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.&&&&&&15.95&&&&&&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!
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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.&&&&&&15.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3-000-grit-rust-remover-block-brown-57.png&&&4.5&&&||&&&||&&&||@@@
45xmimiwled&&&MG21011&&&30x Jewelers Loupe w/ LED&&&30x Jewelers Loupe w/LED. This one gives nice clear viewing of your edges and comes in handy for other things as well. &&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/30x-jewelers-loupe-w-led-61.png&&&4.5&&&||&&&||&&&||@@@
3x8stropplate&&&3X8SmallPlate&&&3x8" Strop Plate&&&3x8" Strop Plate. This plate is made out of powder coated steel and provides a solid surface that is designed to work with our strops that all have magnetic backing on the. The plate also has some rubber feet attached to the bottom to give a little elevation and traction when stropping on your counter or bench. &&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/3x8-strop-plate-166.png&&&5&&&||&&&||&&&||@@@
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.
The solid rubber bumpers hold the Sink Bridge in place, and the unit can adjust from 6 3/4 to 17 3/4" long. It also can be used on a counter as a stone holder if you need to use it without suspend it over a sink. &&&&&&37.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/adjustable-waterstone-sink-bridge-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.
These fine knives are made from the super steel knowns as AS, or Aogami Super. AS is a great steel for making knives as it has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is also easy to sharpen. AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of a stainless steel cladding. The cladding is somewhat “softer” or more ductile which further protects the inner cutting core.
The Anryu AS Gyuto 210mm is an average length knife capable of taking on almost any ingredient. It is a compact blade that will find favor with most home users and professionals working in tighter environments. It features a nice length flat heel which transitions to a gentle curved belly. It should please users of all styles of cutting techniques.
This is a new line of knives from this famed blacksmith. They are made from Aogami Super steel. AS steel is part of the Hitachi Blue Paper high carbon steel family, specifically developed for tools and knives. This steel has the highest wear resistance and lowest toughness of the three Blue Paper steels. Edge holding is truly outstanding and it is easy to sharpen too. It contains the highest amount of carbon and chromium of the three alloys which not only increases its hardness but also gives it a slight advantage of the others in terms of corrosion resistance. The inner core steel is clad with a soft stainless steel in the san-mai style of awase. This makes the knife easy to care for.
The Anryu AS nakiri is a pretty standard size for this style blade. It has a comfortable height of 52mm coupled to a blade length of 165mm. The edge has a nice gentle belly that will be especially appreciated by rocking style users.
The rustic kurouchi finish is a perfect look for this knife which is further enhanced with a nice octagonal maple handle with a black pakka wood ferrule.
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.
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.
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.
This is about the smallest size that gyuto style knives are made. In fact it could be considered part petty and part santoku, not just in dimensions but in abilities and feel. People who like a shorter blade will be intrigued by this knife as it serves so many purposes and is so adroit at many cutting and slicing tasks. It is also a great knife for use in restricted spaces or on small boards.
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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.
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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.
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anbl2hape13&&&AnryuAOPetty120&&&Anryu Blue #2 Hammered Petty 120mm&&&After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san. Anryu is 80 now and only works part-time forging knives for the business. Anryu Hammered kitchen knives have a reputation among knife users and collectors for being well made and robust as well as possessing an attractive and rustic aesthetic appeal.
The carbon core of the knife will discolor with normal use and could rust if abused. Keep it dry and clean and you are good to go!
The beautiful 120mm petty is a perfect blade for many tasks, including the processing of smaller ingredients, filleting, and making garnishes. It has a lovely slim tip, and a nicely rounded choil and spine. The classic hammered finish is perfectly executed, resulting in a knife that looks as good as it performs. A traditional oval handle made from rosewood and ebony completes the package.
&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-blue-2-hammered-santoku-165mm-192.png&&&5&&&||&&&||&&&||@@@ anbl2hasu27&&&AnryuAOSuji270&&&Anryu Blue #2 Hammered Sujihiki 270mm&&&Anryu San, after a 50-year-long illustrious career, has handed over his business reins to his trusted protege, Ikeda San. At the age of 80, Anryu San continues to work part-time, crafting knives for the company. The unique feature of these knives is their construction: a core of Hitachi Aogami #2 carbon steel that has been hardened to 63 HRC, enveloped in stainless steel to simplify upkeep. This special core steel can easily acquire a supremely sharp edge and retain it for an extended duration. The Hammered line by Mr. Anryu has earned a reputable standing amidst Japanese knife connoisseurs for its top-notch functionality and its rustic yet sophisticated aesthetic. Being a product of artisan craftsmanship, one should allow for slight variations in dimensions between each knife. Users should be aware that the knife's carbon steel core will develop a patina over time due to normal use and might rust if not properly cared for.
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.
He makes this lovely gyuto from a multi-layer soft iron cladding over an inner core of White #2 high carbon steel. This is a reactive blade and will require care with cleaning and drying between uses. It is a great-looking item featuring a well-done kurouchi finish which transforms beautifully into the suminagashi multi-layer part of the blade road.
The blade is quite thick out of the handle but it then thins out nicely to the extremely fine tip. The choil area has the characteristic Anryu curve which makes for a very comfortable pinch grip. This is enhanced by the perfect balance point just forward of the heel. They are ground quite thin at the edge which adds to the outstanding cutting abilities of this well-made knife. The cutting edge profile is quite curved but will still appeal to most users whether employing rocking of push cutting styles.
We are really pleased to be able to offer these lovely knives to our customers. They are well made, handsome to behold, and an overall great value.
After 50 years, Anryu san has retired and given over his business to his longtime, trusted apprentice, Ikeda san.
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.
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/anryu-kurouchi-damascus-nakiri-165mm-204.png&&&5&&&||&&&||&&&||@@@ ankudape12&&&AnryuShiroPetty120&&&Anryu Kurouchi Damascus Petty 120mm&&&Established in the 1870s, the Anryu family, led by fourth-generation blacksmith Katsushige Anryu, are renowned for their finely crafted knives. Katsushige, while passing the business onto his apprentice Ikeda san, continues to create exceptional gyuto knives featuring multi-layer soft iron cladding over a White #2 high carbon steel core. These reactive blades require hand drying after washing the blades. With an appeal for various cutting styles, we're proud to offer these expertly made, aesthetically pleasing knives that deliver great value.
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ankudape15&&&AnryuShiroPetty150&&&Anryu Kurouchi Damascus Petty 150mm&&&Founded in the 1870s, the Anryu family has a rich history in crafting exceptional knives, passing the legacy onto Katsushige Anryu, a fourth-generation blacksmith. Recently, Anryu handed over the reins to his long-time apprentice, Ikeda san, yet continues to remain actively involved in daily blacksmithing.
Their exceptional gyuto knife is crafted from multi-layer soft iron cladding, encasing a White #2 high carbon steel core. This reactive blade necessitates diligent maintenance, requiring prompt cleaning and drying after use. The aesthetic kurouchi finish seamlessly transitions into the suminagashi multi-layer on the blade road, lending the knife a distinguished appearance.
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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.
You may find the occasional knife where the magnetism will hinder your ability to sharpen. So instead of permanently attaching the magnet under the table, we found a way that allows the user to quickly and easily activate and deactivate the magnet by raising and lowering it, no tools required. Use the magnetic knife sharpener when it's helpful, lower the magnet when it's not. Quick and simple. Just the way we like it.
Installing the Edge Pro Apex table magnet accessory on new machines is VERY simple. The housing press fits (tightly) under the table. For older models, you may have to replace the leg screws (which will be provided) to make room for the magnet.
***ONLY FITS THE APEX MODEL****&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/apex-retractable-magnet-90.png&&&5&&&||&&&||&&&||@@@ ar1kshst&&&Arashiyama1K&&&Arashiyama 1K Sharpening Stone&&&Arashiyama 1000 grit is a favorite of ours for an easy to use, affordable middle grit stone that can cut a wide variety of steels. It's a fast cutting stone that gives good feedback and can be used as your last stone for kitchen knives if you like a nice, toothy edge.
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arbdpakn80&&&Artifex-Paring&&&Artifex BD1N Paring Knife 80mm&&&Coming Soon our next knife in the Artifex II BD1N lineup. Our Richmond Artifex line of knives are designed for professionals that want good steel at a reasonable price. We're using top of the line BD1N Steel with HRC of 61 and tough, durable handles made of G10 that are nearly indestructible. We're going to offer these new knives at a discount for early adopters. Prices will be good for 30 days after we release it. Stay Sharp my friends!&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/artifex-bd1n-paring-knife-80mm-114.png&&&5&&&||&&&||&&&@@@
riariigy21&&&ARTIFEX2G210&&&Artifex II BD1N Gyuto 210mm&&&Richmond Artifex II 210mm BD1N Gyuto! It's one of our best selling knives to line cooks around the country and it has unmatched edge retention for those of you in the industry that need an affordable knife that will hold its edge through long shifts.
So it is with some pride that we now introduce the new Richmond Artifex II knife line. Our first offering is a very useful and universally liked 210mm gyuto. The new Artifex knives continue the tradition of using tough materials that can cope with the daily routines found in the busiest kitchens. To this end, we have continued with the proven G-10 handles but now mated to a blade made from Carpenter BD1N stainless steel. The blades are made in China and we export the BD1N steel from the USA to the factory so they can make them with good steel to our specifications.
Heat treated to HRC 63, this steel will take a nice edge and hold it exceptionally well. It is also really easy to maintain. This is perfect for the demands of pro cooks who don't have the time to constantly sharpen or wipe down their knives during their shifts. Coupled to the virtually indestructible G-10 handle scales, these knives are nearly indestructible and will provide line chefs with a comfortable, long-lasting kitchen cutter at a really attractive price.
&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-1200-grit-50.png&&&5&&&||&&&||&&&@@@ at14dipl&&&AtomaBIG-140&&&Atoma 3" x 8" Plate 140 Grit&&&There are a number of dilemmas a sharpener must address in selecting gear to outfit their sharpening kit. The Atoma diamond sharpening plates are a compelling answer to a number of those problems. The Atoma 140 diamond plate is made of diamond abrasive embedded in a metal pad in a dot matrix pattern which is mounted to an aluminum base. The 140 grit Atoma plate may be used as a coarse grit sharpening stone. When used on blades, the Atoma 140 removes steel aggressively to affect repairs quickly. The 140 is perhaps most often used as a flattening plate to repair and maintain dished water stones. Because of the coarseness of the abrasive and the hardness of the diamond it will abrade most any stone on the market and do so quickly. While there are other diamond abrasive plates on the market, the Atoma is noted for being extremely long lasting and thanks to the space between the diamond abrasive dots, the Atoma plates are not prone to suctioning themselves to stones the way many diamond plates will. The Atoma 140 grit plate can be renewed with an available 140 grit replacement pad which adds to the value of these plates. Measures 210mm x 75mm.
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atoma325400pad&&&AtomaBIG-400&&&Atoma 3" x 8" Plate 400 Grit&&&Atoma diamond plates are renowned for their long life and fast cutting properties. Some use this in progression with the 140 for stone flattening but we don't do this in our office. We flatten exclusively with the 140. This plate is reserved for work as a low grit sharpening plate. When used to sharpen and repair knives, the Atoma suffers none of the headache of soaking water stones or needing to repair stones when they become dished. This makes the Atoma ideal for users on the go or who are looking for a minimalist kit. Measures 210mm x 75mm.&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-3-x-8-plate-400-grit-50.png&&&5&&&||&&&||&&&@@@
atoma140&&&AtomaEP-1200&&&Atoma for Edge Pro 1200 Grit&&&This Atoma 1200 grit for the edge pro is a great way to get dead on edges with a consistent, never dish stone. It's quick, easy and produces excellent results. The plates are work exceedingly well for wear-resistant metals like ZDP-189 or M390.&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-for-edge-pro-1200-grit-60.png&&&5&&&||&&&||&&&||@@@
atoma1403&&&AtomaEP-140&&&Atoma for Edge Pro 140 Grit&&&This 140 grit plate is cut to fit the Edge Pro. These plates are excellent for wear-resistant metals like ZDP-189 or M390. This grit is also great for quick stock removal for resetting bevels or tip and edge repair. They are even great for keeping your other Edge Pro water stones flat. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-for-edge-pro-140-grit-61.png&&&4.5&&&||&&&||&&&||@@@
atoma1402&&&AtomaEP-400&&&Atoma for Edge Pro 400 Grit&&&The 400 grit Atoma plate featured here leaves a nice aggressive toothy edge that has great edge retention. These stones are a bit pricey but consider that you’ll never have to flatten them and since they’re all the same thickness and will never change thickness. You will get consistent angles on your EP without having to use a stop collar/marker/angle cube when switching stones. Great for wear resistant steels.&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-for-edge-pro-400-grit-61.png&&&4.5&&&||&&&||&&&||@@@
at140grdiplr&&&Thin1200Grit&&&Atoma Replacement Pads 1200&&&The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-1200-48.png&&&4.5&&&||&&&||&&&@@@
atrepa140gr&&&Thin140Grit&&&Atoma Replacement Pads 140 Grit&&&The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm
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atrepa400gr&&&Thin400Grit&&&Atoma Replacement Pads 400 Grit&&&The Atoma is great for quick metal removal and also used for flattening sharpening stones. This item is the top pad only without the aluminum base. You can choose the grit you want using the drop down box near the order button.
The Atoma Diamond Plate line is one of our most popular alternatives to water stones among our sharpening aficionados. The diamonds are arranged on the pad in a dot matrix pattern, allowing for a much more consistent and even scratch pattern on the knife edge. The diamond plates are an excellent alternative to powered devices such as grinding wheels or sanding belts, due to the reduced heat build-up. The layout of the diamonds keeps the plate from sticking to the stone during the flattening process.
Size - 210mm x 75mm x 1mm
&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-replacement-pads-400-grit-114.png&&&0&&&||&&&||&&&@@@ atslpl1&&&AtomaSlurry-1200&&&Atoma Slurry Plate 1200 Grit&&&The Atoma Slurry Plate 1200 grit is a small plate attached to a nice oak base that can be used to condition your stones and produce a nice slurry on them before sharpening. Measures about 3" x 2".&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-slurry-plate-1200-grit-51.png&&&5&&&||&&&||&&&||@@@ at140slpl1x2&&&AtomaSlurry-140&&&Atoma Slurry Plate 140 Grit&&&Atoma Slurry Plate 140. These are small plates attached to a nice oak base that can be used to condition your stones and produce a nice slurry on them before sharpening. Most Japanese water stones need a good slurry to cut effectively and this little plate will allow you to get a good mud working quickly and easily without a lot of effort. They also do not mix with the stone like many naguras so your stones will cut at the grit intended. We also use them for rounding the edges off our stones. Measures about 3" x 2".&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-slurry-plate-140-grit-93.png&&&0&&&||&&&||&&&||@@@ atslpl400&&&AtomaSlurry-400&&&Atoma Slurry Plate 400 Grit&&&Atoma Slurry Plate 400. These are small plates attached to a nice oak base that can be used to condition your stones and produce a nice slurry on them before sharpening. Measures about 3" x 2".&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/atoma-slurry-plate-400-grit-105.png&&&0&&&||&&&||&&&||@@@ bamapa&&&BalsaStrop11&&&Balsa Strop 3" x 11"&&&This balsa strop pad has a magnetic back and can easily be used with the Richmond hone base. The idea behind balsa wood as a strop medium is that a balsa surface is soft but rigid. When you apply compound you are creating a custom honing surface. The compound particles embed and stay in place while you are working, and it’s easy to sand the surface clean and flat when the compound is spent. This provides a cheap and easy way to experiment with a variety of different honing compounds that you can mix and match with low cost and good results.
&&&&&&13.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/balsa-strop-3-x-11-54.png&&&5&&&||&&&||&&&@@@ 8balsastrop&&&BalsaStrop8&&&Balsa Strop 3" x 8"&&&8" Balsa Strop. Check out the video to see a nice set you can make for yourself out of a standard universal stone holder, 8" diamond plate, and this strop.
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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.
&&&&&&50&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bester-1200-grit-stone-72.png&&&5&&&||&&&||&&&||@@@
hobust3x&&&BOVINESTROP11&&&Bovine Strop 3" x 11"&&&The Richmond Bovine Strop is the perfect choice for those looking to quickly touch up an edge on a knife or razor.
Strops are the most effective way of discharging fine abrasive materials to the bevel edge of your knife or razor. This bark-tanned bovine magnetic strop pad is made to fit the Richmond honing base. Easy to use, you can strop with the leather only or load the pad with various pastes with excellent results.
You will be amazed at how a few strokes on this strop will return a dull edge to perfect sharpness. Home cooks will be especially pleased with the ease and efficiency of the stropping process. Even those with little sharpening experience will find the use of a strop to be the easiest way of maintaining a fine edge on their blade.
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-11-91.png&&&4.5&&&||&&&||&&&||@@@ 8inlest&&&BovineStrop8&&&Bovine Strop 3" x 8"&&&This leather strop has a magnetic backing and is just the right size to fit on a CKTG 3x8 Strop Plate and holder for a base. Stropping is a gentle way to maintain the edges of your knives. Use edge trailing strokes at the same angle as your knife or razor edge and it works very well. We recommend using diamond paste or diamond spray on leather. Both work equally well.
&&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-3-x-8-136.png&&&4.5&&&||&&&||&&&||@@@
batalestfore&&&EPBovineStrop1x6&&&Bovine Strop for Edge Pro 1" x 6"&&&We've combined two popular items: the bark-tanned honing leather attached to an Edge Pro plate to allow you to strop on the Edge Pro.
You can use this fine-grain side with or without spray or compound. Just remember to go "backwards" only on the strop since you will cut into the leather if you "push" the strop against the edge of your knife.
&&&&&&10.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bovine-strop-for-edge-pro-1-x-6-53.png&&&4.5&&&||&&&||&&&||@@@
bust3x11&&&BuffaloSTROP11&&&Buffalo Strop 3" x 11"&&&The Richmond Buffalo Strop is the perfect choice for those looking to quickly touch up an edge on a knife or razor.
Strops are the most effective way of discharging fine abrasive materials to the bevel edge of your knife or razor. This bark-tanned Buffalo leather magnetic strop pad is made to fit the Richmond honing base. Easy to use, you can strop with the leather only or load the pad with various sprays or pastes with excellent results.
You will be amazed at how a few strokes on this strop will return a dull edge to perfect sharpness. Home cooks will be especially pleased with the ease and efficiency of the stropping process. Even those with little sharpening experience will find the use of a strop to be the easiest way of maintaining a fine edge on their blade.
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-3-x-11-150.png&&&0&&&||&&&||&&&||@@@
bovinestrop3x8&&&BuffaloStrop8&&&Buffalo Strop 3" x 8"&&&New color and finish on the leather as of 6/11/2023.
This buffalo strop has a magnetic backing and is just the right size to fit on a CKTG 3x8 Strop Plate and holder for a base. Stropping is a gentle way to maintain the edges of your knives. Use edge trailing strokes at the same angle as your knife or razor edge and it works very well. We recommend using diamond paste or diamond spray on buffalo leather. Both work equally well. &&&&&&12&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-3-x-8-65.png&&&0&&&||&&&||&&&||@@@
bustforedpro&&&EPBuffaloStrop1x6&&&Buffalo Strop for Edge Pro 1" x 6" Close Out&&&This high-quality leather is an exciting recent Special Purchase for CKTG. Vibrant, sleek, and consistent, with a slight pull-up, this leather is a perfect substrate for our CKTG diamond sprays. Boasts a very nice feel, almost waxy. This item has a magnetic backing and fits on our CKTG Strop Base. Get your hands on this special purchase while you can! Quantities are limited.
The 1" x 6" strops are mounted on aluminum blanks.&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/buffalo-strop-for-edge-pro-1-x-6-close-out-8.png&&&0&&&||&&&||&&&@@@
bumpersticker&&&Honor&&&Bumper Sticker&&&Here's a fun way to show off your interest in knives and sharpening. Our first CKTG bumper sticker! It reads "My Knives Are Sharper Than Your Honor Student."
We have some other good ones we came up with so if this one is popular look for more soon. Thanks to our employee Lacy for coming up with this one!&&&&&&1.49&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/bumper-sticker-145.png&&&5&&&||&&&||&&&@@@ buhapakn95&&&Butch-Parer&&&Butch Harner Paring Knife 95mm&&&Butch Harner Paring Knife - 95mm
The Carpenter CTS-XHP steel is a high-carbon, high-chromium alloy known for its excellent edge retention, corrosion resistance, and ease of sharpening. This makes it an ideal choice for a paring knife that needs to maintain a sharp edge for precision tasks.
The cocobolo handle not only adds a beautiful aesthetic but also provides durability and comfort in hand. Cocobolo is a dense hardwood, known for its rich colors and smooth finish.
With a total length of 194mm and a blade edge of 93mm, this paring knife is well-sized for intricate cutting tasks, such as peeling, slicing small fruits, or detailed work. The blade height of 27mm offers enough clearance for control without being bulky.&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/butch-harner-paring-knife-95mm-52.png&&&5&&&||&&&||&&&@@@ 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).
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cckbonechopper&&&KF1602&&&CCK Bone Chopper&&&CCK is the biggest manufacturer of cleavers in the world. They know cleavers! So if you are looking for that bone crushing machine...here it is.
This cleaver from CCK is called the Bone Chopper for very good reason. It is perfect for hacking through bones or even whole carcasses. Whether you are breaking down a cow or a deer or processing a pile of bones for your next stock pot, you need a knife with a big thick blade that can take an edge yet is soft enough to resist chipping. The Bone Chopper is made from a carbon steel that will provide those attributes. Because it's carbon it does require careful cleaning and drying after every session.
The blade is attached to a wooden barrel-shaped handle that is functional rather than pretty. But that is what this knife is all about. Function. And that function is simple. To chop bones. Easily, efficiently, and cleanly.
PLEASE NOTE WE CAN'T DO FINISH SHARPENING ON THIS ONE.
**This cleaver DOES NOT fit the cleaver saya or the tiger wood cleaver stand. We recommend a felt protector.
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.
Of course they are the default chef knife in China and other Asian countries. As such they obviously are able to do everything the western or Japanese chef knife can do.
What is amazing is that despite their size and weight, they can process the smallest of ingredients with a deft action. This particular example is even more adept at these delicate tasks as it comes with a rather thin blade compared to other cleavers of this size. The blade also takes a really impressive edge.
It’s a carbon steel construction so rusting and corrosion can take place if you let them stay wet or dirty.
Once you get to use and appreciate the subtleties of the Chinese cleaver you might also become a proponent of the school that believes that this is the only knife a chef needs for the vast majority of his or her daily cutting requirements.
This cleaver does not fit the cleaver saya that we sell.
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.
This CCK Small cleaver was used and recommended in Christopher Kimball's Milk Street Magazine, and sales have gone way up as a result. A small Chinese chef’s knife is called a Sangdao and is an excellent cleaver at an even greater price. It is made from carbon steel with a tough kurouchi finish. It requires extra care to keep from rusting, so it is vital to keep it clean and dry between uses.
The CCK Small Cleaver is our best-selling cleaver at CKTG. It is a wonderful introduction to the world of Chinese chef knives. The blade is relatively thin for a knife of this type and has a sharp edge. There is a very slight belly to the edge profile, which reduces the chance of the end sticking into the cutting board.
Sangdao are the perfect knives to quickly and precisely chop, julienne, and slice meats and vegetables, but they will not cut any bones...so please don’t try!
This is a great choice for those wanting their first cleaver or chefs looking for a workhorse for vegetable prep.
Chan Chi Kee (CCK) is a kitchen knife and supply company located in Hong Kong. They supply the local and international market with a full range of kitchenware and cutlery. They manufacture all of their cutlery in-house using fine steels and traditional methods, honed over decades.
The CCK Small Stainless Cleaver is a perfect tool for professional and amateur chefs looking for a maintenance free Chinese style cutter. This is designed as a vegetable slicer and chopper. It is not a heavy duty cleaver that would be used to chop bones and hard items. The blade is quite thin for this type of knife and it makes for a very easy to use processor of small to medium ingredients.
The CCK Small Stainless Cleaver is a great introduction to the fascinating world of Chinese cleavers. You will be amazed at how efficient and controllable it is. Around the world, many cooks say a cleaver is their number one knife for the majority of their cutting, slicing, and chopping duties. Try one out and you might agree! Highly recommended.
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 tweezers are very popular with our professional cook customers and come in some nice colors. Our fine tip stainless tweezers are great for plating and handling delicate small ingredients.
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.
Ground shipping only.&&&&&&39.95&&&&&&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.&&&&&&0.99&&&&&&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:
Chefknivestogo
5980 Executive Dr Ste D
Fitchburg, WI 53719
&&&&&&34.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chip-tip-repair-service-190.png&&&5&&&||&&&||&&&@@@ chkiaubokn14&&&CK-AUS10-Honesuki&&&Chopper King AUS10 Boning Knife 145mm&&&Chopper King AUS10 Boning Knife 145mm. This is a nice, handy boning knife at a good price using very good AUS10 stainless steel.
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-blue-1-big-tuna-280mm-54.png&&&5&&&||&&&||&&&@@@ chkikish&&&CK-Green&&&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. It measures 210mm from tip to the end of the handle with 80mm blade length. They weigh 5.3 oz or 150g.
&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-kitchen-shears-58.png&&&0&&&||&&&||&&&@@@ chkicacr21&&&CK-K5-Orca&&&Chopper King Orca K5 Funayuki 210mm&&&
&&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/chopper-king-small-kitchen-scissors-43.png&&&0&&&||&&&||&&&@@@ chkivgsmsl21&&&CK-VG10-SS&&&Chopper King VG10 Small Slicer 205mm &&&Chopper King VG10 Small Slicer. Better steel, a better handle, and a lower price than many Chinese knives on the market. They import high grade VG10 stainless steel from Japan which makes a big difference. The knife now has the same profile as the CCK1303 and it now fits our cleaver saya as of 2023.
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.
*Our cleaver saya does not fit this cleaver due to the height of the blade.
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-10-5-266mm-52.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-92.png&&&5&&&||&&&||&&&@@@ ckblfekngu22&&&CKTGFelt-8wide&&&CKTG Black Felt Knife Guard 8" / 220mm&&&Black Felt Knife Guard 220mm (8.5"). This Chefknivestogo black felt lined knife guard will fit large gyutos up to 220mm in length. The guard is 50mm tall (2").
The Chefknivestogo black felt blade guards are sturdy black plastic on the outside and soft felt-lined on the inside. They're easy to slide onto your knife to protect you and your knives. These guards will help keep your knives sharp when storing them in your knife bag or kitchen drawer. Stay Sharp!
Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-black-felt-knife-guard-8-220mm-51.png&&&5&&&||&&&||&&&@@@ ckblfekngu&&&CKTGFelt-9wide&&&CKTG Black Felt Knife Guard 9.75" / 250mm Sale&&&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.&&&&&&4&&&&&&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 50% on this 10 Pack of CKTG Black Blade Guards. They measure 9.75" x 2" or 250mm x 50mm.
Please make sure to put the blade guards on the right way with the spine exposed and the edge covered. See photo #2. Important! Please dry your knives thoroughly before putting them into these guards. Otherwise, you may trap the water in the guard and it will rust your knives.&&&&&&50&&&30&&&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&&&||&&&||&&&||@@@ ckcbnsp05mi&&&CKTG-CBN5&&&CKTG CBN Spray 0.5 Micron&&&This 0.50-micron emulsion is 32,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 0.5 micron powder in each bottle and is our go-to strop compound for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-0-5-micron-320.png&&&5&&&||&&&||&&&||@@@ ckcbnsp1mi&&&CKTG-CBN1&&&CKTG CBN Spray 1 Micron&&&This 1-micron emulsion is 16,000 grit. CBN is the next hardest thing to diamond, but the cutting action is quicker, and it gives me incredibly sharp edges. This spray has 10 Carats of CBN 1 micron powder in each bottle and is our go-to strop emulsion for finishing the edges in our sharpening shop. It works on a wide variety of substrates, our favorite being roo leather.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-cbn-spray-1-micron-151.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.&&&&&&35&&&&&&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”.&&&&&&29.95&&&&&&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&&&||&&&||&&&||@@@ ckdest3x&&&Denim3X8&&&CKTG Denim Strop 3x8" Magnet Backed&&&This CKTG Denim Strop measures 3x8" and has a magnetic backing so it works well on our strop base. Denim loaded with diamond spray makes an outstanding stropping substrate and will take your edges to new heights. Give it a try and you won't be sorry.&&&&&&6.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-denim-strop-3x8-magnet-backed-144.png&&&4&&&||&&&||&&&||@@@ ckdiplset12&&&120-400-1K&&&CKTG Diamond Plate 3 pc Set For Edge Pro&&&This set of plates is a good deal and has our 3 most popular grits. These items all fit the Edge Pro Sharpening Machine. They measure 150mm x 20.5mm of usable diamond surface. The stones come mounted to black plastic bases that will allow you to fit them on the EP machine. You get:
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&&&4.5&&&||&&&||&&&||@@@ si24gysa&&&CKTGSaya-Gyuto240A&&&CKTG Gyuto Saya 240mm A&&&This saya was designed to fit a 240mm gyuto with a thinner spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-240mm-a-119.png&&&5&&&||&&&||&&&||@@@ si24ungysa&&&CKTGSaya-Gyuto240B&&&CKTG Gyuto Saya 240mm B&&&This saya was designed to fit a 240mm gyuto with a thicker spine.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-240mm-b-123.png&&&5&&&||&&&||&&&||@@@ siungy27sa&&&CKTGSaya-Gyuto270A&&&CKTG Gyuto Saya 270mm A&&&This saya fits gyutos with thinner spines. It does not fit Masakage knives (Yuki, Koishi, et al).
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-gyuto-saya-270mm-a-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.&&&&&&11&&&&&&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.
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&&&||&&&||&&&||@@@ ckkiclsa&&&CKTGSaya-KiriCleaver&&&CKTG Kiri Cleaver Saya&&&This saya was designed to fit a cleaver with a kiritsuke-style tip.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-kiri-cleaver-saya-232.png&&&5&&&||&&&||&&&||@@@ 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:
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&&&||&&&||&&&||@@@ cuttingboard&&&MapleCB&&&CKTG Large Maple Cutting Board 22" x 16" x 2"&&&CKTG Large Maple Cutting Board 22" x 16" x 2" is made for us by Martin Jones of Jones Cutting Boards. Handcrafted from the highest grade solid maple hardwood, this end grain board is easy on your edges and doesn't show cuts as much as edge grain boards. End grain boards also resist warping.
This board is made with top-of-the-line Titebond III glue and has finger grips applied to the sides for easy lifting. The board is finished with multiple coats of FDA-grade mineral oil, then buffed with moisture-resistant beeswax. For care, simply give the board a quick hand wash and towel dry immediately and let air dry after you're done. We recommend our CKTG Board and Handle wax for occasional application.
This board ships directly from the manufacturer and will ship separately from other items in your order. Please allow 5-7 days for it to ship.
*Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you.
Ground shipping only.&&&&&&253.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-large-maple-cutting-board-22-x-16-x-2-39.png&&&0&&&||&&&||&&&@@@ cklawaedgrbo&&&EDGEGRAIN&&&CKTG Large Walnut Edge Grain Board 22" x 16" x 1.5"&&&These are really beautiful cutting boards made from high-grade walnut with an oil finish.
This board ships directly from the manufacturer and will ship separately from other items in your order. Please allow 5-7 days for it to ship.
*Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you.
Ground shipping only.
&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-large-walnut-edge-grain-board-22-x-16-x-1-5-70.png&&&0&&&||&&&||&&&@@@ maendgrcubom&&&MediumMaple&&&CKTG Maple End Grain Board Medium 18"x12"x2"&&&CKTG Maple End Grain Cutting Board Medium. This one is made exclusively for CKTG by a small family business named Jones Cutting Boards and uses high-quality maple wood that is an ideal cutting surface for your knives. This one is 2 inches thick which is thicker than his standard board. Measures 18" x 12" x 2".
This board ships directly from the manufacturer and will ship separately from other items in your order. Please allow 5-7 days for it to ship.
*Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you.
Ground shipping only.&&&&&&156&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-maple-end-grain-board-medium-18-x12-x2-90.png&&&5&&&||&&&||&&&@@@ sinasa&&&CKTGSaya-NakiriA&&&CKTG Nakiri Saya A&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you 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&&&||&&&||&&&||@@@ ckroost3x&&&RooStrop11&&&CKTG Roo Strop 3x11" &&&Our CKTG Kangaroo strop is backed by a magnetic strip on the back side to work on our black metal base. Measures 3"x11”&&&&&&24.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x11-179.png&&&4.5&&&||&&&||&&&||@@@ ckroost3xnog&&&RooStrop8&&&CKTG Roo Strop 3x8" &&&Our CKTG Kangaroo strop is backed by a magnetic strip on the back side to work on our black metal base. Measures 3"x8".&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-roo-strop-3x8-166.png&&&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&&&||&&&||&&&@@@
cksixclest3x&&&SiennaStrops&&&CKTG Sienna XCEL Leather Strops 3x11" &&&This high-quality leather is an exciting recent Special Purchase for CKTG. Vibrant, sleek, and consistent, with a slight pull-up, this leather is a perfect substrate for our CKTG diamond sprays. Boasts a very nice feel, almost waxy. This item has a magnetic backing and fits on our CKTG Strop Base. Get your hands on this special purchase while you can! Quantities are limited. &&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sienna-xcel-leather-strops-3x11-159.png&&&4&&&||&&&||&&&||@@@
cktgsticker6&&&Oval-CKTG&&&CKTG Sticker 6"&&&Perfect for your knife case, water bottle, or laptop, this stylish sticker proudly represents Chef Knives To Go - your go-to destination for top-notch Japanese kitchen knives. Stick it and make a statement in the kitchen and beyond!&&&&&&0.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-sticker-6-39.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:
This board ships directly from the manufacturer and will ship separately from other items in your order. Please allow 5-7 days for it to ship.
*Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you.
Ground shipping only.&&&&&&198&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-walnut-end-grain-board-18-x-12-x-1-1-2-132.png&&&5&&&||&&&||&&&@@@ ckwaendgrcub1&&&WalnutLargeCB&&&CKTG Walnut End Grain Board 22" x 16" x 2"&&&The CKTG artisan walnut end grain board measures 22" x 16" x 2". This board is made in the USA for Chefknivestogo by a small family business named Jones Cutting Boards. Made with end-grain walnut wood, the cutting board has grooves cut into the ends for finger holds to make it easy to pick up.
This board ships directly from the manufacturer and will ship separately from other items in your order. Please allow 5-7 days for it to ship.
*Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you.
Ground shipping only.&&&&&&399.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-walnut-end-grain-board-22-x-16-x-2-109.png&&&5&&&||&&&||&&&@@@ 21yasa&&&CKTGSaya-Yanagi210&&&CKTG Yanagiba Saya 210mm&&&It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagiba-saya-210mm-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&&&||&&&||&&&||@@@ coscsetwist&&&Ed-Set&&&Cooking School Kit &&&Step into the culinary world with confidence with our premium Culinary School Set! This comprehensive package is designed to empower the aspiring chef in you. The set includes:
Equip yourself with the best! Transform your cooking experience with this comprehensive culinary school set. Unleash your culinary potential today!&&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/cooking-school-kit-64.png&&&0&&&||&&&||&&&@@@ saoksh&&&TR-OKUBO&&&Crane Okubo Shears 180mm&&&These shears are traditionally used for bonsai but a growing number of pro and home cooks use them as kitchen shears. The material is used is hi-carbon steel including vanadium and is similar to Shirogami though Shirogami does not include vanadium. The hardness is about HRC60. Crane is a top-quality producer of these traditional shears. They're nicely decorative and very good shears.
&&&&&&75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-bunka-165mm-191.png&&&5&&&||&&&||&&&@@@ da52gy21&&&D-52100-G210&&&Daovua 52100 Gyuto 210mm&&&Daovua 52100 Gyuto 210mm. Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.
Th V2 Classic line of knives boasts classic Japanese shapes with flatter profiles, ensuring an improved level of sharpness. Please remember these are carbon steel knives and will rust without proper care (wipe them dry after use).
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 perfectly out of the box, gets there quickly with a few strokes on your favorite stone.
While the handle is also not perfect, it actually feels really nice in hand. A bit of sanding and some varnish or oil will take it to a very acceptable level. We think these knives are perfect for projects, new sharpeners, or anyone looking for a really low-cost cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. Please remember these are made under crude conditions with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches, odd sizes, different handles, etc. If you're into great fit and finish or are overly particular, run away! If you want to try an excellent piece of living history and you're not uptight about a crude but excellent cutting tool, then you'll love it.
The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.
The kurouchi finish is now very smooth and longer-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a gyuto and we are extremely pleased with the cutting performance. The heat treatment is also of very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into the sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.
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.
The Daovua interpretation of this style blade has a more pronounced belly than most other kiris, making it a good choice for push-and-pull-cutting and rocking techniques. However, the extended edge length also makes it a very workable slicer.
We believe these knives are perfect for new users, projects, budding sharpeners, or anyone looking for a really well-priced cutter with personality and uniqueness in spades. Watch the video below to see how they're made. Please remember that these are made under crude conditions with used steel, so you should expect that they're rough and have imperfections that exceed most of our other knives. All measurements are approximations.
We recently came across a young blacksmith who works with his family in Vietnam making knife and tool blades out of old car parts. This barefoot smith uses old car and truck leaf springs as his source material. This is not as crazy as it sounds as many top-flight blacksmiths dip into this deep well to make their highly prized blades. Unlike these guys, the Nhat family makes more down-to-earth creations that are more function than form.
The first knife we had him make for us was a nakiri. We sold out of the first shipment immediately, but they are now back in stock. It is important to remember that these knives are very basic in terms of fit and finish. They are certainly not beauty queens. But what they are is supremely capable cutters with an edge geometry that is surprisingly good. The heat treatment, likewise, is a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
It has a fairly curved belly for a nakiri, which usually are quite flat. The blade is average in length at about 175mm and is quite tall at 60mm. The kurouchi finish is quite flat and adds to the rustic nature of this fun and very functional knife.
The kurouchi finish is now very smooth and long-lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a petty and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons! Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.
We came across a charming, young, bare-footed blacksmith from Vietnam who was not only yearning to offer us his unusual knives but also to try to make use of our experience in making some to our specifications. This was a chance not to be missed. Following some interesting first attempts, we are now seeing the fruits and rewards of this partnership.
These are pretty basic blades that will make a great intro knife for a new chef, a project knife for budding sharpeners, or home cooks looking for their first experience with carbon blades. But while the fit and finish are not stellar, the actual grinds of these low-cost blades are rather special. The heat treatment is also of a very respectable quality. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.
&&&&&&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 less than a year ago. Back then their first offerings were best described as project knives! But with our input and the blacksmith’s ability to make adjustments, their quality has improved immensely.
The kurouchi finish is now very smooth and longer lasting. The grinding is far more sophisticated. And the handle is a vast improvement over the originals. These are now very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
As the name suggests, the blades are made from old automotive leaf springs which, themselves, are usually made from 5160 carbon steel. This steel is highly regarded in the knife industry and many leading blacksmiths use leaf springs for their custom blades.
This is the Naht family's first attempt at a sujihiki and we are extremely pleased with the cutting performance. The heat treatment is also of a very respectable quality. Out of the box or with a quick trip to your stones, this knife will cut!
So if you are looking to enter the world of carbon steel knives or you want to get into sharpening, we highly recommend this fun and functional knife. Our customers are certainly responding very favorably for all the right reasons. Please remember these are made with used steel so you should expect that they have imperfections that exceed most of our other knives, especially with the cladding which often has scratches, dents, rough finish 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.
Just watching the video below should be enough to get you intrigued about this knife and its maker. We originally purchased a handful of knives from him to give our forum members a chance to try them. Well, the response was overwhelmingly positive…in the main! So we are having him make more for us using our members’ input to improve the product.
The knives do not possess the highest level of fit and finish. They are not made from exotic materials. And they are as much a curio as a desirable kitchen knife. But what they do possess is a character and an ability to cut that is as good as many knives we sell.
The blades themselves are fashioned from old leaf springs. These auto cast-offs are actually a great source of knife steel, usually being made from 5160 steel. In fact, many highly regarded US custom knife makers use this steel source for their expensive creations. The edge profile is all belly. There is not a flat spot to be seen! But the blade is super thin and ground really well. With a height of 90mm and an edge length of about 210mm, it resembles a classic Chinese cleaver ratio.
Putting aside the less-than-perfect finish, one thing everyone agrees on is their cutting ability. These blades are sharp and take an incredible edge. For someone looking for a unique version of a cleaver, a fun project knife, or a sharpening practice knife, the Daovua is a perfect and high-value choice. Please remember these are made under crude conditions with used steel so you should expect that they're rough and have imperfections that exceed most of our other knives. Expect dents, scratches odd sizes, different handles, etc. If you're into great fit and finish or are overly particular run away! If you want to try a cool piece of living history and you're not uptight about a crude but cool cutting tool then you'll love it.
We discovered Daovua, a Vietnamese company, just over a year ago. And while their first blades could best be described as project knives, input from our customers and us, and the blacksmith's willingness to listen and learn, has resulted in a huge improvement in quality.
The kurouchi finish is very smooth and long-lasting. The grinding is really sophisticated. And the handle is really well made and quite lovely to hold. These are very acceptable knives with surprisingly good edge geometry. We are still amazed at how they take an edge after sharpening.
This is the first steak knife that they have made for us and you can color us impressed!
So when you have your friends over for a steak dinner next time, surprise them with these works of art that have come from nothing more than a junked old car and a few pieces of wood!
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 good fit and finish don't buy this.
This knife is a classic nakiri in shape and profile but with a much taller stance. It is almost a cross between a cleaver and nakiri except that it is very thin and made to cut vegetables of all kinds with ease. One outstanding attribute of these blades is how they take an incredibly sharp edge.
So for someone seeking a unique version of a nakiri, the Daovua Tall Nakiri is a perfect and high-value choice. Please remember these are made under fairly rough conditions with recycled steel, so you should expect that they will have imperfections that you will not see in our other knives. But this should not dissuade anyone looking for a low-priced kitchen knife that is exceedingly sharp and rather unique.
A young barefoot bladesmith we discovered working in Vietnam uses this interesting source to make some very funky and fun blades for us. And our customers are full of praise for many of their attributes. But let’s get this out of the way—one of these attributes is not fit and finish! They are rough and ready with an emphasis on rough. These are basic blades that will make a great project knife for budding sharpeners or new chefs looking for something to play with. But while the F & F leaves room for improvement the actual grinds of these budget blades are rather special. These knives are sharp and they will cut! Some of them might need a touch on your favorite stone, but a few passes and you will have a razor of a knife on your hands.
The profile of this tall petty is as rounded as we've seen, so it will resonate with the rockers out there. It is a monster at chopping herbs and other small ingredients. Like the blade, the handle is not the best in the industry but with a bit of sanding and maybe some varnish and you will have a grip that is easy and secure in your hands.
So if you seek a fun project knife or a cheap and cheerful small ingredient chopper, the Daovua might just be all you need. Plus you get to tell a great story about it and its makers!
For over a year we have been buying knives from a company in Vietnam that we discovered by pure chance. We started off with a very simple and very rough santoku. But during that time we have seen a huge improvement in the knives they send us and an ever-increasing diversity to those knives in terms of styles and profiles.
Enter the Kiri Cleaver! This unique blade is basically a kiritsuke-tipped cleaver. It has a fairly substantial curve to the edge, making it a rocker’s dream. But the tanto tip makes it a better choice for more delicate slicing and food prep. Also, the reverse angle tip means there is a lower spine-to-edge ratio. Less spine, less weight. In this case we think it represents almost a 2oz saving over a regular cleaver of similar dimensions! (Please note that all measurements are approximate.)
The blades themselves are fashioned from old leaf springs. These auto cast-offs are a great source of knife steel, usually made from 5160 steel. A well-finished and good-looking octagonal handle finishes off this unusual but efficient cutting tool.
Gabe comes from a culinary background so he designs and grinds his knives for peak performance. It's mono steel construction using the highly regarded 80crv2–his favorite steel. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100 ball bearing steel. HRC is 61. This was chosen as the preferred steel by our forum members in a poll taken earlier this year. The basic profile is that of a standard filet knife.
The knife has a full tang which is beautifully shaped to allow for a very comfortable and attractively sculpted handle, in this case made from G10. The blade is finished to an extremely high standard as is the handle, resulting in a very unique knife package made for you by a true artisan of the forge. It includes the leather sheath pictured.
