Length: 146 mm
Total Length: 275 mm
Spine Thickness at Base: 2 mm
Blade Height: 27 mm&&&&&&225&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-petty-150mm-272.png&&&0&&&||&&&||&&&||@@@
yoenvgdasa17&&&YKE-S170&&&Yoshimi Kato Enju VG10 Santoku 170mm&&&Yoshimi Enju VG10 Damascus Santoku 170mm. Yoshimi Kato makes knives for several leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from VG10 steel, which was specifically designed and manufactured for the kitchen knife industry.
The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The edge steel is then covered in a multi-layer Damascus cladding made from soft stainless steel. These are really easy knives to maintain.
The stunning blade is matched to a nice oak wood handle in an octagonal shape.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG10
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Photo)
Handle: Oak Octagonal
Weight: 4.0 oz (114 g)
Edge Length: 170 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&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-san honed his craft under Hiroshi's watchful eye before taking over the workshop upon his retirement. Now leading the forge at the renowned Takefu Knife Village cooperative, Kato-san produces exceptional blades under several respected labels, including Kanehiro and Masakage.
This knife features a VG10 stainless steel core—one of the most popular choices among professional chefs for its excellent balance of edge retention, corrosion resistance, and sharpenability. The core is clad in a striking, multi-layered Damascus stainless steel, creating a beautiful visual texture while enhancing the blade’s durability and stability.
It’s a perfect marriage of beauty and performance—ideal for chefs who value craftsmanship, aesthetics, and cutting efficiency in equal measure.
Brand: Yoshimi VG10
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: VG10 Stainless
Cladding: Damascus Stainless
HRC: 60-61
Engraving: Laser Engraved
Edge Grind: Even (See Choil Shot)
Handle: Octagonal
Weight: 4.8 ounces / 136g
Blade Length: 270 mm
Total Length: 424 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-enju-vg10-sujihiki-270mm-51.png&&&0&&&||&&&||&&&@@@
kavgsuwa16&&&KVGO-B165&&&Yoshimi Kato VG-10 Suminagashi Bunka 165mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today. This bunka features a traditional oval wa handle.
Bunkas are general-purpose knives tackling a wide range of common kitchen tasks. Their reverse tanto profile gives the knives a dexterous and delicate tip and a unique and eye-catching aesthetic. These can be used any time a gyuto or santoku might be called for. Since bunkas have fairly flat profiles they are most adept at push cutting and chopping rather than rock chopping.
The Kato VG-10 Damascus wa-bunka is a well-balanced, well-made, and extremely fine-looking piece of kitchen cutlery. Handmade by a genuine master blacksmith, and all at an affordable price. Highly recommended.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Factory: Takefu Village
Edge Steel: VG-10
Cladding: Stainless Damascus
Edge: Even 50/50
Weight: 4.1 oz (116 g)
Edge Length: 173 mm
Total Length: 319 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-bunka-165mm-141.png&&&5&&&||&&&||&&&@@@
katoknives&&&KVGO-G180&&&Yoshimi Kato VG-10 Suminagashi Gyuto 180mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
At 180mm, this Kato VG10 Suminagashi gyuto is as small as gyutos get. It is a good choice for lovers of shorter blades or those with restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and exhibits a fairly thin grind behind the edge.
The blade is constructed with a core steel of VG-10 stainless steel, which is prized for its excellent edge-taking and holding characteristics. VG-10 is stainless steel with a high carbon content of 1%. Trace elements include 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. The steel was first created by the Takefu Special Steel Company and is the most popular stainless steel used by the big Japanese knife manufacturers. The inner core, or hagane, is covered with multiple layers of nickel Damascus steel, which is then etched to reveal the stunning pattern.
Its good looks and balanced feel are further enhanced by a well-made oval rosewood handle with black pakka wood ferrule. This really is a beautifully constructed knife at a great price.
Maker: Yoshimi Kato
Region: Echizen, Japan
Steel: VG-10 Stainless Steel
HRC: 61-62
Cladding: Stainless Damascus
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Edge Grind: 50/50
Weight: 3.8 oz (108 g)
Edge Length: 182 mm
Total Length: 330 mm
Spine Thickness at Base: 2 mm
Blade Height: 43 mm&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-180mm-304.png&&&0&&&||&&&||&&&@@@
kavgsugy18&&&KVGWe-G180&&&Yoshimi Kato VG-10 Suminagashi Gyuto 180mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
There are a few considerations that Kato-san adheres to with every fine blade he creates: quality in performance, ownership, and aesthetic. With these new VG-10 blades he has built these principles into this line of kitchen knives.
VG-10 is a cutlery-grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (kin means "gold" in Japanese). It is a stainless steel with a high carbon content containing 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability. It is one reason why the VG-10 label has been so highly prized among so many people, ranging from chefs to knife collectors.
At 180mm, this knife is as small as gyutos get. It is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Its great aesthetics and functionality are further enhanced by a well-balanced Western-style rosewood handle. This is a very well-made knife at a great price.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Factory: Takefu Village
Edge Steel: VG-10
Edge: Even, 50/50
Weight: 5.1 oz (146 g)
Edge Length: 181 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 42 mm
HRC: 61-62
Cladding: Nickel Damascus
Handle: Yo Rosewood&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-180mm-305.png&&&5&&&||&&&||&&&@@@
kavgsuwa21&&&KVGO-G210&&&Yoshimi Kato VG-10 Suminagashi Gyuto 210mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
The Kato VG-10 Suminagashi gyuto measures 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly rounded belly so it's good for pushers and rockers. The blade height is almost 53mm which is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10 which will hold that sharpness very well.
These are great looking knives for sure. But they are also real performers. Kato-san knows no other way to make them!
Maker: Yoshimi Kato
Location: Echizen, Japan
Steel: VG-10 Stainless
Cladding: Stainless Damascus (Suminagashi)
HRC: 61
Weight: 5.4 oz (153 g)
Edge Length: 216 mm
Total Length: 362 mm
Spine Thickness at Base: 2 mm
Blade Height: 53 mm
Edge Grind: Even
Handle: Oval Rosewood&&&&&&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&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
This Kato Suminagashi gyuto measures in at 212mm, a perfect length for most kitchens and chefs needing a more compact-sized knife. The dimensions also make it better suited to tackling smaller ingredients or those requiring fine detail work. It has a nicely rounded belly so it's good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.
These are real lookers for sure. But they are also real performers. Kato-san knows no other way!
Maker: Yoshimi Kato
Location: Echizen, Japan
Steel: VG-10 Stainless
Cladding: Stainless Damascus (Suminagashi)
HRC: 61
Weight: 5.8 oz (164 g)
Edge Length: 212 mm
Total Length: 340 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Edge Grind: Even
Handle: Western Rosewood
Photos: Gustavo Bermudez&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-210mm-280.png&&&5&&&||&&&||&&&@@@
yokavgsugy24&&&KVGWe-G240&&&Yoshimi Kato VG-10 Suminagashi Gyuto 240mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern.
This Kato Suminagashi gyuto is a perfect length for most kitchens and chefs needing a larger knife. The dimensions also make it better suited to tackling larger ingredients. It has a nicely rounded belly so it’s good for pushers and rockers. The blade height is about average for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, which will hold that sharpness very well.
These are real lookers for sure. But they are also real performers. Kato-san knows no other way!
Maker: Yoshimi Kato
Location: Echizen, Japan
Steel: VG-10 Stainless
Cladding: Stainless Damascus (Suminagashi)
HRC: 61
Edge Grind: Even
Handle: Western Rosewood&&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-240mm-407.png&&&0&&&||&&&||&&&@@@
kavgdagy24&&&KVGO-G240&&&Yoshimi Kato VG-10 Suminagashi Gyuto 240mm&&&Yoshimi Kato, the successor of Hiroshi's business in Echizen, creates top-notch blades. The VG-10 steel has a high carbon content, 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese, giving it excellent edge retention and durability.
The 240mm gyuto is a popular size for home and professional chefs, with a 50/50 grind and thin spine and grind for both right- and left-handed users. The VG-10 steel core is wrapped in a suminagashi-style softer stainless steel outer layer, with an oval rosewood handle and black pakka wood ferrule. These principles of quality in performance, ownership, and aesthetics are reflected in Kato-san's VG-10 line of kitchen knives.
Maker: Yoshimi Kato
Location: Echizen, Japan
Steel: VG-10 Stainless
Cladding: Stainless Damascus (Suminagashi)
HRC: 61
Weight: 6.0 oz (170 g)
Blade Length: 245 mm
Total Length: 400 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm
Edge Grind: Even
Handle: Oval Rosewood&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-gyuto-240mm-406.png&&&5&&&||&&&||&&&@@@
katonakiri&&&KVGO-N165&&&Yoshimi Kato VG-10 Suminagashi Nakiri 165mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
His dedication to his art can be seen in these fine VG-10 knives which look and feel way more refined than their price would suggest. Constructed with a core (hagane) of VG-10 stainless steel, outer layers (jigane) of softer stainless steel are forged to the hagane to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (damascus) finish which is etched to further enhance the damascus pattern.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word translates into "knife for cutting greens." The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side.
This particular nakiri is a lovely example of the breed, featuring a great-looking Damascus blade coupled with an oval rosewood handle with a black pakka wood ferrule.
Maker: Yoshimi Kato
Region: Echizen, Japan
Steel: VG-10 Stainless Steel
HRC: 61-62
Cladding: Stainless Damascus
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Edge Grind: 50/50
Weight: 5.1 oz (144 g)
Edge Length: 159 mm
Total Length: 307 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&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)
Edge Length: 125 mm
Total Length: 250 mm
Spine Thickness at Base: 2 mm
Blade Height: 29.5 mm&&&&&&280&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-petty-120mm-217.png&&&5&&&||&&&||&&&@@@
kavgsupe12&&&KVGWe-P120&&&Yoshimi Kato VG-10 Suminagashi Petty 120mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato Suminagashi knives are constructed from a core of VG-10 stainless steel to which is added a layer of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG-10 steel is a designation used for a particular type of stainless steel. VG-10 steel is a Japanese-made alloy that has found particular favor in the cutlery industry.