This mono steel blade using the highly regarded 80crv2 which is his favorite steel. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100 ball bearing steel. HRC is 61. There is a nice flat area from the heel for the push cutters out there.
The knife has a full tang which is beautifully shaped to allow for a very comfortable and attractively sculpted handle, in this case made from a double-dyed burl. The blade is finished to an extremely high standard as is the handle, resulting in a very unique knife package made for you by a true artisan of the forge.
Gabe Mabry, the skilled artisan behind Doberman Forge in Albemarle, North Carolina, brings you this exquisite knife, crafted with precision and passion.
With a strong culinary background, Gabe meticulously designs and grinds each knife for peak performance. This knife is forged from 80CrV2, Gabe's preferred steel, known for its exceptional toughness and edge retention, comparable to the renowned 5160 and 52100 steels. Heat-treated to an impressive HRC 61, this steel was selected as the top choice by our forum members in a recent poll.
The knife features a refined gyuto profile with a slightly straighter spine, elevating the tip to create a more rounded edge from the midpoint onward. It also includes a generous flat section near the heel, perfect for push cutting enthusiasts.
The full tang construction is complemented by a beautifully sculpted handle made from dyed, stabilized burlwood, offering both comfort and elegance. This is more than just a knife; it’s a masterpiece, handcrafted by a true forge artisan.
Gabe is a recent winner of the highly prestigious competition, Forged in Fire. This is no game show. Contestants have to do things that normal blacksmiths can only aspire to. Winning this contest is high praise indeed.
80crv2 is his favorite steel to work with. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100. The HRC on this knife is 61.5. We anticipate that these one-off knives will find homes very quickly, so to avoid disappointment get your Doberman now!
Gabe is a recent winner of the highly prestigious competition Forged in Fire. This is no game show. Contestants have to do things that normal blacksmiths can only aspire to. Winning this contest is high praise indeed.
80crv2 is his favorite steel to work with. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100. The HRC on this knife is 61.5. We anticipate that these one-off knives will find homes very quickly. So to avoid disappointment, get your Doberman now.
Gabe is a recent winner of the highly prestigious competition Forged in Fire. This is no game show. Contestants have to do things that normal blacksmiths can only aspire to. Winning this contest is high praise indeed.
80crv2 is his favorite steel to work with. It’s a low alloy tool steel fairly similar to 5160 toughness with more carbon and similar edge retention to 52100. The HRC on this knife is 61.5. We anticipate that these one-off knives will find homes very quickly. So to avoid disappointment get your Doberman now.
MagnaCut is a proprietary steel type developed by Crucible Industries in collaboration with knifemaker and metallurgist Larrin Thomas. It was introduced to the market in 2021.
MagnaCut was designed to balance three primary qualities of knife steels: corrosion resistance, toughness, and edge retention. Traditionally, increasing one of these qualities meant decreasing at least one of the others, but MagnaCut aims to offer high levels in all three categories.
The design details, like the slightly straighter spine that raises the tip creating a more rounded edge from the mid-point, contribute to its versatility. It's perfect for a variety of cutting styles, including the push cutting technique thanks to a flat area near the heel.
Gabe makes knives that are not just functional tools, but unique pieces of craftsmanship, capturing the essence of a true artisan.
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.
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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.
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.
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.
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&&&&&&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!
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:
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.
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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.
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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&&&||&&&||&&&||@@@
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.
&&&&&&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 bags that are included with our strops. On occasion we get requests for extra ones so here you go. 4" x 12" and 4ml. They have a zip lock side so they can be reclosed. &&&&&&0.25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/empty-strop-bag-4-x-12-53.png&&&5&&&||&&&||&&&||@@@ enwh2de16&&&OE-KTS165DE&&&Enami White #2 Deba 165mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat, which is customary with old-school blacksmiths in Japan. Our sayas DO NOT fit this knife.
&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-kiritsuke-240mm-117.png&&&5&&&||&&&||&&&@@@ taenwh2ki27&&&OE-KTS270KR&&&Enami White #2 Kiritsuke 270mm&&&Tadashi Enami is a nationally certified Dentoukogeishi (master of traditional crafts) who specializes in forging knives using the wakashizuke technique of bonding iron to hard steel when making single-bevel knives. He uses iron powder and heat to do this, which is customary with old-school blacksmiths in Japan. We do not carry a saya that fits this knife.
This hoe is made with high-carbon steel clad with soft iron for added durability and prolonged sharpness when digging out weeds. Cheaper ones are often made with mono steel and the edge gets rounded soon. Because these are carbon steel they will rust if you don't wash them off and dry them before putting them away. &&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/fujishika-japanese-garden-hoe-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.
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.
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.
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.
One of the standout features of Stando is its curved stand positioned in the middle of the tool, which provides ample surface area for finger placement and grip. When not in use, the stand keeps the tips of the tweezer elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for micro greens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-gold-tweezer-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 tweezer elevated off the ground.
Strategically positioned, the curve of Stando is designed to lean on a variety of vessels, including 1/9 pans, pint containers, bowls, and pan handles with a lip or corner.
Don't let the idea of tweezers being solely for micro greens and delicate plating fool you. Stando is a practical and essential tool for everyday use. I highly encourage you to give it a try.&&&&&&30&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/gestura-stando-silver-tweezer-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.
Gihei was established in 1928 specializing in the production of nakiri-type (three-laminate knives) kitchen knives—either as santoku, kakugata or kengata (also gyuto or gyutu). These knives were manufactured in the traditional way, and Gihei built a very a good reputation based on these principles.
Current owner Atsushi Hosokawa, together with his son, has made his goal to preserve the outstanding characteristics of Japanese knives, like high sharpness, hardness, and ease of sharpening, but to work on some of the admitted disadvantages, such as the relatively brittle edge and susceptibility to rust. The Blue #2 line of knives featured here are a result of that endeavor. The blade has excellent grinds. Heat treatment of the blue #2 steel is really well executed, resulting in a HRC of 62-63. Edge retention and ease of sharpening are very much a feature of these blades. The stainless cladding has a very nice nashiji finish which adds to the strength and overall stability of the knife. They are also easy to maintain.
This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule are finished to a high standard and complement the beautiful nashiji cladding perfectly. We do not have a saya that fits this knife.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely magnolia wood, oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives.
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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.
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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.
The primary grind of the blade starts high up on the face and imparts a great contrast to the nashiji portion. It is extremely well executed. The choil area has a very nice radius to it and together with the spine is polished to a high finish. The profile is nicely formed with a fairly flat main section giving way to a gentle curve towards the tip.
Fit and finish are of equally fine quality and this attribute is emphasized with the addition of a lovely magnolia wood, oval handle with a buffalo horn ferrule. With a 50/50 grind, it is a good choice for both left- and right-handed users. We really like this maker and their knives.
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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 about eight 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.
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.
The 240mm 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.
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 about eight 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.
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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.
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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.
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.
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ha11stkn&&&Steak-Knife&&&Harner 115mm Steak Knife&&&Butch Harner 115mm Steak Knife.
Elevate your dining experience with this precision-crafted steak knife, featuring a sharp 115mm edge. Designed to effortlessly glide through your favorite cuts, this knife offers a perfect balance of elegance and functionality, making it an essential addition to any table setting. The wood is made with some beautiful pieces of cocobolo. The knife weighs 5oz, and he uses The Carpenter CTS-XHP steel, which is a high-carbon, high-chromium alloy known for its excellent edge retention, corrosion resistance, and ease of sharpening. This makes it an ideal choice for a paring knife that needs to maintain a sharp edge for precision tasks.
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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 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!
&&&&&&129.95&&&&&&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. I highly recommend this one.
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.
These great looking knives are made from one of our all-time favorite steels, Aogami Super or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rate. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with a softer stainless steel. The jigane is then given a great looking kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart looking knife.
In keeping with many blades from the Tosa region, this blade is slightly over length, coming in at 245mm. These are really well achieved grinds that look better than the price would suggest. The spine thickness is pretty constant along the length up to the thin tip.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture.
Classic Japanese kiritsukes are single-beveled knives. Using a double bevel enhances durability at the edge and gives an ambidextrous personality to the blade overall. This style of blade is perfect for push and pull cutting, plus the flatter edge makes it a good substitute for a slicer. The knife will be a favorite with cooks who do a lot of protein work and veggie prep, as well as those who like to push rather than rock through large ingredients.
The blade of this kiri is made from Aogami Super, one of the most popular high carbon steel alloys used in the making of Japanese knives. AS possesses very good edge retention and fine edge capabilities. Wear resistance is average, but it is quite easy to sharpen. The core steel on this knife is hardened to about 63 HRC. It is reactive so wiping down and drying should be done after every use. The hagane is clad in the san-mai style, with a softer semi stainless steel. This greatly increases corrosion protection which makes the knife so much easier to maintain. It comes attached to a nice walnut oval handle with a maple ferrule. We don't have a saya that fits this knife--get the blade guard.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture.
These great looking knives are made from one of our all-time favorite steels, Aogami Super or Super Blue. This has to be one of the best alloys available for making kitchen knives. It is a hard steel that can be taken to a high Rockwell rate. But it is also one that will sharpen with ease while taking a razor-sharp edge. The inner core of AS steel is clad, san-mai style, with softer stainless steel. The jigane is then given a great looking kurouchi and tsuchime finish. This makes for a very easy-to-maintain blade and a really smart looking knife.
A very nicely finished oval handle made from rosewood and maple completes this compelling picture. These knives are excellent carving knives but since they're clad and very thin, they're not great at lateral tasks like skinning large fish. You can bend the blade.
AS is a steel derived from Aogami 2, or Blue # 2, which has been augmented with the addition of more carbon, chromium, and tungsten. It is regarded as the best of the Hitachi Blue paper carbon steels with regard to both edge retention and its ability to be sharpened to an acute angle. The core steel is hardened to 63 HRC and clad with soft stainless alloy which adds strength and protects the knife from reacting with acids or moisture.
Then is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer push cutting over a rocking style. The thin blade is made to push through the hardest ingredients without wedging or fracturing the produce. This is a knife that takes a very sharp edge and holds it for a long time. The blade profile is very flat with a small belly and radius right at the tip end for smaller rock-chopping tasks. The blade is mated to a nice rosewood oval handle with a pakka wood ferrule.
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.
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!
&&&&&&130&&&&&&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 for CKTG exclusively from a medium-sized factory in Tosa, Japan, this knife combines excellent core steel (Aogami Super) with stainless cladding and a very nice rosewood oval handle and pakka wood ferrule. The knives are finished with a beautiful kanji engraving. We predict these should be a big hit with our customers looking for an excellent knife at a good price.
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!
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!
This is a classic nakiri design. It is a multi-purpose knife, but with a vegetable bias. It is a tall blade that offers increased finger-to-board clearance, while the shorter length makes it ideal for handling various produce and proteins.
This fine nakiri is made in Tosa, especially for our CKTG customers. Anyone seeking a knife made from the best steel, with a great grind and an affordable price, can stop their search now!
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!
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.
Be prepared to be surprised by the outstanding out-of-the-box edge on this very well-made gyuto. It has nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with spine measuring 2mm. The grind is nice and thin behind the edge.
The overall fit and finish are of a high standard. It has a simple but very nicely executed 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.
Be prepared to be surprised by the outstanding out of the box edge on this very well made gyuto. It has nice balance and light feel. It has an almost laser-like flat grind. The knife is a true laser with spine measuring 2mm. The grind is nice and thin behind the edge.
The overall fit and finish are of a high standard. It has a simple but very nicely executed 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.
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.
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 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.
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.
Harukaze means windy spring and has since become one of our best brands for good quality bang for the buck knives with high performance and excellent steels.
This fine looking gyuto is made from the ubiquitous stainless steel known as VG-10. It is also called V-Gold 10, and it is, hands down, the most used stainless steel in the Japanese kitchen knife industry. There are several reasons for this popularity, leading among them are the great stain resistance of the steel and its ability to take a very sharp edge.
The mid 180mm gyuto is a real jack-of-all-trades in the kitchen. It can tackle virtually any ingredient, large or small, cooked or raw. This particular version of the ubiquitous chef knife possesses a great balance and fast cutting action. This is a wonderful rendition of East meets West. The western style handle is attractive and easy to care for with a sturdy full metal tang. It is very well finished and adds a touch of class to the attractive aesthetic of the damascus hammered blade.
The Japanese style blade is light and more nimble than its European and American counterparts. This is a really nice, durable, and very easy to maintain knife for all kinds of uses and users.
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harukaze2&&&HVGT-G210&&&Harukaze VG10 Tsuchime Gyuto 210mm&&&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 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 great looks at a very attractive price.
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.
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!
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.
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!
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!
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.
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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.
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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.
&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/harukaze-white-2-kurouchi-bunka-170mm-264.png&&&4.5&&&||&&&||&&&@@@ hawh2kuna17&&&HW2-N170&&&Harukaze White #2 Kurouchi Nakiri 170mm&&&Over the past year we have built the Harukaze brand into a multi-line group featuring an assortment of steel types, finishes, and sharpening techniques. The Harukaze name is derived from the Japanese word for “windy spring.”
Harukaze White #2 knives are constructed from high carbon Shirogami #2 steel. This is a very popular alloy used for kitchen knives. It is favored for its great edge retention and ease of sharpening characteristics. The blade is made san-mai style with an outer cladding of a soft carbon steel. The iron is left with the forger’s scale on the blade for that classic rustic look. The cladding not only looks cool, but it also goes a long way in protecting the soft iron jigane. Daily maintenance is reduced significantly by the use of this kurouchi jigane.
This is a standard kakugata style nakiri, which is one of the best knives for cutting vegetables. It is ground with a symmetrical 50/50 edge bevel. Blade height is about average for this length of knife, as is the weight. The knife comes with a well-finished oval rosewood and black pakka wood handle.
These knives represent some of the best value in our store and would make the perfect introduction to the world of Japanese kitchen cutlery.
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.
Please note that we do not carry a saya that fits this knife.
&&&&&&145&&&&&&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.
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.
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.
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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.
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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.
&&&&&&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.
&&&&&&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.
&&&&&&180&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-blue-2-kumokage-gyuto-210mm-28.png&&&5&&&||&&&||&&&||@@@ hatsukokoro1&&&HKB2-G240&&&Hatsukokoro Blue #2 Kumokage Gyuto 240mm&&&Hatsukokoro Kumokage Blue #2 Gyuto 240mm. Hatsukokoro's Kumokage ("cloud shadow") kitchen knives are manufactured by Tosa craftsmen using Blue #2 steel with a hardness rating of HRC 62+-. They feature a rustic kurouchi finish and Damascus cladding on the blade road with nice wenge and buffalo horn octagonal handles. Even grinds on these double bevel knives make them great for both right- and left-handed users.
The Hatsukokoro Blue #2 Deba 165mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is Blue #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
Each knife has a one-piece octagonal ebony handle, offering a perfect blend of elegance and functionality.
&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-vg-10-tsuchime-gyuto-210mm-52.png&&&0&&&||&&&||&&&|kika21gy|@@@ hahavgtsna16&&&HQS-N165&&&Hatsukokoro Hayabusa VG-10 Tsuchime Nakiri 165mm&&&Introducing the Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Knife — a high-performance Japanese blade with style and precision crafted into every detail. Here’s the breakdown: Hatsukokoro is the maker's name, Hayabusa stands for "high performance," VG10 is the premium stainless steel for a razor-sharp edge, Tsuchime means "hammered" for reduced drag, and Suminagashi signifies the stunning Damascus pattern. Experience the artistry and functionality of this Japanese knife at an exceptional value.
&&&&&&79&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-hayabusa-vg-10-tsuchime-petty-150mm-32.png&&&0&&&||&&&||&&&||@@@ havgtssa181&&&HQS-S180&&&Hatsukokoro Hayabusa VG-10 Tsuchime Santoku 180mm&&&Hatsukokoro Hayabusa VG10 Tsuchime Suminagashi Santoku 180mm. It's a mouthful so let's break it down. Hatsukokoro is the maker's name. Hayabusa means "high performance". VG10 is the stainless steel used on the edge of the knife. Tsuchime means "hammered" and Suminagashi means "Damascus." Experience this great Japanese cutting tool at a great price.
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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 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.
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 this knife.
Finish Sharpening is recommended for this knife.
The knife you see here measures 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a nice profile, good for pushers and rockers. There is a nicely executed symmetrical 50/50 edge which will hold that sharpness very well.
These are great-looking knives, for sure. But they are also real performers.
The knife you see here measures 243mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a nice profile, good for pushers and rockers. There is a nicely executed symmetrical 50/50 edge which will hold that sharpness very well.
These are great-looking knives, for sure. But they are also real performers.
The knife you see here measures 150mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a nice profile, good for pushers and rockers. There is a nicely executed symmetrical 50/50 edge which will hold that sharpness very well.
These are great-looking knives, for sure. But they are also real performers.
The word "Kurozome" (黒染め) in Japanese translates to "black dyeing" or "black dye."
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-saihyo-sg2-damascus-gyuto-210mm-121.png&&&0&&&||&&&||&&&||@@@ hasg2dagy21&&&HSG2-G240&&&Hatsukokoro Saihyo SG2 Damascus Gyuto 240mm&&&Hatsukokoro Saihyo ("diamond dust") SG2 Damascus Gyuto 240mm. Hatsukokoro kitchen knives are manufactured in Echizen, Japan by Yoshihiro Yauji who works in Takefu Village, using SG2 powdered tool steel with a hardness rating of HRC 62-63. They have a gorgeous finish and Damascus cladding on the blade, and are paired with lovely wenge octagonal handles with buffalo horn ferrules. Even grinds on these double-bevel knives make them great for both right- and left-handed users.
&&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-saihyo-sg2-damascus-gyuto-240mm-132.png&&&0&&&||&&&||&&&||@@@ hasg2dape15&&&HSG2-P150&&&Hatsukokoro Saihyo SG2 Damascus Petty 150mm&&&Hatsukokoro Saihyo ("diamond dust") SG2 Damascus Petty 150mm. Hatsukokoro kitchen knives are manufactured in Echizen, Japan, by famed blacksmith Yoshihiro Yauji, using SG2 powdered tool steel with a hardness rating of HRC 62-63+-. They have a gorgeous finish and Damascus cladding on the blade and are paired with lovely wenge octagonal handles with buffalo horn ferrules. Even grinds on these double-bevel knives make them great for both right- and left-handed users.
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hasewh2cl&&&SNT-C200&&&Hatsukokoro Sentan White #2 Cleaver&&&Introducing a Revolution in Kitchenware
Crafted with unparalleled expertise, this knife marries the ancient art of steel and flame. Its core is forged from premium Hitachi White2 Steel, encased in a durable stainless steel exterior. Each Chinese kitchen knife is a masterpiece, shaped by seasoned artisans to preserve its authentic forged texture, enhanced with a timeless, vintage appeal.
This exceptional piece not only delivers the superior sharpness inherent in carbon steel but also simplifies maintenance. Engineered to achieve a hardness of HRC58-60, it optimizes the resilience of the steel, ensuring it meets the diverse demands of daily culinary tasks—whether chopping ingredients finely or scooping them up effortlessly.
Featuring a traditional Chinese handle design, the knife promises outstanding functionality and long-lasting reliability, making it a quintessential tool for any kitchen. Experience the perfect blend of sharpness and durability, all while enjoying the ease of use that our meticulously crafted knife offers.
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.
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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.
&&&&&&239&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/hatsukokoro-silver-3-damascus-santoku-180mm-46.png&&&0&&&||&&&||&&&||@@@ hagisitsdagy&&&HHAM-G210&&&Hatsukokoro Silver 3 Ginyo Damascus Gyuto 210mm&&&The Hatsukokoro Ginyo Silver 3 Damascus series features exquisite kitchen knives, crafted by Yauji san in Echizen, Japan. These remarkable creations use Silver 3 steel, achieving an impressive hardness score of HRC 62+-. The stunning finish and Damascus cladding on the blade further add to their allure. Complemented by the beautifully designed wenge octagonal handles and buffalo horn ferrules, these knives exude elegance. The evenly ground double bevels make these knives equally suitable for both right- and left-handed users.
The Hatsukokoro Blue #2 Deba 180mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is Blue #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
The Hatsukokoro Shiragasi is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive. It's fitted with an ebony handle with an octagonal design.
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.
&&&&&&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.
The Hatsukokoro White #2 Bunka is a single-bevel knife meant only for right-handed users. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
The Hatsukokoro White #2 Deba 165mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
The Hatsukokoro White #2 Deba 180mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
The Hatsukokoro White #2 Deba 195mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
The Hatsukokoro White #2 Gyuto 210mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
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hasibewh2gy2&&&HAW2-G240&&&Hatsukokoro White #2 Single Bevel Gyuto 240mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.
The Hatsukokoro White #2 Gyuto 240mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
The Hatsukokoro White #2 Honesuki 150mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
The Hatsukokoro White #2 Kiritsuke 195mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
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hasibewh2ki2&&&HAW2-K210&&&Hatsukokoro White #2 Single Bevel Kiritsuke 210mm&&&Hatsukokoro's Shirasagi ("egret") Single Bevel knives are produced by Myojin Riki Seisakusho in Tosa using White #2 steel.
The Hatsukokoro White #2 Kiritsuke 210mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
The Hatsukokoro White #2 Kiritsuke 240mm is a single-bevel knife that is meant for right-handed users only. This is a great deal on a hard-to-find item that is made by a small blacksmith shop. It comes with a nice kasumi (polished) finish. The steel is White #2, which is an excellent quality carbon steel that needs to be wiped dry after hand washing to avoid rust. Once a patina forms, it will turn black and will become less reactive.
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.
The higo folder is made in Miki City by a very small shop that specializes in knives of this type. Higo is an abbreviation of higonokami, which is a type of folding knife that originated in Miki, Hyogo Prefecture, in 1896. The term "higo no kami" means "Lord of Higo" in Japanese, in honor of the Lord of the Kyushu area of Japan, where the knife originated. Higos are abbreviated from the original name because the actual higonokami word is a trademark owned by a Miki Knife Guild that has granted sole use to just one maker.
The higo knife has no locking system. Rather, it is a friction folder or "penny knife." These knives work with the friction of the swivel and the pressure of the user's thumb on its lever or chikiri. This arrangement prevents the knife from folding during use.
This is a great little higo that stands out due to the good looking tortoise shell acrylic handle. The handle is also printed with some gold colored kanji elements which also appear on the blade face.&&&&&&29.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/higo-folder-blue-2-tortoise-shell-259.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.
Shirogami (White) #1, a pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a trendy steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
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hish1na18&&&Hinokuni-N210&&&Hinokuni Shirogami #1 Nakiri 210mm&&&Hinokuni san is a 34-year-old blacksmith from Kumamoto prefecture who recently became independent after apprenticing for Nishida san (whose knives we also sell). The steel he uses is Shirogami #1.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use. This is an extra long nakiri.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
Shirogami (White) #1, a very pure carbon steel alloy, is almost identical to Blue #1 steel except for the absence of chromium and tungsten. Also known as Shiro-ko, this is a very popular steel for high-end Japanese cutlery, especially in Honyaki blades. These knives take an extremely fine edge and are easy to sharpen. It is very reactive so wiping down and drying should be done after every use.
&&&&&&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 stone has been sold under several names. We call it by the manufacturer's name and the grit level. The Imanishi 10k stone is a great polishing stone and leaves a mirror finish. The stone gives great feedback, cuts fast and is medium hard. It is way softer than a chocera 10k but harder than an ss10k. This stone needs to be soaked for 15 minutes. Measures 76mm x 26mm x 210mm. Weighs 764g.
&&&&&&79.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-10-000-finishing-stone-94.png&&&4.5&&&||&&&||&&&||@@@ ri400grwast&&&LATTE400Stone&&&Imanishi Latte 400 Grit Water Stone&&&The Imanishi 400 Stone is a quick cutting stone with a very nice and consistent feel. It's one of the better low grit stones we offer and prefer it slightly over the Beston 500 and Chosera 400. 205mm x 75mm x 25mm and weighs 2.2 pounds (about 1 kg)&&&&&&54.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-latte-400-grit-water-stone-60.png&&&5&&&||&&&||&&&||@@@ impibr&&&Imanishi-Pink-Brick&&&Imanishi Pink Brick 220 Grit&&&Imanishi Pink Brick 220 Grit Stone (AKA: Arato-Kun). This is an excellent low grit stone that cuts most anything fast. Like most low grit stones it dishes as it cuts. We recommend soaking this stone for about 10 minutes before you start. You can flatten this stone with a DMT XXC or Atoma 140 grit plate. Size - 205mm x 75mm x 50mm
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inpipopro220&&&PinkPopRocks&&&Imanishi Pink Pop Rocks 220 Stone Fixer&&&We first thought of bubble gum when we looked at this stone but then pop rocks came to mind. This is a good low grit stone for those who don't want to spend the extra coin to purchase an Atoma 140. It's excellent as a flattening stone and it's also good for quick metal removal. It's porous and it drinks water so a good 10 minute soak as well as having some water to splash on top is a good idea. At this price it's an excellent deal. Measures 207x65x33mm. Weight is 670gr or about 1.5 pounds.&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-pink-pop-rocks-220-stone-fixer-86.png&&&4.5&&&||&&&||&&&||@@@
imtwosi1kst&&&ImanishiCombo&&&Imanishi Two Sided 1K/6K Stone&&&Our newest line of stones, this combination is the best two-sided stone we stock. An excellent stone for the beginning or budget-minded sharpener. This stone requires a short soak before use. Measuring 205mm x 77mm x 36mm, it is 1000 grit on the grey side and 6000 grit on the white. Perfect for putting a nice edge on your blade.&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/imanishi-two-sided-1k-6k-stone-150.png&&&4.5&&&||&&&||&&&@@@
iswh2bu182&&&IS2-B180U&&&Ishikawa White #2 Bunka 185mm&&&We recently discovered this blacksmith and after hearing the story and seeing his interview on Japanese TV we decided to introduce his unique knives to our customers. CKTG is his only dealer in the USA.
Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative. Mr. Ishikawa does a unique semi S grind on his blades that are basically flat on the back side so this knife is made for a right handed person.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made with oak wood with a burnt urushi finish.
Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative. Mr. Ishikawa does a unique semi S grind on his blades that are basically flat on the back side so this knife is made for a right-handed person.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made by a small craftsman in southern Japan with a gorgeous burnt Urushi finish which is made with layer upon layer of lacquer.
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.
Ishikawa-san White #2 carbon steel layered with a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative. Mr. Ishikawa does a unique semi S grind on his blades that are basically flat on the back side so this knife is made for a right handed person.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. It is topped off with a beautiful octagonal handle made by a small craftsman in southern Japan with a gorgeous burnt Urushi finish which is made with layer upon layer of lacquer.
We recently discovered this blacksmith through a good friend in Japan. After hearing the story and seeing his interview on Japanese TV we decided to introduce his unique knives to our customers.
Not only is the 28 stage process one of a kind, but his use of a single bevel design in knives normally made with two edges places them in the very rare category. We hardly ever see a single-sided gyuto so we just had to give this and its santoku sibling a place in our store.
There are some fundamental differences in cutting and sharpening styles that will be required in the use of single bevel knives. But not so hard that some practice will not overcome these obstacles. The upside of single bevel knives is their in-built acute cutting edge. Being single sided means that the inclusive edge angle is about 15 degrees as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier and minimizes wedging. However, it does result in a blade that is restricted to right-handed users.
Ishikawa-san uses both White and Blue #2 steels in his knives. This gyuto is made with White #2 which receives a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. We have added a very nice octagonal custom oak handle to further enhance the originality of the blade.
For over 350 years Nakaniida has been one of the most unusual sword-making processes that has continued through generations of blacksmiths. This process could finally end when its last practitioner, Michio Ishikawa, retires. He has no apprentice as of the time of this writing, so with him goes the secrets and skills needed to make blades using the Nakaniida Proprietary process of forging.
We recently discovered this blacksmith through a good friend in Japan. After hearing the story and seeing his interview on Japanese TV we decided to introduce his unique knives to our customers.
Not only is the 28-stage process one of a kind, but his use of a single bevel design in knives normally made with two edges places them in the very rare category. We hardly ever see a single-sided gyuto so we just had to give this and its santoku sibling a place in our store.
There are some fundamental differences in cutting and sharpening styles that will be required in the use of single-bevel knives. But not so hard that some practice will not overcome these obstacles. The upside of single-bevel knives is their in-built acute cutting edge. Being single-sided means that the inclusive edge angle is about 15 degrees as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier and minimizes wedging. However, it does result in a blade that is restricted to right-handed users.
Ishikawa-san uses both White and Blue #2 steels in his knives. This gyuto is made with White #2 which receives a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. We added a nice 4,000-year-old Bog Oak oval handle to complete the package.
For over 350 years Nakaniida has been one of the most unusual sword-making processes that have continued through generations of blacksmiths. Now, this process could finally end when its last practitioner, Michio Ishikawa, retires. He has no apprentice as of the time of this writing, so with him goes the secrets and skills needed to make blades using the Nakaniida Proprietary process of forging.
We recently discovered this blacksmith through a good friend in Japan. After hearing the story and seeing his interview on Japanese TV we decided to introduce his unique knives to our customers.
Not only is the 28 stage process one of a kind, but his use of a single bevel design in knives normally made with two edges places them in the very rare category. We hardly ever see a single-sided honesuki so we just had to give this a place in our store.
There are some fundamental differences in cutting and sharpening styles that will be required in the use of single bevel knives. But not so hard that some practice will not overcome these obstacles. The upside of single bevel knives is their in-built acute cutting edge. Being single-sided means that the inclusive edge angle is about 15 degrees as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users.
Ishikawa-san uses both White and Blue #2 steels in his knives. This knife is made with White #2 which receives a soft iron cladding. The rustic nature of his knives is very obvious and they are not the fit and finish kings that other blacksmiths produce. He places value on shape and sharpness more than on aesthetics. But at the price and considering the one-man handmade nature of these blades that is a plus, not a negative.
To find such unusual knives made by a craftsman of his caliber and experience is a rare thing. We have added a very nice octagonal urushi handle made with oak wood.
This very interesting process involves 28 steps and is significant in that the blade is hardened 3 times. The complete operation is carried out by Mr. Ishikawa. In addition to this unique process, all of his knives are single beveled designs.
White #2 carbon alloy is his steel of choice; it is clad with a soft iron outer layer which is enhanced by leaving the carbon forging scale in place, thus creating the finish known as kurouchi. While these knives have average fit and finish, it is obvious that Ishikawa-san places value on shape and sharpness more than on visual appeal.
This nakiri has an unusual single-beveled edge and thus comes with the customary inclusive edge angle of about 20 degrees as opposed to a double edge where the angle is around 30 degrees. This enhances the cutting abilities, makes food release easier, and minimizes wedging. However, it does result in a blade that is restricted to right-handed users. The handle is a nice custom octagonal using burl wood and it's stabilized for long use.
The blade sports a core of White #2 steel which possesses great edge resilience and wear resistance. It sharpens up very well and can be treated to a high level of hardness. The hagane (inner core) is covered with a softer iron jigane (outer layer) in the san-mai style. This process leaves the inner core exposed along the spine. The cladding is left with its natural carbon finish on the upper blade road while the lower road is given a satin appearance which contrasts with and enhances the polished cutting edge. Both the core and cladding should be kept dry and acidic ingredients should be wiped off often during early use.
Of course the unusual aspect of this knife is its single bevel grind. This is an interesting twist on a shape that is usually ground on both sides. The single bevel allows for a much more acute cutting edge angle, further enhancing the knife’s ability to take on very hard ingredients without wedging or splitting the produce. As such, the knife is only useful to right-handed users.
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 made with a a very attractive mirror polish and nice bowl shape and the handle has a beautiful flowered pattern that provides grip as well as good looks.
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.
&&&&&&500&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/japanese-woodblock-print-by-yuuka-san-192.png&&&0&&&||&&&||&&&@@@ jowaknbl&&&KnifeBlock&&&Jones Walnut Knife Block&&&This block has a new design as of 4/24/2023, adding an extra slot.
Jones Walnut Knife Block holds 18 knives and will hold 11" blades with a max blade width of 2 3/8" with 1/4" spacing between dividers. The dimensions are 11 3/4"H × 9 1/2"L x 4 1/4"W. Weight is 6lbs.
This knife block ships directly from the manufacturer and will ship separately from other items in your order. Please allow 5-7 days for it to ship.
*Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you. Ground shipping only.&&&&&&119.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/jones-walnut-knife-block-287.png&&&5&&&||&&&||&&&||@@@ joknblve2&&&Version-2&&&Jones Walnut Knife Block Version 2&&&Martin Jones makes this beautiful walnut wood knife block for us and it has a unique, space-saving design that will hold large knives.
This knife block ships directly from the manufacturer and will ship separately from other items in your order. Please allow 5-7 days for it to ship. *Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you. Ground shipping only.
These kurouchi knives epitomize the timeless appeal of the rustic carbon blackened finish, a classic aesthetic widely cherished across Japan.
The knives have undergone a heat treatment to achieve a hardness of approximately 62 HRC, reflecting a harmonious blend of tradition and technology.
These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for left-handed users.
As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
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kanehide2&&&3008-RIGHT&&&Kanehide Bessaku Semi Stainless Hankotsu 150mm Right&&&These unusual knives are primarily designed to bone and process meat. They are built with stout, short blades that have a very pointed tip. An unusual aspect of the hankotsu is its heel design where the blade transforms straight into the handle or bolster. There is absolutely no knuckle clearance if the hankotsu is used on a cutting board, which makes the knife more useful for processing hanging meats or for boning chops or Frenching rib racks. They have really stiff blades with no flex at all, unlike a western boning knife. For safety reasons, hankotsu knives also have an edge that is not sharpened all the way to the handle.
This knife is a single bevel style and as such is made for particular users, right- or left-handed. You will see the curve and bevel on the side of the blade that matches your preference.
As is the case with all of the Kanehide TK knives, fit and finish of both blade and rosewood handle are quite amazing given its price point.
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
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kabeho15leha&&&2906-LEFT&&&Kanehide Bessaku Semi Stainless Honesuki 150mm Left&&&The Kanehide Bessaku Honesuki 150mm is made from semi-stainless steel using mono steel construction. It is the same steel that is used in the ever-popular Kikuichi TKC line of blades. The honesuki pictured here is specially designed for processing poultry, but many use the knife for other tasks as well.
Many honesuki knives are single bevel designs, reflecting their Japanese heritage. But many are now being made with a two-sided edge, as is this example. A side effect of this double bevel is that the knife becomes more of a general-purpose petty style knife. The shape and weight allow for easy and secure in-hand work as well as being an excellent blade for creating garnishes.
Another unique aspect of this knife is that it's ground asymmetrically for better performance from the spine to the edge. The overall fit and finish of the blade and handle are a revelation given their keen pricing. The rosewood handle, in particular, is wonderfully conceived and finished.
If you are looking for a blade that will not break the bank while allowing you entry into a specialized area of kitchen cutlery, we cannot recommend the Kanehide Bessaku Honesuki 150mm highly enough!
This knife has half the chromium of a fully stainless knife, so it will be reactive and form a patina. Wash and towel dry after each use, and use Bar Keepers Friend if desired.
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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.
Unlike traditional single-bevel honesuki knives, this blade features a double-bevel edge, giving it more of a general-purpose utility akin to a petty knife. Its unique shape and balanced weight make it ideal for secure in-hand work and precision tasks like garnishing.
Another standout feature 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:
If you're seeking an affordable entry into specialized kitchen cutlery, the Kanehide Bessaku Honesuki 150mm is an exceptional choice!&&&&&&60&&&&&&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 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!
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kapsbu18&&&1689U&&&Kanehide PS60 Bunka 180mm&&&This Kanehide bunka made with PS60 steel which Hitachi makes for the razor industry and has a dominant share of the market worldwide. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, custom handle made by our woodworker.
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kapsgy19&&&PS60-1210&&&Kanehide PS60 Gyuto 195mm&&&Here is our top choice for an excellent entry level Japanese knife! The Kanehide PS60 Gyuto 195mm is made with high quality razor steel with nice hardness of HRC 60-61 through special heat treating. These blades are cryogenic frozen with liquid nitrogen at minus 180 degrees C to enhance the hardness but also the wear resistance.
After 2 months of testing, we felt that this was quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. It's superior to the Mac Pro, Masamoto VG, Tojiro DP, Misono UX10, Richmond Artifex, and the Fujiwara FKM which we also sell and are all in a similar price range. Try it. You won't regret it.
Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice oak wood handle in an octagonal shape with a burnt finish design. Give it a try and we think you'll be as delighted with this knife as we are.
We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens exceptionally well, and has a nice handle. We think it's better than the Mac Pro, Masamoto VG, Tojiro DP, Misono UX10, Richmond Artifex, and the Fujiwara FKM which we also sell and are all in a similar price range. Give it a try and we think you'll be as delighted with this knife as we are.
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.
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kapsgy24&&&PS60-1212&&&Kanehide PS60 Gyuto 240mm&&&Kanehide PS60 Gyuto 240mm. The base of the steel is Hitachi Gin5 which is the most popular steel made for razors and is used by razor blade manufacturers around the world. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, and as a result, it is effective not only to enhance the hardness but also the wear resistance. Kanehide has been looking for any steels to be effective in kitchen knives and unknown in the market for a long time, and has just found out what they wanted, and named it privately as Ps (Pure stainless steel).
We've been testing this knife for the past 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well and has a nice handle. We think it's better than the Mac Pro, Masamoto VG, Tojiro DP, Misono UX10, Richmond Artifex, and the Fujiwara FKM which are all in a similar price range. If you're looking for a good, entry level stainless knife this is our pick!
&&&&&&150&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kanehide-ps60-gyuto-240mm-457.png&&&4.5&&&||&&&||&&&||@@@ kapski241&&&PS60-1614U&&&Kanehide PS60 Kiritsuke 240mm&&&During my 4th trip to Japan I gave each of the 13 blacksmiths I met a request. My request to Kanehide was to please make a wa-handled laser version of their very popular PS60 mono steel. This knife is a result of that request and we think it's going to dominate the market for a good, thin, wa handled knife at a lower price point. The quality is too good to resist. Hitachi makes this steel for the razor industry and has a dominant share of the market worldwide and is nearly identical to AEB-L. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increase the wear resistance by using a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance. Our Kiri saya does not fit this knife.
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.
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, custom handle made by our woodworker.
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kapsna18&&&PS60-1280&&&Kanehide PS60 Nakiri 180mm&&&Kanehide PS60 Nakiri 180mm. Our number 1 pick for a good quality western handled nakiri! The Kanehide PS60 Nakiri 185mm is a lotta knife for the money. Hitachi makes this steel for the razor industry and has a dominant share of the market world wide. The steel is almost identical to AEB-L and 13C26. Kanehide was able to increase the hardness to HRC 60-61 through special heat treating and also increasing the wear resistance by giving the blades a cryogenic treatment with liquid nitrogen at minus 180 degrees C. The sub-zero treating works to change retained austenite to martensite, as a result, it is effective not only to enhance the hardness but also the wear resistance.
We tested this knife for over 2 months and it's quite simply the best Western-handled stainless steel knife in its price range. It's fully stainless, sharpens extremely well, and has a nice handle. We think it's better than the Mac Pro, Masamoto VG, Tojiro DP, Misono UX10, Richmond Artifex, and the Fujiwara FKM which we also sell and are all in a similar price range. Give it a try and we think you'll be as delighted with this knife as we are.
It is a mono steel construction, no layers or cladding. The knife is quite light and is a very nimble item in the hand. It is a thin blade with a well-executed distal taper from around the mid-point to the tip. It has a nice grind and the fit and finish are of a high standard, featuring a well-rounded choil and spine.
Blade height is on the short side so it a great choice for people with smaller hands or those looking for a very agile and delicate blade to be used in the preparation of smaller items and garnishes. The lovely finish on the blade is enhanced by the great looking brown pakka wood handle and stainless steel bolster. We are very impressed with the level of fit and finish associated with the high value of this great kitchen knife.
It is fashioned from customized steel called PS60 or Pure Steel 60. This is a derivative of the popular Gin5 razor blade alloy made by Hitachi. Kanehide takes the base steel and subjects it to a special heat treatment and cryogenic freezing regiment. The result is harder steel, up to HRC 60, and an edge that is tougher and more wear resistant than the original would be. All around, this an excellent steel which will find favor in both home and professional environments. Like its smaller 120mm sibling, the 150mm petty is a knife with less blade height than others at this length. So while this may be a minus for those with larger hands, it is a positive in that it makes for a light and nimble blade capable of taking on fine cutting tasks such as garnish preparation and the processing of intricate or small ingredients.
We are really impressed with the level of craftsmanship that has gone into these knives. Fit and finish are excellent, with well-rounded and polished choil and spine areas. The rosewood colored pakka wood handle is mated to a lovely stainless bolster which has a smooth and comfortable feel.
We think this is one of the great deals on the CKTG site and encourage anyone looking for a petty that is both easy to use and maintain to consider this fine kitchen utensil.
Santokus are a very popular knife in both home and professional kitchens. Combining many attributes of a gyuto and western chef knife, their blade geometry incorporates the sheep's foot tip. A sheep's foot design essentially draws the spine ("backstrap") down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge.
This results in a knife that favors less of a rocking motion as compared to a gyuto or chef knife. "Santoku" translates to Three Virtues. This is a perfect descriptor of the the three cutting tasks which the knife performs well: slicing, dicing, and mincing.
Kanehide makes this blade from Hitachi Gin5 steel which is used a lot in the manufacture of razor blades. He treats this steel to a cryogenic process that not only enhance the hardness but also the wear resistance.
This is a wonderful entry level knife. Definitely one of the best in our line up of starter knives, and easily the best featuring a Western handle. Combining great fit and finish with an exceptional grind, the Kanehide PS60 santoku is a wonderful choice for anyone starting off in the Japanese knife world. Any home cook or line chef looking for an affordable, robust, and easy to care for kitchen cutting machine would do well to consider this great value knife. Highly recommended!
The result is a fully stainless knife that sharpens extremely well and cuts great. It features a nice, octagonal handle with a urushi finish and an attractive burn end.
Kanehide use a very special brew of PS60 steel to fashion this fine blade. While PS60 finds major usage in the making of razors, Kanehide enhances both the hardness and wear resistance by utilizing a special heat treating method followed by a cryogenic treatment using liquid nitrogen at minus 180 degrees celsius. The knife is a mono steel construction, so there is no cladding or other hybrid treatments. It is a very thin blade, as a slicer should be. The grind is asymmetrical with a right side bias at 70/30. The great looking blade is mated to an equally good looking handle made from rosewood with a very nice stainless bolster. The fit and finish of both the blade and the handle belie its affordable price.
We think that the Kanehide range of PS60 kitchen knives are some of the very best knives at their price point. In fact at well above their price points. If you are seeking a compact slicing knife with terrific looks and performance at a very reasonable price, we strongly suggest this knife.
Kanehide are a well known brand of kitchen cutlery in Japan. They are located in the heart of Japanese knife making, Seki City. They are best known for their meat processing knives which are used to butcher, fillet and prepare all kinds of meat products. Many of their knives are single bevel designs made for specific cutting tasks.
They also make more general kitchen knives such as this lovely example of a Sujihiki. We are very enamored by their PS60 constructions, of which this is one. PS60 is a Hitachi made steel used widely in the razor blade industry. The alloy is very similar to AEB-L and 13C26 steels but Kanehide has found a way to further increase the hardness of this steel. They achieve this through special heat treating methods which, with the addition of cryogenic treatments, result in a highly wear resistant blade.
Sujihikis are Japanese versions of a western slicer. They are long and thin with a very fine tip. This Kanehide example is very thin at the spine as befitting a slicer. The length allows for single action cuts which reduces damage to the item being cut. The grind on the blade is right side biased 70/30. A really well made rosewood Yo handle and stainless steel bolster complete the picture with a very refined look.
This is a lot of knife for the money and one that we highly recommend.
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.
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.
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.
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.
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.
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.
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.
Equipped with 5 large knife Pockets, 3 Smaller Knife Pockets and 1 Large Leather Pocket, this knife roll securely houses your blades or other tools. Crafted with top-notch denim, its unadorned yet graceful design encapsulates the essence of Japan.
When fully opened, the bag extends to the dimensions of 30" x 31". Made in Sakai, Japan by Kosuke Kawamura under his Kaneshige brand.&&&&&&139.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kaneshige-denim-knife-roll-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.&&&&&&69.95&&&&&&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.
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.
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kaaustna15&&&SKT-2007&&&Kanetsugu AUS-8A Stainless Nakiri 150mm&&&We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with good grinds, and an excellent price make the knife a winner.