The 120mm petty is a great all-around kitchen knife for smaller products and smaller tasks like garnish preparation. It has a very slim blade that is ground in a symmetrical manner. Overall balance is really good, which is important with a blade of this type. VG-10 holds a good edge and is characteristically quite easy maintain and care for.
This petty comes with a really lovely western-style handle in a rosewood color. The fit and finish of the knife are as good as its looks.
Maker: Yoshimi Kato
City: Echizen
Steel: VG-10 Stainless
Cladding: Stainless Damascus
Handle: Rosewood, Western
Weight: 2.3 oz (65 g)
Edge Length: 123 mm
Total Length: 277 mm
Spine Thickness at Base: 1.5 mm
Blade Height: 30 mm&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-petty-120mm-216.png&&&0&&&||&&&||&&&@@@
kavgsupe15&&&KVGWe-P150&&&Yoshimi Kato VG-10 Suminagashi Petty 150mm&&&Yoshimi Kato has taken the reins of the business that his father-in-law, Hiroshi, started and is making some of the best blades coming out of Echizen today.
The Kato VG-10 Suminagashi line of knives has been created to fill the need for a stylish and functional utensil at a competitive price. They are made from a core of VG-10 stainless steel, which then receives outer layers of a softer stainless steel finished in a wonderful Damascus (suminagashi) pattern. VG-10 is one of the most popular stainless steels in the world for the manufacturing of kitchen knives, and for good reason. It has very good edge retention and is very wear and corrosion resistant.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. They are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. Petties are also perfect for preparing garnishes and other artistic cutting tasks.
Maker: Yoshimi Kato
Location: Echizen, Japan
Steel: VG-10 Stainless
Cladding: Stainless Damascus (Suminagashi)
HRC: 61
Weight: 2.7 oz (77 g)
Edge Length: 150 mm
Total Length: 255 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm
Edge Grind: Even
Handle: Western Rosewood&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-petty-150mm-239.png&&&0&&&||&&&||&&&@@@
yokavgpe15&&&KVGO-P150&&&Yoshimi Kato VG-10 Suminagashi Petty 150mm&&&Yoshimi Kato crafts this elegant wa-petty knife using VG-10 stainless steel, a popular choice known for its excellent edge retention, corrosion resistance, and ease of maintenance. The core is clad in beautifully patterned stainless Damascus, adding both visual appeal and structural integrity.
This 150mm petty knife is ideal for precision tasks like peeling, slicing herbs, or trimming proteins. It features a traditional oval wa handle that feels comfortable and nimble in hand, making it a great choice for both professional chefs and home cooks.
The Kato VG-10 Damascus wa-petty offers a perfect balance of aesthetics, performance, and value. Hand-forged by a master blacksmith in Echizen, Japan.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Edge Steel: VG-10 Stainless
Cladding: Stainless Damascus
Weight: 2.3 oz (66 g)
Edge Length: 150 mm
Total Length: 277 mm
Spine Thickness at Base: 1.7 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&&&Yoshimi Kato's VG-10 knives exhibit refined craftsmanship at an affordable price. The knives feature a VG-10 stainless steel core with soft stainless steel damascus cladding for durability and great looks. This santoku knife is a versatile option for slicing and dicing with a tall blade and symmetrical 50/50 grind. The rosewood handle
complements the attractive blade. The Kato VG-10 Suminagashi santoku 180mm offers an excellent blend of aesthetics and performance. We highly recommend this knife.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Factory: Takefu Knife Village
Edge Steel: VG-10 Stainless Steel
HRC: 61-62
Construction: San Mai, Hammer Forged
Cladding: Nickel Damascus Stainless
Handle: Rosewood Oval
Weight: 4.4 oz (12 6g)
Edge Length: 171 mm
Total Length: 311 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&310&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-santoku-170mm-113.png&&&0&&&||&&&||&&&@@@
kavgsusa18&&&KVGWe-S180&&&Yoshimi Kato VG-10 Suminagashi Santoku 180mm&&&Kato's dedication to his art can be seen in these fine VG-10 knives which look far more refined than their price would suggest. Starting with a core (jigane) of VG-10 stainless steel, he then applies outer layers (hagane) of a softer stainless steel to protect the inner core while adding strength and durability. This outer layer is decorated with a beautiful suminagashi (Damascus) finish, which is etched to further enhance the Damascus pattern.
The santoku featured here is a wonderful all-around slicer and dicer. Its tall blade offers increased finger to board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity as a replacement to the ubiquitous chef knife for good reason. The symmetrical 50/50 grind coupled with the gently curved belly make this a good choice for cooks of all types and cutting preferences.
The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi santoku 180mm combines great looks, abilities, and value.
Maker: Yoshimi Kato
Location: Echizen, Japan
Steel: VG-10 Stainless
HRC: 61
Weight: 5.8 oz (164 g)
Edge Length: 177 mm
Total Length: 300 mm
Spine Thickness at Base: 2 mm
Blade Height: 45 mm
Edge Grind: Even
Handle: Western Rosewood&&&&&&345&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-kato-vg-10-suminagashi-santoku-180mm-117.png&&&5&&&||&&&||&&&@@@
yomisg2bu17&&&Minamo-Bunka&&&Yoshimi Minamo SG2 Bunka 170mm&&&Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2)
Cladding: Stainless
Brand Name: Yoshimi Minamo
HRC: 62-63
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakkawood
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 4.3 oz (122 g)
Edge Length: 171 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-bunka-170mm-141.png&&&0&&&||&&&||&&&||@@@
yomisg2gy21&&&Minamo-G210&&&Yoshimi Minamo SG2 Gyuto 210mm&&&Immerse yourself in the rich tradition of Yoshimi Kato's masterfully crafted knives. Hailing from Echizen and working at the Takefu Village Knife Co-Operative, Kato skillfully upholds his family legacy. Since assuming the reins from his father in law, Hiroshi, in 2017, Yoshimi has dedicated himself to producing exquisite, high-quality knives that surpass expectations.
Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2)
HRC: 62-63
Cladding: Stainless
Brand Name: Yoshimi Minamo
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 5.1 oz (146 g)
Edge Length: 217 mm
Total Length: 355 mm
Spine Thickness at Heel: 2 mm
Blade Height at Heel: 49 mm&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-gyuto-210mm-141.png&&&0&&&||&&&||&&&||@@@
yoshimi&&&Minamo-G240&&&Yoshimi Minamo SG2 Gyuto 240mm&&&Immerse yourself in the rich tradition of Yoshimi Kato's masterfully crafted knives. Hailing from the Echizen and working at the Takefu Village Knife Co-Operative, Kato skillfully upholds his family legacy. Since assuming the reins from his father-in-law, Hiroshi, in 2017, Yoshimi has dedicated himself to producing exquisite, high-quality knives that surpass expectations.
Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2)
HRC: 62-63
Cladding: Stainless
Brand Name: Yoshimi Minamo
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 5.7 oz (162 g)
Edge Length: 241 mm
Total Length: 393 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm&&&&&&355&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-gyuto-240mm-60.png&&&0&&&||&&&||&&&||@@@
yomisg2na16&&&Minamo-Nakiri&&&Yoshimi Minamo SG2 Nakiri 165mm&&&Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2) Stainless
Cladding: Stainless
Brand Name: Yoshimi Minamo
HRC: 62-63
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 5.6 oz (158 g)
Edge Length: 160 mm
Total Length: 309 mm
Spine Thickness at Base: 2 mm
Blade Height: 52 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-nakiri-165mm-90.png&&&0&&&||&&&||&&&||@@@
yomipe15&&&Minamo-P150&&&Yoshimi Minamo SG2 Petty 150mm&&&Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law, Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2) Stainless
Cladding: Stainless
Brand Name: Yoshimi Minamo
HRC: 62-63
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 2.5 oz (72 g)
Edge Length: 149 mm
Total Length: 279 mm
Spine Thickness at Heel: 2 mm
Blade Height: 29 mm&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-petty-150mm-29.png&&&0&&&||&&&||&&&||@@@
minamo&&&Minamo-Santoku&&&Yoshimi Minamo SG2 Santoku 170mm&&&Unleash the pinnacle of excellence with every precise cut. Embrace the allure of Yoshimi Kato's masterful creations and make a choice that embodies timeless quality. Experience the epitome of fine craftsmanship by selecting Yoshimi Kato for a knife that surpasses all others.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2)
HRC: 62-63
Cladding: Stainless
Brand Name: Yoshimi Minamo
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Edge Grind: Even, 50/50, Double Bevel
Engraving: Laser
Weight: 4.3 oz (122 g)
Edge Length: 171 mm
Total Length: 310 mm
Spine Thickness at Heel: 2 mm
Blade Height: 45 mm&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-santoku-170mm-68.png&&&5&&&||&&&||&&&||@@@
yomisg2su27&&&Minamo-Suji270&&&Yoshimi Minamo SG2 Sujihiki 270mm&&&Indulge in the timeless tradition of Yoshimi Kato's exquisite knives. Proudly working at the Takefu Village Knife Co-Operative in Echizen, Kato exemplifies the esteemed craftsmanship passed down through generations. Carrying on the legacy inherited from his father-in-law Hiroshi, Yoshimi has devoted himself to the art of producing extraordinary, top-tier knives that consistently exceed expectations.
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: Hammer Forged, San Mai
Edge Steel: SG2 (AKA R2)
HRC: 62-63
Cladding: Stainless
Brand Name: Yoshimi Minamo
Handle: Shitan Rosewood Octagonal
Ferrule: Red Pakka Wood
Edge Grind: Even, 50/50 Double Bevel
Engraving: Laser
Weight: 5.4 oz (154 g)
Edge Length: 270 mm
Total Length: 423 mm
Spine Thickness at Heel: 2 mm
Blade Height: 39 mm&&&&&&375&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-minamo-sg2-sujihiki-270mm-141.png&&&0&&&||&&&||&&&||@@@
yosg2bu16&&&YKSG2-B165&&&Yoshimi SG2 Bunka 165mm&&&Bunka-style knives are gaining in popularity really fast around here. The combination of a compact length, tall height, and an aesthetic appeal that simply cannot be denied results in a very desirable package.
While the reverse tanto tip is the most obvious design element of the blade, it is the performance that really sets this knife apart. The edge profile is very much like a standard gyuto. A fairly flat profile favors chop and push cutting styles. The difference lies in the taller height, more like a santoku, which many people prefer to shorter height knives, especially when a one-knife-does-it-all approach is favored. Then there is the tip. This great-looking design element takes the bunka to another level. The tip allows for some really intricate detail work as well as the ability to have it ground super thin, for increased cutting performance.
The Yoshimi bunka is a great rendition of this style of knife. It is made from SG2 PM steel. The inner core is clad with a soft stainless steel. It is a light and thin knife that performs as well as it looks...and those looks are quite something. The Damascus is stunning and matches the lovely rosewood handle to perfection. This is art and science and age-old techniques rolled into one beautiful package.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless Steel
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Photo)
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 4.5 oz (128 g)
Edge Length: 172 mm
Total Length: 314 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-bunka-165mm-263.png&&&5&&&||&&&||&&&@@@
yosg2gy21&&&YKSG2-G210&&&Yoshimi SG2 Gyuto 210mm&&&Yoshimi Kato is the son of famed blacksmith Hiroshi Kato. Like his father, he makes knives for several leading brands, including Masakage and Kanehiro. He works from the Takefu Knife Village cooperative, one of the centers of the knife world. Following in the footsteps of an illustrious father is never an easy thing to do, but blacksmiths have done this for generations, and it is a situation in which most seem to flourish and grow. Yoshimi Kato is proof of that.
This new line of knives bearing his name is made from a very special steel called SG2. This is a high-tech powdered metallurgical stainless steel that is used for making surgical instruments, metal cutting tools, and kitchen knives. It possesses a high edge retention ability while being moderately wear-resistant and easy to sharpen. The core steel is clad with a softer stainless steel to protect and add strength to the blade. The cladding is a multi-layer Damascus construct that is quite beautiful in its execution and finish.
The 210mm gyuto is a popular size for many home and professional chefs. Its compact dimensions are perfect for smaller hands or work areas, but it is still large enough to take on almost every type and size of ingredient. The knife is well-balanced and has a rigid feel to it. Coupled with a fine-looking and well-executed handle made from rosewood and pakka wood, this is an easy-to-care-for blade fit for any chef in any circumstance.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Photo)
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 5.0 oz (144 g)
Edge Length: 214 mm
Total Length: 350 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm&&&&&&385&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-gyuto-210mm-253.png&&&5&&&||&&&||&&&||@@@
yosg2gy24&&&YKSG2-G240&&&Yoshimi SG2 Gyuto 240mm&&&We are big fans of young blacksmith Yoshimi Kato. He is a second-generation smith who learned his trade at the feet of his illustrious father-in-law, Hiroshi Kato. After working for his father-in-law for many years, he took the reins of the business when Hiroshi-san recently retired. Kato-San works at the famous Takefu Knife Village Cooperative, where he makes a number of different knives under various names, including Kanehiro and Masakage.
SG2 is a Powdered Metallurgical stainless steel. It is used for making surgical instruments, metal cutting tools, and kitchen knives. The attributes of SG2 include its high edge retention ability, ease of sharpening, and moderately good wear resistance. The inner core of SG2 is clad with a beautiful multi-layer Damascus stainless steel to further protect and strengthen the core. This is a stunning looker, and its aesthetics echo the performance characteristics.
The blade is stiff and taut. It is a mid-length for gyutos, and with its thin profile and light weight, it is a nimble and dexterous cutter. The Yoshimi SG2 Gyuto 240mm is beautiful to behold and use, and highly recommended to any chef looking for a perfect combination of form and function.
Brand: Yoshimi SG2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: SG-2
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Photo)
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 5.9 oz (168 g)
Edge Length: 243 mm
Total Length: 394 mm
Spine Thickness at Base: 2 mm
Blade Height: 51 mm&&&&&&420&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-gyuto-240mm-298.png&&&4.5&&&||&&&||&&&||@@@
yosg2na&&&YKSG2-N160&&&Yoshimi SG2 Nakiri 160mm&&&Yoshimi Kato is a very busy and highly sought-after blacksmith. He makes knives for some very popular brands, including Masakage and Kanehiro. He works at the Takefu Knife Village Cooperative, one of the centers of the knife world. This new line of kitchen knives is the first to bear his name. We are very impressed with the grinds, fit, and finish of these blades. The overall look of the knives in this new range is also quite splendid.
Kato-san makes these blades from very special steel called SG2. SG2 is a modern, high-tech stainless steel made with a powdered metallurgical process that is often found in surgical instruments, metal cutting tools, and, of course, kitchen knives. It has very high edge retention while being fairly wear-resistant and easy to sharpen. The core alloy is clad with softer stainless steel to protect the inner core from shock and add strength to the blade. The cladding is a multi-layer Damascus construct that is beautiful in its execution and finish.
Nakiri knives are a fairly new look in the West, but a staple in most Japanese kitchens. Their primary job is to process vegetables (“nakiri” means “greens” in Japanese), but they are also a very good option for other cutting tasks in the kitchen.
Brand: Yoshimi SG2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: SG2 Powdered Stainless Steel
Cladding: Damascus Stainless
HRC: 61-62
Edge Grind: Even (See Choil Photo)
Handle: Cherry Octagonal
Ferrule: Red Paduuk Wood
Weight: 5.5 oz (158 g)
Edge Length: 159 mm
Total Length: 305 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-nakiri-160mm-371.png&&&5&&&||&&&||&&&@@@
yosg2dape12&&&YKSG2-P120&&&Yoshimi SG2 Petty 120mm&&&Yoshimi Kato is a second-generation blacksmith who learned his trade from his illustrious father, Hiroshi Kato. After working for him for many years, Yoshimi took the reins of the business when Hiroshi-san retired. He works at the famous Takefu Knife Village Cooperative, where he makes a number of different knives under various names, including Kanehiro and Masakage.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
This is one pretty petty! The knife is made from SG2 powdered stainless steel, with a multi-layer Damascus cladding made from a softer stainless alloy. This results in a knife that is both easy to use and to sharpen. It holds a great edge and is very durable. We think the Damascus on these knives is some of the nicest we have seen and, coupled with the attractive and comfortable rosewood octagonal handle, makes for a beautiful and functional knife package.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Photo)
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 2.4 oz (68 g)
Edge Length: 120 mm
Total Length: 248 mm
Spine Thickness at Base: 2 mm
Blade Height: 29 mm&&&&&&260&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-petty-120mm-151.png&&&5&&&||&&&||&&&||@@@
yosg2pe15&&&YKSG2-P150&&&Yoshimi SG2 Petty 150mm&&&Yoshimi Kato is a second generation smith who learned his trade from his illustrious father, Hiroshi Kato. After working for him for many years Yoshimi took the reins of the business when Hiroshi-san retired. He works at the famous Takefu Knife Village cooperative where he makes a number of different knives under various names including Kanehiro and Masakage.
Petty knives are small utility knives of Japanese design. They can vary significantly in both profile and size, going from 75mm to 210mm. Petty knives are very similar to the common western paring or utility knife and are adept at many small and detailed cutting tasks. They also excel at preparing garnishes and other artistic endeavors.
This is one pretty petty! The knife is made from SG2 powdered stainless with a multi-layer damascus cladding made from a softer stainless alloy. This results in a knife that is both easy to use and to sharpen. It holds a great edge and is very durable. We think the damascus on these knives is some of the nicest we have seen and, coupled to the attractive and comfortable rosewood octagonal handle, makes for a beautiful and functional knife package.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Photo)
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 2.6 oz (74 g)
Edge Length: 147 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm&&&&&&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 leading brands, including Masakage and Kanehiro. This new line is the first to bear his name. As always, we are very impressed with his quality of grinds, fit, and finish. The overall aesthetic appeal is quite stunning, especially in the case of this new range. They are made from the advanced Powdered Stainless Steel, SG2, which is known for its great edge-taking and holding characteristics.
This is an amazing steel for kitchen knives as it can be heat-treated to a high rating. The result is a blade that is easy to use and to sharpen. It holds a sharp edge and is very durable. The inner core of SG2 is then covered in a multi-layer Damascus cladding made from a soft stainless steel. These are really easy knives to maintain.
The santoku featured here is of average size at 165mm with a blade height of 46mm. These knives really are great all-arounders. Their compact size belies their many abilities. In fact, they are starting to replace gyutos and chef knives in many kitchens and knife rolls.
The stunning blade is matched to an octagonal handle made from rosewood with a dyed pakka wood ferrule.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: SG-2 Powdered Stainless
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Photo)
Handle: Rosewood Octagonal
Ferrule: Pakka Wood
Weight: 4.6 oz (132 g)
Edge Length: 172 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Photos by Gustavo Bermudez&&&&&&335&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-santoku-165mm-295.png&&&5&&&||&&&||&&&||@@@
yosg2su27&&&YKSG2-S270&&&Yoshimi SG2 Sujihiki 270mm&&&We are big fans of young blacksmith Yoshimi Kato. He is a second-generation smith who learned his trade at the feet of his illustrious father-in-law, Hiroshi Kato. After working for his father for many years, he took the reins of the business when Hiroshi-san recently retired. Kato-San works at the famous Takefu Knife Village cooperative, where he makes a number of different knives under various names, including Kanehiro and Masakage.
SG2 is a Powdered Metallurgical stainless steel. It is used for making surgical instruments, metal cutting tools, and kitchen knives. The attributes of SG2 include its high edge retention ability, ease of sharpening, and moderately good wear resistance. The inner core of SG2 is clad with a beautiful multi-layer Damascus stainless steel to further protect and strengthen the core. This is a stunning looker, and its aesthetics echo the performance characteristics.