AUS-8a is known for its excellent resistance to rust and ease of sharpening. It is comparable to the 440 made in the US. However, the AUS line is manufactured by a Japanese steel mill using the same recipe.
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.
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.
In Japanese, "shiun" (紫雲) can be translated as "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," and "雲" (un) means "cloud" or "clouds." This term might be used in various contexts, including poetry, literature, and art, often evoking a sense of beauty or tranquility associated with the imagery of purple clouds in the sky.
In Japanese, "Shiun" (紫雲) translates to "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," while "雲" (un) means "cloud." This poetic imagery evokes a sense of beauty and tranquility, often found in art and literature.
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kashvgpe15&&&SKT-6203&&&Kanetsugu Shiun VG10 Petty 150mm&&&We're constantly looking for knives that are great bangs for the buck to satisfy our line cook customers. Here is a good one. Good stainless steel, a nice thin blade with a nice oak handle, and an excellent price make the knife a winner.
In Japanese, "shiun" (紫雲) can be translated as "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," and "雲" (un) means "cloud" or "clouds." This term might be used in various contexts, including poetry, literature, and art, often evoking a sense of beauty or tranquility associated with the imagery of purple clouds in the sky.
In Japanese, "shiun" (紫雲) can be translated as "purple cloud" or "purple clouds." The kanji "紫" (shi) means "purple," and "雲" (un) means "cloud" or "clouds." This term might be used in various contexts, including poetry, literature, and art, often evoking a sense of beauty or tranquility associated with the imagery of purple clouds in the sky.
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.
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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.
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.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special looking and feeling handle is constructed from black micarta in a sleek western full tang design. The handle scales mate up to the finely finished stainless bolster and are attached to the tang with an unusual five pin arrangement.
The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. It is also compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation.
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.
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kavgsa18&&&KG0-S180&&&Kanjo VG10 Black Damascus Santoku 180mm&&&During a trip to Japan a few years ago I met young up-and-coming knife maker, Kanjo Tsukahara. He had been working with his father, Tsukahara-san, for just five years but he asked if he could design some knives for our customers in the USA.
Fast forward a few years, and we are now able to present one of the results of this collaboration. The Kanjo black damascus is a unique knife to our site made with VG10 damascus and a unique finish that gives a dramatic look to the blade. The knife is fully stainless and has excellent heat treatment and a grind that makes quick work of cutting food.
Fit and finish on these knives are top shelf and the design aesthetic is excellent. The knife also comes with a new black handle that looks great on the dramatic blade.
Kanjo-san tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless Damascus using a san-mai construction. The lovely Damascus pattern is enhanced by etching the blade after it is forged.
The combination of the tanto-style tip and short, tall blade lend the bunka a very purposeful look. These knives are becoming more popular due to their do-it-all abilities and intriguing looks. They are proficient cutters, slicers, and choppers, while the fine tip allows them to take on smaller ingredients and get into tight spaces.
The gyuto featured here is very similar to its other stablemates but in this instance, it wears Eastern boots, as in a yo handle! The cutting-edge measures 210mm which is a nice size for this style of knife when space or small hands are a consideration. But even if these are not issues, its compact dimensions make it a very nimble, light, and easy to maneuver kitchen cutter.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Gyuto is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. Great for general purpose use and a perfect choice for a daily driver.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost anything you can throw at it in the kitchen. It's the perfect size for general purpose use.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Kiritsuke is a very versatile and good looking knife. It will chop, slice, and cut almost any ingredient you use in your kitchen.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still a high carbon steel by knife marketing definition, though.
The really special looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. It is also compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation.
The rendition presented here is a really nice example of the design style realized in VG-10 and VG-2 steels. These stainless alloys are often used together in pattern-welded damascus steels. VG-10 is similar to 154CM but with a slightly higher chromium content, which results in better corrosion resistance. There is more vanadium as well, which makes it slightly tougher. It is relatively hard and can get extremely sharp. VG-2 is fundamentally a lower carbon version of the Takefu VG1 stainless steel. It is still high carbon steel by knife marketing definition, though.
The really special-looking and feeling handle is constructed from grey pakkawood octagonal and finished with a black pakkawood ferrule.
The Kanjo Ladderback Damascus VG2/10 Petty is a very versatile and good looking knife. It will chop, slice, and cut almost any small to medium ingredient. It is also compact enough to be a perfect paring knife or tool for delicate and precise usage such as garnish preparation.
Fast forward a few years, and we are now able to present the one of the results of this collaboration. The Kanjo ZDP-189 Gyuto 210mm is made with ZDP-189 Powdered Metallurgical Steel. This super steel boasts some serious attributes. It is one of the highest wear resistant steels available from Hitachi Metals, while it also has some of the highest hardness and carbon content of any knife steel.
Used in the right context, as in kitchen knife blades, this alloy is one of the best high carbon semi stainless steels around. Note we do say semi stainless, as the core ZDP189 can corrode if neglected. Of course the soft stainless cladding goes a long way to reducing this occurrence.
We really like the subtly curved spine of this gyuto and beautifully shaped profile. The blade height is taller than many 210mm knives of this type, which together with the western style handle offer good knuckle clearance and an ingrained ability to rock chop with ease. Fit and finish on these knives is top shelf and the design aesthetic is among the best we have seen. We look forward to seeing more knives from this exciting young blade maker.
Over a beer a while ago we asked Kanjo-san to make some knives out of the Hitachi steel known as ZDP-189. It is one of their top steels, containing large quantities of carbon and chromium. This combination results in very high levels of hardness with ZDP-189 knife blades averaging around 64 HRC. Kanjo-san is able to take these blades to an even higher 65 HRC.
The knives featured here are the first results of this collaboration. They are made with a stainless steel cladding and are laser cut from a san-mai sandwich. The hairline finish is artfully applied and together with the beautifully formed bolster and unusual handle design result in a knife with some interesting design elements and a subtle grace to its overall appearance. We particularly like the curved spine and lovely edge profile, both of which show an immense amount of design maturity.
We look forward to working with this exciting young blade maker in the future.
These particular knives have been years in the making. Edge grinds are even and blade fit and finish are excellent. They're topped off with a very nice, stabilized grey and black pakkwood handle with black pakkawood ferrule for long durability and good looks.
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 and black pakka wood handle with black pakka wood ferrule for long durability and good looks.
We asked him to make the blades out of ZDP-189, which is a Hitachi manufactured alloy. It is one of the newer super steels and it contains large quantities of carbon and chromium, the combination of which results in very high levels of hardness. ZDP-189 knife blades average around 64 HRC but Kanjo-san is able to take these blades to a remarkable 65 HRC. Of course with this level of hardness you can expect superb edge retention but at the cost of some difficulty in sharpening. The steel is stainless but will still require some care with cleaning and drying between uses. This is somewhat mitigated by the stainless cladding.
The Kanjo ZDP189 Petty 120mm is an elegant and beautifully constructed small petty that will work its magic on the cutting board as well as in hand. Whether it is chopping fine herbs, coring vegetables, or making light work of garnishes, this knife will please and reward its owner for many years to come. The beautifully constructed and sculpted micarta handle is made in the western style and attached to the full tang with five small stainless pins.
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 and black pakka wood handle with a black pakka wood ferrule for long durability and good looks.
We've upgraded this handle to a nice oak octagonal handle with burnt finish. It makes this knife an enticing value.
If you have not tried an AS knife this could be your time to experience this super steel at a truly affordable price.
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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.
&&&&&&169.95&&&&&&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 that also produces the Zakuri line of knives. Tosa is a famous knife making region of Japan and they specialize is kurouchi knives and affordable prices. Because of its physical isolation, Tosa traditionally has a unique culture compared to other areas of Japan. You can see this different culture in the knives that are made in the Tosa region.
The knife oozes character and after a quick trip to your favorite stones it will surprise you with it’s performance and ability to take and maintain a super fine edge. We included the video with a different handle since the blade description is worthwhile. You will get the knife pictured. Please note, carbon steel knives can rust so wash when finished and towel dry to keep this from happening.
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.
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kabl1gy211&&&WAO-B16U&&&Karaku Blue #1 Bunka 170mm&&&The Karaku Blue #1 bunka kitchen knives are constructed using the highest grade of carbon steel in the industry. Aogami #1 steel is held in high regard by most knife lovers and users. They also sharpen up with relative ease.
The Karaku bunka is the most popular sized knife used in Japan along with the santoku and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items.
It now comes with an upgraded blue octagonal handle that is stabilized for years of worry-free use.
If you have not tried a Blue #1 knife this could be your time to experience this excellent steel at an affordable price.
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.
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.
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.
Each knife is carefully hammer forged and features a san mai construction for durability and longevity. The 50/50 edge grind and VG10 steel with a 61 HRC ensure a sharp and long-lasting edge, while the stainless Damascus cladding adds an eye-catching touch of style.
The Kiyaki octagonal handle provides a comfortable grip, and the walnut ferrule adds a touch of natural elegance. And at only 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!
The Kanehiro AS Bunka knives are forged by master blacksmith Yoshimi Kato along with his father and small crew. They are made with a core of Aogami Super steel which is then clad with soft stainless steel. This cladding protects most of the knife from adversely reacting with acids or moisture. In fact, they will only oxidize right along the edge, which minimizes the maintenance required by fully carbon steel blades. Knife users love Aogami Super steel because it takes an acute edge and holds it throughout prolonged use. The core steel has a high hardness rate of HRC 62-63. The blade takes on a refined rustic look with the addition of a nashiji (pear skin) treatment to the upper blade surface.
Overall fit and finish are really well achieved. The handle is a traditional hexagonal type. Please note that the dimensions will vary from knife to knife as these are completely hand made.
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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! Most vegetables or proteins can be processed with a blade this size. The knife is coupled to a traditional maple octagonal handle with a walnut wood ferrule.
&&&&&&301&&&&&&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. Also, the handle was updated to a nice maple octagonal with improved finish. When the Kanehiro AS 240mm gyuto was introduced to Chef Knives To Go, there were few knives offering Hitachi Aogami Super carbon steel, a premier cutlery steel, coupled with the convenience of stainless steel cladding. Today enthusiasts and pros are more spoiled for choice in knives with this construction but the Kanehiro remains a favorite. The Kanehiro has earned a reputation for outstanding performance in high volume applications coupled with attractive, rustic aesthetics. These are handmade knives so dimensions may vary.
&&&&&&260&&&&&&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, hand crafted aesthetics and high performance of this Kanehiro AS 150mm petty. The knife is handmade by master blacksmith Hiroshi Kato and is finished with a rustic nashiji surface. The cladding steel is low maintenance stainless steel. A high performance grind and the keen edge taking and durable edge holding of Hitachi Aogami Super steel make this knife a pleasure to use. Please note that as a handcrafted knife, each knife will vary somewhat in dimension. Additionally, Aogami Super steel is a carbon steel and will patina with normal use.
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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.
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kagina16&&&D-702KY&&&Kato Ginsan Nakiri 165mm&&&The nakiri is a popular knife in Japan and is gaining traction in the west as a fun and functional vegetable cutter. The characteristically oblong blade has a very flat profile for maximum edge-to-board contact. No accordion cuts around here! It is a thin blade purposefully made to avoid splitting or wedging in hard ingredients. The squared off shape also makes it a perfect shovel for food transferring.
The Japanese word nakiri translates into knife for cutting greens. The shape of nakiris differs according to the region of origin: knives in the Tokyo area are rectangular in shape, and knives in the Osaka area (like this one) are called kamagata nakiri and have a rounded corner on the far blunt side. But please do not mistake this for a cleaver as it is not intended for that singular task at all.
Kato-san makes these knives using a core of Ginsan stainless steel which is then laminated with a softer stainless steel cladding. This adds strength and durability to the blade. The outer cladding is given a very attractive pear skin finish known as nashiji. A well-finished handle made from cherry wood and pakka wood finishes off this great package.
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kagipe15&&&D-701KY&&&Kato Ginsan Petty 150mm&&&Kanehiro Ginsan knives are very well made and easy to maintain kitchen utensils. They are forged by Yoshimi Kato, son of Hiroshi Kato, from the family shop in the famed Takefu Village. This is one of the main centers of knife making in Japan and is home to some of the world’s most renowned and popular blacksmith shops.
Yoshimi Kato uses Ginsan, or Silver-3, steel as the main element of this line of blades. He heat treats the alloy to an HRC rating of 62. G3 steel is well known for its excellent edge properties. The ginsan hagane (core) is wrapped in a stainless cladding, resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish.
This is a knife for smaller hands, smaller cutting boards, or smaller spaces. But do not let the label throw you. This is a big performer capable of taking on almost every normal kitchen cutting task. The shorter and lighter size of this knife gives it a nimble quality that feels fast and dare we say it...more fun! Most vegetables or proteins can be processed with a blade this size. The knife is coupled to a traditional cherry octagonal handle with a black pakka wood ferrule.
The ginsan hagane (core) is wrapped in a stainless cladding resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish which adds to the aesthetic appeal while aiding with food release.
The santoku knife is a really efficient all-around kitchen blade. It has an agile feel which, coupled with the tall blade height, endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with ease by this effective design. In fact, recently, many western chefs and home cooks have taken to the santoku as their go-to blade for most cutting tasks.
This lovely example of a slicer is made from Ginsan stainless steel. This is Hitachi’s special stainless steel which, in the hands of a good blacksmith, can offer similar sharpness and edge retention to carbon steel. Ginsan is also known as Silver 3 or Ginsanko and it is the favored stainless steel for use in making Japanese traditional style single bevel knives. It is rare that such blades are made from any stainless steel and this shows how similar Ginsan can be to a high carbon alloy in many regards.
The inner core steel is wrapped in a stainless steel cladding that is given a very attractive pear skin finish. This finish is called nashiji in Japanese and it adds a great look to the blade while aiding with food release. A fine cherry wood octagonal handle with a black pakka wood ferrule are perfectly suited to this classic-looking blade, giving a good balance in hand and a secure feel in use.
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kanasubu15&&&KatoNashiji-Bunka&&&Kato Nashiji Suminagashi Bunka 170mm&&&The bunka knife has become increasingly popular among both professional and home chefs due to its versatility in the kitchen. Shorter in length than a gyuto, this knife has a tall blade height which allows for a wide range of uses. It is especially favored by those who prefer push-cutting and chopping techniques and is often used in place of a short gyuto or santoku. Plus, its attractive reverse tanto profile adds to its appeal.
Yoshimi Kato is an experienced knife maker who has taken over his father's business. He creates high-quality knives using VG-10 stainless steel as the core and covers it with an outer cladding of soft stainless steel that has been hammer-forged to create a beautiful damascus or suminagashi pattern. The upper blade road has a nashiji finish, giving the blade a unique and eye-catching appearance. Not only is the blade easy to maintain, but it also has excellent rigidity and edge retention.
Kato-san is based in the Takefu Knife Village cooperative, home to some of the world's most renowned blade makers. With his expertise and dedication to quality, you can trust that the bunka knife he creates is a top-of-the-line tool for your kitchen.
The Kato Nashiji Suminagashi gyuto measures in at 215mm, a perfect length for most kitchens and chefs needing a compact-size knife. The dimensions also make it well suited to taking on smaller ingredients or ones requiring fine detail work. It has a fairly flat belly with a gentle curve to the fine tip, so it’s good for pushers and rockers. The blade height is about 47mm which is on the short for this size knife. There is a nicely executed symmetrical 50/50 edge ground into the VG-10, a steel that will hold that sharpness very well.
The VG-10 hagane is clad in a soft multi-layer stainless steel jigane. This adds to the basic strength of the knife and protects the inner core. It also makes for a very easy to care for knife. Kato-san adds a really nice nashiji finish to the jigane which further enhances the great aesthetics of the blade. A traditional walnut octagonal handle featuring a buffalo horn ferrule completes this compelling picture.
Yoshimi Kato recently took over his father’s business and like his patriarch, is making quality knives for many brands as well as a line just for us. Kato-San works at Takefu Knife Village cooperative, located in Echizen, Japan. He makes a number of different knives various brand names including Kanehiro and Masakage. He works with several steels but one of his favorites is VG-10 stainless steel. This is one of the most popular stainless steels used by Japanese knife makers. Knives made with VG-10 alloy possess very good edge retention while having great wear and corrosion resistant properties. The inner core steel is covered with a cladding of soft stainless steel. The knife is therefore very easy to maintain. It also looks great with the nicely etched damascus lower blade which then transforms into the upper surface with its nashiji, or pear skin, finish.
A traditional walnut and black buffalo octagonal handle is a perfect match for the blade in terms of form and function. It’s a great looker, and a great performer!
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.
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.
This lovely little Nashiji Suminagashi Petty is made from a popular stainless steel known as VG-10. It is favored by some of the giants in the Japanese knife industry including Shun and Miyabi. The reasons for this favor are many, and they include good edge retention as well as very high wear and corrosion-resistant characteristics. The steel is used as the inner core of this san-mai sandwich. The outer layer is a softer stainless steel which is hammer-forged to create a lovely Damascus or suminagashi pattern. The Damascus pattern blends into the upper blade road where a nashiji, or pear skin, finish has been applied. The resulting blade is very easy to care for and possesses great rigidity and edge retention.
This is a very short blade with big aspirations as a versatile cutting tool around the kitchen. Handheld processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies through herbs and other small items. Fun and functional. The Kato Nashiji Suminagashi Petty 120mm is an easy recommendation.
He also makes several types of knives under the family name of Kato. The santoku featured here is one of his creations featuring the popular stainless steel known as VG-10. This is one of the most popular stainless steel used by Japanese knife makers. Knives made with this alloy possess very good edge retention while having wear and corrosion-resistant properties sought after by many chefs.
The Kato Nashiji Suminagashi Santoku is fairly average in its dimensions but not in its looks or performance. The inner core of VG-10 has an outer layer of a damascus stainless steel applied in the san-mai fashion. The inner core is revealed under the damascus which then transforms to a great looking nashiji (pear skin) finish. Very unusual and very striking. The addition of some finely crafted kanji and a traditional octagonal walnut octagonal handle with buffalo horn ferrule completes this very attractive package.
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.
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.
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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.
Remember that carbon steel will rust if left wet. For care, simply use the knife, wash and wipe the blade dry with a towel.
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.
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.
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.
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.
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.
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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.
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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.
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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.
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kielcagy21&&&KEC-G210&&&Kikuichi Elite Carbon Gyuto 210mm&&&The Kikuichi Elite Carbon 210mm Gyuto is made by one of the oldest blade makers in Japan. Originating over 700 years ago, Kikuichi has been making kitchen knives for over 100 years. This knife is constructed from a mono steel SK-5 carbon alloy. This results in a blade that can take a really sharp edge while being able to sharpen up easily. The symmetrical grind on the blade is relatively thin and has a very nice distal taper beginning about 2/3 along the spine. It has a bit of flex and is light in the hand. The finely finished black pakka wood handle gives the knife a good central balance point. It is attached with a stainless steel bolster and 2 rivets.
210mm gyutos are a great choice for most chefs looking for a fast and nimble cutter. It is the perfect size for smaller kitchens and cutting boards. The steel is very stain resistant but it will discolor if not dried carefully between uses.
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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.
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kielcagy27&&&KEC-G270&&&Kikuichi Elite Carbon Gyuto 270mm&&&Handcrafted with centuries-old swordsmith precision by highly skilled Japanese artisans, the Elite Carbon 270mm Gyuto accommodates left- and right-handed users. Softer carbon SK-5 steel is a feature you will love at home or at work for its ease of use in slicing meats, vegetables, and fruits of almost any type. The full-length edge from tip to heel is also easier to sharpen before or after every use. This is a large knife but it may well become your most used blade with its multipurpose capabilities.
The black pakka wood Western-style handle is triple riveted with a stainless steel bolster. This creates a perfect balance that will feel just right in any size grip.
Kikuichi Elite Carbon knives are made of a mono steel soft carbon construction and can react to acids, developing some staining without some care. Over time they will slowly develop a grayish patina. Careful washing and thoroughly drying the blade after any cutting or chopping task will help prevent oxidation development. The Kikuichi 270mm Elite Gyuto is a knife with a nimble feel, classic beauty, and a fine edge profile that makes smoother cuts with less effort. This is a big knife for big jobs but one that will also find pride of place in most professional or home kitchens where size and speed matter.
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.
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kielcape12&&&KEC-P120&&&Kikuichi Elite Carbon Petty 120mm&&&The Kikuichi Elite carbon Petty is a really handy knife to have around the kitchen. It is small and light and will take on so many tasks that a larger blade just cannot handle.
It is made using a mono steel construction of SK-4 carbon steel. SK-4 is a soft carbon alloy that takes a very sharp edge. It also makes for a fairly easy knife to sharpen. The steel used here is hardened to 59-60 HRC. Being made from a solid carbon steel, you must take extra care to keep the blade clean and dry between uses as it will rust if not given this attention. After a bit of time a patina will develop which will reduce the chances of corrosion and thus the required maintenance.
A nicely finished black pakka wood handle endows the knife with a good balance and feel. It is attached with a stainless steel bolster and three rivets.
Kikuichi is a knife manufacturer that can trace its roots back over 700 years with a legacy as a true samurai swordsmith. They have been producing superior kitchen knives for over 100 years. This is a very well-made and priced knife that will find favor in many professional and home kitchens.
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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.
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kielcasu24&&&KEC-S240&&&Kikuichi Elite Carbon Sujihiki 240mm&&&Sujihikis are often regarded as a western variation on a classic yanagiba blade. They feature a double-sided grind and are optimized for slicing and carving a variety of boneless meat and fish products with precision and ease. Because of the relatively long blade-to-height ratio, they achieve this act with very little drag or food stickage. The soft carbon mono steel construction has a very tight grain structure. This endows the knife with a wonderfully sharp steep edge which is easy to maintain and sharpen. Of course, it will rust if it is not completely dried after use. The gray patina that develops will aid with this corrosion resistance over time.
The 9.75 inch blade is attached to a nicely finished pakka wood handle with 3 rivets. The edge has an 80/20 bevel. The balance is central and the knife feels light and fast. With its fine construction and sharp edge out of the box, the Kikuichi Elite Carbon Sujihiki 240mm is one of our most popular sujihikis. The HRC on this is about 60.
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kielcasu27&&&KEC-S270&&&Kikuichi Elite Carbon Sujihiki 270mm&&&The Kikuichi Elite Carbon Sujihiki 270mm is the perfect choice for all those slicing and carving jobs involving cooked or raw boneless proteins. The double-sided blade features an 80/20 bevel and a very steep edge. It is constructed from a soft carbon alloy which takes a screaming sharp edge and allows for easy sharpening. Out-of-the-box sharpness is good but it will become first class with a quick trip to your favorite fine water stone. The carbon steel will react with food but not as badly as some others out there. Careful drying and cleaning will minimize this reactivity. A nice patina will develop over time that aids in corrosion resistance.
This is a lovely looker and great performer capable of making the thinnest slices in one single stroke. The long blade-to-height ratio minimizes food sticking and makes carving sessions a joy. It is a light blade that is well balanced out by the black pakka wood western-style handle.
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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.
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-gyuto-210mm-319.png&&&5&&&||&&&||&&&|kika21gy|@@@ kiswwadagy24&&&KSW-G240&&&Kikuichi Swedish Warikomi Damascus Gyuto 240mm&&&Handmade in Sakai, the Kikuichi Swedish Warikomi knives are examples of excellent fit and finish. The Damascus finish is created by folding layers of nickel with AEB-L stainless steel, 45 layers in all. It is then heat treated to HRC 60. Add an octagonal rosewood handle and you have a gorgeous piece of art. This is the 240mm gyuto, a large multi use knife for any kitchen.
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kiwana17&&&KSW-N175&&&Kikuichi Swedish Warikomi Damascus Nakiri 175mm&&&The Kikuichi knife company has been producing high quality kitchen knives for the professional market for over 100 years. In fact the original company dates back 700 years. Kikuichi was originally a manufacturer of Samurai swords that bore the Emperor's Chrysanthemum symbol as a mark of their excellence.
We have recently added a new line of high-quality Swedish Warikomi Damascus cutlery to the Kikuichi range. As the name suggests, they are fashioned from the Swedish steel known as AEB-L. This fine steel was originally developed for the razor blade industry, as it has the ability to take a very fine edge. The alloy also boasts high corrosion resistance with medium-range wear resistance. An added bonus is that it is very easy to sharpen. The inner core of AEB-L is clad with a total of 45 layers of a damascus stainless steel. This not only adds to the beauty of the knife but it also makes maintenance so much easier.
This is a classic nakiri in terms of size and shape. These knives are becoming quite popular in many Western kitchens of late. Their compact size and interesting profile have found a new legion of users in both professional and home environments. This is a vegetable cutter of the highest order. The flat edge and extra finger clearance make it a great choice for users who prefer a push-cutting style. These knives are handmade in Sakai and have excellent fit and finish. The handles are made from rosewood and are a traditional octagonal shape.
These knives are handmade in Sakai and have excellent fit and finish. The handles are made with rosewood and are octagonal.
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.
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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.
&&&&&&370&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kikuichi-swedish-warikomi-damascus-sujihiki-240mm-231.png&&&5&&&||&&&||&&&@@@ kibl2de16&&&SK-D165&&&Kikumori White #2 Deba 165mm&&&Sakai Kikumori Hamono is a well-established knife shop in Sakai that deals with traditional craftsmen in the area. They were founded in 1926. Sakai is the mecca of Japanese knife making and they are known for the best quality and traditional manufacturing techniques.
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&&&Reddit-1&&&Kiridashi SK5 Katakana &&&Slim Kiridashi with brass handle and saya. These make excellent, small pocket knives. They have a lovely brass handle and sheath and feature SK5 carbon steel on the edge. There is also a nice kanji stamp on the exterior sheath that says Katakana and means "Pennant Knife." Weight is only 20g and size is 127mm long by 17mm wide by 1.7mm thick. &&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kiridashi-sk5-katakana-167.png&&&5&&&||&&&||&&&@@@ kitaoka6&&&KitaokaAO-Deba150&&&Kitaoka Blue #2 Deba 150mm&&&Hideo Kitaoka has been making knife blades for over 30 years. Over these years he has honed his craft by concentrating on perfecting his skills making just a few knife styles employing just a couple of steel types. His knives of choice are all traditional blade designs featuring a single bevel. His deba knives are among his most prized and appreciated.
The Kitaoka 150mm Deba Blue #2 is a perfect example of this dedication to his art. Fashioned in the traditional steel jacketed ‘awase’ way, these blades consist of a core ‘hagane’ steel for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The hagane steel used here is Blue #2.
Blue #2 steel is made by Hitachi and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it’s sent to blacksmiths. This steel is highly regarded by blade makers and knife users. The alloy is made from Japanese pure sand irons. It has 1.10 ~1.20 high carbon with 0.20 ~0.50 Chromium and 1.00 ~1.50 Tungsten. It is manufactured at Hitachi’s Yasugi plant in Shimane Prefecture.
Aogami Blue #2 outperforms Shirogami (White Steel) in a couple of ways. Notably, better edge retention and an ability to take a more acute edge geometry. Kitaoka-san tempers his Blue Steel to an HRC of 62-63 which we think is a sweet spot for this alloy. This beautifully finished, strong blade is fitted with a nice, rosewood octagonal handle.
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.
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.
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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.
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.
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ki18fubl2&&&KitaokaAO-Funayuki&&&Kitaoka Blue #2 Funayuki 180mm&&&The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means "going on a boat." It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner.
Hideo Kitaoka fashions his knives out of carbon steel using the traditional jacketed ‘awase’ method. His blades consist of a core ‘hagane’ steel made from Blue #2 Aogami for the cutting edge and a ‘jigane’ of soft iron for the spine and upper blade body. The super sharp cutting edge is revealed at the bottom of the blade path. Please make sure to clean and dry these knives after use to prevent corrosion.
The knife is finished with a rosewood octagonal handle with black pakkawood ferrule. The light handle gives the knife a blade heavy balance point. This is a classic Japanese knife that has character written all over its attractive facade. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
The funayuki is a multi-purpose traditional single bevel Japanese knife. The name funayuki means "going on a boat." It comes from a custom of fishermen who used these knives to clean and prepare fish on the boat. The blade is exceptionally thin which gives it the ability to slice fish and vegetables in a very controlled and efficient manner. This knife requires great skill to successfully utilize without chipping. In Japan, only executive chefs are considered to possess the skills needed to handle these incredibly sharp but brittle knives.
The knife is finished with a rosewood octagonal with black pakka wood handle. This is a classic Japanese knife that has character written all over its attractively subdued facade.
This single bevel knife is made specifically for left-handed users. We also have a right-handed version available.
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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 its difficulty in use.
The Kitaoka 210mm Kiritsuke is made from the popular Hitachi Blue Paper #2 alloy with a soft iron jigane covering the front and spine. It is a single bevel knife and the core steel is hardened to 62-63 HRC. The back of the blade has a mild concave grind to aid in food release. The blade is very reactive so you must keep it completely dry between uses and wipe it down regularly if cutting acidic foods. The knife is intended for right-handed users only.
Comes with a nice rosewood octagonal handle. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
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.
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.
The usuba is designed for cutting vegetables. It has a single grind and features a fairly thin profile. The word Usuba translates to 'thin cutting edge'. The fine blade and slender spine minimizes the crushing of the vegetables' fibers, leaving a sharp shiny surface on the cut side. This is the knife used by experienced chefs to perform the difficult 'katsuramuki' rotary peeling technique.
The Kitaoka 180mm Usuba Blue #2 has a 'higashigata' style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade heavy bias. This extra weight maximizes the efficiency of the cutting style called 'utsu', where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce. Please note the handle is installed Tokyo Style with the machi exposed. See photo #4.
The usuba knife has a humble look as compared to other Japanese blade designs, but don't let that look deceive you. This is a knife that requires great skill to to master.
The Kitaoka 180mm Usuba Blue #2 has a 'higashigata' style blade made popular in the Kanto area of Japan. This features a rectangular profile with squared off corners. It has a completely flat cutting edge so that it ends up flush to the board when slicing. It is a fairly stout knife with a blade heavy bias. This extra weight maximizes the efficiency of the cutting style called 'utsu', where the blade is kept parallel to the board and moved to the far side while allowing the weight of the knife to cut straight down through the produce.
This knife is made with a core steel of Aogami Blue #2 and covered on one side with a soft iron layer. The resulting blade is susceptible to corrosion so it requires careful drying after use. A traditional Ho wood handle with a D-shaped profile completes the package.
This single bevel knife is made specifically for left handed users. We also have a right handed version available.
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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.
Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards.
Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first-class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.
This is a lovely yanagiba with a beautiful satin finished one-sided blade. These knives are finished with a rosewood octagonal Japanese style handle and black pakka wood ferrule. This type of handle creates a knife with overall lightness and a blade-forward balance--just what is needed in a yanagiba. There should be no need for downward pressure as the knife is pulled backwards to make the clean slice. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Yanagi are single-beveled, which means that only one side of the blade edge is sharpened, and the other side is slightly concave in shape. The back side is curved to prevent fish from sticking to the blade. These blades are thicker than the average Western knife, but still considered relatively thin by Japanese standards. This single bevel knife is made specifically for left handed users. We also have a right handed version available.
This is a lovely yanagiba with a beautiful satin finished one sided blade. These knives are finished with a nice rosewood octagonal handle.
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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.
Comes with a rosewood octagonal handle. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles.
Kitaoka-san has been forging high-end kitchen blades for 30 years. Although a relative newcomer to the ancient art of blade and knife making, he has gained a first class reputation among his peers and professional chefs for his skills in forging and shaping wonderful blades in the traditional style.
Kitaoka only makes traditional Japanese knives. He has put all his time and effort into perfecting a few skills and knife styles rather than attempting to be a general practitioner of all blades and steels. The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added which differentiates it from its White #2 sibling. The blade is single beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single stroke action.
As of 4/6/2018 This lovely blade comes with a traditional Japanese Rosewood Octagonal handle with black Pakka wood ferrule.
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ki30yabl2&&&C-1107&&&Kitaoka Blue #2 Yanagiba 300mm&&&The yanagiba is a slicer's dream. Graceful, sexy, and capable of amazing sharpness, you'll find a yanigiba in the hands of every sushi chef worth their salt. Yanagi means "willow leaf" and refers to this knife's long, narrow shape. The yanagiba is a traditional Japanese blade that is only sharpened on one side. This is known as "single bevel." Traditionally used for slicing sashimi, they are equally at home with a roast beef, hams, or other cooked boneless proteins.
The 300mm yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.
The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added which differentiates it from its White #2 sibling. The blade is single-beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single stroke action.
This knife comes with a traditional rosewood octagonal handle. Once you go yanagiba, you’ll never go back. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.
&&&&&&288&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kitaoka-blue-2-yanagiba-300mm-205.png&&&5&&&||&&&||&&&||@@@ kitaoka5&&&KitaokaAO-Yanagi300LEFT&&&Kitaoka Blue #2 Yanagiba 300mm Lefty&&&Yanagiba knives were created for cutting sashimi. The long blade makes cuts even and graceful. They now are used in more general slicing tasks as well. These knives are made from high quality, high-carbon steel, in this case Aogami Blue #2. In order to retain their edge and add strength to the blade, they are constructed with a layer of softer iron on the outside of the core. Aogami Blue #2 is a high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The alloy is hardened to 63-64 HRC. Of course the blade is going to be reactive so please make sure to thoroughly dry it after every use.
The 300mm Yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.
This single bevel knife is made specifically for left handed users. We also have a right handed version available. Please note the knife is handled with a rosewood octagonal handle with black pakka wood ferrule. It's the one you see in the photo not the old one in the video.
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kidade18wh1&&&KitaokaSumi-Deba180&&&Kitaoka Damascus W#1 Deba 180mm&&&Knifesmith Hideo Kitaoka hails from Takefu Village, Fukui Province where he specializes in the production of high-quality kitchen knives. As with all the knives in this collection, the cutting edges are forged from Hitachi White Paper #1 steel, a high-carbon alloy that is very hard but not so brittle as one would expect. The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese. The blades' hardness is 63-64 HRC. These knives are not stainless steel so care needs to be taken with cleaning and drying the knife after use.
The deba is traditionally used for filleting fish as well as cutting chicken, pork, and beef. Its heaviness and thickness allow for easy chopping through fish bones, while its ability to take on an extremely sharp edge allows for delicate work and the filleting of even the smallest fish.
This deba has a blade length of 183mm so it is suitable for medium sized fish and cuts of protein. It is sharpened from one side only with a slightly concave back side. It is quite a heavy knife at 11.6oz which is normal for a deba. The balance point is fairly forward. It has a very thick spine of over 8mm which tapers to a beautiful primary bevel. The elegant handle is made of rosewood, and the ferrule is black pakka wood.
We highly recommend Mr. Kitaoka's knives for anyone making traditional Japanese cuisine.
The Kitaoka Damascus Funayuki is constructed with a core of Hitachi White Paper #1 steel which is covered with 12 layers of a softer carbon steel in a damascus style. It has a traditional Japanese single bevel profile, which is sharpened on one side. The back side is given a slightly concave profile to aid in food release. The single bevel allows for a potentially sharper edge than would be found on a double bevel knife.
Hideo Kitaoka has been hand-forging classic Japanese kitchen knives for over 30 years from his small shop in Takefu Village, Echizen in Fukui Prefecture. He is well known for his beautiful and skillful use of the Suminagashi (Damascus) cladding technique. The 12-layer Damascus cladding protects and strengthens the inner core steel, which is hardened to 63-64 HRC. These blades are capable of taking a screaming sharp edge and holding it through hours of work. This lovely funayuki is finished with a classic octagonal rosewood handle and black pakka wood ferrule.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to thin edge. This is not only a great performer but it is a visually stunning knife too. The damascus is some of the best we have seen and the fit and finish is exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.
The blade is mated to a really well finished octagonal handle made from rosewood and black pakka wood.
Usuba knives are designed for cutting vegetables and rotary peeling. Their dead flat edge contacts the board at all points so that accordion cuts are avoided. The name usuba translates to "thin edge". This is not only a great performer but it is a visually stunning knife too. The Damascus cladding is some of the best we have seen and the fit and finish is exemplary. Blade performance is equally impressive. With a hardness rating of 63-64 Rockwell, these edges will hold their sharpness for a long time while being less brittle than other carbon steel blades.
The blade is mated to a really well finished octagonal handle made from rosewood and black pakka wood.
The Kitaoka Damascus Yanagiba featured here has a blade length of 240mm, which is perfectly suited for sushi preparation in places with limited space, while still allowing for a single cutting action. Due to the one-sided bevel this is a knife suited to right-hand users only.
The core steel of Hitachi White Paper #1 is clad with multiple layers of a softer carbon steel, creating a beautiful Damascus pattern, while protecting and strengthening the Higane. Care must be taken to clean and dry this knife during and after use to prevent discoloration or corrosion.
The Kitaoka Damascus Yanagiba is one of the finest sushi knives we sell and is recommended to any home or professional chef looking for a finely crafted and effective slicing tool.
Hideo Kitaoka crafts his fine blades from his small shop in Takefu Village, where he has honed his skills for the past 30 years. These are completely handmade knives exuding quality, great looks, and soul. Kitaoka-san explains his passion: "There have been many times when I've felt frustrated, but it is fun to make 10 or 20 knives with the same shape, by simply pounding a hammer on a red-hot iron lump. I think that's what the mind of a craftsman is."
This particular yanagiba is constructed using the popular White #1 steel or Shiro-Ko 1. This steel is identical to Blue #1 except for the absence of chromium and tungsten, so it is pretty much a pure carbon steel. Because of this it takes an extremely fine edge and is a very popular knife steel for Japanese cutlery. It has great edge retention and can be hardened to a high working hardness, in this case 63-64 HRC.
This Kitaoka Damascus Yanagiba has a blade length of 270mm and is the perfect size for most chefs and kitchens. It comes with a lovely rosewood and black pakka wood octagonal handle.
The Kitaoka Damascus Yanagiba is made entirely by hand. It is forged by Hideo Kitaoka in his small workshop in Takefu Village.
Shirogami #1 steel is used in the core construction of the blade with a multilayer hagane (or cladding) of soft carbon steel outside. This is forged into a beautiful Damascus pattern which enhances the strength and durability of the knife. It is a single handed design, as is the case with all single bevel knives, this one being suitable for right-handed users only. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complimented by a traditional octagonal handle made from rosewood and black Pakka wood for the ferule.
Of course this is primarily intended as a sushi knife, though other raw or cooked boneless proteins can be sliced with it. The most important aspect of which is to ensure that the fish is cut with a single and light action,thus minimizing the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
The Kitaoka Damascus Yanagiba is a very fine sushi knife that is easy to recommended to any home or professional chef in search of a superbly crafted and gorgeous looking Japanese slicing knife.
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.
Kitaoka-san has been making high end Japanese knives for over 30 years. This particular line of knives have a cutting edge which is formed from Hitachi white paper #1 a high-carbon steel known for its hardness and superior edge retention. He forges these knives to 63-64 HRC. A 12-layer cladding of softer carbon steel is applied resulting in Suminagashi finish that adds to the beauty and strength of the blade. Kiritsuke knives are traditionally sharpened on one side only, with the reverse side featuring a slight concave profile. This geometry is suitable for right-handed users only.
The use of high carbon steel necessitates care with maintenance and drying of the knife after use to prevent corrosion or discoloration. The beautiful sword-like blade is complemented by a traditional octagonal handle made from rosewood and black pakka wood for the ferrule. This is a wonderful multi-purpose knife, but one that requires skill to extract the full potential.
The Kitaoka Damascus Kiritsuke is a completely handmade knife, forged by Hideo Kitaoka in his small workshop in Takefu Village. The core construction of the blade uses Shirogami #1 steel with a multilayer cladding of soft carbon steel, which forms a beautiful Damascus pattern and enhances the strength and durability of the knife. As with all single bevel knives it is a single-handed design, this particular blade being suitable for right-handed users only. The carbon blade also requires care with cleaning and drying to reduce the chances of corrosion and discoloration.
A traditional octagonal handle made from rosewood with a black pakka wood ferrule completes the package. We really like this series of knives and thoroughly recommend them to any cook or chef looking for fine craftsmanship and performance in their kitchen knives.
The White #1 line of knives have a cutting edge which is formed from Aogami #1, a high-carbon steel known for its hardness and superior edge retention. He hardens these knives to 63-64 HRC. A beautifully forged 12-layer cladding of softer carbon steel is applied resulting in a stunning damascus finish that adds to the beauty and strength of the blade. Traditional kiritsuke knives are sharpened on one side only, with the reverse side featuring a slight concave profile. Because the edge is sharpened on the left side of the blade, this knife is only suitable for right-hand users.
The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens. The beautiful blade is made more so by the addition of a traditional octagonal handle made from rosewood and black pakka wood for the ferrule.
We have recently switched to a baseless version of this stone following overwhelming customer preference, with a vote of 10 to 1 in favor. The baseless design allows sharpening on both sides of the stone.
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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.
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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. Up till now he’s been working as a sharpener and finisher for a couple of leading blacksmiths, but he recently branched out into forging himself. The Kobayashi SG2 Bunka 170mm is one of the nicest knives of its type that we carry in the CKTG store.
He has chosen to work with SG2 as basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless steel for added protection and to make sharpening easier.
The bunka is a wonderful all-around slicer and dicer that is becoming a first choice blade in many home kitchens. Its tall blade gives the increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an unusual seven-sided handle made from dyed lacquer coated pakka wood.
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kobayashi&&&KSG2D-B170&&&Kobayashi SG2 Damascus Bunka 170mm&&&Kobayashi SG2 Damascus Bunka 170mm. Kei Kobayashi is a young blacksmith who, until now, was mainly involved in knife sharpening and finishing. He's done some excellent knives for us over the past year and this is another beauty!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane and comes with a beautiful damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane and comes with a beautiful damascus cladding on the knife. The knife comes with a very nice rosewood octagonal handle with maple ferrule. This is an impressive knife!
He has picked SG2 as the first steel he will be offering. The super-dense grain structure and purity of SG2 make it both harder and less brittle than other similar steels. So we have a knife with the ability to take and retain an excellent edge that is also incredibly durable. This combination of outstanding edge performance and toughness results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded, and the stainless jigane comes with a beautiful Damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!
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kosg2dana16&&&KSG2D-N160&&&Kobayashi SG2 Damascus Nakiri 160mm&&&Kei Kobayashi is a new blacksmith who is making knives for the first time in his career. Until recently he has been working as a sharpener/finisher for a couple of leading blacksmiths, but is now forging himself. The Kobayashi SG2 Damascus Nakiri 165mm is one of the first of his creations. Bearing in mind his short time at the forge, we are extremely impressed by this and the other knives making up his new line.
He has chosen to work with SG2 as the basis of these first offerings. SG2 is renowned for its super dense grain structure and purity. These attributes make it harder and less brittle than other similar steels. This results in a knife that has the ability to take and retain a very fine edge. It is also incredibly durable. The inner core of SG2 is clad with a softer stainless damascus steel for added protection and to make sharpening easier.
The nakiri is a do-it-all vegetable cutting machine and is a wonderful all-around push cutter, slicer, and dicer that is becoming a popular blade in many home kitchens. Its tall height gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
The knife comes with an ultra comfortable and well finished walnut octagonal handle with maple ferrule and nice finish.
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane and comes with a beautiful damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!
He has picked SG2 as the first steel he will be offering. The super dense grain structure and purity of SG2 make it both harder and yet less brittle than other similar steels. So we have a knife with the ability to take and retain a very fine edge that is also incredibly durable. It is this combination of outstanding edge performance and toughness that results in SG2 being considered by many to be one of the world’s best blade materials for use in kitchen knives. The inner core of SG2 is clad with a softer stainless steel for added protection.
These are lasers in the true sense of the word. They are super thin and very well finished. The spine and choil areas have been nicely rounded and the stainless jigane and comes with a beautiful damascus cladding on the knife. The knife comes with a very nice walnut octagonal handle with maple ferrule. This is an impressive knife!
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!
We are very excited to introduce you to a new smith who is making knives for the first time in his career. Kei Kobayashi has, up till now, been a very talented sharpener and finisher working for a couple of the top blacksmiths. But he recently branched out into knifemaking himself and these knives are the first of his offerings to reach these shores. Considering his short time at the forge we have to say that we are extremely impressed.
Kobayashi-san is using the wonderful PM steel known as SG2 for these knives and this pleases us greatly. We are big fans of this high tech steel for many reasons, none less than its outstanding edge performance and toughness together with its ability to take a super fine edge. The core of SG2 is encased in a jigane of a soft stainless steel to protect the core and also make sharpening much easier. The outer layer is given a fine hairline finish to contrast with the polished SG2 edge steel.
These knives are real lasers. They are very thin and light and have a wonderful feel on the cutting board. The perfect balance of the knife is achieved with the use of a very unusual seven-sided one-piece handle made from pakka wood which is finished with a great feeling lacquer treatment.
We are excited to offer these new knives to our customers while enabling this young smith to sing his song, which so far is note perfect!
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.
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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.
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.
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.
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.
&&&&&&55&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kogatana-white-2-fabric-sheath-84.png&&&0&&&||&&&||&&&@@@ ko1k6brkn24&&&CK6-R24CG&&&Kohetsu 1K6 Bread Knife 240mm&&&Our team in Japan took on the challenge of designing a longer bread knife. Rather than creating a new blade mold, they cleverly extended the machi (the blade's base) to give the knife a longer feel, all while keeping the cutting edge consistent with our standard model. The result? A beautifully balanced knife with added reach and the same precision you expect!
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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.
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.
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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.
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!
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.
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.
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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
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.
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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 (updated from the handle shown in the video below).
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect. Please look at the 4th photo on this page to see it.
We have created the Kohetsu line with a simple philosophy of providing a well-made and straightforward knife at a super competitive price. High quality and high value are what defines the brand. Once you try this fun knife we trust you will agree with us.
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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.
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koaosuki24&&&CAS-K240&&&Kohetsu Aogami Super Kiritsuke 240mm Sale&&&Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.
The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance.
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.
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rikoaosu12pe&&&CAS-P120&&&Kohetsu Aogami Super Petty 120mm&&&Kohetsu is an exclusive CKTG brand that has taken us over a year to develop. Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy." We hope by making these knives they will do just that for you.
The Kohetsu Aogami Super petty 120mm is a lovely blade made with Aogami Super carbon steel and a stainless cladding. The inner core AS steel is heat treated to a hardness of 64 Rockwell. We send this steel to a highly regarded blacksmith shop in Japan for shaping and assembly. Aogami Super is a popular steel that holds its sharp edge well.
We made these knives with a no muss, no fuss attitude. They are a straightforward knife devoid of bling and pricey accouterments; you are buying a tool that will do the job at a price that is very competitive and easy on the wallet. Comes with a traditional octagonal ho wood handle with a water buffalo horn ferrule.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We do not have a saya that fits this knife. The felt blade guard is recommended instead.
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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, 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.
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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.
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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!
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koastogy24&&&CAS-OG4C&&&Kohetsu Aogami Super Togatta Gyuto 240mm&&&We are very pleased to be able to offer these fine knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu AS Togatta Gyuto 240mm is the larger of the gyuto styles. It weighs in at 5.7 ounces. It has a nice thin tip with a little distal taper towards the point. This Togatta profile is very similar to the Masamoto KS. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
Aogami Super Steel is made by Hitachi and is top-shelf carbon steel. These knives are heat-treated to 64-65 on the Rockwell Hardness Test (HRC), even harder than the traditional carbon steels used for knives. It can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness longer than most other carbon steels. The knife is clad with stainless steel for easy care and good looks.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
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koaswebu17&&&KAS-B175&&&Kohetsu AS Western Bunka 175mm Sale!&&&The Kohetsu AS Western Bunka is one of a line of knives made exclusively for CKTG. Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds. We have specified a hardness of 64 HRC which we feel is a good number for this popular steel. It will thus hold a sharp edge longer but will take a bit more effort to sharpen. The core steel is clad in stainless steel for added strength and ease of daily maintenance.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
This fun and functional kitchen knife looks as great as it performs. The top shelf fit and finish can be seen in the finely crafted western mahogany handle mated to a lovely stainless bolster. Some embossed kanji set off the lovely satin finish on the blade. All around, this bunka is a great knife at a very affordable price.
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.
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koaswegy21&&&KAS-G210&&&Kohetsu AS Western Gyuto 210mm&&&Kohetsu is an in-house brand of kitchen knives created exclusively for us at CKTG. The word Kohetsu roughly translates to “be happy” and we really think that is a perfect description for these well-made and keenly priced knives. They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening.
AS stands for Aogami Super steel. It is a high quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use but the knife is clad with stainless steel for easy care. Over time the edge will darken and it will look more attractive with age and use.
The gyuto featured here is a medium-length blade that will work in most kitchen environments. It is long enough to tackle most ingredients while being compact enough for easy use in smaller kitchens and spaces. The grinds on these knives are quite exceptional and the edge is pretty sharp right out of the box.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Featuring a very well executed and thin grind, these AS blades are hardened to a Rockwell of 64. The stainless cladding reinforces the core steel and adds a protective layer to the carbon steel. The exposed edge will develop a patina after a while which will add further protection to the blade. The blade has a thinner than average grind and 60/40 asymmetrical edge that is good for both left and right handed users.
While the Kohetsu AS line is a value brand, it does boast a high level of fit and finish. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.
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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.
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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.
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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 is made with a slight bias of 60/40, it is a good choice for left- or right-handed users. The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
We start with one of the top carbon steels available, Aogami Super, which is clad with a soft stainless steel to protect the blade from corrosion and makes for easy maintenance. Our skilled blacksmith hardens the blade to 64 HRC which results in an edge that is both sharp and resilient.
The nakiri is a vegetable chopping knife with an easy to sharpen blade which can be used by left- or right-handed users. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The blade features a satin finish with a nice embossed kanji. Fit and finish on these knives is first rate and it carries over to the fine mahogany western handle.
This line has taken us years to develop and refine and we think the efforts have paid off.
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koweaspe12&&&KAS-P120&&&Kohetsu AS Western Petty 120mm&&&We have this line of AS knives made exclusively for CKTG by the talented blacksmith Tsukahara-San. The core steel is hardened to 64 HRC and is laminated with a softer stainless steel using a san-mai construction. The blade is laser cut from a pre-laminated sheet.
The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection and add to the great looks of this kitchen workhorse.
The 120mm petty is a small knife suited for a multitude of cutting and paring tasks. It is the perfect tool for chopping and slicing smaller items and a little gem when it comes to intricate garnish preparation. Watch out ripe tomato, you’ve met your match! This compact knife will also suit smaller hands more than other larger knives.
Please note that the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We do not have a saya that fits this knife. We recommend the felt blade guard instead.
The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.
The knife is machine finished with some nice stamped kanji elements. Because it is laminated with a stainless steel the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out of the box edge is very well done as are the well finished bolster and handle.
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.
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koaswe27su&&&KAS-J270&&&Kohetsu AS Western Sujihiki 270mm&&&This Kohetsu AS Western 270mm Sujihiki is a mouthful. Kohetsu is the brand of this knife and it roughly translates to "be happy." They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening. AS stands for Aogami Super steel. It's high quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use but the knife is clad with stainless for easy care. Over time the edge will darken and it will look more attractive with age and use. Sujihiki is a western type slicing knife. They're thin and make great carving knives or fillet knives.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
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.
We do not have a saya that fits this knife. We recommend the felt blade guard instead.
The bunka featured here is made from Blue #2 high carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detail work of all kinds.
The bunka featured here is made from Blue #2 high-carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work.
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.
Blue #2 is a highly reactive steel which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a Nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled honesukis, the Kohetsu Blue #2 Nashiji features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi’s famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy share with our customers.
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.
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.
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kobl2nape17&&&SAN-O165&&&Kohetsu Blue #2 Nashiji Petty 170mm&&&We sell knives of every kind and at every price point. Among these varieties are the ones we particularly get excited about: our entry level or gateway knives. The Kohetsu Blue #2 line of kitchen blades is the perfect example of this class of blade. A well-made, sharp, good-looking performer at a super reasonable price.
The knife featured here is made from Blue #2 high carbon steel. It is a Hitachi manufactured metal and is regarded as one of the best steels to use in the making of kitchen knives. The steel is high carbon, so we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.
We have completed the package with a practical and strong octagonal handle made from walnut with a black pakka wood ferrule. The Kohetsu Blue #2 Nashiji Petty is a great little knife that can be applied to many cutting tasks around the kitchen. And at its very affordable price, could prove to be the gateway you have been seeking into the fascinating world of Japanese knives.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. Overall this is a very nice slicer that looks great is well-made and comes at a good price.
The design is classic sujihiki, but with a slight twist in that the tip has been cut straight from the spine to the point rather than with a curve, like a mini tanto. There is not much distal taper to the spine but it does thin out toward the tip in a very nice way. The blade is quite flat along most of the edge, but it develops into a nicely curved belly towards the tip. Because of this, the blade is quite stiff at the back end, with a bit of flex apparent towards the tip.
The blade is mated to a simple octagonal handle made from walnut with a pakka wood ferrule. Overall this is a very nice slicer that looks great is well-made and comes at a good price.
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.
The bunka featured here is made from HAP40 steel by renowned blacksmith Tsukahara-San. HAP40 is right at the top of our preferred knife alloys. It is a very fine-grained steel with the ability to take an edge with relative ease and hold that edge through a prolonged period of use. HAP40 polishes to a super sharp edge that will eventually take on a nice patina. We have the core steel encased in a softer stainless steel for added protection, strength, and lightness. Our bunka saya is too big for this thin knife. Try the blade guard instead.
Bunkas are great all-around kitchen knives. They have a really nice height-to-length ratio for tackling smaller proteins and vegetables. The slim tanto style tip is perfect for getting into hard to reach places and taking on intricate tasks such as garnish preparation.
The edge grind is superb. It is a 60/40 bevel with an out of the box sharpness that is among the best we have ever encountered. Fit and finish are of equal quality. The knife comes with a very nice black and grey pakkawood handle.
We are very fortunate it be able to offer these exclusively made knives to you. They represent a merging of traditional (methods) with modern (materials) and they would make a great addition to your kitchen knife roll or block.
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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 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 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, 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.
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, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
We really like HAP40 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 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 grey 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 combining great materials, good fit and finish, and professional feel. The Kohetsu HAP40 Wa Gyuto is an easy choice for chefs looking for a big knife at a less-than-big price.
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 features a gray pakkawoodle handle and a black pakkawood ferrule.
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.
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 handle made with akkawood. It's octagonal in shape and really makes a statement.
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.
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. Please look at the 4th photo on this page to see it.
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 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 pakkawood octagonal handle.
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 and the robust core 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 pakkawood octagonal handle.
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.
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 protector fits better than our suji sayas.
The knife has very good fit and finish on the handle, which is a traditional ho wood octagonal design with a highly polished buffalo horn ferrule. 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. Check out the 4th photo for a close up detail.
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 this beautiful grey and black pakka wood octagonal handle you see pictured.
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.
The Kohetsu HAP40 Wa Gyuto 240mm is the larger of the gyuto styles. It weighs in at 4.8 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.
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.
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 which 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 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.
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.
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 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, 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.
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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 new 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, 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. He is doing you a favor by putting in extra work. Please look at the 4th photo on this page to see it.
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.
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 professional feel. The Kohetsu HAP40 Western gyuto is an easy choice for chefs looking for a big knife at a less than big price.
The alloy used is for this lovely honesuki is HAP40. This semi-stainless steel is forged to a very hard 65 Rockwell. HAP40 is one of the hardest steels available for knife-making and it provides fantastic 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.
This HAP40 Western Honesuki is a poultry boning knife. The shape is specific to that task: pointed tip, triangle shape, and fairly thick and robust. This example is double bevel as opposed to many others that are single bevel, and thus more difficult to sharpen. Do remember that they are boning knives and are not intended to cleave bones like a cleaver or deba.
The blade is coupled to a fine looking western style handle with scales made from rosewood and attached with 3 stainless rivets.
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.
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.
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 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.
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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 3 stainless rivets.
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.
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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 blades 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 and this core semi stainless steel is then 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.
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 and this core semi stainless steel is then 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.
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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.
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.
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.
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.
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 Kohetso 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 over sized at 215mm and features a generous blade height of 48mm. It is about average in weight for this size blade at 6.2oz. We have finished this with a lovely walnut octagonal handle.
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 finished knife at a very competitive price.
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 joins and tight spaces. It is not intended to cleave through bones, however.
We supply this knife with one of our octagonal handles made from walnut wood.
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.
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. It has a symmetrical 50/50 grind which is particularly well executed. We have paired this knife to 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.
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!
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.
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.
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.
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.
&&&&&&120&&&&&&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.
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. **The walnut handle is octagonal shaped with a black pakka wood ferrule newly updated as of 1-12-2017.
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.
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kosldsu27&&&TSD-J27T&&&Kohetsu SLD Sujihiki 270mm&&&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.
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kotw&&&KBT-S120&&&Kohetsu Tweezers&&&During my last trip to Japan I visited a flatware manufacturer and had the chance to tour their factory. The orignal intent was to check out their serving/plating spoons but they had a few different, nice tweezers available and I thought this particular style would work well for our pro cook customers. The engraving says "Kohetsu" which loosley translates to "be happy" and that is our simple wish when you use them. Measures approximately 4 3/4" or 120mm in length and they are made with an edge on them so they can grab small items for plating or be used for de-boning fish. &&&&&&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 adroit 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.
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 fine looking kanji script is etched for durability. This results in a great looking 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 a stainless steel ferrule and 3 stainless pins.
&&&&&&190&&&&&&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 of bringing a smile to you 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 is good.
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kohetsu-vg-10-damascus-gyuto-240mm-259.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.
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.
Tsukahara-San tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless damascus using a san-mai construction. The lovely damascus pattern is obtained using an etched engraving technique. The fine looking kanji script is also etched for durability. This results in a great looking blade that is easy to maintain and care for.
At 135mm, this is a medium length blade with big aspirations as a versatile cutting tool 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 artistic style cutting needs. This is a stout and rigid knife that flies though herbs and other small items with ease. The nicely finished black pakka wood handle feels good in the hand and will withstand the rigors of daily kitchen use.
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.
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 3 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.
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.
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.
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!
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 perfect knife for any chef starting off in the world of Japanese cutlery or for those cooks needing a precision implement at a very affordable price.
VG-5 is a sub group 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.
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 -balanced black pakka wood handle with a stainless bolster. Great performance and great looks, all at a great 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 though herbs and other small items. A great looking black pakka wood Western-style handle and stainless steel bolster complete the package.
150mm petty knives are very useful in both professional and home kitchens. In fact, many people consider them the go-to knife for most of their daily cutting needs. The slender shape makes it a perfect tool for slicing a and general cutting tasks. The super fine tip makes for a great prep tool for delicate tasks like garnish preparations.
The blade is finished with a lovely mottled tsuchime finish. A really well made black pakka wood Western-style handle and stainless steel bolster complete the package. This is an excellent choice for a cook who wants to enter the world of Japanese cutlery or for an established chef looking for a finely crafted precision instrument at a very competitive price.
VG-5 is a 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 its sibling. The blade is forged to a hardness of 60HRC, which is at the top end of this steel’s range. It is an alloy that takes a nice edge and holds it through prolonged use. The inner core of VG-5 is clad with a softer stainless steel layer which receives a very nice pebble hammered finish known as tsuchime.
The 80mm petty is a perfect knife for small tasks like hand paring and making intricate garnishes. It has a well-made black pakka wood handle which is attached to the blade with 3 stainless steel rivets. Both handle and bolster are nicely executed and add to the look and feel of this very well priced and useful kitchen knife.
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 most cutting tasks.
These are not only fun to use knives but they are easy to maintain too. The inner stainless core VG-5 is clad with a great looking outer layer of soft stainless steel that receives a really unique hammered tsuchime finish. This makes daily maintenance a breeze and adds to the great overall appeal of this well priced and well-built knife.
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 a speed and efficiency.
The knife comes with a well made black pakka wood Western-style handle and stainless steel bolster complete the package.
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!
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!
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.
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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!
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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!
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!
One per customer.
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.
One per customer.
One per customer.
It’s a laser, so it is ultra-thin. But it is still a rigid and responsive knife. The grind is slightly convex and it manifests this in an ability to make food molecules part before it!
This kiritsuke version of the classic HD gyuto is a rare beast and in many circles a most desirable one. The obvious physical difference is the kiritsuke tip. It makes for a more blade-forward balance while enhancing its cutting capabilities, especially with more intricate food preparations. It looks super cool too!
The most pronounced difference, however, is a profile for more flat than the standard gyuto. There is almost twice as much flat area and it is this difference that sets the kiritsuke apart and makes it a favorite for many users.
This knife is given extra value in that it features a Khii ebony handle. This is another example of the Konosuke 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. Please note that Konosuke gaps the handle and exposes the shoulders of the machi. This is called Tokyo Style and is intentional.
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 water buffalo ferrule.
Because this knife is 220mm it is too long for all of our 210mm gyuto sayas. Please choose the 8" blade guard instead.
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kohd2gyeb21&&&KHD2-G210Ebony&&&Konosuke HD2 Gyuto 210mm Ebony&&&Konosuke is a knife company heralding from the heart of the 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 are 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 laurel wood ferrule.
Because this knife is 220mm it is too long for all of our 210mm gyuto sayas. Please choose the 8" blade guard instead.
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 8" blade guard instead.
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.
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.
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 it’s 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 Water Buffalo 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 back when they only burned the handle into place. Please see the photos.
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 it’s 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 back when they only burned the handle into place. Please see the photos.
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 it’s 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 back when they only burned the handle into place. Please see the photos.
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 an 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!
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 an 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!
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 an 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!
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 an 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!
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 an 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!
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 an 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!
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 does it 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 their very nice, ho wood octagonal with buffalo horn ferrule.
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 does it 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 and it's intentional and it's called Tokyo Style.
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 does it 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.
Depending on the specific conditions during the heat treatment process of each blade, the structure of the steel (and soft iron) can vary from one area to another.
Certain parts of the blade may develop distinct characteristics that set them apart from the rest.
Under normal finishing methods, these differences are not very noticeable. However, when the blade is etched, they become more pronounced.
The KS-01 Gyuto honors Konosuke’s heritage with modern craftsmanship. Forged from White #2 Carbon Steel, it offers unmatched sharpness and edge retention, enhanced by our latest sharpening techniques.
Inspired by the iconic Fujiyama series, the KS-01 boasts a refined finish and an elegant Khii Ebony handle, blending performance with artistry.
Inspired by the iconic Fujiyama series, the KS-01 boasts a refined finish and an elegant Khii Ebony handle, blending performance with artistry.
SKD steel has a fine structure and good distribution of the elements, which in turn makes it possible to add more alloy elements than in other stainless steels. The result is an increase in hardness and a more impressive cutting characteristic. SKD steel is slightly harder than SG2 steel but because of the lower chrome content, it is less rust-resistant too. Combine this great alloy with an outer stainless jigane that has been treated to a wonderful tsuchime kurouchi finish and you have a knife that will last for generations and looks as good as it did out of the box!
We cannot over-emphasize the outstanding levels of fit and finish that are displayed here. The grinds and profile are perfect. The finish of the spine, choil, and neck are about as good as they come. The Khii chestnut handle is a wonder to look at and hold.
SKD11 and D2 are different names for the same powdered steel. This steel has a fine structure and good distribution of the elements, which in turn make it possible to add more alloy elements than in other stainless steels. The result is an increase in hardness and a more impressive cutting characteristic. SKD steel is slightly harder than SG2 steel but because of the lower chrome content it is less rust resistant too. Combine this great alloy with an outer stainless jigane that has been treated to a wonderful tsuchime kurouchi finish and you have a knife that will last for generations and looks as good as it did out of the box!
SKD steel has a fine structure and good distribution of the elements, which in turn makes it possible to add more alloy elements than in other stainless steels. The result is an increase in hardness and a more impressive cutting characteristic. SKD steel is slightly harder than SG2 steel but because of the lower chrome content, it is less rust-resistant too. Combine this great alloy with an outer stainless jigane that has been treated to a wonderful tsuchime kurouchi finish and you have a knife that will last for generations and looks as good as it did out of the box!
We cannot over-emphasize the outstanding levels of fit and finish that are displayed here. The grinds and profile are perfect. The finish of the spine, choil, and neck is about as good as they come. The Khii Ebony handle with a Buffalo Blonde Ferrule is a wonder to look at and hold.
SKD steel has a fine structure and good distribution of the elements, which in turn makes it possible to add more alloy elements than in other stainless steels. The result is an increase in hardness and a more impressive cutting characteristic. SKD steel is slightly harder than SG2 steel but because of the lower chrome content, it is less rust-resistant too. Combine this great alloy with an outer stainless jigane that has been treated to a wonderful tsuchime kurouchi finish and you have a knife that will last for generations and looks as good as it did out of the box!
We cannot over-emphasize the outstanding levels of fit and finish that are displayed here. The grinds and profile are perfect. The finish of the spine, choil, and neck are about as good as they come. The Khii Laurel handle is a wonder to look at and hold.
Some knives have an aesthetic appeal that sets them apart from the usual run-of-the-mill blades. Some have a feel and character that earns them the reputation of being something extra special. The Konosuke SKD Tsuchime Gyuto is that kind of a knife. It ticks all of the Konosuke boxes with regard to quality of construction, design, and aesthetics.
The blade is made from SKD semi stainless steel which is often thought of as a stainless version of a carbon steel because of its feel and ability to take an edge. The edge of this blade is symmetrically ground and is as good as any grind gets!
One of the most outstanding aesthetic qualities of the blade is the hammered face, featuring a wonderful grey colored kurouchi finish. This is quite simply one of the most beautiful knives we sell. Add the classic burnt chestnut handle and you have a true masterpiece of design construction and purpose!
The SKD Gyuto 240mm is a stellar all-around chef knife. It is made from SKD stainless steel, hardened to about 62 Rockwell. It is a san-mai construction with a core that is fully stainless wrapped in another stainless steel for protection and shock resistance. Daily maintenance is reduced considerably over carbon steel knives.
This is the longest knife in the SKD range and it is a perfect tool for chefs who like larger knives for the increased productivity they afford. Usually Konosuke overstates their edge length as is the norm for Sakai knives. But this is made in Sanjo City, where they understate lengths. But don’t let the size dissuade you if you are a home chef and like large knives. This actual edge length on this knife is 245mm and it has the nimble feel of a smaller blade.
This particular example is fitted with a D-shaped ho wood handle with buffalo horn ferrule. We also have other handle types available.
While there are makers that can equal Konosuke’s remarkable levels of fit and finish, there are none in our experience that beat it. Konosuke are the brand that many aspire to emulate.
In a slight twist to the norm, the new SKD line of knives are made in Sanjo City to Konosuke’s exacting standards. These are some of the most stunning knives to look at and hold. Balance, fit and finish, and aesthetic appeal are top of the tree. The knife features a stunning hammered face and light grey kurouchi finish, which is so unusual in itself. This is quite simply one of the most beautiful knives we sell. Fit and finish are world class. Pure Konosuke! The blade is quite stiff and it features some lovely hand chiseled kanji characters. The finish of the spine, choil, and neck are about as good as they come, and the ebony octagonal handle is one of the nicest being produced right now.
SKD has a fine structure and good distribution of the elements, which in turn make it possible to add more alloy elements than in other stainless steels. The result is an increase in hardness and a more impressive cutting characteristic. SKD is often thought of as a stainless carbon steel in terms of its feel and ability to take an edge.
The edge is symmetrically ground and is as good as any grind gets! The blade has a fairly thin spine with a perfect distal taper, that reduces down to the most fabulously thin tip. Blade height is almost 47mm, which offers average finger-to-board clearance. The profile is fairly slim, with an almost imperceptible gentle curve in the belly.
One of the most outstanding aesthetic qualities of the blade is the hammered face and a wonderful grey colored kurouchi finish. This is quite simply one of the most beautiful knives we sell. Fit and finish are world class. Pure Konosuke! The blade is quite stiff and it features some lovely hand chiseled kanji characters.
This particular blade is coupled to a classic Khii Studio Laurel handle. The balance is just forward of the pinch grip point.
Boasting a core of semi stainless SKD steel, these blades are a hammer forged san-mai constructions with a stainless steel cladding. The core steel is hardened to a fairly high 62 HRC. The cladding is treated to a beautiful kurouchi tsuchime finish which is artfully applied and feathered into the sublime satin lower blade road. This in turn reveals the inner core steel which is polished to a high luster.
The blade length is slightly over the advertised number, which is unusual for a Sanjo-made knife, and the height is well proportioned, coming in at 47mm. Grinds and edge geometry are typical Konosuke: first class! The knife has a good overall balance which is aided by the classic octagonal ho wood and buffalo horn handle.
SKD steel has a fine structure and good distribution of the elements, which in turn makes it possible to add more alloy elements than in other stainless steels. The result is an increase in hardness and a more impressive cutting characteristic. SKD steel is slightly harder than SG2 steel but because of the lower chrome content, it is less rust-resistant too. Combine this great alloy with an outer stainless jigane that has been treated to a wonderful tsuchime kurouchi finish and you have a knife that will last for generations and looks as good as it did out of the box!
We cannot over-emphasize the outstanding levels of fit and finish that are displayed here. The grinds and profile are perfect. The finish of the spine, choil, and neck are about as good as they come. The Khii Chestnut handle is a wonder to look at and hold.
SKD steel has a fine structure and good distribution of the elements, which in turn makes it possible to add more alloy elements than in other stainless steels. The result is an increase in hardness and a more impressive cutting characteristic. SKD steel is slightly harder than SG2 steel but because of the lower chrome content, it is less rust-resistant too. Combine this great alloy with an outer stainless jigane that has been treated to a wonderful tsuchime kurouchi finish and you have a knife that will last for generations and looks as good as it did out of the box!
We cannot over-emphasize the outstanding levels of fit and finish that are displayed here. The grinds and profile are perfect. The finish of the spine, choil, and neck are about as good as they come. The Khii Chestnut handle is a wonder to look at and hold.
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.
The GS line of lasers has been in production for several years and has recently seen an upgrade to the current “plus” status. The GS+ line focuses on details we feel make a difference not only in the day-to-day use and performance of the knife, but also in the life of the blade. Improvements include a raised HRC to 61-62, smoother grinds, and even better fit and finish.
Togatta means pointed in Japanese and this name is aptly used in conjunction with this classic French profile blade. The knife is almost a cross between a sujihiki and a gyuto, and as such can perform many cutting and slicing tasks around the kitchen. It is, of course, a true laser, boasting a thin 2.2mm spine at the heel and a behind-the-edge grind that is quite extraordinary.
The handle we have chosen for this particular variety echoes the basics of this blade perfectly. It is beautifully made of ebony and laurel in a slim, octagonal shape—a fitting addition to an already great item. The felt protector fits better than a saya on this model.
We asked Konosuke to give us their rendition of the classic French profile. Togatta means “pointed”. This is their answer to that request. And we think they nailed it! The classic long, thin blade is akin to a cross between a sujihiki and a gyuto, and as such can perform many cutting and slicing tasks around the kitchen. It is a true laser, boasting a thin 2.2mm spine at the heel and a behind-the-edge grind that will split atoms. It has an edge profile that is more rocker than pusher but it will find favor with both styles of users. The tip, in particular, is a formidable kitchen weapon.
Coupled to a beautiful ho wood handle and buffalo horn ferrule, this fine knife would be a wonderful addition to your knife arsenal. Sleek, sharp, and made to the highest standards, the Konosuke KS GS+ Gyuto is destined to become a classic in its own right. The felt protector is a better fit than a saya. The handle and blade have a small machi (gap) that is nicknamed Tokyo Style.
&&&&&&125&&&&&&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 154mm, 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.
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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 which 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.
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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.
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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.
The Kotetsu santoku is 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.
The knife is made with Blue #2 Carbon steel on the edge and is stainless clad. Please wipe your knife dry after use to keep it in tip top condition. This is an excellent introduction to Japanese knives at an affordable price. You'll be amazed at how well these knives cut!
&&&&&&185&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kotetsu-vg-10-damascus-gyuto-210mm-153.png&&&5&&&||&&&||&&&||@@@ mivgdagy24&&&MKD-M103&&&Kotetsu VG-10 Damascus Gyuto 240mm&&&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.
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.
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.
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.
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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.
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.
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.
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.
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 VG-10 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.
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 VG-10 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.
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 VG-10 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.
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kufuvgsu27&&&KFVG-S270&&&Kurosaki Fujin VG-10 Sujihiki 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 VG-10 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.
&&&&&&220&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-gekko-vg-xeos-nakiri-160mm-60.png&&&0&&&||&&&||&&&||@@@ kuhasa16&&&KGH-B170&&&Kurosaki Gekko VG XEOS Bunka 170mm &&&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+-.
&&&&&&220&&&&&&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.
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.
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.
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.
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.
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.
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.
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.
We have a very strong relationship with blacksmith Yu Kurosaki. He is the brother of Makoto Kurosaki, another of our favorite blacksmiths! In 2002 Yu Kurosaki began work as a smith with the Kanehiro Uchi Hamono and, along with his brother, trained under famed blacksmith Hiroshi Kato. He is kept incredibly busy making knives for several different brands including Masakage and this, his own brand of Kurosaki knives.
The Kurosaki Raijin Gyuto 180 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 just over 43mm is pretty standard fare, as is the classic blunt nose and rounded tip. There is a slight belly which will allow for some rocking.
The knives in this line feature nicely polished spines and choils with very good out of the box edges. As with all of his knives, the Kurosaki Raijin 180 Gyuto has excellent grinds. The rosewood handle has an octagonal shape for universal use, while the balance point is perfectly placed for a good pinch grip.
Every Raijin knife has a slightly different pattern and features some well-executed laser-etched kanji characters.
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.
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!
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kurana&&&Raijin-Nakiri&&&Kurosaki Raijin Nakiri 165mm&&&The wonderful design ethic of Yu Kurosaki cannot be more obviously stated than in these stunning knives from the master of patterned blades.
We have a very strong relationship with blacksmith Yu Kurosaki. He is the brother of Makoto Kurosaki, another of our favorite blacksmiths! In 2002 Yu Kurosaki began work as a smith with the Kanehiro Uchi Hamono and, along with his brother, trained under famed blacksmith Hiroshi Kato. He is kept incredibly busy making knives for several different brands including Masakage and this, his own brand of Kurosaki knives.
The Kurosaki Raijin Nakiri is a relatively thin and light knife. It has a standard style profile and average proportions for a nakiri of this size. The blade height of just over 50mm is pretty standard fare, as is the classic blunt nose and rounded tip. There is a slight belly which will allow for some rocking.
The knives in this line feature nicely polished spines and choils with very good out of the box edges. As with all of his knives, the Kurosaki Raijin Nakiri has excellent grinds. The rosewood handle has an octagonal shape for universal use, while the balance point is perfectly placed for a good pinch grip.
Every Raijin knife has a slightly different pattern and features some well executed laser etched kanji characters.
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.
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!
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! 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 bunka is a great all-around knife that is well proportioned and weighted for most average users in the home. A nicely finished and balanced handle made of Walnut with an Oak wood ferrule completes this compelling package.
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! 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 bunka is a great all-around knife that is well-proportioned and weighted for most average users in the home.
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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 pakka wood ferrule echoes the fine fit and finish of the blade and completes a well made, great performing kitchen knife package.
Kurosaki-san has used SG2 powdered metallurgical stainless steel as the core steel. This is covered, san-mai style, with stainless steel cladding. The core steel is hardened to 62 HRC. The distinctive way they finish these knives is not for looks alone. The unique and beautiful cladding shimmers in the light.
A nice handle made of walnut wood with an oak ferrule completes the package.
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 over all 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.
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kusesg2gy27&&&KR-812RM&&&Kurosaki Senko Ei SG2 Gyuto 270mm&&&Kurosaki Senko SG2 Gyuto 270mm. Yu Kurosaki began work as a smith with the Kanehiro Uchi Hamono and, along with his brother, trained under the 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 excellent kitchen knife lines.
The Kurosaki Senko SG2 Gyuto 270mm 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 just over 51mm pairs perfectly with an edge length of 270mm. The first third of the edge is flat, transforming into a slight belly, allowing some rocking. The balance is in line with a standard pinch grip point and the overall weight is on the lighter side of 270 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 is a beautiful and fascinating way.
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.
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 behind the santoku/ bunka 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.
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 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 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.
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.
Yu Kurosaki is undoubtedly one of the most outstanding talents in Japanese knife making right now. This still 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! 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 santoku knife is the most popular knife style in Japan 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. A nicely finished and balanced handle made of rosewood with a pakka wood ferrule completes this compelling package.
Here is the 240mm 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.
Here is the 240mm sujihiki and it has a 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 excellent 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 relatively 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 beautiful 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.
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.
We have a high regard for young blacksmith Yu Kurosaki. He is the brother of Makoto Kurosaki, another of our favorites! Kurosaki-san started work as a smith with Kanehiro Uchi Hamono in 2002 and, along with his brother, trained under famed blacksmith Hiroshi Kato. He is kept incredibly busy making knives for several different brands including Masakage and his own brand of Kurosaki knives.
Kurosaki-san constructs this small gyuto using the very popular R2 stainless steel. R2 is a powdered steel that is fully stainless and possesses great edge retention. This is a good choice for those wishing to avoid the careful maintenance required by high carbon alloy knives. The unique and very attractive stainless cladding sparkles in the light, while the textured finish releases food in an almost magical way. Kurosaki-san gives the blade a beautifully realized convex grind, so ingredient separation is first rate.
This gyuto has a shorter than normal blade that will appeal to those with smaller hands or work areas. It is a really versatile knife that can do almost anything asked of it. The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle.
福井県越前鍛冶 黒崎優 Blacksmith of Echizen Yu Kurosaki from Takayuki Shibata on Vimeo.
&&&&&&240&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-gyuto-180mm-207.png&&&0&&&||&&&||&&&||@@@ 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.
福井県越前鍛冶 黒崎優 Blacksmith of Echizen Yu Kurosaki from Takayuki Shibata on Vimeo.
&&&&&&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.
福井県越前鍛冶 黒崎優 Blacksmith of Echizen Yu Kurosaki from Takayuki Shibata on Vimeo.
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-gyuto-240mm-246.png&&&5&&&||&&&||&&&||@@@ kurosaki3&&&ShizukuR2-Gyuto270&&&Kurosaki Shizuku R2 Gyuto 270mm&&&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 270mm 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.
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.
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.
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.
Kurosaki-san makes this particular knife out of the very popular R2 stainless steel. R2 is a powdered steel that is fully stainless and has great edge retention. This is a good choice for those wishing to avoid the careful maintenance required by high carbon alloy knives. 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 kitchen blades. This particular sujihiki has a really nice profile with grinds that are outstanding and super sharp edges out of the box.
The blade comes with a stunning hammered, or tsuchime, finish. The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle.
In keeping with his style, Kurosaki crafts his knives with a keen eye towards ingredient separation and non-stick properties. The knives will be able to achieve absurd levels of sharpness and acute blade angles, exhibit superior edge retention and perform incredibly well through most ingredients.
Kurosaki-san makes this particular knife out of the very popular R2 stainless steel. R2 is a powdered steel that is fully stainless and has great edge retention. This is a good choice for those wishing to avoid the careful maintenance required by high carbon alloy knives. 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 kitchen blades. This particular sujihiki has a really nice profile with grinds that are outstanding and super sharp edges out of the box.
The blade comes with a stunning hammered, or tsuchime, finish. The striking looks of the blade are complemented by a lovely traditional octagonal rosewood wa handle.
In keeping with his style, Kurosaki crafts his knives with a keen eye towards ingredient separation and non-stick properties. The knives will be able to achieve absurd levels of sharpness and acute blade angles, exhibit superior edge retention and perform incredibly well through most ingredients.
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/kurosaki-shizuku-r2-sujihiki-300mm-208.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.
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.
&&&&&&54.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-black-ceramic-honing-rod-10-5-129.png&&&5&&&||&&&||&&&@@@ macchse10chk&&&BK-100&&&MAC Chef's Series 10" Chef Knife&&&MAC Chef's Series 10" Chef Knife. The MAC chef 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
The knife is 135mm in length and works well as a small utility knife, steak knife, or large paring knife. It has 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/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.
&&&&&&150&&&126.95&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-honesuki-boning-knife-6-304.png&&&4&&&||&&&||&&&@@@ mackish&&&KS-85&&&MAC Kitchen Shears &&&Mac 8.5 in. Kitchen Shears. These heavy-duty shears will make quick work out of hard shellfish shells, poultry bones, and fish bones. One blade is micro-serrated for holding onto slippery surfaces while the other has a razor-polished edge that slices cleanly through tough shells and bones. The drop-forged stainless steel blades are some of the strongest we could find. They are held together by an adjustable nut with a quick-release joint so that you can maintain tight blade-to-blade contact and easily take them apart for cleaning. Strong enough to cut through a penny, these shears were designed for heavy-duty kitchen tasks. Slightly right-handed handle but we know some lefties who use them too.&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-kitchen-shears-183.png&&&0&&&||&&&||&&&@@@ chkish&&&KS-63&&&MAC Kitchen Snips&&&These Mac Kitchen Snips were designed for pro cooks to work with herbs, shellfish, and can do duty on a variety of other tasks in your kitchen. The snipe have a micro-serrated edge on one blade and a polished, edge on the other for a good grip of food while you cut. These snips measure 6.5 inches from the end of the tip to the end of the handle. &&&&&&23.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-kitchen-snips-88.png&&&0&&&||&&&||&&&@@@ macpr8hoedch&&&MTH-80&&&MAC Professional 8" Chef's Knife With Dimples&&&The dimpled edge on this chefs knife is known as a "granton" edge, and provides a distinct advantage in food release. The 8" chefs 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, 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 chefs 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. This knife is not dishwasher safe, and really, no knife is.
&&&&&&225&&&187.95&&&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 9 1/2"&&&This is the choice of the home cook and professional seeking just a bit more reach than an 8" knife can provide. The blade profile is reminiscent of the great Sabatier chefs knives of old, and with it's great rocking point, and long flat on the edge, it will prove to be a real performer in the kitchen as well. At 9.5" 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.
&&&&&&250&&&209.95&&&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 Pakkawood, 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.
&&&&&&59.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-pro-paring-knife-80mm-181.png&&&4.5&&&||&&&||&&&@@@ macprpakn5&&&PKF-50&&&MAC Professional Petty 120mm&&&The MAC pro 5" paring knife is a great solution for the cook looking for a knife longer than a dedicated paring knife, but without the heft of a large chefs knife. At 5" in length and 2.6 ounces in weight, the 5" parer 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 peeling fruits and vegetables, or doing cutting that may sometimes require time on the cutting board. 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.
&&&&&&54.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-130mm-petty-knife-119.png&&&5&&&||&&&||&&&@@@ macsubrkn&&&SB-105-BreadKnife&&&MAC Superior Bread Knife 10.5 Inch&&&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 bread knife saya does not fit this knife.
&&&&&&115&&&89.95&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-bread-knife-10-5-inch-340.png&&&5&&&||&&&||&&&@@@ 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 giving 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.
&&&&&&52.5&&&44.95&&&https://s.turbifycdn.com/aah/chefknivestogo/mac-superior-petty-100mm-179.png&&&5&&&||&&&||&&&@@@ macsu65insak&&&SK-65&&&MAC Superior Santoku Knife 6.5"&&&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 6.5” 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.
&&&&&&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 Chef Series 8.25 in. (215mm) Sushi Knife is really a gyuto with a very nice, non stick black nonstick 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.
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 itineration exhibits very easy controllability while truly 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.
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 itineration exhibits very easy controllability while truly 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.
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 truly 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.
&&&&&&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. In this Petty iteration, it offers effortless control, making detailed cutting work feel smooth and precise.
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. In the santoku itineration, it exhibits easy controllability while truly 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.
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’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 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. In this Nakiri iteration, it offers effortless control while gliding through vegetables with remarkable ease.
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.
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.
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.
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.
Makoto-san has chosen VG7 stainless steel for this series—a new direction for him that delivers remarkable results. The blade features a stunning stainless damascus cladding, while the VG7 core is expertly hardened to 61.5+ HRC. This ensures an edge that not only sharpens with ease but holds its keen bite through extensive use.
True to his signature style, the blade is impeccably finished and further elevated by hand-engraved kanji, adding a touch of traditional artistry to modern performance. Completing the knife is an elegant octagonal handle, offering both comfort and visual appeal.
Experience the perfect balance of innovation, beauty, and functionality with this exceptional petty knife from Makoto Kurosaki.
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 included 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 5-10-2021, 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.
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.
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.
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 included 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 5-10-2021, 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 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.
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, 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.
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 great looking 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.
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.
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 add 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.
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.
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.
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.
&&&&&&370&&&&&&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.
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.
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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.
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.
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.
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 (tourné) or peeling small fruits and vegetables. Also makes a great cheese knife.
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.
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.
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.
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.
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 over all, 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.
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.
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.
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.
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.
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 is far above average.
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!
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.
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.
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.
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mamipe15&&&Mizu-Petty150&&&Masakage Mizu 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.
&&&&&&95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/masakage-mizu-petty-150mm-351.png&&&4&&&||&&&||&&&@@@ mamipe75&&&MizuPetty75&&&Masakage Mizu 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.
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.
Kurosaki-san has earned a reputation for crafting knives that are wonderful all-around performers, exhibiting excellent convex geometrics through the middle of the blade, very thin grinds behind the edge, and top class treatments of his chosen steels. In the case of the Shimo, Shirogami #2 is utilized as the core steel. 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, and the core steel is very easy to sharpen and can take and hold high levels of refinement on the stones.
180mm is the entry length of most gyutos. This is a knife for lovers of more compact blades or those who work in reduced areas or on smaller cutting boards. But do not let the diminutive size fool you into thinking this is reflected in the knife’s performance. This is a cutter capable of taking on pretty much any normal kitchen task.
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 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.
福井県越前鍛冶 黒崎優 Blacksmith of Echizen Yu Kurosaki from Takayuki Shibata on Vimeo.
&&&&&&260&&&&&&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.
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.
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.
While the knife is considered to be one of the more reactive iron clad blades on our site, this becomes less of an issue with this 270mm Sujihiki. While the knife can appropriately be used for veggie prep, its primary purpose is for slicing proteins and some fillet work. Given that, the blade should stay relatively pristine and take on an attractive patina if cared for properly.
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.
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.
Please note: These knives are made from high-quality carbon steel and require proper care to prevent rust—keep them dry after use.
The 210mm gyuto is a perfect size chef knife for all uses and spaces: not too big, not too small. The blade comes sharpened to fine 70/30 edge. The blade height is generous for a 210mm knife, which gives that extra bit of finger clearance without the penalty of too much bulk. We really like the grinds on the blades of Masamoto knives which contribute to their exceptional precision and speed. This is one of the most popular sized gyutos made by one of the most popular Japanese knife makers worldwide.
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masamoto-chef-knife&&&VG-5024&&&Masamoto VG Gyuto 240mm&&&In 1845, Minosuke Matsuzawa laid the foundation of the Masamoto Sohonten Company, driven by his passion for crafting knives. He envisioned his family's legacy to be remembered as skilled knife makers for generations to come. Today, six generations later, his dream has been fully realized, and Masamoto knives are widely recognized as the finest knives made for professional chefs worldwide, earning the title of the best knives in Japan. Each knife is carefully crafted by hand to meet the highest standards of quality and precision, upholding Matsuzawa's legacy and vision. Invest in the legacy of the legendary Masamoto knives and experience the ultimate culinary experience.
This 240mm gyuto is a real jack-of-all-trades in the kitchen and this particular version of the ubiquitous knife possesses a nice balance and fast cutting action. This is a great rendition of East meets West. The yo handle is constructed from a composite material known as Duracon, which possesses great stability and is anti-bacterial. The Japanese-style blade is light and more agile than its European and American counterparts. A nice, durable, and easy-to-use the knife for all kinds of uses and users.
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masamoto-utility-knife&&&VG-6315&&&Masamoto VG Petty 150mm&&&The Masamoto VG series have a Hyper Molybdenum Vanadium stain resistant steel blade and a bacteria resistant Duracon handle. The body of the blade has a wide rounded shape and a comfortable handle even for those with large hands. This line is often praised for having Masamoto’s famous edge and balance without being too heavy or too light.
The 150mm Utility featured here is a great all rounder. Slim and light in the hand. Fast and accurate in the cut.
Like the other knives in the VG line it is constructed from their proprietary Hyper Molybdenum Vanadium stain resistant steel. This fine grained alloy takes a very sharp edge and holds it though the longest kitchen sessions. It also exhibits outstanding stain resistance. It is rated at 58-59 HRC.
Boasting a very thin profile and asymmetrical bevel of 70/30 the Masamoto Utility knife is a perfect blade for any chef looking for performance and durability in a finely crafted western style Japanese knife. A great performer at a very reasonable price.