Beautiful to behold and highly recommended to any chef looking for a perfect combination of form and function.
Brand: Yoshimi SG-2
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai
Method: Hammer Forged
Core Edge Steel: SG-2
Cladding: Damascus Stainless
HRC: 61-62
Engraving: Hand Engraved
Edge Grind: Even (See Choil Photo)
Handle: Rosewood Octagonal
Weight: 5.3 oz (152 g)
Edge Length: 268 mm
Total Length: 415 mm
Spine Thickness at Base: 2 mm
Blade Height: 40 mm&&&&&&430&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimi-sg2-sujihiki-270mm-265.png&&&0&&&||&&&||&&&||@@@
yoassa18&&&YSK-B17W&&&Yoshimitsu AS Bunka 180mm&&&The Yoshimitsu Brothers are a noteworthy group of blacksmiths heralding from the Nagasaki region of Southern Japan. They do most of their own cladding work by inserting the hard steel into soft iron, an operation that is currently mostly done by specialty steel mills in other parts of Japan. These traditional methods are becoming more scarce in knife making, which is why we were originally attracted to them.
We were the first US distributor to handle these wonderful creations, which now run into four basic product groups.
The AS line is, as the name implies, made from the well-liked Aogami Super high-carbon steel. Aogami Super steel is the highest grade YSS steel. It contains high percentages of carbon, chrome, and tungsten to increase hardness and improve edge retention and corrosion resistance. This results in a knife that will keep a fine edge longer than many on the market. Its HRC is approximately 62-63. The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong.
The Yoshimitsu AS bunka is average in length at 180mm and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you.
Brand: Yoshimitsu
Construction: San Mai, Hammer Forged
Edge Grind: Even
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (125 g)
Edge Length: 180 mm
Total Length: 316 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Walnut Octagonal
Ferrule: Pakka Wood&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-bunka-180mm-267.png&&&4&&&||&&&||&&&||@@@
yogy21&&&YSK-G21W&&&Yoshimitsu AS Gyuto 210mm&&&Chef Knives To Go is the first company in the USA to offer these fine kitchen knives made by Yoshimitsu. They feature an Aogami Super steel central core (or "hagane").
Aogami Super (AS) steel is composed of a high percentage of carbon and chrome. This increases the hardness of the blade along with overall toughness and corrosion resistance. The manganese content adds to the wear resistance, while molybdenum helps in maintaining the steel's strength during heating. Phosphorus, sulfur, silicon, tungsten, and vanadium are also present. Heat treat is done by eye and experience and they usually hit the 62-63 range, which is the sweet spot for this steel. The inner core steel is covered with a softer iron (or "jigane") in a san-mai construction.
Gyutos are the chef knives of Japan, and this particular blade length lends itself to use in smaller kitchens and on countertops with restricted space. It is about average in weight but does have a spine thicker than some others in this size range. That spine does taper to a lovely thin tip. It is slightly on the tall side for those of you looking for some extra finger clearance.
Weight: 5.2 oz (147 g)
Edge Length: 218 mm
Total Length: 360 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
Edge Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood&&&&&&265&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-gyuto-210mm-182.png&&&0&&&||&&&||&&&||@@@
yoasgy24&&&YSK-G24W&&&Yoshimitsu AS Gyuto 240mm&&&Chefknivestogo is proud to bring you knives that are not available anywhere else in the United States. We try to bring you a wide selection of knives by small, regional blacksmiths at a variety of price points. Yoshimitsu Hamono is exactly the type of shop we look for. Based in southern Japan near Nagasaki, this shop is run by 5 brothers who sell mostly in their own geographic area. The business has been in continuous operation for over 150 years. Here are the specs for the 240mm gyuto, which is made with Aogami Super steel.
Weight: 6.8 oz (194 g)
Edge Length: 246 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 53 mm
Handle: Walnut Octagonal with Black Pakka Wood Ferrule&&&&&&300&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-gyuto-240mm-424.png&&&0&&&||&&&||&&&||@@@
yona&&&YSK-N16U&&&Yoshimitsu AS Nakiri 165mm&&&The nakiri-bocho (literal translation: knife for cutting greens), with its thin, straight blade, is an excellent tool for chopping vegetables. Fast, rhythmic, and full chopping strokes right down to the board are possible thanks to its lightweight and wide blade design. The nakiri-bocho is a must-have in any kitchen. Several centuries of experience and know-how have gone into perfecting this knife’s design. The thinness of the blade is the key to quick and easy chopping. Although many Japanese knives are single-edged, nakiri knives are usually double-edged, which makes it easier to cut straight slices.
The Yoshimitsu nakiri is a great example of this ubiquitous Japanese knife. It is made from a highly regarded steel called Aogami Super (AS). The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish. Now with an upgraded walnut octagonal handle.
Weight: 5.2 oz (147 g)
Edge Length: 168 mm
Total Length: 302 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 52 mm&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-nakiri-165mm-175.png&&&0&&&||&&&||&&&@@@
yosa&&&YSK-S18W&&&Yoshimitsu AS Santoku 180mm&&&We are pleased to be the first company to bring these fine Japanese knives to USA shores. Yoshimitsu constructs this series of kitchen knives with a core of Aogami Super steel. This hard center is then clad san-mai style with a softer iron layer (or “jigane”). The outer layer is then blackened by an oxide film while it is being hardened, which produces the rustic finish known as kurouchi. These knives are set with a 50/50 even grind.
The Yoshimitsu santoku is average in length at 180mm. It also tips the scales at around the midpoint for santokus of this size. Santoku means three virtues in Japanese and the description refers to the three main cutting tasks which the knife performs so well: slicing, dicing, and mincing. The combination of a light, mid-sized blade and a well-refined edge gives this knife a speed and dexterity that will surprise you.
Weight: 4.4 oz (125 g)
Edge Length: 181 mm
Total Length: 316 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Walnut Octagonal
Ferrule: Pakka Wood&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-santoku-180mm-157.png&&&5&&&||&&&||&&&||@@@
yoastana18&&&YSK-N18SU&&&Yoshimitsu AS Tall Nakiri 180mm&&&Yoshimitsu Hamono is a small blacksmith shop located in Nagasaki, Japan. It is currently run by five brothers who are the latest generation to have kept it in continual operation since the time when Abraham Lincoln was president! They do most of their own cladding work by inserting the hard core steel into soft iron, an operation that is currently mostly done by specialty steel mills in other parts of Japan. It is this adherence to the old techniques that originally attracted us to this maker.
This fun and functional knife resembles a cross between a cleaver and a traditional nakiri. It has the thin grinds normally associated with the vegetable cutter but it is tall like a classic Chinese cleaver. Large ingredients, big hands, or a simple desire for a taller blade are addressed with this versatile shape. It also makes food scooping a breeze.
The blade is made from the popular steel called Aogami Super (AS). This carbon rich alloy is then clad with a softer iron using the traditional san-mai construction. This gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong. The outer jigane features a rustic black kurouchi finish.
The blade is mated to an upgraded oak octagonal handle with burnt urushi finish.
Weight: 6.4 oz (181 g)
Edge Length: 175 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 75 mm
Trust the new handle in the photo, not the video.&&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-as-tall-nakiri-180mm-284.png&&&4&&&||&&&||&&&||@@@
yobl2bu17&&&YAP-B175&&&Yoshimitsu Blue #2 Bunka 175mm&&&Bunka knives could be regarded as cool-looking santokus that are used for general-purpose work in the kitchen. The length and the height are ideal for a wide variety of tasks. They are easy to control and make short work of most cutting tasks in the kitchen.
The Yoshimitsu Blue #2 bunka is around 175mm at the edge and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you. Bunkas and their smaller brethren, ko-bunkas, are gaining in popularity in western kitchens for their compact size, flat profiles, and versatility. The reverse tanto tip makes the knife a good choice for tasks requiring a super thin tip for delicate cuts.
The five brothers who make up Yoshimitsu are making some very nice kitchen knives for us and this is another example of their skills and artisanship. These knives are constructed from Hitachi Blue #2 steel which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead-blasted lower blade path offers a nice contrast to the polished upper face and edge.
A nicely realized octagonal handle made from walnut and black pakka wood rounds out this alluring package.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki
Construction: Hammer Forged San Mai
Edge Steel: Blue #2
Cladding: Stainless Steel
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Knife Type: Bunka
Weight: 4.5 oz (128 g)
Edge Length: 172 mm
Total Length: 319 mm
Spine Thickness at Base: 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&&&We were the first USA retailer to stock the knives made by Yoshimitsu Hamono, a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. We currently stock three of their lines, all of which have become very popular in our store.
The Yoshimitsu brothers only use the best steels, as can be seen in their choice of Blue #2 for this selection of blades. Blue paper #2 is made by Hitachi Metals and is by far one of the most loved steels in the world of Japanese knives. It is a high-carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to about 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier.
While it might look like a regular bunka, these are more correctly named hakata bocho knives. This is a regional variation of a bunka Bocho, which features a triangular pointed tip and a curved spine. The blade height of this particular example is 49mm, which allows for increased board clearance. The blade edge is quite flat, favoring push-style cutting techniques. Even though it is a fairly long knife, the pointed tanto-style tip adds the ability to process smaller foods and make intricate cuts in small items and garnishes.
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki
Brand: Yoshimitsu
Edge Steel: Blue #2
Construction: Hammer Forged San Mai
Engraving: Hand Stamped
Cladding: Stainless Steel
Ferrule: Black Pakka Wood
Handle: Walnut Octagonal
Knife Type: Bunka
Weight: 5.2 oz (147 g)
Edge 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 is a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. The business has been in continual operation since 1852. We are very pleased to be the first company to offer these fine knives in the USA.
The Yoshimitsu Blue #2 Gyuto 210mm is a great knife for both professional and home chefs. 210mm is a nice size for handling almost any ingredient, large or small. It has extra height for a knife of this length, offering users good hand and knuckle clearance. The edge is ground evenly on both sides for ease of use and sharpening. There is a fairly flat belly, which transforms to a well-defined curve to the slim tip. It has a look almost like a large santoku.