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masamoto-santoku-knife&&&VG-5218&&&Masamoto VG Santoku 180mm&&&Masamoto Sohonten knives are prized for the quality of their workmanship and materials and are renowned for their durability. The popular Santoku is a versatile blade. (Santoku means ‘three virtues’) It is a cross between a Nakiri and Gyuto, originally intended for the home cook. It is a multipurpose knife that can be used for cutting meat, fish, vegetables, and fruit.
This VG Santoku measures 180mm along the edge. It is a fairly light knife that has a well-balanced feel partly attributable to the Duracon western style handle. The knives in this line feature tough and low maintenance steel known as Hyper Molybdenum Vanadium. It is a fine-grained yet rugged alloy that allows for great edges and long lasting retention. Note that the edges are sharpened with a 70/30 bevel.
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masamoto-slicing-knife&&&VG-5424&&&Masamoto VG Sujihiki 240mm&&&Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company, started making knives in 1845. It was his dream that his family would come to be "remembered as knife craftsmen throughout the generations." Now, six generations later, Matsuzawa's vision has been realized and professionally crafted Masamoto knives have become known as the best knives in Japan and are widely regarded as some of the finest knives made for use by professional chefs worldwide.
Masamoto's new Western-style line is made of a proprietary alloy called Hyper Molybdenum Vanadium. It is a high-carbon stainless steel with added cobalt, molybdenum, and vanadium. These knives are extremely hard, sharp, and stain-resistant. The blades are hardened to an HRC of 58-59 and sharpened to a 70/30 bevel.
The mid-sized Gyuto is a real jack of all trades in the kitchen and this particular version of the ubiquitous knife possesses a nice balance and fast cutting action. This is a great rendition of east meets west. The Yo handle is constructed from a composite material known as Duracon, which posses great stability and is anti-bacterial. The Japanese style blade is light and more nimble than it’s European and American counterparts. A really nice, durable, and easy to use the knife for all kinds of uses and users.
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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.
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!
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.
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 single piece of rosewood, it creates a very attractive package.
The shorter length of this santoku 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.
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!
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 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!
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!
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!
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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.
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!
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!
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!
The basic profile is that of a pretty standard gyuto. A small flat area at the back with a nice 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!
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 very attractive damascus finish is enhanced by the black pakka wood western-style one-piece handle. It is well made and, together with the nicely formed bolster and stainless pins, presents a picture of subdued quality. It is an easy to use and maintain knife, and quite a remarkable achievement given its competitive price.
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 3 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.
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.
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!
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!
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!
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!
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.
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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 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.
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. Please note that measurements are approximate as these knives are handmade.
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mag3tana21&&&MA2-C21W&&&Matsubara Blue #2 Nashiji Cleaver 210mm&&&This is an awesome new blue #2 cleaver has a nice, flat blade profile and exhibits great cutting action. It also is easy to handle. The knife is constructed from high-quality Blue #2 Carbon Steel with stainless steel cladding. This is one of the best carb steels for kitchen knives on the market and the knife is finished off with a traditional wa handle made of walnut wood in an octagonal shape.
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 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.
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 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.
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mabl2nagy21&&&MA2-G21W&&&Matsubara Blue #2 Nashiji Gyuto 210mm &&&The Matsubara Blue #2 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 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.
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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 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.
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mabl2nagy24&&&MA2-G24W&&&Matsubara Blue #2 Nashiji Gyuto 240mm&&&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.
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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.
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.
The Blue #2 core steel is a very popular carbon material that has 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 hand crafted knife is truly a family affair with mother, son, grandson, and wife assisting Mr. Tanaka when making these knives.
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.
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.
Mated to a nice walnut octagonal handle, this is a knife to both use and admire.
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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 knife 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 finishes it with a nashiji finish which looks great in person.
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 Kiritsuke. 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.
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 270 mm 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.
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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.
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mabl2wafabu1&&&MA2-B18VU&&&Matsubara Blue #2 Wavy Face Bunka 180mm&&&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.
Please note that measurements are approximate as these knives are handmade.
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mawafabl2gy2&&&MA2-G24VU&&&Matsubara Blue #2 Wavy Face Gyuto 240mm&&&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.
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 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 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 nashiji, or pear skin, finish. This not only enhances the visual appeal of the knife but offers a huge amount of protection to the otherwise corrosion-prone inner core. This particular knife comes with a very nice custom octagonal handle pictured. Our Kiri cleaver saya does not fit this knife.
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mabl2wafasa1&&&MA2-S17VU&&&Matsubara Blue #2 Wavy Face Santoku 170mm&&&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.
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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 oak, octagonal handle, this Tall Nakiri is a work of art designed for serious chefs and knife enthusiasts alike.
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.
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.
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 finishes it with a nashiji finish which looks great in person.
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 finishes it with a nashiji finish which looks great in person.
This 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.
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.
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.
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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.
&&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/matsubara-g3-nashiji-petty-150mm-222.png&&&0&&&||&&&||&&&||@@@ mag3su24&&&MG3-J24NW&&&Matsubara G3 Nashiji Sujihiki 240mm&&&Looking for top-quality blades with a rich history of craftsmanship? Look no further than Matsubara G3 Nashiji Matsubara blades! Our blades are made by the talented Tanaka family in Omura City, located just outside Nagasaki. Blacksmiths in this area have been honing their techniques for over 800 years, ever since refugees from the Battle of Dannoura brought their skills to the town. Today, Tanaka Kama Kogyo, a 4th generation blacksmith, continues the family tradition. When you choose Matsubara blades, you're choosing a piece of history and a commitment to quality craftsmanship.
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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.
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-edge 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. *The Santoku A saya is the best fit.
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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 edge steel and is finished with a near mirror polish and hand engraved by Mr. Tanaka himself.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look.
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.
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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.
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.
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.
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.
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mawafabl2na1&&&MA2-N17VU&&&Matsubara Wavy Face Blue #2 Nakiri 170mm&&&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 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 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. 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.
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 rosewood handle and black pakka wood ferrule.
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mawh1cl21&&&MS1-C21W&&&Matsubara White #1 Cleaver 210mm&&&The Matsubara White #1 Cleaver is a fine example of a traditional Chinese vegetable knife. It is hand-forged by 4th generation master bladesmith Katsuto Tanaka who was born in Matsubara in 1962. He is the fourth president of Tanaka Kama Kogyo, Blacksmith.
Tanaka-san hammer forges his blades from Hitachi White Paper #1, a pure carbon alloy renowned for its hardness and ability to take and hold a sharp edge. This knife is hardened to 63-64 HRC, which is at the upper end of hardness for this steel. The core (hagane) is then covered in a layer of softer carbon steel to add strength and protection. This layer is finished in a kurouchi style of blacksmith carbon which further protects the blade and aids in food release. It also endows the knife with a very nice rustic appearance. A lovely hand-engraved motif further adds to the fine aesthetic of the knife.
The Matsubara White #1 Cleaver measures 215mm in blade length and has a thicker than average spine measuring just over 3.4mm at the base. It also boasts a taller than average blade height of 85.9mm, making it a great choice for people with larger hands and those seeking more finger-to-board clearance. The double-sided grind features a very well-finished symmetrical edge bevel. This is a wonderful example of a classic cleaver. A knife should occupy a spot on the shopping list of anyone seeking a medium-sized and modestly priced kitchen knife capable of handling most cutting tasks.
Tanaka-san hand hammers his blades from Hitachi White Paper #1, a very pure carbon alloy renowned for it hardness and ability to take and hold a sharp edge. This knife is hardened to 63-64 HRC which is at the upper end of hardness for this steel. The core (hagane) is then covered in a layer of softer carbon steel to add strength and protection. This layer is finished in a kurouchi style of blacksmith carbon which further protects the blade and aids in food release. It also endows the knife with a very nice rustic appearance. A lovely hand engraved motif further adds to the fine aesthetic of the knife.
The Matsubara White #1 Gyuto measures 210mm in blade length and has a thicker than average spine measuring just over 4mm at the base. It also boasts a taller than average blade height of 50mm which makes it a great choice for people with larger hands and those seeking more finger to board clearance. The double sided grind features a very well finished symmetrical edge bevel. This is a wonderful example of a classic Gyuto. A knife that should occupy a spot on the shopping list of anyone seeking a medium sized and modestly priced kitchen knife capable of handling most cutting tasks. The subtle Rosewood octagonal handle is nicely finished and proportioned.
Matsubara uses White steel #1 for the range of knives that includes this 240mm Gyuto. They hammer forge the blades in the traditional way. To reduce the fragility of the core steel they cover the blade in a softer carbon steel which imparts strength and lightness to the knife. The “blacksmith” kurouchi finish adds an additional layer of protection to the blade while enhancing it’s aesthetic appeal. The final touch comes in the form of some lovely hand engraved kanji characters.
At 240mm this knife sits right in the middle of popular gyuto lengths. It is a tall blade with a slightly thick spine. This adds to the rigidity and responsiveness of the knife while providing extra finger clearance. The grind is a symmetrical, double sided type with a very sharp out of the box edge. It comes attached to a simple D-shaped Ho wood handle with a black buffalo horn ferrule. **We do not have a saya that fits this knife.
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mawh1kicl18&&&MS1-C18W&&&Matsubara White #1 Kiri Cleaver 180mm&&&The Matsubara White #1 Kiri Cleaver is a fine example of a traditional cleaver, the Japanese version of the European chef knife. It is hand-forged by 4th generation master bladesmith Katsuto Tanaka who was born in Matsubara in 1962. He is the fourth president of Tanaka Kama Kogyo, Blacksmith.
Tanaka-san hand hammers his blades from Hitachi White Paper #1, a very pure carbon alloy renowned for it hardness and ability to take and hold a sharp edge. This knife is hardened to 63-64 HRC which is at the upper end of hardness for this steel. The core (hagane) is then covered in a layer of softer carbon steel to add strength and protection. This layer is finished in a kurouchi style of blacksmith carbon which further protects the blade and aids in food release. It also endows the knife with a very nice rustic appearance. A lovely hand-engraved motif further adds to the fine aesthetic of the knife.
The Matsubara White #1 Kiri Cleaver measures 188mm in blade length and has a thicker than average spine measuring just over 3.8mm at the base.
The Matsubara White #1 Petty is a simple and classic knife capable of many cutting and chopping tasks around the kitchen. The blade is of average weight for its length but is a bit thicker at the heel than many others of this size. That distinction adds a higher degree of rigidity to the feel of the knife. The outer steel is finished in a kurouchi style which greatly enhances the durability and corrosion resistance of the blade. It also gives the knife a very characterful, rustic aesthetic prized by many enthusiasts. The finished blade is protected by a clear lacquer coating.
The rosewood handle is nicely finished and proportioned and is mated to a black pakka wood ferrule.
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matsubara&&&MS1-N18W&&&Matsubara White #1 Tall Nakiri 180mm&&&The Matsubara White #1 Cleaver is a fine example of a traditional Chinese cleaver. It is hand-forged by 4th generation master bladesmith Katsuto Tanaka who was born in Matsubara in 1962. He is the fourth president of Tanaka Kama Kogyo, Blacksmith.
Tanaka-san hammer forges his blades from Hitachi White Paper #1, a pure carbon alloy renowned for its hardness and ability to take and hold a sharp edge. This knife is hardened to 63-64 HRC, which is at the upper end of hardness for this steel. The core (hagane) is then covered in a layer of softer carbon steel to add strength and protection. This layer is finished in a kurouchi style of blacksmith carbon which further protects the blade and aids in food release. It also endows the knife with a very nice rustic appearance. A lovely hand-engraved motif further adds to the fine aesthetic of the knife.
The Matsubara White #1 tall nakiri is a tweener knife between a nakiri and a cleaver and they're fun for chopping a wide variety of foods. The double-sided grind features a very well-finished symmetrical edge bevel. This is a wonderful example of a classic cleaver. A knife should occupy a spot on the shopping list of anyone seeking a medium-sized and modestly priced kitchen knife capable of handling most cutting tasks.
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.
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.
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 handle.
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 Migaki stainless cladding with a beautiful look.
A traditional octagonal-shaped handle makes the package complete and gives the knife a great look. *The Santoku B saya is the best fit.
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.
&&&&&&34.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-blue-2-kogatana-50mm-118.png&&&0&&&||&&&||&&&@@@ mibl2ko65&&&MA2-510259&&&Mikisyo Blue #2 Kogatana 65mm&&&Mikisyo Blue #2 Kogatana 65mm. This hand-made 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.
&&&&&&60&&&&&&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.
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.&&&&&&60&&&&&&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 Blue #2 Unagi 110mm is made is a commonly used tool 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.
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.&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-crane-turtle-aogami-super-kogatana-259.png&&&0&&&||&&&||&&&@@@ mifiko60&&&MSC-52013&&&Mikisyo Fish Kogatana 60mm&&&Mikisyo Fish Kogatana 60mm. Hand made kogatana using high carbon steel. This handy knife is in the shape of a fish and measures 180mm from tail to tip with a blade edge length of 60mm. Mikysio is a specialist in kogatanas where for over 100 years these small knives were made by many blacksmiths in Miki City which is located on the western side of the mountains that separate Kobe city from the interior of Japan. Many customers use these as petty knives in the kitchen but also they work well for grafting, whittling and paper cutting as well as box cutters.&&&&&&29.95&&&&&&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 dry after use to keep from rusting.
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 a 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 craftman, he changes the first name to Kohsetsu, namely Kohsetsu Nagaike.
Here is a video of the master of kogatanas:&&&&&&49.95&&&&&&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 the first name to Kohsetsu, namely Kohsetsu Nagaike.
Here is a video of the master of kogatanas:&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mikisyo-white-2-unagi-knife-tokyo-145mm-26.png&&&0&&&||&&&||&&&@@@ mijakasw21&&&KT-22D&&&Mini Japanese Katana Sword 210mm&&&Mini Japanese Katana Sword. Makes a nice desk ornament. Ieyasu Tokugawa Model with Cover and Stand Made in Japan.
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 is a nice nimble knife that 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.
&&&&&&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 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. And we are really pleased to be able to bring this new line of kitchen knives to your attention and kitchen.
The Misuzu nakiri featured here is constructed from AUS10 stainless steel, which is then clad with a beautiful damascus outer layer. This outer layer, or jigane, not only enhances the appearance of the blade but also protects and strengthens the inner layer, or hagane, of AUS10 steel. The cutting-edge steel is hardened to a Rockwell rating of 60 plus. While many stainless steels can be difficult to sharpen, this slightly softer rating results in an easier to sharpen edge, while still retaining its ability to hold that sharpness through the extended use.
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 nice solid octagonal ho wood handle with a buffalo horn 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.
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.
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.
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/misuzu-sks93-kama-nakiri-170mm-222.png&&&5&&&||&&&||&&&@@@ miskkobu10&&&MOV-M02&&&Misuzu SKS93 Ko Bunka 105mm&&&How can you not love the looks of this little knife? From the tanto style, sword-like tip to the cute engraving on the handle, this knife wants to be used! At the ridiculously low price why would you not want one in your kitchen?
Bunka knives are such versatile cutters. The pointed tip gets into places other blades simply cannot reach. The flat profile offers push cutters a great board contact area and less chance of accordion cuts. This is 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.
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.
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.
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.
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.
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.
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/mizuno-carbon-steel-axe-78mm-90.png&&&0&&&||&&&||&&&@@@ mizunoax&&&MZN-3&&&Mizuno Carbon Steel Axe 80mm Curved Handle&&&The 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.
The octagonal handle, made from ho 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 this knife is made with a carbon steel edge and needs to be towel dried after using and washing the blade.
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.
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.
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.
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 a 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!
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 a ho wood octagonal handle with buffalo horn ferrule. The video on the page is not current. The photos are current.
In 210mm, this gyuto gets very thin at the tip and behind the edge. In the hand, 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.
Please note that the octagonal handle is now made of ho wood, not yew as shown in the video below.
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.
In 210mm, this gyuto gets very thin at the tip and behind the edge. In the hand, 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 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.
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.
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 protects the cladding from corrosion and rusting.
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.
Moritaka knives feel at once both substantial yet nimble in the 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 a thing of beauty. 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.
The blade is paired with a lovely custom octagonal handle made with 4,000-year-old Bog Oak.
&&&&&&270&&&&&&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.
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.
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.
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.
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.
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. Please note as of May 15th, 2015 these knives now have a ho wood octagonal handle with buffalo horn ferrule. The video on the page is not current. The photos are current.
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.
The blade is paired with a lovely custom octagonal handle.
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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.
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.
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 that see a good bit of protein work and veggie prep which does not require rocking through large ingredients. Please note as of May 15th, 2015 these knives now have a ho wood octagonal handle with buffalo horn ferrule. The video on the page is not current. The photos are current.
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.
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.
The blade is paired with a lovely custom octagonal handle.
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 ho wood octagonal handle with buffalo horn ferrule.
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.
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.
Crafting blades since the 13th century, Moritaka Hamono produces some truly prodigious knives at very attractive price points.
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.
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.
Please note that the video on the page is not current. The photos are current.
&&&&&&165&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/moritaka-as-santoku-170mm-225.png&&&4.5&&&||&&&||&&&||@@@ moassa18cu&&&C280&&&Moritaka AS Santoku 170mm Custom&&&
Moritaka AS Santoku 170mm Custom
Experience the legacy of Moritaka Hamono, a brand that has been perfecting the art of blade-making since the 13th century and has passed down this expertise through five generations. The Moritaka Supreme series exemplifies this rich tradition, combining ancient craftsmanship with modern performance.
This 170mm Santoku features a core of Aogami Super steel, renowned for its ability to achieve a razor-sharp edge. The blade is meticulously forged with a soft iron cladding and finished with a stunning kurouchi treatment, which not only enhances its distinctive appearance but also provides protection against corrosion.
When you hold a Moritaka knife, you'll immediately notice its perfect balance—substantial yet agile in your hand. The compound convex grind allows for effortless ingredient separation, making every slice precise and satisfying. The star of this blade is its Aogami Super steel core, hardened to an impressive 65 HRC. This high-carbon steel offers exceptional edge retention and durability, allowing you to maintain a sharp, refined edge for longer.
To complete this masterpiece, the blade is paired with a custom octagonal handle made from 4,000-year-old Bog Oak, adding a touch of history and elegance to your culinary experience.
Moritaka Supreme knives are renowned for their exceptional quality, using Aogami Super steel clad in softer iron and finished with a traditional Kurouchi coating. Moritaka, one of the oldest knife makers with over 700 years of history, delivers a blade that reflects this heritage.
With a well-balanced feel, the knife's 50/50 convex grind efficiently separates ingredients. Aogami Super steel allows for an exceptionally sharp edge and resists patina better than other carbon steels, thanks to its high alloy content. This santoku is not just a kitchen tool, but a piece of Japanese blade-making tradition.
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.
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.
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.
Light in the hand and easy on the wallet, this is a great knife at a great price.
Please note, the tips on these knives are ground off at an angle. This is intentional. See the second photo to see what it looks like.
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muasfu16&&&BAS-F165U&&&Murata AS Funayuki 165mm&&&Murata AS Funayuki 165mm. Takeo Murata is a blacksmith from Kochi, Japan. His knives have a good reputation for quality and he uses top-shelf aogami super steel with HRC of 64+-. These knives have a nice kurouchi finish with wa handle made of oak with a nice burnt urushi finish in an octagonal shape.
Light in the hand and easy on the wallet, this is a great knife at a great price.
Please note, the tips on these knives are ground off at an angle. This is intentional. See the second photo to see what it looks like.
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muasgy21&&&BAS-G210U&&&Murata AS Gyuto 210mm&&&Crafted by Takeo Murata, a renowned blacksmith 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 rustic beauty with ergonomics. Lightweight and handmade, the Murata AS Gyuto offers exceptional value.
The knife boasts a striking kurouchi finish and an octagonal oak handle enhanced with a burnt urushi finish, combining rustic beauty with ergonomics. Lightweight and handmade, the Murata AS Kiritsuke offers exceptional value.
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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.
Light in hand and easy on the wallet, this is a great knife at a great price.
Please note, the tips on these knives are ground off at an angle.
Light in hand and easy on the wallet, this is a great knife at a great price.
Please note, the tips on these knives are ground off at an angle. This is intentional. See the second photo to see what it looks like.
&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/murata-as-tall-petty-135mm-201.png&&&0&&&||&&&||&&&@@@ myrisecobu17&&&MCS-B170&&&Myojin Riki Seisakusho Cobalt Bunka 170mm&&&Naohito Myojin is a phenomenally talented sharpener from Sakai, Japan. These beautiful knives offer lovely looks, excellent grinds, and top-notch Cobalt Special stainless steel combined with gorgeous ebony octagonal handles.
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myrisesg2gy21&&&MRS-G210&&&Myojin Riki Seisakusho SG2 Gyuto 210mm&&&Naohito Myojin is a phenominally talented sharpener from Sakai Japan. These beautiful knives offer lovely looks, excellent grinds and top notch SG2 stainless steel combined with gorgeous wenge octagonal handles with buffalo horn ferrules.
2-3/8" x 1-3/16" x 3/4" (60mm x 30mm x 20mm). Made in Japan.&&&&&&16.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-1000-grit-90.png&&&0&&&||&&&||&&&||@@@ nair10gr1&&&Nagura10K&&&Nagura Irodori 10000 Grit&&&The Naniwa 10,000 Grit Nagura Stone is used to clean your stone and generate mud on your stone. The nice thing about this nagura is since you know the grit 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.&&&&&&25.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-10000-grit-136.png&&&0&&&||&&&||&&&||@@@ nair12gr&&&Nagura12K&&&Nagura Irodori 12000 Grit&&&The Naniwa 12,000 Grit Nagura Stone is used to clean your stone and generate mud on your stone. The nice thing about this nagura is since you know the grit 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.&&&&&&27&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-12000-grit-90.png&&&0&&&||&&&||&&&||@@@ nair20gr&&&Nagura2K&&&Nagura Irodori 2000 Grit&&&The Naniwa 2,000 Grit Nagura Stone is used to clean your stone and generate mud on your stone. The nice thing about this nagura is since you know the grit you can match it to a 2K 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-2000-grit-90.png&&&0&&&||&&&||&&&||@@@ nair220gr&&&Nagura220&&&Nagura Irodori 220 Grit&&&The Naniwa 220 Grit Nagura Stone is used to clean your stone and generate mud on your stone. The nice thing about this nagura is 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.&&&&&&14&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-220-grit-117.png&&&0&&&||&&&||&&&||@@@ nair30gr&&&Nagura3K&&&Nagura Irodori 3000 Grit&&&The Naniwa 3,000 Grit Nagura Stone is used to clean your stone and generate mud on your stone. The nice thing about this nagura is since you know the grit 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.&&&&&&18.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-3000-grit-90.png&&&0&&&||&&&||&&&||@@@ nair400gr&&&Nagura400&&&Nagura Irodori 400 Grit&&&The Naniwa 400 Grit Nagura Stone is used to clean your stone and generate mud on your stone. The nice thing about this nagura is 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.&&&&&&15&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-400-grit-118.png&&&0&&&||&&&||&&&||@@@ nair50gr&&&Nagura5K&&&Nagura Irodori 5000 Grit&&&The Naniwa 5,000 Grit Nagura Stone is used to clean your stone and generate mud on your stone. The nice thing about this nagura is since you know the grit 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.&&&&&&19&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-5000-grit-90.png&&&5&&&||&&&||&&&||@@@ nair800gr&&&Nagura800&&&Nagura Irodori 800 Grit&&&The Naniwa 800 Grit Nagura Stone is used to clean your stone and generate mud on your stone. The nice thing about this nagura is since you know the grit you can match it to a 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.&&&&&&16&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-800-grit-90.png&&&0&&&||&&&||&&&||@@@ nair80gr&&&Nagura8K&&&Nagura Irodori 8000 Grit&&&The Naniwa 8,000 Grit Nagura Stone is used to clean your stone and generate mud on your stone. The nice thing about this nagura is since you know the grit you can match it to a 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.&&&&&&24&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nagura-irodori-8000-grit-86.png&&&0&&&||&&&||&&&||@@@ nakagawa2&&&NB1D-G210&&&Nakagawa Blue #1 Damascus Gyuto 210mm&&&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 his 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.
This blade is made with Blue #1 steel and hand-made damascus reactive cladding. It's sharpened by one of the best blade grinders we know if named Myojin san.
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.
&&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nakagawa-ginsan-bunka-170mm-421.png&&&0&&&||&&&||&&&@@@ nagigy18&&&NAHA-G180&&&Nakagawa Ginsan Gyuto 180mm&&&Satoshi Nakagawa is the owner of Nakagawa Hamono in Sakai Japan. He's a master smith from one of the knife meccas in Japan.
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.
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nakamura1&&&NH1-1-B16BH&&&Nakamura Blue #1 Bunka 165mm&&&Introducing Nakamura Hamono: Craftsmanship Forged in Tradition
Nestled in the scenic countryside of Nakatsu City, Oita Prefecture, Kyushu, Nakamura Hamono has been a trusted name in hand-forged cutlery since 1900. With over a century of expertise, this family-run blacksmith shop continues to honor the age-old traditions of Japanese craftsmanship, creating high-quality tools that blend heritage with precision.
At Nakamura Hamono, each piece is crafted with care, from kitchen knives and shears to Japanese sickles, hatchets, hunting knives, and agricultural tools like hoes and weed removers. The skilled hands at Nakamura Hamono also offer expert re-sharpening and repair services, ensuring that every tool and blade remains a trusted companion for years to come.
Whether you are a professional chef, an avid gardener, or simply appreciate the art of fine tools, Nakamura Hamono provides pieces that are both functional and steeped in history. Explore our offerings and find the perfect tool that speaks to the craftsmanship of Kyushu.
Nestled in the scenic countryside of Nakatsu City, Oita Prefecture, Kyushu, Nakamura Hamono has been a trusted name in hand-forged cutlery since 1900. With over a century of expertise, this family-run blacksmith shop continues to honor the age-old traditions of Japanese craftsmanship, creating high-quality tools that blend heritage with precision.
At Nakamura Hamono, each piece is crafted with care, from kitchen knives and shears to Japanese sickles, hatchets, hunting knives, and agricultural tools like hoes and weed removers. The skilled hands at Nakamura Hamono also offer expert re-sharpening and repair services, ensuring that every tool and blade remains a trusted companion for years to come.
Whether you are a professional chef, an avid gardener, or simply appreciate the art of fine tools, Nakamura Hamono provides pieces that are both functional and steeped in history. Explore our offerings and find the perfect tool that speaks to the craftsmanship of Kyushu.
Nestled in the scenic countryside of Nakatsu City, Oita Prefecture, Kyushu, Nakamura Hamono has been a trusted name in hand-forged cutlery since 1900. With over a century of expertise, this family-run blacksmith shop continues to honor the age-old traditions of Japanese craftsmanship, creating high-quality tools that blend heritage with precision.
At Nakamura Hamono, each piece is crafted with care, from kitchen knives and shears to Japanese sickles, hatchets, hunting knives, and agricultural tools like hoes and weed removers. The skilled hands at Nakamura Hamono also offer expert re-sharpening and repair services, ensuring that every tool and blade remains a trusted companion for years to come.
Whether you are a professional chef, an avid gardener, or simply appreciate the art of fine tools, Nakamura Hamono provides pieces that are both functional and steeped in history. Explore our offerings and find the perfect tool that speaks to the craftsmanship of Kyushu.
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.&&&&&&19.99&&&&&&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 3000 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.&&&&&&19.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-220-grit-58.png&&&5&&&||&&&||&&&||@@@ nalowa30gr&&&NAJ-530&&&Naniwa Lobster Waterstone 3000 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 3000 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.&&&&&&23.99&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-lobster-waterstone-3000-grit-58.png&&&0&&&||&&&||&&&||@@@ stonebox&&&MV-510-530&&&Naniwa Multi Stone 1k / 3k wt 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 1000 grit (Red) side sets the perfect edge, effortlessly creating a burr for optimal sharpness. Meanwhile, the 3000 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 with its SKU: MV-510/530. Have any questions? Feel free to reach out to us. Elevate your sharpening game with the Naniwa Multi Stone 1000/3000 Grit.&&&&&&34.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-multi-stone-1k-3k-wt-free-stone-holder-48.png&&&0&&&||&&&||&&&||@@@ nach10grwast&&&P-310&&&Naniwa Professional Chosera 1,000 Grit&&&Naniwa Professional (formally called Chosera) synthetic water stones are widely considered among the best water stones on the market today. This 1k water stone would make an excellent foundation to a sharpening progression for any cutlery application. Like all Professional series stones, the 1k is renowned for removing steel quickly, dishing slowly, polishing above its grit level, and doing all this with splash and go convenience and great feel. Due to the composition of the binder used in these stones, extended soaking is not recommended as there is a risk of cracking. The stone measures 210mm x 70mm x 20mm.
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nach10supowa&&&P-390&&&Naniwa Professional Chosera 10,000 Grit &&&Whether an enthusiast caring for the finest blade or a straight razor user demanding a comfortable shave, the Naniwa Prosfessional 10K stone (formally called the Chosera 10k water stone) is a premier stone which produces premier edges. Naniwa changed the name but these are the same stones from their top-of-the-line series that are renowned for working quickly with great feel, keeping sharpening sessions quick and satisfying. Cleanup and use are sped up thanks to splash-and-go convenience. Extended soaking is discouraged by Naniwa due to the composition of the stone. The Pro Chosera 10k is hard and wears slowly helping to maintain a true surface for honing and providing for extended stone life. The 10k stone measures 8 1/4" long x 2 3/4" wide (210mm x 70mm), and weighs 1 lb. 8 oz. (686 g).&&&&&&245&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-10-000-grit-25.png&&&5&&&||&&&||&&&||@@@
nach200grshs&&&P-320&&&Naniwa Professional Chosera 2,000 Grit &&&This Naniwa Chosera 2k water stone offers an excellent solution to several niche applications. When working with extremely wear resistant steels, like modern powdered metallurgy steels, using a 2k stone to follow up a 1k stone decreases the duration of a sharpening session and increases the accuracy of the edge thanks to reduced fatigue for the sharpener. Alternatively, the fast-cutting action of the Chosera stones means that sharpening progressions can reach a broader grit range with fewer stones. This 2k stone could readily refine the scratch patterns of coarse girt stones like a 600 grit before moving onto a much finer stone to finish. Like all stones in the Chosera line, this stone is fast-cutting and slow dishing and has an excellent reputation for providing pleasant feedback. Due to the composition of these stones, they require only a splash of water and may crack if soaked for extended periods of time. These stones are 210mm x 70mm x 20mm. &&&&&&78.29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-2-000-grit-61.png&&&5&&&||&&&||&&&||@@@
ch3grstba&&&P-330&&&Naniwa Professional Chosera 3,000 Grit &&&These are the new Naniwa Professional series stones that were formerly called the Chosera 3k. At the boundary between fine grit finishing stone and medium grit workhorse, this 3k Chosera water stone can fill several roles in the typical sharpening progression. For many kitchen applications, a 3k edge is a versatile and durable edge for various tasks. For enthusiasts looking to push the limits of keenness, a 3k stone can segue to much finer stones such as the 5k or even the 10k, for the most refined edges possible. The Chosera stones are well regarded for cutting quickly, polishing to a high level or refinement, dishing slowly, and providing a pleasant feel while sharpening. A quick soak or splash of water is recommended for everyday use. Don't perma soak them. These stones are 210mm x 70mm x 20mm. &&&&&&110.69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-3-000-grit-52.png&&&5&&&||&&&||&&&||@@@
ch400grstwib&&&P-304&&&Naniwa Professional Chosera 400 Grit &&&Please note Naniwa recently changed the name of this stone from the Chosera 400 to the Naniwa Professional 400. In the never ending debate about which water stones are best, the Naniwa Chosera are a perennial contenders thanks to their outstanding performance. This 400 grit Chosera is hard, cuts quickly, and wears slowly. As the coarsest stone in the Chosera lineup the 400 is used for fast steel removal when repairing damaged edges, thinning knives, and resetting bevels. All Chosera stones are splash and go and the manufacturer recommends a quick soak. Don't perma soak these stones. The stone measures 210mm x 70mm x 20mm.&&&&&&59.39&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-400-grit-61.png&&&5&&&||&&&||&&&||@@@
nach50grwast&&&P-350&&&Naniwa Professional Chosera 5,000 Grit &&&For most kitchen cutlery applications a 5k stone gives a high performing and versatile edge. This Naniwa Professional (formally known as the Chosera) 5k produces not only excellent edges, but does so with the ease and satisfaction for which Naniwa Chosera stones are known. Chosera stones produce precise edges thanks to their firm nature and slow dishing. They cut quickly decreasing fatigue and helping sharpeners to maintain good form. Choseras do all this with great feel and the ease of splash and go use. Extended soaking is not recommended. The 5k stones measures 210mm x 70mm x 20mm. &&&&&&141.29&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-5-000-grit-26.png&&&5&&&||&&&||&&&||@@@
ch600grstba&&&P-306&&&Naniwa Professional Chosera 600 Grit&&&Among the great synthetic water stones on the market, the Chosera line of stones are easy and rewarding to use. This 600 grit Chosera is coarse enough to do chip removal and bevel setting during more involved sharpening sessions but remains fine enough to transition quickly to finer stones for finish sharpening. The Chosera stones are renowned for cutting quickly, wearing slowly, and polishing beyond their grit rating. All Chosera stones are splash-and-go stones and the manufacturer recommends against long-term soaking. The stone is 210mm x 70mm x 20mm.
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ch800grstba&&&P-308&&&Naniwa Professional Chosera 800 Grit&&&Often overlooked in the sharpening routine is the importance of coarser grit stones. Coarse grit stones speed up the early stages of sharpening and allow freehand sharpeners to do edge repairs without excessive fatigue which can decrease angle control and diminish the quality of the edge produced. This 800 grit Chosera stone bridges the gap between extremely aggressive and coarse stones for repair work and stones in the 1k grit range where many sharpening progressions begin before moving on to a finer finishing stone. As with all Choseras, this stone is fast cutting and slow dishing and polishes above its grit rating. These stones are splash and go and soaking is not advised due to the composition of stone’s binder. The stone measures 210mm x 70mm x 20mm.&&&&&&66.59&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-professional-chosera-800-grit-61.png&&&5&&&||&&&||&&&||@@@
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.&&&&&&6.5&&&&&&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&&&This Naniwa Super stone combines their two most popular stones in one. The dark blue side is the 1k stone and the pale blue side is the 5k stone. It's a great way to save some money to buy a combo stone when you're first learning to sharpen. Dimensions are 210x70x20mm. The stone is easy to use. Just splash water on it and start sharpening. &&&&&&94.5&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-1k-5k-38.png&&&5&&&||&&&||&&&||@@@
superstone&&&S2-410&&&Naniwa Super Stone 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. Stone measures 210mm x 70mm x 20mm. Naniwa changed the packaging and model number on these stones in 2015.
Do not forget that these are true splash and go stones that should not be soaked at all.
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na&&&S2-490&&&Naniwa Super Stone 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 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.
This Naniwa Super 10,000 stone 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.&&&&&&70.4&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-10-000-61.png&&&5&&&||&&&||&&&||@@@
na12grsu&&&S2-491&&&Naniwa Super Stone 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 stones available. These are truly excellent sharpening stones, suitable for any pro or serious home chef.
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.
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.
This a splash and go stone so it must not be soaked.&&&&&&83.2&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-12-000-61.png&&&5&&&||&&&||&&&||@@@
superstones1&&&S2-420&&&Naniwa Super Stone 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 stone makes it easier to sharpen without sacrificing overall performance.
This 2,000 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 (8.25” long, 2.75” wide and 0.75” thick). 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, they 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.&&&&&&45.6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-2-000-63.png&&&5&&&||&&&||&&&||@@@
nasust5gr&&&S2-430&&&Naniwa Super Stone 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 a 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!
They 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.&&&&&&49.6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-3-000-55.png&&&5&&&||&&&||&&&||@@@
nasustbaexth&&&S2-404&&&Naniwa Super Stone 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.
They measure 210 mm x 70 mm x 20 mm.
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superstone5&&&S2-450&&&Naniwa Super Stone 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 which 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 5,000 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 1,000 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!
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nasust8grnob&&&S2-480&&&Naniwa Super Stone 8,000&&&There are 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 are 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 to these stones is that their abrasive is formulated so that it easily breaks down in use to give a very smooth sharpening gradient.
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.
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 regime.&&&&&&61.6&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/naniwa-super-stone-8-000-62.png&&&4&&&||&&&||&&&||@@@
natrst10gr&&&T-210&&&Naniwa Traditional Stone 1,000&&&Naniwa has long been known for exceptionally high quality stones, and these new Traditional style 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 new 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.
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&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-1000-grit-stone-205.png&&&3&&&||&&&||&&&@@@ naho10grst1&&&NS-10K&&&Nano Hone 10000 Grit Stone &&&The finest grit currently available in the Nano Hone sharpening system is this 10000 grit stone. This corresponds to about 1 micron and will give you a show stopping finish. It completes the 5 piece stone set up for a perfectly spaced range of grades, capable of sharpening and finishing most types of blades.
The stone is intended for use with the Stone Stage holder which features two pins that locate the stone and plate firmly to the base. This results in an extremely rigid structure which is essential for accurate and controlled sharpening. The stone releases from the base easily and the base plate is color coded for quick changes
The stone is made from a non-porous ceramic matrix which has been created to offer a great balance of finish and cutting speed. As it is a true splash-and-go, it requires just a few drops of water to get going.&&&&&&145&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-10000-grit-stone-215.png&&&0&&&||&&&||&&&||@@@ naho400grst&&&NS-400&&&Nano Hone 400 Grit Stone&&&The Nano Hone system was developed by entrepreneur and knife addict, Hap Stanley. He believes that the flatter the stone the more efficient and effective the sharpening. To this end, he has engineered a range of stones, flattening plates, and accessories that can take care of almost every sharpening need with precision and ease.
His stone system is based around a Stone Stage. This holder is a major departure from the usual end gripping systems by using a very heavy base with two staging pins that locate in the back of the stone. The posts easily release the stone for super quick changes.
This is the coarsest stone in the current lineup. It has a grit rating of 35 microns, which translates to about 400 grit. It is made from a non-porous ceramic matrix which has been created to offer a great balance of finish and cutting speed. The stone is a true splash-and-go style that requires very little water to get going. The stone holder is color coded for easy recognition.
We believe that this system is an interesting departure from the norm and one that any serious sharpener would do well to consider.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-400-grit-stone-214.png&&&5&&&||&&&||&&&@@@ nonohone&&&NS-6000&&&Nano Hone 6000 Grit Stone &&&The Nano Hone NS-6000 is about as high a grit as most kitchen knife sharpeners will ever need to go. It completes the triple stone set up for a perfectly spaced range of grades, capable of sharpening and finishing most types of blades.
The stone is intended for use with the Stone Stage holder which features two pins that locate the stone and plate firmly to the base. This results in an extremely rigid structure which is essential for accurate and controlled sharpening. The stone releases from the base easily and the base plate is color coded for quick changes
The stone is made from a non-porous ceramic matrix which has been created to offer a great balance of finish and cutting speed. As it is a true splash-and-go, it requires just a few drops of water to get going.&&&&&&105&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-6000-grit-stone-198.png&&&5&&&||&&&||&&&||@@@ nahorinllapl&&&NL-6&&&Nano Hone NL-6 Lapping Plate&&&This lapping plate is made to flatten whetstones ranging from 400 grit to 30,000 grit. It is made to flatten even the hardest ceramic stones.
Like a wide-screen smartphone requiring your full grasp, the NL-6 surface is coated with diamond abrasive particles in a nickel bed. The NL-6's surface is a series of raised diamond-coated structures. It is the edges of these raised diamond structures that are doing the heavy work. This plate is intended for ceramic water stones.
Nice weight, solid footing, and thick hard-coat anodized aluminum protect your countertop. A threaded drain hole holds and releases water with ease and rinses easily. Measures 12" in diameter. &&&&&&199&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nano-hone-sharpening-pond-147.png&&&0&&&||&&&||&&&||@@@ nast10mi&&&DR-3010&&&Nano Strop 10 Micron Closeout Sale&&&The Nano Strop is designed for long sharpening strokes. This means fewer transitions and more angle control. Use it like strop with edge trailing strokes and you'll be amazed at how nicely it will bring back your edges. It has a very low point load; this will keep the line of your edges from deforming over time.&&&&&&110&&&79.95&&&https://s.turbifycdn.com/aah/chefknivestogo/nano-strop-10-micron-closeout-sale-26.png&&&0&&&||&&&||&&&@@@ nast25mi&&&DR-3025&&&Nano Strop 25 Micron Sale&&&You can use it hand held like a traditional steel or you can put it across your sink and use it as a fixed sharpening stone (long stroke). The diamond resin plate featured on top of the frame is 14” long. We do not know of any other sharpening stones this long. This allows for significantly longer strokes, which makes it much easier to maintain the same angle. This Nano Strop is 25 Micron or about 600 grit range.&&&&&&99&&&89.95&&&https://s.turbifycdn.com/aah/chefknivestogo/nano-strop-25-micron-sale-3.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.
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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.
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.
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..
A Legacy of Excellence: Narutaki stones are renowned for their consistency and longevity, have been the backbone of Japanese blade sharpening for centuries. Embrace a piece of this heritage and experience the unmatched quality that has honed samurai swords and fine cutlery through the ages.
Grit Range Excellence: With a grit range estimate of about #10000, it's perfect for the final sharpening of razor blades or achieving a fine finish on high carbon blades.
The photos are current. In the 1970s the mines were closed since the population of Kyoto started to encroach on the mountains that surround the city which has made the stones very hard to come by. This example weighs just over 696g. There are 2 stamps on the top of the stone and an inventory stamp on the side. It measures 77mm x 210mm x 20mm.&&&&&&525&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/narutaki-japanese-natural-stone-48.png&&&5&&&||&&&||&&&||@@@ natonast&&&71060&&&Narutaki Natural Stone &&&Elevate your blade maintenance with the Narutaki Sharpening Stone, meticulously mined in Kyoto, Japan. Renowned for its superior quality and heritage, this stone is the choice of discerning chefs, straight razor enthusiasts and craftsmen who demand the finest sharpening experience. They have become increasingly rare over the years.
The Narutaki stone offers high grit estimated at around 10k, ensuring your knives achieve a razor-sharp edge. Its natural composition and exquisite craftsmanship provide a smooth, consistent surface, allowing you to hone your blades to perfection.
Discover the essence of traditional Japanese sharpening with the Narutaki Sharpening Stone from Kyoto. Bring precision, tradition, and excellence to your sharpening routine.The stone measures 126mm x 80mm x 32mm and it weighs 740 gr.&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/narutaki-natural-stone-22.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.
You have to see this knife to truly appreciate the quality of workmanship and materials. A real stunner!
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.
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 buffalo horn ferrule.
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!
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.
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.
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!
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.
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.
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.
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!
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!
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.
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.
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!
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!
&&&&&&295&&&&&&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.
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.
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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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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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!
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.
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.
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niwh1gy21&&&NK-G210&&&Nishida White #1 Kurouchi Gyuto 210mm&&&The Nishida White #1 Kurouchi gyuto measures a little over 210mm on the edge and has a hefty, workhorse feel to it combined with a rustic, kurouchi finish. The knife comes with a very nice oval rosewood handle with black pakka wood ferrule.
Please note that we do not carry a saya that fits this knife. We recommend the felt blade guard instead.
&&&&&&140&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nishida-white-1-kurouchi-gyuto-210mm-197.png&&&5&&&||&&&||&&&|kika21gy|@@@ niwh1kuna17&&&NK-N175&&&Nishida White #1 Kurouchi Nakiri 175mm&&&Nishida White #1 Kurouchi Nakiri 175mm. This has a hefty, workhorse feel to it combined with a rustic, kurouchi finish. The knife comes with a very nice oval rosewood handle with black pakka wood ferrule.
&&&&&&125&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/nishida-white-1-kurouchi-nakiri-175mm-264.png&&&0&&&||&&&||&&&@@@ niwh2kusa17&&&NK-S180&&&Nishida White #1 Kurouchi Santoku 180mm&&&Nishida White #1 Kurouchi Santoku 180mm. This has a hefty, workhorse feel to it combined with a rustic, kurouchi finish. The knife comes with a very nice oval rosewood handle with black pakka wood ferrule.