Looks and feel are of a high standard. The stainless steel outer layer is applied in the san mai method. The primary grind is well defined, which leads to the shinogi and exposed Blue #2 steel edge. There is a slight gap between the neck and ferrule. This small gap, or "machi," is traditional to Japanese knives and quite intentional. The attractive octagonal handle is made from walnut and black pakka wood.
Weight: 5.4 oz (153 g)
Edge Length: 212 mm
Total Length: 353 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Cladding: Stainless Steel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Hand Engraved&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-gyuto-210mm-241.png&&&0&&&||&&&||&&&@@@
yobl2gy24&&&YAP-G240&&&Yoshimitsu Blue #2 Gyuto 240mm&&&Hitachi Blue #2 steel is a very well-liked alloy in the kitchen knife world. It is made from the same iron stock as all Hitachi carbon steels, both white and blue. Blue steels have a high carbon content (1.1% - 1.5%), .5% chromium for carbide formation, and added tungsten for increased edge life. Most people feel Blue Super has the longest edge life, while Blue #1 has the best edge formation and Blue #2 the best toughness. Blue steels do not sharpen as easily as whites, but they cut better as they lose sharpness. Blue #2 is less likely to chip than the other Blue steels.
The core steel of this knife is covered in a stainless steel outer layer for protection and strength. It also gives the knife a very welcome ease of maintenance characteristic as compared to other carbon knives. The fit and finish are well executed, especially for a knife at this price point.
The blade is nicely ground to an even 50/50 edge. The profile is flat up to about two-thirds along the edge, which makes for a good rocker or push cutter. It has a very finely made tip and is quite thin at the base and behind the edge. It comes with a very well made walnut and black pakka wood handle.
We are the first retailers in the USA to offer this line of kitchen knives and we believe they will become a staple on our site and in many customers' kitchens. Well-made and well-priced.
Weight: 6.6 oz (187 g)
Edge Length: 247 mm
Total Length: 388 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
Cladding: Stainless Steel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Hand Engraved&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-gyuto-240mm-242.png&&&5&&&||&&&||&&&@@@
yobl2na16&&&YAP-N16U&&&Yoshimitsu Blue #2 Nakiri 165mm&&&The Yoshimitsu Company is located in Nagasaki and was established in 1852 as a wheel blacksmith. They originally obtained their steel by using a Tatara and burning iron sand in charcoal for three days and nights. While still employing this method of smelting, they also employ more modern steels in the construction of their knives.
The Yoshimitsu Blue #2 Nakiri 165mm is made from a core of Hitachi Blue Paper #2 carbon steel. The nakiri we are featuring here is longer than the advertised length, 173mm, and is about average for knives of this style. It is a very square blade with very little radiusing of the tip. The height of 50mm is also average for the breed. It is a thin blade, however, with a heel thickness of just 1.8mm. This gives the knife a very responsive feel while still having the stiffness associated with most nakiris. Grind is 50/50 for use by left- or right-handed users. It comes with a nice octagonal oak handle.
Weight: 5.1 oz (146 g)
Edge Length: 165 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 50 mm
San Mai Construction
Cladding: Stainless Steel
Handle: Burnt Oak Octagonal
Trust Pictured Handle, Not Video Handle&&&&&&155&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-blue-2-nakiri-165mm-300.png&&&5&&&||&&&||&&&@@@
yobl2pe15&&&YAP-P150&&&Yoshimitsu Blue #2 Petty 150mm&&&Yoshimitsu Hamono is a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. We were the first USA retailer to stock their knives and since then we have expanded the offerings to three lines, all of which represent excellent value for money.
The Yoshimitsu brothers utilize Blue #2 for this selection of blades. Blue paper #2, or Aogami 2, is made by Hitachi Metals and is by far one of the most popular steels in the world of Japanese knives. This high-carbon steel is known for its superior edge retention and its ability to take a more acute edge than White steel. The Blue steel is hardened to about 62 HRC and an outer layer of stainless steel is applied san-mai style to protect and strengthen the inner core. It also makes daily maintenance a whole lot easier!
The Yoshimitsu Blue #2 Petty 150mm sits in the middle of petty lengths, resulting in a blade with versatile characteristics. These knives can do so many things—slice, chop, or cut almost any ingredient while still being small enough for fine work like garnishes. Put that together with a standard chef knife and a bread knife and you have the basic tools for almost every cutting task in the kitchen.
The knife comes with a lovely walnut handle and black pakka wood ferrule.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki
Construction: Hammer Forged San Mai
Edge Steel: Blue #2
Cladding: Stainless Steel
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.8 oz (74 g)
Edge 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 in a small shop located just outside the city of Nagasaki. The city is in the Nagasaki Prefecture, on the west coast of Japan's Kyushu Island. The area is known for volcanoes, forested offshore islands, and hot-spring spas.
We have always enjoyed working with the five brothers as they produce some of our more popularly priced knives. One such knife is the Blue #2 Petty 165mm. The blade is made from a core of Hitachi Blue Paper #2 steel. Blue Steel #2 has the same carbon content as White #2, with the additional elements Chromium and Tungsten. With these additional ingredients, Blue Steel #2 blades can potentially have better edge retention and durability. The inner core is covered with a stainless steel to increase strength and aid with ease of maintenance. The bead blasted lower blade path offers a nice contrast to the polished upper face and edge.
The Yoshimitsu Blue #2 Petty 165mm is a great mid-length knife that can be applied to many cutting tasks around the kitchen, whether they are slicing, dicing, or more specialized work like garnish preparations. And at its affordable price, it could prove to be the gateway you have been seeking into the fascinating world of Japanese knives.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki
Construction: Hammer Forged San Mai
Edge Steel: Blue #2
Cladding: Stainless Steel
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.2 oz (91 g)
Edge 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&&&210mm petty knives are all-around kitchen warriors. They are the perfectly sized blade for use in a home kitchen where cutting board real estate is at a premium. These knives are also a perfect tool for line cooks who need something versatile and easy to handle. They can tackle just about any cutting task and will also work well as a fillet or boning knife. Line cooks especially like these.
The knife is made from Blue #2 high-carbon steel. It is a Hitachi-manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so they clad the blade in a layer of stainless steel so that only the mirror-finished edge will be reactive. The lovely satin finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks.
This long petty is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. We are particularly excited about the excellent heat treatment and grinds that the brothers endow these knives with. Their knives are also very well put together, making these Blue #2 offerings a stand-out product at a budget-conscious price.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki
Construction: Hammer Forged San Mai
Edge Steel: Blue #2
Cladding: Stainless Steel
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.6 oz (102 g)
Edge 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&&&This is one that would find favor in many professional and home kitchens. Combining a short length of a petty knife, with a tall heel height makes for a blade of multiple uses. This little guy can do so many things that it really is a jack of many trades.
The Yoshimitsu Blue #2 Tall Petty can slice, chop, or cut almost any ingredient while still being small enough for fine work, such as garnishes and chiffonades. What sets it apart from other paring knives or petties is the blade height of up to 42mm, which is between 5 and 10mm taller than most other knives of this length.
These knives are constructed from Hitachi Blue #2 steel, which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead-blasted lower blade path offers a nice contrast to the polished upper face and edge. They have a blacksmith finish which includes minor scratches and hammer dents but they cut great!
The knife comes with a lovely walnut handle and a black pakka wood ferrule.
Brand: Yoshimitsu
Blacksmith: Yoshimitsu Brothers
Location: Nagasaki
Construction: Hammer Forged San Mai
Edge Steel: Blue #2
Cladding: Stainless Steel
Engraving: Hand Stamped
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 2.5 oz (71 g)
Edge 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 us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish, which not only protects the blade but also enhances the classic look of the knife.
This bunka is a small size, measuring just under 170mm, and can be used for various processing and preparation tasks. It is sharpened with a 50/50 bevel. The blade height is a generous 46mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple, very nice, oak octagonal handle with a burnt urushi finish.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Handle: Octagonal Oak
Weight: 4.4 oz (126 g)
Edge 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 new Fugen line of kitchen knives is made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and takes a fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with soft iron cladding. The covering features a kurouchi finish, which protects the blade while adding to the classic look of the knife.
This gyuto is a small size at 185mm and can be used for all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 50mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple, very nice octagonal-shaped handle with a urushi finish that is a big upgrade over the old one.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Handle: Burnt Oak Octagonal as pictured (not like the video)
Weight: 4.7 oz (134 g)
Edge Length: 188 mm
Total Length: 325 mm
Spine Thickness at Heel: 3 mm
Blade Height: 49 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-gyuto-185mm-177.png&&&5&&&||&&&||&&&@@@
yofugy21&&&YW1B-G21U&&&Yoshimitsu Fugen White #1 Gyuto 210mm&&&The Fugen line of kitchen knives is made for us by the five-brother team of Yoshimitsu Hamono, located in Nagasaki, Japan. The knives are really well put together and offered at a budget-conscious price. Fugens are a perfect entry point into Japanese knives for many users. Line chefs and home cooks should consider this bargain of a blade when looking to make the transition to Japanese kitchen knives.
The inner core is fashioned from Shirogami #1 and is clad, san-mai style, with a soft iron laminate. The covering features a kurouchi finish, which aids in protecting the blade while adding to the great look of the knife. Hitachi White Paper #1 steel is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones.
With a blade length of about 210mm, these chef knives are a perfect tool for most kitchens, being adept at tackling just about any cutting, chopping, or slicing task. This particular variety has a tall profile for extra finger-to-board clearance. The classic looks of the blade are matched to a burnt oak octagonal handle that complements the hand-forged nature of the blade. This simple gyuto is a perfect entry point into the world of Japanese cutlery.