The single knife magnets from Noyer offer 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. &&&&&&49.95&&&&&&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. &&&&&&175&&&&&&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 avoid the knife from spinning or swinging by having not one but four magnets per knife. That means that the one that is 40 cm (that could hold at least five knives) has got 20 small neodymium magnets in total.&&&&&&125&&&&&&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.&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/oak-french-rolling-pin-19.png&&&0&&&||&&&||&&&@@@ shkasg2kabu1&&&OG-103&&&Ogata SG2 Kasumi Bunka 180mm &&&Ogata san is one of the many knife makers of the Takefu Knife Village cooperative factory based in Echizen Japan. He's a master smith with excellent skills and his knives have a reputation of 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 and do not cut hard items like bones or frozen food or stalks and other hard items or else you can chip the knife. If you treat it with care you'll be rewarded with a knife that will cut effortlessly.
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.
We asked him to follow his popular Takobiki knives with a standard gyuto and here is the result. This is a double-edged gyuto.
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okado&&&OKD-165FU&&&Okada White #2 Funayuki 165mm&&&Okada White #2 Funayuki 165mm is a unique knife that he designed for us. It's 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 and makes sickles, hedge shears etc but he is expanding his offerings to include kitchen knives.
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okada2&&&OKD-180FU&&&Okada White #2 Funayuki 180mm&&&Okada White #2 Funayuki 180mm is a unique knife that he designed for us. It's 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 and makes sickles, hedge shears etc but he is expanding his offerings to include kitchen knives.
&&&&&&239.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-funayuki-180mm-265.png&&&0&&&||&&&||&&&@@@
okadagyuto&&&OKD-240GY&&&Okada White #2 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.
&&&&&&299.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-gyuto-240mm-244.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.
&&&&&&195&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okada-white-2-kurouchi-gyuto-210mm-90.png&&&0&&&||&&&||&&&|kika21gy|@@@ 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.
His idea is, instead of making similar knives to other knife blacksmiths, he wants to make something unique as per attached photos. 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.
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okwh2ta25&&&F-276R&&&Okada White #2 Takobiki 270mm&&&Mr. Okada is one of our close friends and he has made a unique knife as attached. He is located in Echizen and works at the Takefu Village Cooperative factory. He is originally a blacksmith of gardening tools such as sickle, 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 as per attached photos. 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 rosewood D-shaped handle.
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 as such 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 micro-structures 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!
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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.
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 results in it being one of your go to kitchen and general home tools.
The Okeya Folding Kogatana would make a perfect gift for the knife lover in your life.&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/okeya-blue-2-folding-kogatana-126.png&&&4.5&&&||&&&||&&&||@@@ okbl2gy21&&&JHA-G21J&&&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 really pleased to have found them and have become their very 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 which is given a very attractive hammer finish, almost like a nashiji look. Some nicely done hand-chiseled kanji on one side of the blade is coupled together with some stamped figures on the back. The core steel is hardened to 60 HRC. The edge is made with symmetrical 50/50 grind.
A simple octagonal walnut and pakka wood handle match the looks perfectly and give this very well priced knife an up-market look and feel.
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 black pakka wood ferrule. If you are a professional chef who processes a lot of poultry or other birds, a honesuke 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 worth while.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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!
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!
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.
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.
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.
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.
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!
We have looked high and low for a good knife that provides ease of use, comfort, and security in this task. Our search has taken us to Sakai City where we have commissioned a knife to fulfill these requirements.
The Kohetsu oyster knife is made from a durable and easy to maintain stainless steel. The blade shape is in the New Haven style which is wider and flatter than the Boston variety. The blade is coupled to a very well-made wood handle. The rounded smooth handle gives you a firm comfortable grip and good leverage. This handle will allow you to work longer into your session with less fatigue on your palm. The hand guard provides extra safety by keeping your hand from slipping forward and allows you to apply the additional pressure that may be needed to get into that shell.
If, like us, you are going to be opening a lot of oysters, you will be very glad you have this knife in your quiver of kitchen tools.
&&&&&&40&&&35&&&https://s.turbifycdn.com/aah/chefknivestogo/reigetsu-honesuki-150mm-sale-147.png&&&5&&&||&&&@@@ fucunana16&&&FC-1052&&&Reigetsu Nakiri 160mm Sale&&&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!
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.
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.
It is a similar size to our other large plating spoon and will be a perfect tool for saucing plates during service or as a serving spoon at home. It is made from high quality stainless steel, holds 2.5 tablespoons, and is 9 inches long with a comfortable handle. Set includes 3 spoons as pictured.&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-black-satin-large-spoon-3pc-set-8.png&&&0&&&||&&&||&&&@@@ riblsaslspla&&&Spoon-BLACKSlotted&&&Richmond Black Slotted Spoon&&&Richmond Black Satin Slotted Spoon is our latest creation. The same size as our regular plating spoon, this slotted spoon comes in handy for a variety of quick straining tasks in the kitchen or at work or school.
I've been "chasing the dragon" re sharpness ever since. In my pursuit of that elusive perfect edge I've come to use a variety of sharpening tools from powered gear for repairs and stock removal to Japanese water stones, both natural and synthetic, as well as a wide variety of abrasives and media. I've always been a natural geek and that extends to my sharpening; you could characterize my approach as a scientific one. And a pro kitchen is a great laboratory for finding what works and what doesn't. I've refined my techniques over the years based on my own experience and the feedback I get from those I sharpen for. To that end I've incorporated a lot of Hand American products into my routine, as well as the terrific products from our own "Mr. Wizard", Ken Schwartz.
The Addicts I sharpened were worked into shape with DMT Dia-Sharps, then sharpened on Shapton Pro and Chocera stones. I followed the stones by stropping on balsa wood and/or felt charged with Hand American chromium paste and Ken's 0.125 micron Cubic Boron Nitrate (CBN). I found that the 320 Shapton Pro and the 400 Chocera do a great job of removing the scratches left by the diamonds, prepping the bevel for an excellent finish & polish. The charged felt is great for deburring and the soft balsa gives a very minute micro-convex that extends the life of the edges a bit. The CBN gives that smooth-yet-bitey edge that sails through all the standard knife-geek tests while giving terrific real world kitchen performance.
I hope you enjoy the knives! And let me extend my humble thanks to Mark for allowing me to bring them to you.
Rob Babcock" &&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-knives-finish-sharpening-by-rob-babcock-100.png&&&0&&&@@@ ckplsp&&&Spoon-Large&&&Richmond Large Plating Spoon&&&Here is the brand new Richmond plating spoon. Great for work, home or school. This is a perfect size for saucing plates during service or as a serving spoon at home. High quality stainless steel, comfortable handle. 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.
&&&&&&9.9&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/richmond-offset-plating-tweezers-135.png&&&4.5&&&||&&&||&&&@@@ rislsp&&&Spoon-Slotted&&&Richmond Slotted Spoon Sale&&&Richmond Slotted Spoon is our latest creation. The same size as our regular plating spoon, this slotted spoon comes in handy for a variety of quick straining tasks in the kitchen or at work or school.
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.
This clear, multi-use glass features a pattern of straight lines starting from the bottom in rising and falling heights. It's simple but luxurious.
The glass used is high-quality Edo glass, handblown by craftsmen.
Roo strops are made with kangaroo leather which is thin and ideal for stropping. Please understand these are natural products and they often have minor imperfections that won’t affect the use of the strop.
This strop set will give you all you need to get razor-sharp edges between your sharpening sessions and also to finish your edges. We included our best-selling 3x8" strop plate as well as a kangaroo leather strop and our best-selling 1-micron Diamond spray. The roo leather strop has a magnet adhered to the back so it stays firmly in place.
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.
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.
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.
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.
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.
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.
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.
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.
In true Saji fashion, the blade is coupled to a good quality cow bone western-style handle.
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.
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.
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.
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.
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.
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.
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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 and you need to be sure of the work area size before considering anything longer. It is hand-fashioned from Blue Paper #2 steel with a ni-mai awase cladding (a single sided layer of iron). 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.
Sushi chefs employ several fish slicers, 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 not acceptable in the preparation of sushi.
This beautiful knife is hand-fashioned from Blue Paper #2 steel with a ni-mai awase cladding (a single sided layer of iron).
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 224g, 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.
The wide nose design makes these pliers perfect for a variety of tasks, from gripping small items like nuts and bolts to larger objects like vegetables and fish. The precision tips allow for easy and accurate handling, while the comfortable grip ensures a secure hold, even when working with wet or slippery materials.
The Sakai Takayuki Wide Nose Pliers are also versatile enough to be used in a range of settings, from the home kitchen to professional kitchens and even outdoor adventures. Take them with you on your next camping trip, fishing excursion, or backyard BBQ and experience the convenience and ease of use for yourself.
Don't settle for subpar pliers - upgrade to the Sakai Takayuki Wide Nose Pliers and elevate your culinary and DIY game to the next level. Order now and see the difference for yourself!&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakai-takayuki-fish-bone-pliers-99.png&&&4&&&||&&&||&&&@@@ satasawh2pe&&&3216&&&Sakai Takayuki Sanpou White #2 Kasumi Petty 150mm&&&Discover the pinnacle of culinary excellence with the Sakai Takayuki Sanpou White #2 Kasumi Petty — a testament to the art of Japanese knife craftsmanship. Crafted in the historic city of Sakai, Japan, known for its legendary blade-making heritage.
At its core lies the exceptional Shirogami #2 (White #2 Carbon Steel), renowned for its ability to achieve and maintain a razor-sharp edge. This is complemented by a reactive soft iron cladding that enhances the blade's durability. To preserve its pristine condition, a simple wipe down after use will prevent rust, ensuring longevity.
Boasting a Rockwell hardness of 62, the Sakai Takayuki petty promises superior edge retention, ready to withstand the demands of a professional kitchen environment. Its symmetrical 50/50 double bevel edge caters to both left- and right-handed users, offering adaptability and precision.
The Sakai Takayuki Sanpou White #2 Kasumi Gyuto represents more than just a knife — it's a commitment to enhancing your culinary journey. It invites you to experience the harmony of traditional craftsmanship and peak performance, propelling your cooking to new heights.
&&&&&&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.
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.
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.
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.
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.
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.
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.
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.
All of these knives are single bevel and are meant 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. 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 which extends almost all the way to the edge where a small micro bevel is applied. The back side 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 right 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.
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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.
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.
The blade is made from the popular Hitachi White #2 carbon steel with a soft iron cladding. As such, it will corrode if not cared for properly. The inner core of White #2 steel takes and keeps a good edge and it is quite easy to sharpen. But do remember that this is a single bevel blade and as such it is only suitable for right-handed users!
Generally speaking, the funayuki blade is more pointed with a flatter belly than you would find on a regular gyuto. The pointed tip and slightly smaller blade area make for a lighter and more agile knife. It is a great all-around knife, especially for those preferring a push/pull cutting action. This particular funayuki remains true to the original seafood oriented design which makes it particularly adept at breaking down fish, much like a deba. A saya is included.
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.
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.
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.
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 "D" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife.
This is a single bevel edge and will require the user to possess 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 "D" shape and is made from ho wood and carries a buffalo horn ferrule. The saya is included with this knife.
Our blacksmith in Sakai City forges these blades from an Ironclad Shirogami White #2 steel. He grinds the backside with a very slight concave profile and then gives the front side a single convex bevel from about halfway down the blade. This bevel is then finished with a very small micro bevel at the edge.
Each blade is fitted with a traditional Ho wood oval handle with a buffalo horn ferrule. A custom wood saya and pin are included. The fit and finish of these knives is first-rate and we are proud to be able to add this traditional carbon steel Japanese knife line to our Richmond Sakai brand.
Our blacksmith in Sakai City forges these blades from an Ironclad Shirogami White #2 steel. He grinds the backside with a very slight concave profile and then gives the front side a single convex bevel from about halfway down the blade. This bevel is then finished with a very small micro bevel at the edge.
Each blade is fitted with a traditional Ho wood oval handle with a buffalo horn ferrule. A custom wood saya and pin are included. The fit and finish of these knives is first-rate and we are proud to be able to add this traditional carbon steel Japanese knife line to our Richmond Sakai brand.
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.
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.
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.
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.
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.
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.
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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.
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.
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.
&&&&&&269.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-as-gyuto-180mm-273.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 4 different stones, and the final process is done with a natural stone. As a result, the production capacity is limited.
&&&&&&369.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sakoda-as-gyuto-210mm-317.png&&&0&&&||&&&||&&&|kika21gy|@@@ skasna16&&&SKD-104&&&Sakoda AS Nakiri 165mm&&&Mr. Sakoda is a new blacksmith for CKTG. He is located in Tosa area which is a few hours' drive south and east of Osaka. He produces simple Japanese Kataba and Gyutos. The blades 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 4 different stones and the final process is done with a natural stone. As a result, the production capacity is limited.
Mr. Sakoda is a new blacksmith for CKTG, 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 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.
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.
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.
Can be used wet or dry; don't use on plated or painted surfaces. Test on an inconspicuous area before use.&&&&&&7.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sandflex-super-eraser-fine-196.png&&&5&&&||&&&||&&&@@@ sase3p&&&Saya-2nds&&&Saya Seconds 3pcs&&&This 3 piece saya second set contains a CKTG Gyuto Saya 210mm A, a CKTG Gyuto Saya 240mm A, and a CKTG Cleaver Saya. The 210's pinhole is to big for the saya pin and the 240 is separated at the end. The cleaver saya has some discoloration in the wood. &&&&&&105&&&40&&&https://s.turbifycdn.com/aah/chefknivestogo/saya-seconds-3pcs-72.png&&&0&&&||&&&||&&&@@@ sh6pcstset&&&GlassStoneStarterSet&&&Shapton 6pc Starter Set Sale&&&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 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 6k 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 inspect the quality of their edges visually.
Lastly, we have included some Angle Guide Stars so you can easily find the angle you want to sharpen at.
This Diamond Lapping Plate from Shapton is precision made with a high level of quality control to ensure the plate is as flat as possible. The plate is constructed of glass with diamond aggregate embedded in the glass. To use the lapping plate simply wet the plate and stone with a splash of water then either rub the stone on the lapping plate or vice-versa using a combination of figure-8 motions and/or scrubbing motions in alternating directions.
&&&&&&340&&&249.95&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-diamond-lapping-plate-sale-60.png&&&5&&&||&&&||&&&@@@ 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.&&&&&&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! &&&&&&60&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-16k-for-edge-pro-90.png&&&4.5&&&||&&&||&&&||@@@ shglstforedp2&&&SGEP-30K&&&Shapton Glass Stone 30K For Edge Pro&&&The Shapton Glass Stone stands as the indispensable sharpening companion for both professional chefs and home cooks devoted to knife maintenance. Crafted from synthetic materials with superior, consistently even abrasion, the Shapton requires no soaking prior to use. Unlike many synthetic alternatives, it swiftly hones edges and maintains durability over time. This makes shaping and maintaining knives effortless and efficient. Even as its abrasive surface wears thin, the stone continues to excel, owing to its robust glass backing plate.&&&&&&199.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-30k-for-edge-pro-103.png&&&0&&&||&&&||&&&||@@@ shglst3kfore&&&SGEP-3K&&&Shapton Glass Stone 3K for Edge Pro&&&The Shapton Glass Stone 3000 grit for the Edge Pro sharpening system, stands as the indispensable sharpening companion for both professional chefs and home cooks devoted to knife maintenance. Crafted from synthetic materials with superior, consistently even abrasion, the Shapton requires no soaking prior to use. Unlike many synthetic alternatives, it swiftly hones edges and maintains durability over time. This makes shaping and maintaining knives effortless and efficient. Even as its abrasive surface wears thin, the stone continues to excel. It comes mounted to the edge pro plate so it's ready to use.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glass-stone-3k-for-edge-pro-179.png&&&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. &&&&&&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.
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).
&&&&&&59.95&&&49.95&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-1000-grit-sale-42.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).
Sharpening a German Straight Razor from Harrelson Stanley on Vimeo.
&&&&&&134&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-16-000-grit-sale-100.png&&&5&&&||&&&||&&&||@@@ shgl20gr&&&50302&&&Shapton GlassStone 2000 Grit&&&This 2k stone from the Shapton Glass line makes an outstanding choice for a wide range of users. As the Shapton Glass stones are designed to sharpen the most modern and abrasion resistant steels on the market the stones are very fast cutting. With quick cutting speed, most users can use the 2k stone between a coarse stone like the 500 grit and a fine stone like a 6k stone. For users who need to cut the toughest of steels they can shorten the distance between stones by plugging the 2k in between a 1k and 4k making for short and effective sharpening sessions. The Shapton Glass stones are hard stones that produce extremely precise edges while wearing slowly. The stones are also extremely convenient to use since they do not require soaking, just a splash of water. The stone is mounted to a glass backing plate. The stone without the plate measures 210mm x 70mm x 5mm, the glass plate adds 5mm to the thickness.&&&&&&63&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-2000-grit-127.png&&&5&&&||&&&||&&&||@@@ shglst220gr&&&50101&&&Shapton GlassStone 220 Grit&&&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.
&&&&&&44&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-220-grit-87.png&&&5&&&||&&&||&&&||@@@ 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.&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-320-grit-125.png&&&5&&&||&&&||&&&||@@@ shgl40gr&&&50103&&&Shapton GlassStone 4000 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).
&&&&&&69&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-4000-grit-236.png&&&5&&&||&&&||&&&||@@@ 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.
&&&&&&55&&&49.95&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-500-grit-sale-40.png&&&5&&&||&&&||&&&||@@@ shgl6k&&&50503&&&Shapton GlassStone 6000 Grit&&&The Shapton 6000 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 8000 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).
&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-8000-grit-243.png&&&4.5&&&||&&&||&&&||@@@
shglfiho&&&50300&&&Shapton GlassStone Field Holder Sale&&&This handy Shapton Field Holder can store up to 3 shapton glass stones and can also be used as a base for sharpening. It's an excellent accessory to your Shapton Glass stone set. Please note: this holder does not work with the Shapton Professional stones.&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-glassstone-field-holder-sale-9.png&&&3.5&&&||&&&||&&&||@@@
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.
*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.
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shpro20&&&K0703&&&Shapton Pro Green 2000 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 which doubles as a stone holder is included by the maker. 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. We are also now buying 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 8000 Grit&&&Shapton Professional stones have established a benchmark in the market for hard, fast cutting synthetic stones that are highly wear resistant and require no soaking. Each iteration of stone within the Professional line does a fantastic job for the application it is designed for, from repair work to straight razor polishing. The ease of use and fantastic results provided by this series makes Shapton Pro one of the best-selling lines of stones on our site.
Providing a higher level of refinement than the 5000 grit, the Shapton Pro 8000 grit is another popular choice for finishing work on kitchen cutlery and a progression mid-point for straight razors. This level of grit can also be used in edge-trailing, stropping applications for knife maintenance. 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. We are now a registered dealer with the factory in Japan and we will be providing warranty support for them here in the United States if you purchase them from us. Ships from Madison, WI.&&&&&&85&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-melon-8000-grit-48.png&&&5&&&||&&&||&&&||@@@
shpro10&&&K0702&&&Shapton Pro Orange 1000 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.
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shaptonpro1&&&K0707&&&Shapton Pro Sky 1500 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.
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shpro50&&&K0704&&&Shapton Pro Wine 5000 Grit&&&Shapton Professional stones are highly regarded for the speed at which they cut, resistance to dishing and wear, and the splash and go characteristics associated with this ceramic medium. Fairly hard, these stones provide excellent feedback and achieve very nice levels of finish in the medium and higher grits.
The Shapton Pro 5000 grit stone is an excellent choice as a finishing stone while sharpening kitchen knives or a transition stone during a razor progression. Like the rest of the series, this stone comes with a slotted storage case for uniform drying which also doubles as a stone holder. These stones measure 8.25” x 2.75” each.
*Please note, Shapton stopped printing their name on the Pro Stones for delivery to Shapton USA at the end of 2015. All new stones have no printed ink.&&&&&&70&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-pro-wine-5000-grit-50.png&&&5&&&||&&&||&&&||@@@
shpro15gr&&&K0705&&&Shapton Pro Yellow 12000 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 incredibly 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.
*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. As of 2017, we are buying these stones directly from Japan and shipping them from our office in Madison, WI. &&&&&&90&&&70&&&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&&&||&&&||&&&||@@@
shpr8kforedp&&&EPSP8K&&&Shapton Professional 8K For the Edge Pro Closeout&&&Shapton Professional 8K For the Edge Pro. 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. &&&&&&35&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shapton-professional-8k-for-the-edge-pro-closeout-79.png&&&5&&&||&&&||&&&||@@@
shro10gr&&&60216&&&Shapton Rockstar 1000 Grit Ceramic Sharpening Stone&&&Shapton Rockstar line is new for 2024 and is the pinnacle of ceramic sharpening stones.RockStar: a sharpening tool containing the distilled essence of Shapton’s skill.
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – Shapton recommends a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing.
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shro20grcesh&&&60316&&&Shapton Rockstar 2000 Grit Ceramic Sharpening Stone&&&Discover the satisfaction and ease of sharpening when you work with the Shapton Rockstar 2000 Grit, Ceramic Sharpening Stone. Shapton Rockstar line is new for 2024 and is the pinnacle of ceramic sharpening stones. RockStar: a sharpening tool containing the distilled essence of Shapton’s skill
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – Shapton recommends a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy the pleasure of a first-rate sharpening experience. Dimensions:
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shro320grces&&&60315&&&Shapton Rockstar 320 Grit Ceramic Sharpening Stone&&&Discover the satisfaction and ease of sharpening when you work with the Shapton Rockstar 320 Grit, Ceramic Sharpening Stone. Shapton Rockstar line is new for 2023 and is the pinnacle of ceramic sharpening stones. RockStar: a sharpening tool containing the distilled essence of Shapton’s skill
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – Shapton recommends a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy the pleasure of a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing. Dimensions:
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – they recommend a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy the pleasure of a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing. Dimensions:
Powerful sharpening power to cope with even the hardest blades, while delivering a delicate, uniform finish. Quick to use – Shapton recommends a quick soak – and with outstanding durability, to keep its surface in tip-top condition. The RockStar will improve your work efficiency and allow you to enjoy the pleasure of a first-rate sharpening experience.
The optional stainless-steel storage case blends in with any setting, storing your stone safely and beautifully. Just like the Glass Stones you sharpen these on the side with no writing.
&&&&&&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.
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.
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 pakka wood ferrule.
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.
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.
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.
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.
Shiba fashions his blades out of R-2 stainless powdered steel. Many knife aficionados like this stainless alloy for the extremely thin blades that can be fashioned from it. Knives made of R-2 steel can be sharpened to a narrow degree angle which results in an amazingly fine cutting edge. The R-2 steel is hardened to between 62-63 HRC, which is an impressive number!
The fit and finish are of the very highest standards. The blade faces have a rough finish to reduce friction between the food and the knife, while 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.
Bunka knives combine compact dimensions and versatility. The relatively tall blade makes for a good hand to board clearance while the flat profile is perfect for vegetable prep, especially for push cutters. That great looking pointed tanto style tip is great for detail work and getting into tight places. It looks cool too!
"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 rosewood 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!
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 battle ship 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
This good looking ko-bunka is a perfect example of the fine grind and extremely well done fit and finish exemplified by the Kotetsu line. These are thin blades designed with a fairly constant spine thickness almost to the tip. And speaking of tips, the unusual pointed tip of all Shibata-san’s knives are inspired by the bow of Japan’s first ironclad warship. It has a generous blade height for extra finger clearance. 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 short length of the ko (short) bunka results in a very nimble and quick cutter. The laser grind and superb out-of-the-box edge further emphasize the excellent cutting and slicing abilities of this compact and beautifully finished knife.
If you look at the 3rd 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.
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.
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.
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 Kotetsu 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 splitting sharp out of the box. Plus, with this excellent steel, they'll hold that edge for a long time.
The Kotetsu sujihiki is finished with a traditional octagonal rosewood handle and pakka wood ferrule which is finished to match the high standards of the blade.
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 hair line 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 fine looking 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!
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.
&&&&&&246&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shigeki-tanaka-majiro-ginsan-gyuto-210mm-53.png&&&0&&&||&&&||&&&|kika21gy|@@@ shtamagina16&&&TA-MAJIRO-NA165&&&Shigeki Tanaka Majiro Ginsan Nakiri 165mm&&&In the picturesque city of Miki, a small traditional workshop serves as the birthplace of Tanaka knives, lovingly crafted by the skilled hands of Shigeki Tanaka and his dedicated team. Following the time-honored Japanese tradition that spans centuries, each Tanaka knife is meticulously hand-forged, preserving the essence of ancient craftsmanship. Tanaka-san's commitment to producing exceptional knives at an affordable price has garnered widespread acclaim. It fills us with pride to offer these extraordinary knives since 2008.
&&&&&&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.
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!
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!
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!
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!
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!
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!
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!
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.
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 Gyuto 210mm is an all-around great knife at a very competitive price. It is perfect for users looking for a smaller chef-type knife that will hold its edge and look good for an incredibly long time.
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 Gyuto 240mm 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.
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.
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 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 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. We do not carry a saya that fits this knife.
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!
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.
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!
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.
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.
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. None of our sayas are compatible with this knife. Get the blade guard.
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!
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.
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. We do not carry a saya that fits this knife.
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.
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.
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.
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.
The Kamo is no laser, yet it is still a light knife for its size. The lightness translates into a blade that is stiff and responsive. The blade length runs a bit longer than the 210mm specification.
The Shiro Kamo gyuto has a nice rounded belly and comes with an edge that is fairly sharp right out of the box. This is a great-looking knife that is a breeze to maintain and a joy to use. The classy-looking wa octagonal handle perfectly complements the blade in terms of both looks and balance.
We are really happy to be able to once again offer these great knives to our customers.
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.
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 R2 stainless steel, turning it into some beautiful pieces of functional art.
R2 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.
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 one can see these layers 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!
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.
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 the 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.
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.
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 one can see these layers 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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 tall and gives you knuckle clearance so you can use it on a cutting board instead of in hand. It will excel with push and pull cutting and mincing things like garlic. 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.
&&&&&&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.
&&&&&&160&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/shizu-gen-vg10-gyuto-210mm-143.png&&&0&&&||&&&||&&&@@@ 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.
&&&&&&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.
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&&&||&&&||&&&||@@@ 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 is the brand of Pruning Shears with the history of 140 years. The SOKAN brand products factory is 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 Sword decreased and the production was switched over to various shears. It was around 1870-1874 and the foundation year is regarded as 1870. 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.
His pruning shears are produced in a traditional way inheriting the process of Japanese Sword makiing. A tapered screw is used to fix the blades (photo 2672) and as a result, the shears can be used without looseness on the screw for a long time. This is the most important thing for shears.
A seasoned craftsman is giving the cutting edge and the shears have excellent cutting quality. The steel material used is called KA70 which is widely used for cutlery in Japan.&&&&&&109.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/sokan-pruning-shears-245.png&&&0&&&||&&&||&&&@@@ spor6da&&&Pins&&&Special Order Akira&&&6,000 Black Pins&&&&&&2400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/special-order-akira-74.png&&&0&&&@@@ sporforpe1&&&TBS-2&&&Special Order for Salvatore&&&Stainless Clad Nakiri 170mm With Saya.&&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/special-order-for-pete-7.png&&&0&&&@@@ splostho&&&3T-CH-02&&&Spring Loaded Stone Holder&&&This is a nice upgrade over the other stone holders on our site that use screws to open and close. This one is spring Loaded so you only have to pull it to open the stone holder and then it springs shut to close onto the stone. It works on a variety of different size stones from about 7 inches to about 9 inches and you can adjust it a little further to increase the dimensions with a wrench. The springs and rods are stainless steel for easy care.&&&&&&34.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/spring-loaded-stone-holder-189.png&&&5&&&||&&&||&&&||@@@ stgrfl&&&38502&&&Stainless Grill Flipper&&&This spatula has a lot of uses in the kitchen. It works as a spatula but also works very well at scraping baked-on food off of grills and pans. The stainless steel blade is excellent for flipping burgers and other tasks on the grill. Compact design makes it easy to carry at 8 by 4 inches. Try it for cutting pies and sectioning pizza slices. Comes with a wooden handle and is easy to clean. If you're a fan of multi-tasking kitchen tools, you'll enjoy this versatile item.&&&&&&19.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/stainless-grill-flipper-153.png&&&5&&&||&&&||&&&@@@ stshst&&&StaySharp&&&Stay Sharp Sticker&&&We've been using this tagline for a decade in our videos and printed material. I think we inadvertently stole it from Murray Carter who was kind enough to let us keep using it. Measures 2 7/8" in diameter. "Stay Sharp!" &&&&&&0.75&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/stay-sharp-sticker-113.png&&&0&&&||&&&||&&&@@@ tcblla24gy&&&1010&&&Suehiro Cerax 1000 Grit&&&
Elevate Your Sharpening Experience with the Suehiro Cerax 1K Stone
Unlock the full potential of your blades with the Suehiro Cerax 1K sharpening stone, renowned for its velvety smooth surface and the ultra-fine edge it delivers. With just a quick soak, this premium stone is ready to restore your knives to their peak sharpness.
Designed with convenience in mind, the Cerax 1K includes a reliable rubber stone holder to ensure stability during sharpening and a cleaning stone to maintain its pristine condition. Measuring 205x73x27mm, it's the perfect size for precision and ease of use.
As part of Suehiro’s prestigious Cerax series, this stone represents the cutting-edge of Japanese sharpening technology. Whether you’re a professional or a passionate home cook, the Cerax 1K stone is your key to achieving razor-sharp perfection.
&&&&&&50&&&32.95&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-1000-grit-60.png&&&5&&&||&&&||&&&||@@@
suce60&&&6060&&&Suehiro Cerax 6000&&&Introducing the Suehiro Cerax 6000x Ceramic Stone, crafted with the utmost attention to detail by skilled artisans. These professional-grade stones are meticulously handmade, ensuring exceptional quality and performance.
Boasting a generous size, each stone comes complete with a convenient base, plastic box, and nagura. Its ceramic material excels at cutting high-hardness steels, making it the perfect choice for sharpening today's top-of-the-line cutting tools.
Thanks to its splash-and-go design, all you need is a small amount of water on the top to get started. With a whetstone grit of 6000, you can expect superior sharpening results every time.
This stone also includes a surface restoration stone, so you can keep it in top condition and prolong its lifespan. Made in Niigata, Japan, it's no wonder that the Suehiro Debado 6000x Ceramic Stone is a top choice among professionals and enthusiasts alike.&&&&&&69.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-cerax-6000-122.png&&&0&&&||&&&||&&&||@@@
debado1000&&&1200-SNE&&&Suehiro Debado 1000 Grit&&&
Suehiro Debado Professional Whetstone - Unmatched Durability and Precision
The Suehiro Debado line of whetstones is designed with the professional in mind. Crafted through a meticulous kiln-fired baking process, these stones offer unparalleled durability and long-lasting performance. Unlike other stones that may crack or fall apart over time, the Debado series remains resilient, ensuring consistent sharpening results every time.
- Brand: Suehiro
- Line: Debado
- Grit: Medium ＃1000 - Perfect for achieving a sharp, polished edge
- Whetstone Size: 205Ă—73Ă—23mm - Ideal size for precision sharpening
- Package Size: 248Ă—100Ă—65mm - Securely packaged to preserve the quality of your stone
- Weight: Approximately 1000〜1100g - Substantial weight for stable sharpening
- Includes Nagura: Maintain your whetstone's surface for optimal performance
- Includes Base/Stone Holder: Ensures stability and ease during use
Whether you're a seasoned professional or a passionate home cook, the Suehiro Debado whetstone is your go-to tool for achieving razor-sharp precision on all your blades. Experience the difference of a stone that’s built to last, providing you with the edge you need every time.
Invest in the Suehiro Debado today and ensure your knives are always at their best!
&&&&&&80&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-debado-1000-grit-79.png&&&5&&&||&&&||&&&@@@ debado3000&&&4000-SNE&&&Suehiro Debado 3000 Grit&&&Suehiro Debado 3000x Ceramic Whetstone - Precision Honing for Your Finest Blades
Elevate your knife sharpening experience with the Suehiro Debado 3000x Ceramic Whetstone. Designed for fine finishing, this 3000 grit whetstone is perfect for achieving a razor-sharp edge on your most valued blades.
- Grit: 3000 - Ideal for fine finishing and polishing
- Whetstone Size: 205×73×23mm - Compact yet substantial for a controlled sharpening experience
- Package Size: 248×100×65mm - Thoughtfully packaged to ensure safe delivery
- Weight: Approximately 1000〜1100g - A solid stone for stable sharpening
- Includes Base: A sturdy base to keep your whetstone secure during use
- Includes Nagura: Use the included Nagura stone to maintain the perfect surface on your whetstone
- Made In Niigata, Japan: Crafted with precision in Niigata, Japan, known for its high-quality whetstones
Whether you're a professional chef or a home cook, the Suehiro Debado 3000x delivers the perfect balance of fine grit and robust design to keep your knives performing at their peak.
Order yours today and experience the legendary sharpness of a perfectly honed blade!
&&&&&&90&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-debado-3000-grit-81.png&&&5&&&||&&&||&&&@@@ debado320&&&400-SNE&&&Suehiro Debado 320 Grit&&&Elevate Your Sharpening Experience with Debado Stones
Discover the latest innovation from Suehiro—the Debado Stone Series. Though new to the market, these stones are already generating buzz for their high-quality performance and innovative design.
Why Debado Stones?
- Superior Quality: Expect reliable, consistent results with these stones, designed to meet Suehiro’s high standards. Each comes with a coarse nagura stone for easy surface dressing, ensuring smooth sharpening every time.
- Smart Design: The Debado stones feature a durable base with rubber feet for stability, plus a built-in water tank for soaking or safe transport. The base ensures the stone stays secure, providing a hassle-free sharpening experience.
Key Features
- Dimensions:
- Stone Only: 8" x 3" x 1" (33 oz)
- With Base: 9" x 3.75" x 2.5" (39 oz)
- Instant Feedback: The 320 Debado stone offers immediate tactile and audible feedback, making it easy to find and maintain the right angle. It’s softer than most coarse stones, yet dense enough to resist gouging, perfect for precise sharpening.
- Visual Clarity: Metal swarf is hidden in the mud, keeping the stone clean while you work. You’ll appreciate the clear feedback, ensuring consistent results.
Easy Care & Maintenance
- Water Management: A quick 10-minute soak preps your stone for optimal use, and it holds water well, reducing the need for frequent re-soaking.
- Mud Management: Minimal mud on narrow bevels; more on wider ones. Regularly wash or thin out the mud to protect your blade’s finish.
- Drying: Allow 72 hours for complete drying before storage to avoid mold and maintain quality. Frequent users will enjoy reduced soak times on subsequent uses.
Performance & Value
The Debado 320 is fast and efficient, perfect for minor repairs and bevel resets. It delivers a clean, aggressive edge and leaves a uniform scratch pattern, ideal for further polishing. While it might not replace a 1k stone, it’s a top choice for coarse grit sharpening.
Final Thoughts
The Debado 320 Stone offers a responsive, reliable sharpening experience, ideal for those who value precision. Its smart design, easy feedback, and consistent performance make it a must-have for serious sharpeners.
Try Debado Today
Upgrade your sharpening routine with the Debado 320 Stone—where quality, precision, and ease of use come standard.
&&&&&&65&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-debado-320-grit-89.png&&&5&&&||&&&||&&&||@@@ debado600&&&800-SNE&&&Suehiro Debado 600 Grit&&&Suehiro Debado 600 Grit Ceramic Stone. These stones are their high quality professional line of stones and they make them with a special curing process using small kilns and high heat which adds stability and long lasting stones that won't crack and can be soaked for long periods of time. They also have a side surface and a no-slip base and include a nagura for cleaning the stone and a plastic storage case.
Holds stones from 150mm - 250mm in length
Overall Size: 230 x 85 x 37mm
&&&&&&39.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-deluxe-stone-holder-139.png&&&4.5&&&||&&&||&&&@@@ calphalon-cookware&&&Rika3K&&&Suehiro Rika 3K "Ouga"&&&
The Suehiro Rika 3K Ouga is a standout product from the same renowned line as the Rika 5K. This exceptional middle-grit stone, featuring a striking yellow color, is one of our top recommendations for achieving a fine finish on kitchen knives.
The name "Ouga" translates to "The King", which is fitting for a stone of such high quality. It serves as an excellent finishing stone, particularly for those seeking a balance between a toothy edge and a refined finish. Pairing this stone with a lower or medium grit stone, such as a 1K or 800 grit, allows you to create an edge that effortlessly slices through tomatoes or peppers while maintaining long-lasting sharpness.
The stone measures 205 x 73 x 27 mm, providing ample surface area for a comfortable and efficient sharpening experience.
&&&&&&54.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/suehiro-rika-3k-ouga-60.png&&&4.5&&&||&&&||&&&||@@@ suri50grst&&&Rika5K&&&Suehiro Rika 5K&&&This waterstone is a great value. The stone has a nice feedback and is an excellent finishing stone to be used after you set the edge with a lower grit stone. The stone works better with a quick soak of about 5-10 minutes and measures 210 x 75 x 23mm.
&&&&&&50&&&42.5&&&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.
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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 it’s creating some outstanding damascus work or employing the incredibly difficult honyaki process, Sukenari’s blacksmiths have impressed us with their consummate skills and artisanship.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.
The inner core of HAP40 and is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell and it's well known among our professional chefs who appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This mates perfectly with the magnolia octagonal handle with 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.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.
The inner core of HAP40 and is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell and it's well known among our professional chefs who appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with magnolia octagonal handles and traditional black buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.
The inner core of HAP40 and is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell and it's well known among our professional chefs who appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. This matches perfectly with the magnolia octagonal handle and a traditional black buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel, which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness, this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.
The inner core of HAP40 and is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell, and it's well known among our professional chefs who appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with magnolia octagonal handles and traditional black buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
These knives are good lookers and equally impressive performers, constructed from HAP40 steel which is one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness is much longer than most others.
The inner core of HAP40 and is covered with a softer stainless steel cladding. HAP40 holds an edge better than just about anything we sell and it's well known among our professional chefs who appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine hairline finish that is polished to a medium shine. The blades are finished with magnolia octagonal handles and traditional black buffalo horn ferrules. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
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.
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.
The smiths at Sukenari are particularly adept at using ZDP189 and they have gained a reputation of producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show of one of the most beautiful blades made to their envious coworkers!
The smiths at Sukenari are particularly adept at using ZDP189 and they have gained a reputation of producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show of one of the most beautiful blades made to their envious coworkers!
These knives are good lookers and equally impressive performers, constructed from ZDP189, one of the hardest alloys used in the making of kitchen knives. Because of this inherent hardness (in this case, 65-66 HRC), this Powdered Metallurgy steel can be ground much thinner than other steels. It also holds that sharpness much longer than most others.
The inner core of ZDP189 is clad with softer stainless steel. The addition of this steel makes these knives easy to maintain. Professional chefs will appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly.
The blade face has a fine mirror-polished Damascus that has a stunning look. These matches perfectly with the rosewood octagonal handle with buffalo horn ferrule. Add in the x-factor that is Sukenari, and you have a knife that can be your daily go-to, your show knife, or your prized heirloom. One of our very favorite knife makers and one of our favorite knives.
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.
The smiths at Sukenari are particularly adept at using ZDP189 and they have gained a reputation of producing some of the best blades fashioned from this exotic alloy. The inner core of ZDP189 is clad with a softer stainless steel layer featuring a classic hairline finish. The addition of this steel makes these knives really easy to maintain.
Professional chefs will really appreciate these attributes as they will be able to complete an extended work session without the need to clean or sharpen the blade regularly. They can also show off one of the most beautiful blades made to their envious coworkers!
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin pointed tip for detail work.
We are making some of these formidable blades available with selected these beautiful and durable rosewood octagonal handles with buffalo horn ferrules to match the knife.
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suaosuki24cu2&&&SZD-K27PHL&&&Sukenari ZDP189 Hairline Kiritsuke 270mm&&&ZDP189 Stainless steel is made by the Hitachi Metals Company and is the go-to steel for customers that want top performance in a high-quality, stainless steel for kitchen knives. With an HRC of 65, some blacksmiths won't be able to heat treat the steel properly but Sukenari can.
This Sukenari has a double-sided edge that is 50/50 and has a nice Kiri tip. In fact, the very fine blade and thin profile go together to create a knife that is very nimble and easy to use. It's a blade fit for almost all uses. The knife has a versatile profile with a sizable sweet spot for chopping, a gentle belly for rock cutting, and a thin pointed tip for detail work.
We are making some of these formidable blades available with very nice rosewood octagonal handles that use buffalo horn ferrules.
Please note that these are handmade knives--measurements may vary greatly from one to another.
Please note that these are handmade knives--measurements may vary greatly from one to another.
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.
&&&&&&250&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-gyuto-270mm-123.png&&&0&&&||&&&||&&&@@@ tabl2gyta18&&&TB2-L18PU-Tall18&&&Tabata Blue #2 Gyuto Tall 180mm&&&Introducing the Tanegashima Blue #2 Gyuto Tall 180mm--a beautifully crafted, handmade knife by Tabata Hamono, a small shop on Tanagashima Island in Kyushu, Japan.
Constructed with San Mai and hammer forged, this knife boasts a high-quality Blue #2 (Aogami #2) edge steel and a sleek stainless cladding for easy maintenance. The kasumi finish adds an elegant touch to the blade's appearance.
At 180mm in length, this knife is nice and tall with plenty of knuckle clearance, giving it a cleaver-like vibe. The double bevel and even edge grind make it a versatile tool for any chef.
Invest in the Tanegashima Blue #2 Gyuto and experience the exceptional craftsmanship of Tabata Hamono.
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.
Please note that these are handmade knives--measurements may vary greatly from one to another.
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.
&&&&&&275&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tabata-blue-2-sujihiki-300mm-59.png&&&0&&&||&&&||&&&@@@ tabl2tape12&&&TB2-T12PU&&&Tabata Blue #2 Tall Petty 120mm&&&The Tabata Blue #2 Tall Petty knife measures 124mm on the edge. Crafted by hand and hammer-forged by Tabata Hamono, this exquisite blade hails from a quaint blacksmith shop on Tanegashima Island, nestled to the south of Kyushu's Kagoshima Prefecture. The knife features stainless cladding for effortless maintenance and a beautifully rendered kasumi finish. We at Chefknivestogo are honored to be the first US distributor for this distinguished brand. Explore and discover its unique charm.
Please note that these are handmade knives--measurements may vary greatly from one to another.
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
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taspha&&&Hammered-Spoon&&&Table Spoon Hammered&&&This stainless steel table spoon has a beautiful, hammered detail on the handle and a nice polished bowl—great for home, work, or school.&&&&&&8.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/table-spoon-hammered-120.png&&&0&&&||&&&||&&&@@@
tachgy21&&&TC-G210&&&Takamura Chromax Gyuto 210mm&&&Chromax steel is a kitchen knife material known for its distinctive properties. While it offers greater corrosion resistance compared to high-carbon steels, it remains classified as semi-stainless. This means it's less likely to rust but can still develop a patina over time and react with acidic foods. Additionally, Chromax steel sharpens well, similar to high-carbon steel, and can achieve an impressive hardness of 65 HRC.
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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.
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!
&&&&&&130&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takamura-migaki-sg2-petty-150mm-144.png&&&5&&&||&&&||&&&@@@ takamura1&&&Takamura-SG2-Santoku&&&Takamura Migaki SG2 Santoku 170mm &&&Takamura Migaki SG2 (AKA R2) 170mm Santoku. The word santoku roughly translates as “three virtues.” With a modern powdered metallurgy steel, a high performance grind, an attractive aesthetic, and a light, nimble feel, the Takamura Migaki 170mm santoku seems to have somewhat more than three virtues.
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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.
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.
The AS Kengata is a fun and functional kitchen weapon capable of tackling almost every ingredient. Kengata means Sword Like in Japanese, a fitting description for this blade, also known as a Bunka. The reverse tanto tip is the most apparent design element of the knife. This intriguing and cool-looking tip is a way to get extra edge length to the blade while keeping overall mass down. It is a perfect tool for processing smaller items and performing intricate cuts with the tip.
The blade is constructed from Aogami Super high carbon steel which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish and the carbon forging scale has been kept to enhance the look and aid with food release. The sweet blade is coupled to a nice octagonal maple handle.
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.
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.
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.
The AS Santoku is a fun and functional kitchen weapon capable of tackling almost every ingredient. Santoku knives are general-purpose chef knives in Japan, and they do a wide variety of tasks. This intriguing and somewhat cool-looking knife style has a nice flat spot which is ideal for push-cutting. It is a perfect tool for processing smaller items and performing intricate cuts.