Maker: Yoshimitsu
Brand: Fugen
Construction: Hammer Forged, San Mai
Edge Steel: White #1
Cladding: Soft Iron
HRC: 61
Edge Grind: Even
Weight: 5.7 oz (162 g)
Edge Length: 215 mm
Total Length: 352 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
New handle--trust the pictures, not the video&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-gyuto-210mm-199.png&&&4.5&&&||&&&||&&&@@@
yofuwh1gy24&&&YW1B-G24U&&&Yoshimitsu Fugen White #1 Gyuto 240mm&&&The Yoshimitsu Hamono Company was founded by five brothers who made a name for themselves due to their use of Tamahagne steel, which they smelt themselves in a classic Tatara from locally sourced iron sands. We were drawn to these makers because of their use of the old techniques like Tamahagane and hand forged awase (cladding), much of which is now performed by the big steel mills before sending the clad steel to their customers.
Now only one of their nephews survives, and he has continued the business. The Fugen White #1 line he makes for us is constructed with an inner core of Hitachi White #1 steel, which is clad in a soft iron. This outer layer is left with its carbon coating to help protect the knife from corrosion and provide a surface with better food release. This coating is known as kurouchi. Of course, as the knife is not stainless steel, it will require drying between uses.
This is a classic gyuto in terms of its proportions and basic profile. It comes in at just over the advertised length at 245mm and has a nice height of 53mm for extra hand clearance. There is a flat area from the heel to almost the halfway point on the edge. The tip is very finely crafted and is quite thin behind the edge. The knife comes with a simple octagonal handle with a burnt urushi finish.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimabara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Knife Type: Gyuto
Weight: 6.3 oz (206 g)
Edge 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-302.png&&&4.5&&&||&&&||&&&@@@
yofuwh1ho15&&&YW1B-H15U&&&Yoshimitsu Fugen White #1 Honesuki 150mm&&&Yoshimitsu Fugen White #1 Honesuki 150mm. The Fugen line of knives is made for us by Yoshimitsu Hamono, a small blacksmith shop located north of Nagasaki, Japan. We have tasked them with producing a well-made and designed line of knives that can compete with many other brands, but at a much lower price point.
By utilizing Hitachi White Paper #1 steel and a soft iron cladding, they are able to manufacture a fine blade that is capable of pleasing both home cooks and line and sous chefs in a professional environment, all at an entry-level price. The iron cladding is finished with a kurouchi covering, which reduces manufacturing costs while providing additional protection to the blade.
At 150mm long, this knife is primarily used for boning poultry but can also be used as a petty knife to do basic small vegetable and herb processing as well as garnish preparations.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. The Fugen White #1 Honesuki represents a wonderful entry point into the world of Japanese cutlery by being both easy to maintain, quick to sharpen, and robust in use.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Weight: 3.7 oz (104 g)
Edge Length: 150 mm
Total Length: 290 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 43 mm
Handle: Burnt Oak Octagonal &&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-honesuki-150mm-252.png&&&0&&&||&&&||&&&@@@
yofuwh1kicl1&&&YW1B-C18U&&&Yoshimitsu Fugen White #1 Kiri Cleaver 195mm&&&Yoshimitsu Hamono is well known for their skill. As one of their main distributors outside Japan, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. The Fugen brand is the result of these efforts.
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge-holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look, which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point, considering the materials and skills required to manipulate them.
The blade is a cross between a cleaver and a bunka, which is super fun to use. It can take the place of many of the knives in your kit. Finally, the urushi lacquer finish makes the handle nearly waterproof for years of reliable service.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimbara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Knife Type: Kiri Cleaver (bunka/cleaver)
Weight: 8.0 oz (228 g)
Edge Length: 190 mm
Total Length: 335 mm
Spine Thickness at Heel: 4 mm
Blade Height: 76 mm
Handle: Burnt Oak Octagonal&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiri-cleaver-195mm-207.png&&&5&&&||&&&||&&&@@@
yofuwh1ki24&&&YW1B-K21U&&&Yoshimitsu Fugen White #1 Kiritsuke 210mm&&&The Yoshimitsu Fugen White #1 Kiritsuke 210mm is an unusual blade. It combines the general proportions of a sujihiki with the overall shape of a classic kiritsuke. Kiritsuke knives are regarded as general-purpose kitchen blades that were originally made with a single bevel. More recently, double bevel examples are finding favor with many chefs as they are easier to use and care for. But unlike most kiritsuke knives, this one has a very short blade height and is thus more a cousin to a sujihiki than a gyuto. The reverse tanto profile makes the pointed tip very nimble but also delicate, while the flat and thin profile lends itself to most slicing tasks.
White #1 steel is the material of choice for the core for several reasons. It is a very resilient steel that resists chipping while being relatively easy to sharpen. The steel also takes a really refined edge when put to the stones. We think Shirogami #1 is a perfect choice when balancing performance and budget.
The inner core of White #1 is covered, san-mai style, with a soft iron cladding which features a kurouchi finish. This aids in protecting the blade from corrosion and shocks while aiding food release. It also makes this sword-like knife even better looking. Considering all it has to offer, we think this attractive and versatile kitchen knife represents the highest level of price-to-performance ratios.
We have recently upgraded the handle to octagonal oak with a burnt urushi (lacquer) finish.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimbara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1 Reactive
HRC: 61
Edge Grind: Even (see choil photo)
Weight: 4.4 oz (124 g)
Edge Length: 209 mm
Total Length: 355 mm
Spine Thickness at Base: 4 mm
Blade Height: 39 mm
Handle: Burnt Urushi Octagonal&&&&&&126&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-210mm-261.png&&&5&&&||&&&||&&&@@@
yofuwh1ki241&&&YW1B-K24U&&&Yoshimitsu Fugen White #1 Kiritsuke 240mm&&&The Yoshimitsu Fugen White #1 Kiritsuke 240mm is a truly unique blade, blending the sleek proportions of a sujihiki with the distinctive shape of a traditional kiritsuke. With its short blade height, this knife leans more towards the functionality of a sujihiki, offering precision and control in slicing tasks. The reverse tanto profile enhances the nimbleness of the pointed tip, making it ideal for delicate work, while the flat and thin design ensures exceptional slicing performance.
Crafted with White #1 steel at its core, this knife offers a combination of resilience and ease of sharpening. Renowned for its ability to take a finely honed edge, Shirogami #1 strikes a great balance between high performance and affordability, making it an excellent choice for both professional chefs and home cooks.
The core is protected by a soft iron cladding in a traditional san-mai construction, featuring a kurouchi finish. This not only enhances the knife’s resistance to corrosion and shock but also adds a touch of rustic elegance while improving food release. With its functional design and refined aesthetic, this blade exemplifies an outstanding price-to-performance ratio.
To complement its craftsmanship, the knife is fitted with an upgraded octagonal oak handle featuring a burnt urushi (lacquer) finish, providing a comfortable grip and a stylish, durable touch.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimbara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1 Reactive
HRC: 61
Edge Grind: Even (see choil photo)
Weight: 5.7 oz (162 g)
Edge Length: 243 mm
Total Length: 388 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 40 mm
Handle: Burnt Oak Urushi Octagonal&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-kiritsuke-240mm-340.png&&&0&&&||&&&||&&&@@@
fuwh1na16&&&YW1B-N17U&&&Yoshimitsu Fugen White #1 Nakiri 165mm&&&The nakiri is a very popular knife used for processing vegetables. It features a rectangle-shaped blade with a square tip. The profile is flat or almost flat. This geometry makes it an ideal choice for push cutting and chopping but not so good for rocking styles. The blades are customarily ground quite thin to avoid wedging or sticking in dense or hard vegetables.
The Fugen White #1 Nakiri is a classic nakiri in shape and grind. The blade length is about average for these knives, at 165mm. The height is similarly scaled at 48mm. It has a nice 50/50 symmetrical grind which, after a quick trip to the stones, provides a very sharp cutting edge.
Fugen knives feature inner cores of Hitachi White #1 steel, which is encased in a soft iron cladding. The outer layer is left with its carbon coating to protect the knife from corrosion and provide a surface with better food release. Of course, the knife is not stainless steel and does require care with drying between uses. In keeping with the rustic look, we have specified an upgraded oak octagonal handle with a burnt urushi finish.
The Fugen is a really well put-together knife that is offered at a budget-conscious price. It is a perfect entry point into Japanese knives in general or nakiris in particular. Line chefs and home cooks should consider this bargain of a blade when looking to take this step into a new style of kitchen knife.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil shot)
Weight: 4.7 oz (132 g)
Edge Length: 165 mm
Total Length: 308 mm
Spine Thickness at Base: 33 mm
Blade Height: 48 mm
Handle: Burnt Oak Octagonal (trust handle photos, not video)&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-nakiri-165mm-147.png&&&5&&&||&&&||&&&@@@
fuwh1pe12&&&YW1B-P12U&&&Yoshimitsu Fugen White #1 Petty 120mm&&&Running a scant 120mm blade length, the Fugen White #1 petty is the knife you will reach for whenever you need to pare or process smaller vegetables. At the same time, it is a great choice to get into those tight places in a piece of meat or poultry.
It is made with the ever-popular Shirogami, or White, #1 steel which has been clad with a soft iron layer. This cladding, also known as jigane, is finished with a traditional rustic kurouchi covering. This entails leaving the carbon on the blade face, which is the result of the heat-treating process. The black patina is great looking and aids in resisting rust. Shirogami #1 steel is well-liked for its ease of sharpening and the ability to take a really good edge. It will dull slightly faster than a Blue #1 steel, but the price-to-performance trade is well worth it. The blade is ground with an even 50/50 profile.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Weight: 2.3 oz (66 g)
Edge Length: 119 mm
Total Length: 250 mm
Spine Thickness at Base: 3 mm
Blade Height: 35 mm
Handle: Oak Octagonal with Burnt Urushi Finish (trust the photos, not what's shown in the video)&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-petty-120mm-158.png&&&5&&&||&&&||&&&@@@
fu1pe15&&&YW1B-P15U&&&Yoshimitsu Fugen White #1 Petty 150mm&&&If you're interested in a good blacksmith-made knife using traditional technique with a rustic finish, these are a good place to start.
By utilizing Hitachi White Paper #1 steel with soft iron cladding, they are able to manufacture a fine blade that is capable of pleasing both home cooks and line and sous chefs in a professional environment, all at an entry-level price. The iron cladding is finished with a kurouchi covering, which reduces manufacturing costs while providing additional protection to the blade.
At 150mm long and 35mm tall, this is a very typical petty-sized blade. As such, it can be used effectively in many tasks, including basic small vegetable and herb processing as well as garnish preparations.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish. The Fugen White #1 Petty 150mm represents a wonderful entry point into the world of Japanese cutlery by being both easy to maintain, quick to sharpen, and robust in use.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Weight: 3.3 oz (94 g)
Edge Length: 150 mm
Total Length: 280 mm
Spine Thickness at Base: 3 mm
Blade Height: 35 mm
Handle: Burnt Oak Octagonal (trust handle photos, not video)&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-petty-150mm-451.png&&&5&&&||&&&||&&&@@@
yofuwh1sa17&&&YW1B-S17U&&&Yoshimitsu Fugen White #1 Santoku 170mm&&&The new Fugen line of kitchen knives is made for us by Yoshimitsu, whose blacksmith shop is located in Nagasaki, Japan. These knives are designed and made for home and professional chefs who, while on a budget, have a need for a good level of performance and durability.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish, which aids in protecting the blade while adding to the classic look of the knife.
This santoku is a small size at about 170mm and can be used for all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 48mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple, very nice oak octagonal handle with burnt urushi finish that is a big upgrade over the old one.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Knife Type: Santoku
Weight: 4.5 oz (128 g)
Edge Length: 169 mm
Total Length: 310 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 mm&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-santoku-170mm-312.png&&&0&&&||&&&||&&&@@@
yofuwh1su24&&&YW1B-J24U&&&Yoshimitsu Fugen White #1 Sujihiki 240mm&&&Yoshimitsu Fugen are well-priced, handmade forged knives. While they are placed at the lower end of the cost scale, they perform admirably and will make a great introduction to the world of Japanese kitchen knives. The shaping on these knives is nicely executed and the performance belies the aggressive price. The out-of-the-box edge is about average, but a quick trip to your favorite stones will result in a screaming sharp edge. We can sharpen the blade (extra charge) before shipping for those wanting a head start in the kitchen.
The knife is made with a Hitachi White #1 core and a soft iron cladding, which retains the carbon forging scale for extra protection, enhanced food release, and good looks!
Sujihikis are basically two-sided yanagibas. They are used for slicing all kinds of raw and cooked proteins in one single action. The 240mm suji is a great size for those who don't have a ton of space in their kitchen. It is generally used for slicing, especially for sushi, but at this length, it can be used for many more cutting tasks. The short height of the blade means that there is less friction when slicing and the blade draws through fish and boneless meat effortlessly.
The blade is mated to a simple octagonal-shaped handle with a lacquered finish.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimabara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Weight: 5.4 oz (152 g)
Edge 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 run Yoshimitsu Hamono are well known for their skills, especially in the making of knives from Tamahagane Steel. This process is the most traditional way of steel making using a Tatara and smelting from sand iron collected from a river. As one of their main distributors, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. The Fugen brand is the result of these efforts.
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge-holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look, which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point, considering the materials and skills required to manipulate them.
The blade is a cross between a nakiri and a cleaver; it features the thin grinds and square profile of this supreme vegetable cutter with a really tall blade height reminiscent of a Chinese cleaver. So while it resembles a cleaver, it is more of a nakiri in terms of grinds and profile.
Knife Brand: Yoshimitsu Fugen
Blacksmith: Yoshida San
Location: Shimbara, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Knife Type: Tall Nakiri (Small Cleaver)
Weight: 7.3 oz (208 g)
Edge Length: 189 mm
Total Length: 323 mm
Spine Thickness at Base: 3.5 mm
Height: 76 mm
Handle: Oak Wood with Urushi Finish, Octagonal&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-tall-nakiri-185mm-61.png&&&5&&&||&&&||&&&@@@
yofuwh1tape1&&&YW1B-T12U&&&Yoshimitsu Fugen White #1 Tall Petty 120mm&&&Running a scant 120mm blade length, the Fugen White #1 petty is the knife you will reach for whenever you need to pare or process smaller vegetables. At the same time, it is a great choice to get into those tight places in a piece of meat or poultry.
It is made with the ever-popular Shirogami, or White, #1 steel which has been clad with a soft iron layer. This cladding, also known as jigane, is finished with a traditional rustic kurouchi covering. This entails leaving the carbon on the blade face, which is the result of the heat-treating process. The black patina is great looking and aids in resisting rust. Shirogami #1 steel is well-liked for its ease of sharpening and the ability to take a really good edge. It will dull slightly faster than a Blue #1 steel, but the price-to-performance trade is well worth it. The blade is ground with an even 50/50 profile.
The classic looks of the blade are matched to a very nice upgraded octagonal handle made of oak with a burnt Urushi finish.
Knife Brand: Fugen
Blacksmith: Yoshimitsu
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Finish: Kurouchi
Edge Steel: White #1
HRC: 61
Edge Grind: Even (see choil photo)
Weight: 2.8 oz (78 g)
Edge Length: 127 mm
Total Length: 254 mm
Spine Thickness at Heel: 3 mm
Blade Height: 38 mm
Handle: Oak Octagonal with Burnt Urushi Finish&&&&&&100&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshimitsu-fugen-white-1-tall-petty-120mm-172.png&&&0&&&||&&&||&&&@@@
yosabl2gy21&&&FAB-G21U&&&Yoshito Saku Blue #2 Gyuto 210mm&&&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)
Edge 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)
Edge 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)
Edge 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)
Edge 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&&&Yusaku Blue #2 Bunka 165mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kosuke!
The first offering is a nice 165mm bunka made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
We feel that this knife will appeal to many users, both professional and home-based.
Weight: 4.7 oz (134 g)
Edge 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 made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg Company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
This bunka is made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and applies a very nice kurouchi finish on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Blue #2
Edge Grind: Even
Weight: 5.9 oz (168 g)
Edge 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&&&Yusaku Blue #2 Funayuki/Gyuto 165mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi, and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg Company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kosuke!
This offering is a nice 180mm funayuki/gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Finish: Kurouchi
Edge Steel: Blue #2
Edge Grind: Even
Weight: 5.1 oz (144 g)
Edge Length: 183 mm
Total Length: 330 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm
Handle: Octagonal Oak with Burnt Urushi Finish&&&&&&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 &&&A young blacksmith makes this Funayuki named Kousuke Muneishi, and he is a 3rd generation bladesmith heralding from Tosa Japan. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 210mm funayuki/gyuto made from Blue #2 steel that is laminated with soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home-based.
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)
Edge 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 is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 210mm gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home-based.
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)
Edge 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 made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 240mm gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home based.
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)
Edge 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 Blue #2 Honesuki is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blacksmith heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with his efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
This offering is a nice 150mm Honesuki made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. It comes with a Japanese octagonal handle with a traditional Urushi burnt finish.
Our honesuki sayas do not fit this knife. Get the blade guard instead.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai / Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Weight: 3.6 oz (102 g)
Edge Length: 154 mm
Total Length: 286 mm
Spine Thickness at Heel: 4 mm
Blade Height: 38 mm
Handle: Burnt Urushi Octagonal&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-honesuki-150mm-139.png&&&5&&&||&&&||&&&||@@@
yubl2kicl181&&&MSA-C18WU&&&Yusaku Blue #2 Kurouchi Kiri Cleaver 180mm&&&Yusaku Blue #2 Kiri Cleaver is basically a tall nakiri with a tip in the style of a kiritsuke. It's made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blacksmith heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with his efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
This offering is made especially for CKTG made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile. This one comes with a beautiful blue Urushi octagonal handle. Please note that the kiri cleaver saya does not fit this knife well.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai / Hammer Forged
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even (See Choil Photo)
Weight: 9.6 oz (272 g)
Edge 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 is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work of (or produced by) Kousuke!
The first offering is a nice 240mm kiritsuke made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home based.
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)
Edge 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&&&Yusaku Blue #2 Nakiri 180mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blademaker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 180mm nakiri made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
Yusaku Blue #2 Nakiri 180mm comes with a very nice octagonal handle made with burnt urushi finish that looks great and is easy to keep clean.
Weight: 6.4 oz (182 g)
Edge Length: 181 mm
Total Length: 326 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
Handle: Octagonal with Burnt Urushi Finish&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-nakiri-180mm-28.png&&&5&&&||&&&||&&&@@@
yubl2pe121&&&MSA-P12U&&&Yusaku Blue #2 Kurouchi Petty 120mm&&&This Yusaku Blue #2 petty knife is made by a young, up-and-coming blacksmith named Kousuke Muneishi, a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based. The knife comes with a very nice oak octagonal handle with burnt urushi finish.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami (Blue Paper)
Edge Grind: Even (See Photo)
Weight: 2.4 oz (70 g)
Edge Length: 120 mm
Total Length: 260 mm
Spine Thickness at Heel: 2 mm
Blade Height: 31 mm
Handle: Oak Octagonal&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-petty-120mm-134.png&&&0&&&||&&&||&&&||@@@
yubl2kupe15&&&MSA-P15U&&&Yusaku Blue #2 Kurouchi Petty 150mm &&&The Yusaku Blue #2 Petty represents the innovative craftsmanship of Kousuke Muneishi, a third-generation blacksmith emerging in the industry. Hailing from Tosa, Kousuke continues the legacy of Muneishi Cutlery Mfg, founded in 1955 by his grandfather for crafting farming and forestry tools. The company, now under his father's management, specializes in tools made primarily from Aogami #2 steel.
Kousuke, branching into kitchen cutlery, marks a new chapter for the family business, showcasing his growing expertise in blade-making. His debut creations have greatly impressed us, and we anticipate a fruitful long-term collaboration with this gifted artisan.