The blade is constructed from Aogami Super high carbon steel which has been hammer forged with an outer layer of stainless steel. The cladding is given a hammer finish and the carbon forging scale has been kept to enhance the look and aid with food release. The great-looking blade is coupled to a maple octagonal handle.
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.
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.
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.
Next-Generation Steel for Superior Performance. 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—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.
Elegant Damascus Cladding. 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.
Experience the pinnacle of Japanese craftsmanship with the Takayuki ZA-18 Damascus Kitchen Knife, expertly forged in Sakai City, Japan—a hub of legendary knife-making artistry. This exquisite knife is a testament to precision, beauty, and cutting-edge technology, designed to elevate your culinary experience.
Crafted from ZA-18 stainless steel, a revolutionary material developed by Aichi Steel Co., this blade boasts an exceptional balance of hardness, toughness, and corrosion resistance. The steel's premium blend of Carbon (1.20%), Chromium (18.0%), Molybdenum (1.5%), and Cobalt (1.80%) ensures unmatched durability and edge retention, making it a must-have for serious chefs and cooking enthusiasts alike.
The blade has a striking Damascus design with 69 layers of Damascus steel, creating a breathtaking pattern that combines functionality with artistry. This design not only adds elegance but also enhances the blade's strength and flexibility, ensuring it glides effortlessly through any ingredient.
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-nakiri-165mm-12.png&&&0&&&||&&&||&&&@@@ tagipe&&&7881&&&Takayuki Ginga Petty 150mm&&&"Ginga" means "Galaxy" in Japanese and these new stainless steel beauties from Takayuki with 69 layers of Damascus steel live up to their name. These beautiful knives use a relatively new stainless steel to the market called ZA-18 which was developed by Aichi Steel Co. The composition of the steel uses the following; Carbon 1.20, Chromium 18.0, Molybdenum 1.5 and Cobalt 1.80 for added hardness, toughness and corrosion resistance. It's an excellent kitchen knife steel.
&&&&&&179.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-petty-150mm-123.png&&&0&&&||&&&||&&&@@@ tagisa18&&&7882&&&Takayuki Ginga Santoku 180mm&&&These beautiful knives use a relatively new stainless steel to the market called ZA-18 which was developed by Aichi Steel Co. The composition of the steel uses the following; Carbon 1.20, Chromium 18.0, Molybdenum 1.5 and Cobalt 1.80 for added hardness, toughness and corrosion resistance. It's an excellent kitchen knife steel.
&&&&&&189.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-ginga-santoku-180mm-314.png&&&0&&&||&&&||&&&@@@ tagisu24&&&7886&&&Takayuki Ginga Sujihiki 240mm&&&These beautiful knives use a relatively new stainless steel to the market called ZA-18 which was developed by Aichi Steel Co. The composition of the steel uses the following; Carbon 1.20, Chromium 18.0, Molybdenum 1.5 and Cobalt 1.80 for added hardness, toughness and corrosion resistance. It's an excellent kitchen knife steel.
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tagrchaewede&&&10033&&&Takayuki Grand Chef Deba 240mm&&&Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 Stainless Steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
This is a very unusual knife given its style and construction. Deba style knives are made to fillet and process fish. They are normally single bevel knives that are very stout at the spine and quite heavy over all. The Takayuki Grand Chef Western Deba 240mm is quite the opposite in that it is a double bevel knife that is still quite thick at the spine. With an edge length of 245mm, it is fairly quite long for the breed. But while it looks like a gyuto in profile it is still a heavy and substantial blade—almost twice the weight of a similarly sized gyuto. As it is a double-sided knife it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users.
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.
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.
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.
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.
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.
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.
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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.
We currently do not have a saya that will fit this knife.&&&&&&175&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-grand-chef-gyuto-270mm-220.png&&&5&&&||&&&||&&&@@@ tagrchgy212&&&10212&&&Takayuki Grand Chef Gyuto SP 210mm&&&These high quality knives are made with Bohler N690 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The black POM handlwith three stainless rivets e is attached to the blats. Both handle and stainless bolster are finished very well and feel great in your hand.
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.
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tagrchho15&&&10041&&&Takayuki Grand Chef Honesuki 150mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The Takayuki Grand Chef Honesuki is made with top quality Bohler N690 stainless steel. Because it is a mono steel blade there is no cladding of other steels which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The blade design is an asymmetric so it is best suited for a right-handed user. This knife will dispatch poultry and other smaller boned items with ease and efficiency.
We really like these knives and believe they represent a great alternative to those wanting a true Japanese style knife that is easy to use and maintain.
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.
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tagrchki30&&&10047&&&Takayuki Grand Chef Kiritsuke 300mm&&&The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
Takayuki Grand Chef Kiritsuke is made with Swedish Steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N690 Stainless Steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The black POM handle is attached to the blade with three stainless rivets. Both handle and stainless bolster are finished very well and feel great in your hand. A saya is included.
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.
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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.
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.
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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.
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.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users.
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.
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tagrchswstsu&&&10024&&&Takayuki Grand Chef Sujihiki 270mm&&&Takayuki Grand Chef knives are made with the highly regarded Swedish Stainless Steel called Bohler N690. This popular alloy is made by the Bohler-Uddeholm company and boasts some of the lowest impurities of any stainless steel. The quality iron used to make Bohler N690 Stainless Steel is excavated from company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world.
While mono steel knives might lack the handmade feel and look of other forged blades, they make up for this with their precision, consistency, and durability. The fully stainless construction also makes them really easy to maintain. This is an essential requirement in many home or professional kitchens. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance, and will stay that way over many years of service.
As it is a double-sided knife it is far easier to sharpen than singles and will be a good fit for both left- and right-handed users.
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.
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.
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.
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.
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.
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.
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.
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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.
&&&&&&690&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-homura-blue-2-sakimaru-300mm-367.png&&&5&&&||&&&||&&&@@@ satahogu21&&&1187&&&Takayuki Homura Guren Gyuto 225mm&&&Sakai Takayuki Homura Guren is a series of high-quality kurouchi knives hammer-forged by Mr. Itsuo Doi using Blue 2 steel. Unique but tried and tested profiles, hand hammered finishes, and convex grinds make these lookers as well as performers.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
The stamped blade features a full tang and bolsterless design. The handle is a classic western or wa style which is made from polyoxymethylene, also known as POM. POM is an engineered thermoplastic material used to make precision parts exhibiting high stiffness and excellent dimensional stability.
This gyuto measures in at 215mm, a perfect length for smaller kitchens and chefs needing a more compact-sized knife. The dimensions also make it well suited to tackling smaller ingredients or those requiring fine detail work. It has a fairly flat edge to about the half point where it transitions to a well-curved belly. It should be a knife suited to most cutting styles.
This gyuto is a great choice for home or pro chefs seeking a rugged, do-it-all knife at a very attractive price.
Takayuki makes knives of every type, style, and price point. The Inox knife featured here is one of their budget creations aimed at home chefs as well as line cooks and students of the cooking arts.
The blade is made from a single piece of a stainless steel which they call Inox. While Inox is a generic term for a stainless alloy containing a minimum of 10.5% chromium by mass, we believe the steel is a classic molybdenum vanadium alloy. These alloys are renowned for their incredible edge taking attributes and their ability to hold that edge for over a long work session. Couple that with its easy to maintain abilities and tough construction and you have a knife that will perform well in most circumstances and with most users. The POM western style handle is also a tough and stable construction that will withstand the rigors of a professional kitchen. The complete package is of a high standard in both looks and performance, especially given its very attractive price.
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.
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.
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.
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 which has a buffalo horn ferrule.
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.
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.
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.
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.
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.
Now take these good looks and turn up the volume to 11 and you have the Takayuki Kurokage VG10 Hammered Teflon Coated Bunka 190mm!
The blade is made from the ever-popular VG10 stainless alloy. This steel is highly regarded for its strength, edge holding, and general ease of maintenance. It is undoubtedly the most popular stainless steel used for Japanese kitchen knife blades. The wizards at Sakai Takayuki then apply a fine tsuchime, or hammered, finish to the blade face and top it off with a smooth Teflon coating. The result is a knife that looks like it belongs in Darth Vader’s knife block! Putting these two methods together results in a food release ability that is among the best we have encountered. Now add in the easy maintenance and sharpening ability of VG10 stainless steel and you have a knife that looks amazing and performs with the best of them, all at a very affordable price.
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.
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.
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.
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.
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.
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. With 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.
The smiths at Sakai Takayuki have fashioned this great looking blade from VG-10 stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
Kengata knives, also known as Bunkas can be used to replace a short gyuto, especially when you favor push cutting and chopping techniques. The short length and tall blade combine to create a knife with very broad uses and appeal.
The great looking reverse tanto profile also offers a compelling aesthetic especially when realized in this great looking hammered damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle with a beautiful custom design. The match is perfect.
The Takayuki VG-10 Hammered Damascus Wa Santoku is made from the popular stainless steel known as VG-10. The name stands for V Gold 10, or sometimes V-Kin-10 (kin means "gold" in Japanese). VG-10 is probably the most popular stainless alloy used in the making of Japanese kitchen knives. The great-looking tsuchime, or hammered, finish blends with the ripples of the multi-layer damascus cladding to create a knife with wonderful visual appeal.
The blade is given center stage with the inclusion of a simple traditional octagonal handle made from beautiful urushi finish. The match is perfect.
At 203mm, the blade length is perfect for those who desire control and versatility in their cuts. The 49.5mm 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.
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.
&&&&&&299&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takayuki-sanpou-white-2-kasumi-sujihiki-240mm-90.png&&&0&&&||&&&||&&&@@@ tapade18&&&3695&&&Takayuki Tokujuo White #2 Garasuki Left Handed 180mm&&&The knife you see here is somewhat unusual since it's a single bevel garasuki (large honesuki) with a traditional concave back and left-handed grind. It retains the classic honesuki shape and is great for breaking down poultry and trimming meat as well as removing silverskin.
The Tokujuo knives are all single-bevel traditional styles, encompassing the main types that make up the Japanese knife canon. We have added a full range of yanagibas and this fine deba to the list. More styles will follow later.
A Mioroshi deba is thinner, shorter, and lighter than a traditional deba—a viable option for a user who wields it all day as a professional or anyone looking for a lighter knife. At the center of this fine blade is White #2, a highly regarded carbon steel that is quite often used in high-end Japanese cutlery. It is a steel known for its ability to take rather acute and refined edges, thus it is perfect for single-bevel knives. Although it falls slightly behind other paper steels in edge retention, it moves ahead as one of the easiest Japanese steels to sharpen.
The blade is attached to a traditional D-shaped handle made from ho wood and buffalo horn.
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tawh2tabu&&&3200&&&Takayuki Tokujuo White #2 Tall Bunka 180mm&&&The Takayuki Tall Bunka is new to their huge line-up and we think it's a winner! The blade is a nice size at 180mm and works well for those who enjoy a small cleaver blade profile.
They’re forged from white 2 steel by the renowned Togashi workshop and they've produced it with a unique shape. An easy to care for Kurouchi finish and an octagonal Bubinga handle make for a stylish yet very traditional knife.
The Takayuki Tokujuo White #2 Yanagiba 240mm is fine example of one of the most intriguing and beautiful Japanese kitchen knives. The blade is fashioned from the ubiquitous White #2 steel which is hammer forged using the traditional ni-mai cladding technique. The outer layer is a soft iron which aids with strength, durability, and lightness. As with all yanagiba knives, it is single beveled with a slightly concave back side. Right-handed users only for this one!
This is a short yanagiba at just 235mm in length, as these knives usually run up to and even beyond 330mm. But this is the perfect size for most home chefs and those working in restricted spaces. It is also a lot easier to sharpen than a longer version. However. it still requires a good amount of experience to maintain a perfect edge on these single-bevel blades.
The look is as traditional as it gets: simple, elegant, and functional. The finish and aesthetic are likewise traditional and quite lovely. The upper blade face is slightly polished with the primary bevel receiving a matte finish. This transitions into the visible inner core resulting in a knife of simple beauty. The finely engraved kanji script and traditional magnolia wood handle, with buffalo horn ferrule, complete this great looking picture.
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.
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.
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.
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.
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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 pakkawood handles finished in a rustic manner. If you want a good-bang-for-your-buck, Japanese knife, these should be strongly considered.
&&&&&&75&&&&&&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-the-buck, Japanese knife, these should be strongly considered.
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.
Cleavers are general purpose knives adept at tackling a wide range of kitchen cutting tasks. These fun and functional blades can be used any time and since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. The great looking hammered finish combines with the multi-layer damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
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.
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.
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.
This style of knife is regarded as a general purpose blade adept at cutting and chopping a myriad of ingredients. Unlike a regular bunka, the blade profile of the Takayuki Damascus Hammered VG-10 Kengata has more belly, which makes it perfect for rocking as well as push cutting and chopping tasks. The characteristic reverse tanto tip allows for delicate work and dexterous handling. This knife is definitely among the more cool lookers out there!
The blade has been fashioned from a core of VG-10 stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. The softer stainless steel cladding is given a tsuchime (hammered) finish which enhances to the knife’s great looks and also helps in achieving better food release.
The blade is attached to a fine looking Western handle made from dyed pakka wood. It is a partial tang knife so it is slightly lighter than a full tang example. The stainless bolster is well finished and matches the three stainless rivets perfectly. This is a great looking knife that will take on a multitude of kitchen cutting tasks while intriguing friends and colleagues with its sword-like appearance.
A kengata knife features the classic tanto tip found on Japanese swords. These knives can come in various styles, from the thin yanagiba to the stout bunka. This knife falls into the latter category.
Bunkas are general purpose knives adept at tackling a wide range of kitchen cutting tasks. Their reverse tanto profile results in a knife with a dexterous and delicate tip and a unique and eye catching aesthetic. These fun and functional blades can be used any time a gyuto or santoku might be called for. Since this knife has a fairly flat profile, it is most adept at push cutting and chopping rather than rock chopping. It is more gyuto than classic bunka due to its lower blade height and longer edge length. The great looking hammered finish combines with the multi-layer damascus cladding to give the knife a true visual appeal. A good looking dyed pakka wood handle is attached to a partial tang and stainless bolster with three stainless rivets.
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 Pakkawood 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.
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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.
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satadahautkn&&&7391&&&Takayuki VG-10 Hammered Damascus Petty 150mm&&&Utility knives, or petty knives, fill a multitude of roles in the kitchen. They can be small chef knives, mini slicers, detail or paring knives, or poultry boners. The knife featured here is a very nice example of this style of blade. The smiths at Sakai Takayuki have fashioned the great looking blade from VG-10 stainless steel. This ever popular alloy is used by so many knife manufacturers that supply is becoming problematic in Japan. VG-10 is popular for many reasons, none less than its sterling characteristics which include good edge retention and a high level of wear and corrosion resistance. Some users have found it to be more challenging to sharpen, but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC and a much easier sharpening regimen.
The inner core of VG-10 stainless steel is covered with a 17-layer cladding of a softer stainless steel. This not only reduces the overall weight of the blade but it also protects the more fragile core. Of course it also does wonders for the beauty of this fine blade. A really great looking Western handle made from dyed pakka wood finishes off this fine package.
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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.
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.
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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.
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tavghadawasa&&&7479&&&Takayuki VG-10 Hammered Damascus Wa Bunka 170mm&&&Sakai Takayuki products can be traced to the origins of sword making in Sakai, Japan, the history of which stretches back nearly 600 years. The current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The smiths at Sakai Takayuki have fashioned this great looking blade from VG-10 stainless steel which has had an outer cladding of a 17-layer damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than many other steels but the smiths at Takayuki have developed a special tempering technique which results in a hardness of 60 HRC while being much easier to sharpen.
Bunkas can be used to replace a short gyuto or santoku, especially when you favor push cutting and chopping techniques. The short length and tall blade combine to create a knife with very broad uses and appeal.
The great looking reverse tanto profile also offers a compelling aesthetic especially when realized in this great looking hammered damascus version. The blade is given center stage with the inclusion of a simple traditional octagonal handle made from maple and red pakka wood. The match is perfect.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
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. With 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.
For many home cooks the 240mm 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. With 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.
This is a great looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
Each knife is adorned with a handle skillfully shaped into a half-rounded octagonal form, utilizing Japanese Zelkova wood, which evokes a sense of traditional Japanese aesthetics. The bolster of the knife, fashioned from resilient mahogany wood, offers increased longevity and a reduced tendency for cracking, a notable improvement over traditional horn materials.
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 hammer 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.
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.
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.
For many home cooks the 240mm sujihiki is their go-to slicing knife. This blade glides through steaks and carves chicken and turkey with ease. This is the knife that you can reach for time after time, task after task.
This is a great-looking knife that is a breeze to maintain, performs like a champ, and comes at a really affordable price.
Weighing just 140g, its lightweight design ensures effortless handling, while the 2mm spine thickness and 44mm blade height provide exceptional control for precise cuts. The signature Bunka-style tip enhances its functionality, making it ideal for slicing, dicing, and fine detail work.
The elegant ebony octagonal handle offers a comfortable grip and timeless aesthetic, ensuring it feels balanced and secure in hand. Perfect for both professional chefs and passionate home cooks, the Takayuki VG-10 Nashiji Bunka represents the pinnacle of Japanese craftsmanship.
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.
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.
The graceful Wenge handle with wood grain is familiar to the hand and creates a unique texture when used. Also if you are in need of a sword this beauty will fill in nicely.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-gyuto-saya-medium-105.png&&&4.5&&&||&&&||&&&||@@@ tasmgysa&&&TakedaSaya-GyutoS&&&Takeda Gyuto Saya Small&&&This saya was designed to fit a Small Takeda Gyuto only, and will be too big for most other 210mm gyutos.
It is best to buy a knife and saya at the same time so we can ensure a good fit. If you're buying a saya separately, we will need to know which knife you're buying it for. Please let us know in the Comments section of your shopping cart.
If a knife has a compatible saya, it is shown and linked on the knife's page. If no saya is shown, then we do NOT have a saya that fits, in which case we recommend a felt blade guard.
We do not sell sayas for knives we do not carry on the website.&&&&&&40&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-gyuto-saya-small-125.png&&&5&&&||&&&||&&&||@@@ tahast&&&Blacksmith-Woman&&&Takeda Hamono Blacksmith Woman Sticker&&&Takeda makes a lot of stickers and this one is a fun one. Measures 98mm x 60mm including the border.&&&&&&0.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-hamono-blacksmith-woman-sticker-73.png&&&0&&&||&&&||&&&@@@ takedacoin&&&TakedaCoin&&&Takeda Hamono Coin&&&We are constantly looking out for fun pieces of memorabilia that knife lovers and collectors would like to add to their collections, like towels, t-shirts and stickers.
After recently taking up collecting very old coins as a hobby, Mark has been inspired us to produce a coin memento of one of our favorite blacksmiths, Shosui Takeda.
The basic design was developed by the Takeda company itself and over the past months has been refined to suit a coin in terms of looks and production techniques. The back side of the coin has the classic CKTG logo and name, together with the “Stay Sharp” byline in Kanji.
Our forum members have had their say in the design and we think the end result is rather special. It is stamped from metal and then given a bath in acid before being burnished to bring out the details.
We are rather excited about this fun item and hope that it will lead to more memorabilia that knife lovers will add to their collections as well as giving away as gifts.&&&&&&12.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-hamono-coin-98.png&&&0&&&||&&&||&&&@@@ tastclbu&&&TakedaNAS-BannoBunka170&&&Takeda Stainless Clad Bunka 170mm&&&Bunkas are essentially nakiris with an angled tip added for some additional versatility. Takeda's offering sports a 50/50 compound grind with an exceptionally tall and thin edge bevel. In this blade, Aogami Super steel is treated to achieve a 62 rating on the Rockwell Hardness scale, which allows the knife to retain its ductility while still being capable of superior edge-taking and holding characteristics.
The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. &&&&&&360&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-bunka-170mm-33.png&&&5&&&||&&&||&&&@@@
tastclfu18&&&TakedaNAS-Funayuki&&&Takeda Stainless Clad Funayuki 180mm&&&This funayuki is much like a mini gyuto, but with a much taller profile. Takeda's offering sports a 50/50 compound grind with an exceptionally tall and thin edge bevel. In this blade, Aogami Super steel is treated to achieve a 62 rating on the Rockwell Hardness scale, which allows the knife to retain its ductility while still being capable of superior edge-taking and holding characteristics.
The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. &&&&&&400&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-funayuki-180mm-113.png&&&0&&&||&&&||&&&@@@
takedagyuto&&&TakedaNAS-Gyuto210&&&Takeda Stainless Clad Gyuto 210mm With Saya&&&One per customer. For almost a century, Takeda Hamono has crafted exceptional knives and tools. These benchmark knives are renowned for their superbly treated Aogami Super steel core, tall blades, and remarkable lightness. The unique kurouchi finish and distinctive patterns give these knives an unmistakable character.
In this series, Takeda combines the AS core with softer stainless steel for easier maintenance and reduced reactivity, without compromising performance. Despite its ultra-tall profile and substantial steel, this 210mm gyuto is surprisingly lightweight. The acute edge bevels are made possible by the exceptional core steel.
If you seek a thin, tall knife with a distinct character that is easy to maintain and delivers exceptional performance, the Takeda AS Stainless Clad gyuto is the perfect choice.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
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tastclgyme&&&TakedaNAS-Gyuto240&&&Takeda Stainless Clad Gyuto 240mm With Saya&&&Takeda knives are highly regarded worldwide for their unique aesthetic and character. They are exceptionally tall, laser thin, and light, making them a favorite among knife enthusiasts. The gyutos feature top-quality Aogami Super steel, known for its ability to be treated to exceptional hardness. This allows the knives to maintain a refined edge while being easy to sharpen.
The Takeda AS Stainless Clad gyuto has a stainless steel cladding over the carbon Aogami Super core, improving maintenance and corrosion resistance. The kurouchi finish of the Stainless series is smoother than the Classic series, reducing drag while cutting while preserving Takeda's iconic aesthetic.
The blade geometry of the gyuto is a 50/50 compound grind, with a rounded shoulder and an acute edge angle, resulting in excellent cutting performance and food separation. It has a long flattish sweet spot towards the heel and a curved shape that enables rocking. The handle is made of rosewood with a black pakka wood ferrule. We include a saya and pin and will fit them to the knife you receive.
One per customer.
Please know that all measurements are approximations!
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tastclbu21&&&TakedaNAS-Bunka210&&&Takeda Stainless Clad Kiritsuke (Bunka) 215mm&&&Third-generation blacksmith Shosui Takeda is renowned for his work using Aogami Super Steel to make his iconic kitchen knives. Takeda knives are instantly recognizable due to their kurouchi finish and unusually tall blade height. The combination of these design elements lends the knives a weapon-like appearance.
The knife featured here comes from the Stainless Clad collection, wherein the core AS steel is covered with a layer of softer stainless steel. The outer layer is applied to either side of the blade but not over the spine. This technique is called “san mai,” and it refers to the Japanese translation meaning three flat things. This process offers the practical and visible advantage of a superb cutting edge with a corrosion-resistant exterior. Corrosion can be avoided by keeping the exposed portion of the non-stainless part of the blade clean and dry after each use.
The blade length of these knives runs a bit longer than advertised, around 220mm. Each handmade blade will be slightly different in length and height. The cutting edge is ground with a 50/50 bevel. The blade face is finished with a kurouchi coating all the way to the edge and hand-engraved kanji characters add to the traditional look of this great looking knife.
This is a wonderful all-arounder that should find favor with users wanting a tall blade for extra board clearance. The flat profile will appeal to those chefs who like to push cut. We think that every knife enthusiast should have a Takeda in their collection and this bunka is a great example of this iconic brand.
One per customer.
The Takeda Stainless Clad Kiritsuke, like most of Takeda’s knives, is exceptionally tall. As a result, this knife will feel and perform more like a long bunka. Usually, kiritsukes are known for their aptitude at slicing as well as vegetable work. Because of the height profile here, this knife will be excellent with produce, but won’t be as good for slicing work. The 50/50 grind and edge bevel make this blade suitable for both left- and right-handed users.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
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tastclna&&&Takeda-Nakiri&&&Takeda Stainless Clad Nakiri 170mm With Saya&&&Takeda Stainless Clad Nakiri 170mm With Saya. This masterfully crafted blade features a precision 50/50 compound grind with an exceptionally tall, thin edge bevel, offering outstanding cutting performance. The Aogami Super steel core is expertly heat-treated to achieve a Rockwell Hardness rating of 62, balancing durability with superior edge retention and sharpness.
To enhance corrosion resistance and simplify maintenance, the carbon steel core is clad in kurouchi-finished stainless steel. Revered by knife enthusiasts worldwide, Takeda’s knives are often regarded as the gold standard in Japanese performance cutlery.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. &&&&&&395&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-nakiri-170mm-with-saya-16.png&&&0&&&||&&&||&&&@@@
tastclassmya&&&TakedaNAS-Sasanoha-Large&&&Takeda Stainless Clad Sasanoha 250mm Wt Saya&&&Shosui Takeda, hailing from Nimii, Japan, is an esteemed blacksmith known for his outstanding craftsmanship in creating knives. Utilizing premium Aogami Super Steel, he expertly forges his masterpieces within his compact blacksmith studio. One of his most commendable creations is the Takeda Stainless Clad AS Sasanoha, a large-sized gyuto steeped in tradition.
This knife features a double-edged blade, making it compatible for both left and right-handed users. It's lightweight, thin, and has a cutting ability that is nothing short of a dream. The knife excels not only in carving and slicing tasks but is also ideal for delicate tasks such as filleting. This makes it an excellent all-purpose preparation knife suitable for professionals, as well as an ideal multipurpose knife for domestic use. Here are the details of its specifications. Each knife is a unique piece, skillfully hand-forged and completely original.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.&&&&&&490&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-sasanoha-250mm-wt-saya-32.png&&&5&&&||&&&||&&&||@@@
tastclya22&&&TakedaNAS-Yanagi220&&&Takeda Stainless Clad Yanagiba 220mm&&&Takeda's offering sports a 50/50 compound grind with an exceptionally tall and thin edge bevel. In this blade, Aogami Super steel is treated to achieve a 62 rating on the Rockwell Hardness scale, which allows the knife to retain its ductility while still being capable of superior edge-taking and holding characteristics.
The carbon core of the knife is laminated with kurouchi-finished stainless steel to enhance corrosion resistance and ease of maintenance. Takeda knives have developed somewhat of a cult following amongst knife enthusiasts and are viewed by many as the gold standard for tall Japanese performance cutlery.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary. &&&&&&350&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/takeda-stainless-clad-yanagiba-220mm-52.png&&&0&&&||&&&||&&&@@@ shtabl2sa16&&&TA-KA180DE-PB&&&Tanaka Blue #2 Migaki Deba 180mm&&&Shigeki Tanaka is a blacksmith from Miki City Japan and is the man who masterfully crafted this deba knife with a refined Kasumi finish and hand-engraved kanji on its face. Its soft iron cladding and Aogami #2 core steel make it a top-tier carbon steel knife capable of holding razor-sharp edges through extensive use. The blade's thick one-sided grind provides exceptional performance when breaking down fish. The handle is a simply authentic ho wood D shape that you would find in most knife shops in Japan. Each knife is unique due to its handcrafted nature, and it is essential to dry the blade after washing to prevent rusting.
The popular Blue Paper #2 carbon steel is used as the core of this knife, which Shikegi-san hardens to 60+ HRC. The hagane is covered with a softer stainless steel to add strength and shock resistance. The cladding is treated with a very appealing nashiji, or pear skin, finish. Of course, as with any carbon knife, the blade edge will discolor with use. This patina is quite normal and in fact further aids in the protection of the core carbon steel.
This gyuto a great example of his skills with Blue #2 steel. Blue Paper #2 carbon steel is one of the most popular steels for the making of kitchen cutlery. Tanaka-san hardens it to 62 HRC and clads it with a softer stainless steel to add strength and resilience. The cladding is treated with a nashiji (pear skin) finish.
These are medium weight knives that have a stiff and controlled feel. The blade is well proportioned with an overall cutting edge length of 208mm coupled to a 49mm blade height at the heel. The spine is quite thick above the heel but tapers to a very nicely realized thin tip.
These are really nice artisanal handmade knives that epitomize the blacksmith art. Enjoy!
These Tanaka bunka knives are real performers because of their fantastic convex grind, allowing the blade to easily slip through food items. Tanaka knives come with a very sharp edge out of the box and will likely not need much more than a stropping to achieve a wicked sharp edge. Not too thick and not too thin, these knives are solid middleweight contenders and should be strongly considered by any knife enthusiast.
Tanaka-san makes his knives in his small workshop located in Miki City. He works there with a small crew of artisans who collectively put out some of the best looking and performing knives we sell. In particular, his gyutos are ground masterfully with a very graceful convex that will shed food as well as any knife out there. Tanaka knives are well known for coming out of the box swinging with a really nice working edge already in place. Most people will not need more than a little bit of strop time to really get these blades screaming sharp.
For a good feel of what you can expect from this knife, check out the demonstration video below. Please note this one has a custom handle whereas the video shows the standard handle. But don’t worry, you will get the custom one pictured!
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.
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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.
This is a knife with some heft to it as it measures almost 8mm at the heel. It has a single bevel set for right-handed users. There is a very slight concave grind to the back side (ura) and the front features a nice primary bevel with a small micro bevel on the edge. The Tani Shirogami 2 Deba has an octagonal-shaped magnolia wood handle with buffalo horn ferrule, which perfectly matches the look and balance of the blade.
The Tani White #2 line of single-bevel knives is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. We think you will be too!
Fast forward a few hundred years and the deba still occupies a spot on the podium in the Japanese kitchen, along with its trinity siblings, the yanagiba and usuba.
Tani makes this knife out of White #2 steel. A Hitachi product that is favored by many makers especially when building single bevel blades. It has a great ability to be sharpened to the most acute angles, which is very desirable when making knives with this geometry. The core is clad ni-mai style with a soft iron. It has a migaki (polished) finish on the upper blade road and a soft satin below it down to the exposed core.
The traditional and finely finished octagonal handle is made from magnolia wood and buffalo horn.
Yuzou Tani is a smith who works in Sakai, Japan. Mr. Tani was born in 1962, and he has been in this job for 35 years. The company bearing his name was established 50 years ago by his father, who is the 1st generation. Tani-san makes all of his blades by hand and also laminates the steel himself.
The edge steel used by Tani for this beautiful Deba is Shirogami # 2 high carbon steel which is made by Hitachi Metals. This steel is a crowd favorite and Japanese smiths are drawn to use it in their single bevel knives due to its ability to take a very acute edge. He laminates the inner core with a soft iron for strength and durability. As it is also a reactive cladding, care needs to be taken to clean and dry the blade between uses.
This is a classic deba, so it is single beveled and is only useful to right-handed users. This particular knife comes with a simple but elegant octagonal magnolia wood handle with a buffalo horn ferrule. Together with the stunning blade work, this is a knife that is both functional and beautiful.
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!
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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!
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ebwh2na16&&&OE-TA-102&&&Tani White #2 Nakiri 165mm&&&The Tani White #2 Nakiri is a new addition to this great value line of kitchen knives forged by blacksmith Tani san. He is a second-generation craftsman who plies his trade out of his shop in Sakai City. We are very impressed with the knives he is making from Hitachi White #2 steel. This is a classic nakiri in terms of shape and dimensions. The blade length of 168mm is perfectly proportioned to the 48mm height. It has a characteristic almost flat edge with a nicely rounded tip. It is a stout knife, weighing in at 9.2oz.
The construction is hammer-forged san-mai with the core steel being clad with a soft iron that covers both sides of the core but is not wrapped over the spine, so the core is exposed at the edge and spine. The primary bevel starts about 2/3 down the face and is given a nice hairline fish. This contrasts very well with the migaki (polished) finished main face. Construction and fit and finish are very well executed, especially for a knife at this price point.
The octagonal handle is made from magnolia wood with a black buffalo horn ferrule.
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.
Tani san is a second-generation craftsman who plies his trade out of his shop in Sakai City. He was born in 1962, and has been blacksmithing for 35 years. The shop bearing his family name was established 50 years ago by his father. He took over the reins of the family business when his father retired a few years ago. We have a great affinity towards smiths who do most of the work themselves and Tani-san not only makes all of his blades by hand but he also laminates the steel too.
The blade is made from a popular steel called White #2. This is a very good steel for knives and it is rightfully regarded as both durable and easy to sharpen. White steels are particularly liked for making single-bevel knives as they can take an extremely fine edge. The core (hagane) is covered with a soft iron cladding (jigane) in the ni-mai style of awase. This adds strength to the blade while reducing the weight. It also makes the knife easier to manufacture over single steel types.
The grinds are extremely well executed as is the overall fit and finish of the blade and handle. Given its very competitive price, we highly recommend this lovely yanagiba.
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.
We really like blacksmiths who do most of the work themselves and Tani-san not only makes all of his blades by hand, he laminates the steel too. In the case of this stunning yanagiba, his steel of choice is the popular Shirogami 2 high carbon steel. This particular alloy is favored by many blacksmiths and knife users, especially in the making of traditional yanagibas. The inner core is hammer-forged ni-mai style with a soft iron cladding. The single bevel blade is finished to the highest standards and features a lovely transition at the primary grind between the cladding and the blade edge. All of the work is carried out by Tani-san himself.
The octagonal handle is made from magnolia wood with a buffalo horn ferrule. This is a very fine yanagiba that is entirely made by one man. Given the very affordable price, it represents an amazing opportunity to own a classic Japanese slicer made in the traditional way.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand forged in the ni-mai style of awase which enhances the strength and durability of the knife.
Of course like all three traditional Japanese kitchen knives, it is a single bevel design. So, as is the case with all single bevel knives, this one is only suitable for right-handed users. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complimented by a traditional octagonal handle made from Magnolia wood and Buffalo horn for the ferrule.
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-swirl-88.png&&&0&&&||&&&||&&&@@@ tetoblwa&&&33220&&&Tenugui Towel Blue Waves&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-blue-waves-89.png&&&0&&&||&&&||&&&@@@ tetobufi&&&33041&&&Tenugui Towel Bubble Fish&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-bubble-fish-89.png&&&0&&&||&&&||&&&@@@ tetodr&&&33202&&&Tenugui Towel Dragonflies on Navy&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-on-navy-69.png&&&0&&&||&&&||&&&@@@ tetodrfl&&&33042&&&Tenugui Towel Dragonflies on White&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-dragonflies-on-white-69.png&&&0&&&||&&&||&&&@@@ tetofi1&&&33221&&&Tenugui Towel Fireworks&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-fireworks-87.png&&&0&&&||&&&||&&&@@@ tetogroc&&&33465&&&Tenugui Towel Green Hexagon&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-green-hexagon-40.png&&&0&&&||&&&||&&&@@@ tenugui3&&&50216&&&Tenugui Towel Harvest&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&14.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-mt-fuji-133.png&&&0&&&||&&&||&&&@@@ tetoniow&&&33236&&&Tenugui Towel Night Owls&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-night-owls-86.png&&&0&&&||&&&||&&&@@@ tetopa&&&33356&&&Tenugui Towel Pandas&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-pandas-89.png&&&0&&&||&&&||&&&@@@ tetoye&&&51655&&&Tenugui Towel Pumpkin Spice&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 70mm x 90mm.
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-purple-eggplant-85.png&&&0&&&||&&&||&&&@@@ newtakedatowel&&&33043&&&Tenugui Towel Sakura Stripe&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-sakura-stripe-40.png&&&0&&&||&&&||&&&@@@ tetosmsa&&&33213&&&Tenugui Towel Small Sakura&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-small-sakura-90.png&&&0&&&||&&&||&&&@@@ tetoum&&&33462&&&Tenugui Towel Umbrellas&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towel-umbrellas-90.png&&&0&&&||&&&||&&&@@@ tetoar&&&50073&&&Tenugui Towel: Armor&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our Tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 35cm x 90cm (13.75 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-beach-balls-86.png&&&0&&&||&&&||&&&@@@ tetoch&&&33484&&&Tenugui Towels Chrysanthemum&&&Tenugui are a type of traditional Japanese towel. They're smooth and thin so they're different from western terrycloth towels. They also are often used these days as decoration since many of them have beautiful Japanese patterns on them. At our office, we hang our tenugui towels on the wall or use them as decorative table runners. These inexpensive towels are fun to collect and you can find them all over Japan in gift shops and specialty stores. This tenugui measures 33cm x 90cm (12 inches x 35 inches).
Please note that dyed washcloths will fade slightly when washed the first 2-3 times. Separate from other laundry, and use gentle detergent. After washing, smooth out the wrinkles and then air dry.
Both ends of the tenugui are left unhemmed. It gradually frays every time it is washed or used. The fraying will stop naturally as you cut the excess thread, and it will become a fringe.&&&&&&9.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-towels-chrysanthemum-85.png&&&0&&&||&&&||&&&@@@ tema&&&60103&&&Tenugui Wall-Hanging Kit&&&Our Tenugui Wall-Hanging Kit features two clips: one for the top of the tenugui and one for the bottom. This makes displaying your tenugui easy! The small magnets help to keep your tenugui secure. The Tenugui Wall-Hanging Kit also features black string to bind, tie, and hang it. They also used 2 different colored woods so you can choose a light or dark color by flipping it around.&&&&&&26&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tenugui-wall-hanging-kit-205.png&&&0&&&||&&&||&&&||@@@ test-product&&&test-product&&&Test "Product&&&This is a test product&&&&&&1&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/test-product-82.png&&&0&&&@@@ tebl2kagy21&&&TKB2-G210&&&Tetsujin Blue #2 Kasumi Gyuto 210mm&&&These are made by the blacksmith Tamura Toru and the sharpener Naohito Myojin. The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds, top-notch Blue #2 steel and a unique cladding combined with gorgeous wenge octagonal handles with buffalo horn ferrules.
The collaboration between these two men has produced this gem of a knife line. These beautiful knives offer lovely looks, excellent grinds and top-notch Blue #2 steel, and a unique iron cladding that is layered and looks like damascus but with a cloudy appearance that is very Japanese. The knives are finished with gorgeous ebony octagonal handles with blond buffalo horn ferrules.
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tobavggy20&&&F-317&&&TOJIRO Basic VG10 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.
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todpvgna16&&&F-315&&&TOJIRO Basic VG10 Nakiri 165mm&&&We are, quite frankly, amazed that they are 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 pakkawood, 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.
In fact, 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.
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todpvgna161&&&F-316&&&TOJIRO Basic VG10 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.
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.
&&&&&&25&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-children-s-santoku-knife-blue-278.png&&&0&&&||&&&||&&&@@@ tochsakn&&&FC-620&&&TOJIRO Children's Santoku Knife Pink&&&We get asked from time to time for a knife suitable for children and we came across these and think they would make a good introduction and first knife. The blade is a santoku style which is short in length for easy control but also tall in blade height for easy knuckly clearance when learning to chop and cut. The knife also has a rounded, blunt tip and heel for added safety.
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todppekn70&&&F-799&&&TOJIRO DP Bird's Beak Paring 70mm&&&The Tojiro DP 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 DP series when exploring new patterns. The formidable breadth of offerings in this line, combined with a tremendous application of stainless VG-10, make Tojiro DP 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.
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topakn12&&&F-802&&&TOJIRO DP Boning/Utility 150mm&&&With the company’s DP 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 DP 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 DP 150mm utility knife is a versatile blade that can excel in a myriad of 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 the chicken with the proper technique.
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todpbu16&&&F-795&&&TOJIRO DP Bunka 160mm&&&The Tojiro Japanese Stainless Steel 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 DP 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 DP Kiritsuke (it's actually more common to call these knives bunkas in Japan) 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. *Our sayas DO NOT fit this knife.
The DP series 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.
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.
This Gift Set has 3 knives that are some of the most popular sizes at a discount. Each set contains the following:
The Tojiro DP 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.
The Tojiro DP 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.
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tojiro-dp-f-8081&&&F-808&&&TOJIRO DP Gyuto 210mm&&&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 DP 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 DP 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.
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todpchkn24&&&F-809&&&TOJIRO DP Gyuto 240mm&&&In terms of performance, Tojiro DP 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 DP 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 DP 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 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 is excellent and the handles are absolutely bomb proof, able to withstand the rigors of a professional kitchen with aplomb.
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todpchkn27&&&F-810&&&TOJIRO DP Gyuto 270mm&&&Tojiro DP 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 DP 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.
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todputkn15&&&F-803&&&TOJIRO DP Honesuki 150mm&&&Tojiro DP 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 DP 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 Western style equivalents, and this is also the case with the Tojiro DP. 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.
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todpki21&&&F-796&&&TOJIRO DP Kiritsuke 210mm&&&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.
DP 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.
The Tojiro DP 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.
Please note: the felt protector fits much better than the saya.
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todppakn90&&&F-800&&&TOJIRO DP Paring 90mm&&&Epitomizing value for performance, Tojiro DP 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 DP knives are an excellent entry to the world of Japanese cutlery.
This 90mm paring knife features a nicely proportioned Western stamina wood 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.
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todppe12&&&F-801&&&TOJIRO DP Petty 120mm&&&The Tojiro DP 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 DP 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 improves food release respectively. Fit and finish is 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.
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todp18pe&&&F-798&&&TOJIRO DP Petty 180mm&&&The Tojiro DP 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 DP 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 DP 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.
The Tojiro DP 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.
The Tojiro DP 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.
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todpsa21&&&F-500&&&TOJIRO DP Santoku 210mm&&&Tojiro DP knives are one of the best buys a professional or home cook could make when beginning to explore the work 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 DP 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 DP 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.
The Tojiro DP 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.
&&&&&&92&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-serrated-bread-215mm-409.png&&&5&&&||&&&||&&&||@@@ todpsebr21se&&&F-828-2nd&&&Tojiro DP Serrated Bread 215mm Seconds&&&This Tojiro DP Serrated Bread 215mm Seconds came to us from the factory with some very minor handle issues that are hardly noticeable. They use a black waterproof, caulk to fill in the connection, which was done slightly messy. Check picture #3. Otherwise, they're brand new, and you won't have a problem. Save $20.&&&&&&92&&&72&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-dp-serrated-bread-215mm-seconds-28.png&&&0&&&||&&&||&&&@@@ todpstkn12&&&F-797Steak&&&TOJIRO DP Steak Knife 120mm&&&Tojiro DP 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 to 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 DP knives are a top value choice.
The Tojiro DP 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.
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todpslkn27&&&F-806&&&TOJIRO DP Sujihiki 270mm&&&Any initiate to the world of high-end Japanese kitchen knives would do well to consider the Tojiro DP 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 DPs 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.
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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&&&||&&&||&&&@@@
fucufachcl&&&FA-70&&&TOJIRO Fuji Cutlery Chinese Style Cleaver&&&This Fuji Cutlery Chinese-style cleaver is made by Tojiro and features a slightly curved edge which makes it easier to use. The addition of a traditional barrel-shaped handle offers a nice feel and gives you more control. This knife is fully stainless steel and will quickly become one of your favorite knives in the kitchen.
Please note this cleaver does not fit our Tiger Wood Single Cleaver Stand. The 8" felt guard is a better option.
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 within 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.
&&&&&&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.
We are now offering a couple of new additions to the Tojiro line which we are certain will be popular with both home and professional chefs. The knives are a step up from the DP range. They feature an inner core of the highly regarded “super steel” called R-2. This is also known as SG-2 and it is a powdered metallurgical alloy. This is a very hard steel that has recently found favor with many leading blacksmiths. The core steel is clad with a softer stainless steel.
Powdered metallurgical steels are high carbon, high alloy stainless steels that have been powdered into a very fine grain and then sintered back together. This results in a steel that has consistent properties throughout the manufacturing process.
Tojiro Pro R-2 gyuto has a really well-executed convex grind. It is beautifully thinned behind the edge with commensurate levels of fit and finish. If you are seeking a knife that is a step above the DP line, but one that continues to offer a wonderful price-to-performance ratio, the Tojiro Pro R-2 Gyuto could be just what you are looking for.
We are now offering a couple of new additions to the Tojiro line which we are certain will be popular with both home and professional chefs. The knives are a step up from the DP range. They feature an inner core of the highly regarded “super steel” called R-2. This is also known as SG-2 and it is a powdered metallurgical alloy. This is a very hard steel which has recently found favor with many leading blacksmiths. The core steel is clad with a softer stainless steel.
Powdered metallurgical steels are high carbon, high alloy stainless steels that have been powdered into a very fine grain and then sintered back together. This results in a steel that has consistent properties throughout the manufacturing process.
Tojiro Pro R-2 gyuto has a really well executed convex grind. It is beautifully thinned behind the edge with commensurate levels of fit and finish. If you are seeking a knife that is a step above the DP line, but one that continues to offer wonderful price-to-performance ratio, the Tojiro Pro R-2 Gyuto could be just what you are looking for.
The Tojiro Pro line has improved grinds and better edge consistency as compared to the DP series. It is also thinner behind the edge and the out of the box edge is far better realized. The convex grind is particularly well done, resulting in a blade that cuts efficiently while releasing food with ease.
It is a fairly robust knife in terms of weight and stiffness. The 49mm blade height is about average for a 240mm length. The knife has a nice flat spot towards the heel with a gentle belly from halfway along the slender blade. The tip is finely shaped and ready for intricate slicing work. It has a fairly universal profile that will find favor with most chefs, push cutters or rockers. The blade is mated to a well-finished stainless bolster which in turn is attached to a comfortable and well-finished black Western style handle.
We think these R-2 knives from Tojiro represent a wonderful opportunity for chefs of all kinds to experience a great steel at a bargain price.
The reinforced laminated handle is very durable and tough, not easily deformed, and strong against deterioration over time. It has a stainless steel bolster that is very hygienic and prevents stains and dirt from accumulating between the blade and handle.
We are now offering a couple of new additions to the Tojiro line which we are certain will be popular with both home and professional chefs. The knives are a step up from the DP range. They feature an inner core of the highly regarded “super steel” called R-2. This is also known as SG-2 and it is a powdered metallurgical alloy. This is very hard steel which has recently found favor with many leading blacksmiths. The core steel is clad with softer stainless steel.
Powdered metallurgical steels are high carbon, high alloy stainless steels that have been powdered into a very fine grain and then sintered back together. This results in a steel that has consistent properties throughout the manufacturing process.
This Tojiro Pro R-2 petty has a really well-executed convex grind. It is beautifully thinned behind the edge with commensurate levels of fit and finish. If you are seeking a knife that is a step above the DP line, but one that continues to offer a wonderful price-to-performance ratio, the Tojiro Pro R-2 petty could be just what you are looking for.
The reinforced laminated handle is very durable and tough, not easily deformed, and strong against deterioration over time. It has a stainless steel bolster that is very hygienic and prevents stains and dirt from accumulating between the blade and handle.
The reinforced, laminated handle is durable and tough, not easily deformed, and strong against deterioration over time. It has a stainless steel bolster that is very hygienic and prevents stains and dirt from accumulating between the blade and handle.
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.
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.
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.
It will work with any 50/50 beveled knife from Tojiro to Shun. The sharpener works in two stages. The first is a rough/medium grit and the second is a medium/fine grit. Simply place the knife sharpener under the faucet to moisten the ceramic whetstones and run the knife blade from the heel to the tip through the coarse whetstone slot 5 times, and repeat the same method in the fine whetstone slot to finish.
It is just as easy to clean as it is to use. The top portion of the sharpener can be taken apart from the base to rinse under the faucet. Be sure to dry it off completely before storing away. The body of the sharpener is made of durable stainless steel and features a rubber base for sturdiness. The base is made from polypropylene resin and elastomer resin. Made in Japan.&&&&&&29.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/tojiro-roll-sharpener-10.png&&&5&&&||&&&||&&&@@@ 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&&&||&&&||&&&||@@@ toststchcl&&&FG-68&&&TOJIRO Stainless Steel Chinese-Style Cleaver&&&Tojiro Stainless Steel Chinese-Style Cleaver. This handy cleaver uses durable MV 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. The blade measures 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.
Santoku:
Petty:
The 180mm DP 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.
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.
Tojiro’s Damascus santoku in 170mm 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.
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.
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 212mm. 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.
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 a D-shaped profile completes this well made and easy to maintain knife.
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.
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.
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.
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.
This knife features a core of Shirogami 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.
This knife features a core of Shirogami 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.
This knife features a core of Shirogami 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.
This knife features a core of Shirogami 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.
This knife features a core of Shirogami 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.
This knife features a core of Shirogami 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.
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.
Important design points for it are as follows:
This is a great value carbon steel knife for those looking to develop their sushi and sashimi prep skills, or just looking for a better protein slicer. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style". It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. See photo #4 to see it. It's not a mistake.
Tsubaki knives are made in a small shop in Nagasaki run by the young blacksmith, Mr. Miyazaki. While young in years, he has great experience in the art of blade-making, first working in the famous Yoshimitsu workshop and then under the tutelage of master blacksmith Ooba-San from Hakata. This last apprenticeship inspired Miyazaki-San to specialize in the Hakata-style knives we feature here.
This is the shortest of the three knives we offer from him and it is a real beauty in hand and in function. Very traditional looks coupled with a fascinating fire-forged kurouchi finish endow the knife with purposeful air and efficient and easy-to-use functionality. It is a blade of many talents: great for regular push cutting and chopping and very adept at tackling finer ingredients and cutting tasks. We think you will enjoy this unique and fun-looking knife.
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.
Miyazaki-san hammer forges these blades from Hitachi Blue Paper #2 carbon steel, and adds a fire-forged kurouchi cladding for extra protection. This endows the already cool looks with a very interesting rustic appearance which complements the weapon-like aesthetic perfectly. Blue #2 is undoubtedly one of the most popular carbon steels used for kitchen knives with a list of enviable characteristics including great edge retention and durability. It is the same basic steel as White #2 but with added chromium and tungsten.
The nakiri is a rectangular vegetable knife with a thin blade. It excels in delicate vegetable cutting and chopping tasks. The Japanese word translates into “knife for cutting greens.” It is a thin blade with a tall profile which enables it to take on the softest or hardest of ingredients without sticking or wedging. This is a great knife to introduce a chef to the breed while remaining easy on the pocketbook.
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.
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.
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.
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.
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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.
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.
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.
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.
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.
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.
AS contains the highest amount of carbon and chromium of the three alloys, which not only increases its hardness but also gives it a slight advantage over the others in terms of corrosion resistance. This is further enhanced with the addition of stainless steel cladding. The cladding is somewhat softer or more ductile, which protects the inner cutting core from shocks. This knife is given a tsuchime or hammered finish to enhance both its food release capabilities and fine aesthetics.
The sakura style handle is made from cherry wood and it complements the blade both in looks and balance.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 120g.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.
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tsaudasu24&&&TA10-G210&&&Tsunehisa AUS10 Hammered Damascus Gyuto 210mm&&&We are very pleased to introduce these recent additions to our lineup from Tsunehisa Hamono. The company is quite large and has about 30 smiths making a wide variety of knives from some very interesting steels. In this case, AUS-10which is made by a steel company located in Tokai called Aichi Steels. It is a part of a family of steels that boast a high chromium content coupled with varying amounts of carbon. AUS-10 has the highest carbon content of the bunch. As the number decreases the carbon reduces. This is a really good steel for kitchen knives.
Gyutos are a westernized version of the classic chef knife, used for everything in the kitchen as a jack of all trades.
The lovely Damascus cladding is enhanced by a finely finished oak octagonal. This is an extremely versatile gyuto that has looks and a fit and finish as good as many higher-priced varieties.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light at just 148g.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
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tsauhadana16&&&TA10-N160&&&Tsunehisa AUS10 Hammered Damascus Nakiri 160mm&&&This knife is a knockout! Beautiful hammer damascus with a mirror polish over top. The knife is made with AUS-10 steel which is relatively unused in the world of kitchen knives. AUS-10 is made by Aichi Steel in Tokai, Japan.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the flexibility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated corrosion resistance.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
AUS-10 is a high carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very light.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish is of a high standard. Highly recommended.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
AUS-10 is a high-carbon alloy with a content of 1.05%, similar to G3. To overcome the fragile nature of high carbon content, nickel, manganese, and silicon are added to improve the ductility and elasticity of the material. The upside is steel that is easy to sharpen when correctly heat treated. Other elements in this steel include vanadium, chromium, and molybdenum, which gives the steel its elevated resistance to corrosion.
The outstanding difference of this line is that they are virtual lasers with a lovely distal taper. They are thin knives from neck to tip, and as such are very lightweight.
The fine blade is matched to a really well-made handle constructed from solid oak. The overall fit and finish are of a high standard. Highly recommended.
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.
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.
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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.
The Tsunehisa 240mm gyuto featured here is made from AUS10 Stainless steel which is very similar to AEB-L. It's good stuff.
240mm gyutos are one of the most popular size for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
The Tsunehisa 210mm kiritsuke featured here is made from AUS10 Stainless steel which is very similar to AEB-L. It's good stuff.
210mm kiritsukes are general purpose knives and very popular choice for home chefs or pros alike. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a nice octagonal handle, make this knife stand out in a crowd.
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.
The Tsunehisa 165mm nakiri featured here is made from AUS10 Stainless steel which is very similar to AEB-L. It's good stuff.
Nakiris are general-purpose knives that are like mini cleavers and one of the most popular size and shape for Japanese home cooks. They are easy to handle and very responsive cutters. This knife is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with the octagonal oak handle, make this knife stand out in a crowd.
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.
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.
The Tsunehisa 165mm Santoku featured here is made from AUS10 Stainless steel which is very similar to AEB-L. It's good stuff.
Santokus are general purpose knives and they're popular for a good reason. Home cooks love the combination of a tall blade that is on the short side for easy control. They are easy to handle and very responsive cutters. This knife has a fairly good flat spot from the heel transitioning into a subtle belly and a finely crafted tip. It is perfect for all styles of cutting.
The Damascus cladding on this knife is stunning. The high polish and bold Damascus pattern, combined with a sturdy octagonal handle, makes this knife stand out in a crowd.
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.
This 180mm gyuto features a good-looking tsuchime (hammered) finish. These dimples are formed by hammer blows and as well as adding to the fine aesthetic, result in a knife that easily sheds ingredients from its blade face.
The blade is attached to a stainless bolster in a full tang set up. The nicely finished handle completes a picture that is attractive and exceedingly functional especially given its very keen price.
AUS-8 is a lower carbon version of AUS-10 and is similar to 440C or D2 steel. It is made in Japan by the Aichi Steel Company. It is a very good steel for making kitchen knives given its high level of corrosion resistance coupled to an ability to sharpen easily to a razor-sharp edge. This is very resilient steel so it makes for an easy to care for edge and knife overall.
The blade is quite thin—certainly not a laser, but it does have a nice distal taper towards the tip. Very well done for a knife at this price point. The full tang is also stainless and the bolster is integrated into the blade. A good-looking brown oak handle is attached to the tang with three stainless pins. A nice engraved set of kanji characters is a surprise addition to this well-priced knife.
Anyone looking to enter the world of Japanese kitchen knives would do well to include this very attractive gyuto in their short list.
This 240mm gyuto features a good-looking tsuchime (hammered) finish. These dimples are formed by hammer blows and as well as adding to the fine aesthetic, resulting in a knife that easily sheds ingredients from its blade face.
The blade is attached to a stainless bolster in a full tang set up. The nicely finished handle completes a picture that is attractive and exceedingly functional especially given its very keen price.
This 180mm nakiri features a good looking tsuchime (hammered) finish. These dimples are formed by hammer blows and as well as adding to the fine aesthetic, result in a knife that easily sheds ingredients from its blade face.
The blade is attached to a stainless bolster in a full tang set up. The nicely finished handle completes a picture that is attractive and exceedingly functional especially given its very keen price.
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.
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.
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.
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.
&&&&&&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.
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.
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.
For those venturing into the realm of Japanese kitchenware, this striking gyuto deserves serious consideration as an initial acquisition.
For those contemplating an entry into the universe of Japanese kitchen knives, this appealing Tsunehisa gyuto warrants strong consideration for a spot on their list.
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.
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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.
&&&&&&139.95&&&&&&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.
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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.
&&&&&&139.95&&&&&&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.
&&&&&&109.95&&&&&&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.
&&&&&&159.95&&&&&&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.
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tiwodoclst&&&ZZZ&&&Two Slot Cleaver Knife Stand &&&This Knife Stand is designed to hold your knife or cleaver in a compact and convenient stand that can sit on your counter for easy access. A CKTG exclusive! The knives are sold separately. The stand is made with Sapele wood as of 8/21/2023 and measures about 10.5" x 3.5" x 1.5". The first slot is about 3.3 mm, and the second slot is about 5 mm so measure your blade if you're buying this one for a cleaver you own about 1" up from the edge to see if it will fit. It also has feet on the bottom and a magnet embedded in the bottom to make the blades stick a little and not move around. These stands are for standard-size cleavers such as the CCK 1303, 1103, 2205, the bone chopper or similar. This stand does NOT fit the Big Rhino or the Butcher's Knife. Of course, it will also accommodate a large bread knife or a gyuto.
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ck2stknsh&&&CKTGGreen&&&Two Step Knife Sharpener Closeout Sale&&&Upgrade Your Blade with Our 2-Stage Knife Sharpener.
Keep your knives razor-sharp with our compact and portable 2-stage knife sharpener. Perfect for camping enthusiasts, professional chefs, and sailors, this sharpener is designed to fit comfortably in the palm of your hand, making it an essential addition to your knife bag or toolbox.
Featuring two sharpening stages – a tungsten carbide side for coarse sharpening and a fine ceramic side for polishing – this tool ensures your blades are always in top condition. Whether you're on the go or in a busy kitchen, our 2-stage sharpener offers quick and effortless touch-ups for your knives. Stay sharp, anywhere, anytime.
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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.&&&&&&49.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/walnut-french-rolling-pin-19.png&&&0&&&||&&&||&&&@@@
wejadeknro&&&ShibaRoll-Denim&&&West Japan Denim Knife Roll&&&We absolutely love finding new interesting stuff to add to our store, whether they’re knives, stones, or other kitchen accessories. It’s always so rewarding to introduce our customers to something unique or out of the ordinary.
The same artisans that bought us those beautiful West Japan Carbon Steel Skillets have come up with a classic knife roll that is so perfectly balanced, sized, and well-made, that we had to add it to our inventory.
This knife roll has six pockets to securely hold your knives and can accommodate a knife 19 inches in length. That is a long blade and it makes this roll particularly versatile. The quality of the denim is of the highest standards and the simple and elegant design is pure Japan!
Laid out flat the bag measures 24.5" x 19.5".&&&&&&135&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/west-japan-denim-knife-roll-123.png&&&0&&&||&&&||&&&@@@
wejafisc&&&WJFS&&&West Japan Fish Scaler Closeout&&&Closeout sale! Save $40. WEST JAPAN VG10 FISH SCALER. This is a new item developed by Shibata san. The fish scaler has a square shape and each side is sharpened to easily scale whole fish. Made with high-quality stainless steel for long-lasting use.
&&&&&&119.95&&&79.95&&&https://s.turbifycdn.com/aah/chefknivestogo/west-japan-fish-scaler-closeout-65.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.
&&&&&&210&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/west-japan-tools-carbon-steel-skillet-30cm-102.png&&&5&&&||&&&||&&&@@@ wokynopad6x4&&&Large-Pad&&&Wooden Kyougi Note Pad 6" x 4" Sale&&&Kyougi Note Pads are a traditional craft in Japan and are made by thin-shaving a block of wood for use as a paper replacement for notes or traditionally to wrap small food treats. The wood is sustainably harvested from managed forests in Japan and supports local craftspeople.
The 304Cu knife is clad with two types of steel. The first is a powdered tool steel and the other is 304Cu steel. The 304Cu steel is mainly 304 stainless steel including 4%-5% of copper added. The powder alloy mainly contains Ca-0.4%, Cr-16%, Ni-0.5%, Co-0.1%. The two sheets of steel are clad together under the high heat of 1700 degrees. This technology is called plasma electrofusion and it was developed exclusively by this factory. The result is a high-hardness cutting edge with some antibacterial properties due to the copper added to the steel.
During our home-use tests the knife cuts well, holds an edge well, and the handle is top quality. It has an innovative twist design which feels good in the hand and looks great.
&&&&&&64.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/xin-304cu-gyuto-180mm-40.png&&&0&&&||&&&||&&&@@@ yaashabu17&&&YAS-HE-B170&&&Yahiko AS Kuro Tsuchime Bunka 175mm&&&Yahiko AS Kuro Tsuchime Bunka 175mm. These knives are made with top of the line, Aogami Super Steel and come with a nice kurouchi (black), tsuchime (hammered) finish along with upgraded sakura (cherry wood) octagonal handles.
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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.
&&&&&&159.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-as-kuro-tsuchime-gyuto-210mm-51.png&&&0&&&||&&&||&&&|kika21gy|@@@ yaaskutski21&&&YAS-HE-K210&&&Yahiko AS Kuro Tsuchime Kiritsuke 210mm&&&Yahiko AS Kuro Tsuchime. These knives are made with top of the line, Aogami Super Steel and come with a nice kurouchi (black), tsuchime (hammered) finish along with upgraded sakura (cherry wood) octagonal handles.
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yachwo&&&Cuterie&&&Yahiko Cherry Wood Charcuterie Board&&&This beautiful cherry wood charcuterie board is a statement piece and works well for displaying olives, meats and cheeses when watching the game or for a party. The board has our Yahiko logo in kanji engraved into the wood for a great look. The logo says "Yahiko" in Japanese. Measures 22" x 12" x 1.75".
This board ships directly from the manufacturer and will ship separately from other items in your order. Please allow 5-7 days for it to ship.
*Please note we're only shipping this item in the USA. Also, if you're in AK, HI, or PR, there will be an additional charge (about $20 to $30) to ship to you. We will contact you.
Ground shipping only.&&&&&&120&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yahiko-cherry-wood-charcuterie-board-154.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!
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.
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.
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.
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.
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.
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.
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.
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yavgdape13bo&&&C15&&&Yahiko VG10 Gyuto 210mm Custom&&&Introducing the Yahiko custom gyuto - a versatile everyday knife! The 210mm size caters to most customers and handles both large and small ingredients with ease, allowing for intricate cutting and slicing techniques.
Crafted in Sanjo City, Japan, Yahiko knives are made to our specifications using various steels. The 210mm gyuto showcased here is crafted from VG-10 stainless steel, heat treated to 60 Rockwell, with an attractive stainless damascus cladding.
VG10 is a highly respected stainless alloy favored by top knife manufacturers. It offers excellent corrosion and wear resistance while maintaining a sharp edge. With a 50/50 edge bevel, this gyuto suits both right- and left-handed users. It's an ideal choice for first-time buyers who prefer stainless steel and competitively priced for those entering the realm of Japanese knives.
This knife is a top recommendation for entry-level Japanese knives. It features a visually appealing custom handle crafted from 4,000 year old bog oak in an oval shape.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
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yabl2gy21&&&KAKI-210GY-C&&&Yamashin Blue #2 Kurouchi Gyuto 210mm&&&The blacksmith at Yamashin utilizes the ever-popular Aogami #2 carbon steel as his cutting edge on this great performing gyuto. He surrounds this core with a layer of soft carbon steel using a hammer forge technique known as san-mai. The jigane (outer layer) is given a kurouchi finish which results from leaving the black carbon deposit from the forging process on the face of the steel. It is quite a smooth finish, which aids with food release. While this rustic kurouchi finish will inhibit oxidation, this knife is an all-carbon steel construction and will patina with normal use.
This is a nicely proportioned blade. It is not a super thin, and would be considered more of a middleweight. What you get with this gyuto is an honest blade with a very good grind and good heat treatment, all at an attractive price. The edge is well made and it is quite thin at the tip. The great looks are enhanced by a nicely made red sandalwood and pakka wood handle. This is a perfect workhorse knife or a good entry point into the fascinating world of Japanese kitchen knives.
Considering the very low price point, this knife is well made in terms of grinds and profile. It is a very traditional looking and feeling knife that makes little effort to please in terms of high levels of fit and finish. Rather, the effort has gone into producing a knife that is perfectly fit for purpose while being tough and quite easy to sharpen. The Blue #2 inner core is a great knife steel and together with the good looking kurouchi cladding of soft iron, presents a blade that is tough and will hold an edge for protracted uses.
We are supplying it with a very nice upgraded handle made from red sandalwood and dyed pakka wood for the ferrule.
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.
&&&&&&88&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yamashin-white-1-honesuki-150mm-293.png&&&4.5&&&||&&&||&&&@@@ yawh1kicl18&&&YS-LBU180W-OW&&&Yamashin White #1 Kiri Cleaver 180mm&&&Discover the genuine craftsmanship of the Yamashin White #1 Kiri Cleaver, a traditional Japanese kitchen knife series celebrated for its affordability without compromising quality. Crafted with the esteemed white-paper steel blade (white #1) through a hammer-forging process, these knives are a staple in many Japanese kitchens, cherished by discerning chefs for their daily culinary tasks. Renowned for their exceptional sharpness and durable edge, these knives offer an unparalleled cutting experience. Ideal for those eager to explore the finesse of a premium Japanese knife, the Yamashin Kiri Cleaver is your perfect introduction. Maintenance is effortlessly straightforward – simply ensure the blade is dry after use and avoid prolonged exposure to water or acidic substances. With time, the knife acquires a unique patina, enhancing its rustic allure.
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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.
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.
I hope you appreciate it.
Yasha
This particular knife is made with Hitachi Shirogami in a santoku style and is rustic and beautiful. The secondary bevel has a natural stone finish.
&&&&&&325&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasha-yukawa-white-2-santoku-170mm-411.png&&&5&&&||&&&||&&&@@@ yayabl2daki2&&&YBD-K210&&&Yasuhiro Yauji Blue #2 Damascus Kiritsuke 210mm&&&Based in Takefu Village, a renowned hub for talented blacksmiths, Yasuhiro Yauji is celebrated for crafting high-quality knives using Blue #2 steel and Damascus cladding. His Kiritsuke, thinner by about 1mm than typical single-bevel knives, exemplifies his craft, offering lightness and precision. The meticulously designed taper leads to an ultra-thin tip, making it an excellent choice for precise slicing tasks. The beautiful Damascus cladding enhances the knife's aesthetic appeal.
&&&&&&249.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasuhiro-yauji-blue-2-damascus-kiritsuke-210mm-68.png&&&0&&&||&&&||&&&@@@ yayabl2ki24&&&YBD-K240&&&Yasuhiro Yauji Blue #2 Damascus Kiritsuke 240mm&&&Yasuhiro Yauji, working from the blacksmith-rich Takefu Village, is praised for his creation of superior knives utilizing Blue #2 steel and damascus cladding. His Kiritsuke stands out in his collection, being about 1mm thinner than most, demonstrating his masterful artistry through its lightness and accuracy. A carefully fashioned taper culminates in a remarkably thin tip, ideal for precise cutting requirements. The knife's allure is further amplified by its stunning damascus cladding.
&&&&&&295&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yasuhiro-yauji-blue-2-damascus-kiritsuke-240mm-8.png&&&0&&&||&&&||&&&@@@ yawibopekn&&&HA1-W090&&&Yasunori Blue #1 Boning Knife 90mm&&&This knife is made in Japan for hunters who something that can do skinning of boar and deer. The knife is single-sidedwith a right-handed grind and would be a good knife for butchering and breaking down poultry. They're made with Blue #1 steel.
We love finding new blacksmiths especially when they are offering a limited range of intriguing knives at attractive prices. Such is the case with Yasunori. This is a small blacksmith enterprise that is located in the Miki region of Japan. Yasunori-san is the sole proprietor, forging, heat treating, grinding and edging every blade.
The Yasunori Bunka is a fun and functional kitchen knife. It combines many of the attributes of a nakiri and santoku in a package that is both versatile and efficient. At 165mm, it is a short blade. There is a gentle curve to the belly almost along the entire length of the edge.
It is constructed with a core of Blue #2 carbon steel with an outer layer of a softer stainless steel. It is quite light and together with the short blade length makes for a very nimble cutter. The blade face has been given a nice horizontal brush finish and is decorated with some good looking hand chiseled kanji. The blade is attached to a traditional octagonal handle made from walnut and pakka wood.
This is a really well executed item which has many features not found on knives at this price point. Highly recommended.
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. We hope that the reaction will be positive and that we can add more designs to his line in the near future.
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.
This small knife has big aspirations and will fulfill many roles in your kitchen. The blade shape is fairly conventional for this type of knife, featuring a fine tip and slight belly which will excel with push and pull cutting. The santoku is a wonderful all-around slicer and dicer that is becoming a first-choice blade in many home kitchens. Its tall blade gives increased finger-to-board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins.
We really like the grinds of this knife, along with the interestingly formed shinogi, most rare in this price range. The Blue #2 core is clad with a soft stainless steel in the san-mai style of awase. The spine is nicely tapered to the tip and the hand engraved kanji really adds to the look and value. Fit and finish are really good at this price and the handle is well made and fitted. An outstanding value in every way.
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.
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.
Each Yoshikane knife is born from the ancient technique of San Mai hammer forging, ensuring a blade of extraordinary strength and longevity. The core of SKD 12 semi-stainless steel promises an edge that not only retains sharpness with an impressive hardness of HRC 63+ but also offers the convenience of minimal maintenance. PS they recently changed the handles for us so trust the photos not the video.
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yowh2nagy21&&&YO-W2-G210&&&Yoshikane White #2 Nashiji Gyuto 210mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are meticulously made. The shop is located in Sanjo City Japan and has fostered several good blacksmiths over the years.
These are now coming with ebony octagonal handles instead of the wenge ones. The pictures are accurate.
&&&&&&320&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-210mm-272.png&&&0&&&||&&&||&&&|kika21gy|@@@ yowh2nagy24&&&YO-W2-G240&&&Yoshikane White #2 Nashiji Gyuto 240mm&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at coming up with exciting finishes and styles and his blades are meticulously made.
&&&&&&340&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikane-white-2-nashiji-gyuto-240mm-230.png&&&0&&&||&&&||&&&||@@@ yowh2gy24noh&&&C240&&&Yoshikane White #2 Nashiji Gyuto 240mm Custom&&&Yoshikane Knives are some of the best quality knives made in Japan. Mr. Yamamoto is a master at creating exciting finishes and styles; his blades are meticulously made at their workshop in Sanjo City. This knife comes with a lovely custom 4,000 Year old bog oak octagonal handle to complete the package.
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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.
The versions we are stocking are made from Blue #1 steel that have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
The versions we are stocking are made from Blue #1 steel that have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from rosewood and colored pakka wood.
This is a stout blade with a fair amount of heft to it. Like all Sakai knives, it also runs a bit shorter than advertised.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
Our first batch of knives are kurouchi versions, which are made from Blue #1 steel and have a soft iron jigane featuring a very smooth finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. This is highlighted by a more intricate cladding line between the hagane and jigane compared to other makers, with more core steel exposed.
Tanaka-san has employed Blue Paper #1 carbon steel in the making of this blade and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 62-64 Rockwell and then applied a beautiful kurouchi finish. The smooth black forger’s scale finish aids in ease of maintenance while adding an aesthetic appeal that is hard to resist!
The versions we are stocking are made from Blue #1 steel that has a soft iron jigane featuring a lovely kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
The versions we are stocking are made from Blue #1 steel that have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
The versions we are stocking are made from Blue #1 steel that have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand-blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by adding a very well-finished octagonal handle made from rosewood and colored pakka wood.
Like all Sakai knives, it also runs a bit shorter than advertised. Check our specifications below for actual measurements.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
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.
Tanaka-san has employed White #1 carbon steel in the making of this blade and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to between 61-62 Rockwell. The knife is topped off with a lovely wenge octagonal handle with buffalo horn ferrule.
The versions we are stocking are made from White #2 steel that have a soft iron jigane featuring a very nice kurouchi finish. The dark upper blade contrasts perfectly with the sand blasted lower face along the shinogi. Some lovely kanji elements add to the refined look of the knife. That look is further enhanced by the addition of a very well-finished octagonal handle made from oak wood.
We are so pleased to be able to offer you these wonderful creations made by a true Master Blacksmith.
This batch of knives are kurouchi versions which are made from White #2 steel that has a soft iron jigane a rough, blacksmith finish so he can make a great cutting knife at a large discount to his finished blades. Scratches and imperfections are the norm.
Tanaka-san has employed White Paper #2 carbon steel in the making of this blade and his screaming edges, fine grinds, and precise balance are a testament to this great steel and his masterful skills. He has hardened the steel to 62 Rockwell and then applied the kurouchi finish.
&&&&&&259.95&&&&&&https://s.turbifycdn.com/aah/chefknivestogo/yoshikazu-tanaka-white-2-gyuto-240mm-255.png&&&0&&&||&&&||&&&||@@@ yohiwh2bu17&&&KTO-506&&&Yoshimi Hino White #2 Bunka 170mm&&&Yoshimi Kato has graciously done a custom line of knives for CKTG and these are they. The name Hino is after the river that flows through Echizen and these special knives use White #2 steel on the edge and are clad with stainless steel with a nice basketweave cladding for great looks and high performance.
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.
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.
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.
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.
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.
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.
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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.
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.
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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.
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 a truly affordable price. Highly recommended.
VG-10 is a cutlery grade stainless steel produced in Japan. The name stands for V Gold 10 ("gold" meaning quality), or sometimes V-Kin-10 (kin means "gold" in Japanese). It is a stainless steel with a high carbon content containing 1% carbon, 15% chromium, 1% molybdenum, 0.2% vanadium, 1.5% cobalt, and 0.5% manganese. All of these relatively small amounts of other metals give the VG-10 steel its most important properties, such as its ability to hold an edge coupled with great durability. It is one reason why the VG-10 label has been so highly prized among so many people, ranging from chefs to knife collectors.
This bunka is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. Its 50/50 grind will also be useful to both left- and right-handed users. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
Its great aesthetics and functionality are further enhanced by a well-balanced Western style rosewood color handle. This a very well made knife at a great price.
At 180mm, the Kato VG10 Suminagashi Gyuto knife 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.
While these varied considerations carry across many fronts, there is also a sole consideration that Kato-san adheres to with every fine blade he creates. Quality in performance, ownership, and aesthetic. With this new line of VG-10 blades he has managed to these build these principles into his most affordable 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.
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!
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a very 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!
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 affordable VG-10 line of kitchen knives.
The Kato VG-10 Suminagashi line of knives answers the need for a stylish and functional utensil at a very 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!
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.
The nakiri featured here is a wonderful all-around slicer and dicer. Its tall blade offers increased finger to board clearance while its shorter length makes it ideal for handling a wide variety of produce and proteins. These knives are gaining popularity as a replacement to the ubiquitous chef knife for good reason. The symmetrical 50/50 grind coupled to the gently curved belly make this a good choice for cooks of all types and cutting preferences.
The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi nakiri combines great looks, abilities, and value.
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.
Kato-san has crafted these knives to have both wonderful cutting characteristics as well as stunning looks. That he has managed to do so at such an affordable price is quite amazing.
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.
The Kato VG-10 Damascus wa-petty is a well-balanced, well made, and extremely fine looking piece of kitchen cutlery. Handmade by a genuine master blacksmith, and all at a truly affordable price. Highly recommended.
The Kato VG-10 Suminagashi line of knives has been created to fill the need for a stylish and functional utensil at a very 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.
His 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 to the gently curved belly make this a good choice for cooks of all types and cutting preferences.
The lovely Western rosewood color handle and stainless bolster are perfectly matched to the attractive blade. The Kato VG-10 Suminagashi santoku 180mm combines great looks, abilities, and value.
Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations.
Experience the epitome of excellence in every slice. Choose Yoshimi Kato and embrace the timeless allure of his masterful creations.
While the reverse tanto tip is the most obvious design element of the blade, it is the performance that really sets this knife apart. The edge profile is very much like a standard gyuto. A fairly flat profile favors chop and push cutting styles. The difference lies in the taller height, more like a santoku, which many people prefer to shorter height knives especially when a one-knife-does-it-all approach is favored. Then there is the tip. This great looking design element takes the bunka to another level. The tip allows for some really intricate detail work as well as the ability to have it ground super thin, for increased cutting performance.
The Yoshimi bunka is a great rendition of this style knife. It is made from SG2 PM steel. The inner core is clad with a soft stainless steel. It is a light and thin knife that performs as well as it looks...and those looks are quite something. The damascus is stunning and matches the lovely rosewood handle to perfection. This is art and science and age old techniques rolled into one beautiful package.
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.
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.
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.
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yosg2dape12&&&YKSG2-P120&&&Yoshimi SG2 Petty 120mm&&&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.
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.
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 R-2 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 a semi-custom handle made from ebony with a dyed pakka wood ferrule.
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.
We were the first US distributor to handle these wonderful creations which now run into 4 basic product groups.
The AS line is, as the name implies, made from the well-liked Aogami Super high carbon steel. Aogami Super steel is the highest grade YSS steel. It contains high percentages of carbon, chrome, and tungsten to increase hardness and improve edge retention and corrosion resistance. This results in a knife that will keep a fine edge longer than many on the market. Its HRC is approximately 62-63. The carbon-rich steel is then inserted into soft iron using the traditional methods. This san-mai construction gives the inner core protection and strength and results in a blade that can take and keep a super fine edge while remaining light and strong.
The Yoshimitsu AS bunka is average in length at 180mm and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you.
Aogami Super (AS) steel is composed of a high percentage of carbon and chrome. This increases the hardness of the blade along with overall toughness and corrosion resistance. The manganese content adds to the wear resistance while molybdenum helps in maintaining the steel’s strength during heating. Phosphorus, sulfur, silicon, tungsten, and vanadium are also present. Heat treat is done by eye and experience and they usually hit the 62-63 range, which is the sweet spot for this steel. The inner core steel is covered with a softer iron (or “jigane”) in a san-mai construction.
Gyuto are the chef knives of Japan and this particular blade length lends itself to use in smaller kitchens and on countertops with restricted space. It is about average in weight but does have a spine thicker than some others in this size range. That spine does taper to a lovely thin tip. It is slightly on the tall side for those of you looking for some extra finger clearance.
The softer carbon steel cladding features a lovely kurouchi finish which protects and strengthens the inner steel while aiding in food release. A kurouchi finish occurs when the surface of the blade is blackened by an oxide film when it is put in the fire, made red hot and hardened. Though the black coloring can gradually disappear with repeated sharpening, it aids in corrosion resistance.
The ko-bocho blade (“ko” means small in Japanese) is 108mm long so it is well suited to performing small and intricate cutting jobs such as slicing garlic, chopping herbs, or mincing shallots. It excels at filleting smaller fish and Frenching ribs.
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.
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.
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.
The Yoshimitsu Blue #2 bunka is 175mm at the edge and is excellent for slicing, dicing, and mincing. The combination of a light, mid-sized blade, and a well-refined edge gives this knife a speed and dexterity that will surprise you. Bunkas and their smaller brethren, ko-bunkas, are gaining in popularity in western kitchens for their compact size, flat profiles, and versatility. The reverse tanto tip makes the knife a good choice for tasks requiring a super thin tip for delicate cuts.
The five brothers who make up Yoshimitsu are making some very nice kitchen knives for us and this is another example of their skills and artisanship. These knives are constructed from Hitachi Blue #2 steel which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead-blasted lower blade path offers a nice contrast to the polished upper face and edge.
A nicely realized octagonal handle made from walnut and black pakka wood round out this alluring package.
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.
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yobl2gy21&&&YAP-G210&&&Yoshimitsu Blue #2 Gyuto 210mm&&&Yoshimitsu Hamono is a small blacksmith shop run by five brothers in southern Japan that serves mostly the area around Nagasaki. The business has been in continual operation since 1852. We are very pleased to be the first company to offer these fine knives in the USA.
The Yoshimitsu Blue #2 Gyuto 210mm is a great knife for both professional and home chefs. 210mm is a nice size for handling almost any ingredient, large or small. It has extra height for a knife of this length offering users good hand and knuckle clearance. The edge is ground evenly on both sides for ease of use and sharpening. There is a fairly flat belly which transforms to a well-defined curve to the slim tip. It has a look almost like a large santoku.
Looks and feel are of a high standard. The stainless steel outer layer is applied in the san mai method. The primary grind is well defined which leads to the shinogi and exposed Blue #2 steel edge. There is a slight gap between the neck and handle ferrule. This small gap or “machi” is traditional to Japanese knives and quite intentional. The attractive octagonal handle is made from walnut and black pakka wood.
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.
The Yoshimitsu Blue #2 Nakiri 165mm is made from a core of Hitachi Blue Paper #2 carbon steel. The nakiri we are featuring here is longer than the advertised length, 173mm, and is about average for knives of this style. It is a very square blade with very little radiusing of the tip. The height of 50mmm is also average for the breed. It is a thin blade however, with a heel thickness of just 1.8mm. This gives the knife a very responsive feel while still having the stiffness associated with most nakiris. Grind is 50/50 for use by left- or right-handed users. It comes with a nice octagonal oak handle.
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.
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.
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.
The Yoshimitsu Blue #2 Tall Petty can slice, chop, or cut almost any ingredient while still being small enough for fine work like garnishes and chiffonades. What sets it apart from other paring knives or petties is the blade height of 36mm, which is between 5 and 10mm taller than most other knives of this length.
The five brothers who make up Yoshimitsu make some very nice kitchen knives for us and this is another example of their skills and artisanship. These knives are constructed from Hitachi Blue #2 steel which is then covered in the san-mai style with a soft stainless steel outer layer. The addition of this cladding adds strength to the core steel while aiding with protection and ease of maintenance. The bead blasted lower blade path offers a nice contrast to the polished upper face and edge.
The knife comes with a lovely walnut handle and a black pakka wood ferrule.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish which aids in protecting the blade while adding to the classic look of the knife.
This bunka is a small size at 170mm and can be used for all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 50mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple very nice oak octagonal handle with burnt urushi finiish that is a big upgrade over the old one.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and takes a fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with soft iron cladding. The covering features a kurouchi finish, which protects the blade while adding to the classic look of the knife.
This gyuto is a small size at 185mm and can be used on all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 50mm which is quite tall in relation to the length. For those with small hands or a limited cutting area this is a wonderful balance.
The knife comes with a simple very nice wood octagonal-shaped handle with a urushi finish that is a big upgrade over the old one.
The inner core is fashioned from Shirogami #1 and is clad, san-mai style, with a soft iron laminate. The covering features a kurouchi finish which aids in protecting the blade while adding to the great look of the knife. Hitachi White Paper #1 steel is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones.
With a blade length of about 210mm, these chef knives are a perfect tool for most kitchens, being adept at tackling just about any cutting, chopping, or slicing task. This particular variety has a tall profile for extra finger-to-board clearance. The classic looks of the blade are matched to a burnt oak octagonal handle that compliments the hand-forged nature of the blade. This simple gyuto is a perfect entry point into the world of Japanese cutlery.
Now only one of their nephews survive and he has continued the business. The Fugen White #1 line he makes for us is constructed with an inner core of Hitachi White #1 steel, which is clad in a soft iron. This outer layer is left with its carbon coating to help protect the knife from corrosion and provide a surface with better food release. This coating is known as kurouchi. Of course, as the knife is not stainless steel, it will require drying between uses.
This is a classic gyuto in terms of its proportions and basic profile. It comes in at just over the advertised length at 245mm and has a nice height of 53mm for extra hand clearance. There is a flat area from the heel to almost the halfway point on the edge. The tip is very finely crafted and is quite thin behind the edge. The knife comes with a simple oval ho wood handle and plastic ferrule.
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.
They decided on using White #1 as the core steel due to its ability to take an amazingly sharp edge and its edge holding prowess. This comes at a cost as White #1 is one of the hardest steels to forge, but these master smiths have the necessary years under their collective belts to take on the task with certainty and relative ease. The cladding, made from a soft iron, is left with its carbon face and rustic look which is great at reducing the chances of corrosion. It also allows us to sell these knives at such a budget price point considering the materials and skills required to manipulate them. Our Kiri Cleaver saya does NOT fit this knife.
The blade is a cross between a cleaver and a bunka which is super fun to use. It can take the place of many of the knives in your kit. Finally, the urushi lacquer finish makes the handle nearly waterproof for years of reliable service.
The CKTG Kiri Cleaver Saya will not fit this knife.&&&&&&159.95&&&&&&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.
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.
The Fugen White #1 Nakiri is a classic nakiri in shape and grind. The blade length is about average for these knives, at 165mm. The height is similarly scaled at 47mm. It has a nice 50/50 symmetrical grind which, after a quick trip to the stones, provides a very sharp cutting edge.
Fugen knives feature inner cores of Hitachi White #1 steel which is encased in a soft iron cladding. The outer layer is left with its carbon coating to protect the knife from corrosion and provide a surface with better food release. Of course, the knife is not stainless steel and does require care with drying between uses. In keeping with the rustic look, we have specified an upgraded oak octagonal handle with burnt Urushi finish.
The Fugen is a really well put together knife which is offered at a budget conscious price. It is a perfect entry point into Japanese knives in general or nakiris in particular. Line chefs and home cooks should consider this bargain of a blade when looking to take this step into a new style of kitchen knife.
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.
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.
We specified White #1 steel as the core for several reasons. It is a very resilient steel that resists chipping. It is relatively easy to sharpen and it takes a really fine edge when put to the stones. It is a great choice when balancing performance and budget. The inner core of White #1 is covered, san-mai style, with a soft iron cladding. The covering features a kurouchi finish which aids in protecting the blade while adding to the classic look of the knife.
This santoku is a small size at 170mm and can be used for all kinds of processing and preparations. It is sharpened with a 50/50 bevel. The blade height is a generous 48.4mm, which is quite tall in relation to the length. For those with small hands or a limited cutting area, this is a wonderful balance.
The knife comes with a simple very nice oak octagonal handle with burnt urushi finiish that is a big upgrade over the old one.
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.
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.
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.
The Yoshito Saku Blue #2 Santoku is made with Blue Paper #2 steel and is clad with a soft iron. The kurouchi finish is very attractive and quite smooth. There is also some nice hand engraved kanji adorning the blade face.
This is typical santoku in terms of shape and dimensions. It has a long flat section to the edge which gently curves up to the sheep’s foot tip. This knife will please push cutters in particular but will also appeal to users who like to rock, too!
There is a very simple and basic look to this knife which we find very attractive. The octagonal hardwood handle furthers this aesthetic and provides a very comfortable and secure grip to the knife. It's finished with a beautiful Japanese lacquer called "urushi," made from the sap of a tree. Urushi is not coated on the handle but penetrates inside the handle, and this protects the wood from water and moisture. Mr. Fukishima and his son are one of only a select few shops in Japan that make their own handles for use on their knives and these are beautiful examples of their work.
The Yoshito Saku Blue #2 The finish is kurouchi on top and a nice wide bevel on the bottom. The oak octagonal handle is made has an Urushi finish on it to protect it from water and furthers this aesthetic with a nice two-tone that looks great with the rustic blade. Urushi is a traditional craft and is made from the sap of a tree. Urushi is not coated on the handle but penetrates inside the handle, protecting the wood from water and moisture. Mr. Fukishima and his son are one of only a select few shops in Japan that make their own handles for use on their knives and these are beautiful examples of their work.
Most of his production is kitchen knives but occasionally he offers unique, smaller runs of specialty items like this. We only have two of these to offer. Comes with a leather pouch and a gift box.
The knife's sleek folding handle is expertly handcrafted from G10, a material prized in custom knife making for its odorless, incredibly durable properties. This handle is designed for a comfortable grip, perfectly balanced weight, and can be effortlessly folded with one hand, making it as functional as it is stylish.
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.
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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.
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.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku, and the kanji on the blade reflects this branding. The last character is pronounced Yu but also can be pronounced as Suke when used in a name. The first kanji is Saku, and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 210mm funayuki/gyuto made from Blue #2 steel that is laminated with soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 210mm gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 240mm gyuto made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home based.
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.
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.
Now grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blademaking skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
The first offering is a nice 240mm kiritsuke made from Blue #2 steel that is laminated with a soft iron. He uses the san-mai method and leaves the forger’s scale (kurouchi) on the blade face. The grind is very well realized and quite sophisticated. It is thin behind the edge and has a nice profile that will match most kinds of cutting styles.
These are high value knives that belie their keen price. The overall package of well executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home based.
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.
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.
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.
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.
Now, grandson Kousuke has begun making kitchen cutlery to expand the family business and add to his blade making skills. We are very impressed with these first efforts and have high hopes of a long relationship with this talented young man.
We have named these knives Yusaku and the kanji on the blade reflects this branding. The last character is pronounced Yu, but also can be pronounced as Suke when used in a name. The first kanji is Saku and it means work. So Yu-Saku means the work (or produced by) of Kousuke!
These are high-value knives that belie their keen price. The overall package of well-executed grinds, good fit and finish, and an all-purpose design add up to a knife that will appeal to many users, both professional and home-based. This knife is mated to an urushi -finished handle in an octagonal shape.
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.
&&&&&&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.
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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.
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.
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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.
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.
&&&&&&179.95&&&&&&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.