Named "Yusaku," these knives carry a special kanji on the blade, signifying the brand. Intriguingly, the last character 'Yu' can also be pronounced as 'Suke' in a name, while the first kanji, 'Saku,' means work. Hence, 'Yu-Saku' symbolizes the work or production of Kousuke.
These knives offer exceptional value, combining excellent craftsmanship, meticulous grinds, and a versatile design suitable for both professional chefs and home cooks. Each knife features a urushi-finished handle in a distinctive octagonal shape, enhancing both its aesthetic appeal and functionality.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami (Blue Paper)
Edge Grind: Even (See Photo)
Weight: 3.4 oz (96 g)
Edge 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&&&||&&&||&&&||@@@
yubl2tana18&&&MSA-N18WU&&&Yusaku Blue #2 Kurouchi Tall Nakiri 180mm &&&Yusaku Blue #2 Tall Nakiri 180mm is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His father took over the management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 180mm tall nakiri made from Blue #2 steel that is laminated with soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile.
We feel that this knife will appeal to many users, both professional and home-based. The knife has a beautiful urushi octagonal handle on it. It's a one-of-a-kind knife, hand-made by a single blacksmith, and would make a special addition to your kitchen.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2
Cladding: Soft Iron
Finish: Kurouchi
Weight: 10.9 oz (310 g)
Edge Length: 182 mm
Total Length: 341 mm
Spine Thickness at Heel: 4 mm
Blade Height: 75 mm
Handle: Octagonal with Urushi Finish&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-kurouchi-tall-nakiri-180mm-96.png&&&0&&&||&&&||&&&||@@@
yubl2tape121&&&MSA-T12U&&&Yusaku Blue #2 Kurouchi Tall Petty 120mm&&&Yusaku Blue #2 Tall Petty is made by a young up-and-coming blacksmith we have recently discovered. His name is Kousuke Muneishi and he is a 3rd generation blade maker heralding from Tosa. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design adds up to a knife that will appeal to many users, both professional and home-based. This knife is mated to an urushi -finished handle in an octagonal shape.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami (Blue Paper)
Edge Grind: Even (See Photo)
Weight: 2.9 oz (82 g)
Edge 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&&&The Yusaku Blue #2 Nashiji Bunka 165mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel.
The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Finish: Nashiji
Edge Steel: Blue #2
Stainless Clad
Edge Grind: Even
Weight: 5.5 oz (156 g)
Blade Length: 170 mm
Overall Length: 322 mm
Spine Thickness at Heel: 3.3 mm
Blade Height at Heel: 44 mm
Handle: Oak Urushi Octagonal
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-bunka-165mm-52.png&&&0&&&||&&&||&&&@@@
yubl2bu181&&&MAN-B18U&&&Yusaku Blue #2 Nashiji Bunka 180mm &&&The Yusaku Blue #2 Nashiji Bunka 180mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel. The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Finish: Nashiji
Edge Steel: Blue #2
Stainless Clad
Edge Grind: Even
Weight: 5.1 oz (144 g)
Blade Length: 185 mm
Overall Length: 330 mm
Spine Thickness at Heel: 3.3 mm
Blade Height at Heel: 46.8 mm
Handle: Oak Urushi Octagonal
&&&&&&170&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-bunka-180mm-148.png&&&5&&&||&&&||&&&@@@
yubl2nafu21&&&MAN-F21U&&&Yusaku Blue #2 Nashiji Funayuki/Gyuto 210mm&&&This Yusaku Blue #2 Nashiji Funayuki/Gyuto 210mm is made from Blue #2 steel laminated with soft iron. Kousuke uses the san-mai method and sand-blasts the blade face to leave a nashiji (pear skin) finish. The grind is very well realized and quite sophisticated. It is thin behind the edge and has an excellent profile that will match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Constrcution: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2
Stainless Clad
Finish: Nashiji
Edge Grind: Double Bevel (See Choil Shot)
Weight: 6.1 oz (174 g)
Blade Length: 214 mm
Overall Length: 373 mm
Spine Thickness at Heel: 3.2 mm
Blade Height at Heel: 49.1 mm
Handle: Burnt Oak Octagonal&&&&&&190&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-funayuki-gyuto-210mm-257.png&&&5&&&||&&&||&&&|kika21gy|@@@
yubl2naho15&&&MAN-H15U&&&Yusaku Blue #2 Nashiji Honesuki 150mm&&&"Nashiji" means "pear skin" in Japanese and the blades are finished with a nice matte, texturized way that you see here. These are san mai knives (clad) and the edge steel is Hitachi Blue #2 (also called Aogami #2) carbon steel. Please dry the blade after washing it to prevent rust.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai / Hammer Forged
Edge Steel: Blue #2
Stainless Clad
Finish: Nashiji
Edge Grind: Even (See Choil Shot)
Weight: 4.7 oz (136 g)
Edge Length: 156 mm
Total Length: 303 mm
Spine Thickness at Heel: 4.0 mm
Blade Height at Heel: 40.0 mm
Handle: Burnt Urushi Octagonal&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-honesuki-150mm-277.png&&&0&&&||&&&||&&&@@@
yubl2fu16&&&MAN-N18U&&&Yusaku Blue #2 Nashiji Nakiri 180mm &&&A young blacksmith named Kousuke Muneishi makes this nakiri, and he is a 3rd generation bladesmith heralding from Tosa, Japan. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools. His son took over management of the business and continues making these specialized cutting tools using mainly Aogami #2 steel.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade-making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 180mm nakiri made from Blue #2 steel that is laminated with stainless cladding. He uses the san-mai method and this one has a sand-blasted finish (nashiji) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has an excellent profile to match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Constrcution: Hammer Forged, San Mai
Edge Steel: Hitachi Blue #2
Stainless Clad
Finish: Nashiji/Sand Blast Shinogi
Edge Grind: Double Bevel (See Choil Shot)
Weight: 6.9 oz (196g)
Blade Length: 181 mm
Overall Length: 337 mm
Spine Thickness at Heel: 3 mm
Blade Height at Heel: 48.5 mm
Handle: Oak Octagonal with Urushi Finish
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-nakiri-180mm-1.png&&&0&&&||&&&||&&&@@@
yubl2nape12&&&MAN-P12U&&&Yusaku Blue #2 Nashiji Petty 120mm&&&The Yusaku Blue #2 Nashiji Petty 120mm is crafted by Kousuke Muneishi, a 3rd generation blade maker from Tosa, who recently began making kitchen cutlery to expand his family's business. His grandfather started the Muneishi Cutlery Mfg company in 1955 to produce farming and forestry tools, and his father continues making specialized cutting tools using mainly Aogami #2 steel.
The bunka is made using Blue #2 steel laminated with stainless steel, applying the san-mai method with a nashiji finish. The blade is thin and has a nice profile, showcasing Kousuke's impressive blade-making skills. The knife is named Yusaku, meaning the work of Kousuke, and reflects the branding on the blade.
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: Hammer Forged, San Mai
Finish: Nashiji
Edge Steel: Blue #2
Stainless Clad
Edge Grind: Even
Weight: 2.9 oz (82 g)
Blade Length: 123 mm
Overall Length: 260 mm
Spine Thickness at Heel: 3.1 mm
Blade Height at Heel: 30.5 mm
Handle: Oak Urushi Octagonal&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-petty-120mm-52.png&&&0&&&||&&&||&&&@@@
yubl2natape1&&&MAN-T12U&&&Yusaku Blue #2 Nashiji Tall Petty 120mm&&&Yusaku Blue #2 Nashiji Tall Petty 120mm. "Nashiji" means "pear skin" in Japanese and the blades are finished with a nice matte, texturized way that you see here. These are san mai knives (stainless clad) and the edge steel is Hitachi Blue #2 (also called Aogami #2). Please dry the blade after washing it to prevent rust.
Brand: Yusaku
Blacksmith: Kousuke Muneishi
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Finish: Nashiji
Edge Steel: Aogami 2 (Blue Paper #2)
Stainless Clad
Edge Grind: Even (See Photo)
Weight: 3.1 oz/ 90g
Blade Length: 128 mm
Overall Length: 263 mm
Spine Thickness at Heel: 3.0 mm
Blade Height at Heel: 42.3 mm
Handle: Urushi Burnt Octagonal&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yusaku-blue-2-nashiji-tall-petty-120mm-269.png&&&0&&&||&&&||&&&@@@
yusanst&&&Yuuka-Sticker&&&Yuuka san Sticker&&&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 woodblock print artist from Japan. We commissioned her to make these amazing prints to celebrate our 20th anniversary. This one is of a samurai warrior.
She named the new woodblock print “Yoshitsune.” He lived about 850 years ago in the Kamakura Era and is considered a folk hero. Minamoto no Yoshitsune was small in size but lightning quick and he fought and beat another big, strong warrior named “Benkei” in Kyoto who then became his loyal follower. Yuuka san was inspired to make a block print depicting Yoshitsune in full armor at the moment of attack.
Yuuka san made 20 numbered prints in all. We took #1 for our office. The second photo is of her original drawing which she used to cut the wood block before printing. If you watch the video below you can see her making a small print for demonstration.
Artist: Yuuka San
Location: Miki City Japan
Wood Block Print Size: 130mm x 180mm
Frame size : 200mm x 275mm
Signed with one Red Seal
Numbered Prints with 1-20.
Mat and Frame Included
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yuuka-san-woodblock-print-yoshitsune-67.png&&&0&&&||&&&||&&&@@@
zaaspe15&&&Zkuri-AS-Petty&&&Zakuri AS Petty 150mm&&&The steel used in these knives is one of the best carbon steels on the market. Aogami Super (AS) is known for its ability to take and keep a super sharp edge. It is also very reactive, which is why the kurouchi finish on these knives is so great. It helps with rust protection and aids in food release. You'll still need to be careful to keep these knives dry.
This handle is an inexpensive walnut D Shape with a plastic ferrule to keep the cost down. Nothing special, but it does the job..
If you have not tried an AS knife, this could be your time to experience this super steel at a truly affordable price.